Orange Yogurt Loaf Cake – Gluten Free

Orange Yogurt Loaf Cake – Gluten Free

In a Medium Bowl whisk together until combined:

1 ½ Cups Gluten Free Flour (***See Foot Note 1 ***)

1 tsp. Xanthan Gum

2 tsp. Baking Powder

¼ tsp. Salt

In a Large Bowl whisk together until well combined:

¼ Cup melted Unsalted Butter; cooled slightly

¼ Cup Canola Oil

1 Cup Sugar

1 Cup Plain Whole Milk Yogurt (***See Foot Note 2***)

Zest of 1 Large Orange

¾ tsp. Vanilla Extract

¾ tsp. Orange Extract

3 Large Eggs (slightly beaten before you add to the bowl)

Slowly pour some of the Flour mixture into the liquid ingredients and whisk together until combined. The batter will be thick.

Spray an 8X4 Loaf Pan with Cooking Spray

Pour the batter into the Pan and level off with a rubber spatula. Place the loaf pan on top of a baking sheet in the middle rack of the oven.

Bake in a Pre-Heated 350* oven

55-60 Minutes or until done

I use a digital thermometer inserted into the center of the Cake; when it reaches an internal temperature of 205* the Cake is done.

Place the Loaf pan on a wire rack and cool for 10 Minutes

Use a Butter Knife or a Metal Spatula to loose around the edge of the Cake. Invert the cake onto a wire rack, turn the cake upright on the rack and cool completely.

Glaze:

In a small bowl whisk together:

½ cup Powdered Sugar

2 TBL. Orange Juice

Drizzle over the cake

Let the glaze harden, then cut into slices.

Enjoy!

Recipe adapted from Bobby Flay to Gluten Free

This Cake stays moist for several day. I kept mine in the Refrigerator and sliced a piece and let it sit for a few minutes at room temperature. You can also freeze individual slices, wrapped in plastic wrap stored in a Ziplock bag or container.

(***Foot Note 1***)

You can use the recipe below for Homemade Gluten Free flour mix

or buy a Pre-made Gluten Free Flour Mix

If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,

if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:

cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits

I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour

1/4 Cup Bob's Red Mill Gluten Free Potato Starch

2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch

3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour

1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.

(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum

I did not do that, I like to add mine to each recipe individually.

(***Foot Note 2***)

I used my Homemade Lactose Free Yogurt. You can use Regular Yogurt. Link to my video on how to make your own Lactose Free Yogurt.

http://youtu.be/ZGMXYgCQg4s

http://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:

www.taylorusa.com

I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.

Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Camera:

Canon PowerShot SX230 HS

Editor:

Corel ~ Videostudio ProX4 Professional Video Editing Software

How to make Gluten Free Cavatelli

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


How to make Gluten Free Cavatelli:
In a food Processor with the blade add and pulse until combined:
½ Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free White Rice Flour
1/3 Cup Bob's Red Mill Gluten Free Millet Flour (Or Gluten Free Sorghum Flour)
2/3 Cup Bob's Red Mill Tapioca Flour
¼ Cup Bob's Red Mill Potato Starch
1 TBL. Xanthan Gum
1 tsp. Salt

In a Glass Measuring cup whisk with a fork:
3 Large Eggs (Room Temperature)
2 TBL. Extra Virgin Olive Oil

Slowly pour the Egg and Oil mixture thru the chute

After that has been mixed,  add 2-4 TBL. Water
Adding only 1 TBL. At a time. (I only used 2 TBL of the water)
If you add to much water and the dough is very sticky add a little bit more flour.
Also if the dough is to dry add a little bit more water.
The Dough should have the consistency of Play Dough.

Mix in the Food Processor for about 1-2 Minutes until the Dough is Pliable and does not stick to your hands.

Place the dough on the counter (You do not need to add any flour to the counter)
Knead for about a minute.
Cover the Dough completely in Plastic Wrap. Rest 40-45 minutes.

Unwrap the dough and place on a Large Wooden Cutting Board,, the grain of the wood helps to easily roll out the dough. Sprinkle a little bit of Gluten Free Rice Flour on the Cutting Board.

Cut off a small piece of dough with a knife or bench scraper.

Keep the remaining dough covered with plastic wrap so it does not dry out.

Hand roll out the small piece of dough into a long log about 1/4” thickness.

Cut the log with a knife or bench scraper into 1” pieces.

Take each piece of dough and hand roll to about 1-1/2” long pieces or size of your choice.
Try to keep them the same thickness so they all cook evenly.

To form the Cavatelli I used a Gnocchi Board. Place 1 piece of the rolled out dough on the Gnocchi Board. Use a Bench Scraper and press into the back of the dough,,,push,,,and roll,, dragging the dough across the Gnocchi Board.

You will see the marks from the Gnocchi board,,a crease in the back and holes on the ends.
Place the Cavatelli on a very lightly floured cookies sheet using Gluten Free Rice Flour.

I like to keep the Gnocchi Board at an angle/sideways -  push into the back of the dough – push – drag -roll.

Continue until all the dough has been shaped.

You can cook the pasta immediately,,  if not cover with plastic wrap so they do not dry out. I let mine sit out covered on the counter for 1-1/2 hours. Or you can Freeze the Cavatelli to cook at another time. Place the cookie sheet in the Freezer, once the Cavatelli are frozen place in a Zip Lock bag.

To cook the Cavatelli:
Bring a large pot of water to a boil,, add salt and the Cavatelli.. stir. Boil until done; depending on the size of your pasta.. I checked mine after 5 minutes.. you do not want to over cook the Cavatelli. Mine took 8 minutes to boil. Drain in a colander... sprinkle lightly with a little bit of Olive Oil.
Serve with your Favorite Sauce.

You can also cook the Pasta frozen,,, it will take a few extra minutes,... keep an eye on them so you don't over boil them.

ENJOY!!

If you don't have a Gnocchi Board use a bench scraper or butter knife,,, on the wooden cutting board,, push the knife into the back of the dough,,, Push, Drag and Roll.



****LINK to my Video for Sauce with Sausages****:
http://youtu.be/nKGhZWstU50


http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software