Does anyone have a recipe for no wheat or gluten? please...
This allergy seems to be really spreading ...yikes.
thank you! Nicole

My nephew has this since he was born. We are able to find cake mix in the whole foods stores. i can also find it now at other grocery stores, like Stop & Shop and i "think" Shop Rite too. They are about 3.5 - 4 dollars for a small pack. I have also found Rice flour and potato flour that can be used for this.

GL
Check out this site:

http://www.celiac.com/st_main.html?p_catid=53

Thank you very much...I will look if they have those stores in Detroit.
Thanks for all your help I really appreciate it!!!

I recently had a bride ennquire about wheatfree wedding cakes and came across these. have since discovered that rice flour is a good subsitiute for normal flower. Polenta is rougher but also makes delicious cakes.


FLOURLESS CHOCOLATE AND ALMOND TORTE WITH CHOCOLATE GANACHE

An extremely decadent cake definitely only reserved for
special occasions.
Serves 8 10

1kg butter
1kg sugar
36 eggs, separated
2kg ground almonds
900g good-quality chocolate, grated
30ml ground cinnamon
CHOCOLATE GANACHE
15ml cream
300g good-quality dark chocolate, broken into pieces

1 Preheat the oven to 180ºC.
2 In a food processor, cream the butter and sugar until light and fluffy. Add the egg yolks slowly and cream well.
3 In a separate bowl, mix the almonds, chocolate and cinnamon and fold into the creamed butter mixture.
4 Whip the egg whites to form soft peaks. Fold the egg whites into the chocolate mixture, adding only a little initially to slacken the mix. Add the rest of the egg white mixture and fold through, using a stainless steel spoon. Dont overmix.
5 Pour into a silicon-lined cake tin 25cm in diameter and bake until set, about 35 minutes. Leave the cake to cool in the tin before turning out.
6 To make the ganache, bring the cream to the boil and add the chocolate. Remove from the heat and stir until smooth. Pour the ganache over the cake and decorate with fresh flower petals or fruit to serve.

WHEAT-FREE ALMOND AND ORANGE CAKE-dessert - Valentina Harris
Makes 1 large cake

2 oranges
6 eggs, separated
250g sugar
250g ground almonds
5ml baking powder
orange zest, to garnish
icing sugar, to garnish
whipped cream or Mascarpone,
to garnish

1 Cook the whole oranges in boiling water for about 1 hour and allow to cool.
2 Preheat the oven to 190°C and prepare a springform pan with baking paper.
3 Remove the pips from the oranges, place in a food processor and liquidise the oranges, skins and all. Set aside.
4 Beat the egg yolks and sugar together until pale and creamy. Add the almonds, baking powder and liquidised oranges and
mix well.
5 Beat the egg whites to form soft peaks then fold into the batter. Pour, then spread evenly into the prepared tin.
6 Bake for about 20 minutes on the top shelf then remove to a lower shelf if the cake starts to brown on top. The baking time will be about 40 minutes to 1 hour in total.
7 Sprinkle the baked cake with orange zest and icing sugar and serve with chilled whipped cream or Mascarpone on the side.

Orange, almond and polenta cake with whole orange syrup -
Serves 8

125g butter, softened
225g castor sugar
3 large eggs
75g self-raising flour
75g cake flour
125g fine polenta
60g ground almonds
80g sour cream
rind of 1 lemon, grated
rind of 1 orange, grated
60ml lemon juice

For the orange syrup
2 whole oranges with skin, thinly sliced
180g castor sugar
300ml water
crème fraîche, to serve

1 Grease and line a 20cm cake tin and preheat the oven to 180ºC.
2 Whisk the butter and castor sugar together until pale and add the eggs one at a time. Ignore the curdled appearance of the mixture as it will come together when the dry ingredients are added.
3 Sift the flours together and combine them with the egg mixture. Add the polenta, almonds, sour cream, zest and lemon juice. Stir to combine and transfer the mixture to the prepared tin.
4 Bake for 1¼ hours. Cover the cake with tin foil for the last 15 minutes if it is getting too brown.
5 While the cake is baking, prepare the orange syrup. Place the oranges, castor sugar and water in a saucepan and bring to the boil. Reduce the heat and simmer until thick and syrupy, about 15 minutes.
6 Leave the cake to rest for about 15 minutes before turning it out on to a plate. Allow to cool for another
15 minutes.
7 Using a wooden skewer, make holes in the top of the cake and pour over the orange syrup. Decorate with orange slices and serve with crème fraîche.

I have had quite a few people ask about gluten or wheat free items. I really need to start working on something for these people. My mom has made spelt bread, which is wheat free but contains a different kind of gluten. It's sometimes better for these people but not always. What a terrible allergy! The only food allergies that I can think to be worse are peanuts or chocolate. I can't live without those!!

You might try substituting barley flour in your recipe. I've heard it's a really nice flour to use for many things and actually helps to retain moisture in a baked product. Some people use it and substitute just a little bit in their baking for that purpose. I ought to try that myself sometime, actually

also, you might want to check out Bob's Red Mill brand. They do alot of specialty flours like that and might even have a flour mix to use.

actually, here's a link to their gluten-free page: http://www.bobsredmill.com/gluten_free_info.php

try this-it is diabetic but almond flour is gluten free. Just up the almond flour to replace the cakeability stuff.

http://www.lowcarbluxury.com/recipes/recipe-cake01.html