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BTD Forums  /  Cook Right 4 Your Type  /  Raising agent alternative
Posted by: Squirrel, Wednesday, December 11, 2013, 8:34pm
My mother is an A secretor. She ought to be able to tolerate baking powder as long as it is corn-free and wheat-free, but although I've tried several different kinds that should be OK, she suffers. I have a load of apple puree cooked down from the apples on our tree and I want to make something like apple cake for when she visits at Christmas, but I have no idea how to get it to rise without gluten or baking soda.

I'm a huge fan of the flaxmeal (linseed) foccacia bread that Lola directed me to years ago, and I've been adapting the recipe with millet and rice flour with great success. But even with 5 eggs in the recipe, I'm not sure whether it would rise without the raising agent.

Can anyone give me any advice? Are there any other raising agents? Has anyone tried cake recipes without any raising agent?

Thank you so much in advance.
Posted by: ruthiegirl, Wednesday, December 11, 2013, 8:46pm; Reply: 1
Does she have a problem with plain baking SODA (sodium bicarbonate)? That can be used to make a recipe rise as long as there's an acid ingredient in the batter, such as cocoa powder (NOT the alkalized!), lemon juice, or buttermilk. Baking POWDER is the kind with an acid already added, and usually has corn starch in it.

Another option is to use whipped egg whites to hold a cake together. You separate the eggs, whip up the egg whites with salt until they're foamy, blend all other ingredients in a separate bowl (including the egg yolks and any oil in the recipe) and then very gently fold the oily mixture into the egg white mixture and bake immediately.

That's the basis for most Passover baking. You can google "Passover cake recipes" if you're looking for more details on exactly how to do it.
Posted by: deblynn3, Wednesday, December 11, 2013, 8:51pm; Reply: 2
Would baking soda work? would need lemon juice or other acid.
Posted by: Squirrel, Wednesday, December 11, 2013, 9:10pm; Reply: 3
She doesn't really know, but I think the baking soda must be the problem. Two of the baking powders I've bought have contained no common ingredients except baking soda. And she doesn't get on with soda water. She's always hated carbonated drinks even things which are compliant.
Posted by: Squirrel, Wednesday, December 11, 2013, 9:12pm; Reply: 4
Off to check Passover cake recipes...
Posted by: battle dwarf, Wednesday, December 11, 2013, 9:34pm; Reply: 5
she may have a problem with aluminum a common agent in the baking powder. never been a big one for raising agents other than yeast. could make a struddle type thing.
3 cups flour of your choice (i have used everything from spelt to oatmeal and almond)
2 cups natural or raw cane suger (or powdered sub of your choice)
a stick of unsalted butter
a pinch of salt
mash with pastery cutter or large fork until crumbly
layer half on bottom and press down gently, layer fruit or pour on sause, sprinkle the remainder of the crumbles over the top. bake on 400f until juice bubbles on sides and crumbles browns. let cool.
best pipping hot or straight from fridge
Posted by: ruthiegirl, Wednesday, December 11, 2013, 9:40pm; Reply: 6
Butter is an "avoid" for As, but ghee works in place of butter in nearly all recipes.
Posted by: Squirrel, Wednesday, December 11, 2013, 9:53pm; Reply: 7
That sounds interesting, but wouldn't it make more of a cookie type of consistency than a cake? And Ruth is right, she can't go near butter, but ghee might be OK.
Posted by: battle dwarf, Thursday, December 12, 2013, 2:06am; Reply: 8
should work. it is not realy a cookie or a cake. it is a strudel or crumble. it is a breakfast around here sometimes :)
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