Why would you want to bake a wheat free cake?

It might be important to your health to learn how to bake a wheat free cake. There are many different types of food intolerances that can hamper your ability to bake a good cake. Wheat, gluten, and yeast are intolerances that relate to baking and sometimes they go hand in hand. It is not unusual to have a couple of food intolerances at the same time and it’s not unusual for someone with a yeast intolerance to also have a wheat or gluten intolerance as well.

In this article we will address the problems of a wheat intolerance. Wheat intolerance symptoms can include diarrhea, nausea and vomiting, stomach aches, flatulence, as well as many other problems.

What can you do if you experience the symptoms of a wheat intolerance and want to fix the problem naturally?

First, realize that if you are intolerant to wheat, you  can still eat many other types of grains and flours, such as barley and rye. As long as the flour doesn’t contain wheat, it is safe to eat. This is, of course, assuming that you don’t also have gluten or yeast intolerances.

What is the first thing to do? Find a flour or flour combination that uses flours that don’t contain wheat. There are many celiac blends that are good for this and that use a combination of flours.

Chocolate for a wheat free cake

Three Great Recipes for Baking a Wheat Free Cake!

Here are three wheat free cake recipes. One is a great Lemon Curd Wheat Free Cake recipe that uses a combination of flours. The second is a Walnut and Chocolate Wheat Free Cake that is simply delicious. And the third is an Apple Wheat Free Cake. All three are gluten, wheat, and dairy free.

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LEMON CURD WHEAT FREE CAKE

serves 6 – 8

Lemon Curd:

• 4 large lemons with good skins

• 8 large free-range egg yolks, beaten

• 100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine

• 340 g (12 oz) 1 2/3 cups of caster (superfine) sugar

Cake:

• 170 g (6 oz) 3/4 cup of Dairy free margarine

• 170 g (6 oz) 1 cup less 2 tablespoons of caster (superfine) sugar

• 3 large free-range eggs

• Grated zest of 1 large lemon

• Juice of 1/2 a lemon

• 100 g (3 1/2 oz) 2/3 cup of rice flour, sifted

• 70 g (2 1/2 oz) 1/2 cup of maize flour, sifted

• 2 teaspoons of Gluten free baking powder

Lemon Icing:

• Zest of 1 lemon juice of 1/2 a lemon

• 140 g (5 oz) l cup of icing (confectioners’) sugar, sifted

Directions:

Prepare a deep-sided 23 cm (9 inch) non-stick, round cake pan, lined with baking parchment (wax paper)

To Prepare the Lemon Curd:

1. Preheat the oven to 180°C (350°F) gas 4

2. first make the lemon curd. Grate the zest of the 4 lemons, then squeeze the juice and put both ingredients into a non-stick saucepan on extremely low heat.

3. Add the lightly beaten eggs, margarine and sugar, and stir until sugar has dissolved.

4. Continue cooking until the lemon curd thickens.

5. Pour the lemon curd into clean, hot, dry jam (jelly) jars and seal. Cool and refrigerate the lemon curd and use within four weeks.

To Prepare the Cake:

1. cream the margarine and sugar in a food processor until pale and fluffy.

2. Transfer the mixture to a large bowl and beat in the eggs, a little at a time, with the zest and juice.

3. Gently fold in the flours and baking powder.

4. Spoon the batter into the prepared pan, smooth the top and bake for 25 minutes.

5. Cool the cake slightly, then ease it out of the pan and peel off the paper.

6. When the cake is cold, slice it in half horizontally, place the base of the cake on a serving plate and spread it with plenty of lemon curd.

7. Cover with the other half of the cake.

8. Finally, mix all the ingredients for the lemon icing to a smooth, thick paste and drizzle over the top.

9. Keep the cake in the refrigerator until needed, but serve at room temperature.

10. if you don’t want to make lemon icing, dust the cake with icing (confectioners’) sugar only or sprinkle over the squeezed juice and seeds or 3 – 4 ripe passion fruit and then dust with icing (confectioners’) sugar.

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WALNUT AND CHOCOLATE WHEAT FREE CAKE

serves 8

• 140 g (5 oz) 2/3 cup of Dairy free margarine, softened

• 140 g (5 oz) 3/4 cup of caster (superfine) sugar

• 2 large free-range eggs, beaten

• 100 g (3 1/2 oz) 2/3 cup of rice flour; sifted

• 30 g (1 oz) 1/3 cup of ground almonds

• Pinch of salt

• 1 heaped teaspoon of (DF/GF) baking powder

• 85 g (3 oz) of (DF/GF) dark chocolate, coarsely chopped or grated

• 115 g (4 oz) 1 1/3 cups of walnut halves, as fresh as possible, roughly chopped

• 1 tablespoon of strong black coffee

For the Icing:

• 100 g (3 1/2 oz) of (DF/GF) dark continental chocolate

• 30 g (1 oz) 2 tablespoons of Dairy free margarine

• 85 g (3 oz) 1 cup of walnut halves, as fresh as possible

Directions:

Prepare deep-sided 20 cm (8 inch) square, loose-bottomed non-stick cake pan, greased and lined with baking parchment (wax paper)

1. Preheat the oven to 180°C (350°F) gas 4

2. Cream the margarine and sugar in a food processor until pale and fluffy.

3. Gradually add the eggs, flour, almonds and salt, mixing only very briefly.

4. Transfer the mixture to a large bowl and fold in the baking powder, chopped chocolate, chopped walnuts and coffee.

5. Spoon the mixture into the prepared pan and bake for 30 minutes, or until firm to the touch.

6. Cool the cake for 15 minutes in the pan and then lift it out, remove the base with the baking parchment (wax paper) and place it on a wire rack until cold.

7. Peel the baking. parchment (wax paper) off the sides of the cake.

8. Melt the chocolate for the icing with the margarine in a small bowl in the microwave and stir it until it is smooth.

9. Spread the icing over the top of the cake and once it has set, arrange the whole walnut halves all over the cake.

10. Cut the cake into squares or bars and keep it in an airtight container until needed.

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APPLE WHEAT FREE CAKE

Serves 8

• 130 g (4 1/2 oz) generous 3/4 cup of rice flour

• 130 g (4 1/2 oz) generous 3/4 cup of millet flour

• A pinch of salt

• 2 teaspoons of Gluten free baking powder

• 55 g (2 oz) 2/3 cup of ground almonds

• 100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar (plus 1 tablespoon extra)

• 200 g (7 oz) 1 cup less 2 tablespoons of Dairy free margarine

• 455 g (1 lb) 4 cups dessert apples, peeled and cored, half roughly chopped for inside the cake and half sliced for the top of the cake

• 2 large free-range eggs, beaten

• 2 tablespoons of cider or apple juice

• 40 g (1 1/2 oz) 3 tablespoons of brown sugar

• 1 teaspoon of ground cinnamon

• 55 g (2 oz) 1/2 cup of flaked almonds

Directions:

Prepare a 23 cm (9 inch) square cake pan, oiled and lined with baking parchment (wax paper)

1. Preheat the oven to 180°C (350°F) gas 4

2. first, sift the flours, the salt and baking powder into a large bowl and stir in the ground almonds and caster (superfine) sugar.

3. Add 170 g (6 oz) 3/4 cup of the margarine and rub in with your fingertips until the mixture resembles breadcrumbs.

4. Stir in the roughly chopped apples and beaten eggs. Add the cider and then spoon the mixture into the pan.

5. Neatly arrange all the sliced apples on top and sprinkle with 1 tablespoon of caster (superfine) sugar.

6. Bake for 45 minutes, or until the cake is just firm and the apples well browned. if the apples start to burn, cover the cake loosely with foil until the cake is just cooked through.

7. Meanwhile, heat the rest of the margarine, the brown sugar and the cinnamon together in a pan until it dissolves.

8. Stir in the flaked almonds.

9. Take the cake out of the oven and spread with the almond mixture.

10. Return it to the oven to bake for a further 10 minutes, or until an inserted skewer comes out clean.

11. Leave the cake in the pan for 30 minutes, then turn out onto a serving plate and remove the baking parchment (wax paper).

12. Serve the cake cold.

These great wheat free cake recipes are from the good folks at: http://www.cookitsimply.com/recipe-0010-07423t.html

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