Around the World Traditional and Time Tested

gluten free cakes from Around The World Traditional and Time Tested Patricia J Browne 1 gluten free cakes from Around The World Traditional and Time Tested Patricia J Browne For more recipes and information visit gluten-free-around-the-world.com Copyright © 2011 Patricia J Browne All rights reserved worldwide. 2 Dedicated to everyone with gluten intolerance. May you be wowed. Gluten-Free-Around-the-World.com 3 Welcome This book is filled with incredible gluten free cake recipes from around the world. These cakes are gluten free by tradition, not altered to be gluten free. All the recipes are wheat free and gluten free if prepared with gluten free ingredients, in a gluten free environment.* And there are some recipes that are also grain free, nut free, or dairy and casein free. Since the recipes are traditional, Iʼve left the dairy and sugar in the recipes in case you want it. Because I canʼt eat them, in some cases Iʼve noted my substitutions for you. I hope you enjoy the recipes! Pat For more recipes and information, please visit me at Gluten-Free-Around-The-World.com *Disclaimer: ingredients and foods mentioned in this book and used in these recipes are not guaranteed to be gluten free, nor are the foods produced. Talk to your doctor to learn about safe gluten free food Gluten-Free-Around-the-World.compreparation. 4 Acknowledgments Many thanks to Steve for hours of patience, editing skills and support. I couldnʼt have done this without him. Cover Photo: Easy Almond Cake Photo Credit: Steve Masley Gluten-Free-Around-the-World.com 5 Introduction Maintaining a gluten free diet can be a bit of a challenge. Especially when you start out. But once you learn about all the traditional gluten free foods and recipes that have been enjoyed for centuries, switching over to a gluten free lifestyle won’t be so challenging. In fact, you may learn to love it. Gluten free foods have been around forever, in some cases due to religious restrictions like Jewish Passover, and often because gluten containing grains like wheat, rye and barley weren’t available, as in Latin America. But even where those grains were available, they were often too expensive due to taxes, or they were only allowed for the nobility. So people learned to make their favorite cakes, cookies and bread with the foods they had. And then proceeded to perfect them over time. Now we get to enjoy them! The great thing is, these cakes can easily be served to people without them thinking you are trying to feed them something weird. Foreign maybe, but they are so good you will wow your friends and family, and maybe even convince them to come along on your gluten free adventure. Gluten-Free-Around-the-World.com 6 Introduction, cont. About Tradition: Traditional may mean the recipe dates back centuries, or it may mean just a generation. It has only been relatively recently, beginning in the late 19th century, that there has been an attempt to measure ingredients by either weight or volume. Before that, recipes were written, if written at all, by expressing ingredients using various descriptions. A hen’s egg of this, a handful of that; a pinch of this, a teacup of that. As a result, traditional recipes vary a lot, and for many recipes there isn’t a set way to make it. Except, of course, within a family, or a region, where people will insist a recipe should be made a certain way. Battles have been fought over who has the best recipes. So goes the way of tradition. In many cases, what makes a recipe belong to a region is the flavoring. So if you find a favorite recipe, you can try different flavorings, different nuts, different sweeteners. I have found that nut cake recipes especially are more forgiving than grain recipes...the measurements don’t have to be exact. But see the tips section for some things to be aware of when tinkering with recipes. Bon appétit! Prosit! Buen Provecho! Salute! Saúde! Skål! Na zdrowie! ¡Salud! Gluten-Free-Around-the-World.com 7 Introduction, cont. About the cakes in this book: Some of these are famous cakes, easily recognized by their names. They include the Sachertorte from Vienna; Mazurka, a Russian Easter Cake; Parozzo, a chocolate covered dome cake from Pescara, Italy; and Mohntorte, a poppy seed cake from Germany that has “sister” cakes in many other central and eastern European countries. I include one from Poland. Others may not have recognizable names, but they are typical of certain regions, such as the Cornmeal Cake with honey and walnuts from Carcoforo, Italy, and the lemon almond cake typical of the Mediterranean coast of Spain. Recipes, like people, have traveled through many countries and left “offspring”: regional variations on the original. (I’ve included variations of Italian rice cakes as an example.) As a result it’s not always possible to know the origins of recipes. What is possible is to enjoy them. And that means a lot to someone with a gluten intolerance or wheat allergy. Please enjoy! Gluten-Free-Around-the-World.com 8 How to use this book Navigation If you are viewing this book electronically on your computer or other device, click on the tab at the left side of the document labeled “bookmarks”. Then you can navigate by clicking on any page. If there is an arrow to the left of an item, that means itʼs a category. Click the arrow to see the recipes or other content in that category. Search Instead of an index, with this ebook you can search for any term. Open the search window as instructed below, then type in your search term. PC: type in ctrl + f ( control + f ) f stands for find Mac: type in ⌘ + f ( command or Apple + f ) Cooking Measurements If you do not use US measurements and prefer metric, Imperial, or Australian measurements, see the conversion charts at the end of the book. Recipe Layout Where space allows, I have grouped the ingredients that should be processed together as noted in the instructions. Appendix C, page 95, illustrates the concept. Gluten-Free-Around-the-World.com 9 Baking Tips 1. For best results, butter and eggs should be at room temperature, so the beating motion can break the egg proteins down more easily. This allows them to form a better structure with the other ingredients and make the cake lighter. 2. Egg whites should always be beaten with clean beaters. If they have any oil on them, the whites wonʼt whip properly. I usually beat the egg whites first, then the beaters can go directly into the next process without washing. 3. Egg whites should be beaten with a pinch of salt OR ¼ tsp lemon juice OR ¼ tsp cream of tartar. 4. Springform pans work well, but arenʼt necessary. To use a regular cake pan, cut a piece of parchment paper to fit in the bottom of the pan. Remove the paper, grease the bottom and sides of the pan, replace the paper and then grease the paper. 5. To remove a cake from a regular pan: after it cools, run a knife around the edges of the cake, turn the pan over, and rap it strongly on the counter. This should work well in most cases, but may nut be perfect, and you may have to patch some edges-not a problem if you are using a creamy topping. 6. Palm sugar works well in many of these recipes. Iʼve had good luck with using half the amount, as I like things less sweet. Just be aware that the texture may be a little different than the traditional cakes. 7. To replace blanched almond flour with unblanched, add 1 Tbs liquid for each half Cup of unblanched flour. 8. Coconut oil can be used to replace butter when butter isnʼt a main ingredient the flavor depends on. Refined coconut oil has a neutral flavor, whereas unrefined is very coconutty. 9. Greasing pans: use butter if itʼs part of your diet, otherwise a light oil such as canola or grapeseed oil. Gluten-Free-Around-the-World.com 10 Table of Contents WELCOME 4 Introduction 6 How to use this book 9 Baking Tips 10 Detailed Table of Contents with Cakes 14 Part 1: Grain Free Cakes CAKES WITH NUTS CAKES WITHOUT NUTS Nut Cakes without Chocolate 19 Chocolate Cakes 39 Nut Cakes with Chocolate 31 Bean and Seed Cakes 42 Root and Tuber Cakes 49 Gluten-Free-Around-the-World.com 11 Table of Contents, cont. Part 2: Cakes with Grains CAKES WITH NUTS CAKES WITHOUT NUTS Corn (Maize, Mielie) 59 Corn 68 Rice 63 Rice 71 Quinoa 66 Amaranth 73 Gluten-Free-Around-the-World.com 12 Table of Contents, cont. Part 3: Fillings and Toppings DAIRY 75 DAIRY-FREE 82 APPENDICES Appendix A: Ingredients 87 Appendix B: Conversions Measuring 92 Temperature 93 Appendix C: Recipe Layout 95 Appendix D: How to Prepare Fresh Chestnuts 96 Appendix E: Legal 97 Gluten-Free-Around-the-World.com 13 Detailed Table of Contents Welcome 4 Hazelnut/Almond Carrot Cake (Switzerland) 28 Introduction 6 Orange Chestnut Cake (Italy) 29 How to use this book 9 Fresh Chestnut Cake (Corsica, Italy) 30 Baking Tips 10 Table of Contents 11 Chocolate Cakes with Nuts 31 Detailed Table of Contents 14 Truffle Torte (Switzerland) 32 Sachertorte (Austria) 33 Passover Chocolate Cake (Jewish) 34 Part 1: Grain Free Cakes 17 Le Délice (France) 35 Coconut-Orange Torte (Morocco) 36 CAKES WITH NUTS 18 Chocolate-Walnut Torte (Italy) 37 Easy Almond Cake (Spain) 20 Lemon Almond Cake (Spain) 21 Almond Layer Cake-Unsweetened (Austria) 22 CAKES WITHOUT NUTS 38 Orange Almond Cake (Middle East) 23 Almond Cake Toucinho do Céu (Portugal) 24 Chocolate Cakes without Nuts 39 Easter Hazelnut Cake (Russia) 25 Chocolate Roll (Mexico) 40 Simple Walnut Cake (Italy) 26 Flourless Chocolate Cakes (France) 41 Walnut Carrot Cake (Austria) 27 Gluten-Free-Around-the-World.com 14 Detailed Table of Contents Bean and Seed Cakes 42 Part

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