Gluten Free Angel Lime Pie

INGREDIENTS:

4 egg whites 1/4 teaspoon cream of tartar 1 cup white sugar 4 egg yolks 1/2 cup white sugar

2 teaspoons lime zest 1/3 cup lime juice 1 1/8 cups heavy cream

DIRECTIONS:

1.	Preheat oven to 250 degrees F ( 120 degrees C).
2.	Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
3.	Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lime juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.
4.	Whip cold cream until stiff. Place half of the whipped cream in the meringue shell. Cover with a layer of the lime filling and top with the remainder of the whipped cream. Refrigerate.

Advertisement

Product Review: Domata Gluten Free Pizza Crust Mix

Another great review for Domata Gluten Free Pizza Crust mix!

The Celiathlete

Gluten Free Foccacia Bread made with Domata Gluten Free Pizza Crust Mix

Product: Domata Gluten Free Pizza Crust Mix – $7.99+

It’s no secret…I love pizza.  Pizza, to me, is the perfect food.  Honestly.  Some people would probably disagree…but, I ignore them.  Because every thing that is right and good in this world…can happen on a pizza.  Pizza is a basic staple in my diet, especially the night before a big race.  I just have found that if I eat pizza before a half marathon or marathon (or, hell, even the shorter distances), I seem to run better.  I don’t know if it’s all just in my head, or if I have found that magic food that offers that perfect balance of protein, carbs, and fats that fuel my body on the long run.

Regardless…I love my pizza.  I love to make pizza and order pizza.  Around here, there are…

View original post 1,136 more words

Recipe Box: Coconut Caramel Saturday Sugars with Espresso Cane

These look great!

Sarah in the Kitchen

While I wouldn’t say I’m a stress baker, I will say that sitting on my porch with a cold glass of milk and a handful of gluten-free Saturday Sugars makes me pretty happy.  Check out a new favorite flavor, a riff on the iconic Samoas Girl Scout cookies.

Gluten-Free Coconut Caramel Saturday Sugars with Espresso Cane

Ingredients:
1 cup butter
1 cup sugar, such as Organic White Sugar In The Raw
1 egg
1 tablespoon water
1 tablespoon coconut extract
1 tablespoon caramel extract
2 cups Gluten-Free All-Purpose flour with xanthan gum in the mix, such as Domata Gluten-Free Recipe Ready Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon espresso-flavored sugar cane

Instructions:

1. Pre-heat oven to 350F.  Line two baking sheets with parchment paper.
2. Place the softened butter in the bowl of a stand mixer and beat on medium until light and fluffy.  Add…

View original post 110 more words

Gluten Free Hummingbird Cake

Rumor has it, this crowd-pleasing cake got its name because every bite makes you hum with delight.  Add chopped pecans to the top as a decorative option.

INGREDIENTS:

Cake

3 cups Domata Recipe Ready Flour

2 cups white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 1/4 cups canola oil

3 eggs – room temperature

1 cup crushed pineapple with juice

2 cups mashed bananas

1 cup shredded coconut

1 teaspoon vanilla extract

Frosting

1 (8 ounce) package cream cheese, softened

1/4 pound butter, softened

1 pound confectioners’ sugar

1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees F. Grease and flour a Bundt pan.

2. In a bowl of a stand-up mixer, combine dry ingredients.  Use paddle attachment.

3. Add wet ingredients and mix on medium until just blended.

4. Pour batter into prepared pan and bake for about 65 minutes. Remove from oven and allow to cool on racks.

5. Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla

until smooth. Evenly spread frosting on cake.

M&M Cookies

 

INGREDIENTS:

1 cup packed brown sugar 1/2 cup white sugar 1 cup shortening 2 eggs 1 1/2 teaspoons vanilla extract

2 1/2 cups Domata Recipe Ready Flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups M&Ms

DIRECTIONS:

1.	In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. In a separate bowl, mix flour, salt, and baking soda. Add the flour mixture to the creamed mixture. Blend just until all ingredients are incorporated. Add 3/4 cup of M&M candies.
2.	Drop dough by teaspoonful onto cookie sheet. Slightly push a few extra M&Ms on top of each dough ball.
3.	Bake at 350 degrees F for 9 to 11 minutes.

Baked Pumpkin Doughnuts with Maple Syrup Icing

 

Serve with big mugs of coffee or milk for dunking. Expect praise and wild applause from your family members.

Ingredients:

2 cups Domata Recipe Ready Flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/8 tsp cloves
1/2 cup brown sugar
4  tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
2 1/2 tablespoons milk
1 cup pumpkin purée

For the Maple Syrup Glaze:

1 1/2 cups confectioners’ sugar
1/4 cup milk
1/8 cup maple syrup

Directions:

Preheat the oven to 375 degrees and grease two doughnut pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another medium bowl, cream together the brown sugar and butter. Beat in the eggs one at a time, and then the vanilla extract, milk, and pumpkin puree. Gradually beat the dry ingredients into the wet ingredients just until combined. Fill each doughnut mold 3/4′s full with batter. Bake 8-10 minutes or until the doughnuts spring back when touched. Remove from the pan and cool completely.

For the maple syrup glaze: In a small bowl, combine confectioners’ sugar, maple syrup and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

Serve with big mugs of coffee or milk for dunking. Expect praise and wild applause from your family members.

Apple Bread

 

 

Thank you Jennie S. for contributing a recipe for this moist and delicious Autumn snack!

Ingredients:

1 cup oil

3 eggs (at room temp)

2 cups sugar

1 teaspoon vanilla extract

3 cups diced apples

3 cups Domata Recipe Ready Flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (optional)

 

Directions:

1. Combine and set aside the oil, eggs, sugar, and vanilla.
2.  Sift flour, cinnamon, soda, and salt.
3. Add dry ingredients to oil mixture gradually.
4. Add apples and nuts.
5. Bake in 2 regular loaf pans for 70 minutes at 325 degrees F.
6. Cool for 10 minutes in the pan then transfer to wire rack.

Carrot Cake

This recipe was submitted by a customer.

Ingredients:

1 ½ cup sugar

4 eggs

1 ½ cup vegetable oil

2 cups Domata Recipe Ready Flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla extract

1 cup raisins soaked in water

3 cups freshly grated carrots

Directions:

1.  Cream sugar and eggs together, add oil and vanilla and beat just until smooth.
2. In a separate bowl combine flour mix, baking soda, baking powder, cinnamon and salt.  Whisk to combine.  Add dry ingredient to the wet ingredients and beat until well blended.
3. Stir in grated carrots and drained raisins.  Pour the batter into prepared pans.
4. Bake in preheat oven for 45-55 minutes until a toothpick inserted into the middle comes out clean.  For muffins, reduce baking time to 30-35 minutes.  Cool on a wire rack.
5. Frost when cake is cool

Makes one 13”x 9”, two 8” rounds, or 36 cupcakes.

Soft Pretzels

Ingredients:

For the Pretzels:

1 cup milk

1 package active dry yeast

3 tablespoons packed light brown sugar

2 1/4 cups Domata Recipe Ready Gluten Free Flour

10 tablespoons unsalted butter (2 for the dough and 8 for dipping), plus more for greasing

1 teaspoon fine salt

1/3 cup baking soda

2 tablespoons coarse salt

For the Sauce:

1/4 cup mayonnaise

1/4 cup Dijon mustard

3 tablespoons packed light brown sugar

1/2 teaspoon cider vinegar

Directions:

Make the pretzels: Warm the milk in a saucepan until it’s about 110 degrees F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup Domata Recipe Ready Gluten Free Flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a dough.  Shape into a ball using your hands lightly dusted with Gluten Free flour, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 24-inch rope. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.

Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.

Home Made Waffle Cones

Makes about 6 cones

Ingredients:

2 whole eggs

¼ teaspoon salt

2/3 cup sugar

2 Tablespoons vegetable oil

1 cup Domata Recipe Ready Flour

1 Tablespoon vanilla extract

 

Directions:

1. Preheat the waffle cone iron.
2. Beat the eggs and salt in a small bowl with a fork until well blended.
3. Using an electric mixer, beat in the sugar until the eggs have lightened in color slightly, about 1 minute.
4. Stir in the oil.  Add the cake flour and stir slowly until all flour is moistened.
5. Beat another 15 seconds to incorporate the flour and remove lumps.
6. Stir in the vanilla extract until well blended.
7. Spoon 1 to 3 Tablespoons of batter into the center of the waffle cone maker.
8. Bake for 1 minute then check for proper color.  Cook an additional 5 to 10 seconds if necessary
9. Using a flat, firm plastic spatula, quickly remove the waffle from the iron and roll dough around a waffle cone mold. Hold the cone for a few seconds to set its shape.
10. Place on a wire rack to cool.