I recently went to the Gluten Free Food Allergy Fest in Minneapolis. It was a mini food show with over 90 different vendors all sharing their greatest gluten, dairy, egg, and soy free foods. I have always been a little skeptical of products that make bold health claims but I was interested to see the best of what the market has to offer in these areas. The event was fun and I did see and taste some great products. However, as I was looking at the labels closely even of the items I took samples of home I was surprised to find that in almost every product featured was added sugars. Even though it was free from so many other ingredients the first or second ingredient in so many products was some type of processed sugar. I point this out because I just want you to be smart. If you really want a “healthier” option you need to look closely and be aware that not all healthy foods, ingredient free foods or organic foods are actually good for you. There were a few shining products that I was super excited to stumble upon.
One was Gluten-Free Prairie Foods. I met the founder Deb Wheaton, her daughter and grandson. She shared her story with me of how her family was getting ill from wheat and many of the starches and gums like xanthan gum made their condition worse. They created an oat-based gluten free flour that thickens with Psyllium Husk Powder, which is a real food ingredient, high in fiber and absorbs water easily. It was one of the few products that was not made with extra sugar and xanthan gum so I wanted to give it a try. After making a few batches of muffins, breads and cakes for an easy go to all purpose 1 to 1 cup flour substitution I thought this product was a great find. It is perfect for easy gluten free baking. It easily substituted into my favorite recipes and produced light products without a dense grainy texture that many gluten free flours have. See below for my Chocolate Chip Cake Recipe and give Deb and Gluten Free Prairie All Purpose Baking Flour a try.
You may also like these Gluten Free Prairie Products as well Brownie Mix and Pancake and Waffle Mix
Gluten Free Chocolate Chip Cake
Makes 1 8×8 cake
¼ cup (1/2 stick) butter, softened
½ cup honey
1 tablespoon pure vanilla extract
1 egg
½ cup full fat sour cream or thick Greek style yogurt
1 cup Gluten Free Prairie All Purpose Baking Flour
1 teaspoon corn starch
1 teaspoon baking powder
½ teaspoon baking soda
pinch salt
½ cup chocolate chips + more for sprinkling on top if desired*
Preheat oven to 350. Grease the sides of an 8×8 cake pan and line the bottom with parchment paper for easy removal. In a medium mixing bowl cream together the butter and honey. Add the vanilla, egg and sour cream or yogurt and mix to combine. Add all remaining ingredients and mix well. Pour into prepared pan. Top with extra chocolate chips if desired. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Allow cake to cool in pan for 10 minutes then remove to a wire rack.
I recommend Enjoy Life Mini Chocolate Chips for this cake as these have the least amount of extra “junk” in them. It is also easier to cut and you get more distribution of chocolate with the smaller pieces.
