Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Sunday, April 27, 2008

Banana Cake

Another Better Homes and Gardens adaptation.

2 cups GF flour blend (I used this one)
1 1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
scant 1 1/2 cups sugar
1 tsp. vanilla
2 eggs
1 cup mashed ripe banana
1/2 cup coconut milk (or make lower fat by using rice milk)

Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan or two 12 cup muffin tins, set aside.

Sift together the dry ingredients, set aside. Mix the coconut milk and the banana, set aside.

In a large mixing bowl, beat shortening on high speed for 30 seconds. Add sugar and vanilla, bet until well combined. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with the banana mixture, beginning and ending with the flour mixture, beating until just combined. Pour into prepared pan or fill muffin cups 2/3 full.

Bake cake for 30 - 40 minutes or cupcakes for 20 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with Creamy Chocolate Frosting or Maple Frosting as desired.

*To make this low-fat, substitute the shortening for 1/4 cup canola oil plus 1/4 cup applesauce and substitute the coconut milk for lite coconut milk or rice milk.

Wednesday, April 23, 2008

Creamy Chocolate Frosting

6 tbsp. coconut cream (refrigerate a can of coconut milk overnight, then skim the cream off the top)
1 tsp. vanilla
1/2 cup cocoa
2 2/3 cup powdered sugar
coconut milk

Sift together the cocoa and the sugar. Combine the coconut cream with the vanilla and add to the sugar mixture. Beating on high speed with an electric mixer, slowly add enough coconut milk until the frosting reaches spreading consistency.

Creamy White Frosting

4 tbsp. coconut cream (refrigerate a can of coconut milk overnight, then skim the cream off the top)
1/2 tsp. vanilla
3 cups powdered sugar

Beat all ingredients at high speed with an electric mixer well combined. Frosting will be thick - thin with a little coconut milk if desired.

GFCF Carrot Cake

I've adapted this recipe from Cooking Light - it came out really great. It rose and baked beautifully - it is light and fluffy - it did not sink in the center and is not dense at all. I love that it is low fat and not full of oil and eggs. This cake is really yummy plain or frosted with Creamy White Frosting.

1 3/4 cup All Purpose Rice Flour Blend
2/3 cup sorghum flour
1 1/2 tsp. xanthan gum
2 tsp. baking soda
1/8 tsp. salt
1 tsp. cinnamon
3/4 tsp. allspice
1/4 tsp. nutmeg
3/4 cup packed brown sugar
1/2 cup applesauce (originally 8 oz. crushed, drained pineapple)
3 tbsp. canola oil
2 eggs
2 cups finely grated carrots
1/2 cup walnut meal
2/3 cup rice milk or other non-dairy milk
1 tsp. vanilla

Preheat oven to 350 degrees. Grease a 13x9 inch baking pan, or line a 12 cup muffin tin with baking cups, set aside.

Sift together first 8 ingredients, set aside.

Combine sugar, applesauce and canola oil, stir well. Add the eggs one at a time, beating well after each addition. Stir in the carrots, walnut meal, rice milk and vanilla. Add the flour mixture and stir well.

Spoon the batter into the prepared pan (or muffin tin). Bake cake for about 30 minutes or cupcakes for about 18 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with Creamy White Frosting or Mock Buttercream Frosting if desired.

Gluten Free, Casein Free Ultimate Chocolate Brownies

I copied this recipe from my mom's stash of recipes before getting married (lo, those many years ago). I think she got it from the back of a Hershey's cocoa tin. Here it is, adapted to be free of gluten and casein. It is decadent, chocolate-y, and oh, so yummy. The original recipe calls for frosting the brownies (see Creamy Chocolate Frosting), but they are already so rich that I omit the frosting completely.

3/4 cup cocoa (not dutch)

1/2 tsp. baking soda

1/3 cup melted coconut oil
1/3 cup applesauce
1/2 cup boiling water
1 tsp. vanilla
scant 2 cups sugar
2 eggs
1 1/3 cups Sorghum Flour Blend
1/2 tsp. xanthan gum
1/4 tsp. salt
1 cup bittersweet chocolate chips (Guittard's are free of dairy)


Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with cooking spray and set aside.
Sift together the cocoa and the baking soda. Add the coconut oil and stir to combine. Pour in the boiling water and stir until thickened. Add sugar and stir till combined. Add eggs and beat until well blended. Sift together the Sorghum Flour Blend, xanthan gum and salt. Add to the chocolate mixture and stir until fully incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan and bake 35 - 45 minutes, or until the brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack. Frost with Creamy Chocolate Frosting if desired. Cut into squares and serve.

Tuesday, April 22, 2008

Chewy Ginger Bars

Adapted from Better Homes and Gardens! The girls are mighty impressed by these straight up, but the bars would also be a good dessert warmed and topped with vanilla coconut milk ice cream.

2 cups GF flour blend
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup coconut oil, melted
1 3/4 cups packed brown sugar (or 1 1/2 cups brown sugar plus 1/4 cup applesauce)
1/4 cup molasses
1 tsp. vanilla
2 eggs

Grease a 13x9 inch baking pan, set aside. Preheat oven to 350 degrees.

Sift together the dry ingredients, set aside.

Combine coconut oil, brown sugar, molasses and vanilla. Beat in eggs. Add the flour mixture and stir until combined. Spread batter into prepared baking pan. Bake 20 - 25 minutes or until center appears set (center will sink slightly). Cool in pan on wire rack. Sift powdered sugar over the top, if desired, and cut into bars to serve.

Currant Scones

This recipe is from Bob's Red Mill, modified slightly.

1 1/4 cups sorghum flour
1/2 cup tapioca flour
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1 tsp. xanthan gum
1 tsp. cinnamon
1/4 tsp. salt
4 tbsp. sugar
4 tbsp. palm shortening
1/2 cup rice milk
1 large egg
1/3 cup currants
1 tbsp. rice milk

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Set aside.

Sift together dry ingredients including sugar. Cut in the palm shortening with a pastry cutter until the mixture resembles coarse meal.

Combine the milk and the egg. Make a well in the center of the dry ingredients and add the liquid all at once. Stir with a fork until just combined. Fold in currants. Turn dough onto the prepared baking sheet. With floured hands, pat dough into a circle 3/4 inch thick. Cut into 8 wedges. Brush with rice milk.

Bake scones 15 - 18 minutes. Let cool on pan on a wire rack. When mostly cool, cut into wedges again to separate the scones, and cool on a wire rack completely.

Friday, April 4, 2008

Raisin Spice Cookies

I've modified this recipe from the back of an Arrowhead Mills bag of brown rice flour. It's really quite good. These cookies remind me of oatmeal cookies, and they are just fine without the oats.

1/2 cup sugar
1/4 cup canola oil
1/4 cup applesauce
1 beaten egg
1/2 tsp. vanilla
1 cup brown rice flour
1/4 cup potato flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. cloves
1/2 cup raisins
1/2 cup walnut meal, if desired

Beat together the sugar through the vanilla. Sift the flours through the cloves. Stir together the wet and dry ingredients until well mixed. Add the raisins and the walnut meal, if desired. Scoop teaspoonfuls and roll into balls. Roll balls in sugar and place on a greased baking sheet. Press tops of cookies to flatten slightly. Bake at 375 for 10 minutes or until bottoms are lightly browned.

Cinnamon Peach Scones

Here I've adapted Penzey's recipe for Cinnamon Peach Biscuits.

1 1/2 cups All Purpose Flour Blend
1/3 cup sugar
2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup palm shortening
1 cup diced ripe fresh or canned peaches (if using canned, pat dry on paper towels)
4 tbsp. rice milk

Preheat oven to 400 degrees. Sift together the flour through the cinnamon. Cut in the shortening until mixture resembles small crumbs. Toss in the peaches to coat. Add the milk and stir until a soft dough forms. Tun onto a heavily floured countertop, using more of the flour blend you've chosen (I used a rice flour blend). Sprinkle some more of the flour blend over the top of the dough and knead two or three times. Pat into a circle 3/4 inch thick. Cut dough into 8 wedges. Transfer wedges to a greased baking sheet. If desired, brush tops with milk and sprinkle with cinnamon sugar. Bake 15 - 20 minutes or until golden brown. Cool slightly on wire rack and serve warm.