Gluten-Free, Hassle Free by Marlisa Brown

Author:Marlisa Brown
Language: eng
Format: epub
Publisher: Springer Publishing Company

** Allergy Tip: This recipe is GF, SF, PF, FF, SFF, V. Check the flour blend to make sure it is peanut free and soy free. To keep soy free, use a soy-free cooking spray or vegetable oil. To keep peanut free, double-check the nuts to make sure they do not include peanuts.

Yellow Cake

(One 12 in. × 9 in. × 3 in. Cake or 18 Cupcakes)

Serves 18

Spongy sweet and delicious.

1 stick butter, softened

¾ cup sugar

2 eggs

1 cup buttermilk

1 tsp vanilla extract

1 cup gluten-free all-purpose flour blend (see chapter 5 or buy)

⅔ cup tapioca starch

1 tsp xanthan gum

1 tsp salt

½ tsp baking powder

½ tsp baking soda

Gluten-free cooking spray or vegetable oil

1.Preheat oven to 375 degrees F.

2.Mix together butter and sugar. Add eggs, buttermilk, and vanilla extract.

3.Combine dry ingredients in mixing bowl. Slowly beat into wet ingredients for about 3 minutes until creamy.

4.Pour into cupcake cups and bake, or spray cake pan with cooking spray and pour batter in.

5.Bake cupcakes about 20 minutes until golden; bake cake about 35 minutes.

6.Cool then frost or stuff as desired.

Nutritional information per serving: 141 calories, 2 grams protein, 35 grams carbohydrates, 6.1 grams fat, 1.2 grams fiber, 35 milligrams cholesterol, 208 milligrams sodium, 41 milligrams calcium, less than 1 milligram iron.

** Allergy Tip: This recipe is GF, SF, NF, PF, FF, SFF, V. Check the flour blend to make sure it is nut free and peanut free. To keep soy free, use a soy-free cooking spray or vegetable oil and double-check flour blend. To make egg free, use any gluten-free eggless egg substitute. To make milk free, use margarine instead of butter (note that most margarine contains soy) and a milk substitute in place of the buttermilk.

Chocolate Cake Tips: For chocolate cake, after you blend wet ingredients from the yellow cake recipe, add ½ cup melted milk chocolate that has cooled to room temperature. To melt chocolate, put ½ cup of dark or milk chocolate chips in a small bowl and microwave for about a minute and then stir until creamy. If you like really chocolaty cake, add a few tablespoons of cocoa powder.

**Allergy Tip: Most chocolate chips will have milk, soy, and peanuts, and some may have gluten, so double-check the labels.

Cream Filling

30 Servings (2 Tb Each)

This recipe will bring back childhood memories.

5 Tb gluten-free all-purpose flour blend (see chapter 5 or buy)

1 cup skim milk

6 Tb powdered sugar

2 tsp vanilla extract 1 cup sugar

1 cup butter, softened

1.Heat gluten-free flour, skim milk and powdered sugar, continually stirring until pasty.

2.Beat together vanilla, sugar, and butter, add flour paste, and beat for about 5 to 10 minutes until thick white and creamy.

Nutritional information per serving: 95 calories, .4 grams protein, 10 grams carbohydrates, 6.2 grams fat, less than 1 gram fiber, 16.5 milligram cholesterol, 58 milligrams sodium, 11.8 milligrams calcium, less than 1 milligram iron.

Tips: Use in yellow or chocolate cake. To fill cupcakes, use a pastry bag and pipe into cake, or cut a small piece out of the top of the cake, spoon in 1–2 Tb of cream and put the top back on.

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