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 Chris Spreitzer.
1 cup softened butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon gluten-free vanilla extract
zest of two medium lemons
juice of one lemon
2 ½ cups gluten-free flour mix
1 ¼ teaspoon xanthan gum
2 ½ teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups fresh blueberries
Topping:
1 cup chopped pecans
½ cup sugar
1 teaspoon cinnamon
Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gluten-free flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to ...
This recipe comes to us from Valerie Wells.
Cream:
1 stick (½ cup) butter
1 tablespoon shortening
1 ½ cup plus 3 tablespoons sugar
Add & beat well:
2 jumbo eggs**
Add:
1 cup unsweetened pureed fresh zuchinni*
1 ½ cup Gluten Free Flour Mix (any kind)
½ cup unsweetened cocoa powder
½ teaspoon xanthan gum
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon soda
Beat until smooth. Bake in greased & floured 8" x 8 square baking pan at 350F for 45 minutes (If you bake in glass, reduce the heat by 25F).
I like my cakes semi sweet. If you prefer a sweeter cake you can substitute some of the cocoa powder with corn starch. The recipe originally calls for ½ cup corn starch & I substituted cocoa p...
Celiac.com 10/16/2013 - A crust of almonds and almond meal highlight this delicious, gluten-free version of a traditional cheesecake.
Ingredients:
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 whole eggs
1 cup sugar
½ teaspoon vanilla extract
2 teaspoons grated lemon peel
Nut Crust:
¾ cup finely crushed almonds
¾ cup almond meal
2 tablespoons granulated sugar
2-3 tablespoons butter, room temperature
Directions:
Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well.
Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan.
Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan.
Place cr...
Recommended Comments