I looked online but the recipes have ingredients I don't have or can't find. I have all listed except the barley flour.
I will be doing more internet research.
Here is the recipe I use the most and make it in the machine on gluten free setting.
1 cup water 110 Fahrenheit
1 tbs honey
1 tsp apple cider vinegar
1/8 cup butter or oil (I used margarine and the loaf fell, too much salt I think, better loaf with oil)
1/4 cup powdered milk
1 tsp salt
1 1/2 tsp egg replacer
1 1/2 tsp xantham gun or guar gum
1 1/2 tsp potato flour
1/2 cup + 2 tbsp + 1 tsp each
Brown rice flour
tapioca flour or potato starch (both give ok results) a combo of the two also works.
1 1/8 yeast
Place ingredients in this order into the machine and start it using the gluten free setting. This recipe can be mixed in a bowl and done in a loaf pan. rise up to an hour (double in size) bake at 375 for 30-40 minutes.
This makes a small loaf.
I have substituted a portion of the rice flour with rye flour and got an ok loaf too.
I wonder if replacing the rice flour with rye flour would work, not sure if I'd need more or less liquid.
I added caraway seed.
On Sunday, I suddenly wanted this cake: http://www.myrecipes.com/recipe/whole-orange-cake, which I've made once before. Oranges are coming into season, and the last time I made it, the oranges I used were not terribly ripe or juicy. It still came out okay, as far as I remember. This time around, the bitter taste from the pith overpowered the cake, and not even a ton of glaze could save it. The texture of that cake was also too dense for my liking. The cake also stuck to the pan when it came out. Though I managed to get the stuck part out in one piece, it didn't fit back in like a puzzle piece. Add this to the rather dry and flavorless red velvet bundt from 2 weeks ago, and I was determined to have something come out well.
When I bought the oranges, peaches were also on sale, so I thought maybe they would work in a cake. Oh, they worked well. I adapted the orange cake recipe and made sure to grease AND flour the pan this time, and success! Seriously yummy cake was the result. Doubling the leavening really helped the texture, I believe. The extracts were added on a whim, but really work.
Whole Peach Cake (adapted from here)
1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 1/2 cups peach puree (see below)
1 tsp orange extract
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 1/2 cups all purpose flour
peach puree: Remove the pits from and roughly chop 3-4 peaches. In a food processor, puree the peaches, along with the juice of one lemon, until no chunks are left. You will need 1 1/2 cups of this. Save the remaining puree for smoothies, or eat it with a spoon. :) I did not peel the peaches, because I am lazy and ain't nobody got time for that. The flecks of peel ended up turning green in the baked cake, but it tastes fine.
Preheat oven to 325*F and grease and flour your bundt pan.
Cream butter and sugar until fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in the peach puree and extracts. The batter may break (look curdled), but it will be fine once the flour is added. Add the baking powder, baking soda, salt, and flour, and mix until combined, scraping down the sides of the bowl as needed. The batter will be quite thick. Pour into the prepared bundt pan, and smooth the surface with a rubber spatula.
Bake 50-55 minutes or until a toothpick comes out clean. Let the cake rest in the pan 15 minutes, then turn onto a rack to cool. Glaze if desired, but it doesn't really need it.
( Read more...Collapse )
- Tags:!photos only
I don’t know about you but I adore strawberry desserts. As soon as the berry season starts, I take best advantage of it. Great ladies from Make My Cake Patisserie shared with me a recipe of perfect summer dessert. This dessert, strawberry galettes will almond cream, will for sure be a real gem of your summer dessert menu. And almond cream gives it a nice flavour and taste.
Read the recipe here http://foodnchef.com/fantastic-dessert-strawberry-galettes-with-almond-cream/
- Music:"Let it Be" - the Beatles
I brought 2 packages home with me, and have already eaten one. I want to try recreating them, but they have 3 ingredients I've never used in any cookie recipe: glucose syrup, cornflour and dried skimmed milk. A little research told me that glucose syrup = corn syrup, and cornflour is what the Brits call cornstarch. I just bought some powdered milk.
The ingredients list is as follows: flour, dried cranberries, sugar, butter, corn syrup, cornstarch, dried milk, baking soda, salt, and orange flavoring.
My question for you is how much corn syrup, milk powder, and cornstarch to use? It seems like the normal dough base that would use 2 sticks of butter, 1 1/2 cups sugar, etc.
This is the best recipe I have found so far, if anyone has a better one please share!
So yesterday I made this and baked it in a 9X12 silicone cake pan then I cut it into hot dog and hamburger buns, it's the right thickness for this. square and rectangle shaped buns. Would also be good for sub sandwiches too.
( Ingredients and instructionsCollapse )