Tag Archives: recipe

Gluten Free Raspberry Pudding Cake

20 Aug

 

Raspberries05
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 Angel Lime Pie

7 Jul

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

11 May

Bavarian Strawberry Pie Recipe

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

11 May

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

23 Apr

domata 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

27 Feb

Image

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

22 Jan


Domata 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.