Guest guest Posted June 13, 2007 Report Share Posted June 13, 2007 Ok for the past day everyone has been talking about the lack of egg...what I am curious is what kind of flour could I use in place of the " 3 cups of flour " to make it wheat/glutton free? I know absolutely nothing about glutton free flours and don't even know where to start looking for viable substitutions. This sounds like a good cake for the bridal shower I have to throw, but I need help with the substitution. Thanks, Laura, MI In , Stephanie Scott > <stargazerlily72@ ...> wrote: >> >> this is the cake and frosting I made for my daughters first bday. > It was fantastic and 100% vegan... >> Crazy Chocolate Cake (from vegan connection) >> Absolutely one of the best cakes I've ever had. >> >> 3 cups flour >> 2 cups sugar >> 2 t. baking soda >> 1 t. salt >> 1/2 cup cocoa >> 3/4 cup oil >> 1 t. vanilla >> 2 T. vinegar >> 2 cups water >> >> Mix the dry ingredients and then add the wet ones, and mix until > smooth. Prepare pan(s) by greasing and flouring lightly. Pour into > 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 > degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9- > inch) or 50 minutes (9X11). Test with a toothpick to make sure it is > done all the way through. Cool. Ice with favorite frosting. >> >> >> Vegan Chocolate Frosting (from vegweb) >> >> Ingredients (use vegan versions): >> >> 1 cup margarine >> 4 cups confectioners sugar >> 2 tablespoon vanilla >> 4 tablespoon soy or rice milk >> 1/2 cup cocoa powder ( or more) >> dash of salt >> >> Directions: >> >> Margin should be at room temperature (I took out of the fridge for > 2 minutes) when being placed in bowl. Blend until mushy, and then > add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You > can add in more soymilk to make it a bit smoother but not too much. > Spread on cake and enjoy. >> NOTE: replace cocoa with 1/2 cup powdered sugar for vanilla > frosting and use a bit less milk -- " Any change, any loss, does not make us victims. Others can shake you, surprise you, disappoint you, but they can't prevent you from acting, from taking the situation you're presented with and moving on. No matter where you are in life, no matter what your situation, you can always do something. You always have a choice and the choice can be power. " ~Blaine Lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2007 Report Share Posted June 13, 2007 This should help you . http://www.recipenet.org/health/recipes/wheat_free/gf_flour.htm and http://www.recipenet.org/health/articles/substitutions.htm - See suggestions here of what to add to help it bind better, since it doesn't have the gluten. good article. Here's a quick rule of thumb for how much binder to use: For every cup of wheat-free/gluten-free flour, use 1 tsp. xanthan or guar gum for cakes, 2 tsp. xanthan or guar gum for breads or pizza, and 1tsp. or no xanthan or guar gum or most cookies. You should be able to find these products online or in a health food store. http://www.ochef.com/baking_substitutions.htm click on the third item on this page for help with what you are looking for . There is a great list on this first page on substitutes for all kinds of things though that would be very helpful for anyone. I also found this - 1 c. all purpose flour can be substituted with 1/2 cup cornstarch plus 1/2 cup rye, potato or rice flour (sift together 6 times, use with 2 tsp baking powder per cup in quick breads as wheat flour allergy substitute). I wouldn't use Rye flour in a cake recipe of course. Here are some other ideas. http://www.recipenet.org/health/articles/substitutions2.htm Great article with lots of tips for wheat free baking. http://www.livingwithout.com/features/feature-substitutionsolutions.html Recipes for gluten free cakes http://allrecipes.com/Recipe/Gluten-Free-Yellow-Cake/Detail.aspx http://www.glutenfreecakerecipes.com/ http://www.glutenfreeda.com/may04_choccake.asp more clickable gluten free recipes at the bottom of this one. Lots of good tips here too. http://www.wholefoodsmarket.com/recipes/dessert/cake_riceflour.html http://www.csaceliacs.org/recipes2.php?catid=4 http://www.gluten.net/recipes Well this should give you tons of info on this subject of gluten free baking and cooking for your bridal shower. I hope it turns out great. Have fun experimenting and trying these ideas. Judy Judy - Ah'reylia della Cava Wednesday, June 13, 2007 7:40 AM [sPAM] Using other flour? Ok for the past day everyone has been talking about the lack of egg...what I am curious is what kind of flour could I use in place of the " 3 cups of flour " to make it wheat/glutton free? I know absolutely nothing about glutton free flours and don't even know where to start looking for viable substitutions. This sounds like a good cake for the bridal shower I have to throw, but I need help with the substitution. Thanks, Laura, MI In , Stephanie Scott > <stargazerlily72@ ...> wrote: >> >> this is the cake and frosting I made for my daughters first bday. > It was fantastic and 100% vegan... >> Crazy Chocolate Cake (from vegan connection) >> Absolutely one of the best cakes I've ever had. >> >> 3 cups flour >> 2 cups sugar >> 2 t. baking soda >> 1 t. salt >> 1/2 cup cocoa >> 3/4 cup oil >> 1 t. vanilla >> 2 T. vinegar >> 2 cups water >> >> Mix the dry ingredients and then add the wet ones, and mix until > smooth. Prepare pan(s) by greasing and flouring lightly. Pour into > 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 > degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9- > inch) or 50 minutes (9X11). Test with a toothpick to make sure it is > done all the way through. Cool. Ice with favorite frosting. >> >> >> Vegan Chocolate Frosting (from vegweb) >> >> Ingredients (use vegan versions): >> >> 1 cup margarine >> 4 cups confectioners sugar >> 2 tablespoon vanilla >> 4 tablespoon soy or rice milk >> 1/2 cup cocoa powder ( or more) >> dash of salt >> >> Directions: >> >> Margin should be at room temperature (I took out of the fridge for > 2 minutes) when being placed in bowl. Blend until mushy, and then > add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You > can add in more soymilk to make it a bit smoother but not too much. > Spread on cake and enjoy. >> NOTE: replace cocoa with 1/2 cup powdered sugar for vanilla > frosting and use a bit less milk -- " Any change, any loss, does not make us victims. Others can shake you, surprise you, disappoint you, but they can't prevent you from acting, from taking the situation you're presented with and moving on. No matter where you are in life, no matter what your situation, you can always do something. You always have a choice and the choice can be power. " ~Blaine Lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2007 Report Share Posted June 13, 2007 Judy, This is fantastic! Thank you so much! On 6/13/07, wwjd <jtwigg wrote: > > This should help you . > http://www.recipenet.org/health/recipes/wheat_free/gf_flour.htm > > and > > http://www.recipenet.org/health/articles/substitutions.htm - See > suggestions here of what to add to help it bind better, since it doesn't > have the gluten. good article. Here's a quick rule of thumb for how much > binder to use: For every cup of wheat-free/gluten-free flour, use 1 tsp. > xanthan or guar gum for cakes, 2 tsp. xanthan or guar gum for breads or > pizza, and 1tsp. or no xanthan or guar gum or most cookies. You should be > able to find these products online or in a health food store. > > http://www.ochef.com/baking_substitutions.htm click on the third item on > this page for help with what you are looking for . There is a great list on > this first page > on substitutes for all kinds of things though that would be very helpful > for anyone. > > I also found this - 1 c. all purpose flour can be substituted with 1/2 cup > cornstarch plus 1/2 cup rye, potato or rice flour (sift together 6 times, > use with 2 tsp baking powder per cup in quick breads as wheat flour allergy > substitute). I wouldn't use Rye flour in a cake recipe of course. > > Here are some other ideas. > http://www.recipenet.org/health/articles/substitutions2.htm > > Great article with lots of tips for wheat free baking. > http://www.livingwithout.com/features/feature-substitutionsolutions.html > > Recipes for gluten free cakes > http://allrecipes.com/Recipe/Gluten-Free-Yellow-Cake/Detail.aspx > > http://www.glutenfreecakerecipes.com/ > > http://www.glutenfreeda.com/may04_choccake.asp more clickable gluten free > recipes at the bottom of this one. Lots of good tips here too. > > http://www.wholefoodsmarket.com/recipes/dessert/cake_riceflour.html > > http://www.csaceliacs.org/recipes2.php?catid=4 > > http://www.gluten.net/recipes > > Well this should give you tons of info on this subject of gluten free > baking and cooking for your bridal shower. I hope it turns out great. > > Have fun experimenting and trying these ideas. > > Judy > > Judy > - > Ah'reylia della Cava > <%40> > Wednesday, June 13, 2007 7:40 AM > [sPAM] Using other flour? > > Ok for the past day everyone has been talking about the lack of egg...what > I > am curious is what kind of flour could I use in place of the " 3 cups of > flour " to make it wheat/glutton free? I know absolutely nothing about > glutton free flours and don't even know where to start looking for viable > substitutions. This sounds like a good cake for the bridal shower I have > to > throw, but I need help with the substitution. > > Thanks, > Laura, MI > > In , Stephanie Scott > > <stargazerlily72@ ...> wrote: > >> > >> this is the cake and frosting I made for my daughters first bday. > > It was fantastic and 100% vegan... > >> Crazy Chocolate Cake (from vegan connection) > >> Absolutely one of the best cakes I've ever had. > >> > >> 3 cups flour > >> 2 cups sugar > >> 2 t. baking soda > >> 1 t. salt > >> 1/2 cup cocoa > >> 3/4 cup oil > >> 1 t. vanilla > >> 2 T. vinegar > >> 2 cups water > >> > >> Mix the dry ingredients and then add the wet ones, and mix until > > smooth. Prepare pan(s) by greasing and flouring lightly. Pour into > > 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 > > degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9- > > inch) or 50 minutes (9X11). Test with a toothpick to make sure it is > > done all the way through. Cool. Ice with favorite frosting. > >> > >> > >> Vegan Chocolate Frosting (from vegweb) > >> > >> Ingredients (use vegan versions): > >> > >> 1 cup margarine > >> 4 cups confectioners sugar > >> 2 tablespoon vanilla > >> 4 tablespoon soy or rice milk > >> 1/2 cup cocoa powder ( or more) > >> dash of salt > >> > >> Directions: > >> > >> Margin should be at room temperature (I took out of the fridge for > > 2 minutes) when being placed in bowl. Blend until mushy, and then > > add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You > > can add in more soymilk to make it a bit smoother but not too much. > > Spread on cake and enjoy. > >> NOTE: replace cocoa with 1/2 cup powdered sugar for vanilla > > frosting and use a bit less milk > > -- > " Any change, any loss, does not make us victims. Others can shake you, > surprise you, disappoint you, but they can't prevent you from acting, from > taking the situation you're presented with and moving on. No matter where > you are in life, no matter what your situation, you can always do > something. > You always have a choice and the choice can be power. " > ~Blaine Lee > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2007 Report Share Posted June 13, 2007 You're very welcome. Glad you found it helpful. Judy - Ah'reylia della Cava Wednesday, June 13, 2007 10:12 AM [sPAM] Re: Using other flour? Judy, This is fantastic! Thank you so much! On 6/13/07, wwjd <jtwigg wrote: > > This should help you . > http://www.recipenet.org/health/recipes/wheat_free/gf_flour.htm > > and > > http://www.recipenet.org/health/articles/substitutions.htm - See > suggestions here of what to add to help it bind better, since it doesn't > have the gluten. good article. Here's a quick rule of thumb for how much > binder to use: For every cup of wheat-free/gluten-free flour, use 1 tsp. > xanthan or guar gum for cakes, 2 tsp. xanthan or guar gum for breads or > pizza, and 1tsp. or no xanthan or guar gum or most cookies. You should be > able to find these products online or in a health food store. > > http://www.ochef.com/baking_substitutions.htm click on the third item on > this page for help with what you are looking for . There is a great list on > this first page > on substitutes for all kinds of things though that would be very helpful > for anyone. > > I also found this - 1 c. all purpose flour can be substituted with 1/2 cup > cornstarch plus 1/2 cup rye, potato or rice flour (sift together 6 times, > use with 2 tsp baking powder per cup in quick breads as wheat flour allergy > substitute). I wouldn't use Rye flour in a cake recipe of course. > > Here are some other ideas. > http://www.recipenet.org/health/articles/substitutions2.htm > > Great article with lots of tips for wheat free baking. > http://www.livingwithout.com/features/feature-substitutionsolutions.html > > Recipes for gluten free cakes > http://allrecipes.com/Recipe/Gluten-Free-Yellow-Cake/Detail.aspx > > http://www.glutenfreecakerecipes.com/ > > http://www.glutenfreeda.com/may04_choccake.asp more clickable gluten free > recipes at the bottom of this one. Lots of good tips here too. > > http://www.wholefoodsmarket.com/recipes/dessert/cake_riceflour.html > > http://www.csaceliacs.org/recipes2.php?catid=4 > > http://www.gluten.net/recipes > > Well this should give you tons of info on this subject of gluten free > baking and cooking for your bridal shower. I hope it turns out great. > > Have fun experimenting and trying these ideas. > > Judy > > Judy > - > Ah'reylia della Cava > <%40> > Wednesday, June 13, 2007 7:40 AM > [sPAM] Using other flour? > > Ok for the past day everyone has been talking about the lack of egg...what > I > am curious is what kind of flour could I use in place of the " 3 cups of > flour " to make it wheat/glutton free? I know absolutely nothing about > glutton free flours and don't even know where to start looking for viable > substitutions. This sounds like a good cake for the bridal shower I have > to > throw, but I need help with the substitution. > > Thanks, > Laura, MI > > . Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.