TEL : 416-653-4986    EMAIL : BARWED@ROGERS.COM


MAIN MENU
Home
SHOPPING DIRECTORY
LOCAL SHOPPING DIRECTORY
BRIDE'S PLANNING GUIDE
BRIDAL GOWNS | ACCESSORIES
BEAUTY | HAIR | WELLNESS
GROOM'S PLANNING GUIDE
MOTHER OF THE BRIDE
KIDS IN THE WEDDING PARTY
DESTINATION WEDDINGS
HONEYMOONS | TRAVEL | SPAS
WINES | SPIRITS | BEER
REAL WEDDINGS
THE NEWLYWEDS
BOOK STORE
SITEMAP




| GROOMS CAKE
FOOD ALLERGIES
COOKBOOK FOR GLUTEN-FREE GUESTS
Planning a miniature chocolate groom’s cake that she could eat at her son’s wedding was no problem for Carol Fenster, shown left with pastry chef, one of the world’s most respected authorities on gluten-free cooking. She used a basic chocolate cake recipe from her cookbook, Cooking Free (Avery/Penguin Group, 2005).

GROOM’S CAKE
Basic Chocolate Cake

1-¼ cups Flour Blend 
½ cup cocoa (not Dutch)
1 teaspoon xanthan gum
1 teaspoon baking soda
¾ teaspoon salt
1 cup packed light brown sugar
2 teaspoons vanilla extract
½ cup milk (cow, rice, soy)
½ cup butter or margarine*
1 large egg
¾ cup warm (110ºF) coffee or water
**Non-hydrogenated margarines (called buttery spreads) by Earth Balance and Spectrum are available at health food stores.

1. Preheat oven to 350ºF. Grease a 9-inch round or square nonstick pan or an 11 x 7-inch nonstick pan.

2. Place all ingredients, except coffee, in large bowl and blend with electric mixer. Add coffee and mix until thoroughly blended. Pour into prepared pan; bake for 30 to 35 minutes or until toothpick placed in center of cake comes out clean. Serves 12.

Calories 220; Fat 9g; Protein 2g; Carb 35g; Chol 37mg; Sodium 330mg; Fiber 1.5g
Egg adds additional 20mg cholesterol per serving.

Cupcakes: Bake 12 cupcakes 20-25 minutes or until toothpick comes out clean. 

Layer Cake: Double recipe (increase baking soda to 1-¼ teaspoon) and bake in 9-inch round nonstick pan for 35 to 40 minutes, or two 8-inch round nonstick pans for 25 to 30 minutes or until toothpick inserted in center comes out clean. Grease pans and line with waxed paper or parchment paper; then grease again for easier cake removal

Flour Blend
1½ cups sorghum flour
1½ cups potato starch
1 cup tapioca flour
*******************
Reprinted with permission from Cooking Free by Carol Fenster, Ph.D.(Avery, 2005).

Years ago, food manufacturers and restaurants barely acknowledged the gluten-free diet. There are millions of people in North American living with a form of gluten intolerance called celiac disease who prepare their meals without gluten, a protein found in wheat. Today, the gluten-free diet is recognized by the medical community and the general public.

Author Carol Fenster, who has been gluten-intolerant for nearly 20 years, offers hundreds of easy-to-prepare recipes and a  collection of handy shortcuts, tips, and techniques in her sixth book related to food sensitivities, GLUTEN-FREE Quick & Easy. The book is divided into three parts: Living Gluten-Free, Recipes for Everyday, and Resources that include good recipe ideas for your celebrations such as Stuffed Pork Chops, Seafood Lasagna, Meat Loaf, Chicken Potpie, Reuben Sandwiches, and Pizza.
  GLUTEN-FREE Quick & Easy: From Prep to Plate Without the Fuss — 200+ Recipes for People with Food Sensitivities (Avery Penguin Group; soft cover; US$18.95; ISBN: 978-1-58333-278-8). Visit Carol Fenster’s website at www.SavoryPalate.com.



www.WeddingsHoneymoons.com | August 22, 2007
Copyright 2009 Weddings & Honeymoons. All Rights Reserved

CMS Powered by c-Seven's Mantis