It’s Saint Patty’s day, and I’m part Irish, so I broke out the holiday spirit! My boys believe in Leprechauns, and I believe in cookies, so I baked the Leprechauns some Sunbutter Greenies. (You know if a Leprechaun has been in your house if your house is messy, by the way. My son Monte informed me that we’d clearly had a visit). These cookies are from my new cookbook and are a really fun treat. They’re a chocolate chip cookie (Enjoy Life Chips, of course!) made with maple syrup and sunbutter, and the combo has a magical chemical reaction, creating a green center in the cookie. Don’t believe me? Look below. (the Leprechaun ate the other half…)
But the best part of today was unpacking my new package of goodies from Authentic Foods. The news I am about to share is truly the most exciting discovery I have made all year. Authentic Foods is now selling a product called GLUTEN FREE CLASSICAL BLEND. This product is THE EXACT SAME THING AS MY BASIC GLUTEN-FREE FLOUR MIX. This is the mixture I use in the vast majority of my recipes. So now, you don’t have to make it up yourself. No more buying three flours. Just buy one product, pre-mixed from Authentic Foods, and save yourself the hassle. It’s a combo of their superfine brown rice flour (which as many already know, I’m sort of in love with), potato starch, and tapioca starch. The proportions are all the same as my mix, so use it one-for-one, cup-for-cup. These Sunbutter Greenies were baked today with this fabulous new product, and you can bet your booties, I’m totally sold. Thank you, Authentic Foods, and most importantly, hats off to Annalise Roberts (author of the incredible Gluten Free Baking Classics) and the late Bette Hagman, for trailblazing this flour combo in the first place!
If you want this product in your local Whole Foods, or Wegmans, or local health food store, ask them to stock it. My local Whole Foods doesn’t yet, and I’m going down there tomorrow to shake my cookies at them. Here’s the link for more info GF CLASSICAL BLEND
I’ll be testing out lots of other new products in the weeks to come, so please check back soon for new reviews, musings, and some brand new “FREE-TO-EAT SWEETS” that I’m about to launch.
Happy Saint Patty’s Day!
What better way to celebrate Valentines Day this year, than with an Allergen-Free, Gluten-Free, Vegan Red Velvet Cake that can be eaten by all your favorite sweethearts? This cake is to-die-for. Eat it and weep.
Red Velvet Cake with Velvet Frosting
makes one 8-inch layer cake
My whole family goes crazy for red velvet cake. It’s so gorgeous and festive and sounds so luxe. This old-fashioned Southern favorite can be made even healthier by using Seelect Natural Food Coloring, which I order online.That way, you can let them eat cake without the slightest tinge of guilt.
- 2 3?4 cups Basic Gluten-Free Flour Mix (recipe follows)
- 1?4 cup unsweetened cocoa powder
- 3?4 teaspoon xanthan gum
- 1 1?2 teaspoons double-acting baking powder
- 1 1?2 teaspoons baking soda
- 1 1?2 teaspoons salt
- 1 1?2 cups rice milk
- 1 1?2 teaspoons cider vinegar
- 3?4 cup dairy-free, soy-free vegetable shortening
- 1 1?2 cups granulated sugar
- 4 1?2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
- 1 teaspoon pure vanilla extract
- 1 (1-ounce) bottle red food coloring?1 recipe Velvet Frosting (recipe follows)
- Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
- Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
- Combine the rice milk and cider vinegar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
- Divide the batter between the two pans, and smooth down the surface using a frosting spatula.
- Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a skewer inserted into the center comes out clean. Rotate the pans halfway through the baking time.
- Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
- Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Velvet Frosting. Once the frosting has set, store covered at room temperature. This cake is even better on days two and three!
makes enough to frost one 8-inch layer cake
- 1 cup dairy-free, soy-free vegetable shortening
- Pinch of salt
- 3 cups confectioners’ sugar
- 3 tablespoons rice milk
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
- Add the confectioners’ sugar in three batches, beating after each addition.
- Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.
Basic Gluten-Free Flour Mix
makes 6 cups
The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can’t find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bob’s Red Mill brown rice flours will also work in these recipes, but they won’t turn out quite as well. I do not recommend Arrowhead Mills brown rice flour, which I find too gritty. The brands of potato starch and tapioca flour or starch are not important; I find them all interchangeable. (Please see Resources, page 177, of The Allergen-Free Baker’s Handbook for more information.)
- 4 cups superfine brown rice flour
- 1 1?3 cups potato starch (not potato flour)
- 2?3 cup tapioca flour (also called tapioca starch)
- To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
- Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.
All recipes reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
Click to order on amazon.com
Feel free to email me with any questions or comments at: firstname.lastname@example.org
Click to order on amazon.com
Makes 24 1½-Inch Cookies
This recipe harkens back to your grandmother’s cookies. These old-fashioned treats are richly flavored with molasses, spices and bitter orange marmalade.
¼ cup dairy-free, soy-free vegetable shortening*
¼ cup granulated sugar, plus 2 tablespoons
for rolling cookies
2 tablespoons light brown sugar
2 tablespoons molasses
2 tablespoons bitter orange marmalade
½ teaspoon pure vanilla extract
1 cup Gluten-free Cookie Flour Blend
¼ teaspoon xanthan gum
¼ teaspoon baking soda
½ teaspoon cream of tartar
? teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat oven to 350?F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and 1/4 cup granulated sugar, mixing on medium speed until smooth and fluffy, about 1 minute. Add the brown sugar, molasses, orange marmalade and vanilla extract. Mix thoroughly for about 2 minutes.
3. In a separate bowl, whisk together the flour blend, xanthan gum, baking soda, cream of tartar, salt, ginger, cinnamon and nutmeg.
4. Add flour mixture to shortening mixture and beat on low speed to combine, scraping down sides of bowl as necessary.
5. Using your hands, roll teaspoon-size pieces of dough into balls.
6. Pour the remaining 2 tablespoons sugar into a shallow bowl or plate. Roll the balls in the sugar and place on the parchment paper.
7. Bake cookies in the center of the oven for 12 to 14 minutes, until puffed into perfect little domes and just starting to crack.
8. Let cool about 5 minutes on the baking sheets before transferring to a cooling rack to cool completely.
*Tip: Dairy-free, soy-free organic vegetable shortening is available at spectrumorganics.com.
Each cookie contains 66 calories, 2g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 47mg sodium, 12g carbohydrate, 0g fiber, 0g protein.
This recipe by Cybele Pascal (cybelepascal.com), author of The Allergen-free Baker’s Handbook (Random House/Ten Speed), was published in the December/January 2009 issue of Living Without magazine.
Gluten-Free Cookie Flour Blend
MAKES 6 CUPS
4 cups superfine brown rice flour**
1? cups potato starch (not potato flour)
? cup tapioca flour/starch
Combine all ingredients. Store in the refrigerator until ready to use.
**Tip: Superfine brown rice flour is available from Authentic Foods (authenticfoods.com). To make your own, process brown rice flour in a clean coffee grinder.