GLUTEN-FREE FLOUR BLEND
Makes a little more than 2 pounds.
Note: Adapted from Shauna James Ahern, Glutenfreegirl.com.
• 200 grams oat flour or very finely ground rolled oats (about 2 c.)
• 250 grams brown rice flour (about 2 c.)
• 210 grams sorghum flour (about 2 c.)
• 40 grams corn flour or fine cornmeal (about 5 tbsp.)
• 150 grams potato starch (about 1 c.)
• 150 grams arrowroot (about 1 c.).
Directions
Combine all ingredients and store in an airtight container.
GLUTEN-FREE CINNAMON SUGAR CAKE DOUGHNUTS
Makes 12.
Note: Adapted from "Babycakes Covers the Classics," by Erin McKenna.
• 1/3 c. melted refined coconut oil or unsalted butter, plus more for greasing the pans
• 215 grams granulated sugar (about 1 c.)
• 92 grams brown rice flour (about 3/4 c.)
• 47 grams garbanzo-and-fava bean flour (about 1/3 c.)
• 91 grams potato starch (about 1/2 c.)
• 29 grams arrowroot (about 1/4 c.)
• 7 grams baking powder (about 11/2 tsp.)
• 1/2 tsp. xanthan gum
• 1/2 tsp. salt
• 1/8 tsp. baking soda
• 6 tbsp. unsweetened applesauce
• 1/4 c. vanilla extract
• Cinnamon sugar, for sprinkling, optional
Directions
Heat the oven to 325 degrees, with a rack in the middle. Brush two six-mold doughnut trays with coconut oil or butter.
Whisk together the sugar, rice flour, bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. Add 1/3 cup of oil or butter, applesauce, vanilla and 1/2 cup hot water and mix with a rubber spatula until the ingredients are just combined. Be careful not to overmix. Drop about 21/2 tablespoons batter into each doughnut mold and spread evenly around with a toothpick.
Bake for 8 minutes, turn the pans around and bake until the doughnuts are golden brown -- about 7 more minutes. Cool in the molds for 5 minutes. Run a knife around the doughnuts to lift them out of the molds, and place on a baking sheet. Sprinkle with cinnamon sugar and eat warm or at room temperature.
Nutrition information per doughnut:
Calories225Fat9 gSodium180 mg
Carbohydrates36 gSaturated fat7 gCalcium46 mg
Protein2 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 1 1/2 other carb, 2 fat.
GLUTEN-FREE PIZZA
Serves 4.
Note: Adapted from Shauna James Ahern, Glutenfreegirl.com.
• 7 grams flaxseed meal (about 1 tbsp.)
• 500 grams gluten-free flour blend (about 4 c.), purchased or homemade (see recipe)
• 11/2 tsp. kosher salt
• 15 grams active-dry yeast (about 4 tsp.)
• 1/4 c. extra virgin olive oil, more as needed
• Cornmeal for dusting
•2 garlic cloves, peeled and sliced paper-thin
• 1/2 c. grape tomatoes, halved lengthwise
• 1/3 c. roughly chopped olives
• 1/2 lb. regular or buffalo mozzarella, sliced
• 1/2 c. grated Parmesan cheese
• Crushed red chile flakes to taste
• Flaky sea salt, optional.
Directions
Pour 2 tablespoons boiling-hot water over flaxseed meal. Whisk quickly until you have a thick paste. Cool.
In a stand mixer fitted with a paddle attachment, combine the flour and salt.
In a separate small bowl, gently stir together the yeast and olive oil with 1/2 cup warm water. Let it rest a few minutes to activate the yeast.
Add the flaxseed to the dry ingredients and mix for 10 seconds. Pour the yeast-oil-water mixture into the dry ingredients. With the mixer on medium, mix for a few moments, until the dough comes together into a soft ball around the paddle and feels soft and pliable. If the dough feels too dry, add a little more warm water in small amounts. Let the dough rise in a warm place for 1 hour.
Meanwhile, heat the oven to 450 degrees, with a rack in the upper third. If you have a pizza stone, put it on the rack and let it heat. If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.
Divide the dough in half. Roll out each piece between two pieces of parchment paper into 1/4 -inch thick rounds. (Put one in the refrigerator while baking the first.) Remove the top parchment layer, and gently flip the dough onto the pizza stone or baking tray. Remove the other piece of parchment paper. Crimp the edge if you like. Brush the top with olive oil.
Bake until the dough has started to crisp up and brown at the edges, 8 to 10 minutes.
Remove the crust from the oven and add half the garlic slices, grape tomatoes, olives, mozzarella, Parmesan and chile flakes. Drizzle with olive oil and bake for about 8 minutes, until the cheese is melted and bubbling. Drizzle with more oil and, if you like, flaky salt.
Repeat with remaining dough and toppings.
Nutrition information per serving:
Calories830Fat37 gSodium1,215 mg
Carbohydrates102 gSaturated fat13 gCalcium430 mg
Protein30 gCholesterol50 mgDietary fiber10 g
Diabetic exchanges: 4 bread/starch, 3 other carb, 2 1/2 high-fat meat, 3 1/2 fat.
GLUTEN-FREE CHOCOLATE-GLAZED ALMOND LAYER CAKE WITH CHERRIES
Serves 10 to 12.
• 12 tbsp. unsalted butter, at room temperature, plus more to grease pans
• 225 grams gluten free flour blend (about 13/4 c.), purchased or homemade
• 85 grams almond meal (about 3/4 c.)
• 11/2 tbsp. baking powder
• 1 tsp. fine sea salt
• 322 grams sugar (about 11/2 c.)
• 6 egg yolks, at room temperature
• 2 tbsp. vanilla
• 1 c. buttermilk, at room temperature
• 1 c. plus 2 tbsp. heavy cream, more as needed
• 9 oz. bittersweet chocolate, finely chopped
• 1 tbsp. rum
• Cherry preserves
Directions
Heat the oven to 350 degrees with a rack in the middle. Butter two 9-inch cake pans and line the bottoms with parchment.
In a large bowl, whisk together the flour blend, almond meal, baking powder and the sea salt until well combined.
In a stand mixer with a paddle, beat 12 tbsp. butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes. With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula. Beat in vanilla. Beat in half the flour mix, then drizzle in half the buttermilk until incorporated. Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch. Cool in the pan for 15 minutes. Run a knife around the cake edges and invert onto a cooling rack. Cool to room temperature.
Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum. Stir until melted and smooth, adding more cream if the mixture seems too thick. It should coat the back of a spoon. Turn off the heat and let the glaze cool until just tepid.
Spread the cherry preserves over the top of one of the cake layers. Take the other cake layer and stack it upside-down on top of the first layer. Pour the glaze on to the center of the cake, allowing the excess to flow down the sides. Smooth out the top quickly and evenly with a large offset metal spatula.
Nutrition information for each of 12 servings:
Calories580Fat33 gSodium425 mg
Carbohydrates71 gSaturated fat18 gCalcium195 mg
Protein7 gCholesterol160 mgDietary fiber4 g
Diabetic exchanges per serving: 2 bread/starch, 3 other carb, 6 1/2 fat.
GLUTEN-FREE APRICOT-WALNUT MUFFINS
Makes 12.
Note: Adapted from Shauna James Ahern, Glutenfreegirl.com
• Butter to grease the pan
• 350 grams gluten-free flour mix (a little over 3 c.), purchased or homemade (see recipe)
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 180 grams dark brown sugar (about 1 c.)
• 1 tsp. kosher salt
• 2 large eggs, at room temperature
• 11/4 c. buttermilk, at room temperature
• 1/2 c. grapeseed or coconut oil
• 40 grams chopped dried apricots (about 1/3 c.)
• 40 grams toasted chopped walnuts (about 1/3 c.).
Directions
Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
Whisk together flour, baking soda, baking powder, sugar and salt.
In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
Fill muffin tins three-quarters full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.
Nutrition information per serving:
Calories296Fat13 gSodium240 mg
Carbohydrates41 gSaturated fat2 gCalcium67 mg
Protein5 gCholesterol37 mgDietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 2 other carb, 21/2 fat.
GLUTEN-FREE BANANA CREAM PIE
Serves 6 to 8.
Adapted from "Gluten-Free Baking," by Rebecca Reilly (Simon & Schuster, 2007)
• 1/3 c. whole milk
• 2 c. heavy cream, divided
• 24 grams cornstarch (about 2 1/2 tbsp.)
• 1 egg yolk
• 96 grams sugar (about 1/3 c. plus 11/2 tsp.), divided
• 1/4 tsp. salt, divided, more as needed
• 1 tbsp. vanilla extract, divided
• 127 grams gluten-free flour blend (about 1 c.)
• 22 grams sweet rice flour (about 2 tbsp.)
• 6 tbsp. cold, unsalted butter, plus more to grease the pan
• 1 egg
• 1 tbsp. lemon juice
• 3 ripe bananas
• 1 tbsp. powdered sugar, to taste, optional
Directions
Stir together the milk and 1 cup of cream. Dissolve the cornstarch in 1/3 cup cream mixture. Whisk in the egg yolk.
Mix 88 grams of sugar (about 1/3 cup), 1/8 teaspoon salt, and remaining 1 cup cream mixture in a heavy saucepan. Bring the mixture to a simmer and remove from heat. Whisk one-third of the sugar-and-cream mixture into the egg yolk mixture, then stir that into the saucepan. Return to medium heat and stir without stopping, being sure to stir the bottom and sides of the pan, for 5 minutes, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract. Strain into a bowl, cover this pudding with plastic and chill completely, at least 3 hours.
Stir together the gluten-free flour, sweet rice flour, 8 grams of sugar (about 11/2 teaspoons) and the remaining 1/8 teaspoon salt. Cut the butter into chunks and, using your fingertips, work the butter into the dry ingredients to form a coarse meal. Make a well. Break the egg into the well. Add the lemon juice. Use a fork to stir from the center, working the flour into the egg to form a soft dough. Shape into a disk and chill in the freezer for 15 minutes.
Heat the oven to 400 degrees. Grease a pie pan and press the pastry into it in an even layer. If the dough seems very sticky, put a piece of parchment paper on top and pat it out to smooth, then remove it.
Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely.
To assemble the pie, pour half the pudding into the crust. Slice 2 of the bananas and arrange the slices over the pudding. Pour the remaining pudding on top of the bananas. Cover with plastic wrap and refrigerate until thoroughly cooled, about 3 hours.
Just before serving, slice the remaining banana and arrange the slices over the pudding. Whip the remaining cup of cream until stiff. If you like, add confectioners' sugar and remaining 2 tsp. of vanilla extract. Spread whipped cream on top or pipe it from a pastry bag.
Nutrition information for each of 8 servings:
Calories445Fat29 gSodium112 mg
Carbohydrates42 gSaturated fat18 gCalcium70 mg
Protein5 gCholesterol142 mgDietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 2 other carb, 6 fat.
