I think I’ve mentioned a couple of times before that we have been trying a gluten free diet with the family the last month. I have been putting it off for a long time, mainly because the kids and I love to bake (and eat what we bake), and I really didn’t want to give that up. But my oldest has a number of health issues that finally motivated me to go for it.
I did some research and found some other wonderful bloggers who are farther along this journey than I, and discovered that maybe this would be easier than I had thought!
I found these great blogs on Allergy Free Wednesdays, a blog hop with a ton of allergy free recipes. These ladies host it, and their websites have been a wonderful resource for me. Check them out here!
- Gluten Free Pantry
- Real Food Allergy Free
- The Tasty Alternative
- Tessa The Domestic Diva
- The Willing Cook
- Gluten Freely Frugal
- Whole New Mom
About a month ago I saw Smitten Kitchen’s Strawberry Cake, and HAD to try it. Then we went gluten free and I couldn’t stop thinking about it, even plotting to make it in the middle of the night and eating it before the kids were up. Then I came to my senses and decided to try a gluten free version. My first attempt to change a recipe to gluten free!
I didn’t have any of the more unusual flours that you often see in gluten free recipes, and I didn’t have issue with eggs or dairy. So I went with oat and almond flour. I just took some fresh almonds that I keep in the fridge, and ground them in the food processor. Be careful to grind only until its a coarse meal, as you can end up with almond butter if you go too crazy. Then I put my oats in the food processor and went crazy (no oat butter happening here).
Here is the recipe…
Gluten Free Strawberry Cake
adapted from Smitten Kitchen (who adapted it from Martha Stewart)
- 6 T unsalted butter, plus extra for cake pan
- 3/4 c. oat flour (be sure to use gluten free oats)
- 1/4 c. almond flour
- 1/2 c. all purpose gluten free flour (can sub. oat and almond flour if you don’t have this)
- 1 1/2 t. baking powder
- 1/2 t. salt
- 3/4 cup unrefined sugar
- 1 large egg
- 1/2 c. milk
- 1 t. vanilla
- 1 lb. strawberries, hulled and halved
Preheat oven to 350 degrees F. Butter a 10″ cake pan or deep dish pie pan.
Whisk flours, baking powder and salt in a small bowl. In a large bowl, beat butter and sugar until pale and fluffy with an electric mixer. Mix in egg, milk and vanilla until just combined. Add dry mixture slowly until just combined.
Pour into prepared cake pan. Arrange strawberries, cut side down, on top of batter. I used only a pint of strawberries, and decided it wasn’t enough, so I increased it to 1 lb. for the recipe. They bake down quite a bit so don’t worry if it looks like too much.
Sprinkle 2 T. sugar over berries. Don’t skip this step, as it helps caramelize the berries.
Bake for 10 min., then reduce temperature to 325 degrees and bake until golden brown, about 45 minutes. Be sure to check 10-15 minutes early as the flours burn quickly.
Let cool in pan on a rack. Cut into wedges and serve with whipped cream. Yum!
Can be stored at room temperature covered for up to two days (good luck with that… ours was gone in about an hour).
This is the fifth installment in the Week of the Strawberry. Follow me on Facebook, or via email to be notified when the next recipe is posted. You can also check out my “strawberries” board on Pinterest to see more.
This post shared on these great blogs…
Allergy Free Wednesdays, Gluten Free Wednesdays, What’s Cooking Wednesdays, Whole Foods Wednesday, frugally sustainable, natural living link up, seven alive, http://www.realfoodwholehealth.com, fight back friday, melt in your mouth monday, mix it up monday, my meatless monday, slightly indulgent tuesday
This looks delish! One thing to keep in mind if you are really serious about eliminating gluten is that almost all oats have gluten in them, although definitely in smaller amounts than wheat. if you are just shooting towards greatly reducing gluten in your diet, than it’s not a big deal,. For someone who really reacts to gluten big time, it IS a big deal! Some good substitutes for the oat flour in your recipe would be brown rice flour, or coconut flour for those folks who are more gluten intolerant. I am a big fan of brown and white rice flours, because they have similar textures to wheat flours. Lately I’ve been using sprouted wheat flour in my recipes, which while it stil have some very small amounts of gluten, it is much easier to digest due to being sprouted prior to being ground, and my body tolerates it. You can sprout your own wheat berries at home, dry them, and then grind them into flour yourself, but its a ton of work, so I just buy it online instead, since I don’t use very much of it.
Belated thanks for all the info, Cathy!
Good for you for taking the plunge!! With no help too…you;re a natural! (; And I must say this looks pretty darn tasty!! You go girl!
Thanks Tessa!
That first recipe can be really scary. You did good! Love strawberry anything!
This looks amazing. I would definitely give this a try! Thanks for sharing at our party this week.
This looks absolutely delicious! I’ve been really craving summer fruit, and this seems the perfect after-dinner dessert! Found you at Slightly Indulgent Tuesdays!
What a scrumptious strawberry cake! I happen to have a huge case of strawberries right now and might have to make this recipe soon 🙂 Thank you so much for sharing your delicious cake on Allergy-Free Wednesdays!
I am featuring this cake this week on AFW 🙂
Thanks Laura! LOVE AFW!
Wow, Not So Super Mama! You hit this one outta the park. I love that it’s made with simple ingredients and it doesn’t come out of the oven being obviously gluten free. I made mine with a 1lb mixture of rhubarb, plums, and blueberries and I think my gluten eating friends would enjoy it without complaint. Thank you so much for sharing. You may have to change your name to Super Mama though…
Thank you, thank you!
psst….oats usually contain gluten, unless they come from gluten free facility and grower, the grains cross contaminate in the fields.
if I only have the all purpose gluten-free flour do i still use 3/4 c of oat flour and 1/4 c of almond flour?? or do i JUST use 1/2 cup of flour– or do i use 1 1/2 c. or all purpose gluten-free flour??
You are going to want 1 1/2 cups of flour total. So if you just have that, use 1 1/2 cups of it and omit almond and oat flour. It can make the cake a little tough, depending on the types of flour they use. But hopefully it will still be amazing!
thank you!
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