Starbuck's Orange Cake GLUTEN FREE!

  • Posted by a hidden member.
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    Jun 22, 2012 2:49 PM GMT

    I've been eating gluten-free for the past 2 weeks (with the exception of my daily B Complex which I didn't realize had wheat...UGH!) after reading the Wheat Belly forum. Feel so much better...more energy, less prone to mindless snacking, wake up with the alarm without having to "snooze" 5 times! The hardest part for me is giving up baked goods. It's my crack cocaine. But also don't want to replace the wheat-based baked goods with other carbohydrate-rich/full sugar substitutions. I found this recipe for Starbuck's Orange Cake and made it last night. Oh. My. GOD! SO good!! It contains no flour, no butter, no oil...and the only sweeter is 1/4 cup Agave in the whole thing!

    This cake will definitely be in my repertoire!
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    Jun 22, 2012 5:00 PM GMT
    Laddy, that entire website is much appreciated. Must try that recipe too.
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    Jun 22, 2012 5:42 PM GMT
    You're welcome! I know...what a great find, huh?

    ps...the recipe calls for 2 whole oranges that you boil for 1 1/2 hours. Make sure you use seedless! It was weird putting the oranges, rind and all, in the food processor but it made for a great base. Hope you enjoy it as much as I did!
  • PBLH

    Posts: 196

    Jun 22, 2012 7:58 PM GMT
    I will have to give this a try...
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    Jun 22, 2012 8:36 PM GMT
    Thanks. Sending it to a friend.
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    Jun 22, 2012 8:46 PM GMT
    CrankyMcBadass saidAgave nectar? Seriously, what the hell IS that and wlll you ever use it again?
    I hate this kind of snobby recipe.

    I buy agave nectar from Costco. It's just like honey except more liquid. I put it on toast and in tea. It's quite good.
  • Markguy

    Posts: 36

    Jun 22, 2012 9:03 PM GMT
    Be careful of agave nectar:
  • SportsRI

    Posts: 27

    Jun 22, 2012 9:34 PM GMT
    Thanks for the recipe and site.

    For those of us who need to eat gluten free because of celiac disease its good to get more recipes to try as gluten free bakery products are usually 3 times more expensive than similar wheat based products.
  • sloughwest

    Posts: 210

    Jun 22, 2012 10:05 PM GMT
    WhyWhySee said
    SxyDrkHair saidI am hoping you guys are not only focusing on "gluten" there are many other bad ingredients too.

    For sure. I just wanted to make something sweet for my gluten free boyfriend, since last night marked 5 months.

    Aw... sweet ... congrats
  • Posted by a hidden member.
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    Jun 22, 2012 10:16 PM GMT
    I don't understand why people are always gushing about Starbucks.

    You would think they had never drunk in a normal cafe.
  • LJay

    Posts: 11612

    Jun 22, 2012 10:36 PM GMT
    I want to nibble on a gluten-free boyfriend.

    The cake looks good. I'd use honey instead of agave nectar.
  • LJay

    Posts: 11612

    Jun 22, 2012 10:52 PM GMT
    Agave nectar is supposed to have a lower glycemic index, probably because of the ratio of fructose to glucose, but as the doc says, "Carbs is carbs." Don't know if it has any relevance to the gluten issue.

    We all need to be careful not to be convinced that ingredients whaich ae not run of the mill are healthy alternatives just because their producers say so.
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    Jun 23, 2012 4:42 AM GMT
    There is only 1/4 cup of Agave in the whole cake. I'm not following that particular diet to the letter, but I have cut out the wheat and working on cutting out the rest (rice flour, potato flour, tapioca flour, corn starch). There's absolutely NO WAY I'll cut the honey completely out of my diet. Comparatively, the amount of honey or agave is tiny compared to the amount of wheat that WAS in my diet (hiding in places you'd never expect).

    Brought some of the cake in to work tonight and it got great reviews. My Executive Chef tried it and, although he thought it could have been sweeter for his taste, he loved it. So much so that he's thinking about adding it as a gluten-free alternative to our guests!
  • Havasu

    Posts: 135

    Jun 23, 2012 5:05 AM GMT
    Agave is just like corn syrup only made from a pointy cactus. :-) It's generally sold as a healthy option/replacement for sugar, but in studies with diabetics, the results were so bad they ended the studies early.

    I went gluten free, but after my diet totally changed to something much more healthy, I wasn't getting the wheat side effects as badly. So I can eat a whole wheat sandwich from Subway every so often and have no reaction. Whereas a few years ago, I'd get stomach cramps and hives. Now that I'm on a diet of 50% raw vegetables, no meat, no sugar, no dairy, a small amount of wheat had no impact. But when I combined it with all the other things, it was a problem.

    If I wanted to make a cake, I'd probably do it sweetened with applesauce instead of agave or honey. And use rice flour instead of wheat flour. Almond flour tends to be a lot more expensive. You can also buy a powdered egg substitute at most grocery stores. (I don't eat eggs, I'm vegan.)
  • Posted by a hidden member.
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    Jun 23, 2012 5:55 AM GMT
    WhyWhySee saidI made gluten free brownies last night. They're really good - even without any happy ingredients.

    they are better than regular... I KNOW!!
  • LJay

    Posts: 11612

    Jun 23, 2012 6:24 AM GMT
    Now Laddy, you'll be needin' glasses for all that. The recipe calls for 3/4
    of a cup of the agave nectar and that's perhaps why your chef was calling for more sweetness.

    Still, if you made it with 1/4 cup and it was palatable 1/2 would cup would probably do the trick.

    As for the pips, you could certainly rid the oranges of them before beatin' them all to hell in the processor.

    PS--That same processor witll make almond flour if you are careful not to let it turn into butter.
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    Jun 27, 2012 3:56 PM GMT
    I really dig SB's maple/walnut scone, the absolute bomb with their White Chocolate Mocha!!