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Here's a challenge.-
I always make treats for the birthdays of my staff members. It used to be chocolate biscuit refrigerator cake (which I am determined to adapt and the moment I do I will post) Recently I have made ADB's and everyone at work loves them.

BUT..a new girl joined my team and she has a wheat allergy..can anyone suggest a treat that is IBS safe, wheat free and if possible chocolate flavoured? Her birthday is October 18th so you have a little time to come up with something!
Thanks,
Sinead

Hi Sinead,

Do you have access to wheat free flour alternatives like rice, tapioca, and potato starch flours? Or a all-purpose Gluten free baking mix? If so these are my two favorite chocolate recipes from the recipe index. fudgy brownies (or you could make ADB's again. Or: Hot fudge brownies As far as I'm concerned you just can't get to much chocolate!!

I usually use an all purpose mix (be careful as some of these use a lot of bean flour and that can be quite a gas producer) or a mix of about 1/3 to 1/2 cup rice flour and 1/4 tapioca flour plus 1/4 potato starch flour and an added teaspoon of Xanthan gum. The proportions aren't that critical in these recipes, but you don't want to much rice flour or it will taste grainy. Best to error on the side of more of the lighter flours.
Both these are the reason I'm fighting the extra pounds now, but when you've just gotta have some chocolate, that's IBS safe and fat free, these fill the bill.
Good luck..you are a sweetie for baking for the staff!!!

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That is great Kandee, thanks. I have definitely seen rice flour in the HFS. Is it just a question of a straight substitution? If so I can play with lots of recipes, hurray. I'm sorry to say that using rice flour as a straight substitution doesn't work to well. It's to grainy. You need to mix the rice flour with a finer flour like potato starch flour, tapioca flour, corn starch or arrowroot. Please don't use any more than 1/2 the total amount of flour that a recipe calls for in rice flour. I've had to learn this the hard way when I only had rice flour on hand. In other words if a recipe calls for 1 cup (wheat flour) use no more than 1/2 cup rice flour and the rest in some other flour that is very powdery fine. Also, don't forget to use Xanthan gum. It subs for the gluten. If in doubt ask your HFS what they recommend in alternative flours. Also go to Celiac.com and look at their recipes. I've been able to successfully sub many of Heather's recipes and ones in the Index with wheat alternative flours without sacrificing taste and texture. You just have to experiment a little.

I LOVE chocolate and have been unbelievably restrained in going from my "at least one bar a day habit" to none at all. The last chocolate I ate was on 10th August (sheds a tear ) but the temptation is NOT there anymore because (a) I am afraid of the pain and (b) I am 18lbs lighter and LOVE my new figure! Oh my, good for you. I won't eat a chocolate bar either because of the fat, but I have a weakness for anything fat free and cocoa laden. I haven't made anything in ages though because once I do the entire pan of brownies would be gone in 2 days! I think you gave me your 18 pounds. That's just about what I need to loose to be back in shape. Good luck Sinead and let us know how your GF baking went. Kandee

Sinead

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Oy my, you would mention ginger snaps. That's another of my weaknesses. (Are we related, I AM Irish. Not sure, although I am related to JFK so you never know... where are "your people" from or what is your Irish surname connection?) I buy a GF one by Midel that is so good I have to hide the bag or I'll eat the whole thing in a few days. What's the filling in the ginger cookies you have over there? its a creamy frosting thing, think ginger crunchy Oreos with the filling a creamy yummy soft icing. I just looked up the ingredients and there is dairy,but I'm still standing. My tummy likes sweet things, its red meat and raw onions and acidic fruit it hates

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I can definitely do the meringues, and I have a really easy recipe for pavlova that my Mom makes that is safe and I should post (pavlova is a cake sized meringue- do you call it the same over there?)

Oh my, I don't think so. I believe we'd call it just a meringue tort here. But then it could be any size. Anyone else have any ideas on what we'd call it?

Please post your update on the fallen souffle, I will dig out Heather's book later and check it out. I need to STOP overloading on sugar though and all your helpful suggestions are NOT helping that part...now I'd better go order my donut pan.... I'm sorry. I should dump the sugar in my diet as well, but sometimes there is just nothing else that will satisfy. As infants the taste of "sweet" is the first thing we encounter and as adults we seek that same taste every chance we get. Old habits die hard!!!

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