Tag: GlutenFree

Gluten Free Goddess Recipes: Gluten-Free Pumpkin Crumb Cake by Gordon Ramsay

Gluten Free Goddess Recipes: Gluten-Free Pumpkin Crumb Cake


Gluten free pumpkin crumb cake




Cinnamon Crumb Pumpkin Coffee Cake


So I am reading Carolyn G. Heilbrun- The Last Gift of Time. I read a chapter on memory- and the seduction of nostalgia (a favorite subject of mine, you may remember). And I read this…

“Every time those of us in our last decades allow a memory to occur, we forget to look at what is in front of us, at the new ideas and pleasures we might, if firmly in the present, encounter and enjoy.”


Carolyn (in her seventies when she wrote this book) urges us to stay present in the here and now as we age, and not drift into the mental trap of nostalgia and memories. I wholeheartedly agree. I love learning something new- every day- turning not to an assumption, a belief or a habit, but toward the thrill of a new skill, new technology, new book, recipe, walking path… you get the idea.

I know. It’s not easy. Truth is, it’s been a monumentally tough year. For people everywhere. Of all ages and persuasions. We are- truly- each other’s keeper in the harrowing era of Covid19.

So Carolyn’s message seems even more important. 

Keeping myself open, engaged in the here and now means keeping things fresh. Letting go of the old, the stale past, the so-called good old days. Because as good as they were, they are not now. And as bad as some days may have been, today can be different.

Now is new.

And in this spirit, Steve and I raided the pantry and baked a pumpkin crumb cake.

Because cake. For breakfast.

Sweet.


Gluten free pumpkin coffee cake with streusel crumb topping


Karina’s Gluten-Free Pumpkin Crumb Cake Recipe

Originally published December 2011.

This pumpkin flavored coffee cake is light and tender, topped with a cinnamon laced streusel crumb topping. A perfect cake to bake the night before Christmas. It is also divine served warm from the oven.

Ingredients:

1 1/3 cups light brown sugar
1 cup brown rice flour or sorghum flour
3/4 cup almond or hazelnut flour
1/2 cup cassava or tapioca starch
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon gelatin or xanthan gum
1 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
3 large organic free-range eggs, beaten
1/2 cup organic coconut oil
1 tablespoon bourbon vanilla extract

For streusel topping:

1/3 cup organic light brown sugar
3 tablespoons brown rice flour or sorghum flour
3 tablespoons organic coconut oil
2-3 tablespoons chopped walnuts or pecans (may omit)
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: light brown sugar, brown rice or sorghum flour, almond or hazelnut flour, tapioca starch, cornstarch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg.

Add in the pumpkin, beaten eggs, coconut oil, vanilla extract. Beat to combine.

The batter at this point will be smooth and sticky, and not too thin. Humidity affects flours, so you may need more liquid, depending upon your locale. If so, add 1-2 tablespoons non-dairy milk.

Scoop the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.

Make the streusel topping, combining the brown sugar, brown rice or sorghum flour, coconut oil, chopped walnuts or pecans (if using), and cinnamon. Mix until sandy.

Spread the streusel topping on the cake. Lightly press down to even it out.

Bake in the center of a preheated oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the streusel from browning too much. Bake for another 10 to 15 minutes until the center of the cake is firm and a wooden pick inserted into the center emerges clean.

Cool the coffee cake on a wire rack.

Delicious served slightly warm.

May be baked the night before, cooled, and wrapped for the next morning. Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Cook time: 55 minutes Yield: 10-12 slices

Recipe Source: glutenfreegoddess.blogspot.com


All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



A slice of gluten free pumpkin crumb cake



The pumpkin and the eggs are the moisture in this cake recipe. It is not a thin batter, in fact it resembles muffin batter more than standard cake batter. If your better ends up too stiff because you live in a drier climate, you may add a tablespoon or two of soy milk or rice milk.

I made this cake with fresh organic eggs, but I have always had wonderful luck baking with Ener-G Egg Replacer (mix up the equivalent of three eggs).

I am experimenting with a blend of starches now, so I used a blend of tapioca starch and cornstarch. I think it created a lighter cake.

This is a gluten-free and dairy-free recipe.

Gluten Free Goddess Recipes: Gluten-Free Cranberry Bread Recipe by Gordon Ramsay

Gluten-Free Goddess Recipes: Gluten-Free Cranberry Bread Recipe


Photo of gluten free cranberry bread




Cape Cod and cranberries. The two go together like Beatles and Sunday. And I was imagining a tea bread that might work for gluten-free French toast. The sort of breakfast you’d like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. Special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday. A Sunday. An any day, these days… 

That’s how it all started.

When it dawned me. Cranberry bread. Why not? It’s simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog’s ruby jewel.

And a gluten-free cranberry bread recipe was born.

Karina xox

Photo of gluten free cranberry bread with nuts

Karina’s Gluten-Free Cranberry Bread Recipe

Recipe posted December 2010 by Karina Allrich.

You can make this tender gluten-free cranberry bread with or without nuts, and with or without eggs. It’s flexible. I like that in a recipe. Don’t you?

First:

Preheat your oven to 350º F. Line a 9-inch loaf pan with a piece of parchment paper. I cut the paper so it rises up the longer sides of the pan. This makes it super easy to grip and remove the whole loaf for complete cooling.

Ingredients:

1 cup sorghum flour or brown rice flour
1 cup tapioca starch or potato starch (not potato flour)
1/2 cup almond flour or millet flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, packed
1 cup applesauce or plain yogurt
1/3 cup light olive oil or vegetable oil
1 free-range organic egg white, or egg replacer (1/8 cup liquid)
2 teaspoons bourbon vanilla
1 cup of fresh or frozen cranberries (thawed), chopped
1/2 cup chopped walnuts or pecans

Instructions:

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, almond flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg. Add in the brown sugar.

Add the applesauce (or yogurt), oil, egg white or egg replacer, and vanilla. Beat to combine and continue to beat on medium high until the batter is smooth- about a minute or two.

Add in the chopped cranberries and nuts, and stir by hand to distribute evenly.
Scrape and spoon the batter into the prepared loaf pan and using a small silicone spatula, even out the top of the loaf.

Bake in the center of a preheated oven until the top is golden and firm, yet feels slightly springy. This may take anywhere from 55 to 60 minutes. It took 60 minutes for my cranberry bread to bake- I think it was because the cranberries were still quite cold. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or stickiness.

Note on the pan: I use a ceramic loaf pan- if you are using a metal bread pan, you may need to adjust baking time- check sooner for doneness. Dark metal pans bake gluten-free breads faster on the outside.

Place the pan on a wire rack to cool a bit. When the loaf has cooled enough to handle (and not too fragile) loosen both ends from the pan with a thin knife and using the long sides of the parchment paper, grip and lift the loaf up out of the pan and set it on the wire rack to continue cooling. This keeps it from steaming in the hot pan and getting soggy.

This cranberry tea bread is delicious slightly warm with a dab of vegan butter- but I also like it cool. The texture improves with cooling, I think.

As always, I wrapped leftover slices in foil, bagged and froze them for future breakfast treats. I bet this bread would fabulous lightly grilled in a little vegan butter.

Makes 8 to 10 slices.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten free cranberry bread




Karina’s Recipe Notes:

If you are using frozen berries, their chill will cool the batter down, so the bread may take longer to bake through.

As mentioned, I think this bread would be fabulous as French toast. I’d soak the slices in the egg mixture only briefly.

If you don’t care for cranberries, try blueberries.

One lovely reader reports she made this recipe as muffins- and they rose beautifully.

For substitutions, please see my guide to baking with substitutions here.






Cape Cod Apple Cake with Cranberries (Gluten-Free) by Gordon Ramsay

Gluten-Free Apple Cake with Cranberries


Gluten free apple cake with cranberries

Sweet and Tart. 

No philosophy today. Dust off your cake pan, Babycakes.

This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven twelve – er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it’s the sweet-tart combo. The subtlety of flavors.

In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing. 

I don’t need dessert to taste like candy.

I like my cake to taste like cake. 

You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Gluten-Free Apple Cake with Cranberries

Karina’s Cape Cod Apple Cake Recipe with Cranberries

Recipe posted November 2008. 

Cranberries add a tart kick to this traditional apple cake. Not too much of a kick, Babycakes. Just enough. But if you loathe cranberries, leave ’em out. It’s all good. Make this for the winter holidays. You won’t be sorry.

Dry ingredients:

1 cup sorghum flour, GF oat flour or brown rice flour
1/2 cup buckwheat flour or almond flour
1/4 cup cassava flour, tapioca flour or potato starch 
2 teaspoons gelatin or 1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic light brown sugar, packed

Wet ingredients:

2 free range eggs or Ener-G Egg Replacer
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup dairy milk, soy, rice milk or coconut milk
1/4 teaspoon lemon juice or light tasting rice vinegar
2 tablespoons raw organic agave (or honey, if not vegan)
2 teaspoons bourbon vanilla

Add-ins:

2 rounded cups chopped Golden Delicious apples
1/2 cup fresh or thawed frozen cranberries, halved or chopped

Topping:

Sprinkle of raw sugar

Instructions:

Preheat oven to 350º F.

Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).

In a large mixing bowl, use a whisk to combine your dry ingredients: your flours, gelatin or xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.

In a smaller bowl combine the wet ingredients: eggs or whisked egg replacer, oil, applesauce, milk, vinegar, agave, and vanilla. Whisk till combined.

Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.

Add half the apples and cranberries and stir in (keep some for the top).

Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.

Sprinkle lightly with raw sugar.

Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)

Cool on a wire rack.

This cake was divine slightly warm from the oven.

If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled.

Serves 9 to 10.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

 

Recipe Notes and Changes:


For liquids– I suggest using 1/2 cup milk or non-dairy milk to start; and add a little more, if needed, as you mix the batter. The batter shouldn’t be runny or thin.

This recipe is for a deep 9-inch cake pan. Using a smaller pan may be problematic (if there is too much batter for your particular pan, use a little less batter).

If you use frozen berries, thaw and pat them dry. Chilled fruit creates a cold batter that needs to bake longer. Cold ingredients will stall the baking.

Room temperature ingredients and warm liquids work best in gluten-free baking.

Tip from reader Nancy B: Don’t have a deep enough cake pan? Make this recipe as jumbo muffins– she tells us they were moist and delicious.

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