Happy Monday and welcome to my pity party. Right before the holidays I learned that I have to go gluten-free. Me, a person who is completely happy just eating bread and cheese for dinner. Me, a person who makes homemade cronuts. Me, a person whose favorite meal in San Francisco is pizza. Me, a person who just bought a pasta roller so I could make my own gluten filled homemade pasta. Gluten-free. Ugg.
I mentioned in an earlier post that I have to cut out gluten, dairy and eggs. What is left? So that officially started January 1st. Happy new year to me.The gluten-free, dairy free, egg free is a trial or for at least the next 3 months.
Let me backtrack a little. Last October it all started when out of the blue I started to get hives on my face.(Sorry if this is too much info) My lips would swell up like Angelina Jolie (not that that is a bad thing) and my voice would get hoarse and my throat felt like it was starting to close. I have never been allergic to any type of food so I was confused. It happened a couple times, including while I was sitting on a plane one day which was scary. So I went to an allergist for help. Well, after a series of tests as well as my face breaking out in hives on Thanksgiving so bad that it hurt to talk, it turns out I have some issues with my thyroid. Hashimoto’s Thyroiditis to be exact. Basically in laymens terms my body is trying to kill my thyroid. Lucky me.
Totally blown away that something could be wrong with me because I feel great, I asked my allergist what do I need to do to fix it? He said it is no big deal, you will be fine, you just need to take a pill everyday for the rest fo your life. What!?! That sounds like a pretty big deal to me. I plan to live a very long time and that is going to be a lot of pills.
So I did what any good self-respecting quasi hippie San Franciscan does, I went to see a naturopath. This amazing naturopath explained Hashimoto’s much better than my allergist. It turns out in cases like mine gluten can make Hashimoto’s worse, a lot worse. So I need to take it out. But gluten is a sticky mother, which is why it makes breads taste so good. She said that gluten takes 3 months to get out of your body. So those Swedish cinnamon rolls that I shoved in my face while I was in Stockholm, well they are still floating around in my body somewhere. Gross right?
So since i can’t eat gluten for a while, I am determined not to skip a step and still make tasty gluten-free treats. Where is the joy in life if you can’t have a baked good? So here is my first attempt at a gluten-free cake. This is not just substituting regular flour with gluten-free flour that you buy at the store. I used a blend of naturally gluten-free flours, pistachio, almond, potato starch and sorghum, that to my amazement actually worked. And tasted good. Also, just for the heck of it, I used coconut oil instead of butter. I know right! That cake is darn good. Really tender, moist, and all around addicting. I topped it with some blood oranges because they are in season.
I dare you to make this and say you miss gluten. Gluten-shumten. Who needs it?(That was a rhetorical question because I love gluten.) So for the next couple months I am going to be highlighting a lot of gluten-free recipes here. Hope you like them. Now if I could just figure out how to get eggs and dairy out of my life.
- 1 1/3 cups unsalted, shelled pistachio nuts
- 1 1/3 cups almond flour/meal
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup potato starch
- 1/2 sorghum flour
- 3/4 cup of sugar
- zest of 1 lemon
- zest of 1 orange
- 3/4 cups coconut oil, at room temperature
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 cups unsweetened applesauce
Preheat oven to 350 degrees F. Butter or spray a 9" bundt pan (You can use the cake pan of your choice, however depending on the size and depth it will change the cook time.)
In a food processor, pulse pistachios until finely ground. In a medium size bowl, add pistachios, almond flour/meal, potato starch, sorghum, baking soda and salt. Whisk together and set aside.
Add sugar and grated zest from lemon and orange to a bowl of a stand mixer. With your hands gently combine until the texture of the sugar looks like coarse sand. Add the coconut oil and combine with a paddle attachment. Once completely combined, add eggs one at a time. Once eggs are incorporated add vanilla extract and applesauce and blend until combined. Add the flour mixture and mix until just incorporated.
Pour the batter into the prepard bundt or cake pan and bake for 45 minutes or until a toothpick comes out clean.