Gluten Free Raspberry Pudding Cake

Looking for a great summer dessert?  This pudding cake is full of flavor, moist and springy.  And, It is a breeze to make.  I would have taken a picture but it was devoured before I had a chance!  

6 servings

 Ingredients:

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus extra for greasing the pan
¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups fresh raspberries
½ cup raspberry jam
1 cup Domata Gluten Free Recipe Ready Flour
1 ¾ teaspoons baking powder
¼ teaspoon Kosher salt
1 large egg
½ cup whole milk
1 teaspoon pure vanilla extract

Directions:

Set a rack in the middle of the oven and preheat the oven to 375ºF. Butter a 9-inch square baking pan.In a small saucepan over low heat, stir together ¼ cup of the sugar, ¼ cup of water, the lemon juice, and cornstarch and bring to a simmer. Add the raspberries and the raspberry jam and cook, stirring, for an additional 3 minutes. Set aside.

In a medium mixing bowl, whisk together the Domata Recipe Ready Flour, baking powder, salt, and the remaining ½ cup of sugar.

In a large mixing bowl, whisk together the egg, milk, melted butter, and vanilla. Add the dry ingredients and stir with a wooden spoon until just combined.

Spread the batter into the baking pan and top with the raspberry sauce.

Bake until a cake tester inserted in the center of the cake just comes out clean, 20 to 25 minutes. Cool in the pan on a cooling rack for 5 minutes and serve.

Gluten Free Angel Lime Pie

INGREDIENTS:

4 egg whites 1/4 teaspoon cream of tartar 1 cup white sugar 4 egg yolks 1/2 cup white sugar

2 teaspoons lime zest 1/3 cup lime juice 1 1/8 cups heavy cream

DIRECTIONS:

1.	Preheat oven to 250 degrees F ( 120 degrees C).
2.	Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
3.	Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lime juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.
4.	Whip cold cream until stiff. Place half of the whipped cream in the meringue shell. Cover with a layer of the lime filling and top with the remainder of the whipped cream. Refrigerate.

Gluten Free Strawberry Bavarian Pie

A coconut crust and pretty fluffy filling make this gluten free dessert special!

Ingredients:

2 1/2 cups flaked coconut

1/3 cup butter, melted

1 quart fresh strawberries, sliced

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup cold water

2 teaspoons lemon juice

1 cup heavy whipping cream, whipped

Directions:

In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (over edges loosely with foil to prevent overbrowning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar; let stand for 15 minutes.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.  Stir into strawberry mixture.  Cool to room temperature.  Fold in whipped cream.  Pour into crust.  Refrigerate for at least 4 hours before slicing.

Yield 8-10 servings

Gluten Free Crepes

In commemoration of today being the 126th anniversary of the public opening of the Eiffel tower, here is a recipe for gluten free crepes.

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup Domata Recipe Ready flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

French Macarons

Made with almond flour, these light and airy cookies are naturally gluten free.  You can color them with pastel shades and fill them a variety of fillings such as buttercream, ganache, or jam.

INGREDIENTS:

4 extra large egg whites 1 2/3 cups confectioners’ sugar 1 1/3 cups almond flour

1/8 teaspoon salt 1/4 cup superfine (castor) sugar

DIRECTIONS:

1.	Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2.	Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
3.	Whisk confectioners’ sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
4.	Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
5.	Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
6.	Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons’ surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
7.	Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

Gluten Free Hamantaschen

 

Makes 20 to 30 cookies, depending on size

3 cups Domata Gluten Free Recipe Ready Flour
1/4 teaspoon salt
1 1/2 sticks (6 ounces) butter, softened
1/2 cup sugar
2 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract

To assemble the cookies:
1 large egg
2 tablespoons milk
1 1/2 cups of filling, such as fruit jam, Nutella, poppy seed filling, or thick compotes

Stir together the Domata Recipe Ready flour and salt, and set aside. With an electric mixer or in a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, zest, and vanilla, and mix until well combined. Add the flour, a half a cup at a time, mixing gently. The dough should look crumbly, but stay together. Use your hands to form it into a smooth disk, then wrap the disk in plastic wrap and refrigerate for at least one hour and up to 24 hours.

Preheat the oven to 375°F and line several baking sheets with parchment paper. In a small bowl, use a fork to whisk together the egg and milk, then set aside.

On a well-floured surface, roll out the dough to 1/4-inch thickness. (If necessary, divide the dough in two and keep the other half of the dough wrapped in plastic until ready to use.) Use a 2- to 3-inch diameter biscuit or cookie cutter to cut out round circles, and use a spatula to transfer the rounds to the prepared cookie sheet.

On each round, spoon a 1/2 teaspoon of your desired filling. Lift up 3 sides and pinch the corners together to make a triangular 3-cornered hat shape, leaving the center of the filling exposed. Make sure you have thoroughly pinched the corners. If you’re having trouble, you can moisten the surface of the dough lightly with the egg mixture.

Make sure there’s about an inch of space between each cookie, then lightly brush the pastry with the egg wash.

Bake until lightly golden, about 15 to 18 minutes. Let the cookies cool completely before serving; overeager eaters will find themselves rewarded with scorching hot filling!

Store the cookies in an airtight container at room temperature for up to 5 days.

Gluten Free Brandy Snaps

Ingredients

• COOKIE
• 1 stick Butter
• 1/2 cup Molasses
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 1 Tablespoon Brandy
• 3/4 cups Domata Gluten Free Recipe Ready Flour
• 1/8 teaspoon Salt
• 1/4 teaspoon Ground Ginger
• Filling
• 2 cups Heavy Cream
• 1/3 cup Sugar
• 2 Tablespoons Brandy (more To Taste)

Preparation Instructions

Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.

To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.

Dump in Domata Recipe Ready flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.

Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.

Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.

Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.

FILLING

Combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.

Gluten Free Lava Cakes

A delicious decadent desert perfect for Valentine’s Day!

Ingredients

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup Domata Gluten Free Recipe Ready Flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the Domata Recipe Ready flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates

Gluten Free Chocolate Toffee Roll Cake

 

This lighter then air cake is from Simply Gluten Free.  An easy, yet impressive, dessert which never fails!

Ingredients

Gluten free, non-stick cooking spray
8 large eggs, separated
2/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons brewed cold coffee*
1 cup heavy cream
2 tablespoons powdered sugar plus more for garnish
1 teaspoon pure vanilla extract
1/3 cup toffee bits

*Left over coffee from the morning or day before if fine

Directions

Preheat oven to 350 degrees. Spray a rimmed baking sheet (jelly roll pan) with cooking spray. Line with parchment paper, spray the parchment with more cooking spray and dust with 1 tablespoon of cocoa powder.

With an electric mixer beat the egg yolks with the granulated sugar on high speed until thick and pale yellow in color. Add 2 tablespoons cocoa powder, coffee and vanilla, beat in.

With clean beaters in a clean bowl beat the egg whites until stiff peaks form. Scoop about a quarter of the egg whites and stir into the yolk mixture. Fold in the rest of the egg whites in three additions. Spread the batter into the prepared pan and bake for 20 minutes. Let cool in the pan.

When cool, sprinkle 1 tablespoon cocoa powder over the top of the roll. Run a knife around the edges of the cake. Place a piece of parchment paper on top of the cake and place a sheet pan on top of that; invert to release the cake from the pan. Remove the parchment paper that is now on top of the cake.

Whip the heavy cream with the powdered sugar until soft peaks form. Fold in the toffee bits. Spread the cream over the top of the cake and roll, short end to short end. Dust with powdered sugar if desired.

Originally published by Simply Gluten Free

Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

 

Slightly-spiced pumpkin cupcakes piled high with cream cheese frosting.

INGREDIENTS:

For the Cupcakes:
1⅓ cups Domata Recipe Ready Flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup granulated sugar
½ cup dark brown sugar
½ cup vegetable oil
2 eggs

For the Cream Cheese Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2½ teaspoons vanilla extract
Pinch of salt
4 cups powdered sugar

DIRECTIONS:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

2. In a medium bowl, whisk together the Domata Recipe Ready Flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.

3. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

5. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

6. Using a decorating bag and tip (I used the Ateco #827 tip) or an offset spatula, frost the tops of the cupcakes. (If you like the frosting piled high as pictured, this is the perfect amount of frosting. If you prefer less, you can scale the frosting down.) The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

*Recipe modified from original published on http://www.browneyedbaker.com