Delicious Gluten-Free Chocolate Cake

July 5, 2010 Leave a Comment

Picture of gluten-free chocolate cake

Gluten-free chocolate cake makes a tasty dessert

We have used this recipe many times for birthdays, holidays, and normal desserts. It is delicious with frosting, or without, and it would also be very good with chocolate chips or nuts.

Ingredients:

¼ cup salted butter, melted

¾ cup sugar

2 eggs

½ cup plain yogurt

2 teaspoons vanilla extract

1 cup cornstarch, potato starch, or half-half potato starch/ rice flour, or cornstarch/rice flour mix, whichever is available. Rice flour will make cake grittier and slightly dryer.

1/3 cup unsweetened cocoa powder

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon xanthan gum

Preheat the oven to 350 degrees F. Lightly grease a 9 inch round or square baking pan.

In your bowl, mix the butter with the sugar and beat with electric mixer. Add the eggs, and beat until lighter and thicker. This will take about two minutes. Add the other ingredients. Beat well. The batter will be a thick cake batter. Pour into prepared pan and bake for 30-40 minutes, until a toothpick tests cleanly, and cake doesn’t jiggle.

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Gluten-free Easy Bread Maker Bread

July 4, 2010 Leave a Comment

 

Gluten-Free Bread Maker Bread

Gluten-Free Easy Bread Maker Bread

A light, flavorful, sandwich, butter, or jam bread. It will work best in a bread maker, and will turn out like the bread you remember, but better. This is so easy, because you simply spend fifteen minutes putting it in the bread maker, and in three hours, you have a soft, flavorful bread that you will never have enough of!

 

 

Wet ingredients:

3 large eggs, lightly beaten

½ cup oil

½ cup water

1 cup milk minus one tablespoon

Dry ingredients:

2 cups rice flour

½ cup potato starch

½ cup tapioca flour

3 ½ tablespoons xanthan gum

1/3 cup sugar

1 ½ teaspoons salt

1 tablespoon yeast

In a small bowl, beat eggs with fork, until whites and yolks are well blended. Once the eggs are beaten, add the oil, water, and milk. Mix the three in with the eggs, until all are blended. Pour the wet ingredients out of the bowl, and into the bread maker pan. Wash and dry the empty bowl. Pour the rice flour, tapioca flour, and potato starch into the clean bowl, and mix the three together. Add the xanthan gum, sugar, and salt, and the yeast, and stir them all into the dry ingredients. Then, pour the dry ingredients in with the wet ingredients, and stir with a rubber spatula. Place the bread pan in the bread maker, on “basic” cycle. Press start, and let cook until bread maker says 0:00

NOTE: You can also make one before you go to bed, and have it done in the morning. Just do not add the yeast right away, instead pour the flour mix into the wet ingredients without it, make an island out of the dry ingredients, then add the yeast. Adjust time on bread maker, to however many hours it will be before you wake up. You can also make this bread in the oven, just proof the yeast, (see “tips” section.) and then add it to the rest of the ingredients, and let the bread rise for at least thirty minutes.

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Gluten-Free Cinnamon Rolls

July 4, 2010 Leave a Comment

Picture of gluten-free cinnamon roll

cinnamon roll being used as birthday cake.

Not only are these quick and easy to make, but they have the fluffy, light texture of wheat cinnamon rolls. These are a little less sugary than wheat ones, but I am sure you can add some powdered sugar if you want. The only thing these delicious little rolls are missing is the yeasty flavor, which is very hard to pull together. Other than that, though, you will find nothing lacking.

4 tablespoons butter, softened

1/3 cup sugar, granulated

5 egg whites

¾ cup plain yogurt

1 ½ cups cornstarch

½ cup rice flour

2 ½ teaspoons baking powder

½ teaspoon salt

2 teaspoons xanthan gum

½ teaspoon vanilla extract

1 tablespoon apple cider vinegar

Filling:

4 tablespoons butter, grated

1 cup sugar

1 ½ teaspoons ground cinnamon

Use a large glass baking pan, buttered. Preheat the oven to 350 degrees.

Cream butter and sugar in medium sized bowl, add the egg whites, beat until very frothy. Add the remaining ingredients, beat well with electric mixer.

Sprinkle a clean counter top with potato starch, tapioca flour, or cornstarch. Flour your hands as well. Place the dough on the floured counter top, and use a rolling pin, (lightly dusted in flour,) to roll out the dough until it is 14 by 12,” but thinner is even better, depending upon the type of rolls you prefer. Slightly lift the dough, just to make sure it will come off of the counter. If not, gather back up the dough, add more flour to the counter, and roll it again.

Sprinkle the sugar and cocoa unto the dough, and then grate the butter on with a cheese grater, or cut into small slices. Now, carefully begin to roll the dough. It should lift up off of the counter. Roll it into a large round log, and then cut across it with a knife for the number of rolls you want. Place each carefully on the buttered pan, and bake for forty to forty-five minutes, until golden brown.

Note: The dough can be made before you make the rolls, just place the bowl of dough in the refrigerate with plastic wrap on top. Refrigerate for two days at most, dough will begin to crumble if refrigerated longer.

Cinnamon Roll Glaze:

1 cup powdered sugar

3 tablespoons milk

½ teaspoon vanilla extract

Combine the ingredients in a small bowl until blended, spread over cinnamon rolls.

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Gluten-Free Chocolate Cupcakes

July 4, 2010 Leave a Comment

Picture of Chocolate cupcake

chocolate cupcake picture

These are rich, delicate, and sweet. They are good with or without frosting, and would also be great with nuts.

dry ingredients:

½ cup rice flour or sorghum flour

½ cup cornstarch

¼ cup potato starch or cornstarch

¼ cup cocoa powder

1 ½ teaspoons baking powder

½ cup granulated sugar

¼ teaspoon salt

¼ teaspoon xanthan gum

2/3 cup semisweet chocolate chips, optional

Wet ingredients:

1 large egg

2/3 cup milk

2 tablespoons olive oil

2 teaspoons pure vanilla extract

Heat oven to 350 degrees, line one muffin pan with wax paper cup liners.

Whisk flours, cocoa, baking powder, sugar, salt, and xanthan gum in a medium sized mixing bowl. I just whisk the ingredients by hand with a little metal whisk, but you can always whisk with an electric mixer. After whisking, add chocolate chips.

In another mixing bowl whisk egg, milk, oil and vanilla until well blended.

Pour the wet ingredients in with the dry ingredients, and stir until blended, don’t over beat. Spoon batter into prepared muffin pan and bake for about twenty minutes, until toothpick comes out clean, and cupcake top feels springy but solid on touch. Remove from pan and cool, I put them in the refrigerator, because I am always impatient to put the frosting on. When cooled, put frosting on. You can use your own recipe, or the one on this site. I usually decorate them with chocolate chips after they are frosted. You can do this, or come up with your own nifty decorations.

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Flavorful, Easy Sourdough Starter

July 3, 2010 Leave a Comment

Picture of Sourdough Starter

Gluten-free sourdough starter can act like a volcano

Do not be scared away by the long list of directions, I had to make them precise, because one time, I checked on my sourdough starter to see that the lid, (I had the ring on,) had been completely blown off, and sourdough starter was everywhere. These careful directions should stop the same thing from happening to you, but please tell me if anything unexpected happens, I would be pleased to make some changes. The blown-off-lid incident may have been caused by our high elevation, and may not happen to you. As it is, this starter is a MUST TRY! It is easy, and it makes your breads rise sky high, like they have never done before!

2 ¼ teaspoons dry yeast granules

1 cup water

1 teaspoon tapioca flour

1 teaspoon sugar

1 cup rice flour, brown or white

Use a regular one quart jar for this, place all ingredients in jar, stir well, and sit out until fermented, (1-3 days,) Stir every few hours at first, or whenever mixture rises too high. Do not place ring around lid of jar, just the top part, so if mixture blows up, nothing will happen. I also advice you place jar in a bowl, so that your cupboard or shelf doesn’t get covered with sourdough starter. Every time this starter starts to lift off the lid, stir, and it will die down again. After the first six hours or so, it will stop altogether, and sit still for a bit. Stir well before using, and consistency should be like a pancake batter. Replenish starter after using with ½ cup or 1 cup lukewarm water and ¾ cup or 1 ½ cups rice flour, as needed, each time you bake. I would advise you did not use the higher quantity, even if the amount of starter looks low, because the second time you use the starter, it will rise a little bit, at which point you should stir it. After the first replenish, when it seems to have died down, it is safe to put the ring on the jar, but put it on loosely, just in case.

Filed Under: breads, gluten-free recipes Tagged With: , ,

Gluten-Free Sourdough Yeast Bread

July 3, 2010 Leave a Comment

 

sourdough bread

Sourdough Gluten-Free Bread

 Not only is this one of the easiest breads I have made gluten-free, it is also one of the tastiest. Enjoy!

 

 

 

 

Note: Please put foil or cookie sheet under this bread before you even start to rise it, because it might overflow.

Dry Ingredients

1 cup sorghum flour, -i use Bob Red Mill sorghum flour

½ cup bean flour of any kind, -also available from Bob’s Red Mill

1 cup tapioca flour

1 ½ cups cornstarch

3 teaspoons xanthan gum

1 teaspoon salt

1/3 cup almond meal, -Bob’s Red Mill

1/3 cup sugar

2 teaspoons dry yeast granules

Wet ingredients:

1 egg and 3 egg whites

1 teaspoon apple cider vinegar

1 cup sourdough starter, -in “breads” section

6 tablespoons olive oil

2 cups lukewarm water, as needed

Place wax paper in two 8 ½” by 4 ½” loaf pans and dust lightly with rice flour.

In a bowl, combine the dry ingredients. Set aside. In the bowl of your electric mixer, whisk all of the wet ingredients except for ½ cup of water, which you set aside. With the mixer on low, add the dry ingredients. The dough should be like a very thick cake batter. If it is not, add some or all of the remaining water, as needed. Turn the mixer on high, beat for three minutes. Spoon the dough into prepared pans, and let rise for about 60 minutes. If you have rapid rising yeast, rise for 35-45 minutes. Rise in warm area, (your oven, perhaps.) if you rise them in your oven, and the oven is not warm, turn oven to warm and leave on warm for five to ten minutes, then turn off. Rise until bread is about half an inch above the top of the pans, then turn oven to 400 degrees F, and bake for an hour or more, until surface of bread is medium brown, and knife inserted in center comes out clean.

These can be made into buns, simply spoon dough into muffin rings with wax paper muffin containers inside of them.

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