Gluten Free Cloud Cake

Preheat oven to 320

Place cookie sheet in oven with water. Place rack inside cookie sheet.
Grease springform pan and put parchment on bottom
Wrap springform pan with foil

Melt the following in pot:
4 tablespoon butter
3 oz cream cheese
1/4 cup milk

Set aside to cool

Separate 4 eggs
Beat egg whites with 1/3 cup sugar until stiff peaks

Add to butter mixture
2 tablespoon rice flour
2 tablespoon potato flour
3 tablespoon cornstarch
1 tablespoon orange or lemon zest (optional)
Add yolks to flour/butter mixture
Add 1 teaspoon vanilla extract

Fold mixture into egg whites

Pour into greased springform pan and bake at 320 for 25 minutes
Reduce heat to 285 and bake additional 50 minutes until center is set
Let sit on counter for 5 minutes and gently slide spatula to separate cake from pan before releasing spring.

Place on plate to cool

Sprinkle with powdered sugar

Gluten Free Lemon Bars

Grease 9×9 square pan and put in square piece of parchment paper

Heat oven to 350 degrees

Crust
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup white rice flour
1/4 cup brown rice flour
1/2 cup oat flour
1/2 cup vanilla sugar
2 teaspoon guar gum
1/4 teaspoon salt
Mix well

Incorporate with pie cutter 1/2 cup cubed cold butter
Once pea sized bits form add 2 tablespoons vodka and 2 tablespoons milk

Smash into greased 10 × 10 inch square pan and bake for 25 minutes or until golden brown

Lemon filling
3tablespoon tapioca flour
3 tablespoon white rice flour
1 teaspoon guar gum
2 tablespoons lemon zest
Mix well
Add 4 eggs and whisk
1/4 cup vanilla sugar
1 cup sugar
Add 1/2 cup lemon juice
Whisk all until incorporated very well.

Pour mixture into hot crust and bake at 350 for about 18 minutes. Check and if center is set, remove from oven. If not, bake additional 5 minutes or until set.

Cool on counter and cut when completely cool. Sprinkle with powder sugar.

Enjoy!

Will keep in refrigerator for about a week. 

Gluten Free Pie Crust

1/4 cup shredded butter
1/4 cup shortening
Place in freezer for at least 10 minutes

1/2 cup white rice flour
1/4 cup brown rice flour
1/4 cup oat flour
1/4 cup tapioca flour
1 teaspoon guar gum
1/4 teaspoon salt
2 tablespoons sugar (omit for savory pies)

Put all in mixing bowl of kitchen aid and mix with paddle attachment

Mix 3 tablespoons ice water with 1 egg and 1 teaspoon cider vinegar set aside.

Add butter and shortening to flour mixture and mix until you have a grainy texture

Add water / egg mixture and mix until a ball forms.

Gather and smooth out dough with your hands to get a nice round ball and refrigerate wrapped in plastic wrap or ziplock baggie for at least one hour.

Remove from refrigerator and let sit for 15 minutes on counter.

Dust workspace and rolling pin with rice flour

Roll out and place in pie pan with your favorite filling.

This recipe is only good for one pie bottom. Double if you are need top and bottom. I just made mini pies.

Gluten Free Pecan Sticky Buns

Pecan Topping:
• 2 cups chopped pecans toasted in pan over medium low heat for about 5 minutes. Stir occasionally amd set aside.
• Melt 1/2 cup butter in pan
• Add 3/4 cup brown sugar
• Add 3/4 cup heavy cream
• 2 tablespoons honey
• 1/8 teaspoon salt
• Once mixture boils, reduce heat and simmer until mixture becomes glossy and golden brown
• Pour about half the mixture into greased 10 inch round cake pan so that it covers the bottom of the pan generously.
• Reserve the rest of the caramel sauce for drizzling over buns if desired. 
Spread pecans evenly on top of caramel mixture amd set aside

Dough:

3/4 cup brown rice flour
1/4 cup teff
1 /2 cup potato flour
1/2 cup tapioca starch
1/2 cup oat flour
1 1/2 Tablespoon guar gum
3 Tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup unsalted butter
2 large egg, room temperature
3/4 cup milk
2 Tablespoons light flavored oil
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1 tablespoon yeast mixed with 1/8 cup lukewarm water and a sprinkle of sugar

Proof yeast
• Mix yeast with 1 teaspoon sugar and water and let rise 8 ish minutes
Dough prep:
• Mix all dry ingredients in kitchen aid mixer
• Melt butter in microwave and add to milk -stir
• Add eggs to milk and butter mixture
• Add oil, vinegar, vanilla extract and water to milk mixture
• Pour yeast and milk mixture over flour mixture and using paddle attachment, mix for 3 minutes
• On large cookie sheet, line with parchment paper.
• Place dough on lined cookie sheet and with additional piece of parchment, spread dough to 8 x 16 as best you can.
• Cover with the spare parchment and let rise for 50 minutes
• Press down, and add one softened stick of butter and spread evenly on dough
• Spread light layer of brown sugar on top of butter
• Sprinkle generously with cinnamon
• Using parchment paper for extra support, roll dough into pinwheel
• Cut into 1 1/2 inch pieces and place in pan
• Let rise for additional 40 minutes.
• Preheat oven to 350
• Brush dough with milk
• Bake 25 minutes
• Let sit in pan for 5 minutes before inverting. 

Gluten Free Cinnamon Rolls

1  cup brown rice flour
1 /2 cup potato flour
1/2 cup tapioca starch
1/2 cup oat flour
1 1/2 Tablespoon xanthan gum
1 Tablespoon rapid rise yeast
3 Tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup unsalted butter
1/4 cup water
2 large egg, room temperature
3/4 cup milk
2 Tablespoons light flavoured oil
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract

• Mix yeast with 1 teaspoon sugar and warm water and let rise 8 ish minutes
• Mix all dry ingredients in kitchen aid mixer
• Melt butter in microwave and add to milk -stir
• Add eggs to milk and butter mixture
• Add oil, vinegar, vanilla extract and water to milk mixture
• Pour yeast and milk mixture over flour mixture and using paddle attachment, mix for 3 minutes
• On large cookie sheet, line with parchment paper.
• Place dough on lined cookie sheet and with additional piece of parchment, spread dough to 8 x 16 as best you can.
• Cover with the spare parchment and let rise for 50 minutes
• Butter one round 10 inch cake pan,
• Press down, and add one softened stick of butter and spread evenly on dough
• Spread light layer of brown sugar on top of butter
• Sprinkle generously with cinnamon
• Using parchment paper for extra support, roll dough into pinwheel
• Cut into 1 1/2 inch pieces and place in buttered pan
• Let rise for additional 40 minutes. Preheat oven to 350
• Brush dough with milk
• Bake 25 minutes
• Let sit in pan for 10 minutes before inverting.
• Spread with glaze (1 cup powdered Sugar whisked with 1/4 cup hot water, 2 tablespoons melted butter and 1 teaspoon vanilla extract

Gluten Free Sweet Crepe

Melt 1/4 stick butter with 2 tablespoon olive oil, set aside

Mix:
1/3 cup tapioca flour
1/3 cup brown rice flour
2/3 cup corn flour ( not cornstarch)
1 teaspoon guar gum
3 tablespoons vanilla sugar
Dash of salt
Zest of one whole lemon

Mix:
1 1/4 cup milk
1/4 cup water
2 eggs
2 teaspoon grande marnier or vanilla extract

Slowly whisk wet ingredients to dry ingredients. Add butter and olive oil and whisk until smooth

Using a crepe pan, proceed to make crepes. Medium heat.

Add filling of choice. Be creative. Sprinkle with powder sugar if desired. 

Gluten Free Butter Cake

Preheat oven to 325

1 cup butter 

2 cups sugar

4 eggs plus one additional egg yolk

1 tablespoon pure vanilla extract

3 cups gluten-free all-purpose flour 

1 teaspoon gluten-free baking powder

1/2 teaspoon baking soda
Pinch of salt

3/4 teaspoon guar gum (Omit if your flour has this already)

1 cup buttermilk; Dairy-free use cashew, almond or rice milk Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10  minutes.

Glaze
1/3 cup butter
3/4 c sugar
2 tablespoon water
Vanilla extract

Mix softened butter with sugar
Add eggs one at a time,  scrape bowl

Mix flour, powder, salt, xanthem gum, soda and add to egg mixture alternating with the milk mixture

Batter is thick, pour into greased bundt pan and bake at 325 for 65  minutes.

Right before cake is done, mix the glaze mixture altogether and heat until sugar dissolves. Do not boil.

When cake comes out of oven, poke holes in it and pour glaze over it. Turn oven up to 450 and bake cake for another 5 minutes Let cool before inverting.

Raspberry White Chocolate Cake

I am pretty sure I love cake. This is the latest recipe that made it’s first Thanksgiving appearance. I am in love with the appearance, and the flavors were delicious!

Ingredients and supplies:

•  Grease and flour 2 8″ or 9″ inch cake pans
• 1/2 cup room temperature butter
• 1/2 cup canola oil
• 2 1/2 cup sugar
• 1 vanilla bean-split and scraped
• 3 cups flour- sifted
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 2 cups buttermilk
• 4 eggs plus 2 egg yolks
• 1 jar of raspberry jam
• 1 pint of raspeberries

Instructions:

• Preheat oven to 350 degrees
• Mix flour, baking powder, baking soda, cornstarch, salt and set aside
• Blend butter with oil, – it will look clumpy- don’t worry
• Slowly add sugar and add vanilla bean
• Add eggs one at a time
• Add flour and buttermilk a little at a time

Bake for 40 minutes or until inserted toothpick comes out clean.  Run a knife along edge to loosen- invert on rack and let set for about 10-15 minutes, remove pan and continue to cool.

White Chocolate Frosting:

1 cup butter room temperature

12 ounces white chocolate

4 -6 cups powdered sugar

1/8 cup milk

1 teaspoon vanilla extract

• Mix butter using paddle attachment
• Melt white chocolate in microwave for about 1 1/2 minute at 50% heat, and continue until melted. Cool slightly
• Add sugar slowly to butter
• Add chocolate
• Add vanilla and milk just to get the right consistancy

Now to assemble your cake!

Take your first layer, add frosting, building a small wall around the cake. Add the jam, and place top layer. Crumb coat the cake, refrigerate, then frost. I added raspberries to the top, with a rosemary sprig, some cinnamon sticks and a bit of powdered sugar. Enjoy!

 

 

 

 

 

 

Peppermint Bark

Greetings from San Francisco! It has been a while since i have blogged. I keep promising that I will get back to it.  What I really wanted to do was get some holiday recipes in before another season goes by.

I am going to share my recipe for peppermint bark. I was telling my girlfriend that this recipe is shamefully easy to make, but so tasty. Trust me, there is nothing fancy about this, except the taste!

Supplies and ingredients

• 2 heat proof glass bowls
• 8 ounces of semi sweet chocolate chips
• 8 ounces of dark chocolate chips
• 12 ounces of white chocolate chips
• 4 candy canes crushed (the standard size ones, not the minis)
• Parchment lined baking sheet

Instructions:

• In first bowl, mix the semi sweet and dark chocolate chips together
• Place white chocolate chips in second bowl
• Melt chocolate in microwave for 1 and a half minutes in 50% high heat
• Toss chocolate, and heat again for about 45 seconds on 50 % heat
• Stir chocolate until mixed. If it hasn’t melted, heat again at 50% heat, for bout 20 seconds. You’ll note that I heat the chocolate slowly. I don’t want to scorch, I just want it melted.
• Once melted, repeat with the white chocolate
• While the white chocolate is melting, pour the chocolate mixture onto parchment lined baking sheet. Spread evenly.
• Once the white chocolate has melted, spoon onto the chocolate mixture in uniform lines
• Sprinkle crushed candy cane onto the entire mix and with a knife, swirl the mix together. Refrigerate for about ten minutes until it just sets and then cut into squares. Refrigerate until set.
• I place them into airtight mason jars where they can be enjoyed anytime.

These make amazing gifts for friends, family and especially teachers. I asked my husband to taste test and he said this tastes like Christmas!

*Note, you can add peppermint extract, but I find the candy canes are sufficient, but if you want more peppermint flavor, by all means, add it.