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Plum Cake (Gluten-Free)

This recipe comes to us from Nancy Garniez.

Preheat oven to 425F.

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Combine:
¼ cup bean flour (I use mung bean, but you can also use lentil, chickpea or a mixture of two or three--be creative!)
¼ cup rice flour
½ cup equal parts arrowroot (I dont eat corn, but cornstarch would do as well), potato starch, and rice bran
½ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon salt

Mix the flour above with 1 ½ tablespoons of margarine or butter until small pea-like lumps form (you dont have to be too careful about this step, especially if the margarine is soft). Beat in 1 egg, ½ teaspoon vanilla, 2 tablespoons of milk or water. Mix to form a fairly thick dough. Put into a buttered square or round dish or pie plate. Top with sliced fruit: Plums, peaches, etc, densely covering the dough. Sprinkle with cinnamon and sugar. Dot the top with bits of margarine or butter and bake for 25 minutes.

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1 Response:

 
Jo Ann
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
05 Sep 2010 8:45:54 PM PST
I followed the recipe. The cake was heavy and did not taste good. It was more like a bread as there was no sweetener in the cake. The plums on the top were good. I ate those and threw out the cake.




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