(wheat-free, milk-free, egg-free, corn-free)
| 1/2 cup milk-free margarine 3/4 cup brown sugar, packed 1 teaspoon egg substitute, plus 2 tablespoons water 2 teaspoons grated lemon peel 2 teaspoons grated orange peel (optional) 3 cups barley flour |
1/2 teaspoon salt 7 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon ginger 3/4 cup orange juice 1/2 cup steeped tea, cooled (try jasmine or Earl Grey) |
(For gluten-free diets, use a cereal-free baking powder and, for the barley flour, substitute 2 2/3 cups less 1 tablespoon rice flour.) Cream the margarine with the sugar and then add egg substitute, water, and the lemon and orange peel. Mix the barley flour with the salt, baking powder, baking soda, and spices. Add the dry ingredients to the creamed mixture alternately with the orange juice and then the tea. Bake in a greased and floured (with barley flour) 9-cup mold for 35 to 45 minutes in a 350° F oven. Cool in the pan for 10 minutes and turn onto a wire rack to continue cooling. (Variation: for tea muffins, pour batter into paper muffin cups and bake for 15 minutes.)
** Recipes marked with double asterisk (**) taken from The Allergy Baker, by Carol Rudoff (Menlo Park, CA: Prologue Publications). Copyright © 1980 by Prologue Publications. Reprinted by permission of the publisher.