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Gluten Free Christmas Cake

post #1 of 11
Thread Starter 

Hi all.  Do you think it would work if I used ground almonds instead of flour in my Christmas Cake? thanks. :confused: 

post #2 of 11

If you are referring to fruitcake only minimal amt batter is needed to bind the fruits and nuts.

Don't reccommend substituting in a "regular" batter but I don't see a problem seeking out a GF batter and adding all the spices you like.

Here's one that looks very good to me.... http://uktv.co.uk/food/recipe/aid/641341

 

mimi

post #3 of 11
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

If you are referring to fruitcake only minimal amt batter is needed to bind the fruits and nuts.

Don't reccommend substituting in a "regular" batter but I don't see a problem seeking out a GF batter and adding all the spices you like.

Here's one that looks very good to me.... http://uktv.co.uk/food/recipe/aid/641341

 

mimi

Thanks for this prompt reply Mimi.  I find it difficult to get gluten free flour where I live, and am running out of time to order it online, so was wondering about the ground almonds - this recipe does look good though, thanks! 

post #4 of 11

My brother recommended this blog...

http://gnowfglins.com/2012/10/17/almond-flour-baking-primer/

 

Seems it is easier than I thought!

 

mimi

post #5 of 11
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

My brother recommended this blog...
http://gnowfglins.com/2012/10/17/almond-flour-baking-primer/

Seems it is easier than I thought!

mimi

Oh thank you Mim's brother! This is wonderful. You have just opened up a whole new world of baking for me! Xxxx
post #6 of 11

Brother sends your welcome and xxxooo right back lol!

Glad you found something.

It IS time to start buying and hording the  dried fruit (jeez the price on good quality fruit has shot thru the roof) :eek:

I can see it now ... one spray rum for cake, a shot for mimi!

 

m.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

Brother sends your welcome and xxxooo right back lol!

Glad you found something.

It IS time to start buying and hording the  dried fruit (jeez the price on good quality fruit has shot thru the roof) :eek:

I can see it now ... one spray rum for cake, a shot for mimi!

 

m.

hahah..absolutely.  Making Christmas cakes is one time I close my eyes to the price! Christmas cakes are essential part of Christmas. 

post #8 of 11

Yes, it works excellently in many recipes. Moreover almond flour is a source of omega 3 essential fatty acids, protein. So, it's healthy. As for me, I use ground almonds in different recipes, of course it's quite good for desserts :thumb: such as Gingerbread cookies, Almond pancakes, etc. My last Christmas cake was made with ground almonds too :) And I'm going to cook it again! If you're interested, I can recommend this recipe http://cookiteasy.net/recipe/christmas-cake-197996.html I like it because of a variety of tasty ingredients for stuffing here. My kid especially like gumdrops in it. Note, this recipe includes usual flour, I just use almond flour instead of it. It turns out very tasty!


Edited by Bobbycooks - 11/5/13 at 12:57pm
post #9 of 11
Thread Starter 
Thanks, Bobbycooks. That recipe looks great. I can see we are going to be eating Christmas cake all year, as I am going to be trying all the recipes everyone has recommended!tongue.gif
post #10 of 11
Quote:
Originally Posted by kimmit View Post

Thanks, Bobbycooks. That recipe looks great. I can see we are going to be eating Christmas cake all year, as I am going to be trying all the recipes everyone has recommended!tongue.gif

Christmas all year round! :):lips:This is so cool! ;)  

Then tell us about the dishes that you liked the most!:)

post #11 of 11

My future SIL brought home a bottle of Captain Morgan Black spiced and stuck it my baking pantry.

I can't figure out if it is a gift or if he is hiding it from the DD.

Whatever...

I warmed a snifter last pm and had a finger or two ;-)

Wow .

Really nice...

I am not a huge rum fan, just spritz it on my Christmas cakes, but I could get use to this.

Sweeter than any upper shelf rum I have had before.

Spice is muted and nicely balanced.

Still has that strong ETOH aftertaste that I dislike in flavoring extracts (altho, unlike an extract it dissipated quickly without having to bake it off)

Will give it a whirl on one of the cakes and see what happens.

If any is left :beer:

 

mimi

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