I always seem to gravitate to the cookbook section when I head in a bookstore. Back in December, when I was in Borders I came across the new Gluten Free Cake Doctor cookbook! I was so excited because my mom has the original Cake Doctor cookbook which is filled with so many great cake recipes.
For Christmas, I received this cookbook under the tree! Let me tell you, I got a lot of great gifts for Christmas, but I would have been content with just this cookbook. I was thrilled to see so many of the cakes that my mom had made before I was GF. I was especially excited to see the recipe for Kathy’s Cinnamon Breakfast Cake. The week before my mom had made this cake (gluten-filled version), and it smelt and looked so yummy. Now I would be able to enjoy it!
I love to bake on snowy days, so since NY has gotten a ton of snow this week I decided to test out the cake! I really enjoy the Cake Doctor cookbook because all you need is a box cake mix ( I used Betty Crocker and a few extra ingredients. Whala, out comes a delicious gluten free cake. Though I love making cakes from scratch this is a cookbook that will definitely be coming up to school with me. It is so much quicker to make a cake using the Cake Doctor (and a lot cheaper too)! Note: many of the recipes can be made dairy free as well, I made my cake both GF and DF.Note:A lot of the recipes call for a package of instant pudding. I used Jell-O. Before I purchased the pudding mix I called Kraft Foods This is what they told me:
“We understand how important it is for people who have been medically diagnosed with gluten sensitivity to have accurate information about foods to help plan their meals and diets. Therefore, it has been a long standing policy for all Kraft and Nabisco products to list ingredients that contain gluten on the ingredient statement. These items will be listed using commonly known terms such as Wheat, Barley, Oats or Rye. For other ingredients that contain gluten, the grain source will be declared in parenthesis after the ingredient name. For example, if the ingredient “natural flavor” contains a source, the label would read: natural flavor (contains rye). Other ingredients that contain Kamut Mir or Farina (also known as Far or Farro).
For Kraft-branded products that contain vinegar, information from our vinegar suppliers assures us that the vinegar we use in our products is gluten free. All vinegar is distilled and through the distilling process protein gluten is removed.” They also told me that that their food starch comes from corn, potato or tapioca, so it would be fine for people with Celiac.
The Gluten Free Cake Doctor cookbook can be purchased at your local book store or on >amazon.com Happy Baking!!