Let's Share The Goodness of GFCF Treats

My son , who is autistic , has been following a GFCF diet since the beginning of this year. The most challenging part of this diet is breakfast. He has to switch to rice milk and he can no longer eat the breads and cakes we bought or those I bake with wheat flour. There are not many bakery shops that sell GFCF food here in Singapore and if are, they are EXPENSIVE!!

Thank goodness I love baking and I have since been reading up books from the library about baking GFCF. GFCF baking is not that difficult, after many trials and errors, and in fact GFCF products are very much more nutritious than those baked with wheat flour.

So if you or anyone of your loved ones have food intolerance and is following a GFCF diet, do share your experience and recipes .

Almond Apple Cake

Ingredients

4 eggs

1/2 sugar

2 cups ground almond

2 tsp baking soda

1/2 tsp salt

1 tbsp ground cinnamon

1-2 apples , diced

1/4 cup milk substitute + 1 tsp apple cider vinegar

• Beat the eggs and the sugar at high speed.
• Combine the dry ingredients well and fold the dry mixture into the egg mixture.
• Add in apple , then the milk.
• Bake at 170 degrees C for 25-30 min .

Almond Chocolate Cupcakes

Ingredients

4 eggs

1/2 cup sugar

180g ground almond

2 tbsp cocoa powder

2 tbsp hot water

1/4 cup oil

1. Beat eggs with sugar at high speed.
2. Fold in ground almond.
3. Dissolve cocoa powder in hot water.
4. Pour cocoa mixture and then the oil into batter and mix well.
5. Divide batter into cupcake moulds lined with paper cups.
6. Bake in a preheated oven at 160 degrees Celsius for about 20 min.
7. Leave in oven for 10 min with door ajar when baked.

Notes

• Pour oil from the side of mixing bowl and remember to always use the folding method and not stirring when mixing the ingredients. Make sure you start folding at the very bottom of the bowl otherwise you may find ingredients at the bottom not combined into the batter when you pour the batter into the moulds.
• I added some GFCF ricemellow topping with chocolate chips to make it more interesting for my kids. You can use your creativity to add any topping for your kids too !

Blueberry and Chocolate Chip Muffin

Ingredients

1/2 cup brown rice flour

1/4 cup soy flour

1/4 cup sorghum flour

1/4 cup ground almond

1/8 cup potato starch

1/8 cup tapioca flour

1/2 tsp xanthan gum

2 tsp gf baking powder

1 tsp baking soda

1/2 cup sugar

3 eggs

1/2 cup oil

1/4 cup rice milk + 1 tsp apple cider vinegar

1/2 cup blueberry

1/4 cup chocolate chip

1. Preheat oven to 180 degrees celsius. Put paper cups into 8 muffin cups.
2. Sift the dry ingredients together into a mixing bowl.
3. Stir in the sugar.
4. In another mixing bowl, lightly beat the eggs . Add in oil then the milk and mix well.
5. Add liquid mixture slowly into dry mixture and mix well. Use folding method and do not over stir.
6. Finally, add in blueberry and chocolate chip.
7. Spoon batter into prepared cups and bake for about 20-25 min.

Note:

To make the muffins more nutritious, I usually add 1 tbsp of flaxseed meal and 2 tbsp of quinoa flakes.