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Celiac.com 08/05/2023 - A good basic cake recipe is a lot like a little black dress. Whether you dress it up or leave it plain, it’s right for any occasion. One Recipe; Many Choices This basic cake recipe can be served in many different ways. Of course, it’s great with no adornment—perhaps just a sprinkle of powdered sugar for old-fashioned goodness. But there are many, many other ways to use this versatile recipe. For example, bake cupcakes for your child’s next school activity. In fact, make an extra batch and freeze them. Next time your child announces at 9 PM that he or she has to take treats to school the next day, quickly defrost them, slather on your favorite frosting and you’re ready to go! Need a birthday cake? This recipe can be a yellow cake or white cake—sheet cake or layer cake. Add food coloring for a festive touch. When I was a child, my mother used to tint the batter either pink or blue, bake it in a Bundt pan, slice it in half cross-wise and insert a layer of ice cream. She then quickly frosted it with whipped cream and popped it back in the freezer. I thought it was pretty cool! Dressing It Up One of my favorite desserts from this recipe is Pineapple Upside-Down Cake or, as you’ll see in the photo below—Caramelized Pear Torte. It works best baked in a 10-inch cast-iron skillet or a 10-inch pan specially designed for upside-down cakes. Top this treat with a dollop of whipped cream and you’re in heaven. In the summertime when strawberries are plentiful, use this recipe as the "shortcake" in Strawberry Shortcake. For a decidedly festive effect, bake the little individual cakes in mini-cake baking pans (such as mini-Bundts or mini-angel food cakes). Follow the manufacturer’s directions for best results. These little cakes are so simple, yet guaranteed to impress your guests no matter how you serve them. They look lovely sitting on a tiered rack of festive plates. Sometimes I frost them, sometimes I dust them with a white cloud of powdered sugar, and sometimes I make a glaze of melted preserves for a pretty, shiny effect. Nestle a few fresh strawberries or raspberries among them—plus a few mint springs for color—and they’re special, regardless of what’s in them. One of the nice things about this recipe is that it’s so good, your family and friends won’t know— or care—that it’s gluten-free. And, if you have sensitivities to other ingredients (such as eggs), see my two books—Special Diet Solutions or Special Diet Celebrations—for instructions on substitutes, including using other sweeteners besides whites sugar. In fact, I used a similar basic cake recipe for the groom’s cake at my son’s wedding. See Special Diet Celebrations for wedding cake instructions. No one knew—or cared—that is was gluten-free! It was delicious! Follow the easy directions on the next page for making this simple classic into a winner at your house! Carol Fenster’s Basic Cake Ingredients: 1/3 cup unsalted butter or margarine 1 cup sugar 2 large eggs, beaten (or 3 egg whites for white cake) 2 teaspoons grated lemon peel 1 cup white or brown rice flour 1/3 cup potato starch 2 tablespoons tapioca flour 1 teaspoon xanthan gum 1⁄4 teaspoon baking powder 1⁄4 teaspoon baking soda 1/3 teaspoon salt 3⁄4 cup buttermilk (or 1 tablespoon lemon juice plus enough non-dairy milk to equal 3⁄4 cup) 1 teaspoon vanilla extract Directions: Preheat oven to 325ºF. Prepare pans, as directed below. Using electric mixer and large mixer bowl, cream together butter and sugar on medium speed until light and fluffy. Mix in eggs on low speed until blended. Add grated lemon peel. In medium bowl, sift together flours, xanthan gum, baking powder, baking soda, and salt. In another medium bowl, combine buttermilk and vanilla. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk beginning and ending with dry ingredients. Mix just until combined. Spoon the batter into prepared pan(s). Bake as directed below. Cupcakes Grease pan or use paper liners in standard 12-muffin tin. Bake 12 cupcakes 20-25 minutes. Serves 12. Layer Cake Grease 9-inch round nonstick pan or two 8-inch round nonstick pans and line with waxed paper or parchment paper, then grease again. Bake 9-inch pan 35-40 minutes; 8-inch round pans 25-30 minutes. Cool on wire rack. Serves 12. Sheet Cake Grease 11 x 7-inch pan. Line with waxed paper or parchment paper if you plan to remove cake from pan before frosting. Bake 25-30 minutes. Serves 12. Pineapple Upside Down Cake Grease 10-inch pie plate or skillet (or special pan designed for upside-down cake). Evenly sprinkle 1⁄2 cup brown sugar over bottom of greased 10-inch pan. Arrange pineapple slices with cherries in center of each circle. Pour cake batter evenly on top. Bake 40-45 minutes or until top springs back when touched. Cool 5 minutes, then invert onto serving plate. Serves 12. Caramelized Pear Torte In 10-inch cast iron skillet sprayed with cooking spray, combine 3⁄4 cup brown sugar and 2 tablespoons water. Bring to simmer over low heat, swirling pan occasionally, until sugar dissolves. Cook for another minute, gently swirling pan if sugar is coloring unevenly. Remove from heat. Let cool for 10 minutes. Mixture will firm slightly as it cools. Wash and peel 3 firm, ripe pears. Cut in half, lengthwise; then cut in quarters. Remove core from each piece. Cut each quarter into 3 uniform-sized wedges. Arrange pears in pinwheel design, as close together as possible, in caramel. Pour cake batter evenly on top. Bake 40-45 minutes or until top springs back when touched. Cool 5 minutes, then invert onto serving plate. Serves 12. Reprinted with permission from by Carol Fenster, Ph.D. of Savory Palate Press Copyright © 2001

Celiac.com 07/02/2012 - Dismal results on a simple, four-question quiz show that most chefs and restaurateurs lack the most fundamental knowledge of gluten-free facts and protocols; a reality that could leave many gluten-free diners at risk of gluten contamination. The quiz was administrated at the National Restaurant Association Show in Chicago by the National Foundation for Celiac Awareness (NFCA), a non-profit organization that promotes awareness of celiac disease and gluten sensitivity. Even though a large number of chefs and restaurateurs said they offered gluten-free options at their restaurants, less than 4 percent responded correctly to the gluten questionnaire. People with celiac disease or gluten-intolerance must avoid gluten from wheat, rye and barley, but fewer than half of the chefs could name a grain, other than wheat, that contained harmful gluten. The results showed that the chefs were both poorly informed, and unaware, said Alice Bast, founder and president of NFCA. In addition to asking chefs to name all three grains that trigger a reaction in people with celiac disease, the quiz asked what kind of oats are safe for those people. There were two other questions, one that asked chefs to identify a possible gluten-containing product (Worchestershire sauce) from a short list of foods and products, and another that asked if it was true that celiac disease was triggered by glucose (false). The results point to the need for more celiac disease and gluten-sensitivity training and awareness in the food industry, especially since the number of establishments seeking to offer gluten-free options for their patrons continues to grow. Source: http://www.pizzamarketplace.com/article/195015/Majority-of-restaurateurs-and-chefs-fail-celiac-test