5 tips for making gluten free cake trifle

May 31
Posted by: Under: Common Questions, Gluten Free Baking

Image from Life Made Delicious

Gluten free cakes can taste better than their gluten counterparts, but there is some special care required if you’d like to use them for a typical layered trifle, like this easy recipe.  Because of the nature of gluten free baked goods, try these tips and your guests will never know that they’re eating a non-glutenous version of the favorite treat:

  1. Use the lightest gluten free cake recipe you have.  This will be so much easier when we finally get Betty Crocker gluten free mixes in Canada!  In the meantime, try this chocolate cake recipe.  Or this vanilla one.
  2. Do NOT soak the cake in alcohol or otherwise.
  3. Add the pudding or whipped cream just before serving.
  4. Dry the fruits well in advance of assembling the trifle.
  5. Assemble just before serving.

What I’m trying to say is, the cake will disintegrate if soaked.  So keep your ingredients dry.  Keep your cream whipped up separately, or better yet use well-set pudding or whipped topping instead.  Assemble all ingredients just before serving.  Add a drizzle of chocolate syrup or raspberry coulis and enjoy!

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Starbucks Replacement Ideas – Hot Chocolate

Feb 13
Posted by: Under: Featured Recipes & Content, Gluten Free Beverages

Lately I’ve been trying to cut out my Starbucks habit.  And I’ve found some very yummy (and 10% of the cost) hot chocolate recipes!

Austrian Cocoa

Makes 3 servings:

  • 2 Tbsp cocoa
  • 2 Tbsp sugar
  • 3/4 c boiling water
  • 2 1/3 c milk
  • 1 -2 sticks cinnamon
  • 1/2 tsp vanilla

Directions:

  1. In saucepan, combine cocoa, sugar, and hot water.  Sir to combine.
  2. Add the milk and cinnamon sticks.
  3. Heat over medium low heat until just hot.
  4. Add vanilla.  Serve immediately.

This can be done in the microwave as well, if you use single servings, and heat the cocoa and sugar and water first so that it blends.  Then add the remaining ingredients and heat until hot.

Enjoy!

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What to do with Old GF Bread?

Feb 27
Posted by: Under: Gluten Free Breakfast

What to do with those 3 month old slices of frozen store-bought gluten free cardboard bread? French Toast, of course!

You’ll need:

  • 4 eggs, beaten
  • 1 tsp cinnamon
  • 1 tsp sugar/ sweetener
  • 1 tbsp vanilla
  • 3 Tbsp milk
  • GF bread slices, frozen or fresh

Whisk this together in a shallow casserole dish or pie plate.

Dip bread quickly in egg, and place on hot griddle.  Cook over medium heat until brown on both sides.  Serve with fresh blueberries, strawberry yogurt, and gluten free (butcher’s choice) maple flavored breakfast sausages.  Yummmmmy.

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Baker’s Chocolate Chip Cookies (GF)

Jun 24
Posted by: Under: Gluten Free Baking

On the back of the Baker’s semi-sweet chocolate chips, there is(used to be) a recipe for Chocolate Chip Cookies. And it was just the perfect, award winning all-American Chocolate Chip Cookie. Like Mom made – none of this healthy-goodness-stuff. Just good old butter and sugar! (Unfortunately, quite a bit of it!)

This one took a couple tries to get the taste just right, but here’s my adapted version:

  • 1 cup butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 Tablespoon vanilla
  • 3 eggs
  • 2 1/3 flour blend
  • 1 1/2 tsp guar gum
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 pkg chocolate chips
  • 1 cup chopped pecans (which I always skip)
  1. Whip together eggs, sugar, butter, vanilla.
  2. combine all dry ingredients except chocolate chips and nuts.
  3. add dry to wet, and beat thoroughly
  4. Add chocolate chips & nuts and stir in.
  5. Drop by teaspoonful on 375° F oven, for 7 minutes. (until a golden color)
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