Tag Archives: Baked goods

Peaches – Cut into half inch slices

One of my passions in life is baking, but once I learned I had to go gluten-free, I felt I had lost this ability.  Not only was I horribly mistaken, but gluten-free baking can actually taste better than baking with wheat flour, yes, even better!

My favorite magazine for the last 15 years has been Food & Wine. Every month when I receive it in the mail, I cannot wait to open it to the index to see what recipes await.  The dessert section is the first category I explore, and try.  I was so disappointed when I thought I would no longer be able to create the wonderful baked goods published in this bible of mine.  Then I saw this recipe, by New York’s Bobby Flay, and decided I have to give it a try. Read More »

Fruit Cake seems to be one of those things that you either love, or you hate. Personally I also find them really hard to bake and not have them dry out, so this year was a double challenge to make the perfect gluten free fruit cake without it drying out. Like most recipes it’s a personal taste on what you’d like to add, obviously if you have a nut allergy you can exclude those. If you like your cake frosted with frosting you can also do that too.

Enjoy!

Read More »

I loved the idea of gifting my homemade cake stands to friends and families for the holidays. (Thanks everyone!)

Thing is – you can’t really give a cake stand to someone without having treats on it, especially if they know that you love to bake.

So I tried to figure out what seasonal recipe I could make for the stands that I could prepare ahead of time, freeze, would appeal to everyone I know (gluten-free, vegan, egg allergies, potato allergies etc), and will stay on the stand with little concern of things breaking.

Tall order, right? Read More »

I’m not sure if I’ve ever talked about my parents’ obsession with moving change.

I lived in a total of 12 houses in the first 17 years of my life.

Now, you may not think that’s a lot, but when you factor in that 6 of those 12 were temporary houses while our next house was being complete, that’s a heck of a lot of packing and unpacking in a short amount of time.

Sometimes these temporary houses would have a full kitchen, sometimes they wouldn’t. Sometimes they had a bedroom, sometimes they did not.

To make the transition as easy as possible, my Mom would make hundreds of casseroles. From manicotti, cannelloni, lasagna, to Read More »

 
When I heard that Gluten Free Works were encouraging bloggers to contribute recipes for Halloween/Fall it set me to thinking about some apples that I needed to use up.  They had been given to me by a fellow gluten free friend on a recent visit and I wanted to do something with them other than make crumble.

The best kind of gift

 

I have an apple cake recipe that I always use but I wanted to try making smaller cakes, spiced with the flavours that invoke thoughts of Christmas/Thanksgiving and the warm flavours that we love to wrap ourselves in as the weather turns colder.

I have only recently discovered that my pressure cooker is the best thing to use when Read More »

Not One, Not Two, But Three Types of Ginger!

This delicious gluten-free cake has a warm spicy flavour from its three types of ginger – fresh, crystallised and dried. The flavour improves when the cake is kept for a few days, so it is great as a bake ahead treat.

This recipe is based on the Ginger Butter Cake in Williams-Sonoma “Essentials of baking” p 100.

140g crystallised ginger, minced
80ml Grand Marnier
250g gf flour (40%urid, 40% tapioca, 20% cornmeal)
3 tsp baking powder
2 tsp ground ginger
185g unsalted butter, room temperature
150g icing sugar
1 tbsp golden or agave syrup
4 large eggs, at room temperature
Grated zest 1 orange Read More »

This is often how things work with me. I decide at some point that I want something. Pizza, cookies, a madeleine…and since I’m eating a gluten-free diet, I can’t always go to the store to buy it. Or, maybe I can but it’s not always good.

So it was, that day, when I really wanted a good biscotti. Believe it or not, I’ve never even made them, even with gluten! The next part of the journey began with finding the right recipe.

I wasn’t in the mood for lemon pecan or orange walnut. I didn’t want chocolate either. Cinnamon almond was coming to mind so that’s what I decided to Read More »

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.

Try this twice-baked cookie for a delicious treat that’s yummy to the last bite.

Ingredients

• 1 cup fructose
• ½ cup butter, softened or substitute fat
• 2 eggs
• 1 ¼ cup rice flour
• ½ cup tapioca
• ¼ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon xanthan gum
• 3/4 cup almonds (optional)

Equipment

Aluminum cookie sheet.
Oven.

Process

Preheat oven to 350 degree F.  In a large mixing bowl, cream butter and fructose until light and fluffy.  Add extracts, then beat in eggs one at a time.

In a medium bowl, mix together flours, baking powder, baking soda, xanthan gum, salt, and cocoa.  Add to creamed mixture, stirring with a wooden spoon until blended. Stir in almonds then cover dough and chill 10 minutes to make easier to handle.  Divide dough into 2 parts.  Place each part on a lightly greased cookie sheet and shape into a uniform loaf about 10 inches long.  Bake 25 minutes.

Remove from oven. Let rest on cookie sheet for 5 minutes, then place loaves on a wire rack to cool for 15 minutes. With a thin, sharp knife cut each loaf into diagonal slices about ½ inch wide.  Place slices on cookie sheet and bake at 325 degrees F for 10 minutes.  Turn over and bake 8 minutes.  Cool on wire rack, then store in airtight container.  Makes about 36.