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Hands down this is the best allergen free cake recipe - Page 3

post #41 of 76
Quote:
Originally Posted by katy1844 View Post
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.......
For the sake of science I will do it buckwheat free. I am going to do sorghum and rice.
post #42 of 76
I did this according to the original recipe- w/ 3/4 c (turbinado here) I did add some nuts and a few more Tbs. of Cocoa. For flour I used sorghum and brown rice.

The flavor is good, but it is super, duper crumbly, won't stay together at all. However, thinking back I think I might have only put 1/4 c. of oil in there. Will have to try it again another day! I think I will use it to make a trifle though- layer some blueberries, strawberries, crumbled chocolate and coconut milk - whipped cream.
post #43 of 76
Coconut milk whipped cream? Please share!

I made this into a single serving super easy recipe! I love 'No Pudge' brownies (TJs sells the mix) because you can put 2T mix with 2T yogurt and microwave it for one serving. So I tried it with this and coconut yogurt and it worked! I mixed up all the dry ingredients (running out of flour so I did brown rice, buckwheat, and sorghum and only 1/2 the sugar, and left out cocoa/cinnamon/etc so I can add that depending on my mood), put 2T of that w/ 2T coconut milk yogurt and a little ginger. Yum! Now I don't have to worry about eating a whole cake.
post #44 of 76
I tried whipping coconut milk and got nowhere, so I'm curious too!
post #45 of 76
I tried to whip coconut today. I was not successful. The first time I was. I am thinking that I didn't use the kind with guar gum today, where last time I did.

I am curious if others have found the same problem.
post #46 of 76
I use Thai Kitchen- but as long as you do a FULL FAT version it should be ok. You seperate out the solid part and leave in the liquid. Keep it in the refrigerator for a couple of hours and it should work. I use Thai Kitchen as that is the only regular I have available here, so cannot speak to what other brands do, sorry about that.
post #47 of 76
:bump

bump for possible zuchinni modifications. Please post your results if you try it. (also state how you prepped the zuchinni - this is something I wonder about)
post #48 of 76
I think I'll try a zucchini one today. I'll let you know.
post #49 of 76
I'm going to repost this link, too, in case anyone missed it before. It's a ton of gf cake recipes: http://www.strawberriesareglutenfree...cake-round-up/
post #50 of 76
bookmarked it. Can't wait to try it!
post #51 of 76
Bumping this thread (wow - has it been 2 months!?).

I used this recipe last night with a grated carrot, about 1.5 t. ginger, and a dash of cinnamon and cloves.

The TASTE is great. The texture is fouled by me forgetting the baking soda. But, I do it with chocolate regularaly - with baking soda - and it's fine, so I'm sure the carrot-ginger would be very good.

A
post #52 of 76
Anyone make this without the cocoa or cinnamon? How does it taste? (We're still not sure about these with DS)
post #53 of 76
We made this tonight. We used 1/2 c. sorghum, 1/2 c. millet, 3/8 brown rice, 1/8 c. teff. We only used 1/2 tsp cinnamon. It tasted great. The texture, however, was crumbly and it turned a little mushy when chewed but we still kept going back for more. The millet gives it an interesting flavor. I think I'm going to play around with different flour combinations. Hopefully DS will be able to have cocoa soon. I really wanted chocolate flavor!

BTW, I assume you can store gluten free cake at room temperature?
post #54 of 76
Quote:
Originally Posted by serenitii View Post
BTW, I assume you can store gluten free cake at room temperature?
I leave mine sitting on the counter for more than a week and it's fine. I eat some every day.

(The carrot-ginger went faster than the chocolate!)
post #55 of 76
I'm going to print this off and maybe give it a shot tomorrow. Do you use either 2 tsp cinnamon or 2 TBLS cocoa? Or is that a mis-print? I think I'm going to try the cinnamon version..with all rice flour (can't have buckwheat).

I'm going to use coconut oil rather than olive oil too.

Also, I've never seen coconut milk that doesn't have guar gum in it...is there such a brand?

I'll post the results after I use the family as guinea pigs...hehehe!

AJ in NC
post #56 of 76
Thread Starter 
I use cocoa OR cinnamon, but I suppose you could use both!
post #57 of 76
We used just 1/2 tsp of cinnamon and it was very good.
post #58 of 76
Quote:
Originally Posted by earthlymama View Post
I'm going to print this off and maybe give it a shot tomorrow. Do you use either 2 tsp cinnamon or 2 TBLS cocoa? Or is that a mis-print? I think I'm going to try the cinnamon version..with all rice flour (can't have buckwheat).

I'm going to use coconut oil rather than olive oil too.

Also, I've never seen coconut milk that doesn't have guar gum in it...is there such a brand?

I'll post the results after I use the family as guinea pigs...hehehe!

AJ in NC
Yes, either cinnnamon OR cocoa, and the amounts are correct.

I use coconut oil - just be sure to melt it first. I was lazy last cake and cut it in. Ended up with oil sinkholes in the cake. Tasted ok, though!
post #59 of 76
Oooh, thank you so much for this! DS's b-day is on Friday and this will be perfect! Thank you thank you!!!
post #60 of 76
I am totally all about cake this week. And now DS is, too.

Last night's version had:

olive oil (too lazy to melt coconut oil)
1.5 tsp ginger
1 tsp vanilla
1/2 a baked carnival squash (winter squash)
only 3/4 c. white sugar (instead of the full 1 cup)

It turned a lovely brown - very nice. You could not taste the olive oil (even though it was an olive-y smelling one).

DH and MIL, who generally don't eat the wheat-dairy-egg-free stuff I make, both liked the cake. DH said he could taste the vanilla, and MIL could taste the ginger. DS discovered "cake" too, and subsequently refused his pancakes this morning because he saw the cake on the counter.
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