Betty Erlichs Potato Cake Gluten Free Food

GLUTEN-FREE BETTER THAN ALMOST ANYTHING CAKE

Gluten-Free Better Than Almost Anything Cake image

The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 9

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
1 jar (12.25 oz) caramel topping
1 cup Cool Whip frozen whipped topping, thawed
1/2 cup toffee bits

Steps:

Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1/2 g

GLUTEN FREE POTATO CAKES

Gluten Free Potato Cakes image

From 'Friendly Food Recipes for Life' by Royal Prince Albert Hospital Allergy Unit. Potato will discolour if left to stand for too long.After grating, dry well with paper towels.

Provided by jackandfiona

Categories Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 large potatoes, peeled and grated
2 eggs, lightly beaten
1 tablespoon rice flour
1/2 teaspoon salt
1 tablespoon rice bran
1 tablespoon oil (for frying, or more)

Steps:

Place grated dry potatoes in large bowl.
Add eggs, rice flour and salt.
Mix well, stirring gently.
Drop tablespoons of mixture into hot oiled frying pan.
Fry on each side until golden brown.
Serve hot or cold.

BETTY ERLICH'S POTATO CAKE [ GLUTEN FREE]

Betty Erlich's Potato Cake [ Gluten Free] image

This is a Polish Recipe and it's gluten free, tastes like a baked cheese cake.From Epicure , The Melbourne Age, written by Rita Erlich.

Provided by kdlpmum

Categories Cheesecake

Time 1h40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 5

Ingredients

200 g cooked potatoes
4 eggs, separated
160 g caster sugar
45 g blanched ground almonds
1 lemon

Steps:

Preheat oven to 175 cel.
Mash the potatoes throughly while warm. Use a potato ricer, if possible because there must be no lumps at all.Allow to cool.
Mix in eggs yolks, ground almonds and lemon juice and grated lemon peel. Beat the egg whites until nearly stiff, then add the castor sugar and beat again. Fold beaten egg whites into the potaot mixture. Pour into a lightly buttered 19cm-20cm round or square cake tin and bake for about 40 minutes, or until a toothpick inserted in the centre of the cake comes out dry.

Nutrition Facts : Calories 168.6, Fat 5.4, SaturatedFat 1, Cholesterol 105.8, Sodium 37, Carbohydrate 27.1, Fiber 1.9, Sugar 20.6, Protein 5

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