Gluten Free Mama, Mama's Coconut Blend Flour, All Purpose Flour, 32-Ounce Pouches (Pack of 2)

Gluten Free Mama, Mama's Coconut Blend Flour, All Purpose Flour, 32-Ounce Pouches (Pack of 2) Feature

• Light, non-gritty, delightfully smooth texture.
• Unique "Tangy" sweet taste.. Good source of protien and fiber.
• Use cup for cup with any gluten free recipe.
• Wheat free and gluten free.

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Gluten Free Mama, Mama's Coconut Blend Flour, All Purpose Flour, 32-Ounce Pouches (Pack of 2) Overview

Gluten Free Mama's mission is to make gluten free living tastier. Whether you are newly diagnosed with celiac disease or a long time sufferer or have gluten intolerance you will find comfort in Gluten Free Mama's flour blends, mixes and recipes that the entire family will enjoy. Mama’s Coconut Blend can be used as a cup for cup replacement with any gluten free recipe. It has a tangier flavor and tastes best with sweeter type baked goods like muffins, cakes and pie crusts. Mama’s flour blends are grit free and have a delightfully smooth texture that makes gluten free baked goods taste like the real thing. Available in 4lb and 2lb sizes. All Gluten Free Mama products are certified gluten free through the Celiac Sprue Association. Read more

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Tag: Gluten Free Mama, Mama's Coconut Blend Flour, All Purpose Flour, 32-Ounce Pouches (Pack of 2),Gluten Free Mama, Gluten Free Mama, Mama's Coconut Blend Flour, All Purpose Flour, 32-Ounce Pouches (Pack of 2)

I've never had black cake that was not tasty (at least that I can remember). As I write this post, I know mom is making some for the holidays as well. I usually put my order in for one for the road. I love this cake with some hot coffee anytime of the day. Here in the US you might be able to find the blackening for this recipe at an ethnic supermarket. My family is fortunate to have it shipped directly from Belize.

This cake is a part of the Belizean culture especially around the holidays. Most will make a number of these cakes to keep year round. Some holidays I've seen mom pull one out of her storage cabinet which was baked a holiday ago. The taste of course will be different from the freshly baked cakes. Families tend to share and exchange this delicious dessert. This cake will last an entire year if preserved properly. It is a custom to sprinkle some type of rum once baked. The rum preserves it for quite sometime. The taste of the cake will of course change overtime but it preserves well. In Belize the common rum is the Caribbean run which is made locally. I suppose any type of rum will perform the same.

Gluten Free Mama

Belizean Black Cake recipe;
2 lbs. flour
1 ½ lbs. brown sugar
1 lb. butter
1 pint, stout
1 pint blackening (brown sugar that has been melted down in a tiny bit of water until it literally turns black)
½ lb. each of raisins, prunes, dates, pecans, cherries and other fruits
1 pint strong rum (diluted to give 1 quart and used to steep fruits)
1 tsp. baking powder
1 nutmeg grated
2 tsp. cinnamon or 3 tsp. allspice
8 - 10 eggs
1 cup syrup or brown sugar for stewing fruits
1 cup flour for fruits

Stew fruits the night before, using ¼ - ½ lb. of brown sugar. Let fruits simmer for 5 - 10 minutes before using. The next day, grease cake pans with shortening and line them with a wax paper, set aside, Cream the butter or margarine with remaining sugar, Add eggs, one at a time, Mix well, Add flour alternately with black coloring, Mix well with each addition, Add stout and mix well, Cover fruits with 1 cup of flour, Add to mixture and fold in fruits, Bake for 2 - 3 hours in a 300 degree oven or until cake is dried.

This recipe makes two 9" cakes.

How to Make Belizean Black Fruit Cake

Luis Carrillo

[http://erecipeexpert.com]