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catfish

Member Since 13 Jun 2004
Offline Last Active May 07 2005 04:40 PM
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Posts I've Made

In Topic: Corn Bread

06 May 2005 - 08:08 PM

Also, just found passover Mayo made W/OUT vinegar!!!! Now I can have salads again (chicken salad, deviled eggs, etc.)!!!!! I bought one jar, tested to see if my body would tolerate, and then went back and bought th rest they had on-hand because I wasn't sure if they would carry it the rest of the year...and I am not really a mayo fan.

If you use up that mayo and find you'd like more, here is my favorite mayo recipe- which coincidentally has no vinegar.
I prefer to use a hand blender (those "boat motor" thingies) but you can use a wisk or a food processor.

Blend together;
1 large egg
the juice from one key lime or 1/2 persian lime
1 pinch salt

while still blending, slowly add;
1 cup vegetable oil (extra virgin olive oil is not recommended, almost any other oil will be fine).

That's it. If you're worried about the raw egg thing, use pasteurized eggs. But the acid from the lime will kill off salmonella bacteria anyway.

Sorry to get off topic.

In Topic: What Is The Closest To Cream Of Wheat

01 May 2005 - 08:21 PM

I didn't know anyone made cream of rice, but I had good results putting dry instant rice (minute rice) in the food processor and pulsing it until it is broken up, then cooking it up just like cream of wheat. It is a little less creamy than cream of wheat, but tastes very similar otherwise.

In Topic: Anyone Have Recipe For Flourless Chocolate Cake

16 April 2005 - 07:06 AM

For this recipe I wouldn't recommend substituting the chocolate with cocoa powder and shortening. It would work for some foods because it adds the oil and flavor, but in this case the cake needs the firmness of the cocoa butter or it won't set up right (it will just melt into a pool).

In Topic: Anyone Have Recipe For Flourless Chocolate Cake

11 April 2005 - 12:33 PM

Yes, I make cakes all the time with gluten-free flours in them, but flourless chocolate cake is better than any regular cake mix or recipe with or without regular flour (IMO).

I think your shortening would work fine instead of butter, the taste might be a bit different but the performance should be okay as long as you add about 20% less shortening and substitute that with water (by volume-butter is about 20% water). Add the water slowly after the mixture has started to melt.

If you are buying real semisweet, dark, or bittersweet chocolate, it should not have any dairy in it. Cocoa butter is NOT made from butter, it is made from the fat removed from the cacao beans during the processing of the cocoa. However, if you are extremely sensitive to milk proteins you should check the label to be sure, as semisweet chocolate is frequently processed on the same lines as milk chocolate, which IS a dairy product.

Soy lecithin is a more frequent problem. Really, really good (and thus expensive) chocolate will not have lecithin added (it is used to make the chocolate easier to process).

Here are a couple great chocolate resources I found; the first is an assortment of various chocolates along with their ingredients. They are sorted by somebody's personal choice into excellent, very good, good, etc. The fact that ingredients are listed makes this page very useful for seeing which kinds you might be able to eat.
The second is somebody else's personal rating of various quality chocolates based on a numerical system, with links to more in-depth information on the chocolates.

I would suggest Ghirardelli's Dark Chocolate, it has no milk nor lecithin listed in the ingredients, but you might want to add more sugar to the recipe if you use dark rather than bittersweet chocolate. I would also recommend Tobler Tradition Swiss Bittersweet Chocolate although it might be harder to find.

http://tchester.org/tc/chocolate.html

http://www.hhhh.org/...colate/reviews/

In Topic: Anyone Have Recipe For Flourless Chocolate Cake

10 April 2005 - 07:29 AM

Perfect Flourless Chocolate Cake;


12 tablespoons unsalted butter
12 ounces bittersweet chocolate
3 teaspoons vanilla extract
8 large eggs (separated)
2/3 cup brown sugar (packed)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon cooking oil or cooking spray, for greasing pan
2 tablespoons flour or rice flour, for dusting pan



1. Preheat oven to 325 F.
2. Oil and flour a 9" springform cake round.
3. Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan, and wrap the outside of the pan (bottom/sides) with aluminum foil.
4. In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
5. Set aside to cool slightly.
6. In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
7. Continue beating while adding 1/3 cup brown sugar and the cream of tartar.
8. Beat until stiff peaks form- be careful not to overbeat- this is most important!
9. If the eggs curdle, throw them away and start over with new egg whites, seriously.
10. Whisk the egg yolks and the remaining 1/3 cup brown sugar until lighter in color, then wisk yolks and vanilla into the cooled, melted chocolate mixture in a large mixing bowl.
11. Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
12. Pour into the prepared pan.
13. Place the pan inside the foil in a deep cooking sheet with about 1/2 to 1 inch of water in it.
14. Bake the cake for about 60-70 minutes or until it passes the toothpick test.
15. Remove cake from oven and allow to cool for about an hour (it will sink by about 1/3rd volume during this time; this is normal)
16. Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
17. Remove the paper from the bottom (now the top) of the cake.
18. Invert again onto the final plate for displaying the cake.
19. The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refridgerated for at least 6 hours before serving.


This is the best chocolate cake I've ever eaten! Something between a mousse and a cake, it is so moist it will melt in your mouth like a chocolate bar. I tried about 7 different flourless chocolate cake recipes before I came up with this one which incorporates only the best of them all. This cake will only be as good as the chocolate you use, so make it good! If you are on a no-flour diet (for celiacs for instance) this cake is perfect- just use sweet rice flour to flour the pan instead of wheat flour. For an exotic treat, add 2 tsp key-lime or orange zest or 2 tsp key-lime or orange extract along with the vanilla extract. Cooking time does not include chilling time.