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Gluten-Free Recipes
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.
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.
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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
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.
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
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.
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
Plate of Mice, below
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.....
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.
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