escaliba1234 Posted 18 Nov 2012 , 11:50am
post #1 of

I am looking for cake recipes, especially fruit cake recipes which must NOT contain the following:

 

*butter or fats

*cheese of any sort

*milk

*any dairy products at all

*white flour

*chocolate

 

Was hoping to replace flour with Almond meal.

 

My daughter has a very restricted diet indeed and I am hoping to extend it a little.

 

Would appreciate any ideas or helpful input at all, please.

17 replies
MsGF Posted 18 Nov 2012 , 1:52pm
post #2 of

I haven't tried this one, but it might work.

 

http://www.organicauthority.com/desserts/not-your-grammas-fruitcake-recipe-gluten-free-and-fabulous.html

 

Good Luck

 

Ms GF

BakingIrene Posted 18 Nov 2012 , 2:24pm
post #3 of

If there is to be no fat, then almond meal is out of the question as it contains something like 15% oil.

 

Gluten free cake flour is usually a blend of 80% brown rice flour with some tapioca and potato flours. Three is also corn starch. Are these OK?

 

You can make excellent fruitcake from dried fruit that has been soaked in apple juice overnight. This would replace the candied fruit that may have wheat ingredients present.  I use raisins, pineapple, apricots, pears, cherries all chopped up and soaked.

 

Can this diet include low-fat canned coconut milk?  You can bake excellent cakes with this in place of the fat as well as milk.  

matthewkyrankelly Posted 18 Nov 2012 , 3:13pm
post #4 of

There's a baking book out there of traditional European cakes and desserts - can't remember the name.  It has all sorts of recipes with ground nuts - naturally gluten free.  You would have to make additional substitutions for butter and other dairy.
 

jason_kraft Posted 18 Nov 2012 , 5:12pm
post #5 of

ASounds like a relatively standard gluten-free/dairy-free diet, there are many great recipes online as well as in books. I've never heard of anyone who was allergic to all fats, if you can narrow that down you will have a much easier time. Some of the replacement fats we use in baking for food allergies are palm oil, coconut oil, and soy-based margarine.

auzzi Posted 18 Nov 2012 , 8:51pm
post #6 of

Best Ever Fruit Cake AKA Weightwatchers
1 kg mixed fruit
500ml strong coffee*
300g self raising GF flour
2 tb cocoa powder
Soak fruit in liquid 2 hours. Mix together.
Lined 8" square pan. Cover cake & bake 180°C/160°CFF 2 hrs.
Remove cover in the last 15 mins
two log tins 180°C 1 hour
20x28 cm 180°C 45 mins
Notes
* replace with flavoured soy milk or fruit juices
* Orgran GF SR flour is available at supermarkets
* you can add an egg, but it is not necessary

GF flours are a blend of flours and starches. Until you are more familiar with GF baking, buy one that has xanthan or guar gum in the mixture.

escaliba1234 Posted 19 Nov 2012 , 10:51am
post #7 of
Quote:
Originally Posted by MsGF 

I haven't tried this one, but it might work.

 

http://www.organicauthority.com/desserts/not-your-grammas-fruitcake-recipe-gluten-free-and-fabulous.html

 

Good Luck

 

Ms GF

This is absolutely brilliant.

Very many thanks: it is exactly what I need.

Not a nasty ingredient in sight: very rare indeed!

We will trial-run it this week.

Also really appreciate the link which has other excellent recipes as well as the one you suggested. icon_smile.gif

escaliba1234 Posted 19 Nov 2012 , 11:00am
post #8 of
Quote:
Originally Posted by BakingIrene 

If there is to be no fat, then almond meal is out of the question as it contains something like 15% oil.

 

Gluten free cake flour is usually a blend of 80% brown rice flour with some tapioca and potato flours. Three is also corn starch. Are these OK?

 

You can make excellent fruitcake from dried fruit that has been soaked in apple juice overnight. This would replace the candied fruit that may have wheat ingredients present.  I use raisins, pineapple, apricots, pears, cherries all chopped up and soaked.

 

Can this diet include low-fat canned coconut milk?  You can bake excellent cakes with this in place of the fat as well as milk.  

Much appreciate your input.

1. Fats: the most that can be tolerated is a spray of olive oil on the cookware.

    Thank you for telling me about the almond meal: it is a new igredient to me.

2. Brown rice flour, tapioca and potato flour are fine, also corn starch.

3. Yes, canned coconut milk is fine so long as there is no preservative in it.

 

Question: could I use fresh coconut milk, do you think?

 

Thank you very much for all your help.icon_smile.gif

escaliba1234 Posted 19 Nov 2012 , 11:02am
post #9 of
Quote:
Originally Posted by matthewkyrankelly 

There's a baking book out there of traditional European cakes and desserts - can't remember the name.  It has all sorts of recipes with ground nuts - naturally gluten free.  You would have to make additional substitutions for butter and other dairy.
 

Very many thanks.

Will search for the book. icon_smile.gif

BakingIrene Posted 19 Nov 2012 , 4:01pm
Quote:
Originally Posted by escaliba1234

3. Yes, canned coconut milk is fine so long as there is no preservative in it.

 

Question: could I use fresh coconut milk, do you think?

Fresh coconut milk might have a high fat content.  If you can chill it and take off the solid fat, it would be OK.  

You can also look for lowfat canned coconut milk without preservatives (they generally use sulfite).  Read the labels.

 

You can also use cooked canned beans pureed with fresh water (NOT the can juice which is salty). If you use white beans, there is no taste or colour added to cake batter.  This bean cream is fat-free and can take the place of milk, cream, yogurt in recipes by using the same volume.  You may need a little more bean cream, but the baked goods will have a very good shelf life.

 

Use google to find other baking recipes using cooked beans in place of fat.  They are out there.

 

FYI Almond and other nut meals are simply finely ground nuts. The fat content is exactly the same as what is listed in nutritional databases for the whole nuts. Cocoa powder also contains 18-24% fat depending on the treatment.

 

Line your baking pans on the bottom with parchment paper, there is no need for any oil at all.

escaliba1234 Posted 20 Nov 2012 , 1:07am
Quote:
Originally Posted by jason_kraft 

Sounds like a relatively standard gluten-free/dairy-free diet, there are many great recipes online as well as in books. I've never heard of anyone who was allergic to all fats, if you can narrow that down you will have a much easier time. Some of the replacement fats we use in baking for food allergies are palm oil, coconut oil, and soy-based margarine.

Appreciate your input.

Any form of margerine is out, including soy based ones.

Nearly all soy products are out: the exceptions are two brands of soy milk and two brands of soy tofu.

Anything with additive, preservative or colouring has to be avoided.

My daughter has numerous allergies, which can be handled with time and care.

The main problem is, that since a very severe attack of glandular fever, her system has become so highly sensitive to numerous other products.

I know of three other young women, in their twenties, who have the same problem.

I was going to do some trials with coconut products, to see how we go.icon_smile.gif

escaliba1234 Posted 20 Nov 2012 , 1:10am
Quote:
Originally Posted by auzzi 

Best Ever Fruit Cake AKA Weightwatchers
1 kg mixed fruit
500ml strong coffee*
300g self raising GF flour
2 tb cocoa powder
Soak fruit in liquid 2 hours. Mix together.
Lined 8" square pan. Cover cake & bake 180°C/160°CFF 2 hrs.
Remove cover in the last 15 mins
two log tins 180°C 1 hour
20x28 cm 180°C 45 mins
Notes
* replace with flavoured soy milk or fruit juices
* Orgran GF SR flour is available at supermarkets
* you can add an egg, but it is not necessary

GF flours are a blend of flours and starches. Until you are more familiar with GF baking, buy one that has xanthan or guar gum in the mixture.

Thank you very much for this excellent recipe.

Also much appreciate your help with GF flours/baking.

Will trial the recipe, with appropriate replacements where needed.icon_smile.gif

escaliba1234 Posted 20 Nov 2012 , 1:23am
Quote:
Originally Posted by BakingIrene 

Fresh coconut milk might have a high fat content.  If you can chill it and take off the solid fat, it would be OK.  

You can also look for lowfat canned coconut milk without preservatives (they generally use sulfite).  Read the labels.

 

You can also use cooked canned beans pureed with fresh water (NOT the can juice which is salty). If you use white beans, there is no taste or colour added to cake batter.  This bean cream is fat-free and can take the place of milk, cream, yogurt in recipes by using the same volume.  You may need a little more bean cream, but the baked goods will have a very good shelf life.

 

Use google to find other baking recipes using cooked beans in place of fat.  They are out there.

 

FYI Almond and other nut meals are simply finely ground nuts. The fat content is exactly the same as what is listed in nutritional databases for the whole nuts. Cocoa powder also contains 18-24% fat depending on the treatment.

 

Line your baking pans on the bottom with parchment paper, there is no need for any oil at all.

Oh wow, what a great idea with the beans.

Will get onto that immediately.

Would it work if I purchased dried white beans, soaked them and then cooked them myself?

Do you mind me asking how come you know so much about this type of baking?

You seem to have lots of experience with using alternative ingredients.

Many thanks again.icon_smile.gif

BakingIrene Posted 20 Nov 2012 , 1:30am
Quote:
Originally Posted by escaliba1234 

Oh wow, what a great idea with the beans.

Will get onto that immediately.

Would it work if I purchased dried white beans, soaked them and then cooked them myself?

Do you mind me asking how come you know so much about this type of baking?

You seem to have lots of experience with using alternative ingredients.

Many thanks again.icon_smile.gif

Yes you can cook the beans yourself.  Simmer them in plenty of water. Easiest to use the White Northern or navy beans (small) or white kidney beans (larger).

 

I grew up with the European nut tortes and other fancy home baking.

 

Twenty years ago Alice Medrich wrote a cookbook full of cake recipes with substitutions very similar to yours. I suppose you could look it up but I remember that there were a lot of recipes with chocolate.  That was where I started trying out the alternatives.

 

I studied chemistry in university because I didn't have access to a chef school.  In the long run, not a heck of a lot of difference.

escaliba1234 Posted 20 Nov 2012 , 2:51am
Quote:
Originally Posted by BakingIrene 

Yes you can cook the beans yourself.  Simmer them in plenty of water. Easiest to use the White Northern or navy beans (small) or white kidney beans (larger).

 

I grew up with the European nut tortes and other fancy home baking.

 

Twenty years ago Alice Medrich wrote a cookbook full of cake recipes with substitutions very similar to yours. I suppose you could look it up but I remember that there were a lot of recipes with chocolate.  That was where I started trying out the alternatives.

 

I studied chemistry in university because I didn't have access to a chef school.  In the long run, not a heck of a lot of difference.

I will look up the Alice Medrich cookbook.

Thanks again so much. This has been so much help and given me a lot of directions to target.

I was also going to make my own fruit mince this year, having read on the jars how many additives were in the shop variety.

I would imagine that a mix of dried fruits and spices would pretty much work out.

Any suggestions about the fruit mince?

The European nut tortes sound wonderful. My father was Danish and he loved them.icon_smile.gif

BakingIrene Posted 20 Nov 2012 , 2:27pm

Fruit mince: I have made this at home.  I like a combination of apples and pears along with currants and commercial candied peel.  Last time I used organic pear juice from a box to cover the chopped fruit in a saucepan, and simmered it with spices but NO sugar.   It was great.  I  used 1 kg apple, 1kg crisp pears, 1 kg total (currants and peel).  Put this up into jars and it will keep in the refrigerator for a month.

 

Here's the link for the book.  Check your public library for it.

 

http://www.amazon.com/Chocolate-Low-Fat-Desserts-Alice-Medrich/dp/044651666X/ref=sr_1_40?s=books&ie=UTF8&qid=1353421975&sr=1-40&keywords=alice+medrich

escaliba1234 Posted 20 Nov 2012 , 7:50pm
Quote:
Originally Posted by BakingIrene 

Fruit mince: I have made this at home.  I like a combination of apples and pears along with currants and commercial candied peel.  Last time I used organic pear juice from a box to cover the chopped fruit in a saucepan, and simmered it with spices but NO sugar.   It was great.  I  used 1 kg apple, 1kg crisp pears, 1 kg total (currants and peel).  Put this up into jars and it will keep in the refrigerator for a month.

 

Here's the link for the book.  Check your public library for it.

 

http://www.amazon.com/Chocolate-Low-Fat-Desserts-Alice-Medrich/dp/044651666X/ref=sr_1_40?s=books&ie=UTF8&qid=1353421975&sr=1-40&keywords=alice+medrich

That sounds wonderful, I will certainly try it.

Much appreciate the link for the book.

That is very interesting about you studying chemistry. The two people who have provided the most practical help with my daughter's allergy management ( she was so ill that she nearly died before it was correctly diagnosed), are both chemists. One is a bio-chemist, the other a chemist/physicist. They have been of immense assistance to our family in the handling of allergy problems for many years.

Again, very many thanks for your help.icon_smile.gif

escaliba1234 Posted 22 Dec 2012 , 6:20pm
Quote:
Originally Posted by MsGF 

I haven't tried this one, but it might work.

 

http://www.organicauthority.com/desserts/not-your-grammas-fruitcake-recipe-gluten-free-and-fabulous.html

 

Good Luck

 

Ms GF

Using this wonderful recipe suggested by MsGF, my daughter and I made the best Christmas cakes our family has ever tasted.

We had a trial baking day, as it was a new recipe, and were delighted with the results.

I will be posting the photographs I took, plus the actual recipe, next week.

Had to make a couple of ingredient changes because of daughter's food problems but they were very minor.

This was not an instance of compromise or making do: these fruit cakes were genuinely the best anyone in the family has ever tasted.

We are most grateful to MsGf for your brilliant contribution to our Christmas:thank you.

Photos will be posted next week. icon_smile.gificon_smile.gif (two happy cake-makers)

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