Over the past year–since my celiac diagnosis–I’ve come to realize that gluten free baking can be delisious, in many cases even better than regular wheat flour baking. This recipe is proof again.
Will give you 12 generous pieces.
7oz white chocolate chips
2 sticks butter (1/2 pound) softened
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup all purpose gluten-free flour (see my substituions page to make your own mix)
1 tsp zanthan gum
1 tsp gluten free baking powder
1/3 cup unsweetened cocoa powder
2 tblsp almond meal or flour
1/2 cup white-chocolate chips
1/2 cup dark semi-sweet chocolate chips
1 preheat oven to 325 F
2 grease and line an 8x 12- inch baking pan
3 put the 7 oz of white chocolate chips, the butter and vanilla in a microwaveable bowl and microwave at low heat for 2 min
4 let the butter and chocolate mixture cool. Cream the eggs and sugar, then fold into the butter and chocolate mixture
5 add the two 1/2 cups of chocolate chips
6 spoon batter in pan
7 Bake until toothpick comes out clean. (About 35 minutes)
At this rate, I will never lose weight. I just made the BEST Caramel Drizzle sauce–another gluten-free desert.
Amazing Gluten-Free Caramel Sauce
All right everyone, listen up. This recipe is so good you simply MUST try it.
I am an ice cream addict. There, I’ve said it. And I absolutely LOVE a tablespoon or two of this sauce on top. Or you can drizzle it on top of cake, pies, or even just use instead of jam on your toast.
So easy, even you can make it.
Recipe will yield 1 1/2 cups
1 cup packed brown sugar (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract
Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and stir
for about 7 minutes. If you happened to double the recipe, the stirring will take longer.
Remove the pot from the burner, add vanilla and return to
cook for another minute or so until it thickens slightly.
Let it cool before pouring into a jar.
(a classic French dessert that will impress even the most un-impressible of mothers in law.)
½ recipe pie crust recipe (see my gluten free pie crust)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup white sugar
Pinch of cinnamon
7 or 8 apples (approximately 3 pounds) Gala or Granny Smith, peeled, quartered lengthwise, and cored
A 10-inch cast-iron skillet
Preheat oven to 425°F.
Roll your pie dough between two sheets of plastic wrap. (This makes it easier to keep your dough from crumbling while judging it’s shape and size.) Keep dough between plastic wrap, place on baking sheet and transfer to freezer.
Spread butter thickly on bottom and side of skillet and pour sugar mixed with cinnamon evenly over bottom. Arrange as many apples as will fit in pan, in a circular design. Apples should just about reach the top of skillet.
Cook apples over moderately high heat, without disturbing them, until some of the juices bubble and become light caramel in color, around 20 minutes. Place skillet in hot oven for another 15 minutes of cooking. (Hint, place a cookie sheet underneath to catch drops.) Remove from oven. Place rolled pie dough on top of cooked apples, still in skillet, and return to hot oven,. Bake 25 or so minutes, then remove from oven and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Reset any apples that stick to skillet. (Don’t worry if there are black spots; they won’t affect the flavor of the tart.) Brush any excess caramel from skillet over apples.
Serve and watch your guests swoon.
If you love the North American version, (with meringue) this recipe will make you a convert to the French Tarte Citron.
Makes one nine-inch pie, or six tarts.
You could substitute fresh lime juice for the lemon and if you have Meyer lemons, reduce the sugar to 2/3 cup. You can use a favorite pie dough recipe, or the one I’ve posted on my website. Look under Gluten-Free baking for my gluten-free Delicious, Flaky Pie Crust.
• 1 cup (125 ml) freshly-squeezed lemon juice
• grated zest of two organic lemons
• 1cup (100 g) sugar
• 12 tablespoons unsalted butter, cut into bits
• 8 yolks from large eggs
• One pre-baked 9-inch pie shell (see my recipe for pie crust. It will make two shells, one of which you can freeze for later use.
• 1 teaspoon icing sugar for decorating the pie after it has cooled.
• Preheat the oven to 350F (180C.)
1. In a medium-sized saucepan (not copper as it reacts with the acid from the lemon), heat the lemon juice, zest, sugar, and butter. Have a fine mesh strainer ready.
2. In a small bowl, beat together the yolks.
3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. Pour the lemon curd through a strainer, scraping with a rubber spatula to press it through, and then pour into the pre-baked pie shell.
5. Smooth the top of the pie filling and place in the oven for five minutes, just to set the curd.
6. Remove from the oven and let cool thoroughly, and then shake the powdered sugar over top.
7. Serve and enjoy. (Don’t be surprised if your guests moan with pleasure. They won’t be able to help themselves.)
It’s cherry season. If you’re like me, you’re looking for a million ways to use them. I know. I know. They are delicious just fresh out of a bowl, or sliced on top of ice cream, or whipped into a smoothie. I could go on and on.
Cherry Clafouti (Same recipe is delicious made with plums too.
Makes 8 servings
2 cups dark cherries (pitted)
2 Tbsp butter at room =temperature
6 large organic eggs
3/4 cup 2% milk
1/3 organic granulated sugar
1 tsp pure vanilla extract
pinch of cinnamon
pinch of nutmeg
2 Tsp grated range zest
2 Tbsp orange liqueur
3/4 cup of my all purpose gluten-free flour (See ingredients substitution page for my recipe at a fraction of the price of the store-bought)
3/4 tsp zanthan gum
1/4 cup sliced almonds
1 tsp icing sugar
Preheat the oven to 425F with rack in the middle. Brush the inside of a 10″ cast iron skillet with butter.(A deep dish pie place can work just as well.)
Place eggs in a medium bowl and beat until the whites and yolks are well mixed. Add the milk, sugar, vanilla, spices, orange zest, juice and liqueur, beating at each addition. Add flour a little at a time, beating until it forms a smooth batter.
Pour the batter into the pan, set in the cherries and sprinkle the almonds on top. Bake for about 25 minutes or until a toothpick comes out clean. (Sides will puff out. This is normal. They will drop as it cools.) Cool on a rack. Dust with icing sugar.
Slice and serve, and die of ecstasy.
Serves: 20 at 200 calories each
Preheat oven to 350 F
2/3 cup rice flour
2/3 cup tapioca flour
2/3 cup almond flour or almond meal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon zantham gum
2 cups brown sugar
2/3 cup soft butter (room temperature)
2 teaspoons vanilla
Grease a 13”x9″ pan with vegetable-oil spray.
Mix together all dry ingredients except sugar.
Beat eggs until foamy.
Mix sugar and butter until blended, add eggs and vanilla and whip. Gradually add dry ingredients to wet.
Spread batter into pan, and bake for 25-30 minutes. The blondies will be done when they are lightly golden and only barely dry in center.
For slight variations you can add any of the following ingredients.
½ cup chocolate chips (add 20 calories per portion
½ cup pecans (add 17 calories per portion
½ cup coconut (add 9 calories per portion
Soft and Chewy Chocolate Chip Cookies
Makes 2 dozen cookies 250 calories each
1 cup unsalted butter
2 1/3 cups of my special gluten-free baking flour mix (see ingredients substitutions page for recipe)
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon gluten-free baking soda
¼ cup white sugar
1 1/4 cups brown sugar
1 large egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 ½ cups semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in your microwave at lowest temperature for one minute. When you take it out, just stir whatever is not yet melted, and it will dissolve. Pour into the bowl of a stand mixer.
In a separate bowl, sift together all the dry ingredients except for the sugars, and set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir until combined.
Chill the dough in the refrigerator for 1 hour. Shape the dough
into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. (They will spread out as they bake) Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Check at the twelve minute mark because some ovens will bake faster. They should barely start turning golden around the edges. Barely! Remove from the oven and let cool for a few minutes before moving onto a wire rack to continue cooling. Store cooked cookies in an airtight container—that’s if you have any left over to store. 😀
I feel so guilty for neglecting you all for the last few weeks, that now I’m trying to make up for it by baking up a storm. My poor husband. He’s trying to lose weight and I am not helping.
A chocolate cake fit for the Queen of Sheba
Don’t be overwhelmed by the instructions, the recipe is simple enough and so, so worth it. This cake is divine. It will take an hour and half from start to finish. About 1 hour of preparation and almost half an hour of baking. Much as I’d love to, I can’t take credit for it. All I did was adapt this classic Julia Child recipe to a gluten-free diet.
Serves 8 at 330 calories each (Maybe you can jog off those calories later)
1 teaspoon zanthan gum
Preheat oven to 350 degrees. Set the oven rack in lower middle level.
In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour with the zanthan gum already mixed in, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
Good Old Fashioned Scottish Shortbread Cookies
MAKES 48 COOKIES 145 calories each
This post is for the fan whose note I accidentally deleted. I hope you write again. I promise not to delete you this time. All I saw before it disappeared, was a request for cookie recipes for her grandmother. What better than one that reminds me of my own beloved grandmother.
One of my all-time favorite cookies is shortbread. It is simple yet delicious. It is versatile and easy to make. It can be dressed up with chocolate chips, a dash of cinnamon and raisins, or for the holidays with colored sugars. One of my favorite versions is with almonds and the tiniest dash of almond flavoring. And the best news is that there is no need to chill the dough before rolling out. And they freeze very well.
1 pound unsalted butter or vegetable shortening or margarine (Butter does taste better)
1½ cups granulated sugar
2 large eggs
2 teaspoons vanilla
3¼ cups white rice flour + ½ cup for dusting counter
1½ cups cornstarch
1¼ cups potato starch
2 tsp. salt
1 teaspoon xanthan gum
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Using a mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Scrape the bowl with a spatula.
3. Add the eggs one at a time. Mix for 1 minute. Add the vanilla. Mix for another minute.
4. In a separate bowl, combine 3¼ cups flour, cornstarch, potato starch, salt and xanthan gum. Add ½ butter and sugar mixture and mix for 1 minute. Add the second half and mix until ingredients are combined.
5. Form the dough into 3 balls. Set two aside.
6. Dust your counter with flour. Press the ball flat with your hands first. Then roll dough out to just over ¼-inch thick. Using your favorite cookie cutter, cut out cookies and place them on prepared cookie sheets about 1 inch apart.
7. Bake in preheated oven about 15 minutes, checking frequently because some ovens will bake faster. Cookies are done when the edges just start to get golden. Remove from oven and let cool completely.
Old Fashioned Strawberry Rhubarb Pie
1 pie/ 8 servings
For crust, see my recipe in gluten-free baking which makes two crusts, one top and one bottom
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
2 tablespoons tapioca flour
1 tablespoon almond flour or almond meal
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees F.
Mix all ingredients in a large bowl until the fruit is well coated, and pour out into chilled crust. Roll out the other piece of dough and place over filling. Crimp to seal edges. Bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.