Pumpkin Molasses Cake with Maple Frosting

This is a gluten-free version of a pleasant old-fashioned spice cake, with the exciting addition of a cream cheese maple icing.

In a food processor, mix until smooth:

¼ vegetable oil or melted butter
2 eggs
1/3 cup molasses
1 ¼ cups cooked pumpkin, mashed and drained of excess water

In a bowl, mix:

1 ½ cups brown rice flour
½ cup potato starch (katakuriko)
¼ cup tapioca starch
1 teaspoon xantham gum
1 cup sugar
1 teaspoon salt
1 ½ teaspoons baking powder (see recipe for homemade version)
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg

Add the dry ingredients to the wet ones and mix well.

Add

2/3 cup dry currants

Grease a 9 x 13 inch pan, line the bottom with parchment paper. Pour the batter into the pan and bake in preheated 375 degree oven for 35 minutes until a toothpick inserted in the batter comes out clean.

For the frosting:

Mix:

8 ounces cream cheese
2/3 cup dark maple syrup (grade B has more flavor than grade A)
1 teaspoon vanilla

Spread the frosting on the cooled cake.

Make sure all your ingredients are gluten free!

© Gf-Zing! | Alice DeLuca

Homemade Baking Powder

Did you run out of baking powder like we did, on the holiday, when even the convenience stores were closed? You can make your own, and it will last about a month in a bottle on the shelf. Cream of tartar is a bi-product of making wine, for those who like to know the origin of everything they eat.
Mix together:

4 parts cream of tartar
3 parts cornstarch
2 parts baking soda

For a small batch, use a teaspoon as the measure - this will yield 3 tablespoons of baking powder (9 teaspoons), which is less than a quarter cup.

© Gf-Zing! | Alice DeLuca

Watermelon Salad with Pine Nuts

We had a salad like this at a restaurant recently. It is quite refreshing!

We developed the recipe here for the Gf-Zing! website, celebrating flavor in the gluten free world.

6 cups fresh arugula (enough for four people to have a good-sized salad - about 1 1/2 cups for each person)
6 cups of cubed chilled watermelon (very important that it be chilled!)

1/2 cup crumbled gluten free feta cheese

1/2 cup toasted pine nuts (toast them in the oven for 10-15 minutes until they start to brown)
2-3 Tablespoons minced fresh mint (you can use some fresh basil if you don't have enough mint - the combination is good)

Mix all of the above and toss gently with a dressing made of 1 Tablespoon olive oil, 2 Tablespoons fresh lemon juice, 1/4-1/2 teaspoon sugar, 1 Tablespoon minced shallot, 3/4 teaspoon salt, 1/4 teaspoon freshly ground pepper. Serve immediately with toasts made from a Betty Hagman's gf fat-free french bread, and some marinated goat cheese to spread on the toasts. Gf-Zing! does not verify the gluten free status of any product.

© Gf-Zing! | Alice DeLuca

Cardamom Currant Pound Cake

Gf-Zing! has been experimenting with the 123 Gluten Free Pound Cake mix, and we have hit on an excellent set of additions. Make the mix as directed on the package but use grapefruit soda, and add 3/4 cup of dried currants, and 1 1/2 teaspoons freshly ground cardamom seeds. It is important to use freshly ground cardamom seeds. Use dried, green cardamom pods, crack them open and take out the seeds, discarding the shells. Crush the seeds in a mortar and pestle until you have a powder, and then measure 1 1/2 teaspoons.

We make the cake in an angel food cake pan, with a cookie sheet underneath on the oven shelf below to catch any drips. We dust the greased cake pan with mochiko (sweet rice) or tapioca flour. It takes 1 1/4 hours to bake.

* The additions of currants, cardamom seed and grapefruit soda make an excellent cake. Try it with a cup of darjeeling tea!


© Gf-Zing! | Alice DeLuca

Lamb Steaks with Herbs and Lemon

This simple recipe from the Gf-Zing! website is designed for the gluten-free community, but the glutenated world will enjoy it too! You can make a delicious meal with a side of garlic mashed potatoes. Have ready a couple of plates, some mashed potatoes and a glass of pinot noir for the chef, and start cooking:

* 1 to 1.5 pounds Lamb top round roast
* 1 1/2 teaspoons dried thyme
* 1 Tablespoon chopped fresh mint (optional)
* 1 clove garlic, finely minced or grated
* freshly ground salt and pepper
* 2-3 Tablespoons olive oil
* 1 large tomato cut into eight wedges
* 1/2 a lemon

Slice the lamb roast into four 3/4 inch slices - each one should be the size of a playing card or a burger. Spread each slice on both sides with the minced or grated garlic, then sprinkle one side with thyme, mint, salt and pepper. Heat the olive oil in a robust pan until hot. Fry the lamb steaks on the non-herb side for 3 minutes, then flip them to the other side that has the herbs on it.

Fry for 2 minutes, then add the tomato wedges and fry for 2 minutes more. Move the lamb steaks and tomato wedges to your plates, sprinkle with fresh lemon juice and serve.

© Gf-Zing! | Alice DeLuca

Gluten Free Squash Muffins with Cranberries

Most muffin and quick bread recipes include a very large amount of sugar, producing a cloyingly sweet breakfast. This Gf-Zing! recipe uses less sugar (and some honey), and is gluten free.
Mix Dry ingredients in a large bowl:

1 cup Bette Hagman's Featherlight Mix, or other GF flour
3/4 cup cornmeal
1/2 cup pecan meal
1/3 cup firmly packed brown sugar
1 teaspoon xantham gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Mix wet ingredients in another bowl:
1 cup fresh or canned squash, mashed
1/2 cup mango juice (or other fruit juice)
1/2 cup honey
1/4 cup vegetable oil
2 eggs or 1/2 cup egg product

Stir the two mixtures together until thoroughly mixed, then add:
3/4 cup dried cranberries or raisins

Preheat oven to 400 degrees. Line 12-muffin pan with aluminum liner papers. Fill liners with batter to the top. Bake 20 minutes or until a toothpick stuck in the middle of a muffin comes out clean.

Make sure all your ingredients are gluten free!

© Gf-Zing! | Alice DeLuca

Applesauce Muffins - gluten free

These yummy muffins were developed for the Gf-Zing! website. The large amount of cinnamon balances the blandness of rice-based flours.
Use a 12-muffin pan, and line with aluminum foil liners.

In a large bowl, mix:

1/2 cup vegetable oil

1 cup sugar

1 egg or 1/4 cup egg substitute

1 cup unsweetened applesauce

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon allspice

1/4 teaspoon cloves

1 1/2 teaspoons xantham gum

Mix throroughly, then stir in 2 cups Bette's Featherlight Rice Flour Blend (Authentic Foods makes a pre-mixed bag of this flour blend, or you can mix your own using the directions in one of Bette Hagman's books.)

Next, stir in 1 cup dried cranberries, and 1/2 cup broken or chopped pecans. Stir to blend thoroughly.
Spoon the batter in to the muffin liners, then bake at 350 for 20-25 minutes until a toothpick comes out clean.

Make sure all your ingredients, including the spices, are gluten free.

© Gf-Zing! | Alice DeLuca

Fish in Rice Wrapper

This easy frying technique is very versatile and worth trying for almost any product that you might once have "floured" before frying. The result is gluten-free, but it is superior to much of what the glutenated world consumes!

You will need to find some gluten free rice wrappers (banh trang wrappers) in an Asian grocery store. These wrappers are round, and they have a cross-hatch pattern on them from the basket weave of the manufacturing process. You can use the 6 inch or the 8 inch variety - no matter. To use the wrappers, you soak them in warm water for 20 seconds, one or two at a time. Be careful to read the label - there are a few versions of this product that contain wheat (they have a different cross-hatch pattern on them.)
Set out a pie plate of warm-hot water right next to where you are working, and open the package of rice wrappers.

Prepare a zesty seasoning mixture of chopped scallions, garlic, ginger, hot peppers, salt, pepper or whatever you like - use some type of onion-like vegetable, and some fresh herbs that go with fish. You will need a tablespoon of seasoning mixture per piece of fish.
Cut the fish into 4" pieces (skinless, boneless). Use salmon, cod, hake or other firm-fleshed fish.

Place a single wrapper in the water, then lay it out on a piece of waxed paper until it is soft enough to roll - about 20 seconds total.

Place the soaked wrapper on a plate, put a tablespoon of the seasoning mixture in the center of the wrapper, spreading it to the same size as one piece of fish.

Put a piece of fish on top of the seasoning on the soaked wrapper.

Complete the package: Fold the bottom piece of wrapper over the fish, then fold in the two side bits, then roll the package up towards the top of the wrapper so the package becomes a sort of egg roll.

Set the wrapped fish aside and continue with the rest of the pieces of fish, using one wrapper per piece.

Heat oil on medium-high until hot enough for frying in a non-stick pan or heavy pan and fry the wrapped fish packages for 4 minutes per side until crispy and browned. The oil should be hot enough so the packages sizzle immediately when they go in the pan.

Serve the fish packages as is or with a gluten-free asian dipping sauce - the kind that is served with pot stickers.

© Gf-Zing! | Alice DeLuca