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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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 Posted: Sun Jan 22, 2006 4:31 pm Post subject: |
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Al,
My grandfather had a similar experience a couple of years ago after he had one or two pieces of cake. He ended up at the emergency room the the next morning with 'blood' in his urine. I guess I'll have to color one of the cakes green to counteract the red.
Last edited by The Edifying Conscience on Sat Jan 27, 2007 12:41 pm; edited 1 time in total |
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aklap
Joined: 02 Oct 2004
Posts: 8786
Location: WI, USA
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| Posted: Sun Jan 22, 2006 5:09 pm Post subject: |
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| Quote: | | I guess I'll have to color one of the cakes green to counteract the red. |
LOL!!
Yup...ya won't be able to tell 
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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dkad
Joined: 08 Apr 2005
Posts: 315
Location: TX (panhandle)
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| Posted: Sun Jan 22, 2006 5:38 pm Post subject: Sylvan Flour |
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Sylvan flour has in it potato starch, white rice flour, brown rice flour, amaranth flour, quinoa, flour, white cornmeal, garbanzo bean flour, soy flour. I wonder is the white cornmeal give it that little off taste. Since it is the 6 ingredient I wouldn't think so but.... I just know I have tried numerous flour for general baking and this seems to have worked the best for me. I am going to Amarillo this Wed for a Dr. appt. I think I have heard people talk about Beth's flour, may get a package to just try.
Donna |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Sun Jan 22, 2006 8:30 pm Post subject: |
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Donna,
Thanks for sharing the info about the Sylvan Flour mix. Regarding the recipe that you posted for Red Velvet, did you use all purpose flour or another variety of gluten flour? I may do some experimenting this week.
TEC |
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aklap
Joined: 02 Oct 2004
Posts: 8786
Location: WI, USA
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| Posted: Sun Jan 22, 2006 10:12 pm Post subject: |
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The "off" taste in the Sylvan border flour could be from the garbazo bean flour or the soy flour. To me those flours have a "stronger", more distinct taste. A little goes a long way!
All this talk of red velvet cake is making me hungry for it and I haven't had it since I was a kid!
Peg
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1499
Location: GF Kitchen
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| Posted: Mon Jan 23, 2006 9:53 am Post subject: |
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This is a cake that I make for my family and have made for a few cake orders. It turns out really well. I have used it with the rice/tapioca/potato starch flour mixture.
It turns out really well. Don' t let the can of drained beets scare you!! LOL Once you puree them, you do not taste them in the cake. THey add the color as well as a little sweetness to the mix.
Here is the recipe that I found on the net and love.
RED VELVET CAKE (Flora Bryant)
3 eggs
1 3/4 C. sugar
1/4 C. oil
3/4 C. applesauce
1 (14 oz.) can beets, drained & pureed
1 tsp. GF vanilla
1 C. rice flour
1/2 C. potato starch
1/4 C. tapioca flour
9 T. cocoa
1 tsp. xanthan gum
1/4 tsp. salt
2 tsp. baking soda
Beat eggs until fluffy; add sugar gradually.
Add oil, applesauce, beets & vanilla.
Sift together the rice flour, potato starch, tapioca flour, cocoa, xanthan gum, salt, & soda; stir into applesauce mixture; mix well. Pour into a Bundt pan that has been coated with non-stick spray. Bake 55 minutes in 375° oven.
Cool 10 minutes. Remove from pan. Serves 12.
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dkad
Joined: 08 Apr 2005
Posts: 315
Location: TX (panhandle)
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| Posted: Mon Jan 23, 2006 11:18 am Post subject: cake |
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| TEC wrote: | Donna,
Thanks for sharing the info about the Sylvan Flour mix. Regarding the recipe that you posted for Red Velvet, did you use all purpose flour or another variety of gluten flour? I may do some experimenting this week.
TEC |
I just use the all purpose flour. I use this in all recipes that I get from a regular cookbook. It makes great gravy. As I have said before there is very little that I haven't found it works with.
Donna |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Sat Feb 11, 2006 1:45 pm Post subject: |
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This recipe has been moved to the new recipe folder. Please add any comments to that thread.
Last edited by The Edifying Conscience on Sat Jan 27, 2007 12:48 pm; edited 1 time in total |
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dkad
Joined: 08 Apr 2005
Posts: 315
Location: TX (panhandle)
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| Posted: Sat Feb 11, 2006 2:00 pm Post subject: |
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| TEC wrote: | I'm posting this recipe because of the previous posts in this thread regarding a flour componet to Red Velvet Cake frosting. Notice the mixture is heated in the microwave. Tomorrow I plan to make this icing to top Red Velvet Cake cupcakes.
Red Velvet Icing
Roben Ryberg, Gluten-Free Baking
1 cup milk
2 1/2 tablespoons cornstarch
1 cup butter 1 cup sugar
2 teaspoons vanilla
Directions: In microwave-safe bowl, combine milk and cornstarch. Mix well. Microwave this mixture on high for 2-4 minutes, until quite thick.
Stop and stir well every minute or so. The milk and cornstarch may also be cooked in a saucepan over medium heat. Stir constancly if using this method.
Cover milk mixture with plastic wrap touching its surface. This will prevent 'skin' from forming. Cool to room temperature.
In medium bowl, cream butter, sugar and vanilla until light and fluffy. Add milk mixture and beat until frosting looks like whpped cream. This will take several minutes.
Notes: "If you rush the preparation of this icing by not letting the milk mixture cool to room temperature, you will end up with a bowl of tasty liquid."
TEC |
Please let us know how your frosting turns out. I found a recipe like what you posted but it isn't done in the micowave. I was going to try just the frosting and if it turned out like the real thing then I was going to try the recipe I found. I had wanted to make it for Valentines, as it has been a tradition for 30 plus years. What recipe did you use for the cake. Was it moist and tasted like the G one? So anxious to hear and so hope you get great results.
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Donna
When Satan is knocking at your door, simply say, "Jesus, could you please get that for me?"
4-21 and still living |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Sat Feb 11, 2006 2:33 pm Post subject: |
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There's a recipe for Red Velvet Cake in Gluten-Free Baking by Roben Ryberg. I'm using that recipe tomorrow. The only flour like substances that it calls for are potato starch, corn starch and cocoa powder. If the recipe is a keeper I'll post it. A Valentine's Day without Red Velvet Cake is like the Thanksgiving without turkey.
TEC |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2484
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| Posted: Sun Feb 12, 2006 6:29 pm Post subject: Roben Ryberg, Red Velvet Cake |
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This recipe has been moved to the new recipe folder. Please add any comments to that thread.
Red Velvet Cake
Roben Ryberg, Gluten Free Baking |
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