Gluten Free Apple Cake

This is an adaptation of a recipe I have had and baked since I was 12 years old (skole kjoekkenet). As with all my recipes, I always use less sugar and oil than it calls for. I also usually add 1 package of apple sauce (no sugar added) to my GF recipes to keep it moister longer. 1 cup = 2.5 dl or 250 ml

Apple cake

300 grams margarine (I used 2.5 sticks)

3 dl sugar (I used 1 cup)

3 eggs

(1/2 cup of apple sauce, optional)

6 dl flour (I used 2 cups Pamela’s GF Bread mix and almost 1 cup of rice flour, but could have used any GF all purpose flour)

2 ts baking powder (check if your all purpose flour already has some in it)

2 ts GF vanilla

2 sweet/juicy apples, peeled and sliced thinly or in cubes.

 

Margarine must be soft/almost melted, mix it with sugar and vanilla until light and creamy. (Add apple sauce) Add some of the flour, then mix in the eggs, then the rest of the flour + baking powder.

Spread evenly into 9 x 13 pan. Cover with apple slices or cubes. Sprinkle with cinnamon (and sugar if you desire) Bake at 375 degrees for 30-35 minutes (increase time at high altitude, but check for doneness after about 35 min)

 

I was elated and very surprised that it turned out so yummy after I changed the recipe and “winged it” so severely 🙂

 

Wheat free bread? Dimmer’s Bakery in CO making false claims.

A year ago, I was diagnosed with a severe wheat intolerance. Going on a specialty diet where I eliminated all wheat plus 6 other food my body reacted to, helped me to completely get my rheumatoid arthritis under control. Since I’m a bread-o-holic, my “saving grace” was the rye breads from Dimmer’s bakery in Denver, CO. I found them at the local Vitamin Cottage and King Soopers and was thrilled to learn they added no wheat, preservatives, additives or milk to these yummy loaves. I’ve been eating this bread for about a year. Then around December, after 2 whole months of stabile, medication-free, arthritis control, I started hurting again. Through January, I got increasingly worse. Then today, I realized that Dimmer’s had started to add wheat to their rye breads! Ugh! So I investigated their website to find an explanation as to why they were now adding wheat and still claiming their breads are “low-gluten”. I found out that not only were there NO updates on their site, but that they also claim their rye breads (all 5 different kinds) are perfectly OK for people with gluten allergies (i.e. celiacs)!! Where on earth do they get their facts? How many people have they made sick with their mis-information? I have to buy a lot of gluten-free and organic products to stay away from the foods that make me sick. GF and Organic is EXPENSIVE. So when I find those few products that are wheat free without the overpriced organic or GF certification, I am very happy. Dimmer’s breads were among those few products, and now I can’t buy them anymore. If anybody knows of other Northern Colorado bakeries that make wheat-free breads, and that cost less than $4 a loaf, let me know.