Snickerdoodle Cookies

These cookies turn out light and tender. Some have said they like them better than gluten filled Snickerdoodles!

Ingredients:
2 3/4 cup Rice Flour
1/2 Tsp Salt
2 tsp Baking powder
1 cup butter or margarine
1 1/2 cup sugar
2 eggs
1 tsp vanilla

Sugar Cinnamon mixture
1/3 cup sugar
2 tsp cinnamon

Directions:

Mix dry ingredients together. Cream butter and sugar. Add eggs. Add dry ingredients until mixed. Roll into small balls and cover in cinnamon sugar mixture.  Bake at 400 for 8-10 minutes.

Gluten Free Carrot Cake

This recipe is from my sister-in-law, Gloria. One of my brother's coworkers gave the recipe to her. It is one of the best carrot cakes our family has had, and no one can tell the difference. It is so good we made it for our wedding sheet cake!! Enjoy!


1 c sugar 
2 eggs, beaten 
1 c white rice flour 
1 t baking soda 
¼ c each coconut and canned pineapple (drain pineapple well) 
½ c oil 
1 ½ c grated carrots 
½ t salt 
1 t cinnamon

Combine sugar and oil; add eggs; and mix well. 
Add grated carrots; slowly stir in dry ingredients. 
Add coconut, nuts, and pineapple.

Mix well. 

Pour into lightly greased and floured (rice flour) 9”x9” pan.

Bake in 400 degree oven for 20-30 minutes.


Cream Cheese Frosting

8 oz cream cheese (room temp to whip easily)
1 cube butter (room temp)
1tsp vanilla
2 cups powdered sugar

Cream together cream cheese and butter. Whip in vanilla and powdered sugar. If it is too thin, add more powdered sugar. Too thick? Add some milk.

Via Gloria VanMason, Thanks!

Banana Cake

Every time I make banana cake it brings be back to high school. My then boyfriend, now husband's mom would make banana cake for him to bring to school quite frequently. I remember giving him the puppy dog eyes that said, please may I have just one bite? It is amazing how hard it can be to get a Jacob's boy to share his beloved family recipe baked goods. Banana cake, seven layer bars, "Grandma Leo's brownies" go so fast you barely even knew they were baked in the first place. Although, usually there will be one itsy bitsy corner left in the pan because the rule is whoever eats the last piece has to wash the pan!  Now I can make banana cake gluten free, and we both gobble it up quickly each time. It is amazing how fast one 9x13 pan can go between two people...

Ingredients:

2/3 c. Shortening

2 1/2 c. Gluten free flour (either the suggested mix, or brown rice flour)

1 1/4 tsp.Baking Powder

1 tsp. Salt

1 tsp. Baking Soda

1/2 tsp Xanthum gum

2 Large eggs

1 2/3 c. Sugar

2/3 c. Butter Milk*

1 1/4 c. Mashed Bananas (about three)

Directions: Preheat oven to 350. Cream sugar and shortening, add eggs. Add dry ingredients alternation with the buttermilk and mashed bananas. Blend until all is mixed and mix another 2-4 minutes. Bake in buttered 9x13 for 35 minutes or until knife comes out clean. Good warm, but best when completely cooled.

*Butter milk: May substitute Buttermilk with 2/3 cup milk and a splash (about 1.5tsp lemon juice)

Hamburger/ Sandwich Buns

Basically the same recipe as the Pizza Crust (because I find that one fairly simple). I've been omitting the honey and spices. Make as you would the crust, but scoop the dough and plop it onto a cookie sheet. A ice cream scoop sprayed with oil works well for scooping. Cover with plastic wrap and let rise about an hour in  a warm dark place. Bake about 20 minutes.

Dry Ingredients:
2 1/4 cup gluten free flour*
2 tsp xanthum gum
3/4 tsp salt
1 1/2 tbs sugar
2 1/2 tsp yeast

Wet Ingredients:
3/4 cup water (more if needed)
2 tbs cottage cheese*
2 eggs
2 1/2 tbs olive oil
1/2 tsp apple cider vinegar


Instructions:
1.Combine the dry ingredients, except for the yeast, in a bowl.
2. Combine the wet ingredients.
3. Add the dry ingredients to the wet
4. Add the yeast on the top of the dry ingredients.
5. Beat on low with a mixer until well blended for 4 minutes, add water if needed to get the right consistency. It should look like wet cookie dough.  See above for more instructions...

Red Velvet Cake with Cream Cheese Frosting

This was my first time making Red Velvet Cake. I felt it was pretty festive for the Fourth of July being that it is red... It turned out very yummy, my only critique was that it pulled away from the frosting when cut. Next I think I will make this same recipe, but bake it as cupcakes. I'll keep you posted on how those turn out. 

FYI, second helpings from Jeremy Jacobs always is good sign that my cake turned out well, even though he gave me a hard time about what this cake was and how it was made: "What kind of cake is this Karen?" -Red Velvet. "Okay but what kind of cake is it?" -Red Velvet...." Yea, but WHAT kind of cake is it???"- I proceed to list all of the ingredients of the cake...


To make cupcakes with this recipe, simply divide batter in cupcake tins and bake for the same amount of time or until knife comes out clean.

2 1/2 cups gluten free flour mix

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

3/4 teaspoon xanthum gum

1/2 cup (113 grams) unsaltedbutter, at room temperature

1 1/2 cups (300 grams) granulated whitesugar

2 largeeggs

1 teaspoon purevanillaextract

1 cup buttermilk *

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

16 ounce cream cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

Instructions   Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.) Cream Cheese Frosting:  In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto yourserving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Instructions from Joy of Baking.com
Read more:http://www.joyofbaking.com/RedVelvetCake.html#ixzz1ROAQdoRk

Flour Mixture

Here is a new flour mixture I have been using in all my recipes:

1 part brown rice flour
1/2 part sorghum flour
1/4 part tapioca flour
1/4 part millet flour

*Using rough estimates for the four parts is fine. It doesn't have to be exact. I mix up all four flour and then use it as an all purpose flour

If you have a local health food store, they probably have flour in bulk. I go to Manna Mills in Mountlake Terrace for my flour. Prices range $1.75-2.15 per pound.

Blueberry Coffee Cake

Another new easy recipe! This one was for Mother's Day dinner at the in-law's home. I made a double batch (9x13 pan), and a quarter of it was gone before dinner even started. So, apparently it turned out well. The Jacob's women (and men) sure are good at baking, maybe someday we can put together a dessert cookbook!

Blueberry Coffee Cake


Cake Batter:
1 cup gluten free flour*
1 tsp baking powder
1/2 tsp xanthum gum
1/8 tsp salt
1/4 cup butter, room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla extract
1/3 cup milk
2 cup blueberries*

Streusel Topping:
1/3 cup gluten free flour
1/3 cup sugar
1/2 tsp cinnamon
1/4 cup cold unsalted butter cut into pieces

Instructions:
1. Preheat oven to 350 degrees
2. Whisk flour, baking powder, xanthum gum , and salt in a bowl
3. Beat the butter until smooth, add the eggs and vanilla. Beat until incorporated.
4. Add the flour mixture, alternately with the milk, and beat until combined.
5. Spread the batter into the greased pan.
6. Arrange the blueberries on top of the cake batter and sprinkle with the streusel topping.

Streusel topping: Mix the flour, sugar, and cinnamon. Cut in the butter with a knife or pastry blender until it resembles coarse crumbs.

*Flour suggestion: Recently, for this recipe, and the chocolate cake recipe, I have mixed 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup tapioca flour, 1/2 cup millet flour (combined and used as an all purpose GF flour)

* Fresh blueberries are suggested in the original recipe. I used frozen blueberries from Costco. Make sure to THAW the blueberries and drain all the juice, otherwise the topping comes out very moist.