Gluten, rice, bean and sorghum-free cake recipe
This is my second request. I need to find a recipe for my soon to be1 year old’s birthday cake. He is intolerant to rice and his brothersare intolerant to gluten and sorghum. Nobody will eat anything usingbean and amaranth. What can I do with what is left (potato, tapioca,quinoa and nut flours)?
This post tagged as: rice flour and gluten, gluten flour, rice gluten
Wesley Marske said,
Wrote on April 23, 2007 @ 6:11 pm
Hi Monica, I have a carrot cake recipe that would probably work if you subbedbuckwheat for the rice flour. I’ll try to find the recipe when I get hometonight and post it directly to you.
Jeraldine Swabe said,
Wrote on April 24, 2007 @ 3:23 am
Here’s something I found on Foodtv.com
For the 1/2c flour it’s requesting, replace with equal parts tapioca andquinoa.
1 cup hazelnuts4 ounces semisweet chocolate-(recommends-Cluizel Brand)1 cup butter1 cup sugar5 eggs1/2 cup flour
Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake panIn the bowl of a food processor, grind chocolate and hazelnuts down to afine paste. Add soft butter and sugar and pulse until thoroughlyincorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fillprepared cake pan with torte batter. Spread carefully to level and bake for20 to 25 minutes until cake tester comes out clean.
Benny Youmans said,
Wrote on April 24, 2007 @ 5:41 pm
I have a great buckwheat, maple sugar angelfood cake recipie that Iwill send you tomarrow. As long as eggs are OK, you are in buisness. We can use duck eggs. You really need a good mixer, because you beateverything for a very long time. It isn’t the tallest cake, but thekids gobble it up.
Bethanie Milin said,
Wrote on April 25, 2007 @ 9:37 am
Sounds good. Looking forward to it.