Help! Gluten-Free Coconut – Pumpkin Spice Cake, Delicious Disaster!

Anyone who spends enough time baking and cooking in the kitchen will occasionally have



both minor and epic failures in what they are trying to achieve with each dish. Sometimes even dishes one has made dozens of times will turn out a failure for some reason or another. Fortunately even famous chefs have their ┬áless than stellar kitchen moments. Julian Child, apparently lacking the courage of her convictions, famously failed in her attempt to flip some potatoes she was browning in a pan. Chef Emeril Legasse confesses to having “blown up” a pineapple-upside-down cake he was baking for a dinner. Knowing that the most skilled of chefs and cooks have mistakes helps to ease the pain of personal kitchen disasters a tiny bit; however, the time and expense that goes into making a dish, especially a gluten-free baked item, makes the failure an economic concern as well as drag on one’s ego. Finding a way to repurpose the failure into something successful (and edible) is a sure way for a cook to turn a challenging day in the kitchen to a triumphant day. Today, I’m having one of these challenging days in the kitchen, and I’m looking for help in turning it into a triumphant day! Continue reading


Variations On Coconut Flour Snack Cakes

Coconut flour is a wonderful, but unusual, substance. It’s wonderful in that it is a very nutritious, high protein food. In addition to its high coconut flour snack cake 6protein content, it’s an excellent source of copper, magnesium, calcium, iron, zinc, and manganese. It also provides a respectable amount of folates, riboflavin, niacin, thiamin, pyridoxine, and potassium. It’s fibrous nature provides makes it a suitable replacement for the gluten in wheat flour; in fact, I use a little in all my baked goods as a replacement for the usual gluten-gluten substitutes xanthan and guar gums. Moreover, coconut flour is an excellent substitute for gluten-free grains, for those gluten-free eaters who want to remove gluten-free grains from their diets. Coconut flour is strange, however, in that it is so fibrous and absorbent that baking with it one to forget for a moment what she’s learned about baking in general, and about baking with gluten-free flours specifically, and approach coconut flour on its own terms. Because of its nature, a little coconut flour goes a long way. One cannot use it in the same amount she uses more commonly utilized gluten-free flours. When coconut flour is included in a recipe, depending upon the amount used, the success of that final baked product depends upon an increased number of eggs, and possibly liquid as well. Continue reading