Tag Archives: gluten free

Gluten Free Bagels

Sorry for the lack of writing for the past year!  I’m a horrible blogger as life just kind of got in the way :(.

Anyways, my brother and I were both at my parents house and decided that it was high time we tried out a gluten free bagel recipe.  After searching the internet high and low, we decided upon this recipe because of the pretty pictures and the flours in the recipe (good combination that generally works and doesn’t impart strange flavors).

Here are some of our pictures of the process….

So you can probably see it was an morning baking adventure well worth while!  The bagels were absolutely delicious!  They had a great crumb structure (did not crumble like traditional gluten free products) and tasted fantastic by themselves and with cream cheese.  Hats off to Terris from Free Eats for creating this awesome bagel!

Need an idea on what to do with extra bagels?  Make a sandwich out of them…and watch them disappear ;).

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Gluten Free Pecan Pie Bars

What do you do when you’re in Ames, Iowa and you need something to do??

Make gluten free pecan pie bars (and gluten free deep dish pizza but that will have to be another post)!

Dave loved the pecan pie I made for Thanksgiving and has been aching for some more, but…and don’t tell anyone this… but I’m really not the biggest fan of making pies…shh!  I mean don’t get me wrong, pies are delicious and are totally worth the effort, but I really wasn’t in the mood for making one at the time and Dave really just wanted the filling anyways…

So we made pecan pie bars!  It’s a fantastic combination of  gooey pecan pie and a crispy crust without all of the hassle of making the pie dough!  Even better, I had the perfect crust recipe ready to go–the crust for the St Louis Gooey Butter Cake I make works fantastically for this recipe.

I wish I could say that the filling recipe is mine, but alas, I took it from the Food Network and it can be found here.  Make sure you use a full 2 tablespoons of this stuff…

And make sure you save yourself some as well 🙂 And yes, that is the tiniest bottle of bourbon ever!

Follow the same instructions for the crust as the Gooey Butter Cake (make sure you prebake it for 15 minutes or until slightly golden).  Follow the Food Network’s instructions for the filling.  Pour in the filling and bake for 35-40 minutes or until the bars are mostly set (you still want it to jiggle slightly–that’s where all of the gooeyness comes from!)

Good luck trying to trying to eat just one…I don’t think that it can be done 🙂

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Gluten Free St Louis Gooey Butter Cake

During college, I made a lot of friends who are St Louis natives, who decided that they needed to show me the true cuisine of St Louis.  As a result, I was exposed to St Louis staples right from the beginning…fried ravioli, Ted Drewes frozen custard, food from “The Hill”, provel cheese/Imo’s Pizza (absolutely disgusting…sorry guys!), etc.  But my favorite item gleaned from St Louis’ food culture was the Gooey Butter Cake.

The Gooey Butter Cake is something that is hardly known outside of the St Louis or Midwest region and I didn’t quite understand the obsession over upon first hearing about it.  Thankfully a friend of mine’s Mom gave me her favorite recipe for this delightful creation and I set out to make it to see what all the fuss was about.

I was hooked with my first bite of this ethereal cake… It is unlike any other cake I’ve ever had.  So when the time came to plan a Gluten Free Thanksgiving, I knew this had to be on the dessert table and quickly set out to come up with a recipe.

The resulting cake is identical to the gluten containing version–a crisp shortbread-like crust, a layer of butter goo, and a heavy coating of powdered sugar.  It was a big hit with my family and friends (who love the original!) and I hope it will be a hit for yours as well!

Gluten-Free St Louis Gooey Butter Cake

CRUST:
1/4 cup white rice flour

1/4 cup oat flour (make sure it’s gluten free!)

1/4 cup almond meal

2 1/2 tablespoons tapioca flour

1 1/2 tablespoons potato starch

1/4 tsp xantham gum

3 tablespoons sugar

1/3 cup butter

FILLING:

1 1/4 cup sugar

3/4 cup butter

1 egg

1/2 cup white rice flour

1/6 cup almond meal

3 tablespoons potato starch

2 tablespoons tapioca flour

1/4 tsp xantham gum

2/3 cup evaporated milk

1/4 cup light corn syrup

1 tsp vanilla extract

powdered sugar

CRUST:

Preheat the oven to 350 degrees F.  Sift the flours together in a mixing bowl.  Stir in the sugar. Cut the butter into the flour/sugar mix until it looks like small peas and it starts to cling.  Grease a 9×9 baking pan and press the mixture onto the bottom of the pan (you can push it up the sides, but I just like the crust to stay on the bottom).  Bake the crust for 10-15 minutes–until it browns only slightly. Cool the crust.

FILLING:
Cream the butter and sugar together in a mixer until fluffy and white.  While the butter is creaming, sift together your flours into a medium sized bowl. Add the egg in and mix until combined. Alternate adding the flour mixture and evaporated milk (ie flours, milk, flours, milk, flours) and mix after each addition.  Mix in the corn syrup and vanilla and beat until well combined.  Pour the filling onto the cooled crust.  Liberally cover with powdered sugar and bake for 30-35 minutes until the cake is nearly set.  Trust me on this one, you do not want to overbake your cake!  Cool and serve!Sorry about the lackluster pictures–they do not do these treats justice!  I have to admit–I was so caught up in Thanksgiving madness that I did not take a picture of the whole cake…sorry! 😦

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Gluten Free Orgasmic Peanut Butter Cookies

Here’s my latest gluten free creation, inspired by this recipe on a wonderful blog called Cookie Madness.  To be perfectly honest, despite my obsession with peanut butter and sweets, peanut butter cookies are NOT my favorite cookies–in fact, when given the option between peanut butter cookies and any other cookie, I will pick any other cookie.

So why do I hate on peanut butter cookies so much?  In my opinion, most peanut butter cookies that I’ve had are overcooked and crunchy.  I personally like cookies that are undercooked (translation: somewhat raw) and soft.  That and I find peanut butter cookies kind of boring.  At least with butter or sugar cookies, you can decorate them and make them a little more exciting.

After reading the post on Cookie Madness about peanut butter cookies, I thought that I might give it another try, BUT make it gluten free so my brother can enjoy it–and frankly, I’ve been slacking on the gluten free recipe development lately.  So here is my gluten free take on a wonderful recipe…

Gluten Free Orgasmic Peanut Butter Cookies

Adapted from this recipe on Cookie Madness

Makes about 24 cookies

4 oz unsalted butter, softened

1/2 cup creamy peanut butter (I’m partial to JIF)

1/2 cup brown sugar

1/2 cup granulated sugar

1 1/2 tsp vanilla extract

1 egg

1 tbsp molasses

1 tbsp heavy whipping cream

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/2 cup + 2 tbsp almond meal/flour

1/2 cup + 1 tbsp white rice flour

1/2 cup sorghum flour

3 tbsp potato starch

2 tbsp tapioca starch

1/4 tsp xantham gum

1-1.5 cup chopped Reese’s Peanut Butter Cups, frozen (makes it easier to chop)

2.5 oz-3 oz finely shaved semisweet chocolate (eyeball it!)

Reese’s Pieces–as many as your heart desires

1) Mix the butter, peanut butter and sugars together until mixed together–do NOT cream them for a while, it’ll cause your cookies to spread out!  Mix in the vanilla, egg, molasses and heavy whipping cream. Beat in the baking powder and baking soda, making sure it’s thoroughly incorporated.

2) Sift together all of your flours and gums and add to the mixture.  Mix until well incorporated.  Stir in the shaved chocolate and chopped peanut butter cups.

3) Place concoction in the fridge to chill overnight.

4) Preheat oven to 350 degrees F.  Prepare some cookie sheets with parchment paper or silpats.  Make golf-ball sized mounds of cookie dough (or whatever size you want!) and decorate with Reese’s Pieces.  Bake for 13 minutes.  Enjoy!

By the way, I could not come up with a name for this so I borrowed a phrase from one of my dearest college friends which he used to describe some of my food…That being said, I can’t promise mind-blowing pleasure from this cookie, BUT it is very tasty….

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Hot Fudge Sauce

This is a warning–the food you are seeing in no way healthy or good for you…that being said, it’s extremely delicious and decadent.

Ben & Jerry’s are the ice cream gods (in my eyes).  I’ve been infatuated with their ice cream and history since I was a little kid; so much so that I did a speech on their company in 5th grade (yes, I’ve always been a dork).  During high school, one of my best friends introduced me to the art of ice cream making using a Cuisinart machine and this book.

I was in love.  I immediately went home and bought both the Cuisinart ice cream machine and Ben & Jerry’s Homemade Ice Cream & Dessert Book.

This is the best ice cream cookbook I have found to this day.  Not only do they include ice cream recipes, but they also include a recipe for Hot Fudge Sauce….oh my gosh it is good.  I highly recommend you make this if you have a few hours to spare and want a delicious homemade ice cream topping.  It is one of the few recipes I will actually follow and not deviate from.

Hot Fudge Sauce

From Ben & Jerry’s Homemade Ice Cream & Dessert Book

4 ounces unsweetened chocolate

1/2 cup butter (1 stick)

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

1/2 cup milk

1/2 cup cream

Rough chop the chocolate (if you want things to move a tad quicker) and combine with the butter on top of a double boiler…Stir until smooth…look at that buttery, chocolately goodness.

.Add the cocoa powder

and whisk until combined.

With a slotted spoon, gradually stir in the sugar.

This mixture should look and feel like wet sand.

Cook and occasionally stir the wet sand mixture over simmering water for 20 min.

Gradually stir in the milk and cream.

Cook and occasionally stir for 1 hr.

Enjoy over ice cream, brownies, etc.

Stay tuned for what I plan to do with this vat of hot fudge….I personally cannot wait…can you?

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Gluten Free Peanut Butter Cookie Dough Brownies

David and I were watching Ultimate Recipe Showdown on the Food Network and saw Kerstin from Cake, Batter, and Bowl make brownies that got both of our attention. The next time I saw my brother, he mentioned the brownies and how he’d like for me to make them gluten free. How can I say no to a challenge that combines two of my favorite ingredients–peanut butter and chocolate??

The brownie turned out really really well.  Numerous friends commented that they would not have guessed that it was gluten free.  David thought they were absolutely delicious.  I got the brownie texture that he and I both like by omitting baking powder–hey, what can I say?  We like our brownies dense and fudge-like, but if you want a lighter cakier texture–just add some baking powder.

Gluten Free Peanut Butter Cookie Dough Brownies

Inspired by a recipe by Kerstin Sinkevicius

Ingredients:

Brownie Layer
1/2 cup butter, softened
2 ounces unsweetened chocolate
1-1.5 tsp vanilla extract
1 cup sugar
2 large eggs
1/6 cup white rice flour
1/6 cup almond meal
1/6 cup potato starch
1 T+ 2.5 tsp tapioca flour
1/4 tsp xantham gum
1/4 tsp salt
1 cup semisweet chocolate chips

Peanut Butter Cookie Dough Layer (or as my brother liked to call it–The Reeses Peanut Butter Cup Filling)
1/4 cup butter, softened
1/2 cup packed brown sugar
2 T milk
1/2 cup creamy peanut butter
1/6 cup almond meal
1/6 cup potato start
1 T+2.5 tsp tapioca flour
1/4 tsp xantham gum
1/4 tsp salt

Ganache Layer
1 cup semisweet chocolate chips
1/4 cup heavy whipping cream

1) Preheat oven to 350 degrees. Grease an 8×8 pan with nonstick cooking spray.

2) Brownies: Melt the butter and unsweetened chocolate together and then add the vanilla extract. Set aside to cool. In the bowl of a stand mixer, combine the sugar and the eggs until a pale yellow color is reached. Add the chocolate mixture and mix until combined. Sift together the flours and stir into the chocolate and egg mixture. Stir in the chocolate chips. Pour the brownies into the greased pan and bake for 28 minutes. Let cool.

3) Cookie Dough Layer:  Cream the butter and sugar in the bowl of a stand mixer.  Add the milk and peanut butter and mix until creamy.  Sift the flours and add with the salt to the peanut butter mixer.  Mix well!  Spread the mixture over the brownie layer.  Don’t forget to lick the bowl! 😉

4)  Ganache:  Put the chocolate chips in a heatproof bowl.  Heat the heavy whipping cream until it reaches a simmer.  Once it reaches a simmer, pour the cream over the chocolate chips.  Let it sit for a minute or two (don’t touch it!!).  Next, take a whisk and starting from the middle make SLOW circular whisking motions from the center outwards until all of the chocolate chips are incorporated.  You’ll get a shiny bowl of gooey chocolate :).  Pour this onto the peanut butter layer and try to make it a bit even if you can.

5)  Place the whole mixture in the fridge until the ganache sets.  Don’t be tempted to try it before it sets, you’ll miss out of the different textures.  Enjoy!

Oh no!!  Only two brownies left!!!

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A Massive Gluten Free Baking Update!

So it’s been awhile since I’ve updated–I’ve got my foodservice management rotation to blame for that one…long days and long drives to get there and back plus mental and emotional draining= Amy does not bake or cook as much as she’d like to.

BUT I have done a bit of gluten free baking lately! Dave came home for his Spring Break 2 weeks ago and then my parents flew him home for Easter which means that I got to play with gluten free baking!

The first time he came home Miles and I decided to make a GF Meyer Lemon Meringue Pie using a Deerfield’s Bakery gf crust. The lemon curd tasted great, but there was not enough cornstarch in it to save this guy…we can just call it some crust with a pool of lemon curd and some pathetic meringue on top. AND the kicker was that the recipe was from Alton Brown?!?!? AB, you’ve let me down… I did not take any pictures of this trainwreck.

The next day was Pie Day and I was determined to not only have a pie for my family, but a gluten free one as well. So I settled for my original plan–a Banana Cream Pie. I followed this recipe http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html for the pie crust but omitted the cinnamon. And based the filling off of this recipe http://glutenfreegirl.blogspot.com/2008/12/banana-cream-pie-gluten-free-and-dairy.html, but did a few things differently. Dave is not a fan of coconut milk so I used heavy cream and whole milk in place of it. Used vanilla extract instead of the coconut extract. Also put very thinly sliced ripe bananas in the custard part. I did the bananas fosters part, but probably used more bananas and adjusted the brown sugar and rum accordingly. Oh and I piped freshly whipped cream all over the top to make it pretty (because I was dying to use my new piping bag and tip!).

So for Easter, I wanted to make sure that David had plenty of options to chose from. So I made him some gf rolls that he loves (http://glutenfreeonashoestring.com/sandwich-bread/) just turning the loaf of bread into rolls that I baked for 20ish minutes after lightly wiping them with some milk (COMPLETELY out of eggs–went through 3 dozen this weekend between my mom and myself!) and sprinkling some kosher salt on top (couldn’t find sesame seeds). These are really good rolls; Dave loves them, but I’m not completely satisfied. Stay tuned (give me at least another month though) to see how I modify them–I’m so excited to start modifying gf recipes! Sadly no picture of the rolls as they disappeared to Ames, Iowa with said brother this morning!

Next on the agenda was a Flourless Chocolate Cake from Gluten Free Mommy (http://glutenfreemommy.com/lighter-than-air-chocolate-cake/). Followed it almost to a tee. Didn’t have 4 cake pans lying around my house so I thought that I would just bake it in 2 pans and then cut each cake in half. I should have known better after how many baking classes??? The cake did not want to cut at all and it ended up being a big mess, but at the time I was cutting them, I really did not care anymore :). I also kind of improvised on the chocolate whipped cream. And David contributed to the chocolate chip design on top, which looks fabulous and very appropriate for the occasion ;).

The best thing that I baked all weekend was Gluten Free Girl’s Cinnamon Rolls (http://glutenfreegirl.blogspot.com/2009/12/gluten-free-cinnamon-rolls.html). Before Dave was diagnosed with Celiacs, he and I would always search for the best cinnamon rolls in restaurants and finally gave up and started making our own. Since the change in his eating habits, we haven’t really been able to find anything worth his time until I stumbled across Gluten Free Girl’s recipe. WOW! These are absolutely delicious. Not only did David love them, but my whole family loved them. My grandparents also thought they contained All-Purpose Flour and could not believe they were gluten free.

I didn’t follow her recipe to a tee either (I know, nasty little habit of mine…never satisfied following, always have to make my own print on something). I am a cinnamon roll filling purist and therefore just spread softened butter on the rolled out dough and covered it with an unmeasured amount of brown sugar and cinnamon + some more chunks of butter. Next time, David has requested more filling. Also kind of threw the cream cheese frosting together willy-nilly. Don’t know how much of anything other than the cream cheese went into it. Nonetheless, delicious. Sadly, the cinnamon rolls died tonight after my glass pan fell out of the fridge and shattered all over the floor :(.

So…if you all haven’t noticed, I’ve been baking a lot of gluten free items lately…I know what I want to do when “I grow up” or finish this internship–I want to one day own my own gluten free bakery and talk to the community about the gf diet and such. So starting in May I will start developing my own recipes. I’m super excited and the thought of doing this should hopefully carry through the rest of my internship!

One last note. I show love through baking and cooking. Dave should know how much I love him given the amount of things I’ve made for him in the past few weeks :).

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