Corn Cake
Pineapple Velvet Cake
We discovered about 40 years ago that my Mom has Celiac Disease.
Because of this she can not tolerate any gluten or dairy. Over the
years I have collected a large number of gluten free recipes. Many of
the recipes I use for her I have found on the internet but I did not
keep track of where they came from. These are recipes that I have tried
and that my Mom likes.
Corn Cake
1/2 cup Corn Flour
1/2 cup Rice Flour
2 Tbsp. Sugar
1/2 tsp. Soda
1/2 tsp. Salt
1 tsp. Cream of Tarter
1/2 tsp. Xanthan Gum (Found in health food stores)
1 Egg, well beaten
1/2 cup Water
2 Tbsp. Melted Margarine
Combine corn flour, rice flour, sugar, soda, salt, cream of tarter and
xanthan gum. In another bowl combine egg, water and margarine. Combine
dry and wet ingredients and pour into greased 9 x 9 pan. Bake 20 minutes
at 400 .
NOTE: This really turns out to be more of a bar then a cake.
Pineapple Velvet Cake
2 1/4 cup gluten-free flour mix (I have made this using just white rice
flour
instead of a gluten-free flour mix)
3 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum (Found in health food stores)
1 tsp. salt
4 eggs
1 2/3 cup sugar
1 cup canola oil (I use vegetable or corn oil)
1 tsp. gluten-free vanilla
1 cup pineapple juice
2 tsp. lemon juice (opt.)
Combine flour, baking powder, baking soda, xanthan gum and salt. In
separate large bowl beat together eggs, sugar, oil, and vanilla. Add
flour mixture alternating with pineapple juice. Beat well. Add lemon
juice if desired. Pour into greased and rice floured 9 x 13 pan. Bake
25-30 minutes at 350 . (For cupcakes bake approximately 15 minutes.)
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