Gluten Free

OK, I have to give myself a pat on the back for this one! I am an easy-peasy baker so when I found out to make this angel food recipe I would have to sift, separate egg whites, carefully combine, and sift some more I had serious doubts if I could pull this off! It was a lot more work than I am accustomed to but well worth it. My angel food cupcakes came out light and airy and of course delicious! Also, I made these cupcakes because I don’t own a tube pan and I only had 8 eggs so I cut the original recipe I have in half. This recipe will make 12 regular sized cupcakes.

Angel Food Cupcakes

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Ingredients

  

• 6 egg whites
• 1/2 TBSP vanilla extract orange extract would work too
• 1 tsp cream of tartar
• 1/8 tsp salt
• 1/2 tsp xanthan gum
• 1/2 cup sugar
• 1/2 cup cake/pastry flour GF I used Sun Flour Mills Pastry Flour
• 1/2 cup powdered sugar

Instructions

 

• Put your egg whites in a bowl and let stand at room temp for at least 30 minutes. (Fresher eggs work best b/c they separate easier.)
• Preheat oven to 325.
• Sift powdered sugar, xanthan gum and cake/pastry flour together and set aside.
• Combine egg whites, vanilla extract, and cream of tartar in a large bowl with a whisk on high speed.
• Gradually add sugar to egg white mixture, beating continuously at medium speed. Beat until all sugar is dissolved and stiff peaks form.
• Sift about 1/4 cup of flour mix to cover top of the foam and fold gently using a spatula. Continue adding about 1/4 cup at a time until all mixed in. *if you add flour all at once the cake will be flat and not airy & fluffy.
• Carefully spoon 1/4 cup of mixture into a paper lined muffin cup.
• Cut through each cupcake batter with a knife to help remove air pockets.
• Bake for 25-35 minutes or until golden brown and toothpick comes out clean.
• Cool completely before adding icing and toppings. I used store bought white whipped icing (gluten free) and strawberries to top my cupcakes.

I went extreme with this brownie creation this week and boy was it good!  Now this is a delicious brownie but it is rich so I suggest eating it with a cup of milk or some vanilla ice cream!  My parents had visited and tested it and loved it, and my boys loved it too!  Everyone really enjoyed the crisp chocolate & peanut butter topping. I used all Gluten Free ingredients but this recipe will work with non Gluten Free ingredients too.  I also used a brownie mix and used the ingredients the box called for. When you make this for yourself make the brownie mix according to your brownie box directions and then add my extreme ingredients!

Gluten-Free Peanut Butter & Marshmallow Brownies with Crisp Topping

Very Rich and Tasty Brownies with a delicious crispy chocolate topping!

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Ingredients

  

• Brownie Mix I used Bob Red Mill's Gluten Free Mix
• 3/4 cup of warm water or amount your mix calls for
• 1 egg or amount your mix calls for
• 1 1/2 sticks of softened butter or amount your mix calls for
• 2 tsp vanilla or amount your mix calls for
• 1 1/2 cup peanut butter
• 1 1/2 cup marshmallow fluff

Toppings ingredients

• 1 1/2 cup milk chocolate chips
• 1 1/2 cup peanut butter
• 1 Tbls butter
• 1 1/2 cup crispy rice cereal I used GF Rice Krispies

Instructions

 

• Preheat Oven to 350°.
• Grease pan.
• Combine brownie ingredients in a large bowl and mix well.
• Pour batter into pan.
• Heat Peanut butter in microwave safe bowl for 10-15 seconds in microwave.
• Spoon onto top of brownies.
• Heat marshmallow fluff for 10-15 seconds in microwave.
• Spoon onto top of brownies.
• Use butter knife to swirl peanut butter and marshmallow fluff into brownie batter.
• Bake for 20-25 minutes or until a toothpick comes out clean.
• Toppings Directions.
• In microwave safe bowl combine ingredients.
• Microwave for 1 - 2 minutes. Stop and Stir every 10-15 seconds.
• Spoon on top of baked brownies and spread out evenly.
• Place in refrigerator for 90 minutes or overnight.

For my little guys first day back to school I wanted to treat him to a new cake! I have been craving some poppy seed so I decided on making an easy lemon poppy seed cake. I started with Pamela’s Vanilla Cake Mix and added some lemon flavors, and of course poppy seeds!

Gluten-Free Lemon Poppy Seed Cake

This easy recipe uses a vanilla cake mix to make a delicious and moist lemon poppy seed cake!

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Ingredients

  

• Pamela’s GF Vanilla Cake Mix
• 2 Tbsp poppy seed
• 3 eggs
• 1/2 cup water
• 1/2 cup oil
• 1/4 cup lemon juice
• 2 tsp lemon extract
• *optional 3 drops of yellow food color
• Lemon Frosting Make sure it says Gluten Free on Label

Instructions

 

• Soak poppy seeds in 1/2 cup of water for 30 minutes.
• Preheat Oven to 325°.
• Grease with butter and flour dust pan (I used bundt pan).
• Combine ingredients in a large bowl and mix well.
• *Optional* add food color if you like your lemon cake to be really yellow.
• Bake for 35-45 minutes or until a toothpick comes out clean.
• In microwave safe bowl, microwave frosting on (50% power) for 15 seconds. Drizzle over top of cake

This applesauce cake recipe was given to me by my husband’s grandmother. She use to make this cake for him when he was little and he always loved it.

Since he has to eat Gluten Free now it has been along time since he had it.  I asked her for the recipe and only had to subsitute the flour for gluten-free flour. The cake turned out great and my husband was so happy! My son’s love this cake too, both versions!

Applesauce Cake Gluten Free

Moist and delicious spice cake!

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Ingredients

  

Ingredients

• 2 cups sugar
• 2 cups Gluten Free All Purpose Flour
• 1 cup Unsweet Applesauce
• 1 cup oil
• 3 eggs
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking soda
• 1 tsp salt

Instructions

 

• Preheat oven at 325°.
• Combine ingredients in a large bowl.
• Grease baking pan and dust with flour. (I used a bundt cake pan)
• Pour mixture into pan.
• Bake for 45-55 minutes or until a toothpick comes out clean.

Hope you enjoy this recipe! Check out my other gluten-free recipes HERE.