Jules Shepard

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  1. Press-in Crust recipe Ingredients: 1 1/2 cups cup Jules Gluten FreeTM All Purpose Flour 1/2 tsp salt 1 tsp gluten-free vanilla extract 1/3 cup extra-virgin olive oil 3 Tbs milk, dairy or non-dairy (vanilla coconut, soy, almond or rice milk) Directions: Whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Using a fork, stir the liquids into the dry ingredients, forming a crumbly mixture that is wet enough to stick together if you squeeze in your hand. If the mixture is too dry, add milk one teaspoon at a time. Pour crust mixture into a 9-inch pie pan and press evenly across the bottom and up the sides of the pie pan, working from the center out. Pie Filling recipe Ingredients: 3 eggs ¼ cup Jules Gluten FreeTM All Purpose Flour ¼ tsp sea salt 1 cup corn syrup (dark is pictured here, but may use light) or brown rice syrup ¼ cup pure maple syrup ½ cup brown sugar 1/3 cup melted butter or Earth Balance® Buttery Sticks (non-dairy) 1 ¼ cup pecan halves Directions: Preheat oven to 400F. If using a traditional pie crust or the press-in crust, prepare in the pie pan and begin making the filling as follows. If not using a pie crust, oil the pie plate well and continue with filling instructions below. Beat the eggs, syrups and melted butter until well-mixed. Add in the flour and salt, mixing until thoroughly incorporated and quite thick. Lay the pecan halves on the bottom of the pie plate (on top of crust, if using) so that they cover the entire bottom of the plate. Gently pour the syrup mixture on top, which causes the pecans to rise through the syrup and be spread throughout the pie. Bake at 400F for 15 minutes, then reduce heat to 325 F and bake a further 35 minutes. The pie should be set and not very jiggly at this point. Remove to cool before cutting and serving. Serve with ice cream or non-dairy topping, or plain. Serves 8.
  2. Sometimes called “Wedding Cookies,” these balls of crumbly, nutty, powdery yumminess are a traditional favorite you shouldn’t have to miss just because you’re eating gluten-free. No one will miss the gluten in this delicious treat! Ingredients: ½ cup confectioner’s sugar (plus more for dusting finished cookies) ½ cup pecans ¼ cup sweetened, flaked coconut (optional) ½ cup butter or non-dairy alternative, room temperature (e.g. Earth Balance Buttery Sticks) 1 tsp. gluten-free vanilla extract 1 tsp. orange zest or peel (optional) 1 cup Jules Gluten Free All-Purpose Flour ¼ tsp. salt Directions: Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are finely chopped and tossed well with the sugar. Using an electric mixer or the food processor, beat together the butter and pecan mixture until fully integrated. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until blended and a soft dough is formed. Cover the dough tightly and refrigerate until cold and firm, not sticky – at least 2 hours. Preheat oven to 325° F (static). Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place each formed ball onto a parchment-lined cookie sheet 1-2 inches apart. Bake for 15-20 minutes, or until the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes. Sift approximately ½ cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each cookie in the bowl to lightly coat with sugar and serve. Yield: 2 dozen cookies, depending on size.
  3. A delightful, healthy muffin that perfectly complements breakfast or tea time with just the right amount of spice. Ingredients: 1/3 cup granulated cane sugar 4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks) 2 eggs 3 Tbs. agave nectar or 4 Tbs. honey ½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added) 1 cup Jules Gluten Free All Purpose Flour ½ cup almond meal or brown rice flour 2 Tbs. flax seed meal (optional) 2 Tbs. mesquite flour or unsweetened cocoa ½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats) 2 tsp. gluten-free baking powder ½ tsp. baking soda ½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup very warm milk (dairy or non-dairy) then set aside to cool ½ cup raisins or diced apples (optional) Directions: Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers. Preheat oven to 325 F convection or 350 static. Whip sugar and butter until light and fluffy. Add eggs and stir. Mix in agave nectar and apple butter until combined. Stir the dry ingredients into the wet mix while slowly pouring in the chai tea. Mix until smooth. Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20 minutes for regular muffins. Yield: Approximately 15 muffins or 24 mini-muffins.
  4. Fluffy, yummy, subtly pumpkin-y (is that a word?!) pancakes that just beg for the cooler temperatures of autumn! Decorate with strategically placed berries or chocolate chips to make jack-o-lantern pancakes! Ingredients: 1 1/4 cup Jules Gluten Free All Purpose Flour 1 tsp. baking powder, gluten-free 1 tsp. pumpkin pie spice 1 tsp. cinnamon 1 large egg or egg substitute (¼ cup mashed banana works well here) 2 Tbs. canola oil 1 Tbs. brown sugar, packed 1/2 cup puréed pumpkin 1 1/2 cup milk (dairy or non-dairy) 1/2 cup raisins, cranberries or chocolate chips (optional) High heat cooking oil for the pan Directions: Sift the flour, baking powder and spices together and set aside. Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using. Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface. Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown. Serve warm with maple syrup or confectioner's sugar. Serves 4.
  5. Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless. Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option! I've also experimented with every dairy-free cheese and soup out there, and I can say with every confidence that the dairy in traditional casseroles like this one will not be missed if you choose to use my dairy-free suggestions. Enjoy this super easy casserole today, and love this casserole tomorrow for leftovers! Ingredients: 16 ounces gluten-free pasta spirals or penne (Le Veneziane Corn Penne; Tinkyáda Brown Rice Pasta Spirals; Ancient Harvest Corn-Quinoa Pagodas) – use more or less depending on whether you like your casseroles more “noodley” 32 ounces cream of mushroom soup (Imagine Creamy Portobello Mushroom Soup is dairy- and gluten-free) 29-32 ounces canned tuna or salmon, drained (be sure to remove bones if your brand contains bones) 16 ounces frozen or canned peas 7-8 ounces cheddar dairy or non-dairy cheese (Daiya Cheddar Style Shreds or Galaxy Nutritional Foods Veggie or Rice Shreds) Directions:Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain. Preheat oven to 350° F. In a large bowl, stir together soup, tuna or salmon, peas and cheese. Add drained pasta and stir to combine. Pour into a 2-quart casserole. Bake for 30 minutes, or until bubbly.
  6. Perfect for any occasion ... or no occasion! Your will power is no match for these moist cakes!I've provided frosting recipes too, so get started celebrating! Ingredients: 3 cups Jules Gluten- Free All-Purpose Flour 1 Tbs. gluten-free baking powder ¼ cup powdered milk, dairy or non-dairy (I use DariFree Original) ¼ tsp. salt ½ cup butter or non-dairy alternative (I like Earth Balance® Buttery Sticks) 2 cups granulated cane sugar 4 large eggs 2 tsp gluten-free vanilla extract 1 cup milk or non-dairy alternative (vanilla flavor) Directions: Pre-heat oven to 350° F (static) or 325° F (convection). Spray 24 cupcake tins with non-stick cooking spray or line with paper liners.Whisk together the flour, baking powder, powdered milk and salt and set aside. In a large mixing bowl, combine the butter and sugar and beat well with your mixer's paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans. Bake for 20 minutes, turning the pans half-way through if using convection setting. Test the cupcakes for doneness by inserting a cake tester or toothpick in the middle of a cupcake and be sure it comes out clean. The cupcakes will also begin to pull away slightly from the sides of the pans. If necessary, add bake time in 5 minute increments until fully baked. When done, turn off the oven and leave the oven door open to let the cupcakes cool slowly there for 10 minutes or so, then remove to a cooling rack. After 15-20 minutes of total cooling time, remove from cupcake pans to finish cooling. Frost only when fully cooled, or wrap the cooled cupcakes with wax paper or plastic wrap and seal inside freezer bags to freeze until ready to use. Gluten-Free White Frosting Ingredients: ½ cup butter or non-dairy alternative, softened (I like Earth Balance® Buttery Sticks) 2 ½ cups confectioner's sugar 1 ½ teaspoon gluten-free vanilla extract ¼ cup dairy or non-dairy milk of choice (up to ¼ cup) Food coloring, optional Directions: Cream the sugar and butter together with an electric mixer. Add the vanilla and 2 tablespoons of milk, beating well to combine, then add the food coloring if using, and milk (if and as necessary) to achieve a spreadable consistency, beating for several minutes at the end until light and fluffy. Gluten-Free Chocolate FrostingUse white frosting base and add ½ cup cocoa powder. Use additional milk until proper consistency is achieved.
  7. Afraid you can't bake good gluten-free yeast breads? Avoiding yeast in your diet? Looking for more whole grain nutrition? Whatever your reason, this recipe is your answer! Delicious, nutritious and sandwich-ready in under 1 hour! While this bread contains no yeast, it does contain the whole grain goodness of no less than six different gluten-free flours. Don't be put off by the unusually long list of ingredients – feel free to substitute with the flours you have on hand (be sure they're all certified gluten-free!), but look to whole grain gluten-free flours rather than starches for this bread. Ingredients: 1 cup Jules Gluten Free All Purpose Flour ½ cup buckwheat flour ¼ cup millet flour ¼ cup flaxseed meal ¼ cup gluten-free oats 1/8 cup gluten-free oat flour 1/8 cup teff 1 teaspoon sea salt 1 ½ teaspoons baking powder ½ teaspoon baking soda 3 eggs ¼ cup sparkling water or club soda 2/3 cup vanilla yogurt (dairy or non-dairy) 1 Tablespoon agave nectar or honey 1 teaspoon apple cider vinegar ½ cup sunflower seeds or pumpkin seeds/pepitas (optional) gluten-free oats, sesame seeds, sea salt or other toppings Directions: Preheat oven to 350 F (static). Whisk together all dry ingredients in a large bowl and set aside. Beat the eggs until frothy, then add the remaining liquid ingredients and blend well. Slowly mix the dry ingredients into the liquids and stir until thoroughly incorporated. Mix in any seeds last. Scoop dough into an oiled, 9 x 5 inch metal loaf pan and sprinkle with any toppings of choice. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean, a nice crust has formed and the internal temperature is approximately 190 F. Remove to cool on a wire rack for 5-10 minutes, then remove to finish cooling before slicing.
  8. Ingredients: 1 tsp. apple cider vinegar 1/4 cup shortening (e.g. Earth Balance Shortening Sticks) 3 Tbs. honey or agave nectar 2 large eggs 2 1/4 tsp. rapid rise yeast 1 cup vanilla yogurt (dairy or non-dairy like soy, rice or coconut) 2 cups Jules Gluten Free All Purpose Flour 3 Tbs. flax seed meal (optional, but recommended) 1/2 tsp. baking soda 2 tsp. gluten-free baking powder Directions:In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer, by hand using a pastry cutter, or in a large food processor. In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mix with the paddle attachment and pour in the yeast, stirring until the lumps are removed from the dough. Beat an additional 2 minutes thereafter. Dust a clean counter or pastry mat and your hands with Jules Gluten Free All Purpose Flour. Grab small fist-fulls of the wet dough, patting into a 5 inch square by liberally dusting the dough and your hands with Jules Gluten Free All Purpose Flour . Lay the squares onto a baking sheet lined with parchment paper. Using a pastry brush, lightly brush off excess flour. Makes approximately 7 danish squares. Cinnamon Apple Filling Ingredients: 3 tart apples, peeled and coarsely chopped ¼ cup light brown sugar 2 Tbs. butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks) 1 Tbs. cinnamon Directions:Melt the butter in a skillet over medium heat. Add the brown sugar and cinnamon, stirring to combine. Add the apples and stir to coat with the sugar-butter mixture. Stir periodically to coat and keep cooking all the apples. Cook for 15-20 minutes, or until the sugar-butter mixture is thin and the apples are tender. Set aside to cool. Cream Cheese Filling Ingredients: 1 recipe danish dough 12 oz. cream cheese (dairy or soy) ¾ cup granulated cane sugar 1 egg yolk 1 tsp. gluten-free vanilla extract Directions:Whisk together cream cheese, sugar, egg yolk and vanilla. Place in a sealed container and refrigerate or freeze until thick. Gluten-Free PastriesPinwheels: Using a pizza cutter or pastry wheel, cut a slit from each of the 4 corners almost to the center, but not intersecting or cutting through the center. Place a dollop of cheese or cinnamon apples in the center and brush the remaining exposed pastry with egg wash. Fold every other tip into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper. Cover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof.Preheat oven to 350 F (static) or 325 F (convection). Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot). Envelopes: Place a dollop of cheese or cinnamon apples in the center and brush the remaining exposed pastry with egg wash. Fold each opposite corner into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper. Cover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof. Preheat oven to 350 F (static) or 325 F (convection). Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot). Blanket: Turn the square so that it is a triangle with a tip at the top and bottom. Place an elongated dollop of cheese or cinnamon apples in the center and extend to the top and bottom corners, leaving the right and left corners without filling, and brush the remaining exposed pastry with egg wash. Fold the right and left corners into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper. OCover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof. Preheat oven to 350 F (static) or 325 F (convection). Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).
  9. Jules Shepard

    Vanilla Wafers (Gluten-Free)

    These little gems make a delicious, hard-to-resist treat, but are also great as crusts for mini-cheesecakes and other desserts! Ingredients: ½ cup butter or non-dairyalternative (e.g. Earth BalanceButtery Sticks), room temperature 1 cup granulated cane sugar 1/8 tsp. salt 1 large egg white 1 Tbs. gluten-free vanilla extract 1 Tbs. vanilla milk (dairy ornon-dairy) 1 tsp. gluten-free baking powder 1 1/3 cup + 1 Tbs. Jules Gluten FreeAll Purpose Flour Directions: Beat together the butter, sugar andsalt until light and fluffy. Add in egg white, vanilla and milk. Slowly beat to incorporate the flour and baking powder, mixing untiltotally combined. Refrigerate until cold for slightlythicker cookies, or bake immediately. Preheat oven to 350F (static) or 325F(convection). Scoop dough into a piping bag or other freezer weight plastic bag with a small corner cut out. Evenly squeeze buttons of dough out onto a parchment-lined baking sheet, formingrounds approximately ¾-inch wide, spaced 1/2 inch apart. Bake for approximately 10-14 minutes,or until edges are lightly browned. Yield: 7 dozen cookies.
  10. Jules Shepard

    Snickerdoodles (Gluten-Free)

    If you've been craving these old favorites and thought you may never have them again ... your wait is over! These cookies will fool any gluten eater and satisfy every craving. Caution: they're addictive! Ingredients: 1 ½ cups granulated cane sugar 1 cup shortening, butter or othernon-dairy alternative (e.g Earth Balance®Buttery Sticks/Shortening Sticks) 2 large eggs 2 ¾ cup Jules Gluten FreeAll Purpose Flour 1 tsp. baking soda 2 tsp. cream of tartar ¼ tsp. salt Topping: 2 Tbs. granulated cane sugar 2 tsp. cinnamon Directions: Cream shortening and sugar untilfluffy. Add eggs and beat until combined. In a separate bowl, whisk dryingredients together: Jules Gluten Free All PurposeFlour; baking soda, cream of tartar and salt. Add to wet ingredientbowl and mix until thoroughly incorporated. Cover tightly and refrigerate untilcold, at least 2 hours. Preheat oven to 400 F (static) or 375 F(convection). Shape dough into 1-inch balls byrolling in the palms of your hands. Roll each ball in the sugar andcinnamon mixture. Place on a parchment-lined baking sheet and bakefor 8-9 minutes, or until lightly browning and puffed. Remove tocool on a wire rack; the cookies will sink slightly in the middlewhen cooled – this is normal. Yield: approximately 3 dozen cookies.
  11. Jules Shepard

    Gluten-Free Matzo (Matzah)

    Matzo is the oldest and most well-known (edible) symbol of the exodus of the Jews from Egyptian slavery. According to the Bible, Aaron and Moses warned of 10 plagues sent to cause Pharaoh to free the Jews. When the final plague killed all the first-born sons of Egypt but passed over the Jewish houses, Pharaoh finally released the Jews from their bondage in Egypt. However, they were forced to leave in such great haste that their bread dough did not have time to rise, leaving them with what we now know as "matzo" (matzah, matza, matzoth, matzot), or unleavened bread. While matzo was the humble food of slaves, it also recalls a great moment of freedom. During Passover, special foods like matzo are eaten to symbolize both the bitterness of slavery and the sweetness of freedom. Gluten-free participants in Passover rites have typically not been so free to share in this great tradition, however. Matzo is manufactured for Passover using wheat flour; thus, we must think outside the proverbial cracker box to explore our safe and tasty options. Like any other wheat flour recipe we might long to enjoy again, devising a gluten-free solution is as simple as: modify, substitute and perfect using gluten-free ingredients. You will be pleasantly surprised not only at the crunchy lightness of this recipe, but also at its simplicity! Since matzo must be made and baked within 18 minutes to prevent any leavening in the dough, you have no time to dawdle with a intricate details. This 5 ingredient recipe takes only 20 minutes from start to finish! Like many of the recipes coming out in my third book (to be released this summer of 2010!), this recipe is not only gluten-free, but also dairy-free, soy-free, egg-free and vegan. Enjoy! Ingredients: 1 cup Jules Gluten Free All Purpose Flour (kosher) ½ cup almond flour 4 Tbs. extra virgin olive oil 3 Tbs. water ½ tsp. sea salt or kosher salt Directions: Preheat oven to 450 F (static) 425 F (convection, preferred). Whisk together Jules Gluten Free All Purpose Flour and almond flour then add in the liquid slowly while stirring with a fork or pastry cutter. If the dough is too dry, add additional water by the ½ teaspoonful in order to get dough wet enough to form a ball but not be sticky. Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with Jules Gluten Free All Purpose Flour. Pat with your fingers to flatten the dough and roll to the thickness of matzo, then prick with a fork. Sprinkle with additional coarse kosher salt, if desired. Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly browned. Serves: 4.
  12. Linzertorte -- or Linzer tart -- may be made into one large tart, several small ones or even sweet cookies. Whatever the presentation, what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet berry filling! Hailing from Linz, Austria, this dessert takes several forms today (especially in North America). You can make one large tart, several small ones or make them into cookies. I've seen it made into bars, as well. Any way you slice it (pun intended) what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet raspberry or black currant filling! Gluten-Free Tart Ingredients: ½ cup unsalted butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks), room temperature 2/3 cup lightly packed brown sugar 1 large gg ½ cup toasted almonds, ground* 1 ½ cups Jules Gluten Free All Purpose Flour 1 tsp. gluten-free baking powder 1 tsp. cinnamon ½ tsp. salt confectioner's sugar for dusting *Toasting Almonds: Spread ½ cup raw almonds on an ungreased baking sheet, and toast in an oven preheated to 350 F for 12-15 minutes, or until golden brown, aromatic and not burned. Filling Ingredients: 1 cup fresh or frozen and thawed raspberries 1/3 – 1/2 cup seedless raspberry jam Directions: Beat butter and sugar with an electric mixer until light and fluffy. Add in egg and cream. Slowly stir in the dry ingredients: ground almonds, Jules Gluten Free All Purpose Flour, baking powder, cinnamon and salt. Mix until thoroughly incorporated. Shape dough into a disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold and no longer sticky. Preheat oven to 375 F (static) or 350 F (static). Pull off pieces of cold dough and press into the bottom and up the sides of a large tart pan (9-inch) or 4 small tart pans with removable bottoms. The dough will rise when baked, so keep this layer of dough thin. Prick bottoms with a fork in several places to prevent bubbles from forming in the dough. Bake tart pan(s) for 12 minutes then remove to a cooling rack. With remaining dough, roll out onto a clean surface or baking mat lightly dusted with Jules Gluten Free All Purpose Flour or cornstarch. Roll to the thickness of a graham cracker – approximately 1/8 - inch thick. Use small cookie cutters to cut out shapes like hearts, circles, stars, leaves ... if using small tart pans, use miniature cookie cutters; if using one large tart pan, the cutters can be 1 - 3- inches. Place cut out cookies onto a parchment-lined cookie sheet and bake in still heated oven for 5-8 minutes, depending on the size of your cookie cutters. Remove cookies once golden brown but not crispy. Set out to cool on a wire rack. Meanwhile, spoon jam and berries into a small saucepan and warm over low heat, stirring until thinner and pourable. Once warmed, spoon jam over the centers of each tart, creating a 1/8 – inch thick layer of jam and berries. Return tart(s) to still heated oven and bake for another 10-12 minutes for smaller tarts, 20-25 minutes for a larger tart. Arrange cookies on top of cooked, filled tart and dust with confectioner's sugar before serving. Note: This recipe may also be used for making Linzer Cookies instead, by cutting cookies with a larger cutters and cutting one small hole in the center of every other cookie. Bake according to cookie directions above. When cooled, spread each cookie without a hole cut in the center with the raspberry filling; top with a cookie with a hole cut out. Dust with confectioner's sugar before serving.
  13. Beignets are puffs of dough that arequickly deep fried and smothered in confectioner's sugar. These yeastydoughnuts are full of gluten and are unique to New Orleans, so you might think you'll never enjoy Café du Monde-stylebeignets again. Not a chance! With this easy recipe, you can share a delicious gluten-free version with friends and family (and even Louisiana natives)! Ingredients: 1 cup warm water (110 F) ¼ cup granulated cane sugar 1 package rapid rise yeast 1 large egg ½ cup evaporated milk (dairy orsee directions below for non-dairy) 3 ¾ cup Jules Gluten FreeAll Purpose Flour ½ tsp. salt 2 Tbs. shortening Vegetable oil for frying Confectioner's sugar to dust beignets Directions: Combine the warm water, sugar andyeast; stir and set aside to activate the yeast. Allow mixture tosit until it becomes frothy, at least 5 minutes. Meanwhile, beattogether the egg and milk. Add 1 cup of the Jules Gluten FreeAll Purpose Flour and the salt. Beat until integrated. Cut theshortening into small chunks and mix in with the 1 cup flour, egg andmilk. Slowly beat in remaining flour and the proofed yeast mixtureuntil completely mixed. The dough should not be stiff or sticky atthis point. Turn the dough out onto a clean surfaceor pastry mat dusted with Jules Gluten Free All PurposeFlour. Roll gently into a ½-inch thick rectangle. Using alarge, sharp knife, cut strips of dough 2 inches wide, on a diagonal(not straight up and down, leaving a diagonal edge to the strips). Cut across these strips in the same way, creating diamond-shapedbeignets. Leave any scraps of dough to test the temperature of theoil – do not knead together and cut again. Place cut beignets ontoa parchment-lined baking sheet and cover loosely with a damp towel. Allow to rise in a warming drawer or an oven brought to 200 F, thenturned off. The beignets will roughly double in size after risingfor 50 – 90 minutes. After the beignets have risen, pourvegetable oil (high heat, preferably) into a large saucepan to adepth of 2-3 inches. Heat the oil on medium-high to 310 – 360 F. Test the temperature of the oil by using any risen scraps of doughremaining. Gently submerge a piece of dough in oil – if it risesto the top of the oil immediately and begins to bubble, the oil ishot enough; if it does not rise to the top of the oil, it is not hotenough. If the dough turns dark brown within 30 seconds of beingsubmerged, the oil is too hot. Once the oil is to temperature, gentlysubmerge 2 – 3 beignets in hot oil and cook until lightly brownedand puffed on each side – approximately 1- 2 minutes only. Removewith a skimmer or slotted spoon to drain on paper towels, andsprinkle confectioner's sugar liberally over top of each beignet. Serve warm. Yield: approximately 15 beignets. Directions for Non-Dairy EvaporatedMilk: Measure 1 cup non-dairy milk of choiceand pour into a small saucepan. Over low-medium heat, stir milkoccasionally to prevent a skin from forming or the milk from stickingto the pan. Heat until the milk is reduced by half to measure ½cup of liquid (allow approximately 30 minutes for this process). Once reduced, remove from heat and allow to cool slightly beforeadding to dough per recipe.
  14. Celiac.com 01/15/2010 - King Cakes are used to select Mardi Gras Kings and Queens as well as to celebrate the season in households and at parties across the country. King Cakes have many looks, the most classic being a crown shaped pastry dotted with the sugared colors of Carnival: purple, gold and green. Some have fillings, others do not, though they all house a hidden trinket like a plastic (formerly porcelain) baby. The trinket hidden inside each cake adds to its popularity, although the uninitiated often fail to recognize that finding the trinket inside your piece of cake may come not only with privileges (good fortune and/or becoming the King or Queen of the ball) but just as often with responsibilities (bringing the next cake!). Make sure the next person to bring a King Cake to your party brings this one so everyone can enjoy it! Gluten-Free King Cake Recipe Pastry Ingredients: ¼ cup warm water (110 F) 1 Tbs. granulated cane sugar 2 ¼ tsp. (1 packet) highlyactive, fast rise yeast ½ cup unsalted butter ornon-dairy alternative (e.g. Earth Balance® Buttery Sticks) 3 Tbs. granulated cane sugar ¼ cup warm milk (dairy ornon-dairy) 2 large eggs 3 cups Jules Gluten FreeAll Purpose Flour ½ tsp. ground nutmeg 2 tsp. gluten-free baking powder ½ tsp. salt (¼ tsp. saltif using non-dairy alternative) 2 Tbs. milk (dairy or non-dairy) forbrushing on pastry before baking Filling Ingredients: 4 Tbs. butter or non-dairy alternative(e.g. Earth Balance® Buttery Sticks) ¾ cup packed light brown sugar 1 ½ tsp. ground cinnamon ¼ cup Jules Gluten FreeAll Purpose Flour 1 apple, peeled and chopped 2/3 cup chopped pecans (optional) Gluten-Free Icing Ingredients: 1 cup confectioner's sugar 1-2 Tbs. milk (dairy or non-dairy) ¼ tsp. almond extract (optional) Colored sugar (purple, gold and green) Directions: Prepare the filling by melting the 4tablespoons butter and setting aside. In a separate bowl, toss thechopped apples with the Jules Gluten Free All PurposeFlour. Whisk together the brown sugar and cinnamon; stir the flouredapples in with the sugar-cinnamon mixture. In a small bowl, combine the warmwater, 1 tablespoon sugar and yeast; stir and set aside to proof. Ifthe mixture is not bubbly and doubled in volume after 5-10 minutes,toss out and start again with fresh yeast. In a large mixing bowl, blend theremaining 3 tablespoons sugar and butter until lighter and fluffy. Add the milk and eggs and beat until well-integrated. Add 2 cups ofJules Gluten Free All Purpose Flour, salt, baking powderand nutmeg and mix well. Stir in the proofed yeast-sugar-watermixture, then add the remaining 1 cup Jules Gluten FreeAll Purpose Flour. Beat another 1-2 minutes, until the dough isclumping together and is not too sticky. Prepare a large baking sheet by liningwith parchment paper. Turn the dough out onto a pastry mat or aclean counter dusted lightly with Jules Gluten Free AllPurpose Flour. Roll the dough out to an elongated rectangle 24-30inches long by 9-10 inches wide. Brush on the melted butter for thetopping, coating the entire rectangle. Sprinkle the topping mixtureon top of the melted butter, spreading to the ends of the rectangle,but leaving 1/2-1 inch without topping on each of the long sides ofthe rectangle. Using a pastry blade or a spatula,gently peel up one of the long sides of the rectangle and beginrolling it as you would a jelly roll. Once the entire pastry isrolled upon itself until no pastry remains unrolled, a 24-30 inchlong roll will remain. Gently pull the two ends of the roll togetherto form a circle or oval. Dabbing the ends of the pastry with water,join the ends together to close the circle. Gently transfer the ringto the parchment-lined baking sheet, or transfer the ring on thesilicone baking mat to the baking sheet. Brush the milk on top ofthe exposed pastry, then using a large sharp knife, make a cut in thetop of the pastry every 2 inches to expose one layer of the roll. Spray a sheet of wax paper with cooking oil, then cover the cake andlet rise in a warm spot for 20-30 minutes like a warming drawer or anoven heated to 200 F then turned off. Preheat oven to 350 F (static) or 325 F(convection). Remove the wax paper from the cake andbake for 20-25 minutes. Remove to a wire rack to cool. Whilecooling, mix icing ingredients and drizzle over the cake. Sprinklecolored sugar on top of wet icing, alternating colors between eachcut in the top of the cake. Once cooled, insert a pecan or small plasticbaby into the underside of the cake to hide it. Serve when fullycooled.
  15. Gluten, dairy and soy free, this delicious fruitcake is even quick (as fruitcakes go!) to make. This fruit-filled, delicious cake doesn't need to be "cured" for days or even weeks, so don't be scared away from trying fruitcake this holiday! My recipe doesn't produce the brick-like product we've all made fun of, but it does make enough for more than one cake, so you'll have enough left over to give away some cakes to friends and neighbors (if you're willing to share!). Ingredients: 1 cup butter or non-dairy alternative(e.g. Earth BalanceButtery Sticks) 2 cups granulated cane sugar 6 eggs ¼ cup light rum 1 Tbs. lime juice 1 tsp. gluten-free vanilla extract 1 Tbs. almond extract (optional) 1 tsp. grated lime zest (approximately1 lime) 2 ¾ cup mixed dried/candied fruit* ½ cup chopped walnuts (optional) 2 cups dry red wine 1 cup molasses or dark agave nectar 3 cups Jules Gluten FreeAll Purpose Flour 1 ½ Tbs. gluten-free bakingpowder ½ tsp. ground nutmeg ½ tsp. ground allspice 1 tsp. cinnamon 1 pinch salt Cointreau, Grand Marnier or othercitrus flavored distilled liqueur for brushing on finished cakes *Dried/Candied fruit should contain amixture of several fruits such as cherries, cranberries, raisins,sultanas, dates, figs, pineapple, candied citrus peel .... Directions: Preheat oven to 350F. Oil and dusttwo 9-inch round cake pans or 1 large bundt pan plus 4-6 small loafpans with Jules Gluten Free All Purpose Flour. Setaside. In a large mixing bowl, cream togetherthe butter and sugar until light and fluffy. Beat in the eggs andbeat until well mixed. Add in the rum, lime juice, extracts, zestand molasses. Stir in the dried/candied fruits. In another bowl, whisk together thedried ingredients: Jules Gluten Free All Purpose Flour,baking powder, spices and salt. Fold into the wet batter just untilintegrated. Pour into prepared pans. Bake for 50 minutes in the small loafpans or 60 minutes in larger pans, checking to be sure the cakes arenot burning at the edges though. A knife inserted into the centersshould come out clean. Brush the tops of each cake with citrusflavored liqueur. Cool in the pans for 15 minutes, then turn outonto a wire rack to finish cooling. Wrap cooled cakes in plasticwrap and then foil, if freezing.