Guaranteed by Galanter's Kitchen » Gluten free

Gluten-free Almond Cake with Strawberry Yogurt Mousse

Olga — Tue, 04 Oct 2011 17:20:07 +0000

This cake is (almost) fat-free and gluten-free. Cake recipe adapted from The Italian Dish Blog. For mousse you can use your favorite yogurt and Jell-O in same taste.

1 teaspoon vegetable oil for preparing the pan
1 cup egg whites (6 to 8 large)
1/2 cup sugar
2 cups almond powder or flour
1 tsp. vanilla extract
3 tablespoons cornstarch
1/4 teaspoon fine sea salt

1 pkg. strawberry Jell-O
3/4 cup boiled water
16 Oz. (4-Pack) Dannon Activia strawberry yogurt (fat-free)

Preheat the oven to 375 degrees. Brush a 9 1/2 inch springform pan with the oil. Set aside.

Place the egg whites in the bowl of a mixer fitted with a whisk. Beat at low speed until frothy. Gradually increase the speed to high, slowly adding the sugar, and whisking until the egg whites are stiff but not dry. At low speed, carefully add the ground almonds, vanilla, cornstarch and salt and mix until blended.

Spoon the mixture into the prepared pan. Place the pan in the center of the oven and bake until the cake is firm and golden and begins to pull away from the side of the pan, 35 to 40 minutes.

For filling: mix Jell-O and 2/3 cup boiled water, let dissolve and cool. Mix yogurt and blend into Jell-O.

Using a long knife, cut the cake horizontally into 2 layers. Arrange a cake layer, cut side up, in the bottom of a 9-inch springform pan. Scrape the mousse on top of the cake and spread it into an even layer. Arrange the remaining cake layer. Refrigerate the cake for at least 3 hours before serving, until set.

Sweet Ricotta Gluten Free Fritters

Olga — Tue, 20 Apr 2010 20:14:00 +0000

For these fritters you need ladyfinger crumbs, I used gluten free ladyfingers from Schar (I bought it in ShopRite). Very easy and tasty things. Adapted from MasterCook.

1 1/2 cups ladyfinger crumbs
1 cup Ricotta cheese
2 large eggs
pinch ground nutmeg
1 tsp orange zest
vegetable oil for frying

Beat 1 1/2 cups ladyfinger crumbs, Ricotta, eggs, orange zest and nutmeg in medium mixer bowl until blended. Refrigerate covered at least one hour.

Using about 1/3 cup batter for each fritter, shape cheese mixture into eight ovals. Cook on both sides until golden brown.

Rice Flour Pancakes Gluten Free

Olga — Sat, 20 Mar 2010 13:56:00 +0000

Gluten free pancakes. Don’t shame me for my frying pan, please. I use it for a pancakes and crepes only and don’t rub up the pan (which my mother-in-law had brought from Moldova, so that’s a family heirloom) until it shines, because the pancakes may stick on fat-free cast-iron skillet.

1/2 cup white rice flour
1/2 cup brown rice flour
2 tbsp sugar
2 tsp gluten free baking powder
1/2 tsp salt
1 egg
1 cup of rice milk or cow milk
2 tsp oil

Mix rice flours, sugar, baking powder and salt in bowl. Beat in milk until mixture has a smooth consistency. Add the beaten egg and oil and mix until just blended. Let stay 20 minutes.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Gluten Free Brown Bread

Olga — Sun, 14 Mar 2010 02:28:00 +0000

Recipe adapted from “Allergy-free cookbook” by Alice Sherwood. I love this book. It has many of those recipes that I loved and cooked before, but with the substitute for allergen. Bread for this recipe is really good, tasty than usual gluten-free bread. It’s not very high.

2 cups brown rice flour
3 tbsp soy flour (substitute for tapioca starch)
1 tbsp xanthan gum
1/4 cup sesame seeds (used Tahini)
2 tbsp poppy seeds (don’t used)
1 1/2 tsp salt
1 tsp lemon juice
3 tbsp vegetable oil
1 1/2 tbsp molasses
1 tbsp instant yeast
1 large egg
1 3/4 cup lukewarm water

Oil a 2 lb loaf pan or deep 8 inch round cake pan.

Mix the flours with xanthan gum, seeds, and salt in a food processor. Add the remaining ingredients.

Either run the machine until it forms a sticky dough, then run it for 1 minute to knead it.

Transfer to the pan and smooth the surface. Cover loosely with oiled plastic wrap and leave in a warm place until the dough reaches the top of the pan, about 30 minutes.

Meanwhile, preheat the oven to 400 F. Remove the plastic wrap and bake in the oven until risen, golden, and the base sounds hollow when the loaf is tipped out an tapped, about 40 minutes. Transfer to a wire rack to cool.

Gluten Free White Cake

Olga — Sun, 07 Mar 2010 03:59:00 +0000

Recipe adapted from “125 Best Gluten-Free Recipes” by Donna Washburn and Heather Butt. It’s ok, but little dry in my taste.

2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
3/4 tsp xanthan gum
1 1/2 tsp gluten free baking powder
1/2 tsp salt
1/2 cup shortening or butter or dairy-free spread
3/4 cup granulated sugar
3 eggs
3/4 tsp vanilla extract
1 tsp cider vinegar
1/2 cup milk or rice milk

In a large bowl, sift flour and starch, xanthan gum, baking powder and salt.

In separate bowl, using mixer, cream shortening and sugar until light and fluffy, add eggs, one at a time. Stir in dry ingredients alternately with milk an vinegar, begin and end with flour mix. Stir just until combined after each addition. Spoon into prepared pan (8 in square), spread to edges and smooth top with moist rubber spatula, let stand for 30 minutes.

Bake in preheated (350F) oven for 35-40 minutes. Let cool in the pan 10 minutes, remove from pan and let cool completely on rack.