I just love it when I can take a regular recipe, change one thing, and make it gluten-free! This Mexican Chocolate Cake was really yummy. I served it with Coconut Gelato...yum! I found the recipe in Cooking Light magazine. Here is my gluten-free version...
1 cup gluten-free flour (I used Bob's Red Mill all-purpose)
1/3 cup Dutch Process cocoa powder
1 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup packed light brown sugar
1/4 cup unsalted butter, softened
3 large egg whites
1 cup plain fat-free yogurt (I used greek yogurt)
1 tsp vanilla extract
1 large egg
1 tablespoon milk
1 ounce Mexican chocolate, chopped (I just used chocolate chips because that was all I had)
2 tablespoons powdered sugar
Preheat oven to 350 deg.
Spray an 8 inch round cake pan with cooking spray and line with wax paper. Coat wax paper with spray and dust with flour (if desired.) (I just used a springform pan and didn't bother dusting it with flour. It turned out fine.)
Mix dry ingredients well in a bowl.
Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add egg whites, 1 at at time, beating until blended. Gradually add flour mixture. Pour batter into prepared pan, tap on counter to remove air bubbles. Bake at 350 F for 35 minutes or until wooden pick inserted in center comes out clean. Remove from oven. Cool 10 minutes in pan on a cooling rack. Place a plate upside down on top of cake, invert. Carefully remove wax paper.
Combine milk and chocolate in a small saucepan and heat gently on stove. Use a small whisk to blend it together as the chocolate melts. Cool slightly and drizzle over cake. Let glaze set and sprinkle with powdered sugar.
Thursday, February 10, 2011
Sunday, February 6, 2011
Sandwich Bread
I just bought a breadmaker. I had been avoiding them, not wanting to deal with yet another appliance on my counter. I don't mind baking gluten-free bread in the oven. But sometimes it is great to be able to put it in there and leave the house. I spend enough time in the kitchen as it is.
There are some pretty good store-bought breads here in Boulder. But they are $5.50 per loaf and the loaves are small, verging on tiny. Also, the ingredients are not the healthiest. You can eat unhealthily as a gluten-free person if you rely too much on processed food. I like to know what is in my food anyway.
I am experimenting with my bread recipe. I have tried a lot of different ingredient combinations, but what seems to be most important is the ratio of the ingredients. Try subbing for what you have on hand or whatever sounds like a good combo to you. Let me know if you come up with one you like.
Here are the general instructions:
SANDWICH BREAD
Wet ingredients:
1 cup almond milk (or regular milk)
1/2 cup applesauce (or sour cream)
3 Tbsp honey (or maple syrup, or agave)
1/4 cup oil (canola, olive, sunflower)
2 eggs
Dry ingredients:
3 cups gluten free flour of your choice
2-3 tsp xanthan gum
1 Tbsp ground flax seed
1 tsp sea salt
2.5 tsp. active dry yeast
Get your ingredients out ahead of time and allow them to come to room temperature before starting. This will make a huge difference in the success of your loaf!
Whisk together the wet ingredients. In a separate bowl, mix the dry ingredients well. Pour the wet ingredients into the bread maker. Scoop the dry mix into the bread mixer. Run through a gluten-free cycle in your breadmaker if you have one. If there is no gluten-free cycle, see if there is one with just one rise instead of two. Newer models tend to have a gluten-free cycle. My breadmaker is a Cuisinart.
Note: it helps sometimes in the first 20 minutes or so to check on your dough and use a spatula to scrape the sides if necessary.
When its done, leave it in the Breadmaker for 10 minutes then turn it out onto a cooling rack. Let it cool completely before slicing or storing. Can be frozen. Slice first and put in a ziplock freezer bag.
There are some pretty good store-bought breads here in Boulder. But they are $5.50 per loaf and the loaves are small, verging on tiny. Also, the ingredients are not the healthiest. You can eat unhealthily as a gluten-free person if you rely too much on processed food. I like to know what is in my food anyway.
I am experimenting with my bread recipe. I have tried a lot of different ingredient combinations, but what seems to be most important is the ratio of the ingredients. Try subbing for what you have on hand or whatever sounds like a good combo to you. Let me know if you come up with one you like.
Here are the general instructions:
SANDWICH BREAD
Wet ingredients:
1 cup almond milk (or regular milk)
1/2 cup applesauce (or sour cream)
3 Tbsp honey (or maple syrup, or agave)
1/4 cup oil (canola, olive, sunflower)
2 eggs
Dry ingredients:
3 cups gluten free flour of your choice
2-3 tsp xanthan gum
1 Tbsp ground flax seed
1 tsp sea salt
2.5 tsp. active dry yeast
Get your ingredients out ahead of time and allow them to come to room temperature before starting. This will make a huge difference in the success of your loaf!
Whisk together the wet ingredients. In a separate bowl, mix the dry ingredients well. Pour the wet ingredients into the bread maker. Scoop the dry mix into the bread mixer. Run through a gluten-free cycle in your breadmaker if you have one. If there is no gluten-free cycle, see if there is one with just one rise instead of two. Newer models tend to have a gluten-free cycle. My breadmaker is a Cuisinart.
Note: it helps sometimes in the first 20 minutes or so to check on your dough and use a spatula to scrape the sides if necessary.
When its done, leave it in the Breadmaker for 10 minutes then turn it out onto a cooling rack. Let it cool completely before slicing or storing. Can be frozen. Slice first and put in a ziplock freezer bag.
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