We are getting around to adapting even more of our Gluten-Free Desserts to be dairy-free (in addition to wheat-free / gluten-free) in hopes that we help as many Celiac sufferers as possible find great dessert recipes they can enjoy. Pictured above is one of the latest variations that my wife has created - a variation on our Gluten-Free Black-Forest Bundt Cake (from pages 36-37 in our book), which has now been modified to no longer contain any dairy products in this latest variation.
You will also notice that we were out of cherries when we baked this particular cake, so we cheated a bit and used Strawberries instead (which you can see inside the cake and one on the surface). The results were still quite delicious!
Hopefully, if you are dairy-free, you can still enjoy soy in your diet. I realize there are a few people that also have gone soy-free out there, and none of our original recipes in our cookbook use any soy. We made a conscious decision to avoid soy in the book since it seemed that a fair number of people considered it an allergen or dietary ingredient to avoid. But, we also realize the benefits that soy protein can offer to the majority of people that still consume soy as a part of their gluten-free diet. So, with this cake recipe variation, we tried for a happy medium: dairy-free, but with soy ingredients.
This particular recipe variation made use of soy-protein, in the form of soft Tofu (the kind that comes in those little 12 ounce "boxes"). The tofu replaced the sour-cream we originally used, thus bringing some additional protein into the mix and lowering the fat content a bit while, of course, removing that dairy / casein containing item. We also replaced the butter with margarine, making the whole cake dairy-free. If you own our cookbook, and want to try baking this dairy-free variation, just see this gluten-free cake recipe-variation link for all the details of the remaining few minor modifications we made.
The soy protein (i.e., tofu) makes for a really nice result: it gives the cake a wonderful texture while also enhancing the "shelf life" of the cake from my experience -- I was eating this cake for a few days and had it just sitting out on the counter with a bit of plastic wrap over the top. The tofu seems to make the gluten-free cake retain moisture well over time, and thus be less susceptible to drying out if left exposed to the elements.
As with any gluten-replacement strategy, using soy-protein to replace the wheat-protein (i.e., gluten / gliaden) is one approach to gluten-free baking that can be helpful. Other (gluten / protein) alternatives that can be helpful include dairy and egg proteins, which in this case we have opted not to use the dairy-protein side of the equation. Along similar lines, my wife created a wonderful soy/tofu waffle variation that is quite nice too! I'll publish that full recipe soon. In the meantime, I hope you enjoy the latest gluten-free dessert recipe / variation!
You guys are so darn creative. GOOD JOB!
ReplyDeleteHi,
ReplyDeleteI've just surfed in looking for GF bakeries near Cleveland. We'll be in Chagrin Falls this weekend for a graduation party and I'd rather not have to transport cupcakes across state lines. Do you happen to know any bakeries?
Your cookbook looks really interesting. I've tried Gluten Free Baking Classics by Annalise ROberts, which has been pretty good, but I'm always looking for more stuff for my daughter.
Would look forward to your response, if you have any info for me.
Thanks,
Chris
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ReplyDeleteI'm glad you find my book to "look really interesting". It more than looks it, it is quite interesting, especially if you want to eat desserts like what "normal" people eat - which, I personally refuse to eat anything but desserts which are really really good.
So, I am going to be rather direct here in my assessment of where my desserts stand in relation to what is in other books. Basically, our gluten-free desserts recipes are "gluten-free 2.0" as compared to all the older "1.0" stuff that was seriously lacking. Fact is, there is no other recipe book guaranteeing the results in gluten-free baking, and there is a reason for that.
I owned a few other gluten-free baking books, like a Roben Ryberg one for example, whose recipes were so disgustingly bad they convinced me to author a new and better way of doing things. I didn't know how anyone could eat that stuff, and having been new to gluten-free at the time, I was not about to live that way - and, I was annoyed that the book was NOT guaranteed (if it was, I think everyone would take it back). As for Roberts book, I am not sure which recipes you are referring to, but I guarantee mine, and I (of course) recommend it. :)
Regarding GF bakeries near Cleveland, I don't really know of any off hand. We have a Whole Foods Market that has some stuff - typically frozen. And, some local GF places carry a brand of fresh-baked called Kathy's Creations which some people like. A person in Mansfield, OH area bakes and sells some great stuff (including our carrot-cake), but they are a bit out of the way. In general, my wife and I tend to bake all our own GF items, since it is a sure way to get something we'll really be pleased with. Sorry I can't point to a particular bakery around here for you.
I love the gooey chocolate bits in the cake, yumm.
ReplyDelete--Catherine
www.aglutenfreeguide.com