Round 1: Wheat-free, Chocolate-free, & Healthier Version of Martha Stewart Baking

The first recipe I tested out in the Martha Stewart  was the Chocolate-Glazed Gingerbread Cakes (found on page 191).  While the recipe seems straight forward I had to reassess how I would tackle it in a wheat-free and chocolate-free way.  As noted in my previous post, I not only have to make food that is wheat-free but also chocolate-free and MSG-free (Don’t want to cause anaphylactic allergies for any loved-ones).  Since I was already adjusting flour and chocolate within this recipe, I didn’t dare attempt to make it vegan too, though I plan in the future to try it out with vegan butter and eggs.

These little fluffy cakes looked absolutely delicious in the cookbook, covered in a chocolate ganache. I assessed the needed ingredients, placed them all out on the counter, and began substituting.  Here are my three substitutions (not bad really):

- gluten-free baking powder (replacing regular baking powder)

- white rice flour (replacing the regular flour)

- carob flour (replacing the chocolate/cocoa in the ganache – p. 387)

Pouring the batter into the tins

In mixing and preparing this recipe, I found that the rice flour needed a bit more mixing than regular flour, which when using an electric mixing bowl is really a piece of cake (mind the pun!). For the sake of using the least amount of dairy as possible in this recipe (as it uses butter), I greased each of the muffin tins using extra virgin olive oil.  This has proved to be a successful form of greasing pans when using rice flour, as butter or non-stick spray seem to be useless on gluten-free products.

Baking time: add 3-5 extra minutes to your baking time, as it will help cook the cakes more thoroughly.

Upon pulling out the muffin tins with the gingerbread cakes fully cooked inside, they smelled amazing.  The only visual difference from the “Martha” cakes was that these little cakes have an indentation in their centres, which once they are flipped over is not noticeable in the least.  Since I planned on putting a warm ganache over these cakes, I figure having a well to hold the yummy sauce could be advantageous.

Fresh Out of the Oven - Had to eat one (oops!)

When making the ganache, I found it useful to heat my carob flour and heavy cream in the microwave beforehand, since organic carob flour doesn’t easily mix with the milk. I found that microwaving for 15 second intervals and then stirring until it was bubbling made it thick and gooey.  (The standard heating it over a stovetop would work just fine too, but will take a little longer.  I tried both ways). I made two batches of ganache: one with the ingredients from the book, and the other one I added a cup of Sweetened Condensed Milk to help thicken and sweeten up the sauce.  Both versions were delicious, but I found the one with condensed milk to be tastier.

Gingerbread Mini-Cake Awaiting Ganache

So all-in-all, the “de-wheatifying” of these gingerbread cakes worked out fantastically.  As for substituting the chocolate for carob – When @nachoman (the guy that is allergic to chocolate) tried out these little morsels fresh out of the oven, he stated “how dare you feed me something so delicious! now I know what I have been missing”.  When a chocolate loving friend ate one, she noted that it was extremely tasty and moist.  So I have to conclude that Round 1 of baking without wheat or chocolate was an absolute success.

Next time on Wheat-free baking from the Martha Stewart Handbook is . . . Muffins!

Ciao!

Deanna