I found one recipe on here. . . Are there any others?
Also I don't knowwhat some of the things mean and I put question marks next to those:
1 1/2 Cups GF ? Mix
2 T Tapioca Flour ?
1/4 t Xanthan Gum ?
1 1/2 t Baking Powder
1 t Egg Replacer ?
1/2 t salt
1/2 C Butter Flavor Crisco
3/4 C Sugar
3/4 t vanilla
3/4 plus 1 T 7-Up or Sprite
Thanks so much!!
If almonds are ok, this is a really delicious orange almond cake I adapted from planet cake:
Check the health food store or section in the grocery store. I made some cupcakes from a gluten free mix and they went just as quick as the cake! There was only one person that needed gluten free. I'm sorry but I don't remember the name.
Bob's Red Mill makes a lot of gluten free products and special ingredients.
1 1/2 Cups GF ? Mix - Gluten free
2 T Tapioca Flour ? - type of flour found in specialty store (health food)
1/4 t Xanthan Gum ? - hard to find
1 t Egg Replacer ? - comes in a box - egg substitute
I would recommend you buy the mix and just use that - don't buy all the special flour and stuff - too expensive. If you are charging, ensure you charge a lot more, as even the box mixes were almost $8 each at Superstore (the cheapest!) If you are carving, don't worry, it carved well. Have fun
Read this thread - there are two (three if you count the chocolate version of a vanilla recipe) tried-and-tested gluten-free cakes, including my feedback during the taste tasting process http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=522883
I found xanthan gum at health food supermarkets and also a big bag of it (far too much for a few cakes) at the normal market in their organic pantry section.
You don't need to use egg replacer unless the recipient cannot have eggs of course.
I agree that a mix is probably the way to go. Xthan gum alone is like 12 dollars....it can get really expensive. Namaste makes a fantastic chocolate cake mix. I buy mine at whole foods and it's about 8 dollars and makes the same amount as a regular box mix. It's not dry or super dense (gf cakes tend to be) and it holds up well to frosting. I've had a few people tell me that they prefer it to regular cake. HTH
Kinnikinnick is the brand I used.
Cakesrock's descriptions are right on... you can get tapioca & rice flour at your local asian market or check out King Arthur Flour in addition to Kinnikinnick Foods.
& try this recipe by Bette Hagman for the Gluten Free Mix (it's the main base for most gluten free baking).
- 2 parts white rice flour (6c)
- 2/3 parts potato starch flour (2c)
- 1/3 part tapioca flour (1c)
Also one can always go to their local county co-op for info on this topic as they always have cookbooks/pamphlets for people with Cilea Spru.
The 4-H clubs might have info as well & definetly check out the Gluten Free Gourmet books by Bette Hagman.. great stuff!
**My son was at Auburn last summer for a camp, I stayed with my aunt in Tuskegee she had a ton of recipes as her mom had Cilea Spru.. So I did my homeowrk & expeirmented lots!!