Gary, I just happened to buy a cookbook at Barnes and Noble. It's called "The Allergy Self-Help Cookbook" by Marjorie Hurt Jones, R.N. It has six or seven icing/glazes. I'll give you a couple. If you need the others, just Sparkmail me.
8 oz. firm tofu, drained and cut into 1" cubes 2-3 tbsp light agave nectar or honey 2-3 tbsp carob powder 1-1/2 tbsp walnut or sunflower oil 2 tbsp smooth almond or cashew butter 1 tsp vanilla extract 1/4 tsp salt 1-2 tbsp water, if needed
Steam the tofu over boiling water for 5 minutes. Turn onto a cotton towel to cool and pat dry. Crumble with a fork. In a blender, combine the tofu, agave nectar or honey, carob powder, oil, nut butter, vanilla, and salt. Process until very smooth, stopping to scrape the sides of the blender, as needed. Add water, as needed. Makes one cup-enough to frost a 9" layer cake or a 9' x 13' cake.
Carob Fudge Glaze
2 tbsp cashew, almond, or sunflower nut butter (smooth) 2 tbsp carob powder, rubbed through a sieve 2-3 tbsp light agave nectar or maple syrup
In a small bowl, combine the nut butter, carob powder, and 2 tbsp of the agave nectar or maple syrup. Stir until smooth. If consistency is not thin enough, add the remaining tbsp of agave nectar or maple syrup. Spread the top of a cake, sending trickles of glaze over the sides, without spreading the sides. Will thinly stretch to glaze a 9" x 13" cake.
I hope this helps. Check Amazon.com for the cookbook.
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I don't know how much icing you make Gary, but I've yet to make an icing with glucose syrup so I'm no help.
My first instinct when looking for a recipe is to google: "gluten-free icing" and see what comes up. Or for other food allergies, "gluten-free - casein-free", soy-free, or all of the above if you want to meet even more needs :) -- guess you'd have to alter the cake then too.
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Gary: You are a blessing to many Celiac suffers, but you have to be extremely careful when making your gluten free products, since gluten actually floats in the air for seven minutes or more. That's why a lot of product while gluten free cannot state that since they are made in a plant that also has products that contain wheat and could be cross contaminated. I bet the best thing would be to make your cakes first thing in the morning before anything else and refrigerate them before you start your other baking if possible.
I also found a link to "glucose syrup" which states while it is usally made from corn starch it can be made from "starch from any source, of which wheat, rice and potatoes." I guess you will have to read the label and find one made from corn starch. en.wikipedia.org/wiki/Corn_syrup
I found Sparks through an internet search of "glucose syrup." I own a small bakery/candy store and try to satisfy my Celiac customers. although I am not Celiac. I make this GF Chocolate Cake but really need an icing. I like the idea of a ganache icing but they all call for glucose syrup. I found its definition but wish to know a few things about it.
One, is it GF? Two, is there a recipe? Three, is it worth making or should I just buy it, if it's GF?
Any help would be greatly appreciated and I would appreciate emails as well as postings. Thank you all so much.
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