GLUTEN FREE DESSERTS
Do you hate having the flu every few months? Hate waking in the middle of the night with sinus clog and losing tons of sleep? Hate constant sniffing, nose blowing, stuffiness, frequent head colds? Do you Seniors hate those constant brushes with death by pneumonia, costly copays on hospitalizations, massive doses of antibiotics which kill life and give Cancer? ? Face it MUCUS is a nasty thing yet the body creates it endlessly in response to GLUTEN and Casin, the glue in milk.
Avoid GLUTEN at the gitgo by switching to bible bread (grain at the Ezekiel Factory is soaked until it sprouts, then rinsed of its nasty phytic acids, then it is triterated into dough. No flour at all is used.) And last, bake with non gluten flours. I have a friend who bakes for the local farmer's market, where she has a booth. Her cakes are 35$ and other booths go as high as 55$ for a coconut cake. So roll up your sleeves, make the cake. One a week, you saved Fifty bucks, times 52 weeks that's $4800 a year that you will save. Bank the money or better, put it in an IRA the second you earn it so it's NOT taxed.
When you're 65 and healthy as a bull from eating non gluten baked goods, you've got fifty thousand bucks and a new, lower tax rate. Call it your baking money! Now, the pay off is you get FIFTY delicious, fun, thousand dollar weekends at local vacation spots, lakes, mountains, Mexico, fishing spots. And you're healthy enough to enjoy them. All from eating GLUTEN FREE DESSERTS. And here's an idea, make two of everything, same work, and you sell one to a dessert subscriber! Now, you MAKE a second fifty bucks a week! You will have FIFTY MORE weekends dotting your retirement years! You can afford kids in college! Or.. BAKING SCHOOL!
HOW DO I REPLACE GLUTEN? TRY SORGHUM FLOUR http://www.glutenfreecookingschool.com/articles/baking-with-sorghum-flour/
This page tells you where you'll find it.
KAMUT FLOUR is less allergenic
GARBANZO FLOUR has no gluten. You can also use the ground up cooked beans in desserts. You've eaten them in FALAFEL, those fried dumplings? Quite cake like!
QUINOA FLOUR. See 'make your own flours' page : http://www.foodsubs.com/Flournw.html
So MAKE A CHOCOLATE CAKE OF THEM.
1 and 1/2 cups semisweet chocolate chips
* 1 (19 ounce) can garbanzo beans, rinsed and drained
* 4 eggs
* 3/4 cup white sugar
* 1/2 teaspoon baking powder
* 1 tablespoon confectioners' sugar for dusting
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
CHICK PEAS are easy to make into flour. You can combine it with other gluten free flours
Chickpea flour is flour made from dried chickpeas (garbanzo beans). Also known as garbanzo flour, gram flour and besan, chickpea flour is a staple of Indian, Pakistani and Bangladesh cuisines. In Morocco, it's used to make Kalinti, a quiche-like dish often sold as a street food.
Chickpea flour can be found in Asian and Middle Eastern markets, but you can make your own at home from dried chickpeas. You'll need a food processor and coffee/spice blender.
You can roast your chickpeas lightly before grinding, but for many recipes that step is unnecessary.
Time Required: 10 minutes Here's How:
1. Place 250 g of dried chickpeas in a food processor. Cover, and process on high speed for two or three minutes until a powdery flour forms. Cover the top of the feed tube so that chickpea flour doesn't waft out while the machine is running.
2. Sift the mixture into a bowl to separate the fine flour from the hard bits of chickpeas which did not grind.
3. Use a spice grinder to process the remaining bits of chickpeas to a fine, powdery flour. Do this in batches of one or two tablespoons at a time.
4. When all of the chickpeas have been ground to flour, sift again to remove and discard any remaining pieces of chickpeas which did not process.
5. Proceed with using the chickpea flour in a recipe, or store in an airtight container until needed.
ALMOND MEAL is a natural and you can blanch your own nuts. They make great flour for desserts. Do a pound of raw almonds at a time. On sale, I pay $2.99 for an lb at the Arab Market. High turnover, place is jammed full time, That's why they're so fresh! Get them home, soak them for a few hours. Next, take wet nuts and while you watch television, peel them one by one without being tempted to eat any. Sometimes you find an almond that has tight skin, won't loosen in four hours. Soak them overnight. I'd rather do that than pour boiling water on a raw nut. Heat is death. LIFE is a good ole sprouted raw nut!
OPTION: dry them for a few days, cover so flies do not get on them. then toast 5 minutes until golden. THEN GRIND them into flour. Increases the tastiness. But raw flour is fine for cakes that have 'alternate flavors' like carrot spice cake, chocolate or coconut.
THERE ARE CAKES that simply do not use any FLOUR, they use eggs, sugar, flavorings
Ferinstance a rich chocolate dessert.
TOTALLY Flourless Chocolate Cake Recipe
Dense, chocolate deliciousness on a plate. This is such an easy recipe,
especially if you use a food processor to do the work. Serve this to
non-gluten-free folks with no apologies. But, it really is a pudding or mousse.
16 oz. dark semi sweet chocolate (or use your favorite dark chocolate bars)
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs, at room temperature
1 tablespoon bourbon vanilla extract- yes, a tablespoon!
Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by
lining the bottom with buttered parchment.
Note: Using a smaller cake pan will result in a longer baking time;
adjust accordingly and keep an eye on the edges; if it browns too much
while the center is still wet, wrap edges in foil; or if you are using a
smaller pan, try placing it inside a warm water bath as Dorie Greenspan
Break up the dark chocolate into pieces and pour the chocolate into the
bowl of the food processor. Pulse until the chocolate breaks up into
small bits. Add the sugar. Pulse until the chocolate and sugar turns
into an even, sandy grain.
Pour the hot water or coffee slowly into the feed tube as you pulse
again. Pulse until the chocolate is melted. Magic!
Add the butter pieces and the cocoa powder, and pulse to combine. Add
the eggs and vanilla, and process till smooth. The batter will be liquid
Pour the batter into the lined Springform pan. Wrap the outside of the
whole pan with a big piece of foil. Bake at 350 degrees F in the center
of the oven, till puffed and cracked and lovely - about 55 to 65
minutes. Note - it took an hour plus 15 minutes here at high altitude.
Use a wooden toothpick to check the center of the cake; pick should
emerge clean, with maybe a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don't
worry! When cooled a bit, press down on it gently with a spatula to make
it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for three hours
(up to eight hours) until serving. Release the cake from the pan. Slice
and serve. Without flour it's basically a pudding though.
Serve slices with drizzled chocolate sauce or a sprinkle of powdered
sugar. Add a few fresh berries or mint leaves to the plate, if you like.
You might want a genuine cake, just non gluten. Here is Another recipe, with non gluten flours:
NO FRILLS CHOCOLATE CAKE
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup dutch-processed cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
(don't have any? CREATE AN EGG REPLACER: http://www.wikihow.com/Replace-Eggs-in-Your-Cooking
1 1/2 sticks salted butter, room temperature (if you use unsalted, add
1/2 teaspoon of salt to the dry ingredients)
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk
Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13
baking pan. Sift the three flours together. Add cocoa, xanthan gum,
baking powder, and baking soda to the flours and whisk together in a
med. bowl. Beat the butter until creamy . Slowly add the brown sugar and
the granulated sugar; whip until fluffy. Add the eggs and the egg yolks
one at a time. Add the vanilla. Turn the mixer to low and alternately
add the flour mixture and the buttermilk. Pour into the prepared pan.
Bake for 30-35 minutes until the cake is springy to the touch.
Since this was truly a no-frills chocolate cake, I made a simple
frosting. Feel free to substitute your favorite frosting. This one is
not very sweet, but my toddler loved it.
5 oz. semi-sweet chocolate
1/2 cup sour cream
1/2 teaspoon vanilla
1-2 Tablespoons whipping cream
Directions: Melt chocolate in the microwave or over a double boiler. Let
the chocolate cool until warm. Stir in the sour cream and vanilla. Add
whipping cream to desired consistency. The frosting will thicken
slightly as it cools. Once the cake has cooled, frost the cake. This
frosting provided a simple, thin layer of frosting for my no-frills
King arthur flour recipe:
and hints on how to make your own gluten free flour.
MORE ON EGG SUBSTITUTES
Gluten-Free Carrot Cake Recipe with Coconut and Cream Cheese Icing
3 large organic free-range eggs
1/2 cup butter (or light vegetable oil or Spectrum Organic Shortening
1 cup organic light brown sugar, packed
1/3 cup plain yogurt or coconut yogurt
2 teaspoons bourbon vanilla extract
1 tablespoon honey or agave (for added moisture)
1/2 teaspoon ground cinnamon
1 teaspoon Pumpkin Pie Spice, or Apple Pie Spice [or a mix of nutmeg, clove, ginger, allspice]
2 cups Non gluten grain flours, almond, sorghum, brown rice and 2 tsp of non aluminum baking powder.
3/4 cup flaked sweetened coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)
1/2 cup golden raisins or currants
1/2 cup toasted chopped walnuts or pecans
Preheat the oven to 350 degrees F. Grease a 9-inch Springform cake pan.
In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth. Beat in the yogurt, vanilla, honey, cinnamon and spice. Add in the baking mix and beat till combined. The batter should be a bit thicker than wheat flour batter. Add in the coconut, carrots, raisins and nuts; stir with a wooden spoon to combine.
Spread the batter evenly in the cake pan; and place the pan in the center of a preheated oven. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40 to 45 minutes or longer if necessary - I baked mine at high altitude. Cool on a wire rack.
Frost with your favorite cream cheese icing and sprinkle with coconut, if desired.
Cream Cheese Icing:
4 oz. softened cream cheese
2 tablespoons softened unsalted butter
1-2 teaspoons vanilla extract, to taste
3 cups powdered cane sugar- or more, if needed
A squeeze or two of fresh citrus, to taste- lemon, lime or orange
In a mixing bowl beat the cream cheese and butter until fluffy. Add the vanilla. Add in the powdered sugar a cup at a time; squeeze a little lemon or other citrus juice into the frosting and beat till smooth. Taste test. Add more sugar, if needed, to thicken; add more juice to thin.
Chocolate is fun but I prefer my favorite, three, lighter, brighter flavors COMBINED in my dessert.
ANITA SANDS' LEMON/ COCONUT MARZIPAN CAKE
Note: Many recipes at GLUTEN FREE sites online suggest that to get hypo allergenic flour you use Pamela's baking & pancake mix but it's 45$ to get four bags of it shipped to you and these foods are fragile, don't stand up to warm post offices and postal trucks! So locate grains at a healthfood store that has a fast turnover. Almonds won't stay fresh, they get rancid fast especially once ground up. It is incumbant upon the baker to bite the bullet and make your own nut flour.
PAMELA's has: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal (may appear as brown flecks so it's not blanched), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Baking Soda, Sea Salt, Xanthan Gum which you will replicate with flax seed or egg replacement methods.
Wouldn't you like to have a food mill and make flour for all your cooking friends? Start your own cooking class? Online, without S&H, almost 4$ an lb for all these flours. http://www.foodsubs.com/Flour.html#all-purpose
You grind or mill a mixture of grains for your clients. Undersell the online sites and guarantee more freshness. TWO CUPS is a pound, right? You charge 2$ an lb and you could save folks money plus make a great living with healthy FLOURS! Fresh made, milled while people WAIT. Then you connect with arab markets that have garbanzos in bulk, Indian markets, or buy them in 25 lb bags.
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