Gluten Free Carrot Cake Like You’ve Never Tasted!

November 1, 2012 by  
Filed under Gluten Free Recipes

My master chef of a mother-in-law loves to find and try new recipes. With my gluten-free needs and her flare for cooking, she has treated me to all kinds of delicacies I would not make for myself. Frankly, I am in the kitchen out of necessity to eat healthy tasty food at an affordable price; I’m not in there for fun, like she is.

Eating well is my pleasure.

She made this carrot cake for us that features pine nuts, almond flour, and mascarpone frosting. It is simply heavenly and I must share it with you. It tastes and feels both light and rich at the same time. I can’t think of anything to which to compare it. It is not fluffy like bread, but more soft and juicy.

If you like to experiment in the kitchen and eat amazing desserts, this Gluten Free Venetian Carrot Cake Carrot Cake Recipe is for you.

This GLUTEN FREE VENETIAN CAKE CARROT CAKE RECIPE is from THE FOOD NETWORK.

www.foodnetwork.com

Ingredients

  • 1/2 Cup regular olive oil, not extra virgin, plus more for oiling pan
  • 3 Tbsp pine nuts
  • 2 Medium carrots, grated (about 2 cups)
  • 1/2 Cup golden sultanas
  • 1/4 Cup rum
  • 3/4 Cup superfine sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 1/2 Cups almond meal/flour
  • 1/2 tsp ground nutmeg
  • 1/2 lemon, zest finely grated and juiced
  • 1 Cup mascarpone
  • 2 tsp confectioners’ sugar
  • 2 Tbsp rum
  • 1 springform or other round cake tin (9 inch)

Directions

  • Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment. Grease the sides with olive oil. Add the pine nuts to a small dry pan and toast them over low heat.
  • Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid.
  • Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes.
  • Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together.
  • Whisk in the vanilla and eggs in a large bowl. Fold in the ground almonds, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon juice.
  • Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.
  • Sprinkle with the pine nuts and bake until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, about 30 to 40 minutes.
  • Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
  • Combine the mascarpone, confectioners’ sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.

Make Ahead Note:

  • The cake can be baked up to 3 days ahead. Wrap tightly in plastic wrap and store in airtight container in a cool place. Will keep for a total of 5 to 6 days.

Freeze Note:

  • The cake can be frozen (still on base of the tin), carefully wrapped in double layer of plastic wrap and 1 layer of foil, for up to 3 months. Defrost overnight at room temperature.

Enjoy! Let me know how it goes.

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Below is my cheater, using a box, carrot cupcakes…

Chocolate Gluten Free Carrot Cake Cream Cheese Cupcakes

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And WILD GOAT BISTRO in Petaluma has a killer carrot cake!

Eating Gluten Free & Shopping in Historic Petaluma

Gluten Free Flours

August 4, 2012 by  
Filed under Gluten Free Products

What Gluten Free Flours Can I Use to Replace White Enriched Wheat Flour in my Recipes? What’s in Gluten Free Flour? What are the Ingredients?

Other than in bread, pizza crusts, and buns, I don’t miss white wheat flour at all.

When prepared well, I prefer the taste of gluten free flours much better in pancakes, cookies, and pastas.

At WholeFoods or online, you can buy these gluten free flours:

GLUTEN FREE PANTRY ALL PURPOSE FLOUR

is the best and easiest all around to slip into and replace wheat flour in any recipe.
INGREDIENTS: White rice flour, potato starch, tapioca starch, guar gum, salt.
http://www.glutino.com/our-products/gluten-free-pantry/beths-all-purpose-gf-baking-flour-us/

BOB’S RED MILL CORNBREAD MIX

I also use this a lot in pancakes. I use 1/2 of Bob’s Cornbread Mix and 1/2 Gluten Free All Purpose flour to replace the white flour in the recipe. The cornbread mix makes things a little thicker and fluffier than regular gluten free mix. The cornbread is also great on its own. And Bob has a Gluten Free All Purpose Flour too.
INGREDIENTS: whole grain cornmeal, potato starch, whole grain
sorghum flour, evaporated cane juice, whole grain corn flour, tapioca
flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate,
cornstarch, monocalcium phosphate), sea salt, xanthan gum.
http://www.bobsredmill.com/gf-cornbread-mix.html

ARROWHEAD MILLS GLUTEN FREE ALL PURPOSE BAKING MIX

I use the Arrowhead Mills Brown Rice Flour, but I haven’t tried this All Purpose Flour yet. They also have a Pancake Mix and other mixes. Sounds good. Organic ingredients!
INGREDIENTS: organic whole grain brown rice flour, organic potato starch, rice starch, organic potato starch, rice starch, organic whole grain sorghum flour, baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), sea salt.
http://www.arrowheadmills.com/product/gluten-free-all-purpose-baking-mix

GLUTEN FREE BISQUICK

is so yummy, I worry about how healthy it is. You may find Gluten Free Bisquick in main stream grocery stores. The biscuits from this mix are the best!
INGREDIENTS: Rice Flour, Sugar, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato Starch, Salt, Xanthan Gum
http://glutenfreeordie.com/products/gluten-free-products/coronary-over-the-new-gluten-free-bisquick-pancake-mix

** TIP: Recycled tomato sauce glass jars are excellent for getting your flours out of the plastic bags and into glass for safer storage and easier usage. Makes it more attractive to look at as well. **

HERE ARE MY PANCAKE RECIPES

the easy one
http://glutenfreeordie.com/recipes/gluten-free-breakfast/the-fastest-easiest-gluten-free-pancake-recipe

the fancy one
http://glutenfreeordie.com/recipes/gluten-free-breakfast/gluten-free-blueberry-chocolate-chip-banana-pancakes

How To Make A Baked Chicken Feast Easy Affordable

February 13, 2012 by  
Filed under Gluten Free Recipes

For a classic family meal that is easy to prepare of chicken, potatoes, and carrots, here is what you need and the directions for how to make baked chicken.

CHICKEN BREASTS
At Costco you can get big multiple packs of chicken breasts for cheap. Each adult eats 2-3 pieces, children 1. In the Costco packs are 3-4 breasts per pack, in a total of 6 packs. Whatever you don’t use, put in the freezer while still in its sealed pack. To defrost, set in a bowl of water at morning time.

CARROTS
You can either buy normal long carrots, wash, and cut them, or buy packaged small carrots, wash and they are ready to use.

POTATOES
You can use any size or type of potato. Wash and cut to bite size.

EXTRA VEGETABLES
You may add any other vegetables you like. Pictured here, I have added cauliflower.

DIRECTIONS

Preheat oven to BAKE 375.

In a long deep baking dish, put a thin layer of olive oil. Place in your chicken, then your vegetables. Squeeze or pour fresh lemon, lime, and/or orange juice all over everything. Dash salt and pepper evenly over everything. Put small squares of butter evenly on each piece of chicken and pack of vegetables. Cover entire dish with tin foil. Put in oven, mid level or top.

Cook 45 minutes to 1 hour.

Remove tin foil. Move the chicken to top and put vegetables underneath to soak up juices and flavor or into a serving bowl. BROIL 375 top of chicken to make crispy for 10 minutes or golden brown.

Remove from oven and serve. It is easy to make, gluten-free, and healthy for the whole family.

Gluten Free Egg Cheese Sandwich

December 16, 2011 by  
Filed under Gluten Free Recipes Fast Easy

This gluten-free egg-salad grilled-cheese sandwich is delicious and pretty fast to make.

First, bring some water to boil in a small pot or hot stove cup.

When boiling, add 1 or 2 organic eggs without hormones.

Boil the eggs 10 to 15 minutes. The trick to easy-peel eggs is to only put them in the water when the water is boiling, not before. Then after, pour out the hot water and immediately run cold water over the eggs. Let the eggs sit in the cold water until you can handle them.

For the egg salad, peel the eggs and mash them up with a fork in a bowl. I use a heaping forkful of Lemonaise and mix that in with the eggs, but if you don’t have or don’t want that, then use a gluten-free mayonnaise with some dashes of salt and pepper.

The bread I use is the Food for Life wheat & gluten-free brown rice bread from Trader Joe’s. Most gluten-free breads from a grocery store are not immediately fresh and they don’t have all kinds of crazy preservatives, so in short, they don’t taste that great right out of the bag, but toasted, they can be really great. I have won over lots of people with this bread, when it’s toasted. So toast it! It tastes and has a texture like soda bread.

To toast the bread, I put it in a toaster oven or a baking oven on broil for just a moment, and watch it brown lightly. As you can see from my picture, I, without fail, tend to burn my toast and other foods. So stand by while toasting.

When you flip the toast, add some organic butter and a slice of your favorite organic cheese.

In this case, I added a slice of a fresh organic natural tomato from my garden — so sweet and delicious, the sun and rain did all the work, I did nothing to grow it; it came with the house.

When your cheese is melted, pull out your toast and put it on a plate. Add some heaping scoops of egg salad, et voila, c’est tout!

 

Baked Salmon & Veggies Fast Easy Gluten-Free Dinner

October 7, 2011 by  
Filed under Gluten Free Recipes Fast Easy

This baked salmon with vegetables will be the simplest meal you ever prepared. You will not believe cooking this well was this easy.

I get on different types of cooking trips where I do the same thing every night for a few months because it is so easy and good tasting. In this case, the method is baking.

What I used to make this dish is a long glass dish pan, about 8 x 13 inches, the kind you would use for lasagna.

Heat the oven to 375 Bake.

Put a thin layer of olive oil in the dish pan first. Then simply lay your ingredients of choice on it. Here, I rinse off 2 frozen pieces of fresh wild caught salmon and place them in the center. You may use any type of fresh or frozen fish or chicken.

Around the fish I place washed vegetables. You may use any fresh, frozen, or canned vegetables that you want. I have organic cauliflower and organic green beans from my Farm Fresh box home delivery. On top of that, I lay some baby bok choy from Trader Joe’s. And for the final veggie layer, I place one sliced sweet red tomato from my garden.

After you have your protein and veggies in the pan, then you do your seasoning. You may add butter or olive oil; I add both. I sprinkle salt all over, lemon pepper, paprika, garlic powder, and parmesan cheese.

Cover the dish with tin foil and put on the middle-top rack of the oven. Cook for 30 minutes. Let the oven do the cookin’ while you enjoy some television or tend to other matters.

Take the tin foil off. Put it back in the oven for 5 minutes more on Broil 375 or until top of food has a nice lightly brown baked top. Be careful not to burn your masterpiece after all that; stay near.

That’s it. Looks great. Tastes great. Is gluten-free!

This meal is can be dairy-free if you cut out the butter or vegan if you cut out the protein.

This example is for a two person serving size dinner.