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Member Since 24 Jan 2008
Offline Last Active Jun 21 2015 05:36 PM

#720507 Need A Good gluten-free Dessert For This Weekend...

Posted by on 03 August 2011 - 09:11 AM

This coffeecake was outstanding and it did not need refrigeration:

I used extra dark brown sugar for the topping and did not have any nuts. It was probably my favorite gluten-free dessert ever. Right up there with Pumpkin Bars.
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#719836 Birthday Party Food

Posted by on 31 July 2011 - 12:22 PM

I am using this recipe for my daughter's birthday party on Sat. and I have probably made it at least 5 times already and my gluten eating family couldn't really tell the difference...

3 c gluten free flour (I used a combo of white rice, brown rice, tapioca and potato starch)
2 c sugar
9 tbs unsweetened cocoa powder
2 tsp baking soda
2 tsp xanthan gum
1 tsp salt
2 c water
1/2 c plus 2 tbs vegetable oil
2 tbs apple cider vinegar
1 tsp vanilla

Mix everything together really well and put it into 2 greased 9 in cake pans. Bake at 350 for about 25 min or until a toothpick comes out clean. Let it cool completely before trying to remove it from the pan.

I top it with a faux "butter"cream icing...

about a 1/4 c light olive oil
2 tsp vanilla
1/2 c unsweetened cocoa powder
about 4 c powdered sugar
4-6 tbs water (just enough to get the right icing consistency)

Good luck with making the cake and the birthday party.

Alex, I just made your birthday cake. Still too hot to ice, though.
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#719821 The What's For Dinner Tonight Chat

Posted by on 31 July 2011 - 10:55 AM

Red potatoes with butter and fresh chives from my garden, corn on the cob, and mushroom sauteed in butter, onions, and garlic.

This is our farmer's market meal.
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#719783 Birthday Party Food

Posted by on 31 July 2011 - 07:54 AM

I can't find a decent cake recipe for a gluten free vegan birthday cake!

The other food is taken care of:
Mini pizzas
Chocolate crackles
Fruit kebabs
Platter of vegetable sticks with rice crackers and dip

But the birthday cake isn't working out so well :(

I've never made one gluten free before and it won't raise!

What's your favourite vegan recipe for a gluten free cake?

I tried this cake, once, and it was FABULOUS the second day and thereafter. I used coconut milk in place of the milk. I would imagine you could sub light tasting olive oil for the mayonnaise and whatever you normally sub for the eggs. There were 120 comments, so you could go to the website and possibly find a comment from someone who did it vegan. Just a thought. My batter was thick.

Gluten-Free Yellow Cake
By: Amy
"Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free."
Rate/Review | Read Reviews (120)
• 1 1/2 cups white rice flour (Mix with the milk. Set aside.)
• 3/4 cup tapioca flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon xanthan gum
• 4 eggs
• 1 1/4 cups white sugar
• 2/3 cup mayonnaise
• 1 cup milk
• 2 teaspoons gluten-free vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
Amount Per Serving Calories: 154 | Total Fat: 6g | Cholesterol: 38mg Powered by ESHA Nutrient Database

COMMENTS that I thought were interesting:

I took another reviewers suggestion and added the milk to the rice flour while I combined the other ingredients. It lost 90% of it's graininess. Great suggestion.

This recipe works out great. I decrease the amount of sugar by 1/2 cup and substitute a box of Jello powder. My daughter loves it and she gets to choose which "flavour" of cake we will have every time (lemon, strawberry etc). I only use the Jello powder that calls for boiling water.

We did alter the flour a bit -- 1/2 c brown rice flour, 3/4 cup white rice flour, 1/2 cup sorghum flour, and 1/2 c tapioca flour. Thank you for such a great recipe.

I followed the suggestions of previous reviewers and added 1/3 cup more sugar and 1/2 cup unsweetened coco powder to make chocolate cupcakes. I cooked them for about 19 minutes. Perfect!

Rather than xanthan gum (way too expensive!), can use guar gum (runs $4.99/lb in my area and can usually buy small packages for under $2 at health food stores). Cake turned out fine, except my batter was thin and I had to pour it rather than spread it!
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#719484 The What's For Dinner Tonight Chat

Posted by on 29 July 2011 - 12:40 PM

Yum! Those pancakes sound good.

Yeah, they were pretty good (I sampled one already, hehe).
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#719475 The What's For Dinner Tonight Chat

Posted by on 29 July 2011 - 11:39 AM

We are going to Mexico tonight (well, kinda)...

Chile Rellenos (stuffed with a superb local cheese)
Orange and Cumin Glazed Baby Carrots
Green Chile and Onion Rajas
Watermelon Basil Granita

Tomorrow we are going to Korea! :D


We're having buckwheat chocolate chip pancakes with blueberries, maple syrup (not really...bought some cheap other kind, but in a perfect world...),and turkey bacon.
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#719414 Chicken And Cabbage

Posted by on 29 July 2011 - 04:00 AM

Thanks, Ashley. This does look good. I have never thought about cooking cabbage that way. I may try it soon. Take care.
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#718037 The What's For Dinner Tonight Chat

Posted by on 22 July 2011 - 10:34 AM

Not cooking tonight. Eating at Maggiano's Italian restaurant and ordering off their gluten free menu to celebrate my HQ credentias being restored to me for passing the NTE years ago. YEH!
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#715071 The What's For Dinner Tonight Chat

Posted by on 08 July 2011 - 05:14 AM

I decided to try this sweet and sour chicken recipe to use up some of my canned pineapple: http://allrecipes.co...n-i/detail.aspx

I'm using sweet rice flour for the flour and leaving out the orange food coloring (LOL).

How did it turn out?
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#714951 The What's For Dinner Tonight Chat

Posted by on 07 July 2011 - 12:22 PM

Having blackeyed peas, collard greens with vinegar, and dill flatbread with herbed olive oil dip.
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#702803 The What's For Dinner Tonight Chat

Posted by on 27 May 2011 - 03:20 AM

Asian Peanut Butter pork again ... it's yummy! Rice, cauliflower and carrots.

Now I have Chocolate Caramel Shortbread Bars chilling in the fridge. I want the chocolate to hurry up and set so I can eat it!

Did you post that shortbread recipe? Sounds very yum! I'm busy perfecting a multi-grain biscuit recipe that I've been tweeking (not sweet). Will try again today. Roasted a chicken and baked sweet potatoes last night. Will have left overs with biscuits.
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#687829 The What's For Dinner Tonight Chat

Posted by on 29 March 2011 - 02:21 PM

Cubed Cube steak with a fried onion cream sauce with fresh asparagus.

Oh yum. That sounds great!
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#687223 The What's For Dinner Tonight Chat

Posted by on 27 March 2011 - 02:58 PM

Spaghetti sauce over gluten-free noodles, toasted Rudi's bread with garlic and butter.
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#685238 The What's For Dinner Tonight Chat

Posted by on 20 March 2011 - 04:22 PM

Two roastbeef sandwiches made out of amaranth/rice biscuits with cheese and mustard with grapes and corn chips. Yum :)
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#685237 The What's For Dinner Tonight Chat

Posted by on 20 March 2011 - 04:20 PM

for not using yeast in baking-

Re: baking soda and pure apple cider vinegar, or even lemon juice, can be easily used to leaven gluten free breads instead of yeast. You just don't have to let the loaves or breads "rise," with the fermenting yeast working with sugars, but bake them right away as it's the fizz from the soda and acid that does the trick. The texture is always going to be a bit of a challenge, anyway, as to finding and blending gluten free proteins that bake up with the similar sort of slight rubberyness- but not too bouncy.

that makes a lot of sense, Takala. Thanks!
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