View Full Version : Flour Substitute

December 8th, 2007, 08:01 PM
I often do the baking for holiday/family gatherings. My cousin has celiac disease (can eat no wheat/gluten products). Can I substitute soy flour for regular wheat flour in cakes and pie crusts? If I can, do I need to either add or subtract additional ingredients? Thanks for all replies!


Kitchen Witch
December 9th, 2007, 10:00 AM
what about nuts?

Almond Pie Crust

1 3/4 cups Toasted almonds -- blanched
3 tablespoons Unsalted butter -- melted
2 tablespoons White corn syrup

Coarsely chop almonds and stir in the melted butter.
Add corn syrup. Spoon into a 9-inch buttered pie plate.
Press onto bottom and up sides of plate.

Flourless Chocolate Cake

1 lb bittersweet chocolate, cut into chunks
1 cup butter
8 whole eggs

1. In a KitchenAid or other stand mixer, crack all eight eggs into the bowl and beat on med/low for about five to six minutes. The eggs should look like a thin "soup", not a meringue.
2. In a large bowl, combine the chocolate chunks and the two sticks of butter and wrap plastic wrap on top.
3. In a large pot, heat three cups of water to almost a boil and lay the bowl on top of the pot. This is called a double boiler. Melt the chocolate and butter together until completely melted. This should take about 5 minutes or so. You could also melt the chocolate and butter together in a microwave, but this what they showed on the video.
4. Remove the bowl from the pot and allow to sit for about one to two minutes.
5. Add the eggs, about a third of them, to the melted chocolate mixture and using a wire whisk, slowly fold in the eggs until completely incorperated. Continue to fold the eggs in two more incorperations, again slowly folding in the eggs.
6. Using an 8 inch springform pan (this is the pan where the bottom pops out), pour the batter into pan, sprayed well with some vegetable spray.
7. Wrap the pan in aluminum foil. In a large baking pan, add hot water to the pan, about halfway full. Lay the springform pan into the hot water. This is called a "Water Bath".
8. Bake 325 degrees for 20-23 minutes. It will kind of shake and resemble more of a custard.
9. If you have a kitchen thermometor, the temp should be no more than 140 degrees, which if any hotter will make the eggs curdle.
10. Using a kitchen towel, Remove the springform pan from the water bath and lay on a cooling rack for at least two hours. Once the cake has come to room temp., chill in the fridge for at least 4 hours.
11. This is will be a very rich, decadent cake, so you only need to slice very small slices to serve. Hope you enjoy!

Gluten Free Chocolate Cake

1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
3/4 cup salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk

1. Preheat the oven to 350 degrees. Lightly grease the bottom of a 913 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
2. Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
3. 5 oz. semi-sweet chocolate.
4. 1/2 cup sour cream.
5. 1/2 teaspoon vanilla.
6. 1-2 Tablespoons whipping cream.
7. Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.

Vienna Cream Frosting (Better Than Cream!)

1/4 lb butter, chopped (125 grams)
1 1/2 cups icing sugar, 240grams (powdered confectioners sugar)
2 tablespoons milk

1. Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
2. Gradually beat in half of the sugar, all the milk and then the ramaining sugar.
4. To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
5. Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
6. Lemon- substitute lemon juice for the milk. You cna also add in some lemon zest.
7. orange- use orange juice in place of the milk.

June 23rd, 2008, 09:56 AM
Kitchen Witch.....

Would you believe I just today received your wonderful reply? (Today is 6.23.08!!!). Anyway, thank you SO MUCH....

I will definately try one of these at our next family get together.

Kitchen Witch
June 23rd, 2008, 10:55 AM

Better late than never!

I hope you enjoy the recipes!