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- Carrot Cake
- Donna's Best GF Chocolate Cake Ever!
- Pudding
Carrot Cake
I use this recipe for birthday cake special occasions and treats. You can add powdered calcium. I generally put in 1tsp of Kirkman's powdered calcium. Bon appetite!
2 cups featherlight rice flour mix*
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 tsp xanthan gum
1 tsp unflavored powdered gelatin
1/4 tsp powdered ascorbic acid (vitamin C), can be omitted
3 cups finely shredded carrot
1 cup cooking oil (I use olive)
4 eggs
Grease and dust (GFCF) a 13x9x2 inch cake pan, or two 9 inch round cake pans.
In a mixing bowl, combine the first 9 ingredients.
Add the next 3 ingredients. If you have a heavy duty mixer it can handle this but you can also use a wooden spoon and beat until thoroughly combined.
Bake in a 325 degree oven for 50 to 60 minutes in the 13x9x2, if using round pans for 40 minutes.
Test with a toothpick for doneness.
Frost or not as you prefer. I make pinking icing.
*Featherlight Rice Flour Mix
Rice flour (1 part) 3 cups
Tapioca flour (1 part) 3 cups
Cornstarch (1 part) 3 cups
Potato flour (1 tbsp per cup) 3 tablespoons Note: This is not potato starch
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Donna's Best GF Chocolate Cake Ever!
1/4 cup white rice flour
1/2 cup tapioca flour
1/2 potato starch flour
1/2 cup garfava flour
(or 1/4 cup bean flour and
increase white rice flour to 1/2 cup)
1 tsp xanthan gum
2 cups granulated sugar
3/4 cups Hershey's cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk substitute
1/2 cup oil
2 tsp vanilla
1 cup boiling water
Heat oven to 350.
Grease a bundt pan and dust it with white rice flour.
In a mixing bowl combine flours, sugar, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla, beat well with an electric mixer on medium speed for 2 min. Stir in boiling water (use a spatula). Batter will be very thin like soup. Pour batter into prepared pan. Bake at 350 for about 40 minutes or until a tester comes out clean.
Cool on wire rack in pan for about 3-5 min. then turn out onto a plate. This cake is very moist.
Drizzle:
1/6 cup Fleishmans unsalted or 2 tbl oil
3/4 tsp gf vanilla
About 1 tbs. milk substitute
1 1/2 cup powdered sugar
Mix margarine/oil, vanilla and milk together. Add powdered sugar slowly and mix together. Drizzle over the top of the cake, letting the icing drizzle down the center and the sides.
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Pudding
2/3 cup sugar
1/3 cup gf flour
(11 1/2 tsp rice flour + 2 tsp potato starch + 1 1/2 tsp tapioca flour)
1/4 tsp salt
1/8 tsp xanthan gum
2 cups DariFree (liquid)
2 egg yolks
4 TBL margarine
1 tsp vanilla
To make chocolate pudding, increase sugar to 1 cup and add 4-6 TBL cocoa powder.
To make butterscotch pudding, substitute brown sugar for the granulated sugar.
To make coconut pudding, add 1/2 cup shredded coconut after all other ingredients are mixed together.
In a medium pot, mix all dry ingredients together. Then, add all other ingredients.
Heat mixture on the stove until it thickens and begins to boil. Stir continuously while heating.
Remove from heat and let cool.
This recipe can also be used for pie fillings.
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