It is my pleasure to introduce a new contributor to GlutenFreeNoms.com. GFNoms’ own mother has decided to share her successes in gluten free baking and cooking with all of you. Ever since I started eating gluten free, she has been inspired to combine her wealth of cooking and baking knowledge with new information about Celiac needs and experimentation with gluten free ingredients. There have been triumphs and failures but the triumphs have been delicious and we look forward to sharing the recipes and insights here!
Here she is:
Gluten free cooking is easy if you use regular recipes which naturally do not contain wheat, barley, or rye products. Stick to raw ingredients and use GF versions of ingredients such as spice mixtures, mayonnaise, soy sauce, yogurt, mustard etc …) and your food will be GF.
Some recipes that call for flour or other gluten-containing ingredients can be still made by replacing ingredients, but this requires some trial and error.
I’ll post gluten free recipes as I use them in my daily routine, based on my personal events, such as celebrating holidays, hosting guests, social gatherings, etc …
So please join my kitchen!
This weekend we are having guests come to stay with us. I do not know exactly what the plans are, so I’ll prepare some cakes and cookies that go well with coffee, tea, or a glass of wine.
Nut cake with dried fruit
I have had this recipe for many years and I originally got it from my sister-in-law. I simply exchanged the regular flour with almond flour. The results were even tastier. The cake does tend to crumble a bit more, so be extra careful when slicing the cake.
1 cup almond flour / meal
3/4 tsp GF baking powder
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp salt
1 tbs cognac
7 oz (or 200 grams) mixed raw nuts such as pecans or walnuts coarsely chopped
12 oz (or 350 grams) dried fruit coarsely chopped (I used dried cranberries, apricots, and cherries)
Mix all of the ingredients in a mixing bowl.
Grease a loaf pan with butter. Line the bottom and all 4 walls of the pan with parchment paper.
Transfer the dough to the pan and bake for around 50 minutes in a 350 degree oven. When the cake is nice and brown and a toothpick comes out dry, take it out of the oven.
Let the cake cool thoroughly.
Remove from the pan with the help of the parchment paper. Peel away the paper and cut into thin slices with a sharp knife.
Store in the refrigerator in an airtight container.
Fluffy Almond Cookies
(makes ~24 cookies)
9 oz (or 250 grams) almond flour or meal
7 oz (or 200 grams) powdered sugar
1 tsp cornstarch
1 tsp almond extract
2 egg whites
Mix all of the dry ingredients
Beat the egg whites until they form peaks.
Slowly fold the dry ingredients into the egg whites and mix well.
Cover a cookie sheet with parchment paper.
Drop teaspoonfuls heaps of dough on the cookie sheet, leaving some space between each (the cookies will spread)
Place one sliced, preferably peeled almond on each cookie (see photo).
Bake in a 350 degree oven for 15 minutes or until the cookies are flat and golden.
Let the cookies cool before removing them from the parchment paper.
Store in an airtight box.