Flourless Cake For Gluten-free Diets

In the 1980s, gluten intolerance was considered a rare condition. People with celiac disease or gluten intolerance were on their own for cooking and eating. This meant thoroughly reading food labels and hoping all the ingredients were properly disclosed. In the 20 years since, knowledge of gluten sensitivities has vastly improved. Individuals with gluten intolerance now have access to numerous resources on the subject and specially designed gluten-free food products, and the Food Allergen Labeling and Consumer Protection Act requires manufacturers to identify major food allergens.

Definition of Gluten

Gluten is part of the protein in wheat. People who are sensitive to wheat may have issues with gluten or other proteins found in wheat and similar grains. Grains like rye, barley and spelt have proteins similar to gluten, so these are also a problem for people with sensitivities.

Sources of Gluten

Obvious sources of gluten are all bread products, cakes, cookies, crackers and pasta. Less-known sources are bouillons, broths, deli meat, candy, malt vinegar, salad dressings, soup and seasonings. Oats are also sometimes contaminated by wheat and usually avoided by people on gluten-free diets. The best way to avoid problem foods is to know what ingredients to look for and read all food labels before you consume products.

Reasons for a Gluten-Free Diet

The main reasons for a gluten-free diet are celiac disease, gluten allergy and gluten intolerance. Celiac disease is an inherited autoimmune disorder of the digestive system in which the body cannot process gluten. Symptoms include bloating, gas, diarrhea and fatigue. Gluten allergies can cause skin rashes and respiratory problems. Gluten intolerance is more common and is not life threatening but can cause a lot of discomfort. Proper medical tests should be carried out before a person adopts a gluten-free diet.

Flourless Honey Almond Cake

This cake is made with 2 cups almonds; three large eggs at room temperature; 2/3 cup lavender or regular honey; 1/4 cup melted unsalted butter, buttery spread or canola oil; 1 tbsp. vanilla extract; 1/2 tsp. salt; and 1/4 tsp. baking soda. Preheat oven to 350 F. Generously grease an 8-inch nonstick spring-form pan. Line the bottom with wax paper or parchment and grease again. Grind the nuts in a food processor to a fine meal. Add the remaining ingredients and process 30 to 40 seconds. Scrape down the side of the bowl and process another 30 seconds or until mixture is thoroughly blended. Spread the batter evenly in the pan. Bake 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake 15 minutes in the pan on a wire rack. Cut gently around edge of pan with a sharp knife to loosen cake. Release the pan sides; discard paper liner.

Flourless Dark Chocolate Cake

This cake uses 1/2 cup unsweetened cocoa powder; 1/2 cup boiling water; 2 cups whole almonds; 3/4 cup packed light brown sugar; three large eggs at room temperature; 1/3 cup melted unsalted butter, butter spread or canola oil; 1 tbsp. vanilla extract; 1/2 tsp. salt; and 2 tbsp. powdered sugar, for dusting. Preheat oven to 350 F. Generously grease an 8-inch nonstick spring-form pan. Line the bottom with wax paper or parchment and grease again. Dissolve the cocoa in the boiling water; set aside. Grind the nuts in a food processor to a fine meal. Add the remaining ingredients and process 30 to 40 seconds. Scrape down the side of the bowl and process another 30 seconds or until mixture is thoroughly blended. Spread the batter evenly in the pan. Bake 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake 10 minutes in the pan on a wire rack. Cut gently around edge of pan with a sharp knife to loosen cake. Release the pan sides; discard paper liner. Dust with powdered sugar.