Todays second recipe... Gluten Free 5 Flavored Coffee Cake 3 cups Gluten-Free Flour Mix 2 tsp baking powder 1 tsp baking soda 3/4 tsp xanthan gum 1/4 tsp salt 2 sticks butter 1/2 cup crisco (I use butter flavored) 4 eggs 2 cups of sugar 1 cup butter milk 1 tsp. coconut flavoring 1 tsp rum flavoring 1 tsp butter flavoring 1 tsp lemon flavoring 1 tsp vanilla flavoring Icing/Glazing 1 cup confectioners’ sugar 2 tbsp milk 2 tbsp butter 1 tsp coconut flavoring 1 tsp rum flavoring 1 tsp butter flavoring 1 tsp lemon flavoring 1 tsp. vanilla flavoring Mix flour, baking powder, baking soda, xanthan gum, and salt until combined. In mixing bowl, using electric mixer, cream butter, crisco and sugar until fluffy. Scrape sides of bowl, and add eggs, one at a time, beating well with each addition. Alternately add flour mixture and buttermilk, beginning with flour mixture and ending with flour mixture. Scraping sides periodically with each addition. Mix until smooth. Then hand stir each flavoring into cake batter. Spoon batter into pre-greased bundt pan and smooth surface with greased fingers or back of spoon. Bake until golden brown, and toothpick comes out clean when you test the center of cake. This can take between 30 - 50 minutes depending on your stove. My oven takes 45 minutes. Let cake cool in pan on wire rack. Allow cake to cool for about 10-15 minutes, and invert to wire rack, remove bundt pan, and continue to let cake cool completely. In small sauce pan, mix sugar, milk, and butter. Cook on low until sugar and butter dissolve. Remove from heat. Add flavorings and stir. Allow to cool 10 minutes and spoon to drizzle glaze over cake. Gluten-Free All-Purpose Flour 4 cups finely ground or stone-ground white-rice flour 2 cups stone-ground brown-rice flour 2 cups tapioca flour or tapioca starch 1 cup potato starch (not potato flour) In an extra large bowl or container, combine the rice flours, tapioca flour, and potato starch. Whisk together until the ingredients are thoroughly blended. Use a large spoon to bring the flour from the bottom to the top, and whisk again. Sift flour mixture again into a second bowl to ensure ingredients are thoroughly mixed. Store in air tight container at room temperature up to one month. If going to keep longer, keep in refrigerator or freezer. Allow flour mixture to come to room temp before using. Lightly stir flour before measuring. Spoon into measuring cup and level with the top of a straight edge knife. This is the flour you would use to bake cakes, breads, pizza crusts, biscuits, waffles, gravies, sauces, etc. or at anytime that you would use traditional flour. I personally use Bob’s Red Mill Gluten Free Flours to create this blend. But if you cannot find this brand, try another brand, and let me know what you think. While you are stocking up your Gluten-Free pantry, go ahead a purchase a bag of Xanthan Gum. You will need this as an addition in small doses when cooking cakes, and many other treats. Xanthan Gum is fermentation of corn sugar, and adds viscosity to batter and texture to the finished product.
Posted on: Thu, 13 Nov 2014 00:21:24 +0000
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