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Gluten-Free Recipes


Gluten-Free Recipes for Holiday

Chocolate Yule Log

Everything’s better with chocolate!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

When it comes to this chocolatey holiday recipe, don’t worry about amount of ingredients, it’s straightforward to make.

My wheat-eating husband says you wouldn’t know it was gluten-free. At parties all the wheat eaters devour my gluten-free desserts.

Gluten-Free Chocolate Yule Log

Ingredients:

Cake:

  • 2/3 c (4oz, 112 g) semi sweet chocolate chips (Tollhouse are labeled gf, Enjoy Life are gf and cf.)
  • ½ c (120 ml, 4 oz) water
  • 4 eggs separated into yolks and whites.  Whites put in scrupulously clean, grease free 8 c (2 litre) bowl.
  • 1 c +2 tbsp sugar  (8 oz,  224g) divided in 2
  • ¼ tsp (1.25 ml) xanthan gum
  • ¾ c (4+1/2 oz, 126 g) King Arthur all purpose, gluten free flour (no xg, no baking powder in blend)
  • 2 Tbsp (30 ml) cocoa, regular Hershey’s
  • 1 tsp (5ml) gf baking powder
  • pinch of salt

Filling:

  • ½ c  (4 oz, 120 ml) seedless raspberry jam
  • 2 tbsp (30ml) brandy, rum, raspberry liqueur
  • 1 cup (8fl oz, 240 ml) heavy cream, 2 tbsp (30 ml) powdered sugar
  • small container of fresh, sweet raspberries

Option 1: Topping Chocolate:

  • 1 cup heavy cream
  • 1 cup (6 oz, 168g) semi sweet chocolate chips
  • 2 tbsp brandy, rum, raspberry liqueur

Option 2: Quicker Variation Topping Chocolate (no need to chill first):

  • 1 c (6 oz, 168g) semi sweet chocolate chips
  • ¼ c cream (60 ml)
  • 2 tbsp (30 ml) liqueur
  • 2 tbsp (30ml) powdered sugar
  • 1 c (8 oz, 224 g) lite sour cream
  • (1 tbsp heavy cream is 50 calories, 1 tbsp lite sour cream is 20 calories.)

white chocolate to garnish for snow.

Directions:

Cake

1. Preheat oven to 350*. Spray 10 x 15 jelly roll pan, line with parchment paper that comes up the sides of pan. Make a single cut into the four corners so corners overlap.  Melt chocolate and water together in microwave and stir until smooth.  Leave to cool.

2. In scrupulously clean bowl (glass or stainless steel, plastic can still be greasy and egg whites won’t whip in greasy bowl) whisk egg whites until stiff – tips pointing up.  Add half of the sugar (4oz) and whisk until very stiff and marshmallow looking.

3. Using same beaters but in another bowl (4 c) whisk egg yolks with second half of sugar (4oz) until thick, creamy, much lighter in color.

4. Whisk in cooled chocolate mix.

5. Add flour, baking powder, cocoa, salt, xanthan gum and whisk until smooth.

6. Slowly pour this mixture into bowl containing egg whites and gently whisk until smooth. Scrape down to bottom with spatula.

7. Gently pour mix into lined jelly roll pan, don’t worry if it’s uneven, it tends to rise unevenly and cook in 350 oven for 22-25 minutes. Cake should be risen, again unevenly, softly firm and no wet batter in middle if you poke with a fork. If you only have larger pan -12x16, then cook for 15-18 minutes.

8. Leave in pan for 5 minutes, turn out onto parchment paper lined cooling rack. Tear off parchment paper liner in strips. Put fresh piece of parchment paper on top and loosely roll up with parchment paper inside. Yes, it will crack but cream filling will hold it together and chocolate topping will hide any cracks. If you don’t feel confident rolling cake, then cut into 2 or 3 strips short or long and fill and frost as layer cake when cold.

9. Leave to cool for about 20 minutes then unroll.  It will probably be cracked.

Filling:

1. I will put parchment paper and opened cake on serving plate now. Warm raspberry jam with liqueur and spread onto cooled cake, right to the edges.

2. Whisk cream with sugar and liqueur until stiff and spread on top of cake, right to the edges. Add fresh raspberries. Then gently roll up with seam underneath. Ease parchment paper out from under cake.

3. Spread with either of chocolate toppings on top and all the way down the sides. Use a fork and draw tines of fork through chocolate to give a bark effect.  Use your rotary cheese grater or box grater to make white chocolate shreds fall on top of chocolate.  Finish with silk holly leaves or other Christmas décor. Chill until ready to eat. I usually cut the cake in half lengthwise then thicker slices.  It is too soft to cut in thin slices.

Chocolate Topping 1

Heat heavy cream in microwave, add chocolate and liqueur, stir, wait a few minutes and stir until totally smooth. I use an immersion blender to make it smooth.  Chill for at least 4 hours, then whisk until it is stiff enough to hold its shape and spread on cake.

Chocolate Topping 2

This is great for when you want a dessert or topping in a hurry, and have the ingredients.

Heat chocolate and cream together and stir until smooth.  Add liqueur. Add sour cream, stir well, add powdered sugar to taste. It should be cool enough to now spread on top of cake.  Or just spoon into martini glasses, ramekins as a quick, indulgent dessert.

Note: choose which liqueurs you fancy and can tolerate, orange, raspberry, coffee, hazelnut, plain rum or brandy. Fruit that matches. Just plain cream and plain chocolate are delicious.

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Tags: Dessert, Holiday

Bacon, Brie and Cranberry Holiday Melts

Courtesy of Crunchmaster 

Gluten-Free Bacon, Brie and Cranberry Holiday Melts

Ingredients:

  • 24 Crunchmaster® Multi-Grain Aged White Cheddar Crackers
  • 24 small slices Brie cheese
  • 1/4 cup prepared cranberry sauce
  • 2 slices bacon, cooked and crumbled

Directions:

  1. Preheat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
  2. Top each cracker with slice of Brie, 1/2 tsp cranberry sauce and sprinkle of bacon. Broil for 1 to 2 minutes or until cheese is melted.

Tip: For a vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.

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Tags: Appetizers/Snacks, Vegetarian, Holiday

EverRoast Chicken & Winter Squash Soup

Courtesy of Boar's Head

Delightful for frosty afternoons and evenings, this aromatic soup is full of flavor. The diced EverRoast Chicken, cubed winter squash and chopped vegetables blend wonderfully for a complex, distinctive taste.

Gluten-Free EverRoast Chicken & Winter Squash Soup

Ingredients:

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 cups onion, chopped
  • 4 fresh thymes, chopped
  • 4 cups winter squash, seeded and cubed
  • 4 cups gluten-free chicken broth
  • 3 cups EverRoast Oven Roasted Chicken Breast, finely diced
  • 1/2 cup Fresh parsle stem, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. In large saucepan, heat the olive oil and butter. Add the chopped onions and garlic and sauté until soft. About 10 minutes.
  2. Once garlic and onion are softened, add the cubed squash and chicken broth to the pan. Bring all ingredients to a boil.
  3. Reduce the heat and simmer until squash is very soft.
  4. Remove the saucepan from the cooktop, do not turn off stove.
  5. With a potato masher, mash the squash into the soup until pureed.
  6. Add the chicken and chopped parsley and stir to combine.
  7. Return the saucepan back to the stove and heat for 1-2 minutes.
  8. Serve hot and enjoy.
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Tags: Soups/Stews, Thanksgiving, Holiday

Mini Quiches

 Courtesy of Crunchmaster

Gluten-Free Mini Quiches

Makes 24 mini quiches

Ingredients:

  • 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
  • Gluten-free non-stick cooking spray
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 6 tbsp. unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk
  • Oils & Vinegars
  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 ounce package frozen spinach, thawed
  • 1 roasted red pepper, cut into 48 small slivers
  • 2 large eggs

Directions:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
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Tags: Breakfast, Lunch, Appetizers/Snacks, Vegetarian, For Kids, Thanksgiving, Holiday

Boneless Stuffed Turkey Breast

Instead of whole turkey for Thanksgiving, try this stuffed turkey breast recipe for a delicious gluten-free twist on Turkey-Day...

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For my wedding, my father and I boned and stuffed five 30-pound turkeys. It’s actually easier to bone and stuff a turkey than a chicken. I’ve also made the ‘turducken’ - boned turkey, stuffed with boned chicken, duck and stuffing. Fun to do...once.

Instead of whole turkey for Thanksgiving, or just for less people, you can stuff a boneless turkey breast and cook it the day before. This takes much less time and stress than whole turkey. Then, you can also cook turkey legs and thighs in slow cooker or braise in oven to melting tenderness. Chilled, the stuffed, boneless turkey slices easily and can be reheated in gravy. It’s also excellent cold with salads.

Gluten-Free Boneless Stuffed Turkey Breast

Ingredients:

  • fresh or thawed, 7 lb hotel style breast, remove both breasts, or get butcher department to remove for you.
  • 2 cups gluten-free chicken stock
  • ¼ c sherry or wine – optional
  • Gluten-free cornstarch to thicken
  • 4 slices of gluten-free Oscar Meyer Center cut bacon or Jones Dairy Farm bacon, scissored into small strips
  • 1 small to medium onion, peeled and finely chopped
  • 1 Gala, Fuji or Braeburn apple, peeled, cored and finely chopped – like shredded cheese
  • 1 tablespoon unsalted butter
  • 1 clove garlic, peeled and finely crushed
  • ½ c craisins - optional
  • ½ c chopped pecans - optional
  • 1 tsp dried thyme
  • 2 tsp dried sage, 'rubbed' into small pieces – buy fresh in store in advance of Thanksgiving, and gently dry in oven or microwave. Store in glass jar.
  • ½ c fresh parsley, chopped
  • pepper
  • Gluten-free corn muffins, to total about 10-12 oz in weight broken into small pieces. Or make homemade gluten-free cornbread.

Directions:

1. Place bacon, onion, apple, garlic and butter in a microwave safe 6-8 cup jug  (I use pyrex/anchor hocking jugs) and cook in the microwave for a few minutes until bacon is giving up its fat and onion and apple are soft.

2. Add craisins and stir well so they start absorbing juices and plumping up.

3. Stir in herbs and freshly ground pepper, pecans. I personally don’t add salt since both bacon and corn muffins contain salt.

4. Mix in gluten-free corn muffins. I prefer the corn muffins to be broken into really small pieces not left as chunks.

5. Place the turkey breast on a chopping board. If the skin was left on, carefully remove it and retain. Cut breast in half lengthwise, almost all the way through and open the breast up like opening a book.

6. Place a sheet of plastic wrap on top and bottom of the meat and pound the meat as flat as you can without tearing.  If you bought turkey tenderloin, pound it flat. Or make individual portions or use boneless chicken breasts.

7. Remove top sheet of plastic wrap and spread stuffing out over all of the breast almost to the edges and use the bottom sheet of plastic wrap to help you roll the breast up like a jelly roll. Don't roll the plastic wrap inside the meat. I spear the breast with about 4 short stainless steel skewers to hold it together – available in grocery store. Don't use toothpicks, the wood swells and is difficult to remove.

8. Place the breast/s in roasting pan or large skillet, cover with retained skin if you have it and pour stock and sherry over meat.  Cover with foil or lid and bake in a preheated 350* oven, basting every 20 minutes for about 1+1/4 hours, but check at 45 minutes and again at one hour. Cooking time depends on coldness of meat going into oven, size of breast, oven temperature.  Check the temperature of the inside of the meat with an instant read thermometer.  It should read about 155/160*.  Remove from oven and allow to stand  and firm up, temperature will continue to rise.  Overcooking will make the meat very dry.

9. Thicken the juices and pour over slices of turkey. Reheat slices of cold turkey in the gravy the next day. Serve carved very thin as part of a cold buffet

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Tags: Dinner, Thanksgiving, Holiday

Cornbread

An easy and delicious recipe for gluten-free cornbread... perfect for the holidays... and can be made dairy-free easily as well!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Cornbread

Ingredients:

  • 3/4 cup (3 oz, 84g) my gluten-free flour mix
  • 1/2 c (2 oz, 56g ) gluten-free almond meal or almond flour for better nutrition or use 1+1/4 cups gluten-free mix
  • 1 cup (4+1/2 oz, 126g) gluten-free cornmeal
  • 1 tbsp (15 ml) gluten-free baking powder
  • ½ tsp (3 ml) salt - you will probably have to adjust the amount of salt after first time of baking to your personal taste preference. I found without sugar the corn muffins needed more salt
  • 1/4 tsp xanthan gum
  • 1 Tbsp (15 ml) potato flour (not potato starch) - optional but makes moister bread - grind instant potatoes in your food processor to make potato flour
  • 6 tbsp (90 ml) sugar -also decrease after first baking if cornbread is too sweet for you. I don’t find it particularly sweet. I’m lazy and just use 1/3 c (80ml) sugar, quicker
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 3 large eggs or 2 large eggs and ¼ cup egg substitute or all egg sub. -Papetti is meant to be gf and no onion etc.
  • 2/3 c (160 ml) milk (I use fat free). I have also used buttermilk, lactose free milk and almond milk
  • 1 stick of butter/Earth Balance/coconut oil (4oz, 112g) melted or ½ c (120 ml) olive oil (even a mix of evoo and regular olive oil)

Directions:

1. Preheat oven to 350*

2. Mix all the dry ingredients together.

3. Whisk egg, milk, butter or oil and vanilla together.

4. Pour wet mix over dry mix and gently stir together. Don’t over work, you can use an electric mixer, but do make sure to mix in all the dry bits. They don’t disappear on baking. Mix will look very wet so leave batter for about 2 minutes when it will have thickened due to baking powder and xanthan gum.

5. Divide up amongst greased muffin top pans, 8x8 or greased muffin pans. If you use muffin top pans, wet your fingers and spread the mix out to edges and only about ½ fill muffin top pans. Use a scant ¼ cup measure for muffin tops. I measure oil in ¼ cup measure and then use oily cup to scoop out batter which glides out of cup because of oil.

6. Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored if you are going to toast them. They don’t mound above the pan but rise evenly. Regular muffins and 8x8 pan I cooked until golden on top. Each oven is different so start checking at 12 minutes and even cook longer than 15 minutes, sometimes it seems to take 20 minutes to cook. Dark colored pans will brown outsides before inside is cooked through. I literally poke a fork into middle of biggest muffin or center of 8 x 8 to see that it is cooked through. A moister gf batter often takes longer to cook than regular flour batter.

Remove from oven and let cool for 10-20 minutes before removing from pans. I do toast the muffin top shape or just nuke them.

7. OR put batter into greased 8 x 8 pan and bake at 350* for about 35 minutes. I dig in to bottom center of pan to see that corn bread is cooked throughout. It frequently feels firm on top, nicely browned, but when you dig to bottom of center it is still wet raw.

Remove 8x8 from oven, cool and then eat as corn bread, use for corn bread stuffing, or cut into squares, and then cut in half to make a corn bread sandwich. Really good.

I cut corn bread pan into 3 inch squares, cut it in half and then toasted it, spread with mayo etc topped with turkey and tomato and ate as two pieces/open face sandwich. Far too messy to try and eat as a sandwich. My son totally approved of cooked bacon on top of warm cornbread as a breakfast.

Make mini muffins in cases set in mini muffin pans for less clean up.

NOTES: I have tried this with melted butter and fat free milk. That’s the best flavor for muffin or toaster cake in my opinion. But olive oil substitute is still excellent and has no cholesterol.

I make it with earth balance butter substitute and plain almond milk for my son. It doesn’t have the gold color of butter and looks very pale. But my son happily ate it. But it definitely doesn’t have the taste from butter.

I use oil for the corn bread, same fat calories but reduced cholesterol from not using butter. I have made it with egg replacer or flax seed meal egg replacement. I notice flavor of flax seed. With egg replacer it is more like a corn bread short bread toaster cake but my cousin was very happy with gf, cf and soy and egg free.

Get cooking hints and a recipe for turning this into gluten-free stuffing on Oonagh Williams' website!

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Tags: Breads, Side Dishes, Dairy-Free, Thanksgiving, Holiday

Pumpkin Cake with Cream Cheese Swirls – for Halloween or Thanksgiving

A gluten-free pumpkiny delight that's perfect for Halloween and Thanksgiving meals! 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A friend told me this was a ‘Libby’s’ recipe. I got it years ago at a Pot Luck, made it often, and then adapted it to gluten-free. Easy, moist and moreish. 15 oz can of Libby’s solid pack pumpkin will make three times recipe, that is 3 cakes. And yes, there is no oil or butter in this recipe, pumpkin is used the way apple sauce can be used. This month, a wheat eating friend had posted a picture of a pumpkin cake cooked in a jelly roll pan with diagonals of cream cheese filling. The quantities given for that cake were roughly double the pumpkin jelly cake recipe I make.  Probably to give enough depth for the cream cheese swirls and so cake wouldn’t collapse as you picked it up.  Remember a jelly roll is literally rolled with filling or layered.  So I put all of my jelly roll recipe into a 9+1/2 inch springform. 

Gluten-Free Pumpkin Cake with Cream Cheese Swirls 

Ingredients:

  • 2/3 c (5+1/2 oz, 160g) 100% pumpkin from a can (not pumpkin pie filling). Don’t increase amount of pumpkin, cake won’t work
  • 3 large or 2 extra large eggs
  • 1 c (7+1/4 oz, 210g) sugar
  • 1 tsp (5ml) gluten-free vanilla extract
  • 2 tsp (10ml) gluten-free baking powder and pinch of salt 
  • 2 tsp (10 ml) cinnamon or pumpkin pie spice or apple pie spice
  • ¾ c (3oz, 85g) my gluten-free flour blend or ½ c (3oz, 85 g) King Arthur all purpose gf flour, doesn’t contain xanthan gum or baking powder (see below)

Cream cheese swirls to top raw cake batter:

Mix together until smooth

  • 4 oz (112g) cream cheese softened - lite is fine but gives a softer texture 
  • 2 Tbsp (30ml) powdered sugar
  • 1 egg yolk or 1 Tbsp liquid egg substitute

Frosting for around outside of cake:

  • 2 oz, (½ c, 56 g) cream cheese softened - lite is fine but gives a softer texture
  • 4 oz (1 c, 112g) powdered sugar  (icing sugar)  – I do sift the sugar as that’s quicker than trying to get frosting smooth with lumpy powdered sugar
  • 1 tsp (5ml) gluten-free vanilla extract

And no, Please do not use the frosting as the cream cheese swirls. The higher sugar content makes the cake far too sweet and sugar also caramelizes and sinks more into cake batter. I did try doing that.

Directions:

1. Preheat oven to 350*F, 180*C.  Spray springform pan and line base with parchment paper, dust with gluten-free  flour – I use white rice flour.

2.  Mix together pumpkin, eggs, vanilla and sugar and beat for 2 minutes to incorporate air.

3.  Add baking powder, spice, salt and flour and mix well.

4.  Pour onto lined springform pan, gently spread out.

5. Spoon cream cheese into ziploc bag, snip off corner and pipe spirals from center out on top of raw batter.  Don’t worry if it doesn’t look perfect lines. Take a small sharp knife or skewer and pull tip of knife/skewer through the cream cheese batter from outside to center of circle to give spider web design.

6.  Bake for 30-35 minutes until well risen, springy but still soft to the touch. I literally dig a fork into middle of cake to check it’s cooked and taste a piece of cake. If it still has grainy flour taste, give it 5 minutes more.

7.  Remove cake from oven. Wait 10 minutes, then run a thin spatula around outside of cake and loosen and remove springform ring. 

8.  Allow to cool completely and then move to serving plate, lining paper should easily remove. Pipe cream cheese frosting around outside of cake.  Unless you use a huge pipe you should have leftover frosting that you can pipe on individual serving plate or freeze for another recipe.

I used various Halloween jewelry to decorate as well as mini ceramic pumpkins for Thanksgiving.

My Gluten-Free Mix:

I use for one cup of GF mix.

  • ½ cup potato starch – substitute arrowroot for nightshade allergy
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups - that's the size I can buy.
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

Watch me make this on NH's ABC WMUR TV--recipe is still the same but I now leave out xanthan gum.

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Tags: Dessert, For Kids, Thanksgiving, Holiday

No-Bake Nut Cake – Tortas Rieŝutėlis

A no-bake gluten-free version of a Lithuanian nut cake.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The original wheat version of this recipe came from Darbštuolė - a Lithuanian recipe magazine similar to Pillsbury Monthly. The recipe states it is from Laima Andrijauskaitė.

The original has one making an unsweetened dough, that is chilled, grated (presumably by hand like potato pancakes) and then baked to make a crunchy mix.  I tried this and it was pretty awful, but it did stay very crunchy for several days in the creamy mix. So in my wheat flour days, I used a very neutral shortbread cookie 'Sandies, simply shortbread by Keebler.' They also boiled the can of condensed milk as we used to, to make a caramelized condensed milk. That is now available as Nestle - La Lechera - Dulce de Leche about $3 in the Goya/Mexican food aisle. Make sure you buy the right can, they also do ordinary condensed milk that looks the same but isn’t caramelized. My friend and I agreed that we had to add some rum. And then I used my chocolate ganache of cream and real chocolate melted as a topping, rather than cocoa, milk and sugar. It is very rich, so it could be cut as a small candy rather than sliced as a dessert.

Gluten-Free No-Bake Nut Cake

Ingredients:

  • 1 x 7.25 oz (206g)  packet of Pamela’s gluten-free butter shortbread, broken into large pieces. This is quite a soft shortbread but it doesn’t turn to mush. 
  • 1 x 380g (13.4 oz or thereabouts) of Nestle Dulce de Leche caramelized condensed milk
  • 2 cups, (8 oz, 250g), nuts, coarsely chopped and toasted in 350 degree oven for about 10 minutes. I used almonds and pecans. Walnuts would have been more available.
  • ½ stick (2oz, 56g) butter melted
  • 2-4 tbsps (30-60 ml) rum, brandy or chocolate liqueur. Or go for orange or almond liqueur to your own preference. I used 4 tbsp Myers dark rum. 2 tbsps give a nice flavor, 4 tbsps you can notice the alcohol. Plain rum should be naturally gluten-free, it’s the flavors added that are the dangers.

Topping/glaze:

Directions:

1. Open can of dulce de leche and empty into 4-6 c (1-1+1/2 ltr) microwave safe bowl. Add solid butter and microwave for a short time, stirring, until milk softens and butter is melted.

2. Stir in some of alcohol to give a smooth even mix.  

3. Stir in nuts and shortbread. Now taste and decide if you want some more alcohol. Remember strength of flavor develops and you’ll be adding rum to topping/glaze.

4. Spoon mix into 9-10” spring form pan (for a fancy dessert) or 8x8” brownie pan to cut into candy pieces. OR line star, christmas tree or heart shape pan or other designs with plastic wrap and press mix into all the corners so design turns out crisp. The mix is ‘lumpy’ so won’t press into detailed design mold.

Smooth out as much as possible and then take a piece of plastic wrap, press onto surface of cake and press out even more to smooth top and compress mix and prevent too many air bubbles.

5. Refrigerate for several hours until firm enough to cut.  I had originally tried this with cream instead of butter, but butter firms mix up more.

6. While mix is chilling, heat cream and sugar together, add chocolate and stir until chocolate has melted and is smooth and creamy, it should look like a cross between condensed milk and Hershey’s syrup - no lumps.  Stir in alcohol and chill. I usually use an immersion blender to make it smooth.

7. Remove ‘torte’ from fridge, remove from spring form, remove plastic wrap and place on decorative plate. Pour about half of chocolate mix over top of cake and allow to start dribbling down sides.  If the mix is too runny when you stir once you remove from fridge, then beat it slightly with electric mixer so it doesn’t ‘run’ so easily.

8. Beat remainder of chocolate mix with electric mixer until consistency of whipped cream and then pipe around top/bottom of cake. Finish with nuts, or any decoration you want.

This lasts for several days in fridge, easily made in advance of summertime parties, but will soften too much if left out in sun during party. Still delicious, but spoonable not cutable after sun.

 
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Tags: Dessert, Vegetarian, Holiday

Happy Easter Cake or Anytime Special Cake

An easy way to make adorable mini gluten-free cakes for your next special occasion! 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

While I normally bake from scratch, I am realistic enough to know that many will use pre-packaged mixes for various reasons. So choose your favorite gluten-free cake recipe (yellow or pound cake) or cake mix – gold, chocolate or spice and make these adorable mini cakes for your next special occasion! 

To make the 6 houses in the Nordic mold. First select a mold. Here are a few options I've found:

  • Nordic Ware Platinum Cozy Village Baking Pan, plenty of ideas and photos under reviews.  $24.95 from Amazon Prime. https://amzn.to/2G7Q6Gq
  • Nordic Ware Platinum Collection Train Pan $24.95. https://amzn.to/2ISPTZy (My son would have loved a Thomas the Tank Engine.)

To Make the Cakes:

I’ve used half of Pamela’s Products 21 oz gf vanilla cake mix or King Arthur 22 oz, gf yellow cake mix. Roughly ½ c of batter, ¾ filled to ‘ground level’ line. This just makes 6 houses, and batter doesn’t overflow or need bases cut off.  350* oven for about 20-25 minutes. These cakes are only a little bigger than cupcakes. To use whole box, you could cook additional batter in jelly roll pan and once cold cut out Easter shapes, Christmas shapes – whatever special occasion you are celebrating.  Decorate with 4th July flags, school colors, get creative. Or use the jelly roll as the garden underneath the houses. Color regular shredded coconut with green food coloring, shaking well in a bag.  Let kids put the candies they want around the ‘grass’.

You need to carefully spray inside of pan, so every detail looks wet, then carefully dust with some of cake mix. Bake and then leave cake to sit for 10 minutes after removing from oven, loosen top edges of cakes with thin plastic spatula, then turn upside down, tap and turn out to finish cooling. Soak in soapy water to clean, use washing up brush to remove bits of cake, then smaller brush, q tip to get into crevices.

I have poured white chocolate ganache on the cake and finished with Easter M&M’s, saturated in alcohol laden syrups for Adults or just dusted with powdered sugar.

Have fun and enjoy!

 

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Tags: Dessert, Holiday

Lemon Squares

This delicious gluten-free version of classic lemon squares is sure to please!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I’ve eaten some gluten-free lemon squares, and tried out some recipes and really didn’t like the topping, mainly because to me the texture was like a gluey custard. Then, by chance, I read someone saying they made a lemon curd topping instead. I make lemon curd frequently in the microwave (and lemon curd means lemon butter not anything cheese), and I’m happy with my gluten-free shortbread pastry dessert base, so went from there.  Tanginess will depend on size of lemon you zest and juice. I like it tangy but not sour and just quote number of lemons to use, not teaspoons of zest (honestly, how do you accurately measure teaspoons of zest or grams on a scale) or amount of juice. No flour or cornstarch (cornflour in UK) needed in lemon top.

I have made these with Earth Balance for the base and coconut oil for the lemon curd.  Obviously not the flavor of butter but still tasty.

Ingredients:

Shortbread base

  • 1 c (4 oz, 112g ) my gluten-free flour mix (see below)
  • ½ c (2 oz, 56 g) gluten-free almond flour (ground almonds in UK)
  • ½ c (2 oz, 56 g) powdered sugar (Icing sugar in UK)
  • 1+1/2 sticks (6 oz, 168g) butter, hard from the fridge and cut into 1 tablespoon slices
  • ¾ tsp (4 ml) xanthan gum

Lemon curd toppings

  • 2 lemons, washed, zested, squeezed of juice and strained of pips. (approx ½ c 120 ml juice)
  • 1+1/4 c (8 oz, 224 g) sugar
  • 2 eggs
  • 4 oz (112g) unsalted butter at room temperature 
  • Powdered sugar to finish when cold

Directions:

1. Preheat oven to 350*F (180*C). Put flours, sugar and xanthan gum in food processor. Add cold hard butter and run food processor until mix resembles fine breadcrumbs. 

2. Grease 8x8 (20x20 cm) baking pan. Sprinkle in shortbread mix, spread evenly and press down.

3. Bake in preheated oven for about 30-40 minutes. You do want the base to be light golden brown all over now or it doesn't taste cooked enough.

4. Put lemon juice, sugar and lemon zest in 4 cup (1 ltr) jug and microwave until sugar is melted.

5. Remove from microwave, add butter or coconut oil and stir until butter/coconut oil melts in hot liquid. This also cools liquid so eggs don’t scramble.

6. Using an immersion blender, add eggs one at a time with blender running. This mixes eggs in really well, no white bits of egg white showing and chops lemon zest even further so no need to strain the mix at all.

7. Pour lemon mix onto baked shortbread base. Cook in preheated oven for 15-20 minutes. There should still be a wobble in the custard and slightly wet in the center. Don’t cook it until it’s set all over, then it tastes rubbery and looks scrambled.  This is an egg custard. It might be risen slightly around edges, popped air bubbles showing.

8. Cool totally then dust heavily with powdered sugar to hide any air bubbles. I don’t find the powdered sugar dissolves into top. The base might have some crumbs, but it’s a shortbread. Keeps well covered in the fridge. I cut it up and transfer to covered container.

My Gluten-Free Mix

I use for one cup of gluten-free mix:

  • ½ cup potato starch
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill. 
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Tags: Dessert, For Kids, Holiday
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