Food Should Taste Good!

Food Should Taste Good!
Food Should Taste Good!

Wednesday, September 10, 2014

Gluten Free Fabulous Apricot Almond Cake


This is my all time favorite cake, and I am not a cake lover at heart. :)
This was a huge hit at our 4th of July, Independence Day Celebration so I'm glad I wrote
the recipe down from my head onto paper!
I have the instructions and ingredients written in 3 separate sections.

1. Cake
2. Filling
3. Frosting


Apricot Almond Cake

For Cake:

1 cup Almond Meal Flour
1/4 cup Tapioca Flour
3/4 cup Brown Rice Flour
1 Tsp Xantham gum
1/2 Tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
1 Tlb Vanilla Extract
1 tsp Almond Extract
1/2 cup milk
3/4 cup Melted Butter (1+ 1/2 sticks of butter)
4 Large Eggs

Combine dry ingredients and stir to mix well.
Add, milk, butter and extracts to dry ingredients
and mix very well.
Add one egg at a time and mix each egg well.

Pour batter into oblong cake pan
I use 13x9x2

Bake in preheated 375º oven for about 30 minutes
or until golden and cake tester comes out clean.

Cool cake.  When cake is FULLY COOL, cut in 1/2
and place each half separately in heavy foil and freeze.
When cake is frozen.  Remove from foil and cut cake 1/2's
through the middle.   You will now have 4 layers.

For Filling:

Meringue
GF Apricot Jam

Make a Meringue and bake it until it is firm.
You can do this in the a.m. or the day before.

3 Egg Whites  (room temperature)
1/2 tsp Almond Extract
1/2 tsp Vanilla Extract
1/2 tsp Creme of Tarter
Dash of Salt
3/4 cup Sugar

Mix Egg Whites at high speed until it starts to get
fluffy and white.
Add Creme or Tarter, Salt and extracts.
Add Sugar 1/4 cup  at a time blending well.

When STIFF peaks form  you are done mixing.

place parchment paper on jelly roll pan and either
spread a thin layer of merengue onto pan, or drop by
spoonful onto pan. 
(you will not use all of the meringue, so if you drop by spoonful
you can use the other for meringue cookies. :)

Place meringue into preheated oven at 375º and TURN OVEN OFF!
Leave meringue in oven until meringue is crisp or even overnight.

When you are ready to work with the cake, crunch up meringue into small pieces.
Spread apricot jam on frozen layer of cake and sprinkle liberally with meringue.
Add next layer and repeat until all layers are together.

For  Butter Creme Frosting

1 LB of Butter (slightly softened but not too soft.)
2 cups of Powdered Sugar
2 tsp Vanilla Extract
1 tsp Almond Extract.
Slivered Almonds

Mix butter sugar and extracts until fluffy.

Frost cake covering all layers and sides.
Generously cover with Slivered Almonds

Place cake in refrigerator and serve cold.

If you like this recipe, please drop a comment!









Friday, April 18, 2014

Gluten Free Buttermilk Biscuits

I have wanted a good biscuit for such a long time.  In fact, I was longing for one.
Well, on the way home from the grocery store I was mulling over in my mind how to make a good biscuit.  And it came to me.
This recipe just popped into my brain!  And so we wrote it down really quick, tried it, and it was WONDERFUL!

So here is the recipe, fresh from my brain. :)


Butter Milk Biscuits

PREHEAT oven to 400º
grease cup cake pans (mini or not) well

In a bowl mix
1 cup brown rice flour
1/2 cup tapioca flour
1 1/4 tsp salt
1 tsp xantham gum
2 tsp baking powder
1 Tlb sugar (optional)

add

1/4 cup cold butter

use a pastry blender and make sure the butter gets
very well blended into the flour mixture.  We did it until it was totally

blended in.  (about 5 minutes)


Add 1 cup of buttermilk.



The dough will be soft but not runny....


Form into balls by or drop by large spoonful into cupcake pans
Bake at 400º until they start to turn slightly golden on top.
I believe it was about 10 minutes.  Do not overcook.


We served them with butter or gluten free sausage. 

Oh, it was wonderful to taste biscuits again!

Another variation:
We made them tonight for dinner, adding 1/2 cup shredded cheddar cheese,
1/2 tsp garlic and then before baking drizzling the tops with garlic butter.
They were wonderful and tasted like the "Cheddar Bay" biscuits that are available
at Red Lobster.

If you use this recipe please drop a comment and tell me if you enjoyed them!

Saturday, April 12, 2014

Gluten Free Night Shade Free Pizza IMPROVED!

I have been working on this recipe for a long time......
It is time to share. :)

Crust:

1 1/4 cups very warm water
with 1 TLB yeast
2 TLB sugar (optional)

Let sit for 5 minutes to begin rising.

In a mixing bowl, mix together:

1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 tsp xantham gum
2 tsp salt
2 TLB sugar (optional)
1 TLB olive oil or grapeseed oil



Mix all ingredients well and then add yeast mixture.
Stir VERY well until all lumps are gone.

The batter will be thin.  Not too runny, but like a cake batter.
(If it is too runny, add a little extra brown rice flour.)

Pour into greased deep dish pizza pan sprinkled with corn meal

Let rise for about 30 minutes.

Place in 400º preheated oven for about 10 minutes.
Pizza crust will be firm but not browned.

Remove from oven.

For NIGHT SHADE FREE pizza:

You can use a wonderful Beet Sauce or Garlic Butter Sauce:
recipe following.

But for regular pizza, just add your sauce, toppings and then return to oven until crust is golden brown and cheese is melted.


For Garlic Butter sauce:
1/3 cup butter melted.
Spread onto pizza crust
sprinkle with garlic and parsley
Then add toppings and cook until cheese is melted and crust
is golden brown.

For beet sauce:
1 small beet and 2 small carrots boiled until tender.
Remove skin from beet.
Place beet and carrots in blender or food processor
Add 3 TLB oil, garlic, salt pepper to taste, basil or oregano,
onion powder..... and any other spice you love.
Puree, and then add water to make it more sauce like.
Blend until just the right consistency.
Spread onto crust, add toppings and bake until  cheese is melted and crust is golden.

Enjoy!