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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Gluten-Free Apple Cake Conversion Requested
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Hi.

I'm trying to make sure I make a gluten free version of the following recipe correctly:

http://www.nytimes.com/2007/11/04/magazine/04Food-t.html?ref=magazine

Would someone help me figure out what I have to substitute to make Teddie's apple cake gluten free?

I don't cook much but plan to start--as of this holiday season.

Thank you!

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Part of the answer depends on whether you'll be using an all-in-one gluten-free flour mix, or buying individual flours. I usually stick with rice flour, tapioca starch / flour (in the case of tapioca they're interchangeable terms) and buckwheat. I'm going to be trying millet flour soon too. At any rate, starting with a mix like Pamela's might be the best bet to start.

My 2nd tip would be to make just 1/2 or 1/3 of the recipe as a test, since 3 cups of flour and 2 cups of sugar is a lot for a cake. It would not be good to be disappointed with it. I know carrot cakes usually use a lot of oil, so scouting out a gluten-free carrot cake recipe might give you some clues on the right proportions. I would suspect you'd want to reduce the oil some for using gluten-free flours with this recipe.

Lastly, I posted a recipe for applesauce cake a little while back you might want to try:

http://www.celiac.com/gluten-free/topic/96322-applesauce-cake/

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Try using a gluten-free all-purpose flour that contains xanthan or guar gum. A 1:1 substitution would be fine.

Once you stir the flour/ salt/cinnamon/soda into the batter, look at it. Simplistically-speaking, it should be the consistency of any other cake batter. If it looks a bit too stiff, add 2-4 tablespoons milk/water to loosen it up. It has enough eggs, so you shouldn't need to add any more.

It looks like a good recipe...

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