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German Chocolate Cake (Gluten-Free)
http://www.celiac.com/articles/22215/1/-German-Chocolate-Cake-Gluten-Free/Page1.html
Destiny Stone

I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

 
By Destiny Stone
Published on 07/13/2010
 
I've never been big on cake, but when it comes to German chocolate cake, now that's a different story. This is a great recipe for celiacs because it is as close to the real thing as it gets. The only difference with this recipe and a “regular” German chocolate cake recipe, is that this one uses rice flour instead of wheat.

I've never been big on cake, but when it comes to German chocolate cake, now that's a different story. This is a great recipe for celiacs because it is as close to the real thing as it gets. The only difference with this recipe and a “regular” German chocolate cake recipe, is that this one uses rice flour instead of wheat.

German Chocolate Cake (Gluten-Free)

Ingredients:
  • 4 ounces gluten-free sweet German chocolate
  • ½ cup boiling water
  • 6 eggs, separated
  • 2 cups sugar, divided
  • 1 cup butter or butter substitute
  • 1 teaspoon pure vanilla
  • 2 cups rice flour
  • 2 tablespoons arrowroot (or cornstarch)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
To Make:
  1. Melt chocolate in boiling water. Cool.
  2. In small mixing bowl beat egg whites until frothy. Add ½ cup sugar and heat until stiff but not dry. Set aside.
  3. Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy. Add egg yolks and beat well. Blend in chocolate.
  4. Sift rice flour with arrowroot, baking powder, soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.
  5. Pour into three 8-inch or 9-inch layer pans lined on bottom with paper.
  6. Bake at 350 degrees F., about 30 minutes or until done.
  7. Cool. Frost tops of cakes, and enjoy!