Gluten free cake

Thanks for that Roses sounds really yummy. I never even thought about the gluten in the baking powder I used yesterday (had no gluten free SR flour only plain GF).

Just goes to show that blasted gluten gets in everything, even sausages (not that that's anything to do with cakes)

Roses can I use butter instead of stork?

You can buy very nice gf sausages, I think Black Farmer's are gf, also Debbie and Andrew's, but please check the labels in case I have got that wrong.

You have to remember to add extra liquid when baking with gf flour, as other posters have said

I hope she likes the cake! whichever recipe you choose.
Ps don't add extra liquid if the recipe is a gf one as it will already be allowed for
Sorry to state the obvious - Grannies and eggs come to mind

Doves do a SR GF flour
www.dovesfarm.co.uk/flour-and-ingredients/gluten-and-wheat-free-s-r-white-flour-x-1kg

Sainsbury's do two varieties of GF sausages which I use for sausage casserole. Not all Debbie and Andrew's ones are, I think!

Strange places gluten gets

Worcestershire sauce
Tomato sauce
Brown sauce
Porridge
Corn flakes
Lots of cook in sauces
Most frozen chips
Crisps

It's a flipping minefield!

Nestle do nice GF cornflakes!

Yes whitewave FODMAP is very restrictive but it works for me! I have done 4 months on elimination and I am now in the re-introduction phase. After 40+ years of IBS - this feels like a miracle cure

Gluten is everywhere - I always check ingredients and when eating out most of the 'chain' type places have an allergens menu which helps enormously

Sorry Anya to hi-jack your thread - perhaps we need a Gluten-Free/FODMAP thread.....

Feel free to 'highjack' JG I've a plethora of lovely recipes to try this weekend....only problem might be the waistline as I'm forced to eat sample them all.

Roses we make our own sausages anyway after reading what goes into some of them - even the best brands, gluten seems almost a healthy option!!

No reason you can't use butter Anya, I just use the soft Stork, it should work if you prefer it. You also can't go wrong with adding an extra egg, it will help the cake rise.Hope it turns out well for you.I always line the caketin as well, and when the cake has cooked a bit on top(so is not 'wet') I cover over with ovenproof paper. Dove flour is good but items seem to dry out more than wheat flour.

I bought a fruit cake at a cake stall today - only when I'd paid for it did the lady tell me it was gluten free! . I bought it anyway. We haven't eaten it yet, but it looks nice. I've never eaten anything gluten free, so watch this space!

!!! I just remembered, I'm not supposed to be eating cake!

Why?

Trying to lose some weight. Cutting down on sugar and carbs. HOWEVER.... we tried the cake and it was lovely! Very moist, but a different texture in the mouth that I can't describe except to say that it kind of dissolved and didn't take much chewing (apart from the fruit). If I had the recipe, I'd make it.

Oh, right, a moment on the lips, a lifetime on the hips eh?
yes, rice flour doesn't give quite the same texture as wheat, but very nice once you get used to it.

Wheat free pasta is lovely.

How is your 'cake tasting' going Anya

OK.

Couldn't get any clementines as apparently they're not in season. Bought some mandarins instead, but want to ask if people think they will work as well before I try the Nigella???????

Made Roses chocolate cake (used 2:1 stork to butter) and it has turned out really well, but very deep. Tasted like normal chocolate cake and quite moist. Something went wrong with my butter icing though. I didn't ice it but I may for the real thing.

I can recommend this chocolate cake to gluten free bakers. I'm not good at baking so this must be idiot-proof.

As it's so easy I think I'll make this one as a surprise for DD's birthday on Thursday, but with better filling......unless I try the clementine cake with mandarins tomorrow

PS after sampling I gave the rest of the cake to the lovely family next door to save my hips.

PPS think I'll reduce quantities to 200g for next cake as that should be a better size for just the 6 of us.

anya I've used Satsumas with success for the Nigella cake.

BTW I've yet to have to boil them for 2 hours (it takes less than that) and I reduce the sugar (use less than she says in the recipe).

Wow! How's that for a quick response .... are you still there GK how long did you boil them for? And how much less sugar - I'm a total novice at this.

Too tired to wait up so and as most unlikely to start baking tonight will look for answers tomorrow.

Rosesarered, which gf pasta do you use please?

I like Nigella's gf cakes, but they are very more-ish!

My son is gluten-intolerant. I use normal cake recipes and just use the Doves GF flour. It needs a little more liquid because of the rice flour, but otherwise proceed as usual! When i do big catering events, no-one notices the difference! Try that. Good luck

Not chocolate, but Moroccan orange cake made with ground almonds is delicious. I serve mine warm with orange sauce, but you could serve a hot chocolate sauce. I seem to remember a flourless chocolate cake in an old Elizabeth David cookbook or there's the chocolate nemesis in the River Cafe cookbook. Have a lovely birthday

There is a gorgeous looking cake in today's MOS in the Nigella pull out recipe bit! I'm trying that one next! And Nutella brownies also in the same pullout!

I think we are on a roll.

I try to use Doves pasta but have not really noticed any difference when I've used the supermarket own brand. Dove's have more variety in the shapes.

DD2 made a gf loaf for DGD's party yesterday from a Helen's bread machine mix. It was lovely. I had stopped using them because it was hardly worth the effort but it was really nice.

I mentioned somewhere else that I rang Genius to complain about a white sandwich loaf. All they said when I got to talk to them was that it was the only complaint they had had but 'loads' of people are ringing up to say how nice it is now!!

Gluten free cake.

Weigh eggs in shell
Weigh marg, sugar each to same weight
Weigh gluten free SR flour OR ground almonds OR 50/50 to same weight
1 teaspoon baking powder
1 tablespoon water

Add any of

25 g coconut or cocoa powder or 1 teaspoon vanilla essence

Mix together
Split into two sandwich tins
Bake at 170' for 25/30 mins
Sandwich with filling, ice if wanted or chocolate on top
* Grandchildrens' favourite and they don't need gluten free! Keeps moist.