Friday, August 9, 2013

Sweets For Kids With Gluten Allergies

If you've been to a restaurant any time recently, you've probably seen dishes that are gluten-free. It seems as though pretty much anything that tastes good has been destroyed by removing something no one ever thought about until today. For kids with gluten allergies, though, it's a necessity. I've come into contact with some kids who are allergic or sensitive to gluten who despair at the fact that they can't have all the yummy treats they've seen at their friends' houses or on the dessert menu. Fortunately, I've come across some gluten-free substitutes*. The ingredients can be found in many grocery stores.

First, some gluten-free brownies.

Gluten-Free-Fudge Brownies-serves 16
2/3 cup gluten-free baking mix
2 eggs, beaten
1 cup packed brown sugar
1 cup white sugar
¾ cup cocoa powder, unsweetened
¾ cup margarine, melted
½ cup cornstarch
1 tsp baking soda

Preheat oven to 350 F.

In a large bowl, combine the gluten-free baking mix, brown sugar, white sugar, cornstarch, cocoa powder and baking soda. Sift with a fork to remove any lumps you find. Add the margarine and eggs and mix with an electric mixer or spoon for 3-5 minutes. Once it's smooth, grease up an 8”x8” baking dish and pour in the batter. Scrape any excess off of the side of the bowl.
Since these brownies are going to rise and fall in a way you may not be used to, spread a sheet of tin foil on the oven rack to contain any spills. Bake for 40-45 minutes, cool and serve.

I had no idea you could use garbanzo beans for baking, but apparently it makes a nice gluten-free chocolate cake. Hmmm, learn something new every day.

Decadent Gluten-Free Chocolate Cake
1 19-oz can garbanzo beans, rinsed and drained.
4 eggs
1 ½ cups semi-sweet chocolate chips
¾ cup white sugar
1 tbsp confectioners' sugar
½ tsp baking powder

Preheat oven to 350 F. Set your microwave at 50 percent power and melt the chocolate chips in a microwave-safe bowl for roughly 2 minutes. After the first minute, stir it every 20 seconds until smooth.

Using a food processor, add eggs and beans and mix until smooth. Then, blend in the baking powder and sugar. Pour in the chocolate and blend until smooth. Grease up a 9” round cake pan, pour in and bake for 40 minutes or until a toothpick stuck into the middle comes clean. Cool for 10-15 minutes on a wire rack. Now, turn up onto a plate and dust with the confectioners' sugar.

I hope you and your kids like these recipes. Frankly, they sound just as good as the 'regular' versions!


*You're going to want to carefully read all of the labels to make sure the ingredients are completely gluten-free before you serve them.

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