1 1
HiDee

Need Recipe Conversion Help

Rate this topic

Recommended Posts

OK, so my husband has this family Christmas breakfast tradition that we've done without the last few years since going gluten free. I don't usually attempt to convert recipes, I just find a good gluten-free replacement recipe that is sort of like whatever I am wanting to make and that does us just fine. BUT, he really wants this breakfast cake to be just like it used to be and I'm not sure converting it will result in what he wants but I figure I'll give it a go this year and wanted to get some suggestions and help. Do you think that just replacing the flour with a gluten-free mix + xanthan gum will work for this recipe? Or should I add more starches to the flour mixture or more moisture to the recipe or more eggs.....or maybe even some baking powder to help it rise better. I'm guessing the two rises will not work and I'll have to divide it before letting it rise but what are your thoughts? Here's the recipe:

Moravian Sugar Cake

2 pkg yeast ( 2 Tbls)

1 cup warm water

1 cup sugar

1 tsp. salt

2 eggs, well beaten

1 cup butter, melted

1 cup hot mashed potatoes

5-6 cups sifted flour

1 1/2 cups brown sugar

5 tsp. cinnamon

1/2 cup melted butter

1) Soften yeast in warm water. Let stand 5 - 10 minutes.

2) Mix together in large bowl, sugar, salt, beaten eggs. Then 1 cup butter, melted.

3) Add mashed potatoes gradually, beating well.

4) Add 1 cup flour.

5) Beat until smooth.

6) Stir in yeast.

7) Then beat in enough of the remaining flour to form a light, soft dough.

8) Cover with waxed paper and a clean towel.

9) Let rise in a warm place until doubled (about 2 hours)

10) Divide dough into three portions and press evenly into three greased 9 inch sqaure pans. Cover. Let rise to double.

11) Meanwhile, blend together the brown sugar and cinnamon.

12) Make deep indentations (about 1 inch apart) in each part and spoon some of the sugar/cinnamon mixture in each dip. Dribble remaining 1/2 cup better over sugar mixture.

Bake about 350 degrees for 20 minutes or until golder brown.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


OK, so my husband has this family Christmas breakfast tradition that we've done without the last few years since going gluten free. I don't usually attempt to convert recipes, I just find a good gluten-free replacement recipe that is sort of like whatever I am wanting to make and that does us just fine. BUT, he really wants this breakfast cake to be just like it used to be and I'm not sure converting it will result in what he wants but I figure I'll give it a go this year and wanted to get some suggestions and help. Do you think that just replacing the flour with a gluten-free mix + xanthan gum will work for this recipe? Or should I add more starches to the flour mixture or more moisture to the recipe or more eggs.....or maybe even some baking powder to help it rise better. I'm guessing the two rises will not work and I'll have to divide it before letting it rise but what are your thoughts? Here's the recipe:

Moravian Sugar Cake

2 pkg yeast ( 2 Tbls)

1 cup warm water

1 cup sugar

1 tsp. salt

2 eggs, well beaten

1 cup butter, melted

1 cup hot mashed potatoes

5-6 cups sifted flour

1 1/2 cups brown sugar

5 tsp. cinnamon

1/2 cup melted butter

1) Soften yeast in warm water. Let stand 5 - 10 minutes.

2) Mix together in large bowl, sugar, salt, beaten eggs. Then 1 cup butter, melted.

3) Add mashed potatoes gradually, beating well.

4) Add 1 cup flour.

5) Beat until smooth.

6) Stir in yeast.

7) Then beat in enough of the remaining flour to form a light, soft dough.

8) Cover with waxed paper and a clean towel.

9) Let rise in a warm place until doubled (about 2 hours)

10) Divide dough into three portions and press evenly into three greased 9 inch sqaure pans. Cover. Let rise to double.

11) Meanwhile, blend together the brown sugar and cinnamon.

12) Make deep indentations (about 1 inch apart) in each part and spoon some of the sugar/cinnamon mixture in each dip. Dribble remaining 1/2 cup better over sugar mixture.

Bake about 350 degrees for 20 minutes or until golder brown.

I hope you don't mind. I posted your question over at the Delphi Celiac forum. I will collect a few responses and bring then back over to this forum and post them for you. I'm too new at this but there are some women over there that regularly convert recipes, hopefully one of them will come through for you.

Share this post


Link to post
Share on other sites

This is just a guess, but if I was going to try it, besides using a gluten-free flour blend w/xanthan, I think I'd skip the first rising step. I'd also reduce the butter to 1/4 or 1/5, and make up the difference with some water. Otherwise all that fat will interfere with the binding agents (xanthan and eggs). The exact amount of added water will probably depend somewhat on the flour blend.

Share this post


Link to post
Share on other sites

I haven't converted a recipe just like this but I have had good luck using my flour blend plus xantham with old recipes. It isn't as flavorful though so I usually add a bit more sugar and something else to up the flavor. Like in pie crust I add a T. of sugar and for certain recipes, cinnamon. For pizza crust a bit of boullion and parmesan cheese.

I'm not sure I would reduce the butter as I use butter in yeast breads and don't reduce that.

Is there any chance you could make a sample batch before Christmas? It could take a practise run to get it right as none of us have made this particular one. Besides your dh will be impressed that you care enough to work that hard for him. Brownie points, right?

Share this post


Link to post
Share on other sites

Here are two replies to your question:

Add 1 teaspoon baking powder.

Add 1 egg white

I think you may need up to 6 cups of flour, as our flours seem to need less water often, but I'd start with the 5. I'd use my standard mix and definately NOT use one that had lots of flours with flavor (like bean or sorghum)...

I'd add up to 2 TBLS (6 teaspoons) of xanthan and no less than 4 teaspoons. Alternatively, half xanthan and half guar....from what I've read, guar add a bit more bounce than xanthan would (and its good for cakes).

Another totally outrageous though, but if I had it I'd try it: gluten-free Pantry's French Bread Mix as the flour (it is sold in 5 lb bags so you can get it in bulk)---and then add half the salt, and add 2 tsp of xanthan, just in case.

In addition to Jen said, I would add 1 tsp of cinnamon, or 1 tsp nutmeg, as our flours are so bland, they "eat" the flavor.

Mireille, Waterloo Qc, gluten-free since Dec. 97

Share this post


Link to post
Share on other sites
Ads by Google:


Thank you all for the replies so far, and thanks Wonka for checking elsewhere for help. :) I think I will try to make a half batch maybe on Sat. or Sunday and see how it goes with maybe a little vanilla or something for the flavor, a little added baking powder and a regular white rice flour mix with xanthan/guar gum. I'll report back then.

Share this post


Link to post
Share on other sites
OK, so my husband has this family Christmas breakfast tradition that we've done without the last few years since going gluten free. I don't usually attempt to convert recipes, I just find a good gluten-free replacement recipe that is sort of like whatever I am wanting to make and that does us just fine. BUT, he really wants this breakfast cake to be just like it used to be and I'm not sure converting it will result in what he wants but I figure I'll give it a go this year and wanted to get some suggestions and help. Do you think that just replacing the flour with a gluten-free mix + xanthan gum will work for this recipe? Or should I add more starches to the flour mixture or more moisture to the recipe or more eggs.....or maybe even some baking powder to help it rise better. I'm guessing the two rises will not work and I'll have to divide it before letting it rise but what are your thoughts? Here's the recipe:

Moravian Sugar Cake

2 pkg yeast ( 2 Tbls)

1 cup warm water

1 cup sugar

1 tsp. salt

2 eggs, well beaten

1 cup butter, melted

1 cup hot mashed potatoes

5-6 cups sifted flour

1 1/2 cups brown sugar

5 tsp. cinnamon

1/2 cup melted butter

1) Soften yeast in warm water. Let stand 5 - 10 minutes.

2) Mix together in large bowl, sugar, salt, beaten eggs. Then 1 cup butter, melted.

3) Add mashed potatoes gradually, beating well.

4) Add 1 cup flour.

5) Beat until smooth.

6) Stir in yeast.

7) Then beat in enough of the remaining flour to form a light, soft dough.

8) Cover with waxed paper and a clean towel.

9) Let rise in a warm place until doubled (about 2 hours)

10) Divide dough into three portions and press evenly into three greased 9 inch sqaure pans. Cover. Let rise to double.

11) Meanwhile, blend together the brown sugar and cinnamon.

12) Make deep indentations (about 1 inch apart) in each part and spoon some of the sugar/cinnamon mixture in each dip. Dribble remaining 1/2 cup better over sugar mixture.

Bake about 350 degrees for 20 minutes or until golder brown.

Ok, a few suggestions.

Your batter will need to be more fluid and wet than what you're used to. This will be a CAKE batter, not like bread. I would make the only change be three eggs, four if they're small. You will also only do one rise, I would just pour it into the three pans and let it rise for a while. You may also need to bake it longer than the recipe says to, you can always do the knife test.

Flour substitutes. Hmmm.... Well, here's what I would do, get some other input though.

1 cup sorghum flour

1 cup fine white rice flour

1 cup tapioca starch

1 cup arrowroot starch

1 cup pancake mix

1 Tbsp xanthan gum

I know it sounds weird, but this kind of mix always works for me when I'm subbing instead of creating recipes.

Share this post


Link to post
Share on other sites

Hey HiDee

 

did you find a successful gluten-free Moravian sugar cake recipe?  If so do you mind sharing it with me?

 

thanks 

SisterAB

Share this post


Link to post
Share on other sites

This is a very old topic. None of the original participants are still active here.

Share this post


Link to post
Share on other sites
On ‎12‎/‎18‎/‎2008 at 10:03 AM, Wonka said:

I hope you don't mind. I posted your question over at the Delphi Celiac forum. I will collect a few responses and bring then back over to this forum and post them for you. I'm too new at this but there are some women over there that regularly convert recipes, hopefully one of them will come through for you.

What is Delphi Celiac forum? Where can I find it? I am always on the look-out for new resources.

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
1 1

  • Who's Online   4 Members, 0 Anonymous, 261 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

  • Forum Statistics

    • Total Topics
      110,273
    • Total Posts
      949,835
  • Member Statistics

    • Total Members
      77,799
    • Most Online
      3,093

    Newest Member
    maddynari
    Joined
  • Popular Now

  • Topics

  • Posts

    • If celiac disease is the cause of your reflux, it can take weeks, to months or a year for healing on a gluten free diet.    I have celiac disease but only was anemic when diagnosed.  Last year, I developed reflux for the first time.  Another endoscopy determined that I  had healed from celiac disease, but stomach biopsies revealed chronic autoimmune gastritis which slowly went into remission on its own after a many months.   I assume my Gastritis will flare up again in the future.   Unlike celiac disease where gluten is the trigger, the trigger for AI Gastritis is unknown.   To cope, I would sleep elevated and avoided eating late meals giving my stomach time to empty long before bedtime.  I also reduced coffee and ate a bland diet.  Reflux is awful.  I am so sorry that you are ill.  
    • Hi, how fast after starting with gluten free diet did you notice any improvement with heartburn or reflux? I am 4th day of diet and reflux seams to be worse than earlier. So I am a bit concerned. Please, help!!! Aya
    • OK good to know. Thanks for the tip
    • This is an old thread but I just need to get this out of my system! I am just so fed up with how every caregiver has been dealing with me case. My enzymes have been abnormal and my doc continuously asks me if I'm binge drinking - I literally haven't had a sip of alcohol in 2 years. Never been a heavy drinker.  She also tells me that all of my troubling neurological symptoms - sensory hypersensitivity, tinnitus, jaw/pain, headaches, fatigue, teeth grinding, nightmares, and EPILEPSY are "all in my head." ??? When my GI symptoms first started, she tried pushing acid reflux medications on me, even though Ive never dealt with heartburn. She was confused and aggressively asked, "Then what do you want!???"... um, to figure out the root of my issues? Some diagnostics? Gosh... When I told her my symptoms had decreased on a low gluten diet and I was interested in being tested for celiac, she asked me "why bother? if you're feeling better, just eat less gluten" - not understanding the value of a formal diagnosis.   I just wish I had some other disease that was more medically recognized and understood. Its so demeaning, and I try to see my doctors as little as possible now. I do my own research on PubMED and google scholar. And I don't even think I've had it the worst- I'm totally appalled by all of the crap I've read on this thread. Anyways, I'm done ranting.
    • Has your Dr mention Microscopic Colitis at all.  You mentioned taking PPI's.  I took them for over a year - 2 morning and 2 night.  I think that's how I ended up with Microscopic Colitis.  I don't think I have Celiac disease but do think I am very sensitive to gluten.  My GI dr. told me to eat whatever I want , but have learned from research, partly from microscopiccolitis.org that almost everyone with MC is sensitive to gluten and most to dairy and some to soy.  I know some on this site don't agree with some of what is said on that site, but they are really good people who want to help.  Just said all that to say, maybe you should ask your GI if you could have MC.  Hope you get it all figured out.  I know the frustration.  It can take over your life.
  • Blog Entries

  • Upcoming Events