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Allergies: recipes for people with different food allergies.

post #1 of 18
Thread Starter 

I am looking for cake recipes, especially fruit cake recipes which must NOT contain the following:

 

*butter or fats

*cheese of any sort

*milk

*any dairy products at all

*white flour

*chocolate

 

Was hoping to replace flour with Almond meal.

 

My daughter has a very restricted diet indeed and I am hoping to extend it a little.

 

Would appreciate any ideas or helpful input at all, please.

post #2 of 18

I haven't tried this one, but it might work.

 

http://www.organicauthority.com/desserts/not-your-grammas-fruitcake-recipe-gluten-free-and-fabulous.html

 

Good Luck

 

Ms GF

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply
post #3 of 18

If there is to be no fat, then almond meal is out of the question as it contains something like 15% oil.

 

Gluten free cake flour is usually a blend of 80% brown rice flour with some tapioca and potato flours. Three is also corn starch. Are these OK?

 

You can make excellent fruitcake from dried fruit that has been soaked in apple juice overnight. This would replace the candied fruit that may have wheat ingredients present.  I use raisins, pineapple, apricots, pears, cherries all chopped up and soaked.

 

Can this diet include low-fat canned coconut milk?  You can bake excellent cakes with this in place of the fat as well as milk.  

post #4 of 18

There's a baking book out there of traditional European cakes and desserts - can't remember the name.  It has all sorts of recipes with ground nuts - naturally gluten free.  You would have to make additional substitutions for butter and other dairy.
 

post #5 of 18
Sounds like a relatively standard gluten-free/dairy-free diet, there are many great recipes online as well as in books. I've never heard of anyone who was allergic to all fats, if you can narrow that down you will have a much easier time. Some of the replacement fats we use in baking for food allergies are palm oil, coconut oil, and soy-based margarine.
post #6 of 18

Best Ever Fruit Cake AKA Weightwatchers
1 kg mixed fruit
500ml strong coffee*
300g self raising GF flour
2 tb cocoa powder
Soak fruit in liquid 2 hours. Mix together.
Lined 8" square pan. Cover cake & bake 180°C/160°CFF 2 hrs.
Remove cover in the last 15 mins
two log tins 180°C 1 hour
20x28 cm 180°C 45 mins
Notes
* replace with flavoured soy milk or fruit juices
* Orgran GF SR flour is available at supermarkets
* you can add an egg, but it is not necessary

GF flours are a blend of flours and starches. Until you are more familiar with GF baking, buy one that has xanthan or guar gum in the mixture.

post #7 of 18
Thread Starter 
Quote:
Originally Posted by MsGF View Post

I haven't tried this one, but it might work.

 

http://www.organicauthority.com/desserts/not-your-grammas-fruitcake-recipe-gluten-free-and-fabulous.html

 

Good Luck

 

Ms GF

This is absolutely brilliant.

Very many thanks: it is exactly what I need.

Not a nasty ingredient in sight: very rare indeed!

We will trial-run it this week.

Also really appreciate the link which has other excellent recipes as well as the one you suggested. icon_smile.gif

post #8 of 18
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

If there is to be no fat, then almond meal is out of the question as it contains something like 15% oil.

 

Gluten free cake flour is usually a blend of 80% brown rice flour with some tapioca and potato flours. Three is also corn starch. Are these OK?

 

You can make excellent fruitcake from dried fruit that has been soaked in apple juice overnight. This would replace the candied fruit that may have wheat ingredients present.  I use raisins, pineapple, apricots, pears, cherries all chopped up and soaked.

 

Can this diet include low-fat canned coconut milk?  You can bake excellent cakes with this in place of the fat as well as milk.  

Much appreciate your input.

1. Fats: the most that can be tolerated is a spray of olive oil on the cookware.

    Thank you for telling me about the almond meal: it is a new igredient to me.

2. Brown rice flour, tapioca and potato flour are fine, also corn starch.

3. Yes, canned coconut milk is fine so long as there is no preservative in it.

 

Question: could I use fresh coconut milk, do you think?

 

Thank you very much for all your help.icon_smile.gif

post #9 of 18
Thread Starter 
Quote:
Originally Posted by matthewkyrankelly View Post

There's a baking book out there of traditional European cakes and desserts - can't remember the name.  It has all sorts of recipes with ground nuts - naturally gluten free.  You would have to make additional substitutions for butter and other dairy.
 

Very many thanks.

Will search for the book. icon_smile.gif

post #10 of 18
Quote:
Originally Posted by escaliba1234

3. Yes, canned coconut milk is fine so long as there is no preservative in it.

 

Question: could I use fresh coconut milk, do you think?

Fresh coconut milk might have a high fat content.  If you can chill it and take off the solid fat, it would be OK.  

You can also look for lowfat canned coconut milk without preservatives (they generally use sulfite).  Read the labels.

 

You can also use cooked canned beans pureed with fresh water (NOT the can juice which is salty). If you use white beans, there is no taste or colour added to cake batter.  This bean cream is fat-free and can take the place of milk, cream, yogurt in recipes by using the same volume.  You may need a little more bean cream, but the baked goods will have a very good shelf life.

 

Use google to find other baking recipes using cooked beans in place of fat.  They are out there.

 

FYI Almond and other nut meals are simply finely ground nuts. The fat content is exactly the same as what is listed in nutritional databases for the whole nuts. Cocoa powder also contains 18-24% fat depending on the treatment.

 

Line your baking pans on the bottom with parchment paper, there is no need for any oil at all.

post #11 of 18
Thread Starter 
Quote:
Originally Posted by jason_kraft View Post

Sounds like a relatively standard gluten-free/dairy-free diet, there are many great recipes online as well as in books. I've never heard of anyone who was allergic to all fats, if you can narrow that down you will have a much easier time. Some of the replacement fats we use in baking for food allergies are palm oil, coconut oil, and soy-based margarine.

Appreciate your input.

Any form of margerine is out, including soy based ones.

Nearly all soy products are out: the exceptions are two brands of soy milk and two brands of soy tofu.

Anything with additive, preservative or colouring has to be avoided.

My daughter has numerous allergies, which can be handled with time and care.

The main problem is, that since a very severe attack of glandular fever, her system has become so highly sensitive to numerous other products.

I know of three other young women, in their twenties, who have the same problem.

I was going to do some trials with coconut products, to see how we go.icon_smile.gif

post #12 of 18
Thread Starter 
Quote:
Originally Posted by auzzi View Post

Best Ever Fruit Cake AKA Weightwatchers
1 kg mixed fruit
500ml strong coffee*
300g self raising GF flour
2 tb cocoa powder
Soak fruit in liquid 2 hours. Mix together.
Lined 8" square pan. Cover cake & bake 180°C/160°CFF 2 hrs.
Remove cover in the last 15 mins
two log tins 180°C 1 hour
20x28 cm 180°C 45 mins
Notes
* replace with flavoured soy milk or fruit juices
* Orgran GF SR flour is available at supermarkets
* you can add an egg, but it is not necessary

GF flours are a blend of flours and starches. Until you are more familiar with GF baking, buy one that has xanthan or guar gum in the mixture.

Thank you very much for this excellent recipe.

Also much appreciate your help with GF flours/baking.

Will trial the recipe, with appropriate replacements where needed.icon_smile.gif

post #13 of 18
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

Fresh coconut milk might have a high fat content.  If you can chill it and take off the solid fat, it would be OK.  

You can also look for lowfat canned coconut milk without preservatives (they generally use sulfite).  Read the labels.

 

You can also use cooked canned beans pureed with fresh water (NOT the can juice which is salty). If you use white beans, there is no taste or colour added to cake batter.  This bean cream is fat-free and can take the place of milk, cream, yogurt in recipes by using the same volume.  You may need a little more bean cream, but the baked goods will have a very good shelf life.

 

Use google to find other baking recipes using cooked beans in place of fat.  They are out there.

 

FYI Almond and other nut meals are simply finely ground nuts. The fat content is exactly the same as what is listed in nutritional databases for the whole nuts. Cocoa powder also contains 18-24% fat depending on the treatment.

 

Line your baking pans on the bottom with parchment paper, there is no need for any oil at all.

Oh wow, what a great idea with the beans.

Will get onto that immediately.

Would it work if I purchased dried white beans, soaked them and then cooked them myself?

Do you mind me asking how come you know so much about this type of baking?

You seem to have lots of experience with using alternative ingredients.

Many thanks again.icon_smile.gif

post #14 of 18
Quote:
Originally Posted by escaliba1234 View Post

Oh wow, what a great idea with the beans.

Will get onto that immediately.

Would it work if I purchased dried white beans, soaked them and then cooked them myself?

Do you mind me asking how come you know so much about this type of baking?

You seem to have lots of experience with using alternative ingredients.

Many thanks again.icon_smile.gif

Yes you can cook the beans yourself.  Simmer them in plenty of water. Easiest to use the White Northern or navy beans (small) or white kidney beans (larger).

 

I grew up with the European nut tortes and other fancy home baking.

 

Twenty years ago Alice Medrich wrote a cookbook full of cake recipes with substitutions very similar to yours. I suppose you could look it up but I remember that there were a lot of recipes with chocolate.  That was where I started trying out the alternatives.

 

I studied chemistry in university because I didn't have access to a chef school.  In the long run, not a heck of a lot of difference.

post #15 of 18
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

Yes you can cook the beans yourself.  Simmer them in plenty of water. Easiest to use the White Northern or navy beans (small) or white kidney beans (larger).

 

I grew up with the European nut tortes and other fancy home baking.

 

Twenty years ago Alice Medrich wrote a cookbook full of cake recipes with substitutions very similar to yours. I suppose you could look it up but I remember that there were a lot of recipes with chocolate.  That was where I started trying out the alternatives.

 

I studied chemistry in university because I didn't have access to a chef school.  In the long run, not a heck of a lot of difference.

I will look up the Alice Medrich cookbook.

Thanks again so much. This has been so much help and given me a lot of directions to target.

I was also going to make my own fruit mince this year, having read on the jars how many additives were in the shop variety.

I would imagine that a mix of dried fruits and spices would pretty much work out.

Any suggestions about the fruit mince?

The European nut tortes sound wonderful. My father was Danish and he loved them.icon_smile.gif

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