Mon, May-09-05, 21:19
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by sunpines
Hi, Karen.
Is it possible to make the quick bread/almond cake gluten-free? In my pre-LC days I used a lot of rice/tapioca/corn starch + eggwhites but don't really know how to go about adapting LC recipes. Or maybe there's an another recipe altogether for this kind of European nut cake?
BTW just tried the tea-infused chevre from The Passionate Cook--used a mint-lemongrass-seaweed tea plus T's Pear Green. WOW!!!
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The Almond Flaxseed Bread on page 308 has no gluten in it whatsoever, if you want to give that a try. ... use the lemon zest Karen suggested instead of (or in addition to!) the blueberries, bake it in a cake pan, and it should make quite a nice wee cake...
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