creative_cooks | Entries tagged with gf

The Best Gluten Free White Cake
Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Ingredients

1 1/2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
2 cups white sugar
1 cup buttermilk
1 cup butter melted and cooled
1 teaspoon vanilla extract
1 teaspoon almond extract

Instructions

Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle. Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again. Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.
Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!

Notes

This recipe makes (40) cupcakes. Bake cupcakes at 350°F for 18 minutes.

nverland

Gluten-Free Biscuits
Prep time: 20 minutes Cook time: 20 minutes Chilling time: 30 minutes Yield: 10 (2 1/2-inch) biscuits

Ingredients
2 cups (about 300 g) gluten-free flour mix, preferably Bob’s Red Mill 1-to-1 Gluten-Free Baking Blend or another flour blend with xanthan gum
1 tablespoon baking powder
3/4 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup (8 tablespoons) very cold butter, cut into tablespoons and then cut in half, plus more to grease the pan
3/4 to 1 cup cold buttermilk
1 tablespoon melted unsalted butter

Special equipment:
9-inch cast iron skillet, or 8x8 baking dish
( Read more... )

nverland

Paleo Chocolate Chips Almond Flour Banana Bread-GF
Yield: 10 slices Prep Time: 10 mins Cook Time: 50 mins Resting Time: 10 mins Total Time: 1 hr

Ingredients

2 cups almond flour
1/4 cup tapioca flour
1 tsp baking soda
1/4 tsp salt
3 small extra ripe bananas — or 1 cup mashed/pureed
3 tablespoons natural sweetener — or coconut sugar for paleo
2 large eggs
2 tablespoon avocado oil or ghee or extra light tasting olive oil
1 teaspoon vanilla
2/3 cup mini chocolate chips — save some for topping

Instructions

Preheat oven to 350ºF and spray a bread pan (8 x 4) with non-stick spray. Then, line it with parchment paper. Set aside.
In medium bowl add all the dry ingredients (almond flour, tapioca flour, baking soda and salt) and mix well to combine.
In large bowl whisk together mashed banana and sweetener. Then, add egg, oil and vanilla extract. Whisk everything together until evenly combined.
Mix the wet and dry together until combined.
Add the chocolate chips and fold them into the batter.
Pour the batter into the bread pan. Add extra chocolate chips on the top of the batter if you desire.

Bake for about 30 minutes uncover, then cover it with foil and bake for more 20 minutes or until a toothpick comes out clean. It probably will be done between 50-70 minutes. Baking times may vary because ovens vary in power and efficiency.
Place the bread pan on a wire rack and let it cool down for 10-15 minutes before lifting from the parchment paper to remove bread.
Slice into 10 slices!

Nutrition Information
Amount per serving (1/10) — Calories: 264, Fat: 15g, Saturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 37mg, Sodium: 144mg, Potassium: 150mg, Carbohydrates: 29g, Fiber: 5g, Sugar: 6g, Protein: 9g

nverland

Gluten-Free Chocolate Chip Cookies
Prep time: 10 minutes Per batch baking time: 8 minutes Yield: About 5 dozen cookies

Ingredients

1 1/2 cups (200g) gluten-free flour mix
1/2 cup (55g) oat flour (certified gluten-free)
1 1/2 cups (150g) rolled oats (certified gluten-free)
1 teaspoon baking soda
1 teaspoon salt
1 cup (227g) unsalted butter, room temperature
1/2 cup (100g) granulated sugar
1/2 cup (111g) dark brown sugar
2 large eggs
2 teaspoons vanilla extract
10 ounces dark chocolate chips (or other chips of your liking)

Method

1 Preheat the oven to 375°F. Line two baking sheets with parchment.
2 Mix the dry ingredients: Combine the flours, oats, baking soda, and salt in a medium bowl. Set aside.
3 Beat the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until combined but not overly creamy or fluffy, 2 to 3 minutes.
4 Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition on medium speed. Add the vanilla and mix briefly to combine.
5 Add the dry ingredients: With the mixer on low, add the flour and oat mix in several additions.
6 Chop and add the chocolate: Roughly and irregularly chop up the chips with a chef’s knife. Add them in by hand, using a wooden spoon, or using the stand mixer on low speed.
7 Bake the cookies: Scoop the dough out by a rounded tablespoon scoop and arrange on the cookie sheet spaced a little apart. I got about 12 per cookie sheet.

Bake for about 8 minutes until they are golden around the edges. Transfer the baking sheet to a wire rack to cool for about five minutes, and then transfer the cookies to the wire rack to cool completely. Repeat the process until all the dough is gone.

The cookies will keep 3 to 5 days in an airtight container, but you might have to microwave them for 10 seconds to get them to soften a bit if it’s closer to 5 days.

Creative Cooks

Entries tagged with gf

The Best Gluten Free White Cake

Gluten-Free Biscuits

Paleo Chocolate Chips Almond Flour Banana Bread-GF

Gluten-Free Chocolate Chip Cookies

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