Gluten Free Foods

is there a good recipe for a glutenfree/wheat free red velvet cake?
even flourless is alright…
my sister is having her birthday tomorrow, im baking a cake for her, but im allergic to wheat and would LOVE to have a piece of a birthday cake for once
Aww I understand your pain, my lil cousin was born allergic to milk, wheat, eggs, gluten, peanuts, cheese and a lot of other stuff. Shes 4 now and eats what we eat but gluten free.. i found this recipe how this helps

Southern Red Velvet Cake

Cake Ingredients:
1 3/4 c. canola oil
1 1/2 c. sugar
2 eggs, beaten (room temp)

1 c. brown rice flour
3/4 c. sorghum flour
3/4 c. tapioca starch
1 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt

1 c. buttermilk (or 1 Tbsp cider vinegar and 1 c. milk substitute)

1 tsp. vanilla
1 oz. red food coloring (this is one of the McCormick’s bottles)
1 Tbsp. cocoa

Frosting Ingredients:
1 box confectioner’s sugar
8 oz. cream cheese (can sub vegan cream cheese)
1 stick butter (room temp)
1 c. chopped nuts (optional)
1 tsp vanilla

Cake Instructions:
1. Preheat the oven to 350 degrees F.

2. Use a mixer to cream oil and sugar. With the mixer still going, add one egg at a time and beat until the eggs are thoroughly incorporated. (This step creates an emulsion that holds the batter together)

3. Mix all of the dry ingredients together in a separate bowl. Make sure they are well mixed, either by sifting the flours or whisking them.

4. Add the flour to the oil and sugar mixture in four parts. Alternate the flour with the buttermilk. You should begin and end with dry ingredients and each part should be mixed in completely before you add the next. (If you were to start with the liquids the emulsion would break.)

5. Make a paste of the cocoa, red food coloring, and vanilla and gently stir it into the batter.

6. Pour the batter into two greased and floured round cake pans. Bake at 350 degrees F for approximately 25 minutes. (A toothpick stuck into the middle of the cake should come out clean when the cake is done)

7. When the cakes have completely cooled, frost with Cream Cheese Frosting.

Frosting Instructions:
1. Cream the confectioner’s sugar, cream cheese, and butter.

2. Mix in the vanilla and chopped nuts.

3. Spread over cooled cake.

Cooking for the New Year, with your hosts, Dani, Tommy, Camille

Cats: Hide and Seek.

Special Guests: Michael & Carla

Spiritual Consultant: Kevin (off-camera)

Music: Vivaldi, Spring & Mozart, Pachelbel’s Canon

Duration : 0:10:0

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good petit four recipes…i cant find any! i'm starting a gluten free bakery in DC, and i need recipes, i already have a sponge cake recipe. i'd love ideas if you dont have recipes. indulge your mind with it, and tell me pls!
thx a lot!!!
The only dessert i would bother eating myself which contains sponge is trifle. Preferably real sherry trifle, not those horrible packet things.

Put the sponge at the bottom of a large bowl and add a little sherry, enough to soak it, but so it's not sitting in a puddle and add a layer of (usually tinned, well-drained) fruit. For a non-alcoholic variant, you can make up a jelly mix and pour it over instead, in which case you have to put it in the fridge for a couple of hours until it's set. Then you just add a layer of egg custard (for preference) or custard thickened with cornstarch and colored with yellow coloring, and a thick layer of cream. Decorate with whatever comes to mind.

No holiday feast is complete without a bowl of trifle for those who don't like Christmas pud. It makes a great "ooh i fancy some of that" later on in the day, as well! (We have a big family with a crazy mixture of likes and dislikes, so we have a huge buffet laid out after the main meal for grazing - which means people tend to drift over and grab something to eat for most of the evening. Sure, everyone gets fatter than they ought. The upside is, nobody ever gets very drunk, even if they are drinking more than they should as well)

QWIK CAKES Mix Recipe and Cookbook is for anyone who MUST follow a food restrictive special diet. If you or one of your family members has multiple food allergies, Autism, Aspergers, Attention Deficit Disorder, Hyperactivity Disorder, Celiac Disease, Chrons Disease, or other life threatening conditions, and must avoid certain foods; preparing safe and nutritious meals is an expensive, time consuming, and laborious task. The author is well aware of the difficulty. She has five different food allergies.

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Possibly the finest gluten and dairy free cake available online.

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Tomorrow is bosses day, and my boss is allergic to wheat. All of the girls in my office are baking something for their department head and we are going to do a little surprise party thing.

I was going to make an upside down pineapple cake that’s bases off of corn meal - thinking that would be safe for my boss. But the recipe I found also calls for 1 cup of flour.

Does anyone know a substitute for those Gluten Free ppl? Thanks!
I know about rice flour, almond flour (which is like corn meal in consistency), and there are others. I just need to know the difference in baking I guess or the recipe I am following

http://vegetarian.about.com/od/glutenfreedesserts/r/pineapplenoglut.htm

If you go to the above you will find a gluten free version of pineapple upside down cake.

For the record, these are just a few gluten-free flours.

Rice flour
Teff flour
Potato starch
Corn starch
Tapioca flour
Almond flour

Garbanzo and fava bean flour is perfect for all kinds of baking including breads, pizza, cakes, and cookies. Use in place of rice flour in any of your favorite recipes. Bean flours provide protein for superb gluten-free baking.

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by Connie Sarros Paperback 256 pages One out of every 133 people in the United States has celiac disease and countless others are giving up wheat for general health concerns. Connie Sarros has been preparing wheat-free and gluten-free recipes for years. A popular speaker, she is well known on the celiac circuit, lecturing regularly at celiac conferences and health food stores. Her work has been featured in the Cleveland Plain Dealer and Cooking Light magazine. Satisfy your sweet tooth with a delicious assortment of wheat- and gluten-free desserts! If you have been diagnosed with celiac disease, you know the challenges of avoiding wheat, rye, and barley gluten. Or perhaps you are trying to avoid them for general health reasons. It’s hard to find cakes, muffins, cookies, and pies that are made without wheat flour. Now you’ve found the solution! This welcome book is packed with taste-tested recipes for delicious desserts that are all wheat- and gluten-free. Celiac authority Connie Sarros shares her own tried-and-true recipes for just about every dessert you can image. By following her advice and recipe instructions, you’ll soon be on your way to enjoying a mouthwatering array of homemade treats, including tasty cream puffs, angel-food cakes, pies, muffins, ice-cream cones, and more - all with absolutely no wheat or gluten. The Wheat-Free, Gluten-Free Dessert Cookbook also includes: Hints for successful gluten-free baking Explanations and definitions of terms and ingredients Nutritional breakdowns . . . and more You don’t have to be a master baker to make these desserts. There are no fancy gadgets required all you need is a mixer, a blender, and a healthy appetite. Go ahead - satisfy your sweet tooth!

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I want to make a sponge cake for someone who is a coeliac so therefore, it cannot contain gluten. Can anyone give me a recipe for a gluten free cake or can you reccomend a cake mix that I can buy and let me know what shops stock this mix.

they normally have it in any grocery shop

hey there!
so i'm a long time vegetarian and i've been toying with the idea of taking a like "cleanse" … i was just reading about oprahs 21 day vegan/gluten free trial (http://www2.oprah.com/foodhome/food/cleanse/blog/blog_6.jhtml) and it sounds like a good idea….

so i'd like some tips from you guys! i've said before i'm going to lay off processed foods but then i just forget i said i'm doing that and eat them… how do you remember?

i don't eat any meat. i don't drink milk. i don't eat eggs. i eat products made with them (cake, bread, etc.) if i must cook with eggs i buy free range…. i eat an obsessive amount of cheese!! i love it!!

so any tips of laying off the animal products, processed foods, glutenous foods….? any good recipes? will i end up eating a ton of beans and tofu?
i'll add… i eat a lot of the soy "meats" .. i love the taste of it. i get tired of beans and tofu stir frys.

i like soy milk.

are breads and pastas vegan? pita?
i said i'm a vegetarian right now, not vegan. so i eat cheese now and i love it… i'm looking for advice and encouragement and tips on going vegan/ close to vegan…
hmmm good stuff.

unfortunately i might have to keep the morningstar stuff around…. 7 years and my bf is finally eating veggie with me!!! i'll have to give this more planning…

The best thing is to cut out animal products cold tofurkey. I know that sounds hard but if you gradually cut down you are going to see that small chunk of cheese as a reward and set yourself up for failure.

Fake meats are really overprocessed. You might consider making your own at home, that way you know you're getting a more nutritious meat analogue. There are lots of recipes online.

I don't eat tons of beans and tofu so you probably won't either although tofu is really great when you figure out what to do with it. I prefer lentils over most other beans. They are pretty damn good.

Don't buy processed foods and you won't eat them, it's that simple. I rarely eat processed foods. I make nearly everything from scratch, even popcorn, breadsticks, fake meats, etc. It's very rewarding knowing that those extra preservatives and chemicals aren't going to be hiding in your body somewhere.

Most dry pasta is vegan. Ingredients are usually durum or semolina flour, water, niacin, riboflavin. Egg pastas will be fresh and sold in the refrigerated section or will be dry but say "egg noodles".

Breads are often vegan. Look out for L-cysteine, glycerine, lecithin, whey, and honey. Try an organic whole grain bread. It may have honey, but you may decide to continue to eat honey if you so choose.

Good luck to you! It's a lot easier than you think…and rewarding too.