Post by kickingfrog on Jan 28, 2011 15:00:25 GMT
Wheat Free Cakes
(From BBC website)
Wheat-free birthday cake ....
A friend of mine has recently gone on a wheat-free diet. I promised to bake him a birthday cake, which was to have been a classic chocolate and hazelnut sponge, but this has been thrown out of the window (not literally) since he announced his change of diet.
Can anyone help? I like making (and eating) lavish old-fashioned cakes, and am not keen at all on these so-called healthy hard-line alternatives.
*******************
Gluten free chocolate cake with real cream icing
For the cake: 1oz ground almonds
7oz rice flour
1 oz cocoa powder
2 teaspoons of baking powder
8oz butter
8oz soft brown sugar
4 large free range eggs
You should cream the butter and the sugar but I just put everything in my food processor and whizz it all up. Spread it into 2 greased baking tins and bake for approx 30-35mins @150c until cooked thro'
for the topping use a small tub of single cream 3oz of dark70% choc and about 1/2 oz butter. gently melt the chocolate and then add the cream and butter and stir and remove from heat and allow to cool, and then spread onto the top of the cake and sandwich together and cover with more chocolate icing, and just to finish it off grate chocolate over the topping, and sometimes I make a white chocolate icing as well by simply melting some white chocolate and adding a small amount of milk, this makes a chocolate icing that you can cut and I put this in the middle, and then sandwich the cake together let it set and then cover with the chocolate mousse.This looks amazing when cut and adds to the tatse!
************************
Wheat free (and gluten free) pound cake
4 oz butter/sugar/flour/
2eggs
3oz of rice flour
1oz of ground almonds
a teaspoon of baking powder
1/2 oz of cocoa powder, and then ice it with your usual chocolate icing, or add a teaspoon of cofee powder to the mix or lemon juice etc depending what flavour you want.......Doves farm make a really good gluten free flour mix that makes really amazing biscuits with your usual biscuit recipes
*********************
I make wheat free cakes all the time, simply buy rice flour instead (Doves do one or check out your local health food shop or specialized food section in your supermarket) and use as ordinary flour. I usually put in half a teaspoon of baking powder per 6oz but I have left it out before and it's risen. Just use it as ordinary flour, I think personally it makes a better cake!
******************************
I am really interested that you only use 1/2 teaspoon of baking powder to 6oz
I need to use 2 teaspons of baking powder to 4oz for a Victoria sponges!
I used to use rice flour for most things that I bake and then I tried the Doves Farm "gluten free white mix" and it made even nicer biscuits than the rice flour and buckwheat flour makes smashing fruit scones, I just follow the Mary Berry recipe and they look like wholemeal wheat ones and taste really nice
***********************
I think it's because I use ground almonds as well as rice flour, that I need to use more? and you are absolutely right, any mix with potato flour and or tapioca flour makes dry cakes I find.
******************************
The best wheat free cakes (in my opinion!) are those made with ground almonds instead of flour. Nigella does a good clementine one, you can find it really easily by googling. The almonds make the cake rich and moist. A word or warning though, Baking Powder can contain gluten so if your friend is on a gluten free diet make sure you buy a gluten free brand
www.bbc.co.uk/cgi-perl/h2/h2.cgi ... hy&sort=Te
*************************************
(From BBC website)
Wheat-free birthday cake ....
A friend of mine has recently gone on a wheat-free diet. I promised to bake him a birthday cake, which was to have been a classic chocolate and hazelnut sponge, but this has been thrown out of the window (not literally) since he announced his change of diet.
Can anyone help? I like making (and eating) lavish old-fashioned cakes, and am not keen at all on these so-called healthy hard-line alternatives.
*******************
Gluten free chocolate cake with real cream icing
For the cake: 1oz ground almonds
7oz rice flour
1 oz cocoa powder
2 teaspoons of baking powder
8oz butter
8oz soft brown sugar
4 large free range eggs
You should cream the butter and the sugar but I just put everything in my food processor and whizz it all up. Spread it into 2 greased baking tins and bake for approx 30-35mins @150c until cooked thro'
for the topping use a small tub of single cream 3oz of dark70% choc and about 1/2 oz butter. gently melt the chocolate and then add the cream and butter and stir and remove from heat and allow to cool, and then spread onto the top of the cake and sandwich together and cover with more chocolate icing, and just to finish it off grate chocolate over the topping, and sometimes I make a white chocolate icing as well by simply melting some white chocolate and adding a small amount of milk, this makes a chocolate icing that you can cut and I put this in the middle, and then sandwich the cake together let it set and then cover with the chocolate mousse.This looks amazing when cut and adds to the tatse!
************************
Wheat free (and gluten free) pound cake
4 oz butter/sugar/flour/
2eggs
3oz of rice flour
1oz of ground almonds
a teaspoon of baking powder
1/2 oz of cocoa powder, and then ice it with your usual chocolate icing, or add a teaspoon of cofee powder to the mix or lemon juice etc depending what flavour you want.......Doves farm make a really good gluten free flour mix that makes really amazing biscuits with your usual biscuit recipes
*********************
I make wheat free cakes all the time, simply buy rice flour instead (Doves do one or check out your local health food shop or specialized food section in your supermarket) and use as ordinary flour. I usually put in half a teaspoon of baking powder per 6oz but I have left it out before and it's risen. Just use it as ordinary flour, I think personally it makes a better cake!
******************************
I am really interested that you only use 1/2 teaspoon of baking powder to 6oz
I need to use 2 teaspons of baking powder to 4oz for a Victoria sponges!
I used to use rice flour for most things that I bake and then I tried the Doves Farm "gluten free white mix" and it made even nicer biscuits than the rice flour and buckwheat flour makes smashing fruit scones, I just follow the Mary Berry recipe and they look like wholemeal wheat ones and taste really nice
***********************
I think it's because I use ground almonds as well as rice flour, that I need to use more? and you are absolutely right, any mix with potato flour and or tapioca flour makes dry cakes I find.
******************************
The best wheat free cakes (in my opinion!) are those made with ground almonds instead of flour. Nigella does a good clementine one, you can find it really easily by googling. The almonds make the cake rich and moist. A word or warning though, Baking Powder can contain gluten so if your friend is on a gluten free diet make sure you buy a gluten free brand
www.bbc.co.uk/cgi-perl/h2/h2.cgi ... hy&sort=Te
*************************************