As requested:

GLUTEN FREE CHOCOLATE CAKE

4 free range eggs
2 oz cocoa
4 oz gluten free flour
2 oz almonds
1 heaped tsp gluten free baking powder
8 oz caster sugar
8 oz olive oil spread or butter
two eight inch tins, lightly greased

Pre-heat oven to 180C, gas mark 4 and grease the tins.
Put the cocoa, flour, ground almonds and baking flour together in a bowl.
Beat the eggs in another bowl and add a small amount of the flour 
mixture to the eggs to prevent them curdling. Cream the fat with the 
sugar in another, large, mixing bowl.
Add flour and eggs alternatively to the fat and sugar mixture, whisking 
all the time.
Spoon the mixture into the tins and bake in the oven for 20 minutes (do 
not open oven door!) Ease cakes out of tins and cool on rack before 
icing.

For the icing:
200g icing sugar
100g good quality dark chocolate
30g butter softened at room temp.
Melt the chocolate in a moderate oven until soft, then allow to cool a 
little but not until it sets.  Whisk the butter together with the 
chocolate and add a couple of tablespoons of boiling water.
Sieve in the icing sugar and whisk, adding a little more water, if necessary.
Ice top of one cake and place the other on top.  Ice the top layer.  
Decorate with shavings of chocolate and a light sprinkling of icing 
sugar.

Several customers have said how nice it is to be able to go out and 
actually eat a piece of cake.  We make gluten free scones and buy 
gluten free bread and rolls.  The demand isn't huge but it is there and 
people appreciate it.
-- 
Sacha

In message , Sacha 
 writes
>As requested:
>
>GLUTEN FREE CHOCOLATE CAKE
>
>4 free range eggs
>2 oz cocoa
>4 oz gluten free flour
>2 oz almonds
>1 heaped tsp gluten free baking powder
>8 oz caster sugar
>8 oz olive oil spread or butter
>two eight inch tins, lightly greased
>
>Pre-heat oven to 180C, gas mark 4 and grease the tins.
>Put the cocoa, flour, ground almonds and baking flour together in a bowl.
>Beat the eggs in another bowl and add a small amount of the flour 
>mixture to the eggs to prevent them curdling. Cream the fat with the 
>sugar in another, large, mixing bowl.
>Add flour and eggs alternatively to the fat and sugar mixture, whisking 
>all the time.
>Spoon the mixture into the tins and bake in the oven for 20 minutes (do 
>not open oven door!) Ease cakes out of tins and cool on rack before 
>icing.
>
>For the icing:
>200g icing sugar
>100g good quality dark chocolate
>30g butter softened at room temp.
>Melt the chocolate in a moderate oven until soft, then allow to cool a 
>little but not until it sets.  Whisk the butter together with the 
>chocolate and add a couple of tablespoons of boiling water.
>Sieve in the icing sugar and whisk, adding a little more water, if necessary.
>Ice top of one cake and place the other on top.  Ice the top layer. 
>Decorate with shavings of chocolate and a light sprinkling of icing 
>sugar.
>
>Several customers have said how nice it is to be able to go out and 
>actually eat a piece of cake.  We make gluten free scones and buy 
>gluten free bread and rolls.  The demand isn't huge but it is there and 
>people appreciate it.

I have printed it off, Sacha.  Thanks for taking the trouble to post it.
-- 
June Hughes

On 2009-10-30 12:03:59 +0000, June Hughes 
 said:

> In message , Sacha 
>  writes
>> As requested:
>> 
>> GLUTEN FREE CHOCOLATE CAKE
>> <snip>
> I have printed it off, Sacha.  Thanks for taking the trouble to post it.

You're very welcome.  I'm so ditzy at the moment (too much going on) 
that I went hunting round the tea room recipe file, failed to find it, 
rang the cook who is out and then found I had it on my computer Recipe 
file all the time.  Senility marches on...........!
-- 
Sacha

On Fri, 30 Oct 2009 14:18:41 +0000, Sacha  wrote:

>On 2009-10-30 12:03:59 +0000, June Hughes 
> said:
>
>> In message , Sacha 
>>  writes
>>> As requested:
>>> 
>>> GLUTEN FREE CHOCOLATE CAKE
>>> <snip>
>> I have printed it off, Sacha.  Thanks for taking the trouble to post it.
>
>You're very welcome.  I'm so ditzy at the moment (too much going on) 
>that I went hunting round the tea room recipe file, failed to find it, 
>rang the cook who is out and then found I had it on my computer Recipe 
>file all the time.  Senility marches on...........!

... crutches?
-- 

Martin

On 2009-10-30 14:29:14 +0000, Martin <me@address.invalid> said:

> On Fri, 30 Oct 2009 14:18:41 +0000, Sacha  wrote:
> 
>> On 2009-10-30 12:03:59 +0000, June Hughes
>>  said:
>> 
>>> In message , Sacha
>>>  writes
>>>> As requested:
>>>> 
>>>> GLUTEN FREE CHOCOLATE CAKE
>>>> <snip>
>>> I have printed it off, Sacha.  Thanks for taking the trouble to post it.
>> 
>> You're very welcome.  I'm so ditzy at the moment (too much going on)
>> that I went hunting round the tea room recipe file, failed to find it,
>> rang the cook who is out and then found I had it on my computer Recipe
>> file all the time.  Senility marches on...........!
> 
> ... crutches?

No Martin, that would be hobbles!

-- 
Sacha

On Fri, 30 Oct 2009 11:58:57 +0000, Sacha  wrote:

>1 heaped tsp gluten free baking powder

FYI: Baking powder does not contain gluten, ever.
http://www.gicare.com/diets/Gluten-Free.aspx

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 30 Oct 2009 07:46:01 -0700, sf   wrote:

>On Fri, 30 Oct 2009 11:58:57 +0000, Sacha  wrote:
>
>>1 heaped tsp gluten free baking powder
>
>FYI: Baking powder does not contain gluten, ever.
>http://www.gicare.com/diets/Gluten-Free.aspx

Now Sacha is wondering why it cost so much.

My wife used a  very windy muffin recipe that used both self raising and baking
powder. I am only surprised that they forgot to add yeast.
-- 

Martin

sf wrote:
> On Fri, 30 Oct 2009 11:58:57 +0000, Sacha  wrote:
> 
>> 1 heaped tsp gluten free baking powder
> 
> FYI: Baking powder does not contain gluten, ever.
> http://www.gicare.com/diets/Gluten-Free.aspx
> 

Yes it does

http://www.oetker.co.uk/oetker_uk/html/default/debi-7najjs.en.html

also supplied under other brand names such as Supercook.

On 2009-10-30 14:46:01 +0000, sf   said:

> On Fri, 30 Oct 2009 11:58:57 +0000, Sacha  wrote:
> 
>> 1 heaped tsp gluten free baking powder
> 
> FYI: Baking powder does not contain gluten, ever.
> http://www.gicare.com/diets/Gluten-Free.aspx

Good to know - I just copied what the original recipe said, so we'd 
wondered about that.
-- 
Sacha

On 2009-10-30 14:18:41 +0000, Sacha  said:

> On 2009-10-30 12:03:59 +0000, June Hughes 
>  said:
> 
>> In message , Sacha 
>>  writes
>>> As requested:
>>> 
>>> GLUTEN FREE CHOCOLATE CAKE
>>> <snip>
>> I have printed it off, Sacha.  Thanks for taking the trouble to post it.
> 
> You're very welcome.  I'm so ditzy at the moment (too much going on) 
> that I went hunting round the tea room recipe file, failed to find it, 
> rang the cook who is out and then found I had it on my computer Recipe 
> file all the time.  Senility marches on...........!

The cook just popped in to see us!  She said that this recipe is best 
made with half gluten free flour and half rice flour or spelt flour.  
If it's all gluten free flour, it tends not to rise well and is a bit 
solid.
-- 
Sacha

"Sacha"  wrote in message 
news:7l0fshF3b47k1U1@mid.individual.net...
> On 2009-10-30 14:18:41 +0000, Sacha  said:
>
>> On 2009-10-30 12:03:59 +0000, June Hughes 
>>  said:
>>
>>> In message , Sacha 
>>>  writes
>>>> As requested:
>>>>
>>>> GLUTEN FREE CHOCOLATE CAKE
>>>> <snip>
>>> I have printed it off, Sacha.  Thanks for taking the trouble to post it.
>>
>> You're very welcome.  I'm so ditzy at the moment (too much going on) that 
>> I went hunting round the tea room recipe file, failed to find it, rang 
>> the cook who is out and then found I had it on my computer Recipe file 
>> all the time.  Senility marches on...........!
>
> The cook just popped in to see us!  She said that this recipe is best made 
> with half gluten free flour and half rice flour or spelt flour.  If it's 
> all gluten free flour, it tends not to rise well and is a bit solid.
> -- 
> Sacha
>
Spelt is not gluten free, however.
Graham

In message , Sacha 
 writes
>On 2009-10-30 14:18:41 +0000, Sacha  said:
>
>> On 2009-10-30 12:03:59 +0000, June Hughes 
>> said:
>>
>>> In message , Sacha 
>>> writes
>>>> As requested:
>>>>  GLUTEN FREE CHOCOLATE CAKE
>>>> <snip>
>>> I have printed it off, Sacha.  Thanks for taking the trouble to post it.
>>  You're very welcome.  I'm so ditzy at the moment (too much going on) 
>>that I went hunting round the tea room recipe file, failed to find it, 
>>rang the cook who is out and then found I had it on my computer Recipe 
>>file all the time.  Senility marches on...........!
>
>The cook just popped in to see us!  She said that this recipe is best 
>made with half gluten free flour and half rice flour or spelt flour. 
>If it's all gluten free flour, it tends not to rise well and is a bit 
>solid.

Ah OK.  I shall amend my print-out accordingly.  Thanks.
-- 
June Hughes

On Fri, 30 Oct 2009 15:41:06 +0000, Sacha  wrote:

>On 2009-10-30 14:46:01 +0000, sf   said:
>
>> On Fri, 30 Oct 2009 11:58:57 +0000, Sacha  wrote:
>> 
>>> 1 heaped tsp gluten free baking powder
>> 
>> FYI: Baking powder does not contain gluten, ever.
>> http://www.gicare.com/diets/Gluten-Free.aspx
>
>Good to know - I just copied what the original recipe said, so we'd 
>wondered about that.

Better read the reply about Dr. Oetker baking powder.
-- 

Martin

On 2009-10-30 16:01:09 +0000, "graham"  said:

> 
> "Sacha"  wrote in message
> news:7l0fshF3b47k1U1@mid.individual.net...
>> On 2009-10-30 14:18:41 +0000, Sacha  said:
>> 
>>> On 2009-10-30 12:03:59 +0000, June Hughes
>>>  said:
>>> 
>>>> In message , Sacha
>>>>  writes
>>>>> As requested:
>>>>> 
>>>>> GLUTEN FREE CHOCOLATE CAKE
>>>>> <snip>
>>>> I have printed it off, Sacha.  Thanks for taking the trouble to post it.
>>> 
>>> You're very welcome.  I'm so ditzy at the moment (too much going on) that
>>> I went hunting round the tea room recipe file, failed to find it, rang
>>> the cook who is out and then found I had it on my computer Recipe file
>>> all the time.  Senility marches on...........!
>> 
>> The cook just popped in to see us!  She said that this recipe is best made
>> with half gluten free flour and half rice flour or spelt flour.  If it's
>> all gluten free flour, it tends not to rise well and is a bit solid.
>> --
>> Sacha
>> 
> Spelt is not gluten free, however.
> Graham

Isn't it?  I've never eaten it myself but I thought it was one of the 
things that people who couldn't eat gluten could use.  The woman who 
gave Pauline the recipe recommended it!
-- 
Sacha

On 2009-10-30 16:12:51 +0000, Martin <me@address.invalid> said:

> On Fri, 30 Oct 2009 15:41:06 +0000, Sacha  wrote:
> 
>> On 2009-10-30 14:46:01 +0000, sf   said:
>> 
>>> On Fri, 30 Oct 2009 11:58:57 +0000, Sacha  wrote:
>>> 
>>>> 1 heaped tsp gluten free baking powder
>>> 
>>> FYI: Baking powder does not contain gluten, ever.
>>> http://www.gicare.com/diets/Gluten-Free.aspx
>> 
>> Good to know - I just copied what the original recipe said, so we'd
>> wondered about that.
> 
> Better read the reply about Dr. Oetker baking powder.

I've always made a point of asking for gluten free anyway.
-- 
Sacha

On Fri, 30 Oct 2009 16:21:14 +0000, Sacha  wrote:

>Isn't it?  I've never eaten it myself but I thought it was one of the 
>things that people who couldn't eat gluten could use.  The woman who 
>gave Pauline the recipe recommended it!

Although it's not gluten free, it's low gluten and tolerable for many
gluten intolerant people.  http://www.spelt.com/  "Another important
benefit is that some gluten-sensitive people have been able to include
spelt-based foods in their diets." 

http://www.naturebake.com/faq.htm#7
*However* people with Celiac’s Disease CANNOT eat spelt grain.

If you list your ingredients, customers can make informed decisions.
I'm happy that you're trying to make something for people with limited
diets!  I imagine it's hard on them if they've lived a fairly normal
life and suddenly learn of an allergy or intolerance.

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 30 Oct 2009 17:12:51 +0100, Martin <me@address.invalid> wrote:

>On Fri, 30 Oct 2009 15:41:06 +0000, Sacha  wrote:
>
>>On 2009-10-30 14:46:01 +0000, sf   said:
>>
>>> On Fri, 30 Oct 2009 11:58:57 +0000, Sacha  wrote:
>>> 
>>>> 1 heaped tsp gluten free baking powder
>>> 
>>> FYI: Baking powder does not contain gluten, ever.
>>> http://www.gicare.com/diets/Gluten-Free.aspx
>>
>>Good to know - I just copied what the original recipe said, so we'd 
>>wondered about that.
>
>Better read the reply about Dr. Oetker baking powder.

Adding something totally unnecessary seems to be more and more common
these days.  They're talking about corn tortillas that now have gluten
added over in rfc.  Why add gluten?  I don't know.  Corn tortillas
should *never* have wheat flour or gluten in them just masa harina and
water.

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-10-30 17:10:25 +0000, sf   said:

> On Fri, 30 Oct 2009 16:21:14 +0000, Sacha  wrote:
> 
>> Isn't it?  I've never eaten it myself but I thought it was one of the
>> things that people who couldn't eat gluten could use.  The woman who
>> gave Pauline the recipe recommended it!
> 
> Although it's not gluten free, it's low gluten and tolerable for many
> gluten intolerant people.  http://www.spelt.com/  "Another important
> benefit is that some gluten-sensitive people have been able to include
> spelt-based foods in their diets."
> 
> http://www.naturebake.com/faq.htm#7
> *However* people with Celiac’s Disease CANNOT eat spelt grain.
> 
> If you list your ingredients, customers can make informed decisions.
> I'm happy that you're trying to make something for people with limited
> diets!  I imagine it's hard on them if they've lived a fairly normal
> life and suddenly learn of an allergy or intolerance.

Up to now we haven't used spelt, so when we open again next year, we'll 
drop that idea and stick to the gluten free flour and the rice flour.  
That way, there can be no doubt or debate.
-- 
Sacha
www.hillhousenursery.com
Shrubs & perennials. Tender & exotics.
South Devon

The message 
from Sacha  contains these words:

> As requested:

> GLUTEN FREE CHOCOLATE CAKE

Recipe snipped

Thank you very much for posting the recipe Sacha, I have
saved it and the comments about the Spelt Flour etc.

Now to try it out before I need to!

Jennifer

On 2009-10-30 19:09:36 +0000, Jennifer Sparkes  said:

> The message 
> from Sacha  contains these words:
> 
>> As requested:
> 
>> GLUTEN FREE CHOCOLATE CAKE
> 
> Recipe snipped
> 
> Thank you very much for posting the recipe Sacha, I have
> saved it and the comments about the Spelt Flour etc.
> 
> Now to try it out before I need to!
> 
> Jennifer

Pauline did a few rehearsals before serving it up to customers.  Some 
of it was too dry, some fell apart too easily etc.  But in the end, she 
got a really light, fluffy sponge and it was a dream.
-- 
Sacha

The message 
from Sacha  contains these words:

> On 2009-10-30 19:09:36 +0000, Jennifer Sparkes  said:

> > The message 
> > from Sacha  contains these words:
> > 
> >> As requested:
> > 
> >> GLUTEN FREE CHOCOLATE CAKE
> > 
> > Recipe snipped
> > 
> > Thank you very much for posting the recipe Sacha, I have
> > saved it and the comments about the Spelt Flour etc.
> > 
> > Now to try it out before I need to!
> > 
> > Jennifer

> Pauline did a few rehearsals before serving it up to customers.  Some 
> of it was too dry, some fell apart too easily etc.  But in the end, she 
> got a really light, fluffy sponge and it was a dream.


Thanks for that.  I will definitely try it out beforehand. Then perhaps next 
year come and try the real thing made by the expert ...

Jennifer

On 2009-10-31 11:40:05 +0000, Jennifer Sparkes  said:

> The message 
> from Sacha  contains these words:
> 
>> On 2009-10-30 19:09:36 +0000, Jennifer Sparkes  said:
> 
>>> The message 
>>> from Sacha  contains these words:
>>> 
>>>> As requested:
>>> 
>>>> GLUTEN FREE CHOCOLATE CAKE
>>> 
>>> Recipe snipped
>>> 
>>> Thank you very much for posting the recipe Sacha, I have
>>> saved it and the comments about the Spelt Flour etc.
>>> 
>>> Now to try it out before I need to!
>>> 
>>> Jennifer
> 
>> Pauline did a few rehearsals before serving it up to customers.  Some
>> of it was too dry, some fell apart too easily etc.  But in the end, she
>> got a really light, fluffy sponge and it was a dream.
> 
> 
> Thanks for that.  I will definitely try it out beforehand. Then perhaps next
> year come and try the real thing made by the expert ...
> 
> Jennifer

I hope so!  We haven't seen you for ages.  Give me some warning and 
I'll make sure she does specially for you.  ;-)
-- 
Sacha

I'm a bit late seeing his thread!

My mum made an orange cake that was based on oats rather than any
flour. SFAIK oats are gluten free. The cake was, more or less, a cake
tin full of orange pieces and porridge baked in the oven. It must be
possible to substitute chocolate for the orange. 

Steve

-- 
Neural Planner Software Ltd                  www.NPSL1.com

"Sacha"  ha scritto nel messaggio
 >>> Pauline did a few rehearsals before serving it up to customers. 
Some>>> of it was too dry, some fell apart too easily etc.  But in the end, 
she>>> got a really light, fluffy sponge and it was a dream.

Hey!  The cake got raves, so I'll translate and post it.  It is not a really 
high layer cake, but two thinner layers, however it was very orangey.

On 2009-11-01 13:09:00 +0000, "Giusi"  said:

> 
> "Sacha"  ha scritto nel messaggio
>  >>> Pauline did a few rehearsals before serving it up to customers.
> Some>>> of it was too dry, some fell apart too easily etc.  But in the end,
> she>>> got a really light, fluffy sponge and it was a dream.
> 
> Hey!  The cake got raves, so I'll translate and post it.  It is not a really
> high layer cake, but two thinner layers, however it was very orangey.

I'd love to have that, Giusi, thank you.
-- 
Sacha
www.hillhousenursery.com
Shrubs & perennials. Tender & exotics.
South Devon

The message 
from Sacha  contains these words:

> On 2009-11-01 13:09:00 +0000, "Giusi"  said:

> > 
> > "Sacha"  ha scritto nel messaggio
> >  >>> Pauline did a few rehearsals before serving it up to customers.
> > Some>>> of it was too dry, some fell apart too easily etc.  But in
> > the end,
> > she>>> got a really light, fluffy sponge and it was a dream.
> > 
> > Hey!  The cake got raves, so I'll translate and post it.  It is not
> > a really
> > high layer cake, but two thinner layers, however it was very orangey.

> I'd love to have that, Giusi, thank you.

Sounds great, please post the recipe when you have time.

Jennifer

Stephen,

As I heard oats is not recommended, because a not completely understood 
reason, for most of coeliac people.
Your orange cake looks great. By using orange, with its very tart taste,
it does not matter how dough is made.

Tambor



Stephen Wolstenholme escribió:

> SFAIK oats are gluten free.