Mrs. Leeper's gluten free products
04-12-2011, 09:47 AM
#11
Member
Join Date: Aug 2009
Location: Calif./Tenn.
Posts: 69
Look for Betty Crocker cake mixes and wal-mart they now sell gluten free cake, cookie and brownie mixes. I like the cake and brownie mixes, but was not to crazy about the chocolate chip cookie mix. King Arthur has come out with gluten free flour mix, I have found it in Whole foods market and I believe Trader Joe's carries it.
Below is a gluten free recipe for a coconut cake
Gluten-Free, Dairy Free Coconut Cake
MAKES ONE 2-LAYER CAKE
Gluten-Free, Dairy Free Coconut Cake
©Thinkstock
This versatile recipe by professional baker Diane Kittle, owner of Dee’s One Smart Cookie bakery in Glastonbury, Connecticut, is easily converted to a vanilla cake or lemon cake. It can be made with egg replacer with good results.* Frost with Coconut Buttercream Frosting.
1 cup (2 sticks) dairy-free margarine of choice or vegetable shortening
2 cups granulated sugar or organic evaporated cane juice
4 large eggs, room temperature, or egg replacement*
1 tablespoon gluten-free coconut extract
3½ cups Gluten-Free Cake Flour Blend or all-purpose flour blend of choice sifted, more to dust pan
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1½ cups unsweetened premium coconut milk, warm (not low fat)
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and dust with gluten-free flour.
2. In the bowl of an electric mixer, beat margarine or shortening and sugar at medium-high speed for 5 minutes, until light and fluffy. Lower speed to medium and add eggs, one at a time, until incorporated. Scrape down sides of bowl. Add coconut extract and mix for a minute longer.
3. Measure flour blend, baking powder, baking soda, xanthan gum and salt and sift onto a piece of waxed or parchment paper.
4. Place coconut milk in a glass measuring cup and heat in microwave for 1 to 2 minutes until very warm.
5. Add half the dry mixture to the mixing bowl and beat on low speed for 30 seconds. Then add half the coconut milk and beat for 30 seconds. Repeat process, scraping down bowl. Then beat on low for 2 minutes.
6. Divide batter evenly into prepared cake pans. Bake in preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
7. To decorate cake, place one layer, right side up, on a flat serving plate and spread top with frosting. Place second layer on frosted layer. Frost top and sides of cake. Gently pat handfuls of coconut up the sides. Fill a cake decorator bag (fitted with #6 round tip) with frosting and pipe half loops around the top edge of the cake. Place decorative eggs or jelly beans on the top.
Each slice with frosting contains 821 calories, 51g total fat, 17g saturated fat, 5g trans fat, 53mg cholesterol, 528mg sodium, 91g carbohydrate, 0g fiber, 3g protein.
*For Egg-Free Coconut Cake, replace eggs with 1 cup applesauce mixed with 1 tablespoon baking powder. Place entire mixture in bowl with sugar and shortening and proceed with recipe.
For Vanilla Cake, replace coconut extract with 2 teaspoons gluten-free pure vanilla extract. Replace coconut milk with rice milk or milk of choice.
For Lemon Cake, replace coconut extract with 2 teaspoons lemon extract. Replace coconut milk with rice milk or milk of choice. Add 2 teaspoons grated lemon peel to dry ingredients.
Coconut Buttercream Frosting
ENOUGH FOR 2 LAYERS
“After decorating your cake, you’ll likely have frosting leftover,”says professional baker, Diane Kittle. Refrigerate extra frosting in a sealed container for up to three weeks. Bring to room temperature and whip for a few minutes to make it fluffy again. Use it to fill cookies or frost cupcakes.
6 cups powdered sugar
½ teaspoon salt
½ cup boiling water
2½ cups vegetable shortening
6 ounces (1½ sticks) dairy-free margarine, cut into 1-inch pieces
1 tablespoon gluten-free coconut extract
-Coarsely shredded coconut, for decorating
1. In the bowl of an electric mixer, combine powdered sugar and salt.
2. With whisk attachment, add boiling water and whip at medium speed until smooth and cool, approximately 5 minutes.
3. Remove whisk attachment and replace with paddle attachment. Add shortening and margarine to mixing bowl and beat on medium speed until smooth, approximately 3 minutes. Increase speed to medium-high and whip until light and fluffy and increased in volume, about 10 minutes.
For Vanilla Buttercream Frosting, replace coconut extract with an equal amount of vanilla extract.
Decorative Eggs
MAKES 16 EGGS
Place these candied eggs in one layer in a covered container and store in a dry place until used. Do not refrigerate.
1 cup fondant
6-9 drops pink food coloring
1–2 tablespoons powdered sugar, as needed
-Light pink edible luster dust, optional
1. Cover a cookie sheet with parchment paper and dust with powdered sugar.
2. Add 3 drops food coloring to fondant. Place fondant on a clean surface and knead fondant for a few minutes until color is evenly incorporated. If fondant is sticky, sprinkle with powdered sugar and continue kneading. Then cover with plastic wrap to keep it from drying out while you shape eggs.
3. Roll 1 tablespoon fondant into a smooth ball and shape into an egg. Place on prepared cookie sheet. Repeat until all fondant is used.
4. To create speckles on the eggs, place 3 to 6 drops pink food coloring on a shallow plate. Dip bristles of a clean toothbrush into food coloring and hold toothbrush approximately 6 inches over eggs. Using the index finger of your opposite hand, run your finger down the toothbrush to “spray” food coloring over the eggs. Repeat as necessary until all eggs are speckled. Allow eggs to dry overnight.
5. For a finished sheen, dip a clean blush brush into a small amount of light pink luster dust and brush eggs lightly.
Below is a gluten free recipe for a coconut cake
Gluten-Free, Dairy Free Coconut Cake
MAKES ONE 2-LAYER CAKE
Gluten-Free, Dairy Free Coconut Cake
©Thinkstock
This versatile recipe by professional baker Diane Kittle, owner of Dee’s One Smart Cookie bakery in Glastonbury, Connecticut, is easily converted to a vanilla cake or lemon cake. It can be made with egg replacer with good results.* Frost with Coconut Buttercream Frosting.
1 cup (2 sticks) dairy-free margarine of choice or vegetable shortening
2 cups granulated sugar or organic evaporated cane juice
4 large eggs, room temperature, or egg replacement*
1 tablespoon gluten-free coconut extract
3½ cups Gluten-Free Cake Flour Blend or all-purpose flour blend of choice sifted, more to dust pan
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1½ cups unsweetened premium coconut milk, warm (not low fat)
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and dust with gluten-free flour.
2. In the bowl of an electric mixer, beat margarine or shortening and sugar at medium-high speed for 5 minutes, until light and fluffy. Lower speed to medium and add eggs, one at a time, until incorporated. Scrape down sides of bowl. Add coconut extract and mix for a minute longer.
3. Measure flour blend, baking powder, baking soda, xanthan gum and salt and sift onto a piece of waxed or parchment paper.
4. Place coconut milk in a glass measuring cup and heat in microwave for 1 to 2 minutes until very warm.
5. Add half the dry mixture to the mixing bowl and beat on low speed for 30 seconds. Then add half the coconut milk and beat for 30 seconds. Repeat process, scraping down bowl. Then beat on low for 2 minutes.
6. Divide batter evenly into prepared cake pans. Bake in preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
7. To decorate cake, place one layer, right side up, on a flat serving plate and spread top with frosting. Place second layer on frosted layer. Frost top and sides of cake. Gently pat handfuls of coconut up the sides. Fill a cake decorator bag (fitted with #6 round tip) with frosting and pipe half loops around the top edge of the cake. Place decorative eggs or jelly beans on the top.
Each slice with frosting contains 821 calories, 51g total fat, 17g saturated fat, 5g trans fat, 53mg cholesterol, 528mg sodium, 91g carbohydrate, 0g fiber, 3g protein.
*For Egg-Free Coconut Cake, replace eggs with 1 cup applesauce mixed with 1 tablespoon baking powder. Place entire mixture in bowl with sugar and shortening and proceed with recipe.
For Vanilla Cake, replace coconut extract with 2 teaspoons gluten-free pure vanilla extract. Replace coconut milk with rice milk or milk of choice.
For Lemon Cake, replace coconut extract with 2 teaspoons lemon extract. Replace coconut milk with rice milk or milk of choice. Add 2 teaspoons grated lemon peel to dry ingredients.
Coconut Buttercream Frosting
ENOUGH FOR 2 LAYERS
“After decorating your cake, you’ll likely have frosting leftover,”says professional baker, Diane Kittle. Refrigerate extra frosting in a sealed container for up to three weeks. Bring to room temperature and whip for a few minutes to make it fluffy again. Use it to fill cookies or frost cupcakes.
6 cups powdered sugar
½ teaspoon salt
½ cup boiling water
2½ cups vegetable shortening
6 ounces (1½ sticks) dairy-free margarine, cut into 1-inch pieces
1 tablespoon gluten-free coconut extract
-Coarsely shredded coconut, for decorating
1. In the bowl of an electric mixer, combine powdered sugar and salt.
2. With whisk attachment, add boiling water and whip at medium speed until smooth and cool, approximately 5 minutes.
3. Remove whisk attachment and replace with paddle attachment. Add shortening and margarine to mixing bowl and beat on medium speed until smooth, approximately 3 minutes. Increase speed to medium-high and whip until light and fluffy and increased in volume, about 10 minutes.
For Vanilla Buttercream Frosting, replace coconut extract with an equal amount of vanilla extract.
Decorative Eggs
MAKES 16 EGGS
Place these candied eggs in one layer in a covered container and store in a dry place until used. Do not refrigerate.
1 cup fondant
6-9 drops pink food coloring
1–2 tablespoons powdered sugar, as needed
-Light pink edible luster dust, optional
1. Cover a cookie sheet with parchment paper and dust with powdered sugar.
2. Add 3 drops food coloring to fondant. Place fondant on a clean surface and knead fondant for a few minutes until color is evenly incorporated. If fondant is sticky, sprinkle with powdered sugar and continue kneading. Then cover with plastic wrap to keep it from drying out while you shape eggs.
3. Roll 1 tablespoon fondant into a smooth ball and shape into an egg. Place on prepared cookie sheet. Repeat until all fondant is used.
4. To create speckles on the eggs, place 3 to 6 drops pink food coloring on a shallow plate. Dip bristles of a clean toothbrush into food coloring and hold toothbrush approximately 6 inches over eggs. Using the index finger of your opposite hand, run your finger down the toothbrush to “spray” food coloring over the eggs. Repeat as necessary until all eggs are speckled. Allow eggs to dry overnight.
5. For a finished sheen, dip a clean blush brush into a small amount of light pink luster dust and brush eggs lightly.
04-12-2011, 09:52 AM
#12
Senior Member
Join Date: Nov 2008
Location: Lynchburg, VA
Posts: 739
This is probably a stupid question--egg replacements (egg beaters) is made from real eggs, correct? Malachi can't do eggs. Most of the prepackaged food that I can find that is gluten free has either eggs, dairy or rice in it. All are no-no's. I guess we'll do fruit salad for his birthday.
Rose
Rose
04-12-2011, 10:23 AM
#13
Member
Join Date: Aug 2009
Location: Calif./Tenn.
Posts: 69
check this web site out. http://www.schar.com/us/
Also I am asking my daughter who is also a celiac. she has a friend who has egg allergies I will let you know as soon as DD hears from her friend. in the mean time you might look up the following:
Egg Replacer
Free of: gluten, wheat, casein, dairy, yeast, egg, soy, nut, low protein, low/no sodium (this you can find at a health food store). Hope this helps.
Ener-G is an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. I find that despite the instructions on the package to mix Ener-G with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs using Ener-G, so you may need to compensate with an extra tablespoon of water or soy milk. Ener-G and other store-bought egg substitutes are relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites
Also I am asking my daughter who is also a celiac. she has a friend who has egg allergies I will let you know as soon as DD hears from her friend. in the mean time you might look up the following:
Egg Replacer
Free of: gluten, wheat, casein, dairy, yeast, egg, soy, nut, low protein, low/no sodium (this you can find at a health food store). Hope this helps.
Ener-G is an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. I find that despite the instructions on the package to mix Ener-G with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs using Ener-G, so you may need to compensate with an extra tablespoon of water or soy milk. Ener-G and other store-bought egg substitutes are relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites
04-12-2011, 11:02 AM
#14
Member
Join Date: Aug 2009
Location: Calif./Tenn.
Posts: 69
My DD says that this is what her friend uses in place of eggs.
cupcakes work best when you're doing cakes that are eggless,
but I usually use a starch +baking powder combo.
1 egg = 1 Tbsp tapioca,corn, or potato starch + 1/8 teaspoon baking
powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil
(whisk to froth then add when you'd add the eggs)
Hope I am not over loading you on info. :-)
cupcakes work best when you're doing cakes that are eggless,
but I usually use a starch +baking powder combo.
1 egg = 1 Tbsp tapioca,corn, or potato starch + 1/8 teaspoon baking
powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil
(whisk to froth then add when you'd add the eggs)
Hope I am not over loading you on info. :-)
04-12-2011, 11:07 AM
#15
Senior Member
Join Date: Nov 2008
Location: Lynchburg, VA
Posts: 739
is tapioca gluten free? I don't mean to be dumb--this is all new to me! My older son had a severe dairy allergy (which he has outgrown, thank GOD!) so I knew how to avoid words like casein, etc. but gluten AND eggs AND rice AND dairy is a hard combonation for me.
Rose
Rose
04-12-2011, 01:39 PM
#16
Member
Join Date: Aug 2009
Location: Calif./Tenn.
Posts: 69
Yes it is.
also here is the recipe that my DD sent me from her friend us has egg allergies.
Banana-Blueberry Muffin Cake Recipe
It's almost a pound cake, this cake. And kinda like a blueberry muffin textured coffee cake. Best of all it is moist and so darn tasty you won't believe it's vegan and gluten-free. I'm serious. A perfect cake for your GFCF angel. Or brunch with friends.
Preheat oven to 350 degrees F. Prepare a Bundt® cake pan by rubbing a little oil in it.
In a large mixing bowl, beat together until smooth:
3 medium ripe organic bananas, mashed into puree (1 liquid cup)
Ener-G Egg Replacer for 3 eggs- whisked with hot water till frothy
1 tablespoon bourbon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon organic raw agave nectar or honey
1/2 cup light olive oil
1 1/3 cups organic light brown sugar
Add in and beat:
1 cup organic buckwheat flour (or a mix of millet and buckwheat)
1 cup sorghum flour
1/2 cup potato starch (not flour) or tapioca starch/flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum
2 teaspoons fine grated lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
When the batter is smooth stir in:
1 heaping cup organic wild blueberries
Scoop the batter into the prepared Bundt® cake pan and smooth evenly. Bake in the center of a preheated oven for 40 to 50 minutes (mine took a full 50 minutes) until the cake is firm but gives slightly to a gentle touch; test with a cake tester if you like. If you use a smaller pan, it may take longer to bake through the middle.
Cool on a wire rack. When the cake is cooled place a serving plate on top of the pan and invert the pan to release the cake onto the plate.
Serves 12.
Printer-friendly recipe
Karina's Notes:
Though I usually report that vegan and gluten-free cakes are best eaten the day they are baked, we did something different with this recipe.
When the cake was cooled and released from the pan I wrapped it tightly and stored it in the refrigerator overnight- as an experiment. The next morning it was moist and delicious and sliced up beautifully. So you could definitely make this cake ahead of time for company the next day- and it will be delicious.
I've also made this cake using Ener-G Egg Replacer for 3 eggs, whisked with Hemp Dream- vanilla. Hemp milk adds moisture to the batter, so if you need a moisture boost, try hemp milk.
As for the bananas- some readers report back with problems in banana cake recipes- and it boils down to the size of the bananas (larger bananas will make more liquid). I used three medium bananas. If your bananas are large, you might try using two.
This kid-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.
And yes, I bet this recipe would also make for some tender cupcakes-muffins. They'd probably bake up in about 20 minutes or so.
also here is the recipe that my DD sent me from her friend us has egg allergies.
Banana-Blueberry Muffin Cake Recipe
It's almost a pound cake, this cake. And kinda like a blueberry muffin textured coffee cake. Best of all it is moist and so darn tasty you won't believe it's vegan and gluten-free. I'm serious. A perfect cake for your GFCF angel. Or brunch with friends.
Preheat oven to 350 degrees F. Prepare a Bundt® cake pan by rubbing a little oil in it.
In a large mixing bowl, beat together until smooth:
3 medium ripe organic bananas, mashed into puree (1 liquid cup)
Ener-G Egg Replacer for 3 eggs- whisked with hot water till frothy
1 tablespoon bourbon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon organic raw agave nectar or honey
1/2 cup light olive oil
1 1/3 cups organic light brown sugar
Add in and beat:
1 cup organic buckwheat flour (or a mix of millet and buckwheat)
1 cup sorghum flour
1/2 cup potato starch (not flour) or tapioca starch/flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum
2 teaspoons fine grated lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
When the batter is smooth stir in:
1 heaping cup organic wild blueberries
Scoop the batter into the prepared Bundt® cake pan and smooth evenly. Bake in the center of a preheated oven for 40 to 50 minutes (mine took a full 50 minutes) until the cake is firm but gives slightly to a gentle touch; test with a cake tester if you like. If you use a smaller pan, it may take longer to bake through the middle.
Cool on a wire rack. When the cake is cooled place a serving plate on top of the pan and invert the pan to release the cake onto the plate.
Serves 12.
Printer-friendly recipe
Karina's Notes:
Though I usually report that vegan and gluten-free cakes are best eaten the day they are baked, we did something different with this recipe.
When the cake was cooled and released from the pan I wrapped it tightly and stored it in the refrigerator overnight- as an experiment. The next morning it was moist and delicious and sliced up beautifully. So you could definitely make this cake ahead of time for company the next day- and it will be delicious.
I've also made this cake using Ener-G Egg Replacer for 3 eggs, whisked with Hemp Dream- vanilla. Hemp milk adds moisture to the batter, so if you need a moisture boost, try hemp milk.
As for the bananas- some readers report back with problems in banana cake recipes- and it boils down to the size of the bananas (larger bananas will make more liquid). I used three medium bananas. If your bananas are large, you might try using two.
This kid-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.
And yes, I bet this recipe would also make for some tender cupcakes-muffins. They'd probably bake up in about 20 minutes or so.
04-12-2011, 01:57 PM
#17
Senior Member
Join Date: Nov 2008
Location: Lynchburg, VA
Posts: 739
Originally Posted by cjr5107
1 cup organic buckwheat flour (or a mix of millet and buckwheat)
1 cup sorghum flour
Printer-friendly recipe
This kid-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.
1 cup sorghum flour
Printer-friendly recipe
This kid-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.
Can you tell me what makes some flours gluten free and others not? I though all flours were No-No's.
thank you for your help! I'll also have to look for the pastas that started this thread. Small pieces of pasta would be something that Malachi could feed himself (and give me a few minutes to QUILT!) LOL
Rose
04-12-2011, 02:00 PM
#18
Senior Member
Join Date: Nov 2008
Location: Lynchburg, VA
Posts: 739
also, forgot to ask what hemp milk is? I've never heard of it. Can someone with a dairy allergy drink it? also at Kroger this afternoon I noticed oatmeal milk--is that gluten free? It didn't specifically state gluten free, but my little one eats gluten free oatmeal fine.
thanks!
Rose
thanks!
Rose
04-12-2011, 04:03 PM
#19
Member
Join Date: Aug 2009
Location: Calif./Tenn.
Posts: 69
This web site might help to explain the differences in gluten and gluten free flours. Buckwheat is actually not considered a flour.
http://www.wheat-free.org/wheat-free-flour.html
http://www.wheat-free.org/wheat-free-flour.html
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