Almond Tea Cakes

I had to create a set of cakes for a party I’m going to tonight. I know there will be at least one other Gluten sensitive person there. I think these would be quite marvelous for a tea dusted with some powdered sugar and served with fresh strawberries. I really do like egg-sponge cakes better than baking powder leavened cakes.

I adapted the Financier Cake here: http://frenchfood.about.com/od/frenchdessertrecipes/r/tradfinancier.htm

By substituting 1 c. flour with 1/4 cornstarch, 1/4 potato starch and 1/2 tapioca flour and 1/2 tsp. Xantham gum. Also I baked them in metal tart tins (well-greased with butter) for 12-14 minutes at 375 F.

Let the tins cool on a rack for about 5 minutes before removing the cakes. I found out that in a conventional oven it’s best to bake only 12 tins at a time and that the tins with the least amount of flat surface area actually released their cakes easily when tapped lightly.

I have to confess I think I broke two or three on purpose so I could eat the ‘rejects.’ Don’t know why I still have to do that.

English muffins that don’t taste like rocks

 

Kninnikinnick English Muffins 

I think my search for decent gluten-free breakfast breads might almost be over. We just had these for breakfast and they were not that bad. The didn’t taste exactly like an English muffin and they didn’t have the airy and crusty texture we’re accustomed to.  At least they didn’t taste like something I should be scrubbing the bathtub with. I’m thinking that they’d make decent hamburger buns.

It looks like you can order these products via the mail. Though that’s a concept I may need to get used to… mail order baked goods.

http://www.kinnikinnick.com/