My Favorite Coffee Cake - Gluten-Free Version

This is one good coffee cake!   Thanks to Cathy at The Dutch Bakers Daughter.

The coffee cake was made using a gluten free cake mix, a sugar-free pudding mix and reduced the amount of filling and glaze.

Basically follow the instructions on the cake mix box for mixing and baking, but include the additional ingredient list for the recipe. 

This is a large loaf cake, so it will take from 60 to 70 minutes to cook completely.

I baked it at 350F, but should have reduced the the temp to 325F, for gluten-free baking, so the crust didn’t brown so much.

Cathy's “My Favorite Coffee Cake”

ingredients

preparation

Just out of the oven

Drizzled

Sampling ………. Delicious!

As made, allowing 16 servings

Nutrition (per serving): 281 calories, 10.3g total fat, 2.8g monounsaturated fat, 1.4g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, 5.3g saturated fat, 70.8mg cholesterol, 324.3mg sodium, 33.8mg calcium, 31.1mg potassium, 8mcg folate, 81.5mg phosphorus, 1.3mg phytosterols, <1mcg lycopene, 4.2mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 4.8IU vitamin d, <1mg zinc, 43.8g carbohydrates, <1g fiber, 43.6g net carbohydrates, 25.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2.9g protein.

Original recipe: My Favorite Coffee Cake

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© 2013 http://retiredwithnoregrets.blogspot.com/

Small Appliance Recipes - Banana Nut Loaf - Gluten-free

Some manufacturers include full recipe books with purchases on occasions.   Some simply provide additional advertisements

I tend to just store all warranties and ‘instructions for use’ in one file cabinet, so they can at least follow the appliance, if donated. Usually when first buying a small cooking appliance, I will look at any recipes and decide if I would like to try any.

Since retiring, I tend to spend more time in the kitchen than previously. Sometimes it’s just thinking about the things my mom made when I was growing up, like her yeast rolls.  Oh, what a nice smell they were!

Lately, I  have been making green smoothies for breakfast/brunch…..depends when I get around to eating the first meal of the day.  I decided to check the recipe book that came with the blender.   There are some really good sounding recipes that I have ‘dog-eared’ to try over the coming months.

I also bought a new bread machine about three years ago, because my ZO did not have a gluten-free setting. I used the new machine a few times and started baking in a ceramic loaf pan, because the results were perfect, not hit or miss like the bread machine. 

The booklet that came with the bread machine has about 4 recipes for gluten-free bread, so it does not help with baking gluten free.  Because of a conversation on a support group thread about non-yeast breads in a bread machine, I decided to make a recipe for banana nut bread from the booklet.  It was not gluten-free, so it had to be converted. Since I have made so many different versions of banana bread, decided to use the same amounts of the ingredients with minor fine tuning.

When converting recipes, it is best to know which flour mixes work with which types of recipes. Although I prefer to use DIY mixes, I also buy some pre-mixes.  I do not like the starch overloaded ones….. guess that comes from my previous life as an all whole wheat flour bread baking.   Yes, nothing but whole wheat with added wheat gluten! All of that gluten, finally did me in!

As I was rushing to go for an appointment two hours later, I was also putting the ingredients in the bread machine for the banana nut bread.  Luckily, I know what ingredients are needed, because the baking powder was almost missed!

To sum it up, the banana bread came out with a nicely browned crunchy crust.   I grabbed a chunk as I left for the appointment!

This original recipe (Banana Walnut Loaf Gluten-Free) came from the Cuisinart Bread Machine booklet.  Most of their recipes can be found on their website.

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Banana Nut Loaf - Gluten-Free

Ingredients

Dry Ingredients
2/3 cup Pamela's Artisan Flour Blend
2/3 cup KAF Whole Grain Mix
1/2 tsp vanilla powder
1/2 tsp baking soda
1 tsp baking powder, reduced sodium
1/4 tsp xanthan gum

Wet ingredients
1/3 cup granulated sugar
1/3 cup Stevia, granulated (or any granulated sweetener)
1 cup mashed ripe bananas (about1 1/2 large)
1 egg
3 tbsp butter, room temp or diced
2 tbsp coconut oil, melted ( or mixed into the butter to prevent clumping)
1 tsp banana extract or vanilla extract 
1/4 cup buttermilk

Add Ins
1/2 cup finely chopped walnuts

Procedures

Place all of the Wet Ingredients in the bread bucket. Combine the Dry Ingredients and pour them on top of the Wet Ingredients.  As the machine mixes, use a spatula to assist the machine in getting all of the Dry Ingredients mixed in..  This uses a Quick Bread/Sweet bread setting.

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I attempted to remove the paddle before baking, but the machine was heating up, so left it in.  After it finished, I rushed to dump the loaf, so there is a hole in the bottom.  Next time, I will allow it to cool a bit.  But, the taste was very good!

The only difference, is the loaf is more ‘rounded’ than long.

All ingredients in the bread machine pan and mixed

As it was mixing

The page from the book

Would you believe there is a carrot cake bread recipe in that booklet!

These are some of the booklets I have lying around. 

The Ninja book has lots of recipes, not just smoothies and juices, but baked, purees, soups, dips..  If you can see that picture of blueberry muffins on the cover, think I will try making them using the blender

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© 2013 http://retiredwithnoregrets.blogspot.com/

Apple Cobbler Cake - Gluten-Free

This dessert is a cross between a coffee cake and a cobbler, so I will call it “Apple Cobbler Cake“

I have been a bit slow on baking lately.  There are just times when I do not want to cook anything, so I either make a veggie omelet or smoothie with added veggies.

As spring has arrived, we also have to watch the weather when planning to bake as anything in the oven when a storm arrives is on it’s own.  I always take shelter in the lower level!

This  dessert is really simple to make. To reduce sugar calories, try making  your own apple filling by simmering apples until tender and using a sweetener like stevia.  Be sure not to mash the apples as the ‘chunks’ are what makes this dessert similar to a cobbler.

I tend to add flax in most of my baked goodies now.

Apple Cobbler Cake - Gluten-Free

Ingredients

Filling

2 1/2 cups cooked sweetened apples, cut in chunks or slices*
1/4 tsp nutmeg, optional

Dry Ingredients

1-1/4 cups Gluten Free Mama Coconut Mix
1/4 cup flax seed meal (ground flax seeds)
1/2 tsp cinnamon
1 1/2 tsp baking powder
1/4 tsp salt

Wet Ingredients

4 Tbsp butter - softened

3/4 cup granulated Stevia sweetener (or sugar)

2 large eggs

1/4 cup 0% Greek Yogurt

1 tsp vanilla extract

Topping

1/4 cup Turbinado sugar

2 Tbsp  chopped pecans (optional)

Additional liquids

1/2 cup buttermilk

Procedures

Preheat oven to 350°F.

Combine all of the Dry Ingredients

Mix the nutmeg into the apples

Place all Wet Ingredients in a medium sized mixing bowl and beat until fluffy.

Gradually beat in the Dry Ingredients mix and mix until combined, gradually add milk, mixing to combine.

Spray a 9-inch square baking dish with oil spray or coat with shortening.

Dollop about 1/3 of the batter into the pan. use a fork to spread it out. dollop about 1/3 of the apples over the dough, spread out about evenly. Repeat until all apples and batter is in the pan, leaving a small amount of batter for the top. Use a fork to spread it around leaving some open areas. Make sure the batter is not any thicker in areas than others. Using a fork or knife swirl the dish to mix just a little.

Sprinkle the Turbinado sugar, then nuts evenly over the top.

Bake for about 40 minutes or until top is lightly browned. Edges will be browned before top browns.

Serve hot or warm.

Servings: 9
Yield: 1 9-inch square 'cobbler'

Cooking Time: approximately 40 minutes

Nutrition Facts (varies by type of apple and sweetener used)
Nutrition (per serving): 229 calories, 10.7g total fat, 2.6g monounsaturated fat, 1.6g polyunsaturated fat, <1g linoleic acid, 3.9g saturated fat, 61.1mg cholesterol, 161.2mg sodium, 92mg calcium, 150.7mg potassium, 10.2mcg folate, 142.7mg phosphorus, 1.5mg phytosterols, 0mcg lycopene, 5.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 23.2mg vitamin c, 3.9IU vitamin d, <1mg zinc, 34.5g carbohydrates, 3.2g fiber, 31.3g net carbohydrates, 6.7g sugar, 4g protein


*Notes
I used home-made chunky apple sauce, sweetened with Stevia, although sugar sweetened apples may be substituted.  I estimate 5 cups raw apples cooks down to about 2 1/2 cups.

Apple Bread Pudding - gluten free

It is supposed to be Spring in Minnesota. Yet it has been cold and rainy for the past few days. This cold weather sends some of us back to the whirlwind of baking. Well, I will blame it on Cathy, AKA The Dutch Baker’s Daughter. She baked scrumptious looking Warm cinnamon rolls with orange cream cheese frosting and posted the picture on her Facebook page! I really tried to resist, but finally gave in and started baking. So thank you Cathy!

I do not seem to find time to do housework every day, but somehow, I find time to bake. That simply means, I have replaced working with baking. So nice to be retired!

First, I checked to see what was in the fridge that needed to be used as an ingredient or eaten as is. I had apples, yogurt and of course eggs and butter. Actually, I have too much yogurt, so some of it had to be put to a good use. Yogurt can be used in all kinds of dishes, so why not bread pudding. I started putting items on the counter; yogurt, eggs, butter, apples, sugar, cinnamon, vanilla powder, baking soda and baking powder. Then it was time to decide what gluten free mix of flour to use.

Before I understood anything about mixing different flours and starches, I bought several pre-mixed products. I prefer using individual flours, so the pre-mixes have been sitting in the pantry. Gluten Free Pantry products were the first that I tried and really liked. I still have a combination of boxes of chocolate cake, pie crust, coffeecake and French bread mix. The French bread mix is very versatile. I wasn’t planning on making pies, so I decided to use the pie crust mix to make bread pudding.

So now, my list of ingredients was completed with the Gluten Free Pantry Pie Crust Mix.
The texture of this dessert is very close to bread pudding. Originally, I planned apple bread, but it turned out to be bread pudding. I can say it is a very good bread pudding!

Printable copy
Apple Bread Pudding- Gluten Free
Ingredients
1 cup Gluten Free Pantry Pie Crust Mix
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 cup yogurt, plain low fat
1 tbsp Butter
2 tbsp Earth Balance Shortening
1/2 tsp Authentic Foods Vanilla powder
3/4 cup granulated sugar
1 large egg
2 cups cooked sweetened sliced apples or canned apple pie mix
Procedure
Preheat oven to 350°F.
Combine pie crust mix, baking powder, baking soda, cinnamon and salt. Set aside
Mix butter, shortening, sugar, egg and yogurt until fluffy..

Spray a loaf pan with oil spray. Pour about half of the batter into the pan, spread it out. Dollop half of the apples mix over the dough, using a fork to swirl into the batter. Repeat with the remaining batter and apple mix.

Bake for about 45 minutes or until tooth pick inserted in center comes out clean. Edges will be browned before pudding is done

Servings: 8
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 45 - 50 minutes

Nutrition Facts
Serving size: 1/8 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 261.81
Total Fat 5.35g
Saturated Fat 2.04g
Cholesterol 32.09mg
Sodium 333.21mg
Potassium 109.16mg
Total Carbohydrates 50.64g
Fiber 0.9g
Sugar 28.68g
Protein 3.49g

Notes
Gluten Free Pantry Pie Crust Mix contains white rice flour, potato starch, corn starch, guar gum, granulated honey and salt.
This could serve 10, if desired.