Gluten Free Oatmeal Spicey Cake

Spicy Oatmeal CakeThis is a repost of a cake that I did earlier.

Gluten Free Spicy Oatmeal Cake
1 Cup GF Quick-Cooking Oats ( Bob’s Red Mill)
1 ½ Cups all Purpose Gluten Free Flour (I use Betty Crocker GF / Tom Sawyer GF Flour Mix ( ½ & ½))

(Note if you cannot find Tom Sawyer GF Flour, just use Betty Crocker GF Rice flour blend and 1/4 teaspoon xanthan gum)
½ Cup White Granulated Sugar
1 Cup Packed Pure Brown Sugar
1 ½ Teaspoons Additive Free Ground Cinnamon
¼ Teaspoon Additive Free Cloves
½ Teaspoon Additive Free Ground Nutmeg                                                                                                                                                                                                                                            1 Teaspoon Baking Soda
½ Teaspoon GF Baking Powder
1 Stick Melted unsalted Butter
1 Cup Water
2 Eggs
1 Tablespoon Pure Molasses
In large mixing bowl, mix flour, water, & eggs. TIP- Refrigerate for 20 – 30 minutes. ( to let rice flour soak up liquids) Preheat oven to 350* Remove from fridge, and add melted butter, and other ingredients. Mix with mixer just until blended (don’t over mix). Pour batter into a greased and floured (with GF flour) 9×13 cake pan. Bake for 35 minutes or until toothpick inserted in center of cake comes back clean. Remove from oven and add icing while cake is still warm. When cake is topped with icing, place back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve. Pecan Coconut Icing
1 Stick Melted Butter ( ½ Cup)
1 Cup Packed Pure Brown Sugar
1 Cup Additive Free Coconut
1 Cup Chopped Pecans

One Loaf of Bread Closer to a Gluten Free Thanksgiving

IMG_1479This is not my large loaf recipe,  as you can see it only measures a little over 3 inches tall, but it is my everyday white bread recipe. I use this for sandwiches etc. and to toast for croutons to add to my stuffing for Thanksgiving. I will post the seasoned crouton recipe (similar to Pepperidge Farms only GF) in a few days.

Small Loaf White Bread

2 Cups Tom Sawyer GF & Betty Crocker GF Rice Flour Blend mixed (see the recipe in the previous post) If you use Betty Crocker flour alone, then you must add ¼ Teaspoon of xanthan gum.

2 Teaspoons Gluten Free Baking Powder (Clabber Girl)

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

½ Stick melted Butter (1/4 Cup)

¼ Cup Warm Water (not hot, it will cook the egg whites)

¼ Cup Oil ( I use Gluten Free Canola)

½ Cup Pure Egg whites (or 3 beaten eggs)

In mixing bowl whisk together the 2 cups flour with the baking powder, salt and baking soda. In small bowl melt butter, just until soft don’t get it too hot ( or it will kill the baking powder) add water and oil. Add butter, water and oil, to flour mixture, then add egg whites. Fold in all liquids and flour until all of the flour is moist. Let this set in fridge for at least 20 – 30 minutes, so that the rice flour can absorb the liquids. I like to make this dough up the day before and just let it set in the refrigerator overnight.

Yeast Mixture:

¼ Cup scalded Milk ( in the microwave about 45 seconds)

¼ Cup cold tap water

½ Cup White granulated sugar

1 Tablespoon dry active yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam and rise for about 20 – 30 minutes. I like to set it near the stove while I’m cooking this will activate the yeast.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water to bottom rack of oven. This should keep bread from cracking on top.

When you are ready to make the bread, remove the dough from the fridge and spoon it into the food processor or mixer. (I like to use the food processor.) Then pour yeast mixture over the dough and mix until all lumps are gone. I mix it on high for a very short amount of time, in order to get air into the dough. Just don’t over work the dough, it will make the bread tough. When dough is smooth pour into greased and floured (with GF flour), 9×4 inch loaf pan. Smooth out dough with a buttered or oiled spatula. I set the loaf pan on the back of the stove to let the dough rise for about 30 minutes. Do not punch down dough before you bake. When dough has risen to about ¼ to ½ inch above loaf pan it is ready to bake. Place loaf pan on rack directly above the pan of water. After bread has been in the oven about 30 minutes slide it over, so that loaf pan is not directly above water. This will let the bottom of the loaf brown, and bake for another 20 – 25 minutes. Total time is 50 – 55 minutes. Insert toothpick in the center, when it comes out clean bread is done.  Cover with foil and let bread rest in pan for about 15 minutes.  After you remove bread from pan stand it on its end, and wrap loosely in foil. You may have to lean it against something to keep it from toppling over. This will keep bread from squatting and it will hold its shape. When completely cool store in air tight container or zip lock bag.

Gluten Free Flour Revisited

tomsawBCI had a conversation with a lady yesterday, that is still having trouble finding the right Gluten Free flours to work with. So I thought I would add some more info. about the flours I use. My favorite  G F flours and the ones that react and taste more like the wheat flour that we all grew up with, are the Tom Sawyer Gluten Free Flour and Betty Crocker Rice Flour blend mixed.  Below is the recipe I use to mix these 2 flours, and where to find them.

Tom Sawyer and GF Betty Crocker Flour Mix

The combination of these 2 flours is the closest I have found to the taste and texture of regular white wheat flour. And since this mixture works the best for these recipes I like to keep this mixed, it saves a lot of time.

2 – 16 oz. boxes of Betty Crocker all-purpose GF rice flour blend (each box measures out to a scant 3 Cups)

6 Cups Tom Sawyer GF Flour

In a large mixing bowl slowly pour each kind of flour in, and slowly stir with a wire whisk. ( You don’t want the flour to poof out, it is wasteful and it will throw off the measurement). Mix thoroughly, it is very important!

The reason I do this amount, is because it fills up my large Tupperware container, and this will last awhile. If you also have wheat flour in the house, PLEASE LABEL your containers!!!

NOTE: I realize some people may not be able to get the Tom Sawyer Flour, it is not available in all stores. ( We have to order this over the internet, I have provided a phone number and link below.)

Tom Sawyer Gluten Free Flour. Com

Phone 877-372-8800

Email: tomsawyer@esedona.net

You can find Betty Crocker Gluten Free Rice Flour blend at Wal-Mart, Homeland, Reesers, & other markets. Please be aware that this is not a Betty Crocker cake flour mix or Betty Crocker Bisquick, be sure and just read the boxes. Also please note, if you use the Betty Crocker rice flour alone, you must add xanthan gum to the recipe.

I hope this helps!

Cocoa Caramel Cupcakes

IMG_1413

TIP: Before you get started with the batter, first you must mix the flours. ( Since Pillsbury GF has xanthan gum already in it you do not need to add it.) In a large bowl add 2 boxes of Betty Crocker Gluten Free Rice Flour Blend ( it comes in 1 lb. boxes) and a 2 lb. package of Pillsbury Gluten Free Flour. Slowly whisk together until thoroughly blended. Store in an air tight container and label.

Cocoa Caramel Cupcakes

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup Pillsbury GF Flour and Betty Crocker GF Rice Flour blend ( ½ & ½)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk ( for DF you may use Almond or Coconut milk)

1 Stick Melted Butter ( for DF Earth Balance works great)

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids, and refrigerate overnight. ( Using this flour you must let it set for about 5 hours so that it isn’t gritty)

When you are ready to bake.

Preheat oven to 325*

In the food processor mix the rest of the ingredients.

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

Making sure all dry ingredients are mixed well, add the wet ingredients from the refrigerator. Blend well until there are no lumps left. Using a triggered ice cream scoop fill cups for cupcakes. Bake for 25 -30 minutes. Makes about 18 cupcakes. When cool, ice with caramel icing.

Caramel Icing

1 – 11oz. Package Kraft Caramels ( To make DF use DF caramels)

1 – 14 oz. Can Sweetened Condensed Milk ( make sure there are no additives, ingredients should read, Milk and Sugar) For Dairy Free you can substitute Coconut Cream.

Open can and pour into a large glass bowl. Unwrap all caramels and add to canned milk. Heat in microwave for about 1 minute 30 seconds. Stir will and reheat until all caramels are melted, about another 1 – 2 minutes. You can ice cupcakes while icing is still warm or you can wait and let it cool and thicken, so that you can swirl it around the cupcakes.