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Food. Eaten. Made. Discussed. All gluten-free.

Come meet me!

No, I am not bringing goodies to the market (maybe next year…). I am going to Dallas, baby!

GFAF Expo

Blondie and I are heading out there October 1st for the Gluten & Allergy Free Expo. I am really quite excited to go!

I went to my first one in 2010 in Chicago, after a friend of mine had told me she had found this amazing cupcake joint in Chicago because of the previous year’s GFAF Expo.

This year it was huge compared to last year. There was so much more food to sample and more things to learn. Heck, I even got to meet the Pamela. 

So, what exactly is it? There are a bazillion brands of foods and items you never knew you were missing, and there will be over 70 booths from manufacturers, restaurants, support groups and authors. The fair is completely gluten free. And many products are free of other allergens. My dad found breakfast cereal, chocolate chips, a peanut butter replacement, better pasta and even frozen pretzles to eat (his food allergy list is a mile long, so just one of these things would have made the trip worth it for him). My mom and I found a new hard cider to enjoy. Oh yeah, and gummy bears and sour worms.

The vendor fair includes all that plus a kids arts & crafts area and a stage with presentations. I will be there. Talking about how to approach allergy friendly baking with reckless abandon. No? How about just making it less scary.

[box type=”info”]October 1 & 2, 2011
10am-4pm
$20 at the door ($5 for children under 12)[/box]

There are also cooking classes taught by top gluten free bloggers and other food industry pros. Think Amy from Simply Sugar & Gluten Free, Brittany from Real Sustenance (I might have a blog crush on her – go make some of her food!), Silvana Nardone who wrote cooking for Isaiah, and Cybele Pascal. (I can’t wait to meet all of them myself)

Now, go buy your ticket or your cooking class, and I will see you in Dallas!

gluten free strawberry chocolate cupcake

Strawberries and chocolate, part 3

gluten free strawberry chocolate cupcake with pan

Blondie and I went to Williams Sonoma on Sunday to take my mom for coffee on her break and to look around for a wedding gift. And I might need some help on figuring out what exactly we should buy. I hate buying strictly from a registry. In fact, for close friends I skip the registry and just buy a nice gift. I like to think that I am good at gift-giving.

Anyways, we were wandering through the store and we walked by the pizza stones. I stopped, picked up a small one and told Blondie that I thought that I needed to get one.

He asked me what the point was.

I guess this shouldn’t suprise me. This is the same boy who said that all you really need is a 1/4 cup measuring cup. (I think this is because he has melted or snapped the handles off of the 99¢ set that he got when he moved into his first apartment).

I explained the science behind it to him, and a woman who was working right there said I sounded just like my mother.

Apparently, I am that age. You know, the age where you turn into your mother. You realize you say the same kind of things and you share hobbies and that for the first time in your life you aren’t fighting the inevitable.

I think it also was the first time in forever that I walked out of that store without a new pan or spice blend for my kitchen in ages. Or a gift. We ended up not buying the gift just yet.

Oh well.

I decided that I wanted vanilla cupcakes with vanilla bean frosting last night. And then I remembered that this month’s Ratio Rally is white or yellow cake. And if I baked those, I would have to wait a whole week to share them. And I couldn’t leave you hanging that long.

So last night,  I invented these cupcakes. The method is similar to the way I made my gluten free chai cupcakes and results in the perfect cake texture.

I swear I have more imagination than this. But I really love strawberries and chocolate. Together.

Strawberry Cupcakes with Ganache
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 24
These are very possible the best strawberry cupcakes ever.
Ingredients
  • 110 grams (1 cup) tapioca starch
  • 140 grams (1 cup) sweet white sorghum flour
  • 80 grams (1/2 cup) brown rice flour
  • 20 grams (3 tablespoons) flax meal
  • pinch of salt
  • 350 grams (1 3/4 cups) sugar
  • 1 Tablespoon baking powder
  • 2 sticks unsalted butter, very soft, cut into 1 inch cubes
  • 4 eggs
  • 1 cup (240 ml) milk (I used coconut milk)
  • 1/4 cup strawberry jam
  • 2 tablespoons strawberry liqueur
  • pink food coloring (optional)
  • 1/2 cup milk
  • 75 grams (3/4 cup) cocoa
  • 85 grams (3/4 cup) powdered sugar
  • 1 stick soft butter
  • 1/8 teaspoon salt
  • 1 tablespoon strawberry jam
  • 2 tablespoons strawberry liqueur
  • 200 grams (1 3/4 cup) powdered sugar
Instructions
  1. Preheat oven to 350°. Line cupcake pans with paper liners; set aside.
  2. Combine flours, sugar, baking powder and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Add eggs, one at a time. Add the strawberry liqueur and jam to a small bowl with the milk and whisk together.
  3. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. At this point you can add some pink food coloring if you want. Otherwise the cake will be just slightly pink.
  4. Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
  5. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 24 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
  6. While cupcakes are cooling, make the ganache. Sift together the cocoa and the 3/4 cup of powdered sugar in the bowl of your stand mixer, fit with the whisk attachment. Bring milk to a simmer and add it to the bowl of the mixer. Beat together until smooth. Scrape down the sides and beat until incorporated. Let cool to room temperature. Cube the butter & whisk it in. Add the strawberry liqueur and jam, mix until combined. Add the powdered sugar 1/2 cup at a time until it has reached the desired consistency.
Notes

If you prefer more of a frosting, double everything in the ganache except for the 2nd powdered sugar. You will need to triple or quadruple it.This way you can top your cupcakes with a fluffy dome of frosting.

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gluten free dairy free bittersweet chocolate doughnuts on cooling rack

Bittersweet

gluten free dairy free bittersweet chocolate doughnuts on cooling rack

This post is about doughnuts.Rich, chocolate doughnuts.

And maybe some bittersweet thoughts.

Nope, currently I don’t have any of those. Currently the only thoughts I am having are about how to keep the kitten from trying to sit on my chest while I sit and type this. And how to train him that feet are not toys. And that Cecilia is the boss.

Back to the doughnuts. These doughnuts might even make you feel sophisticated. Really, they just might. They are dairy & gluten free. And chocolate. Deliciously chocolate.

These are the last doughnuts that I am going to invent for a little while. Although, these have all been so delicious, I need an excuse to bake them all again. Quick, someone have a brunch party!

Gluten Free Chocolate Doughnuts with bittersweet glaze
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 12
Ingredients
  • 100 grams sorghum flour
  • 35 grams tapioca starch
  • 25 grams sweet white rice flour
  • 15 grams flax
  • 25 grams (1/4 cup) cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 175 grams (3/4 cup) coconut oil, melted
  • 200 grams (1 cup) sugar
  • 30 grams (1 ounce) bittersweet chocolate, melted
  • 3 eggs, or egg replacer for 3 eggs
  • 1 tablespoon vanilla bean paste
  • 170 grams (6 ounces) bittersweet chocolate
  • 1/4 cup coconut oil
  • 1/4 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees and grease a loaf pan.
  2. Whisk together your flours, cocoa, baking powder and salt.
  3. Beat together sugar and coconut oil for about 2 mintues.
  4. Mix in the melted chocolate.
  5. Add the eggs and beat for another minute or so.
  6. Stir in the vanilla.
  7. Pour the batter into your prepared pan and bake for 6-8 minutes.
  8. Let cool in the pan for 5 minutes, then remove and finish cooling on a cooling rack.
  9. Once all doughnuts are baked, melt together the 6 ounces of chocolate, coconut oil and powdered sugar, whisking so your glaze is smooth.
  10. Drizzle over the doughnuts and relish your awesomeness.
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Powdered Sugar Doughnuts

gluten free dairy free powdered sugar doughnuts on a wire rackI might have made a third type of doughnuts. How could I not? The mini doughnut pan that I got for my birthday is just so adorable. Blondie picked it out hoping he was going to get some doughnuts…too bad these will probably all be gone by noon.

I am going to have the basic recipe memorized by the time I finish that Next Food Network Star application (shouldn’t be too hard to make it…these doughnuts could take on Bobby Flay in a throwdown any day.)

These are not as inventive as the honey lavender doughnuts or the ginger brown butter ones, but they are darn tasty. And they melt in your mouth. Just like a doughnut should.

You know those little doughnuts that come all stacked up in a plastic bag at a gas station? These are better than that. But just as addictive. And they are gluten and dairy free.

Powdered Sugar Doughnuts
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Recipe Type: Breakfast
Author: Mary Fran Wiley
Serves: 12
Using coconut oil and coconut milk yogurt, you get a lightly sweet doughnut that melts in your mouth. There are instructions in the note to make these vegan with a flax egg.
Ingredients
  • 50 grams (6 tablespoons) sorghum flour
  • 35 grams (3 tablespoons)sweet white rice flour
  • 20 grams (1/6 cup) tapioca starch
  • 15 grams (3 tablespoons) flax
  • 100 grams (1/2 cup) sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons vanilla bean paste (or vanilla extract)
  • 1 egg, lightly beaten or egg replacer for 1 egg (info in notes)
  • 1/4 cup dairy free plain yogurt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1/4 cup melted coconut oil
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • Coconut oil for brushing the doughnuts
Instructions
  1. Preheat the oven to 375 degrees. Grease the doughnut pan or mini muffin tin.
  2. For the batter: Whisk together flours, sugar, baking powder and salt. In the bowl of a stand mixer, combine wet ingredients and beat together lightly (mixer on medium for about 30 seconds). Add in dry ingredients and mix to combine, scraping down the sides of the bowl a couple of times.
  3. If using a mini doughnut pan, scoop the batter into a pastry bag or a gallon size ziplock bag and snip off the tip/corner. This will save you from a giant mess.
  4. Fill the wells slightly less than half full, or your doughnuts won’t have holes. Bake for 8-12 minutes for minis or 12-15 for full size doughnuts. They are done when a toothpick comes out almost clean. Let sit in the pan for 5 minutes before removing the doughnuts.
  5. Once you remove the doughnuts, wipe out the wells with a paper towel, and re-grease them. This recipe makes 36 mini doughnuts or 10 full size.
  6. Brush the doughnuts with the extra coconut oil while they are still warm and then drop into a bowl of powdered sugar and toss to coat.
  7. For a thicker coating of sugar, brush a second time with oil and drop into the sugar one more time.
Notes

If you want to make these vegan, skip the egg and use a flax egg: 1 tablespoon ground flax and 3 tablespoons warm water stirred together until it is thick and gelatinous.

I used So Delicious Plain Yogurt, but you could use regular plain yogurt (not greek), if that is what you have.

You can swap the flours for 1 cup all puropse blend and 1/2 teaspoon xantham gum (or 1 cup Jules’ Nearly Normal Flour)

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gluten free honey lavender doughnuts with pink frosting

Honey Lavender Doughnuts

gluten free honey lavender doughnuts with pink frostingI want to live on doughnuts. I feel like they might be the secret key to getting through the next month.

When Blondie and I were blueberry picking, the farm had herbs that you could pick too, and we grabbed some lavender because that is not in my garden. I love the scent of lavender, but had never baked with it before these doughnuts. Eat the lavender! It doesn’t taste like soap smells (in case you were worried about that). It tastes spicy and peppery, a great pairing for the flavor of honey.

My boss’s boss told me today that these were amazing, and that I could make any doughnut’s I wanted as long as they were not mushroom flavored. Next time, it will be savory doughnuts…

Looking at these, I keep feeling like they are strawberry flavored – I just colored them so I could tell them from the ginger brown butter doughnuts I made earlier on Sunday.

Honey lavender Doughnuts
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Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 12
Lavender has a bright, almost peppery flavor that complements the honey. If you don’t have a dougnut pan, don’t fret. These can easily be made in mini muffin tins as doughnut holes.
Ingredients
  • 50 grams (6 tablespoons) sorghum flour
  • 35 grams (3 tablespoons)sweet white rice flour
  • 20 grams (1/6 cup) tapioca starch
  • 15 grams (3 tablespoons) flax
  • 1 ½ teaspoons baking powder
  • 125 grams (3/8 cup) honey
  • 1 egg, lightly beaten
  • 3/8 cup plain yogurt (not greek)
  • 4 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lavender

For the glaze:

  • 1/8 cup water
  • 115 grams (1 cup) powdered sugar
  • 85 grams (¼ cup) honey
Instructions
  1. Preheat the oven to 375 degrees. Grease the doughnut pan or mini muffin tin.
  2. For the batter: Whisk together dry ingredients. In the bowl of a stand mixer, combine wet ingredients and beat together lightly (mixer on medium for about 30 seconds). Add in dry ingredients and mix to combine, scraping down the sides of the bowl a couple of times.
  3. If using a mini doughnut pan, scoop the batter into a pastry bag or a gallon size ziplock bag and snip off the tip/corner. This will save you from a giant mess.
  4. Fill the wells slightly less than half full, or your doughnuts won’t have holes. Bake for 8-12 minutes for minis or 12-15 for full size doughnuts. They are done when a toothpick comes out almost clean. Let sit in the pan for 5 minutes before removing the doughnuts.
  5. Once you remove the doughnuts, wipe out the wells with a paper towel, and re-grease them. This recipe makes 36 mini doughnuts or 10 full size.
  6. To make the glaze: combine water and powdered sugar in the bowl of your mixer and beat until smooth. Add the honey. You can also color the glaze if you want. Transfer to a smaller, heat proof bowl.
  7. Dip the doughnuts into the glaze one at a time. If the glaze starts to set, pop it in the microwave for 10-15 seconds, any longer and it might burn.
Notes

You can use dried lavender. Crush it first and only use 1 tablespoon.

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gluten free brown butter ginger doughnuts

Ginger Brown Butter Doughnuts

mini gluten free brown butter ginger doughnuts

No, this is not a macro shot of Cheerios. They are mini ginger brown butter doughnuts.

Things around here have been incredibly stressful. I keep telling people that I can feel the grey hairs coming in. And that I can see the wrinkles forming. The dentist kept thinking he was hurting me because my eyebrows are always pulled in tight. It actually is starting to feel unnatural to have a relaxed face.

Why? Because I am working on a couple of major secret projects at work. Ok, they are not so secret any more, but they are a little overwhelming at the moment. Blondie didn’t visit me this weekend, so I had plenty of time to do things like laundry and mopping (ick!). Well, when the washers in the building were in use nearly all day Saturday & Sunday, I had to do something. Since it was oppressively hot, I dared not go outside. And I couldn’t look at work or the vacuum for one more minute.

So, I made up a recipe for doughnuts. (Really! It is less stressful than my job some days!). The basic recipe is based on recipes for over 100 cake doughnuts and doughnut muffins.

I had fresh ginger for making some chai tea concentrate, and decided on a ginger doughnut. You won’t be disappointed by these!

Gluten Free Ginger Brown Butter Doughnuts
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Recipe Type: Breakfast
Author: Mary Fran Wiley
Serves: 12
Baked doughnuts that you can’t stop eating? Here ya go. Make sure you have somewhere to take these or a crowd to eat them because they are quite addictive. The ginger is not over powering and is backed by the nutty brown butter for a delicately flavored treat. The recipe makes 36 mini doughnuts – although it is better to under-fill than over-fill your pan, so you might even end up with 40…
Ingredients
  • 50 grams (6 tablespoons) sorghum flour
  • 35 grams (3 tablespoons)sweet white rice flour
  • 20 grams (1/6 cup) tapioca starch
  • 15 grams (3 tablespoons) flax
  • 100 grams (1/2 cup) sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons vanilla bean paste (or vanilla extract)
  • 1 egg, lightly beaten
  • 1/4 cup plain yogurt (not greek)
  • 1 ½ tablespoons grated fresh ginger
  • 4 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 cup cream
  • 115 grams (1 cup) powdered sugar
  • 1 tablespoon grated fresh ginger
Instructions
  1. Preheat the oven to 375 degrees. Grease the doughnut pan or mini muffin tin.
  2. Brown the butter in a small skillet. This takes about 5 minutes. The butter will start to smell nutty, that’s when you know it is ready. Remove from heat and let it sit for about 5 minutes before moving on. Hot butter will cook the eggs, and that is not what we want to happen
  3. For the batter: Whisk together dry ingredients. In the bowl of a stand mixer, combine wet ingredients and beat together lightly (mixer on medium for about 30 seconds). Add in dry ingredients and mix to combine, scraping down the sides of the bowl a couple times.
  4. If using a mini doughnut pan, scoop the batter into a pastry bag or a gallon size ziplock bag and snip off the tip/corner. This will save you from a giant mess.
  5. Fill the wells slightly less than half full, or your doughnuts won’t have holes. Bake for 8-12 minutes for minis or 12-15 for full size doughnuts. They are done when a toothpick comes out almost clean. Let sit in the pan for 5 minutes before removing the doughnuts.
  6. Once you remove the doughnuts, wipe out the wells with a paper towel, and re-grease them. This recipe makes 36 mini doughnuts or 10 full size.
  7. To make the glaze:Simmer cream and ginger over medium-low heat to infuse the cream with the ginger flavor. Pour the infused cream through a strainer and measure out 1/4 cup. Add this to the bowl of your stand mixer and add the powdered sugar. Make sure your cooling rack is sitting on top of a cookie sheet. Pour this over the doughnuts on the cooling rack. Enjoy!
Notes

To use an AP blend, use 100 grams (1 scant cup) of flour plus the flax, or 1 cup of a flour like Jules Nearly Normal and skip the flax.
If you don’t have a mini muffin pan, you can make donut holes in a mini muffin tin. If all you have is a regular muffin tin, you will have to increase the baking time and add an extra 1/2 teaspoon of baking soda.

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savory buckwheat crepe with poached egg, chevre and home made ketchup

Buckweat Crepes

buckwheat crepe with blueberry syrupMy friend, Sabina and I met under awkward circumstances. She was hired to do the job I was doing as temp to hire. When the other french speaker in the office and I first met her, we thought she had been brought in to speak spanish. I really wanted to hate her. But she was sweet, and funny. And, she spoke french.

We spent lunches speaking in french so no one could understand us complaining about our boss. French words would slip into our English conversations and vice versa. She is also the one who gave Blondie his nickname. It was at lunch one day and the name just kind of stuck.

One sunday afternoon, when we were no longer working together, we decided to meet up for crepes at this little creperie in the suburbs. It is a fantastic little place, and if you ever have reason to be in that part of the Chicago suburbs, you should go.

But they have a gluten-free menu. And they make crepes from buckwheat. I found out while talking to the chef that the buckwheat isn’t a strange ingredient in Brittany, it is actually a traditional way to make a savory crepe.

savory buckwheat crepe with poached egg, chevre and home made ketchup

Sabina ordered her crepe complete, and I had mine with ratatouille. Then we had a dessert version with Nutella. The earthy, nutty flavor of the buckwheat stood up to the complex flavors of the savory fillings and was complemented by the nutty chocolate of the Nutella.

I had to make them for myself because even when I go to visit Blondie, the creperie is a bit of a drive.


I made some galletes de sarrasin for breakfast this morning and filled them with a poached egg, chevre and some home-made ketchup. Then I had a second with blueberry ginger syrup. It was a good Sunday.

Galettes de Sarrasin – Buckwheat Crepes
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Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
These crepes have an earthy and nutty flavor.
Ingredients
  • 120 grams (1 cup) buckwheat flour
  • 3 eggs, lightly beaten
  • 1 ½ cups water
  • teaspoon salt
Instructions
  1. Combine the eggs and water and then add the flour and salt. Make sure everything is well mixed.
  2. Cover and let rest for at least 1 hour. (I put mine in the fridge over night).
  3. Heat a small skillet over high heat. You want the pan very hot.
  4. Once the pan is hot, add a small amount of butter (a thin slice) to the pan. Once it is melted, take a paper towel and swirl the butter around. (You can use tongs to hold the paper)
  5. Lower the heat to medium-high. Pour about 1/6 cup of batter and tilt the pan to coat the bottom with the batter. You need to move quickly to do this.
  6. Cook the crepe for 1-2 minutes. Once the shine is gone from the batter being wet, it is ready to flip.
  7. Cook for an additional minute or so on the second side.
  8. Stack the crepes on a plate in a warm oven until you are ready to serve.
Notes

Add a teaspoon of sugar if you want to make sweet crepes. If you don’t like that strong of a buckwheat flavor, you can swap out some of the buckwheat for sorghum or brown rice flour.
If you have extra, you can freeze them on a cookie sheet for about half an hour and then stack them in freezer bags. You will then be able to eat them one at a time.

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blueberry ginger syrup in a bottle

Blueberry Ginger Syrup

I have been doing delayed spring cleaning around here this weekend. Blondie didn’t come to visit (last minute Cubs tickets or some nonsense 🙂 ), so I have been spending some time doing the cleaning and organizing that I neglect the weekends that I visit him or he visits me (which is almost every weekend). And I am writing up this recipe so that I can put off the pile of laundry that is calling my name.

A couple of weeks ago, Blondie and I went blueberry picking. Aside from the biting flies, we had a great time. And there were just enough extra blueberries from that pie (which I have been dreaming about having again) to make syrup.

I actually made this syrup that same weekend, but I hadn’t had it on anything other than on a spoon. I didn’t want the berries to go to waste, but there weren’t enough to make preserves.

How to use it:

  • Use it on crepes or pancakes.
  • It makes a great cocktail – add 2 T to a 12 ounce sorghum beer.
  • Add it to sparkling water or club soda for a sweet & spicy soda
Blueberry Ginger Syrup
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Recipe Type: Sauce
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 8
Home made syrups are a great way to spice up your pancakes, ice cream or beverages.
Ingredients
  • 4 cups (560 grams) blueberries rinsed and drained
  • 1/2 cup finely chopped ginger
  • 2 cups water
  • 1 cup (200 grams) sugar
Instructions
  1. Bring the blueberries, ginger and water to a boil in a medium saucepan and then reduce heat to low. Cook for 15 minutes.
  2. Strain the mixture through a cheesecloth lined colander, pressing the liquid from the fruit with a wooden spoon.
  3. Return the juice to the saucepan and add the sugar. Bring to a boil and cook for 5 minutes.
  4. Transfer to a bottle or jar and cool to room temperature before refrigerating. The syrup will keep for several weeks (but it might not last!) in the fridge.
Notes

Add about 1/4 cup of the syrup to club soda for a fizzy berry pop or to a cold beer for a great summer cocktail.

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Gluten Free French Lemon Cake

GF French Lemon Cake

Gluten Free French Lemon Cake with lemon rum syrupWe had a cooking unit in my high school french class and everyone was given a more or less traditional French food to cook. I had to make this lemon cake.

A year later, in college, I had my dad find the recipe, type it up and email it to me so that I could impress the other girls in the dorm. In European fashion, it was by weight and I definitely made it by eyeballing it.

Lemon cake for Bastille day Two years ago, I went back to the yahoo email address I used back then to find it, but I didn’t make it – this whole gluten-free baking thing was a bit too scary for me.

I dug it out yesterday because today is Bastille day and a French treat was in order.

It is a bright, lemony cake with a delicate crumb. There is absolutely no need for any gums or even flax in this cake – you want it to disintegrate into lemony goodness  in your mouth.

 

GF French Lemon Cake with Lemon Rum Glaze
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 8
The original recipe was given to me as a handout in my high school French class by Mme. Czarnecki. I have made it gluten-free and changed a few things to make it even better than the original.
Ingredients
  • 150 grams (3/4 cup) sugar, divided (75 grams for the cake, 75 for the syrup)
  • 2 eggs
  • 4 tablespoons (60 grams/ 1/2 stick) VERY soft butter
  • 5 grams (1 teaspoon) baking powder
  • 30 grams (1/4 cup) sweet white sorghum flour
  • 30 grams (1/3 cup) brown rice flour
  • 30 grams (1/3 cup) sweet white rice flour
  • 30 grams (1/4 cup) tapioca starch
  • 5 grams (1 Tablespoon) ground flax
  • 1/4 teaspoon salt
  • 5 lemons (3 zests for cake, 2 zests and juice from 3 lemons in syrup)
  • 3/8 cup (6 Tablespoons) dark rum
Instructions
  1. Preheat oven to 350 degrees.
  2. Place eggs & half the sugar (75 grams or 3/8 cup) sugar in the bowl of a mixer and beat for about 30 seconds.
  3. Add the butter, flours, baking powder, salt and zest from 3 of the lemons.
  4. Mix well. The batter should be thick and look creamy.
  5. Pour into a greased 8 or 9 inch round pan. Bake for 15-20 minutes.
  6. While cake is baking, combine remaining sugar (75 grams or 3/8 cup), the juice of 3 lemons and the rum in a sauce pan. Bring to a simmer and stir regularly while the cake is baking.
  7. Remove cake from oven and let cool for 5 minutes.
  8. Invert over a cake plate and pour syrup over cake while still warm.
  9. If you can wait, the lemon flavor will intensify over night, but the cake can be enjoyed immediately.
Notes

You can replace all flours with 1 cup GF all-purpose flour, such as Jules’ Nearly Normal Flour.

You cannot make this cake without the rum. In high school we used rum extract because of laws and such, but with real rum it is 1,000 times better.

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