angel food cake -- would this work?
 

I'm in more of a maintenance mode, and when strawberries come in season here, I was thinking of trying an angel food cake:

12 egg whites
3/4 c. Splenda
1 t. cream of tartar
1 t vanilla extract
1/2 c. soy flour
1/2 c. rice flour

Totals for whole cake (less splenda): 676 cal
Fat: 11 99 15%
Carbs: 80 289 45% Fiber: 8 0 0%
Protein: 63 253 40%

Do all of you bakers out there think that would work? I'm allergic to wheat, but I think the rice flour will be okay for me and would certainly make it lighter than entirely soy (or garbanzo) flour.

I would try it with almond meal ground even finer in a coffee grinder and replace the soy flour with it. Gluten is not really necessary for angel food cakes to rise. They get most of their structure from the egg whites.

Karen

RE; Angel Food Cake
 

Here is a link to a recipe for Chocolate Angel Food Cake that you may be able to adjust to your needs:

http://www.lowcarbluxury.com/recipes/recipe-cake11.html

Bonnie

I would just LOVE to enjoy angel food cake again. Please let us know how things turn out!! :D :D :D

Cin

experiment #1
 

thank heavens eggs are on sale right now and that my dog loves egg yolks! ;)

my first experiment fell though tasted okay. I read up on angel food cakes on line, and they claim that gluten is important to the structure...which is bad new for me because I don't want to use any!

This cake I used all almond flour, tho--next time I'll half and half it with rice flour AND cook it at a lower temp (which I also read can keep them inflated better). I did only use 1/2 c Splenda, which was plenty sweet for me.

More reports to come (and maybe more deer food to toss into the back yard!)

hehehehe...keep us posted!! :D

cin

Rice flour hasn't any gluten either.

I've had some success keeping those muffins and cakes whose structure is made with eggs/whites, and keep them 'up' or stabilize them with vegetable gums which are also marketed to some extent as 'gluten replacers'.

Try some vegetable gums (soluble fibers, good for you anyway): guar or xanthan (less aftertaste, better texture, more expensive than guar) gums which are readily available in Health Food Stores, or the Expert Foods Inc. not/Starch (a mix of 4 gums).

I think I am going to go for it and see what happens!