Baking for Allergies
I have this coworker who has like a million allergies. She is allergic to corn, and wheat, and dairy, and almonds, and some other stuff.
I asked her for a list and she said it was too many to go into. I asked her if citrus OK and she said yes - and other tree nuts are OK too, just not almonds. Which, to be safe, I'm going to add roses (rosewater) to too.... They are closely related.
Anyway, eggs are fine, rice is fine, other nuts are fine, cane sugar is fine, and citrus is fine. So, I'm going to make a particular cake that I make for gluten intolerant friends, but I'm going to make even *more* subs to make it friendly for her too :) The cake is the Tart Citron Mama, but here is how I will be altering it. Italics are the alteration, removals are crossed out:
Cake
3 extra large eggs, separated
¾ cup sugar
1 cup finely ground blanched almonds pistachios
1 tablespoon rice flour
Grated zest of 1 lemon
1/2 teaspoon orange flower water
Lemon Filling
2 lemons, peeled and sectioned to remove all membranes and seeds
Slice the sections in half lengthwise to make thin (a small serrated knife is helpful for this)
Meringue Topping
3 egg whites
¼ cup sugar
¾ cup finely ground almonds pistachios
1/2 teaspoon orange flower water
I think it sounds yum...
I was thinking of using pecans, but I think pistachios and lemon will go together beautifully.
N.
I asked her for a list and she said it was too many to go into. I asked her if citrus OK and she said yes - and other tree nuts are OK too, just not almonds. Which, to be safe, I'm going to add roses (rosewater) to too.... They are closely related.
Anyway, eggs are fine, rice is fine, other nuts are fine, cane sugar is fine, and citrus is fine. So, I'm going to make a particular cake that I make for gluten intolerant friends, but I'm going to make even *more* subs to make it friendly for her too :) The cake is the Tart Citron Mama, but here is how I will be altering it. Italics are the alteration, removals are crossed out:
Cake
3 extra large eggs, separated
¾ cup sugar
1 cup finely ground blanched almonds pistachios
1 tablespoon rice flour
Grated zest of 1 lemon
1/2 teaspoon orange flower water
Lemon Filling
2 lemons, peeled and sectioned to remove all membranes and seeds
Slice the sections in half lengthwise to make thin (a small serrated knife is helpful for this)
Meringue Topping
3 egg whites
¼ cup sugar
¾ cup finely ground almonds pistachios
1/2 teaspoon orange flower water
I think it sounds yum...
I was thinking of using pecans, but I think pistachios and lemon will go together beautifully.
N.