What Dessert is safe for IBS and Great to Take to Parties and Picnics?
How about a gorgeous gluten free angel food cake, with whipped cream and raspberries? Can you make a low fodmap angel cake gluten free? Absolutely. In this recipe I use GF Jules Gluten Free All Purpose flour. Why am I , an IBS person that is not gluten sensitive, making a gluten free angel food cake? Because flour contains not only gluten, but fructan, a fodmap that can cause IBS distress to those of us sensitive to it. Many IBS folk think they have gluten issues, but actually have fructan issues. Jus sayin’
Why Not Just Buy a Cake Mix or Store Bought Angel Cake?
How much time do you have to spend in il bagno? Those of us with IBS have often found out the hard way that cake mixes and store bought cakes contain ingredients that cause IBS flares. I have happily devoured a store bought angel cake and spent time in il bagno that I did not enjoy. Mixes also contain something that upsets my tummy. Far better for me to make my own angel cake with 6 simple ingredients that I know are safe for me to eat.
Can you freeze Gluten Free Angel Food Cake?
Of course. You can freeze almost anything, especially baked goods. You can also make angel cupcakes and freeze them. That way you can have a quick treat anytime you feel the urge for something sweet. Not only that, but angel cake lends itself to so many wonderful and safe toppings. For example:
• custard sauce (use lactose free or alternative milk)
• Lemon Curd
• whipped cream (if you can tolerate heavy cream)
• Crème Anglaise (made with almond milk)
• ice cream (lactose free or dairy free)
• chocolate sauce
• melted raspberry or apricot jam
• chocolate or vanilla frosting or glaze
• sprinkles or chopped nuts
What Else Can You Make With Angel Cake?
I usually make a delightful English trifle using my sponge cake recipe, but it can also be made with this angel cake recipe, or as my Italian family recipe calls it, Zuppa Englese. Make it with slightly stale leftover angel cake and you have a delicious dessert for unexpected company.
It might even be OK as a substitute for the Italian biscuit in a tiramisu. I plan to try that next as soon as I figure out what I can substitute for mascarpone cheese. he he. My point is that here is a cake that lends itself to many different desserts without bringing on that dreaded IBS cramping we know all too well.
So shine up your rabbits foot, set out the bowls, spoons and ingredients called for in this recipe and make yourself a fabulous angel cake dessert.
INGREDIENTS:
1 cup (135 gr.) gf Jules All Purpose Gluten Free Flour
2/3 cup white sugar (134g)
3/4 cup white sugar (150g)
10 oz. egg whites (approximately 10 large egg whites)
1 and 1/2 tsp. cream of tartar (4.5g)
1/4 tsp salt (1.23g)
1 tsp pure vanilla extract (4.9ml)
1/2 tsp almond extract (optional) (2.4ml)
Directions:
Preheat your oven to 325º. Adjust oven rack to lowest position.
– Take out a 10″ tube pan. Do not grease. If tube pan has feet on the bottom, when cake is done, cool in pan turned upside down, resting on the little feet. If it doesn’t have feet, place your cake pan upside down over a funnel placed on a cooling rack, and let it cool.
– Assemble all your ingredients, bowls and spoons.
– In a food processor, pour all the sugar and pulse a few times until the sugar is very fine. Angel food cake will not rise well using un-pulsed sugar because regular sugar is too heavy for the sifted flour. So pulse your sugar in the processor or buy superfine sugar in the store.
Into a small bowl and using a fine sieve or strainer, sift the 1 cup of gf Jules flour with 2/3 cup of the processed sugar and set aside. Set aside the remaining 3/4 cup of processed sugar.
Separate 10 eggs and place the whites into a clean metal or glass mixing bowl. (Save the yolks for another time.)Let egg whites come to room temperature. (About 30 minutes.)
Add the cream of tartar, salt, and extracts to the egg whites. Then beat on medium speed until fluffy, with soft peaks, about 4 minutes.
Gradually, again using a fine strainer or sieve, add the remaining 3/4 cup sugar a little at a time, while continuing to beat the egg whites. When sugar is all sifted in, increase mixer speed to high and beat until stiff peaks form, approximately 4 more minutes.
Turn off mixer and remove bowl to counter. Using the sieve or strainer, sift in the flour/sugar mixture 1/4 cup at a time, folding it in gently using a rubber spatula. Gently scrape down the sides of the bowl and under the batter to make sure all the flour is incorporated without beating down the fluffy egg whites.
Transfer the batter to the un-greased clean and dry angel food cake tube pan. Cut through the batter with a butter knife going in circles around the pan to release any gas bubbles.
Bake at 325 degrees from 35 – 40 minutes, or until the top is slightly browned, dry, and springs back to the touch. A toothpick inserted into the center of the cake should come out clean.
Remove cake and turn upside down over a funnel or wine bottle and cool on a rack for about 1 hour. Check to make sure cake doesn’t fall out of pan while upside down on the funnel, (It has never happened to me.)
When cool, run a knife carefully around the sides and inner circle of the cake to release it. Place a cake dish on top of the now right side up cake and turn it upside down. Cake should fall out onto the plate. If not, just repeat the knife thing until cake releases onto the plate. Serves 15 – 20 people.
Angel Food Cake Gluten Free
Ingredients
- 1 cup (135g) flour, gf Jules GF AP flour
- 2/3 cup (134g) finely processed white sugar (Pulse in food processor three or four times)
- 3/4 cup (150g) white sugar (Pulsed in food processor and set aside from first 2/3 cup of sugar
- 10 0z (10 egg whites) room temperature egg whites placed in a metal or glass mixing bowl
- 1 1/2 tsp (4.5g) cream of tartar
- 1/4 tsp. (1.23g) salt
- 1 tsp (4.9ml) pure vanilla extract
- 1/2 tsp (2.4ml) almond extract (optional)
Instructions
- Preheat your oven to 325º. Adjust oven rack to lowest position. - Take out a 10" tube pan. Do not grease. If tube pan has feet on the bottom, when cake is done, cool in pan turned upside down, resting on the little feet. If it doesn't have feet, place your cake pan upside down over a funnel placed on a cooling rack, and let it cool. - Assemble all your ingredients, bowls and spoons.- In a food processor, pour all the sugar and pulse a few times until the sugar is very fine. Angel food cake will not rise well using un-pulsed sugar because regular sugar is too heavy for the sifted flour. So pulse your sugar in the processor or buy superfine sugar in the store.Into a small bowl and using a fine sieve or strainer, sift the 1 cup of gf Jules flour with 2/3 cup of the processed sugar and set aside.Separate 10 eggs and place the whites into a clean metal or glass mixing bowl. (Save the yolks for another time.)Let egg whites come to room temperature. (About 30 minutes.)Add the cream of tartar, salt, and extracts to the egg whites. Then beat on medium speed until fluffy, with soft peaks, about 4 minutes.Gradually, again using a fine strainer or sieve, add 3/4 cup sugar a little at a time, while continuing to beat the egg whites. When sugar is all sifted in, increase mixer speed to high and beat until stiff peaks form, approximately 4 more minutes.Turn off mixer and remove bowl to counter. Using the sieve or strainer, sift in the flour mixture 1/4 cup at a time, folding it in gently using a rubber spatula. Gently scrape down the sides of the bowl and under the batter to make sure all the flour is incorporated without beating down the fluffy egg whites.Transfer the batter to the un-greased clean and dry angel food cake tube pan. Cut through the batter with a butter knife going in circles around the pan to release any gas bubbles.Bake at 325 degrees from 35 - 40 minutes, or until the top is slightly browned, dry, and springs back to the touch. A toothpick inserted into the center of the cake should come out clean.Remove cake and turn upside down over a funnel or wine bottle and cool on a rack for about 1 hour. Check to make sure cake doesn't fall out of pan while upside down, (It has never happened to me.)When cool, run a knife carefully around the sides and inner circle of the cake to release it. Place a cake dish on top of the now right side up cake and turn it upside down. Cake should fall out onto the plate. If not, just repeat the knife thing until cake releases onto the plate. Serves 15 - 20 people.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 100 |
| % Daily Value* | |
| Total Fat 0.1g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Total Carbohydrate 21.4g | 8% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 12.7g | |
| Protein 3.8g | |
