This cake does not taste gluten-free in the slightest. It’s moist and delicious and you can share this with wheat-eaters with pride. This is a recipe I adapted from a Betty Crocker recipe. I use Betty Crocker Yellow Cake Mix with vanilla yogurt (please make sure it is gluten-free) and almond extract added to make it moist and flavorful. The yellow cake mix by itself is too dry for my taste and doesn’t have as much flavor as I’d like. Using yogurt or dry vanilla pudding mix makes it nice and moist and using almond extract or an extra teaspoon of vanilla makes it fabulous! This makes a 9×9 square or a 9-inch round cake.
Pineapple Upside Down Cake
1/4 cup butter
2/3 cup packed brown sugar
2 tablespoons light corn syrup
1 16oz can of pineapple slices (drained)
9 maraschino cherries (I call this optional b/c I do not like maraschino cherries)
1 box Betty Crocker Yellow Cake Mix (follow the directions on the box but add 1/3 cup vanilla yogurt, 1/8 tsp almond extract and replace the water with milk. If you don’t have yogurt in the house, use a box of dry vanilla pudding and add just a little extra milk.)
Preheat oven to 350. Place 1/4 cup butter into a 9×9 pan and melt in the oven. Remove from oven when melted and stir brown sugar and corn syrup into the butter. Spread evenly and arrange pineapple slices on top of the sugar mixture to cover the bottom of the pan (you’ll use about 9 slices in a square pan). Place a cherry in the center hole of each pineapple slice. Prepare cake mix and beat ingredients together on medium speed for 2 minutes. Pour cake batter evenly over the pineapple slices. Bake 35-40 minutes, may take a little longer depending on your oven, or until toothpick comes out clean. Run a knife around the sides of the cake to loosen it from the pan. Place a heatproof plate over the top of the pan and turn over. Let sit on plate without removing pan for 5 minutes. Remove pan from the top of the cake and cool 30 minutes.
This is delicious divan-style chicken with gluten-free pasta. It’s a great casserole that translates easily into the wheat world if you want it to. It’s also a great freezer dinner. You will need my GF Cream of Chicken Soup recipe from the Soup category. Even people with aversions to mayo like this, but you are welcome to substitute (see below).
Chicken and Broccoli Pasta Casserole
3 chicken breasts (cooked & cubed)
8 oz gluten-free pasta (I used half of a 16 oz bag of Tinkyada Brown Rice Pasta Spirals)
16 oz bag of frozen broccoli (steamed or cooked)
1 doubled recipe of Cream of Chicken Soup (for wheat eaters, this would be 2 cans of cream soup)
1 cup mayonnaise (if you need to be egg-free, I suggest you try substituting sour cream)
1 cup shredded sharp or medium cheddar cheese (use more if you want to, I did not measure this precisely so it was probably more like 1 1/2 cups of cheese in mine. Use at least 1 cup.)
Start out with cooked chicken and broccoli. It doesn’t matter how you cook them, but I boiled the chicken with a bouillon cube, then cooked the pasta in the same water. Cook pasta until done (watch it closely to be sure not to overcook at all. It WILL shred) and drain. Make up a doubled batch of my cream of chicken soup recipe. When the soup has thickened, reduce heat and add mayonnaise and cheese. Stir well and remove from heat. After draining pasta, mix in the cubed chicken, broccoli and cream soup mixture. Stir together and pour into a 9×13 pan or casserole dish. Bake at 350 for 20 minutes.
Here’s some bread from scratch if you’d like to get away from the GF bread mixes. This bread can also be egg-free. See directions below for mixing by hand or for using a bread machine. No, I do NOT recommend using a bread machine that has been used for years to make wheat breads.
Bread Flour Mix:
1 part white rice flour
1 part brown rice flour
2/3 part potato starch
1/3 part tapioca flour
Yeast Bread (For Bread Machines)
3 cups GF bread flour mix
2 tablespoons potato buds
2 1/2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1 teaspoon salt
1 teaspoon egg replacer (optional)
1/4 cup dry milk OR nondairy substitute
1/2 cup sugar
1 egg plus 2 egg whites OR 2/3 cup liquid egg substitute
3 tablespoon margarine, melted
1 teaspoon vinegar
1 teaspoon molasses
1 2/3 cups lukewarm water
2 1/4 teaspoons (1 packet) dry yeast
In a bowl, combine flour mix, potato buds, xanthan gum, gelatin, salt, egg replacer (if using), milk powder and sugar. In another bowl, whisk the eggs slightly and add the margarine, vinegar, molasses and water. Add yeast to dry ingredients. Place the wet ingredients in the breadmaker and then add the dry ingredients. Use the setting for 1 1/2 pound white bread with medium crust. If your machine’s medium crust setting normally turns out with bread you think is too crispy, use the light crust setting.
Hand Mixed Yeast Bread
Double the yeast in the above recipe and add 2 to 3 more tablespoons more water. In a medium bowl, place all the dry ingredients except 1 teaspoon of sugar. Dissolve this sugar in the 1 2/3 cup water called for. Add yeast to the water and allow it to foam. In another bowl (or in a heavy duty mixer bowl) add eggs and other liquid ingredients besides the yeast mixture. Beat on low speed. Add the yeast water. Gradually add the dry ingredient mixture. Beat on high for 3 minutes. Spoon dough into 2 greased bread pans. Let dough rise until it is slightly above the top of the pan or has doubled. Preheat oven to 400 and bake approximately 1 hour for a large loaf, 40-45 minutes for smaller loaves. You can use this recipe to make rolls instead, if so, bake 25 minutes. Bread will have a slightly hollow sound when done. Remove from pans immediately to cool on a rack.
Banana fever! Grab your ripe bananas and choose one of these two delicious things to do with them:
GF Banana Bread
(makes 2 large loaves)
6 very ripe bananas
1 cup sugar
1 cup brown sugar
1/2 cup melted butter
3 cups GF flour (can use any brand of GF flour mix like King Arthur GF Flour or Bob’s, or even the flour from Pamela’s GF Bread Mix OR just use your own personal flour mixture-ideas for flour mixtures are in previous posts)
2 tsp salt
2 tsp baking soda
1 cup chopped walnuts
Preheat oven to 325. Mash bananas with a pastry cutter. Melt butter and cool slightly. Add to the bananas, sugar, eggs, butter, flour, salt, baking soda and nuts. Stir (do NOT use electric mixer) until blended. It will be lumpy. Pour into 2 greased bread pans. Bake 45 minutes to an hour.
Pamela’s Banana Bread
(from Pamela’s Products)
4 tablespoons butter, melted
1/2 cup sugar or honey
2 eggs, beaten
1 cup mashed ripe banana
1 3/4 cup Pamela’s Baking and Pancake Mix*
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped nuts (this is optional, I like pecans or walnuts)
Preheat oven to 350. Beat together butter, sugar or honey, eggs and banana. Add remaining ingredients and mix. Pour into large greased loaf pan. Bake 40-50 minutes or until an inserted toothpick comes out clean.
*If you have nut allergies, be aware that Pamela’s Baking Mix contains almond meal.