Watching others eat cake, cookies or cupcakes while on a gluten-free diet takes a lot of self-control. Adults on gluten-free diets may be able to control themselves, but it is not that easy for the children with celiac disease or autism who follow this diet. Valentine's Day, Halloween and Easter are examples of special days where cookies, candy or cakes seem to be everywhere. Help those on gluten-free diets by baking them a special gluten-free treat.
Ingredients for GF Quick Cake
- 21/2 cups rice flour
- 1/2 cup potato starch flour
- 1/2 cup tapioca flour
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tbsp. Egg Replacer*
- 1 1/2 tsp. xanthan gum
- 1/3 cup sugar
- 2 tsp. powdered vanilla
Mix all the above ingredients together and store in an airtight container. This mix yields 4 baking batches. To make an 8" round cake only 1 cup of the mix is needed plus an extra 1 tbsp. of sugar. Dough will be spooned into the cake pan and baked at 350 degrees for 20-25 minutes. The GF royal icing recipe can be used for frosting.
*Egg Replacer is a mix that substitutes for eggs when eggs have to be avoided. It is a white powder that is dissolved in water and used in place of eggs. On the Egg Replacer box there are detailed instructions on how to use it.
This recipe is a real time saver since it can also be adapted to make GF muffins!
Ingredients for GF Muffin Recipe
- 2 eggs
- 2 tbsp. vegetable oil ( or butter if dairy is allowed)
- 1/3 cup liquid ( milk, nondairy milk or fruit juice)
The above ingredients should be mixed together and poured into 1 cup of the basic mix used for the quick cake recipe above. It is better to mix the ingredients by hand as to not overbeat. This mix is then spooned into 6 greased muffin cups and baked at 375 degrees for 12-15 minutes.
Raisins, nuts, mashed bananas or 1/3 cup fresh grated apples or pears can be added to vary taste of muffins.
The above recipes all come from Bette Hagman's book The Gluten-Free Gourmet -revised edition [2000]. Bette Hagman herself suffers from celiac disease and all her recipes are part of her own attempts to create good tasting wheat-free alternatives. She has written many other gluten-free cookbooks and continues to be today one of the most respected and knowledgeable persons in the GF cooking field.
Start with these very basic and easily adaptable recipes and celebrate any holiday or special event the gluten-free way.
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