Wheat, Gluten, Yeast And Lactose Free Receipe ***help***

Baking By OllieCakes Updated 9 Mar 2012 , 10:09am by auzzi

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OllieCakes Posted 4 Mar 2012 , 10:56am
post #1 of 2

I have a friend at work who has a hubby who is intolerent to all these elements .... and she desperatly wants me to do a cake covered in fondant that would be free of them all. I have NO idea where to start looking, and was wondering if anyone has a scrumptous receipe they've used before?? I know it may be a long shot but I really hope I can help her out. Thanks in advance...

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auzzi Cake Central Cake Decorator Profile
auzzi Posted 9 Mar 2012 , 10:09am
post #2 of 2


Gluten free vanilla pound cake
2 cups sugar
1 cup Butter*, melted
4 Eggs
4 teaspoons gluten-free vanilla
3 cups Gluten-Free Flour Blend**
2 teaspoons gluten-free baking powder
1 cup milk***
Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together gluten-free flour blend and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
* substitute lactose free product such as Nuttelex or Earth Balance
** any GF blend that includes vegetable gums such as xanthan or guar gum
*** substitute lactose-free milk,or coconut-, nut-, rice-, or soy-milk

Commercial rolled fondant such as Satin Ice is usually GF/LF - check the packaging.

Cross contamination is the major problem when baking for food restrictions. Care should be taken before attempting any baking.

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