For some, “gluten-free” may be the newest dieting buzzword, but for others, it’s a crucial part of life. Gluten, a protein found in grains like wheat, barley and rye, pops up in many food products. Some people are unable to digest gluten because of intolerance to the substance or celiac disease. There are a number of naturally gluten-free alternatives, such as almond flour and soy, and the market for these products is growing. Enter the South Florida Gluten Free Expo. Phyllis Kessler, founder and president of the South Florida Celiac Support Group (561-637-0396), established the event six years ago.
“I decided there was a need to bring companies from all over the country to Florida, to have people sample their gluten-free products and to find out how they can buy them locally,” she says. This year’s expo takes place April 27 at the South Florida Fairgrounds and will include products from national and international companies as well as medical information.
To help gear up for the gluten-free party, and show that even if you cut gluten from your diet there is no need to go without cake, Boca Raton-based Deliver Lean offers up a recipe for Chocolate Cake, replacing gluten laden wheat flour for quinoa. Enjoy!
Gluten-Free Chocolate Cake
- 2/3 cup of White or Golden Quinoa
- 1 1/3 cup of water
- 1/3 cup of milk
- 4 large eggs
- 1 teaspoon of pure vanilla
- 3/4 cup melted butter at room temperature
- 1 1/2 cups white or cane sugar
- 1 cup of unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon of baking soda
- 4 oz of dark chocolate
- 1/2 teaspoon salt
Cook Quinoa and set aside.
Preheat oven to 350 degrees.
Lightly grease two 8-inch round or square cake pans. Line the bottoms with parchment paper. Combine milk eggs and vanilla in a blender or food processor. Add two cups of cooked quinoa and butter and combine to blend until smooth.
Whisk together sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add contents of the blender and mix well. Divide the batter and add to the cake pans (or, if using one cake pan, add batter). Bake in center of the oven for 40-45 minutes. Let cool completely before adding chocolate ganache or leave plain. Store in sealed container in refrigerator for up to a week or freeze for up to one month.