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Post by Two Tales on Jul 23, 2006 18:29:25 GMT 12.75
Hi Guys,
I'm looking for recipes for folks that have bad reactions to wheat and wheat glutin...also among these intolerences are barley and rye and some oat flours (those ground in the same mill as wheat) My sweetie has these alergies and it's putting a big damper on my baking...her birthday is fast approaching and what kind of birthday would it be without a cake...any help would be most welcomed
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Post by OLKoot on Jul 24, 2006 10:49:21 GMT 12.75
Ralph, with referance to what I'm doing in my dietary endeavor, you can try either soy flour or almond flour......The soy has a little taste too it, so you may prefer to use the almond........
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Post by RogueWarrior1957 on Jul 24, 2006 12:58:51 GMT 12.75
Dumb question # (heck, I done lost count)
Is potato flour available in your area? Some parts of the country it is, and bypasses the problems with wheat gluten. I buy bread made with potato flour when I can find it. Tastes the same. There is also corn flour when you can find it, but it is a little coarser than wheat flour.
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Post by Two Tales on Jul 25, 2006 0:59:53 GMT 12.75
We can get the substatute flours but that's not really the problem...problem lies is that there are so few recipes for wheat free...also many of the store products like potato bread and some comercial corn flour are mixed with wheat glutin...but thanks for the help...about the best sub we found so far is rice flour...
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Post by OLKoot on Jul 25, 2006 10:07:42 GMT 12.75
Another point, potato flour and corn flour are higher in carbs meaning sugars......Most breads regardles of there lower carb and such still have the glutonous flours but they add some fiber to it and call it low carb.....anything that looks good , beware, and check labels just as Ralph said......
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Post by Paws on Jul 25, 2006 11:51:01 GMT 12.75
Rice flour is out there too TT. Of course you might consider one of those chocolate cakes that has no fl,our in it at all. She might like that!
14 Ounce Semi-sweet chocolate, chopped 3/4 Cup Plus 2 Tablespoon unsalted butter 10 Egg yolks 1 Cup Granulated sugar 1 Tablespoon Vanilla extract 1 Tablespoon Grand Marnier (orange liqueur) 1 Teaspoon Lemon juice 10 Egg whites 1/2 Cup Granulated sugar Powdered sugar 2 Cup Heavy cream, whipped
Chocolate Cake with Grand Marnier
Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture.
Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites into chocolate mixture, then fold in remaining whites.
Pour batter into greased and floured 10 or 12 inch springform pan. Bake in preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half hours.) Cool completely on rack before removing pan. Sprinkle cake with powdered sugar. Serve with whipped cream. Serves 10 to 12.
This one sure looks good to me. ;D
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Post by Two Tales on Jul 26, 2006 2:22:12 GMT 12.75
Thanks, I never thought of that one..knew about them, just didn't cross the ol'brain...wonder if you could sub out the sugar with Splenda? ? anyone try that with beaten egg whites? ?
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Post by Paws on Jul 26, 2006 2:41:37 GMT 12.75
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Post by Brikatw on Jul 27, 2006 10:28:33 GMT 12.75
Paws, Miss Kathy was just thinking you should include the cardiologists phone number with that recipe. And by No means make this cake more than once a year.....something about a little heavy in the cholesterhol areas.....
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Post by Paws on Oct 28, 2006 4:56:50 GMT 12.75
Be quiet I'm trying to eat my chocolate cake! By the time you get your fill of a cake that rich you probably have eaten no more than a Tablespoon or so.
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