Gluten Free Spaetzle

 

There is a Barvarian Restaurant in our town called the Black Forest, which serves fabulous food.  I think this spaetzle recipe rivals theirs!  I had never made spaetzle before and was surprised at how easy it was to make. I made this plain but you could easily add herbs or gravy.  Wunderbar!

Ingredients:

1 1/2 cups Domata Gluten Free Recipe Ready Flour
Kosher salt
2 eggs
1/2 cup milk
Extra-virgin olive oil
Directions:
Bring a large pot of well salted water to a boil over medium heat.

In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.

In a large bowl, add the Domata Recipen Ready Flour and make a hole in the Domata Recipe Ready Flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the Domata Recipe Ready Flour. Mix until they are just combined.

Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil. Toss to coat evenly and serve immediately.

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Gluten Free Pumpkin Cake Roll with Cream Cheese Filling

This was my first attempt at making a rolled cake.  It was surprisingly easy and looks fancy!  The cake is extremely moist and the cream cheese filling adds a nice creamy texture.

Ingredients:

Cake:

• 3 large eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup Domata Recipe Ready  gluten free flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Filling:

• 8 ounces Cream cheese, softened
• 4 tablespoons Butter, softened
• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine Domata Recipe Ready gluten free flour, baking powder, spices and salt. Add to egg mixture, mix until just blended. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.

Gluten Free Starbucks Pumpkin Bread

 

Enjoy the taste of Starbucks Pumpkin Bread, only gluten free!  This bread is moist and well spiced.  Perfect for a mid-morning coffee break.  The pumpkin seeds are a nice addition!

Ingredients

• 1 1/2 cups Domata Gluten Free Recipe Ready Flour
• 1 cup sugar
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• ** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here
• 2 eggs, beaten
• 1 cup pumpkin puree
• 1/2 cup vegetable oil (do not use olive or peanut oil)
• 1/2 teaspoon vanilla
• 1/3 to 1/2 cup roasted and salted pumpkin seeds

Instructions

Preheat oven to 350 degrees. In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together. In a smaller bowl mix together the 2 beaten eggs, the oil, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture. Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 50 – 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.

The bread cuts best when allowed to cool completely.

Parmesan Tilapia

 

Here is a recipe from Renee Kelly, which was originally published in the Kansas City Star.

Makes 4 servings

Ingredients:

1/2 cup Domata Recipe Ready Gluten Free Flour

1/2 cup Parmesan cheese

1 teaspoon chopped oregano or herb of your choice

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1-1/2 pounds tilapia, preferably Quixotic

1/2 cup olive oil or vegetable oil for sautéing

Lemon for garnish

Directions:

Mix together the flour, Parmesan, chopped herbs, salt, garlic powder, and pepper. Coat each filet with the Domata mixture.

Heat a sauté pan on medium high heat with a little bit of the oil. Sauté the tilapia about 2 minutes each side.

Serve with a salad.

Read more here: http://www.kansascity.com/2013/08/24/4433160/tilapia-is-a-quick-light-and-healthy.html#storylink=cpy

Gluten Free Sponge Cake with Summer Berries

 

Ingredients:

4 Tablespoons butter

2/3 cup sugar

4 egg yolks

2 teaspoons vanilla extract

4 egg whites

pinch of salt

2 Tablespoons sugar

3/4 cup Domata Gluten Free Recipe Ready Flour

Directions:

Preheat oven to 350 degrees.

Butter and flour the cake pan.

Melt the butter and set aside to cool.

Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until mixture is thick and pale yellow.

Beat the egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Scoop one fourth of the egg whites over the top of the egg yolk and sugar mixture. Add one fourth of the Domata Gluten Free Recipe Ready Flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, add one third of the remaining flour.  Fold until partially blended, and repeat with half of each, then the last of each and half of the tepid, melted butter. When partially blended, fold in the rest of the butter but omit the milky residue at the bottom of the pan. Do not over mix; the egg whites must retain as much volume as possible.

 

Turn into prepared cake pan, tiling pan to run batter to the rim all around. Set in middle level of preheated oven and bake for 30 to 35 minutes. Cake is done when it has puffed, is lightly brown, and has just begun to show a faint line of shrinkage from the edges of the pan.

For this version, I cut the cake in half, spread macerated berries and whipped cream on the first layer.  Add the second layer and top with more berries.

Gluten Free Strawberry Tres Leches Cake

 

 

Note: This sweet Latin American classic provides a lush backdrop for peak-season strawberries. Meant to be made ahead and served chilled, it’s ideal for casual summer entertaining. When strawberries have run their course, try it with peaches and blackberries.

Serves 12

For the cake:

• 1/2 c. butter (1 stick) melted and cooled, plus more for greasing baking dish, divided

• 1 1/2 c. Domata Recipe Ready Flour

• 1 tsp. baking powder

• 1/2 tsp. coarse salt

• 5 eggs

• 3/4 c. sugar

• 1 tsp. pure vanilla extract

For the milk mixture:

• |1 (14 oz.) can sweetened condensed milk

• 1 (12 oz.) can evaporated milk

• 1 c. half-and-half

To serve:

• 1 1/2 quarts strawberries

• Sugar to taste, if desired

• 2 c. heavy cream

• 1/4 c. sugar

• 1 tsp. vanilla extract

Directions

Preheat oven to 350 degrees. Lightly butter a 9- by 13-inch baking pan.

In a medium bowl, whisk Domata Recipe Ready flour, baking powder and salt.

In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high speed until thick and pale, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With rubber spatula, fold in melted butter, taking care to deflate mixture as little as possible.

Pour batter into prepared baking pan, and bake till top is golden and a toothpick inserted in center comes out clean, 20 to 30 minutes, rotating pan halfway through baking. (Note: A metal baking pan may bake cake faster than a glass or ceramic; let your eye and a toothpick be your guide.)

In a medium bowl, whisk together sweetened condensed milk, evaporated milk and half-and-half. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cake sit at room temperature for 15 minutes, then cover with plastic wrap, and refrigerate 4 hours or overnight.

To serve: Hull and slice strawberries. Sweeten with a tablespoon or more sugar if needed, and allow berries to macerate in a little sugar for a few minutes. In a medium bowl, use an electric mixer to beat cream, 1/4 cup sugar and vanilla to stiff peaks. Distribute berries and their juice evenly over cake, then spread whipped cream over the top. (You can do this several hours ahead.) Alternatively, “frost” cake with whipped cream, and serve strawberries on the side.

Scones

 

Ingredients
4 cups plus 1 tablespoon Domata Recipe Ready Flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup dried fruit, chopped
1 egg beaten with 2 tablespoons water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

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.

Lemon Meringue Pie

INGREDIENTS:

1 cup white sugar 2 tablespoons Domata Recipe Ready Flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested

2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) GF pie crust, baked 4 egg whites 6 tablespoons white sugar

DIRECTIONS:

1.	Preheat oven to 350 degrees F.
2.	To Make Lemon Filling: In a 4-cup microwave safe bowl, mix together sugar, flour, cornstarch, salt, water, lemon juice and lemon zest. Microwave on high until boils, add butter and mix hot mixture with egg yolks, return to microwave and bring to a boil again.  Pour filling into baked pastry shell.
3.	To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy.  Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4.	Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Pancakes

Nothing says “Weekend” like a big pancake breakfast!  Airy and delicious, these gluten free pancakes are sure to be hit.

Ingredients:

• 1 cup Domata Recipe Ready Flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions:

1. In a small bowl, whisk together Domata Recipe Ready Flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes has some bubbles and a few have burst, 1 to 2 minutes. Flip and cook until browned on the underside, 1 to 2 minutes.