Gluten Free Friday: Double Chocolate Brownies

In the holiday season, we’re inundated with all kinds of sweet treats—almost none of which are gluten free.  It’s the south.  We deal.  My concession one night was to make up a batch of gluten free, slightly healthier homemade brownies.  These are rich, moist, and delicious.  Nobody would know they were gluten free or lighter.  This makes a 9×9 pan of 12 brownies at 172 calories and 6.75 grams of fat.

Ingredients:

  • 2/3 cup unsweetened applesauce
  • 1/3 cup dark cocoa powder (heaping)
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/4 cup Splenda
  • 1 tsp vanilla extract
  • ¾ cup gluten-free flour mix (I used Bob’s Red Mill)
  • 1/2 tsp salt
  • 1 cup milk chocolate chips

Directions:

1. Preheat oven to 350 degrees

2. Line an 8 x 8 baking dish with foil and spray with cooking spray.

3. Mix everything but the chocolate chips until you have a nice smooth batter.

4. Add the chocolate chips.

5. Pour into prepared baking dish.

6. Bake for 25-30 minutes (don’t overcook!).

7. Allow to cool for 5 minutes, then carefully remove the foil insert and fold it down to enable easy cutting.

Printable version.

 

Gluten Free Friday: Double Chocolate Brownies
 
In the holiday season, we’re inundated with all kinds of sweet treats—almost none of which are gluten free.  It’s the south.  We deal.  My concession one night was to make up a batch of gluten free, slightly healthier homemade brownies.  These are rich, moist, and delicious.  Nobody would know they were gluten free or lighter.  This makes a 9x9 pan of 12 brownies at 172 calories and 6.75 grams of fat.
Author:
Recipe type: Dessert
Cuisine: Gluten free
Ingredients
  • ⅔ cup unsweetened applesauce
  • ⅓ cup dark cocoa powder (heaping)
  • 2 eggs
  • ½ cup granulated sugar
  • ¼ cup Splenda
  • 1 tsp vanilla extract
  • ¾ cup gluten-free flour mix (I used Bob's Red Mill)
  • ½ tsp salt
  • 1 cup milk chocolate chips
Instructions
  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 baking dish with foil and spray with cooking spray.
  3. Mix everything but the chocolate chips until you have a nice smooth batter.
  4. Add the chocolate chips.
  5. Pour into prepared baking dish.
  6. Bake for 25-30 minutes (don't overcook!).
  7. Allow to cool for 5 minutes, then carefully remove the foil insert and fold it down to enable easy cutting.
  8. Printable version

Gluten Free Friday: Kolaches (or Pigs in a Blanket)

One of our family’s favorite holiday breakfast foods are kolaches.  Other folks call them pigs in a blanket, but my mama always called them kolaches, so kolaches they are.  The usual version are made with cocktail sausages and a can of whampum biscuits (you know, the rolls that you whamp against the counter to open), which are not, of course, gluten free.  So hubs has been missing them.  I determined that I was going to find a way to make them for him.  I’ve made gluten free biscuits before, but the dough I had was not very…well, doughy, and therefore wouldn’t wrap around the sausages.  So I went in search.  And of course Jeanne from the Art of Gluten Free Baking swooped in to save the day (she always does) with her recipe for Gluten Free Buttermilk Biscuits.   The end result was delicious (though as with many gluten free baked stuff, not as good reheated as fresh).  Bonus, you can mix up all the dry ingredients with the butter the night before and just add the buttermilk day of to save yourself some time in the morning.

Ingredients:

Directions:

  1. Preheat oven to 425 degrees.
  2. On a silicone mat, press or roll out your biscuit dough until maybe 1/8th an inch thick.  You don’t want to add a bunch of extra flours or the kolaches will be mealy.  So silicone is your friend.
  3. Using a pizza cutter, cut the dough into strips about 1 inch by maybe 3 inches (this isn’t a precise thing).
  4. You might need a dough scraper to pry the strips up.
  5. Wrap each strip around a cocktail sausage.
  6. Place seam side down on a greased baking sheet, allowing room between for the kolaches to puff.
  7. Bake for 12-15 minutes (start peeking at 12…you don’t want these to get too brown).
  8. Enjoy!

 

Gluten Free Friday: Kolaches (or Pigs in a Blanket)
 
One of our family's favorite holiday breakfast foods are kolaches.  Other folks call them pigs in a blanket, but my mama always called them kolaches, so kolaches they are.  The usual version are made with cocktail sausages and a can of whampum biscuits (you know, the rolls that you whamp against the counter to open), which are not, of course, gluten free.  So hubs has been missing them.  I determined that I was going to find a way to make them for him.  I've made gluten free biscuits before, but the dough I had was not very...well, doughy, and therefore wouldn't wrap around the sausages.  So I went in search.  And of course Jeanne from the Art of Gluten Free Baking swooped in to save the day (she always does) with her recipe for Gluten Free Buttermilk Biscuits .   The end result was delicious (though as with many gluten free baked stuff, not as good reheated as fresh).  Bonus, you can mix up all the dry ingredients with the butter the night before and just add the buttermilk day of to save yourself some time in the morning.
Author:
Recipe type: Breakfast
Cuisine: Gluten free
Ingredients
  • 1 package of cocktail sausages
  • 1 recipe of
  • gluten free buttermilk biscuit dough
Instructions
  1. Preheat oven to 425 degrees.
  2. On a silicone mat, press or roll out your biscuit dough until maybe ⅛th an inch thick.  You don't want to add a bunch of extra flours or the kolaches will be mealy.  So silicone is your friend.
  3. Using a pizza cutter, cut the dough into strips about 1 inch by maybe 3 inches (this isn't a precise thing).
  4. You might need a dough scraper to pry the strips up.
  5. Wrap each strip around a cocktail sausage.
  6. Place seam side down on a greased baking sheet, allowing room between for the kolaches to puff.
  7. Bake for 12-15 minutes (start peeking at 12...you don't want these to get too brown).
  8. Enjoy!

Gluten Free Friday: Reese’s Pieces Cookies

Hubs and I have had a monstrous sweet tooth lately.  One of the things I haven’t really made since our conversion to gluten free is homemade cookies.  We tried one of the store-bought gluten free cookie mixes and it was terrible.  Dry as dust and literally crumbled TO dust.  Not a keeper.  As with all things gluten free, homemade is better.  I checked my copy of You Can’t Believe It’s Gluten Free, my go to cookbook for new recipes.  I adapted the recipe for the potato-based chocolate chip cookies (p. 356) and subbed out Reese’s Pieces for the chocolate chips.  These made a very cakey, soft cookie.  The one thing I’d do differently would be to press the cookies out and THEN just press the Reece’s Pieces into the cookies rather than mixing them in (they all kind of sunk to the bottom).  The original recipe claims to make 36 cookies, but as a rule cookbooks ALWAYS claim cookie recipes make like 3 dozen when really they only make like 20 cookies, because who wants nanocookies?

Ingredients:

  • 1/2 cup butter
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 2 tablespoons water
  • 1 cup potato starch
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/4 teaspoons xanthan gum
  • 2 small packs Reese’s Pieces

Directions:

  1. Preheat the oven to 375.
  2. Grease your cookie sheet.
  3. Cream the butter and sugar.
  4. Add the egg and beat until light and thick.
  5. Add the water and vanilla and beat until well combined.
  6. Add all the dry ingredients except the candies.  Beat until thick and creamy.
  7. Drop by rounded spoonfuls onto the prepared baking sheet.
  8. With moistened fingers, press to a 1/4 inch thickness.
  9. Gently press the candies into the tops of the cookies.
  10. Bake for 8 to 9 minutes, until lightly browned.
  11. Carefully transfer from the cookie sheet to a rack and let cool completely.

 

 

Gluten Free Friday: Reese's Pieces Cookies
 
Hubs and I have had a monstrous sweet tooth lately.  One of the things I haven't really made since our conversion to gluten free is homemade cookies.  We tried one of the store-bought gluten free cookie mixes and it was terrible.  Dry as dust and literally crumbled TO dust.  Not a keeper.  As with all things gluten free, homemade is better.  I checked my copy of You Can't Believe It's Gluten Free , my go to cookbook for new recipes.  I adapted the recipe for the potato-based chocolate chip cookies (p. 356) and subbed out Reese's Pieces for the chocolate chips.  These made a very cakey, soft cookie.  The one thing I'd do differently would be to press the cookies out and THEN just press the Reece's Pieces into the cookies rather than mixing them in (they all kind of sunk to the bottom).  The original recipe claims to make 36 cookies, but as a rule cookbooks ALWAYS claim cookie recipes make like 3 dozen when really they only make like 20 cookies, because who wants nanocookies?
Author:
Recipe type: Dessert
Cuisine: Gluten free
Ingredients
  • ½ cup butter
  • ½ cup brown sugar, firmly packed
  • 1 egg
  • 2 tablespoons water
  • 1 cup potato starch
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 1¼ teaspoons xanthan gum
  • 2 small packs Reese's Pieces
Instructions
  1. Preheat the oven to 375.
  2. Grease your cookie sheet.
  3. Cream the butter and sugar.
  4. Add the egg and beat until light and thick.
  5. Add the water and vanilla and beat until well combined.
  6. Add all the dry ingredients except the candies.  Beat until thick and creamy.
  7. Drop by rounded spoonfuls onto the prepared baking sheet.
  8. With moistened fingers, press to a ¼ inch thickness.
  9. Gently press the candies into the tops of the cookies.
  10. Bake for 8 to 9 minutes, until lightly browned.
  11. Carefully transfer from the cookie sheet to a rack and let cool completely.

Mix It Up Monday: Gluten Free Sandwich Bread

When you go gluten free, of course the biggest thing you crave are all the things you aren’t supposed to have.  That includes good sandwich bread.  We’ve tried a handful of recipes with varying degrees of success.  Most were okay for regular sandwiches, but were epic epic fail for grilled cheeses (which, IMO, constitute their own food group as a go to meal).  So I’ve been on a bit of a crusade.  And this weekend, at long long last, after an endless and arduous (okay, not really) two year search, I had the good sense to try the sandwich bread from The Art of Gluten Free Baking.  Jeanne is fabulous and so is this bread.  See this?  THIS is a perfect, roasty toasty, ooey gooey grilled cheese.  Yes, I know, it looks like a waffle.  Because I make my grilled cheeses on the waffle iron (it’s how my granddaddy did it for me as a kid).  You should try it some time.  Faster and no flipping required.

ALL HAIL JEANNE!

NOM!

 

The only change that I made was to use water for the milk and add the requisite amount of powdered milk to the recipe.  Oh, and I added an extra 5 minutes bake time because the first time I made this, the middle was still a little doughy.  That’s it.  FABULOUS.  Highly recommended.

Gluten Free Friday: Corn Based Biscuits

Were a southern family, so we LOVE our biscuits.  I’ve tried a few other gluten free biscuit recipes that were tasty but…well, frankly, they were a pain in the butt to make.  Grating butter?  I’m a klutz.  I’d just as soon not have extra protein from my knuckles in the recipe from that process.  So when I came across this recipe in You Won’t Believe It’s Gluten Free (pg. 95), I got EXCITED.  They’re so EASY.  And they really taste like proper biscuits!  I made up some turkey sausage patties to eat with these and oh, we were HAPPY.  Makes 6 biscuits at 196 calories and 8 grams of fat.

Ingredients:

  • 4 tbs butter
  • 1 1/3  cups  corn starch
  • 1 1/4 tsp xanthan gum
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup skim milk
  • 1 tsp apple cider vinegar

Directions:

1. Preheat oven to 375 and grease your baking sheet.

2. In a medium bowl, blend everything but the milk and vinegar.  Mix well.

3. Add the milk and vinegar.  Mix well.

4. The dough is going to be really lose and not at all what you’d think of as dough, but be careful with it, turning it out onto your baking sheet.

5. With wet hands, pat out the dough on the baking sheet to 1/2 to 3/4 inches thick (I’d go for thicker).

6. Cut into 6 biscuits and gently separate with your knife.  They won’t be perfectly round pretty biscuits, but the flavor is excellent.

7. Bake for 15 to 20 minutes or until the biscuits begin to brown.

Printable version.

 

Gluten Free Friday: Corn Based Biscuits
 
Were a southern family, so we LOVE our biscuits.  I’ve tried a few other gluten free biscuit recipes that were tasty but…well, frankly, they were a pain in the butt to make.  Grating butter?  I’m a klutz.  I’d just as soon not have extra protein from my knuckles in the recipe from that process.  So when I came across this recipe in You Won’t Believe It’s Gluten Free (pg. 95), I got EXCITED.  They’re so EASY.  And they really taste like proper biscuits!  I made up some turkey sausage patties to eat with these and oh, we were HAPPY.  Makes 6 biscuits at 196 calories and 8 grams of fat.
Author:
Recipe type: Breakfast
Cuisine: Gluten free
Ingredients
  • 4 tbs butter
  • 1⅓  cups  corn starch
  • 1¼ tsp xanthan gum
  • 1 tbs baking powder
  • ½ tsp baking soda
  • 2 tsp sugar
  • ½ tsp salt
  • ¾ cup skim milk
  • 1 tsp apple cider vinegar
Instructions
  1. Preheat oven to 375 and grease your baking sheet.
  2. In a medium bowl, blend everything but the milk and vinegar.  Mix well.
  3. Add the milk and vinegar.  Mix well.
  4. The dough is going to be really lose and not at all what you'd think of as dough, but be careful with it, turning it out onto your baking sheet.
  5. With wet hands, pat out the dough on the baking sheet to ½ to ¾ inches thick (I'd go for thicker).
  6. Cut into 6 biscuits and gently separate with your knife.  They won't be perfectly round pretty biscuits, but the flavor is excellent.
  7. Bake for 15 to 20 minutes or until the biscuits begin to brown.
  8. Printable version

Gluten Free Friday: Corn Based French Baguettes

This is another recipe from the fabulous You Won’t Believe It’s Gluten Free.  I made a small modification, swapping in skim milk for the apple juice called for in the original recipe.  The end result was a crispy, tasty baguette that’s great still warm from the oven with butter or toasted up and used for a sandwich.  Warning: This bread MUST be eaten warm.  We found it very bitter at room temp.  I have no idea why warming it changes that, but it does, so go with me on this.  Makes 6 servings 142 calories and 2.3 grams of fat.

Ingredients:

  • 3 egg whites
  • 1 tbs olive oil
  • 1/2 cup skim milk
  • 1 1/4 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 tsp xanthan gum
  • 1 tbs apple cider vinegar

 

Directions:

 

1. Preheat oven to 400 degrees.

2. Lightly grease your French bread pan.

3. In a medium bowl, beat the egg whites until they’re really frothy, with big and little bubbles.

4. In a second bowl, mix all the dry ingredients and whisk until well combined.

5. To the egg whites, add the oil, apple cider vinegar, and milk. Mix well.

6. Add the dry ingredients to the wet and stir until thickened.

7. Take a large ziplock bag and drape it open over a large liquid measuring cup.

8. Scrape the dough into the bag and squeeze down to one corner.

9. Snip a corner off the bottom edge of the bag, no more than 1 1/2 inches.

10. Pipe large, thick strips into the prepared pan.

11. Moisten the whole top of the dough with very moist fingers and smooth with your fingertips.

12. Pop into the oven.

13. 10 minutes into baking, spritz with water to help crisp the crust.

14. Bake for 15-20 minutes until the bread is golden brown.

 

 

Gluten Free Friday: Corn Based French Baguettes
 
This is another recipe from the fabulous You Won't Believe It's Gluten Free.  I made a small modification, swapping in skim milk for the apple juice called for in the original recipe.  The end result was a crispy, tasty baguette that's great still warm from the oven with butter or toasted up and used for a sandwich.  Warning: This bread MUST be eaten warm.  We found it very bitter at room temp.  I have no idea why warming it changes that, but it does, so go with me on this.  Makes 6 servings 142 calories and 2.3 grams of fat.
Author:
Recipe type: Bread
Cuisine: Gluten free
Ingredients
  • 3 egg whites
  • 1 tbs olive oil
  • ½ cup skim milk
  • 1¼ cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¾ tsp xanthan gum
  • 1 tbs apple cider vinegar
Instructions
  1. Preheat oven to 400 degrees.
  2. Lightly grease your French bread pan.
  3. In a medium bowl, beat the egg whites until they're really frothy, with big and little bubbles.
  4. In a second bowl, mix all the dry ingredients and whisk until well combined.
  5. To the egg whites, add the oil, apple cider vinegar, and milk. Mix well.
  6. Add the dry ingredients to the wet and stir until thickened.
  7. Take a large ziplock bag and drape it open over a large liquid measuring cup.
  8. Scrape the dough into the bag and squeeze down to one corner.
  9. Snip a corner off the bottom edge of the bag, no more than 1½ inches.
  10. Pipe large, thick strips into the prepared pan.
  11. Moisten the whole top of the dough with very moist fingers and smooth with your fingertips.
  12. Pop into the oven.
  13. minutes into baking, spritz with water to help crisp the crust.
  14. Bake for 15-20 minutes until the bread is golden brown.

Gluten Free Friday: Corn-Based Flatbread

This recipe comes from the fabulous You Won’t Believe It’s Gluten Free.  I have consistently been super impressed by the bread recipes I’ve tried from this book.  Unlike most of the gluten free breads I’ve tried, these don’t tear super easily and truly hold up like real bread.  We used these for gyros and they never split once folded.  A real winner!  This makes 4 flatbreads at 269 calories and 7.29g of fat.

Ingredients:

  • 2 tbs olive oil
  • 1.5 tbs sugar
  • 3 egg whites
  • 1/2 cup plain yogurt
  • 1.25 cups cornstarch
  • 1 tbs baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1.25 tsp xanthan gum
  • 1 tbs apple cider vinegar

 

Directions:

1. Preheat oven to 350 degrees.  Lightly grease a really big baking sheet (or two–you want room for 4 flatbreads at about an 8 inch diameter).

2. Combine the oil and sugar in your mixer.

3. Add the egg whites and beat until really frothy.

4. Add all the remaining ingredients. Mix well.

5. The dough is gonna start off seeming pretty thin, but keep beating it until thickened.

6. Using a half cup measuring cup sprayed with cooking spray (so the dough won’t stick), drop 1/2 cupfuls onto the prepared baking sheet.

7. Wet your hands and press the dough really thin (you’re aiming for 1/8th inch thickness).  You’re gonna feel like that’s SUPER thin, but believe me, it puffs up.  If you want a super puffy flatbread, don’t go quite that thin.

8. Bake for 10-15 minutes, until golden brown.

 

 

 

Gluten Free Friday: Corn-Based Flatbread
 
This recipe comes from the fabulous You Won't Believe It's Gluten Free .  I have consistently been super impressed by the bread recipes I've tried from this book.  Unlike most of the gluten free breads I've tried, these don't tear super easily and truly hold up like real bread.  We used these for gyros and they never split once folded.  A real winner!  This makes 4 flatbreads at 269 calories and 7.29g of fat.
Author:
Recipe type: Bread
Cuisine: Gluten free
Ingredients
  • 2 tbs olive oil
  • 1.5 tbs sugar
  • 3 egg whites
  • ½ cup plain yogurt
  • 1.25 cups cornstarch
  • 1 tbs baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1.25 tsp xanthan gum
  • 1 tbs apple cider vinegar
Instructions
  1. Preheat oven to 350 degrees.  Lightly grease a really big baking sheet (or two--you want room for 4 flatbreads at about an 8 inch diameter).
  2. Combine the oil and sugar in your mixer.
  3. Add the egg whites and beat until really frothy.
  4. Add all the remaining ingredients. Mix well.
  5. The dough is gonna start off seeming pretty thin, but keep beating it until thickened.
  6. Using a half cup measuring cup sprayed with cooking spray (so the dough won't stick), drop ½ cupfuls onto the prepared baking sheet.
  7. Wet your hands and press the dough really thin (you're aiming for ⅛th inch thickness).  You're gonna feel like that's SUPER thin, but believe me, it puffs up.  If you want a super puffy flatbread, don't go quite that thin.
  8. Bake for 10-15 minutes, until golden brown.

Lemon Yogurt Cake with Freezer Fruit Compote

I ran across the original version of this recipe in an issue of Bon Appetite while sitting in a TIRE shop of all places, and I KNEW I had to make it.  I’m a big fan of pound cake, but of course not the big calories.  The recipe was described as a lighter pound cake with a bit more going on.  I made the easy conversion to gluten free by switching to a gluten free all purpose flour and adding in some xanthan gum.  The end result was marvelous and definitely a keeper recipe.  But it was still a bit higher in fat and calories than I liked, and I wanted to try a version subbing out applesauce for the oil and swapping out some of the sugar, plus amping up some of the lemon.  This version came out marvelously  and I dressed it up even more with a freezer fruit compote.  Doesn’t that sound fancy?  It’s so super simple.  Serves 12 at 205 calories and 5 grams of fat.

Ingredients:

 

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose gluten free flour, plus more for dusting
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/2 cup sugar
  • 1/2 cup stevia
  • 1 Tbs finely grated lemon zest
  • 3/4 cup vanilla Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1 lemon juice, freshly squeezed
  • 1/2 tsp vanilla extract
  • special equipment
  • 8 1/2 4 1/4-inch loaf pan
  • For the compote
  • 2 lemons
  • 1 cup frozen blueberries
  • 1.5 cup frozen strawberries
  • 1.5 cup frozen peaches
  • 4 tbs unsalted Butter
  • 2 tbs sugar

 

 

Directions:

1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.

2. Whisk 1 1/2 cups flour, xanthan gum, baking powder, and kosher salt in a medium bowl.

3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

6. To make the compote:

7. Melt the butter over medium heat.

8. Dice the strawberries and peaches a little and add to the pan.

9. Add the blueberries.

10. Juice the lemons over the pan (careful not to lose any seeds)

11. Add the sugar.

12. Stir well and cook over medium heat, stirring occasionally until cooked down and kind of syrupy but while some of the fruit is still intact.

13. Let cool a bit and spoon over each slice of cake.

 

 

Lemon Yogurt Cake with Freezer Fruit Compote
 
I ran across the original version of this recipe in an issue of Bon Appetite while sitting in a TIRE shop of all places, and I KNEW I had to make it.  I'm a big fan of pound cake, but of course not the big calories.  The recipe was described as a lighter pound cake with a bit more going on.  I made the easy conversion to gluten free by switching to a gluten free all purpose flour and adding in some xanthan gum. The end result was marvelous and definitely a keeper recipe .  But it was still a bit higher in fat and calories than I liked, and I wanted to try a version subbing out applesauce for the oil and swapping out some of the sugar, plus amping up some of the lemon.  This version came out marvelously  and I dressed it up even more with a freezer fruit compote.  Doesn’t that sound fancy?  It’s so super simple.  Serves 12 at 205 calories and 5 grams of fat.
Author:
Recipe type: Dessert
Cuisine: Gluten free
Ingredients
  • Nonstick vegetable oil spray
  • 1½ cups all-purpose gluten free flour, plus more for dusting
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • ½ cup sugar
  • ½ cup stevia
  • 1 Tbs finely grated lemon zest
  • ¾ cup vanilla Greek yogurt
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • 1 lemon juice, freshly squeezed
  • ½ tsp vanilla extract
  • special equipment
  • 8½ 4¼-inch loaf pan
  • For the compote
  • 2 lemons
  • 1 cup frozen blueberries
  • 1.5 cup frozen strawberries
  • 1.5 cup frozen peaches
  • 4 tbs unsalted Butter
  • 2 tbs sugar
Instructions
  1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
  2. Whisk 1½ cups flour, xanthan gum, baking powder, and kosher salt in a medium bowl.
  3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
  4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
  5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
  6. To make the compote:
  7. Melt the butter over medium heat.
  8. Dice the strawberries and peaches a little and add to the pan.
  9. Add the blueberries.
  10. Juice the lemons over the pan (careful not to lose any seeds)
  11. Add the sugar.
  12. Stir well and cook over medium heat, stirring occasionally until cooked down and kind of syrupy but while some of the fruit is still intact.
  13. Let cool a bit and spoon over each slice of cake.

Gluten Free Friday: French Yogurt Cake

I ran across this recipe in an issue of Bon Appetite while sitting in a TIRE shop of all places, and I KNEW I had to make it.  I’m a big fan of pound cake, but of course not the big calories.  The recipe was described as a lighter pound cake with a bit more going on.  I made the easy conversion to gluten free by switching to a gluten free all purpose flour and adding in some xanthan gum.  And of course I dropped some of the fat and calories by switching to nonfat Greek yogurt instead of the whole milk version.  The end result was marvelous and definitely a keeper recipe.  Servings: 12 at 207 calories and 10 grams of fat

Ingredients:

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose gluten free flour, plus more for dusting
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 cup sugar
  • 1 Tbs finely grated lemon zest
  • 3/4 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • special equipment
  • 8 1/2 4 1/4-inch loaf pan

Directions:

1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.

2. Whisk 1 1/2 cups flour, xanthan gum, baking powder, and kosher salt in a medium bowl.

3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

 

 

Gluten Free Friday: French Yogurt Cake
 
I ran across this recipe in an issue of Bon Appetite while sitting in a TIRE shop of all places, and I KNEW I had to make it.  I'm a big fan of pound cake, but of course not the big calories.  The recipe was described as a lighter pound cake with a bit more going on.  I made the easy conversion to gluten free by switching to a gluten free all purpose flour and adding in some xanthan gum.  And of course I dropped some of the fat and calories by switching to nonfat Greek yogurt instead of the whole milk version.  The end result was marvelous and definitely a keeper recipe.  Servings: 12 at 207 calories and 10 grams of fat
Author:
Recipe type: Dessert
Cuisine: Gluten free
Ingredients
  • Nonstick vegetable oil spray
  • 1½ cups all-purpose gluten free flour, plus more for dusting
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 1 cup sugar
  • 1 Tbs finely grated lemon zest
  • ¾ cup plain Greek yogurt
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ tsp vanilla extract
  • special equipment
  • 8½ 4¼-inch loaf pan
Instructions
  1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
  2. Whisk 1½ cups flour, xanthan gum, baking powder, and kosher salt in a medium bowl.
  3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
  4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
  5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Gluten Free Friday: Apple Brown Betty

I blame The Pioneer Woman for this.  It looked SO AWESOME on the show a couple weeks ago while I was working out (yes, I watch cooking shows while I exercise–I’m perverse that way) that I just HAD TO MAKE IT.  Of course I adapted it somewhat to make it gluten free and to cut down on the fat and calories a LITTLE (not enough that I actually wanted to calculate it, though).  It’s such a marvelously simple dessert that uses up some staples and leftovers, like bread going stale.  Definitely a winner.

Ingredients:

  • 6 slices of gluten free bread (I used my gluten free sourdough)
  • 3 apples (I used ambrosia), peeled, cored, and sliced thin
  • 3/4 cup brown sugar Splenda
  • 1 stick of butter
  • cinnamon to taste

Directions:

  1. Preheat the oven to 375 degrees.
  2. Butter your casserole dish.
  3. Slice your bread into small chunks.  Divide into three batches.
  4. Layer the first batch onto the bottom of your casserole dish.
  5. Layer a third of the apples over that.
  6. Sprinkle with a bit of cinnamon.
  7. Sprinkle with 1/4 cup of the brown sugar Splenda.
  8. Repeat with the remaining bread chunks, apples, and Splenda until you have 3 layers.
  9. Dice your butter into chunks and layer over the top.
  10. Now at this point PW sprinkled 3-4 tablespoons of water over the top.  I forgot and it turned out fine.
  11. She also said to cover in foil while baking until the end.  I forgot that too.
  12. Bake for 45 minutes.
  13. Serve with ice cream or Cool Whip.

 

 

Gluten Free Friday: Apple Brown Betty
 
I blame The Pioneer Woman for this.  It looked SO AWESOME on the show a couple weeks ago while I was working out (yes, I watch cooking shows while I exercise--I'm perverse that way) that I just HAD TO MAKE IT.  Of course I adapted it somewhat to make it gluten free and to cut down on the fat and calories a LITTLE (not enough that I actually wanted to calculate it, though).  It's such a marvelously simple dessert that uses up some staples and leftovers, like bread going stale.  Definitely a winner.
Author:
Recipe type: Dessert
Cuisine: Gluten free
Ingredients
  • 6 slices of gluten free bread (I used my
  • gluten free sourdough
  • )
  • 3 apples (I used ambrosia), peeled, cored, and sliced thin
  • ¾ cup brown sugar Splenda
  • 1 stick of butter
  • cinnamon to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. Butter your casserole dish.
  3. Slice your bread into small chunks.  Divide into three batches.
  4. Layer the first batch onto the bottom of your casserole dish.
  5. Layer a third of the apples over that.
  6. Sprinkle with a bit of cinnamon.
  7. Sprinkle with ¼ cup of the brown sugar Splenda.
  8. Repeat with the remaining bread chunks, apples, and Splenda until you have 3 layers.
  9. Dice your butter into chunks and layer over the top.
  10. Now at this point PW sprinkled 3-4 tablespoons of water over the top.  I forgot and it turned out fine.
  11. She also said to cover in foil while baking until the end.  I forgot that too.
  12. Bake for 45 minutes.
  13. Serve with ice cream or Cool Whip.