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Gluten free oat cake

September 29, 2010
by seemichellecook

Ok rookie blogger here.  Oops! I forgot the pictures  :)

There is a big question about whether people diagnosed with Celiac Disease can eat oats. Some studies suggest they cannot and others say they can.  Oats do not contain gluten but there are a couple of problems with those who have  severe gluten allergies or anyone with celiac. Oats are grown close to wheat and barley which of course do contain gluten and when farmers rotate their fields they may be using the same soil as well as the same farming equipment.  So there is always the fear of cross contamination.     You can actually find ‘uncontaminated oats’ now from specialty shops.  My oats are just plain ole no namers that I buy by the bucket load when on sale so if you’re concerned stop by your local health food store and find the right oats or give this recipe a try with quinoa oats (ask about cross contamination here as well). Gluten free oat cake

2 cup oats

2 1/2 cups boiling water

2 cup rice flour (white or brown)

2/3 cups potato flour

1/3 cup tapioca flour

2 tsp soda

2 tsp cinnamon

1/2 cup butter softened

1/2 cup olive, canola or coconut butter

1 cup splenda (or sugar)

1 cup sugar

1 cup packed brown sugar

4 eggs

2 tsp vanilla

Place oats and boiling water in a bowl and let sit for 15 min.  Blend sugars and butter until creamy, add eggs and vanilla and blend again.   Add all of the dry ingredients and oats and stir just until mixed.   Bake at 350 until firm in the middle.

What I’ve learned from gluten-free baking

The cakes are a bit crumblier (is so a word!) and really need to rest on a cooling rack before cutting.   As always I doubled my recipe (because I live with a cake monster) but you can cut it in 1/2 easily.   Freezes well.

What I like best about baking with these flours

The texture.  The flour is so light and starchy that the crust stays slightly crunchy while the inside is soft.   The cake monster doesn’t seem to care about the gluten and hasn’t noticed a difference unless I tell him which I am going to take as a good thing! I’m a bit hooked on poached eggs lately and even though I normally try to keep bread to a minimum, the bakery’s here are ridic U  luss!  (ok that one’s not a word)  Soo good and tonight’s dinner was on what they call a cape seed roll which is completely covered in seeds and made with rye and pumpernickel.      They are quiet high in calories and fat but 1/2 of one is plenty.

This one had brie cheese with spinach pesto on top (which I bought). Then fresh spinach, sliced tomatoes, a poached egg (overdone by accident :( ) and asparagus.  Have you ever had asparagus with a soft yolked egg?  yum

What’s your favorite way to eat eggs?

2 Comments leave one →
  1. Kelly permalink
    September 30, 2010 7:34 am

    Cake looks good! I just made an apple oat cake (w/gluton) because we went apple picking and we picked 23 lbs of apples. The kids had it for breakfast all week – it was “breakfast cake”.
    I really don’t like eggs, esp. when their runny, ewwwww.

    • September 30, 2010 9:53 pm

      23lbs of apples?? I would definitely call that fruit hoarding lol! What kid wouldn’t want cake for breakfast all week? mmm runny yolks, you don’t know what your missing!

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