The only way I survived going gluten-free as an adult was finding out I was not alone. An amazing amount of comfort came from folks who already knew what to do and were willing to help me through it. If you have burning questions about the gluten-free lifestyle, please ask!
There are many gluten-free cake mixes out there, some are better than others. The Betty Crocker brand cake mix (found in the baking aisle of most grocery stores), if made only as directed, comes out very dry and grainy. To combat this, I add a little extra water and a box of dry pudding mix (vanilla pudding for yellow cake and chocolate for chocolate cake) to the cake batter…or, you can add about 1/3 cup of vanilla yogurt to the mix to make it moist and healthier. For extra flavor you can add a little extra vanilla or about 1/4 to 1/2 teaspoon almond extract. It’s so good this way! Pamela’s cake mixes tend to be more moist on their own and are very good. I made a King Arthur Flour muffin mix and added plain yogurt with great results. I even fed the muffins to wheat-eaters who loved it. That is the ultimate test! Our main goal is to make great-tasting food that tastes as close to the real thing as possible.
For gluten-free cake from scratch, I recommend using a gluten-free flour blend mix (one you buy or one you make yourself). The mixes are different types of flours blended together and some have xantham gum added (a gluten substitute that helps cut back on how easily gluten-free baked goods crumble). Rice flour does not always taste great by itself if the recipe has a great amount of flour. It depends on what you make, but I wouldn’t recommend plain rice flour alone for something like cake. Mixing in a small amount of tapioca or potato flour with the rice flour will help it taste closer to regular flour. Xantham gum is expensive, but if you buy it to add to your homemade flour mix, you will only need to add small amounts to each batch of flour. So as much as you hate the price, it will last for a very long time (depending on how often you bake, of course). I use xantham gum very rarely, but, of course, you will need it to make the killer sugar cookie recipe that has already been posted!
1 teaspoon xantham gum to 2 cups of flour for cake
2 1/2 tsp to 2 cups of flour for bread
I prefer brown rice to white rice flour, but either one can be used and you can even use some of both. Gluten-free flours should be stored in the fridge or freezer for longer shelf life. They cost too much to let them go bad, so store them well!
In my freezer, I have a large freezer-safe plastic container for my flour. It is mostly brown rice flour. Bags of GF flours are generally very small, so I have about 3-4 bags of rice flour and I mix in about a 1/2 to a whole bag of tapioca flour, sometimes potato flour instead. You can use all three, they make a great combo.
Also, try this GF flour mix from the Gluten-free Gourmet:
6 cups rice flour (white or brown, or some of both)
2 cups potato starch flour
1 cup tapioca flour
Pecan pie, a favorite of the South…and something I can’t live without! For the crust I love Gluten-free Pantry’s Pie Crust Mix, it’s easy and so, so good. You won’t believe it’s not wheat!
1 cup dark corn syrup
2/3 cup sugar
1/3 cup melted butter
1 tsp vanilla
1 1/4 cup pecan halves
Preheat oven to 350. Prepare pie crust and roll out on wax paper into individual circles (this mix will make 4 and leftovers can be stored in the freezer). Line a 9 inch pie plate with one crust (this recipe makes 1 pie). Mix eggs, corn syrup, sugar, melted butter and vanilla. Add pecan halves and mix. Pour into crust. Cover the edges with foil to prevent overbrowning. Bake 25 minutes and then remove foil. Bake an additional 20 minutes until nicely browned.
What can you do with the leftovers from your pie crust mix? The box makes 4 single pie crusts, so with one box you can make 2 pecan pies and 1 double crusted fruit pie. I love apple pie and this is what I did:
6 cups Granny Smith green apples (abt 6 apples), peeled & sliced
3/4 cup sugar
2 Tbsp brown rice flour
1/2 tsp lemon peel
1/2 tsp cinnamon
1/4 tsp allspice
Line pie plate with one pie crust. Mix apples, sugar, flour, lemon peel and spices together in a medium bowl. Pour into pie crust and top with a second pie crust. Cut around the edges to fit. Brust the top with milk and sprinkle with additional sugar. Cover the pie’s edges with foil. Bake in preheated oven at 375 for 30 minutes. Remove foil and bake an additional 35 minutes.
My favorite part about Thanksgiving is….. well everything, but I really love me some delicious pumpkin pie. I love pie, so stay tuned for some more pie making goodness.
2 Tbsp melted butter
13 oz evaporated milk
2 tsp vanilla
2 cups pureed pumpkin (16 oz can)
1/2 cup gf biscuit and baking mix (I used Bobs red mill)
3/4 cup sugar
3/4 tsp ginger root powdered
1.5 tsp ground nutmeg
1/4 tsp ground cloves
In a mixer combine all ingredients in the order listed. Beat for 1 minute on high. Pour batter into greased pie pan. Bake until knife inserted in center comes out clean, about 50-60 minutes on 350.
No crust is needed for this. The pie will crust up along the edges, making it oh so delicious.
When I first found out I was allergic to wheat I was a teenager. I missed out on lots of Pizza and Cake at parties which was no fun at all but to be totally honest, the thing I missed the most was Sugar cookies. You know the kind that you find in the bakery section of the grocery store? The ones with the 1/2 inch high frosting that just melt in your mouth? Those are the things that I dream about at night in all my gluten free nightmares. (am I the only one who has those?) I set out on a mission years ago to find that perfect sugar cookie recipe.
Its been years of testing and trial and testing some more but I finally found and mastered the perfectly delicious GF sugar cookie recipe. Hold onto your seats people, this is the real deal.
3 cups rice flour (I use Bobs Red mill, Franky likes Pamela)
3 Tbsp zantham gum
3 Tbsp tapioca flour (also known as tapioca starch)
1 tsp baking soda
1 cup of sugar
1 tsp cream of tartar
1 tsp vanilla
1 cup margarine
Sift together GF flour, zantham gum, tapioca flour, cream of tartar, and baking soda together. Cut in margarine. Beat eggs add sugar and vanilla-mix well. Pour egg mixture into the flour mixture and mix well.
Chill OVER NIGHT!!! this is important, its the key to making the flour not so sticky and more pliable. When you are ready to use it let it thaw for about an hour. Roll out desired thickness onto a slightly gf floured counter. Cut out your shapes.
Bake on a greased pan for 9 minutes at 350.
Decorate and enjoy!!!