1 cup sweetened shredded coconut (gluten free)
2/3 cup chopped walnuts (break up the walnuts by hand or chop them)
1 cup golden raisins (golden raisins are really better than brown for this bread)
2 1/2 cups grated carrots
Archive for the ‘Breakfast’ Category
At long last - we had really good gluten free cinnamon rolls. Here is how you make them. Make the dough for dinner rolls described at the Book of Yum website , omitting all flavorings except the salt (don’t use rosemary, sun-dried tomatoes, or any of those sorts of things) to make a plain dinner roll dough:
http://www.bookofyum.com/blog/adeenas-gluten-free-rosemary-teff-dinner-roll-recipe-1478.html
Then proceed as follows:
Make a mixture of 1/2 cup brown sugar and 1 teaspoon cinnamon and set aside (you may need more of this mixture depending on how much you put in each roll.) Get out some yellow raisins and set aside.
Put a paper muffin liner in to each part of a 12-cup muffin pan and 6 more cups from another pan (total of 18).
Put about 1/2 cup rice flour on a large piece of wax or parchment paper. Take about 1/2 to 3/4 cup of the mixed plain roll dough and plop it onto the rice flour. The rice flour should be nice and thick on the paper to keep the dough from sticking.
Pat the dough into a rectangle about 7 inches wide by 4 inches tall, and a little less than a 1/2 inch thick. These are rough measurements. Dot the surface with butter (6 small bits of butter, totaling about 1 Tablespoon.) Sprinkle the surface (the whole surface of the rectangle) with a few tablespoons of the brown sugar/cinnamon mixture, and sprinkle with 8-10 raisins, distributing evenly. Very gently, roll the rectangle up like a jelly roll (from the 7 inch side), so that in the end you have a 7 inch long roll. Slice the roll in to 3 equal length sections. Put each section in to a paper-lined muffin cup so that the cut side is facing up. The top of the roll should show some sugar filling. Proceed the same way until you have used up all the dough. As you work, rearrange the remaining rice flour on the paper to provide a nice cushion for the dough.
Set the rolls aside to rise until doubled - this takes about 1/2 hour to 1 hour on a warm radiator. Bake to rolls at 400 degrees for about 20 minutes or until a knife comes out clean.
Allow to cool briefly, then slather each one with some of the following mixture.
2 Tablespoons softened butter
2 cups confectioner’s sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
enough fresh orange juice to make a nice frosting
This is an excellent loaf cake, mostly made of fruits and nuts, with a little gluten free flour to bind it together. It is delicious and has a great texture. We used the white rice flour that you get in asian grocery stores, and the tapioca starch made by Yoki, a brazilian brand (Harina De Mandioca).
1/2 cup butter, melted
2 eggs
1 Tablespoon orange juice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon powdered ginger
1 cup dark brown sugar
1 1/4 cup flour mix - (mix 2 cups white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch and 1 teaspoon xantham gum, stir together and use 1 1/4 cups of it, store the rest)
1 tsp baking soda
1 cup dark brown sugar
1 1/4 cup flour mix - (mix 2 cups white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch and 1 teaspoon xantham gum, stir together and use 1 1/4 cups of it, store the rest)
1 tsp baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Grease a 9 x 5 loaf pan.
In a pyrex measuring cup, melt the butter in the microwave. Remove and let cool slightly, then stir in the eggs and orange juice.
In one bowl, mix the spices, gluten free flour, baking soda, salt, brown sugar, shredded coconut and chopped walnuts. Add the raisins and carrots. Stir to make sure everything is evenly mixed up.
Stir the wet ingredients from the pyrex measuring cup in to the dry mixture that contains the fruits. Stir everything until well mixed.
The finished batter will have the consistency of a muffin batter.
Spoon the batter immediately into the prepared loaf pan, smooth the top, and bake for 60-70 minutes or until a tester comes out clean.
Cool in pan for ten minutes, then turn out to cool. Slice with a bread knife.
Make sure all your ingredients are gluten free!
This is a gluten-free version of a pleasant old-fashioned spice cake, with the exciting addition of a cream cheese maple icing.
In a food processor, mix until smooth:
¼ vegetable oil or melted butter
2 eggs
1/3 cup molasses
1 ¼ cups cooked pumpkin, mashed and drained of excess water
In a bowl, mix:
1 ½ cups brown rice flour
½ cup potato starch (katakuriko)
¼ cup tapioca starch
1 teaspoon xantham gum
1 cup sugar
1 teaspoon salt
1 ½ teaspoons baking powder (see recipe for homemade version)
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
Add the dry ingredients to the wet ones and mix well.
Add
2/3 cup dry currants
Grease a 9 x 13 inch pan, line the bottom with parchment paper. Pour the batter into the pan and bake in preheated 375 degree oven for 35 minutes until a toothpick inserted in the batter comes out clean.
For the frosting:
Mix:
8 ounces cream cheese
2/3 cup dark maple syrup (grade B has more flavor than grade A)
1 teaspoon vanilla
Spread the frosting on the cooled cake.
Make sure all your ingredients are gluten free!
A while ago we did a gluten free muffin round up, and the hands down winner was the Donut Muffin recipe from Bev Lieven of Milwaukee Celiac-Sprue Crew. The combination of cinnamon and nutmeg in this recipe, plus the sugary topping, yields something very close the fast-receding memory of donuts that we used to crave. The muffins are great, and they are asked for by people who don’t have to eat gf. Now that we stop to think about that statement, is it somehow a greater endorsement that the non-gf world thinks those muffins are great? Perhaps so, because they can choose to eat regular donuts as well and don’t have to “settle” for the gf variety.
In the months since we first put the Donut Muffin recipe on the web, it has been referenced by other blogs - or “glogs” as we like to call the gluten-free websites. Meanwhile, we have been playing with the recipe to see how much refined sugar we could eliminate. We have successfully substituted 1/4 honey and 1/3 cup sugar for the original 2/3 cup sugar in the dough, and for the topping we cut the sugar down to 1/2 cup and kept the 1 teaspoon of cinnamon. We used buttermilk instead of regular milk. We used our favorite cookie flour mix for the flour. Lastly, we just mixed the dry ingredients, then dumped the wet ingredients on top and mix with a fork. These adjustments yield an equally good muffin.
Slightly Revised Donut Muffin:
Combine:
1/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix with a fork:
1 egg
1/4 cup honey
1/2 c. buttermilk
1/3 c. melted butter
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly muffin pans lined with paper liners. Sprinkle w/ cinnamon sugar (Mix 1/2 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 11 muffins.
Gf-Zing! has been experimenting with the 123 Gluten Free Pound Cake mix, and we have hit on an excellent set of additions. Make the mix as directed on the package but use grapefruit soda, and add 3/4 cup of dried currants, and 1 1/2 teaspoons freshly ground cardamom seeds. It is important to use freshly ground cardamom seeds. Use dried, green cardamom pods, crack them open and take out the seeds, discarding the shells. Crush the seeds in a mortar and pestle until you have a powder, and then measure 1 1/2 teaspoons.
We make the cake in an angel food cake pan, with a cookie sheet underneath on the oven shelf below to catch any drips. We dust the greased cake pan with mochiko (sweet rice) or tapioca flour. It takes 1 1/4 hours to bake.
- The additions of currants, cardamom seed and grapefruit soda make an excellent cake. Try it with a cup of darjeeling tea!
Most muffin and quick bread recipes include a very large amount of sugar, producing a cloyingly sweet breakfast. This Gf-Zing! recipe uses less sugar (and some honey), and is gluten free.
Mix Dry ingredients in a large bowl:
1 cup Bette Hagman’s Featherlight Mix, or other GF flour
3/4 cup cornmeal
1/2 cup pecan meal
1/3 cup firmly packed brown sugar
1 teaspoon xantham gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Mix wet ingredients in another bowl:
1 cup fresh or canned squash, mashed
1/2 cup mango juice (or other fruit juice)
1/2 cup honey
1/4 cup vegetable oil
2 eggs or 1/2 cup egg product
Stir the two mixtures together until thoroughly mixed, then add:
3/4 cup dried cranberries or raisins
Preheat oven to 400 degrees. Line 12-muffin pan with aluminum liner papers. Fill liners with batter to the top. Bake 20 minutes or until a toothpick stuck in the middle of a muffin comes out clean.
Make sure all your ingredients are gluten free!
These yummy muffins were developed for the Gf-Zing! website. The large amount of cinnamon balances the blandness of rice-based flours.
Use a 12-muffin pan, and line with aluminum foil liners.
In a large bowl, mix:
1/2 cup vegetable oil
1 cup sugar
1 egg or 1/4 cup egg substitute
1 cup unsweetened applesauce
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon cloves
1 1/2 teaspoons xantham gum
Mix throroughly, then stir in 2 cups Bette’s Featherlight Rice Flour Blend (Authentic Foods makes a pre-mixed bag of this flour blend, or you can mix your own using the directions in one of Bette Hagman’s books.)
Next, stir in 1 cup dried cranberries, and 1/2 cup broken or chopped pecans. Stir to blend thoroughly.
Spoon the batter in to the muffin liners, then bake at 350 for 20-25 minutes until a toothpick comes out clean.
Make sure all your ingredients, including the spices, are gluten free.
This nice rice pudding from Gf-Zing! has large grains of rice and tart cherries to offset the sugar. The recipe is not cloyingly sweet, and is quite attractive because of the large grains of rice.
In the rice cooker, put 3/4 cup of Arborio rice, 4 cups of non-fat milk, 1/2 cup of sugar, 1/4 teaspoon of salt, 1/4 cup of dried cherries and 2 Tablespoons of slivered almonds. Set the menu to Porridge, close the top and turn on the cooker.
When the cooker switches to “keep warm,” beat 1 egg, 1 teaspoon of almond extract and 1/4 teaspoon of lemon extract in a large bowl. Add the hot, cooked rice mixture to the egg mixture, about a soup spoon at a time, and beat well with a large spoon after each addition. The reason for adding a little of the hot rice at a time is so that the egg will not cook suddenly - if it did, it would make a sort of rice pudding with hard-boiled egg bits in it - Yuck! If you add the rice a bit at a time and stir vigorously after each addition, then you will get a nice creamy rice pudding.
After this mixture cools, serve it in small bowls with heavy cream to pour over each serving. You may have to do a little counter-top clean up, if the milk comes out through the vent holes in the top of the cooker during the cooking process. We had to clean up this milky mess, but we didn’t mind because the rice pudding was so tasty!
Make sure all your ingredients are gluten free!
Here you will find gluten free muffin recipes that will make your breakfast choices so much more interesting! A gluten-free thank you goes out to everyone who contributed a muffin recipe.
A sampling of recipes from friendly muffin enthusiasts follows. To contribute others, please send an email to gfzing@gmail.com.
Donut Muffins Bev Lieven of Milwaukee Celiac-Sprue Crew sends in the following recipe for the ever elusive gluten-free replacement for America’s favorite deep-fried temptation - the donut. She notes: “Cake donuts were my favorite prior to my diagnosis in 1981…This recreates the taste and texture without the mess of frying.”
Combine:
2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix in blender: 1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly “Pam-ed” muffin tins half full. Sprinkle w/ cinnamon sugar (Mix 1 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 1 dozen.
(Bev notes: I use non-stick muffing pans without paper liners so the edges of the muffins get crisp.)
BANANA MAPLE-PECAN MUFFIN
Theresa Brandon of Eastern Iowa Celiac’s Connect contributed the following recipe with this note: “This is the tastiest muffin recipe I have found or made. It is super moist and filling. Great with a cup of fruit for breakfast. Freezes well and is portable. And it is BIG! “
FILLING:
3 ripe Bananas, mashed
1/3 cup maple syrup
1/2 cup pecans, chopped
Mix and set aside
TOPPING:
1/2 cup pecans
1/4 cup maple syrup
Mix to get crumbly texture
MUFFINS:
2 cups GF flour mix(I use GF pantry French bread and pizza mix for mine)
1 tsp. zanthan gum
1 cup packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp pumpkin pie spice
2 Tbls. buttermilk powder
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water
Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined.
Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups.
Add topping mixture.
Bake at 375 degrees for 20 minutes.
Makes 15 large muffins.
This recipe for a beautiful blueberry crumb coffeecake was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.
Make topping:
Mix 1/2 cup sugar, 1/4 cup softened butter, 1/3 cup Gluten Free Cookie Flour or GF pancake mix, 1 teaspoon cinnamon - mix thoroughly and set aside.
Batter:
Cream together:
1/4 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon xantham gum
1/4-1/2 teaspoon salt
2 teaspoons baking powder
Add 2 cups Gluten Free Cookie Flour
Then stir in 1/2 cup milk.
Stir the batter thoroughly, then add 2 cups fresh or frozen wild blueberries and stir gently just to mix. If you mix too hard, the batter will turn blue throughout. If the blueberries are still frozen that is ok.
Spoon the batter into a greased, lined (use parchment paper to line the bottom), 8×8 or 9×9 inch pan. Sprinkle reserved topping on the top. Bake at 375 for 40-50 minutes. Stick a knife in to the middle and if the knife comes out clean the cake is done.
Serve warm or cold.
Make sure all your ingredients are gluten free.
Grease an 8 or 9 inch spring-form pan with removable bottom.
Preheat oven to 350 degrees.
Make crumbly topping and reserve. Mix 4 Tablespoons butter, 1/4 cup gluten free cookie flour mix, 1 teaspoon gluten free cinnamon, and 1/4 cup sugar until crumbly. Set aside.
In your food processor, mix until smooth:
1/4 cup butter
2/3 cup confectioner’s sugar
1/8 teaspoon salt
1 teaspoon vanilla
Add and mix until smooth:
1 egg
6 Tablespoons milk
2 Tablespoons freshly squeezed lemon juice
In a bowl, mix:
1 1/4 cups gluten free cookie flour mix
1 teaspoon xantham gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Add to the wet mixture and mix thoroughly.
Spread half of the dough on the bottom of the prepared pan. Then cover this dough layer with 1/2 cup of raspberry preserves, spread thinly. Top this with the rest of the dough mixture, spreading it carefully over the preserves. Now sprinkle the reserved crumbly topping on the top.
Bake the coffeecake at 350 degrees for 45 minutes or so, depending on the size of the pan, until a knife inserted in the center comes out clean. Remove it from the oven, run a knife around the sides and remove the sides. Serve warm or cool.
This recipe is based on a recipe from Cooking Light magazine, and adjusted for gluten free cooking by Gf-Zing!
Make sure to use all gluten-free ingredients!
Preheat oven to 350, and line 10 muffin cups with paper liners.
Despite the unlikely looking list of ingredients, these muffins turn out great! The recipe is from the Gf-Zing! website.
Stir together the dry ingredients in a large bowl:
1 1/2 cups almond meal
3/4 cup sugar
1/2 cup shredded coconut
1/2 teaspoon xantham gum
1/2 teaspoon Authentic Foods powdered gluten-free vanilla
1 teaspoon gluten free baking powder
1/4 teaspoon salt
Add the following liquid ingredients and stir well with a fork:
2 Tablespoons extra light olive oil
1 teaspoon almond extract
2 large eggs
(if you don’t have powdered vanilla, add 1 teaspoon vanilla extract here)
Put a heaping tablespoon of dough in each of ten paper liners (the dough will not quite come up to the top of the liner.)
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the muffin comes out clean. The muffins will rise, and they will get brown on the top.
Eat the muffins while they are still warm, with some sweet butter and a cup of decent coffee. Enjoy your muffins!
Make sure all the ingredients are gluten-free!
This review is by Gf-Zing! , which celebrates flavor in the gluten free world.
At first we were skeptical about chocolate chip muffins, but forged ahead after assurance from the teenagers that chocolate chip muffins are a good thing! The Chocolate Chip Muffin Mix from Authentic Foods is easy to mix up and bake - from bag to cooling rack in 30 minutes.
The generous chocolate chunks included in the mix are large and they taste like chocolate - this may seem like a silly thing to say, but sometimes chocolate chips made for the allergy market taste like nothing - not sure why that is, but that is a fact that will be confirmed by world-weary gluten-free consumers. In contrast, the chocolate chunks that the Authentic Foods company uses in their chocolate chip muffins are nice and flavorful.
We made the muffins including the optional 1/4 teaspoon of cinnamon mentioned in the directions, and tried the muffins warm, and they were good warm, but we prefer them the next day, with a cup of coffee (we added a half teaspoon of cinnamon to the coffee grounds during the brewing). After drying out over night (left uncovered on the counter where the dog couldn’t get them,) all rice-i-ness disappears, and the muffins acquire a chewy quality that adds an extra dimension of interest, while the plentiful chocolate chunks combine nicely with the hot coffee. After a second day, kept in a Ziploc bag, they still provided an excellent breakfast with hot coffee. Love those big chocolate chips!
A Gf-Zing! recommended product.
Note: Here at Gf-Zing! we do not verify the gluten-free status of any product. We rely on the manufacturers to declare the status of their products. It is up to the reader to check labels, and to verify that the products they consume are safe for them to use.
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
When using non-wheat flours, cooks have to up the ante on flavorings. Here, the lemon extract in the original recipe is enhanced with fresh lemon zest, vanilla and some salt.
In a food processor, using the chopping blade, whir together:
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
grated zest of 1 lemon
Add and whir it some more until smooth:
1 stick butter
1/2 cup full fat cream cheese (use half of an 8 ounce package)
1 teaspoon lemon extract (we used a lemon extract with a base of sunflower oil)
1 teaspoon vanilla extract (or less if using Authentic Foods powdered vanilla)
1 teaspoon baking powder
Add one at a time and whir until smooth:
5 large eggs
Lastly, add 2 cups of almond meal, and keep mixing until smooth and combined. Scrape down the sides as necessary to make sure everything is mixed together.
Grease and line a 9″ spring-form pan with parchment paper, then grease the paper. Pour the mixture immediately into the prepared pan. The batter will have the consistency of thick pancake batter. Bake at 350 degrees for 55-60 minutes. The cake will not rise a great deal. Let cool for ten minutes in the pan, then remove from the pan and cool completely on a rack.
If you use a bundt pan, you may find that this is a challenging cake to remove from the pan.
Make sure all your ingredients, including the cream cheese, are gluten free!
This hearty, gluten free sandwich bread recipe includes cinnamon and currants. It is outstanding for chicken salad or grilled cheese sandwiches - very similar to a whole wheat bread. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
In one bowl, mix and set aside:
3 large eggs
1 teaspoon lemon juice
1/4 cup extra light olive oil
1 1/4 cups very warm water
1 package fast-rising gluten-free yeast
3 Tablespoons brown sugar
1/2 cup dried currants
In a mixer bowl, combine:
1 cup white rice flour
1/4 cup almond meal
1/4 cup rice bran
1/4 cup dark buckwheat flour (buckwheat is not wheat)
1/4 sweet brown rice flour or mochiko
1/2 cup potato starch (different from potato flour)
1/2 cup tapioca starch
1/3 cup cornstarch
1 Tablespoon xantham gum
1 Tablespoon gluten free cinnamon (it sounds like a lot, but 1 Tablespoon is correct)
3 Tablespoons white sugar
1 1/2 or 2 teaspoons salt
1/4 cup buttermilk powder
Oven at 350. Grease a 9×5 loaf pan, and line the bottom with parchment paper and grease the paper.
Combine the mixtures from the two bowls. Mix well - the dough will become the consistency of a thick muffin batter. Dump it into the prepared pan, and smooth out the surface with a rubber spatula. Set the pan aside in a warm place until the dough is risen to the level of the top of the pan (doubled), which can take one and a half to two hours. Bake for 60-80 minutes until the bread reaches an internal temperature of 205-210 degrees. Allow to cool for 30 minutes in the pan, then remove to a rack and cool completely before slicing.
This bread can be sliced quite thinly (1/4-1/3 inch). When the loaf is completely cool, slice it and store the slices in bags in the freezer to be removed individually as needed for toast or sandwiches. The currants add a nice tangy flavor to chicken salad sandwiches or grilled cheese sandwiches.
Make sure all your ingredients are gluten free.
It is up to the individual to decide whether they can eat oats or not. To eat oats or not is a controversial issue in the gluten free world. Please research the oat issue carefully for yourself, and decide what you want to do in consultation with your healthcare professional. If you are feeding a gluten-free guest, please inquire whether they eat oats or not. You may substitute dried coconut for the oats in this recipe. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups gluten free cookie flour
1 cup rolled quick or old-fashioned gluten free oatmeal, uncooked or oat substitute
3/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Authentic Foods powdered gluten free vanilla
1/2 teaspoon salt
1 teaspoon xantham gum
3/4 cup orange juice
1 teaspoon almond extract
2 eggs
1/3 cup extra light olive oil
grated zest of one orange
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts
Mix the first 8 ingredients in one bowl, and mix the second 7 ingredients in a second bowl. Grease a 9×5 inch loaf pan, line the bottom with parchment paper, and grease again. Flour the pan lightly with mochiko (sweet rice flour).
Combine the contents of both bowls and stir briefly just until thoroughly blended. Spoon the dough in to the prepared pan. Bake at 350 degrees for 1 hour to 1 hour and ten minutes. When a toothpick inserted in the center comes out clean, the bread is finished.
Remove the pan from the oven and let cool on a rack for one hour. Turn the bread out of the pan and let cool completely before serving.
Make sure all your ingredients are gluten free, and investigate the oat issue and the source of the oats and ask your medical professional for their advice regarding this topic before eating oats.
Since we can’t have gluten, why not have some vanilla ice cream with our breakfast instead? This cake is good, with or without added vanilla ice cream. It is pretty darned sweet - not so sweet that it makes your teeth hurt, but almost.
Mix in a food processor, and then transfer to a large bowl:
2 cups gluten free cookie flour
1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar
1 cup finely chopped toasted pecans (toast them in a 300 degree oven for 10-15 minutes, cool, then chop)
1/4 teaspoon xantham gum
Remove 2 3/4 cups of this mixture and pat it evenly into an ungreased 9×13 inch baking pan. Set aside.
To the remaining dry ingredients, add the following and combine thoroughly:
2 teaspoons gluten free cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup gluten free sour cream
1 teaspoon gluten free vanilla
1 egg
Lastly, to this mixture add:
2 cups finely chopped apples (peel first)
Carefully plop spoonfulls of this mixture over the stuff that is in the 9×13 pan that you set aside earlier. Spread the gooey dough carefully over the dry layer.
Bake for 30-35 minutes at 350 degrees until a toothpick comes out clean. Cool in the pan, then cut in large squares and serve it slightly warm with gluten free vanilla ice cream. At the time of this writing, Haagen-Dazs claims gluten free status for its vanilla ice cream, but the consumer must check frequently to see if the company has changed their formulations.
Note: The bottom “crust” improves the structural integrity of this cake, and produces an interesting textural contrast.
Always use all gluten free ingredients!
This recipe for a very moist breakfast cake comes from the specific carbohydrate diet. It has been adjusted by Gf-Zing! to include some gluten free flour. It contains no white sugar, using only honey as a sweetener.
In a large bowl, mix up and set aside:
2 cups finely ground pecans
1 cup gluten free cookie flour mix
3 cups coarsely grated baking apples
In a food processor, mix well:
2/3 cup honey
1/3 cup butter
1/2 teaspoon salt
4 large eggs
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon baking soda
Grease a heavy bundt pan extremely well. Mix the contents of the food processor with the apples, ground pecans and gluten free flour. Pour the batter into the prepared bundt pan. Bake for one hour at 350 degrees, until cake tester or toothpick comes out clean. The edges of the cake will be pulled away from the sides of the pan some, and the top will be brown.
Let cool for 10 minutes, then loosen the edges of the cake from the pan if necessary and turn the cake out on a rack to cool.
Use all gluten-free ingredients!
In a large bowl, mix the following ingredients:
2 eggs
1/3 cup brown sugar
1/4 teaspoon finely grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 teaspoon gluten free vanilla
Cook one cup of dry, long-grain rice with 1/2 teaspoon of salt, until done. You can use a rice cooker, or do it on top of the stove. While the cooked rice is still very hot, stir it quickly and vigorously into the bowl with the eggs and seasonings. Stir quickly so the eggs don’t cook before the mixture is all mixed up. The hot rice will cook the eggs.
Transfer to a serving dish; sprinkle the top with gluten free cinnamon.
Cool the pudding to room temperature or colder before serving.
Make sure all your ingredients are gluten free.
The original version of this recipe is from Still Life With Menu, by Molly Katzen, published in 1988.
This recipe has been developed and tested for the gluten free community by Gf-Zing!
Mix in a large bowl:
1 cup gluten free cookie flour
1 cup buckwheat flour (this is not wheat)
1 package (about a tablespoon) gluten free fast-rising yeast
2 Tablespoons gluten free buttermilk powder
1 Tablespoon sugar
1/2 teaspoon salt
Stir this up, then add 2 cups lukewarm water. Mix well and set on a radiator or other warm place for 1 hour.
After an hour of rising, add
2 eggs
3 Tablespoons oil
1/2 teaspoon gluten free baking powder
Mix well. Then let the complete mixture rise for another 15 minutes or more.
Adjust the thickness of the batter to your liking by adding additional water for thinner pancakes. Heat a heavy skillet nice and hot. Add some butter. Spoon in some batter in the size you like. When each pancake has bubbles on the top that have popped, and the top of the pancake looks kind of dry, flip the pancake. Cook on the other side. The pancakes will be a dark color because of the buckwheat flour. Serve hot with butter and grade B pure Maple Syrup.
Store the leftover batter in the fridge over night - the pancakes you make the second day will be even better than the first day’s pancakes.
Make sure all of your ingredients are gluten free!