Archive for the ‘Baked Goods’ Category

 

Teri Gruss, MS

Irish Recipe: Gluten-Free Fadge

March 17th, 2011 by Teri Gruss, MS


Gluten Free Fadge

Gluten-Free Fadge Photo © 2009 Teri Lee Gruss

Our Guide to British and Irish Cooking, Elaine Lemm has great names for this easy potato cake recipe. Elaine says that in Scotland the recipe is called “Tattie Scones or Potato Scones” and in Ireland “Fadge or Potato Bread.” Whatever you call them, these little potato cakes are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried. The fadge pictured here was baked.

This recipe is adapted to gluten-free cooking from Elaine Lemm’s recipe for “Tattie Scones.” (more…)


Gluten-free Flour Option – Peanut Flour

March 15th, 2011 by Kimberly Bouldin

Gluten Free Works Author Kimberly Bouldin
Gluten Free Peanut Flour

Peanut Flour - Gluten Free and Healthy

Peanut flour is gluten-free.  It is simply roasted peanuts ground up into a flour.  No other ingredients are added.

Since peanuts are gluten-free, peanut flour is a great choice to use for baking.

Peanut flour can also (more…)

Teri Gruss, MS

Recipe: Gluten-Free Irish Barm Brack Bread

March 15th, 2011 by Teri Gruss, MS

Gluten Free Works Author Teri Gruss  

 

Gluten free Irish Barm Brack Bread

Gluten-Free Irish Barm Brack. © 2010 Teri Lee Gruss

According to Elaine Lemm, About.com Guide to British and Irish Food, “Brack is one of Ireland’s most famous bakery products.” 

Gluten-Free Irish Barm Brack is adapted to gluten-free diets from a recipe by Bernard Clayton, Jr., “Barm Brack” which appears in Bernard Clayton’s New Complete Book of Breads.

This recipe is laced with fragrant fresh lemon peel, plump raisins and chopped candied ginger. (more…)

Teri Gruss, MS

Gluten-Free Valentine’s Day Brownie Hearts

February 10th, 2011 by Teri Gruss, MS

Photo 2010 © Teri Lee Gruss

Use this delicious recipe for homemade gluten-free brownies to make special heart-shaped brownies for a Valentine’s Day treat. If you’re short on time, use one of the great gluten-free brownie mixes on the market, like Gluten-Free Pantry® Chocolate Truffle Brownies.

 Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes (more…)

Amy Fothergill

Gluten-free Recipe: Chocolate Molten Cake

January 31st, 2011 by Amy Fothergill

Can you tell which is gluten-free??

Once you have been cooking and baking gluten free for a while, making substitutions should become easy. This recipe from Whole Foods originally called for regular flour. By simply using a combination of brown rice flour and tapioca flour, a delicious and satisfying gluten free dessert was born. (more…)

Classic Individual Gluten-free Cherry Pies

December 15th, 2010 by Karen Morgan

There is no time like the present, so don’t let another day pass without having tasted this cherry pie! It’s my Marilyn Monroe…my classic.  Enjoy!

Pate Brissee (Short Crust)

3/4 cup plus 2 tablespoons tapioca flour

3/4 cup cornstarch

1/4 cup +2 tablespoons glutinous rice flour

¼ cup sorghum flour

1/4 teaspoon kosher salt

1 1/2 teaspoons guar gum

1 cup (2 sticks) cold unsalted cultured butter, diced

3 eggs beaten (more…)

Amy Fothergill

Fall Recipes: Gluten Free Carrot Muffin Recipe

October 21st, 2010 by Amy Fothergill

In the fall, it’s easy to get fresh, local carrots in the San Franciso area from the grocery store and farmer’s markets. There seems to be something very comforting about muffins and breads flavored with cinnamon. But on a gluten free diet, one is often denied these flavors.

GF Carrot Muffins, by A. Fothergill

Try this recipe which gives you the full flavor and texture of a traditional carrot muffin. Once cooled, top it with a little cream cheese frosting. As a muffin or dessert, this little wonder is sure to please. (more…)

Cleo Libonati, RN, BSN

Gluten-Free Microwave Corn Bread

August 7th, 2009 by Cleo Libonati, RN, BSN

Enjoy the unmistakeable aroma and satisfaction of freshly baked corn bread with this simple recipe you bake in just a few minutes.  Delicious for breakfast… or anytime really.

Ingredients

Dry ingredients:

  • 1/2 cup rice flour
  • 1/2 cup corn flour or cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons GF baking powder
  • 1/4 teaspoon baking soda

Wet ingredients:

  • 1 large egg
  • 1/4 cup oil
  • 1/4 cup honey
  • 1 teaspoon GF vanilla
  • 1 tablespoon apple cider vinegar
  • 1/3 cup milk or milk substitute

 

Equipment

Microwave. Only use baking dishes with straight sides such as ramekins for individual servings or several larger casserole dishes about 5 inches across.

Process

Blend dry ingredients in a mixing bowl. Blend wet ingredients in a small bowl. Using a large wooden spoon, mix the wet ingredients into the dry. Do not beat …just stir to combine evenly.

Grease the baking dishes then scrape the batter into them to fill 3/4 only.  Evenly space the same size dishes in the microwave oven. Ovens vary, so the first time you make a recipe, watch its progress.  To judge, stop the oven when top falls back and just as the top dries. A toothpick in the center comes out clean. All microwaved food continues to cook a bit after you take it out. Bake about 3 minutes.

Cleo Libonati, RN, BSN

Gluten-Free Apricot Jam Cookies

August 6th, 2009 by Cleo Libonati, RN, BSN

These yummy cookies are easy to make and store well in the freezer.

Ingredients
  • ¾ cup butter or GF margarine or transfat free shortening
  • 2/3 cup fructose
  • 1 egg
  • 2 tablespoon honey
  • 1 teaspoon vanilla

Dry ingredients:

  • 1 1/4 cup white rice flour
  • 1/4 cup tapioca or cornstarch
  • 2 teaspoons GF baking powder
  • 1/8 tsp xanthan gum
  • ¾ teaspoon salt
Equipment

Cookie sheet.

Process

Beat first five ingredients together in the mixing bowl.

Blend dry ingredients together in a separate bowl, then add to wet ingredients in the mixer.

Mix lightly until dough forms.  Make one inch balls.  Place evenly on cookie sheets lined with parchment paper.  Using thumb, indent a hole in the middle then fill with apricot jam or your choice of other fruit jam.

If you like, sprinkle tops with chopped nuts as a variation.  Bake 8 to 10 minutes.  Do not allow the bottoms to brown.  Sprinkle with fructose while hot for added sweetness.

Cleo Libonati, RN, BSN

Gluten-Free Flat Bread on the Grill

August 6th, 2009 by Cleo Libonati, RN, BSN

Too hot to bake in the kitchen? Try this hearty flatbread on the grill! Goes great with whatever else is cooking. And don’t forget — yeast is an important nutrient.

Ingredients
  • 2 cups brown rice flour
  • 1 ¼ cup fine white rice flour
  • ¼ cup millet flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon honey
  • 2 1/4 teaspoon (1 packet) gluten-free yeast
  • 1 1/2 cup warm water (110 degrees)
  • 2 tablespoons olive oil
  • 1 large fresh egg
  • 2 tablespoons applesauce (flat)
  • 1 1/2 teaspoons salt
  • ¾ cup tapioca flour
  • 1 tsp rosemary (optional)
  • olive oil to brush tops of bread

 

Equipment

 8 pieces of aluminum foil cut into 6 inch squares and brushed with olive oil.

Process

Yeast needs warmth to work, so heat oven to just below 100 degrees, turn off.  Meanwhile, wisk the brown rice flour, white rice flour, millet flour, and xanthan gum together in a medium bowl (flour mixture).  If flours are cold from being refrigerated, place in oven to warm.  Set cold egg in a small bowl of hot water to warm.

In a warmed mixing bowl, add water, yeast and honey.  Let stand 4 minutes to proof (if does not foam, yeast is too old).  Slowly beat in egg, oil, applesauce and flour mixture to thoroughly combine, about 3 minutes.  Let stand in bowl in oven for 20 minutes to raise.

Remove mixture from oven and fold in salt, (rosemary) and tapioca flour (mixed first).  Mixture should come together away from sides of the bowl.  Form into 8 palm-size very soft balls and place on aluminum squares.  If too sticky to form balls, add a teaspoon of white flour at a time.  If too dry, add a teaspoon of water at a time.  Flatten into disks ½ inch thick for foccacia type or 1/4 for crisper bread (shown in photo).  A silicon spatula makes it easiest to shape.

Brush tops with additional olive oil. Sprinkle lightly with salt (optional).  Let rise in the warmed oven for 20 minutes.  Meanwhile, heat the grill to 350 degrees F.  Arrange squares on the hot grill surface.  Cover with the lid and bake for about 6 minutes or until the bread has firmed.  Turn over and remove the foil.  Bake until browned on the outside, about 6 minutes more. 

Makes 8 breads.