Gluten Free Cake And Desserts is from other source and this blog just to republish with same information about Gluten Free Cake And Desserts , if you are the owner from this article feel free to cantact me


There are many reasons some people need to follow a gluten free, casein free diet. Some people have allergies that force them into such a diet, others simply have a low tolerance for wheat or dairy products. It has been said, and in fact proven, that a gluten free, casein free diet helps most Autistic children function normally. I can attest to that myself. My son is Autistic and before I put him on a gluten free, casein free diet, he would act very violent and erratic most of the time. Now, he is a very calm and happy child, thanks to this gluten free, casein free diet.

The problem with most gluten free, casein free diets is the fact that the food is horrible. I remember the first time I made my son Zachary a birthday cake with a box recipe I bought from the store. It was so bad nobody else would touch it, besides Zachary. He was okay with it because compared to most of the gluten free, casein free items I had made for him before, the "cake" at least pretended to be a treat.

So after that debacle, I decided I had better find a good cook book that made decent meals, and even deserts that tasted just as good, or even better than the original.

I have found such a book and it is called "The Sensitive Chef".

When I tried the Flat bread recipe from The Sensitive Chef Cookbook, it not only tasted delicious but I could use it and enjoy it just as I would "normal" bread. It stays soft, freezes well and makes the best sandwiches.

Among my favorite recipes from this cookbook is the Pantry Surprise, which is so easy to prepare and I can add extra ingredients to fit our taste. It makes a great side dish or a main dish. Also, the Applesauce Breakfast Cake is amazing! This wonderful recipe can be used as a breakfast, a dessert or a pick me up snack. This is one cake that I'm okay with going back for seconds! It is so moist and has a great texture...good enough for me to forget it's gluten free.

For almost every recipe, substitutions and/or variations can be made in order to fit the sensitive individual's dietary needs. The cookbook is great because it list the different kinds of substitutions which can be made. For example, in place of cow's milk, a sensitive individual may substitute rice milk or soy milk. Those sensitive to eggs may use their egg substitute in some recipes.

I realize from personal experience that it can be a real challenge to develop dishes that can fool wheat lovers, but I have been successful in doing just that with many of these recipes. The Double Delight Chocolate Cake was such a hit at a gathering, there was none left for my family to bring home to enjoy later!

If you or a loved one are suffering from Celiac Disease, Autism, or other food disorders you will find the Sensitive Chef Cookbook to be a welcome addition to your home. My whole family now enjoys a gluten free, casein free diet, and Zachary is the only one who really needs this kind of diet, but the rest of us enjoy it just as well as regular wheat based foods.

Here is a bit more information about gluten free, casein free diets and Autism:

It's true that most doctors rarely recommend special diets for children with autism, but many parents hear of the success of the gluten free, casein free diet through websites, books and friends. The science behind this kind of diet isn't well studied, but there are plenty of anecdotal stories of special diets having a profound and positive effect on children with autism.

The gluten free, casein free diet is the most popular choice of special diets for autistic children and there is evidence that this diet is often helpful in lessening autistic symptoms such as impulsive behaviors, lack of focus and even speech problems.

It's not easy removing gluten and casein foods from your child's diet. Gluten is found in wheat, rye, barley, oats, and any derivatives of those grains. Casein is found in milk and milk based products. Removing these items from your child's diet may be difficult at first, it seemed to me to be impossible, but we did it and he is so much better for it.

For whatever reason, if you are interested in a gluten free, casein free type diet, but do not want to give up the flavors and texture that wheat and milk based products give you, then please check out this new gluten free, casein free cook book "The Sensitive Chef". Here is the web site for more information: http://tinyurl.com/2wm25l5

Glenn Conley - Helping people enjoy gluten free food.

Please check out the Sensitive Chef Cook Book here: http://tinyurl.com/2wm25l5

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Gluten Free Pear And Almond Cake - A Delicious And Easy Gluten, Dairy And Grain Free Recipe. is from other source and this blog just to republish with same information about Gluten Free Pear And Almond Cake - A Delicious And Easy Gluten, Dairy And Grain Free Recipe. , if you are the owner from this article feel free to cantact me


People following a gluten free diet often lament the absence of desserts, especially cakes. Here is a simple recipe that is not only gluten-free but dairy free as well.

Pears and almonds have a natural affinity for one another making them the perfect flavor combination for a gluten free cake. Pears are high in fiber, sodium, fat, and cholesterol free and an excellent of vitamin C which means eating this delicious cake is actually good for you!

The pears in this recipe are chopped, cooked briefly in the microwave and pureed with a fork to make a sort of pear sauce. The pear sauce adds not only flavor but gives this cake a rich, buttery texture which is surprising considering the total lack of butter or butter substitutes.

The use of almond flour makes this cake not only gluten free but grain free as well. Many people have discovered the advantages of a grain free diet in healing the small intestine after discovering they have Celiac Disease or gluten intolerance. The use of almond flour instead of wheat flour also makes this a particularly good cake for Passover.

Whether you follow a gluten free diet or not, the one thing that everyone agrees with is that this cake is absolutely delicious!

Pear Almond Cake

Ingredients

4 ripe but firm Pears- use divided

1 cups plus 2 teaspoons granulated sugar - use divided

1 tablespoon freshly squeezed lemon juice

3 cups finely ground blanched almond meal

8 large eggs

1 teaspoons pure vanilla extract - use divided

1 tablespoon agave nectar or honey

1 tablespoon grapeseed (or other neutral tasting) oil

cup sliced almonds

Directions

Preheat the oven to 350 degrees. Lightly spray a 9 or 10 inch springform panwith gluten-free non-stick cooking spray. Cut a circle of parchment to fit the bottom of the pan, place in the pan and spray it lightly with more cooking spray.

Peel and core the pears. Chop three of the pears roughly and slice the fourth into about inch slices. Take the chopped pears and put in a small, microwavable bowl with the lemon juice and 2 teaspoons of sugar. Cover and microwave on high power for 4 minutes. (Alternatively you can cook on the stove for 10 minutes over medium heat in a covered saucepan.) Mash the pears into a coarse puree with a fork or wooden spoon. Let cool.

Put the almond meal and 1 cups of sugar in a food processorand give it 4 or 5 long pulses. Add the eggs, 1 teaspoon of vanilla extract and the cooked pears and puree the mixture. Pour into the prepared pan.

In a small skillet, heat the agave or honey with the oil, stirring to mix until the mixture starts to bubble. Take off the heat and stir in the remaining teaspoon of vanilla. Add the pear slices and toss gently to coat.

Sprinkle the sliced almonds over the top of the cake. Add the pear slices in a spoke configuration and spoon the agave or honey/oil mixture over the top of the cake.

Bake for 45 - 55 minutes or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Check the cake after about 35 minutes, if it browning too much, place a piece of foil over the top.

Let the cake cool in the pan for about 30 minutes then remove the sides of the pan and transfer to a serving platter (removing the parchment is optional but recommended). The cake is best served slightly warm.

Makes 12 slices.

Carol Kicinski is a gluten-free food writer, recipe developer, and television chef. She is the author of the upcoming cook book "Simply...Gluten-free Desserts" and has a monthly gluten-free cooking segment on the nationally syndicated morning show "Daytime".

For more gluten-free recipes visit her blog at http://simplygluten-free.blogspot.com/

She also produces high a pastry quality gluten free flour http://simplygluten-free.blogspot.com/p/flour.html

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Gluten Free Snickerdoodle Cupcakes Recipe is from other source and this blog just to republish with same information about Gluten Free Snickerdoodle Cupcakes Recipe , if you are the owner from this article feel free to cantact me

 

I was having a conversation with my g-kid Julian about his following a gluten-free, dairy-free diet and he said to me “I just don’t want to have to worry about what I eat!”  Of course he doesn’t, he’s 10!  I know lots of grown ups who don’t want to worry about what they eat either.
I believe the best way to get  kids to embrace their diet, regardless of the intolerance, is to make them a part of the process of creating their food; everything from thinking up menus to shopping to cooking. The best part is enjoying the fruits of their labor.
 
The other day the g-kids and I planned a whole menu for my son’s birthday, everything was gluten and dairy free and it was abundant; we had London Broil, grilled tilapia, dairy-free mashed potatoes, gluten-free pasta salad, a mixed salad filled with all sorts of fresh veggies and of course a gluten-free birthday cake. The kids came up with the menu, prepared the marinade for the beef, peeled the potatoes, picked basil from the garden and tasted, laughed and enjoyed themselves. They even set and decorated the table. It was a great day and an even better dinner.
 
A couple days later we actually worked on developing our own recipe together. We decided to make cupcakes and Miss Milla wanted to make a cupcake that tasted like ONE of her favorite cookies (emphasis on ONE because, as per her, it is simply not fair to the other cookies to pick just one favorite) the Snickerdoodle. What a joy to bring the kids into the whole creative process of developing a recipe, they gave their opinions, stirred and wrote down notes and we had a marvelous time, especially when it came to taste-testing.
 
We kept it easy and started with a packet of Kinnikinnick White Cake Mix which is not just gluten-free but dairy free also. We added cinnamon and vanilla and then topped the cupcakes with cinnamon sugar to replicate the coating from the original inspiration – the Snickerdoodle Cookie. Then we came up with a dairy free “butter” cream frosting and topped it all off with just a tad more cinnamon sugar. The verdict? See for yourself.
 
 
 
I would say that is two thumbs up!
 
If you have kids, how do you get them involved in their diet?
 
 
Gluten Free Dairy Free Snickerdoodle Cupcakes
 
Ingredients
 
Topping:
 
6 teaspoons sugar
1 teaspoon cinnamon
 
Cupcakes:
 
4 large eggs
¾ cup grapeseed (or other neutral tasting) oil
¾ cup cold water
1 teaspoon pure vanilla extract
1 Kinnikinnick White Cake Mix
1 teaspoon ground cinnamon
 
Frosting:
 
½ cup Earth Balance (or other dairy free butter substitute)
4 cups powdered sugar
1 teaspoon ground cinnamon
1 pinch kosher or fine sea salt
2 teaspoon pure vanilla extract
2 – 6 tablespoons rice milk (or other dairy free milk)
 
Garnish – Optional
 
6 cinnamon sticks, each one broken into thirds.
 
Directions
 
Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners.
 
Combine topping ingredients in a small bowl.
 
Combine eggs, oil, water and vanilla in a mixing bowl and whisk (either by hand or with a handheld mixer) for 2 minutes. Gradually add the cake mix and cinnamon, whisk just until combined. Wisk just until combined, mixture will be a little lumpy. Divide batter among prepared muffin tins. Sprinkle about ¼ teaspoon of the topping on each cupcake. Bake for 20 minutes or until risen, lightly browned and a tooth pick inserted in the center comes out clean. Let cool.
 
While cupcakes are cooling, make the frosting. In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the Earth Balance until smooth. Add the powdered sugar. Cinnamon, salt, vanilla and 2 tablespoons rice milk. Start with the mixer or low and combine. Gradually add more rice milk until the mixture becomes a spreadable consistency. Turn mixer up to medium-high and beat for 30 seconds or so until very creamy.
 
Frost the cooled cupcakes. Sprinkle the frosting with the remaining topping. Insert a piece of cinnamon stick into each cupcake cake if desired.
 
Cupcakes and frosting can be made several days ahead. For best results store cupcakes unfrosted in the fridge, covered with plastic wrap. Store frosting separately in a covered container in the fridge. Let frosting come to room temperature before frosting cupcakes. Frost the cupcakes no longer than a few hours before serving.
 
This Gluten & Dairy Free Recipe makes 18 Cupcakes
 
Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.
 
Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.
Resource:http://simplygluten-free.com/blog/2011/07/gluten-free-snickerdoodle-cupcakes-dairy-free.html

 

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