GF English Style Fruit Cake 8 oz. glaced cherries (red, green or a mixture of both) 2 oz. chopped candied peel 3/8 cup of rum or orange juice 1 stick of butter (about 113 g) freshly grated rind of one lemon 1/2 cup seedless raisins 7 oz. chopped dates 5 oz. chopped walnuts 5 oz. chopped almonds 1 cup gluten free flour (any combination will do - I use 3/4 cup white rice flour and 1/4 cup sweet rice flour) 3/4 cup sugar (I use Splenda) 1/2 teaspoon baking powder 1/2 teaspoon salt 4 eggs, well beaten I add 1 teaspoon guar gum and a little nutmeg and cinnamon Put the cherries and peel in a bowl.Cover them with the rum or orange juice.Leave to soak for 30 minutes, stirring occasionally.Drain.RESERVE THE LIQUID. Preheat the oven to 300 degrees F. Grease a deep, loose-bottomed 8 inch cake tin (a large loaf tin works equally well).Line the tin with parchment paper. In a large mixing bowl, combine the cherries, peel, lemon rind, raisins, dates, walnuts and almonds with a wooden spoon. Sift the flour, sugar, baking powder, salt and guar gum into the bowl, and mix well, so that all the fruit is covered in the flour mixture. Lightly stir in the beaten eggs.Be careful not to OVER MIX. Spoon the mixture into the prepared pan. Place the cake in the oven and bake for 1 3/4 to 2 hours or until a skewer inserted into the center comes out clean.If the top of the cake begins to brown too quickly, loosely cover with aluminum foil. Remove from the oven and pour on the reserved juice while the cake is still VERY HOT.This will make the cake sizzle, and will glaze the top nicely and seal it. Leave the cake to cool in the tin for 30 minutes.Transfer it to a wire rack and let cool completely.Remove the parchment paper. ENJOY WHILE YOU CAN....DOESN'T LAST LONG IN OUR HOME AT CHRISTMAS! _________________________________________________________________________________
GF French Toast
Have breakfast with french toast made with gluten free bread, top with fresh or thawed frozen berries and plenty of maple syrup.
•1 cup milk
•1 tsp vanilla extract
•4—6 thick slices of GF bread
•strawberries, raspberries or blueberries
•maple syrup, warmed
Whisk together milk, eggs and vanilla extract in a shallow bowl. Dip in slices of GF bread, turning and waiting a few seconds to let the bread absorb the egg/milk mixture. Heat butter in a saute pan over medium heat and brown slices on each side until golden. Serve immediately with warmed maple syrup and berries.
Per Serving (381g-wt.): 540 calories (210 from fat), 23g total fat, 7g saturated fat, 5g dietary fiber, 15g protein, 71g carbohydrate, 235mg cholesterol, 13 5mg sodium
Gluten Free Pie Crust Recipe
First pie crust I’ve ever tried and it worked for me
p.s. don’t skip the part where you chill the dough it doesn’t taste as good if you do.
Use lots of rice flour when rolling so it won’t stick to the counter.
½ cup white rice flour , more for dusting
¼ cup cornstarch
¼ cup potato starch
1 ½ tsp granulated sugar
¼ tsp salt
¼ cup (1/2 stick) cold butter, cut into pieces
Or ¼ cup solid vegetable shortening
1 large egg
1 to 2 TBS cold water
in a large bowl, whisk together dry ingredients
Using a fork or pastry cutter work cold butter or shortening into flour mixture. Add egg and Water. If dough is dry, add more water 1 teaspoon at a time. Stir until a dough forms.
Wrap the dough in plastic wrap and shill for 1 hour.
Remove dough from the refrigerator and place on the counter for 15 minutes
Preheat oven to 425
Roll out the dough, transfer to 9 inch pie plate, Trim dough
Prick the bottom of the pie dough lightly with the tines of a fork. Bake for 10 to 12 minutes or until golden brown.
4 ½ - 5 cups Gluten Free flour mix6 cups brown rice flour
3 teaspoons Xanthan gum2 cups potato starch
1 – 2teaspoons salt depending on taste preferences1 cup tapioca flour
3 cups water
3 teaspoons dry yeast
2 - 4 tablespoon sugar
2 tablespoons apple cider vinegar
2 eggs(eliminate eggs for vegan/gluten-free French bread)
Grease 2 French bread pans.You may also use regular bread pans with slightly different results.
Sift flour, xanthan gum, salt.Set aside.
Pour 3 cups lukewarm water to mixing bowl.Add yeast and sugar.Let sit for a few minutes to proof.
Add eggs and vinegar and mix at very slow speed.
Add about 1/3rd of the sifted flour mix and blend for a minute or two.Add remaining flour and blend thoroughly, about 2 – 3 minutes.Batter should “string” away from sides of the mixing bowl.Spoon evenly into bread pans.
Cover and let rise until bread dough has increased in size by about 1/3rd.Note:I cover rising bread with a sheet of plastic wrap greased with margarine.Bake at 400 degrees for one hour.Reduce heat to 350 degrees and bake for 15 more minutes.
Bread cannot be cut until cool.It will keep several days, but the crust will get softer with time.
I recommend using a heavy duty Kitchen-Aid mixer.
Note:I always make the egg-free version of this recipe.
*Adapted from a Betty Hagman French Bread recipe from The Gluten-Free Gourmet Cooks Fast and Healthy.
Heat these ingredients to melt butter and help blend.
Spread on 1st layer and chill.
Top with 2 squares of unsweetened chocolate melted
with 1tbsp. of margarine.
ICE BOX GINGER SNAPS Submitted by Margaret Patterson
1 cup Shortening 4 cups Gluten-free flour mix* plus more for mixing
1 cup Molasses 2 tsp. Xanthan gum
1 cup White sugar 1 tsp. Cinnamon
1 Egg 2 tsp. Ginger (rounded)
1 Tbsp. White vinegar 2 tsp. Baking soda
1 tsp. Salt
Beat together well (by hand or mixer) the shortening, molasses and sugar. Add the egg and vinegar and beat in.
Sift together the dry ingredients and mix with the wet ingredients. Dough hooks work well here. Add / knead more flour into the mixture to get the right consistency to make logs of dough - you may need up to another cup of flour to reach this. Divide the dough and make two logs for easier handling. Roll waxed paper around each log, and chill. Slice thinly for cookies. Bake at 400 F. for 8-10 minutes. Watch closely, and lower heat if required. Makes a large batch.
This recipe was adapted from an old recipe by Gertrude Wheaton, and shared with Margaret Patterson. The cookies are very good, and could be mistaken for the gluten version.
*Gluten-free flour mix - 2 parts rice flour, 2/3 part potato Starch, and 1/3 part tapioa starch.