Tag Archives: baking

Gluten Free Baked Churros

Gluten Free Baked Churros

Make these! Make them right now! You need these in your life and you don’t even need to use cinco de mayo as an excuse. these are good enough to any time! I can’t tell you how many years it’s been since I had a churro, but they were one of my favorite childhood treats. The second I bit into one of these gluten free churros, I instantly had delicious memories of fairs and fiestas and trips to Disneyland.

I was actually shocked by this recipe. One, it was so easy! SO easy. And two, so delicious. Like, sugary, buttery, melt in your mouth, you never want to eat anything else every again delicious. I am always a bit wary of attempting to make desserts with French names and since the pastry used to make churros is choux pastry, I wasn’t feeling super confident going in. Luckily, I was proven wrong! choux pastry could not have been easier to make. Plus, baking the churros not only makes them a bit healthier, but takes care of a lot of the mess and work frying causes. 

This recipe made a lot of churros. I got just over 40 mini churros out of this recipe. I was having piping bag issues, so I only made my churros about half the length of the baking sheet, which I think turned out to be the perfect size.

Gluten Free Baked Churros

Baked Gluten Free Churros

Adapted from Sprinkle Bakes.

Ingredients

  • 2 tablespoons light brown sugar, packed
  • 1/2 teaspoon table salt
  • 1/3 cup unsalted butter
  • 1 cup all-purpose gluten free flour (I used Better Batter)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon (or to taste)

Instructions

  1. Preheat oven to 425°F. Cover two baking sheets with parchment paper; set aside.
  2. In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
  3. In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
  4. Transfer dough to a piping bag fitted with Wilton star tip #M1. You could also pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less (delicious, nonetheless).
  5. Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
  6. Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you're baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
  7. Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.
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Super Simple Gluten-Free Chocolate Cake

Gluten Free Chocolate Cake

 

 

 

This is by far the easiest gluten-free dessert I’ve ever made! Almost easier than opening a prepackaged mix. You only need two dishes to make this; a mixing bowl and a baking pan and you are ready to go. Start to finish, your cake will be ready in under 45 minutes!

I tried to cut down on the sugar since 1 cup seemed like a lot. I started adding it 1/4 cup at a time. I’m not sure if it was the cocoa powder or the gluten-free flour, but found that I definitely needed the whole cup. This cake is extremely rich and chocolatey. I ended up freezing about three-quarters of the loaf (I made mine in a loaf pan, not a cake pan). The slice I’ve defrosted since was just as good as the freshly baked. I think making this recipe into cupcakes, might make freezing a bit easier.

Gluten Free Chocolate Cake

 

Super Simple Gluten-Free Chocolate Cake

From Food.com via FitSugar.

Ingredients

  • 1 1/2 cups gluten-free flour mix (I used Better Batter.)
  • 1/2 cup cocoa
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum (only not included in GF flour mix)
  • 1/2 cup semi-sweet chocolate chips
  • 5 Tablespoons cooking oil
  • 1 Tablespoon vinegar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 cup water

Instructions

  1. Heat oven to 350°F
  2. Mix all dry ingredients in a bowl.
  3. Add all liquid ingredients and mix well.
  4. Bake in greased and floured nine-inch square pan (or lined with waxed paper) for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  5. Serve as is or with some berries and cream for extra indulgence.
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Gluten Free Brownies for 4th of July & a GIVEAWAY!

Betty Crocker Gluten Free Brownies

Life gets really busy sometimes. Between school, finals, trips (SF and DC, so fun), sick dogs, computers dying, volunteering and more school, something had to give. Unfortunately that thing was blogging. I’ve still been cooking and photographing and going to farmers’ market every weekend, but there just don’t seem to be enough hours in the day for getting around to writing and editing.

I really don’t want to talk about how it is July in a week, but considering one of my favorite holidays is on the 4th of July, I suppose we must. Just because life is super busy, doesn’t mean I don’t want to cook and bake as much as I normally would.  Sometimes everyone could use a little help in the kitchen. I have used Betty Crocker gluten free mixes before and I have to say I love them. I’ve used tried the yellow cake mix, the devil’s food cake and now the brownie mix. They have turned out perfectly every single time.

MyBlogSpark sent me an awesome baking tool set with a rolling pin, pastry brush, spatula, and timer, and an 8″ Square Cake Pan. The rolling pin, brush and spatula are all my favorite color, so I was pretty excited about that as well. I got even more excited when I noticed the pastry brush and spatula have a built in rest! No more goopy batter on the counters! Genius!  The best part of this My Blog Spark campaign for General Mills, is that I get to give away the same gift set to one of my readers! This gift set includes products from  Joseph Joseph.  One lucky winner will receive an adjustable wooden rolling pin, spatula, pastry brush, timer, and baking pan. And since I love a good giveaway, I’m also including an apron and a box of Betty Crocker gluten free mix to break in your new pan. See entry details below!

Betty Crocker Gluten Free Brownies

Enter the giveaway here:a Rafflecopter giveaway Giveaway info:

  • To enter, use a Rafflecopter giveaway (it’s super easy!)
  • Winner will be selected via Rafflecopter.
  • The giveaway will close Monday, July 1 at midnight (Pacific Standard Time).
  • Giveaway open to US residents only. (Sorry international readers!)

Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark. All thoughts and opinions are my own.

Good luck! :)

Betty Crocker Gluten Free Brownies

Gluten Free Brownies for 4th of July & a GIVEAWAY!

16 servings

Recipe from Betty Crocker.

Ingredients

  • 1 box Betty Crocker® Gluten Free brownie mix
  • Butter and eggs called for on brownie mix box
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 3-4 cups mixed fresh red and blue berries (strawberries, raspberries, blueberries, blackberries)

Instructions

  1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8X8 baking pan with cooking spray.
  2. In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
  3. Bake 28-31 minutes or until toothpick inserted into middle of pan comes out clean or almost clean. Cool completely, about 1 hour.
  4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Refrigerate about 1 hour or until chilled. Cut into squares. Store covered in refrigerator.
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Gluten-Free Cream Cheese Coffee Cake

Gluten-Free Cheese-Filled Coffee Cake

I’m really not one for cakes (cheesecake is the one exception, but that’s totally different). But I have to admit, every once in a blue moon there is nothing better than a huge cup of coffee and a slice of coffee cake. I absolutely loved this recipe. I actually only made it because I had all the ingredients on hand, but it was so simple and quick to get together. Perfect for a quick breakfast sweet or an easy last-minute tea/coffee date.

I have to say that this coffee cake is definitely at its best straight from the oven. Despite wrapping  the cake up nice and tight, the next day it was close to rock solid the next day. That’s just the way gluten-free flours tend to be. A quick 10, 15 seconds in the microwave and the problem was solved.

 

 

Gluten-Free Cheese-Filled Coffee Cake

Gluten-Free Cream Cheese Coffee Cake

Recipe from Celiac Central.

Ingredients

    For the Cream Cheese Filling:
  • 8 ounces cream cheese - room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon lemon juice
  • For the Cake:
  • 1 ½ cups Gluten-Free Bisquick
  • 2 large eggs
  • 1/3 cup milk
  • ¼ cup butter - softened
  • 1 teaspoon pure vanilla extract
  • 1/3 cup granulated sugar
  • For the Crumb Topping:
  • ¼ cup light brown sugar
  • ¼ cup softened butter - room temp
  • 1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)

Instructions

  1. Preheat the oven to 375 degrees. Generously grease a round 9 in. cake pan and set it aside.
  2. Mix the cream cheese filling in a small bowl and set aside.
  3. In a large bowl, mix the butter, milk, eggs, vanilla and sugar. Gradually add the flour and mix until well combined.
  4. Spread about a little more than half of the batter in the bottom of the pan. Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
  5. Lastly, put the remainder of the dough batter on top.
  6. In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
  7. Bake for about 20-25 minutes (I would start checking it around 20). Insert a tooth pick into the cake and it should come out clean and dry when done.
  8. Cool well before dusting the top with sifted confectioner’s sugar, if you like. After cooling, be sure to keep covered for freshness.
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Gluten-Free Baked Applesauce Donuts

Baked Applesauce Donuts

I really wanted to make some autumnally appropriate baked goods, but it’s still a million degrees here and the last few weeks the internet has been overloaded by pumpkin. Pumpkin is not my thing. It looks gross and even though I can’t remember what it tastes like (I’ve only had it twice), I’m pretty sure it tastes gross too. Apple seemed to be a seasonal flavor that was more my speed.

I had two problems with these when they were done. They were extremely dense. Super dense baked goods can just be the outcome of gluten free baking. It happens. I’ve also never made donuts before, let alone baked, gluten free donuts, so I’m not quite sure why these were so dense, but they were. The donuts were also insanely sweet. I know donuts are meant to be sweet, but I think the combination of sugar and applesauce (even though it was unsweetened) was just too much. If I made these again, I would probably scale down the sugar even more to maybe just 2 tablespoons. Because they were so sweet, I decided not to make a glaze for them and warm from the oven, they did not need one either.

Baked Applesauce Donuts

Inspired by this recipe.

Ingredients

  • 1 cup all purpose flour (I used Better Batter
  • 6 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 6 Tablespoons unsweetened applesauce
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon butter, melted

Instructions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a donut pan.
  2. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in applesauce, eggs, vanilla and butter. Beat together until well blended.
  3. Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes for a round donut pan or 15 to 20 minutes for a cruller/bar pan in the preheated oven, until donuts spring back when touched. Allow to cool slightly before removing from pan.

Notes

This recipe will make 6 round donuts or 4 cruller/bar donuts.

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Gluten Free Strawberry Nutella Muffins

Gluten Free Strawberry Nutella Muffins

There’s a man with a van who hangs out around the closest big intersection to my house. He sells things out of the back of his van. Primarily berries and cherries, but sometimes there are avocados and mangoes or pumpkins and pineapples; it kind of just depends on the season. I live about 40 minutes away from one of California’s biggest strawberry growing regions, so we pretty much get them year round. They are just starting to come into their main season at the moment. The berry man has become my go to source for strawberries and other various items, because 1. he’s cheap, 2. he has a hand painted sign that says ‘Picked Fresh Today’ and 3. they are always delicious, which makes me believe the sign and love the price even more. I drove by the berry man the other day and got the genius idea of buying a full flat of strawberries, which turned out to be able SIX pounds, which is sort of a lot. I felt pretty proud of myself getting 6 pounds of strawberries for just over $2 a pound, especially considering how expensive they are in the grocery store, but as soon as I got home, I realized I had to figure out what to do with six pounds of strawberries…

My first strawberry endeavor was this delicious muffin recipe. It’s perfect for a sweet breakfast treat and also makes a pretty satisfying dessert. Quite frankly, it’s pretty hard to go wrong with Nutella. The fresh strawberries only make the Nutella even more enjoyable. My favorite part of these muffins is the little Nutella line that runs through the center. It basically ensures you get a bit of Nutella in every bite!

Gluten Free Strawberry Nutella Muffins

Strawberry Nutella Muffins (adapted rom Prevention RD)

  • 1 1/2 cups gluten-free flour (I used Better Batter)
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1/3 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh strawberries
  • 1/3 cup Nutella

 

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar. In a separate bowl, whisk together canola oil, egg, buttermilk, and vanilla.
  3. Mix the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be very thick; fold in the strawberries.
  4. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter.
  5. Bake muffins for 22-26 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack. Yield: 12 muffins.

Gluten Free Walnut Bread

Gluten Free Walnut Bread

(Un)Fortunately, my dogs decided that 5.30 am was an appropriate time to wake up yesterday morning. I’m the type of person, that once I’m awake, I am w i d e  awake. So, instead of pretending to try to sleep, I decided to bake. I made bread! I don’t know why, but this felt like a major accomplishment. Maybe because it was my first baking adventure of the new year or maybe because there was kneading and yeast and rising; I had never done any of that before. Part of the sense of accomplishment came from how good this bread was.

The end result was good. Like, real, full of gluten, good. I can eat gluten, Mama CC cannot, and even though I don’t eat gluten often, I am still the official compare-er(?) of ‘real’ bread and gluten-free bread. I couldn’t tell the difference. This bread had a really crunchy crust, which I feel like a lot of gluten-free breads lack. The crust reminded me of the type of loaf you get in bakeries. I definitely cut the bread too soon, it was still very hot, but I was too excited to wait. The bread it self was slightly denser than ‘real’ bread, but much, much lighter than most store-bought gluten-free bread that we’ve tried. Mama CC says it’s the closest thing she has had to real bread since she found out she had Celiac, which I would call a huge endorsement. All around, this recipes was a winner!

I was a little wary of the molasses/sugar that was added to the bread. I was concerned that the bread would turn out really sweet and more dessert like than bread like. I used molasses and you couldn’t even taste it.

I know I just went on and on about how great this gluten free bread is, but if gluten isn’t an issue for you, whole wheat flour would be perfect for this recipe. The end result would be nice and earthy with a nutty walnut touch.

GF Walnut Bread

Gluten Free Walnut Bread (from Tesco Real Food)

  • 1 teaspoon cider vinegar
  • 6 tablespoons olive oil
  • 2 eggs
  • 320ml (11fl oz) milk
  • 450g (1lb) gluten-free or whole wheat flour (I used Better Batter)
  • 1 teaspoon Kosher salt
  • 2 tablespoons molasses or unrefined dark muscovado sugar
  • 50 grams (2 ounces) walnuts, chopped
  • 2 teaspoons quick yeast/1 instant yeast packet if you are in the US
  1. Beat the vinegar, oil, molasses if you are using it, and eggs into the milk in a jug. Put the flour, salt, sugar if you are using it, and nuts into a bowl, and stir in the yeast. Make a well in the center, and pour in the liquid from the jug. With a dinner knife, combine all the ingredients until you have a sticky dough. Turn out onto a surface you have dusted with gluten-free flour, sprinkle some on the top and knead the dough for about five minutes until it is smooth.
  2. Lightly grease a baking tin, and formt the dough into a rough sausage shape, placing in the tin. Cover with oiled cling film, and leave to rise in a warm place until doubled in size. Meanwhile heat the oven to 425F/220C/Gas mark 7. Bake the loaf for 40-45 minutes. Turn out and cool thoroughly on a rack before slicing.

It’s Thanksgiving!

Now that silly birthday things are out of the way, it’s time to get down to some very serious business.

IT’S THANKSGIVING!

Well almost, but it’s my favorite holiday of the year, so I take it very seriously. I am also more than a little peeved about the unnecessary encroachment of halloween and Christmas on T-giving’s turf. Back up off my favorite holiday, yo!

I have a habit of not being in America for great American holidays, but in no way does that put a damper on the celebration. I’m actually pretty excited to be in the States for this Thanksgiving, because the last few years, I’ve kind of been all over the place… This one year I was on a boat in the middle of the Pacific Ocean, then I was in Budapest, the next year I was in Italy, then the year after I was in London and cooking for 25 with 1 oven and a raging case of meningitis, and then I was back in Budapest again and I nearly burnt down a really important historic building owned by the US Government. True story.

My preliminary planning for Thanksgiving may or may not have begun in February of this year… Stop it right now! Don’t you dare judge me. It’s called enthusiasm!

Like every family, we have our own traditions and favorite dishes, but I always like to try out a couple new dishes every year as well. Regardless of where in the world I’ve been or who I’ve been cooking for, I have a couple steadfast rules and traditions on which I will not budge.

  • There will be cornbread stuffing
  • There will be no canned cranberry sauce (unless Lauren is there and only then)
  • There will be no canned cream of something soup anywhere near my green beans
  • All vegetables shall be fresh, no canned, no frozen, just fresh
  • Turkey is not that big a deal
  • If you want pumpkin pie, you can make it yourself, pecan is where it’s at
So, all that being said, let’s talk menu. There are some things that will always be on my menu, some things will come and go. Here’s a look at how this year’s menu is shaping up:
  • World Famous Cornbread Cranberry Stuffing
  • Dried Cherry Cranberry Sauce
  • Horseradish and Chive Mashed Potatoes
  • Green Bean Casserole w Madeira Mushrooms
  • Brussels Sprouts with Bacon, Garlic and Shallots
  • Some kind of turkey
  • Pecan Pie
This week, I’m going to share some other recipes that would also make for a great Thanksgiving.