Tuesdays with Dorie: Fresh Ginger and Chocolate Gingerbread-Gluten Free

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I love surprises. I love surprises that involve sugar and that are so stinkin’ good to eat.

This week’s TWD pick, by Heather @ Sherry Trifle, was exactly that…a tasty, sugary surprise.  Click  here for the recipe or , better yet, BUY the book.

A surprise you might ask?

Well, when making my shopping list, I became a bit doubtful with the pairing of ginger and chocolate.  Do those flavors really go together? It just seemed weird to combine fresh, chopped ginger and chocolate chips.

It just goes to show that I should never be judgemental; I LOVED it!

Did I tell you that I LOVED it?

My adaptations of the recipe:

-I omitted the ginger in the syrup; I couldn’t find it in the grocery store.

-I substituted 2/3 cup potato starch, 2/3 cup brown rice flour and 2/3 cup tapioca flour for the all purpose flour(to make it Gluten Free) and I added 1 teaspoon xanthan gum

-I eliminated the ganache on top; I did make the icing, and it was YUMMY, but I prefer the cake plain, with a simple dusting of powdered sugar.

To all of my friends, family and fellow bloggers….

MAKE THIS, BAKE THIS and EAT THIS!! 

Until next week’s World Peace Cookies, Bake On!

-Erin

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Tuesdays with Dorie: Berry Surprise Cake-Gluten Free

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This week, us Tuesdays with Dorie bakers, embarked on the Berry Surprise Cake challenge. Mary Ann @ Meet Me in the Kitchen chose the recipe and you can find the original recipe and her blog here.

I guess I should clarify.  This recipe was a challenge for me, maybe not for everyone.

Genoise cakes are VERY fragile and take a lot of tender lovin’ care. It is easy to heat the eggs too much and it is easy to overmix the batter. Add to that, making the recipe gluten free….it caused some anxiety on my end 🙂

The results? It worked, but I’m not sure I would make it again.  Good but not GRRRRRREAT.  The ratio of cake to cream was unbalanced for me.  With the cream cheese filling and the whipped cream topping, it was just too much. Put it this way, I was able to take a few bites and not be tempted to go back for seconds.  Although it isn’t my favorite recipe,  as always, I enjoyed the time in the kitchen.

I followed Dorie’s recipe, making the following adjustments:

-substituted 1/3 cup brown rice flour and 1/3 cup tapioca & potato starch for the all-purpose flour

-added 1/2 teaspoon of xanthan gum

-made the cream cheese filling lemon flavored by adding lemon extract

-substituted blackberries, strawberries and blueberries for the raspberries

Stay tuned for next Tuesday….Fresh Ginger and Chocolate Gingerbread.

Bake on!

-Erin

Gluten Free Fox

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I’m not even sure how I came across this website ,but I’m siked.

I’m most excited about the Google Tool Bar that is tailored to Gluten Free needs. You simply type in something and it will pull up Gluten Free information related to that topic(i.e. I tried Junior Mints and it verified that they are Gluten Free).

The site also allows you to register your blog , which I did, so all of us Gluten Free bloggers can share information.

I encourage all of you to take a look.

Happy Friday to all!

-Erin

TWD: Savory Corn and Pepper Muffins

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This week’s pick was chosen by Rebecca @ Ezra Pound Cake.

Delish, Gluten Free style. 

The hubby and I gave rave reviews. In fact the hubby quickly said, “it’s a keeper”.

Very Mexican and you know how I love me some Mexican. Nothing beats the combination of corn, jalapeno, and cilantro.  Add a side of spicy black beans, rice, shredded pork and you’ve got yourself a fine meal.

With this recipe, I reached a gluten free baking milestone.

Instead of using Pamela’s baking mix, I ventured out and CREATED my own flour blend.  For the 1 cup of AP flour I substituted 1/3 cup of Brown Rice flour, 1/3 cup Potato Starch,  1/3 cup Tapioca Flour and 1 teaspoon Xanthan Gum.  Simply, it worked and I felt proud.

By the way HAPPY NEW YEAR!

Bake on!

-Erin

Chobani

chobani-peach2I know a lot of folks who don’t care for yogurt.

I don’t fall in that category. I’ve always loved yogurt, even craved it at times.

Since going Gluten Free, I find myself frequenting Whole Foods(a Celiac’s heaven). On one such excursion, I bought a Chobani Greek yogurt. Let me tell you, it is hard for me to eat “regular”(non-Greek) yogurt anymore.  Despite the price tag, I’m hooked.

Not only is it GF, it is cholesterol free and fat free.  It is protein rich and has no added preservatives, artificial sweetners or growth hormones. Just all natural, thick and creamy, good for you food.

Peach is my favorite, but the blueberry, strawberry and vanilla are all scrumptious too.