Thanks fellow bloggers for your support – I made the gluten-free birthday cake!
I got the recipe from my grandma.
Because my son is trying to cut gluten from his diet, I made some substitutions.
In lieu of a sugar substitute, I just cut the amount of sugar down to 2/3’s cup.
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.”
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.
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.
Like Chef Pepin would say – et voila! There it is, a gluten free birthday cake.