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cake recipe for special diet? - Page 2

post #31 of 36
I was wondering how that cake turned out for you and your customers. I hope it went well!!!!!!!!!
post #32 of 36
Thread Starter 

I just got back from a few days at the beach and found your note. Thanks for asking!

I made your recipe twice and both times it came out about 1/2 inch thick and rubbery. It wasn't your recipe, but the changes I had to make. I had to use maple syrup and since they wanted to keep it dairy free, I used oil the first time-BIG MISTAKE!! The second time, I used soy margerine, and it came out thicker, but still not good enough. The third time, in addition to your featherlite mix, I used half oat flour and added baking soda and powder. The result was much fluffier and thicker, but one layer immediately crumbled when I removed it from the pan. Arrrrrgghh!

The FOURTH time (and about $30 in ingredients later....), I did the same thing, but was much more careful depanning it. It's obvious that without the gluten, the cake is much more fragile and if I was a real baker, I would have thought of that and kept my excitement over having a cake that looked like a cake in check.

The end result was a 3 layer cake with maple syrup sweetened whipped vegan cream cheese and chopped fresh strawberry "frosting" in between. I topped it with fruit sweetened jam and more cream cheese frosting. I decorated the top with blueberries and strawberries (my star fruit idea didn't work out as there were none to be found...) and put the remainder of the fruit around the base.

The clients were thrilled and said they'd be calling me again. :cry:

I was very careful to write down everything I did, though, so the next time it won't be so danged expensive!

I want to thank you and all who offered advice. Without you, I would have had to call them and turn the job down. (and if I remember correctly, that was the advice some of you offered:p )

post #33 of 36
I am so sorry that you had to do so many cakes to get one to turn out! I was afraid having to add maple syrup would be a pain.

I wonder if there is a maple sugar that would work instead? hmmmm. Maybe the cactus sugar or date sugar would work, but that would require another round of experiments.

Hopefully with your notes, it will turn into a profitable venture for you. If you ever want to try a bread recipe that is really good, I think that they would be happy. I found it in the lastest Living Without magazine. It is sweetened with honey. (most if not all store bought GF breads are horrible.)
post #34 of 36
Thread Starter 
I'd love the bread recipe if you have time to get it to me. I can't really cater to much to GF folks since my kitchen is so small and I don't have any pans, etc that I can devote specifically to them. These customers aren't completely GF, so my small stabs at cooking for them are just fine. Their granddaughter doesn't live in the area, so the totol no sugar thing won't happen for quite some time.

Thanks so much!
post #35 of 36
Hey, I don't mind helping to spread good food on to people that have to eat mainly bought food that tastes like cardboard.

Here is the flour mix recipe first and then the bread.

Multi-Grain Flour Blend:
1 1/4 c. garfava flour
1 3/4 c. super fine brown rice flour
2 c. potato starch
2 c. cornstarch
1 c. tapioca starch flour
1 c. sorghum flour or amaranth flour (I used sorghum)
(this flour blend is also used for bagels posted here: http://www.celiacforums.com/forums/viewtopic.php?t=3030

3 c. Multi-Grain blend
1 T. xanthan gum
1 t. salt
1 T. yeast
2 eggs, room temperature
1 tsp cider vinegar
1/4 cup honey
1/4 c. oil
1 1/2 c. warm milk of your choice - I used rice milk (reserve 1/4 cup)

Preheat oven to 375. Lightly grease 8.5 x 4.5 inch bread pan (I found this was too much for the pan - I divided it into 2 - 8.5 x 4.5 pans). Put dry ingredients into bowl of heavy-duty mixer (I have a Kitchenaid). Combine well.

Whisk all liquid ingredients together, except the 1/4 cup reserved milk. Turn on the mixer and slowly pour the liquids into the dry ingredients. Add the reserved milk, if needed (I didn't need to). Beat on medium high speed for 3 minutes.

Spoon into prepared pan(s). Smooth top with an oiled finger or spoon. Let rise ina warm place just until it reaches the top of the pan (I let mine rise 1 hour on the top of the preheating oven where it is warm).

Bake on middle rack in the oven for 35 - 40 minutes (mine took 35). Lift bread out of the pan(s) and bake on the oven rack for another 5 minutes. It is done when it is brown and sounds hollow when tapped. Cool on a rack.

Note - this recipe did not say to cover with foil after the first 10 minutes like some others, so the crust got a little darker than I like. I think I am going to to that next time. Regerdless, it had the best taste/texture of any GF bread I have had so far. This is going to be my regular bread from now on. I hope you like it!
post #36 of 36
Thread Starter 
Many thanks, Mrsp!!
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