Dessert

Gluten Free Fruitcake

0 · Nov 29, 2011 · Leave a Comment

The Best Laid Plans of Mice[i]….

The black-and-white “tuxedo” cat who moved in recently is sleeping on the radiator, as an early snowstorm downs trees and power lines outside, and there is no sign of any mouse in the kitchen. At this time of year, just before guests start arriving for holiday meals, hordes of country mice would usually flood the house from every hole that is larger than a dime. They are Old World house-mice and little New World white-footed mice. These tiny half-ounce creatures can run at 8 miles an hour and jump vertically to distances of a foot and a half. The speed and agility explain how the fabulous mouse athletes got in to the chocolate, and also why we have a cat. Quite directly related to the presence of this cat is the very sparse influx of mice for the 2011 holiday season.

These are “The Misses Cheddar,” from a series of costumed mice called “Mice Named After Famous English Cheeses” obtained in Britain in the late 1990s. They are shown alongside an American dime, to demonstrate that a dime-sized hole, through which mice can pass, is very small.

Some mice sing[ii] – a lucky person who lives near mice will have heard this unforgettably sweet song once or twice, and there are scientific references from long ago alerting us to the fact that mice are known to sing. Despite this long-standing human knowledge, the internet abounds today with seemingly authoritative articles stating “It was recently discovered that male mice produce complex, ultrasonic songs” [iii] – but this is not news to anyone who lives around these delicate, small but annoying creatures.

The beautiful soprano warbling song coming from the silverware drawer late at night leaves me with mixed feelings. On the one hand having mice in the kitchen is disagreeable – since they rarely venture more than fifty feet from their established nest, have hundreds of offspring, spread disease and inadvertently cause expensive damage when they nip through electrical wiring and such. I do not blame them as they are just trying to live their lives, but when they nested in the seldom-used oven broiler, the conflagration of the nest caused a smoky incident that brought 3 fire fighters decked out in full turn-out gear to the house. There followed a visit from an extremely well-compensated stove repair technician who nonchalantly advised me to “turn the broiler on at least once a month just to discourage them.” He said he “saw this kind of thing all the time.”

A cascading mouse disaster also led to the expensive replacement of an automatic dishwasher – a mouse nested in the dishwasher insulation; the cat yanked off the bottom panel of the dishwasher to get at the mouse; the plumber who installed the new, replacement dishwasher said there was no point in plugging up the holes in the floor – “they can get in anywhere. It doesn’t matter what you do.”

Even while the mice cost us untold thousands of dollars and un-ending work, the presence of mice who have come in from the cold signals the start of one of the best food seasons of the year. It is a good season for roast pork, chicken and duck, and though many people today have lost touch with its glories, fruitcake.

A really good fruitcake made mostly of fruit, and soaked repeatedly in vast quantities of distilled liquor, is a great treat – very expensive and a required food for the winter season. The creation and production of a fruitcake marks the passing of time in the dark months. To have a fruitcake ready for the Christmas season, it is necessary to start working on the project now.

There follows a recipe for a terrific Fruitcake based on instructions from Darina Allen and Rosemary Kearney in their authentic and down-to-earth cookbook Healthy Gluten-Free Cooking. I have interpreted their instruction to season with “mixed spice” through research on such mixtures curated by the authoritative Elizabeth David, and I have adulterated the cake by completely saturating it with copious quantities of high quality gluten free Irish whisky*. (For the gluten free status of this whisky, see: http://www.jamesonwhiskey.com/Distillery/Meet-the-Distillery-Masters/FAQ.aspx)

1. Prepare an 8 ½” inch round, 3” deep pan, buttered and then lined with parchment. The parchment should stick up at least 1 ½ “ above the top of the pan. We have used one pan that was originally purchased to make cheesecake during the cheesecake mania of the early 1980s and have also used a spring-form pan effectively.

2. Mix up a batch of Mixed Spice (there will be some leftover after you use a teaspoon to make the cake so you can store that in a bottle for other uses). This mixture is based “loosely” on one from Elizabeth David’s English Bread and Yeast Cookery. I say “loosely” because I made a careless error in transcribing it at one time or another, and doubled the ginger. The error has persisted and this is the mixture I use. Again note that this will yield 3 teaspoons of which you will use only 1 :

1 teaspoon ginger
½ teaspoon pepper
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon cinnamon

3. An important and informative note on Whisky: We use the better part of a quart of Jameson’s Irish Whisky for this cake. I would recommend that you use an Irish Whisky that does not have any smokiness to its flavor. Some Irish whisky is “enhanced” by smoked peat and frankly that flavor would do nothing good to this cake.

4. Use a kitchen scale to weigh the ingredients for this recipe.

5. Macerate the Fruit ingredients for an hour or so – the timing is truly irrelevant as this is not science and very little whisky is involved at this point in the recipe:

2 ounces sliced almonds

2 ounces finely ground almonds

12 ounces brown raisins

12 ounces golden raisins

12 ounces dried currants

1 cup (8 ounces) glace cherries (leave whole or cut in half but no smaller than half. I have successfully used dried cherries that have been rehydrated and cooked in a sugar syrup)[iv]

½ cup (4 ounces) candied citron – you can use homemade candied citrus peel instead[v]

Shredded rind of both an orange and a lemon

2 Tablespoons of Jameson’s Irish whisky (Jameson’s is an excellent choice – a whisky that does not have heavy “tobacco” notes – and noted as gluten free on the manufacturer’s website 2011-11-29)

Note: You want a total of 3 pounds of dried fruit, with vine fruits predominating. Candied Pineapple can be added successfully, providing a nice textural nuance. Currants are a required ingredient. Much different from raisins, currants are sugar-packed and have a crystallized texture that cannot be achieved with any substitution.

Raisins and Currants ADeLuca 2011 — Vine Fruits Predominate in a fine fruitcake

6. Preheat oven to 350 F.

7. Mix the Wet ingredients:

Cream 8 ounces of sweet butter, then stir in 8 ounces of brown sugar and beat until “pale and light.” Add 6 eggs one at a time, beating after each addition.

8. Mix the Dry ingredients:

Mix one teaspoon Mixed Spice[vi] with 8 ounces of finely ground almonds, 4 ounces of white rice flour (finely ground rice flour is available in Asian groceries – make sure it is rice flour and not sweet rice flour), 2 teaspoons of xanthan gum[vii], 1 cooking apple shredded (Golden Russet, Baldwin, Yellow Delicious).

9. Mixing and Baking:

Stir the Wet ingredients in to the Dry ingredients, and then add the Fruit ingredients. Do not overbeat. Scoop the very thick mixture in to the parchment-lined pan. Wet your hand and use your hand to smooth the top. Bake the cake for one hour, then reduce the heat to 325 and bake the cake for another 2 hours until a skewer comes out clean. The cake will be very dark. The original recipe calls for more baking, but I have found that it is important to start checking the cake after 2 hours.

10. Soaking:

Remove the pan from the oven and pour 2 ounces additional Irish whiskey over the cake. Let cool in the pan overnight.

11. More Soaking, a critical addition to an excellent recipe: Remove the cooled cake from the pan and remove the parchment. Wrap the cake in cheesecloth, and then soak the cake liberally with an additional ½ cup of Irish whiskey. Wrap the cheesecloth covered cake in an outer layer of tinfoil to completely cover the cake, then store the whiskied-up, tinfoil-covered cake in a tin or other container. Every 1-2 weeks, or whenever you remember, remove the cake from its tinfoil wrapper and soak the cake liberally on all sides with additional Irish whiskey. Restore the foil and put it back in its storage container. Continue soaking the cake every couple of weeks until Christmas.

12. In the original Allen/Kearney cookbook, there are elaborate instructions for adding an almond paste coating that I have never tried. It sounds like a good idea, but since we soak our cake in whiskey we have not felt the need for the almond paste coating.

Our fruitcake will be safe from the mice this year, well-wrapped and now protected by the feline security system. The cat has shown the discouraged mice the door, and they have packed up and moved their residence outside to the car. They continue to be very expensive tenants, however, and I have just received the car repair bill – $99 for removing a mouse nest from the engine.

Mouse Nesting in the car engine - a very expensive problem

The cat brings his own set of problems and expenses, but he is a charming and effective mouse-deterrent. He is good company, and does not eat and contaminate all the stored food, such as the all-important fruitcake – a medieval gourmet treat that marks the coming of the darkest season with the hope of new fruit on the vine the following summer.

[i] Burns, Robert. “To A Mouse. On turning her up in her nest with the plough”, November 1785. Accessed November 29, 2011 http://www.rbwf.org.uk/poems/translations/554.htm.

[ii] Dice, Lee R. 1932.”The Songs of Mice”, Journal of Mammology, Volume 13 Number 3. Accessed October 31, 2011 http://www.jstor.org/pss/1373992.

[iii] Ballenger, L. 1999. “Mus musculus” (On-line), Animal Diversity Web. Accessed October 31, 2011 http://www.animaldiversity.org/site/accounts/information/Mus_musculus.html.

[iv] Witty, Helen, and Elizabeth Schneider Colchie. Better than Store-bought: a Cookbook. New York: Harper & Row, 1979. Print. This book contains extensive instructions on candying a variety of fruits.

[v] Witty, Helen, and Elizabeth Schneider Colchie. Better than Store-bought: a Cookbook. New York: Harper & Row, 1979. Print. This book contains extensive instructions on candying a variety of fruits.

[vi]The following mixture is based on reading David, Elizabeth. English Bread and Yeast Cookery. New York: Viking, 1980. Print. …and several other books.. and then making a transcription error many years ago.

1 teaspoon ginger

½ teaspoon pepper

½ teaspoon cloves

½ teaspoon nutmeg

½ teaspoon cinnamon

[vii] The Xanthan Gum compensates for the lack of gluten in rice flour.

Armenian Dessert Cake with Syrup – gluten free

0 · Jun 22, 2011 · Leave a Comment

This outstanding dessert is a seriously sweet, robust cinnamon-clove flavored cake soaked until wet with a honey-lemon syrup. The cake tastes like baklava, and is served cold, with whipped cream if desired.

Originally, this dessert is made with Cream of Wheat. Gfzing.com has adapted it to be gluten free, replacing the Cream of Wheat with Cream of Rice and cornmeal. The recipe is from Rose Baboian’s Armenian-American Cook Book, published in 1964. The book seems to have its own Facebook page now, and is available for sale here: http://www.stvartanbookstore.com/browseproducts/Armenian-American-Cookbook–hc.html. Similar recipes for cereal cakes abound around the internet, with Greek, Lebanese etc. variations.

Make this cake by hand, for aerobic exercise.

If you are making this in a wheatavore kitchen, bring in your own sugar or make sure that their sugar does not have remnants of wheat flour from wheatavore cooks using the same measuring cup for flour and then for sugar.

Grease and 8×8 pan or 9×9 pan well, using the wrapper from your butter.

Preheat oven to 350.

Cream together:

10 TB salted butter
3/4 cup white sugar
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves

Add and stir to incorporate:

1/2 cup dry uncooked Cream of Rice cereal
1/2 cup cornmeal
1 teaspoon baking powder
3/4 cup finely chopped walnuts
3/4 cup shredded coconut

Add and stir to incorporate:

1/4 cup milk

Add one at a time and stir til well mixed:

3 eggs (large)

Pour in to the greased pan and spread out to distribute evenly. Bake at 350 degrees, 45 minutes for 8×8 pan, 35 minutes for 9×9. A knife inserted in the cake should come out clean. Take the cake from the oven, hold it ten inches above the counter and drop the pan straight down on the counter to settle the cake. The cake should be top side up, still in the pan – you are just settling it, not removing it from the pan.

Make a syrup of

1 cup white sugar
1 cup water

Bring to a boil, then add

1 Tablespoon honey
1 soup spoon of fresh lemon juice

Pour the hot syrup evenly over the cake. Cover the pan and let sit until room temperature, then chill until cold. Cut into squares. The syrup will settle to the bottom of the cake, leaving that part sort of “juicy.”

Use all gluten-free ingredients!

Gourmet Gluten Free Brownies

0 · Mar 18, 2011 · Leave a Comment

A gourmet gluten free brownie that is just like the best wheat brownie you ever had.

Use the absolute best quality gluten free chocolate you can obtain. It is worth doing the website and company research to find the richest, darkest gluten free chocolate that is available.

For the brownies:

Melt the following in a small pot, then set aside to cool briefly:

1 1/2 sticks (12 ounces) unsalted butter
7 ounces bittersweet gluten free chocolate
3 ounces gluten free unsweetened chocolate

Place the following in a large bowl:

1 1/2 cups sugar
1 1/2 teaspoons vanilla or 1/2 teaspoon of Authentic Foods gluten free powdered vanilla
1/4 teaspoon salt
4 eggs

Beat the sugar/egg mixture with a spoon, then stir in the melted chocolate/butter mixture.

In a small bowl, combine

1 cup Authentic Foods GF traditional flour blend
1/2 teaspoon xantham gum

Mix the GF flour mixture in to the chocolate batter. Stir just to combine well.

Stir in:

1 cup walnut pieces, sized according to your preference.

Line a 9 x 13″ pan with parchment paper leaving quite a bit up paper going up the sides (so that you can grab the paper later and pull the whole brownie unit out of the pan. Pour and spread the batter in to the paper-lined pan and ease the batter out to the edges and corners of the pan. Bake at 350 F degrees for 30 minutes. Remove from the oven and cool completely before frosting. Don’t remove the brownies from the pan yet – frost first!

Frosting:

Melt in a microwavable glass dish:

6 ounces unsalted butter
4 Tablespoons milk (can be non-fat milk if you want)

Add:

4 Tablespoons (1/4 Cup) best quality gluten free cocoa powder
1 teaspoon vanilla
2 2/3 cups gluten free confectioner’s sugar

Stir together with a kitchen spoon until completely smooth. Because the butter is melted, the frosting can still be a bit loose or runny when you spread it, because the frosting will stiffen up later, as the butter cools and hardens. Spread the frosting on the brownies, then transfer the pan to the refrigerator to chill until firm.

To remove brownies from pan, just grab the edges of the parchment paper and lift. Transfer the paper of brownies to a cutting board and proceed to cut them.

Cut the brownies with a sharp knife. To make clean cuts, occasionally run the knife blade under hot water then wipe dry with a clean towel. Using a heated, clean knife will ensure a clean cut with no crumbs.

Make sure to use all gluten-free ingredients. If you are using a wheatavore kitchen, ensure that the sugar container is not contaminated with flour by wheatavore cooking adventures.

A Simple Brown Rice Flour Pie Crust

4 · Feb 18, 2011 · Leave a Comment

If you are trying to make a gluten free pie crust and find yourself with few ingredients, or want to make a gluten free pie crust with a whole grain flour and no xantham gum, try this one. It does contain some cream cheese, so be certain your guests can eat dairy products.

For a one-crust pie:

1 cup finely ground brown rice flour

1/3 cup corn starch

1 Tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

8 Tablespoons unsalted cold butter (1 “stick”)

2 Tablespoons gluten free cream cheese (cold)

1 teaspoon fresh lemon or lime juice

1 Tablespoon beaten egg white

Using a food processor, mix the dry ingredients (brown rice flour, cornstarch, sugar, salt and baking powder) just until mixed. Add the butter, cream cheese and lemon juice and mix until the mixture is crumbly. Dribble in the egg white while mixing, just until everything comes together in to a ball. A tiny bit more egg white may be required to get it to come together. Adjust the egg white as necessary.

Roll the dough out between two sheets of wax paper. There is no need to chill before rolling.

To make a pre-baked shell, line a 9-10″ glass pie plate with the rolled out pastry, then bake in a pre-heated 400 degree oven for 10-15 minutes until browned slightly but remove it from the oven if it starts to crack. Unlike wheat crusts, this crust does not need to be filled with pie weights when baking a pre-cooked shell.

Make sure to use all gluten free ingredients, and, if you are cooking for a gluten free friend and you don’t keep a gluten free kitchen, make sure the ingredients are not contaminated with wheat flour from your other cooking adventures.

Gluten Free German Torte Cake base

1 · Jan 24, 2011 · Leave a Comment

German tortes can have a cake base with a cream filling, and maybe fresh fruit on top. Here is how to make a gluten free German sponge cake (this one is made with almonds and cornstarch) that will work well as the base for a torte with a cream filling.

Preheat oven to 300 degrees. Line the bottom of a 9 inch spring-form pan with parchment paper, then grease the sides of the pan with butter. Set this prepared pan aside.

You need 3 bowls – like Goldilocks and the Three Bears! One great big bowl, one medium sized bowl, and one little bowl.

You need a kitchen scale to weigh the ingredients. Be sure to zero out the scale each time you measure something.

3 eggs, separated
3 Tablespoons cold water
75 grams Sugar
50 grams Cornstarch
65 grams Almond meal (Bob’s Red Mill makes the one we used)
1/2 teaspoon gluten free baking powder (measurement is for American baking powder. If using German baking powder, use slightly more.)

Beat the egg whites with the cold water in a large bowl until stiff. In the medium sized bowl, beat the egg yolks until light lemon colored and fluffy.

Beat the sugar in to the beaten egg whites, then fold in the beaten yolks.

In a third little bowl (capacity 2 cups), mix the cornstarch, almond meal and baking powder. (The volume of cornstarch and almond meal will be about one cup combined).

Fold the cornstarch/nut mixture in to the egg mixture. The mixture will be light and fluffy.

Carefully distribute the batter in to the prepared spring-form pan.

Bake for 35 minutes at 300 degrees until the cake springs back to the touch. Remove from the oven, slide a knife around the sides to loosen the cake, then remove the sides. Allow the cake to cool completely. Remove the cake from the pan. You can cut it horizontally in to two layers using a bread knife, if you need 2 layers.

Make sure your ingredients are all gluten free!

Gluten Free Lace Cookies

0 · Jan 18, 2011 · Leave a Comment

Lace cookies are quick to make, and require few ingredients. It is just as easy to make them gluten free if you substitute cornstarch for the wheat flour in the recipe.

In a 2-cup Pyrex measuring cup, put the following ingredients – then microwave on the setting you would use for 1 cup of coffee, until the butter melts and the mixture bubbles.

2 Tablespoons butter
1 1/2 Tablespoons corn syrup
2 Tablespoons dark brown sugar

Remove from the microwave, then stir in

2 Tablespoons cornstarch

Deposit the batter in teaspoon-sized circles on parchment paper lined baking sheet. Be sure to leave 3 inches between each cookie, and make only about 6 cookies at a time if you plan to roll them in cylinder or cone shapes because you will have to work quickly.

Bake the cookies 6 minutes, until spread out, brown and bubbly. Watch them carefully to make sure they don’t burn.

Remove the sheet from the oven. If you are going to make cylinders or cone shapes, allow them to cool about 15 seconds and then start working with them. Otherwise, wait about a minute and the parchment paper will be easy to peel right off the cookies! As you can see from the picture, these cookies spread quite a lot. I have included a quarter in the photos so you can compare the size, uncooked and cooked.

and these cookies are delicate like glass. Here are about 7 of them stacked on a Heath Ceramics coffee cup – (cup color is Moonstone.)

Maple Pumpkin Pie, no dairy, from fresh pumpkin

0 · Jan 14, 2011 · Leave a Comment

small pumpkin pie — Non Dairy, Gluten-Free Pumpkin Pie

This interesting recipe from gfzing.com has no milk, cream, rice milk or any other type of milk, is gluten free and uses fresh rather than canned pumpkin. The type of pumpkin used is the small “pie” or “sugar” pumpkin – they are sold at farm stands for the purpose of making pies. The natural liquid in the freshly cooked pumpkin is sufficient liquid and no added milk products are needed. Do not use canned pumpkin for this recipe.

The pie is quite light, and since the only sweeteners are maple syrup and molasses the pie is not too sweet.

Ingredients:

1 “pie” or “sugar” pumpkin
1/2 cup dark maple syrup
1/4 cup molasses
3 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 teaspoon freshly grated nutmeg
1 unbaked Whole Foods gluten free (gf) pie shell, thawed and cracks repaired

Preheat the oven to 450 degrees F.

Defrost the gluten free pie shell and repair any cracks. Sometimes frozen pie crusts get broken, but you can smush the crust back together along the breaks to make a whole crust.

Next, remove the stem (just break it off) from the pumpkin and stab the pumpkin through the shell to the center in 4 or 5 places with a pairing knife – to let out steam. You don’t need to cut the pumpkin up or remove the seeds before cooking. Set the prepared pumpkin in the microwave oven and cook it as for baked potato (use the setting on the microwave).

Remove the very hot pumpkin from the oven using potholders and let cool completely. Now cut the cooked pumpkin in half, use a large spoon to scoop out and discard the seeds. Then, scoop out the cooked flesh, set it aside for use and finally discard the peel. You should have about 24 ounces cooked pumpkin (weigh the cooked flesh.) You do not need to mash or strain the pumpkin flesh.

In a food processor, combine about 24 ounces ( one and a half pounds) of cooked fresh pumpkin (not canned) with all the rest ingredients except the pie shell. Process until the mixture is completely smooth. Pour most of the pumpkin mixture in to the uncooked pie shell until the pie shell is filled almost to the top. Depending on the size of the pumpkin, there may be a cup or so of extra filling. If so, grease a small oven-proof dish and pour the excess in there.

Put the pie in to a 450 degree oven for 10 minutes, then reduce the heat to 350 and cook for another 45 minutes. Check the pie – if the filling is set, the pie is done. Cool and serve with your favorite pie topping.

For the extra filling, bake that along with the pie but it will be done and ready to take out of the oven well before the pie. You can use this cooked pumpkin pie filling to make a nice pumpkin parfait, layering the cooked chilled filling with your favorite gluten free pie topping (whipped cream if you use it).

Indian Pudding

1 · Dec 6, 2010 · Leave a Comment

Indian Pudding, one of the finest desserts ever invented, is a naturally gluten-free American dessert over two centuries old. The recipes vary over the years, but the ingredients always include milk, corn meal (the “Indian meal” from which the dessert gets its name), spices and some type of sweetener. Note that once in a while a recipe for Indian Pudding will include a small amount of completely unnecessary wheat flour. At gfzing.com, we have studied the subject at length and have 2 recommended recipes for excellent gluten free Indian Pudding – one sweetened primarily with maple syrup and one made primarily with brown sugar. Our favorite recipes appear near the end of this article, after some historical bits.

Historical Recipes:

In American Cookery, by Amelia Simmons, published in 1796, there are 3 recipes for Indian Pudding. The two baked versions include eggs, which later recipes for the dessert often omit.

No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well
together while hot, let stand till cooled; add 7 eggs, half pound
raisins, 4 ounces butter, spice and sugar, bake one and half hours.
No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs,
4 ounces butter, sugar or molasses and spice q. f. it will require two
and half hours baking.
No. 3. Salt a pint meal, wet with one quart milk, sweeten and put into
a strong cloth, brass or bell metal vessel, stone or earthern pot,
secure from wet and boil 12 hours.

Table Talk monthly magazine, which billed itself as the “The American Authority Upon All Culinary and Household Topics,” included in its September 1893 issue ten recipes for Indian Pudding (go to page 323 in this document). Some of these recipes omit the eggs, and some use the technique of mixing the hot porridge-like base for the pudding and then pouring an amount of cold milk on top, leaving the cold milk without stirring, then baking the whole dish for from 2 to 8 hours.

Now for how we actually prefer to make Indian Pudding. We like the following 2 recipes, with a preference for the one sweetened primarily with maple syrup which has a more interesting flavor than modern brown sugar. We actually wonder if the antique recipes used a form of brown sugar more similar to jaggery, rapadura or panela – which would have had a more subtle flavor.

	Maple Syrup Cookbook by Ken Haedrich, 1989 (our preferred ingredient list)	Early American Recipes by Eloise Frost, 1953
Whole Milk	5 cups	1 quart (4 cups), scalded + 1 cup cold
Corn Meal	2/3 cup	½ cup
Sugar	1 cup grade A Amber Maple Syrup (or Grade B)	1/3 cup light brown sugar
Molasses	1 TB (we used 2)	1/3 cup
Ground Cinnamon	½ teaspoon	1 teaspoon
Ground Ginger	½ teaspoon	1 teaspoon
Dried Fruit	1 cup raisins or chopped dated (we used raisins)	none
Salt	½ teaspoon	1 teaspoon
Butter	4 tablespoons	3 tablespoons

Both recipes are baked in a well-buttered 9 x13″ baking dish at 300 F; a porcelain, ceramic or Pyrex dish is necessary for the baking; for the clean-up be prepared to soak the cooking and baking dishes before cleaning. The basic cooking method is as follows.

For the maple syrup recipe, in a heavy-bottomed pot, cook the milk over medium heat until it is almost scalded, then whisk in the cornmeal, stirring all the while. Keep whisking for 10 minutes until the porridge is thickened slightly. The porridge will be a very, very pale yellow. Remove from the heat and use a wooden or bamboo spoon to stir in the rest of the ingredients, stirring all the while. Give one last vigorous stir to distribute the raisins evenly and pour it in to the prepared porcelain (or Pyrex or ceramic) dish. Bake for 2 and a half hours. Remove from the oven, let cool for about a half hour and serve with vanilla ice cream or plain cream.

For the brown sugar recipe: Mix the scalded milk, molasses and brown sugar. Whisk in the corn meal, salt, cinnamon and ginger. Cook, stirring constantly, for 5 minutes. Pour in to the prepared baking dish and dot with the butter. Bake 1 hour, then pour the cup of cold milk over the top (do not stir) and cook for 2 more hours. Remove from the oven, let cool for about a half hour and serve with vanilla ice cream or plain cream.

We hope you enjoy this review of Indian Pudding through the ages, from gfzing.com. Indian Pudding is the best dessert ever, and deserves to return to its rightful place as a mainstay of American cooking!

Crustless Custard Apple Pie

1 · Dec 5, 2010 · Leave a Comment

In the mood for pie, but don’t want to roll out a crust? You can use the new gluten free Bisquick to make a pie that creates its own crust. This pie is like a gluten free French Clafoutis, but more economical because it uses cranberries instead of cherries. The large amount of cinnamon and vanilla balances out the deeply flavorless gluten free Bisquick.

Fruit mixture ingredients:

3 large flavorful apples that hold their shape (use types like Northern Spy, Winter Banana and Roxbury Russet – do not use Macintosh) – pared, cored and cut in to pie-type slices

1/2 cup (or more) gluten free dried sweetened cranberries

1 Tablespoon fresh lemon juice

2 Tablespoons gluten free Bisquick (and you will need more later)

Custard Ingredients:

14 ounces fat-free gluten free sweetened condensed milk

1 1/2 cups water

3 large eggs

1/2 cup gluten free Bisquick

4 Tablespoons butter, melted

2 teaspoons vanilla

1 teaspoon cinnamon

1/2 teaspoon grated nutmeg

In a large deep bowl, mix the apples, cranberries and lemon juice and then stir in the 2 tablespoons of gluten free Bisquick to coat the fruit.

Preheat the oven to 350 F.

Butter a glass pie plate (10 inches, or marked 25 cm on the bottom), then spread the apple-cranberry mixture evenly in the dish.

In the now-empty bowl, mix the rest of the ingredients: condensed milk, water, eggs, 1/2 cup gluten free Bisquick, butter, vanilla, cinnamon and nutmeg. Use an immersion blender to mix these custard ingredients until smooth – about 3 minutes. Pour this custard mixture over the apples and cranberries in the pie plate. The dish will be very full, so take care not to spill.

Bake for45-50 minutes until the custard is cooked through and the top is browning a little. Remove from the oven, set aside to cool. Serve cool or cold.

There will be a kind of crust that has settled out on the bottom of the pie – the texture of the “crust” will be the texture of a mochi, slightly chewy and quite intriguing.

Be sure to use all gluten free ingredients.

Banana Cream Chocolate Pie – gluten free

0 · Oct 24, 2010 · Leave a Comment

Banana Cream Chocolate Pie Close up — Close up of an actual slice of gluten free Banana Cream Chocolate Pie

This delicious pie is based on one from The Best of Cooking Light (2000). We have changed a few things and made it gluten free. As cream pies go, it is relatively light. For those of you who eat pie for breakfast, we maintain that a slice of this pie is nutritionally not very different from a bowl of sugary cereal with milk and sliced bananas. So, by all means, eat pie for breakfast!

It is possible to make this pie and serve it in 4 hours – you have to work quickly and chill at each stage. Chill the pie crust immediately after it is baked, add the chocolate layer and chill, add the bananas and custard and chill again. In winter, we take advantage of a table on a screened-in porch for these chilling stages. The screens on the porch are necessary to keep squirrels out of the pie.

First, you will need a one-crust gluten free pie shell. You can make your own using 1/2 of this recipe: Pie Crust Recipe. Roll out a crust and line a 9 inch Pyrex pie plate.

Prick the crust all over with a fork and pre-bake the pie crust for 10-12 minutes at 450 degrees (for this crust you don’t need to use pie weights or dried beans to keep the crust from collapsing.) In the event of a true pie emergency, you could use a Whole Foods gluten free pie crust from their freezer section.

Gather these ingredients:

For the chocolate part:

1 TB cornstarch
2 TB sugar
2 TB unsweetened gluten free cocoa powder
1/3 cup low-fat milk or gluten free rice milk
2 ounces semi-sweet or bittersweet gluten free chocolate (chopped coarsely)
Dash of salt

For cooking the custard:

2 TB cornstarch
1 cup of low fat milk or gluten free rice milk
1/2 cup sugar
1/4 tsp salt
2 large eggs
1 TB butter

After cooking the custard, mix these in:

2 tsp gluten free vanilla

1/4 cup (2 ounces) gluten free cream cheese (for dairy-free, omit this)

Other:

2 cups sliced ripe bananas (2 bananas)
Whipped cream, lightly sweetened and flavored with vanilla

You are going to layer up some thick chocolate paste which goes in to the baked pie crust first, then sliced bananas on top of the chocolate, then custard. Chill for 2 hours or more, then serve with whipped cream!

For the chocolate part: Mix the cornstarch, sugar, cocoa, milk and salt in a saucepan and cook, stirring constantly until the mixture thickens. Add the chocolate and stir until it melts. Spread this mixture over the bottom of the baked pie crust.

For the custard, get your immersion blender ready at your side in case you need it to correct custard disasters. You basically have two choices. You can mix the custard materials and cook over a boiling water bath, which takes more time and assures a lump-free custard, or you can mix the custard materials in a sturdy pot, cook over low heat, stirring constantly with a whisk, and if the custard curdles or looks at all lumpy give it a good blast with the immersion blender (taking care not to hurt yourself), adding a little heavy cream if necessary to loosen things up. Either way works fine.

After you cook the custard mixture, while the mixture is still hot, stir in the vanilla and the cream cheese and mix thoroughly. If you are making a dairy-free version, leave out the cream cheese.

Slice the bananas and put the slices on the chocolate layer, then spread the finished custard over the bananas. Chill completely, slice and serve with whipped cream. There won’t be a lot of left-overs.

Make sure all your ingredients are gluten free!

Chocolate Sweet Potato Cake

0 · Sep 12, 2010 · Leave a Comment

This excellent flourless chocolate cake is a variation of a recipe that is most often attributed to Marcy Goldman’s A Treasury of Jewish Holiday Baking. The glaze suggested here is not from the original recipe.

The quality of the finished cake is entirely dependent on the quality of the chocolate that is chosen – take great care to choose an excellent chocolate.

Cake ingredients

1/2 cup (1 stick) butter
1/3 cup plus 2 tablespoons granulated sugar
6 large eggs, separated
1 1/2 cups cooked and mashed sweet potatoes, baked fresh and peeled – 2 or so
1 teaspoon vanilla
10 ounces good-quality gluten free semi-sweet chocolate chips, melted and cooled
1/4 teaspoon salt

Chocolate Glaze ingredients

1/4 cup water, 2 Tablespoons sugar, 1 Tablespoon corn syrup

4 ounces bittersweet gluten free chocolate, broken up

1 Tablespoon butter

Preheat the oven to 350°F. Line a 9-inch springform pan with baking parchment. To line the pan, first trace the bottom of the pan on a sheet of parchment paper, making a circle, then cut out the circle. Next, measure the height of the pan, and cut a strip of parchment paper that is that wide by 14 and a half inches long. Grease the pan, then line with the parchments paper, putting the circle on the bottom and the strip on the side. If you like, you can line the bottom and then clamp on the sides, trapping the circle of paper with the sides.

Cake batter instructions:

In a food processor, cream the butter with the 1/3 cup sugar until light. Blend in the egg yolks until light, then the mashed sweet potatoes, vanilla, and cooled chocolate. Mix until smooth.

In a large bowl, use clean beaters to whip the egg whites gently until they are a bit foamy. You can use a hand-crank-style manual rotary egg beater to do this – it is easy, and great exercise! Then add in the salt and whip harder to make meringue, sprinkling in the last two tablespoons of sugar to form stiff and shiny (but not dry) peaks. With this amount of sugar, you could also dump all the sugar in at once – it won’t make much difference.

Fold the cooled sweet potato/chocolate mixture into the egg whites gradually, keeping the mixture light and airy – don’t beat it now or you will lose all the air you have beaten in to the egg whites. The air trapped in the egg whites is what is going to make the cake rise in the oven.

Spoon the batter into the prepared pan, shake the pan briefly to settle it, and bake at 350 degrees for about 40 minutes (that is what the first version of this recipe said, but that was not correct – it took over 70 minutes). Depending on your oven, you will need to check the cake starting at 40 minutes, but leave yourself an extra half hour in case the baking takes longer. When the cake rises high and looks dry, and slightly cracked on top, it is done cooking – if it doesn’t look like this, give it more time. The middle should be soft but firm – a toothpick tests almost dry. The cake will have risen really high, but it will fall as it cools. Don’t worry about it though.

Cool in the pan for 20 minutes, then place the cake (in its pan) on a wire rack. Refrigerate completely to cool – overnight seems reasonable. At this point, the cake can be removed from the pan and frozen for up to a month (haven’t tried that). Even if serving it the same day, chill the cake for two hours before finishing it with the glaze. This is a dense cake which holds the heat.

Glaze instructions:

In a pot, mix water, sugar and corn syrup and bring to a boil to dissolve the sugar. Off the heat add the chocolate (bittersweet is best). Stir until completely melted, then stir in the butter which will make it shinier.

Remove the cake from the pan, leaving the top side up. Do not try to flip it over. Put the cake on a serving plate. There will be a slight indentation where the cake has fallen in the middle. The final cake will have shrunk down from its lofty height that it was in the oven – maybe it will be 2 inches high. Pour the glaze into the indentation of the cake and, using a spatula, even out the glaze and urge it along to ooze attractively over the edges in places.

The cake is excellent served with whipped cream, and it seems like it would be pretty good if you used bittersweet instead of semisweet in the cake part too as well as the icing.

Make sure ALL your ingredients are gluten free. If you are making this for a gluten free friend, take care that there is no stray wheat flour in your sugar canister, transferred there during previous baking adventures.

Susie’s Cheesecake

0 · Jul 5, 2010 · Leave a Comment

Sue Carnase, of the Bronx, New York, made the best cheesecake ever. It was tested many times in double-blind taste tests and it always came out at the top of the rankings. Here is her recipe, in her own words, with a slight modification that will make the recipe gluten free.

“In a large bowl cream together 1 pound each of cream cheese, softened, and ricotta and one cup sugar and beat in 4 large eggs at room temperatures, one at a time, beating well after each addition. Add 1/2 stick (2 ounces) butter melted and cooled, 3 tablespoons each of gluten free flour mix* and cornstarch, and 2 1/2 teaspoons vanilla and 1 teaspoon fresh lemon rind, beat mixture well until well combined. Fold in 2 cups sour cream, pour batter in ungreased 9 inch springform pan and bake the cake in the middle of a preheated moderately slow oven (325) for 1 hour and 15 minutes.

The cake will be soft in the center. TURN OFF THE HEAT (DO NOT OPEN THE OVEN DOOR.) Let the cake stand in the oven for 2 hours. Let the cake cool completely in the pan on a rack and chill it loosely covered for at least 4 hours. Remove the sides of pan and transfer cake to a plate. You can freeze it at this point. Remove from the freezer the day before use and refrigerate.

HINTS: Cheesecakes often crack while baking and some rise high and later fall, but these are not matters of concern. Cheesecakes do not take kindly to sudden changes in temperature. SO DO NOT OPEN OVEN DOOR DURING THE BAKING.

I find it much easier to cream the cheeses by putting them through the Cuisinart.”

*original recipe called for wheat flour

Further notes from GF-Zing!: The batter will fill most of the pan and during the baking the cake will rise to the very top of the pan or higher. Do NOT use a smaller pan than called for in the recipe. Full fat ricotta makes a nice cake. We use Friendship brand sour cream because its only ingredients are milk, cream and enzymes. We line the bottom of the spring form pan with parchment paper to make transferring the cake to a plate a little easier.

Shopping List for Susie’s Cheesecake:

1 pound cream cheese

1 pound ricotta

Sugar

4 large eggs

Butter

GF Flour

Cornstarch

Vanilla

Sour Cream

1 lemon

Blueberry Pie sweetened with Maple Syrup

2 · Apr 19, 2010 · Leave a Comment

You can make a fine blueberry pie using dark maple syrup as a sweetener instead of granulated sugar. This pie is refreshingly fruity and not as sweet as the more common sugar-sweetened pie.

Here are the general rules:

for 5-6 cups of Maine wild blueberries, add the following in a large bowl:

1 cup of pure maple syrup

2 Tablespoons of cornstarch

3 Tablespoons of flavorless tapioca starch (Authentic Foods offers a tapioca starch) or 1/4 cup instant granulated tapioca. If you use instant granulated tapioca, let the whole mixture sit for 15 minutes before constructing the pie.

1/8 teaspoon salt

3-4 Tablespoons of fresh lemon juice to offset the maple syrup

1/4 teaspoon of ground cinnamon

Use a 2-crust recipe for pie crust, and use a 9 or 10 inch glass pie dish. If you use a larger pie dish, the pie will have less depth, and if you use a smaller pie dish then the pie will be more “heaped up.” Line the pie dish with 1 piece of crust pastry, fill with the blueberry mixture, top with the second crust. Sprinkle the top crust with 1/4 cup of granulated sugar.

Bake in preheated 375 degree oven for 1 hour. If the blueberries are frozen, the pie may need a few extra minutes. Cool the pie on a rack before cutting.

Use all gluten-free ingredients!

White Chocolate and Strawberry Dessert

1 · Jun 11, 2009 · Leave a Comment

For this dessert, you need fresh local strawberries, high quality white chocolate (gluten free) in a bar form, and gluten free orange liqueur.

Find a bowl that will hold 3 cups exactly when filled to the top with water. This will be serving dish. Set it aside.

Melt a 4-ounce bar of gluten free white chocolate over hot water. Take it off the heat, add 1 Tablespoon sugar, 1 Tablespoon gluten free orange liqueur, 1/2 teaspoon vanilla and 1 ounce of cream cheese. Beat well until mixed.

In a different bowl beat 1/2 cup of heavy cream until stiff. Fold in the white chocolate mixure.

Put enough strawberries (or other berries) in the serving bowl to cover the bottom of the bowl. Spoon the whipped cream/white chocolate mixture on top. Smooth the top and chill the dessert for 3 hourss or overnight. This will serve 3-4 people.

You can triple the mixture, make a crumb crust in a spring-form pan, and triple the amount of berries, put the berries on the crust, add the cream mixture, chill, then cut the dessert like a cake (since it has a crust.)

Make sure all your ingredients are gluten free.

Banana Coconut Ice Cream

0 · May 24, 2009 · Leave a Comment

It’s time for the Memorial Day barbecue, and with 6 extra-ripe bananas on the countertop, our minds wandered – what to do, should we make 4 loaves of gluten free banana bread? No, and although deep-fried banana fritters were sounding pretty good what ended up seeming much better was homemade ice cream.

This recipe is refreshing, and not high in fat. The bananas have a slight tartness, and the dulce de leche’s deep brown color covers up the color of the overripe bananas, making an attractive finished ice cream. There are no egg yolks or heavy cream in this ice cream, but the texture is creamy. The major ingredient is banana.

Make the following mixture (use a potato masher to mix), and chill in the refrigerator for a few hours:

3 cups 1% milk

1 cup coconut milk

2/3 cup sugar

6 very overripe bananas, too mushy for anything but banana bread

13.4 ounce can of gluten free Dulce de Leche (or you can make your own)

1/2 teaspoon cinnamon

1/8 teaspoon cardamom

1/8 teaspoon cloves

1/8 teaspoon nutmeg

The mixture will be brown, like caramel. After the mixture has chilled, freeze it in an ice cream maker according to the directions.

Make sure all your ingredients are gluten free!

Gluten Free Trifle

0 · Mar 24, 2009 · Leave a Comment

It’s spring and the temptation to purchase strawberries is renewed again. Unfortunately, “strawberry disappointment” follows, when the first strawberries to arrive in the supermarket, while red, are not flavorful! Time to make trifle, but how to do this in an interesting and gluten-free way?

We searched the internet for gluten free trifle recipes, and found the most interesting recipe, not quite gluten-free and way too complicated, at this address: Teafactory. Even though this recipe is “simplified” it is still too complex for ordinary humans like us, and it includes puff pastry which is not gluten free, and 2 custards. So, we have modified it to a delicious, easy and gluten-free dessert.

At the request of a fan, we have added the measurements for volume, rather than weight, for the dry ingredients, but we strongly recommend using the weights. GF flours can be ground finely or coarse, and that changes the volume tremendously. When we measured the ingredients with tablespoons, we used Koda Farms mochiko, and finely ground cornmeal and garbanzo bean flour from the natural foods store nearby.

Included in the original recipe is a Cardamom Biscuit which is gluten free and a very close textural approximation of an English digestive biscuit, but with a whallopping cardamom punch. This is an excellent cookie in its own right.

You need to make 4 layers: The strawberries, the cookies, the custard, the whipped cream. Use a scale to measure the ingredients.

Berry Jelly:

Make a compote by mixing the following ingredients and simmering them for 20 minutes:

250 grams of strawberries, cut in quarters

40 grams of sugar (3 TB or slightly more)

1 teaspoon gluten free amontillado sherry or vanilla

1 teaspoon lemon juice

(the original recipe includes rose water which we omitted)

When it has cooked for 20 minutes, add 1 envelope of plain gelatin (no flavor) which has been softened in cold water. Do not add the gelatin directly to the strawberries without first softening the powder in water or the gelatin will form globs of glue in a strawberry soup – not what you want. Cool to room temperature then distribute amongst 8 dishes that hold about 1 cup each. Refrigerate these 8 dishes until the strawberry layer has firmed up. (If you do not add the gelatin, the strawberry liquid would soak through the biscuits which are the next layer.)

Cookie layer: (this has been altered to eliminate some refrigerating and freezing steps)

Use a scale to weigh out the ingredients – this really makes a difference!

70g unsalted butter (softened) – about 5 Tb

45g white sugar – about 3 Tb + 1 tsp

25g ground almonds – about 3 Tb + 1 tsp

¼ tsp salt

½ tsp baking powder

35g glutinous rice flour (also called mochiko) – about 4 Tb + 1 tsp

25g cornmeal – about 3 Tb + 1 tsp if finely ground

20g chickpea (garbanzo bean) flour – about 2 Tb + 2 tsp

1 tsp freshly ground cardamom (skin the pods, and grind 1 teaspoon of seeds in a mortar and pestle)

1/2 tsp powdered vanilla from Authentic Foods

1 egg yolk

Cream the butter & sugar.
Add all the dry ingredients & mix well.
Add the egg yolk and mix until a dough forms. Make the dough in to a disk shape.
The original recipe calls for chilling the dough for one hour here, but we just proceeded since the air is cold in winter.
Get 2 pieces of waxed paper about the size of a cookie sheet. Put 1/8 cup of white rice flour on the bottom piece, put the disk of dough on the flour and turn it over to coat both sides with rice flour. Put the second sheet of waxed paper on top. Roll the dough to 1/8 inch thick and cut cookies in a size that will fit in the dishes that have the strawberry mixture in the bottom. Re-roll the dough as necessary to make 16 cookies (17 if you want to taste one.)
preheat the oven to 300F
Transfer the cookies to a parchment lined baking sheet and bake for 10-12 minutes until golden. Cool on the pan, then remove them gently and put one cookie on top of the strawberry mixture in each dish. You will have 8 cookies left for the next layer.

Custard layer:

Mix 1 cup 2% milk, 3/4 cup light cream, 1 teaspoon amontillado sherry and one small (3 oz.) package of gluten free instant vanilla pudding. Beat with a whisk until thick. Divide amongst the 8 dishes on top of the cookie layer. Add another cookie on top of this custard.

Whipped cream:

Whip one cup of heavy whipping cream with some sugar to sweeten. Add vanilla or sherry to flavor this whipped cream and distribute on top of the last cookie layer.

Candied nuts (can be omitted):

Taste some pumpkin seeds and sunflower seeds to see if their flavor will be an asset to the dish.

In a pan that can be heated relatively hot, put 2 Tb of pumpkin seeds and 2 Tb of sunflower seeds with 2 Tb of sugar. Heat the nuts over medium heat, stirring constantly until the sugar melts and the nuts brown slightly. Transfer to a plate immediately and cool completely. Garnish the top of the whipped cream with these nuts if you want an extra crunch texture.

Make sure all your ingredients are gluten free!

Birthday Cake – gluten free

0 · Jul 6, 2008 · Leave a Comment

You can make this vanilla cake with a chocolate icing, or you can include some lemon ingredients in the batter and make a lemon icing. The recipe is for 2 9-inch round cake pans, or the equivalent volume in square cake pans. To figure out the size, remember that the area of a circle is pi (3.14) times the radius squared, and you have to account for the depth also, since this is about volume…

Don’t use bottled lemon juice – use fresh juice – it tastes better.

1 1/2 cups white rice flour
3/4 cup tapioca flour (make sure to use a flavorless tapioca flour!)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar

2/3 cup gluten-free mayonnaise

2 teaspoons gluten-free vanilla extract

1 cup milk (for the lemon cake use part buttermilk)

This is really easy to mix up – put the first six dry ingredients in a bowl, and stir well.

In another bowl, beat the eggs with the sugar until light and lemony colored. Beat in the mayonnaise and vanilla. Next, mix in the dry ingredients alternating with the milk, until all is mixed up well.

Grease the 9-inch round pans with butter, line the bottoms with circles of parchment paper, and dust the insides of the greased pans with rice flour or mochiko flour. Divide the batter evenly between the two pans. Bake at 350 degrees for 25 minutes, or until a skewer tests clean. Let the cake cool in the pans for 10 minutes, then loosen the edges with a knife and turn out the cakes on racks to cool.

To stack the cake for icing, put the first layer on the plate top side down, frost the flat bottom side, then put the next layer on with the flat side down. This will put the flat sides together and they will not slide around as much.

To make a lemon cake, add the following and make adjustments:

Add the grated rind of one lemon and 2 Tablespoons of lemon juice from one fresh lemon, and substitute for the milk 1/2 cup of milk and 1/2 cup of buttermilk.

To make a lemon cream cheese frosting, melt 11 ounces of fine gluten free white chocolate (don’t use chips – they don’t melt well) in the top of a double boiler, allow to cool to room temperature. Mix in 12 ounces of cream cheese, and 12 Tablespoons of unsalted butter. Beat well until really smooth. Mix in 2 Tablespoons of fresh lemon juice. Use one cup of the icing between the layers, and use the rest to coat the top and sides of the layer cake.

For a chocolate frosted birthday cake, use the vanilla cake as the base. Then use the following icing from the Food Network’s Barefoot Contessa Show, adapted for gluten free cooking:

6 ounces gluten free semisweet chocolate

1/2 pound (2 sticks) unsalted butter, at room temperature

1 Tablespoon of gluten-free pasteurized egg product, such as Eggbeaters, but check on gluten free status

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners’ sugar

1 tablespoon gluten free instant coffee powder dissolved in 2 teaspoons of hot water

Melt chocolate in top of double-boiler and set aside to cool to room temperature.

In a separate bowl, beat the butter until light and fluffy, mix in the egg product and the vanilla. Gradually beat in the confectioner’s sugar and the coffee mixture by hand. Do not overbeat. This is a soft icing – spread it on the cake and then refrigerate the cake immediately.

Carrot Quick Bread

0 · Feb 17, 2008 · Leave a Comment

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 or lime juice

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 coarsely grated carrots

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) – alternatively, use Authentic Foods GF Classical Blend plus 1 teaspoon Xantham Gum.
1 tsp baking soda

1/4 teaspoon salt

Preheat the oven to 350 degrees F. Grease a 9 x 5 loaf pan. Line the bottom with parchment paper.
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!

Pumpkin Molasses Cake with Maple Frosting

0 · Nov 24, 2007 ·

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

Cardamom Currant Pound Cake

0 · Apr 17, 2007 ·

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!

Rice Pudding in the Zojirushi Rice Cooker

107 · Nov 6, 2006 · 1 Comment

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!

Blueberry Coffeecake Gluten Free

0 · Jun 6, 2006 ·

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.

Lemon Almond Pound Cake – gluten free!

0 · Mar 10, 2006 ·

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!

Cranberry Orange Walnut Quick Bread

0 · Mar 2, 2006 ·

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.