Jump to content
Celiac Disease FAQ | This site uses cookies GDPR notice. Read more... ×
  • Sign Up
  • About Me

    An RN for 14 years, I have been following a strict gluten-free diet for six years of improving health! Now I help others as a Celiac Disease/Gluten Intolerance Educator. I work one on one with people on meal planning, shopping, cooking and dining out gluten-free. I will also work with children who have behavioral issues related to gluten or other food sensitivities.  My book "Gluten-Free PORTLAND" is a comprehensive resource guide to the gluten-free diet and is available on my website www.glutenfreechoice.com. My other websites are: www.WellBladder.com and www.neighborhoodnurse.net.

  • Related Articles

    Scott Adams
    Ingredients: to make a 1½ lb cake in an 8 tin
    1 large banana
    or 4 oz/100g grated carrot or apple
    or 4 oz / 100g unsweetened tinned chestnut purée
    or 4 oz / 100g tofu
    2 eggs
    4 oz or 100g margarine - hard
    4 oz or 100g granulated sugar
    8 oz or 200g mixed fruit
    several glacé cherries
    ¼ pint or 150ml hot water
    4 oz or 100g lentil flour ( or gram flour)
    4 oz or 100g rice flour
    ½ teaspoon or 2g bicarbonate of soda
    ¼ teaspoon or 1g cream of tartar
    ¼ teaspoon or 1g tartaric acid
    1 level teaspoon 1g mixed spice
    Put the margarine, sugar, mixed fruit and hot water in a large pan and stir over low heat until the fat has melted and the sugar is dissolved. Simmer gently for 5 to 10 minutes before cooling until lukewarm.
    Beat the banana / apple / carrot / chestnut / tofu to a smooth purée with the milk and egg. This is best done in a liquidizer. Beat the purée into the cooled fruit mixture. Mix the flours together with the bicarbonate of soda, cream of tartar, tartaric acid and mixed spice. Fold the flour mixture in quickly to the cooled fruit mixture and pour the mixture immediately into a deep 8 cake or 2 LB loaf tin lined with a layer of nonstick baking paper.
    Preheated oven gas mark 4 350°F 180°C
    Bake for 1 ¼ to 1 ½ hours.
    Cool in tin before turning out and removing paper.
    Variations: Use 8 oz/225g mixture of any of the following: sorghum flour, millet flour, sweet chestnut flour, teff flour - to replace the rice flour and lentil flour.

    Scott Adams
    Cake:
    1 ½ cups thinly sliced peeled Granny Smith apples
    3 tablespoons brown sugar
    1 tablespoon lemon juice
    ½ teaspoon ground cinnamon
    1 cup Betty Hagmans Four Bean Flour Mix
    ½ teaspoon baking soda
    1/8 teaspoon salt
    ½ teaspoon xanthan gum
    1/3 cup granulated sugar
    2 tablespoons butter, softened
    1 large egg
    1 teaspoon vanilla extract
    ½ teaspoon almond extract
    ½ cup low-fat buttermilk
    Cooking spray
    2 tablespoons sliced almonds
    Glaze:
    ¼ cup sifted powdered sugar
    1 teaspoon low-fat buttermilk
    ¼ teaspoon vanilla extract
    1. Preheat oven to 350 degrees
    2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.
    3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
    4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.
    5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and ¼ teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake.
    Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).

    Scott Adams
    This recipe comes to us from Lashelle Thompson. 1 ¾ cup gluten-free flour mix
    1 cup sugar
    ¾ cup cocoa
    1 ½ teaspoons baking soda
    1 ½ teaspoons baking powder
    1 teaspoon salt
    2 eggs, beaten
    1 – 21 ounce can of gluten-free cherry pie filling
    1 teaspoon vanilla
    1 teaspoon almond flavoring
    1 cup boiling water
    Preheat oven to 350F. Mix the gluten-free flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Mix in the eggs, pie filling, and flavorings. Add the boiling water, mixing gently. Pour into a greased and rice floured 9" x 13 pan, or two 9 pans. Bake for about 30 minutes. Cool 10 minutes before removing from pans.

    Scott Adams
    One yellow cake mix (you can use 2 cake mixes to make a 15 x 10 pan full). Mix and bake according to directions. Remove from oven and cool. Split cake horizontally with cake cutter or use a piece of thread wrapped around your fingers and pulled down the middle of the cake horizontally. Remove top half of cake and spread filling on bottom half of cake. Replace top half of cake and sprinkle with powdered sugar. Filling Ingredients:
    1 cup milk
    2-3 tablespoons cornstarch
    Filling Directions:
    Shake milk and cornstarch together, pour into a pan and heat, stirring constantly until thick. Remove from heat and cool.
    Add:
    ½ cup butter flavored Crisco
    ½ cup soft butter
    1 cup sugar
    1 teaspoon vanilla
    Beat until fluffy and add cooled milk mixture. Mix together until really fluffy (this will take a while).
    Cut into Twinkie sized rectangles. They are good eaten immediately or wrap them tightly in plastic. They freeze well. Great with fresh strawberries.

    Strawberry Twinkie Torte
    Ingredients:
    1 Twinkie cake (recipe above)
    1 ½ - 2 cups strawberry jam (enough to cover top of cake)
    Fresh Sliced strawberries
    1 package semi-sweet chocolate bits
    Directions:
    Prepare Twinkie cake. Place on cake platter or you can leave it in the pan. Heat strawberry jam until syrupy (about 45 seconds in microwave). Spread on top of cake. Slice fresh strawberries on top of jam. Melt chocolate (microwave or double boiler). Slowly drizzle over sliced strawberries. Sprinkle with shaved almonds if desired. Serve immediately. Chocolate will harden when placed in refrigerator. If you plan to serve later refrigerate cake and drizzle chocolate prior to serving.

  • Popular Contributors

  • Forum Discussions

    Thank you all for that insight. Oh! My! Lanta! There is SO much to consider! I really don't know what I would do without y'all!
    She was inspired to master the art of gluten-free pastry and bread because he has celiac disease. She first trained at the Cordon Bleu Culinary Arts ... View the full article
    Thank you for responding. No I have not been tested for celiac disease. My ths free t3 free t4 were all normal. My reverse t3 was a bit high and my tg antibodies were high. Also I have low blood pressure and low testosterone. The whole reason I went to see the doctor in the first place was because I had nausea and acid reflux for no apparent reason which I hve recently discovered is connected to hashimotos. I have just been to a dentist because I have untreated periodontal disease which we suspect may be causing everything. We are in the process of fixing that as well. So far the gluten free diet along with probiotics and L glutamine are helping a lot with the stomach issues.
×