Wednesday, August 29, 2012

Adapting a Traditional Recipe to Gluten-free, and Lemon Tea Cakes

I am always on the lookout for tasty looking and yummy recipes. I have found over the years that most of them are very easily adapted to gluten-free.

Let's say you have a family recipe that you have missed so very much since going gluten-free, something like grandmom's special cake. adapting it to be gluten free is easy. It really is! 

Much like the recipe I'm sharing today. The original recipe called for 2 1/2 cups of flour. i have found that when you adapt a wheat flour based recipe to one using gf flours, it is best to go by weight. For general purposes a full cup of wheat flour is about 140 grams. So you would measure out 350 grams of your gf cake flour blend. and depending on your baked items, you may wish to add an appropriate amount of either xanthan or guar gum.

The recipe I found today looked so yummy, I had to try them! Now I will tell you that my cake flour blend is equal parts white rice flour, tapioca flor, and then 1/2 of potato starch. For example; 1 cup each white rice and tapioca, and 1/2 cup potato starch. This I have found is best for cakes and the fluffy type baked goods.

Ok, will warn you, I fully intended to include a picture, but alas, something about blogging off of my iPad, doesn't allow me to add the picture. I do have pictures on my FaceBook page though.

And without further ado....

Lemon Tea Cakes  (adapted from

1 1/2 c unsalted butter, softened
8 oz. cream cheese, softened
2 1/4 c sugar
5 eggs
3 T lemon juice
2 tsp lemon extract
1 1/2 tsp grated lemon peel
2 1/2 c, 350g flour mix
1 1/2 tsp baking powder
1 tsp gum
1/4 tsp salt
2 1/2 c powdered sugar
1/3 c milk or milk substitute
1 3/4 tsp lemon extract

Heat the oven to 325 degrees F. Grease or line a couple muffin tins, set aside.

In a mixer on medium speed, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add the juice, extract and peel. Sift dry ingedients together and add to the bowl at low speed, mixing well.

Fill the muffin cups about 3/4 full and bake for 23 - 25 minutes, until done when a toothpick inserted in the middle comes out clean. Cool in pans for about 10 minutes then remove them from the tins and cool fully on a wire rack.

Make the glaze and either dip the cooled cakes into the glaze or drizzle it over the tops. place them on waxed paper till glaze hardens.

I must say these are very, very tasty, don't think they will last long! Very moist and springy.

A note though, should you decide to make 1/2 the recipe, use 3 medium eggs and 185g of flour mix. 

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