Gluten-Free Baking For Dummies by Linda Larsen

Author:Linda Larsen [Larsen, Linda]
Language: eng
Format: epub, mobi
Publisher: John Wiley & Sons, Ltd.
Published: 2011-11-06T13:00:00+00:00

Cake Mix Cake

Prep time: 10 min • Cook time: 48–50 min • Yield: 6–8 servings

Ingredients

1 portion (2 cups) Cake Mix (see page 156)

2 eggs, separated

1⁄2 cup milk

1 teaspoon vanilla

1⁄8 teaspoon salt

Directions

1 Allow the Cake Mix to come to room temperature. Preheat the oven to 350 degrees and grease a 9-inch cake pan with unsalted butter.

2 In a large bowl, beat the Cake Mix, egg yolks, milk, and vanilla for 3 minutes.

3 In a small bowl, beat the egg whites until soft peaks form. Add the salt and beat until stiff peaks form.

4 Fold the egg whites into the batter gently. Pour into the prepared pan. Bake for 48 to 50 minutes, or until the cake is golden-brown and starts pulling away from the sides of the pan.

5 Cool the cake in the pan for 5 minutes and then move it to a wire rack to cool completely.

Per serving: Calories 250 (From Fat 107); Fat 12g (Saturated 7g); Cholesterol 99mg; Sodium 149mg; Carbohydrate 34g (Dietary Fiber 0g); Protein 4g.

Quick Bread Mix

Prep time: 20 min • Yield: 3 standard loaf pans; 18 servings

Ingredients

41⁄2 cups minus 1 tablespoon (600 grams) Whole-Grain Flour Mix (see page 154)

21⁄2 cups minus 1 tablespoon (360 grams) White Flour Mix (see page 153)

1 cup plus 3 tablespoons packed brown sugar

1 cup granulated sugar

3 tablespoons baking powder

41⁄2 teaspoons baking soda

11⁄2 teaspoons salt

Directions

1 Combine all ingredients in a large bowl and mix until they’re one color.

2 Divide the mixture into three batches. Store the batches in airtight, heavy-duty plastic bags or plastic containers.

Note: You can store Quick Bread Mix at room temperature for about a month. For longer storage, freeze it for up to three months.

Tip: Weighing the flours will give you the best results. But if you need to measure this mix by volume, just be sure to stir the flour first and then spoon it into the measuring cup and level off with the back of a knife. Just a little extra flour in each cup makes the overall mix heavier and creates denser baked goods.

Vegan Applesauce Quick Bread

Prep time: 10 min • Cook time: 45–48 min • Yield: 8 servings

Ingredients

1⁄3 recipe Quick Bread Mix (see page 158)

1 cup applesauce

1 teaspoon vanilla

1⁄4 cup vegetable oil

Directions

1 Preheat the oven to 350 degrees. Grease an 8-x-4-inch loaf pan with unsalted butter or solid shortening.

2 In a medium bowl, combine the Quick Bread Mix, applesauce, vanilla, and oil and beat until well mixed. Pour into the prepared pan.

3 Bake for 45 to 48 minutes, or until a toothpick inserted in the center comes out clean. The internal temperature should be 190 to 200 degrees.

4 Cool the bread in the pan for 10 minutes and then move it to a wire rack to cool completely.

Per serving: Calories 277 (From Fat 69); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 573mg; Carbohydrate 52g (Dietary Fiber 2g); Protein 2g.

Brownie Mix

Prep time: 15 min • Yield: 8 cups

Ingredients

1 cup minus 2 teaspoons (142 grams) White Flour Mix (see page 153)

11⁄4 cups minus 1 teaspoon (165 grams) Whole-Grain Flour Mix (see page 154)

5 cups sugar

1 cup cocoa powder

2

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