I started out with Bob’s Red Mill Chocolate Pound Cake recipe – but of course I can never follow a recipe exactly ;-) .
1/2 cup brown rice flour
1/2 cup tapioca starch/flour
1/2 cup cocoa
1/2 teaspoon xanthan gum*
1/2 teaspoon baking soda
1/4 teaspoon corn-free baking powder
1/4 teaspoon non-iodized salt
2 tablespoons brewed coffee
1/4 cup no-added-ingredients date* pieces, sautéed in butter and mashed
1 teaspoon pure vanilla syrup*, such as Da Vinci Gourmet
1/3 cup rice milk*, scant
1 tablespoon all-natural mayonnaise*
2 tablespoons room-temperature butter*
2 large eggs
1 cup sugar*
1 teaspoon grated organic orange peel
[*Author's Note 2009: I have learned so much about corn allergies since I developed this recipe. Below are the problematic ingredients:
Xanthan gum: Omit from the recipe. It's derived from corn.
Date pieces: Read the label carefully. Most are coated with oat flour, which is not gluten-free.
Vanilla Syrup: Omit from recipe. The flavoring and the alcohol both are likely sources of corn.
Rice Milk: Read the label carefully. Most are vitamin fortified, and those vitamins are corn-based. Consider substituting a homemade nut milk or an organic soy milk.
Mayonnaise: Substitute Vegenaise -- it's gluten-free, corn-free, and of course, vegan.
Butter: Consider substituting organic coconut oil.
Sugar: Use non-GMO beet sugar. Cane is closely related to the corn-family.]
Set oven to 350 degrees.
Combine flours, cocoa, xanthan gum, baking soda, baking powder and salt. Set aside.
Whisk together coffee, date puree, vanilla syrup, milk and mayonnaise in small bowl, set aside.
With electric mixer, beat butter, eggs, sugar and orange peel in large mixing bowl, about five minutes on high speed.
Add flour and coffee mixtures alternately to large bowl, beat until combined. Pour into greased cake pan of choice, bake for 40 minutes. Cool completely.
corn-free, corn allergy, wheat-free, wheat allergy, recipes, chocolate, rice flour, cake
7 second helpings:
I note that you use xanthan gum in several of your recipes. Being corn intollerant/allergic myself I have noted that xanthan gum is made using corn and that many of us are not able to use this ingredient. It appears you do tollerate it well :). I am interested in learning more about guar gum as it seems to be completely free of corn. Do you konw anything about using guar gum in place of the xanthun gum you have listed in your recipes?
Hi there murphsmom,
You are absolutely right -- Xanthan Gum is indeed grown in a corn medium. I haven't noticed any sensitivity to it myself; it supposedly tests corn-free after the processing.
I apologize for overlooking the fact that many are unable to tolerate this ingredient! I certainly know how frustrating it is to think one has found a safe food/recipe, only to discover it has corn after all -- and I'm sorry.
You should have no problem using the equivalent amount of guar gum in place of xanthan gum in these recipes.
So glad I found this site, this recipe looks great but as I am not only gluten intolerant and allergic to corn but lemons, limes and oranges as well (!!!), I am wondering if you know of a mayonnaise that is made without lemon juice and a rice milk made without corn or citrus derivatives such as citric acid and/or ascorbic acid (both to which I am afraid I react badly, as well as xantham gum)? Thanks and I look forward to reading your postings.
Hi Anonymous!
Thanks for your comment. So sorry to hear of your allergies; I can definitely relate to the difficult in finding ingredients.
Since my last posts on this site, I've stopped some of the ingredients, such as xanthan gum. Let's see...the rice milk is tough. Can you do soy? I use Trader Joe's organic unsweetened soy milk, since the only ingredients are soy beans and water. Mayonnaise? I just checked the Vegannaise I have in the fridge, and unfortunately the last ingredient is lemon juice concentrate. Sorry. -(
The best possible resource I can recommend to you is the incredible wealth of knowledge available at the Avoiding Corn forums. It's a phenomenal community/support group, and an amazing way for people to share "safe" foods and warn of hidden corn that's been discovered in food. Highly recommend.
http://forums.delphiforums.com/AvoidingCorn/start
Good luck!
hi I found this site looking for corn free frosting recipes as my daughters teacher is allergic to it and I hate to take treats she can't eat so if you know of any that you could share that would be great and if you could tell me where I could find some potato starch? it would be much appriciated!
Potato starch and potato flour are the same thing. I've found it in most grocery stores. What are you trying to add the potato starch to? For example, I found that you can replace corn starch with potato starch by adding it to your DRY ingredients. Making icing sugar did not work very well though because once you add the liquid it clumps and becomes very tacky. The potato starch seems to behave like flour when thickening, that is, you need to make a paste in melted fat (butter, lard, margarine, shortening)and then slowly add the liquids while whisking continually. Tapioca starch works very well though. I pick that up at specialty spice stores or scoop and weigh style stores.
i contacted bob's red mill about xanthan gum.. it is frown in corn or soy. avoid if you have any allergies to them.
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