The cake is dairy free, although the icing contains dairy. The recipe was adapted and made accessible to the gluten free community by Gf-Zing! , which celebrates flavor in the gluten free world.
Dry ingredients:
2 cups gluten free cookie flour
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Other ingredients:
3/4 cup vegetable oil
2 cups white sugar
4 large eggs
2 cups coarsley grated carrots (4-5 carrots needed)
1 cup crushed pineapple (drained before measuring)
2 teaspoons freshly grated ginger
1 teaspoon vanilla (or 1/2 teaspoon Authentic Foods powdered vanilla)
3/4 cup dried sweetened cranberries or raisins (make sure these are gluten free)
Oven temperature is 350.
Grease two 9 inch round cake pans liberally and dust them mochiko flour (sweet rice flour).
Combine dry ingredients in one bowl. Add the berries or raisins and set aside.
In another bowl, or the food processor, cream the oil and sugar with the 4 eggs. Then add the carrots, pineapple, ginger, vanilla.
Add the wet mixture to the dry ingredients and fruit. Do this in the bowl, not the food processor, as the food processor would dice up all the berries and fruit.
Spread the dough evenly between the two prepared pans and bake for 35 or more minutes, until a knife tests clean when inserted near the center of the pans.
Remove the cakes to racks to cool for ten minutes, then remove from the pans.
Frost with Cream Cheese Icing:
Cream together:
8 ounces gluten free cream cheese
1 stick of butter
1 Tablespoon brandy
1/4 teaspoon powdered gluten free vanilla (Authentic Foods brand)
1 box (4 1/2 -5 cups) confectioner's sugar
Frost the bottom layer of the cake, put the second layer on top. Frost the top and the sides with remaining icing.
This makes a substantial and large cake which will feed 16.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
January 20, 2006
January 18, 2006
Key Lime Pie - Gluten Free and Dairy Free
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Make a 9 inch gluten free pie crust, and pre-bake it at 350 degrees for 20 minutes or until it is as brown as you like it. Set the pie shell aside to cool.
Filling:
1 cup sugar
1/4 cup gluten free gravy flour (see below)
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups water
4 egg yolks, beaten
1 tablespoon butter or gluten free vegan margarine
1/4 cup fresh squeezed key lime juice (requires 8-10 tiny key limes or 4 regular limes)
1 teaspoon finely grated lime zest
Meringue:
4 egg whites
1/4 teaspoon cream of tartar (to stabilize the meringue)
6 teaspoons sugar
1 teaspoon vanilla
Combine the sugar, gluten free gravy flour, cornstarch and salt in a 2-quart saucepan. Gradually stir in the 2 cups of water. Cook at medium heat, stirring constantly with a whisk, until thickened. At this point, it will taste bland. Don't taste it now.
Stir a small amount of the hot mixture in to the egg yolks, then a little more, then a little more, until half the hot mixture has been added to the yolks. Combine the yolk mixture with the rest of the mixture in the saucepan, whisking constantly and cooking for two minutes. Whisk in the butter or margarine. The aim of this process is to mix everything without getting lumps of hard-boiled egg yolk. Stir in the key lime juice and zest. Cool slightly, then pour in to the cooked pie shell.
Preheat the oven to 350 degrees. Beat the egg whites and cream of tartar for the meringue using a hand beater or an electric beater until the whites form soft peaks that hold their shape. Gradually beat in the sugar and the vanilla until the meringue is glossy and holds well. Spread the meringue carefully all over the pie to cover the pie completely. Bake the pie for 6 minutes, or slightly longer, to brown the top of the meringue. Cool the pie completely before serving.
Gluten Free Gravy Flour:
Mix these ingredients together and use what you need:
6 Tablespoons brown rice flour
2 1/4 Tablespoons sweet rice flour (mochiko)
4 1/2 teaspoons tapioca starch
1 teaspoon of xantham gum
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
Make a 9 inch gluten free pie crust, and pre-bake it at 350 degrees for 20 minutes or until it is as brown as you like it. Set the pie shell aside to cool.
Filling:
1 cup sugar
1/4 cup gluten free gravy flour (see below)
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups water
4 egg yolks, beaten
1 tablespoon butter or gluten free vegan margarine
1/4 cup fresh squeezed key lime juice (requires 8-10 tiny key limes or 4 regular limes)
1 teaspoon finely grated lime zest
Meringue:
4 egg whites
1/4 teaspoon cream of tartar (to stabilize the meringue)
6 teaspoons sugar
1 teaspoon vanilla
Combine the sugar, gluten free gravy flour, cornstarch and salt in a 2-quart saucepan. Gradually stir in the 2 cups of water. Cook at medium heat, stirring constantly with a whisk, until thickened. At this point, it will taste bland. Don't taste it now.
Stir a small amount of the hot mixture in to the egg yolks, then a little more, then a little more, until half the hot mixture has been added to the yolks. Combine the yolk mixture with the rest of the mixture in the saucepan, whisking constantly and cooking for two minutes. Whisk in the butter or margarine. The aim of this process is to mix everything without getting lumps of hard-boiled egg yolk. Stir in the key lime juice and zest. Cool slightly, then pour in to the cooked pie shell.
Preheat the oven to 350 degrees. Beat the egg whites and cream of tartar for the meringue using a hand beater or an electric beater until the whites form soft peaks that hold their shape. Gradually beat in the sugar and the vanilla until the meringue is glossy and holds well. Spread the meringue carefully all over the pie to cover the pie completely. Bake the pie for 6 minutes, or slightly longer, to brown the top of the meringue. Cool the pie completely before serving.
Gluten Free Gravy Flour:
Mix these ingredients together and use what you need:
6 Tablespoons brown rice flour
2 1/4 Tablespoons sweet rice flour (mochiko)
4 1/2 teaspoons tapioca starch
1 teaspoon of xantham gum
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
Double Chocolate Cherry Cookies - gluten free
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 cup gluten free butter or vegan margarine
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups gluten free cookie flour
1/3 cup gluten free unsweetened cocoa powder
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
2 cups gluten free semi-sweet chocolate chips
3/4 cups chopped dried cherries (Rainier cherries are good)
Oven at 350 degrees.
Cream the butter 0r margarine (or one stick of each) with the two sugars and the vanilla until light and “fluffy.” Beat in the egg. Mix the dry ingredients in a separate bowl and add them to the creamed mixture. Mix thoroughly. Up to this point in the recipe you can use a food processor to do the mixing.
Stir in the chocolate chips and the cherries.
Drop tablespoons of dough on a silpat lined cookie sheet. Flatten them slightly with your hand or with the bottom of a glass that you dip repeatedly in sugar.
Bake the cookies for 11-12 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes on the pan before removing them to a rack to cool completely.
This recipe will make a 3 dozen cookies or so, and they will be eaten so fast you will have to make more right away!
Be sure to use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
1 cup gluten free butter or vegan margarine
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups gluten free cookie flour
1/3 cup gluten free unsweetened cocoa powder
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
2 cups gluten free semi-sweet chocolate chips
3/4 cups chopped dried cherries (Rainier cherries are good)
Oven at 350 degrees.
Cream the butter 0r margarine (or one stick of each) with the two sugars and the vanilla until light and “fluffy.” Beat in the egg. Mix the dry ingredients in a separate bowl and add them to the creamed mixture. Mix thoroughly. Up to this point in the recipe you can use a food processor to do the mixing.
Stir in the chocolate chips and the cherries.
Drop tablespoons of dough on a silpat lined cookie sheet. Flatten them slightly with your hand or with the bottom of a glass that you dip repeatedly in sugar.
Bake the cookies for 11-12 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes on the pan before removing them to a rack to cool completely.
This recipe will make a 3 dozen cookies or so, and they will be eaten so fast you will have to make more right away!
Be sure to use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
January 2, 2006
Collard Greens with Grapefruit
1/2 a large red onion, peeled and coarsely chopped
4 Tablespoons butter
1 Tablespoon coarsely chopped garlic
1 sprig of fresh tarragon
1 dried cayenne pepper, cut in half
4-6 stalks celery, sliced
1 bunch collard greens (center ribs removed, leaves sliced in 1 inch widths)
2 Tablespoons wheat free soy sauce
2 Tablespoons sherry
1 Tablespoon honey
1 red grapefruit, peeled and divided into sections, white membranes removed
freshly ground pepper
freshly ground salt
Fry the chopped red onion in the butter, in a non-stick skillet set over medium heat, for 10 minutes, stirring frequently, until the onion is browned - it will smell really great! Add the garlic, celery, cayenne pepper and tarragon branch and stir fry for a minute. Add the collard greens and stir fry as they wilt, another couple of minutes. Add the soy sauce, sherry and honey and stir fry as this cooks in to the greens, another 5-7 minutes. Add the grapefruit sections and stir-fry as the grapefruit sections start to fall apart and the greens cook some more - another 10 minutes. Season with salt and pepper.
Use all gluten-free ingredients!
This recipe is based on one from Hammersley's Bistro Cooking at Home. The original recipe was for duck, with bitter greens and grapefruit etc. and appeared on page 203.
© Gf-Zing! | Alice DeLuca
4 Tablespoons butter
1 Tablespoon coarsely chopped garlic
1 sprig of fresh tarragon
1 dried cayenne pepper, cut in half
4-6 stalks celery, sliced
1 bunch collard greens (center ribs removed, leaves sliced in 1 inch widths)
2 Tablespoons wheat free soy sauce
2 Tablespoons sherry
1 Tablespoon honey
1 red grapefruit, peeled and divided into sections, white membranes removed
freshly ground pepper
freshly ground salt
Fry the chopped red onion in the butter, in a non-stick skillet set over medium heat, for 10 minutes, stirring frequently, until the onion is browned - it will smell really great! Add the garlic, celery, cayenne pepper and tarragon branch and stir fry for a minute. Add the collard greens and stir fry as they wilt, another couple of minutes. Add the soy sauce, sherry and honey and stir fry as this cooks in to the greens, another 5-7 minutes. Add the grapefruit sections and stir-fry as the grapefruit sections start to fall apart and the greens cook some more - another 10 minutes. Season with salt and pepper.
Use all gluten-free ingredients!
This recipe is based on one from Hammersley's Bistro Cooking at Home. The original recipe was for duck, with bitter greens and grapefruit etc. and appeared on page 203.
© Gf-Zing! | Alice DeLuca
January 1, 2006
Enchilada Casserole, or Tortilla Pie
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 1/2 pounds ground turkey (we buy gluten free turkey and grind it ourselves in a food processor)
1/2 cup chopped onion
1 Tablespoon chopped garlic
1 Tablespoon dried oregano
1/2 teaspoon ground cumin seeds
1 Tablespoon oil
3 or 4 cups of gluten free enchilada sauce
salt to taste
12 or more corn tortilla (gluten free)
2 cups shredded monterey jack cheese
You will use less enchilada sauce if you want a drier "enchilada pie" and more if you want it wetter. The finished product will have a sort of lasagna texture if you use the smallest amount of enchilada sauce.
Fry the turkey, onion, garlic, oregano and cumin in oil until just cooked through (4-5 minutes). Add 1 cup of the gluten free enchilada sauce. Salt and pepper to taste, and you can add Vietnamese garlic pepper sauce too, for an East-West spicy taste.
Cut the tortillas in half. Using a ceramic baking dish that will hold 3 quarts (we use a long shallow dish), cover the bottom of the dish with a quarter of the tortilla halves. It is ok if they overlap. Top 1/4 of the cheese, then cover the cheese with 1/3 of the fried turkey, 1/4 of the remaining sauce. Spread out each ingredient at you layer them up. Repeat the layering, finishing with the final layer of tortilla, then sauce, then cheese (you will have run out of turkey and want the cheese to be on the top of the sauce so it will melt and look nice.)
If you feel the assembled casserole looks too dry, it is ok to drizzle some chicken stock around the edges.
Bake at 425 for 20 minutes, until the middle is hot and the cheese on top has melted.
Use all gluten free ingredients, including the spices!
© Gf-Zing! | Alice DeLuca
1 1/2 pounds ground turkey (we buy gluten free turkey and grind it ourselves in a food processor)
1/2 cup chopped onion
1 Tablespoon chopped garlic
1 Tablespoon dried oregano
1/2 teaspoon ground cumin seeds
1 Tablespoon oil
3 or 4 cups of gluten free enchilada sauce
salt to taste
12 or more corn tortilla (gluten free)
2 cups shredded monterey jack cheese
You will use less enchilada sauce if you want a drier "enchilada pie" and more if you want it wetter. The finished product will have a sort of lasagna texture if you use the smallest amount of enchilada sauce.
Fry the turkey, onion, garlic, oregano and cumin in oil until just cooked through (4-5 minutes). Add 1 cup of the gluten free enchilada sauce. Salt and pepper to taste, and you can add Vietnamese garlic pepper sauce too, for an East-West spicy taste.
Cut the tortillas in half. Using a ceramic baking dish that will hold 3 quarts (we use a long shallow dish), cover the bottom of the dish with a quarter of the tortilla halves. It is ok if they overlap. Top 1/4 of the cheese, then cover the cheese with 1/3 of the fried turkey, 1/4 of the remaining sauce. Spread out each ingredient at you layer them up. Repeat the layering, finishing with the final layer of tortilla, then sauce, then cheese (you will have run out of turkey and want the cheese to be on the top of the sauce so it will melt and look nice.)
If you feel the assembled casserole looks too dry, it is ok to drizzle some chicken stock around the edges.
Bake at 425 for 20 minutes, until the middle is hot and the cheese on top has melted.
Use all gluten free ingredients, including the spices!
© Gf-Zing! | Alice DeLuca
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