Home Made Waffle Cones

Makes about 6 cones

Ingredients:

2 whole eggs

¼ teaspoon salt

2/3 cup sugar

2 Tablespoons vegetable oil

1 cup Domata Recipe Ready Flour

1 Tablespoon vanilla extract

 

Directions:

1. Preheat the waffle cone iron.
2. Beat the eggs and salt in a small bowl with a fork until well blended.
3. Using an electric mixer, beat in the sugar until the eggs have lightened in color slightly, about 1 minute.
4. Stir in the oil.  Add the cake flour and stir slowly until all flour is moistened.
5. Beat another 15 seconds to incorporate the flour and remove lumps.
6. Stir in the vanilla extract until well blended.
7. Spoon 1 to 3 Tablespoons of batter into the center of the waffle cone maker.
8. Bake for 1 minute then check for proper color.  Cook an additional 5 to 10 seconds if necessary
9. Using a flat, firm plastic spatula, quickly remove the waffle from the iron and roll dough around a waffle cone mold. Hold the cone for a few seconds to set its shape.
10. Place on a wire rack to cool.

Blueberry-Rhubarb Crumble

Ingredients:
½ cup Domata Recipe Ready Flour
½ cup oats
¼ cup + ½ cup sugar
½ cup brown sugar
¼ cup slivered almonds
½ teaspoon cinnamon
1 pinch of salt
6 tablespoons cold butter, cut into small cubes
2 cups blueberries
1 cup rhubarb, chopped
1 cup apple, peeled and chopped
1 teaspoon chopped fresh mint leaves
¼ teaspoon lemon zest
2 tablespoons cornstarch

Directions:
Preheat oven to 350 degrees Fahrenheit. In a medium-sized bowl, stir together the flour, oats, ¼ cup sugar, brown sugar, almonds, cinnamon and salt. Add the butter, working it into the dry ingredients until crumbly. Refrigerate. In another bowl, combine the blueberries, rhubarb, apple, mint, lemon zest, ½ cup sugar and cornstarch. Gently stir until evenly coated. Pour the fruit mixture into an 8”x8” glass baking dish. Top with the refrigerated crumble mixture. Bake until the top is golden and the fruit has formed a bubbling syrup, approximately 1 hour. Serve warm with a complement of French vanilla ice cream.

Gluten Free Strawberry Mint Muffins

Ingredients:
1¼ cup plus 1 tablespoon Domata Living Flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
1 egg
3 tablespoons butter, melted and cooled
1 cup sour cream
1 teaspoon vanilla
½ teaspoon lemon zest
1 teaspoon fresh mint, finely chopped
1 cup strawberries, chopped

Directions:
In a medium-sized bowl, sift together the 1¼ cups flour, baking powder, baking soda and salt. Set aside. In a sandwich-size plastic baggie or small bowl, toss strawberries with 1 tablespoon flour and set aside. In a large bowl, cream the egg, butter and sugar. Once smooth and pale yellow in color; add the sour cream, vanilla and lemon zest. Gradually incorporate the dry ingredients until just combined. Then, fold in the mint and strawberries. Fill paper-lined muffin cups ¾ full and bake for approximately 35 to 40 minutes in a 350 degree Fahrenheit oven. Remove from pan and allow to cool on a wire rack.

Gluten Free Mini Dutch Baby – (German Pancakes)

Ingredients

• 1 cup milk
• 6 eggs
• 1 cup Domata Recipe Ready gluten free flour
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. orange zest (optional)
• 1/4 cup butter, melted

Directions

1. Preheat oven to 400 degrees F.  Blend first six ingredients (milk thru orange zest) in a blender.
2. Blend in butter a little at a time, in order to temper the eggs.
3. Grease muffin tins and fill cups slightly less than ½ full.  Bake for 15 minutes, or until puffy and golden on top.
4. Serve with your favorite toppings.  (I used a berry sauce and sprinkled powdered sugar.)

Strawberry Pie

Ingredients
• 1 (9 inch) pie crust, baked (See Recipe for Basic Pie Crust)
• 1 quart fresh strawberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/2 cup heavy whipping cream

Directions
1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Apple Pie

Ingredients:

1 – 9” Double Pie Crust (See recipe for Basic Pie Crust)
½ cup unsalted butter
3 Tablespoons Domata Recipe Ready Flour
¼ cup water
½ cup white sugar
½ cup brown sugar
8 Granny Smith (or other good baking apples) – peeled, cored, and sliced
Directions:
Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking 35 to 45 minutes, until apples are soft.

Lemon-Filled Cupcakes

This recipe comes from the cookbook Gluten-Free Made Simple, which may be purchased from the website: http://www.gluten-freemadesimple.com/

Ingredients:

1 cup sugar

1/2 butter, softened

2 eggs

2 teaspoons vanilla

1 1/2 cups Domata Recipe Ready Flour

1 1/2 teaspoons baking powder

1/2 cup milk

1 recipe Meringue Topping

1 1/2 cups gluten-free lemon curd such as Dickinson’s Lemon Curd

Directions:

• Preheat oven to 350F. Grease 12 muffin cups. Set aside. In a large mixing bowl beat sugar and butter with an electric mixer until creamy. Beat in eggs and vanilla.
• In a small bowl combine flour and baking powder. Alternately add flour mixture and milk to egg mixture, beating until combined. Fill prepared muffin cups three-fourths full. Bake for 15 minutes. Remove from cups; cool on a wire rack.
• Prepare Meringue Topping. Using a long serrated knife, cut cupcakes in half horizontally. Spread lemon curd on the bottom halves of cupcakes. Replace top halves.
• Spread meringue on tops of filled cupcakes, swirling mixture to make peaks. Place cupcakes on baking sheet. Bake about 15 minutes more or until meringue is lightly browned. Serves 12.

Meringue Topping

• In a medium mixing bowl combine 4 egg whites, 1 teaspoon vanilla, and 1/2 teaspoon cream of tartar.
• Beat with electric mixer on high speed until mixture just begins to form soft peaks. Slowly add 1/2 cup sugar, beating on high speed about 5 minutes or until mixture forms soft, glossy, peaks.

Chocolate Cake

This wonderful recipe comes from the cookbook Gluten-Free Made Simple, which may be purchased from the website: http://www.gluten-freemadesimple.com/

Ingredients:

2 cups + 2 Tablespoons Domata Recipe Ready Flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 ¼ cups water

4 large eggs

¾ cup canola oil

2 teaspoons vanilla

1 recipe Creamy Chocolate Frosting

Fresh raspberries (optional)

Fresh mint sprigs (optional)

Directions:

• Preheat oven to 350 F. Generously grease two 8-inch round cake pans. Cut out an place a sheet of waxed paper to cover the bottom of the pans.
• In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, salt, and baking soda. Add water, eggs, oil, and vanilla. Beat with an electric mixer on low speed until just blended, scraping side of bowl as needed. Pour batter into prepared pans.
• Bake about 35 minutes or until a wooden toothpick comes out clean when inserted in the centers. Cool cake layers in pans for 15 minutes. Turn out onto wire racks, carefully remove paper, and cool completely. Fill and frost cake with Creamy Chocolate Frosting. If desired, garnish with raspberries and mint. Serves 12

Creamy Chocolate Frosting

• In a medium saucepan stir together 1 1/2 cups sugar, 6 tablespoons butter, 6 tablespoons milk, and 2 tablespoons light-color corn syrup.
• Cover and bring to boiling over medium-high heat. Remove lid and boil for 2 minutes, stirring constantly. Remove from heat. Stir in 1 cup gluten-free semisweet chocolate chips until melted.

Note: When making a 2-layer cake that is gluten-free it is important to prepare the pans as directed so the cake layers do not stick.

If you want to freeze the layers, bake the cakes, cool them completely, and wrap each layer individually in plastic wrap. Place each layer in a resealable freezer bag and freeze for up to 2 months. To serve, thaw the layers completely and frost.

Pumpkin Chocolate Chip Muffins

Ingredients:

4 eggs

2 cups sugar

1 (16 oz.) can pureed pumpkin

1 1/2 cups oil

3 cups Domata Recipe Ready Flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 package chocolate chips

Directions:

Preheat oven to 400 degrees F.

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased muffin tins 3/4 full and bake 16-20 minutes.

Carrot Cake Muffins

Ingredients:

2 cups Domata Recipe Ready Flour

1 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 green apple, core removed; shredded
2 ½ cups shredded carrots
1/3 cup sweetened flaked coconut
Optional: top muffins with cream cheese frosting

Directions:

• Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with non-stick baking spray.
• In a medium-sized mixing bowl, sift together Domata flour, sugar, baking powder, cinnamon, and salt.
• In the bowl of a standing mixer, combine the eggs, oil, and vanilla extract. Mix until well combined.
• Slowly add the dry ingredients to the mixture and mix well. Using a spatula, fold in the apple, carrots, and coconut.
• Divide the batter evenly among the 12 prepared muffin cups.
• Bake for 18 to 21 minutes, until golden brown and a toothpick inserted comes out clean. Cool before serving.