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Gluten and Wheat Free Cake and Desert Recipes. Tunisian Organge Cake

Updated on August 4, 2016
selection of alternative flours , almonds, gums and starches for wheat and gluten free cake and other baking
selection of alternative flours , almonds, gums and starches for wheat and gluten free cake and other baking | Source

Delicious! Gluten and Wheat Free Cake and Desert

Discovering last May that part of my struggle with weight, bloating, depression and fatigue was an allergy to wheat and gluten had me panicked that never again would I be able to enjoy a baked treat. But I need not have worried. I discovered several wonderful recipes on line and gluten free flours and starches in local stores that made rustling up deserts and goodies a snap. Now my energy is way up, I have lost tons of weight, no more bloating and the blues have gone too!

Not all the recipes I tried online worked out but here are links to 2 sites whose recipes I find do work and an old favourite cake recipe that I have adapted - all have been enjoyed by friends, family and co-workers.

One tip shared with me by a wheat free friend is to replace the quoted amount of flour in any favourite recipe (except bread) with equal amounts of brown rice flour and tapioca starch (not flour). For example 1 cup of flour replaced by 1/2 cup brown rice flour and 1/2 cup of tapiocha starch. This works for pancakes, waffles, muffins, cookies and cakes.


A Gluten and Wheat Free Cake and Desert

Tunisian Almond and Orange Cake - this recipe is a long standing favourite and the original recipe called for 1 1/2oz of stale breadcrumbs. I substitute with a slice of gluten free bread or a slice of the almond loaf from the recipe below.

Ingredients

1 1/2oz gluten/wheat free breadcrumbs or almond bread crumbs

200g raw cane sugar or caster sugar

100g ground almonds

1 1/2tsp gluten free baking powder (made in a facility free from wheat products)

200ml sunflower oil

4 eggs

grated zest 1 orange

grated zest 1/2 lemon

Syrup (optional)

juice of 1 orange

juice of 1/2 lemon

85g sugar

2 cloves

1 x cinammon stick

Mix together all dry ingredients. Add the oil and eggs and beat well. Stir in lemon and orange zest. Pour into lined 20cm (8in) cake tin.

Place in COLD oven and set heat to 190c or 375F for 40-50 minutes. Cake is done when skewer comes out clean on test. Leave in pan to cool. Turn out onto a plate.

SYRUP is optional but makes the cake more fragrant and extra moist. To make syrup bring all the ingredients slowly to a boil and stir until sugar is dissolved, simmer for 3 minutes. Make skewer holes in the cake and pour over syrup. Remove cloves but use cinammon stick for decoration.

The cake is best the day after it is made. Keeps well in the fridge covered in foil for up to 5 days - but good luck making it last that long!


Sweet Rice Pudding

Being raised in England sweet rice was a traditional desert on Sundays after a roast lunch. I use basmati rice because I like to use left over rice to make this and basmatti is the one my daughter prefers as a savoury. Short or long grain rices works well and rice that has been poorly cooked and ended up sticky can be used too. This is great for school lunch deserts and much cheaper than buying pre-bought snack pots.

Place cooked rice in a glass baking dish and cover with a 50/50 mixture of 2% milk and cream or use one can of evaporated milk with 2% or whole milk. Add sugar to sweeten - I find 1/3 cup is plenty and I usually use raw cane or brown. Add a couple of pinches of nutmeg or cinnamon and put three knobs of butter on the top. Bake at 400 f for 40 minutes. Serve hot or cold. 



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Orange and Almond Tunisian Wheat and Gluten free Cake with Greek YogurtSweet Rice Pudding
Orange and Almond Tunisian Wheat and Gluten free Cake with Greek Yogurt
Orange and Almond Tunisian Wheat and Gluten free Cake with Greek Yogurt | Source
Sweet Rice Pudding
Sweet Rice Pudding

Brownie Recipe and Recipes on line that work

I have also tried recipes from both sites below and found they work well. I particularly like the flour mix that gluten free goddess suggests and which I keep in my cupboard for ready to go muffins, cookies and cakes. The brownie recipe is always a big hit in our home. I have adapted the recipe to include a topping:

Gluten Free Brownies

¾ cup combined almond and rice flour

1 cup brown or white sugar

5 tablespoons cocoa

1 tsp slat

½ cup butter (softened)

2 eggs

1 tsp vanilla extract

For topping:

1tblsp butter

2 tblsp milk

6 or 8 squares good quality dark chocolate

Brownie base

Melt butter in microwave and mix in remaining ingredients. Optional add ½ cup nuts. Spread into greased and lined 8x8 baking pan.

Bake at 350 for 30 mins. Test with skewer. Whilst cooling add topping.

Topping

Place butter and milk and chocolate squares in a heavy pan on low heat and melt, stirring from time to time. When combined spread over top of brownie base and leave to cool and set. Optional add strawberries or raspberries to top. Serve warm or cool.

Cut into squares or wrap and freeze. If freezing, do not add fruit.

The peanut bread recipe below is amazing, especially with the almond butter. I also make peanut butter cookies which are simple to whip up. Mix 1 cup peanut butter, 1/2 cup sugar and one egg. Mix well and place on un-greased cookie sheet. flatten with a fork or leave in balls. Cook 15 mins on 325 and leave on sheet to cool. While cookies are cooling press a chunk of dark chocolate in the centre of each cookie.

http://www.food.com/recipe/low-carb-mr-peanut-bread-453651

Happy Wheat Free Eating!

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    • profile image

      Zerecitha 2 years ago

      I follow Triumph on Facebook. It has been such a help to me as I have been fooilwlng a gluten free diet. I do not have Celiac, but I do have fibromyalgia, lupus, sjogrens and reynaud syndrome. I have found that by fooilwlng a GF diet, I have much less pain from all these auto immune diseases. Eating out has been a struggle I find that I order the same thing over and over no matter where we go. The same thing for grocery shopping. My poor husband is bored with my meals, but I like to play it safe. I have a few apps on my IPhone that I do refer to, but I don't think they are as complete as your app. I would LOVE this app, as my IPhone is always with me, and this would open up a whole new world of dining in and out for me!

    • Lizam1 profile image
      Author

      Lizam1 4 years ago from Victoria BC

      Thanks AudreyHowitt. Yes Brownies are a must have:-)

    • AudreyHowitt profile image

      Audrey Howitt 4 years ago from California

      Oh Yum!!!! I am gluten free and sometimes you just gotta have a brownie! Thank you for this!

    • Lizam1 profile image
      Author

      Lizam1 4 years ago from Victoria BC

      Thanks TycoonSam(great name)w and gf cooking is a lot easier now because so many more are having to avoid. Just beware that some commercial companies are claiming wheat free but the product must state gluten free without the disclaimer of cross contamination. Kellogg's and Quaker are bad for this.

    • TycoonSam profile image

      TycoonSam 4 years ago from Washington, MI

      Very informative Hub. Thanks for sharing. I will have to look into this Gluten Free as so many people are allergic to gluten these days.

      Voted up and useful

    • Lizam1 profile image
      Author

      Lizam1 5 years ago from Victoria BC

      Hello Marie,

      If I am making the rice Indian style as a desert, I have used rose water. It is strong though so one or two drops would probably be plenty. Thanks for your kind comments. Liza

    • Marie Gail profile image

      Marie Gail Stratford 5 years ago from Olathe, KS

      Thank you, thank you so much! Your recipes are so much easier than many I have found online. I LOVE rice pudding, so that will be put into use right away. Do you ever use rose water in yours? I've had it that way in some local restaurants and enjoyed it, but I'm not sure how much to use.

    • profile image

      rosie 5 years ago

      the gluten free brownies are very yummy!!!!!!!!