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GLUTEN FREE CHOCOLATE CAKE

by Sylvia Bower 2004 Conference Cookbook

Ingredients:

1 cups

GF Flour: 
(2 parts White Rice Flour,
part Potato Starch Flour, part Tapioca Flour)

tsp.

Xantham Gum

2 cups

Sugar

cup

Cocoa

1 tsp.

Baking Powder

1 tsp.

Baking Soda

1 tsp.

Salt

2

Eggs

1 cup

Milk Optional: add 1 teas. Rice or Cider Vinegar to sour

cup

Oil

2 tsp.

Vanilla

1 cup

Boiling Water Optional: use black coffee instead for stronger flavor

Directions:

1.       Combine dry ingredients in large bowl and mix.

2.       Beat eggs well, add milk and oil.

3.       Mix together both dry and wet ingredients. The batter will be thin.

4.       Pour into greased and floured 13" x 9 pan.

5.       Bake 350 for 35-40 minutes.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209