Let’s give our gluten-free gals another turn today, starting with this cake recipe shared by Everett cook Nancy Anderson.
“Years ago,” she says, “I would make this treat for my mother-in-law, who could not tolerate gluten.”
Next, Pat Cavit of Silvana antes up with a pair of gluten-free specialties, both muffins and cornbread, and mentions, “The transition to gluten-free eating can be frustrating, but the results are worth the effort.”
Forum cooks will notice that none of the three recipes calls for xanthan gum. However, several experienced gluten-free bakers say this ingredient is essential to the success of most, if not all, baked goods. The suggested amount of xanthan gum to be added is 1 teaspoon per cup of gluten-free flour.
Cornstarch chocolate cake
1cup cornstarch
1cup sugar
3tablespoons cocoa
1teaspoon baking soda
1/2teaspoon salt
6tablespoons oil
1tablespoon vinegar
1cup cold water
Sift dry ingredients into an ungreased 9-inch square baking pan. Make 3 depression in dry mixture. Pour oil into one, vinegar into one, and the vanilla into the third depression. Pour cold water over entire surface, then mix well (don’t beat) with a fork. Bake at 350 degrees for 30 minutes. Cool in pan on rack.
Makes one 9-inch square cake.
Easy gluten-free muffins
1/4cup sugar
1cup featherlight mix (recipe follows at end of recipes)
1/4teaspoon salt
2tablespoons baking powder
2tablespoons oil
2eggs
1/2cup milk
1/4teaspoon vanilla
3/4cup blueberries, dried fruit or chopped nuts (optional)
Combine sugar, featherlight mix, salt and baking powder in one bowl. Combine oil, eggs, milk and vanilla in another bowl. Mix dry ingredients and wet ingredients together just until blended. If desired, stir in blueberries, dried fruit or nuts. Pour into greased or paper-lined muffin cups and bake at 350 degrees 20 minutes or until a toothpick inserted in the center comes out clean.
Makes 6.
Gluten-free cornbread
1tablespoon lemon juice
11/4cups milk
1cup featherlight mix (recipe follows)
1/2cup corn flour
1/2cup cornmeal
2/3cup sugar
1tablespoon baking powder
1teaspoon baking soda
1/2teaspoon salt
2eggs
3tablespoons butter, melted
1/3cup oil
Put lemon juice in milk and let stand for at least 10 minutes to sour.
In mixing bowl, mix together the featherlight mix, corn flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, mix together the soured milk, eggs, butter and oil. Combine dry and wet ingredients, stirring until smooth. Turn into 9-inch square baking pan and bake at 350 degrees 30 minutes.
Featherlight mix
3cups rice flour
3cups tapioca flour
3cups cornstarch
3tablespoons potato flour (not potato starch)
In large mixing bowl, combine all ingredients, mixing thoroughly. Makes 9 cups.
The next Forum will appear in Wednesday’s Food section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
