GF Chocolate Mini Bundt Cake

GF Chocolate Cake

Prep Time 15 mins

Cook Time 30 mins

Total Time

Ingredients

* 2 cups Steve’s GF Cake Flour  

   Steves GF Cake Flour 

* 2 cups sugar

* 3/4 cup unsweetened cocoa powder

* 2 teaspoons baking powder

* 1 1/2 teaspoons baking soda

* 1 teaspoon salt

* 1 teaspoon instant AfricaFe pure coffee   

    https://www.africafe.us/

* 1 cup milk or buttermilk

   The Saco Pantry Cultured Buttermilk

* 1/2 cup canola oil

* 2 large eggs

* 2 teaspoons vanilla extract

* 1 cup boiling water

Instructions

* Preheat oven to 350º F. Prepare 2-9” rounds, cupcakes or Bundt pan with baking spray then lightly flour.


For the chocolate cake:

* Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

* Add buttermilk, canola oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

* Distribute cake batter evenly between the two prepared cake pans. Bake for 22-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.


* Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

* Frost cake with Chocolate Buttercream Frosting or your favorite mix..

      

We B Gluten Free

 https://webglutenfree.blogspot.com

Some time ago I set up this blog to share about our Celiac and Gluten free journey. I find I am sharing this same information with new or seasoned GF friends. During the holidays hosts want to assure they have safe options for their guests. Thank you for that. 

I am going to start writing again. I will add to the recipes already here and share my tips and tricks. Thankfully there are tons of great options today! Even Gluten Free Oreos and a gluten free Oreo Double Stuff! 😍😍😍 Can you just imagine????? 

           Gluten Free Oreos

If you have any ideas or recipes to share I would love to include them. Have a great day!!

GF Keto Chocolate Covered No Bake PB Bombs

Ingredients

• PB Bombs
• 2 cups smooth peanut butter 
• 3/4 cup coconut flour
• 1/2 cup Walden’s Pancake Syrup (zero carbs, zero calories, zero everything!) Walden’s Syrups 

• Chocolate Dip
•  8 T cocoa, 5 T coconut oil, 7 T stevia
•  Blend together 
• *You can melt chocolate chips or sugar free chips instead of the cocoa, stevia and coconut oil. But the you need to be better at buying groceries then me! Lol*

Instructions

• Line a large plate or tray with parchment paper and set aside.
  
• In a mixing bowl, combine PB, Walden’s Pancake Syrup and Coconut Flour. Mix until fully combined. If the batter is too thick and crumbly, add some liquid (water or milk) slowly until a thick, formable batter remains. 
  
• Using your hands or a scoop to form into small balls then place on the lined plate or tray. 
• Freeze for 10 minutes.
  
• While the peanut butter balls are firming up, mix your chocolate dip. 
• Remove the peanut butter protein balls from the freezer and place each ball in the chocolate dip until completely covered.
• Place back on the plate or tray.
• Repeat until all the balls are covered in chocolate.
  
• Refrigerate for 20 minutes, or until the chocolate coating has firmed up. 
• Enjoy!

They need to be refrigerated and are better cold ! They freeze well:-) 

Judy’s Low Fat, Low Cal GF Peanut Butter Banana Muffins

....... that taste good!!!! Yes that’s right, yum!

Cody and I are gluten free. Obstacle number 1. Rich has to have low fat and low sugar due to pancreatitis and lymphoma. Obstacle number 2.

So what to do, what to do!!! A dozen bananas on the edge of black. So I start to experiment and I got a winner. A treat my gluten loving husband enjoys while us gluten free folks feel like dancing!!  They are moist, puffy, good cooled or warm. If you want a topping that will support a restricted diet check out Walden’s jelly, spreads, syrups.

1 ½	cups	Pamelas All Purpose GF	18 F         18 S
2	T	Stevia	0 F            0 S
2	teaspoons	baking powder	0 F              0S
½	teaspoon	salt	0
½	teaspoon	cinnamon	0
2 egg	equivalent	Egg beaters or Egg Replacement Powder	0
2	T	Peanut Butter Powder	1 F               1 S
1	Teaspoon	Vanilla	0 F             <1 S
2	each	bananas  lare, ripe, well mashed	.4 F            28 S
¼	cup	30 Cal Almond milk	0 F              0 S
⅓	cup	honey	0 F               80 S

I made muffins using paper cup liners. I sprayed the paper liners to prevent sticking. 

I baked them at 400 degrees for 18-20 minutes

12 Muffins

1.6 Fat

10 Sugars 

97 Calories

Amish Friendship Bread - Grow Your Own GF Starter

Gluten Free? Oh YEAH!! Just when you thought you could not have a great desert there is plenty to cheer about. We have all been given that bag of starter dough over the years. You know the one where you lay it on your counter and babysit it for 10 days then turn it in to something you LOVE to eat. Now you are gluten free, and that bag of dough is no longer welcome in your kitchen.

Great News! You can make your own starter and GROW YOUR OWN gluten free Amish Friendship Bread. YEAH!

                                            Gluten Free Amish Friendship Bread

           (If you don’t need gluten free go away.....kidding.......use regular flour of your choice)

Apple Raisin Bread - YUM

Starter:

¼ c. warm water

1 – 0.25 ounce active dry yeast

...1 c. white sugar

1 c. milk

1 c. gluten free all purpose flour blend (this is a great time to use up all those bits and bags of 
       leftovers. I typically like the sweeter (rice, almond, etc) but any will do.

Dissolve yeast in warm water for 10 minutes. 

In a glass bowl, mix sugar, milk and flour. Slowly stir in yeast mixture. Drape loosely with plastic wrap. You may also use a ziplock bag. This is Day 1. Follow the 10 day recipe plans.

Day 1 – Stir and recover with plastic if using a bowl. Mush and release air, then reseal if using a bag.

Day 2 - Repeat

Day3 - Repeat

Day 4 - Repeat

Day 5 - Repeat

Day 6 – Add 1 cup sugar, 1 cup milk and 1 cup gluten free all purpose flour blend. Stir or mush and close.

Day 7 - and recover with plastic if using a bowl. Mush and release air, then reseal if using a bag.

Day 8 - Repeat

Day 9 - Repeat

Day 10 - Add 1 cup sugar, 1 cup milk and 1 cup gluten free all purpose flour blend. Mix well. Divide batter into bags, placing 1 c of starter/batter in each of 3-4 bags assuring you keep at least 1 c to bake with. As a note, if the starter grows well, so the final yield may vary. 

With Remaining mix add the following:

3 eggs

2/3 c. oil

½ c. milk

1 c. sugar

1 ¼ t baking powder

½ t baking soda

1 t cinnamon

2 c. gluten free flour

½ t salt

1 t vanilla

Depending on flavor desired add the following:

Plain – 1 5 oz. box instant vanilla pudding

Banana – 1-5oz box banana pudding and 2-3 ripe bananas

Apple – 1 can apple pie filling, 1 c. raisins and may increase cinnamon 1-2 t.

Blueberry – 1 can blueberry pie filling or 1+ c of blueberry syrup

Chocolate – 1-5 oz box of instant chocolate pudding. May add 1-2c chips (peanut butter, chocolate or white chocolate). Omit cinnamon.

Chocolate chip – 1-5 oz box of instant vanilla pudding and 1-2 c chocolate chips

Divide into 2 or 3 loaf pans sprayed with pam. You may dust with sugar, sugar and cinnamon or brown sugar if desired. I do not do this.

Bake at 325 for 1+ hour until knife comes out mostly clean.

Let cool at least 15 minutes.

These are very moist and last longer if stored in the refrigerator in a sealed container. If you don't refrigerate you will want to eat it quickly....days.

What to do with the rest of the dough??

As you know it "grows". I have found with the gluten free flours it really GREW...i.e. needed to be mushed/stirred everyday. Don't know why, no one can tell me. That being said, you will have extra dough. So if you can't find enough people to give it to, you can freeze it. 

Place 1 cup of dough in each ziplock bag.

Roll it up and freeze it.

When you take it out is is day one:-)

So get your tools, your gluten free flour and make some starter, then enjoy some yummy Amish Gluten Free Friendship Bread.

See Breaking Amish for more recipe ideas for Friendship Bread!! The Holidays are coming, get cracking!

Breaking Amish!! Recipes for GF Friendship Bread Starter

When it is time to bake, you must bake with abandon. Let it all go! I continue to play and experiment with the friendship bread starter. Things happen to jump into the bowl, and so far, not bad!!! So some things I know: When you separate it, you can freeze it. Lasts a LONG time. 1C per bag. ALWAYS label GF so you don't get it mixed up with some other squishy item in the freezer. When you take it out of the freezer, you can let it get to room temp and use it 'as is' in your favorite recipes OR you can grow and feed it for a week or two (it is not fussy) OR you can feed it and use it in your favorite recipes. 1 C of batter at whatever stage in your recipes, that is it. SO, I took ALL 10 bags out of the freezer, fed them all once at day 6 then days 10-14++ started a bake-a-thon. HA. I don't know what I was thinking as I had a lot of shopping that resulted......eggs, gluten free flower and freezer bags to store all the baked goods. I then had to find additional freezer space. LOL We will not want for gluten free yummy Amish Friendship Bread (Cake)!!
                    Here you go, things that are good in Friendship Bread (Cake): 'Lemon Cake' Lemon Pudding - In place of vanilla pudding. Then when cooled eat plain or with glaze. 'Spice Cake' Mincemeat - 12-16 oz in the standard batter. 'Chocolate Chip Bread' Chocolate Chips - 1 - 1 1/2c in the standard batter. 'Blueberry Bread' Blueberry Pie Filling - 1 can in the standard batter. Banana Chocolate Chip' Banana and Chocolate Chips - 4-5 bananas, Banana Pudding in place of vanilla pudding, 1 - 1 1/2 c chocolate chips '
                                          
        

'Pumpkin Chocolate Chips' Pumpkin and Chocolate Chips - 12-16 oz pumpkin pie mix and 1 - 1 1/2 c chocolate chips Apple Bread' Apple Pie Filling - 1 can apple pie filling in the standard batter. ' 'Chocolate cake' Chocolate Pudding - in place of the vanilla pudding in the standard batter. 'Gingerbread Cake' Molasses and Ginger - 1 c molasses, 2 t cinnamon and 2 t ginger in standard batter. 'Pineapple Upside Down Cake' Pineapple and Brown sugar - melt 1/2 c butter in 9x13, sprinkle with 1/2c packed brown sugar then cover bottom of pan with can of pineapple. Top with standard batter. What is next? I am going to play around with puffy, cake like cookies.
                            

       

Holiday Baking - Why wait .....start now!

Gluten Free Friendship Bread

It's that time of year when the temperatures are cooling, the colors are changing and the football sounds are everywhere! When you think of the holidays it is warm, yummy treats, fresh breads and cookies. One of my all time favorites is my Gluten Free Friendship Bread.

I think you will enjoy these wonderful recipes and may be inspired to throw in your own favorite add ins. Be creative, add your choice of flavored baking chips, nuts and fruits. So many flavors with so little time.

Enjoy every bite and share your personal bests.