Milk free, corn free, soy free, wheat free cheesecake. Thank God for the goat.

November 23, 2009

When you start eating allergy free you’re forced to give up many simple pleasures. First and foremost is dessert. Love giving waiters the chef’s challenge at dessert time but it’s rare that I get to have a post-meal treat with my friends.

I’m hosting a holiday dessert party in a couple of weeks and I’ve spent the last few weekends trying to bake different desserts on a quest to create a table full of allergy free treats. A good friend was out recently and had a goat cheesecake and thought of me (thanks KB). She sent me a similar recipe and with two quick substitutions it became allergy free for me.

You can find the recipe at http://www.foodandwine.com/recipes/goat-cheese-cake-with-mixed-berries

I substituted all-purpose gluten-free flour for the all-purpose flour and powdered sugar made from tapioca (rather than the traditional corn). That’s it—everything else in the recipe worked for me. Mild, slightly tangy taste. A definite keeper for the party.

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One Response to “Milk free, corn free, soy free, wheat free cheesecake. Thank God for the goat.”

  1. Robin Conwell Says:

    FYI…a lot of people who are allergic to cow’s milk may also be allergic to goat’s milk. The proteins are structurally very similar. So please be careful.


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