Best Jo Anns Spelt Carob Cake Wheat Free Recipes

SPELT (WHEAT-FREE) POPOVERS

Spelt (Wheat-Free) Popovers image

I started to make my batter bun recipe (Look for my gluten free batter buns!)and I added some tapioca flour to see how it would work as well as Xanthum Gum, and when I opened my oven to take them out when they were done baking, like were like a popover, as they had popped up! They were delicious and they are very easy to make. I don't have a popover pan, so I was just using a muffin pan, and they turned out fine with it, but if you have a popover pan, you may probably be able to use it. These are also dairy free, as I used a gluten free, dairy free butter! Enjoy! UPDATE I have received a couple of e-mails telling me that spelt is a form of wheat and is not at all acceptable in a gluten free diet. I have a Bob's Red Mill baking cookbook that says that Spelt is a cousin of wheat and is found to be tolerated by some of those that are allergic to wheat. Trader Joe's has a spelt bread that the label says the same, that some celiacs have found to be able to eat Spelt flour. I am new at using a gluten free diet (It's for my daughter who is autistic, but not allergic to wheat), so I am sorry if this has confused anyone. You could try using a wheat/gluten free flour for the popovers and see if they still come out ok! Sorry about any confusion.

Provided by LDSMom128

Categories Lactose Free

Time 30m

Yield 12 Popovers

Number Of Ingredients 8

Ingredients

3/4 cup warm water
1 tablespoon yeast
3 tablespoons sugar
1/4 cup butter, softened, but not melted
1 egg
1 1/4 cups spelt flour
3/4 cup tapioca flour
1 tablespoon xanthan gum

Steps:

In a large bowl, whisk in the yeast to the warm water and stir well. Let it sit for about 3 minutes.
Add the sugar and with an electric beater, mix well. Add the softened butter and egg and using the mixer continue to stir.
Add the flours and xanthum gum. Stir in the flour well with a spatula. The dough should be a little bit thicker than a muffin batter, but not as stiff as a bread dough. If it is too dry, add a little more water so thin it out some.
Grease a muffin pan (or a popover pan if you have one) with some buttered flavor pan spray.
With a ice cream scooper, scoop out into individual muffin cups.
Bake for about 15-18 minutes at 350 degrees.
Allow to cool for a few minutes before serving. Serve warm.

Nutrition Facts : Calories 55.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 33.9, Carbohydrate 3.6, Fiber 0.2, Sugar 3.2, Protein 0.9

THE ULTIMATE CAROB CAKE

The Ultimate Carob Cake image

My son is allergic to chocolate so I spent several years perfecting the ultimate carob cake recipe. I have finally achieved it! Oh, and it also had to be Feingold friendly, since we are 100% feingold.

Provided by Mom2Eight

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup carob powder (I swear by Chatfield brand)
1/2 cup canola oil
1 cup milk
2 large eggs
1 cup boiling water, with
2 teaspoons instant coffee
1/2 cup vegetable shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Steps:

For cake:
Put oven on to 350°. Grease and flour two 8-inch cake pans.
In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
For Icing:
Cream butter and shortening with mixer. Add vanilla extract.
Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
Cover until you are ready to icing.
Makes about 3 cups.

Nutrition Facts : Calories 918.6, Fat 40.7, SaturatedFat 13.2, Cholesterol 81.8, Sodium 544.6, Carbohydrate 135.8, Fiber 0.8, Sugar 108.8, Protein 6.1

KAMUT FLOUR BREAD FOR BREAD MACHINE (WHEAT-FREE)

Kamut Flour Bread for Bread Machine (Wheat-Free) image

I spent months developing a tasty (and easy) wheat-free bread recipe, and this is my final product. This recipe also works really nicely with spelt flour, but I'm almost as allergic to spelt as I am to wheat and, of course, spelt is not gluten-free. I'm pretty sure kamut is. Please let me know if anyone has success making this recipe with any other alternate grain flours. The xanthan gum is a critical element to provide "slice-ability" without the bread crumbling apart.

Provided by AngiC

Categories Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

4 cups kamut flour
2 teaspoons salt (I think this can be safely reduced, I like salt!)
1/2 teaspoon xanthan gum
3 tablespoons olive oil
1/4 cup honey
1 1/2 cups warm water
3 teaspoons active dry yeast

Steps:

Combine the first three dry ingredients (flour, salt, xanthan gum).
Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top).
Use a basic bread and light crust setting.
Enjoy!

Nutrition Facts : Calories 654.7, Fat 41.4, SaturatedFat 5.7, Sodium 4671.9, Carbohydrate 74.8, Fiber 3.4, Sugar 69.6, Protein 5.1