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- Potato Starch Sponge Cake (Gluten-Free)
Potato Starch Sponge Cake (Gluten-Free)
The following is a recipe for a Sponge cake made with potato starch and it is wonderful served with fresh fruit (sliced strawberries with a little sugar) and a whipped topping or ice cream.
1 ½ cups sifted sugar
1 ½ teaspoons grated lemon rind
3 tablespoons lemon juice
1 full cup potato starch
dash of salt
Separate the eggs. Using an electric mixer beat the egg whites until stiff and set aside. Beat the egg yolks for 2 min. at high speed. Add the lemon juice, sugar and lemon rind and beat another 2 min. at medium speed. Gradually add the sifted potato starch and continue mixing at medium speed an additional 2 minutes.
Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in a non-greased 2-piece 10 tube pan and bake in preheated 350 degree F for 55-65 minutes or until cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing from pan (I use a wine bottle and to prop up the cake to keep from pressing the top down).
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Banana Nut Bread #4 (Gluten-Free)
Ingredients:½ cup oil or melted butter½ teaspoon salt1 cup sugar1 ½ teaspoon baking soda3 or 4 eggs, separated1 teaspoon baking powder1 cup mashed banana (2-3)1 teaspoon xanthan gum (optional)2 cups gluten-free flour½ cup chopped walnutsDirections:Melt butter and mix with sugar and egg yolks.... [READ MORE]
Chocolate Beer Cake (Gluten-Free)
Before we get to the details of how to make this amazing gluten-free chocolate cake, I think a few words on the latest gluten-free beers are in order.... [READ MORE]
Killer Chocolate Cake (Gluten-Free)
This recipe comes to us from Dave Ross.... [READ MORE]
Boiled Fruit Cake (Gluten-Free)
Ingredients: to make a 1½ lb cake in an 8
or 4 oz/100g grated carrot or apple
or 4 oz / 100g unsweetened tinned chestnut purée
or 4 oz / 100g tofu
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
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
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.... [READ MORE]
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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