Strawberry Rhubarb Crisp
Strawberry-Rhubarb Crisp
Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.
If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.
To learn more, please read our oats article.
Filling Ingredients:
2 cups rhubarb - cut into 1" pieces
1 cup of strawberries. Cleaned, hulled and sliced.
1/4 cup of brown sugar, packed
1/4 teaspoon cinnamon (to taste)
2 tablespoons of Gluten-Free Sweet Rice Flour (Bob's Red Mill)
2 teaspoons of lemon juice
Topping Ingredients:
1/2 cup Purity Protocol - Certified GF oats [GF Harvest Oats] (Quinoa Flakes can be used instead of oats).
1/2 cup brown sugar (packed)
1/4 cup Pamela's Baking & Pancake Mix
1/2 teaspoon cinnamon
1/4 cup butter
Yield: 2 - 7oz Corningware Ramekins
Topping Directions:
Combine oats, brown sugar, GF flour, cinnamon in a mixing bowl. Cut in butter till mixture is like course crumbs.
Fruit Directions:
Mix all ingredients together in a bowl.
Divide mixture between two ramekins. The filling is almost to the top.
Sprinkle topping ingredients over the top. If you like lots of topping - add a good amount.
Bake at 350 for 30 minutes or until GBD (Golden Brown & Delicious)
Some spill over may occur when this bakes. Place ramekins in pan or on foil.
Make sure it's cooled sufficiently before serving. This allows the fruit to set up.
Different fruit modifications:
Apples, Pears or Peaches - coat fruit with 1.5 tablespoons of sugar instead of flour/sugar mixture written above.
Berries & Cherries (Blueberries, Raspberries) - use recipe as written above.
Oatmeal Cake
Oatmeal Cake (a.k.a “Crack Cake”)
The original recipe was designed for baking in a microwave. The directions here are for baking in a normal oven.
Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.
If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.
To learn more, please read our oats article.
Cake Ingredients:
1 cup of purity protocol certified gluten-free oats (GF Harvest Oats)
1 1/2 cups water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cup favorite GF flour blend (Krusteaz Gluten-Free All Purpose Flour Mix)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
Caramel Topping Ingredients:
3/4 cup brown sugar
6 tblsp butter
2 tblspn milk
1 cup shredded coconut
1/2 cup chopped nuts
Directions Cake:
Cook oatmeal and water uncovered until mixture boils. About 3-4 minutes in microwave. Stir once and set aside.
Blend all ingredients well. Stir in oatmeal mixture.
Grease bottom of glass12x8 pan. Pour into pan.
Bake at 325 for 40-50 minutes - until toothpick comes out clean.
Directions Topping:
Combine all ingredients and heat. When well blended spread over cake.
Topping may be put under the broiler for a few minutes till golden brown.
Rhubarb Cupcakes
Rhubarb Cupcakes
Peggy converted this gluten recipe from FineCooking.com, courtesy of Pinterest…of course.
Cupcake Ingredients:
1-1/4 cup Krusteaz GF flour blend
3/4 cup Pamela's GF Artisan flour blend
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
1 extra large egg
2 extra large egg whites
2 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
Topping Ingredients:
1/4 cup granulated sugar
3/4 tsp. ground cinnamon
Directions Cake:
In a large mixing bowl blend together dry ingredients. Add wet ingredients and mix well with mixer. Add rhubarb and mix to combine. Scoop into paper lined muffin tins. Top with sugar topping and bake at 400 degrees for 20 minutes or until top springs back to touch. Cool for 5 minutes in pan then remove to cooling rack to finish cooling. Makes about 18 to 22 muffins.
Peg notes: You can substitute your favorite gluten free flour blend. Use sugar topping to your taste.
Carrot Cake
Gluten-Free Carrot Cake
Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.
Ingredients
1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans (Nuts.com - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)
Frosting
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk
Cake Directions
In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.
Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.
Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.
Frosting Directions
Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.
Frost cooled cake. Refrigerate after it's frosted to firm up frosting.
Garnish with chopped pecans.
Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.
Until the next good eats - cook well and be well.
Peggy & Al
Pumpkin Bars
Pumpkin Bars
While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.
They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.
Ingredients:
4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum
Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe
Frosting:
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk
Mix & beat until fluffy. Spread on warm pumpkin bars.
These will freeze quite well.
Until the next good eats...
Al n Peg
Coffee Cake
Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.
Of course it was a wheat-based recipe, so it'd have to be converted.
She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]
Cake Ingredients
1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Streusel Topping Ingredients
1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts
Glaze Ingredients
1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk
Recipe makes 2 - 8" round pans
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.
Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough
Bake for 12-18 minutes or until the top is slightly browned.
Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.
Allow to cool before drizzling the glaze.
Notes:
You could sub-out the flours with your favorite flour blend if you like.