THIS RECIPE CAN BE USED AS THE BASIS FOR MANY DIFFERENT FLAVORS OF CAKES. ADDING A CUP OF FRESH OR FROZEN BERRIES, OR CHUNKS OF APPLES, OR COCOA, OR NUTS, OR RAISINS, OR LEMON. OK I KNOW I'M GETTING OUT OF HAND, BUT THE OPTIONS ARE SO MANY AND SO DELICIOUS THAT I GET EXCITED.
1 1/4 CUP BROWN RICE FLOUR OR 1 CUP WHITE RICE FLOUR AND 1/2 CUP POTATO STARCH
3/4 TEASPOON BAKING SODA (NOT BAKING POWDER)
1/2 TEASPOON SALT
1 CUP YOGURT OR 1 CUP MILK WITH 1 TEASPOON DISTILLED VINEGAR
1/4 - 1/3 CUP OLIVE OIL
2 EGGS
DO NOT OVER MIX. BAKE IN A GREASED AND FLOURED 8 INCH BAKING PAN. BAKE AT 400 - 425 DEGREES TILL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. ABOUT 15-18 MINUTES.
OK HERE IS WHY I GOT EXCITED. TO CHANGE THE FLAVOR A LITTLE AND MAKE IT SPECIAL YOU COULD ADD...
1/4 CUP COCOA AND 3/4 CUP SUGAR
OR
SUBSTITUTE 1 1/2 CUPS OF APPLESAUCE FOR THE MILK
OR
1 TEASPOON CINNAMON WITH OR WITHOUT THE APPLESAUCE
OR
VANILLA FLAVOR ABOUT 1 OR 2 TEASPOONS
OR
A FEW TABLESPOONS OF LEMON JUICE AND 1/2 CUP SUGAR
OR
2 TABLESPOONS GROUND FLAX AND 1/3 CUP HONEY
OR
1/2 CUP BROWN SUGAR
OR
1 TEASPOON CINNAMON 2 TABLESPOONS COCOA AND 1/2 CUP BROWN SUGAR
OR
3 TABLESPOONS ALMOND MEAL AND 1/4 CUP OF HONEY
OR
1 CUP OF BLUEBERRIES
OR
1 CUP OF STRAWBERRIES
OR
2 MASHED BANANAS
WE COULD GO ON AND ON BUT I THINK YOU GET THE IDEA. JUST USE YOUR IMAGINATION AND HAVE SOME DELICIOUS FUN!
HAVE A HAPPY, HEALTHY, GLUTEN FREE DAY!
~EM KENNEDY~
Wednesday, April 15, 2015
Tuesday, April 7, 2015
QUICK AND EASY GLUTEN FREE SORGHUM BREAD
OK, I KNOW THAT SOUNDS LIKE A WEIRD NAME, BUT DON'T FREAK OUT, IT TASTES A LOT LIKE CORNBREAD.
1 CUP SORGHUM FLOUR
1 CUP GREEK YOGURT
1 EGG
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/4 CUP OLIVE OIL
MIX JUST AS YOU WOULD CORNBREAD. THE EGG IS OPTIONAL IF YOU ARE ALLERGIC TO EGGS. I PREFER TO BAKE IT IN A CAST IRON SKILLET AT 425 DEGREES. I'VE ALSO BAKED IT IN A REGULAR CAKE PAN AT 400.
1 CUP SORGHUM FLOUR
1 CUP GREEK YOGURT
1 EGG
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/4 CUP OLIVE OIL
MIX JUST AS YOU WOULD CORNBREAD. THE EGG IS OPTIONAL IF YOU ARE ALLERGIC TO EGGS. I PREFER TO BAKE IT IN A CAST IRON SKILLET AT 425 DEGREES. I'VE ALSO BAKED IT IN A REGULAR CAKE PAN AT 400.
Thursday, April 2, 2015
GLUTEN FREE BISCUITS
1 CUP OF BROWN RICE FLOUR
3/4 TEASPOON OF BAKING SODA
3/4 TEASPOON SALT
1/4 CUP OLIVE OIL
3/4-1 CUP GREEK OR FULL FAT YOGURT
1 EGG OPTIONAL
MIX THE DRY INGREDIENTS TOGETHER THAN ADD WET INGREDIENTS. DO NOT OVER MIX. DROP BY HEAPING TABLESPOONS INTO A BAKING PAN AND BAKE AT 425 DEGREES TILL GOLDEN BROWN.
2 TABLESPOONS OF FLAX COULD BE ADDED FOR PROTEIN IF DESIRED BUT WILL MAKE THE BISCUITS HEAVIER.
3/4 TEASPOON OF BAKING SODA
3/4 TEASPOON SALT
1/4 CUP OLIVE OIL
3/4-1 CUP GREEK OR FULL FAT YOGURT
1 EGG OPTIONAL
MIX THE DRY INGREDIENTS TOGETHER THAN ADD WET INGREDIENTS. DO NOT OVER MIX. DROP BY HEAPING TABLESPOONS INTO A BAKING PAN AND BAKE AT 425 DEGREES TILL GOLDEN BROWN.
2 TABLESPOONS OF FLAX COULD BE ADDED FOR PROTEIN IF DESIRED BUT WILL MAKE THE BISCUITS HEAVIER.
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