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Gluten-Free Recipes


GF Caramelized Sugar Cake
Gluten Free Caramelized Sugar Cake




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I hope to hear any comments on these recipes. I have been quite enjoying myself, trying out a new way to use old recipes, and new ways to use new recipes. I hope you enjoy cooking with me, as I continue in this endeavor.

I have used three different Gluten-Free Flour combinations, completely randomly, so far. One mixture I mixed up from individual ingredients is: is 6 cups brown rice flour/ 2 cups potato starch / 1 cup tapioca starch . I also have used "Namaste" brand of gluten-free all purpose flour. The third GF flour mixture variation is from Shauna Ahern's "Gluten Free Girl" website.



Best Gluten-Free Brownies 

When I made my regular brownies recently, my sister-in-law said I should try them out with GF flours. I finally got around to it yesterday and they turned out every bit as good, though slightly more crumbly. The texture is moist and only a little less chewy than the regular recipe. Give these a try; they are delicious. I topped them with a little of my Cinnamon Ancho Buttercream, making them even more decadent.

Makes one 8 x 8-inch pan

2 ounces unsweetened chocolate
1/3 cup unsalted butter (5 1/3 tablespoons)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¾ cup Gluten-Free all purpose flour mixture of choice

½ teaspoon GF baking powder
½ teaspoon salt
1 tablespoon psyllium husks
½ cup chopped nuts

Best Gluten Free Brownies
Best Gluten-Free Brownies, topped with Cinnamon Ancho Buttercream
Place the chocolate and butter into a saucepan on very low heat and melt the two together. Remove from heat and allow to cool to where the pan does not burn the hand. Add the sugar and beat with a wooden spoon until combined. Mixture will be grainy. Add in eggs, one at a time, beating after each until completely incorporated. Add in the vanilla to combine.

Whisk together in a separate bowl the GF flour, baking powder, psyllium and salt, then add to the mixture in the saucepan. Stir until almost combined, then add the nuts and finish mixing. Place mixture into a greased 8 x 8-inch baking pan and bake at 350 degrees for about 25 - 28 minutes. A tester inserted in the center should come out with slightly moist crumbs; not completely dry. Allow to cool completely before cutting.

NOTES: Chocolate Buttercream Icing would be perfect on these brownies, as well as my Cinnamon Ancho Buttercream.

Garbanzo Brown Rice Crackers  with Herbs and Onion

A friend challenged me to create crackers she could eat. Not gluten-intolerant per se, but with similar intolerance due to medications. Her universe of foods is far more restricted than even required for GF needs. I have never made crackers before, so this was a double challenge. With her tiny list of allowable foods, I created two versions of crackers; both equally good and with vastly different flavor. These are flavorful enough on their own to serve them with plain avocado slices and stand up to the blandness of the avocado with no need for more salt.

Makes about 35 to 40 (1½ x 2-inch) crackers

1 cup cooked garbanzo beans (drained, canned beans work just fine)
1 cup cooked brown rice (¼ cup before
cooking)
2 tablespoons onion, very finely minced
2 cloves garlic, very finely minced
1 tablespoon fresh rosemary, finely minced
½ teaspoon fresh thyme, finely minced
½ - 1 teaspoon salt, as needed
¼ cup olive oil


Place in the bowl of a food processor all ingredients except the brown rice. Process , scraping down sides as needed, until a smooth paste has formed. Add in the brown rice and process again, until well combined.

Preheat oven to 375 degrees (350 on Convect). Cut a piece of parchment that will fit on a baking sheet. Pour the cracker dough onto the parchment and smooth with a spatula as much as possible. Cover with another piece of parchment that has been sprayed lightly with cooking spray, sprayed side downwards, onto the dough. With a rolling pin, smooth the dough to about 1/8-inch thick. Peel off the top parchment sheet very gently and discard. Slide the parchment onto the baking sheet. With a pastry cutter or knife, score the dough into whatever size or shape desired, but keeping them relatively small. Bake them for about 35 minutes. Remove from oven and slide the parchment onto a rack to cool.

Once cool enough to handle, carefully peel the crackers off the parchment. Some will be crisp and many will not. If they need more crisping, reduce the oven to 300 degrees (275 on convect) and bake them for another 10 to 12 minutes, or until they reach the desired crispness.


Garbanzo Brown Rice Crackers with Herbs and Onion
Garbanzo Brown Rice Crackers with Herbs and Onion
Garbanzo Brown Rice Crackers, raw and scored
Rolled out, set on baking sheet and scored

Quinoa Brown Rice Crackers 

with Bragg's and Garlic

As with the crackers below, a friend with an extremely restricted diet asked if I could make some flavorful crackers using her very limited foods list. I created the crackers below, and with more rice left to use, I cooked up some red quinoa and created this recipe. Equally good, and with vastly different flavor. Both are really, wonderfully good.

Makes about 35 to 40 (1½ x 2-inch) crackers

1 cup cooked red (or white) quinoa (½ cup before cooking)
1 cup cooked brown rice
2 cloves garlic, minced fine
1 tablespoon Bragg's Liquid Aminos
2 tablespoons olive oil

Place all ingredients into the bowl of a food processor and process until fairly smooth. The quinoa will remain visibly "whole" even though it is cooked. The mixture will look rather like a whole-grain mustard. 

Preheat oven to 375 (350 on Convect). Cut a piece of parchment that will fit on a baking sheet. Pour the cracker dough onto the parchment and smooth with a spatula as much as possible. Cover with another piece of parchment that has been sprayed lightly with cooking spray, sprayed side downwards, onto the dough. With a rolling pin, smooth the dough to about 1/8-inch thick. Peel off the top parchment sheet very gently and discard. Slide the parchment onto the baking sheet. With a pastry cutter or knife, score the dough into whatever size or shape desired, but keeping them relatively small. Bake for about 35 minutes. Remove from oven and slide the parchment onto a rack to cool.

Once cool enough to handle, carefully peel the crackers off the parchment. Some will be crisp and many will not. If they need more crisping, reduce the oven to 300 degrees (275 on convect) and bake them for another 10 to 12 minutes, or until they reach the desired crispness.


Quinoa Brown Rice Crackers with Braggs and Garlic
Quinoa Brown Rice Crackers with Braggs and Garlic
Quinoa Brown Rice Crackers with Braggs and Garlic before baking
Rolled out, set on baking sheet and scored

Sour Cream Coffee Cake 

This coffee cake comes out with a fine and tender crumb and has the most marvelous flavors. If you do not have the cardamom or mahlab, using just cinnamon is fine. Other spices of choice could be added instead. Notice the lovely yellow color of the cake. I was given some eggs fresh from a farm and used those. They have a nearly orange yolk, hence the beautiful color to the cake. I used Shauna Ahern's gluten free all-purpose flour mixture for this cake, though I cannot at present find it on her site. She has switched to a whole grain gluten free all purpose flour mixture. Another thing Shauna has done is switched to using psyllium husks or chia to thicken and bind cakes and other baked goods, instead of Xanthan Gum. This recipe is a tip of the hat to this change. Use whatever gluten free flour you prefer; I interchange at whim.

Makes one 8 x 8-inch cake

1/3 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon psyllium husks
1½ cups gluten free all-purpose flour of choice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup sour cream
2/3 cup pecan pieces
½ teaspoon oil (grapeseed, coconut or whatever you prefer)
1 teaspoon cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground mahlab

STREUSEL:
1/3 cup gluten free all purpose flour of choice
1/2 cup packed brown sugar
3 tablespoons unsalted butter, room temperature
1 tablespoon psyllium husks
½ teaspoon cinnamon

Directions at right --->  --->  --->



Sour Cream Coffee Cake
Sour Cream Coffee Cake

Preheat oven to 350 degrees (325 on Convect). Lightly greast or oil an 8 x 8-inch baking dish and set aside.

Place the pecans in a small bowl and sprinkle on the ½ teaspoon of oil. (I have a baking spray with coconut oil and just used that). Sprinkle on the cinnamon and the cardamom and or mahlab, if using and toss to coat. Set aside.

Cream together the 1/3 cup of butter and the granulated sugar. Add in the eggs one at a time, beating well after each addition. Add in the vanilla and 1 tablespoon of psyllium husks and stir.

Separately, sift or whisk together the flour, baking powder, baking soda and salt. Add this mixture to the creamed mixture in two batches, alternating with the sour cream. Gently fold in the pecans. Pour the batter into the prepared baking pan.

Make the streusel by rubbing together all the streusel ingredients and place on top of the batter in the pan. Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out with a dusting of crumbs.

Apricot Banana Bread 

This bread is made with changes adopted only for this Gluten Free version. The original recipe for Banana Bread in Dessert Loaves is the basis for this recipe, so it could be made with regular flour as desired.

Makes 1 loaf

¾ cup dried apricots, cut into very small pieces
¼ cup brandy (or other liquid for soaking apricots)
¼
cup walnut oil (or cooking oil of choice)
¾ cup brown sugar, packed tightly
2 large eggs
2 over ripe bananas, mashed
2 cups Gluten-Free flour blend of choice
1 tablespoon psyllium husks
¾ teaspoon baking powder
½ teaspoon salt
½ cup walnuts, roughly chopped


Gluten Free Apricot Banana Bread
Gluten Free Apricot Banana Bread
In a microwave safe bowl with lid, heat the brandy or other liquid of choice in 2 - 3 ten-minute intervals in the microwave. Add in the apricot bits and cover, allowing to steep for 20 minutes or up to 2 hours.

Preheat oven to 350 degrees. Sift or whisk together the gluten-free flour, baking powder and salt. Add psyllium husks and stir; set aside. In another bowl, place the oil and brown sugar and beat with a hand mixer or spoon. Add in the eggs and bananas and beat well. Mix in the dry ingredients in 2 batches, until well mixed. Add the apricots with any remaining liquid and the walnuts and fold in. Pour batter into a greased 9 x 5-inch loaf pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.  Allow the loaf to set for 8 to 10 minutes in the pan before turning out onto a wire rack to cool.





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Rhubarb Coffeecake 

I found a recipe to try, and made some substitutions aside from just the GF flour.  This cake was positively decadent.  Moist and delicious.  My family loved it!

Makes one 9 x 13 pan

½ cup butter
1½ cups sugar
1 teaspoon vanilla
2 eggs
2 cups gluten-free all-purpose flour mix, of choice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 cup sour cream
2 cups chopped rhubarb
¾ cup chopped pecans

Streusel Topping:
¾ cup gluten-free all-purpose flour mixture of choice
¾ cup brown sugar
4 - 5 tablespoons butter
½ teaspoon xanthan gum
½ teaspoon cinnamon

Gluten Free Rhubarb Coffeecake
Gluten Free Rhubarb Coffeecake

Cake:  Beat together the butter and sugar; beat in the eggs and vanilla.  Whisk or sift together the dry ingredients, to combine.  Alternately beat in the dry ingredients and the sour cream.  Stir in the rhubarb and nuts.  Pour into a greased 13 x 9 pan.

Streusel: Mix the flour, brown sugar, xanthan gum and cinnamon.  Work in the butter until it looks like large crumbs.  Sprinkle over the cake.  Bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.


 

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Gluten-Free Chocolate Mice 

These may take a little time to make, but they are so adorable they are hard to resist. (They can be made with a regular all-purpose flour chocolate cake and regular red licorice, also).  Find gluten-free licorice online.

Makes about 60 mice

NEEDED:

  • Chocolate cake/icing mixture, for bodies
  • Sliced almonds, for ears
  • Mini chocolate chips, for eyes and nose
  • Gluten-Free red licorice, for tails
  • Package of Chocolate Bark for dipping
  • Wooden skewer or pickle fork
  • Waxed paper
  • Tweezers

Make

Chocolate Cake 

2 cups Gluten-Free flour (I used Namaste brand)
2 cups sugar
1 teaspoon baking soda

Gluten Free Chocolate Mouse
Gluten-Free Chocolate Mouse
Plate of Mice, below
Plate of Mice

1 teaspoon salt
½ teaspoon baking powder
½ teaspoon Xanthan Gum
¾ cup water
¾ cup buttermilk
½ cup unsalted butter, room temperature
2 eggs
1 teaspoon vanilla
4 ounces unsweetened chocolate, melted and cooled

Continue at right.....
Heat oven to 350 degrees.  Grease two 8-inch round pans.  Line the bottom of the pans with parchment. Measure the flour, soda, baking powder, Xanthan Gum and salt into a bowl and whisk to blend.  In a standing electric mixer, beat butter and sugar until creamy, then add in the eggs and vanilla and beat well.  Pour in the melted chocolate and mix. Combine the buttermilk and water.  Add the dry ingredients, alternately with the liquid ingredients, until completely mixed.  Pour evenly into prepared pans.  Tap pans once or twice sharply on countertop, to release air bubbles.  Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.  Set aside to cool.

Make Icing & Body Mixture: 
 
3 ounces cream cheese
2 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
3½ ounces semisweet chocolate, melted and cooled  

Combine the cream cheese and butter in an electric mixer.  Add in the confectioners’ sugar and the melted chocolate to combine. Continue at right.....

 

Break the two cake layers into pieces and drop them into the bowl with the icing and beat to combine, until the mixture is pliable and works like soft clay.  With your hands, pull out about 1/3 cup portions and form into oval shapes, working to form a point at one end, while rounded at the other. Set two almond slices into the end near the point, as ears.  Cut sections of the licorice about 5 inches long.  Push one end of the licorice into the rounded end of the mouse for a tail.  Set to freeze.

Finish the mice:

Once the bodies are frozen, it is easier to work with the dipping.  Melt the chocolate bark in a double boiler set over, not in, simmering water. Once melted, bring out a few of the mice at a time.  Stick a long skewer or pickle fork into the back end of the mouse, below the tail. Have a second skewer or other long, thin implement handy. Drizzle the melted chocolate bark over the mouse, turning as necessary to cover all sides.  Using the second skewer, slide the mouse off the skewer onto waxed paper to dry.  Using tweezers, while the chocolate is still wet, place two mini chocolate chips for eyes, and one for the nose. Makes about 40 to 50, depending on size.