Nov 2, 2015
Dec 19, 2014
my cooking/baking is getting more diverse. One of my daughters is dating a guy who needs to be gluten free. We'll be celebrating a birthday as well as Christmas at my house, so one of the cakes I'm making for the crowd (19 of us) will be vegan as well as gluten free. I bought a flour blend by Bob's Red Mill but its suggested on the pkg. that I use xanthan gum as well. I don't have this in the house, and will probably not use it again for some time if I buy it. What will happen if I make my cake (a chocolate cake recipe I love to use by Hershey) substituting the flour and eggs, but omitting the suggest xanthan gum?
Thanks for any help you can give me.
Sep 16, 2013
Also, it is GF adaptable too. Vegan and Vegetarian.
Just a moist, old-fashioned spice cake. I hope you enjoy!
Aug 21, 2013
I just joined the group. I eat a wheat free diet as I am severely allergic to wheat, and wheat gluten. I can eat rye, barley, and wheat free oats, but find that the market is gluten free, so mostly, so am I! I make many things on my own as it is so expensive to purchase already baked goods.
I can tell you that nearly every recipe I post on JAP can be adapted (f it is not already GF) to a GF diet. I always include instructions at the bottom for GF.
I recently posted a recipe Catie's Island Tuna Salad that is make with Andean Dream's Quinoa Pasta. The recipe and picture added was a GF recipe I created. Also, the recipe Easy Skillet Peach Cobbler is another gluten free recipe, and the picture shows the gluten free version, and instructions are added at the bottom of the recipe to adapt it.
I have taught cooking classes for years, after getting a certificate in nutrition, and found it helpful when I finally had to face my allergies, which I ignored for years. Raising a family, I couldn't really make two different meals everyday. I didn't see the effects of allergies on my body, but they do take their toll if ignored. So, now I have made it a mission to be able to eat GF and it better be good! I do hope you give my recipes a try . I would love the feedback on how they do in your household. I am on a quest to make GF more than just tolerable for survival! I want it to be great tasting for everyone.
I look forward to learning new ideas and recipes from others here in the group.
thanks so much,
May 16, 2012