Gluten-free foods take their place in the world these days. We are all more aware of gluten, intolerance to gluten, celiac (or celiac) disease and what it means for many people. While I am not intolerant to gluten, I often cook and cook functions, locally. Last year, I was asked to provide little Treaty of a portion of the Princess, put on by the Museum of the Dacotah Prairie. Accompanied by a Queen, girls from toddlers to teens were invited, to learn more about the lives of real princesses. They learned to properly curtsey and wave.Little girls hear the word Princess and go to dreamy eyes. The program was sold out. I have made a lot of small delights, but discovered amongst the little princesses and his Queen were gluten-intolerant and could not take part of small delights. It was an intolerable situation. I decided that I need to learn more about this disease, know what it was and provide alternatives that would be delicious and exciting.
Last year, I've been trying different flour gluten-free and do a lot of good things, mainly from my own normal revenues, converted by simply substituting the flour gluten-free and by adding xanthan gum. Overall, they were a huge success. In my honest opinion, as someone who has been cooking for 42 years, some of the cakes, fruit or nuts are more moist and tender when made with wheat flour, a very happy discovery, no doubt. The Queen, mentioned above, works at the Museum, so I took an afternoon to speak with this young woman and find out more on what it was. I have also had cooked one of my favorite Cake recipes coffee, gluten-free and took to it and the staff of the Museum, to try. They all loved, moist and tender and full of flavor. The young woman was happy with my experience, just as I have.
Another great help along the way has been to find site Shauna Aherns Gluten Free Girl. I have studied in depth its site and learned all sorts of things out there. I mixed up of his flour gluten-free mixture to experiment, as well as to try one of its bread recipes; another success. I took a bit of bread to the woman at the Museum of samples, but also a slice I slathered in cheese and pesto House and grilled. She exclaimed: this is the best bread I've tasted since going gluten-free.
This coffee Cake recipe given to me by my best friend of 54 years and is a great recipe, no matter what meal choose you. This is the original recipe, gluten-free, I substituted a flour mixture gluten consists of 6 cups brown rice flour, 2 cups of cornstarch and 1 cup tapioca starch. I have used this mixture to measure measure in this recipe and add 1 teaspoon of xanthan gum for dry ingredients screened. Don't forget to check the labels of the ingredients hidden in this Gluten Free wheat.
Bundt coffee Cake
1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1 cup cream safe
1 teaspoon of vanilla
1/2 tsp. baking soda
2 cups all-purpose flour
1 teaspoon yeast
1/2 teaspoon of salt
1/2 cup walnuts chopped; walnuts or pecans is good
2 teaspoons of sugar
1/2 teaspoon of cinnamon
Preheat the oven to 350 degrees. Cream the butter and sugar until light. Add eggs, cream safe and vanilla and mix well. Sift together the flour, soda, baking powder and salt. Add the dry ingredients to the wet and mix well. Grease a 10-inch bundt or tube pan.
Mix the chopped walnuts, 2 tablespoons of sugar and the cinnamon. Sprinkle 1/2 of this pad in the greased. Put in half the dough - this requires plopping down small spoonfuls of the batter into the Pan because the batter is very thick. Then carefully smooth the gaps. To tap the pan on the counter. Pour over the rest of the trim and new plop tablespoons in the skillet until the paste all is used.
Bake in the oven for 1 hour or until a knife inserted in the Center comes out clean. Leave to cool on a rack for 10 minutes before removing from pan. Sprinkle sugar on the cake, if desired. Serves 12 to 16.
GLUTEN-FREE OPTION: replace the flour with your favorite gluten-free flour mixture and add 1 teaspoon of xanthan gum. Mix and bake according to the instructions. Sometimes cooking is a little more than normal, but because the texture and softness is really wonderful, I can wait these a few minutes longer.
Try this recipe, whatever it is, and you will not be sorry.
Thank you for taking the time to read my article. I hope it was informative and helped you along your culinary journey. You will find many more recipes and useful tips on my website. I'm on Facebook to a harmony of flavors and share a recipe or a tip every day for the fans who liked my site. I hope to see you there soon.
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