Desserts, Cakes, Cookies, Pudding

[jcc]

Gluten Free Flour Blend
Unless otherwise specified, I use the standard flour blend of:
1 part tapioca flour
2 parts potato starch
6 parts rice flour

Mix flours in a very large bowl, and then store to be used as one for one replacement in most baked good recipes. Most recipes will benefit from the addition of 1 tsp. xanthan gum cup per 2 cups of flour.

Pumpkin Brownies
Beat together:
16 ounces pumpkin puree -- canned or fresh
4 whole eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract

Sift together separately, and blend into pumpkin mixture:
1 1/2 cups GF Flour Blend
1/2 cup Sweet Rice Flour
1 teaspoon Xanthan gum
2 teaspoons cinnamon
1 tablespoon pumpkin pie spice(or ~1/2 t ginger, ¼ t cloves)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar

Beat together for 2 minutes. Spread batter into a greased 15x10x1 baking
pan. Bake for 20-25 minutes at 350 degrees, until it passes toothpick
test.

Frosting
6 tablespoons butter -- softened
3 ounces cream cheese
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
2 cups powdered sugar

In small mixing bowl, combine butter, cream cheese, vanilla, milk and
salt. Mix well, gradually adding powdered sugar. Frost when brownies are
completely cool. Store in refrigerator or wrap individual servings and
freeze. These are VERY moist and delicious. No one will ever guess they
are gluten free.


Spritz Cookies
Preheat oven to 375 degrees.

Mix dry ingredients:
2 ¼ cup gf flour blend
2 teaspoons xanthan gum
½ teaspoon salt
¼ teaspoon baking powder

Cream shortening and sugar well, beat in egg and vanilla:
1 cup margarine
¾ cup sugar
1 egg
1 teaspoon vanilla

Add dry ingredients and mix.

Fill cookie press, and form cookies on ungreased cookie sheet. Bake at 375 for 10-12 minutes.


Sugar Cookies
Combine and mix well:
1 ½ cups white rice flour (or gf flour blend)
½ teaspoon cream of tarter
½ teaspoon baking soda
1 ½ teaspoon xanthan gum
1/8 teaspoon salt

Cut in:
!/2 cup butter until size of peas

In small bowl beat:
½ sugar
½ teaspoon vanilla or almond extract
1 cold egg

Add the sugar/egg mixture to the dry ingredients and mix until the dough pulls from side of bown. Form into a flat ball, wrap well in plastic, and regfrigerate at least 1 hour.

Roll out on FREEZER PAPER. This works great. The original recipe says this is a MUST. I have never tried any other way.

Roll out and cut shapes. Bake at 350 degrees for approximately 12 minutes.

[NancyM]

Here's my gluten free, sugar free, nearly paleo Crisp Topping (for things like apple crisp)

Ok, this is a topping tonight I made for an apple crisp, you could use whatever kind of fruit you wanted. It came out great! This made enough to cover a small casserole dish that I had sliced 3 apples into.

1/4 Cup of nut flour (I used hazel nut)
1/8 Cup of ground flax meal
1/4 Cup of splenda (dry) (You could use another sweetener)
1 tsp of molasses (a little extra carbs, but gives some brown sugar flavor)
2 Tbl of butter
Cinnamon and nutmeg to taste
Some chopped nuts (I used pecans)

Mix all the dry ingredients then add the butter and molasses and work it into dry stuff until it turns into little balls o' stuff.

Pour the crisp topping ontop of whatever you want and bake it until the fruit is cooked and the topping browns.

[aklap]

http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/peanut_butter_cookies.jpg


Peanut Butter Cookies

1/2 cup of butter or margarine
2/3 cup of peanut butter
1/2 cup of sugar
1/2 cup of brown sugar
2 tblspns of honey
1 egg
1/2 tsp of gluten free vanilla (McCormick brand)
1/2 tsp of gluten free baking power (Calumet brand)
1/2 tsp of baking soda
1/2 tsp Xanthan gum (used to hold ingredients together - replaces gluten)
1 cup of Bette Hagman 4 Flour Blend (http://www.glutenfree-supermarket.com/flourblend.aspx)
1/2 cup of gluten free flour mix**

Cream butter, peanut butter and sugars together. Blend in honey, egg & gf vanilla. When well mixed add gf baking soda, baking powder, xanthan gum & flours. Mixing well after each is added.

Shape dough into 1 inch balls, roll in sugar and place on an ungreased cookie sheet. Flatten with a fork.

Bake at 375 for 9 to 12 minutes or until bottoms are lightly browned.

**This mix consists of 6 cups rice flour, 2 cups potato flour, 1 cup tapioca flour

[RosemaryThyme]

No Flour Peanut Butter Cookies

Combine 1 egg, 1 c sugar, 1 c peanut butter and mix well.

Roll in balls and then in sugar. Place on cookie sheet and press with fork. (I use parchment paper, but not required).

Bake about 10-15 minutes at 325 degrees F. Watch closely, they burn easily.

Let them sit on the cookie sheet until they seem firm enough to move (about 10 minutes). Believe it or not, they are just like regular cookies.

[aklap]

http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/rangercookie.jpg

Ranger Cookie

1/2 cup of butter flavored Crisco
3/4 cup of brown sugar - packed
1 extra large egg
1 tsp of gluten free (GF) vanilla (McCormick brand)
1/4 tsp xanthan gum *
1 cup + 1 tablespoon of Featherlite flour mix **
3 tbs of soy flour
1/2 tsp of GF baking power (Calumet brand)
1/2 tsp of baking soda
1/2 tsp of salt
1 cup Barbara’s Brown Rice Crisps ***
1 cup of shreded coconut
2/3 cup of raisins
1/2 cup of Nestles Mini Chocolate Chips

Cream Crisco and brown sugar together. Blend in egg & GF vanilla. Blend dry ingredients: baking soda, GF baking powder, salt, xanthan gum, & GF flours. Mix dry ingredients into creamed mixture. Stir in the brown rice crisps, coconut, raisins, chocolate chips.

Shape dough into 3/4" inch balls and place on an ungreased cookie sheet.

Bake at 350 for 10-13 minutes. Allow to cool slightly and remove from pan.

Makes 4-5 dozen.

* Xanthan Gum is added because gluten has been removed. This provides a means of holding the mixture together. Without xanthan gum the cookie would fall apart.

** Featherlite mix is a mix of GF flours created by renowned GF cookbook author Bette Hagman. Her mix consists of 3 cups rice flour, 3 cups tapioca flour, 3 cups cornstarch, 3 tbs potato flour (not potato starch!). The rice flour used here is an Asian rice flour because it has a finer grind. The finer grind removes much of the grittiness. Asian flour can be found in Asian markets or Woodman’s in the ethnic food section. Mix these ingredients together into a container so you have it at hand.

*** This a GF replacement for Rice Krispies. Rice Krispies (and most mainstream cereals) are not GF because they contain malt.

Peg Notes:

I like the GF version of Ranger Cookies better than the NGF version

Al Notes:
Me too! :p

[jcc]

Aunt Vera's Fresh Apple Cake

1/4 cup cinnamon-sugar mixture
4 apples, chopped small
3 eggs
1 cup vegetable oil
2 cups rice flour
2 cups sugar
1/2 t baking soda
1 t cinnamon

Grease a Bundt or Tube pan, and coat with sugar/cinnamon mixture.

Mix eggs and oil. Add flour, baking soda, cinnamon and sugar. Add apples. Pour into pan and bake about 1 hour. Test with toothpick. Allow cake to rest 10 minutes, and then invert onto cake plate.

Enjoy!!!