This recipe also appears on the AAAAI.org web site which makes me very proud!
Here it is in its full glory:
Heidi’s Allergy Free Red Velvet Cake
M, P, E, S, W, N
2 cups brown rice flour
½ cup tapioca starch or sweet rice flour
1 tsp baking soda
¾ cup sugar
½ cup vegetable oil
1 cup cold water (3/4 cup of water plus ice cubes)
1 tsp cinnamon
½ tsp molasses
2 tsp cocoa powder
2 T red food coloring
1 tsp salt
1 tsp apple cider vinegar
1 tsp xanthan gum
Add cold water, vegetable oil, molasses and red dye in a bowl. Whisk until well mixed.
Sift dry ingredients. Fold wet ingredients into dry ingredients. Mix well, but do not overmix. Add vinegar right before placing into an 8×8-inch pan. (Ungreased glass dish is recommended).
Bake in a 350° F oven for 45 minutes. If desired, frost after completely cooled.
Created by Heidi Bayer ©2005 All Rights Reserved