My favorite cake has always been Angel Food! Previous to having celiac disease I would never have considered making an angel food cake from scratch, but I found myself wanting to give it a try after so many years doing without.
I found a recipe online and after a little trepidation I made one. It turned out great! I make them all of the time now. I've made them for friends and family and everyone is surprised that it is gluten free.
I really like it with homemade lemon curd. Since lemon curd uses egg yokes it is the perfect recipe to go with angel food cake since it uses only egg whites. The recipes for both, along with the credit for the recipes are found on the following PDF files.
My first success with gluten-free baking has been muffins. I look for recipes all over the internet and in gluten-free cookbooks. I've learned a lot over the last ten years as I have tried to make quality food for friends and family.
The recipes that follow are adapted from recipes I have researched. I have included PDF files for download with the pictures, recipes, and references to original recipes.
The gluten-free flour blend I like to use is from Gluten-Free 101 Easy, Basic Dishes Without Wheat by Carol Fenster Ph.D.
Gluten-Free Flour Blend
1 1/2 C. Sorghum
1 1/2 C. Potato Starch (not flour)
1 C. Tapioca Flour
1/2 C. Corn Flour or Almond Flour
These were the first muffins I experimented with. I use the recipe from Gluten-Free 101 Easy, Basic Dishes Without Wheat by Carol Fenster, Ph.d.
I love the flavor of lemons. I added Fresh lemon juice and lots of zest to clearly define these muffins as Lemon Blueberry. I used fresh blueberries in this batch and they were yummy, but I have also used dried blueberries with great success. Enjoy!
I adapted the previous recipe and made GF Cranberry Orange Muffins. They turned out great! I used dried cranberries and once again used orange juice and lots of orange zest to make these muffins delish! This would be a great muffin to serve during the Christmas holiday.
One day while looking through an old cookbook, I ran across a recipe for a raw apple cake written on the back of a small paper sack. My mouth nearly watered just reading the title. I remembered getting the recipe from a teacher friend. It was a favorite fall cake I liked to make. I decided that I would use some of those flavor combinations to make a great raw apple muffin.
These have proven to be a favorite among my wheat eating family and friends, as well as, my gluten-free friends. I added turbinado surgar to the top of these for a sweet crunch.
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