Saturday, February 23, 2013

Wheat-Free Cake


So many people we know have issues with wheat...and it seems to be the basis of so much of what I cook. I have been looking for a way to substitute other flour in my favorite recipes without creating dry, unappetizing food. Here is my favorite so far.
Never Fail White Cake
adapted to wheat-less



2 celimix flour (see picture above)

2 tsp baking powder          Sift

1 ¼ c sugar



½ c margarine                   Cut in



2/3 c milk

2 eggs                                Mix together, and then beat all   
1 tsp vanilla                       ingredients well.  I usually add more .                                         milk, beating hard until the mixture ,                                         is very creamy.  The texture will be .                                         slightly more grainy than made with .                                         wheat flour, but this is its nature.

I like to sprinkle the raw batter with granulated maple sugar, to save icing it later.  It bakes into a wonderful topping.

9 x 13” pan @ about 350o
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2 comments:

  1. JvOAugust 21, 2013 at 12:12 PM

    I think that I'm missing the part where it says how long to bake it for? I'd love to try this for my daughter's birthday tomorrow! Thanks!

    Jenn

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  2. This Is LifeAugust 21, 2013 at 12:32 PM


    Hello. I always use my sense of smell to decide when to check it. I would say, in a cake pan that size, maybe twenty minutes. The cake will pull slightly away from the edge of the pan, and bounce back in the centre when you tap it with a finger tip. Or use a toothpick to check.
    Sincerely,

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