White rice flour cake

Although we only have to worry about wheat and dairy allergies in our house, I have a friend who has to worry about several others, including egg

Feeling for those who may have wheat/egg allergies, I found a recipe and then tweaked it till it fit my needs.

Allergens: Soy (there is also rice in here….so if you have a rice allergy stay away)

Ingredients:

1 stick of non-hydrogenated margarine(or 1/2 cup)

1/2 cup of sugar (we used an alternative type– evaporated cane juice?)

1/2 cup of silken tofu

2 tsp vanilla (I also added in almond extract but if you have an allergy stay away)

1 1/4 cup of white rice flour

tsp baking powder

Mix the softened margarine and sugar together. Add the tofu and vanilla, then the rice flour and baking powder. Put in an 8 inch pan in the oven for 40-45 minutes at 350 degrees F.

The verdict:

This is a good, but small cake. I personally think it might be a little crumbly, but I think that is the white rice flour. I’d make this cake again, but I would probably look into a way to make it moister.

Chocolate Chip Cookies

Allergens: Soy, egg

I found a recipe for wheat-free chocolate chip cookies today. While there are several out there, there weren’t many that used the flours I had on hand. I finally found one with barley flour and decided to give it a go.

This recipe uses dairy-free chocolate chips, which I found at the grocery store.

The recipe:

1 cup non-hydrogenated margarine (you can also use butter if soy is a problem.)

1 and 1/4 cup sugar

2 eggs

1 tsp baking soda

1/2 tsp salt

2 tsp vanilla

2.5 cups barley flour

1 cup chocolate chips

Start creaming the butter and sugar and then add in everything else. Cook for 10 minutes on 375 F.

The verdict:

The barley flour does taste different than regular flour, though not necessarily in a bad way. These cookies were SOFT and not crumbly like the wheat/gluten-free ones I buy at the store.

Definitely a recipe I’d make again.