CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Sue Foss <[log in to unmask]>
Reply To:
Date:
Tue, 6 Mar 2007 07:01:32 -0800
Content-Type:
text/plain
Parts/Attachments:
text/plain (43 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

Following are the other suggestions:

Could you make lemon pie filling (scratch or from a box) and mix it  
with a white cake batter to make pudding type cake?

Why don't you try just adding some freshly squeezed lemon to a yellow  
cake mix and cut back a little on the water.

If you have Annalise G. Robert's GF Baking Classics cookbook, there  
is a wonderful recipe for a lemon layer cake and it's made with her  
brown rice flour mixture.

Ann Landers pound cake 5/86:

              1- 1/2    sticks oleo
              2 cups sugar
              3 large eggs
              3 cups white rice flour
              1tsp vanilla flavoring
               1 tsp lemon extract
               7/8 cup ginger ale  ( I use sprite)
cream oleo until light & fluffy - cream in sugar and beat until   
light and fluffy. Beat in one egg at a time. Beat in three cups of  
flour. Add vanilla and lemon extract and a little ginger ale or  
sprite until batter is smooth. Pour batter in greased and floured 10- 
inch tube pan. Bake in pre-heated oven at 300 degrees for 1 hour, 45  
minutes. Let cool in pan.

Have him try the Sylvan Border Farms Lemon Cake Mix.  It is one of  
the few mixes that I use and it is wonderful!  (Health food stores)

Thank you.

Sue




*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2