Foodie Obsessed

Gluten-Free Tips

by Tracey Thompson on April 5th, 2008

 image:  www.photoeverywhere.co.uk

I have never really been that familiar with food allergies until I started having children.  I had never even fathomed of someone having a wheat allergy.  My ignorance was immense.  Neither one of my children have any food allergies…knock-on-wood.  They both do have autism and within the autism community their are people who swear by food allergies and diet change,  especially those associated with Gluten (wheat) and Casein (dairy).  My boys don’t exhibit any necessary dietary changes, but interesting enough one of my sons’ classmates, who happens to be a “regular” kid, has a gluten allergy.  Well, he is in good company along with his dad, former president Bill Clinton and another 1% of the country.  Some are fortunate enough to outgrow it, but others will end up having this be a life-long issue:

When those with celiac disease eat gluten, it damages the small intestine, resulting in a decreased ability to absorb nutrients. Symptoms range from gastrointestinal distress to indications of malnutrition such as weight loss, fatigue, anemia, and osteoporosis. In some cases, few symptoms appear, though the internal damage still occurs. Going completely gluten-free is the only way to reverse the effects of celiac disease.

Testing for celiac is far more common in Europe than in the U.S. While American doctors are increasingly aware of the disease, some studies suggest that the vast majority of Americans with celiac go undiagnosed. The National Digestive Diseases Information Clearinghouse Web site offers extensive information about celiac disease. People who have family members with symptoms or related conditions that are listed on the NDDIC site should consult a doctor about testing.

The boy’s mom always makes sure that he never misses out.  If it is a kids birthday, she makes sure to bring some cupcakes and cookies for her son that he can have.  I asked her about baking.  She said that it can be difficult and there is a  learning curve.

Epicurious believes you shouldn’t have to miss out on all the sweetness life offers just because of an allergy.  They have provided some recipes, gluten-free baking tips, gluten-free ingredients essential for your pantry and much, much more.  The recipes are not all about the sweet stuff.  They include recipes for appetizers, sides and the main courses.  

I urge you to read more.

Gluten-Free Coconut Layer Cake

This all-purpose sponge cake has a wonderfully rich flavor and golden color, thanks to the almond flour. For a variation, instead of white-chocolate whipped cream and coconut flakes, try lightly sweetened whipped cream, sliced strawberries, and chocolate shavings. Or you can fill the cake with a half recipe of lemon curd (in which case you’ll only need two-thirds of the frosting to cover the top and sides of the cake).

Plan to make the cake at least several hours or up to a day ahead so the frosting firms up and the flavors meld. The frosting needs to chill for several hours, so make that first and bake the cake while frosting is in the refrigerator. When making the frosting, be sure the heavy cream is cold and chill the bowl and whisk attachment for at least 15 minutes. Whipped cream is fragile, and the heat created by whipping the cream can weaken its structure. Well-chilled ingredients and equipment will counteract the heat, making for stable whipped cream.

Servings: Makes one three-layer (9-inach) cake; 12 servings

Ingredients:

For fluffy white-chocolate whipped cream frosting
3 cups heavy cream, chilled
9 ounces white chocolate, coarsely chopped
2 teaspoons coconut or golden rum
1/8 teaspoon fine sea salt

For coconut layer cake
1 3/4 cup almond flour
2 tablespoons coconut flour
10 large eggs, at room temperature, separated
1 tablespoon coconut or golden rum
2 cups confectioner’s sugar, sifted
1/4 teaspoon cream of tartar
1/4 teaspoon fine sea salt

To assemble
2 cups (3 ounces) unsweetened coconut flakes, for coating

Special equipment: 3 (9-inch) round cake pans

Preparation:

Make frosting
Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.

In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.

In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)

While frosting is chilling, make cake
Preheat oven to 350°F. Line bottoms of cake pans with parchment paper.

In large bowl, whisk together almond and coconut flours.

In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner’s sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.

In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner’s sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.

Assemble cake
Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.

Chef’s notes: To keep the plate clean while frosting the cake, tuck 4 (3-inch-wide) strips of parchment paper under the edge of the cake. Pull the parchment off just before serving.

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POSTED IN: Misc. Foodie Stuff, Recipes