Archive for May, 2011

postheadericon Decadent Chocolate Cake

This is an amazing chocolate cake recipe, with a deep chocolate flavor. These are some of the best cupcakes/cakes I’ve ever had. This has become my go-to cake recipe, and as a bonus, when I’ve served these to people without allergies, they gobbled them up without realizing they were “special”. This is a great example of serving great food, not just food that’s good for people with Celiac and/or allergies.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.

Ingredients:

Mackenzie's Birthday Decadent Chocolate Cupcakes
  • 3/4 cup brown rice flour, or another flour like sorghum or millet
  • 1/4 cup pea or bean flour
  • 1/2 cup white rice flour, or a starch such as arrowroot or tapioca
  • 1 cup good quality baking cocoa – we like Rodelle Dark Baking Cocoa and Frontier Organic Cocoa Powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp xanthan gum or guar gum
  • 1 1/2 sticks margarine (Fleishmann’s unsalted is dairy free) or butter, room temperature
  • 3/4 cup brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups milk (dairy, rice, soy) plus 1 1/2 tsp vinegar to mimic buttermilk
Ready for the oven

Method:
Preheat the oven to 350 degrees.

This makes 2 dozen cupcakes or 2 9″ round cakes. Lightly grease the bottom of the baking pans, then dust with a little cocoa powder, or line 2 muffin tins with cupcake liners.

Whisk the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a medium bowl.

In a separate bowl, with your mixer, beat the butter until creamy. Slowly add the brown sugar and the granulated sugar. Whip this mixture until fluffy.

Add the eggs one at a time to the creamed mixture, then add the vanilla.

Turn the mixer to low and alternate adding the flour mixture and the buttermilk.

Decadent chocolate cupcakes

Pour into the prepared pans – if making cupcakes, use an ice cream scoop to measure an equal amount of batter into each cupcake liner. For cakes, bake for 25-30 minutes; for cupcakes 12-15 minutes, until the cake/cup cake is springy to the touch and a toothpick comes out clean.

Let cool, then serve as is or frost with a “butter”cream or faux-cream cheese frosting. Yum!

postheadericon Cornbread Biscuits

We love our delicious cornbread, but recently we started playing around with the recipe a bit, and found that a few tweaks made the cornbread even better. One variation includes dairy, and the Cheesy Cornbread Biscuits are delicious, but the Cornbread Biscuits without cheese are yummy, too!

This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy-free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.

Cornbread biscuits ready for the table

Ingredients:

  • 1/4 cups fine cornmeal
  • 1/2 cup millet, brown rice, or other pale flour
  • 1/2 cup white rice flour
  • 1 1/2 tsp xanthan gum or guar gum
  • (if not gluten-free, just use 1 cup flour and omit the xanthan gum)
  • 1/3 cup sugar
  • 2 tsp baking powder (1 TBS if not using eggs)
  • 1 tsp salt
  • 2 eggs (or 1/3 cup applesauce)
  • 1/2 cup vegetable oil
  • 1 can creamed corn (14-15 oz)
  • Variation: If you can eat dairy add 1 1/2 cups shredded sharp cheddar cheese

Method:

Grease 2 cookie sheets or line with Silpat or Reynold’s Release foil. Preheat oven to 350.

Cornbread biscuits straight from the oven

Whisk together ingredients from cornmeal to salt in a medium bowl

Add wet ingredients to the bowl, and mix until just blended. It will look something like brownie batter.

If you can eat dairy, add the cheese at this point. Mix for just a moment, until the cheese is mixed through the batter

Using a small cookie scoop/ice cream scoop, scoop balls of batter onto the prepared cookie sheets. Leave at least 1″ between each biscuit to allow for them to expand while baking.

Bake 12-15 minutes or until the top is firm and lightly brown. Serve warm with some butter or butter substitute.

This goes great with ham, bbq ribs, chili, bbq chicken, ham and bean soup, or anything with a Southern flavor. This is a wonderfully moist cornbread biscuit that gets devoured in our house and tastes equally good without eggs.

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