Dire straits!!! HELLLLLLLPPPP
Don't beat up on yourself. Feb 9th isn't exactly tomorrow, you are planning ahead. Even if it was tomorrow, for people like me who aren't born organized, organization is a real struggle. If egg whites are okay, you can easily use egg whites instead of eggs in most cakes. If the recipe relies on the emulsifying effect of egg yolks, a vegetable oil would probably produce a similiar effect. The angel food cake recipe in Ryberg's book uses cornstarch and potato starch, if I remember correctly (I am at work, cookbook is at home). It might work with just potato starch or a combination of potato starch and another flour/starch. I have lots of recipes at home that I haven't tried and some I have tried that weren't a flop. If you let me know what flours Mason can have, I will post any that are possibilities. Joanne
Give me a couple of days, Debbie, I think I do have something. That's still 3 weeks - not to worry. My dh would be doing it the day before! grin! BL ****************************** * v'col netivotcha shalom * ******************************
Light buckwheat flour, ground from hulled buckwheat groats, has a very light flavor. When I want a definite buckwheat taste, I make pancakes with 1/3 light buckwheat, 1/3 dark buckwheat, and 1/3 sorghum flour. I use the same recipe for waffles. I am working on solving a problem with dryness on a buckwheat yeast bread recipe from the same cookbook. Joanne
The Gluten Free Kitchen by Roben Ryberg. She uses potato starch and corn starch for the flours. I bought the cookbook last year just before deciding I have to limit corn. I will see what I can find. I am starting a rotation diet with grains, I will rotate other foods also but figured it would be easier to start with grains. Day 1 is buckwheat and some bean flours, Day 2 is sorghum and arrowroot powder, Day 3 is potato starch and some bean flours, Day 4 is something else from the cereal family - possibly teff. Since nuts come from several food families, I will spread them where it fills holes the best. If I get something with amaranth and/or quinoa that I like, I will add them to the rotation as well. As I get further along, I will be rotating eggs as well so only 1 day in 4 will have eggs. I might come up with some adaptations that are good enough to share <g Joanne
I send that too soon. One more recipe, this is another that I saved without where I found it :-( "Better than Sex Chocolate Brownies" These moist, chewy, chocolate brownies with their delightful crispy crust are guaranteed to turn your taste buds on! I use arrowroot flour for this recipe because it has a nice texture, and once cooled, these incredibly delicious brownies hold together just like regular brownies. Arrowroot flour is available in many supermarkets, and most health food stores. I always use margarine instead of butter, because many people with glucose intolerance are also lactose intolerant. You could cover these brownieswith a chocolate icing, or sift some icing sugar on top of them if you wanted, but give them a try pure first. I don't think they need any topping! Baking longer at lower temperatures results in a moister product. 2 squares (1 ounce each) unsweetened chocolate 1/2 cup margarine or butter 1 cup sugar 2 eggs, fork stirred 1 teaspoon vanilla 3/4 cup arrowroot flour 1/2 teaspoon salt 1/2 teaspoon xanthan gum 1/2 cup chopped nuts (optional) Heat oven to 350 degrees. Melt margarine and chocolate over low heat in medium saucepan, stirring constantly.Remove from heat. Mix in sugar, then eggs and vanilla. Stir in arrowroot flour, salt, xanthan gum, and chopped nuts. Generously grease an 8x8x2 inchpan, then shake 3 tablespoons arrowroot flour around to cling to grease.Discard excess flour. Spread brownie mixture evenly in pan. Bake in center of oven for 25 minutes. Give pan a half turn, and continue baking 10 to 15 minutes until done. These brownies are done when they feel firm to touch in the middle, and they have a nice shiny sheen on the top crust. Cool completely. Cut into squares with a thin sharp knife. Enjoy!
I think the light buckwheat flour is the same as the basjri flour we get from the Indian market. It sure looks and tastes alot lighter than the kasha (toasted buckwheat flour we used to buy before). BTW has anyone tried using chestnut flour. I got some at the asian store, and used it to make gravy. It wasn't made, but it looked more like a starch than a flour. BL ****************************** * v'col netivotcha shalom * ******************************
Debbie, I am wondering if all bean flours are out for Mason because of the soy allergy? If not, then I would check out chana which is an Indian chickpea flour, or even just use tapioca starch. Hmmm. I'll have to see. I wonder about that potato flour sponge cake recipe I posted at TS. Let me go check it. BL ****************************** * v'col netivotcha shalom * ******************************
Phyllis Hi, Becky, Phyllis, and all - We like the Pineapple Velvet Cake, but DO cut back on the amount of oil recommended. If you use all of the oil called for, the cake turns out greasy, and falls. I use about 2/3-3/4 cup of oil in the recipe. Laurie