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April/May 2010
So Good
Allergy-Friendly Happy Birthday Cakes
When my doctor ordered me to cut out all wheat, eggs and dairy, it felt a little like I was drowning. “What?” I stammered. No more baking! No more cake! Cake is the centerpiece of birthdays, weddings, going-away parties, baby showers, Mother’s Day, Father’s Day—you name it. It’s part of the American culture. Which makes these gluten-free, dairy-free, egg-free recipes (no nuts, peanuts or soy either!) delicious reasons to celebrate, any way you slice it.
Cooking with Gluten-Free Coconut Flour
Are you looking for a great-tasting gluten-free flour that¡¯s high in protein, high in fiber and low in carbs? Try coconut flour. Hypoallergenic coconut flour has a pleasant flavor that¡¯s slightly nutty and mildly sweet without a strong ¡°coconut¡± taste. Cup for cup, it provides more protein than wheat flour and ten times more fiber, most of it the healthy soluble type. It has fewer net (absorbable) carbohydrates than any other flour. Its extraordinary high fiber content means that it absorbs considerably more liquid than other flours. Therefore, the more coconut flour you use in a recipe, the more liquid and eggs (for leavening and binding) you¡¯ll need.