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Topic Summary

Posted by: spacecanada
« on: March 27, 2017, 12:41:32 PM »

I was able to use the Enjoy Life all-purpose flour in my usual cake recipe (which, I guess would be a wacky cake?) and they turned out pretty good.  A little crumblier than usual and they took longer to bake, but the taste was decent and the texture was lighter than I expected for GF, which was good.  My husband was very pleased.

Now, to make my own GF all-purpose flour mix.  I'm not spending $11 for 3 cups of flour on a regular basis.  Nope.

I'm still going to try these other recipes when I have more time.
Posted by: Macabre
« on: March 26, 2017, 11:44:53 PM »

OMG I didn't realize my phone was still autocorrecting your name to that. I had no idea until seeing the quote. That's so funny. I'm just hoping that all Krakatoa have been good people.



Okay--I tried to have my phone type Krasnoyarsk by typing Krasota, but it autocorrected to something else, and I am leaving it. Totally leaving it! But it was west of Java.
Posted by: krasota
« on: March 26, 2017, 07:15:40 PM »

Quote from: Macabre on March 25, 2017, 08:39:08 AM
I love this community.

Krasnoyarsk that cake looks yummy.

The sponge?  It really is.  Dove's Farm has gluteniferous variations on their website.   The sponge cake was what I used for the middle layer of Ronan's ice cream cakes for years. 
Posted by: spacecanada
« on: March 25, 2017, 09:11:00 PM »

Thank you! I can do bananas and xantham gum.  I will try both of these! 
Posted by: Macabre
« on: March 25, 2017, 08:39:08 AM »

I love this community.

Krasnoyarsk that cake looks yummy.
Posted by: krasota
« on: March 24, 2017, 07:28:24 PM »

Do you do bananas? 

Use 2/3 oat flour, since you can use that, and 1/3 starch.  I forget how much baking powder to add to make it self-raising, but you can look that up.
https://www.dovesfarm.co.uk/recipes/gluten-and-wheat-free-sponge-layer-cake/
Posted by: krasota
« on: March 24, 2017, 07:26:08 PM »

Wacky cake has no eggs.

You can try skipping the xanthan gum if you can't use it.
http://www.kidswithfoodallergies.org/page/recipe-page.aspx?recid=45&name=Kathy%20P%27s%20Wacky%20Cake
Posted by: spacecanada
« on: March 22, 2017, 06:07:58 PM »

People keep mentioning wacky cake... I have no idea what that is!
Posted by: Stinky10
« on: March 22, 2017, 04:43:29 PM »

oh...I know ones out there....

I did one years ago - like 10 years ago for DS

it was like a wacky cake - with rice flour

and I remember because one parent took a bite - looked at me and said - yum - rice flour - I love this - and in a room half full of Asians - none of them said anything - but this Persian guy nailed it!  lol

anyway - it was good - very moist - I think I threw out all my GF recipes - but I'll check when I get home
Posted by: spacecanada
« on: March 22, 2017, 04:03:47 PM »

My husband's birthday is next week.  I always make him a chocolate cake.  Alas, with my recent reactions to wheat and sorghum, I now need a new reliable cake recipe free from the following:

Wheat
Peanuts
Tree nuts
Sesame
Dairy (can use soy milk or margarine)
Eggs
Potato
Sorghum

I don't have access to fancy flours.  Someone in my local group posted recipes using coconut flour and quinoa flour, neither of which I can find safe for me (no shared facility with PN, TN, potato).  I currently have brown rice flour, tapioca flour, chickpea flour, oat flour, flax meal, cornstarch, and the usual baking stuff: baking powder, cocoa, etc.

Allergic Living recipes almost all call for sorghum and/or potato.  Namaste mixes turn out chewy when I use applesauce or flax to replace the eggs.

I am sure someone here has a recipe that will work! Spam me with recipes.