Peach Upside Down Cake – EASY version!

Sep 07
Posted by: Under: Gluten Free Baking, Gluten Free Desserts, Gluten Free Product Reviews

I’m in love people.  I swear it.  A regular gluten free mix.  I mean super-regular.  Betty Crocker regular gluten free cake mix!  To die for.  This recipe will knock your socks off and that of your company.  Don’t even tell them that its gluten free – they’ll be dying for your recipe!

Peach Upside Down Cake – EASY version!
Recipe Type: Dessert
Author: Strawberries Are Gluten Free
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 8
The yummiest sunnyest upside down dessert that came from a package!
Ingredients
  • 3 peaches, blanched to make peeling easier, and sliced
  • 3/4 cup brown sugar, packed
  • 1 tsp cinnamon
  • 1/4 cup margarine or butter, melted (I used margarine)
  • Betty Crocker White Gfree Cake Mix
  • 3 eggs
  • 2 tsp vanilla
  • 2/3 c milk
Instructions
  1. Blanche peaches, peel and slice
  2. Mix brown sugar, cinnamon, and butter
  3. Press sugar mixture into bottom of ungreased 9″ pan.
  4. Top with sliced peaches in one layer
  5. Beat together the cake mix, eggs, vanilla and milk. Beat 2 minutes according to package directions.
  6. Scoop carefully evenly over peaches.
  7. Bake for full time depending your bakeware. Mine took 45 minutes.

The fruit part of this recipe was inspired by these Easy, Upside Down Recipes on LifeMadeDelicious.ca.

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Favorite Dessert This week: Cheesecake!

Jun 30
Posted by: Under: Gluten Free Baking, Gluten Free Desserts, Special Events

In an instant of sheer brilliance, we purchased a frozen cheesecake for our daughter’s 9th birthday party.  It didn’t occur to me before this, that the cake might actually be gluten free! Come to think of it, my favorite cheesecake is nothing more than eggs, sugar, and cream cheese!  So, yeah, in its truest sense, it IS gluten free!

Is that not the best news ever?!?

Yes, there is a slight chance that you already knew that.  But how can I keep news like this to myself??
Here’s the one that always works for me – the classic cream cheese cake – from the Philadelphia Cream Cheese package:

  • 3 bricks (250g) of cream cheese, softened
  • 3 eggs
  • 3/4 cup sugar
  • 1 tsp vanilla
  1. Preheat oven to 325, spray/coat 9″ springform pan
  2. combine cream cheese, sugar, and vanilla until well blended.
  3. Add eggs, one at a time, just until blended.
  4. Pour into prepared pan.
  5. Cook for 45 – 50 minutes until center is just about set.
  6. Cool, remove rim, refrigerate for four hours until set.

As long as you don’t contaminate your cheesecake with a dirty springform pan, you have a perfectly delicious and gluten free cake!

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A Call for Gluten Free Cake Recipes!

Apr 27
Posted by: Under: News Miscellany

Hello fellow cooks,

I want to round up all the best cake recipes.  Do you have a favorite you’d like to link up?   Why don’t we create the list to beat all lists of gluten free CAKE recipes?

Here’s the deal: let’s publish this list May 9th, with all the yummy details.  The only requirement to link up, is that it be gluten free.  If it is casein free, egg free, nut free, or any other allergen, then mention in the email.  Got it? Awesome!  Email me at cathy {at} tibbles {dot} net.

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Ice Cream Cake with Brownie Crust

Apr 17
Posted by: Under: Featured Recipes & Content, Gluten Free Baking, Gluten Free Desserts, Special Events

This is better than DQ ice cream cakes by a LOOOOONG ways.  Give this a go:

  • [cref  #802 Brownie Recipe]
  • 2 liters of ice cream
  • bucket of cool whip, defrosted
  • birthday candles :)
  1. Bake brownies in 9×13 pan.  (I had to use several pans, and then layered the cake in a truffle serving dish.)
  2. While brownies are cooling, remove ice cream from freezer to soften on counter.
  3. Layer: brownie bottom, spoon ice cream evenly over the brownie, then spread cool whip over top.
  4. Decorate with candles.  And provide children to sing, “Happy Birthday”.

Hint:  I’ve colored cool whip with food coloring before – and it works beautifully!

Hint #2: Make plans for the leftovers before they end up on your hips.  Ahem.

bdaycake

<– THAT is why I don’t post pictures very often.  You can’t even tell its a cake!  lol

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Gluten Free Brownies

Mar 19
Posted by: Under: Gluten Free Baking

These are VERY delish!  All the credit goes to the Complete Gluten Free Cookbook (except I substituted my regular gf flour blend instead of the flours in the recipe).

Ingredients:

  • 1 1/2 cup flour blend.
  • 2 cups sugar
  • 1/2 c cocoa pwd
  • 1/2 tsp baking pwd
  • 1/4 tsp salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1/4 cup water
  • 4 tsp vanilla

Directions:

  1. Preheat oven to 325 – 350 F.
  2. In a large bowl or plastic bag combine dry ingredients.  Mix well.  Set aside.  As a matter of point: I actually DID combine the dry ingredients separately this time:  a total act of God.
  3. In a separate bowl combine eggs, oil, water and vanilla until blended.
  4. Stir in dry ingredients just until combined (whatever that means).  I beat until smooth.
  5. Pour into greased 9×13 baking dish.
  6. Bake in preheated oven for 30 – 35 minutes until moist crumbs cling to the toothpick inserted in the center.  Do NOT overcook.  A little wet is still good.
  7. Cool complete, cut when ready to serve.
  8. Lasts up to 5 days (maybe in their house).

brownie

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Fluffy Chocolate Cake

Dec 03
Posted by: Under: Gluten Free Baking, Gluten Free Desserts, Special Events


I would say this is medium-fluffy.  But compared to most gluten free chocolate cakes – this is fluff-heaven.  :)   Recipe modified from taste.com.au

Preheat to 170°C.  Grease and flour a 7″ springform pan.  I used a regular 8″ cake pan.

Ingredients:

  • 1 c rice flour
  • 1/2 cup corn starch
  • 1/2 cup potato starch
  • 2/3 cup cocoa pwd
  • 1 tsp guar gum.
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs, room temperature
  • 1 1/2 cup sugar
  • 50 g. butter, melted
  • 200 gram vanilla yogurt
  • 2/3 cup milk
  • 1 tsp vanilla

Instructions:

  1. Mix all the dry ingredients (from flour to baking soda).  set aside.
  2. Mix all remaining ingredients (wet).
  3. Make a well in dry ingredients, add all wet ingredients at once.
  4. Mix on medium for 2 minutes.
  5. Bake 50 – 60 minutes or until toothpick inserted in center comes clean.  Sit 5 minutes, then remove to wire rack to cool.

Was nice and fluffy.  I recommend eating the same day or it gets dry, just like all the rice flour baking.  I suppose if you seal it well, and place in plastic bag with a wet paper towel, it may retain some moisture overnight.  Alternatively, just cut it up, freeze individual slices, and defrost when ready to eat!  Heat it up in microwave, add a dollop of ice cream and hot fudge sauce – decadent!

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