Gluten Free Raspberry Pudding Cake

 

Looking for a great summer dessert?  This pudding cake is full of flavor, moist and springy.  And, It is a breeze to make.  I would have taken a picture but it was devoured before I had a chance!  

6 servings

 Ingredients:

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus extra for greasing the pan
¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups fresh raspberries
½ cup raspberry jam
1 cup Domata Gluten Free Recipe Ready Flour
1 ¾ teaspoons baking powder
¼ teaspoon Kosher salt
1 large egg
½ cup whole milk
1 teaspoon pure vanilla extract

Directions:

Set a rack in the middle of the oven and preheat the oven to 375ºF. Butter a 9-inch square baking pan.In a small saucepan over low heat, stir together ¼ cup of the sugar, ¼ cup of water, the lemon juice, and cornstarch and bring to a simmer. Add the raspberries and the raspberry jam and cook, stirring, for an additional 3 minutes. Set aside.

In a medium mixing bowl, whisk together the Domata Recipe Ready Flour, baking powder, salt, and the remaining ½ cup of sugar.

In a large mixing bowl, whisk together the egg, milk, melted butter, and vanilla. Add the dry ingredients and stir with a wooden spoon until just combined.

Spread the batter into the baking pan and top with the raspberry sauce.

Bake until a cake tester inserted in the center of the cake just comes out clean, 20 to 25 minutes. Cool in the pan on a cooling rack for 5 minutes and serve.

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Gluten Free Lava Cakes

A delicious decadent desert perfect for Valentine’s Day!

Ingredients

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup Domata Gluten Free Recipe Ready Flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the Domata Recipe Ready flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Gluten Free Chocolate Toffee Roll Cake

This lighter then air cake is from Simply Gluten Free.  An easy, yet impressive, dessert which never fails!

Ingredients

Gluten free, non-stick cooking spray
8 large eggs, separated
2/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons brewed cold coffee*
1 cup heavy cream
2 tablespoons powdered sugar plus more for garnish
1 teaspoon pure vanilla extract
1/3 cup toffee bits

*Left over coffee from the morning or day before if fine

Directions

Preheat oven to 350 degrees. Spray a rimmed baking sheet (jelly roll pan) with cooking spray. Line with parchment paper, spray the parchment with more cooking spray and dust with 1 tablespoon of cocoa powder.

With an electric mixer beat the egg yolks with the granulated sugar on high speed until thick and pale yellow in color. Add 2 tablespoons cocoa powder, coffee and vanilla, beat in.

With clean beaters in a clean bowl beat the egg whites until stiff peaks form. Scoop about a quarter of the egg whites and stir into the yolk mixture. Fold in the rest of the egg whites in three additions. Spread the batter into the prepared pan and bake for 20 minutes. Let cool in the pan.

When cool, sprinkle 1 tablespoon cocoa powder over the top of the roll. Run a knife around the edges of the cake. Place a piece of parchment paper on top of the cake and place a sheet pan on top of that; invert to release the cake from the pan. Remove the parchment paper that is now on top of the cake.

Whip the heavy cream with the powdered sugar until soft peaks form. Fold in the toffee bits. Spread the cream over the top of the cake and roll, short end to short end. Dust with powdered sugar if desired.

Originally published by Simply Gluten Free

Gluten Free German Pancake

A German Pancake is a cross between a soufflé and an omelet – it is a light, airy pancake with sides. Impressive breakfast, with little effort!  Serve with powdered sugar, syrup, or fruit with whipped cream.

Ingredients:

½  Cup Domata Gluten Free Recipe Ready Flour

3 Eggs

½ Cup milk

2 Tablespoons melted butter

1 Tablespoon sugar

¼ teaspoon salt

Fresh fruit of your choice, cut into bite-sized pieces

Whipped cream

Directions:

1. Preheat oven to 400 degrees F.
2. In a large bowl, lightly beat the eggs with a whisk.  Stir in the milk, melted butter, salt and sugar.  Add Domata Recipe Ready Flour to the egg mixture, a big spoonful at a time as you continue to whisk.  Be careful not to over mix, to keep the pancake light and fluffy.
3. Lightly spray a 9”-11” oven-safe skillet with cooking spray
4. Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake).  Bake 12-18 minutes, just until the edges are golden.  Check your pancake at the 12 minute mark.  Top with fresh fruit and whipped cream just before serving.

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.

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.

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.