DOWNEAST CELIACS™

Pound Cake    ( Judy’s Birthday Cake )

 Line a 10/15" pan with parchment paper. I use a light colored, insulated pan with sides.

In a large mixer bowl, beat:

1 and 1/3 c. canola oil

2 c. sugar

2 tsp. vanilla

Add 5 large eggs, one at a time, beating approx. 30 sec. between each addition.

Combine the following dry ingredients in a separate bowl:

3 and 1/4 c. rice flour

½ c. potato starch

½ c. tapioca flour

2 Tbsp baking powder

1 tsp. salt

3/4 tsp. Xanthan gum

Add the dry ingredients alternately with:

1 and 1/3 c. skim milk

Note: 2 tablespoons or more of water may be needed.

Pour into pan and bake 35-38 min. at 350 degrees. Test with a toothpick to make sure it’s done.    (Should come out clean)

Let set in pan for 5 min. on a rack before removing the pan and parchment. Let cool and frost with Butter Icing or your favorite.  Cut after it has set in the fridge to set the icing. (an hour or more)

Freeze the extras.  I cut this into 24 squares.  Enjoy!    

                                                                                 Judy

Gluten Free Banana Muffins

Submitted by Judy Burgess,

 Serving Size: 24.0

Ingredients:

2 cups sugar

1/2 cup margarine

4 eggs, beaten until fluffy

6 bananas, mashed

4 cups GF flour

2 tsp baking soda

1/2 tsp salt

GF FLOUR MIX:

4 cups rice flour

1 1/3 cups potato starch

2/3 cups tapioca flour

Preparation:

 Preheat oven to 375-400 degrees F.

Cream sugar and margarine then add eggs and bananas.

In a separate bowl combine 4 cups of flour from the GF flour mix, baking soda and salt. Add the dry mixture to the banana mixture. Pour into baking cups. Bake for 20-25 minutes.

 IMPORTANT: Always use gluten free ingredients.

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Gluten Free Brown Bread

Serving Size: 12.0

Ingredients:

 3 cups + 2 tbsp warm water

1/3 cup molasses

1/4 cup vegetable oil

6 eggs (or 1 1/2 cups)

5 1/2 cups GF flour mix

1/2 cup soya flour

1/2 cup milk powder

1 tbsp salt

1/3 cup sugar

4 tsp xanthan gum

2 tbsp cocoa

2 tbsp instant yeast

1 tsp lecithin

2 1/2 cups raisins, dredged in flour

GF FLOUR MIX:

4 cups rice flour

1 1/3 cups potato starch

2/3 cup tapioca flour

Preparation:

Blend water, molasses, oil and eggs with a fork. Add to dry ingredients and beat for 5 minutes. Fold in the raisins. Fill pans 2/3 full. Let raise to 1/2 inch from top of pan. Bake at 375 degrees F for 50-60 minutes.

IMPORTANT: Always use gluten free ingredients.

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Gluten Free Cinnamon Rolls

Serving Size: 12.0

Ingredients:

2 1/2 cups water

1 1/2 cups shortening

6 eggs

4 1/2 cups rice flour

3/4 cup potato starch

3/4 cup tapioca flour

4 tbsp baking powder

3/4 cup sugar

2 tbsp milk powder (or more if desired)

2 1/4 tsp salt

2 tbsp xanthan gum

3 tbsp instant yeast

2 cups brown sugar

2 tbsp cinnamon

1/2 cup margarine

Preparation:

In a bowl, combine water and shortening and warm in microwave. Add 6 eggs blending with a fork to break them up. Add gradually to dry mix in a bowl and beat 5 minutes on high. In a third bowl, combine brown sugar and cinnamon. Set aside. Melt 1/2 cup margarine. Roll out dough to approximately 1/4 to 3/4 inch thick. Spread margarine and sprinkle sugar mixture. Roll up and cut 3/4 to 1 inch thick slices. Let raise 15-20 minutes. Bake at 375-400 degrees F. Will make 2 pans. Best warm!

I use jelly roll pans with sides which are light colored and insulated.

IMPORTANT: Always use gluten free ingredients.

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Gluten Free Coffee Cake

Serving Size: 8.0

Ingredients:

1 cup butter

2 cups sugar

5 eggs

1 3/4 buttermilk (1/4 cup buttermilk powder & 1 3/4 cup water)

4 1/3 GF flour mix

1 tsp salt 1 tsp baking soda

1 1/2 tsp baking powder

1 1/8 tsp xanthan gum

1 1/2 tsp vanilla

TOPPING: 1/2 cup sugar 1 tbsp cinnamon (or more if desired)

GF FLOUR MIX:

 4 cups rice flour

1 1/3 cups potato starch

2/3 cup tapioca flour

Preparation:

Preheat oven to 350 degrees F. Line a greased 15x10 pan with parchment paper. Cream butter, sugar and eggs. Combine dry ingredients and add to wet mixture. Pour half the batter into the pan, and shake half the topping. Repeat both and swirl with a knife to marbleize. Bake for 30-35 minutes.

IMPORTANT: Always use gluten free ingredients.

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Gluten Free Date Cookies

 Serving Size: 48.0

Ingredients:

 1 cup margarine

1 8 oz container cream cheese

1 3/4 cup sugar

5 eggs

2 tsp vanilla

4 cups GF flour mix

2 tsp xanthan gum

1/2 tsp salt

1 tbsp + 1 tsp baking powder

1/2 tsp baking soda

1/3 cup milk

1 lb. dates, cut-up

GF FLOUR MIX:

4 cups rice flour

1 1/3 cups potato starch

2/3 cup tapioca flour

Preparation:

Preheat oven to 375-400 degrees F. In a large bowl mix margarine, cream cheese, sugar, eggs and vanilla. In a separate bowl combine 4 cups of the GF flour mix with the remaining dry ingredients. Alternately add the milk and the dry mixture to the wet mixture. Before baking, dredge with flour 1 lb cut-up dates, and fold into batter. Drop on greased pan and bake for approximately 15 minutes.

Alternative:

 Fill cookies with a cooked date filling and top with 1 tsp of dough. I use light colored insulated pans. Timing for baking would have to be adjusted if using dark or non insulated pans.

IMPORTANT: Always use gluten free ingredients. ___________________________________________________

Gluten Free Frying Pan Cookies

Serving Size: 24.0

Ingredients:

2 eggs, beaten

1 cup sugar

1 1/2 cups dates, cut up

2 cup Gluten Free rice krispies

 vanilla to taste

salt to taste

Preparation:

Combine eggs, sugar and dates and cook in frying pan over medium heat for 10 minutes. Cool and add GF rice krispies, vanilla and salt. Make in balls. Roll in fine coconut.

IMPORTANT: Always use gluten free ingredients.

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