I posted in such a hurry last evening – so that I could go celebrate with Em! – that I neglected to add a photo of the finished dish! So, I give you the final platter (just before the devouring happened!) of Chicken Marsala …
Last summer, Emily found out that she was allergic to wheat. We had tried for years to find out why she had certain symptoms or issues and were so relieved to find out the real reason … a simple food allergy! Although gluten is usually the culprit in many of the symptoms she had, she is not gluten-intolerant, only allergic to wheat. Most of the foods and grains that contain gluten, she can still enjoy. As you can imagine, baking without flour is a real challenge! It's very difficult to get the airy, pillowy doughs and batters that using flour from wheat usually results in. She and I haven't experimented too much yet with homemade goodies using other flours, but she has tried a few mixes and has had some good results.
Chez Nous, the cake is always a necessary part of celebrating a birthday. Each person has a favorite that they ask for each year. For Ben and Alyson, it usually has to do with Chocolate, Ken loves German Chocolate Cake, I'm easily pleased with a great Tiramisu (I know that isn't really a cake, but it's FABULOUS!) … and for Emily, Carrot Cake fills the bill. If there's anything wrong in her world, it can usually be made right with a Carrot Cake. It's a good thing her birthday was yesterday … she was in need of some Carrot CakeTherapy! This was the first year that I had a Birthday Cake Challenge! How was I going to pull off a Gluten-free Carrot Cake?!
I decided to use a gluten-free all-purpose flour …
… and add ½ teaspoon of xanthan gum for each cup of flour. That is supposed to help with the "batter fluffiness" … At least, that is what the package said!! (Other sources say to use 1 teaspoon per cup of flour … I guess it's up to experimentation.)
I tasted the batter and didn't think it tasted too good, but after it baked, it was quite delicious! I greased and floured (with the same gluten-free flour) the pans, but the cake seemed to be more sticky and difficult to get out than the traditional cake made with flour. Everyone (except Ben, I think) had a piece and didn't note much if any difference from the 'normal cake'!
Gluten-Free Carrot Cake
- 2 cups of gluten-free all-purpose flour
- 2 cups of sugar
- 2 t. baking soda
- 2/3 t. cinnamon
- 1 t. salt
- 1 t. xanthan gum
Mix, then add to dry:
- 4 eggs, beaten
- 1 ½ c. oil
Stir 3 cups of grated carrots into the batter.
Pour into 2 greased 9-inch layer pans. Bake at 350 for 25-30 minutes.
Cream 1 8-oz. pkg. of cream cheese and ¼ cup butter. Add 4 cups of confectioner's sugar slowly. Add 2 teaspoons of vanilla.
This IS Emily's 'normal' and she loved it! That's what counts!!
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