gluten-free

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lauraemily:

GPOYW – Spring baking edition

(photo courtesy of Bo Lee)

With Easter coming up, I’m resurrecting this chocolate cupcake recipe, donning my Sunday best, and enjoying the sunshine.

Chocolate Cupcakes (adapted from the Cupcake Project):

  • 1/2 C water
  • 1/4 t salt
  • 3/4 C white sugar
  • 1/2 C Bob’s Red Mill Gluten-Free Baking Flour
  • 1 teaspoon Xanthan Gum
  • 18 oz semi-sweet chocolate chopped into small pieces
  • 1 C unsalted butter (room temperature)
  • 3 eggs
  • 3 egg whites
  1. Preheat the oven to 350 degrees F.
  2. Combine the water, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
  3. In the top half of a double boiler, (I use a do-it-yourself method with a small bowl of chocolate placed in a larger bowl of boiled water, it works exactly the same way.)  melt the semi-sweet chocolate.
  4. Pour the melted chocolate into the bowl of an electric mixer.
  5. Cut the butter into pieces and gradually beat the butter into the chocolate.
  6. Beat in the hot sugar-water.
  7. Slowly beat in the eggs and the egg whites one at a time.
  8. Add in the flour and xanthan gum, beat until the mixture is fully combined.
  9. Pour the batter 3/4 to the top of lined cupcake tins.
  10. Bake cupcakes for 20 minutes, or until the middle sets.
  11. Allow cupcakes to cool entirely before frosting.

Blackberry Cream Cheese Frosting

  • 1 8 oz package Neufchatel cream cheese
  • 4 Tablespoons unsalted butter, room temperature
  • 4 cups of sifted confectioner’s sugar
  • 1.5 teaspoons of raspberry extract
  • 1 pint of fresh blackberries, washed and drained
  • 1 teaspoon vanilla

Combine cream cheese and butter in an electric mixer, whip until creamy.  Add confectioner’s sugar to butter & cream cheese mixture 1 cup at a time until fully combined.  Crush, and strain blackberries, add to mixture.  Add extracts, mix until combined.  Refrigerate for at least 1 hour, or overnight.

Decorate and serve with a smile!

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lauraemily:

funemployed:

a quick set of business cards i whipped up for laura, who makes delicious treats that are still super tasty despite their lack of gluten (promise! i’m not just saying that because she’s my friend). you can sample her wares today at the WORD bookstore in greenpoint. if you miss it (sorry for the late post!) you can also often find her at the greenpoint food market.

follow You Can Eat Bread?! on wordpress or twitter for updates.

i have the most supportive and talented friends who have made my forays into gluten-free baking all the more possible.

thank you steph.

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Zucchini Pineapple Cake with Walnut Cream Cheese Frosting*

*Recipe is for 1 13”x9” sheet cake, double it for 8” layer cake.

Cake

  • 1 1/2 cup Bob’s Red Mill Gluten-Free Baking Flour
  • 1-¼ cup Granulated Sugar
  • 1/2 Cup Flaked Coconut
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Xanthan Gum
  • 2 teaspoons Ground Cinnamon
  • Freshly Grated Nutmeg, To Taste
  • 1 Pinch Ginger
  • 3 Tablespoons Apple Sauce
  • 2 whole Large Eggs
  • 1 Teaspoon Vanilla
  • 2 Cups Grated (unpeeled) Zucchini (pat dry between paper towels)
  • 1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve for frosting)

Frosting

  • 4 Tablespoons Butter, Softened
  • 8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
  • 3 Cups Powdered Sugar, Approx.
  • ½ teaspoon Xanthan Gum
  • 2 Teaspoons Vanilla Extract
  • 1/2 tsp Powdered Ginger
  • Splash of Pineapple Juice
  • ¾ cup Chopped Walnuts

Preheat oven to 350°.

To prepare cake, combine flour, sugar, coconut, baking soda, salt, xanthan gum and spices in a large bowl; stir well with a whisk. Combine apple sauce, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture.  Add in a little splash of the pineapple juice for good measure. Spoon batter into a 13 x 9-inch baking pan. Bake at 350° for about 35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar, xanthan gum, ginger and vanilla just until smooth. Add a splash of pineapple juice and stir in chopped walnuts. Spread frosting over top of cake. You can garnish with chopped walnuts, cranberries, or ginger etc.