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I think I’ve mentioned a couple of times before that we have been trying a gluten free diet with the family the last month.  I have been putting it off for a long time, mainly because the kids and I love to bake (and eat what we bake), and I really didn’t want to give that up.  But my oldest has a number of health issues that finally motivated me to go for it.

I did some research and found some other wonderful bloggers who are farther along this journey than I, and discovered that maybe this would be easier than I had thought!

I found these great blogs on Allergy Free Wednesdays, a blog hop with a ton of allergy free recipes.  These ladies host it, and their websites have been a wonderful resource for me.  Check them out here!

About a month ago I saw Smitten Kitchen’s Strawberry Cake, and HAD to try it.  Then we went gluten free and I couldn’t stop thinking about it, even plotting to make it in the middle of the night and eating it before the kids were up.  Then I came to my senses and decided to try a gluten free version.  My first attempt to change a recipe to gluten free!

I didn’t have any of the more unusual flours that you often see in gluten free recipes, and I didn’t have issue with eggs or dairy.  So I went with oat and almond flour.  I just took some fresh almonds that I keep in the fridge, and ground them in the food processor.  Be careful to grind only until its a coarse meal, as you can end up with almond butter if you go too crazy.  Then I put my oats in the food processor and went crazy (no oat butter happening here).

Here is the recipe…

Gluten Free Strawberry Cake

adapted from Smitten Kitchen (who adapted it from Martha Stewart)

  • 6 T unsalted butter, plus extra for cake pan
  • 3/4 c. oat flour (be sure to use gluten free oats)
  • 1/4 c. almond flour
  • 1/2 c. all purpose gluten free flour (can sub. oat and almond flour if you don’t have this)
  • 1 1/2 t. baking powder
  • 1/2 t. salt
  • 3/4 cup unrefined sugar
  • 1 large egg
  • 1/2 c. milk
  • 1 t. vanilla
  • 1 lb. strawberries, hulled and halved

Preheat oven to 350 degrees F. Butter a 10″ cake pan or deep dish pie pan.

Whisk flours, baking powder and salt in a small bowl. In a large bowl, beat butter and sugar until pale and fluffy with an electric mixer.  Mix in egg, milk and vanilla until just combined. Add dry mixture slowly until just combined.

Pour into prepared cake pan.  Arrange strawberries, cut side down, on top of batter.  I used only a pint of strawberries, and decided it wasn’t enough, so I increased it to 1 lb. for the recipe.  They bake down quite a bit so don’t worry if it looks like too much.

Sprinkle 2 T. sugar over berries.  Don’t skip this step, as it helps caramelize the berries.

Bake for 10 min., then reduce temperature to 325 degrees and bake until golden brown, about 45 minutes.  Be sure to check 10-15 minutes early as the flours burn quickly.

Let cool in pan on a rack.  Cut into wedges and serve with whipped cream. Yum!

Can be stored at room temperature covered for up to two days (good luck with that… ours was gone in about an hour).

This is the fifth installment in the Week of the Strawberry.  Follow me on Facebook, or via email to be notified when the next recipe is posted.  You can also check out my “strawberries” board on Pinterest to see more.

This post shared on these great blogs…

Allergy Free Wednesdays, Gluten Free Wednesdays, What’s Cooking Wednesdays, Whole Foods Wednesday,  frugally sustainable, natural living link up, seven alivehttp://www.realfoodwholehealth.com,  fight back friday, melt in your mouth monday, mix it up monday, my meatless monday, slightly indulgent tuesday

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