4 cups of sliced peeled Granny Smith apples 2 tsp. lemon juice Topping: 1/2 cup GF oatmeal 1/2 cup brown sugar 1/4 cup gf flour 1/2 tsp cinnamon 4 TBS butter
Prepare topping by combining dry ingredients. Then cut in the butter with a pastry cutter or fork. Preheat oven to 350. lightly grease an 8 or 9 inch pie can or baking dish. Toss the apples with the lemon juice. Put them in the buttered dish. Sprinkle the topping over the apples. Bake for 25 to 30 minutes or until the apples are soft when peirced with a knife. Serve hot or cold with whipped cream or ice cream. If you do not have GF oatmeal: 2/3 C gluten-free cornflakes 1/2 C packed brown sugar 6 TBS rice flour 3/4 tsp cinnamon 4 TBS. Unsalted butter. combine dry ingredients in food processor. Then add the butter and pulse.
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litmom
11/24/2009 10:26:59 am
Pumpkin Cake Roll Mary Ann Wenniger
Dry Ingredients: 1/2 Cup tapioca flour 1/2 Cup cornstarch 1/2 Cup rice flour 1 1/2 tsp. baking powder 1 envelope unflavored gelatin 1 tsp. xanthan gum 1 tsp. Pumpkin pie spice 2 tsp. cinnamon 1 tsp. salt 1 Cup sugar Wet Ingredients: 3 eggs 1/2 Cup GF pumpkin puree, fresh or canned 1 tsp. lemon juice Filling Ingredients: 1/2 Cup confectioner's sugar 8 oz GF Cream Cheese, softened 4 TBS. butter, softened 1 tsp. vanilla flavoring or extract GF confectioners' sugar for dusting
Preheat oven to 375. Line 15X11 inch jelly-roll pan with waxed paper. Grease paper well. Make the batter: Sift together flour mix, baking powder, pumpkin pie spice, cinnamon, and salt; set aside. Beat eggs in a separate large bowl for 5 minutes until very thick. Try for the yellow ribbon effect to aerate the batter. Gradually beat in sugar. Beat in pumpkin and lemon juice. Gradually add sifted flour mixture to egg mixture, beating until smooth. Pour batter into prepared pan and bake at 375 for 15 to 20 minutes. Create the Roll: Lay a sheet of waxed paper on a slightly dampened dishtowel. Sprinkle waxed paper with confectioners' sugar. Remove cake roll from the oven and invert it onto the prepared waxed paper. Sprinkle top of cake with confectioners' sugar. Lay a fresh piece of waxed paper on top of cake. While cake is still hot, roll with the dishtowel and waxed paper. Chill cake 30 minutes. Make the filling: Beat all filling ingredients together until smooth. Unroll cake; remove waxed paper from top. Spread with filling. Reroll (without waxed paper or towel) and place roll on serving dish. Sift confectioners' sugar over top of roll. Refrigerate until serving time. Serve: Use a sharp knife in a sawing motion to cut cake. This will give you nice, neat slices.
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litmom
12/20/2009 12:14:59 pm
White Chocolate Mousse Cake V Ingredients 4 cups gluten-free chocolate cookie crumbs 1 teaspoon ground cinnamon 1/2 cup butter, melted 18 (1 ounce) squares gluten-free white chocolate 16 egg yolks 1 cup butter, softened 4 cups heavy whipping cream 2 cups gluten-free white chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix cookie crumbs, cinnamon, and melted butter. Press into bottom and 1 1/2 inches up sides of 12 inch spring form pan. Bake for 5 to 7 minutes or until firm. Allow to Cool Chop the white chocolate and place it in the top of a double boiler. Melt over hot but not boiling water, stirring frequently. Remove from heat and mix in the egg yolks. Beat mixture until light and fluffy. Beat in the softened butter. In a large bowl, whip cream until stiff, and fold into the white chocolate mixture. Fold in the white chocolate chips. Pour into baked crust and chill for 4 hours.
poste on allrecipes.com by Lisa Ladd
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litmom
12/20/2009 12:16:27 pm
Chocolate Mousse Cake V Ingredients • 12 1/2 ounces bittersweet chocolate, chopped • 1/8 cup unsalted butter • 12 egg yolks • 1/4 cup white sugar • 12 egg whites • 1/8 cup white sugar • 1 1/4 cups heavy cream • 1 tablespoon unsweetened cocoa powder, for dusting Directions 1. Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper. 2. In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. 3. In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan. 4. Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour. 5. In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate. 6. Spread remaining mousse over cooled cake and dust with cocoa. Nutritional Information Amount Per Serving Calories: 270 | Total Fat: 19g | Cholesterol: 184mg posted on allrecipes.com
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litmom
12/20/2009 12:22:39 pm
Flourless Chocolate Cake I By: Maggie "A dense chocolate cake for those of us who can't tolerate wheat or gluten." Original Recipe Yield 1 -10 inch round cake
Ingredients • 1/2 cup water • 1/4 teaspoon salt • 3/4 cup white sugar • 18 (1 ounce) squares bittersweet chocolate • 1 cup unsalted butter • 6 eggs Directions 1.Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside. 2.In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. 3.Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer. 4.Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. 5.Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. 6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Nutritional Information Amount Per Serving Calories: 341 | Total Fat: 24g | Cholesterol: 111mg
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My daughter was diagnosed with Celiac Disease in 2000 when she was one year old. Trying to get her diagnosed was a nightmare and by the time it finally happened, she looked like a third-world child and we were emotional wrecks. But her diagnosis has opened the door for many other members of my family to finally get their own Celiac diagnosis and to get on the road to recovery. We have learned through experience, that the earlier you are diagnosed, the better off you are since much of the damage can be irreversible if allowed to go untreated for so long. Thanks to so many people in the Celiac community working to promote awareness of the disease, more and more people are being diagnosed and the products and services available to Celiac's have come a very long way. But when you are first diagnosed, it can be overwhelming and living gluten-free is challenging in so many ways. So don't try to re-invent the wheel. Share what you have learned and glean what you can from others. Let's work together to improve our quality of life.
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