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Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls

Alright… I have to first say, I tried to make a batch of GF cinnamon rolls using a King Arthur recipe. In general, KA recipes are pretty solid and a great basis for a base recipe ready for modifications. I have made a lot of their recipes – from breads to crackers to cakes… the cinnamon rolls were the most epic failure imaginable. Okay, hyperbole, thy name is Nicole. They tasted great. They smelled great. But they were cinnamon roll “muffins,” which were actually more cinnamon roll “lava cakes” when the filling pooled to the bottom of the pan during baking (and leaked over the top). I’m a pretty capable baker… but those were so bakermuch work for something that wasn’t even what I was making. I know it may seem like I’m picky, but for me, when I intend to make a roll… it needs to be a roll.

Of course, during the process of making the KA cinnamon rolls, I could see where it was heading. The dough was a loose batter, the loose batter was sticky, and the filling was so stiff I had to pinch pieces to drop it on the dough. The entire prep, including rising time, was about 2 hours before getting to baking. Then… cinnamon lava-cake muffins. This baker was peeeeeeeeved. All I could think was… how embarassing. If I were making these for my in-laws… I would have simply been ashamed. No hyperbole there.

So, off I went in search of another recipe. I found one that claimed to be a copycat Cinnabon recipe. Now that is a tall order… to make a gluten free cinnamon roll taste like the heaven you get at Cinnabon? No way. But, I looked at the pictures she had up, I watched her video (where the dough behaved like a dough – imagine that), and decided that for the adoring looks I might gain from my Celiac husband… I’d try it.

Holy. Crap.

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Witchery in the first degree… because what came out of my oven tonight was MAGIC. The cinnamon rolls baked like “real” cinnamon rolls, they browned like beautiful little rolls of heaven, and they tasted utterly indistinguishable from a gluten-yes cinnamon roll. And… crowning glory… like what you’d get at the mall from Cinnabon.

Do yourself a favor… if you like cinnamon rolls from scratch that make you feel as though you never left gluten behind? Make these. Make them now. I promise you… you will not regret it. I five starred these babies so fast my head spun, and even as I sit here writing about it… I’m thinking about a second helping. Oh the guilt. As my husband said, the only problem with the recipe is that you need more – more rolls, more pans… mindblowing.

To Rachel from Recreating Happiness, I doff my cap and give a bow. This recipe is absolutely perfect.  http://recreatinghappiness.com/breakfast-recipes/gluten-free-cinnabon-copycat-cinnamon-roll-recipe-updated-and-now-easier-to-make

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The complete devastation and aftermath of delicious rolls being decimated.

Of note: I did have to substitute the almond flour for sorghum, which worked fine, as well as adding about 3 tbsps of milk to the icing to make it thin enough to drizzle. All else was by the book and man… what a tasty book. Total prep time was roughly 45 minutes to an hour, including a 15 minute rise time.

I recommend these to ANYONE – gluten free or not. Fluffy, gooey, tender… I think I hear another cinnamon roll in the kitchen calling my name. Until next time. 🙂

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Posted by on January 31, 2017 in baking, gluten free

 

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Grain Mills and Rachmaninoff

Grain Mills and Rachmaninoff

Hello and thank you for stopping by yet again to read my ramblings. What a wild topic, grain mills and Rachmaninoff, but I’m feeling very wonderful this evening from both of these things.

I’ll start with grain mills. I can’t tell you the hours, literally hours, I spent thinking about whether my baking was enough to justify the purchase of a grain mill. It does sound crazy, I know, especially when you start looking at just how much a legitimate mill costs – but when I realized I was spending about fifty dollars a month in flour, well – it was time for some serious consideration.

innovation-researchI went into looking at manual mills, electric mills, jerry-rigged mills (read: blenders and vitamixes). I watched countless YouTube videos on how to use mills and comparisons of different brands of mills. I read so many articles – from the simple ones written by people just enjoying having a mill in their kitchens, to articles so scientific it left me calculating moisture in grain. I looked up hooking up manual mills to bicycles, hand cranks, geared-down motors. I looked up particle sizes to figure out whether a mill could accomplish such a thing as “ultra fine rice flour” and realized I’d need sieves. I then learned about mesh sizes, mesh weaves… I literally went to bed many a night with mills in my dreams and the vision of having to sift to achieve some out-of-reach goal. I bought a 200 mesh sieve and about fainted when I saw the mesh (I definitely wanted nearly a powder quality and man… am I going to get it, just with a ton of work). Suffice it to say, after two weeks of continual research, I felt comfortable enough to winnow (see what I did there? Eh? Eh?) my choices down to two: a Country Living Grain Mill and the Grain Maker.

[Electric mills like the Komo were definitely at the top of my list, but the fact that they don’t want you to pass the grains through again was essentially the end of my quest with them. If I could only get gritty rice flour and not be able to remill it into a finer flour… I would have been really, really, really angry. Since I couldn’t find anything that discussed whether rice came though beautifully, and since everything I read talked about cleaning burrs by grinding rice… I wasn’t convinced that I’d get what I was looking for. I’m a pretty particular gal, I suppose, with pretty strict standards of acceptability when making a large purchase. Digression over, I shall continue!]

I’ll admit, the Grain Maker was cool. I mean, fire engine red. I like red things… two walls in my house are red. I have red shirts and sweaters. I have a candy apple red stand mixer… I was already sold. But – the goal was, ultimately, a mill that could grind a VERY fine flour as a springboard for me to then sift into an ultra fine rice flour. Let me back up for a moment and say this before continuing… if you’ve ever baked gluten free, you know that rice flour can make things very gritty if you don’t let your batter sit. Now, if you bake with ultra fine rice flour (ala Super Fine from Authentic Foods), you don’t need to let it sit. That flour is so wonderful because it is the texture of talcum powder, when makes it a beautiful pastry flour and a wonderful baking flour in general. So, back to the tale, I had read that the Country Living mill was capable of pastry flour straight from the mill. I couldn’t find anything for Grain Maker that said the same. I wrote the folks at Grain Maker.

I asked them specifically if the Grain Maker was capable of “Authenic Foods” style of Super Fine rice flour. What I got back was a response that… well… essentially said the Grain Maker could make nice flour and if I had any questions I could ask. Well… I had asked, and given that I couldn’t get a straight answer, I took that as a no. Not saying it can’t, but I wasn’t ready to plunk down 700 bucks if I couldn’t get a straight answer to a very specific question from the people running the business.

clgmI decided that I’d heed the articles saying that the Country Living Grain Mill was the only steel burr mill capable of a pastry flour straight out of the mill on the first pass. I resolved to buy one… and by resolved, I mean sat there for two days doing math over and over to determine when I’d break even if I spent the money for not just the mill, but the motorization kit to run it. (800 dollars total.) I hovered over the buy button for probably half an hour. Eight hundred dollars to buy a grain mill… and not even knowing if it would actually do what I wanted straight out of the gate. 15 days to decide if I liked it, if not, return shipping for a 50 pound item. I finally swallowed my doubts and nerves (I don’t exactly like shelling out money all that much either… I’m not a skinflint, but something about big purchases gives me butterflies and not in a good way), and bought the thing.

A snowstorm blew in to Washington and Oregon, which meant that I had an even longer wait. So I checked daily to see where the mill was according to UPS, and like a basket of nerves, I wondered every. single. day. if I did the right thing. What if it came and I hated it? What if it came and didn’t work? What if it came and I felt like an idiot for buying it? I had nightmares about it. (I think I’m beginning to see I’m a little bit of a worry-wart…)

Well, it came. This giant, fifty-pound box that I slid into the living room and opened. I was excited and nervous, too. I pulled out pieces bit by bit – corn and bean auger, check. Geared-down motor, check. V-belt, check. Mounting board, check. Flywheel, check. And then… I was looking at my white Country Living Grain Mill that promised me so much. I put it all together. I set it on my dining room table. I loaded the hopper with Calrose Botan rice… and I flipped the switch.

Magic… that’s what happened… or at least that’s how it felt. I adjusted it, set it on about the finest setting I could get and have it still run, and it was almost enough to make me cry. The rice flour came out at only a SLIGHT bit more grit than the Bob’s Red Mill white rice flour. On the first pass. I was absolutely – AM absolutely elated. I haven’t even milled it again, I haven’t yet sifted it. I have a mill, it works, and I watched the most glorious thing happen in my own home – I made flour for my family.

sergei_rachmaninoff_cph-3a40575Which brings me to Rachmaninoff. I am writing this as I listen to Piano Concerto No. 2 in C Minor, Opus 18. (https://www.youtube.com/watch?v=yJpJ8REjvqo) I’ve loved Rachmaninoff since I was a teen. The way he could zip through arpeggios, the bright and bold quality to his music, the richness and fullness of the orchestra… but this piece in particular is stunning – especially the second movement. It makes me think of winter fading, spring coming into bloom – the earnest hard work that life must do to simply repeat itself yet again. Flowers as they unfurl and call to the bees, buds growing into leaves… that moment when the world wakes up from winter’s sleep. Or… the beauty of being able to make something for your family in your home that is wholesome and healthy… the awe in the simplicity of grinding rice into flour (and knowing if the electricity goes out, you can still do it by hand). It’s a beautiful piece and I encourage you to take a listen at the link above. Masterful, thoughtful, incredibly stunning.

So… all this to say… 800 dollars well spent. With the cost of grains, and still having to buy starches, it will take me about 3.5 years to recoup my “losses” before I’m actually saving money again. That’s okay, really. I don’t mind playing the long game, because after three years… the money I’m saving is incredible by comparison (I just bought a 20 pound bag of rice for 11 dollars… come on!). And… best of all… I feel wonderful providing for my family.

Next time, I’ll tell you about the triple chocolate cake I baked tonight in between all my fretting… wonderful chocolate cake with chocolate custard between the layers and whipped chocolate ganache frosting… I died and went to chocolate heaven. Until then, my friends. 🙂

 
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Posted by on January 20, 2017 in baking, gluten free, music

 

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Gluten Free Berry Chantilly Cake

Gluten Free Berry Chantilly Cake
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I can’t believe this came out of my kitchen… YESSSS!!!!

Happy New Year!!

My friends… oh my friends. It’s been a little bit since I posted last and during that time I’ve been trying and failing (sprinkled with succeeding) in my kitchen. I’ve experimented with gluten free crackers (still working on it) which came out like thin little pie crusts – fail. I experimented with strawberry cake and watched as I completely didn’t account for the pectin in the fruit puree and ended up with a gel cake – epic fail. I made sandwich bread where I did every step right, watched it brown to a beautiful shade, then had the center gummy because I’d added just a shade too much xanthan gum – *sigh* fail. I made danishes – now those worked like gang busters and were delicious to boot, but only after the first one came out like a kid on a bike with training wheels – only slightly close. The first one was at least edible, the second… heaven. I had to recalibrate my oven after figuring out things were failing also because… 25 degrees of difference is a HUGE deal… oy.

I suppose all the failures were moments of teaching… there’s nothing in the world more defeating than to have to dump two cakes down a sink. It really does make you feel like giving up baking because you just sent about twenty bucks down the drain. But… with my two guys both celiac, and the successes that made their faces light up… well, I couldn’t give up. It’s all a learning process.

I decided to tackle this chantilly cake. A little background – my husband and I had this cake at our wedding (just celebrated 17 years!), back before he had his diagnosis of celiac disease. It’s one of those deserts he remembered loving, but hasn’t been able to have it in years. I think that’s probably one of the most terrible things for me, my son is one thing – he’s been celiac from birth and hasn’t ever had the opportunity to eat wheat-based products. He doesn’t miss it. My husband, on the other hand, does. I hate knowing he has these memories of great food that he can no longer eat. Imagine – your favorite cookie and never being able to eat it again. Constantly chasing that dragon as you plow through the sometimes bland and chalky world of gluten free sweets. I couldn’t give up.

I went on a search for a recipe that would work and finally found one on A Sue Chef (link at the bottom). Let me just start with this… I thought I understood how to substitute a regular recipe for a gluten free one. HA… ha ha ha ha ha ha *deep breath* AHAHAHA. To put it in a positive way – I’m still learning how to manage that one. Learning what a cake batter should look like, for example, and when there isn’t enough flour to help it even be a cake. Yeah, I subbed in 140g of flour per called cup and 1/4 tsp of xanthan and ended up with jello cakes. I watched my first two cakes slide down the sink, the disposall whirring with satisfaction as it pulverized them into goo. I then made the frosting and watched what happens when you whip cream too long… I had the best cottage cheese looking frosting ever… just… wasn’t what I was looking for. And no amount of microwave or extra cream could overcome it. I simply had to feed my sink again. I’m amazed it isn’t fat yet. Ha ha ha!

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Two slices down, my heavy-handed nature bowed out the icing in the middle of the cake. Well, I suppose it only needs to look pretty before you nosh it to nothingness! 😀

So, I started again tonight. I decided that I was going to modify the cake recipe I’ve been using to make a vanilla/almond yellow cake. I decided I was going to make that frosting over again… and voila… after what feels like a deep slump in my baking prowess… I summitted cake Everest!! There it was… moist, delicious, and perfect – perfect – perfect!!

I would like to share the recipe below, along with some tips so you can avoid my mistakes my first go round. Trust me when I say, no one would guess it was gluten free. It’s insane how – when things come together – you can make magic in the kitchen. And yes… you can make magic, too. Don’t give up, even on those days where the best thing you did after four hours was make berry syrup. *grin*

A few notes:

  • The cake itself is more of a pound cake. So it’s more dense than what you’d buy at Whole Foods, but it makes up for the density with powerful good flavor and incredible moistness. Feel free to sub in your own gluten free vanilla/yellow cake if you want a lighter version. (And feel free to share your recipe, I’d love to have more things that work!)
  • I use dairy and eggs in my recipes. If you choose to substitute for those items, I can’t vouch for how well it will come out. I personally haven’t tried it myself, as I’m lacto- ovo- vegetarian. [And what would I tell my hens if I didn’t eat their wonderful products? I can already see Grace now, tilting her head with a skeptical gaze. Just like me, my girls want people to eat what they’ve made! That’s what I tell myself, anyway. Ha ha!]
  • Again, my recipe is by weight. This is how I’ve learned to bake gluten free, and I urge everyone to do the same. Since flours can vary so much, the safest way to ensure you’re getting the same amount in your recipe, is by weight. I urge you to weigh your mixing bowl, so that when you divide up the recipe, you know exactly how much of the batter is half by simply subtracting your bowl weight and dividing it by two. Tare your cake pans and pour in half the batter and rest assured it’s precise!
  • A Sue Chef’s gluten version of this recipe can be found here.

Gluten Free Berry Chantilly Cake


Cake (makes  TWO  8″ round cakes):

  • 8 oz GF flour (I use a mix of 20% millet, 20% sorghum, 30% super fine sweet white rice flour, 30% tapioca flour)
  • 4 oz superfine sweet rice flour
  • 2 oz tapioca starch
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp xanthan gum
  • 12 oz granulated sugar
  • 4 tsp vanilla extract
  • 2 tsp almond extract
  • 8 large eggs
  • 8 oz cream cheese
  • 8 oz melted butter

Directions:

  1. Preheat oven to 350F and line your cake pans with parchment paper (you can buy round parchment precut to fit, I simply put the parchment over my pan and trimmed it to fit, leaving two tabs on either side that stick up above the pan. This will allow you to pull the cake up a little once it’s baked).
  2. In a large bowl, thoroughly combine the dry ingredients (except sugar). [Flour through xanthan gum.]
  3. Place the sugar, extracts, eggs, and cream cheese in a food processor. Pulse to combine. Slowly add in the butter to the mixture, pulsing as you go.
  4. Pour wet into another bowl and whisk the dry ingredients into the wet until smooth.
  5. Divide and pour mix into prepared pans and bake for 15 minutes.
  6. Reduce the oven temperature to 325F and bake for another 20 minutes. Turn the cake.
  7. Bake for another 20 minutes or until your tester comes out clean.
  8. Allow cakes to cool for 15 minutes before running a knife around the edge, and pulling the cakes out of the pans to transferring to a cooling rack.
  9. Allow cakes to cool **completely**.

Chantilly Frosting

Ingredients:

  • 1 stick butter (room temperature)
  • 16 oz mascarpone cheese (room temperature). [TIP: I made this with mascarpone the first time, and a quick substitute the second time… I literally could not tell the difference. So if you can’t find mascarpone or simply don’t want to spend the money to buy it – 16 oz cream cheese, 1/3 cup sour cream, 1/4 cup whipping cream. Boom. Mascarpone.]
  • 8 oz cream cheese (room temperature)
  • 2 1/2 cups confectioner’s sugar
  • 1/8 tsp salt
  • 1 cup heavy whipping cream (cold)
  • 1 tsp almond extract

Directions:

  1. Cream your butter. [Just the butter. When I did this the first time, the directions I followed had you cream everything together… well, my butter ended up lumpy and that is why I threw everything out of whack. Cream it first, you’ll thank me.]
  2. Cream the butter with the cream cheese and mascarpone until light and fluffy.
  3. Add salt and extract and thoroughly blend.
  4. Add in the confectioner’s sugar a bit at a time, creaming it in while trying to avoid lumps.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. [DON’T overmix!! Literally, you will go from stiff peaks to cottage cheese in what feels like seconds, so check your whip often. If it looks like cool whip, you’re good to go. If you overmix, slowly add in very cold heavy cream a tbsp at a time and hand STIR with a whisk until you’re back on track.]
  6. Gently fold the whipped cream into the mascarpone cream cheese mix until fully incorporated.
  7. Use immediately, or cover and refrigerate. If you are using it from the fridge, take it out 10 minutes prior to use to let it warm back to room temp.

Berry Syrup

You’ll be using this on any lower layers of cake to seal in moisture (and frankly, add in a little kick of berry flavor).

Ingredients:

  • 1/2 cup water
  • 1/4 cup sugar
  • 1 cup sliced strawberries (or 2 tbsps of berry jam if you want super sweet).

Directions:

  1. In a small sauce pot, place all your ingredients.
  2. Cook over medium heat until the sugar has dissolved and your berries are looking translucent. (If you used jam, just reduce by half and let it cool. You are done!)
  3. Pour the mix through a strainer and smash down the strawberries. You should have a nice red liquid.
  4. Cook until it reduces by half and you have a nice syrup. Leave out to cool to room temperature, or refrigerate for later. (If you’re using it later, pull it out and let it come back to room temperature.)

Assembly!

  1. Using a bread knife, trim your bottom cake to be flat on the top (chop the top off!). [You may need to go around the edges as well to line them up, but it depends on how pretty you want your cake. I did not trim the edges nor did I take the top off of the top layer of cake. I left a dome on mine, which means the upper layer is thicker than the bottom. You can also slice your rounds in half to make four layers.]
  2. Spread a layer of berry syrup on the top of the first layer of cake.
  3. Spread a thin layer of icing on top of the berry syrup.
  4. Place as many sliced berries as you wish on the cake. I used blueberries, blackberries, and strawberries.
  5. Place the second layer of cake on top and repeat steps 2-3 until the last layer. You don’t want to put berry syrup on the top of the cake because it is difficult to spread!
  6. Frost the rest of your cake. [You can choose to cool the cake and ice on top of your first layer if you want a smoother look. I did not do this.]
  7. Garnish the top with fresh berries. I used blueberries, blackberries, and strawberries.
  8. [Optional Step] You can glaze the berries on top with a simple syrup or apricot glaze if you want them to shine!
  9. Refrigerate until serving and enjoy. Delicious!
 
 

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The Most Moist Gluten Free Chocolate Cake… ever…

The Most Moist Gluten Free Chocolate Cake… ever…

Well hello once again! Since the last post, I’ve been playing happy homemaker – baking myself blind in the kitchen and absolutely loving it. I’ve perfected two bread recipes (now to perfect my timing for the rising… not so simple!), found a recipe for some of the best tasting cookies I’ve had in a while, and made fresh pasta – all gluten free! I’ve been spending so much time reading online – everything from how yeast behaves, to how thin pasta should be, to how different flours behave and taste… and I’ve just loved it. I feel as though I’ve opened up a part of myself that has been closed for so long. Which brings me to tonight…

I decided that I would branch out, combining the recipe for the Lemon Cake I made in the last post, with my own experimentations to make a chocolate cake. I didn’t know if it would work, but my friends… I just had my mind blown by a cake. I didn’t think anything could exist so moist and gratifying. Chocolate melting in my mouth in a pillowy soft – and I’m being absolutely honest here – pillowy soft cake. And I can eat wheat – so from a gluten eater who has a sweet tooth… this cake was incredible. Tonight was a dream… so much so, that my family of four had two slices a piece. I couldn’t even sit down to enjoy it, I stood there in the living room, presiding over our tasting, with the greatest joy. Nothing beats when an experiment turns out… and did it ever.

So, I want to share the recipe here. I will add better pictures the next time I make it because, frankly, we cut it open as soon as it was humanly possible to ice it. Ha ha ha! It went fast, but rest assured, I’ll be making it again. Plus, given it was an experiment, I had NO idea if it was going to come out like a champ, or be a failing disappointment with pictures to remind me of its horrors. Luckly, it was the former – for you and for me!

Here is the recipe. The cake is incredibly soft thanks to a little bit of Teff flour, and because of the Teff, has a slight hazelnut flavor. Almost like a nutella cake but all good and wholesome and guaranteed to remind you that butter isn’t always the devil. Delicious. It is all by weight because, frankly, not all GF flours are the same and at least by weight, you know you’re getting precisely what you should get in the recipe. Quick thanks to Gluten Free Girl and the Chef for the AP flour blend (my go-to for everything), as well as Christina’s Cuchina for the base recipe (you can find it in my previous post and it is delicious). Without further ado:

The Most Moist Gluten Free Cake Ever!

Have all ingredients at room temperature before beginning, except the cream cheese.

DRY:

  • 3 oz Gluten-Free All-Purpose Flour (I blend 1000g a batch: 200g sorghum, 200g millet, 300g sweet rice, 300g potato starch)
  • 1 oz teff flour (Teff just makes the texture dreamy and adds that slightly nutty flavor. I highly recommend it. If you don’t have teff, just use 1 oz of your AP blend for a total of 4 oz.)
  • 2 oz rice flour (I just used more sweet rice flour here.)
  • 1 oz potato starch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum

WET:

  • 1 1/2 tsp vanilla extract
  • 4 large eggs
  • 4 oz cream cheese
  • 6 1/2 oz granulated sugar (mine is light brown from Whole Foods 365 brand)
  • 4 oz melted butter
  • 4 oz semisweet chocolate chips (you will be melting these)

CHOCOLATE BUTTERCREAM FROSTING (or leave bare, dust with powdered sugar, or any frosting you like – this is your cake and you can have it and eat it too!)

  • 1 tsp vanilla extract
  • 1/2 cup melted butter
  • 2 oz semisweet chocolate chips (you will be melting these)
  • 1 1/2 cup powered sugar

DIRECTIONS:

  1. Preheat oven to 350 degrees and flour a 9×5 loaf pan
  2. In a medium bowl, combine all the dry ingredients thoroughly.
  3. Place the sugar, eggs, extract, and cream cheese into a food processor and pulse to combine. Set aside.
  4. Use a double boiler, or jerryrig one with a sauce pan filled with 2 inches of water heated to 130 degrees and a bowl above it, and thoroughly melt the chocolate chips.
  5. Add the butter to the chocolate chips to make a modified ganache. Stir until everything is melted and the chocolate mixture is silky smooth.
  6. Add the ganache into the food processor with the wet ingredients and pulse until thoroughly blended. (You may also use a stand mixer for this step, or a hand mixer and bowl. [I chose to move my processor mixture to my stand mixer and used it from here out.])
  7. Slowly add the dry ingredients into the wet and thoroughly incorporate everything. It should be smooth with texture slightly thicker than “regular” cake batter.
  8. Pour batter into a floured 9×5 loaf pan and bake for 15 minutes.
  9. Reduce the oven temperature to 325 degrees and bake for 40 minutes (turn cake halfway around after 20 minutes).
  10. At the end of the baking time, test with a wooden skewer or thermometer. It should come out clean if the cake is done. If not, continue baking in 3-5 minute increments, checking after each round. Remember, there is a fine line between done to perfection and burned! Dote on that cake like you’re baking a baby! Er… don’t bake a baby… just check on your cake dutifully. 😉
  11. Allow cake to cool in the pan for 15 minutes, then run a knife along the edge carefully to remove it from the pan and allow to cool completely on a rack. Meanwhile…
  12. Use the same technique as in step four to mix your ganache for the frosting.
  13. Add the extract to the ganache.
  14. Slowly blend in the powdered sugar. If the blend is too thick, add in just enough milk to get the consistency of a nice, spreadable frosting. Let it sit out at room temperature to maintain spreadability. You can refrigerate any remaining frosting if you want to save any after frosting.
  15. Frost your cake once it is completely cooled.
  16. Cut, serve, and let your cares melt away as you indulge!

 

I cannot vouch for making a bigger batch, nor can I tell you how it will turn out if you half the recipe or double it, or sub in different ingredients. I know some folks can’t handle xanthan gum, but I haven’t experimented with replacements in this recipe. It’s always worth a shot to determine if something will work. I also realize some people don’t bake by weight, but trust me and so many others… put out the ten dollars for a scale. I can’t imagine doing this without a scale just because of the sheer numbers of different types of flours. While some people find that daunting, it’s much like vegetarianism… when you let go of meat and embrace the staggering number of vegetables open to you… you don’t miss the meat. Well… wheat flour is wheat flour and just stays that way… gluten free? The world is your oyster and your bake shelf can be full of everything from teff to millet to sorgum to buckwheat to corn to quinoa to almond to… you get the picture. Weigh it all and delight yourself. 🙂 Good luck and happy eating!

 
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Posted by on December 11, 2016 in Experiences, gluten free

 

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Gluten Free Lemon Pound Cake…

As I have struggled with my writing, struggled with feeling burned out and at odds with the way our election has turned out – as I struggled with feeling a deep sense of doom and foreboding, I decided to pick up baking once more.

I baked quite a bit many years ago. Until my mother died, she baked like a mad woman. Cakes and cookies were a staple in my house, and maybe why I still have such a sweet tooth. I baked up until my husband and son were diagnosed with Celiac disease, and then my hands went dormant in the kitchen. It wasn’t until a few days ago, when my husband and I were talking about the expense of buying gluten free bread, that I decided to give it another whirl. Am I ever so glad I did!

We went out and bought pans, and I’ll spare you the goose chase of finding a 8.5 x 4.5 inch loaf pan after buying 9 x 5’s, and all the ingredients. I made my own flour mix from scratch and set about baking sandwich bread. Now, while I can say the taste is great, the height still isn’t there – but during all of this discovery, my husband mentioned how much he missed lemon poppyseed cake. I, naturally, took this as a challenge.

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A preview from Christina’s Cucina

I found a recipe online and for the first time, baked a completely gluten free cake from scratch. I love baking. I can let my OCD run wild as I dote over measurements and hover over the oven. Every bit of my perfectionism can grow wings and soar. And then, the house smells like a wonderful home – warm and sweet – and somewhere deep inside, I feel an insane pleasure at watching my family eat and enjoy what I’ve created. Doing it from scratch is just… well, pardon the pun, icing on the cake. Hah! Baking for me is a pleasure, and I’d forgotten how to feel that way in the past several months. I’d forgotten what it felt like to look in the oven just to check progress and smile at what was coming together, to cross your fingers that the cake doesn’t fall, that it bakes evenly… I’d simply forgotten just how much I love baking.

The loaf came out looking gorgeous, and the taste… oh my goodness, it was just like a regular lemon loaf made with wheat flour (and for something gluten free, that is a feat). Every pleasure center in my brain was alight with this sugary goodness, and when my husband wouldn’t talk until he’d finished his slice – when he wanted to savor the moment of the eating… I knew I’d hit paydirt. All of us sat still, chatting idly for about five minutes, before pronouncing that we were all thinking of another slice and had been the entire time. I’d call that a win!

If you’d like to try your hand at a fantastic cake for yourself, or a friend, or even someone you know that can’t eat gluten, here’s the link: http://christinascucina.com/2016/03/the-best-gluten-free-lemon-or-orange-pound-cake-ever.html  You will need a scale, just trust me and everyone else who ends up with awesome GF eats… your mouth will thank you. It’s different, not cooking with cups, but oddly enough – for me – it was a liberation. Still utterly precise, but a liberation none-the-less. Anyway… make it and be amazed for yourself.

As for what’s next… I’ll be back in the kitchen tomorrow for yet another go at GF sandwich bread, tutting over my bowl of yeast and smiling (I’m being hopeful here!) at what I see rising in the oven, my worries distant and my joy boundless.

 

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