I generally mix up a big batch of this and keep it on hand in gallon sized ziploc bag or sealable container to use as a substitute for regular flour in most "normal" recipes. Because gluten free flour lacks the protein (gluten) in regular wheat flour, a blend of gluten free flours provides better structure and texture than just using rice flour, for example. The xanthan gum or guar gum helps bind everything together. (Hint, don't buy flour from bulk bins: they can be easily cross-contaminated.)
Ratio:
2 cups finely ground brown rice flour (you can use white rice flour, but the final product will be gummier)
1 cup tapioca starch
1 cup potato starch
1 teaspoon xanthan gum or guar gum
You can experiment with substituting small amounts of other flours, like buckwheat, teff, sorghum, etc...
Tuesday, July 22, 2008
Thursday, July 17, 2008
Blueberry Coffee Cake with Brown Sugar Glaze
Adapted by Rachael Boyer from original recipe by Emeril Lagasse
This coffee cake is very moist and got rave reviews at a recent family gathering. It's not remotely healthy, since it's packed with butter and eggs and sugar, but it sure tastes good!
Cake: 1 stick plus 2 teaspoons unsalted butter 1 1/2 cups packed light brown sugar 2 large eggs 2 cups gluten free flour mix
1 teaspoon xanthan gum or guar gum (optional)1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup sour cream or plain yogurt1/2 teaspoon pure vanilla extract
2 teaspoons of lemon extract2 cups fresh blueberries, rinsed, and patted dry
Crumble Topping: 1/2 cup packed light brown sugar 1/2 cup gluten free oats
1-3 tablespoons gluten free flour, as necessary1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter, softened
Brown Sugar Glaze: 1/2 cup packed light brown sugar
1-2 tablespoons water 2 tablespoons fresh lemon juice
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. (I used my stoneware baking dish, but it required an extra 7 minutes of baking time.)
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. Add vanilla and lemon extract. In a separate bowl or on a piece of parchment, sift together the dry ingredients. Add to the wet ingredients, alternating with the sour cream or yogurt. Fold in the blueberries. (Make sure the blueberries are dry, otherwise they’ll sink to the bottom of coffee cake.) Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, oats, cinnamon, and butter, then add the GF flour 1 tablespoon at a time until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown, 35 to 40 minutes. A knife inserted into the middle of the coffee cake should come out clean, not doughy. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, lemon juice, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
This coffee cake is very moist and got rave reviews at a recent family gathering. It's not remotely healthy, since it's packed with butter and eggs and sugar, but it sure tastes good!
Cake: 1 stick plus 2 teaspoons unsalted butter 1 1/2 cups packed light brown sugar 2 large eggs 2 cups gluten free flour mix
1 teaspoon xanthan gum or guar gum (optional)1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup sour cream or plain yogurt1/2 teaspoon pure vanilla extract
2 teaspoons of lemon extract2 cups fresh blueberries, rinsed, and patted dry
Crumble Topping: 1/2 cup packed light brown sugar 1/2 cup gluten free oats
1-3 tablespoons gluten free flour, as necessary1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter, softened
Brown Sugar Glaze: 1/2 cup packed light brown sugar
1-2 tablespoons water 2 tablespoons fresh lemon juice
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. (I used my stoneware baking dish, but it required an extra 7 minutes of baking time.)
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. Add vanilla and lemon extract. In a separate bowl or on a piece of parchment, sift together the dry ingredients. Add to the wet ingredients, alternating with the sour cream or yogurt. Fold in the blueberries. (Make sure the blueberries are dry, otherwise they’ll sink to the bottom of coffee cake.) Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, oats, cinnamon, and butter, then add the GF flour 1 tablespoon at a time until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown, 35 to 40 minutes. A knife inserted into the middle of the coffee cake should come out clean, not doughy. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, lemon juice, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Wednesday, July 9, 2008
Review: Gluten Free Bakery in Kent, WA
Haley's Corner Bakery opened in April and I've been there a few times since I found out about this wonderful, fabulous bakery. Even if you live far away, this place is worth the drive! Here are a few of my favorite things:- Lemon Bars (you can't even tell they're GF)
- Raspberry Oatmeal Bars
- Giant Frosted Sugar Cookies
- Giant Frosted Gingerbread Cookies
- Carrot Cake
- Multi-Grain Bread
- Potato Bread
- Cheese Bread
- Chocolate-Dipped Almond Biscotti
- Chocolate Volcano Cake
They also have a variety of other items, and a huge selection of bars and cookies. They do special orders and have a very friendly, knowledgeable staff. They do offer non-dairy versions of many of their products, but they don't cut out flavor. Also, as prices for GF items are usually ridiculously high, I think that their prices are really good and quite reasonable for the freshly baked, delicious items you're getting!
Give 'em a try!
Haley's Corner Bakery
256th St. Suite 111
Kent, WA 98030
Phone: 253.852.4486
Hours: Tues. - Saturday, 9 a.m. - 6 p.m.
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