Tuesday, June 7, 2011

Delicious Cupcakes (pictures soon)

Ever have one of those moments when you really just want to go crazy? I mean, something you do all the time! So you change it, tweak it, have fun and be creative. Today was one of those days. I haven't made anything in a long time (by long time I mean less than a week).I just felt like making something delicious. So I used my favourite flour. I used coconut flour. I love my recipe for vanilla cupcakes. It's awesome. Raw sugar, pure vanilla, ground dessicated coconut (by that I mean coconut flour), and LOTS of eggs. It's a wonderful calmer. I mean, it should be used for anxiety disorders. The smell of the cupcakes in the oven just makes me think back to when I was a little kid baking cookies with my mom. We don't bake anymore, and certainly this time there is no all purpose flour in this kitchen. The anticipation, and the happiness when you see them rising perfectly. It spongy-ness when it springs back at your touch, and the satisfaction you get when you hear your glutenoid sister ask for a second one.That is happiness. And today I made happiness on crack. I threw in chocolate chips (which sort of makes them part muffin, part cupcake, part cookie), and I pulled out the food dye. Might as well. Yay for turquoise. And in the end, they were perfect!
Talk to you soon!
Katah

Saturday, October 23, 2010

ABSOLUTELY AWESOME BROWNIES

Brownies are one of the easiest things to make. This is a recipe, that I converted a long time ago.

1/2 c canola oil
1 c white or turbinado sugar
2 eggs, seperated
1 tsp vanilla
1/3 c unsweetened cocoa * see bottom for note
1/2 c brown rice flour (preferably superfine but normal rice flour works fine)
1/2 tsp xanthan or guar gum
1/4 tsp salt
1/4 tsp GF baking powder (ensure that it's gluten free, some may have cornstarch, some may not)

Preheat the oven to 350 degrees Fahrenheit. Grease and cocoa powder an 8 inch square baking pan. In a large bowl mix oil, sugar, eggs, and vanilla. Add cocoa powder, flour, xanthan gum, salt, and baking powder. Bake for 25-30 minutes.

It's important to not overcook; if you are unsure of whether it is done, underdone is better than overdone. To check, insert a toothpick or fork. If it comes out clean or almost completely clean, then it is done.

You can top the brownies once cooled, with your favourite GF icing, or GF icing sugar. Redpath icing sugar is gluten free, however Lantic isn't. You can also make your own icing sugar (by mixing superfine sugar and cornstarch), if you are unable to find Redpath icing sugar or certified gluten free icing sugar.

*Note: If your cocoa powder is sweetened, then you can slightly lessen the amount of sugar you add. Dutch process cocoa powder is also good. Better quality cocoa powder makes richer brownies. I have used ruddy red cocoa powder.

Welcome to my blog!

Hey guys, my name is Katah. I live in Canada and I cook and bake gluten free. I have GF family members, and am currently awaiting testing for celiac. This is my blog of my favourite recipes. Hope you like it!!!!!!!!!!!