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.<...>
This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons . - James
¼ cup salad oil ( I use olive oil )
1 beaten egg
½ cup milk
1 ½ cup gluten-free flour* plus 1 ½ teaspoon xanthan gum
¾ cup sugar
2 teaspoon baking powder
dash of salt
Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping* and bake at 375 for about 25 minutes.
* Spicy Topping:
Combine ½ cup gluten-free brown sugar, 2 tablespoons gluten-free flour, 2 teaspoon ground gluten-free cinnamon , 2 tablespoon melted butter, ¾ cup broken nuts (your choice ). This is best fresh, however if any of it does make it thr...
This recipe comes to us from Lynn Facey.
2 cups gluten-free flour (Bette Hagmans)
2 teaspoons xanthan gum
1 ½ cups sugar
1 teaspoon salt
3 ½ teaspoon baking powder
½ cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2 or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.
This recipe comes to us from Nancy Garniez.
Preheat oven to 425F.
Combine:
¼ cup bean flour (I use mung bean, but you can also use lentil, chickpea or a mixture of two or three--be creative!)
¼ cup rice flour
½ cup equal parts arrowroot (I dont eat corn, but cornstarch would do as well), potato starch, and rice bran
½ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
Mix the flour above with 1 ½ tablespoons of margarine or butter until small pea-like lumps form (you dont have to be too careful about this step, especially if the margarine is soft). Beat in 1 egg, ½ teaspoon vanilla, 2 tablespoons of milk or water. Mix to form a fairly thick dough. Put into a buttered square or round dish or pie plate. Top with sliced fruit: Plums, peach...
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