According to a buddy of mine who works for the Canadian Food Inspection Agency, there are seven major food allergens: wheat/gluten, dairy, soy, eggs, nuts, sesame, and shellfish. I’m allergic to the first five, plus a random assortment of other things. This makes traveling a challenge and potlucks a minefield.
At home though, I hardly ever feel deprived. Cooking like a scientist helps – when every recipe is an experiment, note-taking is critical. And since there’s no reason for you to reinvent the wheel when I’ve already done it, I’ll share some of my favorite recipes on the blog.
Fair warning to parents – this recipe contains alcohol. It’s not enough to affect an adult, but use your own judgement before feeding this cake to your kids!
INGREDIENTS:
2 3/4 cups gluten free flour blend*
1/4 cups cocoa powder
3/4 tsp xanthan gum
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 cup rice milk
1/2 cup Southern Comfort whiskey
1 1/2 tsp cider vinegar
1 tsp vanilla extract
1oz bottle red food colouring (optional)
3/4 cups Spectrum vegetable shortening (non-dairy, non-hydrogenated)
1 1/2 cups sugar
3 Tbsp flax meal plus 6 Tbsp hot water (replaces 3 eggs)
DIRECTIONS:
Preheat oven to 350F. Grease and flour one 9×13 cake pan. You can also use two 9 inch rounds to make a layer cake, but if so, I recommend silicone pans – it’s hard to get gluten-free baking out of solid pans in one piece.
Whisk together dry ingredients. In a large glass measuring cup, combine milk, Southern Comfort, vinegar, vanilla, and food colouring. In a separate bowl, combine flax and water and let sit. In a third bowl, beat shortening and sugar together with an electric mixer for 2-3 minutes. Whisk flax mixture and add to shortening/sugar, beating well. Add flour mixture, alternating with the liquid mixture, beginning and ending with flour.
Pour into pans and bake for 40-50 minutes, or until toothpick comes out clean. Allow to cool completely before frosting.
FROSTING: (double this for layer cake)
1/2 cups shortening
3-4 cups icing sugar
2 Tbsp rice milk
2 Tbsp Southern Comfort
Beat shortening with 2 cups of sugar. Add rice milk and whiskey and beat. Add sugar to the desired consistency.
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Enjoy! But try not to eat the whole thing at once, OK?
What’s the weirdest thing you’re allergic to? What are your favorite resources for hypoallergenic recipes? I’m always looking for more tips, so please share! And don’t forget about the Talk About FOX TALK Contest – all comments on all posts before August 20 are entered to win!
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* Gluten-free flour blend = 6 cups brown rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca flour
Hey Ms Carmichael! I’m gluten free too. I actually have to avoid all starches, or end up feeling like the Goodyear blimp, but gluten does nasty things to me. I recently discovered that I am allergic to the citrate anticoagulant that is added to platelets once plasma has been centrifuged off at the blood bank. I had three reactions in a row when donating plasma, each worse than the last and nearly got myself banned from donating ever again. Now I only give whole blood.
Wow, I’ve never heard of the citrate allergy before! I had a horrible reaction to a general anaesthetic once, though – turns out a lot of them have egg protein in them. NOT the way you want to find out you’re allergic to eggs. It took me a month to feel normal again.
Lindsey, I’m celiac and an avid cook. When I was diagnosed a couple of years ago, I went into a funk, but like you I quickly got into the science of modifying both old and new recipes into gluten free fabulousness.
Thanks for this recipe! I’ve found some wonderful resources, but still rely on my own common sense for the most part. The best all purpose flour recipe I’ve found so far (and it’s amazing for scones, pancakes, biscuits, etc.) is equal parts white rice flour, sorghum, almond (or coconut), tapioca flour and corn starch — moist and light.
Thanks for the flour recommendation, C. C.! I’ve got all of those in the pantry – I’ll try this and compare.