Tag Archives: grain-free

Coconut Flour Gingerbread Cake, 2.0 (SCD & GFCF)

Once again, I am posting late. I’ve had this written since Sunday but forgot to schedule it for yesterday, and ho hum, here we are. I had to do it myself. Last year I posted a coconut flour gingerbread cake. It’s a very good cake, although it is almost sponge-like: a trait that, while appealing, isn’t always wanted. This came to my attention after Ariana left a comment on said cake, asking how it could be made less spongy.

In response, I quickly typed up an updated version of the recipe – in fact, there upon the spot – which is what I’m sharing here today. (I acknowledged Ariana’s own suggestions in my response comment as well. Haven’t tried it, though.) What is done differently in this recipe is that the egg whites are beaten: I’m not sure if I have discussed it here before, but I’ve noticed that beating egg whites and including the egg yolks, which are beaten to a ribbon stage (more on that later), in baked goods and desserts that use coconut flour creates a fluffier texture similar to gluten-based ones. Beating the egg yolks provides additional leavening as well as structure to the cake that otherwise would be spongy if made with only egg whites. I first came to discover this when I made the lemon (cup)cake for my first entry into Go Ahead Honey, It’s Gluten Free. (Speaking of which, I’ve decided to enter this cake into this month’s GAHIGF. Click here for details.) Needless to say, it is a very desirable result in gluten-free baking.

At times, I feel like a scientist in the kitchen when I am observing, placing importance on preciseness and other times an artist when I’m in a groove, following my intuition and just eyeballing it. Although both are creative flows, there is a distinct mental shift between the two.

Some people have problems with coconut flour in regards to it absorbing moisture like crazy, but like any gluten-free flour, one just has to learn its quirks – what works and what doesn’t work. What I love about coconut flour is that you need so little because of that! That’s its charm. In my experience, coconut flour doesn’t contribute a coconut-y flavour to baked goods, even when I’ve used it just on its own. The flour doesn’t even really smell like coconut either. It’s also a great choice for those following the Specific Carbohydrate Diet but might not tolerate almond flour that well, or don’t like having to rely upon it so heavily in baking.

Due to its slightly (unintentionally) marbled, rustic appearance, I imagine that this cake would be excellent with some dark or semisweet chocolate chunks thrown in. (That’s the artist talking, not the scientist.)

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Grain-Free Almond Olive Oil Cake (SCD & GFCF)

Today I blanched almonds and made almond flour. Removing the skins was a bit tedious: one by one, sliding the nuts out of their skins. (It was two cups worth.) Sometimes it was more like popping: held between the thumb and index, the skin peeled away so quickly that the almond shot out from my fingers’ grasp in whatever direction. And yet I still appreciated the almond skins’ beauty; reminding me softly of autumn leaves upon the ground.

Once they were all skinned, the almonds were ground in the food chopper. This almond flour was a bit moister than what we usually buy from the store, but I don’t think that makes much of a difference in baking – or at least that’s what I think. I could be wrong. So, two cups of whole almonds makes about two cups worth of almond flour – or about five ounces or about one hundred and fifty-seven grams, according to the scale. I say about because the numbers on the screen kept fluctuating.

Ever since that almond olive oil cake, I’ve been thinking how to make it SCD, too – I was thinking how to make it SCD even before I set about making it, actually but now even more so once I clicked that publish button back then and there it was for all of you to see. My only hesitation was that I thought using almond flour alone would make the cake too dense but I needn’t have worried since the recipe is mostly composed of liquids, which results in a moist and flavourful, citrus-tinged cake.

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Peanut Butter or Almond Butter Chocolate Chip Cookies (GFCF)

Start typing “gluten free chocolate chip” into Google and the first search suggestion is “gluten free chocolate chip cookies”. (Second is gluten free chocolate cake.) Maybe I’ve made it obvious in my various comments on different bloggers’ posts, but just in case I haven’t, I like chocolate chip cookies. It’s one of those cookies that seems to always hit the spot and that everyone likes. Some days, I’ll get a hankering for them. In the old days a.k.a. before blogging I would just crave that cookie – sometimes it would pass, other times it would be reciprocated. Nowadays I’m on the Internet, torturing myself with pictures of all kinds of chocolate chip cookies and reading recipes, then driving myself crazy trying to figure out which ones to make with what I already have on hand. Such was the case with these cookies.

First I was looking at Elana’s chocolate chip cookies – the ones that I’ve read rave reviews about everywhere, from people who have made them to people who have eaten them, made by Elana herself, at food blogging conferences. All of the ingredients I had on hand but not enough for all of them.

The deal was sealed when my brother came along and saw what I was looking at. “Chocolate chip cookies? Are you going to make them?” Meaning, today. (This was a couple of weeks ago.) Then I remembered a gluten-free, flourless peanut butter chocolate chip cookie I’d seen on Martha Stewart’s website, but that I’d first caught sight of in one of the issues of Everyday Food way back in 2005. (Really, was it that long ago?)

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