Tag Archives: Gluten Free

Gluten-Free Almond Spice Banana Cake Recipe

Photo: by Great British Chefs via Flickr.

Chef Renee had a group of gluten-intolerant friends come for dinner a couple of weeks ago.

“I’m not really a gluten-free baker,” she told me, but being the professional that she is, she set to work to create this banana bread for her friends. 

Everyone loved it, she reports.

“There were also some folks there who do eat gluten, but they loved the GF cake, so everyone ended up eating it and not eating the chocolate spice cake I had made with wheat flour for the regular eaters,” she recalls.

To add some pizazz to this dessert, slice off the top of the cake and spread it with strained yogurt which has thickened or with softened tofu cream cheese.  You can sweeten either of these toppings with a little brown sugar or honey to taste.

To amp things up further, serve the cake with a shot of your very best bourbon.

Gluten-Free Almond Spice Banana Cake

© Renee Marton

Preheat oven to 350F.

Liberally butter or spray loaf pans—I recommend 2 or 3 disposable small loaf pans, rather than the traditional loaf pan, which is too wide.

Ingredients

1 ripe banana

1 cup gluten-free flour

1 cup almond flour

½ cup sweet butter, very soft or melted

1 cup dark brown sugar

2 eggs

1 tablespoon bourbon

2 teaspoons baking powder

2 teaspoons xanthum gum

1 teaspoon cinnamon

½ teaspoon grated nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

 Method

Step 1

Mix both flours together with xanthum gum, baking soda, cinnamon, cloves, nutmeg and salt.  Make sure there are no lumps (push through a strainer, or process briefly in a food processor).

Step 2

This step, as well as step 3, is easier to follow if you use a standing mixer, but you can also use a hand held mixer, or even mix by hand using a wooden spoon. Blend the banana, butter, bourbon and sugar together until everything is well blended and somewhat soupy. There should be no lumps.  Add the eggs, one at a time, and mix well.

Step 3

If you are using a stand mixer, use the paddle attachment.  If using a hand held mixer, use the beaters, and if mixing by hand, use a wooden spoon supplemented by a whisk.  Slowly add the flour mixture until completely incorporated.  The batter will be thinner than a batter using wheat flour.

Step 4

Pour the batter into the two loaf pans, about ¾ of the way up.  Bake for about 25-30 minutes, on the center shelf.  Use a toothpick to make sure the cake is fully baked.

Cool on a rack for 30 minutes.  Unmold and finish cooling on a plate.

 

 

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Chelsea: Gluten-free Yucca-Cheese Roll from Big Booty Bread Company Satisfies

Finding something savory, satisfying and gluten-free for a breakfast on the run isn’t always easy. But at the Big Booty Bread Co. on 23rd St, you can get your needs met for a mere $1.75 with the bakery’s crunchy, rich—and gluten-free—cheese-yucca roll.

Pan de Yucca.  Photo: by rhiannondavid via flickr.

Pan de Yucca. Photo: by rhiannondavid via flickr.

Dubbed the “Cheese Rock” by owner Jose Rojas, the treat is is actually pan de yucca, a traditional Colombia bread. It’s made with yucca flour; the white cheese, queso blanco; eggs and butter, Rojas explained.

The roll derives from “a family” recipe, he said. His parents who have owned Don Ricky Colombian Bakery in Elizabeth, New Jersey for over 30 years, have long produced the savory treat.

Big Booty also displays in its simple shop croissants, muffins, cakes and its signature red velvet cup cake.

Big Booty Bread Co.
261 West 23rd Street
New York, NY 10011
212 414 3056

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Thanksgiving: Gluten Free Baking

The NY Daily News ran a story Friday on a gluten-free baking class that’s given at the Culinary Institute of America in Hyde Park. Yes, it’s a schlep, but if you have someone in your family with a gluten allergy or celiac disease, learning how to make goodies that won’t make them ill may make the trip worthwhile.

Here’s the Daily News’ description of the class. (It will be repeated December 13. For information, call the CIA’s Continuing Education offices at (800) 888-7850, or visit www.ciachef.edu/enthusiasts.)

At first glance, the carb fest looked like any other dieter’s nightmare/nirvana: crusty homemade bagels, muffins, waffles, cookies and seriously addictive chocolate-glazed doughnuts.

But this feast, thanks to a little culinary sleight of hand by chef Richard Coppedge, was different in one way: the amazing treats contained not a speck of gluten. And for the students in Coppedge’s recent all-day class at the renowned Culinary Institute of America in Hyde Park, learning to make the foods was a step on the road to more freedom in a highly restricted diet. Click here for more:

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Thanksgiving Recipe: Dairy Free & Gluten Free Pumpkin Pie

Despite the fact that this recipe for pumpkin pie lacks the usual cream or evaporated milk to impart richness, or wheat flour to construct the crust (in fact, it’s crustless), this dairy free and gluten free pumpkin pie is totally luscious. My daughter, who has celiac disease, makes one every Thanksgiving. Even those of us who don’t suffer from gluten or lactose intolerance adore this Thanksgiving dessert.  This gluten free recipe was created by my daughter’s mother-in-law, Carole Kaplan.

Celiac-Friendly Pumpkin Pie

For 1 9-inch pie pan
2 cups canned pumpkin
1/2 cup sugar (or 1/4 sugar & 1/4 cup maple syrup for a slight variation)
2 eggs
1 tsp. salt
3/4 tsp ginger
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 cups plain soy milk (do not use low fat)
2 tbsp melted butter substitute (like Earth Balance)

1. Mix all ingredients together except the butter
2. Mix in melted butter
3. Bake in preheated oven at 425 degrees for 15 minutes, and then reduce oven to 350 degrees and bake for 1 hour, or until toothpick comes out clean.

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