Thursday, May 19, 2011

Strawberry Shortcake

This was a practice run for me and I think I may have handled the dough a little bit more than I should have. Even so the result was very good. My family ate the gluten-free biscuits along with me and enjoyed every bit.

I think you likely already know how to prepare the strawberries, so here is the biscuit recipe.


2 cups gluten-free flour
1/4 cup sugar
3 teaspoons Baking powder
1/2 teaspoon salt
12 teaspoon xanthan gum
1/2 cup partially softened butter
3/4 to 1 cup milk

Combine flour, sugar, baking powder, salt, and xanthan gum in bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk gradually, stirring with a fork until dough starts sticking together. Gently shape into biscuit sized rounds. Bake at 400 degrees for 15 to 20 minutes. Top warm biscuits with sliced strawberries and whipped cream.

Friday, May 13, 2011

Gluten-Free Baking Mix

I actually used my own gluten-free flour mix and baked some of Ann's banana bread. (No xanthan gum included.) I baked it in mini loaf pans for just about the same amount of time as the recipe called for, covering it loosely with aluminum foil the last ten minutes or so. It was a grand success!

So here is the gluten-free baking mix recipe I have. (You can even enjoy licking the spoon after pouring the batter!)

1 cup white rice flour
1 cup tapioca four
1 cup sorghum flour
1 cup coconut (or almond) flour
1 cup corn starch

I mixed a double batch and have it and the leftover flours stored in the freezer.

Thursday, May 12, 2011

Xanthan Gum

I have several recipes that call for gluten-free flour, but don't ask for xanthan gum. Probably they assume it is already in my gluten-free flour mix, but I have mixed my own flour and need to know how much xanthan gum to add to my recipe. I found this handy dandy little bit of information which I hope will solve my baking dilemma.

General Tips for Using Xanthan Gum and Guar Gum in Gluten-Free Cooking

  • Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
  • Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
  • Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used

Note- For best results follow recipe recommendations when using xanthan gum or guar gum.

I'm planning to try that banana bread recipe Ann posted. I'll let you know how it turns out and if the spoon is lickable.

Monday, May 09, 2011

GF Angel Food Cake

I was on a baking roll this weekend...

My mom had Celiac Disease when she was a child and while she may have out grown it, she still tries to stay away from gluten as much as possible. Since it was Mother's Day this weekend I wanted to make her favorite dessert, angel food cake, gluten free. We topped this cake with strawberries and whipped cream for a fantastic GF strawberry shortcake.

1.5 cups eggs (anywhere from 9-12 eggs)
1 1/4 cups confectioners' sugar
1 cup GF all-purpose flour **
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

**I used the GF flour mix that I have been using for all my other baking, but from what I was reading on other websites almost any flour mixture would work. I even read that one woman used rice flour and it worked just fine, but I didn't want to risk it on Mother's Day...something I may experiment with later.

Now, this is in no way cheaper than buying angel food cake mix as it take almost a dozen eggs, but it is GF...AND you know every ingredient you are putting into it and into your body...somethings I don't think you can't put a price on!

(Sorry, no picture, it got eaten long before I thought about taking one)

GF Pineapple Upside-down Cake

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved*
1 jar (6 oz) maraschino cherries without stems, drained**
1 box Betty Crocker® Gluten Free Yellow Cake Mix
Butter, water and eggs called for on cake mix box

Heat oven to 350°F (325°F for dark or nonstick pan). In 9x9 or 8x8 inch pan***, melt butter in oven. Mix brown sugar into melted butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Make cake batter as directed on box, substituting reserved pineapple juice and water mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

*I used one of those half cans of diced pineapple because it's what I had, I think a 20oz can might be too much for the smaller pan.
**only used 1/2 a jar of cherries so I could make another cake later.
***The original recipe calls for it to be made in a 9x13 pan, but the cake mix doesn't cover that big of a pan unless you use two boxes.

Gluten Free Baking

Given the fact that I am new to baking gluten free, I decided to buy a prepackaged GF flour to start. This is what I have been using.

Ingredients include: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour.

I can find this at my health food store and even at walmart now, so until I get a better grasp on different flours and flavors, this is what I'll use (and so far seems to be working fine).

The one thing that I have noticed...I am a HUGE fan of tasting the batter before baking. This flour makes the batter taste BITTER! Don't lick the spoon when using this stuff! Everything tastes fine when it's done baking, but not before ;-)

Friday, May 06, 2011

Gluten Free Banana Bread

Needless to say, I am dying without cakes and in an effort to get the goodness in my belly without all the other stuff that goes with it, I am experimenting and found a good one:

Gluten Free Banana Bread (or muffins)

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract (gluten free of course)
1/2 cup chopped walnuts

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.

Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

* I made mini muffins so I turned the temp on the oven down to 325 and baked till they were golden brown. I don't like nuts in my banana bread so I put some on top for those who like I can tell which is which. Bite size goodness!*0

Thursday, May 05, 2011

The Gluten-Free Bible

I bought a new book. I like it. It gives some great gluten-free ideas that aren't totally out of my price range.

I even stirred up a batch of gluten-free four blend to do some baking. I'm thinking maybe some muffins are in the near future, maybe even blueberry ones.