Gluten Free Shortcakes

This time of year, I can't get enough strawberry shortcake.  I made some a few weeks back with homemade GF Pound Cake, which was amazing.  The pound cake got better with time, and will definitely make it again, but not for strawberry shortcake, because now I have this amazing recipe.  I have always loved a biscuit type of shortcake as opposed to a cake style.  This fits the bill, perfectly.  With a little less sweetener, these are going to be perfect for morning biscuits!

GF Shortcakes
Preheat oven to 425.
In a medium bowl, mix together:
2/3 cup rice flour
2/3 cup cornstarch
2/3 cup tapioca flour
1 Tbs. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1/4 tsp. salt
Mix all dry ingredients well with a whisk and set aside.

In a large bowl, combine 1/2 cup coconut oil + up to 2/3 cup sugar. ( next time I make this recipe, I'm using honey, and will prob only use about 1/4 cup)
Beat with an electric mixer until light and fluffy.

Alternate adding the dry mixture & the milk into the sugar mixture, until all combined.  The dough will look kind of fluffy.  Success!  Make shortcakes!
Drop by spoonfuls onto parchment lined cookie sheet and bake at 425 for 10 minutes.
I flattened mine out a little bit with the bottom of a glass dipped in water.  I wanted flat cakes.  They bake just fine if you don't flatten them out too, just like a drop biscuit.

For the berries, I cut up strawberries and tossed them with a little maple syrup and a bit of homemade vanilla extract.  I added blueberries and blackberries whole, and let mingle in the fridge while we cooked out on the grill.  Add a little homemade fresh whipped cream, and you have the quintessential summertime dessert.  Enjoy!

GF Pound Cake

Rich, dense, buttery, moist and gluten free pound cake.  Real pound cake, made with real ingredients and homemade vanilla.  This cake is so delicious in it's purity of just being pound cake, but I have to say that this cake is so delicious, it's amazing.  I baked the leftover batte rinto a mason jar, and put it in the fridge after a day of being in the pantry.  The flavors had developed so well it was like a whole new cake.  YUM!  I will be experimenting with this recipe a lot.  Possibilities are endless.  Citrus zest, chocolate, caramel, coconut, blueberries and lemon, even savory herbs such as rosemary and fennel would lend well to this amazing and REAL pound cake.  Just because its gluten free (GF!), doesn't mean it's health food.  It's real pound cake with butter and sugar.  It's the quality of the ingredients that count.  I used my best friend's farm-fresh, free range Michigan eggs.  It make a difference in taste, and using real local ingredients just makes sense.

So, go get the best butter and eggs you can find, and a quart of fresh berries from the farmers market.  You can thank me for it later!  Enjoy!


Gluten Free (GF) Pound Cake

2 cups sugar

1 cup melted butter

4 eggs

4 teaspoons gluten-free vanilla

3 cups Gluten-Free Flour Blend:

            Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch,                 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store                         remainder in container with tight-fitting lid. Stir before using.

2 teaspoons gluten-free baking powder

1 cup milk

 

Heat oven to 350°F. Grease 12-cup Bundt pan or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside. (I used a multi mini-loaf pan, like a muffin tin but with 8 little loaf shapes, you could use a muffin tin with good results.)  Im sure this cake could be baked into any available oven proof container.  even a clean tin can!  And, when in doubt, use parchment paper!

Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Stir together gluten-free flour blend and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.

Pour into prepared pans or paper lined muffin tins,  bake at 350 for :  10 minutes for mini muffin size, 10-15 minutes for muffin size, 10-15 for mini loaf size, 50-60 min for full bundt or cake pan size.  I also had success baking this into mason jars.  PERFECT for strawberry shortcake, just slice the pound cake into rounds!

GF Chocolate Cupcakes

As I experiment with gluten free and flourless baking, I'm having to learn to adjust sugar amounts.  As I revise the recipes, I will update them on here.  I don't like to use sugar, and use replacements whenever possible.  I always have to make the recipe as directed first, that way I know what it's supposed to taste like!

GF Chocolate Cupcakes

Preheat oven to 350.  Line muffin tins with paper liners or spray with cooking spray.

Mix together in a large mixing bowl:
1 cup sugar
1/2 cup white rice flour
1/4 cup potato starch
2 Tbs. tapioca flour
1/2 cup cocoa powder
3/4 tsp baking powder
3/4 tsp. baking soda
1/2 tsp salt
1/2 tsp xanthan gum

In a small bowl, whisk together:
1 egg
1/2 cup milk
1/2 cup oil
1 tsp vanilla extract
1/2 cup warm water or coffee

Add the liquids to the dry mixture and stir until well combined.
Fill muffin tins almost to the top, give them a little room to grow!
Bake at 350 for about 10 min. for mini muffins, 15-20 for regular size. (I made mini!)