GLUTEN FREE FLAN CAKE

Posted by Bryna Bear aka Gluten Free Baking Bear

     Here is another recipe from my dear friend Rita Symczyk.  This cake is not like Spanish Flan; which is custard with caramel sauce.  This is a Scandinavian recipe that is a yellow cake with whipped cream and fruit.  It looks like the cakes they sell in supermarkets next to the strawberries.  The store made ones are always disappointing in taste and are dry.  Homemade Flan Cake is moist and very flavorful.     

     This cake is baked in a special Tiara pan that has an indented central area, which acts as a shallow ‘bowl’ for berries and whipped cream after the cake is baked.  A thin border of cake surrounds this ‘bowl’ of fruit and whipped cream. Tiara pans were very popular for a while in the 1980’s.  Duncan Hines had all sorts of cake mixes for this pan and sold the pan as well.  In fact, my pan says “Duncan Hines” on it.

     The original recipe was a wheat recipe that I converted into a Gluten Free version.  This cake can be made Dairy Free and Vegan. I have made it with a variety of fruits together such as kiwi, berries, mangos and bananas; and also with a single fruit such as strawberries. The fruit can be placed in a nice pattern.

GLUTEN FREE FLAN CAKE

Ingredients

Cake    

¾ cup	Sugar
¼ cup	Butter (for Vegan or Dairy Free use non dairy margarine or apple sauce or soy yogurt or soy sour cream)
3	Egg Yolks (for lower fat can use 3 egg whites; or 1 whole egg and 1 yolk; or 1 whole egg and 1 white) (for Vegans use 6 Tbs. water mixed with 4 1/2 tsp. corn starch, 1 1/2 tsp. oil, 1/4 tsp baking powder and  1/8 tsp. xanthan gum.)
¾ cup	Sorghum Flour
¼ cup	Tapioca Flour
¼ cup	Chickpea or Chickpea/Fava Flour
¾ tsp.	Xanthan or Guar Gum
1 Tbs.	Baking Powder
½ tsp.	Salt
½ cup	Milk (for Dairy Free or Vegans use any non dairy milk such as soy, rice or almond milk.)
½ tsp.	Lemon or Almond Extract

Filling

1 cup	Heavy whipping cream. (For Dairy Free or Vegan use a fruit flavored non dairy yogurt; or puree a block of silken tofu in a food processor with some fruit such as berries or a banana and sweeten to taste with agave or sugar.)
2 Tbs.	Powdered Sugar to taste to sweeten whipped cream.  I use 2 Tbs. of sugar; some people may prefer to make the whipped cream sweeter and use 1 or 2 Tbs. more sugar.
2 cups	Sliced fruit of choice.

Directions

Preheat oven to 350 degrees.

Grease and flour (with GF flour) a Tiara pan.
   My tiara pan is quite old and worn.  I line it with aluminum foil (that I grease and flour) so that the cake comes out of the pan without breaking apart.  You may want to line your pan also to get foolproof results.

Cake

     In a bowl, or in the bowl of an electric mixer, cream ¾ cup Sugar and Butter or butter replacement such as margarine or applesauce.

     Add eggs or egg substitute and lemon or almond extract and mix well.

     In a separate bowl place flours, salt, baking powder and xanthan gum and mix well.

     Add flour mixture alternating with milk to the egg/butter mixture and mix until well blended.  Batter will be thick.

     Place in pan and spread batter out evenly in pan using a spatula or wet hands.

     Bake 25 minutes or until done.  When done cake will spring back when lightly pressed with a finger; or a wooden toothpick will come out clean when inserted in thickest part of cake.

     Cool in pan for 10 minutes then turn out onto a rack to cool completely.

Filling

     Whip cream until slightly thickened add sugar to taste and whip until desired consistency.

     About half an hour before ready to serve fill center of cake with whipped cream or non-dairy filling of choice.

     Arrange fruit in a pattern on whipped cream.

     Slice and serve.  Enjoy!

  

Tupperware measuring cup with cover

     I love this old Tupperware measuring cup with cover.  It is the perfect size to whip a cup of cream into whipped cream and then you can save it covered in the fridge until you are ready to use it.

GLUTEN FREE FLAN CAKE Ingredients Cake ¾ cup Sugar ¼ cup Butter (for Vegan or Dairy Free use non dairy margarine or apple sauce or soy yogurt or soy sour cream) 3 Egg Yolks (for lower fat can use 3 egg whites; or 1 whole egg and 1 yolk; or 1 whole egg and 1 white) (for Vegans use 6 Tbs. water mixed with corn starch, oil and xanthan gum.) ¾ cup Sorghum Flour ¼ cup Tapioca Flour ¼ cup Chickpea or Chickpea/Fava Flour ¾ tsp. Xanthan or Guar Gum 1 Tbs. Baking Powder ½ tsp. Salt ½ cup Milk (for Dairy Free or Vegans use any non dairy milk such as soy, rice or almond milk.) ½ tsp. Lemon or Almond Extract Filling 1 cup Heavy whipping cream. (For Dairy Free or Vegan use a fruit flavored non dairy yogurt; or puree a block of silken tofu in a food processor with some fruit such as berries or a banana and sweeten to taste with agave or sugar.) 2 Tbs. Powdered Sugar to taste to sweeten whipped cream. I use 2 Tbs. of sugar; some people may prefer to make the whipped cream sweeter and use 1 or 2 Tbs. more sugar. 2 cups Sliced fruit of choice. Directions Preheat oven to 350 degrees. Grease and flour (with GF flour) a Tiara pan. Cake In a bowl, or in the bowl of an electric mixer, cream ¾ cup Sugar and Butter or butter replacement such as margarine or applesauce. Add eggs or egg substitute and lemon or almond extract and mix well. In a separate bowl place flours, salt, baking powder and xanthan gum and mix well. Add flour mixture alternating with milk to the egg/butter mixture and mix until well blended. Batter will be thick. Place in pan and spread batter out evenly in pan using a spatula or wet hands. Bake 25 minutes or until done. When done cake will spring back when lightly pressed with a finger; or a wooden toothpick will come out clean when inserted in thickest part of cake. Cool in pan for 10 minutes then turn out onto a rack to cool completely. Filling Whip cream until slightly thickened add sugar to taste and whip until desired consistency. About half an hour before ready to serve fill center of cake with whipped cream or non-dairy filling of choice. Arrange fruit in a pattern on whipped cream. Slice and serve. Enjoy! My tiara pan is quite old and worn. I line it with aluminum foil (that I grease and flour) so that the cake comes out of the pan without breaking apart. You may want to line your pan also to get foolproof results.

GLUTEN FREE CARDAMOM COOKIES: GF TEA PARTY RECIPES PART VIII

Posted by Bryna Bear aka Gluten Free Baking Bear

     The first time I made these cookies was for the GF Afternoon Tea Party.  I wanted to try something new and different.  I thought that cardamom would have an exotic taste and add some interest to the Tea Party menu. 

     The cookies are buttery and very delicious.  The texture is just softer than crisp.  The cardamom is subtle and delightfully unusual.  The coconut, pistachio and sugar topping gives this cookie a heavenly flavor.

     The original wheat based recipe is one from Martha Stewart.  I have about five of her cookbooks.  In my experience her recipes always come out well and the directions are very clear.  I have also found that any recipe I have tried from her cookbooks are extra delicious and get rave reviews. 

GLUTEN FREE CARDAMOM COOKIES

Ingredients

½ cup	Sugar
1 Tbs.	Pistachios – chopped
1 Tbs.	Unsweetened Shredded Coconut
½ cup	Unsalted Butter (soft)
1	Large Egg – Separated with the white lightly beaten
½ tsp.	Vanilla Extract
½ cup	Sorghum Flour
¼ cup	Tapioca Flour
¼ cup	Chickpea or Chickpea/Fava Flour
½ tsp.	Xanthan or Guar Gum
¾ tsp.	Ground Cardamom
¼ tsp.	Salt

Directions

In a small bowl mix 1 Tbs. of the (1/2 cup) Sugar, Pistachios and Coconut.  Set aside.

In the bowl of an electric mixer, using the paddle attachment, cream butter and remaining sugar on medium speed until well mixed.

Add Egg Yolk and Vanilla.  Mix on medium speed until light and fluffy, about 2 minutes.

With mixer off, add the Flours, Xanthan or Guar Gum and Salt.  With mixer on low speed, blend until smooth.

Place the dough on a sheet of plastic wrap; pat down and cover with another sheet of plastic wrap.  

With a rolling pin, roll out the dough until it is a 12”x8” rectangle and is ¼” thick.

Put this plastic wrap covered, rolled out dough onto a baking sheet and place in the refrigerator for 2 hours.

When ready to bake, preheat oven to 350 degrees.

Place firm dough sheet, still between plastic wrap, onto a cutting board and remove the top sheet of plastic wrap. 

With a pizza cutter or sharp serrated knife and ruler cut the rectangle of dough into 2”x2” squares.  

It should make 24 cookies.  

Brush the cookies with the beaten Egg White and sprinkle with the Coconut/Pistachio/Sugar mixture. 

If the cookies got soft, return them to the refrigerator to get firm again before moving them onto cookie sheets.

Place the cookies 2 ½” apart on cookie sheets that are lined with silpat or parchment paper. The cookies will spread while baking so leave plenty of space between them.

Bake 10-12 minutes.  Cookies are done when they are a pale golden brown on the edges.

Let cookies cool completely on a rack before storing them.

Store in an airtight container or in a tin lined with wax paper.  They are best when eaten within 3 days. 

When there were some left, that I did not plan to use for a while, I froze them baked and later thawed them when ready to eat. They were just like fresh baked cookies when I did this.

To make them ahead, for later use, it is be best to store unbaked cookie squares in the freezer until ready to bake.  Place raw dough squares, with plastic wrap between each cookie, in a plastic bag to store.  When ready to bake,  place frozen squares on a lined cookie sheet and bake in a preheated oven. 

GLUTEN FREE CARDAMOM COOKIES Ingredients ½ cup Sugar 1 Tbs. Pistachios – chopped 1 Tbs. Unsweetened Shredded Coconut ½ cup Unsalted Butter (soft) 1 Large Egg – Separated with the white lightly beaten ½ tsp. Vanilla Extract ½ cup Sorghum Flour ¼ cup Tapioca Flour ¼ cup Chickpea or Chickpea/Fava Flour ½ tsp. Xanthan or Guar Gum ¾ tsp. Ground Cardamom ¼ tsp. Salt Directions In a small bowl mix 1 Tbs. of the (1/2 cup) Sugar, Pistachios and Coconut. Set aside. In the bowl of an electric mixer, using the paddle attachment, cream butter and remaining sugar on medium speed until well mixed. Add Egg Yolk and Vanilla. Mix on medium speed until light and fluffy, about 2 minutes. With mixer off add the Flours, Xanthan or Guar Gum and Salt. With mixer on low speed, blend until smooth. Place the dough on a sheet of plastic wrap; pat down and cover with another sheet of plastic wrap. With a rolling pin, roll out the dough until it is a 12”x8” rectangle and is ¼” thick. Put this plastic wrap covered, rolled out dough onto a baking sheet and place in the refrigerator for 2 hours. When ready to bake, preheat oven to 350 degrees. Place firm dough sheet, still between plastic wrap, onto a cutting board and remove the top sheet of plastic wrap. With a sharp serrated knife and ruler cut the rectangle of dough into 2”x2” squares. It should make 24 cookies. Brush the cookies with the beaten Egg White and sprinkle with the Coconut/Pistachio/Sugar mixture. If the cookies got soft, return them to the refrigerator to get firm again before moving them onto cookie sheets. Place the cookies 2 ½” apart on cookie sheets that are lined with silpat or parchment paper. The cookies will spread while baking so leave plenty of space between them. Bake 10-12 minutes. Cookies are done when they are a pale golden brown. Store in an airtight container or in a tin lined with wax paper. It is best eaten within 3 days. When there are any left that I do not plan to use for a while, I have frozen them baked and thawed them when ready to eat. To make them ahead for later use, I think it would be best to store unbaked cookie squares in the freezer until ready to bake. Place raw dough squares, with plastic wrap between each cookie, in a plastic bag to store. When ready to bake place frozen squares on a cookie sheet and bake in preheated oven.

GLUTEN FREE RUSSIAN TEA CAKES WITH VEGAN & DAIRY FREE VERSIONS: GF TEA PARTY PART VII

Posted by Bryna Bear aka Gluten Free Baking Bear

     These cookies are tender, delicious and they just melt in your mouth.  They can be made Dairy Free or Vegan with delightful results. I adapted this recipe from a regular wheat version that I have used for over thirty years.  I have also seen the same recipe called Mexican Wedding Cakes and Snow Balls.

     I usually make these at Christmas time; it is one of the many cookies I make during the holidays to enjoy with cocoa and to give as gifts.  I make these occasionally during the year at my wife’s request.  She does not have a sweet tooth, but cannot resist these cookies.

GLUTEN FREE RUSSIAN TEA CAKES
Makes about 30.

Ingredients                 

1 cup	Unsalted Butter (soft). For Dairy Free or Vegan use ½ cup Vegan Margarine (such as Earth Balance Buttery Spread) and ½ cup of plain Shortening (that is not hydrogenated such as Spectrum Shortening) and omit salt in recipe.
½ cup	Sifted Powdered Sugar (I use organic unrefined confectioner's sugar so it has a more natural sweetness)
1 tsp.	Vanilla
1 ¼ cup	Sorghum Flour
½ cup	Tapioca Flour
½ cup	Chickpea or Chickpea/Fava Flour
½ tsp.	Xanthan or Guar Gum
¼ tsp.	Salt
¾ cup	Walnuts - finely chopped
2 cup	Sifted Powdered Sugar to roll baked cookies in

Directions

In a large bowl add Butter and ½ cup of Powdered Sugar and mix well.

Add Vanilla and Salt and blend well.

Add Flours and Xanthan or Guar gum and mix until well blended.

Mix in nuts.

Roll into 1” balls. I use a small scoop that measures 1" across to measure out equal sized portions and then roll them into balls. Place balls on tray and refrigerate for 3-4 hours.  If you are short on time you can put them in the freezer for an hour or so until they are cold and very firm.

When ready to bake cookies:   

Preheat oven to 400 degrees.

Place balls of dough 2” apart on a baking sheet lined with parchment paper or silpat.

Bake 10-12 minutes until set, but not brown.

Wait 5-7 minutes to let the cookies cool a bit.  Hot cookies will break apart if touched or moved.  While cookies are still warm sift powdered sugar over them.  Then gently pick them up and move them on top of some of the sifted sugar on the pan so that the bottoms gets coated too.  Place on a rack to cool completely.

These will keep well in wax paper lined tins for about a month (if there are any left).  I have frozen the baked cookies and thawed them when ready to eat them.  They were just as good as when fresh baked.  I have also frozen the dough balls in a plastic bag and baked them fresh at a later time when I wanted to have them.

GLUTEN FREE RUSSIAN TEA CAKES Makes about 30. http://www.glutenfreebakingbear.com Recipe by Bryna Bear Ingredients 1 cup Unsalted Butter (soft). For Dairy Free or Vegan use ½ cup Vegan Margarine (such as Earth Balance Buttery Spread) and ½ cup of plain Shortening (that is not hydrogenated such as Spectrum Shortening) and omit salt in recipe. ½ cup Sifted Powdered Sugar (I use organic unrefined confectioner's sugar so it has a more natural sweetness) 1 tsp. Vanilla 1 ¼ cup Sorghum Flour ½ cup Tapioca Flour ½ cup Chickpea or Chickpea/Fava Flour ½ tsp. Xanthan or Guar Gum ¼ tsp. Salt ¾ cup Walnuts - finely chopped 2 cup Sifted Powdered Sugar to roll baked cookies in Directions In a large bowl add Butter and ½ cup of Powdered Sugar and mix well. Add Vanilla and Salt and blend well. Add Flours and Xanthan or Guar gum and mix until well blended. Mix in nuts. Portion out the dough with a scoop that measures 1" across to make it easier or by rounded teaspoon. Roll into 1” balls. Place balls on tray and refrigerate for 3-4 hours or better yet freeze them for 1-2 hours. When ready to bake cookies: Preheat oven to 400 degrees. Place balls of dough 2” apart on a baking sheet lined with parchment paper or silpat. Bake 10-12 minutes until set, but not brown. Wait 5-7 minutes to let the cookies cool a bit. Hot cookies will break apart if touched or moved. While cookies are still warm sift powdered sugar over them. Then gently pick them up and move them on top of some of the sifted sugar on the pan so that the bottoms gets coated too. Place on a rack to cool completely. These will keep well in wax paper lined tins for about a month (if there are any left). I have frozen the baked cookies and thawed them when ready to eat them. They were just as good as when fresh baked. I have also frozen the dough balls and baked them fresh at a later time when I wanted to have them.

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MY FAVORITE PEACH DESSERT: GF PEACH TART

Posted by Bryna Bear aka Gluten Free Baking Bear

     It is peach season here in New Jersey.  I love peaches, especially white peaches, but I love yellow ones almost as much.  Here in Monmouth County, NJ there are lots of farms with some of the best tasting peaches you’ll ever have.  One of my friends went to visit her daughter in Georgia and stopped to buy some famous Georgia peaches.  There were none left, but they had New Jersey peaches for sale from a farm right here in Monmouth County.

     I usually buy a quart basket (or two) at a time.  You can pick them yourself just ripe off the trees or go to the farm and buy already picked ones in their store.  The ones at the store take a few days to be perfectly ripe.  One time I left a quart to ripen while my friend Shirley was visiting.  I ran an errand and when I came back she had eaten all the peaches.  She apologized, explaining that they tasted so good she just couldn’t stop.  She said that it had been such a long time since she tasted peaches that were so flavorful and sweet. 

     With two quarts of ripe peaches I decided to bake a peach tart.  This recipe is adapted from a wheat recipe that I got from my friend Rita Symczyk.  The crust is like a tender shortbread.  I brought this to a meeting last Thursday and people were eating the crumbs off the table when the tart was gone. 

     It is easy and fast to make this tart.  There are instructions in the original recipe for making a custard version.  I have not done this, but I will include this information in case someone wants to try.  I have made this recipe with peaches and apples.  I think it would work well with pears and plums as well.

GLUTEN FREE PEACH TART

Ingredients

Crust

1cup	Sorghum Flour
½ cup	Tapioca Flour
¼ cup	Chickpea or Chickpea/Fava Flour
½ tsp.	Xanthan or Guar Gum
¼ cup	Sugar (I use evaporated cane juice)
½ cup (1 stick)	Unsalted Butter into 8 pieces (for Dairy free or Vegan use ¼ cup dairy free margarine like Earth Balance Buttery Spread and ¼ cup of unflavored shortening like non-hydrogenated Spectrum Shortening and omit Salt from recipe)
1/8 tsp	Salt

Filling

5 medium

Peaches (skins removed)

In a separate bowl mix:

½ cup	Sugar (adjust according to the sweetness of the fruit…use 2 Tbs. less sugar for sweet fruit. For less sweet fruit use 2 Tbs. more.  Taste a piece of fruit and add more sugar if needed.  Add 1 Tbs. at a time, tasting after each addition until desired sweetness is attained.)
½ tsp.	Cinnamon
1 ½ Tbs.	Cornstarch (If the fruit is very juicy add 3 Tbs. of Cornstarch.)

Directions

     Place rack in center of oven.    

     Preheat oven to 375 degrees.

     In a bowl mix flours; xanthan or guar gum; salt and ¼ cup sugar.

     With a pastry blender or two knives cut the butter into the flour until it is the consistency of coarse cornmeal.

     If you use a food processor add the flours; xanthan or guar gum; salt and sugar to the bowl and pulse until well blended.  Add butter and pulse until consistency of coarse cornmeal.

     Use a 9” tart pan or spring form pan. Pour the flour/butter mixture into the pan and press into the bottom and 1” up the side of the pan.

     Bake empty crust for 10 minutes and remove from oven to cool on a rack.

     Take half of the sugar/cinnamon/cornstarch mixture and spread it evenly over the bottom of the partially baked tart crust.

     Slice peaches into wedges that are 1” thick at large edges.  Arrange peach wedges around the bottom of the tart crust.
     Pour the other half of the sugar/cinnamon/cornstarch mixture over the fruit and gently coat the peaches.

    

 GF Peach Tart Before Final Baking

     Bake 30 minutes.  Cover with foil last 10 minutes of baking if crust is getting too brown.

     Cool on rack.  Serve that day.

GF Peach Tart after it is completely baked

Instructions for Custard Tart

     Mix 2 Eggs and 1 cup of Heavy Cream and set aside.

     Follow instructions for making the tart.

     After the first 15 minutes of baking, increase oven temperature to 400 degrees and pour egg/cream mixture evenly over fruit.

     Bake an additional 30 minutes.

Next week I will continue the Afternoon Tea Party recipes and post a cookie recipe.

PEACH TART Ingredients Crust 1cup Sorghum Flour ½ cup Tapioca Flour ¼ cup Chickpea or Chickpea/Fava Flour ½ tsp. Xanthan or Guar Gum ¼ cup Sugar (I use evaporated cane juice) ½ cup (1 stick) Unsalted Butter into 8 pieces (for Dairy free or Vegan use ¼ cup dairy free margarine like Earth Balance Buttery Spread and ¼ cup of unflavored shortening like non-hydrogenated Spectrum Shortening and omit Salt from recipe) 1/8 tsp Salt Filling 5 medium Peaches (skins removed) In a separate bowl mix: ½ cup Sugar (adjust according to the sweetness of the fruit…use 2 Tbs. less sugar for sweet fruit. For less sweet fruit use 2 Tbs. more. Taste a piece of fruit and add more sugar if needed 1 Tbs. at a time after each tasting until desired sweetness is attained.) ½ tsp. Cinnamon 1 ½ Tbs. Cornstarch (If the fruit is very juicy add 3 Tbs. of Cornstarch.) Directions Place rack in center of oven. Preheat oven to 375 degrees. In a bowl mix flours; xanthan or guar gum; salt and ¼ cup sugar. With a pastry blender or two knives cut the butter into the flour until it is the consistency of coarse cornmeal. If you use a food processor add the flours; xanthan or guar gum; salt and sugar to the bowl and pulse until well blended. Add butter and pulse until consistency of coarse cornmeal. Use a 9” tart pan or spring form pan. Pour the flour/butter mixture into the pan and press into the bottom and 1” up the side of the pan. Bake empty crust for 10 minutes and remove from oven to cool on a rack. Take half of the sugar/cinnamon/cornstarch mixture and spread it evenly over the bottom of the partially baked tart crust. Slice peaches into wedges that are 1” thick at large edges. Arrange peach wedges around the bottom of the tart crust. Pour the other half of the sugar/cinnamon/cornstarch mixture over the fruit and gently coat the peaches. Bake 30 minutes. Cover with foil last 10 minutes of baking if crust is getting too brown. Cool on rack. Serve that day. Instructions for Custard Tart Mix 2 Eggs and 1 cup of Heavy Cream and set aside. Follow instructions for making the tart. After the first 15 minutes of baking, increase oven temperature to 400 degrees and pour egg/cream mixture evenly over fruit. Bake an additional 30 minutes.

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