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Hands down this is the best allergen free cake recipe - Page 2

post #21 of 76
Printing this out to try tonight. Thank you.
post #22 of 76
duh - ignore this
post #23 of 76
Yes the texture was great.
post #24 of 76
Made it tonight, thanks! It was/is good. Someone said that it tasted like brownies. It was super-easy and I think I'll be trying some variations. (like with pumpkin?? I've had a hankering for pumpkin lately.)
post #25 of 76
this is my standard muffin/cake proportions (though, I tend to use a bit more flour and a bit less sugar). the buckwheat tends to turn out better than pure rice, IMO since BW gets gooey. if you use pure rice flour, you may want to toss in a Tbsp or 2 of tapioca or arrowroot...

you can do frosting with rice milk, vanilla, cocoa powder and sugar blenderized w/tapioca to make powdered. ETA: and palm shortening.

aaaand now i want cake. :
post #26 of 76
I got this in the oven now w/ some modifications:

3/4 buckwheat- 3/4 sorghum
1/2 c oil- reduced to 1/4 c. oil- used olive but not evoo
1 c. sugar reduced to-1/2 c. rapadura
1 mushy banana added
1/2 c. chopped walnuts added

Baking as muffins right now!
post #27 of 76
Ok- just out of the oven- didn't time it though- I just took them out when they smelled done

Very good, great stick-togetherness, good flavor, sweetness is just about perfect, good texture! 2 thumbs up!

edited to add: the kids seem to be enjoying as well- although Luke usually is a chocolate only kind of kid!
post #28 of 76
Will have to try this. I tried my first gf cake with an all-purpose gf flour mix a couple of weeks ago and it totally fell apart.
post #29 of 76
I tried it today with half of the sugar, and applesauce instead of oil - its still great! I'm a buckwheat convert. Last time I made bread with buckwheat and it was gross, but in this its great. I made it with chocolate and then dolloped some black cherry all fruit jam on top. YUM.
post #30 of 76
this is in the oven--the batter tasted great! go buckwheat--seems it goes great with brownie type taste--i used coconut oil- gulp- we'll see if it's too dense. surely loved the batter though--thanks!
post #31 of 76
Owww. owwwwww. Stop twisting my arm. Fine, I'll make this right now and stick it in the oven before I have to go get DS off the bus. But cinnamon is on rotation for DD2 and she just had it yesterday on her buckwheat cereal, and I can't have chocolate, so.... I'll have to figure out a spice cake combo that doesn't include cinnamon (cloves, ginger, nutmeg?). Strawberry cake would be good... no, DD2 can't have it. DS can't have citrus. What other flavor can I do?
post #32 of 76
Crumb! It has to be coconut cake because DS can't have rice milk. Unless I just use water.
post #33 of 76
Quote:
Originally Posted by kjbrown92 View Post
Owww. owwwwww. Stop twisting my arm. Fine, I'll make this right now and stick it in the oven before I have to go get DS off the bus. But cinnamon is on rotation for DD2 and she just had it yesterday on her buckwheat cereal, and I can't have chocolate, so.... I'll have to figure out a spice cake combo that doesn't include cinnamon (cloves, ginger, nutmeg?). Strawberry cake would be good... no, DD2 can't have it. DS can't have citrus. What other flavor can I do?
Ginger sounds good!
post #34 of 76
Quote:
Originally Posted by LBMarie9 View Post
this is in the oven--the batter tasted great! go buckwheat--seems it goes great with brownie type taste--i used coconut oil- gulp- we'll see if it's too dense. surely loved the batter though--thanks!
This is what I did. Half rice/half buckwheat flours, and coconut oil. I will be doing some muffin-y variations. (I say muffin-y because I don't think I'll bother with muffin tins and/or papers. Just pour it in the cake pan.)

Yah - ginger cake. Yummm.

Maybe I'll just do cakes for breakfast for a little while. Getting a *tad* tired of buckwheat pancakes, and DS is starting to notice that his pancakes are different from mine. (mine have syrup on them) Doing cakes for a bit may allow me to delay the syrup introduction.
post #35 of 76
This thread is making me more annoyed than usual that dd can't have buckwheat

Maybe I can sub part rice, part sorghum or millet.
post #36 of 76
CP- I would do the sorghum and millet or sorghum and brown rice.

I think the ginger sounds great. We will have to try that, make it
snicker doodley(sp?). Kathy you could try a safe juice as well if you wanted for the liquid. I have heard some use like a banana milk- ie mushed banana mixed with water. I don't think it would matter much. Or just use diluted coconut milk w/ a lot of spices I don't think you would notice much. Especially if there was any fruit you can add to it as well that is safe for all!
post #37 of 76
I'm afraid I can't do buckwheat either anyone try it with just rice flour? I've had such bad luck with my baking I'm not sure I can take another one right now.......
post #38 of 76
DS can have banana but not DD2. So I did half coconut milk and half pineapple juice. And the scrapings of half a vanilla bean. And palm sugar. It's funny, it didn't taste at all pina colada-ish. DS had 3 pieces last night with a really yummy frosting I made with the Great Lakes (pork) gelatin. I had way too much of it myself. Moooo.
post #39 of 76
Thread Starter 
So Kathy, what kind of grain did you use?

So was this recipe originally Menomena's?

Katy,

~Tracy
post #40 of 76
Quote:
Originally Posted by Wugmama View Post
So Kathy, what kind of grain did you use?

So was this recipe originally Menomena's?

Katy,

~Tracy
I used the light buckwheat.
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