Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

Original from http://baking.about.com/od/cakes/r/basicyellow.htm

Oven 350°F

1 3/4 cups Bell Flour Mix

¼ cup Chocolate powder

2 teaspoons xantham gum

2 teaspoons Baking Powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

3 large eggs, room temperature

2 teaspoons vanilla

3/4 cup milk

 

Preparation:

1. Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
2. In bowl, combine flour, baking powder, and salt with a wire whisk.
3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
4. Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

 

For a 9 x 13 pan – Baked at 350 degrees F. for 30 to 38 minutes.

 

NOTES:

Iincrease oven temp by 25 degrees for the high-altitude.

Baking powder sub: ¼ teaspoon baking soda, ¾ cup buttermilk (omit milk)

Buttermilk in a pinch: 1 teaspoon vinegar in ¾ cup milk.

Gluten Free Konigs Kuchen

Oven: 350 F

Time: 30-40 minutes

Cake:

2 cups Bell Flour Mix

2 teaspoons xantham gum

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

4 large eggs, room temperature

½ cup oil

1 cup sour cream

1 ½ teaspoons milk

1 box Vanilla Pudding

 

Strudel:

¼ cup sugar

1 Tablespoon rice flour

2 teaspoons cinnamon

 

Preparation:

1. Blend Strudel ingredients. Set aside
2. Blend all ingredients for the cake.
3. Pour half into greased Bundt pan.
4. Sprinkle strudel on to batter in pan
5. Pour remaining batter into pan.
6. Bake 40 minutes, or until a toothpick comes out clean.

 

NOTES:

Increase oven temp by 25 degrees for the high-altitude.

Gluten Free Yellow Cake Mix

2 cups Bell Flour Mix

2 teaspoons xantham gum

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

3 large eggs, room temperature

2 teaspoons vanilla

1 cup milk

Preparation:

1. Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
2. In bowl, combine flour, baking powder, and salt with a wire whisk.
3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
4. Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

For a 9 x 13 pan – Baked at 375 degrees F. for 30 to 38 minutes.

NOTES:

Increase oven temp by 25 degrees for the high-altitude.

Modified from recipie at http://baking.about.com/od/cakes/r/basicyellow.htm

GF Biscuits

Makes about 8 biscuits

• 1c Bell GF Flour Mix
• 1/2c Potato Starch
• 2t Baking Powder
• 1 1/2 t xanthan gum
• 1/2t Salt
• 1/4c Shortening (crisco is what I use)
• 1/2c Milk
• 1 egg

First Method: Traditional

1. Mix all dry ingredients together in a bowl.
2. Add Shortening to flour.  Use two knifes or a pastry blender to cut shortening into dough.
3. Add egg and milk to flour mixture.  Stir until a dough forms
4. Dust a surface with rice flour
5. Flatten dough about 1/2inch onto pre-floured surface (If you like to be able to split with a fork, fold dough in half a few times before cutting)
6. Cut with biscuit cutter. Place onto ungreased cookie sheet
7. Collect dough and repeat until done.
8. Bake in a 425 F oven for 12-15 minutes

Second Method:Food Processor

1. Dump everything into a food processor and pulse until combined
2. Dust a surface with rice flour
3. Flatten dough about 1/2inch onto pre-floured surface (If you like to be able to split with a fork, fold dough in half a few times before cutting)
4. Cut with biscuit cutter.
5. Collect dough and repeat until done.
6. Bake in a 425 F oven for 12-15 minutes

Tips

For easy clean up put a piece of plastic wrap on top of the food processor bowl before placing the top on.

Also use parchement paper to flatten dough for easy clean up. Save leftover dough to make biscuit toppings on stews and casseroles.

Microwave Gluten Free Brownies

Makes 8 brownies in an 8×8 Pan.

• 2 eggs
• 1c sugar
• 1/2t salt
• 1t Vanilla
• 1/2c butter, melted (1 stick)
• 3/4c rice flour
• 1/2c baking cocoa
• 1/2c nuts (optional)
• 1 chopped chocolate bar (optional)

1. Beat eggs, sugar, vanilla, salt
2. Add butter till well mixed
3. Add flour, cocoa
4. Put into greased 8×8 pan
5. Sprinkle optional ingredients on top
6. Microwave 5-6 minutes

Tips

Line the pan with parchement paper and let it cool for sevearl hours before enjoying.

Sift cocoa powder before measuring.

Source

Recipezaar #86139 Has a mint icing recipe.

Gluten Free Cake Donuts

Makes around a dozen donuts, plus a few donut holes

• 2 c Bell GF Flour Mix
• 1 t xantham gum
• 3/8 t Salt
• 1/8 t Baking Soda
• 1 Egg
• 1/2 c Sugar
• 2 T Oil
• 1/2 t Vanilla
• 1/2 c Buttermilk

1. Mix Dry ingredients, except sugar. Set aside
2. In a seperate large bowl, cream sugar and eggs
3. Add oil and vanilla
4. Alternate adding buttermilk and dry ingredients
5. Roll our to about a thikness of half an inch.
6. cut out using a doughnut cutter
7. Fry in 350F oil for about a minute, then flip for another
8. Dry on paper towels and top with desired toppings

Tips

Use chopsticks to flip the donuts.

This recipe has been halfed, so feel free to double it.

If you don’t own a donut cutter, use to different sized glasses to punch them out.

Toppings: cinnamon sugar, chocolate frosting, powdered sugar

Gluten Free Chocolate Cake

Makes one 9×13, two 8 inch rounds, or one bundt pan.

• 1 1/3C Water
• 2/3c Cocoa Powder
• 1 2/3c sugar
• 2/3c Crisco
• 3 Eggs
• 2c Bell GF Flour Mix
• 2t Xantham Gum
• 1/3t Baking Powder
• 1 1/4t Baking Soda
• 1 t Salt
• 1 t Vanilla

1. Mix Water and cocoa powder. Set aside.
2. Cream sugar and Crisco
3. Beat in eggs until batter looks lighter
4. Add Vanilla
5. Add flour, baking powder, baking soda, salt to mixture. Beat until combined.
6. Pour into pre-greased pan of your choice.
7. Bake at 350F for about 40 minutes (or until a toothpick comes out clean)

Gluten Free Pizza Crust

Ingredients
3/4 cup warm milk (105-115°F)
1 Tablespoon sugar
2-1/4 teaspoons dry active yeast
1-1/2 Tablespoons olive oil
2 cups gf flour (what I use)
1 teaspoon Xantham Gum (if not in flour)
1-1/2 teaspoons kosher salt

Equipment:
Stand mixer with dough hook

Directions:
1. Combine milk, sugar, and yeast in Mixer bowl. Wait until yeast blooms. You’ll know by the smell.

2. Add olive oil. Turn on mixer to low.

3. Add flour and salt.

4. Once flour is combined, increase speed to medium. As dough mixes it will stick to the hook. Stop mixing when it no longer sticks.

5. Spray a surface with oil and form dough into a pie shape.

6. Oil a cast iron pan with a Tablespoon of oil. (This the key to making it crispy)

7. Put dough into the pan and stretch to make a crust. Rest for about an hour.

8. Build your pizza and bake in a 450 F oven for 12 minutes.

The results are a crust that many non-celiacs love to eat and might remind your of pizza from most national chains.

If you do not have a favorite GF Flour blend, try this one.

NOTE: This crust will also work on the grill.

Bell GF Flour Mix

Makes 3 cups of flour

• 1c White Rice Flour
• 1c Brown Rice Flour
• 3/4c Tapioca Starch
• 3T Amaranth

1. Measure all flours together and mix

Tips

You can substitute Amaranth for another flour you have on hand. Including rice and tapioca.  I have come to like using ground up buckwheat groats.