Wheat free

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Permalink Reply by aisha on October 26, 2011 at 11:56am

Hello Debbie, have/did you get a good recipe for the wheat free cake and if so would you kindly share. Thank you!!

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Permalink Reply by Connie Taft on November 4, 2011 at 1:55pm

I don't have a recipe for a cake but I just wanted to share this little bit of info. If you ever need to use edible icing sheets,PhotoFrost sheets are gluten and soy free. I hope this info comes in handy for you.

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Permalink Reply by Tracy Deadman on November 4, 2011 at 9:19pm

Hi Debbie, I'm hitting the fav button here in the hope that someone posts a great recipe. I've just been asked for my first wheat/gluten free cake and it's scared me a little as to how it will turn out. I've been looking on the BBC Goodfood (UK) website and found a cake made with mash potatoe that looks interesting. It's a lemon cake and lots of people have rated it highly. The flavour I've been asked for is carrot cake, I've found a recipe and will try this weekend as it doesn't look too stodgy. If it works well I will forward details to you.
Best wishes, Tracy x

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Permalink Reply by suziq auzzi on November 9, 2011 at 6:44pm

Some points to consider if you are asked/engaged to produce gluten-free cakes or cupcakes. Most may seem to be common sense - but in this time of "rising" numbers of allergies and conditions, it can stand to be restated.

Notes: Two out of three of mine are coeliac - I bake gluten-free for the five of us ..

People who are coeliac, allergic to wheat, or just gluten-sensitive or intolerant, are usually vigilant about what they eat. The times that most are "glutened" is when they ingest product that is cross-contaminated at the food source.

Baking Notes: not complete and not limited to -

1. No wooden utensils: they are highly absorbent [no wooden spoon, no rolling pin, etc]
2. No wooden and plastic cutting boards: any nicks, grooves and scratches can retain particles
3. No Plastic storage containers: plastic absorbs gluten like just like it absorbs food odours and colours. If you must use, use separate gluten and GF containers, and mark clearly which is which.
4. Don’t use the same flour-sifter for gluten-free and regular flours.
5. Don’t prepare gluten-free foods on the same surface used to prepare foods with gluten unless the surface has been thoroughly cleaned.
6. "Dip and spread" products [jam, peanut butter, treacle] should not be shared. It is much better to have product as sole GF usage
7. items [eg piping nozzles, biscuit cutters], and baking tins that have "seams", "rivets", or crevices, a risk of contamination as gluten product may accumulate in rhe cracks .

Gluten-containing flours stay airborne in kitchens for many hours after use. As it settles, it will contaminate surfaces, utensils, and uncovered gluten-free food.

>> Some products that can contain gluten: not complete and not limited to -

* Alcohol derived from wheat, barely, malt, rye, etc.
* Artificial Flavouring - Natural Flavouring - Vanilla & other Extracts - Food Colouring - Caramel Color (some types)
* Baking Powder
* Ground Spices and spice mixes
* Citric Acid
* Non Stick Cooking Sprays
* wheat, barley, rye Flours and starches - Edible and Food starch - Gelatinized and Modified [pregelatinized] - Food Starch
* Cocoa
* Cereal Binders, Extracts, and Fillers
* Oats, Oat Bran, Oatmeal
* Powdered confectioner's or icing Sugar
* Buttermilk can contain modified food starch
* Confectionery - Marshmallows
* Cheese (dusted to prevent sticking)
* Chocolate Syrup
* Flavored Instant Coffee
* Malt (wheat/barley) - Malt Extract, Syrup and Flavouring - Malt Vinegar
* Vinegar
* Rice Malt, Rice Syrup, Rice Paper
* Mayonnaise

* the formulae of baking and decorating products change continually: any enquiries should be directed to the manufacturer as what is correct one day, may not be so the next ..

 

As for a carrot cake:

Gluten Free Carrot Cake
2 cups sugar [1/2 white:1/2 brown]
4 eggs
1 1/2 oil OR 1/2 cup applesauce AND 3/4 cup oil
2 cups all-purpose or plain gluten-free flour mix#
2 teaspoons bicarbonate of soda
2 teaspoons gluten-free baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon ground ginger
1 teaspoon salt
2 teaspoons gluten free vanilla extract
3 cups freshly grated carrots
1 cup chopped nuts OR 1/2 cup golden raisins AND 1/2 cup walnuts
8 ounce can crushed pineapple, drained well (optional)
1. Place oil, sugar and vanilla into a bowl. Beat with an electric mixer until well combined.
2. Add eggs and continue to beat until light and creamy.
3. Stir in carrot, sultanas and walnuts [plus pineapple (optional)].
4. Sift flour, baking powder and spice into mixture and mix well.
5. Spoon mixture into a lightly greased and lined 8" square tin. Bake in a 350degF 50-55 minutes or until a skewer inserted into the cake comes out clean.
6. Stand for 5 minutes before turning out onto a wire rack to cool.

Recipe notes
# choose, if possible, a GF flour mix that includes xanthan gum or other type of vegetable gum. Mixes vary from country to country so I cannot suggest a brand-name ..
# if GF flour mix does not include gum, add 1 1/2 teaspoons xanthan gum

.

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Permalink Reply by Linda Wolff on November 9, 2011 at 9:49pm

Excellent post, Suziq

I have a niece that is gluten intolerant and it has been a challenge during Thanksgiving and Christmas when there are so many desserts, cookies and cakes around, trying to come up with foods and goodies for her to eat so that she doesn't feel 'left out'. Usually, I visit Bob's Red Mill site to get recipes and such since they carry a huge selection of gluten free flour alternatives, but I noticed tonight that they are restructuring their site, so you can't click onto any links. But, for those of you interested, this is the site right now, but you just won't be able to see anything. http://www.bobsredmill.com/shop_closed.html Believe me, as long as you are very careful in the preparation of the food, and the selection of ingredients, it is not hard to bake foods of this nature, and there are some that taste way better than recipes baked with regular flour. I made a 'special' banana bread just for my niece two years ago, and since the family was curious, they all had to try a nibble, and my poor niece was left with hardly any left to take home! It would be very easy to switch over to a gluten free diet, because the foods taste really very good.
suziq auzzi said:

Some points to consider if you are asked/engaged to produce gluten-free cakes or cupcakes. Most may seem to be common sense - but in this time of "rising" numbers of allergies and conditions, it can stand to be restated.

Notes: Two out of three of mine are coeliac - I bake gluten-free for the five of us ..

People who are coeliac, allergic to wheat, or just gluten-sensitive or intolerant, are usually vigilant about what they eat. The times that most are "glutened" is when they ingest product that is cross-contaminated at the food source.

Baking Notes: not complete and not limited to -

1. No wooden utensils: they are highly absorbent [no wooden spoon, no rolling pin, etc]
2. No wooden and plastic cutting boards: any nicks, grooves and scratches can retain particles
3. No Plastic storage containers: plastic absorbs gluten like just like it absorbs food odours and colours. If you must use, use separate gluten and GF containers, and mark clearly which is which.
4. Don’t use the same flour-sifter for gluten-free and regular flours.
5. Don’t prepare gluten-free foods on the same surface used to prepare foods with gluten unless the surface has been thoroughly cleaned.
6. "Dip and spread" products [jam, peanut butter, treacle] should not be shared. It is much better to have product as sole GF usage
7. items [eg piping nozzles, biscuit cutters], and baking tins that have "seams", "rivets", or crevices, a risk of contamination as gluten product may accumulate in rhe cracks .

Gluten-containing flours stay airborne in kitchens for many hours after use. As it settles, it will contaminate surfaces, utensils, and uncovered gluten-free food.

>> Some products that can contain gluten: not complete and not limited to -

* Alcohol derived from wheat, barely, malt, rye, etc.
* Artificial Flavouring - Natural Flavouring - Vanilla & other Extracts - Food Colouring - Caramel Color (some types)
* Baking Powder
* Ground Spices and spice mixes
* Citric Acid
* Non Stick Cooking Sprays
* wheat, barley, rye Flours and starches - Edible and Food starch - Gelatinized and Modified [pregelatinized] - Food Starch
* Cocoa
* Cereal Binders, Extracts, and Fillers
* Oats, Oat Bran, Oatmeal
* Powdered confectioner's or icing Sugar
* Buttermilk can contain modified food starch
* Confectionery - Marshmallows
* Cheese (dusted to prevent sticking)
* Chocolate Syrup
* Flavored Instant Coffee
* Malt (wheat/barley) - Malt Extract, Syrup and Flavouring - Malt Vinegar
* Vinegar
* Rice Malt, Rice Syrup, Rice Paper
* Mayonnaise

* the formulae of baking and decorating products change continually: any enquiries should be directed to the manufacturer as what is correct one day, may not be so the next ..

 

As for a carrot cake:

Gluten Free Carrot Cake
2 cups sugar [1/2 white:1/2 brown]
4 eggs
1 1/2 oil OR 1/2 cup applesauce AND 3/4 cup oil
2 cups all-purpose or plain gluten-free flour mix#
2 teaspoons bicarbonate of soda
2 teaspoons gluten-free baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon ground ginger
1 teaspoon salt
2 teaspoons gluten free vanilla extract
3 cups freshly grated carrots
1 cup chopped nuts OR 1/2 cup golden raisins AND 1/2 cup walnuts
8 ounce can crushed pineapple, drained well (optional)
1. Place oil, sugar and vanilla into a bowl. Beat with an electric mixer until well combined.
2. Add eggs and continue to beat until light and creamy.
3. Stir in carrot, sultanas and walnuts [plus pineapple (optional)].
4. Sift flour, baking powder and spice into mixture and mix well.
5. Spoon mixture into a lightly greased and lined 8" square tin. Bake in a 350degF 50-55 minutes or until a skewer inserted into the cake comes out clean.
6. Stand for 5 minutes before turning out onto a wire rack to cool.

Recipe notes
# choose, if possible, a GF flour mix that includes xanthan gum or other type of vegetable gum. Mixes vary from country to country so I cannot suggest a brand-name ..
# if GF flour mix does not include gum, add 1 1/2 teaspoons xanthan gum

.

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