You can make this vanilla cake with a chocolate icing, or you can include some lemon ingredients in the batter and make a lemon icing. The recipe is for 2 9-inch round cake pans, or the equivalent volume in square cake pans. To figure out the size, remember that the area of a circle is pi (3.14) times the radius squared, and you have to account for the depth also, since this is about volume...
Don't use bottled lemon juice - use fresh juice - it tastes better.
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup gluten-free mayonnaise
2 teaspoons gluten-free vanilla extract
1 cup milk (for the lemon cake use part buttermilk)
This is really easy to mix up - put the first six dry ingredients in a bowl, and stir well.
In another bowl, beat the eggs with the sugar until light and lemony colored. Beat in the mayonnaise and vanilla. Next, mix in the dry ingredients alternating with the milk, until all is mixed up well.
Grease the 9-inch round pans with butter, line the bottoms with circles of parchment paper, and dust the insides of the greased pans with rice flour or mochiko flour. Divide the batter evenly between the two pans. Bake at 350 degrees for 25 minutes, or until a skewer tests clean. Let the cake cool in the pans for 10 minutes, then loosen the edges with a knife and turn out the cakes on racks to cool.
To stack the cake for icing, put the first layer on the plate top side down, frost the flat bottom side, then put the next layer on with the flat side down. This will put the flat sides together and they will not slide around as much.
To make a lemon cake, add the following and make adjustments:
Add the grated rind of one lemon and 2 Tablespoons of lemon juice from one fresh lemon, and substitute for the milk 1/2 cup of milk and 1/2 cup of buttermilk.
To make a lemon cream cheese frosting, melt 11 ounces of fine gluten free white chocolate (don't use chips - they don't melt well) in the top of a double boiler, allow to cool to room temperature. Mix in 12 ounces of cream cheese, and 12 Tablespoons of unsalted butter. Beat well until really smooth. Mix in 2 Tablespoons of fresh lemon juice. Use one cup of the icing between the layers, and use the rest to coat the top and sides of the layer cake.
For a chocolate frosted birthday cake, use the vanilla cake as the base. Then use the following icing from the Food Network's Barefoot Contessa Show, adapted for gluten free cooking:
6 ounces gluten free semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 Tablespoon of gluten-free pasteurized egg product, such as Eggbeaters, but check on gluten free status
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon gluten free instant coffee powder dissolved in 2 teaspoons of hot water
Melt chocolate in top of double-boiler and set aside to cool to room temperature.
In a separate bowl, beat the butter until light and fluffy, mix in the egg product and the vanilla. Gradually beat in the confectioner's sugar and the coffee mixture by hand. Do not overbeat. This is a soft icing - spread it on the cake and then refrigerate the cake immediately.
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
July 6, 2008
July 5, 2008
Mango Pineapple Salsa
This one is for the Engineers who all converged on Boston for the Fourth!
This salsa requires grilled onions and pineapple, so it is suitable to make before you put your chicken on the grill for barbecue. Heat up your barbecue, and do the pineapple and onions first!
Obtain some gluten free soy sauce - this means reading the labels to make sure there are no wheat, barley or rye ingredients.
Make half inch thick slices from a large red onion and a peeled, cored pineapple. Put the onions and pineapple on a rack and grill them over hot coals for 3-5 minutes, or until they start to smell good and are lightly browned. Remove them from the grill and dice them.
Put the grilled, diced onion and pineapple in a bowl and add:
2 mangoes, peeled and diced
1 red bell pepper, seeded and diced
1/3 to 1/2 cup chopped fresh mint
1 to 2 Tablespoons grated fresh ginger
2 Tablespoons each of rice vinegar and gluten free soy sauce
Juice of one fresh orange
1 Tablespoon olive oil (to taste - you may need more)
1 Tablespoon sesame oil
A few dashes of Tabasco sauce
A small amount of salt
Fresh ground pepper
© Gf-Zing! | Alice DeLuca
This salsa requires grilled onions and pineapple, so it is suitable to make before you put your chicken on the grill for barbecue. Heat up your barbecue, and do the pineapple and onions first!
Obtain some gluten free soy sauce - this means reading the labels to make sure there are no wheat, barley or rye ingredients.
Make half inch thick slices from a large red onion and a peeled, cored pineapple. Put the onions and pineapple on a rack and grill them over hot coals for 3-5 minutes, or until they start to smell good and are lightly browned. Remove them from the grill and dice them.
Put the grilled, diced onion and pineapple in a bowl and add:
2 mangoes, peeled and diced
1 red bell pepper, seeded and diced
1/3 to 1/2 cup chopped fresh mint
1 to 2 Tablespoons grated fresh ginger
2 Tablespoons each of rice vinegar and gluten free soy sauce
Juice of one fresh orange
1 Tablespoon olive oil (to taste - you may need more)
1 Tablespoon sesame oil
A few dashes of Tabasco sauce
A small amount of salt
Fresh ground pepper
© Gf-Zing! | Alice DeLuca
Ghee
Ghee is a useful type of highly flavored clarified butter. You can use it in French and fusion recipes, substituting 1/4 the amount of ghee for the amount of butter in some sauces, achieving great flavor without all the fat.
To make ghee, put one pound of unsalted butter in a pot, and simmer it on low-medium heat without stirring for about 20 minutes. There will be foam that rises to the top, and then the butter will bubble and boil as the water content evaporate - when the solids at the bottom of the pot start to brown, remove the pot from the heat. The flavor of the browned bits in the bottom of the pan will permeate the butter, giving ghee its distinctive browned-butter taste! Make sure that the solids do not burn, but also make sure that they get browned. You have to walk a fine line, when making ghee.
Strain the ghee through a fine strainer in to a one-pint Mason jar (canning jar that can withstand high heat), being careful not to burn yourself, and let it cool. When this clarified butter is cool, you can store it in the refrigerator. Some recipes say that you can store it without refrigeration, but we always keep it in the refrigerator anyway.
© Gf-Zing! | Alice DeLuca
To make ghee, put one pound of unsalted butter in a pot, and simmer it on low-medium heat without stirring for about 20 minutes. There will be foam that rises to the top, and then the butter will bubble and boil as the water content evaporate - when the solids at the bottom of the pot start to brown, remove the pot from the heat. The flavor of the browned bits in the bottom of the pan will permeate the butter, giving ghee its distinctive browned-butter taste! Make sure that the solids do not burn, but also make sure that they get browned. You have to walk a fine line, when making ghee.
Strain the ghee through a fine strainer in to a one-pint Mason jar (canning jar that can withstand high heat), being careful not to burn yourself, and let it cool. When this clarified butter is cool, you can store it in the refrigerator. Some recipes say that you can store it without refrigeration, but we always keep it in the refrigerator anyway.
© Gf-Zing! | Alice DeLuca
Beets with Maple Syrup and Ghee
This recipe uses ghee to boost the flavor of beets. Ghee is an Indian version of clarified butter. It is worth making your own ghee, because the stuff that comes in bottles in the store just doesn't taste that great, whereas homemade ghee allows you to add the dense flavor of butter to French and fusion cooking without using entire sticks of butter. A little ghee goes a long way!
2 lb medium beets, peeled and cut into bite-sized chunks
2 Tb ghee (see recipe)
2 teaspoons bottled gluten free pure horseradish (the kind that is refrigerated, pickled)
2 1/2 tablespoons dark maple syrup
2 1/2 tablespoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Put the beet pieces and 1 cup of water in a non-stick skillet, cover and simmer for 10-15 minutes until cooked through.
Remove the top, add the rest of the ingredients and stir fry until the sauce becomes syrupy and coats the beets.
Serve hot, with barbecued chicken or any roasted meat.
© Gf-Zing! | Alice DeLuca
2 lb medium beets, peeled and cut into bite-sized chunks
2 Tb ghee (see recipe)
2 teaspoons bottled gluten free pure horseradish (the kind that is refrigerated, pickled)
2 1/2 tablespoons dark maple syrup
2 1/2 tablespoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Put the beet pieces and 1 cup of water in a non-stick skillet, cover and simmer for 10-15 minutes until cooked through.
Remove the top, add the rest of the ingredients and stir fry until the sauce becomes syrupy and coats the beets.
Serve hot, with barbecued chicken or any roasted meat.
© Gf-Zing! | Alice DeLuca
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