(A) Chocolate Cake : Sift together into large mixing bowl:
1 cup rice flour (use the Asian kind as it’s not gritty)
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon guar gum or xanthan gum **
(B) Mix together and add to sifted dry ingredients in part A:
1/2 cup milk
1/4 cup oil
1 egg, beaten
(C) Add to combined dry and wet ingredients:
1/2 cup boiling water
Mix with mixer until combined. Pour into 9″ round bundt pan or tube pan.
Bake at 350* 30-40 minutes. Cool
1 package instant chocolate pudding mix made according to instructions
2 cups whipping cream – whipped until stiff
4 skorr bars, chopped
1/4 cup liqueur – optional
Break up or slice into cubes the cooled cake. Place half into a trifle bowl. If using liqueur sprinkle half over the cake, 1/2 the whipped cream, 1/2 of the Skorr bits, – repeat. Chill for 4 hours. Serves 10-12.
**if you do not have guar or xanthan gum you could try using 2/3 cup rice flour and 1/3 cup sweet rice flour or glutinous rice flour in place of the 1 cup of rice flour.
Kind of like “Timbits” for those who can’t …
2 cups cooked cold rice
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
2 1/4 teaspoons baking Powder
1/4 cup sweet rice flour
1/2 cup rice flour
1 teaspoon xanthan gum
mix together. Drop by teaspoon full into 365* oil. Deep fry for approx. 7 min. Until golden on each side. Drain on paper towel. Sprinkle with confectioners sugar – or glaze as desired.
If you don’t like the pieces of rice then mash up the cooked rice before mixing
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This is a super easy breakfast or coffee “cake” that is put together in less than 10 minutes. It also keeps soft in the fridge for a week which is unusual with rice flours. I find balancing out rice flour with some sweet rice flour works really well in my recipes.
Gluten Free Cinnamon Bun Coffee Cake
1 1/2 cups fine rice flour – i use Asian rice flour
1/2 cup sweet rice flour or glutinous rice flour
1 1/4 cups sugar (use 1 cup sugar if you like it a little less sweet)
3 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cup milk
2 teaspoons vanilla extract
1 tablespoon canola or other cooking oil
1/4 cup butter
3/4 cup – 1 cup brown sugar
2 teaspoons cinnamon powder
2 tbsp cream cheese, softened
1 tbsp soft butter
1 cup icing sugar
1 teaspoon vanilla extract
2 tbsp. milk or cream – enough to make it easy to spread or drizzle
Mix together the first 9 ingredients and scoop into a lightly greased 9×13 pan.
Melt butter in glass bowl. Mix in the brown sugar and cinnamon. Sprinkle over cake. Bake cake at 350 for 30 minutes.
Mix together the glaze ingredients and drizzle or spread over cake.
On Thursday evening I tried to make an old family favourite spice cake into a gluten free one. The original cake did not call for an egg but I put one in and then just substituted gf flours for the gluten free. Sometimes this works, sometimes it doesn’t. This one was so dry the kids would call it sawdust cake. I by accident had doubled the recipe (never do this the first time converting a recipe!) and some of the ingredients were fairly costly so I did not want to throw it away. What I did was look for a recipe that was similar but NOT Gluten Free. I crumbled up the gluten free loaf cakes into a large bowl and measured out the crumbs.
Gluten Free Spice Cake- This is the one that flopped .
1 cup teff
1 cup brown rice flour
1 cup arrowroot flour
3 tsp. baking pwd.
2 tsp. guar gum
1 tsp. salt
1 tsp. ginger pwd
1/8 tsp. mace
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. allspice
3/4 cup brown sugar
1 cup Rogers Syrup
1 cup milk.
Wheat Flour Spice Cake – this is what I converted the flopped gluten free one too.
2 cups raisins soaked in 3 cups water
1 cup shortening, butter or margarine
2 cups sugar
3 1/2 cups flour
2 tsp. cinnamon
1 tsp. cloves
2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
If you look at the two recipes you will see they are similar. To reuse the flopped cake and remake it into a decent wheat cake (for your family and friends who do not have to eat gluten free) you will take the flopped cake and crumble it into fine crumbs into a large mixing bowl. You can do this with your hands for most flopped gluten free cakes. When comparing the recipe you will see the flour amounts are almost the same. Measure out 1-2 cups of the crumbled flopped cake and place in another large mixing bowl. Add 1- 2 cups wheat all purpose white flour. DO NOT add any spices, salt or sugar as there is enough in the flopped cake. Add the eggs, the shortening and the raisins along with the liquid the raisins were soaking in. I also added 3 more teaspoons baking powder. Mix with a hand mixer until well mixed. You may have to add a bit more batter to make a thick batter (should be a batter not a dough). Pour into greased loaf pans about 3/4 full.
Bake for 1 hour at 350 until toothpick inserted comes out clean. What I did above will give you a bit of an idea of how to do it. My mom gave me this idea. Last year I was teaching my son to make gluten free Christmas Fruit Cakes for his small bakery. He ended up with quite a few flopps and my thrifty mom could thought it was such a waste to throw out all that cake and fruit. We gave her all the flopped ones and she just used her favourite fruit cake recipe using the crumbld flopped cake for about half the flour ingredients. You would never have known her Christmas Fruit cake was made from flopped gluten free fruit cakes.
You can also make Gluten Free Crumb Cookies out of your flopped cakes or breads.
Gluten free Crumb Cookies
1 cup brown sugar (if using bread crumbs, omit is using sweet cake crumbs or just add less)
1 cup dry shredded coconut
1 cup dry cake, cookie or bread crumbs (or a mixture)
1 /4 cup cornstarch.
Preheat oven to 350 F. Beat eggs until frothy. Add sugar, coconut, crumbs and cornstarch. Stir well. Drop onto an ungreased baking sheet. Bake 10 – 15 minutes until they just start to brown. Makes 12.
This is a recipe that was inspired by the simplicity of the no flour peanut butter cookie recipe. It worked out really well. I am eating one as I type this!
1/2 cup chocolate spread (Like Nutella)
1 small egg
1/2 cup brown sugar
6 tablespooons cocoa powder
6 tablespoons cornstarch
1/2 teaspoon baking soda.
Method: Mix chocolate spread, egg and sugar together really well. (I used a hand mixer). Stir in the sifted cocoa powder, cornstarch and baking soda.
Spray with Pam or line baking sheet with parchment paper. Drop cookie dough by tablespoons (for large cookies) or teaspoon full for medium sized cookies. These do spread out.
Bake in preheated 350 degree oven for 5 – 10 minutes. They should start to look dryer when done. They puff up and then when cooling flatten out. Remove from cookie sheet while warm for easy removal.
Makes 12 large. Enjoy!
I made this today along with the Tomato Vegetable Soup for tomorrow’s Sunday Lunch.
3/4 cup brown rice flour
1/4 cup coconut flour (no substitutes)
3/4 cup sorghum flour (can also use amaranth or other gf flour)
3/4 cup tapioca starch
1 teaspoon baking soda
1 teaspoon guar gum
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup canola oil
1 1/2 cups granulated sugar
1 cup shredded zucchini
1 cup sour milk
3/4 cup brown sugar
3/4 cup chocolate chips
3/4 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease the bottom of a 9″x13″ baking pan. In mixing bowl, whisk together all the dry ingredients.
In another large mixing bowl, beat the oil and sugar together for 1 minute. Beat the eggs in one at a time. Mix in the zucchini. Add all the flour and the sour milk (if you don’t have sour milk add 1 tablespoon vinegar to the milk, stir and let sit a bit). Mix with mixer until well combined. Pour into baking pan. Let this sit for a couple of minutes as it will thicken a bit. Using the same bowl mix the topping ingredients together and sprinkle evenly over the cake batter.
Bake for 35 minutes at 350 degrees until toothpick inserted in center comes out clean.
This is probably one of the most smudged up cards from my recipe box. This recipe is made at least 3-4 times a month and is a family favourite. I usually make it into Chocolate Mint Brownies with the addition of 1/8 tsp. peppermint extract in the batter and in the white frosting.
Basic Brownies~Gluten Free~Microwave
1 cup sugar (may use icing sugar or granulated)
1 tsp. vanilla extract (optional)
1/4 teaspoon salt (I have kept reducing this and usually just sprinkle a bit in)
1/2 cup canola oil
3/4 cup rice flour (I use the fine rice flour found in Oriental Markets usually)
1/2 cup cocoa powder ( I use Hersheys)
1/2 cup coarsley chopped walnuts
Sift rice flour and cocoa together. Using a hand-mixer beat together eggs, sugar, vanilla and salt. Do this for 1 minute – this is important otherwise your granulated sugar will be a bit crunchy in your brownies as they bake so quickly. Put your mixer out of reach. The next step should only be done with a wooden spoon otherwise the texture is no good. It’s true – I’ve forgotten and used the mixer and they are definitely not the same. Stir in by hand with a spoon the canola oil, then the sifted rice flour and cocoa mix. Stir in the walnuts. Spread the mixtgure into a 9’x9″ glass baking dish. In a 1000 watt microwave microwave on 80% power for 5 1/2 minutes. Take out of microwave and put a plate on top so that the center can cook a little further. It is normal for the center to be a bit soft – save that piece for those who like gooey, moist brownies. Let the brownies get completely cold and then frost either with chocolate frosting or with our favourite peppermint frosting.
Peppermint Frosting to make this recipe into Chocolate Mint Brownies.
2 tablespoons butter
1 cup icing sugar
1 tablespoon cream or milk
1/8 teaspoon peppermint extract
Method: You may use your handmixer again. Mix all the above ingredients together and spread on cold brownies. Chill in fridge while you make the chocolate drizzle.
1/4 cup chocolate chips
1heaping tablespoon butter.
Place the chocolate chips and butter in a small glass dish. Heat on low for a very short time in the microwave – like 10 seconds or so. Take out and stir. When you stir the warmed, melted butter into the choc.chips they choc.chips will melt. If not, microwave on low another 10 seconds. Drizzle this over the white peppermint frosting and chill again. Slice into squares. The brownies can last for a week covered in the fridge or longer in the freezer. However, they usually do not last that long at our home. Enjoy.