Sunday, May 23, 2010

Allergy-Free Angel Food Cake

Allergy-Free Angel Food Cake
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Nut-Free

I made this cake for a family gathering and was pleasantly surprised by the light and fluffy texture. Arrowroot flour and potato flour are used to replace the cornstarch and wheat flour used in a traditional recipe, and they work really well. This cake is great on its own, but during strawberry or blueberry season, it would be great as the base for short cake!

1 + 2/3 cup egg whites, room temperature (approximately 12)
1/2 cup potato starch
1/2 cup + 2tbsps. arrowroot flour
3/4 cup granulated sugar (for sifting)
1/2 tsp. salt
1/2 tsp. cream of tartar
1 tsp. vanilla extract **optional
1 tsp. almond extract ** optional
1 cup granulated sugar (to use with egg whites)

10 inch tube pan, preferably one where the middle lifts out.

Preheat oven to 350 degrees.
Allow the egg whites to sit out on the counter until they are at room temperature.
Sift together, potato starch, arrowroot flour, and granulated sugar. Set aside.

In an extra large mixing bowl, combine egg whites, salt, cream of tartar and both extracts.
Beat on high speed with electric mixer until it is stiff and stands in peaks. About 1 +1/2 to 2 minutes. Do not over beat. Reduce the speed to medium high and sprinkle in the 1 cup of sugar (1 tablespoon at a time), for about 1 minute. Turn mixer to lowest speed and sprinkle in the sifted flour and sugar mixture for about 1+1/2 minutes.

Using a rubber spatula, carefully pour out the mixture into the ungreased 10 inch tube pan. It will be very full! Use a knife to cut through the batter and remove any air pockets. Bake 40 - 50 minutes at 350 F. The cake will rise substantially above the lip of the pan in the oven, but will begin to fall shortly after you remove it. To prevent it from falling further, as soon as you can possibly handle the pan, invert it (hang on a narrow jar or drinking glass) and let cool completely. This will prevent it from losing more volume. Note that it is better to slightly over bake this cake than under bake.

It is a delicious, soft, and light angel food cake that freezes very well and thaws wonderfully.

Tuesday, May 4, 2010


Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free, Vinegar-Free

A great (and healthy) snack with rice crackers or rice chips. Fresh cilantro makes a big difference!

2 fresh plum (Italian) tomatoes, diced, skins on
1/4 cup fresh coriander (cilantro), chopped
1 green onion, finely chopped
1 tbsp lime juice
1 tbsp sunflower oil
1/4 tsp sea salt
1/4 tsp pepper

OPTIONAL - for extra zip, add a finely chopped jalapeno pepper

Method In a small bowl, combine all the ingredients and enjoy. If you have time, let the mixture sit in the fridge for a few hours to allow all the amazing flavours to blend.