Keller Family Blog

Well I tried taking our GFCF and EF Pancake recipe (which I will post soon) and try it with Oat Flour to see if it would help Shay like it better. We won’t be making those again. The first one dropped on the griddle like a cookie, then I added more water and finally got the right batter consistency. I watched them rise with the bubbles and then they fell. The outside looked good but the insides were wet and mushy. Uggh. I think my normal recipe is good so far, just Shay doesn’t like them. She prefers Wheat flour.

Here is a recipe for a Chocolate Cake Jaden can Eat. (Inspired by a recipe in ABC Cookbook from Pillsbury) Products specified below were Gluten, Soy, Dairy, and Egg free as of 10/28/07

3 cups all-purpose GF flour (We used Bob’s Red Mill in USA and White Wings or Orgran in Australia)
2 cups sugar
1/2 cup cocoa
2 teaspoons Baking Soda
1 teaspoon salt

Mix all above in large bowl

2/3 cup Canola oil
2 teaspoons distilled white GF vinegar or apple-cider vinegar (Heinz is GF)
1 teaspoon vanilla
2 cups cold water

Preheat Oven to 350 / 180C.

Grease (Spectrum Shortening or Nuttelex) and then dust with Cocoa 2 round baking pans 9″ or 1 – 11″x13″ pan or use cup cakes / patty pans.

Mix Oil, Vinegar, and Vanilla. Add oil mixture and water to mixed dry ingredients. Beat/Mix on high for 1 minute.

IMMEDIATELY pour batter into pans dividing evenly.

Bake until toothpick comes out clean ~35 minutes for pans ~25-30 minutes for cupcakes with regular ovens.  25minutes for pans and 15 min for cupcakes in Convection/forced fan ovens.

Cool 5-10 minutes then Remove Cakes from pans and cool completely before frosting or dusting with Powdered/Icing Sugar.