sweet – Page 3 – Gluten Intolerance Group of Northeast Ohio

Lemon Curd Cake

Note from the Chef:

I’ve made this cake twice now, both times with excellent flavor.
The first time I made the cake a day ahead, cooled it and refrigerated it overnight, so when I served the cake the curd was beautifully set and the cake nice and spongelike.
The second time I made the cake I was cleaning up the kitchen and just by habit I inverted the cake to the serving dish. I figured it would finish cooling as it sat, plus I wanted a slice – NOW!
Ooooops! The curd layer on top was still hot and not sufficiently set –
whoa! that was a mess. It was still delicious – but very messy!
So, if you want to serve this cake in slices, allow the cake its cooling time and you will be happy you did!

Lemon Curd Cake
g-f adaptation by Chef Mariann

3 large eggs, separated
1 cup whole milk
2 organic lemons
zested to yield 2 tsp.
juiced to yield 6 Tbl.
2 Tbl. butter, unsalted and melted
1/4 tsp salt
6 T g-f flour blend
1 cup sugar
Fresh berries and confectioner’s sugar to top

You will need:
6 – 6oz ramekins OR1 – 8 inch fluted cake pan – lightly buttered.
9×13 baking pan and water.

Preheat oven to 350.

Set the baking rack to the middle of the oven.

In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt.

In a small bowl, whisk together the flour and sugar.

Add the flour/sugar mixture to the egg mixture.

Whisk until smooth.

In the bowl of electric mixer, beat the egg whites to form soft peaks.

Spoon 1/4 of the soft egg whites to the batter and whisk to smooth.

Using a rubber spatula, add the remainder of the egg whites to the batter, folding in gently to combine.

The batter will be light and foamy and liquidy.

Gently transfer the batter to the prepared baking dishes which will be filled to the top.

Place the baking dish into the 9×13 pan on the oven shelf and add water to the 9×13 pan.

Bake 45 to 50 minutes – cake top will be puffy and lightly golden.

When done baking remove the baking dishes to a rack to cool.

Some sinking of the cake will occur during cooling but allow the cake to cool in the pan(s).

Ramekins can be served warm, as is, from the cups topped with berries, confectioner’s sugar or whipped cream. If baked in the fluted pan, after cooling completely, invert the pan to a serving plate and serve with choice of toppings.

This recipe has been adapted to be gluten-free by Chef Mariann. – original recipe by Chef Jenn Segall from Once Upon a Chef.

White Wine Cake

¼ cup chopped pecans
1 box yellow cake mix ( Betty Crocker Gluten Free)
3 oz. instant vanilla pudding *
¾ cup water
¾ cup oil
2 tsp cinnamon
4 eggs
¼ c brown sugar
¼ c white sugar
½ c white wine

Glaze
½ c margarine
1 c sugar
¼ c water
¼ c white wine

Grease and flour 10”bundt pan. (I used sugar instead of flour.)
Sprinkle nuts in the bottom of pan. Mix remaining cake ingredients with an electric mixer until well blended, about 3 minutes. Pour into pan and bake at 350 degrees. Bake for 1 hour and 10 minutes***. About 10 minutes before cake is done, begin glaze. Boil margarine, sugar, and water for 2 minutes. **** Remove from heat and then add wine. Pour half of glaze over hot cake. Let stand 10 minutes. Turn onto serving platter and pour other half of glaze over top of the cake.
Serves 10
Refrigerate it tastes better the 2nd day.
*You could use a pumpkin instant pudding in place of the vanilla and skip the cinnamon since it’s in the pudding.

Martha White Muffin Mix

Archived by Diane on 9/13/2023 -> no longer available

Found at Walmart on Warrensville Center Road in South Euclid:

Martha White Chocolate Chocolate Chip Muffin Mix and Martha White Gluten Free Blueberry Muffin Mix.

These 7 ounce pouches, $1.48, were located in the regular baking aisle, and not in the special gluten free section of the store. Only 50 cents more than their gluten containing counterparts.

They could not be much easier to make: Just Add Milk! proclaims the package. Indeed, the directions call for 1/2 cup to be combined with the mix, fill muffin cups, bake for 11-12 minutes and cool 2-3 minutes.

The main ingredients are rice flour, then sugar, then respectively semi-sweet chocolate chips or artificial blueberry bits (not a berry to be found). The chocolate mix contains egg, milk and soybean ingredients and the blueberry mix contains egg ingredients.

So, how did they come out? Remember your mileage may vary as you are driving a different oven and pans.

The “blueberry” muffin batter was the thinner of the two and the muffins were done at the suggested time. In fact, I probably overcooked them by a minute or so as they were darker than golden brown. Despite liberally spraying the non-stick muffin cups with non-stick spray, the muffins still stuck with half coming out in pieces. Next time I’d use paper liners.

The “chocolate” muffins required an extra 2 minutes to be fully cooked and were easier to remove from the pan.

Both had good texture with an expected gluten free crumb. The chocolate had a few chips and the distinct chocolate flavor. The “blueberry bits” resembled the real thing in look and taste.

Each mix made 6 medium size muffins.

The packages each have an additional recipe: Gluten Free Chocolate Chip Banana Muffins and Gluten Free Blueberry Peach Crisp.

Easy Holiday Gift Cookies

1-2 packages gluten-free cake mix (enough for 2 layers)

1/2 cup gluten free flour mix

1/3 cup canola oil

2-3 eggs

4 ounces applesauce

6 ounces semisweet chocolate chips

1/2 cup chopped pecans, or other nuts (optional)

Mix and blend well all ingredients except chocolate chips and nuts in a large bowl.

Gently stir in chips and nuts.

Place teaspoonfuls of dough 2 inches apart on an ungreased baking sheet.

Bake at 350 degrees for 12 to 14 minutes.

Allow to cool. Cookies will be light and cake-like. Place 10 to 12 cookies on a small decorative plate, cover with colored cellophane and tie with a bright ribbon. Makes approximately 3 dozen cookies.

Hints: If cookies appear to stick to cookie sheet a bit, spray cookie sheet with a little cooking spray.
Try different types of cake mixes and add-in ingredients, such as white chocolate chips, different kinds of nuts – or maybe cereals?, M & M’s or other candies, etc. – fun to experiment! Cookies could be frosted a bit, too, if desired.

Gluten Free Chocolate Mousse Cake

This always turns out great but at some point the mixture seems to get too thick to work with.
There is a large amount of dairy in this recipe. This cake is very, very rich, dense and large!
Serves 20!

Rum Chocolate Mousse Cake
Adapted from the Washington Post
Crust:
1 7/8 cups gluten free graham cracker crumbs
4 ½ T sugar
½ c butter melted plus enough to butter 9” or 10” spring form pan
1 ¼ c finely chopped nuts
2 squares of semi sweet GF baking chocolate chopped

Mousse filling:
12 oz unsweetened GF baking chocolate
6 eggs separated
2 1/3 c sugar
¾ c butter softened
1 ½ t vanilla
3 T rum or cream de cacao ( sometimes I leave this out-check if GF)
1 c heavy whipping cream

To prepare the crust: mix all the ingredients until moistened. Press into buttered 9” spring form pan. It should be at least half way up the pan. Bake for 8 min at 350 degrees. Cool.

To prepare filling, melt chocolate in double boiler. Whisk egg yolks until light and fluffy and gradually beat in a cup of sugar. Add the melted chocolate and keep beating.

Cream the butter with another cup of sugar and gradually add this to the chocolate mixture. Beat in vanilla and rum.

Separately beat egg whites with 1/3 c sugar and continue to beat until stiff. Fold into chocolate mixture . Whip cream until it forms soft peaks and fold into mousse. Pour into cooled crust and chill. Keep chilled until just before serving. This is very rich and will serve 20.