Gluten-free Honey Cake

I don't have time to chat. I just made some honey cake in honor of Rosh Hashanah. It's quick and easy, so I wanted to share it.



Gluten-free Honey Cake
Dry ingredients:
3 c. brown rice flour
1 c. millet flour
1 c. sugar
6 tsp. Baking powder
1 tsp. Baking soda
2 tsp. Guar gum
1 tsp. cinnamon

Moist ingredients:
2 Tbs. Smart Balance Light
2 eggs
1 c. strong black coffee


Mix all the dry ingredient together.
Add the moist ingredients.
Mix well.
Preheat oven to 325°
Grease 2 9x9 cake pans
Pour in batter and let rise in cake pans until the oven is ready.
Bake for 55 minutes.

How Fat Affects Your Gluten-free Cooking

The house is quiet. Lisa and Ken really should get out of bed, but school is out for her and he is laid off. I often don't have the time or inclination for their type of luxuries.

Although I have a skirt to let out for Lisa, some cooking, cleaning, and editing to do; I wanted to take the time to talk to you about fat. I'm not talking about the polyunsaturated, mono-saturated kind, nor how we all eat far more fat than we think we do. I wanted to share how fat affects your gluten-free cooking.

Each ingredient in a recipe has a job to do. Understanding the role of each item brings a balance to the whole recipe. Then converting recipes to suit your health needs and taste preferences become a joy, not an overwhelming task. You will be set free to engage in freestyle cooking.

Fat can be a great flavor enhancer to regular baking, however it has another job. Fats such as shortening, and butter in gluten baking reduces moisture's ability to form gluten protein chains. These chains bring strength and elasticity to bread. Without these chains fat helps to produce a more tender cake.

Non-gluten flours are bulk and flavor. Without the gluten proteins fat becomes unnecessary to produce a moist, tender cake. It's use in a gluten-free recipe can be a flavor enhancer, but in the case of rice flour it tends to create a mushy mess that does not rise.

To summarize, when converting a recipe consider the purpose of the fat in the recipe. If it is to make a tender cake-like item such as pancakes, muffins, quick breads, or cakes you may be able to eliminate the fat altogether. If fat is in the recipe as a flavor enhancer cut the amount in half (or more)and use butter or a butter substitute. If the recipe calls for applesauce or other fruit puree leave out the fat, altogether.

Since I have posted breads, banana bread, and muffins previously, I will provide you with my fat-free apple cake. I use chopped apples instead of applesauce, because applesauce tends to sink to the bottom of the pan before the cake is cooked.

Gluten-free low-fat
Apple Cake">

1 cup rice flour

1 tsp guar gum

2 tsp baking powder

½ tsp salt

1½ cups sugar

1 tsp cinnamon

2 eggs

1 cup chopped apples

1/3 cup apple juice

1 tsp vanilla

Mix all dry ingredients.

Add all the wet ingredients and mix just until uniformly moist.

Pour into a greased and floured 9 x 9 cake pan*.

Bake at 350 for 30 minutes.

*I have doubled this recipe and baked it in a 9 x 13 pan, but I like the results best in smaller pans.

Yeast-free Bread

After achieving “success” with bread I learned that yeast can, not only give me a headache, it causes me to become faint. I needed a yeast-free bread. For the most part Lisa and I have been using pancakes for bread, it works, but it just isn't bread.

One day I decided to exchange one tablespoon of yeast for one tablespoon of baking powder. My previous bread recipe called for starch. Without the yeast I could feel the starch in my mouth. It was unpleasant. I could taste it too. I started over, lowering the starch amount and worked on a multi-grain bread. Let's face it without the yeast it looses an important flavor. So those who can have yeast tend to miss it in this bread, however it does have a good bread texture and it's flavor is closer to bread than pancakes.

While this recipe is not vegan, because of the gelatin, in an effort to move my bread recipe towards vegan, I'm using flax seed and water as an egg substitute. Feel free to substitute the flax and water for two large eggs.


I am not having great success with flax seed. Starting at the top of this blog are the first picture is this bread recipe using eggs, the second picture is using flax seed, and the third picture is a previous time I used flax seed. This third picture tells me that I can get a good bread using flax.

Give this bread a try and let me know how it worked for you.


Multi-grain Gluten Free Bread
Grease and flour a bread pan.
Preheat oven to 350°

Whip together in a small bowl and set aside:
2 tbs flax seed
6 tbs water

In a separate bowl mix together:
¾ c. brown rice flour
½ c. almond meal
½ c. millet flour
½ c. teff
½ c. quinoa flakes
1 package of unflavored gelatin
2 tsp. guar gum
1 tsp. sea salt
1 Tbs. corn-free baking powder

Add the flax seed mixture,
2 Tbs. honey
1 Tbs. olive oil
Mix together and add to the above ingredients:
1 ¾ c. warm water
1 tsp. Fleischman's apple cider vinegar


Mix until all dry ingredients are moist. Pour into loaf pan.
Bake for 70 minutes.
Remove from pan right away.
Let cool before cutting.

Next I'm going to learn how to make sourdough bread.

Pancake Varation

½ c. brown rice flour
¼ c. almond meal
¼ c. garbanzo bean flour
¼ c. millet flour
¾ tsp. Guar gum
2 tsp. Baking powder
2 Tbs. Brown sugar
1 egg
1 c. water

Mix the dry ingredients together, then add in the wet ingredients and stir until moist. Pour ¼ cup amounts on a hot griddle. Cook first side until bubbles appear in the surface. Flip and cook until golden brown on the second side.


Try topping your pancakes with homemade apple pie filling.

Peel, core, and chop 4 apples. Place in a sauce pan with:
¼ water
½ tsp. Cinnamon
¼ tsp. Nutmeg
1 tsp. Vanilla
1 Tbs. Lemon juice
2 Tbs. Brown sugar

Stir and cook on medium heat until tender.

Place 2 tsp. Arrowroot starch and a tablespoon of cold water in a cup. Stir until starch is dissolved, then pour into apple mixture. Stir quickly, then pull off heat when thick.

Top pancakes and enjoy.

Pancake Update

Recently, I found the cause for a recurring stomach pain. It was my brand of soy milk, Soy Dream. If it doesn't say gluten-free on it and there isn't a gluten item in the ingredients list, check one or more of the gluten-free lists available online (this isn't always trust worthy), consider the company, call the company, call a friend, but whatever you do, don't assume it's completely gluten-free safe.

Because of this sudden revelation I have more than a case of Soy Dream to sell somewhere, also I was suddenly having to make my pancakes without the protein the soy milk provided. This leaves the pancakes mushy.

I have said it before, fat has a way of making rice flour recipes mushy. One day I just stopped adding fat to my pancake recipe. As long as my griddle has a good non-stick surface properly seasoned, I don't have any problems.

One of the problems with gluten-free cooking is it just doesn't have as much flavor as wheat. I have noticed a new trend in online gluten-free recipes baking recipes. The changing of white sugar to brown sugar so,




Here is my emergency alternative recipe:
½ cup brown rice flour
¼ cup garbanzo bean flour
¼ cup Millet flour
¼ cup brown sugar ( I have found agave to work well)
1 tsp unflavored gelatin
½ tsp slightly rounded, guar gum/or xanthan gum
1 egg
1 cup of water.

Mix the dry ingredients together, then add in the wet ingredients and stir until moist. Pour ¼ cup amounts on a hot griddle. Cook first side until bubbles appear in the surface. Flip and cook until golden brown on the second side.






If you can't have bean flour or milk try almond meal. Almond meal is expensive, but doesn't have a strong flavor. I'm just starting to work with almond meal so I don't have any tips for you, just yet.

Updates

I have new information on some of my previous posts. I will be posting several of them, so check back each Monday.

I'll start with my goals, directly after publishing my plans I became sick with one illness after another. I had to quit my exercise program for 2 months. I'm finally back on track. I'm sure the goals I have set are too high, but I am going to accomplish as much of it as I can.

When my daughter gets frustrated and overwhelmed by a situation, such getting behind in her chores or her school work, I tell her let's just see what you can do. Well, in this case, what's good for the gosling is good for the goose. Let's just see what I can do.

Vinegar
I'm excited about this. Apple cider vinegar is used as a dough conditioner in bread making and in many other recipes. It also relieves pain in the gall bladder caused by an irritated polyp. I was disappointed when I read that apple cider vinegar is not gluten-free. It has better flavor and nutrients than white vinegar. White vinegar is good for cleaning. As always, while shopping I stopped to read labels. After reading a few on vinegar bottles. I found Fleischmann's Organic apple Cider Vinegar with gluten-free written on the label. It's has a milder flavor compared to Bragg's, my previously preferred brand.

Hot Candy canes
I love my hot candy canes milk, but it turns out that my body can't handle corn, either. That pretty much leaves off most candy. So instead of Spangler's candy canes I use Simply Organics Peppermint oil flavoring. This allows me to make this a cold drink perfect for hot summer evenings. While Simply Organics doesn't tout gluten-free, it's labels are clear and simple. What's more their Vanilla doesn't have corn syrup added. I have not experienced a gluten problem with their products.
I've, also, turned this into two different types of pudding. Here are the recipes:

Candy Cane Milk
2 cups your choice of milk type
¼ cup of sweetener (sugar, agave, maple syrup...)
1 tsp Simply Organic Vanilla Extract
¼ tsp Simply Organic Peppermint oil
½ tsp guar gum
1.If you are making this a hot drink warm your milk first.
2.Pour milk into the blender.
3.Turn blender on low and remove the center of the cover.
4.Add the sweetener, vanilla, and peppermint.
5.Finally add the guar gum and blend for 5 more seconds.

Candy Cane Tofu Pudding
1 pound cake of silken tofu
¾ cup sweetener (best flavor to least, sugar, agave, maple syrup, honey)
½ tsp Simply Organic Peppermint oil
2 tsp Simply Organic Vanilla Extract
¼ cup oil (*optional)
Place all ingredients in the blender, and blend until smooth and creamy.
This recipe is adapted from Tofu Cookery by Louse Hagler. Her pudding recipes call for oil, but I make them without the oil. The oil does make the pudding feel better in the mouth. Another choice I have used is ½ tsp guar gum/xanthan gum.

Pudding Mix
¼ cup your choice of dry milk
¼ cup of Arrowroot starch
¼ cup sugar
Place mix in a sauce pan with 2 cups of liquid milk. Cook over low heat until thickened and comes to a boil. Cook for one more minute before removing from heat.

For Candy Cane Pudding
Mix in:
1 tsp Simply Organic Vanilla Extract
¼ tsp Simply Organic Peppermint oil
Pour into individual serving dishes
Place a piece of plastic wrap on the surface to avoid a skin.
Place in the refrigerator to cool before serving (unless you like it hot. :O)
This recipe was adapted from Cheaper & Better by Nancy Birnes.

Pasta Salad

I'm a member of a new social network for those with Celiac disease and gluten intolerance. Gluten-free Faces was started by Chad Hines known as Glutenfreedude on Twitter. On Gluten-free Faces, I am a member of the recipe exchange group. The recipe group was started by Cain Credicott the blog author of The Celiac Maniac.

His post, Citrus chicken pasta salad looked so good I had to try it, that night. I had a few problems making it. I didn't have any chicken, walnuts, green onions, Dijon mustard, rice vinegar, nor a can of whole black olives. It was time to do some free styling.

I started by cooking a can of garbanzo beans for 20 minutes. This was added to my serving of the salad. Ken and Lisa were eating grilled steak so, they didn't need the beans, besides Ken doesn't like garbanzo beans.

Cain's salad called for chopped red onions and green onions. I simply ignored the lack of green onions. I don't care much for raw onions-unless they're green. I lightly sautéed the red onions in 2 tsp of olive oil.

His dressing seemed too spicy for my taste, although not for Ken's, who said I should have followed the recipe. If he knew chicken was in the salad, he wouldn't have said that. I cut the amount of pepper in half. Instead of Dijon mustard I used a teaspoon of dry mustard powder. The one thing I would change about the dressing for next time is to homogenize it for a creamier dressing.

I was going to use pecans instead of the walnuts, but decided on almonds in the end. The problem I had with this choice was Cain roasted the walnuts in the oven. I'm not complaining. It's nice to finally have some warmth this summer, it's just that, it's too warm to want the oven on. I had this other problem; the almonds were whole. So I ran the almonds in a mini chopper. I had a bad mix of almond powder and big chucks.

Then, I made the mistake of trying to dry roast them in the pan I sautéed the onions in. The powdered part of the almonds stuck to the bottom of the pan and burned. Through a little bit a shaking and stirring I got most of the big chucks to one side and the powdered part to the other, allowing me to scoop out the burned part. For next time, I'm keeping slivered almonds on hand.

Finally, while putting this together I was sure this salad was begging for a chopped up apple. So I gave it one, skin and all.

Introducing the pasta salad inspired by Cain Credicott's salad.

Tossed Citrus Pasta salad

Start with what can be made the day before if desired.

Dressing:

Place in blender and turn on the lowest setting.

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
1 tsp dry mustard powder
2 tsp honey
1/2 tsp sea salt
1/8 tsp freshly ground black pepper
2 tsp Fleischman's apple cider vinegar

Open the top of the blender and pour 4 Tbs of olive oil in a thin slow steady stream. Place dressing in a jar and store in the fridge until ready to use.

Now, cook 1 15oz can of Garbanzo beans for twenty minutes, then drain.

For those with a stronger stomach than mine the cooking may not be necessary. Either place beans in a jar and store in the fridge until ready.

½ cup of slivered almonds, dry roasted.

To dry roast any nut simply place in a frying pan on medium heat and stir constantly. Slivered almonds will burn quickly, keep a close eye on them. Roast until desired brownness. If using an iron frying pan don't leave the nuts in the pan when you remove it from the heat, it will keep cooking.

For best taste and nutrition the rest of the ingredients should be prepared at the same time you put the salad together.

1 10 oz. box of Glutino rice penne noodles cooked according to the package directions. Rinse in cold water.

1 cup finely chopped red onions slightly sautéed

3/4 cup chopped celery

3 Tbs chopped fresh parsley

1 2.25 0z. can of sliced black olives

1 small, diced, red apple

Although we ate the salad right away, I think one hour chilling time in the refrigerator would improve it.