Making A Birthday Cake Free of Food Allergens

By: Chris Channing...


It would be hard for someone without food allergies to imagine what it would be like to celebrate a happy event without cake. Cake has become the icon for birthdays, in which cakes of all flavors and sizes are enjoyed. Having a food allergy won't prevent you from having a good time, so long as you know the right recipe.
The ingredients you will be using can all be found at your local grocer. White rice flour, potato starch, tapioca starch, and xanthan gum are among the irregular ingredients you may not have had experience in using before. The rest of the ingredients are probably already in your kitchen, such as cocoa powder or vanilla extract. It is surprisingly easy to make a cake with next to no ingredients at all!
Before mixing the batter, preheat your oven to 350 degrees. That way the oven will be near ready once you get all the ingredients mixed and poured into the cake pan. Grab a big mixing bowl and combine the ingredients until the batter is of smooth consistency. For extra flavoring you can include a little bit of extra vanilla extract, but be careful with how much you use.
Knowing when the cake done is easy. When half an hour passes, you should start checking the cake to see if it is done. A cake that is nearing completion will start puffing up to a normal height. The cake will also emit a cooked smell that the seasoned cook can spot from a mile away. Use a small object to check the texture of the cake before pulling it out to cool in your kitchen.
A cake wouldn't be much without icing. The icing can be made from scratch if you have more vanilla flavoring and a thickening agent handy. You can also get by with using a store-bought icing container if it claims to be allergen free. If it doesn't clearly state it is so, be wary of purchasing it. Some products could be made on machinery that is used on other food products containing allergens.
Put the cake in an open area where it can cool before serving. After the cake sets you are free to cut it and serve it to those who wish to try it. You might notice that it tastes different than traditional cakes bought at the store- but it still tastes great! You can experiment with the flavoring added in the early steps to get new flavors.
Final Thoughts
Food allergies won't stop anyone from having their cake and eating it too. Remember that practice makes perfect, and the ultimate test is having test subjects try the cake and comparing it. If you can pass the taste palette of a young child, then you are doing just fine indeed.

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