Baking gluten free -

My daughter, Becca, is also gluten intolerant. She bought a new cookbook, Gluten Free Baking Classics by Annalise G. Roberts. Click here for Becca’s review of the book. Even Ken, who is not gluten intolerant, loved the cupcakes she made. So, I wanted to give the recipe a try, too.

The recipe uses a brown rice, potato starch, tapioca mix, the recipe for which is given in the book. It makes a really good layer cake, that does not crumble apart, and was moist and tasty the second day, too. It actually calls for using a lemon curd in the filling between layers, but I was too lazy to make that. The Lemon Buttercream Frosting was delish, though. This recipe is posted with permission from Annalise (thank you, Annalise!)

Lemon Layer Cake

2 Cups sugar
4 eggs
2 1/2 cups Brown rice flour mix
1/2 tsp salt
1 Tbsp baking powder
1 tsp xanthan gum
1 Cup Canola oil
1 Cup Milk
1 tsp vanilla extract
1 tsp lemon extract
1 Tbsp grated lemon rind

Preheat oven to 350 Line 2 round 9-inch cake pans with parchment or wax paper and spray lightly with cooking spray.

Beat sugar and eggs at medium speed for 1 minute

Add the rest of the ingredients and beat at medium speed for 1 minute

Pour batter into prepared pans and bake about 35 minutes (40 minutes for 8 inch pans, 18-20 minutes for cupcakes) or until center springs back when touched and cake pulls away from sides of pan.

Cool cake in pan on rack for 5 minutes. Use a knife to loosen cake from sides of pan. Invert cake layers on a rack, peel off paper and cool completely.

Place one of the filled layers on a plate and spread with about 1/2 cup of frosting. Place the other filled layer on top and spread sides and top with remaining frosting.

Lemon Buttercream Frosting

1 Cup butter
3 1/2 Cups Confectioners sugar
1/4 cup fresh lemon juice
1/2 tsp lemon extract
2 tsp grated lemon zest

Beat butter until light and fluffy. Add 1 cup of the sugar, lemon juice, lemon extract, and lemon zest and beat to blend. Add remaining sugar and beat until creamy.

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I wanted to go back over to Harbaugh Farm today and get some more green beans to go in my freezer, but in order to have room for any more vegetables in the freezer I had to get rid of some stuff that was in there.

I had been keeping half a loaf of corn bread in the freezer for a couple of months, thinking that I would make some dressing with it. So, today was the day. For dinner I made roasted chicken, cornbread dressing, green beans, baked butternut squash, and some giblet gravy.

This is the first time since I started eating gluten free that I have attempted to make gravy, and I know that I will definitely be making it different next time, but it was not that bad.

Gluten Free Cornbread Dressing
Make your favorite gluten free cornbread. I make this using the cornbread made in a small iron skillet, about 8 inches in diameter. Let it cool, put half of it in the freezer. Crumble up the other half in a large mixing bowl. Next, crumble up two or three slices of your favorite gluten free sandwich bread into the bowl. Add a cup of chopped celery, a chopped large onion, and 4 tablespoons of poultry seasoning. Add four eggs, and three cups of chicken broth. Mix well, pour into a greased baking dish or pan. Bake, uncovered, for about 20 minutes in a 425 degree oven. Take it out of the oven, stir well, making sure you mix the cooked parts on the sides with the uncooked parts in the center. Place back in the oven and cook another 20 minutes.

Giblet Gravy

3 tablespoons butter
3 tablespoons cornstarch
1 1/2 cups chicken broth
salt and pepper to taste
cooked chicken giblets (liver, neck, gizzard) diced up

Melt the butter in a saucepan, add cornstarch and mix well. Add the chicken broth and stir until thickened. Add the salt and pepper and the giblets. You can also chop up a boiled egg in this.

Baked Butternut Saquash

I have never cooked or eaten a butternut squash before, ever, so this was just how I cooked it today.

Cut the squash in half and scrape out the seed and “stuff” that is inside. Spray with olive oil. Add salt and pepper to taste. I put them in the same baking dish as the chicken I was roasting, and cooked them until the chicken was done. When it was about half way, I sprayed the squash with olive oil again, and put a little pat of butter in each half.

No, this was not a low calorie dinner, and probably not a low cholesterol one either, but it was yummy.

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