Archive for the ‘baked goods’ Category

postheadericon 3 Perfect Pie Crusts

Just one slice

If you don’t need to make the full 6 pie crust recipe, this version makes a top crust, bottom crust, and a spare crust to freeze for later.

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

Ingredients

Pi Pie
  • 1/4 cup shortening (I use Spectrum)

  • 1 cup margarine, or two sticks (I use Fleishmann’s unsalted, but you could also use an additional 1 cup shortening)
  • 3 cups gf flour mix – 2 cups flour, 1 cup starch

  • 1 TBS xanthan gum (if not GF, just use 3 cups flour and omit this)
  • 1 1/2 tsp baking powder (optional, omit if corn-free)
  • 1 TBS sugar
  • 1 1/2 tsp salt
  • 1 large egg white (or egg replacer of your choice)
  • 1 TBS cider vinegar
  • ice cold water

Method

Blending together the Pie Crust

Combine flours, xanthan gum, baking powder (if using), sugar, & salt in a large bowl. Add shortening & margarine and cut in using a pastry blender or 2 knives until it begins to resemble coarse meal.

In a measuring cup with a spout, beat the egg, vinegar, and enough water to equal 1/2 cup. Gradually add the liquid to the flour, tossing with a fork, until the pastry gathers into a mass.

If the dough needs more water, add 1/4 cup iced water at a time, until sticks together.

Divide the pastry into 3 portions and form each into a patty-like disk. Each patty makes 1 crust. Put each in a small ziploc and freeze, or, if you are using now, chill for at least an hour. If you freeze, the dough must be completely thawed before rolling.

Rolling out the dough

For easier handling, roll out between two sheets of plastic wrap. Peel off top piece of plastic wrap, position dough in greased pie pan, then remove bottom piece of plastic wrap.

This makes 3 single pie crusts, perfect for making a double-crusted pie and setting one crust aside in the freezer for a rainy pie day.

postheadericon Perfect Mango Poundcake

Moist and Mango-y

Originally inspired by a mango-passionfruit pound cake, this Mango Poundcake is divine. It is amazingly delicious and moist, and has just the right level of sweetness. By adding more mango puree, the mango flavor really permeates the cake, adding another level of deliciousness.

The only complaint we have heard is that it is a smidge high in calories, so you may want to cut and eat small slices, put a few slices in the freezer for later, and give a couple pieces away to your friends!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe.
Additional allergy notes: the cake could easily be made corn-free, but the icing would require finding corn-free powdered sugar; I am working on a mango bar recipe which would be egg-free, as recipes with 3 or more eggs don’t work well egg-free.

Ingredients:

Just a little sliver
  • 12 tablespoons dairy-free margarine, softened

  • 1 TBS lemon juice & 1 Cup coconut milk
  • 3 cups sugar
  • 5 eggs
  • 2 cups gluten-free flour (sorghum, millet, or rice work well)
  • 1 cup starch (tapioca, arrowroot, potato, or corn); (or use 3 cups premixed gluten-free flour)
  • 1 TBS xanthan gum or guar gum (if not gluten-free, replace the flour, starch, and xanthan gum with 3 cups all-purpose flour)
  • 1 teaspoon salt
  • 1 cup mango puree (if you have frozen mango chunks, thaw them and then blender-ize them into a pulp)

For the Syrup:

  • 1/2 cup orange mango juice

  • 1 cup sugar

For the Glaze:

  • 2 cups confectioners sugar

  • 1/4 cup orange mango juice

Method:
Preheat oven to 325 degrees. Grease a 10-cup bundt pan, preferably a silicone bundt pan. If not using silicone, be careful to grease the pan well and dust it with flour.

Cream the butter in a stand mixer, and then add the soured coconut milk. Gradually add the sugar and beat well (about 3 minutes).

Mix in the eggs, 1 by 1. Continue to mix until they are well-combined.

Whisk flour, starch, salt, and xanthan gum/guar gum. Slowly add the flour into the batter, alternate adding flour with adding the mango purée.

Pour batter into the bundt pan and bake for 50 minutes. Check after 50 minutes, the cake should feel springy when you touch it, and a tooth pick inserted into the middle should come out with only a few crumbs of batter. Put the cake back in the oven if necessary and check again in 10 minutes.

When the cake is done, remove it from the oven and let cool on a wire rack. Wait for the cake to cool completely before removing it from the pan.

Syrup
While the cake is cooling, make the syrup. Mix orange-mango juice and sugar in a saucepan and bring to a boil. Let it boil for 1 minute, then take the pan off the heat.

Poke holes in the bottom of the cake with a wooden skewer, while it’s still in the pan. Brush half of the syrup onto the bottom of cake with a pastry brush and let it soak in.

After the cake has completely cooled, flip it out of the pan onto a serving plate. Use a skewer to poke more holes in the top of the cake, and then brush the rest of the syrup onto the top and sides.

Icing:
Whisk or sift the confectioners sugar into a bowl. Whisk in the orange-mango juice. Drizzle the icing/glaze over the top and sides of the cake.

Store cake well wrapped, or in an airtight container. Cake can be kept at room temperature, but will stay fresh longer in the refrigerator.

postheadericon A GFCF Chocolate Pizza!

I’ve wanted to make one of these recipes for ages, and I finally decided to try it. This was a huge, huge hit! It is basically a sugar-cookie-type crust, with various chocolate toppings. You could make it with jam and fruit on top, but we were in a chocolate mood!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (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:

Chocolate Pizza, Finished!
  • For the Crust:

  • 1/2 cup (1 stick) dairy-free margarine or Spectrum shortening, softened
  • 1/2 cup powdered sugar (if you can find corn-free powdered sugar, this recipe could be made with no corn)
  • 1 cup rice flour
  • For the Sauce:
  • 1 batch chocolate pudding, made using the pie filling variation.
  • For the Toppings:
  • allergy-safe chocolate chips (Enjoy Life chocolate chips are one choice)
  • allergy-safe chocolate non-pariels
  • extra confectioner’s sugar as “cheese”
  • other allergy-safe chocolates as desired (Choclate Emporium has many great gluten-free and dairy-free chocolates!)

Method:

Chocolate Pizza Crust

Preheat oven to 325 degrees. Prepare a pizza pan or cookie sheet with a Silpat Baking Mat, Reynolds non-stick foil, or other nonstick choice.

Mix together the margarine/shortening, powdered sugar, and rice flour. Continue mixing until it is well combined. The mixture will be crumbly, but will hold together when patted together.

Press into a pan, ideally into a circular shape on a pizza pan, but you can also make a circular shape on a cookie sheet.

A slice of Chocolate Pizza!

Bake for 15 minutes, until it begins to turn golden brown. Remove from oven and let cool.

When the “crust” is cool, spread on pudding, then add your choice of toppings.

Cut with a pizza cutter and enjoy!

postheadericon A Sweet Bread for your Sweeties

As a child, I loved eating Portuguese Sweet Bread when we were on vacation on Cape Cod. The mild sweetness of the bread and the chewy bread was just wonderful. I’ve tried to recreate some of that experience with this bread. It has just the right level of sweetness, and says lovely and moist. For this sweet bread, I prefer to serve smaller slices, so I bake it in a silicone bundt pan, which works beautifully. I strongly recommend that strategy!

A new bundt loaf of gf sweet bread

This recipe is gfcf, gluten free, dairy free, soy free, legume free, nut free, vegetarian, and can be corn-free. It is not egg free, sadly. I’ve had limited success using egg substitutes with this recipe – I would only try it with rolls, as the egg protein holds together the dough in a bread shape.

DO NOT skip the step of lining the pan with parchment paper if you are not using a silicone pan! GF bread dough is very sticky, and you’ll end up with bread stuck to the bottom of the loaf pan. It’s worth the extra money to get the silicone or parchment paper! You can get away with not lining cupcake tins (for rolls) or hamburger pans, though.

Ingredients

A slice of sweetness in bread form
  • 1 3/4 cup gf flour (amaranth, sorghum, and millet all work well here)

  • 1 cup arrowroot, tapioca, or corn starch, or a mix (potato starch tends to make it fall)
  • If you use a gf baking mix, you would just use 2 3/4 cups of the baking mix
  • 2 1/2 tsp xanthan gum or guar gum
  • 1/2 cup sugar
  • 2 tsp yeast
  • 1 cup warm water (110 degrees)
  • 1 1/4 t salt
  • 2 t apple cider vinegar
  • 2 T olive oil
  • 3 eggs

Method

Whip together the 3 eggs in your stand mixer.

While they are whipping, combine the dry ingredients in a bowl, and whisk together.

Add the rest of the wet ingredients to the eggs, mix together. Slowly add the dry ingredients, beating together on low. “Knead” for 4 minutes. The dough will be very wet, almost like cake batter.

Line a 9×5 (or so) bread pan with parchment paper, or use an oiled silicone pan. Use a spatula to fill the bread pan/bundt pan/rolls with the dough/batter.

Slicing the gf sweet bread loaf

Let rise in a warm place for 45 minutes.

Bake at 350 for 30-45 minutes, until golden brown. Remove from pan and cool (it cuts much better cooled if you can wait that long).

If you are going to save the bread, slice it once it is cooled, then freeze it sliced. Toast it straight from the freezer to warm it up. Microwaving for 30 seconds a slice works as well, but I prefer the texture when it’s toasted.

postheadericon Perfectly Chocolate-y Cupcakes

Just Right

Do you need some gluten-free and dairy-free cupcakes? Do you want them to be perfectly puffed on top, with a wonderful shape that is easy to decorate? Are you serving fussy people, or people who doubt that allergy-safe food can be tasty? This is the recipe for you! These cupcakes are just right!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe. There is also an egg-free version of this recipe.

Ingredients:

Perfectly Chocolate-y Cupcakes
  • 1 cup gf flour (sorghum and/or bean work well here)

  • 2/3 cup starch (arrowroot, tapioca, corn, or potato)
  • 1 1/2 tsp xanthan gum or guar gum
  • 1 3/4 cups sugar
  • 1/2 cup cocoa powder
  • pinch kosher salt
  • 1 tsp baking soda
  • 1 tsp vinegar or lemon juice and enough milk substitute to make 1 cup
  • 1/2 cup oil
  • 2 tsp vanilla
  • 2 eggs

Method:

Preheat oven to 350. Line muffin tins (makes 15-18 cupcakes)

Mix together dry ingredients in stand mixer to get them well blended. Add liquid ingredients and mix for about 3 min, until well combined.

Pretties

Pour into cupcake liners and bake for 20-30 min (they will be moist, but a toothpick inserted into the cupcake should come out clean). Cool for a few minutes in pan, then move to a cooling rack to cool completely.

Frost with a chocolate frosting. Or, you can mix up a batch of vanilla frosting, and then divide it into snack-size zip-top bags. Color each baggie of frosting individually. Snip off one little corner of the bag, and then you and your kids can make some beautiful creations!

postheadericon Baby’s First Birthday Carrot Cupcakes

This is free of the top 8 allergens, so it is unlikely to be too much for a baby’s first birthday. If your child hasn’t yet had many spices, you can leave out the nutmeg & cinnamon, but it tastes great like this.

This recipe really works best as cupcakes, and since little kids like to do things themselves, mini-cupcakes or full-size cupcakes are a great size for little hands!

If you want to also serve a cake, the Pineapple Carrot Cake recipe is the “grown-up” version of this, with eggs and other treats.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (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 cup gluten–free flour

  • 1/2 cup tapioca starch
  • 1 tsp xanthan gum or guar gum
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup unsweetened applesauce (if mixture looks too thick, add up to 1/4 cup more applesauce)
  • 1 1/4 cup brown sugar
  • 1 cup milk substitute with 1 tsp cider vinegar to sour
  • 3/4 cup crushed pineapple (one of the small cans), drained (you can substitute more applesauce in place of the pineapple if you haven’t introduced pineapple)
  • 2 cups shredded carrots (I suggest a food processor for this)

Method
Preheat oven to 350F. Grease or prepare cupcake (or mini cupcake) pan with paper liners. This makes about 18 full size cupcakes or 12 full size and 12 mini-cupcakes.

In a medium bowl, whisk together flours, spices, and other dry ingredients.

Use an electric mixer in another bowl to beat applesauce, brown sugar, milk substitute, and pineapple until well blended. Slowly add dry ingredients. Stir in carrots.

Spoon into cupcake liners, fill about 2/3 full.

Bake for 20-30 min (15-20 for mini cupcakes) until cake tester comes out clean. Let sit in pan for 5-10 min, then let cool on a rack.

Serve as is or frost a few with Faux Cream Cheese frosting for adults or for that smashed-in face birthday cake shot!

postheadericon Chocolate Chip Pecan Pie

My mother has always made a Kahlua chocolate chip pecan pie, and I loved it. This year I wanted to make it without the Kahlua, and I ended up with a wonderfully rich, but not overly rich, dessert that I thought was perfect. It’s also wonderful leftover, if you can hide a few slivers!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, fish free, and shellfish free recipe. You could make this corn-free by using golden syrup in place of the corn syrup, but the eggs and nuts are integral to the dish.

Ingredients

Method
Preheat oven to 350 degrees F. Grease a 9″ deep dish pie tin, and arrange pie crust. Remember to roll out the pie crust between 2 pieces of plastic wrap – it works beautifully!

Whisk eggs until fluffy in a large bowl, then begin adding the other ingredients. Beat in sugar, flour, margarine, salt, vanilla, and corn syrup. Mix well, then stir in the chopped pecans.

Chocolate Chip Pecan Pie

Sprinkle 1 cup of chocolate chips on the bottom of the pie crust, then pour the pecan pie filling into the pie crust.

Decorate the top of the pie with the intact pecans.

Bake for 45-60 minutes until the pie is golden brown and set (not all jiggly). Let cool on a cooling rack. Serve small pieces so people can have seconds and not feel as guilty!

postheadericon Peach Pie Cake Cobbler

This is a mix of a pie, a cake, and a cobbler. It’s an incredibly easy way to get the flavor of a peach pie without a lot of effort! My grandmother makes this a lot, and everyone loves it. I tweaked it a bit, and changed it for our allergies, but it’s still incredibly easy – how often can you say an allergy-friendly dessert is easy?

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

Ingredients

  • 1 stick dairy-free margarine (such as Fleishmann’s unsalted)

  • 1/2 cup milk substitute (soy milk, rice milk, etc)
  • 1 cup gf flour or flour mix
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 large can or 1 quart (4 cups) canned sliced peaches with juice or syrup

Method
Preheat oven to 350 or 375 – this recipe is very flexible with temperature, so bake it at the temperature your dinner requires.

Melt margarine in an 8×8 or 8×11 or similar casserole. In a separate bowl, mix together sugar, flour, baking powder, salt, cinnamon, nutmeg, and milk. Pour that mixture into the middle of melted margarine, do not stir.

Pour peaches and juice into the center of all. Do not stir. Bake uncovered for 45 min, and let cool for a bit. It will be a bit jelly-ish, not firm like a cake.

This serves 6, allegedly, but don’t count on leftovers if there arefewer than six people at home!

postheadericon Two GF Easy-Bake Oven Cakes

[gfcf. free of dairy, wheat, gluten, soy, tree nuts, peanuts, fish, shellfish. vegetarian]

My daughters have been enjoying their Easy Bake Ovens again, and are loving their cakes – next step is pizzas! :)

Here are two recipes that make 4 cakes each, plenty for everyone to share!

Chocolate Easy Bake Cake

Glazed Chocolate Cake
  • 1 cup gluten-free flour mix

  • 1 egg
  • 1 TBS canola oil
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tsp baking powder
  • 2 TBS cocoa powder

Method
Preheat Easy Bake Oven. Grease cake tins with oil or dairy-free margarine
Mix all ingredients in a medium sized bowl.
Pour into cake pans.
Insert cake pan into the Easy Bake Oven. Bake for 15 minutes.
Remove, let col, then frost with icing recipe below

Cinnamon Roll Easy Bake Cake

Cinnamon roll goodnesss
  • 1 1/4 cups gluten-free flour mix

  • 1 egg
  • 1 TBS canola oil
  • 1/4 cup sugar
  • 1/3 cup water
  • 1 tsp baking powder
  • 1 TBS cinnamon

Method
Preheat Easy Bake Oven. Grease cake tins with oil or dairy-free margarine
Mix all ingredients in a medium sized bowl.
Spoon int cake pans, keeping a circle opening in the middle like a donut.
Insert cake pan into the Easy Bake Oven. Bake for 15 minutes.
Remove, let col, then frost with icing recipe below

Icing
On top of the Easy Bake Oven, place the yellow pot, and melt 1 TBS dairy-free margarine or shortening. Slowly add 3/4 cup of powdered sugar, adding 1 TBS water if needed to keep the mixture from becoming too stiff. Glaze cakes and eat.

postheadericon Chocolate Donuts

adapted from an adaptation by a friend from a recipe in Roben Ryberg’s GF Kitchen book

Very light. A bit crispy on the outside, light and chewy on the inside. These donuts would please a newly-GF donut lover.

Enjoy the Cinnamon Donuts recipe, too!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (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 recipe.

Ingredients

  • 1/4 cup oil

  • 2/3 cup sugar
  • 1 egg or egg replacer
  • 1 cup tapioca, corn, or arrowroot starch
  • 1/2 cup millet or sorghum flour
  • 1/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 cup cocoa
  • 1 1/4 tsp baking powder
  • 2 tsp vanilla
  • 3/4 cup coconut milk or other milk substitute

Glaze:

  • 2 TBS margarine or coconut oil

  • 2 TBS coconut milk, soy milk, or rice milk
  • 2 cups powdered sugar (watch out – this has corn unless specially purchased)
  • 1/4 cup chocolate chips (check for dairy & gluten free status)

Method:

Combine all ingredients except milk in a medium bowl. Slowly add milk while stirring and break up any lumps. The batter will be relatively thin.

Heat about 1/4″ oil in a large nonstick skillet over medium heat.

Scoop out with cookie scoop and drop into hot oil. Flip after a minute or so. Remove from oil and place on paper towels. (Be very careful! hot oil burns!)

Glaze, then repeat process with the next batches until batter is finished.

Glaze:

In another bowl melt margarine and chocolate chips in the microwave for a minute, adding 30 seconds and stirring if additional time is needed.

Add the milk substitute and powdered sugar. Mix until not lumpy, then drizzle over donuts. yum!

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