Gluten-Free Sfouf Recipe: A Delicious Low Carb Dessert Option

Keto Recipes

gluten free sfouf recipe
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I love baking, but as someone who has a family member with gluten intolerance, finding delicious recipes that fit his dietary needs can be a challenge. That’s why I was thrilled when I discovered a gluten-free version of sfouf, a traditional Lebanese cake made with turmeric and almond flour. Not only is this recipe gluten-free, it’s also sugar-free, making it a guilt-free indulgence that’s perfect for anyone with dietary restrictions.

To make this delicious gluten-free sfouf, you’ll need just a few simple ingredients. You’ll need almond flour, egg whites, xylitol or monk fruit sweetener, turmeric spice, baking powder, and coconut oil. These ingredients are easy to find at your local grocery store or health food store, and they come together to create a cake that’s bursting with flavor and texture.

What Is Sfouf?

Definition of Sfouf

Sfouf is a traditional Lebanese cake that traditionally is made with semolina flour, turmeric, and anise. It is a popular dessert in the Middle East and can be found in many bakeries and homes throughout the region. It is known for its bright yellow color and unique flavor, which comes from the combination of the ingredients used.

Origins of the Recipe

The origins of sfouf can be traced back to Lebanon, where it has been a staple dessert for generations. The recipe has been passed down through families and is often made for special occasions such as weddings and holidays. It is also a popular treat during Ramadan, the Muslim holy month of fasting.

The use of turmeric in this cake is not just for flavor, but also for its health benefits. Turmeric has been used in traditional medicine for centuries and is known for its anti-inflammatory properties. Semolina flour, which is made from durum wheat, is also a good source of protein and fiber.

Benefits of Gluten-Free Baking

There are many benefits of this type of baking. Here are a few reasons why you might want to consider gluten-free baking:

1. Improved Digestion

Gluten is a protein found in wheat, barley, and rye that can be difficult for some people to digest. Those with celiac disease, gluten intolerance, or sensitivity may experience digestive issues after consuming gluten. By baking gluten-free, you can avoid these digestive issues and enjoy your baked goods without discomfort.

2. Increased Nutrient Intake

Gluten-free flours are often made from a variety of grains, such as rice, quinoa, and millet. These grains offer a range of nutrients, including fiber, protein, and vitamins. By using gluten-free flour in your baking, you can increase your nutrient intake and add variety to your diet.

3. Versatility in Baking

Gluten-free baking isn’t just for those with gluten intolerance. It can also be a fun and creative way to experiment with different flours and ingredients. From almond flour to coconut flour, there are many options available that can add unique flavors and textures to your baked goods.

4. Inclusivity

By baking gluten-free, you can accommodate those with celiac disease, gluten intolerance, or sensitivity, and make them feel included in social gatherings. It’s a small gesture that can make a big difference in someone’s day.

Ingredients:

  • 3 cups of almond flour
  • 1 cup of xylitol or monk fruit
  • 6 egg whites
  • 1 ½ tbsp of turmeric spice
  • 1 ½ tsp of baking powder
  • 4 tbsp of melted coconut oil

How to make a gluten-free sfouf?

  1. First, heat your oven to 325F. Then, use cooking oil spray or butter to grease a 9-inch round cake pan and keep it aside.
  2. Take a big mixing bowl. Whisk eggs with xylitol sugar-free sweetener for around 1 minute until it gets fluffy. Add almond flour, turmeric, and baking powder. Mix until it’s all combined evenly.
  3. When the cake mix is done, pour it into the greased pan. Bake in the middle of your oven for 30-35 minutes. To check if it’s done, poke a knife in the middle; if it comes out clean, the cake’s ready.
  4. Once it’s baked, leave the cake to cool for 5 minutes in the pan, then turn it over onto a cooling rack. Your gluten-free sfouf is ready to be enjoyed!

Customization Tips

One of the best things about this gluten-free sfouf recipe is that it’s very versatile and can be customized to suit your taste preferences. Here are a few customization tips to help you make it perfect.

Add-Ins and Variations

One way to customize it is by adding in your favorite ingredients. Some popular add-ins include sugar-free chocolate chips, nuts, raisins, and dried fruit. You can also experiment with different spices and flavorings, such as cinnamon, cardamom, or vanilla extract. Just be sure to adjust the amount of sweetener accordingly if you’re adding in something sweet.

Another way to vary your cake is by using different flours. While this recipe calls for almond flour, you can also use other gluten-free flour such as rice flour, or polenta. Each flour will give your sfouf a slightly different texture and flavor, so feel free to experiment and find your favorite.

Accompanied Dishes

Sfouf is traditionally served with a cup of Arabic coffee or tea. If you’re looking for a sweeter accompaniment, try serving it with a drizzle of honey or a dollop of whipped cream. You can also top it with fresh fruit or a sprinkle of powdered sugar-free sugar.

Storage and Preservation

Once you have made your gluten-free sfouf, you’ll want to make sure it stays fresh for as long as possible. Here are some tips on how to store and preserve it:

  • Store in an airtight container: After the cake has cooled down, store it in an airtight container to prevent it from drying out. This will help it stay moist and delicious for longer.
  • Keep in a cool, dry place: Room temperature is ideal for storing this cake. Avoid storing it in direct sunlight or a humid place as this can cause it to spoil faster.
  • Freeze for later: If you want to save it for later, you can freeze it for up to 3 months. Simply wrap it tightly in plastic wrap and store it in an airtight container before placing it in the freezer. When you’re ready to enjoy it, let it thaw at room temperature for a few hours before serving.
  • Refresh before serving: If your sfouf has been stored for a few days and has lost some of its moisture, you can refresh it by placing it in the microwave for a few seconds or by brushing it with some simple syrup.

Common Mistakes to Avoid

Here are some common mistakes to avoid when making gluten-free sfouf:

  1. Overcomplicating the recipe: It’s tempting to try to mimic the texture and taste of traditional sfouf, but adding too many ingredients or using complicated techniques can lead to disappointment. Keep it simple and focus on the flavors you enjoy.
  2. Using too much or too little liquid: Gluten-free flours absorb liquid differently than wheat flour, so it’s important to follow the recipe closely. Adding too much liquid can result in a soggy, dense sfouf while using too little can leave it dry and crumbly.
  3. Skipping the resting time: Allowing the batter to rest before baking helps the flavors develop and gives the cake a better texture. Don’t skip this step!

Conclusion

I hope you enjoyed this gluten-free sfouf recipe as much as I did. It’s a great alternative to traditional desserts that contain gluten, and it’s easy to make.

By using almond flour instead of wheat flour, we were able to create a delicious dessert that is safe for those who are gluten intolerant or have celiac disease. The combination of turmeric and anise gives it a unique flavor that is both sweet and savory.

If you’re looking for a healthy dessert option that won’t leave you feeling guilty, this gluten-free sfouf recipe is worth a try. It’s packed with protein and healthy fats, and it’s free of refined sugars and artificial ingredients.

Overall, I think this recipe is a winner. It’s simple to make, delicious, and healthy. Give it a try and let me know what you think!

By the way, you can have this cake as a dessert after fish kebabs.
Get the recipe now (by clicking the image below):
fish kebabs in the oven

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