Have Your Cake and Eat it Too
Baking without gluten, dairy and eggs, with results that take the cake
Your daughter's sixth birthday is next week and
she has requested a yellow cake with chocolate frosting. In the past,
this would have been an easy order to fill. But this year is
different. Your daughter was recently diagnosed with food allergies
and she must now adhere to a gluten-free, dairy-free, egg-free diet.
How can you create a delicious-tasting, normal-looking cake without
these three essential baking ingredients?
We challenged food editor, Karen Robertson, to
provide an answer to this often asked question. Robertson is the
author of Cooking Gluten-Free! A Food Lover's Collection of Chef and
Family Recipes Without Gluten or Wheat, a popular cookbook that
contains excellent gluten-free cake recipes using an alternative flour
mix that mimics the taste of wheat almost exactly. When we requested a
good gluten-free, dairy-free and egg-free cake recipe, Robertson got
inspired and went straight to the kitchen to try her luck. After some
experimenting, she found the secret to sweet success.
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