Gluten Free Baking & The Best Ever Gluten Free Chocolate Cake

للوصفة بالعربي، احضروا حلقة صباح الدار على تلفزيون أبو ظبي اللي فيها عملت هاي الكعكة الرائعة. الحلقة على هادا اللينك

Who said, gluten free has to be rubbish? Who said gluten free means tasteless or textureless? We all know that is true where today’s gluten free is concerned! No here I am giving you the world’s best gluten-free chocolate cake that tastes Divine and has a fantastic light texture, this cake is good you will be making one everyday!! I have not once made this and served and had a crumb left in the plate! It is so good. And coming from one of the most gorgeous areas in this world, the turquoise, gorgeous island of Capri. I learnt how to make it there last summer during summer vacation, from the home bakers there, and it is gluten free and absolutely Divine!

 

By the way, Gluten Free is not a new thing!! Perhaps what’s new is how mainstreamed it is these days (mass produced), but gluten free baking has been in existence for centuries and is as natural as wheat based baking. Yes areas that have access to different grains and different flours have used those grains and flours in their baking too. Examples are corn, buckwheat, chickpea flour, almond, coconut..etc. So yes Gluten free had been in existence as long as grinding came to life!

 

Now in today’s “Gluten free” craze, we get so many gluten free products, like breads, cake, cupcakes, pies…etc. I have noticed that most of them are in fact rubbish! yes most of them are inedible, taste chemical, structure lacks and texture is not exactly right and nothing about the experience is worth experiencing! In fact you will become better off with an Atkins approach than the Gluten free one! :)) But that is only in the part where Gluten free became a product, because when I looked into historical Gluten free baking, and historical bread recipes that contain no wheat, they were in fact very good and a pleasure to eat. Because those recipes were real recipes, for people who ate to enjoy what they ate. Not ate to lose weight under different labels. Also because those recipes were made at homes for homes, not at factories cutting cost and mass producing a weight-loss cancerous cookie!

 

“Gluten Free” is a word we hear very often these days. However, one that is widely misunderstood and misused. It seems that to many, the term Gluten free represents a weight loss regime that they can follow for the aim of losing weight. In fact a few years ago, it seemed to be the craze everywhere. No matter who you sat with will have told you they were on a Gluten free diet. I won’t go into the details of this trend, I will just share a few facts here that could be beneficial to all, or which you might find useful.

 

Gluten

is the protein compound found in wheat, responsible for the elasticity in wheat products, such as bread, gluten is what gives bread its iconic elasticity especially when activated by kneading.

 

Gluten Free

free of this protein compound, which is impossible to achieve except with omitting wheat and wheat products.

 

Gluten Free Baking

is baking that does not include any type of wheat therefore does not include the gluten protein. This can be casually done by not carrying out any recipes with wheat, or strictly done by baking in facilities that do not allow any gluten, wheat or wheat products into the facility, so it is a 100% gluten free facility and product.

 

With that said, Gluten is an allergen, meaning it causes allergy in some people. Some are physically and digestively irritated by gluten others are life threateningly intolerant to gluten and the latter are celiac patients. Celiacs cannot consume any gluten or wheat among other things and so they really have to be gluten free. On the other hand, people who have a mild intolerance or a moderate intolerance are better off consuming foods that are gluten free, as their consumption of gluten could lead to bloating, weight gain, stomach upsets and aches, mouth ulcers…etc the symptoms vary from mild to severe. From there so many people started going off gluten, in hopes to get rid of some of these symptoms even if they were suffering these symptoms in separation from gluten intolerance.

 

The fact remains that more and more people are becoming gluten intolerant around the world. The numbers are alarming as wheat had always been a staple food all around the world, and never had it ever been such a problematic ingredient in any people’s diet! Never had it ever caused such chaos in the bodies of people! It is worth mentioning here that Modern farming methods, GMO seeds and GMO soil are solely responsible for this. We hardly have access to heirloom seeds any more, and the GMO seeds and soil are wreaking havoc in our bodies. Wheat is among the grains most affected by these facts, and just look when we started making the wheat instead of what nature already gave us, we became intolerant, we had to go off the grain and some of us are life threateningly intolerant!

 

Therefore I will use this beautiful post about this succulent recipe as a chance to encourage you to stay away from all things GMO, to choose organic, to support products and practices that are worth supporting. Don’t pay it at the doctors office and with your life, pay it at the ingredients store with an assured smile that you are doing all that can be done to keep yourself and your family safe.

 

 

Ingredients

  • 250g whole almonds processed to resemble crumbs
  • 250g Dark Chocolate (80% Cacao), grated
  • 6 large eggs, separated
  • 225g sugar
  • 250g butter, softened
  • 2 tbsp icing sugar for dusting

 

Preheat the oven to 150C.

Line your baking tin with baking paper and set aside.

Process the almonds until they resemble crumbs, do not over process until they reach flour consistency they have to remain as crumbs.

Beat the butter with the sugar until light and fluffy, then add the egg yolks one by one, beating well after each addition.

Then fold in the processed almonds followed by the chocolate, making sure that the mixture is well combined.

Whisk the egg whites until stiff, fold a third of the whisked egg whites into the almond mixture to loosen, then stir in the remaining.

 

Spoon the mixture into the prepared cake tin and bake in the center of the oven for 1 hour, or until it is firm at the center.

Cool in the tin for 20 minutes, then turn on to a serving plate and dust with icing sugar.

Serve with chocolate syrup or vanilla ice cream.

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