Archive for the ‘baked goods’ Category

postheadericon Gluten-Free Joe Froggers

Joe Froggers 2Joe Froggers are a traditional ginger molasses cookie from my hometown of Marblehead, Massachusetts. Joe Froggers were made, originally, by Lucretia, the wife of “Black Joe” and served along with rum out of their tavern. Originally, these cookies were made with rum as well as molasses.

To quote Marblehead.org:

“A Joe Frogger is a ginger cookie that dates back to Colonial times. Joe Froggers have been cherished by generations of residents of Marblehead, Massachusetts. The cookies were originally baked by a man known as Old Black Joe Brown and an Aunt Crese, who maintained a tavern on Gingerbread Hill. Because the cookies would keep for long periods of time , fishermen would take barrels of Joe Froggers along with them on their journeys.”

I have just turned one of the traditional recipes into a gluten-free cookie. It’s already dairy-free and egg-free, so it’s a delicious, allergy-safe cookie. As you bake it, you can make them crisp or soft. I love them soft, but others prefer them crisp.

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, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

  • 3/4 cup shortening (or butter or dairy-free margarine that has been softened)
  • 3/4 cup sugar
  • 1 cup unsulphured molasses
  • 2 1/2 cups brown rice flour (or amaranth, or millet)
  • 1/2 cups pea or bean flour (you could also use 1/2 cup more of the brown rice flour)
  • 1 1/2 cups white rice flour or starch (tapioca, potato, arrowroot, etc)
  • 1 TBS baking powder
  • 1 TBS xanthan gum or guar gum
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 2/3 cups water

Method:Joe Froggers 1

Using a stand mixer, cream the shortening and butter. Once it’s creamed, mix in the molasses.

In a medium sized bowl, combine flour through ginger. Whisk it together so it’s well combined.

Alternate adding flour mixture and water into the creamed sugar in the mixer. Scrape down the sides of the bowl periodically as you add to the mixture.

Pat the mixture into a ball, cover in plastic wrap, and chill for an hour.

Preheat oven to 350F and either grease cookie sheets or use Silpat, parchment paper, or Reynold’s Release foil.

Using a medium cookie scoop, scoop out balls of dough and place on cookie sheet. Leave 1/2-1 inch of room between cookies, as these spread. Sprinkle a little sugar onto each cookie, and pat it down so it’s  flattened a bit.

Bake at 350F for 8-12 minutes. Some people like their Joe Froggers hard, and some like them soft and chewy. The longer they cook, the harder they will be. I like them soft, so as soon as they are slightly browned on the edges, I take them out of the oven.

Let cool for 5 minutes on baking sheets, then transfer to cooling racks. Joe Froggers are delicate at first, but become very sturdy once they have cooled.

 

postheadericon Gluten-Free 3 Chip Chocolate Chip Cookies

baked cookiesThis recipe is based off one in the June/July 2012 issue of Taste of Home. I’ve tweaked it to make it gluten-free, and tweaked it to work best for our family.

My kids have served these to a lot of people (including selling them at a lemonade stand), and they’ve been happily devoured. No one ever seems to notice they’re gluten-free, allergy-friendly, or special in any way other than being delicious. I knew this recipe was our go-to recipe when my oldest asked me to make a double batch for her camp. She and my middle daughter were the only ones there who were gf, and these were devoured. My middle daughter even complained that she couldn’t have seconds because everyone ate them so fast!

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. It could be made egg-free, but I have not yet tested it with egg replacer.

Ingredients:

  • 1 cup butter, softened (shortening or dairy-free margarine also works)
  • 1 cup brown sugar, packed3 chip cookie dough
  • 3/4 cup white sugar
  • 2 eggs (you can likely use egg replacer to make them egg-free, as I’ve had success replacing up to 2 eggs in recipes, but I haven’t yet tried it)
  • 2 tsp vanilla extract
  • 1 2/3 cups gluten-free flour (brown rice, millet, amaranth, or a mix works well)
  • 1 cup starch (white rice flour, potato starch, tapioca starch, etc)
  • 2 tsp xanthan gum or guar gum
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt (not kosher, a finely ground salt)
  • 2/3 cup large chocolate chips/chunks (if you can have dairy, we like Hershey Melts)
  • 2/3 cup regular chocolate chips
  • 2/3 cup mini chocolate chips (Enjoylife are dairy, soy, gluten, and allergy-free)

Method:

Using a stand mixer, cream together the butter and the two sugars until it becomes light and almost fluffy. Beat in eggs, one at a time, and vanilla.

In a separate bowl combine flours through salt. Whisk together to make sure it is well combined.

Add the flour mixture to the creamed sugar until combined. Add the three types of chocolate chips, stir until just combined. Cover with plastic wrap and refrigerate for at least 1 hour, preferably more than 2.

3 chip cookie sheet

Preheat oven to 400F and either grease cookie sheets or use Silpatparchment paper, or Reynold’s

Release foil.

Using a medium cookie scoop, scoop dough, then drop scoops onto prepared cookie sheets and pat down a bit. Leave at least an inch between cookies to accommodate spread. I can usually get 8 cookies per sheet. Don’t try to put too many on one sheet, or you’ll end up with one giant cookie. This recipe tends to make 30 large cookies.

Bake at 400F for 10-12 minutes, until just turning golden brown. Let cool for 5 minutes on cookie sheet, then transfer to the cooling racks. Enjoy immediately, or pack in a lunch.

postheadericon Marvelous Gluten-Free Muffins

Blueberry muffinsWe eat a lot of gluten-free muffins around here – sometimes they’re Donut Muffins, sometimes they’re Zucchini chocolate chip muffins, but sometimes they’re simply blueberry or chocolate chip muffins. This is our current favorite muffin recipe – adaptable for whatever you want to put in them.

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, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

 

  • 1 1/4 cups gluten-free flour (brown rice, amaranth, and millet work well)
  • 1/2 cup starch (tapioca, potato, or arrowroot are all good)
  • 1 1/2 tsp xanthan gum or guar gum
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup sugar
  • (optional – 1/4 cup protein powder. We like Designer Whey if you can eat dairy)
  • (optional – 2 TBS chia seeds)
  • 1 cup milk (cow, soy, rice, etc)
  • 1/2 cup melted butter/margarine/coconut oilMixing muffins
  • 1 egg (or egg replacer)
  • 1 txp vanilla extract

Chocolate chocolate chip muffins:

  • add 2 TBS cocoa powder to the dry ingredients
  • add 3/4 cup mini chocolate chips (Enjoylife are free of the top 8 allergies) to the mix at the end
  • 2-3 TBS mini chocolate chips to sprinkle on top of the muffins

Blueberry muffins:

  • add 1/2 tsp cinnamon to the dry ingredients
  • add 1 cup blueberries to the mix at the end (frozen works fine)
  • Mix 1/4c brown sugar and 1/2 tsp cinnamon and 1 TBS diced butter/margarine to sprinkle on top of the muffins.

Method:Ready to bake

Preheat oven to 400F. Either lightly grease a 12-cup silicone muffin pan or put muffin cup liners in a metal 12-cup muffin pan.

In a stand mixer, or a large bowl, combine the dry ingredients. Stir together to make sure they are well blended.

Add the liquid ingredients (milk, melted butter, egg, and vanilla) one at a time, mixing between each addition. Do not over-mix.

Add chocolate chips or blueberries to the mix, and make sure they are just combined. Lumpy batter is not a problem for muffins!

Using a medium cookie scoop, spoon into the muffin cups.

If making chocolate muffins, sprinkle mini chips over the muffins.

If making blueberry muffins, cut butter into brown sugar and cinnamon, then sprinkle that on top of the muffins.

Bake for 20 minutes, until muffins are golden brown, risen, and spring back to the touch.

Allow to cool in the pan 5 minutes, then remove from the pan and let cool on a cooling rack. Eat and enjoy!

 

postheadericon Angel Pie

Angel pie sliceAngel Pie was my default birthday “cake” growing up. My much-beloved Nana R (my dad’s mom) made this for every birthday and holiday. She said a lot of recipes were “tricky” (which meant she didn’t want to try them), but this recipe always felt tricky to me until I got her exact recipe. Now my middle daughter makes it a lot, and so do I. It’s so wonderful to have these food-based memories of my grandmother I can share with my daughters! The main trick is not to make Angel Pie when there’s high humidity – that makes meringues sticky.

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

Piping meringueIngredients:

Meringue:

  • 4 room temperature egg whites (use the yolks for sugar cookies)
  • 1/2 cup confectioner’s (powdered) sugar
  • 2/3 cup granulated sugar
  • (optional) gel food coloring

Topping:

  • 1/2 pint (1 cup) heavy cream or whipping cream
  • 1 tsp vanilla
  • 2 TBS granulated sugar
  • unsweetened or bittersweet chocolate for grating

Method:

Pie girl

Preheat oven to 300F. Grease a glass pie plate (ideally deep dish) and dust with a bit of rice flour. I really like Trader Joe’s coconut oil spray for greasing, but any spray or a bit of butter or coconut oil works well, too.

Beat egg whites, ideally with a stand mixer, but a hand mixer can also work, though it will take longer. After the mixture becomes opaque, slowly add the granulated sugar , then the confectioner’s sugar, all while beating constantly. Continue to beat until stiff peaks form. Mixture must be beaten and glossy. Spread onto the pie plate.

(Optional – Take a gallon-sized zip-top bag and tilt so only one bottom corner is facing down. Using gel food coloring, make lines at 3-4 places within the bag radiating out from that bottom corner. Put the egg mixture into the bag after the stiff peaks have formed and seal the top of the bag. Cut that corner off the zip-top bag and pipe the meringue into the pie plate. You will see a pretty swirl of colors)

Bake at 300F for 1 hour. The meringue should become lightly browned and be hard when touched.

Angel pie colors

Allow the meringue to cool completely to room temperature.

Once the meringue has cooled, make the topping. Whip the heavy cream in your stand mixer (or hand mixer). As it’s whipping, add vanilla and sugar. Beat until stiff peaks form. Spread the whipped cream onto the meringue.

 

angel pieUsing a microplane grater, grate chocolate over the top of the pie. A heavy dusting of chocolate is preferred.

Refrigerate for at least 4 hours, ideally overnight, before serving. This is a deliciously light dessert, one you will always have space for, even after a big meal! Yum!

This post is linked to Fun Food Friday at Eats Amazing.

Eats Amazing Fun Food Friday

 

postheadericon Gluten-Free mini Donut Muffins

We’ve made these in 3 variations – cinnamon-sugar, chocolate, and powdered sugar. All 3 work well using the basic recipe below. I’ll put the variations on the bottom. Using a silicone mini-muffin pan or mini-donut pan makes this very easy. And using the donut pan makes kids so happy!Chocolate donuts

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, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.With two eggs in the recipe, it should work well with an egg replacer, but I haven’t personally attempted that as of yet.

Ingredients:

  • 2 cups GF flour – brown rice or millet works well, with a little bit of bean flour or amaranth added.
  • 1 cup starch – white rice flour, tapioca starch, or arrowroot starch work well.
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp xanthan gum or guar gum
  • 3/4 cup plus 2 TBS room temperature milk or milk substitute
  • 1/2 tsp vinegar or lemon juice
  • 1 1/2 teaspoon vanilla extract
  • 10 TBS unsalted butter, softened. (dairy-free margarine also works well, or coconut oil)
  • 3/4 cup plus 2 TBS sugar
  • 2 large eggs

Method:

Preheat the oven to 375F. Lightly grease the silicone mini-muffin or mini-donut pans. We prefer the Trader Joe’s coconut oil spray, but any light greasing/oiling will work.

In one bowl, whisk together flour through xanthan gum (insert additional ingredients per the below variations). In a large measuring cup or another bowl, whisk together the milk, vinegar, and vanilla.

In the bowl for the stand mixer cream the sugar and butter, beating with the paddle attachment for a few minutes until light and fluffy.

Add eggs one at a time, scraping down the sides of the bowl with a spatula after each addition. Mix until combined.

With the mixer on low, alternate adding 1/3 of the dry ingredients with 1/3 of the wet ingredients. Scrape down the sides a couple times, and mix until just combined. It’s not good to overmix muffin batter!

Use a cookie scoop or a spoon to add the mix to the pans. fill just below the top of the muffin cup.

Bake at 375F for 15-20 minutes, until the donut bounces back a bit when you poke it with your finger. Allow to cool for about 5 minutes, then remove from the pan to a cooling rack.Many donuts

After the donuts have cooled, follow the below variations for coating. In one shallow bowl, melt 1 stick butter. In a second shallow bowl, mix the coating ingredients. Dip all sides of the donut in the butter, then in the coating. Return to the cooling rack, then place in a container until they’re devoured.

Powdered sugar variation:

Add to the flour mixture:

  • 1 additional tsp vanilla

For the powdered sugar coating:

  • 1 1/2 cups confectioner’s, or powdered sugar (this contains corn)
  • 8 TBS unsalted butter, slightly cooled. (dairy-free margarine also works well)

Cinnamon-sugar variation:

Add to the flour mixture:

  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon

For the cinnamon sugar coating:

  • 1 cup sugar
  • 1 1/2 TBS ground cinnamon
  • 8 TBS unsalted butter, slightly cooled. (dairy-free margarine also works well)

Chocolate variation:

Add to the flour mixture:

  • 2 TBS cocoa

For the chocolate-sugar coating:

  • 1 cup sugar
  • 1 TBS cocoa
  • 8 TBS unsalted butter, slightly cooled. (dairy-free margarine also works well)

Alternate fudgy icing coating:

  • 2 TBS butter (dairy-free margarine or coconut oil also works well)
  • 1/3 cup semi-sweet chocoate chips
  • 1 – 2 TBS milk or milk substitute
  • 1 cup confectioner’s or powdered sugar (this contains corn)

Melt butter and chocolate chips in a small saucepan on the stovetop over low heat. Once melted, remove from heat. Add 1 TBS milk, then whisk in powdered sugar.

You want this to be a very thick icing. If the fudgy icing is too stiff, add a bit more milk. If it’s too thin, add a TBS of powdered sugar at a time. Frost donuts or muffins lightly. This is a rich topping, so a little goes a long way.

postheadericon Fudgy Frosting

Harry Potter lunchThis is now one of my two go-to frostings. If a cupcake is going to have chocolate frosting, it’ll have this fudgy frosting. If it’s going to have a vanilla frosting, it’ll be buttercream. My dear chocoholics love this, and find chocolate buttercream less satisfying.

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, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

  • 1 cup chocolate chips (Enjoylife are dairy, soy, gluten, nut, peanut, and mostly allergen-free, almost all chocolate chips are gluten-free)
  • 2 TBS butter or dairy-free margarine
  • 1 cup confectioner’s sugar
  • 1 TBS milk or milk substitute (soy, rice, coconut, etc)

Method:

Kitten lunchIn a small saucepan over medium-low heat, melt the chocolate and butter/margarine. When it’s melted, whisk in the milk and confectioner’s sugar. The result should be a thick, fudgy frosting. If it’s too thin, add a tablespoon or two of confectioner’s sugar. If it’s a little too thick, add a teaspoon or two of milk.

Frost any cupcake with this frosting – chocoholics will approve! You can also add a simple fondant decoration to go along with a lunchbox theme.

 

postheadericon Gluten-Free Apple Cider Donuts

Sadly, I’ve never had an apple cider donut with gluten, but these taste the way I imagine the originals taste. They also taste the way the cider donuts at the fair smell. Yum!

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, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe. As there are only 2 eggs in this recipe, they should be easy to replace, though I haven’t done it personally.

Ingredients:

  • 1 1/3 cups gluten-free flour (brown rice or millet work well)Cider Donuts
  • 2/3 cup starch (tapioca, arrowroot, or white rice flour)
  • 1 tsp xanthan gum
  • 3/4 cups white sugar
  • 2 tsp baking powder
  • 1/8 tsp allspice
  • 1/8 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup apple cider
  • 1/4 cup milk (cow, soy, rice, almond, or coconut)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 TBS butter (or dairy-free margarine), melted

Cinnamon Sugar topping

  • 1 stick (8 TBS butter or dairy-free margarine), melted
  • 2/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 TBS cinnamon

Method:

Grease a doughnut pan and/or a mini-doughnut pan. If you don’t have either one, you can make mini-muffins as “donut holes”. Preheat oven to 325F.More cider donuts

In the bowl of your stand mixer, combine everything from flour through salt. Mix it for a moment to make sure it’s well combined.

Add in each of the liquid ingredients (cider, milk, eggs, vanilla, butter), allowing them to become well combined after each addition.

Fill the donut pan a bit below full. Bake 12-15 minutes. Doughnuts are ready when you touch them and you can feel it spring back. Let them cool for 5 minutes before removing from the pan.

After the doughnuts have cooled, combine sugars and cinnamon in one shallow bowl, and melt butter in another shallow bowl. Dip both sides of the donut in the butter, then put in the cinnamon-sugar bowl until they’re coated.

Yum!

postheadericon Gluten-Free Cheese Crackers (goldfish-style)

This is inspired by the Smitten Kitchen Whole Wheat Goldfish recipe.

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

Ingredients:

  • 1 1/2 cups sharp cheddar, ideally an orange cheddar
  • 4 tablespoons (1/2 stick) salted butter
  • 1/2 cup gluten-free flour (I’ve used brown rice with a bit of amaranth. I wouldn’t suggest a bean flour, as it’s too heavy for a cracker)
  • 1/4 cup starch (I’ve used white rice flour and tapioca starch – both worked well)
  • 1/2 teaspoon xanthan gum
  • 1/8 teaspoon onion powder (not onion salt!)
  • 1/8 teaspoon table salt
  • (optional: add 2 drops orange gel food coloring if your cheese isn’t orange)

Goldfish ingredientsMethod:

Using a food processor, combine all the ingredients. Let run for around 2 minutes, until it all comes together in a ball.  I have a small Cuisinart, and it’s still large enough for this.

Wrap the dough in plastic wrap, or put it in a plastic bag, and place in the fridge. Let it chill for 30+ minutes, until firm.

Preheat oven to 350F when you take the dough out of the fridge.Chilled dough

Place a sheet of plastic wrap on your counter or other surface. Plop the dough in the middle of the plastic wrap. Put another sheet of plastic wrap on top, then use a rolling pin to roll the dough out to a thickness of about 1/8th of an inch. Gluten-free dough requires slightly different handling for rolling out, and the technique that’s worked the best for me has been rolling out between layers of plastic wrap.

Use cookie cutters to cut shapes and transfer to cookie sheets that are either lined with parchment paper or Silpat (I occasionally sprayed my cutters with Trader Joe’s coconut oil spray, but another spray would also work). When laying them out, leave about 1/2 inch between crackers so they can spread. Use a toothpick or a bamboo skewer to poke eyes into the crackers. I also used the toothpick to make mouths on the fishies, but I’ve left the other critters mouthless. (I found my mini-fishie cookie cutter on eBay)Lots of goldfish

Let bake for 10 minutes, then check for done-ness every 2 minutes. Crackers are done when there’s just the slightest browning on the edges. Remove from the oven to a cooling rack and let cool on the cookie sheet for at least 5 minutes. Transfer to a cooling rack. When cool, transfer to an airtight container. Serve as a side in lunchboxes or as a snack any time.

Elephants

postheadericon New favorite GF Bread

Sliced breadThis recipe is based on the King Arthur Flour Gluten-Free Sandwich bread, tweaked for what works best our family.

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. Unfortunately, with 4 1/2 eggs in the recipe, I would not recommend trying it with an egg replacer.

This recipe requires 2 1-hour rise times, plus a 40 minute baking time, so keep an eye on the clock! I’ve stupidly started this recipe at 9pm, then had to stay up until midnight.

Ingredients:

  • 1 1/2 cups warm milk or milk substitute
  • 1/4 cup sugar
  • 1 TBS instant yeast
  • 3 cups GF Flour (we use 2 1/2 cups brown rice flour and 1/2 cup amaranth or millet)
  • 1 1/2 cups starch (we frequently use white rice flour as a starch, but arrowroot or tapioca starches also work well. Potato starch is not ideal, and often leads to the bread falling)
  • 2 tsp xanthan gum (or guar gum if corn-free)
  • 2 TBS chia seeds (optional, but it doesn’t change the flavor, and it adds protein and other benefits)
  • 1 3/4 tsp salt
  • 6 TBS softened butter or dairy-free margarine (we’ve used Fleishmann’s unsalted)
  • 4 large eggs plus 1 egg white

Yeast

In a large measuring cup mix the warmed (not hot) milk and the sugar. Add the yeast and let sit for a few minutes.

While mixing, add the milk/yeast mixture slowly. Once it’s well combined, add the eggs one at a time (when my daughters help they crack each egg into a ramekin first – it’s a lot easier to get shell pieces out of a ramekin than a mixing bowl!).

In the mixing bowl of your stand mixer add the flours, starch, xanthan gum, and salt. Mix using the paddle attachment for a moment to make sure it’s well mixed. Add the softened butter and mix until combined.

Scrape down the sides and bottom of the bowl with a spatula, then let beat for 2-3 minutes.Mixing the dough

Cover with a warm, damp towel, then let rise in a warmish place for 1 hour.

Prepare a 9″x4″ loaf pan. If silicone, then lightly grease (we use TJ’s coconut oil spray). If the loaf pan is metal, cover with parchment paper, then lightly grease the parchment paper.

Rising breadAfter the first rising cycle, move the dough to the 9×4 loaf pan and cover with plastic wrap that has been greased/oiled on the side that touches the dough. Cover the wrap with a warm, damp towel again and let rise for 45 minutes to another hour. You want the dough to be just above the rim of the loaf pan.

Near the end of the 2nd rising cycle, preheat the oven to 350F. Insert the loaf pan, and bake for 35-40 minutes, until it’s golden brown and delicious.

I recommend immediately taking the bread out of the pan and let cool while laying on its side. This seems to minimize the top of the loaf falling, and also minimizes excess moisture pooling at the bottom of the pan.Bread

Let cool and slice into individual pieces (I’ve been very happy with this Bread Slicer
for uniform slices)
. I then store the loaf in the fridge, but you could also slide a piece of wax paper or parchment paper between each slice and freeze the sliced loaf. This tastes great with or without toasting. It holds up very well in sandwiches, too. Yum!

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!

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