Fresh Cranberry Coulis (Sauce) Paleo! Yippee

This retro recipe is #6 of my top ten for holidays.  

Cranberries are good for me!  I know because Grandma was told by her doctor that she could either take a pill or drink a daily cranberry to improve her thyroid function and prevent UTIs. 

 I don't eat enough because admittedly they are so sour but I always keep bags frozen out of season to pop in my smoothies. 

Cranberry Coulis, A Paleo Sauce/Filling/Topping

One orange whole, peel and all - sliced in fourths
1 apple sliced.  
10 oz. bag cranberries fresh or frozen  (I used two bags) 
1/2  cup sugar (I have used honey and this time agave.)  Add slowly only enough to taste.  

Blend in food processor or blender until smooth.  This stuff is so good that iced a tiny bit in the freezer makes it a delicious addition to any meal.    Lidia made it with me this time and said she could love it atop ice-cream.  
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I scoop it and slurp it up by the spoonful--figuring it adds to intestinal health 'cause raw cranberries are good for me!!!  This recipe I could and would eat daily if I keep it made up in the fridge.  One year it was mid January before I ran out of the big batch I blended up.  

     I wish this dish didn't taste quite so delicious because it is gone so quickly.  I use this coulis atop chocolate because it's such a unique taste sensation.    

Garden Party Gluten-Free Cupcake Recipe

Baking for the Summertime Garden Party Wedding shower.  Can't wait to show how everything turns out. 

Working Menu:  Finger Foods

Spinach Balls, Carrot Cake Balls for the GF/CF/SF of us, and Cupcakes!

Gluten-free cupcakes?  Today I needed four different flavors for a fundraiser and I didn't want to make my really complicated recipes for Let Them Eat Cake White and To Die For Devils Food that are both drop-dead delicious, so I made up this fast and easy fill-in.

I split the batter in four bowls and added the flavorings to make vanilla, lemon, chocolate and red velvet batter, baked then frosted them.  Each was delicious and very moist. 

INGREDIENTS

• 1 1/2 cups white rice flour
• 3/4 cup tapioca flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon xanthan gum

• 4 eggs
• 1 1/4 cups white sugar
• 2/3 cup mayonnaise
• 1/2 cup milk
• 2 teaspoons gluten-free vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with papers, makes 24 regular sized cupcakes. 

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. While beating, add half the flour mixture, then half the milk and the second half of flour and end with the milk and vanilla and mix well.

Bake at 350 degrees F (175 degrees C) for 15-20 minutes. Cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

****Lemon cupcakes – Add 2 teaspoons lemon extract and one drop yellow food color. Fill with a squirt of lemon pudding filling and frost.  

****Chocolate cupcakes – Add ¼ cup dutched cocoa to the batter.  Fill with a squirt of white cream filling and frost with chocolate.  

****Red Velvet cupcakes – After adding ¼ cup cocoa, add 1 drop red coloring at a time until just right. (Mine color is industrially powerful!)   Frost with cream cheese frosting. 

Let cool completely then frost, if desired.

GF Carrot Cake

ITS FALL!   And I have lots of green tomatoes, so it's either fried green tomatoes or... 

Party Cake!  

 Repost from 10-17-17
I'm using the last of my green tomatoes to bake this for a friend's farewell party.  It is so delicious.  What will I do when all my green tomato puree is gone from the freezer?
I'll have to attempt to make it without the green tomato puree or perhaps I will try tomatillas?

Blend together:

1/2 cup vegetable oil
1 3/4 cup sugar
1 cup Greek yogurt
4 eggs
1 1/4 cup green tomatoes pureed
 (or store bought hard unripe tomatoes)
2 cups grated carrots
1 cup chopped walnuts or pecans (optional)

Sift these dry ingredients:

2 3/4 cup gluten-free flour (I used my healthier grain mix)
1 1/4 teaspoons xanthan gum
2 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger

Spray/grease two 9" pans or a 9x11 cake pan.   Preheat at 350 degrees.

Beat the two mixtures together only until blended.  Spoon into pan and bake for 30-35 minutes until a tester poked in the center comes out clean.
Cool 5 minutes, remove from pans, frost with a cream cheese frosting.

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Last posted 3-31-13 and I need to post it again!  We ate this recipe this weekend at the family reunion and once again, it was a gluten eaters heaven!  They love it, I love it, it is a delicious recipe no matter when you eat it!    YUM!

It's Spring, Easter and time to make Carrot Cake again!
Here is the photograph from last year, 2012,  hopefully the result this year will be just as beautiful--but reality usually intervenes.  It still tastes delicious.  So here goes.

Last posted 8-19-2009

I once distrusted carrot cake--all those suspicious orange flecks floating around. I can take them in stir fry and in soup, but in my cake? No! Thank you.

Being GF has really forced me (the desperation factor) to broaden my food perspective. One fall morning, facing too many unripe green tomatoes, I googled green tomato recipes and discovered this treasure. For my husband's birthday, I baked him Bette Hagman's GF carrot cake recipe.

Wow! A gastric epiphany! I now freeze green tomato puree in 1 1/2 cup increments over the winter to make this delicious cake.

This week I again made the best carrot cake in the world, compliments of Bette Hagman (Praise be her name). The only alteration I make to her recipe for Prize Winning Carrot Cake is to lower the oil by two thirds and substitute plain yogurt. Bette uses her featherlight mix of rice, tapioca and cornstarch with a dash of potato for the GF flours.

This year it proved to be still too high in caloric values for the reformed mind of the health-conscious husband, so I'll have to eat it all myself!

This cake is always successful and delicious! So say the GF and non-GF testers with whom I shared it.

Cake recipe modified from Bette Hagman's Gluten Free Gourmet Cooks Comfort Foods.

Cream Cheese Frosting

8 oz. pkg cream cheese

1 tsp vanilla

3-4 cups powdered sugar

1 TBS milk

Beat, beat, beat, til the frosting is light and fluffy. Spread over cake and refrigerate to set (and to hide it).

G-F, Zero Carb Low Fat, No Grain, Not Yucky Chocolate Cake

Unbelieveable?  Flourless, dairy free?    Too delicious to ever last for a photograph.  

Happy, happy, happy wedding for the son.  He's married a doll who is willing to learn to bake gluten-free.  This post is for her.  Maybe she can perfect this cake.  I am always struggling with it.  
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This recipe came from my g-f sister DawnL.  Yeah, the baby who accompanied me on dates in high school is now teaching me about gluten-free.  

She sent this recipe:  Gluten-free Chocolate Cake that doesn't budge the insulin levels in her son, my Type 1 diabetic nephew.  This Is It!  She says that some days he eats the whole thing.  Gotta love that kid.

This whole process happens in my blender--easily and in less than three minutes!

I'm having a hard time baking this because I tweek recipes, but here goes.  

1  15 oz can of black beans, drained and rinsed

1/2 cup honey  (I have halved this, used date paste, and substituted with agave too.) 

1/4 cup oil - coconut or vegetable oil

5 eggs 

1/2 cup cocoa (I did not used dutched as it's too rich for me.)

1 Tablespoon baking powder 

1 Tablespoon soda 

dash of salt

1 teaspoon vanilla

Blend the mixture until smooth and pours like cake batter, not bread dough.  Add a splash of water if necessary.

I baked it at 350 25-30 minutes in an 8x8 pan just until I tapped the top and it sprang back.  It does not raise overly much.  
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The homeschool kids gobbled it up this morning... however, I'm sure they are not renowned for a well-developed palate, pallet, palette?  Homophones!  Grrrrr.

GF Angel Food Cake

G-F Desserts that are light and delicious for the new year and your healthier food outlook!

I stopped again at a g-f fast food delight in Heber City, Utah, just south of home and within minutes of Park City.   It is Dairy Keen--the winner of the Best Gluten Free Burgers in The State of Utah and I would add, perhaps anywhere!  I met Jan--our fellow celiac-- for the first time and had a nice conversation.  She recommended her recipe for angel's food cake and I remembered baking the following great recipe years ago.    I anticipate that my butt and gut will take some detoxing this month, but by the 31st, I'll be baking again and this recipe will be first on the agenda.

Meanwhile, for some serious eye candy I'm feasting on the sight and memories of the best GF burgers, fries, shakes on the planet.  Thanks to Jan and Dairy Keen in Heber City, Utah  

Still delicious, although last posted 4-21-10

Recipe Blast from the Past 

Recipe Check!!! The daughter is coming home from college tonight! We're so excited. The boys are cleaning and I am baking. Enchiladas, black beans, spanish rice, a loaf of millet bread, two batches of muffins, (one without and one with the pumpkin remembered) and crackers.

But the piece d resistance? Her favorite cake, angel food. I love Bette Hagman's recipe. YUM!

Look at the size of this!!!!! This cake would be overflowing the pan if I hadn't taken some of the batter out before hand. My gut told me that a full cake pan-prior to baking was a disaster waiting to happen.

Other than making way too big of a cake for my pan, this cake is turning out well.

The smaller cake, (3 x 4 pan) baked in 25 minutes and was delicious. Yes, I already tore it apart and ate it piece by piece while I cleaned the kitchen!

12 egg whites

1 1/2 tsp cream of tarter

1/2 tsp salt

2/3 cup sugar

1 cup powdered sugar

1/2 cup potato starch

1/2 cup corn starch

Room temperature egg whites, never, ever, any yokes, even a dab. Grease free mixing bowl and whisk attachment. Beat first three ingredients until blended. On high, blend in the sugar a little at a time until stiff peaks form. Gently fold in flour mix 1/4 at a time just until flour disappears.

Spoon batter into 10" tube pan and cut through to release bubbles. Bake at preheated 375 degree oven 45-50 minutes. Until brown and dry on top. Invert on a bottle to cool upside down.

Delicious! No one can tell the difference between G-filled and the real thing--GF!!

GF Banana Cake

reposted from 2009

GF Banana Cake was another exceptional recipe from the GF Potluck in December 2009. Thanks to Gayle.  I'm baking it as I write. It was easy, and looks delicious. I think I might put a lighter frosting on it rather than the cream cheese one that was on it at the party.

Banana Cake

1/3 cup canola oil

1 cup brown sugar

2 eggs

1 tsp vanilla -

 Mix these ingredients until flufffy.

Sift together dry ingredients:

1 3/4 cup GF Flour (Gayle used Bob's All Purpose, I used a mix of 8-grain and featherlight)

2 tsp. baking powder

1/4 tsp. cinnamon

1 tsp. xanthan gum

1/2 tsp salt

1 1/2 cups mashed ripe bananas (about three large)

Alternate adding the flour mix and bananas to the other wet ingredient mixture only until all ingredients are incorporated. Bake in a 9x13 at 350 degrees for 35-45 minutes until the top springs back when touched.

Cool and frost with cream cheese frosting (unless you're dairy free):

4 oz. cream cheese

1/4 cup butter

1 tsp vanilla

Add enough confectioners (powdered) sugar to make a spreading consistency (3-4 cups)

1/2 cup finely chopped pecans (opt.)

1/2 cup raisins (opt.)

GF Devils Food Cake

Bette Hagman's G-F Devils Food Cake taste sensation will Wow Your Palate!  This recipe is a keeper.  There are good devils food cakes, the French cakes that are typically baked without flour (these recipes abound on the internet,) but I also like Betty Crocker's brand of g-f chocolate cake, although King Arthur brand g-f chocolate cake is twice the cake mix with only half the price.

Cranberry Coulis (Sauce) Recipe

But for best ever cake I make Bette Hagman's classic Devils Food.  I wish I could get permission to post that recipe online because it is my absolute go-to-recipe for everything.  It calls for mayo, buttermilk, and dutched cocoa which combine to make a moist delicious cake perfect in texture and taste every time.  I use it for my filled cupcakes, cake balls, everything.

last posted 6-25-08

The best cakes I have found are baked from Bette Hagman's (Praise be her Name) The Gluten Free Gourmet Makes Comfort Food cookbook.

Bette's Devils Food Cake is consumed voraciously at every one of my birthday, social and potluck events.
RAT CAKE
When the cub scout needs a cake to decorate for the Chinese New Year (the Rat) this is the one we use.
NINJA CAKE
I've disguised it as a ninja, by covering 2 nine-inch rounds with chocolate ganauche frosting and used a buttercream fondant for the eyeslit. (I'll post pictures when I find them.)
ICECREAM CAKE
It makes a great icecream filled cake. Bake 2 nine inch rounds and sandwich with icecream in a five-gallon icecream bucket. It dumps out and frosts nicely after freezing.
GOURMET CAKE
I've also filled it with cranberry orange sauce (blend a package cranberries (frozen or fresh) with a whole orange and 1/2 to 3/4 cup sugar in a food processor til smooth) and frosted it with chocolate frosting for a gourmet food fest.
PEANUT BUTTER CAKE
Bundt pan baked with ganache and peanut butter balls.
DINGDONGS
These need no intro.  They sell at every bakesale, not to g-f'rs either.
BIRTHDAY CAKE MIX
Sent in a mix to the college roomies to bake for the daughter--turned out great.
SCHOOL BIRTHDAY CAKE
This cake bakes and freezes nicely and can be grabbed out in a pinch, for a child's birthday party or when your own personal devils food cake attack strikes.

It's a keeper and along with that cake is the banana bread and the Angel Food Cake in the same book.

No one can tell the difference between Bette's Angel Food GF cake and the common other. Her recipes are keepers. Get her books, I'm not kidding.

T.

G-F Devils Food Chocolate Cake

Last night's party was so much fun and there was food, learning and enthusiasm for being healthy and gluten-free.  Thanks everybody for coming.

Okay, I'm reminding you where I posted the chocolate cake that is always so successful each time I attempt it.  I recognize that it is a modification of the copyrighted recipe from Bette Hagman (Praise Be Her Name), from her cookbook Gluten Free Gourmet Cooks Comfort Foods, but I have recommended that same book to all my friends and acquaintances, so it's all fair.  Buy it online--used on Amazon for under ten bucks, you won't be sad.

Stir together

1 cup powdered cocoa (I use dutched for that extra rich flavor)
3/4 cup boiling water

Cool then add
3/4 cup buttermilk (almond milk with a tsp of lemon works)

Mix dry ingredients

1 3/4 cup gf flour (I use my wholegrain flour mix)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan/guar gum
1/2 teaspoon salt
2 teaspoons egg replacer

Mix wet ingredients
1 1/2 cup brown sugar
1/2 cup mayonaise (not salad dressing0
2 eggs
1 teaspoon vanilla


Combine all  ingredients together. Pour into a 9x13 pan, a bundt pan for Peanut Butter Delight or into 60 mini cupcake papers for DING DONGS and bake at 350 for 25-35 minutes.  Test doneness by inserting a toothpick, knife or dowel until it comes out clean.

Magnifique!

GF Cherry Coffee Cake

This is a coffee cake recipe initially from Betty Crocker utilizing Bisquick.  I don't like to eat the empty calories and preservatives in that mix, and I also avoid it due to the cost.  So, I made my own and it turned out quite well.






Mix with a mixer:

1 1/2 cup g-f flour (I used my healthier featherlight mix)
1/2 tsp. baking soda
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar

ADD


4 tablespoons cold butter (chopped)

Blend just until peasized lumps form.


Blend wet ingredients together
2 eggs
1/3 cup milk
1/4 cup oil
1 tsp. vanilla

Add to dry mix and blend well.

Next time changes, I will try a little less liquid so it is less runny and doesn't have to bake 45 minutes.  

Spread 2/3 of the mixture into a greased 8x8 pan.











Pour 1/2 of a 21 oz. can of berry pie filling  over the dough and drop the last 1/3 of the mixture atop the fruit.

Bake @ 350 for 45-50 minutes until lightly browned and a knife in the center comes out fairly clean.

Frost when it's cool with a glaze of powdered sugar and milk.

GF Ding Dong Cupcake Recipe

This recipe was last posted in April, 2012 and August of 2009 and I know that I have eaten far more than my fair share in the interim, but these are a spectacular g-f treat.  This time I'm baking them for a girl's camp dessert auction.  I know I'd pay the big bucks for them--particularly if I didn't have to bake them!







I used Bette Hagman's recipe for devils food cake (BEST EVER!!! PRAISE BE HER NAME!!!)  and poured it into mini-muffin pans lined with mini cupcake papers.  After they were baked, I shot cranberry delish filling or whip cream filling (see recipe below) into the centers and then  I topped some of them with a ganache topping and others frosted with whip cream frosting.

Can't wait for evening--because I can't possibly stuff more into my poor taste-testing tummy right now.

___________________________last posted 8-9-2009____________________________________

My niece and I baked Betty Crocker's gf cake as directed in an 8" square pan, dumped it out and cooled it. We cut the entire thing in half (dental floss is recommended on the cake site) then frosted it in the center with whip cream frosting. A chocolate ganache frosting graced the top and then we waited (for cooling and to set only) then we ate the thing up!

It tasted just like a really fresh hostess Dong Dong! (I would put a trademark here if I knew how. Instead of figuring that out, I think I'll go bake more.)

Chocolate Ganache Frosting
1/4 cup heavy whip cream (heated to a simmer in the microwave)
2/3 cup chocolate chips
Stir chips into hot cream until smooth, cool a minute then dip cupcakes.

Whip Cream Frosting/Filling

A blob of shortning 1/4 cup maybe (I know it's deadly, but it's less fat than the real deal.)

a splash of vanilla (1/2 tsp?)

powdered sugar (1 or 2 cups)

whipping cream (the liquid--before you whip it)

more powdered sugar if necessary

The secret to this frosting is the whipping. After you add the first three ingredients, slowly incorporate the whip cream until just the right consistency (or if you accidently add too much, add more sugar) then whip, whip, whip, forget that you are whipping and whip it more.

Chemically this causes air molecules to become trapped with the sugar and fat and ... anyway.

It was delicious. I still dream about it in my sleep. I'm making it again on the 25th, and I just can't wait.

Notes: Okay, I made it on the 25th. The cake burnt, the whipcream frosting wouldn't fluff, the ganache coagulated. I finally got the whole thing together and put it in the fridge. Later when I checked, the top layer had slid off and was sitting next to the bottom. Some days you should just drop the mixing spoon and slowly, carefully back out of the kitchen.

G-F Lemon Pudding Cake

G-F Lemon Pudding Cake

It's spring and lemons are the topic of my pinterest.  I've discovered a delightful kitchen degreasing cleanser from lemon or orange peels soaked in vinegar  and a Lemon Pudding Cake g-f adaptation is on the menu!

THIS Recipe Ended Up Gritty using Better Batter brand flour.  Try it using your favorite G-F Flour and I will too.  See if we can fix that.

Preheat oven to 350 and prepare water bath for baking by setting baking dish (es) into a larger cake pan half filled with water.  

Whisk together and set aside:

• 3/4 cup granulated sugar
• 1/3 cup g-f flour, spooned and leveled ( I tried Better Batter's flour blend--results turned gritty when cooled.)  

Next, whisk together in another dish:

• 3 large egg yolks  
• 2 tablespoons butter, diced and warmed to room temperature,
• Then whisk in:
• 1 cup whole milk
• 1 teaspoon lemon zest (finely grated)
• 1/3 cup fresh lemon juice

In a stand mixer, beat

3 Egg Whites with 

• 1/2 teaspoon salt 

Until stiff peaks form, two to three minutes.  Then fold gently into the lemon-sugar mixture and pour into baking dishes.

Sprinkle atop

• 3 teaspoons turbinado or some other coarse sugar ( I used dried brown sugar)

Spoon into baking dish (ramekins would be better to serve individually and hot) and place in water bath that just reaches half-way up the baking dish.  Bake until tops are golden brown, 40-45 minutes.  

GF Cake in a Mug -- Fast & Easy

GF Cake in One Minute! You think I jest, but I just made a gluten-free cake, stirred it up and baked it in 1.5 minutes in my microwave. It is delicious and it's eaten in about 1.5 minutes! The inspiration came from today's Tulsa World. They have another recipe there for a G-F Blackberry Muffin Microwave Mug Cake from "101 Recipes for Microwave Mug Cakes."

I've been watching the new trend of cake in a cup and I thought that this would be a perfect solution for moms of kids who need an immediate treat for school, and the rest of us who need a treat right now but don't want to be left with a huge cake. AND this would work great for the Wonderful people feeding my missionary son in Alaska who need a single-serve, quick and easy g-f dessert!

Here's how:

Mix dry ingredients, add wet ingredients, stir well, pour into a greased microwaveable mug, set microwave for three minutes, but watch. Mine only took 1.5 minutes to rise and set. (stick in a toothpick and if it comes out clean, it's done.) It did blow over the top of my mug, so a larger mug might work better. (Unless you have a teenage who wants that crusty edges to eat.)

4 tablespoons g-f flour (the original recipe used all-purpose flour) I used my healthier featherlight blend

4 tablespoons sugar

2 tablespoons unsweetened cocoa powder (I used dutched.)

1/2 teaspoon baking powder

1/2 tsp guar gum

1 egg whisked (you will use only two tablespoons)

3 Tablespoons milk

3 tablespoons vegetable oil

Whisk dry ingredients together, add 2 T. egg, stir until moistened, then add milk and oil. Stir until completely blended. Pour into oil sprayed 12-16 oz. mug.

Set Microwave for 3 minutes, but stop it midway and test with toothpick. When it comes out clean from the center, cake's done!

Cool five minutes and cake can be dumped out cleanly from the mug and frosted.

Next: Blackberry Mug Cake... yum.

Reality Bite Update:

I tried the Blackberry Cake in a Mug recipe in the newspaper and I must have botched it!

It turned out two inches high and soggy. (I think I didn't nuke it long enough. Note that I still ate it!)

Yet the chocolate deliciousness was still reverberating in my cake memory so I tried a caramel cake modified like this and it was also too dense and soggy. So, stick with the chocolate until I get another mug cake perfected.

If you know of another way to bake these with a mix, let me know so I can eat cake!

GF Chocolate Cupcake Link

My good friend and new GF Mom, Rinda recommends this recipe for gluten-free kids. She showed me one of her cupcakes baked and it was beautiful. The recipe did make more than the 12 large cupcakes. She filled them as full as she dared, and still had enough batter for about six more.

I love recipes that come well recommended, particularly for new people who are not accustomed to diverse flours. And allrecipes site is a great one for comments!

G-F Chocolate Cupcakes

http://allrecipes.com/recipe/gluten-free-chocolate-cupcakes/detail.aspx

Let Me Eat CAKE!!!!! G.F. White Cake

Let Me Eat Cake!!!!!

This recipe is dedicated to my newly g-f dx'd little brother. "Here you go, Ryon. Cake just like the bakery. See, G-F isn't so bad."

1 cup white rice flour

1 cup sweet white rice flour

2/3 cup potato starch flour

1/3 cup tapioca flour

1 Tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

Mix the flour blend and set aside while assembling the next ingredients. I found I should get everything together before I began.

6 egg whites at room temperature

Beat whites on high until peaks form and egg whites stay firm, add 1/4 cup sugar, blend together and then set bowl aside. Remember, for best results, no specks of grease anywhere on the bowl!

In your mixer bowl, cream together:

1 cup shortning (I know it's bad, but should cake strive to be healthy anyway?)

1 1/2 cup sugar

2 teaspoons vanilla

Beat this until it is really light and fluffy.

In a separate cup, measure out

1 cup whole milk

In a fourth container, mix together

1 cup gf vanilla yogurt

1 egg yolk

Directions Preheat oven to 350. Other g-f cake recipes recommended this whole "butter the pan, flour, parchment paper" thing... I just sprayed a little Pam on the bottom and sides of the pans. It worked. I bought a new cake pan in honor of the day... wrong size. So for me, this cake makes three layers, one nine and two thin eight inchers. (If you are smarter than me, it makes two 9" layers.)

In a very large mixing bowl, I whisked this whole thing together. It sounds complicated, but it can be summed up in one sentence: Stir in flour and milk alternately.

For those of us who need more detail,

First add 1/3 of the dry ingredients to the butter mixture and mix well.

Then add half the milk and mix.

Add the next third of the dry and then the last of the milk,

Finally mix in the last third of the flour mix.

Add the yogurt/egg yolk mixture and beat for about 30 seconds to make sure everything is thoroughly combined. (The batter will be thick.)

Scoop 1/4 of the egg white mix into the batter to lighten. Gently fold in the remaining whites until just blended. The mixture looks very airy, light and fluffy.

Divide the batter into the prepared pans. Bake at 350 for 30-35 minutes--until a toothpick tester comes out clean. My thin 8" layers took 25 minutes, but my 9" took 40. So be Vigilant!

Cool the pans for 5-10 minutes, just until the cake pulls from the edges. Tip out cakes carefully to cool on rack. If you cool on towels, cake sweats and dissolves. (I found out.)

I refrigerated the cake for 20 minutes before I layered on the first coat of frosting. Between the layers, I slathered on raspberry jelly.

So now, thanks to all the contributions from glutenfreeda, and Amanda, and Lisa and GF Girl, I have a great white cake recipe.

Upon finishing, I thought, "Rather a lot of work!"

Then I sat down and sliced a piece and ate until I remembered why I always avoided white bakery cake in the past.

It's decadent and delightful and sinful and delicious.

Happy Birthday, and thanks for the being the impetus to bake cake.

GF Cake Recipe

I did it! I did it!!! I DID IT!!!! The best cake you have ever eaten GF! WOW!

(This photo is not it!) You have to wait for the photo and recipe tomorrow when I am not so tired.

________________________________

Let Them Eat Cake?

I would! If I could!

Since the 50th wedding party, I have been craving a slice of that white sheet cake filled with a layer of raspberry that comes decorated in lovely white fluffy frosting, scored on the cut lines, with a baby rose piped right in the center of the square.

I know, its bad, bad, bad, and totally unhealthy, but still... I want it!

I've never been able to bake one with that lovely, fine texture and the beautiful white color, and while I've been satisfied with my desperate efforts, still... it would be nice to eat a white cake that is not lopsided and dense.

(Hey, after this one, my efforts can only go up, right?)

So today I'm testing recipes... Vegan ones with plain ingredients (should cake be healthy?) Elana's, with fancy ingredients. Three of the recipes seem to have independently used the same gf flour mix, so I'm starting there. Amanda's cake, G-F Girl's recommendation , Karen's, have all inspired me! So, away we go!

Let Me Eat Cake!!!!!

GF Cherry Angel Food Cake

At the last family get-together, the husband (Mr. Darcey's) Mom, baked this cake non gf and I thought to try it g-f. This is originally a weight-watchers recipe. The modification was not hard using a gluten free cake mix.

Stir a can of cherry pie filling into an angel food cake mix and combine the batter until smooth.

Pour batter into an UNGREASED 9x13 pan.

Bake at 350 for about 45 minutes.

I wish I had taken a photo of the cake itself, but I did snag a photo of the last piece before the family devoured it at the last reunion.

She says to use any flavor of pie filling, but liked the tang of the cherry best.

Cherry Chocolate Cake

Birthdays! YAY! More excuses for dessert. I baked a small cake for the first time this year. No way the three of us could tackle a 9x13. (Hey, just because I managed to demolish the entire carrot cake back in Sept. doesn't mean every month can be my birthday.)

It's sad to have everybody moving out, but it made the Betty Crocker size GF Devils food just the right size.

Baked it in an 8x8, then sliced it in half with 2/3 can of cherries inside, the rest outside atop the chocolate ganache with whipcream.

Delicious! I still had to freeze leftover pieces. (I've been swiping them out of the freezer to eat and might I say, this recipe freezes just fine.) Yum.

Babycakes in NY

BabyCakes Chocolate Cupcake Recipe

Hey, the hot new place to be GF in New York is BabyCakes. I started using agave for my nephew who is diabetic and GF, so I can't wait to try these.

Check out Erin McKenna on the web, meanwhile since I'm in Tulsa, here is a reprint of her Chocolate Cupcake & Frosting recipe.

YIELD: 1 dozen

1 cup garbanzo and fava bean flour

1/4 cup potato starch

2 tablespoons arrowroot

1/2 cup cocoa powder

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon salt

1/2 cup coconut oil

2/3 cup agave nectar

6 tablespoons applesauce

2 tablespoons vanilla extract

1/2 cup hot water or hot coffee

Frosting for serving (see recipe below)

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Preheat the oven to 325°F.

Line one, standard 12-cup muffin tin with paper liners and set aside.

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt.

Add the oil, agave nectar, applesauce, vanilla, and hot water directly to the dry ingredients.

Stir until the batter is smooth.

Pour 1/3 cup of the batter into each prepared cup.

This portion will almost fill the cup up entirely.

Bake the cupcakes on the center rack for 22 minutes, rotating the tray 180 degrees after 15 minutes.

The cupcakes will bounce back when pressed and a toothpick inserted in the center will come out clean. Remove from the oven.

Let the cupcakes stand for 20 minutes.

Transfer them to a wire rack right side up and cool completely.

Using a frosting knife, gently spread 1 tablespoon of Frosting over each cupcake.

Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days.