gluten_free | Entries tagged with !: oat-free

20-Minute Creamy Coconut Rice Pudding Recipe by Mama Gourmand, website tagline "gluten-free made easy." The recipe includes an optional cinnamon whipped cream topping which I didn't attempt.

What I had in the house was a can of coconut cream, so I scooped some out into a 3/4 cup measure, and added water to fill both the can and the measuring cup. Turned out great! I used the full amount of sugar, 1/3 cup, and it tasted a little too sweet.

Recipe as I made it:
Time
20 min

Tools
Medium pot, stove

Ingredients
2 cups cups cooked white rice
13.5 ounce canned coconut cream (not milk)
⅓ cup granulated sugar
¼ teaspoon salt
¾ cup: scoop of coconut cream, add water to make 3/4 cup, and add water to fill the can of coconut cream back up.
1 large egg
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg

( Comes together pretty fast )

runpunkrun

Bob's Gluten Free Vanilla Cake Mix is rice-, oat-, nut-, and soy-free and can be prepared dairy-free. You add butter or oil, three eggs, and water. I used avocado oil and Trader Joe's almond/cashew/macadamia milk instead of water, as I had a carton open and was trying to use it up. It was actually the reason I bought this mix in the first place.

The cake is very easy to put together. The instructions say to use the stand mixer, so I did, even though it goes against my nature because I hate washing things. I guessed and went with the paddle attachment, but I think I could have mixed it by hand like I wanted and it would have been fine, maybe even more tender. Beating the batter as directed gave it the consistency of stringy pudding (!!) (maybe we can blame the nut milk for this) and it did not spread on its own when squeeged into the pan. I had to spread it myself, but didn't get it even and thus had a crooked cake. It's was very low in the 9 x 13 inch glass pan I put it in, but it rises a lot in the oven. It didn't brown at all, though, so keep a toothpick handy to test for doneness if you go the dairy-free route. You can also bake it as a layer cake or cupcakes and cooking times are provided.

I might have overcooked mine a bit as it wasn't as moist and tender as I'd hoped, but it was still light and fluffy. The vanilla flavor isn't as nice as if you'd used extract, but I suppose there's nothing stopping you from adding an extra dash on your own. It's very good with some sliced and sugared strawberries, like a shortcake, and also very good with a vanilla buttercream, like a sheet cake. I used this vegan buttercream from Minimalist Baker with Miyoko's salted vegan butter, the lower amount of powdered sugar, and a splash of nut milk, and it came out really nice.

I picked this mix up at my local Kroger analogue over in the "natural" section with all the other Bob's products. I'd try it again. Though I'd cook it a little less at 30 minutes, and maybe throw in that extra dash of vanilla extract.

Current Ingredients: Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (Monocalcium Phosphate, Baking Soda, Cornstarch), Salt, Xanthan Gum, Natural Vanilla Flavor Powder (Sugar, Cornstarch, Vanilla Oleoresin).

mific

This is an adaptation of the classic Mediterranean cake recipe. I find it works better like this - easier to prep and handy to have as separate serve “muffins”.

The recipe makes 26 mini muffins. I use a 12-serve silicon muffin tray (twice) plus 2 small ramekins.

Ingredients:
2 oranges
6 eggs
1 heaped tsp baking soda
½ tsp salt
3 cups ground almonds
¼ cup soft coconut oil or butter
1 to 1.3 cups raw sugar (less if you prefer them only slightly sweet, more to be as sweet as usual muffins)
3 Tbsp psyllium powder
1 tsp of well ground cardmom seeds or fresh ready-ground cardamom.

( Read more... )

runpunkrun

I've made Loopy Whisk's focaccia twice now and it has become my go-to focaccia bread. It has a crisp crust on all sides and a tender and chewy middle with an open crumb. I shove some sliced Kalamata and Castelvetrano olives in the top and they stay soft and don't dry out or burn in the oven and give the bread a nice salty/briny/greasy element.

I make it exactly as written and it looks just like the pictures. It instantly became my preferred method to make focaccia. Before I was routinely making Bakerita's focaccia bread in an 9 x 9 inch metal pan, and it was very good, but difficult to get out and the bottom never got crispy. Though it always crisped up nicely when rewarmed in the oven, so that's 100% down to the cooking method. There's nothing stopping me from making that recipe in a sheet pan except that it has rice flour in it, and I'm trying to cut back on my rice intake. The other focaccia bread that I've shared here before is Snixy Kitchen's focaccia, which did get crispy all the way around when I cooked in a 8 x 8 glass pan as it practically boiled in the oil, but it has to rise twice, and that really drags out the process.

Loopy Whisk's focaccia is rice-free and only rises once, in the pan. I put it in a quarter sheet pan lined with parchment paper, as recommended. I put that sheet pan on top of a heavy duty sheet pan that preheats along with the oven, and this helps give the bottom crust some extra heat and intensify the crunch. The dough expands to fill the sheet pan as it rises, then it shrinks away from the sides as it cooks, giving it a nice crust along the edge (unlike when made in a cake pan) and it literally slides right out of the pan.

All three of these focaccia breads taste great and, thanks to the psyllium husk, are very satisfying to chew. They're also easier to make than a loaf of bread, so if you've never made gluten-free bread before, but want to give it a try, this is a nice, low-stakes place to start. It helps a lot to have a stand mixer, and I do, but if you've got the verve, you can mix the dough by hand.

All three of these breads freeze well, too. I just wrap them in foil and stick them in a ziplock bag. Then when I want bread for dinner, I take out a portion and let it defrost on the counter before popping it in the oven to warm up. To reinvigorate the crisp of the crust, unwrap it first so it gets nice and toasty.

runpunkrun

I got two posts on focaccia bread coming at you. This is the first, written a while ago, back when this was the focaccia I was making all the time. I have a new favorite recipe, though, so stay tuned for that.

Bakerita's vegan focaccia bread is very similar to Snixy Kitchen's vegan focaccia bread, which I've written about here before, link goes to my post. Both are delicious, but I prefer the Bakerita one as it makes slightly more bread and takes half as long.

Snixy's version takes longer due to the double rise and it has a chewier crust because you blast it at 425°F for the first twenty minutes before reducing the heat to 350°F. Bakerita only has you rise the bread once, in the pan, so it cuts down on the mess, and the wait, and it has a more delicate outer crust. Because it rises twice, Snixy's version retains the finger holes you poke into the top for maximum verisimilitude. Bakerita also has you poke dimples into it, but they mostly swell shut in the oven.

Snixy gives you exact measurements for brown rice flour, sorghum flour, tapioca starch, and potato starch. Bakerita lets you wing it with the flours and starches of your choice as long as they add up to the right amounts, but Bakerita also has a gluten-free flour blend that's super easy to mix up and works wonderfully in this recipe. You just use 110g brown rice flour, 110g sorghum flour, 40g potato starch, and 40g tapioca starch. Both recipes use yeast and psyllium husk for rise and chew, though Snixy helps the leavening along with a small amount of baking powder.

But I don't see any reason why you can't play with the blend of flours in the Snixy bread, or let the Bakerita bread rise twice. These breads are so similar I'm sure what works for one will work for the other.

Also, I did try out the parchment sling I mentioned in my other post, but it causes the bread to pull away from the sides of the pan and foils me from getting nice, crispy edge pieces, so instead I just cut a piece to fit on the bottom and, in addition to oiling the pan, I pour a thin stream of oil around the edges of the dough, oiling it where it meets the pan. This does make the Bakerita focaccia soft and tender underneath, though, rather than the crisp crust of the Snixy.

fred_mouse

Purchased today, at the extravagant discount price of $3.50(AUD) for one pot of lumlum Thai Green Curry flavour pot noodles. These are labelled as vegan, non fried noodles, no preservatives, gluten free, no MSG. Product of Thailand.

caveat: It's been a while since I've had two minute noodles, and I'm not entirely sure if I've previously had pot noodles, so I don't have a good reference to compare these to. Plus, while the instructions say 'leave for five minutes' I left for significantly longer, because I forgot about them. Which is to say that my upcoming complaint about the texture of the noodles may be entirely unwarranted.

So: prep - getting in to the packaging was a little frustrating, as if there was a perforated tear line in the sealing plastic I didn't find it. Similarly opening the flavour sachet. Not recommended for people with hand issues.

Flavour: there was a generous amount of flavouring paste, it smelled great, and it was sufficient for the amount of water added. I ended up drinking it all before eating the noodles, and as a soup it was wonderful. Definitely the bit that I would want again. Importantly for me, this was really good flavour, not passable flavour with lots of salt to make it feel like more flavour. 5 star flavour.

Noodles: These were uncanny valley levels of wrong. Slightly flat rather than round noodles, the mouth feel was slightly gritty (this is commonly my experience with rice based products). Even if they weren't overcooked, these two complaints would still be there. Impossible to scoop out with the fork - after drinking the soup, I just supped them from the pot. Grudgingly, I'm giving the noodles 2 stars, because of the user error involved.

Overall: worth it as a one off. I really needed something as a pick me up, and buying a treat at this price was worth it. I would not be buying it as a regular item, partly because I don't really like 'cup' noodles (I do like two minute noodles in the pressed blocks. Yes, I realise they aren't functionally different). If you like cup noodles and you find them at a reasonable price, then I think I recommend them. 3.5 / 5 stars.

ingredients: brown rice noodles (74%) (organic brown rice flour, water), Green curry flavour paste (26%)(coconut milk, cane sugar, cumin, chilli, salt, lemongrass, garlic, shallot, galangal, tumeric, soybean, coriander, lime peel, citric acid).

runpunkrun

These Pumpkin Pie Bars from Snixy Kitchen serve up pumpkin pie realness without having to make a pie crust!

You have two options for the crust, graham cracker crumb or shortbread. I went with the shortbread and it was flaky and buttery, with exciting hits of kosher salt. I didn't want to have to clean my stand mixer, so I used a pastry blender to cut the butter into the flour instead, which might have given it a bit more of a pastry vibe. It made a wonderful contrast to the silky smooth pumpkin custard.

Snixy gives some advice for how to make these dairy free, and I used Miyoko's salted plant milk butter in the crust and Country Crock's plant cream in the custard. Both worked really well, though if you're using a salted vegan butter and you're sensitive to salt, you might want to cut down on the kosher salt in the crust.

You can cook these in an 8 x 8 or 9 x 9 inch pan lined with parchment paper. I used a metal 9 x 9 pan, which I think was the right choice. The crust would have been a lot thicker in the smaller pan, and it was already pretty thick in the 9 x 9, more like a lemon bar crust than a pie crust. You parbake the crust, press it down to compact it, then pour the pumpkin custard over the top and put it back in the oven.

I baked the bars 40 minutes, then let them sit in the pan on the counter until completely cooled. After that I moved the pan to the fridge, but didn't cover it with plastic wrap because I didn't want any condensation to drip down onto the custard. I did, however, store them in the fridge that didn't have the turkey roast covered in raw garlic in it. *taps temple*

Now, I really value Snixy's recipes, but she doesn't tell you how TO GET THESE OUT OF THE PAN: I gently wiggled the parchment paper at the corners where the bars were touching the pan until they released, then, with help so that all four sides of the parchment paper were being lifted at the same time, swung them out of the pan and onto a cutting board. The custard didn't even wrinkle. I cut them while cold, using a sharp chef's knife, then plated them and let them warm to room temperature for service.

24 hours after making them, the crust was crisp and flaky and delicious. 24 hours after that, the crust had softened considerably, having absorbed moisture from the custard. It was still tasty, but no longer provided an exciting contrast to the softness of the custard as the whole thing was pretty soft. So you can easily make these a day ahead, but probably no more than that.

fred_mouse

Over on my journal, I've typed up a recipe (with annotations) for Rosemary and Walnut Scones - this is a somewhat simplified recipe compared to the ones I've found in GF baking books.

Notes:

It uses sorghum and maize corn flour, because those are my flours of choice. I assume as long as some amount of 'sticky' flour is included, they'll come together fine
vegan option: replace the butter with oil; if I could get it I'd use macadamia oil; if I couldn't, I'd use rice bran oil.
my jug measure is probably 1.5 cups total

mific

Apparently this is a “thing” on some social media at present - who knows why as it’s pretty basic and something I’ve made before across the years. But anyway, here’s my version of the recipe.

Prep Time: 15 mins | Servings: 6-8

( Read more... )

sonia

This is a cereal of small round o's that carefully never mentions Cheerios on the packaging. They're slightly smaller and slightly crunchier than I remember cheerios being, but they're a pretty good substitute. If you like putting any kind of milk over your cereal (which I don't), I bet these wouldn't get soggy too fast.

It says gluten-free right on the front, but then in small print on the side (I noticed after buying them) it says, "Made in a facility that also processes soy, dairy, wheat, eggs, sesame, and tree nuts." It also says "Top 9 allergen free" and "3rd party tested." So it's a judgment call. I don't think I would buy them again myself, especially since it's $7 or 8 for a 7 oz box.

There's a whole holier than thou "pure foods" blurb on the back of the box that I was willing to ignore, but it makes the facility thing even more annoying.

The plain unsweetened version has organic cassava flour, organic coconut oil, and sea salt. They have a slightly sour taste that must come from the cassava, but it's a fine plain snack.

The cocoa version has organic cassava flour, coconut flour, organic coconut sugar, organic cocoa powder, organic coconut oil, organic vanilla extract, and redmond real sea salt. These are a great chocolatey snack! I would really be tempted by these if it weren't for the facility thing.

I bought the cinnamon version a while ago and wasn't so impressed with that one, but I gave these other flavors a try because they were on sale.

Company website: https://lovebirdfoods.com

runpunkrun

Pamela's Bread Mix: This bag has all the dry ingredients you need to make one loaf of bread, including a little packet of yeast. You just add water, eggs, and oil, throw it in the stand mixer for three minutes and then squeegee it into a loaf pan. The batter is thick and sticky and stays where it's put, so you'll want to smooth out the top with wet or oily fingers to get a nice, even crust. Maybe even press down the batter around the edges of the pan so that it's lower than the center and creates a domed top when it bakes.

The instructions are the bare minimum—no explanation of how you can tell it's done, or how to store it once it is—but it does give directions for making this bread in a bread maker or an oven. There are also instructions for how to turn this mix into dinner rolls (it's the same, only you bake it in muffin cups), and four variations on the plain loaf: molasses, 3 seed, cheese, and herb bread.

It smells really nice while it bakes and creates a firm loaf with the texture of a quick bread, dense with no chew. It tastes slightly sweet and slightly sour in a way that reminds me of baking soda, but as it includes none, I guess we're going to have to blame the millet, which can give baked goods an earthy, slightly burnt taste.

This is dairy free, easy to make, and probably easy to find (I found it in the "natural" section of my local Kroger analogue), but it doesn't have much flavor and I missed the chewiness I get from breads made with psyllium husk. And I still had to clean up the kitchen afterwards! All in all, I'd rather buy a loaf or, sigh, bake one from scratch.

Current Ingredients: Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Evaporated Cane Sugar, Inulin, Millet Flour, Honey, Rice Bran, Sea Salt, Xanthan Gum, Yeast Packet (active dry yeast).

Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Their products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.

fred_mouse

Today, we wandered into a random supermarket in Dublin (I remember it said 'Good Food Market' on the branding, if that helps anyone identify it). After some wandering, we found their gluten free 'section', which seemed to be scattered across random shelves in one aisle.

In the bikkies section, I found custard creams. Now, custard creams are one of the options that one gets in what I think of as one of the family tradition bikkie selections - the Arnotts Family Selection (title may be different; there is a plain and a creams variation). I have not seen a GF version in Aus, which means it is ~15 years since I'm likely to have eaten one. They are advertised as 'crunchy biscuits with a vanilla flavour filling'.

Taste wise and texture wise they are about perfect, when held up to the rose coloured memories. They are beautifully short biscuits, the amount of filling nicely balances the biscuits. Size wise they are a bit smaller than I was expecting (it is possible that the regular ones are also smaller than my memory), and I was on my third one before I realised. I think there are nine in the packet, so enough for a small group of friends to share.

Brand is 'love more' with the tag line 'fabulous free from foods'. Information on the side says 'baked in a dedicated free from bakery', with an address in Wales. Ingredients lists are translated into ES, SV, NO, and FI, which I'm interpreting as Spain, ~~Sweden~~ maybe Switzerland?, Norway, Finland, so presumably can be found in those countries as well as Ireland and the UK.

Allergen advice lists them as 'gluten free, wheat free, and milk free' and 'suitable for vegans'. They do not contain oats, soy, or umm, a third thing I remember noticing and have forgotten. They do contain potato, but I'm pretending to be okay with that.

Overall: highly recommended,

mific

I thought I'd already posted this but no, it was over on my own journal. So here's a bread recipe that doesn't use yeast, and is very dense with nuts and seeds. You can mix up the types of flour, seeds, nuts, etc, as preferred, and according to what you have available. I find that more roughage and texture is best, and makes for a very solid loaf that slices and toasts well - once cooled, very important!

It maybe has more in common with Scandinavian sliced rye breads than with 'normal' wholemeal bread. It's GF and keto, and not vegan.

( Read more... )

mific

Roasting the potatoes makes this especially tasty. You can roast the broccoli as well, but I find it too easy to burn it. if you roast it, add it to the potatoes halfway through the cook time.

Makes 4 servings.

( Read more... )

runpunkrun

So Delicious Cookie Dough: The coconutmilk ice cream is smooth and creamy and has a strong taste of coconut. The lumps of cookie dough are tasty and enjoyably gritty, like you're actually eating cookie dough, and they have a firm and distinct texture but are easy to bite into when frozen. It's probably quite similar to actual cookie dough, though I can't say for sure because I've never been one to eat raw cookie dough. The chocolate flecks are mostly on the outside in the ice cream, though the ingredients indicate they're inside the cookie dough as well, and it's their usual bittersweet chocolate with nice flavor and no wax or grease to it. This is very good, as long as you like the taste of coconut. Personally, I found it overpowering.

Current Ingredients: Organic Coconutmilk (Filtered Water, Organic Coconut), Organic Cane Sugar, Cookie Dough (Rice Flour, Brown Sugar, Water, Vegetable Oil [Palm And Canola], Dark Chocolate Chips [Cane Sugar, Chocolate Liquor, Cocoa Butter, Vanilla Extract], Guar Gum, Natural Flavor, Sea Salt, Baking Soda), Organic Coconut Oil, Chocolate Chips (Cane Sugar, Organic Coconut Oil, Cocoa, Chocolate Liquor, Natural Vanilla Flavor), Organic Tapioca Syrup, Pea Protein, Locust Bean Gum, Guar Gum, Natural Flavor, Annatto Extract (Color).

mific

This is a frequent dinner for me. It's not actually stir fried as I only have a ceramic cooktop, so I don't know what the correct term would be - a steam-fry? It's one-pan, easy, and delicious. I always have made it, but recently I started adding in potatoes and kumara (sweet potatoes). Because potatoes are the best! It's significantly upped the yum factor of these stir fries/stews.

( Read more... )

runpunkrun

Chocolate Vanilla Creme Cookies is a really awkward and trademark-free way to say "like an Oreo" while also leaving out the "sandwich" part: Two extremely crisp chocolate cookies with a bit of vanilla creme squished between them until it oozes out the cookie holes on the top and bottom. The chocolate cookies are on point, if like weirdly crispy, but the vanilla creme is unexpectedly soft—not in a bad way—but it also has a very distinct flavor I can only describe as "Easter candy question mark." Does it taste like a Peep? Or a jelly bean somehow? It's fine! It probably just tastes like marshmallow, which sets these apart from what I remember of Oreos, but, depending on who you are, that might be a selling point.

20 cookies, all in a single sleeve, but they didn't get stale while I was eating them over the course of two weeks. I'd buy these again.

Certified GF.

Current Ingredients: Powdered Sugar (Sugar, Corn Starch), Sugar, Palm Oil, Tapioca Starch, Rice Flour, Cocoa (Processed With Alkali), Tapioca Syrup; Less than 2% of: Cassava Flour, Cocoa Powder, Water, Potato Flour, Soy Lecithin, Salt, Xanthan Gum, Baking Soda, Natural Flavor.

sonia

This is a mini-recipe. Highly recommended for melt-in-your-mouth goodness.

Cut fennel into wedges. Olive oil, salt and pepper to taste. 375 degrees. 25 minutes, flip, 20 minutes (more or less depending on how thick the wedges are).

The friend who made this for me included quartered "spring" red onions along with the fennel. "Spring" in quotes, because she said they were big enough to have graduated to summer red onions.

nerakrose

Warburton's (UK) has just come out with a new product: soft pittas. I came across them by chance in Tesco the other week, looking for something else, and decided to grab them as they did (through the plastic packaging) definitely seem very soft.

positives:
- they freeze well. I stick them in the toaster directly from the freezer for about 2 minutes, they heat through and soften perfectly
- they have an actual air pocket like a real pitta!! none of that dense flat bullshit from other brands
- hold together very well, easy to cut and fill
- soft!!
- they claim to be high in fibre, without getting too tmi about my digestion about it I would say that's true

negatives:
- needs a bit more salt, it's a bit on the bland side

these are very versatile and I've gone through four packs in two weeks already, I just can't stop eating them. I use them as sandwich bread a lot, I've been wanting a good GF replacement for pågen skærgårdsbrød for a while and this is hitting that sweet spot for me.

runpunkrun

Coco Whip Original: This has the exact vibes of Cool Whip, only dairy-free (and soy-free!):

silky
sweet
found in the freezer case
doesn't deflate, run, or separate

It has a slight taste of coconut, but it's not overwhelming. I put it on some strawberries and a slice of orange almond loaf and it was a perfectly appropriate topping for a strawberry shortcake, even with the hint of coconut, but it'd also be great in a tropical desert like a banana cream pie, where you can lean into the coconut flavor.

I keep this in the freezer, and it defrosts pretty quickly if you leave it out on the counter. After an hour it softens enough to spoon around the edges of the carton, or you can just dig into it frozen where it'll have the texture of ice cream. You can then put it in the fridge or refreeze it, which makes this a very tasty and convenient topping. I'm looking forward to trying it on top of some gingerbread.

Also comes in a "Light" version with half the fat.

Certified GF & vegan.

Current Ingredients: Filtered Water, Organic Coconut Oil, Organic Tapioca Syrup, Organic Cane Sugar, Pea Protein, Guar Gum, Sunflower Lecithin, Xanthan Gum, Natural Flavor.

highlyeccentric

The original for this comes from Melanie Persson's "The Very Hungry Coeliac", and assumes you use her diy flour mix. I've successfully made it on supermarket gf flour mix, and tweaked a few things along the way. Her recipe assumes mini bundt pans, which I neither own nor desire to own; mine has been optimised for muffin tins and hence rises a little more.

( Dietary and access notes )

( What you need and what you do with it )

jesse_the_k

These are graham crackers, except graham flour by definition is wheat. Crispy and decorative diamonds a little bigger than your thumb, these cookies are really tasty. They claim that watermelon seed(!) contributes to the crispiness but my money is on the tapioca. As my local GF pal put it, "1 box = 1 serving." (Actually, 1 box has ~120g, or four servings.)

Dairy-free as well as gluten-free.

Current Ingredients Seed & Nut Flour Blend (watermelon, cashew, sunflower, flax), Tapioca Starch, Arrowroot, Coconut Sugar, Organic Coconut Oil, Honey, Honey Extract, Organic Cinnamon, Baking Soda, Rosemary Extract (for freshness), Sea Salt, Cream of Tartar, Vanilla Extract

My first GF graham cracker was Pamela’s, available in either honey or honey cinnamon. Now they sell rectangular ones, but I loved the mini hexagons sized for snacking. The Simple Mills version are just as tasty and don’t have milk.

mific

I've made banana cakes a few times, but they were always a bit too dry for my liking, especially after the first day. So I invented this version, the key differences being addition of yoghurt, cream cheese and extra eggs, and psyllium powder, all for moisture. Not everyone will like it as it's deliberately gluggy, not at all light or fluffy, but I enjoy it as it's kind of halfway between a cake and a cheesecake. In summary: unusual texture, tastes great.

( Read more... )

mergatrude

After a discussion with a colleague about the Coconut Slices of Our Childhood, I decided to see if I could make a gluten-free version. Coconut slice traditionally has a biscuit base spread with jam and topped with a mix of dessicated coconut, sugar and eggs. I thought I could cut out the base and just try it with the topping using muffin tins, adding a little almond meal to give it a more cake-y texture and putting a blob of jam in the centre. Then I remembered I had some frozen raspberries and thought I could use them! The result was both pretty and delicious!
( large image under the cut )

Coconut Cakes GF, DF
2 cups dessicated coconut
1/2 cup caster sugar
1/2 cup almond meal
2 eggs (free-range!)
~1/3 cup coconut oil, melted
strawberry jam, or raspberries

Heat oven to 180C (350F). In a mixing bowl, beat eggs and sugar together until combined. Stir in almond meal and coconut, alternating with the coconut oil. Line a muffin tin with paper cases and divide the mixture between the cases. Place 1/2 teaspoon of jam in the centre of each cake, or press a raspberry in there. Bake for ~20-25 minutes. Allow to cool, peel out of the cases and devour!

Notes: You might not want or need to use the coconut oil, I just found the mixture a bit stiff without it. I found it made nine cakes, filling the cases halfway. You could easily double the recipe. You can also use any type of jam or fruit you fancy. I found the tartness of the raspberry helped cut the sweetness of the cake.

celli

I am still learning to bake, so I rely on mixes for a lot of things. I have found several box mixes that I like, but my absolute favorite is Magnolia Mixes Gluten Free Lemon Pound Cake Mix (the first item on this page).

You add eggs, butter, and sour cream to the existing mix. You can also make an optional glaze with confectioner's sugar and lemon juice.

I have taken this to events and people who regularly eat gluten have said you can't tell by tasting it. It's just lemony enough for me, and it's got a great texture. I think it's better the second day, when the glaze has had a chance to work its way into the cake a little.

The purchase link on the Magnolia Mixes website takes you to Amazon, but my local grocery store carries it as well.

Per the company, this mix is gluten, nut, and soy free. It can be prepared either with or without dairy (you substitute dairy free butter and dairy free vanilla yogurt), but I haven't tried the dairy-free version so I can't speak to it. Made in a gluten-free and nut-free facility.

Ingredients (from the site): Gluten Free Flour (Potato Starch, Rice Flour, Tapioca Flour), Sugar, Baking Powder (Monocalcium Phosphate, Bicarbonate of Soda, Cornstarch (Nongenetically Modified Corn)), Lemon Juice Powder (Lemon Oil, Dextrose), Sea Salt, Baking Soda, Xanthan Gum

Profile

gluten-free eats

Active Entries

1: Recipe: Crispy Waffles from Snixy Kitchen
2: Tag, you're it.
3: Prompt: Soup
4: Recipe: Focaccia Bread from Loopy Whisk
5: Recipe: Vegan Focaccia Bread from Bakerita
6: Prompt: Beverages
7: Prompt: Chocolate
8: recommendations??
9: Prompt: What's New
10: Recipe: Pumpkin Pie Bars

Page Summary

sonia - Coconut cream rice pudding
runpunkrun - Product Review: Vanilla Yellow Cake Mix from Bob's Red Mill
mific - Orange Almond mini muffins
runpunkrun - Recipe: Focaccia Bread from Loopy Whisk +4 comments
runpunkrun - Recipe: Vegan Focaccia Bread from Bakerita +2 comments
fred_mouse - Product review: lumlum Organic Instant Noodles
runpunkrun - Recipe: Pumpkin Pie Bars +2 comments
fred_mouse - Recipe: Rosemary and Walnut Scones
mific - Dense Bean Salad +3 comments
sonia - Product Review: Lovebird organic grain-free cereal +2 comments
runpunkrun - Review: Pamela's Bread Mix +2 comments
fred_mouse - Product review - Love more Custard Creams +6 comments
mific - Multiseed & nut quickbread (very solid) +2 comments
mific - Hot Asian Potato Broccoli Salad
runpunkrun - Product Review: So Delicious Cookie Dough Non-Dairy Frozen Dessert +3 comments
mific - Steam-fried veg - with potatoes
runpunkrun - Product Review: Glutino Chocolate Vanilla Creme Cookies +8 comments
sonia - Roasted fennel (and red onion, optional) +4 comments
nerakrose - Product Review: Warburton's Soft Pittas
runpunkrun - Product Review: So Delicious Coco Whip +3 comments
highlyeccentric - Ginger cakes +1 comment
jesse_the_k - product review: Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins +2 comments
mific - Banana Cream Cheese Cake +1 comment
mergatrude - Recipe: Almond Coconut Cakes
celli - Product Review: Magnolia Mixes Gluten Free Lemon Pound Cake Mix

gluten-free eats

Entries tagged with !: oat-free

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Coconut cream rice pudding

Product Review: Vanilla Yellow Cake Mix from Bob's Red Mill

Orange Almond mini muffins

Recipe: Focaccia Bread from Loopy Whisk

Recipe: Vegan Focaccia Bread from Bakerita

Product review: lumlum Organic Instant Noodles

Recipe: Pumpkin Pie Bars

Recipe: Rosemary and Walnut Scones

Dense Bean Salad

Product Review: Lovebird organic grain-free cereal

Review: Pamela's Bread Mix

Product review - Love more Custard Creams

Multiseed & nut quickbread (very solid)

Hot Asian Potato Broccoli Salad

Product Review: So Delicious Cookie Dough Non-Dairy Frozen Dessert

Steam-fried veg - with potatoes

Product Review: Glutino Chocolate Vanilla Creme Cookies

Roasted fennel (and red onion, optional)

Product Review: Warburton's Soft Pittas

Product Review: So Delicious Coco Whip

Ginger cakes

product review: Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins

Banana Cream Cheese Cake

Recipe: Almond Coconut Cakes

Product Review: Magnolia Mixes Gluten Free Lemon Pound Cake Mix

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