Posted Jan 13, 2010
Mary Harris and Wilma Selzer Nachsin
To purchase a copy of the book:
My Kid’s Allergic to Everything Dessert Cookbook: More Than 80 Recipes for Sweets and Treats the Whole Family Will Enjoy
Gluten-Free Honey Cake Makes one 5 by 9 inch loaf cake
Ingredients:
2 cups Bob’s Red Mill Gluten Fee All Purpose Baking Flour
1 teaspoon guar gum
1/2 teaspoon baking soda
2 teaspoons baking powder, cereal-free
1 teaspoon ground cinnamon
1/3 cup honey
1/4 cup granulated sugar
3/4 cup water
1/3 cup coconut oil or any mild tasting oil
Directions: Preheat oven to 350F. Grease one 5 by 9 inch insulated baking loaf pan. In a medium bowl, mix 2 cups Bob’s Flour with guar gum, baking soda, baking powder, and cinnamon; set aside. In a microwave-safe dish, or in a small saucepan, mix honey, sugar and water; heat slowly until small bubbles appear. Pour this mixture into the bowl of an electric mixer; add the coconut oil and beat until well mixed. Slowly add the flour mixture, beating for 2 minutes until well mixed. Pour the batter into the loaf pan. Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean and the top of the cake has begun to crack. For best flavor, cool completely after baking, wrap well, and refrigerate before serving.
Carob Drop Cookies Makes 3 dozen small cookies
Ingredients:
1/2 cup cane sugar or date sugar
3/4 cup softened corn-free dairy-free margarine
1/4 teaspoon Ener-G Egg Replacer Powder mixed with 1 teaspoon water
1 teaspoon alcohol-free vanilla or almond exgtract
1/4 cup carob powder or cocoa powder
1/2 cup amaranth flour
1/2 cup oat flour
1/2 cup barley flour
Directions: Preheat oven to 350F. Use ungreased cookie sheets. In a large bowl, beat the sugar, margarine, Ener-G Egg Replacer Powder mixture, and almond or vanilla extract until fluffy. Stir in the carob (or cocoa) powder and beat again until fluffy. Stir in the flours, 1/2 cup at a time, mixing well after each addition. Using two teaspoons, drop the dough onto the cookie sheets, leaving 1 inch between cookies. Bake for 6 to 8 minutes. Using a spatula, place the cookies immediately on a platter for cooling. Once cooled, they may be decorated as you like.
To see more of WGN-TV, go to http://www.wgntv.com/.
Copyright © 2011, WGN-TV, Chicago