Around the World Traditional and Time Tested

gluten free cakes from Around The World Traditional and Time Tested

Patricia J Browne

gluten free cakes from Around The World Traditional and Time Tested

Patricia J Browne

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 2: Cakes with Grains 57

Lemon Garbanzo Cake Mexico) 43 CAKES WITH NUTS 58 Easy Orange Garbanzo Cake (Mexico) 44 Chocolate Garbanzo Bean Cake (Mexico) 45 Parrozzo (Italy) 59 Garbanzo Pudding Cake (Mexico) 46 Lemon Polenta Cake ( Italy) 60 Poppy Seed Cake (Czech Republic) 47 Piñon Torte (SW American Indian) 61 Mohntorte (Germany) 48 Walnut Cornmeal Cake (Italy) 62 Bolognese Rice Cake (Italy) 63 Italian Rice Cake (Italy) 64 Root and Tuber Cakes 49 Easy Italian Rice Cake (Italy) 65 Sand Cake (Germany) 50 Quinoa Cake (South America) 66 Orange Cake (Austria) 51 Sweet Potato Coconut (Caribbean) 52 CAKES WITHOUT NUTS 67 Portuguese Cake (Italian cookbook) 53 Sand Cake (Italy) 68 Lemon Mashed Potato Cake (Britain) 54 Corn Sponge Cake (Spain) 69 Potato Starch Sponge Cake (Jewish) 55 Cornmeal and Raisin Cake (Martinique) 70 Cassava (Colombia) 56 Easy Rice Cake (Jewish) 71 Paradise Rice Torte (Mexico) 72 Amaranth Angel Cake (South America) 73

Gluten-Free-Around-the-World.com 15 Detailed Table of Contents

Part 3: Toppings and Fillings 74 Appendices Appendix A: Ingredients 87 Dairy 75 Appendix B: Conversions Whipped Chocolate Cream 76 Measuring 92 Orange Cream 77 Temperature 93 Rich Chocolate Ganache 78 Appendix C: Recipe Layout 95 Chocolate Glaze 1 79 Appendix D: Preparing Fresh Chestnuts 96 Chocolate Glaze 2 80 Appendix E: Legal 97 Caramel Sauce 81

Non-Dairy 82 Nut Cream 83 Lemon Glaze 84 Fruit Juice Zabalone 85 Picadillo Filling 86

Gluten-Free-Around-the-World.com 16 part 1 grain-free cakes

Whatʼs a grain? A grain is actually a seed, but only the seeds of some members of the the grass family are considered to be grains: wheat, rye, oats, barley, rice, corn, millet, sorghum, teff to name a few.

These grain-free cakes are based on nuts, potatoes, chocolate, sweet potatoes and cassava. Youʼll also find recipes with seeds from plants outside the grass family, like poppy seeds and beans.

Why grain free? If you canʼt eat grains, or choose not to, this is your section. These cakes may fit into a Paleolithic diet, specific carbohydrate diet, or low carb diet with an alternative sweetener.

Gluten-Free-Around-the-World.com 17 nut cakes

Almond Cakes are by far the most prevalent nut cakes I have found. This may be because almonds were one of the earliest domesticated fruit trees. And they are native to the Mediterranean area, where civilization and crop production began.

The almond cake recipes may also be made with walnuts, hazelnuts, even pecans, to name a few variations. But each nut also has itʼs own traditional versions, with flavorings tailored to balance the nutsʼ flavor.

Chestnuts and pine nuts make a different kind of nut cake, still delicious!

Gluten-Free-Around-the-World.com 18 nut cakes without chocolate

Gluten-Free-Around-the-World.com 19 Spain easy Almond Cake serves 8 to 10

pictured on cover

larger version of the next recipe without separating eggs

2¼ C blanched almond flour* 1. Preheat oven to 350º (180ºC). Grease and line a 9 inch pan (springform if possible). Then grease the liner too. ½ tsp cinnamon peel of 2 lemons, grated 2. Mix together the almond meal, cinnamon, and lemon zest, breaking up lumps with your fingers or a rubber spatula. (optional-you can substitute the peel of a large orange, or 3. Beat the sugar and eggs until thick and pale. An electric mixer is 1 tsp vanilla or almond extract.) easiest. If beating by hand it takes about 10 minutes.

6 eggs 4. Combine all with a gentle folding motion.

¾ C sugar (or ½ C palm sugar) 5. Pour into pan and bake 30-45 minutes, until cake comes away from the side of the pan.

6. Cool in pan 10 minutes, then remove from pan and cool completely.

*Use only 2 C if using finely ground flour like Honeyville. You can use unblanched almond flour too, but add 2 Tbs water to the sugar and egg yolk mixture.

Gluten-Free-Around-the-World.com 20 Spain Lemon Almond Cake serves 4 to 8 Torta de Almendra

a lighter version of previous recipe

4 large egg yolks 1. Preheat oven to 375º. Grease a 9 inch springform pan, then cut a 5 tsp lemon zest, packed* circle of wax paper, fit it into the pan, and butter it. Now dust the ½ tsp cinnamon bottom and sides with almond flour. 2 Tbs sugar 2. Beat egg yolks, lemon zest, cinnamon, and 2 Tbs sugar with electric mixer. 1½ C blanched almond flour 3. Stir in almond flour and 2 Tbs sugar. 2 Tbs sugar 4 large egg whites 4. Beat egg whites, pinch of salt, and 4 Tbs sugar until soft peaks form. 4 Tbs sugar Blend a large spoonful of the egg white mixture into the almond pinch salt mixture with a spatula. (It will be very stiff so mash it in, and add more whites until itʼs soft enough to fold in the rest...)

5. Fold in the rest of the whites *You can substitute any flavoring you like. For 6. Pour into prepared pan and bake for 35 minutes until tester comes out example, for an almond clean. flavored cake substitute 1½ tsp almond extract for the 7. Cool in pan, then unmold and turn onto a serving platter. zest and cinnamon. You can also just use vanilla. 8. Sprinkle with powdered sugar, or frost however you like.

Gluten-Free-Around-the-World.com 21 Austria almond Layer cake serves 8 to 10

No sweetener at all! Relies on the filling for sweetness.

1. Preheat oven to 350ºF (180ºC). 5 large eggs, separated ¼ tsp fresh lemon juice 2. Grease a 9 inch (23 cm) springform pan and dust with potato starch.

1½ C unblanched almond flour 3. In a large bowl, beat the egg whites with the lemon juice until creamy but firm. your favorite filling 4. Add the egg yolks one at a time as you continue to beat. see page 74 for ideas 5. Fold in the almond meal. 6. Pour into pan and bake until cake comes away from the sides of the pan—about 25 minutes. 7. Remove from pan and cool on wire rack. 8. When cool, slice into two layers. 9. Spread the bottom half with your favorite filling or fruit, then reassemble. Serve as is, or spread more filling on top.

Gluten-Free-Around-the-World.com 22 Middle East Orange Almond Cake serves 8-10

Very fresh tasting...Also makes a great lemon cake.

1. Place whole oranges in a pan large enough to cover with water. 2 large oranges 2. Bring to a boil and boil for 45 minutes to an hour, or until soft enough 1¾ C blanched almond flour* to pierce with a fork. 6 eggs 3. Drain, cool and quarter, removing seeds. ¾ C sugar pinch of salt 4. Preheat oven to 375ºF (190ºC). ¾ tsp baking powder 5. Butter bottom and sides of a 10” (25.5 cm) springform, then dust with almond flour. 6. Purée oranges in a food processor, including peels. 7. Add rest of ingredients to puréed oranges in food processor and *If starting with whole almonds, process until smooth. blanch 2 C almonds and let cool. 8. Pour into prepared pan. Grind to a powder in the food processor and remove to a bowl, 9. Bake until top is firm and cake pulls away from the pan, about 50-60 before you do the oranges. minutes. 10. Cool, then dust with powdered sugar.

Gluten-Free-Around-the-World.com 23 Portugal Bacon From Heaven serves 6 to 8 Toucinho do Céu

a rich almond flavor cake

2½ C blanched and 1. Preheat oven to 375ºF (190ºC). toasted almonds 2. Grease an 8 inch (20 cm) springform and dust with potato starch. 3. Set aside ¼ C of the toasted almonds. 9 Tbs water 4. Grind the other 2¼ C of almonds in a food processor or blender. 2 C sugar 5. Place water and sugar in a heavy 2 quart saucepan, bring to a boil 8 egg yolks and stir until sugar dissolves. 6. Add the almonds and stir constantly until it boils and becomes 1½ tsp almond translucent. extract 7. Pour into another bowl and set aside to cool to lukewarm. 1 tsp cinnamon 8. In a heavy 4 qt saucepan beat the egg yolks with an electric beater until thick and lemony. One of Portugalʼs 9. Keep beating as you pour in the almond mixture, beating until cool many egg yolk and thick. sweets that stem 10.Add almond extract, cinnamon and lemon zest and cook over low from the practice heat, stirring constantly, about 15 minutes, until it coats the spoon heavily. Donʼt let it boil or yolks will curdle. of using lots of 11.Pour into pan and sprinkle with sugar. egg whites for 12.Bake 15-20 minutes until firm. Let cool 10 minutes, then remove starching clothes. from pan. 13.Serve warm or room temperature sprinkled with the reserved almonds.

Gluten-Free-Around-the-World.com 24 Russia Mazurka serves 6-8 Easter Hazelnut Cake

1. Preheat oven to 375ºF (190ºC). 2. Grease an 8 inch (20 cm), deep springform and dust with almond flour. 3. Beat the egg yolks with an electric beater for 1 minute, then slowly 5 large egg yolks pour in the sugar and continue beating until it thickens. ¾ C granulated sugar 4. Beat in the lemon zest and juice, then fold in the hazelnuts. Grated zest of 1 lemon 5. Using a clean beater, beat the egg whites in a separate bowl until 1 Tbs fresh lemon juice stiff peaks form. 2 C toasted hazelnuts, ground 6. Fold whites into hazelnut mixture. 5 egg whites 7. Pour into pan and bake about 40 minutes until cake starts to come away from pan. 8. Turn off the oven and leave cake in the oven another 15 minutes 9. Remove from pan and cool on wire rack. 10.Top with whipped cream: 1 C heavy cream whipped with 2 Tbs rum and 2 Tbs powdered sugar. or other creamy topping. See page 74 for toppings and fillings.

Gluten-Free-Around-the-World.com 25 Italy simple walnut cake serves 8-10

1. Preheat oven to 350ºF (180ºC). 2. Grease an 9 in (23 cm) springform and dust with potato starch, other starch, or almond flour. 6 extra large egg yolks ¾ C sugar 3. Beat the egg yolks and sugar in a small bowl about 5 minutes, until thick and creamy. 1⅔ C ground walnuts 4. Mix walnuts into yolk and sugar mixture. 6 extra large egg whites 5. In a large bowl, beat the egg whites and lemon juice until firm but still ¼ tsp lemon juice creamy. 6. Fold walnut mixture into egg whites. 7. Pour into pan and bake for about 35-40 minutes, until cake starts to come away from the sides of the pan. 8. Remove from pan and cool on wire rack. 9. Dust with powdered sugar.

Gluten-Free-Around-the-World.com 26 Austria Walnut Carrot Cake serves 12-18

Stir in a few chopped walnuts if you like

5 large egg yolks 1. Preheat oven to 350º (175ºC). Grease a 9-inch springform and dust with almond flour. ¾ C sugar 2. Beat the sugar and egg yolks until theyʼre thick and creamy, about 5 1⅔ C ground walnuts minutes. ¾ C grated carrots 3. Stir in the ground walnuts and carrots. 5 large egg whites 4. In a large bowl, beat the egg whites with the lemon juice until you ¼ tsp lemon juice have firm peaks. 5. Fold carrot mixture into egg whites. 6. Pour into prepared pan and bake for 35 minutes, or until cake separates from pan.

Options: 7. Un-mold the cake and cool on a wire rack. •Sprinkle with powdered sugar. •Cut cake into 2 layers and spread jam on the bottom half, then reassemble. •Low carb version: use ¼ C palm sugar.

Gluten-Free-Around-the-World.com 27 Switzerland hazelnut /almond Carrot Cake serves 12-18 Aargauer Rüeblitorte

6 egg yolks 1. Preheat oven to 350ºF. ½ C powdered sugar 2. Butter and dust 9 inch spring-form pan with potato flour. 1 tsp lemon zest 3. Beat the egg yolks, powdered sugar, lemon zest and salt until pale and a pinch of salt creamy. 7 oz carrots, peeled, grated, 4. Stir in grated carrots, hazelnuts and almond flour. patted dry Sift the potato flour, baking powder, cinnamon, and cloves. 1 C roasted hazelnuts, ground 5. Mix together the potato flour, baking powder, cinnamon, and cloves, 1 C almond flour (meal) then mix it into the batter. 6. Stir in the kirsch. 2 Tbs potato flour 1 tsp baking powder 7. Beat the egg whites until soft peaks form. Sift in the sugar and beat 1 tsp cinnamon until satiny. pinch ground cloves 8. Fold egg whites into carrot batter carefully. 9. Pour into prepared pan and bake for 1 hour. 2 Tbs kirsch 10. Cool on wire rack. When cool enough to handle release from pan 4 egg whites and cool completely. ¼ C sugar 11. This gluten free carrot cake is hard to resist, but if you can keep from whipped cream for serving eating it immediately, the flavors deepen after 2 or 3 days. 12. Sprinkle with powdered sugar, and serve with whipped cream* on the side.

See page 83 for non-dairy, vegan whipped Gluten-Free-Around-the-World.com 28 Italy Orange chestnut cake serves 6 to 8 Torta di Castagne

1¼ C unsweetened chestnut 1. Preheat oven to 350ºF (175ºC). purée(10 oz/300g) 2. Grease a 9 inch springform, and dust with rice flour or cornstarch. ¾ C sugar ( 6 oz/180 g) 3. Mix the chestnut purée until smooth and beat in half the sugar, then Juice of 1 orange the orange juice and vanilla. 1 tsp vanilla (5 ml) 4. In a large bowl beat the egg whites with the lemon juice until they begin to thicken. Add remaining sugar gradually while beating 4 egg whites constantly. Beat until egg whites are firm and creamy. ¼ tsp fresh lemon juice (1 1/4 ml) 5. Fold in the chestnut purée thoroughly.

6. Pour into springform pan and bake about an hour, until it begins to come away from the sides.

May be served warm, with chocolate sauce if you like, or set on rack to cool.

Gluten-Free-Around-the-World.com 29 Corsica fresh chestnut cake serves 8 to 12 Italy Torta di Castagne

Very flavorful, very satisfying

1. Preheat oven to 375ºF. 50 fresh plump chestnuts*, 2. Generously butter a round 10 inch cake pan or springform pan. prepared as described on page 96 3. Grind the chestnuts in a food processor or food mill. ¼ C butter, unsalted 1 C sugar 4. Cream butter and sugar with electric mixer until light. 5 egg yolks 5. Mix in the chestnuts, then the egg yolks and vanilla. 1 Tbs vanilla extract 6. Beat egg whites until they form peaks, but not so stiff they begin to 5 egg whites separate. Fold into chestnut mixture until no white is visible. 7. Pour into pan. 8. Bake about 25-30 minutes until knife comes out clean. 9. Cool completely on rack, then remove from pan.

*can also be made with canned chestnuts, or frozen thawed and peeled

Gluten-Free-Around-the-World.com 30 nut cakes with chocolate

Gluten-Free-Around-the-World.com 31 Switzerland Chocolate Truffle Cake serves 8 to 12 Truffle Torte

a real chocolate punch

1. Preheat oven to 350ºF (180ºC). 2. Grease an 8 inch (20 cm) springform, and line with wax paper, then 5 ½ oz bittersweet chocolate grease the paper. 6 Tbs water 2 tsp instant coffee 3. Melt chocolate with 6 Tbs water and the coffee over a double boiler, or in a glass measuring cup in the microwave. Stir to blend, then 7 Tbs butter at room cool. temperature, or refined coconut 4. Beat the butter and sugar until creamy. oil ½ C + 1 Tbs sugar 5. Beat in the egg yolks one at a time, continuing to beat until itʼs thick and pale. 4 large egg yolks 6. Beat in the chocolate liquid and hazelnuts. ¾ C ground toasted hazelnuts 7. In a separate bowl, beat the egg whites until stiff, then fold them carefully into the chocolate mixture. 4 large egg whites 8. Pour into pan and bake 75 minutes. 9. Remove from oven, wait 10 minutes, then remove the pan and cool, then wrap in plastic wrap and chill 2 days. If you can wait that long! 10.Great as is, or split into 3 layers. Sandwich and with whipped

Gluten-Free-Around-the-World.com 32 Austria sachertorte serves 12-14 Named for a Viennese Hotel

a deliciously moist version of the famous cake

1. Preheat oven to 325ºF (165ºC). 2. Grease a 9 inch (23 cm) springform pan and dust with potato starch. 6 oz bittersweet chocolate 3. Melt the chocolate in a double boiler or the microwave. 7 Tbs butter 4. Cream the butter and sugar until fluffy. ½ C sugar 5. Add the egg yolks one at a time as you continue beating. 6 large egg yolks 6. Turn mixer to low and add the chocolate, then the almond flour. 1¼ C unblanched almond flour 7. Beat the egg whites and lemon juice or salt in a separate bowl until 6 large egg whites firm but creamy. ¼ tsp lemon juice, 8. Fold almond/chocolate mixture into the egg whites or a pinch of salt 9. Pour into pan and bake for about an hour, until cake starts to come away from the pan. 10.Remove from pan and cool on wire rack. Allow to rest 1 or 2 days, loosely covered with plastic wrap. 11.Glaze with chocolate glaze, page 80.

Gluten-Free-Around-the-World.com 33 Jewish Chocolate Passover Cake serves 10 to 12

Compare to Sachertorte: same ingredients, same method*

1. Preheat oven to 300ºF (150ºC). 2. Grease a 9 inch (23 cm) springform, and line with waxed or 10 oz bittersweet chocolate parchment paper, then grease the paper. 3. Melt chocolate in a double boiler or microwave. 1 stick butter (4 oz) ½ C sugar 4. Beat the butter and ¼ C of the sugar until creamy. 5. Beat in the egg yolks one at a time, continuing to beat for another 5 large egg yolks minute. ¾ C unblanched almond flour 6. Stir in the chocolate and the almond flour carefully, until well blended. 5 large egg whites 7. In a separate bowl, beat the egg whites, gradually adding the other ¼ C of sugar, until stiff. 8. Fold in a cup of so of the chocolate mixture into the egg whites, then fold the egg whites gently into the rest of the chocolate mixture. *but more 9. Pour into pan and bake on the bottom rack of the oven for 30 chocolate in the minutes, or until a toothpick comes out clean. cake, less almonds, 10.Remove from oven and cool 30 minutes, then remove the pan. and no glaze. 11.Serve warm, room temperature, or chilled, sprinkled with powdered sugar.

Gluten-Free-Around-the-World.com 34 Le Délice France Famous Almond Layer Cake serves 12-14

If you can’t eat nuts, use the chocolate roll recipe on page 40.

1½ C blanched almond 1. Preheat oven to 375ºF (190ºC). flour, or blanched almonds, preferably sliced 2. Line a jelly roll pan with parchment paper, then grease the sides and ¾ C powdered sugar paper. ⅓ C cocoa powder 3. Mix the almond flour, powdered sugar and cocoa in a large bowl.* 4. Beat the egg whites until they froth, then add the granulated sugar 6 large egg whites and salt and beat until you have stiff peaks. 2 Tbs granulated sugar 5. Very gently fold the almond mixture into the egg whites. pinch of salt 6. Scrape into pan and spread evenly. 7. Bake about 12 minutes, until it springs back when lightly pressed in Topping: the center. chocolate ganache, page 78 8. Cool in pan on wire rack, then cover and refrigerate overnight. (Can chocolate glaze, page 79 be made in advance and frozen, tightly wrapped.) 9. When ready to serve,run a knife around the edges and unmold from pan. Turn onto a work surface and remove paper. (If you have a large cutting board, place it over the pan and invert onto the cutting *If using whole or sliced board.) Trim uneven edges. almonds, grind them with powdered sugar until 10. Cut into 3 strips (crosswise, not lengthwise). powdery in food 11.Place one layer on a serving try, cover with a thick layer of ganache, processor, then mix with repeat with second layer. Put a thinner layer on top. cocoa in large bowl. 12. Wrap loosely and chill. Spread chocolate glaze on top and make squiggles. Gluten-Free-Around-the-World.com 35 Morocco coconut orange torte serves 10 to 12

an exotic treat

1. Preheat oven to 325ºF (160ºC). 6 large egg whites ¼ C sugar 2. Grease a 9 inch (23 cm) springform.

6 large egg yolks 3. In a large bowl, beat the egg whites with ¼ C sugar until stiff peaks ¼ C sugar form. 4. Beat yolks in a medium bowl with the other ¼ C sugar until light and 1 C chopped walnuts fluffy. 2 C unsweetened coconut 5. Gently combine the nuts and coconut with the egg yolks. Topping: ½ C orange juice 6. Fold in the egg whites. ¼ C chocolate liqueur such as 7. Bake for about 45 minutes. Crust should brown lightly on top. Kahlúa or Sabra 8. Remove from oven and leave in pan while you prepare the syrup. 9. Combine orange juice and chocolate liqueur and pour over the cake while itʼs still in the pan. 10.Cool completely and refrigerate until ready to serve.

Gluten-Free-Around-the-World.com 36 Chocolate Walnut torte Italy serves 6 to 8 Torta di cioccolata con noci

dairy and casein free, traditionally

1 C walnuts, lightly toasted 1. Preheat oven to 350ºF (180ºC). 3 Tbs sugar 2. Grease a deep 9 inch (23 cm) springform, and dust with potato starch. 5 large egg whites pinch salt 3. Grind walnuts and 3 Tbs sugar in food processor until finely ground. 4. Beat egg whites with a pinch of salt until stiff and creamy. 5 large egg yolks ½ C sugar 5. Beat egg yolks with ½ C sugar about 3 minutes-until thick and pale, and you see a ribbon form when you lift the beaters. 6 oz bittersweet chocolate, 6. Stir in walnuts and chocolate. finely chopped 7. Pour into pan and bake 40 minutes until tester comes out clean. 8. Cool on rack in pan, the remove from pan and transfer to a plate. 9. Dust with cocoa powder or powdered sugar.

Gluten-Free-Around-the-World.com 37 Nut-free Cakes

Most of the grain-free cakes I have found have nuts in them. But as I started digging a little deeper I discovered many nut-free cakes as well.

These include cakes made from chocolate, beans, seeds, potatoes and sweet potatoes, and cassava.

Gluten-Free-Around-the-World.com 38 Nut-Free cakes with chocolate

Gluten-Free-Around-the-World.com 39 Jewish Chocolate soufflé roll serves 6 to 8

delicious excuse for eating your favorite filling*

1. Preheat oven to 350ºF (180ºC). 6 egg yolks ½ C sugar 2. Grease a 15 X 11 jelly roll pan, and line with waxed or parchment ¼ tsp salt paper, leaving a 2 inch overhang at each end. Then grease the paper. 6 oz semisweet chocolate 3. Beat the egg yolks in a mixing bowl until light and lemon-colored, 1 tsp vanilla then gradually beat in the sugar and salt until the mixture is thick and ribbony. 6 egg whites 4. Melt the chocolate in a double boiler or in the microwave. a pinch of salt 5. Stir chocolate and vanilla into yolk mixture. 6. Beat the egg whites with a pinch of salt . 7. Fold one quarter of the egg whites into the chocolate mixture to get it started, then gently fold in the rest. *Can be used for 8. Spread into pan evenly and bake 15 minutes until top feels firm and Le Délice cake, springy. page 35, if you 9. Spread a large sheet of aluminum foil on the counter and dust with canʼt eat nuts. cocoa or powdered sugar. 10.Remove roll from the oven and flip onto the foil. Remove the paper. 11.Let it cool, spread with your favorite filling and roll it up using the foil to help.

Gluten-Free-Around-the-World.com 40 France Flourless Chocolate cakes serves 6 savor the rich molten center

1. Butter 6 individual tartlet pans with removable bottoms: (4½ inches x ¾ in deep), and place on baking sheet. 2. Stir butter and chocolate over low heat in a heavy medium sized pan until melted and smooth. 8 oz semisweet chocolate, chopped 3. Remove from heat and cool to lukewarm, occasionally stirring. ½ C unsalted butter (one stick) 4. Using an electric beater, beat egg yolks with vanilla and all but 1 Tbs sugar until thick and lemon colored: about 5 minutes. 6 large egg yolks 5. Fold one quarter of yolk mixture into chocolate mixture, then 1 tsp vanilla chocolate mixture into remaining yolk mixture. ⅓ C sugar 6. Beat egg whites with salt to soft peaks, add sugar and continue beating until stiff. 2 large egg whites pinch of salt 7. Fold egg whites into chocolate mixture and pour into pans. Cover and chill 1-4 hours. 8. Preheat oven to 400ºF (200ºC). 9. Bake in center of oven about 11 minutes, until edges are set. Centers should still be soft. 10.Cool on rack 2 minutes, then loosen with knife and remove pans. 11.Serve with whipped cream and strawberries.

Gluten-Free-Around-the-World.com 41 bean and seed cakes

Gluten-Free-Around-the-World.com 42 Mexico Lemon Garbanzo Cake serves 6-8 Torta de Garbanzo

a high protein treat 1. Preheat oven to 350º (175ºC). Grease the bottom only of an angel food cake pan, or spring form pan with a center. Leaving the sides ungreased helps the cake climb as it bakes. 2. Puree the garbanzos until smooth, no chunks. Use a food processor 1 15 oz can of garbanzo beans, if you have one, or a blender a little at a time. If too thick, add one of drained and rinsed the eggs. or 1⅓ C well cooked garbanzos 3. Add the egg yolks, sugar, baking powder and lemon zest and pulse 3 large egg yolks until blended. ⅓-⅔ C sugar, or ⅓ C palm sugar 4. Beat egg whites with the salt until stiff, then fold into bean mixture ½ tsp baking powder until most of the whites disappear. grated zest of one lemon 5. Pour into pan and bake for 55 minutes, or until tester comes out clean. 3 large egg whites pinch of salt 6. Invert pan by setting it on an inverted funnel shaped object. A bottle works if you can make it not fall over. This prevents the cake from juice of one lemon falling, although it may still contract some. confectionerʼs sugar for top 7. When cool, run a knife around the edges of the pan and remove the outer ring. 8. Place on a serving plate, sprinkle with the lemon juice, then lightly with confectionerʼs sugar.

Gluten-Free-Around-the-World.com 43 Mexico Easy Garbanzo Cake serves 6-8 Torta de Garbanzo

An easy version with an orange twist

1¼ C (300g) well-cooked 1. Preheat oven to 350º (175ºC). Grease and line an 8 inch pan–a garbanzo beans (chick-peas), springform is perfect but not necessary. Then grease the liner too. drained (about ¾ of a 15 oz can) 2. Puree the garbanzos until smooth, no chunks. Use a food processor if you have one, or a blender a little at a time. If too thick, add one of the eggs.

4 eggs 3. Add all the other ingredients and process until blended. ½ C sugar (or ⅓ C palm sugar) 4. Pour into pan. 1 tsp baking soda 5. Bake for 45 minutes, or until tester comes out clean. 1¼ tsp cinnamon ½ an orange: Juice and zest 6. Cool in pan 10 minutes, remove from pan and cool completely. 7. Sprinkle with powdered sugar.

Gluten-Free-Around-the-World.com 44 Mexico chocolate Garbanzo cake Serves 6-8

same method as the easy garbanzo cake

1¼ C (300g) well-cooked 1. Preheat oven to 350º (175ºC). Grease and line an 9 inch pan–a garbanzo beans (chick-peas), springform is perfect but not necessary. Then grease the liner too. drained (about ¾ of a 15 oz can) 2. Puree the garbanzos until smooth, no chunks. Use a food processor if you have one, or a blender a little at a time. If too thick, add one of the eggs. 4 eggs ½ C sugar 3. Add all the other ingredients and process until blended. 1 tsp vanilla 4. Pour into pan. 1 tsp baking soda ⅔ C cocoa 5. Bake for 50 minutes, or until tester comes out clean. ½ an orange: Juice and zest 6. Cool in pan 10 minutes, remove from pan and cool completely. (or ¼ C thawed orange juice concentrate) 7. Sprinkle with powdered sugar.

Gluten-Free-Around-the-World.com 45 Mexico Garbanzo pudding cake Serves 8-12

Cinnamon-raisin version-a pudding cake

3½ C well cooked garbanzo 1. Preheat oven to 350º (175ºC). Grease an angel food or bundt pan beans (chick-peas), drained and dust with rice flour or potato starch. (or two 15 oz cans) 2. Puree the garbanzos and milk in a food processor, or in a blender a ¼ C milk (I use almond milk) little at a time. 6 egg yolks 3. Beat egg yolks with sugar, cinnamon and salt until thick. 1½ C sugar ¼ tsp cinnamon 4. Fold egg yolk mixture into garbanzos. ¼ tsp salt 5. Beat the egg whites to stiff peaks, then fold into the garbanzo batter, along with the raisins. 4 egg whites 1 C raisins 6. Bake for 1 hour and 20 minutes until tester comes out clean. 7. Cool in pan 20 minutes, remove from pan, and dust with powdered sugar.

Chill before serving. Gluten-Free-Around-the-World.com 46 Czech poppy seed Cake serves 8-10 Republic Makový Koláč

4 large egg yolks 1. Preheat oven to 350º (175ºC), and grease a 9 inch springform (23 ½ C sugar cm) and dust with potato flour. 2. Beat the egg yolks and sugar until light and creamy. 2 C poppy seeds 3. Fold the poppy seeds into the egg yolks. 4 egg whites 4. Beat the egg whites until stiff but not dry, then fold into the poppy seed mixture. ½ C apricot jam 5. Pour into pan and bake about 30-40 minutes until cake begins to 2 Tbs water pull away from the pan. 6. Cool in pan completely, on wire rack. 7. Remove from pan and split into 2 layers. 8. Heat the jam with the water over low heat, then spread on the bottom layer. 9. Replace top layer and dust with powdered sugar.

This is only one of many variations of poppy seed cakes. This one happens to be gluten free. Others include the German mohntorte (see next page), and the Polish makowiec.(mahk o vitz)

Gluten-Free-Around-the-World.com 47 Germany Mohntorte serves 10-12 Poppy Seed Cake

You can cut this in half: make one cake and split it horizontally.

¾ C raisins 1. Preheat oven to 350ºF (180ºC). Grease 2 nine inch (23 cm) ½ C rum springform pans and dust with potato flour. 2. Plump the raisins in the rum and drain. ½ C poppy seeds 3. Grind the poppy seeds in a food processor, blender, or mortar and 10 egg yolks pestle. 2 C sugar 4. Beat egg yolks with sugar until thick and creamy.

1 tsp cinnamon 5. Add raisins, cinnamon, cloves, lemon zest, and poppy seeds. ½ tsp ground 6. Beat the egg whites with a pinch of salt until soft peaks form, then cloves fold into mixture. zest of ½ a lemon 7. Bake for about 1 hour, until cake starts to come away from the sides 10 egg whites of the pan. pinch of salt 8. Remove from pans and cool on wire rack. 9. Brush rum over top of bottom layer, and bottom of top layer, then stack them. 10.Top with whipped cream or your favorite topping. You can put some cream between layers if you like.

Gluten-Free-Around-the-World.com 48 root and tuber cakes

Gluten-Free-Around-the-World.com 49 Sand Cake Germany Sandtorte serves 4 to 8

1. Preheat oven to 325ºF. Grease a loaf pan and dust with potato flour. ⅔ C butter 2. Melt the butter carefully so it doesnʼt brown, then slowly pour off the clear butter into a small mixing bowl, leaving the sediment behind. Let it cool. (May speed it up in the fridge) Or skip this step and use ⅔ C sugar ghee or clarified butter if available. 1 egg 3 egg yolks 3. When it starts to solidify, set the bowl of clarified butter on a bed of ice cubes and beat for 10 minutes with an electric beater, or 20 minutes by hand–until itʼs very thick, almost white. 1 Tbs rum ½ tsp lemon zest 4. Transfer to large bowl and beat in the sugar, egg and egg yolks a little at a time, then beat another 15 minutes. ⅔ C potato flour, not starch 5. Add the rum slowly as you continue beating, then the zest. ¼ tsp baking powder 6. Sift the potato flour and baking powder together and gently fold half into the egg and butter mixture. 2 egg whites 7. Beat the egg whites until stiff and fold into above, alternating with the remaining potato flour. Powdered sugar for Top 8. Pour into pan and smooth top. Bake for 1 hour, until it comes away from the sides of the pan. 9. Remove from pan and cool on wire rack.

Gluten-Free-Around-the-World.com 50 Austria Orange cake serves 4-6 Orangen Torte

¾ C superfine (caster) sugar* 1. Preheat oven to 350ºF (180ºC). 4 egg yolks 2. Butter and line two 8 inch (20 cm) springform pans with parchment 1 tsp orange zest paper. 1 tsp lemon zest 3. Beat the sugar and egg yolks until thick and creamy, then beat in the orange and lemon zests. 5 Tbs butter, melted and cooled 4. Continue beating while slowly pouring in the butter, being careful to leave the butter solids behind. 3 egg whites 5. Beat the egg whites into firm peaks, then fold them into the mixture ½ C potato starch in 3 stages, alternating with siftings of the potato starch. 6. Divide into the 2 baking pans and bake until golden and starting to ½ C orange marmalade thinned shrink from the sides of the pan. Cool on wire racks. with water to make a thin syrup. 7. When cooled, prick the layers all over with a fork and pour the syrup over. Place one of the layers on a serving plate and cover with a third of the orange cream recipe, page 77, or substitute orange flavored buttercream frosting). Place the other layer on top and spread the rest of the cream over the sides and top of the *As an alternative, pulverize cake. granulated sugar in a food processor. 8. Decorate with candied or fresh orange and lemon peel, and chill.

Gluten-Free-Around-the-World.com 51 Caribbean Sweet potato coconut cake serves 6 to 8 Gâteau de Patate

Very moist, a pudding cake

2 pounds sweet potatoes 1. Boil potatoes about 35-45 minutes until barely tender then drain and (US yams*) cool. (For a more cake-like texture, bake the potatoes instead.) ½ C mashed ripe banana 2. When cool enough to handle, peel the potatoes and cut them up. 1 C packed light brown sugar* Press through a ricer or food mill into a bowl. 1 tsp baking powder ½ tsp salt 3. Preheat oven to 350ºF. Grease a 9 x 5 loaf pan. ½ tsp cinnamon 4. Add banana, sugar, baking powder, salt, cinnamon, nutmeg, eggs, ¼ tsp nutmeg milk, butter and vanilla or rum. Beat with a wooden spoon until 4 eggs, beaten blended. 1 C milk: cowʼs or your favorite ¼ C butter, melted 5. Fold in coconut, ginger and raisins. 1 tsp vanilla, or 1/4 C dark rum 6. Pour into pan and bake about 1 1/2 hours, until tester comes out 1 C finely grated fresh coconut clean. (dried is OK) ¼ C crystallized ginger 7. Cool in pan on a wire rack a few minutes, then remove from pan and cool completely on the rack. ¼ C seedless raisins

*optional Decorate with a little shredded coconut and a sprinkle of cinnamon sugar.

Gluten-Free-Around-the-World.com 52 Italy* Portuguese Cake Serves 6 to 8 Focaccia alla Portoghese

finer texture than the lemon almond cake

3 large egg yolks 1. Preheat oven to 375ºF (190ºC). Grease a 9 inch (23 cm) springform ½ C sugar and dust with potato flour. 2. Beat egg yolks with sugar. ¼ C potato flour 1¼ C blanched almond flour 3. Add the potato flour, almond flour (doesnʼt have to be fine), orange juice and zest. juice and zest of a large orange 4. Beat egg whites with a pinch of salt. 3 large egg whites 5. Scrape into pan and bake until cake comes away from the sides of pinch of salt the pan, about 30 minutes. 6. Spread with a lemon glaze, page 84.

*Although itʼs called Portuguese Cake, I found this in an old Italian cookbook.

Gluten-Free-Around-the-World.com 53 Britain Mashed Potato Cake Serves 6 to 8

1. Peel, cook and cool potatoes. ½ lb of potatoes 2. Preheat oven to 350ºF (180ºC). Grease a 9 inch (22 cm) springform, line with a round of waxed or parchment paper, and grease the paper. ¾ C butter (1½ sticks) 1 C minus 2 Tbs caster sugar 3. Mash the potatoes until smooth, but donʼt add anything to them yet. 4. Cream the butter and sugar with an electric beater until pale and 4 eggs fluffy.

1¾ C unblanched almond flour 5. Add the eggs one at a time, along with 1 Tbs almond flour with each egg. 1 Tbs baking soda zest of 3 lemons 6. Combine remaining almond flour with baking soda, lemon zest, and 1 tsp lemon juice juice, and fold into the creamed mixture. 7. Fold in the mashed potatoes and beat to combine well. juice of 2 lemons minus 1 tsp 8. Spoon into pan and bake for about 35 minutes, until golden and ¼ C + 2 tsp caster sugar toothpick comes out clean. 9. Place on wire rack, still in the pan, and pierce all over with the toothpick. (¾ of the way down.) 10.Combine lemon juice and caster sugar in a bowl and pour over the entire surface of the cake. Cool 10 minutes, then remove from pan and cool completely.

Gluten-Free-Around-the-World.com 54 Jewish Potato sponge Cake Serves 6 to 8

A nut free lemon potato cake

7 large egg whites 1. Preheat oven to 350ºF (180ºC). Grease a 9 inch (23 cm) pinch of salt springform and dust with potato flour.

9 large egg yolks 2. Beat 7 egg whites with a pinch of salt until stiff. 2 large egg whites 3. Beat egg yolks and 2 whites with sugar, lemon juice and zest until 1¾ C sugar blended well. juice and zest of one lemon 4. Gradually add potato starch and beat well. 1 C minus 1 Tbs potato starch 5. Fold in egg whites carefully and bake 40-50 minutes.

Gluten-Free-Around-the-World.com 55 Colombia cassava coconut cake serves 8-10 South America Enyucado de Coco

Great served with fresh pineapple

3 pounds peeled cassava 1. Grate the cassava, coconut, and cheese into a bowl. 1 large fresh coconut 2. Add the rest of the ingredients and mix together into a soft dough. 4 C shredded white cheese (cheddar works fine) 3. Let rest for an hour to swell.

Dash of salt 4. Preheat oven to 300ºF (150ºC). 2 egg yolks 1¼ C milk 5. Place dough in a buttered cake pan or 9 in (23 cm) springform. 1 C sugar 6. Bake one hour, until firm and well risen, and nicely browned. ¼ C butter, softened 1 tsp aniseeds, lightly toasted, 7. Garnish with coconut shavings, and serve with fresh pineapple. then crushed

Gluten-Free-Around-the-World.com 56 part 2 cakes with grains

Cakes in this section include the grains corn, rice, amaranth or quinoa.

Gluten-Free-Around-the-World.com 57 Cakes with grains and nuts

Gluten-Free-Around-the-World.com 58 Pescara Parozzo serves 8-10 Italy Almond and Corn Flour Cake

1. Preheat oven to 350º (180ºC). Grease a 9 in (23 cm) springform, line 6 Tbs unsalted butter with waxed or parchment paper, then grease the paper. 1 C unblanched almond meal 2. Melt the butter and let it cool. (A microwave is great for this.) ¼ C potato starch 3. Mix the almond flour, potato starch, corn flour and baking powder. ¼ C corn flour* 1 tsp baking powder 4. In a small deep bowl, beat the egg whites about 3 minutes, until peaks start forming, then beat in half the sugar gradually, until soft 4 large egg whites peaks are formed. ⅜ C sugar 5. In a medium bowl, beat the egg yolks with the rest of the sugar and almond extract about 3 minutes, until pale yellow. 4 large egg yolks ⅜ C sugar 6. Stir in the almond mixture and lemon zest, then the melted butter ¼ tsp almond extract and stir until blended. 7. Stir in a third of the egg whites to lighten the batter, then fold in the zest of 1 small lemon rest.

Topping: 8. Pour into baking pan and smooth the top, then bake about 30 minutes, until golden and a toothpick comes out clean. 6 oz dark chocolate, melted 9. Remove from pan, remove the paper, and cool on a wire rack. *You can buzz cornmeal in a food 10.Spread with a thin layer of melted chocolate, or chocolate glaze processor to make a finer corn flour. page 80, or lemon glaze page 84.

Gluten-Free-Around-the-World.com 59 lemon polenta cake Italy serves 8-10 Polentina al Limone

1 C polenta 1. Preheat oven to 350º (180ºC). Grease a 9 in (23 cm) springform, 2¼ C blanched almond flour line with waxed or parchment paper, then grease the paper. 1 tsp baking powder 2. Mix together the polenta, almond flour and baking powder, removing any lumps with a spatula or your fingers. 1 C (2 sticks) unsalted butter 1 C sugar 3. In another bowl cream the butter and sugar until light and fluffy, then add the eggs one at a time, beating between. 4 large eggs 4. Fold in the polenta/almond mixture. zest of 3 lemons 5. Mix in the lemon zest and juice. juice of one lemon 6. Bake for 50-60 minutes until golden. To prevent browning too much, cover loosely with foil after 30 minutes. 7. Dust with powdered sugar, or drizzle with lemon glaze, page 84.

Gluten-Free-Around-the-World.com 60 Southwest Piñon torte serves 6-8 American Indian Feast Day Cake

Chewy and chocolate-y, like a brownie

1. Preheat oven to 350º (180ºC). Grease a 9 in (23 cm) springform, line 1 C pine nuts (piñons) with waxed or parchment paper, then grease the paper. 2 Tbs cornmeal 2. Grind pine nuts in a food processor, pulsing so they donʼt turn into 9 oz semisweet chocolate butter. 2 Tbs unsalted butter 3. Add the cornmeal and pulse to combine. 6 egg yolks 4. Melt the chocolate and butter together, either in a double boiler or ¾ C sugar microwave, stirring to blend. 1 tsp vanilla 5. Add the chocolate mixture to the pine nuts in the food processor and process until smooth, about 1 minute. powdered sugar 6. Add the the egg yolks, sugar, and vanilla and process until smooth. 2 Tbs blue cornmeal for 7. Scrape into pan and press down to smooth, it will be very thick. decorating (optional) 8. Bake about 20 minutes until firm. It should spring back in the center when touched. 9. Cool for 20 or 30 minutes on wire rack, then remove from pan.

This can be decorated by dusting powdered sugar over entire surface, then holding a stencil of a southwestern motif as close to the surface as possible, then sprinkling blue cornmeal over. Remove the stencil carefully. Gluten-Free-Around-the-World.com 61 Corcoforo, Cornmeal Cake serves 6-8 Italy with honey and walnuts

1. Preheat oven to 350º (180ºC). Grease a 9 in (23 cm) springform, line 1 ½ C yellow cornmeal with waxed or parchment paper, then grease the paper. ½ C finely chopped walnuts ½ tsp salt 2. Mix cornmeal with walnuts, salt and baking powder. 2½ tsp baking powder 3. In a medium bowl, beat the egg whites to soft peaks, gradually adding 2 Tbs sugar. Beat until stiff but not dry. 3 large egg whites 2 Tbs sugar 4. Beat butter in large bowl until light and fluffy, then gradually beat in the honey, then ¾ C sugar. ½ C + 6 Tbs unsalted butter 5. Stir cornmeal mixture into the butter/honey mixture. It will be a stiff (1¾ sticks) batter. ¼ C honey ¾ C sugar 6. Fold in the egg whites in 3 additions, then scrape into baking pan. 7. Decorate with walnut halves around top edge of cake. 8. Bake about 45 minutes, until cake is a deep gold color on top, it starts to pull away from the sides of the pan and tester comes out clean. 9. Cool in the pan on a wire rack. It will fall in the center as it cools.

Gluten-Free-Around-the-World.com 62 Bologna, Bolognese rice cake serves 6-8 Italy Torta di Riso

best when made 1-3 days in advance

4 C milk or non-dairy milk* 1.Bring to a boil the milk, sugar, lemon zest and salt. 1¼ C sugar 2.When it starts to boil quickly stir in the rice, reduce heat to a low 2 tsp grated lemon peel simmer, and cook for 2½ hours, stirring occasionally. Turn it off when ¼ tsp salt it has become dense and pale brown. Allow to cool. ⅓ C rice, Italian arborio if possible 3.Preheat oven to 350ºF (180ºC). 4.Butter an 8 inch (20 cm) square pan and coat with almond meal or 4 large eggs + 1 yolk finely ground rice cake crumbs. ½ C coarse blanched almond meal 5.Beat the eggs in a large bowl until thoroughly blended. (can be ground in food processor– 6.Beat in the cooled rice mixture, a spoonful at a time, then blend in leave some medium chunks) the almond meal and candied orange peel. ⅓ C chopped candied orange peel 7.Pour into pan and smooth the top. 2 Tbs rum (optional) 8.Bake in the center of the oven for 1 hour. 9.Remove from oven, pierce in a few places with a fork, pour the rum *Use an unsalted milk substitute, over and allow it to cool on a wire rack. because the salt in a commercial product will concentrate and be 10.When cool, and preferably after it sits at least 24 hours, remove overpowering. from pan and cut in diamond shape pieces.

Gluten-Free-Around-the-World.com 63 Po River Valley Italian rice cake serves 6-8 Italy Torta di Riso

slightly less sweet, quicker, and denser than previous—delicious

4½ C milk or non-dairy milk* 1.Bring the milk to a boil, then stir in rice and salt. 1 C rice, Italian arborio if possible 2.When it starts to boil again, reduce heat and simmer about 30 pinch of salt minutes until thick like a rice pudding. ½ C sugar 3.Add ½ C sugar and stir while cooking for 2 minutes. Cool to lukewarm, about 30 minutes. ½ C chopped blanched almonds or 4.Preheat oven to 325ºF (160ºC). coarse almond meal 2 tsp grated lemon peel, packed 5.Butter a 10 inch (25 cm) springform pan and coat with almond meal ¼ C chopped candied orange peel or finely ground rice cake crumbs. ¼ tsp almond extract 6.Mix almonds, orange and lemon peels, and almond extract into the rice mixture. 4 large egg yolks ½ C sugar 7.Whisk egg yolks and remaining ½ C sugar, then stir into the rice mixture and cool completely. 4 large egg whites 8.Beat egg whites with a pinch of salt until stiff peaks form, then fold into rice mixture, stirring in 1 cup first to lighten the batter. *Use an unsalted milk substitute, 9.Bake in the center of the oven for 1 hour, until golden and firm. because the salt in a commercial product will concentrate and be 10.Cool in pan on rack, and (preferably after it sits at least 24 hours) overpowering. remove from pan and dust with powdered sugar.

Gluten-Free-Around-the-World.com 64 Italy Easy Italian rice cake serves 4-6 Torta di Riso

a simplified version of Bolognese Rice Cake using leftover rice

1.Cook the leftover rice in 1 C of milk, along with the sugar, for about 1¼ C leftover rice 10 minutes–until thick and creamy (it make take longer, and you may 1 C milk or almond milk need more milk). Allow to cool. ¼ C sugar 2.Preheat oven to 325ºF (160ºC). 3 eggs 3.Grease a 6 inch (15 cm) springform pan and coat with almond meal. Or use an 8 inch (23 cm), the cake will just be shorter. ½ C coarse almond meal (can be ground in food 4.Beat the eggs with an electric mixer. processor–leave some chunks) 5.Stir in the cooled rice mixture, the almond meal, the lemon peel and 2 tsp packed grated lemon almond extract. peel 6.Bake for 45–60 minutes, until sides pull away from pan. ⅛ tsp almond extract 7.Cool in pan, then remove and transfer to serving plate. 8.Sprinkle with powdered sugar

Gluten-Free-Around-the-World.com 65 South Quinoa cake serves 6-8 American Keke de Quinua

A spice cake

1½ C raw quinoa 1.Rinse quinoa in a fine sieve under cold running water. 2.Place in a pot with 8 Cups cold water and bring to a boil. Lower the 5 Tbs unsalted butter, softened heat and simmer about 10 minutes until barely tender. ¾ C packed brown sugar 1 tsp cinnamon 3.Preheat oven to 350ºF (180ºC). ¼ tsp cloves 4.Grease an 8 inch (20 cm) springform pan and coat with almond meal 2 tsp vanilla or potato starch. 1 tsp lemon zest 5.Cream together 5 Tbs butter, sugar, cinnamon, cloves, vanilla, lemon ¼ C dark rum rind, rum and eggs until sugar dissolves. 4 large eggs 6.Beat in the milk and cream. ½ C milk 7.Mix in the walnuts. ½ C cream (or just double the 8.Bake for 40-50 minutes, until cake comes away from the sides of the milk) pan and center springs back when touched with your finger. ½ C finely chopped walnuts 9.Dust with powdered sugar, and serve with whipped cream.

Gluten-Free-Around-the-World.com 66 Cakes with grains, nut-free

Gluten-Free-Around-the-World.com 67 Italy italian sand cake serves 6 Torta Sabbiosa

¾ C fine polenta 1. Preheat oven to 350º. Grease a 10” cake pan and dust with potato 1½ tsp baking powder starch. 1 C potato starch 2. Stir together polenta and baking powder. Sift potato starch into a different bowl. 1 C unsalted butter 3. Cream butter and sugar until very light. 1¾ C sugar 4. When the mixture is almost frothy, beat in the egg yolks one at a 3 extra large egg yolks time, then add the milk and vanilla. Beat until light and airy, then ⅓ C milk, warmed beat in the polenta thoroughly. 2 tsp vanilla 5. Sift the potato starch into the batter, and beat until smooth and consistent–another 3 minutes or so. 3 extra large egg whites dash of salt 6. Beat egg whites and salt with clean beaters until they form peaks, but not until stiff and splitting. Fold the egg whites into the batter until confectionerʼs sugar for dusting no white streaks show. Pour into pan. 7. Bake about 40 minutes until tester comes out clean. Turn the oven off and leave cake inside for another 10 minutes. 8. Cool completely on a rack. Then transfer to serving platter.

Dust with confectionerʼs sugar and enjoy!

Gluten-Free-Around-the-World.com 68 Spain corn sponge cake serves 6 to 8

7 large egg whites 1. Preheat oven to 350ºF (180ºC). Grease two 8 inch (20 cm) pinch of salt springform pans and dust with cornmeal.

7 large egg yolks 2. Beat the egg whites with a pinch of salt until stiff. ⅞ C sugar 3. Beat the yolks til creamy, then add the sugar and beat until well blended. 2 C cornmeal 1 C (2 sticks) butter, melted 4. Beat in the cornmeal, then the melted butter and brandy. 2 Tbs catalan brandy, or 1 tsp vanilla (optional) 5. Fold in the egg whites. 6. Split into 2 pans, they will be shallow layers. 7. Bake 12 -15 minutes until cake begins to come away from the sides of the pan, and tester comes out clean.

Gluten-Free-Around-the-World.com 69 Cornmeal and Raisin Cake Martinique Gâteau Maïs serves 6 Caribbean

An unbaked pudding cake: a great summer dessert

4 C milk 1. Butter an 8 in (20cm) springform pan. 1 C golden raisins 2. Combine milk, raisins and sugar in a heavy 2 quart saucepan and ¼ C sugar bring to a boil over moderate heat, stirring until the sugar is dissolved. 1 C yellow cornmeal 3. Continue stirring as you pour in the cornmeal in a slow thin stream. 4 Tbs unsalted butter, cut into ¼ inch bits Continue stirring an additional 2 or 3 minutes until it is smooth and thick. 2 Tbs dark rum 1 tsp vanilla 4. Remove pan from heat and and beat in the butter bits, rum, and vanilla.

5. Pour into the cake pan, spreading evenly. Refrigerate for at least 2 hours, or until firm and thoroughly chilled.

Place cake on serving platter. Serve with caramel sauce, page 81, separately—in a small bowl.

Gluten-Free-Around-the-World.com 70 Jewish Easy rice cake serves 4-6 Passover

easy and good: makes a good shortcake

4 large eggs 1.Preheat oven to 350ºF (180ºC). ¾ C sugar 2.Grease an 8 inch (20 cm) springform pan and coat with almond 1 C rice flour meal. grated peel from 1 lemon, 3.Beat the eggs well, until pale yellow. or ½ tsp vanilla or almond extract 4.Add the sugar, rice flour and flavoring of your choice, and beat well. 5.Bake for about 1 hour, until cake starts to come away from the sides of the pan. 6.Cool a few minutes, remove from pan, then cool completely on wire rack. 7.Sprinkle with powdered sugar, or serve with fresh fruit as a shortcake.

Gluten-Free-Around-the-World.com 71 Veracruz Paradise Rice torte serves 6 to 8 Mexico Torta Paraíso

A rice layer torte with lots of possibilities

I C raw rice, cooked (in milk 1. Preheat oven to 350º or water) leftover rice is OK 2. Butter a springform or cake pan. 2 Tbs butter 3. Beat egg whites until stiff, then add yolks one by one while continuing to beat. 4 eggs 4. Mix in the cooked rice. Picadillo filling: page 86. 5. Cover pan with a layer of rice, then alternate layers of filling and rice (Note: picadillo is a ground meat filling with sweet spices and until all is used, ending with a rice layer. raisins (wonderful for stuffed 6. Dot with butter and bake until golden. chiles!) Itʼs very Mexican, but may seem odd for a dessert.–As 7. Sprinkle with powdered or brown sugar and cinnamon, and serve. an alternative, try the rice layers with a fruit filling)

A very Mexican idea for a dessert. This is a variation of a main course dish–very hardy with a meat filling. It has a little extra sweetening added to the already sweetly spiced filling, and sugar is sprinkled on top.

Gluten-Free-Around-the-World.com 72 South amaranth angel cake serves 6-8 American Pastel de Los ángeles

Not an angel food cake, but a cake of the angels

6 large eggs 1.Preheat oven to 350ºF (180ºC). 1½ C sugar 2.Grease an 8 inch (20 cm) springform pan and coat with almond meal. 3.Whisk eggs and sugar until light and white. 2 C minus 2 Tbs almond meal 1 heaping cup cooked 4.Fold in the almond meal, amaranth grains, lemon zest and 1 Tbs amaranth* lemon juice. zest and juice of 1 lemon 5.Scrape into pan and bake 40-50 minutes, until brown and puffy. It will shrink back down when it cools. 6.Warm remaining lemon juice with 2 Tbs honey. 7. Prick the cake with a fork in a few places and pour the lemon honey over the cake. 8.Cool on rack, then remove from pan and serve.

Gluten-Free-Around-the-World.com 73

part 3 And toppings fillings

This section contains some traditional fillings and toppings for many of these cakes. They are interchangeable depending on your taste.

Youʼll find both dairy and non-dairy toppings, as well as some that are vegan.

If youʼre staying away from sugar, try blending up fresh fruit and serving as is. You can leave some chunks of fruit, or blend it smooth. Add a banana for some creaminess and a flavor variation.

Gluten-Free-Around-the-World.com 74 dairy toppings and fillings

Gluten-Free-Around-the-World.com 75 Switzerland Whipped chocolate cream About 3 Cups

1. Over low heat, melt the chocolate with the cream and 9 oz bittersweet chocolate vanilla, bringing it just to a boil. 1 C heavy cream 2. Remove from heat right away. 2 tsp vanilla

1 Tbs coffee liqueur or rum 3. Pour into large bowl and allow to cool, stirring occasionally so a skin doesnʼt form.

4. When cool, add the coffee liqueur or rum and beat until double in volume.

5. Use immediately before it hardens.

Gluten-Free-Around-the-World.com 76 Austria Orange cream about 2 Cups

Great with Orange Cake page 51

1. Whisk together egg yolks, sugar, orange juice and 4 egg yolks 3.5 oz sugar zest in the top of a double boiler, or in a heat-proof 3.5 oz orange juice pan resting in a pan ¼ filled with simmering water. 2 Tbs orange zest 2. Cook until thickened, stirring constantly. 5 1/2 oz unsalted butter 3. Remove from heat and continue beating until cool. 4 oz thick cream 4. Beat the butter separately until creamy, then beat in the cream one spoonful at a time. Keep beating until stiff, then fold into the main mixture. Chill.

Gluten-Free-Around-the-World.com 77 France Rich chocolate Ganache about 4 Cups

1. Over medium heat, bring cream and water to a boil. Stir in chocolate and let it sit for a minute, stirring now and then. ½ C heavy cream ½ C cold water 2. Continue stirring until chocolate melts and becomes smooth. 1 lb bittersweet chocolate, cut into pieces 3. Refrigerate ½ C of the mixture to make the glaze later.

7 Tbs softened unsalted 4. Cool the remaining to lukewarm. butter 5. Beat in the butter, a little at a time. Cool to room temperature. You can speed it up in the refrigerator, stirring occasionally, but remove it while itʼs still liquid.

6. Whip until fluffy, about 2 minutes. Donʼt over-whip, it will become grainy.

Gluten-Free-Around-the-World.com 78 France chocolate Glaze 1 1 Cup

Creamy ganache version

½ C unbeaten ganache 1. Warm the reserved unwhipped ganache from reserved from recipe on page 78 in a double boiler, stirring and removing page 78. lumps until pourable, but barely warm. 2. Spread on cake quickly if youʼre spreading it on a layer that may melt, such as the ganache on the Délice cake.

Gluten-Free-Around-the-World.com 79 Austria Chocolate Glaze 2 1 Cup

Can be made without dairy

4 ounces bittersweet 1. Put chocolate and water in a small saucepan. chocolate 2. Cook and stir over medium heat until chocolate ⅓ C water melts.

4 Tbs butter or coconut 3. Add butter or coconut oil a little at a time, stirring oil*, in small pieces until each addition melts.

*Use refined coconut oil, unless you want a coconut flavor.

Gluten-Free-Around-the-World.com 80 Martinique caramel sauce ~1 Cup Caribbean

great with cornmeal and raisin cake page 70.

½ C evaporated milk 1. Warm the milk and butter in a small saucepan over moderate heat, stirring constantly until butter is melted, 3 Tbs butter and you see small bubbles around the edge of the pan. Remove from heat and set aside. 1 C sugar 2. In a heavy medium saucepan, bring the sugar and water ¼ C water to a boil over high heat, stirring until the sugar is ⅛ tsp cream of tartar dissolved. Stir in the cream of tartar and boil briskly over moderate heat, tipping the pan back and forth constantly, until it turns a deep golden color.

3. Pour in the milk mixture in a thin stream, stirring constantly with a wooden spoon until thoroughly dissolved.

4. Remove from heat and serve warm or at room temperature.

Gluten-Free-Around-the-World.com 81 non-dairy toppings and fillings

Gluten-Free-Around-the-World.com 82 Not 1½ cups Traditional Nut cream

Pecan, chocolate, cashew, mocha...a casein free and vegan dream

1 C nuts* 1. Blend nuts, water, sugar and vanilla in a blender 1 C water for 1-2 minutes until smooth. ⅓-½ C sugar, or palm sugar 2. Place the mixture in a medium saucepan and 1 Tbs vanilla bring it to a boil, stirring now and then until it boils. Optional: 3. Whisk constantly for 1 minute, then lower heat to 3 Tbs cocoa or 2 oz semisweet or a simmer. If it is thick enough, itʼs ready, if not bittersweet chocolate continue with step 4. 1 Tbs tapioca starch 1 Tbs water 4. Dissolve the tapioca starch in 1 Tbs water and stir to make a paste. *Iʼve had success with all the nuts Iʼve tried, 5. Turn heat under nut mixture to high and add the using ⅓ C palm sugar: •Pecans—a wonderful praline taste. thickener, whisking constantly until it thickens, •Toasted cashews—if you love cashews about a minute. •Raw almond butter— a delicious mild flavor. 6. Best used as soon as it cools. Chocolate-almond It was a little grainy because I used unblanched version makes good fudge after refrigeration. almond butter, but I added 3 Tbs cocoa and it tasted like yummy brownie batter. I recommend using raw or toasted blanched almonds instead. The mildness of raw almonds works well with other flavors too, like coffee (substitute coffee for the water) or mocha, (make with coffee and add 3 Tbs cocoa). Youʼre only limited by your imagination.

Gluten-Free-Around-the-World.com 83 Italy lemon Glaze ~½ Cup

Or lime, or orange

1 C powdered sugar 1. Sift sugar into a bowl to remove lumps.

2 Tbs lemon juice or 2. Stir in the lemon juice. lime or orange juice

It should be slightly runny. If too thick, add a few drops of water or more lemon juice.

Gluten-Free-Around-the-World.com 84 Italy Fruit Juice zabaglione ½ Cup

a simple version for an elegant topping*

¼ C fruit juice 1. Beat the eggs.

1 Tbs sugar 2. Beat in the sugar. 2 large eggs 3. Add fruit juice and cook over low heat, beating constantly until it begins to thicken. ¾ tsp cinnamon (optional) 4. Remove from heat and continue stirring for a minute so it doesnʼt stick to the pan.

5. Serve warm.

*Recipes for zabaglione often contain Marsala Wine and other ingredients, and make large quantities to be served as a dessert.

Gluten-Free-Around-the-World.com 85 Mexico picadillo filling serves 6 to 8 Veracruz for Torta Paraíso page 72

can also be used for stuffed peppers, tacos, empanadas*

I lb. ground beef, turkey or pork 1 medium onion, chopped fine 1. Brown the onion and meat in the oil. 3 Tbs oil (omit for pork) 2. Add remaining ingredients except almonds. 1 C diced tomatoes 1 clove garlic, minced 3. Simmer 30 minutes. 2 Tbs vinegar 2 tsp sugar 4. Mix in the almonds. 2 tsp cinnamon pinch ground cloves ¼ tsp ground cumin 1 tsp salt ½ C seedless raisins plumped in ¼ C stock

½ C blanched slivered almonds

. *but cut sugar and cinnamon in half Gluten-Free-Around-the-World.com 86 appendix a ingredients

Gluten-Free-Around-the-World.com 87 Ingredients

Almond Flour is simply ground almonds, and is sometimes referred to as almond meal, almond powder, or simply ground almonds. *Read my review of 2 brands of blanched almond flour, and learn about almond meal vs almond flour on my website.

There is a difference between blanched and unblanched almond flour–the unblanched flour contains the almond skins, which absorb more moisture or oil. If you substitute unblanched flour, add 1 Tbs liquid per cup of almond flour so it doesnʼt get too dry.

Baking Powder is a mixture of baking soda with something acidic like tartaric acid, and usually some kind of starch like cornstarch. You can replace baking powder with baking soda (bicarbonate of soda), using half the amount of baking powder called for, as long as you add something acidic like lemon juice, citric acid, or cream of tartar (tartaric acid) to activate the baking soda.

Butter Substitutes: Butter is called for in some of the recipes. You can substitute your favorite spread when butter isnʼt a main ingredient the flavor depends on. Baking sheets may be greased with a neutral or mild-flavored oil, like canola oil or grapeseed oil. Sometimes parchment paper prevents sticking, so you can skip the oil.

Caster sugar is a very fine sugar, often called superfine sugar, used for baking in Britain. Itʼs not quite as fine as powdered sugar, but dissolves easily and has the added benefit of not having any anti-caking agents such as cornstarch. It can be made by pulverizing granulated sugar in a food processor.

Coconut Oil comes in two forms: refined and unrefined. Both make a good substitute for butter if the coconut flavor, or absence of dairy, is what youʼre looking for. The unrefined has a rich coconutty flavor, and the refined is pretty flavorless.

Gluten-Free-Around-the-World.com 88 Ingredients, cont.

Confectionerʼs sugar, which is usually called powdered sugar in this book, may have an anti-caking agent such as cornstarch. As an alternative, try pulverizing granulated sugar in a food processor.

Corn is the term used in the United States for maize, as it is known in much of the world. In parts of Africa it is known as mielie. While the term corn is used in other parts of the world, it usually refers to the vegetable or other culinary products like popcorn.

Eggs: The eggs for these recipes should be large eggs, unless otherwise specified, and they should be at room temperature. Especially when the whites are to be beaten to incorporate air. The proteins in cold egg whites are too difficult for the beaters to break down

Lemon Peel or zest: These terms are used interchangeably and refer to just the outer layer of colored skin with none of the white beneath.

Milk Substitutes: Some of these recipes call for dairy milk. When milk is not a major ingredient you can easily substitute almond milk, soy milk, or whatever your favorite milk is.

Nut alternatives: If you canʼt eat nuts, or donʼt have any handy, you can substitute seeds, like sunflower seeds or pumpkin seeds (pepitas). Fair warning, though: if you use sunflower seeds in baked goods, they may turn green within a couple of hours. Supposedly they are OK to eat, but they donʼt look very appetizing–except maybe for Christmas or St Patrickʼs Day. To reduce the chances of this happening, reduce the amount of baking soda and/or baking powder by half.

Potato flour is ground dried potatoes that has some fiber and protein. Donʼt substitute potato flour for potato starch. See next entry.

Gluten-Free-Around-the-World.com 89 Ingredients, cont.

Potato starch is used in some recipes: donʼt substitute potato flour unless you enjoy experimenting, as it will change the texture. Potato starch is often used to coat pans after greasing. You can substitute any finely ground starch or flour such as rice flour.

Powdered sugar, or confectionerʼs sugar, may have an anti-caking agent such as cornstarch. As an alternative, try pulverizing granulated sugar in a food processor.

“Sugar” refers to granulated sugar in this book.

Sugar substitutes: I have found palm sugar to be the best sugar substitute for me. With most forms of sugar, including fruit, even the slightest little bit throws my system out of whack, but small amounts of palm sugar seem to be OK.

Tapioca flour: This is also called tapioca starch. Itʼs a very fine white starch used for thickening, coating foods for frying, and giving a fine crumb to baked goods. You can usually substitute any fine starch like potato, arrowroot, cornstarch. Rice flour can also be a substitute if itʼs ground very fine.

Vanilla: Refers to vanilla extract. I keep some vanilla in an eyedropper, so I can use just a bit when I need it.

Gluten-Free-Around-the-World.com 90 appendix b Conversions

Gluten-Free-Around-the-World.com 91 Measuring Conversions*

US volume metric UK Australian measure equivalent equivalent equivalent

teaspoon (t or tsp) 5 ml, 5 g teaspoon teaspoon

Tablespoon (T or Tbsp) 15 ml, 15 g Tablespoon ¾ Tablespoon**

Cup (C) 237 ml, 237 g 1 C minus 3 T 1 C minus 2 t

Pint (2 C) 473 ml, 473 g 1¾ C 1¾ C

Quart (4 C) 946 ml, 946 g 3½ C 3½ C

How to use this chart: Column 1: Measurements used in this cookbook. (commonly used in the US) Column 2: Metric equivalents. The g figures are liquid weights: dry weights would depend on the ingredient. Column 3: UK equivalent (the size of cups, pints and quarts are different from the US) Column 4: Australian equivalent (same as the UK except for Tablespoons and Cups, and pints in Southern Australia which are 425 ml ) *Measurements are slightly rounded for the kitchen. **Australia is the only country to have a larger Tablespoon, which equals 20 ml, or 4 tsp (US) rather than 3.

Gluten-Free-Around-the-World.com 92 Temperature Conversions

Fahrenheit Centigrade Gas Mark Description*

225ºF 110ºC ¼ Very Cool, Slow, or Low

250ºF 120ºC ½ Very Cool, Slow, or Low

275ºF 135ºC 1 Cool, Slow, or Warm

300ºF 150ºC 2 Cool, Slow, or Warm

325ºF 160ºC 3 Very Moderate, Moderately slow

350ºF 180ºC 4 Moderate or Medium

375ºF 190ºC 5 Moderately Hot, Fairly Hot or High

400ºF 200ºC 6 Moderately Hot, Fairly Hot or High

425ºF 220ºC 7 Hot

450ºF 230ºC 8 Very Hot or Very High

475ºF 240ºC 9 Very Hot or Very High

*Descriptions for oven temperatures are not consistent over the many resources I’ve found.

Gluten-Free-Around-the-World.com 93 appendix c recipe layout

Where space allows, I have grouped the ingredients that should be processed together as noted in the instructions. Page 95 illustrates the concept.

Gluten-Free-Around-the-World.com 94 Sand Cake Germany Sandtorte serves 4 to 8

1. Preheat oven to 325ºF. Grease a loaf pan and dust with potato flour.

⅔ C butter 2. Melt the butter carefully so it doesnʼt brown, then slowly pour off the clear butter into a small mixing bowl, leaving the sediment behind. Let it cool. (May speed it up in the fridge) ⅔ C sugar 1 egg 3. When it starts to solidify, set the bowl of clarified butter on a bed of ice 3 egg yolks cubes and beat for 10 minutes with an electric beater, or 20 minutes by hand–until itʼs very thick, almost white.

1 Tbs rum 4. Transfer to large bowl and beat in the sugar, egg and egg yolks a little ½ tsp lemon zest at a time, then beat another 15 minutes.

⅔ C potato flour 5. Slowly add the rum as you continue beating, then the zest. ¼ tsp baking powder 6. Sift the potato flour and baking powder together and fold half into the egg and butter mixture. 2 egg whites 7. Beat the egg whites until stiff and fold into above, alternating with the remaining potato starch. Powdered sugar for Top 8. Pour into pan and smooth top. Bake for 1 hour, until it comes away from the sides of the pan.

Cool on wire rack then sprinkle with powdered sugar.

Gluten-Free-Around-the-World.com 95 appendix d Preparing fresh chestnuts

For chestnut cake page 30.

50 plump fresh chestnuts 1. Place in large saucepan and cover with cold water. Add the salt. 2. Bring to a boil and boil about 30 minutes until a knife can be easily inserted into a chestnut. Remove from heat. 3. While still warm, peel off the shell and any bitter membrane. (Leave the unpeeled chestnuts in the water until you get to them.)

Gluten-Free-Around-the-World.com 96 DISCLAIMER AND TERMS OF USE

DISCLAIMER AND TERMS OF USE AGREEMENT

This eBook is © copyrighted by Patricia J. Browne. No part of this eBook may be copied or changed in any format, sold, distributed, or used in any way other than for your personal use, without written permission from the author.

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 preparation.

Due to the inevitable changes of cooking methods and ingredients over time and place, the cooking methods and ingredients listed in the recipes are not guaranteed to be consistent with ingredients and cooking methods commonly used in the country or region of origin of the recipes. Origins listed for recipes may not be actual, as there is always controversy over who was the first to create specific recipes. Some adaptations to western kitchens and practices have been made and may produce different results.

Many factors will be important in determining your actual results and no guarantees are made that you will achieve results similar to ours or anybody else’s, but I hope you have fun and get a lot of enjoyment out of the content.

Gluten-Free-Around-the-World.com 97 For more recipes and information visit gluten-free-around-the-world.com

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