Tag Archives: recipe

Gluten Free Pumpkin Cake Roll with Cream Cheese Filling

24 Oct

Domata Gluten Free Pumpkin Roll Cake

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

24 Oct

Doomata Gluten Free 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

24 Oct

tillapia

 

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.

Gluten Free Sponge Cake with Summer Berries

26 Aug

Domata Sponge Cake

 

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

26 Aug

Domata 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

15 May

Domata Gluten Free 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.

Lemon Meringue Pie

15 May

Image

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.