Cake recipe Gluten Free
Celiac disease is an autoimmune disease, often genetically inherited, in which the sufferers are intolerant of gluten. Celiac disease is caused by an abnormal reaction to gladden, which is a gluten protein found in wheat, barley, and rye. The only cure is abstinence from gluten, which means that a whole new method of eating has to be learned.
It can be said that if a celiac sufferers avoid flour, they will be fine. Although this is simplistic, it is not far from wrong.
It is possible to bake without flour and there is a whole range of products on the market for gluen-free alternatives. However, for various reasons, the products may not be viable alternatives: they may not be available locally, or they may be priced beyond your budget. For many people, adapting regular recipes has to be the answer. For those who wish to adapt mainstream recipes, we have provided a recipe.
RICE PUDDING CAKE
Despite its name, it is a firm and heavy most cake, and is full of flavor. It is firm enough to cut into large slices. It was given to me by a friend that his daughter was gluten intolerant. It is still one of the nicest gluten-free cakes I have ever tasted.
Ingredients:
- 3 cups cooked rice
- 1/2 cup demerara sugar
- 4 eggs, beaten
- 2 medium bananas, mashed
- 2 apples, finely chopped
- 1 pear grated
- 16 oz cottage cheese
- 2 cups mixed dried fruit
- 1/2 cup almonds or brazil nuts, roughly chopped
- 1/2 cup dried apricots, chopped
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- Heat oven until 425 degrees F Combine everything and mix well
- Place in a greased Bundt tin or a fluted ring tin to give the hole in the center.
- Bake for about half an hour until firm and cooked through.
- When a skewer comes out clean, the cake is cooked.
- Cool in the tin, refrigerate for a few hours, and then serve with cream.
