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.

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.

Gluten Free Strawberry Bavarian Pie

A coconut crust and pretty fluffy filling make this gluten free dessert special!

Ingredients:

2 1/2 cups flaked coconut

1/3 cup butter, melted

1 quart fresh strawberries, sliced

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup cold water

2 teaspoons lemon juice

1 cup heavy whipping cream, whipped

Directions:

In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (over edges loosely with foil to prevent overbrowning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar; let stand for 15 minutes.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.  Stir into strawberry mixture.  Cool to room temperature.  Fold in whipped cream.  Pour into crust.  Refrigerate for at least 4 hours before slicing.

Yield 8-10 servings

Gluten Free Crepes

In commemoration of today being the 126th anniversary of the public opening of the Eiffel tower, here is a recipe for gluten free crepes.

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup Domata Recipe Ready flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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 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.

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