allergy-free

Depression Era Cake

An e-mail from a reader arrived a bit ago saying,

We made this Depression Era Wacky Cake last year for a birthday. We used the orange juice version.

http://www.kidswithfoodallergies.org/featured_recipe5.php

It turned out nice. We iced it with an icing made from powdered sugar and rice milk. We’ll probably make one again for a birthday cake for Jesus.
~ Amy

Thank you Amy for sharing this recipe with us. It really does look like a great cake to make. It’s also nice to know that the substitutions worked well too!

Until next time,

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Bob’s Red Mill Gluten Free Shortbread {Review}

So, can you guess that I also got a couple of packages of Bob’s Gluten-free Shortbread to test and review too? The box that arrived last summer had four packages in it. Two of each item.

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Shortbread.

It’s the cookie with only a few ingredients and one of the main one is BUTTER!

Butter holds this recipe together. Butter gives the shortbread most of it’s flavor.

Since we are dairy-free as well as gluten-free I needed to replace real butter with an alternative.

That’s the biggest problem I have run into so far. In fact, I’ve only made one of the two packages. I am going to try another substitute for the butter next time and I might have something else to offer to you, but in the meantime, let me tell you about what I did and what I think. To start with I used Earth’s Balance.

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The recipe turned out well, but I must warn that it will be better if the pan you use is smaller than required. The edges ended up a bit thin in some areas and in order for the shortbread to hold well and not be hard and crumbly it needs to be much thicker than I normally would make it. Maybe you already make nice thick shortbread and that won’t be a problem.

Also, the shortbread didn’t brown as nicely as it would if using real butter, but over all, their recipe was great. The flavor was nice–even with a dairy free alternative. And in spite of being gluten-free the texture was great. The one nice advantage to shortbread is that it is supposed to be dense. Even it’s wheat version is dense. Which would make it a great item to bring to a potluck. If you are able to use dairy and made it with real butter I’m guessing that most people won’t know the difference.

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I would definitely buy a few packages to keep on hand for a quick last minute cookie need. Hope this helps.

Until next time,

Honey Shortbread on Foodista

Disclaimer: I hate these, but feel it is necessary to include them at this point…I have not been asked to review these products nor did I receive these items from Bob’s Red Mill for review. I am on their customer list (I do not work for them) and occasionally receive products to try. I have decided on my own to review these items.

Gluten Free Shortbread Mix Review Coming

I’ve been working on another review for Bob’s Red Mill’s Gluten Free Shortbread mix. I started writing about it then realized that I wanted to try another substitute and give you all a better review. I’m not thinking that it will turn out well, but I might be surprised and then in turn can offer you 2 different substitute options. So, be watching for that in the next few days.

There’s a lot going on around here right at the moment, so I’m doing my best to balance time on the computer and time with family. And since the next few posts are reviews, they will take  a bit more of my time.

Until next time,

Disclaimer: I have not been asked to review these products nor did I receive these items from Bob’s Red Mill for review. I am on their customer list (I do not work for them) and occasionally receive products to try. I have decided on my own to review these items.

Bob’s Red Mill Gluten Free Vanilla Cake Mix {Review}

I promised you I’d get to some reviews written this week. I have two new products to share with you. Here’s the first one.

One day last summer a package arrived and inside was a big surprise. Somehow, I was sent a couple of packages of Bob’s Red Mill’s Vanilla Cake Mix to test and review for them. I made the one package a traditional cake and then made muffins out of the second package.

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I first have to confess, I did not follow the directions on the package. We can not have eggs, well, Little Miss can not have eggs. Normally I use an egg substitute like Enger G’s and sometimes I use flax gel. This time, since it was a cake, I decided to try replacing the eggs with applesauce.

My biggest concern with the replacement was the mix requires 3 eggs. I have not had much success with replacing more than 1 or 2 eggs in a recipe. The applesauce does add a lot of moisture, which is one strength for a recipe with lots of egg replacement.

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So here’s what I did.

For each egg I used 3 Tablespoons of applesauce (my own homemade with spices) and 1 teaspoon of baking powder.

This recipe turned out beautifully.

The cake was light and airy. The taste was fabulous. It was sweet enough that I didn’t even frost it, which saved a conundrum of having to make a dairy-free frosting. I just added a light coating of powdered sugar to the top.

When I made the second mix into muffins, they turned out even better. We loved having muffins…well, I called them muffins since we didn’t frost them either. They easily could have been cupcakes with frosting, but honestly, they were perfectly sweet and just like a great morning muffin without the extra sugar.

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If you buy mixes I would definitely recommend trying this cake mix.

It adapted very easily. It had great texture and flavor.

We bake from scratch more often than not, but I do keep some gluten-free mixes around for the last minute need.

Until next time,

Disclaimer: I have not been asked to review these products nor did I receive these items from Bob’s Red Mill for review. I am on their customer list (I do not work for them) and occasionally receive products to try. I have decided on my own to review these items.

Gluten-Free Cornbread

Well, we are headed into winter, time for stews, soups and chili. I am trying my hand at cornbread. I have a lot of cornmeal and would love to perfect a recipe. Little Miss came in from playing outside to join me in the experiment.

IMG_9250Little Miss in her new apron ready to help

So here’s what I ended up doing tonight. I decided to take a basic recipe from Betty Crocker and make it dairy and gluten-free. I changed out the wheat flour for rice flour, the regular milk with rice milk and used sucanat instead of regular sugar. I made it the traditional way by pouring it into a hot cast iron pan and then baking it in the pan even though the directions were different than that.

The entire family was surprised with how well it worked out. It was nice and brown and sweet. With melted Earth’s Balance on top it was perfect to go with our soup tonight.

I did use an egg, just so you know. I will try it next time without an egg and see what happens, since I shouldn’t use them, but I was desperate for something to turn out tonight! So, I’ll keep you updated on that one. It’s so hard to bake without eggs. Nothing turns out well without them. Well, almost nothing.

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Gluten-Free Cornbread

1 cup rice milk
1 egg
¼ cup Earth’s Balance stick melted
1¼ cup corn meal (I used Bob’s Red Mill since we were sent a ton from them)
1 cup rice flour (normally the recipe calls for regular flour)
½ cup sucanat (called for regular sugar)
1 tablespoon baking powder
1 teaspoon of salt

Beat together the milk, “butter”, and egg in a large bowl. Stir the remaining ingredients all at once until flour is moistened (batter will be lumpy). Pour batter into a hot cast iron griddle that has been greased with shortening. Bake for 20 minute at 400 until toothpick comes out clean. I used a small pan so it was done early at about 15 mins.

IMG_9252In the pan on the stove sizzlin’ the bottom before baking! Mmm, mmm.

I never took an after photo, shame it looked so nice! I’ll have to be sure to do that next time around.

Until next time,