Allergen-Free Cupcakes November 18, 2012

I’ve been asked several times for this recipe, so I thought this would be the easiest way to share.  Gluten-Free, Dairy-Free, Egg-Free, Nut-Free Yumminess.  The recipe was adapted from Kathy P’s Wacky Cake.  Variations for different types are listed below the directions.  I also use this recipe for various kinds of muffins, I just decrease the sugar to 3/4 cup, as that seemed pretty standard for most muffin recipes, and usually add 1/4 c flax meal or oatmeal to make them a little heartier.

1/3 c + 2 TBSP white/brown rice flour

1/3 c + 2 TBSP tapioca flour

1/3 c + 2 TBSP potato flour

1/4 c sorghum flour or oat flour

1 tsp xanthan gum

1  cup  sugar

1  tsp  baking soda

1/2  tsp  salt

1  Tbsp  vinegar

5  Tbsp  oil

1  tsp  vanilla

1  cup  water

Preheat oven to 350F.  Combine dry ingredients in a mixing bowl and mix thoroughly.  Mix wet ingredients in a separate bowl and stir to combine.  Add wet ingredients to dry ingredients and mix until you get a smooth batter.  Pour into greased cupcake pan (usually have more than enough for 12, so use some silicone cupcake wrappers or a small loaf pan).  Bake for 25 minutes.

Add ins for various flavors:

Vanilla Cupcakes

double vanilla

Chocolate Cupcakes

1/4 c cocoa powder

Spice Cupcakes

1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 cloves

Gluten-Free Popovers April 4, 2010

Here’s a link to a recently discovered treat from King Arthur Flour.  We have enjoyed them filled with strawberries & cream, butter & honey, and vanilla pudding with chocolate syrup.  They made a great addition to our Easter morning breakfast as they are hollow like an empty tomb.  Enjoy!  In case King Arthur ever gets rid of the page I’ve linked to, the recipe is shown below (I used 2/3 cup white rice flour, 3 TBSP potato starch, and 1.5 TBSP tapioca starch for the GF Flour Blend).

 

Gluten-Free Popover Recipe 

• 1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 1/4 cups milk, slightly warm
• 4 large eggs
• 3 tablespoons butter, melted

Directions

1) Preheat the oven to 400°F. Grease a 12-cup popover pan or muffin pan.

2) Popover batter is easiest made in a blender. Blend eggs, butter, and milk on medium speed in the blender until the mixture is uniform. Whisk the flour or flour blend in a bowl with the xanthan gum and salt. Spoon or pour the dry ingredients into the blender, then blend at medium-high speed until batter is smooth. A few tiny lumps are OK, but if you have more lumps than that, keep blending till they disappear.

3) If you don’t have a blender, whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour or flour blend with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter. If, despite your best efforts, there are more than a few tiny lumps, strain them out of your batter with a sieve.

4) Pour the batter into the prepared pan, filling each cup about 2/3 full.

5) Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 10 minutes, until the popovers are deep brown.

6) Remove from the oven, and let popovers rest for 5 minutes to finish setting. Remove from the pan, and serve immediately.

Yield: 12 popovers.

Good Gluten Free Bread – Can it Be True? April 2, 2010

After many a dismal loaf of store bought gluten free bread, I have stumbled upon a recipe from glutenfreemommy.com that is quite yummy and really pretty easy.  I have just been slicing and freezing for storage because we don’t eat a lot of bread anyway, but it is good fresh out of the oven or toasted later.  In case Gluten Free Mommy ever gets rid of the page I’ve linked to, the recipe is shown below – all credit goes to glutenfreemommy.com.

 

GLUTEN FREE MILLET OATMEAL BREAD RECIPE

1 cup brown rice flour

1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour

3/4 cup millet flour

1/2 cup tapioca flour

1/3 cup arrowroot starch* you can substitute cornstarch if you need to

1/3 cup sweet rice flour

1/4 flax seed meal (you can’t taste it and it adds fiber)

1 Tablespoon xanthan gum

3 eggs

1 tsp apple cider vinegar

1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast

1 Tablespoon molasses

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons butter or butter substitute, melted

1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)

DIRECTIONS:

Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 15 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.