We all love "forbidden" foods. What could be more "forbidden" to someone who is gluten-free than cake? You don't have to go without, though, if you have a few recipes in your repertoire for that special occasion.
I have two recipes that are good standards for cake recipes. One is a traditional Angel Food, the other a Cream Cheese pound cake. The pound cake calls for using the Featherlite recipe which I include below:
Featherlite Mix
1 part rice flour
1 part tapioca flour
1 part cornstarch
potato flour (1 teaspoon per cup)
Cream Cheese Pound Cake
2 cups Featherlite Mix
1/2 cup sorghum flour
1 rounded teaspoon xanthan gum
1/2 rounded teaspoon baking soda
1/2 cup butter
1 8 ounce package cream cheese ( 1/3 light is preferable)
2 1/2 cups sugar (I use agave 2 cups agave nectar)
3/4 cup buttermilk (decrease buttermilk to 1/2 cup when using agave nectar)
3 whole eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Preheat oven to 300 degrees. coat a bundt pan with nonstick spray. In a medium bowl whisk together the flour mix, sorghum flour, xanthan gum, and baking soda. In the bowl of your mixer, beat the butter, cream chees and sugar ( or agave) until light and fluffy. Beat in buttermilk. Add the eggs and egg whites one at a time, beating well after each addition. Add the extracts and beat well. Slowly beat in the flours auntil well mixed. Pour batter into the bundt pan and bake for 1 hour and 15 minutes or until a tester inserted into cake comes out clean. Cool in the pan for 10 minutes before turning out onto the serving plate. Cool cake completely before cutting. Serve plain or with a fruit or sauce topping. Makes 16-20 servings.
288 calories per serving, made with sugar. Less with agave!
Angel Food
1/3 cup potato starch
1/3 cup conrstarch
1/3 powdered sugar
12 large eggs
2 tablesppons water
1/2 teasonn sea salt
1 1/4 teaspoons cream of tartar
3/4 cup agave nectar
1 teaspoon vanilla
preheat oven to 375 degrees. Have available a large angel food pan with removeable bottom. Sift together 4 times the flour and cornstarch. In the bowl of your mixer, whip the egg whites, water salt, and cream or tarter until foamy. Slowly add the agave, while beating until soft peaks form. Fold in the flour mix, a little at a t time. Add the vanilla (if used) and spoon into the cake pan. Cut through the batter with a knife to emliminate any air bubbles. Bake for 35 minutes. Reverse pan immediatly when taken from overna nd stand on legs or tubular center until cool. Drop the cake, reversed, onto the serving plate and frost with whipped cream or your favorit frosting, if desired. Also serve with fresh fruit compote. Makes 12-16 servings.
Saturday, April 24, 2010
Friday, January 29, 2010
Easy Chocolate Chip Cookies and Jalapeno Corn Bread Muffins
After taking a break for far too long, I'm back! I've wanted to write, but my life has been hectic since taking a new job, sending my baby off to study abroad, and trying to get my house reorganized. But I'm still a faithful gluten-free chef, and always looking for great ideas.
A couple of recipes that I wanted to share with you are two of my favorites: one is for jalapeno corn bread muffins, the other is for chocolate chip cookies. I consider both recipes standards for any cook, and both feed a crowd! The corn bread muffins are so good that you'll want to double the recipe for a big gathering. They freeze well, too! Pair those muffins with homemade bean soup, and you've got a hearty winter feast.
And if you still are hungry and have a sweet tooth after, indulge in a couple of these chocolate chip cookies!
The corn bread muffins are made with a combination of gluten-free corn meal and commercially available gluten-free baking mix. I used Bob's Mills for this recipe, but you can certainly try others. The cookies are made with almond meal flour, which is also available through Bob's Mills. I have started trying this brand because it is readily available at most grocery stores now. I prefer to buy gluten free flours on line, but it's good to know how to use what is easily available, don't you think? Almond meal flour is a bit pricey, but it is low glycemic and full of great nutritional benefits. Try these cookies and you'll be pleasantly surprised at the taste and texture!
Jalapeno Corn Meal Muffins
1 1/2 cup GF corn meal
2 cups GF Baking Mix
1 tsp baking soda
1/4 tsp sea salt
1/3 cup Greek yogurt, plain
1 cup milk
1/4 cup grapeseed oil
2 eggs
1/2 cup chopped onion
2 jalapenos, seeded and chopped
1/4 cup agave nectar
Mix all dry ingredients in bowl. Mix well all wet ingredients in another bowl. Pour wet ingredients into dry ingredients and stir until just incorporated. Set aside. Spray muffin tin with corn oil. Sprinkle light coating of corn meal on each tin. Fill tin 3/4 full to each cup. Bake in a 350 degree preheated oven for 15-20 minutes, or until lightly golden brown. Allow muffins to cool before serving. Makes 12.
Easy Chocolate Chip Cookies
2 1/2 cup almond meal flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 grape seed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1 cup chocolate chips
Mix dry ingredients except chocolate chips. Set aside. Mix wet ingredients. Pour wet ingredients into dry ingredients and mix until just blended. Pour in chocolate chips. Stir. Drop by teaspoon full on to prepared cookie sheet covered in parchment, leaving about 2 inches between each cookie. Bake in preheated over for 8-10 minutes or until done. Remove from oven, leaving cookies on sheet for several minutes before removing with spatula to wire rack to finish cooling.
A couple of recipes that I wanted to share with you are two of my favorites: one is for jalapeno corn bread muffins, the other is for chocolate chip cookies. I consider both recipes standards for any cook, and both feed a crowd! The corn bread muffins are so good that you'll want to double the recipe for a big gathering. They freeze well, too! Pair those muffins with homemade bean soup, and you've got a hearty winter feast.
And if you still are hungry and have a sweet tooth after, indulge in a couple of these chocolate chip cookies!
The corn bread muffins are made with a combination of gluten-free corn meal and commercially available gluten-free baking mix. I used Bob's Mills for this recipe, but you can certainly try others. The cookies are made with almond meal flour, which is also available through Bob's Mills. I have started trying this brand because it is readily available at most grocery stores now. I prefer to buy gluten free flours on line, but it's good to know how to use what is easily available, don't you think? Almond meal flour is a bit pricey, but it is low glycemic and full of great nutritional benefits. Try these cookies and you'll be pleasantly surprised at the taste and texture!
Jalapeno Corn Meal Muffins
1 1/2 cup GF corn meal
2 cups GF Baking Mix
1 tsp baking soda
1/4 tsp sea salt
1/3 cup Greek yogurt, plain
1 cup milk
1/4 cup grapeseed oil
2 eggs
1/2 cup chopped onion
2 jalapenos, seeded and chopped
1/4 cup agave nectar
Mix all dry ingredients in bowl. Mix well all wet ingredients in another bowl. Pour wet ingredients into dry ingredients and stir until just incorporated. Set aside. Spray muffin tin with corn oil. Sprinkle light coating of corn meal on each tin. Fill tin 3/4 full to each cup. Bake in a 350 degree preheated oven for 15-20 minutes, or until lightly golden brown. Allow muffins to cool before serving. Makes 12.
Easy Chocolate Chip Cookies
2 1/2 cup almond meal flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 grape seed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1 cup chocolate chips
Mix dry ingredients except chocolate chips. Set aside. Mix wet ingredients. Pour wet ingredients into dry ingredients and mix until just blended. Pour in chocolate chips. Stir. Drop by teaspoon full on to prepared cookie sheet covered in parchment, leaving about 2 inches between each cookie. Bake in preheated over for 8-10 minutes or until done. Remove from oven, leaving cookies on sheet for several minutes before removing with spatula to wire rack to finish cooling.
Subscribe to:
Posts (Atom)
