I did it! Gluten-free birthday cake!

Thanks fellow bloggers for your support – I made the gluten-free birthday cake! 

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Well, giant cookie, really.

I got the recipe from my grandma.

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You can tell from the grease stains, this is one of my fave recipes.

Because my son is trying to cut gluten from his diet, I made some substitutions. 

 

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Here’s the usual suspects – oatmeal, Rice Krispies, and good old white sugar – I’ll work on a different sweetener next time, but Basil Rene is right – the world of sugar substitutes is fraught with peril. I used half and half brown and white like Gram says.

In lieu of a sugar substitute, I just cut the amount of sugar down to 2/3’s  cup. 

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Here’s the brown basmati I buy at Cash and Carry in 10 pound sacks, and here’s some coconut oil I found at Walmart for less than $4.

I wasn’t sure about buying the coconut oil at Walmart, but it was the cheapest. My son told me the more expensive oils are “refined” so that you can use them at higher temperatures, for stuff like sautes and stir-fries. I like it for baking – it’s very light, without any odor.

As for amount, I thought I better check, so I googled cookie recipes using coconut oil. I found one that matched my recipe – half a cup of liquid coconut oil for a half a cup butter.  

When I added the oil to the sugar, it didn’t seem right, too wet. But the egg mixed in well, and when I added the rice flour, oats and Krispies, it looked just like the dough I got using butter and wheat flour. It’s always kind of crumbly, when I make cookies, I mash it into spoonful-size balls and set them on the sheet, where they melt into thin, crispy wafers, just like  Gram used to make.  Or I just mash the whole pile of dough into a pan and make “cookie bars.” 

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I wanted a cake so I mashed it into a cake pan.

Baking time was the variable – for my usual size pan I bake them 20 – 25 minutes at 350, waiting for the top to turn brown. This pan was smaller and deeper so I had to bake it closer to 35 minutes. This made it more like a cake than a cookie, but the edges were still  crunchy.

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Here’s the topping – looks like a mess!

I got an idea for a “cookie tart” from Chef Pepin, it just didn’t turn out exactly the way he did it – we just dumped a couple of pints of blueberries and a cut pear into a sauce pan, without sugar or anything, and stirred it into this mess. It was delicious, the tart fruit made the perfect compliment for the sweet cookie-cake. 

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We sent most of the cake home with the birthday boy, but I saved a piece for my husband to eat for breakfast.

Like Chef Pepin would say – et voila! There it is, a gluten free birthday cake. 

 

 

 

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