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    Pastel de Tres Leches (Gluten-Free)


    Scott Adams

    This recipe comes to us from Dave Ross.


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    Gluten-Free Flour Mix Ingredients:
    25% Asian white rice flour;
    25% Asian sweet rice flour;
    25% tapioca starch; and
    25% potato starch.

    Cake Batter Ingredients:
    1 stick melted butter
    6 large eggs separated
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    1 cup sugar
    1 ½ cup Gluten-Free Flour Mix (above)

    Milk Blend Ingredients (whisk the ingredients below together before cake comes out of the oven):
    1 twelve oz. can evaporated milk
    1 fourteen oz can sweetened condensed milk
    1 fourteen oz. can coconut milk or 2 ½ cups whole milk
    (I just tried the coconut milk for the first time today and it does not give a noticeable coconut flavor)

    Gluten-Free Cake Directions:
    Heat oven to 350F. Butter a 9” by 13” glass baking pan. In a mixer with the whip attachment combine the egg whites, salt and baking soda. Whip to the soft peak stage at least 2 or 3 minutes on high. Add egg yolks and beat till completely combined. Slow down the mixer and add the sugar mixing till combined. Remove bowl from mixer and fold in melted butter with a rubber spatula. When the butter is blended in, fold in the flour, ¼ cup at a time. Pour batter into the buttered pan and bake for 30 minutes or until a toothpick comes out clean and the cake is golden brown. Place pan on a cooling rack and pour the three milks over the top immediately. The milk mixture should absorb within a few minutes and nay that doesn’t is ok too. After the cake has cooled off, put it in the fridge to cool for at least 5 hours or overnight before serving.

     

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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  • Related Articles

    Scott Adams
    Cake:
    1 ½ cups thinly sliced peeled Granny Smith apples
    3 tablespoons brown sugar
    1 tablespoon lemon juice
    ½ teaspoon ground cinnamon
    1 cup Betty Hagmans Four Bean Flour Mix
    ½ teaspoon baking soda
    1/8 teaspoon salt
    ½ teaspoon xanthan gum
    1/3 cup granulated sugar
    2 tablespoons butter, softened
    1 large egg
    1 teaspoon vanilla extract
    ½ teaspoon almond extract
    ½ cup low-fat buttermilk
    Cooking spray
    2 tablespoons sliced almonds
    Glaze:
    ¼ cup sifted powdered sugar
    1 teaspoon low-fat buttermilk
    ¼ teaspoon vanilla extract
    1. Preheat oven to 350 degrees
    2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.
    3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
    4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.
    5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and ¼ teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake.
    Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).

    Scott Adams
    The following is a recipe for a Sponge cake made with potato starch and it is wonderful served with fresh fruit (sliced strawberries with a little sugar) and a whipped topping or ice cream.
    8 eggs
    1 ½ cups sifted sugar
    1 ½ teaspoons grated lemon rind
    3 tablespoons lemon juice
    1 full cup potato starch
    dash of salt
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    Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in a non-greased 2-piece 10 tube pan and bake in preheated 350 degree F for 55-65 minutes or until cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing from pan (I use a wine bottle and to prop up the cake to keep from pressing the top down).

    Destiny Stone
    I never had a desire to eat cupcakes, until I went gluten-free. And now that I can't eat them, I crave them like crazy. Of course, it doesn't help that cupcakery's are popping up everywhere as the new food craze. This is a cupcake recipe that is free of most common allergens. It is gluten-free, nut-free, corn-free and vegan. To also make this  beet/cane sugar-free I will be experimenting with this recipe using agave syrup in place of sugar. While I don't drink coffee, I am a sucker for coffee flavored sweets. However, if you are not a coffee fan, you can replace the coffee with chocolate, vanilla, or some other flavor that you prefer.
    To make cupcake batter, whisk together the following:

    ¾ rounded cup sorghum ¾ rounded cup  tapioca starch  (you can also use potato or cornstarch) ½ cup unsweetened cocoa powder 1 teaspoon baking powder 1 cup organic cane sugar ¼ teaspoon sea salt 1 teaspoon baking soda 1 teaspoon xanthan gum  Add in and beat the following until smooth:
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    Frost when completely cooled. To Make Coffee Icing:
    1 ¾ cups confectioner's (powdered) sugar 3 tablespoons shortening 3 ounces cold coffee, as needed 1 teaspoon vanilla Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed.
    Beat  until smooth. For a thicker frosting add  more confectioner's sugar. Chill the frosting before using it, approximately 1 hour.
    Frost the cupcakes and enjoy!

    Amie  Valpone
    For a fun spin on these cupcakes - I made them with almond butter and pistachios on my blog.
    Gluten-Free, Grain-Free and Dairy-Free.
    Ingredients:
    10 large eggs 3 oz. baking chocolate such as Green & Black ½ cup dark chocolate chips ¼ tsp. sea salt 2/3 cup sugar 2 cups cashews, finely chopped 1 ½ tsp. almond extract ½ cup sugar ¼ cup cashew butter, for serving Instructions:
    Preheat the oven to 350 degrees F. Prepare cupcake tins with nonstick baking spray. Separate eggs into large small bowls; one for egg yolks and one for egg whites. In a small saucepan, melt baking chocolate and dark chocolate. Meanwhile, beat the egg yolks on medium-high speed until and thick, approximately 7 minutes. Reduce speed to low; add sea salt and 2/3 cup granulated sugar until mixture becomes thick and creamy, approximately 8 minutes. Add melted chocolate and cashews; continue to beat with mixer on low speed. Add almond extract to the large bowl of egg whites. Beat until foamy, approximately 3 minutes. Add 1/4 cup sugar; beat on high speed until soft peaks form, approximately 5 minutes. Fold egg whites into the chocolate mixture. Divide the batter evenly among cupcake tins. Transfer to the oven; bake for 15-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean. Remove from oven; set aside to cool on baking racks. Slice each cupcake in half. Serve warm with a spread of cashew butter for a healthy spin on sugary icing.

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    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
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    Read more at azcentral.com.