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Gluten Free Cranberry Coffee Cake
In a Medium bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1-1/2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
In a Small bowl mix together with a fork:
1 Cup Sugar
Zest from 1 Orange
Mixing them together will help release the Orange Fragrance
I used a Kitchenaid Mixer with the Paddle; Cream together:
1 stick Butter, Room Temperature
and the Sugar Mixture
Mix for until combined about 30 seconds; scrape down the bowl
Then mix on Medium High Speed for 3 Minutes,, or until Fluffy.
Add:
2 Eggs-- 1 at a time
Beat until Smooth.
Beat in:
1 tsp. Vanilla Extract
1tsp. Orange Extract
Add:
1 Cup Sour Cream
Mix until combined
Slowly add the dry Ingredients. Mix until just combined,,, do not over beat.. Scrape the Bowl.
Gently fold in with a Spatula:
1-1/4 cups Fresh Cranberries
To make the Streusal topping: Mix together with a fork,, pastry blender or fingers:
¾ Cups Gluten Free Flour (****See Footnote***)
¾ Cup Packed Brown Sugar
1 tsp. Cinnamon
4 TBL. Butter, Room Temperature
Pour half of the Batter into a Grease/Sprayed 8X8 Pan
Top with Half of the Streusal
Top with remaining Batter
Then top with Remaining Streusal
Bake in a Preheated 350* oven for 55-60 Minutes or until a digital thermometer inserted into the center reaches an internal temperature of 205*.
Place pan on a wire rack to completely cool. Then cut and serve.
ENJOY!
(***FOOTNOTE***)
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, rolls, buns 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.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
http://www.bobsredmill.com/
Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Recipe adapted to Gluten Free: http://www.twopeasandtheirpod.com/cranberry-coffee-cake/
Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free
In a large bowl combine with a fork:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt (If using Salted Seeds skip adding the Salt)
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper.
I used a Cookie Scoop #50 to evenly measure out the Cracker Rounds. Use any size of your choice.
Place the scoops onto the Prepared Cookie Sheets.
Use a small piece of Wax Paper,, Place the wax paper over one of the scoops. Use a Small Plastic Container or cup and Flatten the Crackers into Rounds
Bake in a Preheated 325* Oven
Bake for 30 minutes
Turn the Crackers over and continue baking about 10 more minutes or until done.
Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.
I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers a few more minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.
Cool them completely on a wire rack before storing in a container. These stay fresh for a couple of weeks in an air tight container.
http://www.bobsredmill.com/
Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
Hearty Whole Grain Hamburger ~ Sandwich Buns ~ Gluten Free
A very easy recipe to make!!
For a Printed copy of this Recipe as a BREAD rather than Buns:
http://sharingglutenfreerecipes.blogspot.com/2013/02/hearty-whole-grain-bread-gluten-free.html
Hearty Whole Grain Hamburger ~ Sandwich Buns ~ Gluten Free:
In a Kitchenaid bowl with a Paddle add:
1 pkg. Bob's Red Mill Gluten Free Hearty Whole Grain Bread Mix
In a measuring cup heat water to 105-110*
1 ¾ Cup Water
Add the Package of yeast that comes with the mix
I always put 1 tsp. Sugar in to make sure the Yeast is Active
Stir and let sit for 5 minutes and Foamy
Add the Yeast Mixture to the Dry Ingredients along with
2 Eggs slightly beaten with a fork (Room Temperature Eggs, you can warm them up quickly by placing cold eggs in a bowl of warm water)
¼ Cup Oil
1 tsp. Apple Cider Vinegar
Mix on low speed until blended- Scrape Bowl
Turn to medium speed and beat for 15 Seconds
Using a Large Ice Cream Scoop measure out 1 & 1/4 Scoops into
English Muffin Rings that have been sprayed with Cooking Spray. I used a Sil-Pat baking liner to line my Cookie Sheet. This keeps the bottoms from getting well done.
If you do not have English Muffin Rings here is a link to My video on how to make them with Tin Foil:
http://youtu.be/fHP1xOlU0lQ
Use a Rubber Spatula dipped in Warm water to help spread out the dough evenly.
Cover the Dough with a piece of Plastic wrap that has been sprayed with Cooking Spray.
Rise in a Warm place for 40-45 minutes or until the dough is risen above the edge of the Rings.
Bake in a Pre-Heated 375* Oven
Bake for 20-25 Minutes
I used a Digital Thermometer inserted into the center of the Buns. When it reaches an internal Temperature of 205* the Buns are done.
Remove the Buns from the Rings and cool on a wire rack.
Cool completely before slicing.
ENJOY!
These Buns freeze wonderfully. Make sure they are completely cooled before you freeze them in a Ziplock bag.
Bob's Red Mill Flours: http://www.bobsredmill.com/
Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/
Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
Gluten Free Cranberry Orange Muffins :
These are super moist and tasty
Gluten Free Cranberry Orange Muffins:
In a Large bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote ***)
¾ Cup Sugar
1 tsp. Xanthan Gum
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
Add and mix in:
1 ½ Cups Whole Cranberries
This will keep the Cranberries from sinking to the bottom of the Muffins
In a Medium Bowl whisk together:
¾ Cup Orange Juice
1 Egg
¼ Cup Vegetable Oil
Zest from 1 Orange
Add the Liquid ingredients to the dry ingredients using a wooden spoon. Mix until moistened. Do not over beat the batter.
Spray a Muffin tin with Cooking Spray or use Muffin Cup liners
Use an ice cream scoop to help evenly measure out the batter.
If desired sprinkle on a little bit of Sugar on the tops of each muffin.
Bake in 400* Preheated oven
Bake for 15-20 or until done. I use a digital thermometer,, inserted into the center of the Muffin, when it reaches and internal temperature of 205* your Muffins are done.
Remove from the pan and cool on a wire rack.
I got 11 Muffins from this recipe.
These muffins freeze wonderfully. After they are completely cooled I place them in a Ziplock bag then into a container.
ENJOY!!
(***FOOTNOTE***)
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, rolls, buns 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.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
http://www.bobsredmill.com/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
This recipe was adapted to Gluten Free From: http://www.lynnsrecipes.com/recipes/bread/269-cranberry-orange-muffins
For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
Caramelized Baked Chicken Legs -- Gluten Free
Preheat oven 375*
Spray a Glass 9X13 Baking pan with Cooking Spray
I used:
1 Package of Chicken Legs (4 Legs) use enough Chicken to serve your Family
(you can use Drum Sticks and Thighs as well). Cut off any excess Chicken Skin.
Place chicken in the baking dish Skin side up.
In a medium bowl mix together:
1 TBL. Olive Oil
½ Cup Gluten Free Soy Sauce (I used Joyce Chen) If your not Gluten Free use Regular Soy Sauce
2 TBL. Ketchup
¾ Cup Honey
2-3 Garlic Cloves Minced
Salt and Pepper to taste
Pour the Marinate over the Chicken. Turn the Chicken over skin side down. Using a spoon take some of the marinate and pour over the chicken. Cover and Refrigerate 1-2 hours.
Remove from the Refrigerate uncover, turn the Chicken Skin side up. Bake until done and Skin is caramelized. Brushing with the glaze every 15 minutes.
Mine took 1 Hour.
Depending on the size of the Chicken pieces will determine how long it will take to bake completely.
I use a digital Thermometer inserted into the thickest part of the Chicken when it reaches an internal temperature of 165* the Chicken is done.
This chicken is extremely moist and tastes wonderful. If you want to thicken the Marinate..remove the Chicken to a Platter. Pour the marinate into a small pan and bring to a boil. In a small bowl whisk together a little bit of Corn Starch and water and whisk into the boiling marinate until thickened.
ENJOY!
Gluten Free Soy Sauce:
http://www.joycechenfoods.com/
Acu Rite Digital Thermometer
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
I adapted this recipe from: http://www.food.com/recipe/caramelized-baked-chicken-legs-wings-145038