GLUTEN FREE CARDAMOM MADELEINES WITH ORANGE GLAZE with DAIRY-FREE DIRECTIONS

Posted by Bryna Bear aka Gluten Free Baking Bear

     These cookies should really be renamed “Oh, my God!” as this is what has been exclaimed by everyone who takes their first bite.  The plain Cardamom Madeleine is quite good by itself, but with the orange glaze it is amazing.  I usually prefer my cakes and cookies on the less sweet side so I was not even going to make the glaze, but I am glad I did.  Wow!

     Madeleines are cake-like French cookies that are baked in special pans.  I have two pans as each pan makes a dozen and most recipes make 24 cookies.  This recipe is a traditional flour one from Martha Stewart’s Cookies cookbook that I converted to GF.  It can be easily made dairy-free.  I have not tried a Vegan version yet, but when I do I will post it.
     For Weight Watchers unglazed cookies are: 1=1pt., 2=2, 3=3, 4=5, 5=6, and 6=7 pts.  For cookies with the orange glaze: 1=1pt., 2=3, 3=4, 4=6, 5=7 and 6=9 pts.

     

I forgot to tap the pan to get rid of the air bubbles.
Even with craters the cookies are delicious.

GLUTEN FREE CARDAMOM MADELEINES WITH ORANGE GLAZE

Ingredients

Cookies

4 Tbs.	Unsalted Butter or for Dairy-Free use Non-Hydrogenated Margarine or oil such as olive or canola
1 Tbs.	Honey
1 tsp.	Vanilla Extract
½ cup	Sorghum Flour
2 Tbs.	Tapioca Flour
2 Tbs.	Chickpea Flour
1 ½ tsp.	Baking Powder
½ tsp.	Xanthan Gum
¾ tsp.	Ground Cardamom
¼ tsp.	Sea Salt
¼ cup	Sugar (I use evaporated cane juice crystals)
2 large	Eggs

Glaze

6 Tbs.	Confectioners Sugar
1 tsp.	Orange Zest, finely grated
2 Tbs.	Fresh Orange Juice

Directions

Madeleine pans.  One uncoated one non-stick.
The cookies come out easily from both types of pans.

     Prepare two Madeleine pans by brushing them with butter or margarine or oil.

     Melt butter or margarine in a pan.  Remove from heat and add the honey and vanilla.  Allow it to cool for 10 minutes.  If using oil just add the honey and vanilla and stir, no heating and waiting to cool is necessary.

     In a bowl combine flours, baking powder, xanthan gum, salt and cardamom.  Mix well.

     In a separate bowl mix the sugar and eggs. 

     Fold the flour mixture into the egg mixture with a rubber spatula.  Fold gently until the flour mixture is combined.

     Add the butter mixture and fold it into the flour egg batter until combined.

     Cover with plastic wrap and refrigerate for at least 30 minutes.

     Preheat the oven to 350 degrees.

     Spoon the batter into the pans, filling each mold halfway.  Tap pan on work surface to eliminate air bubbles.

     Bake until cookies are puffed and the edges are slightly golden brown, 7-8 minutes.

Baked GF Cardamom Madeleines cooling in the pan.

     Cool in pan for a few minutes before unmolding the cookies onto the rack to cool completely.

     To prepare the glaze stir all the ingredients together until well combined and smooth.  Brush the ridged side of each cookie with glaze.  The side of the cookie that is on the bottom while baking becomes the top of the Madeleine when you glaze and serve it.

     Let the glaze set for 15 minutes before serving or storing.  Store cookies for up to 3 days in a single layer in an airtight container. Keep them at room temperature to preserve the texture.

GLUTEN FREE CARDAMOM MADELEINES WITH ORANGE GLAZE Ingredients Cookies 4 Tbs. Unsalted Butter or for Dairy-Free use Non-Hydrogenated Margarine or oil such as olive or canola 1 Tbs. Honey 1 tsp. Vanilla Extract ½ cup Sorghum Flour 2 Tbs. Tapioca Flour 2 Tbs. Chickpea Flour 1 ½ tsp. Baking Powder ½ tsp. Xanthan Gum ¾ tsp. Ground Cardamom ¼ tsp. Sea Salt ¼ cup Sugar (I use evaporated cane juice crystals) 2 large Eggs Glaze 6 Tbs. Confectioners Sugar 1 tsp. Orange Zest, finely grated 2 Tbs. Fresh Orange Juice Directions Prepare two Madeleine pans by brushing them with butter or margarine or oil. Melt butter or margarine in a pan. Remove from heat and add the honey and vanilla. Allow it to cool for 10 minutes. If using oil just add the honey and vanilla and stir, no heating and waiting to cool is necessary. In a bowl combine flours, baking powder, xanthan gum, salt and cardamom. Mix well. In a separate bowl mix the sugar and eggs. Fold the flour mixture into the egg mixture with a rubber spatula. Fold gently until the flour mixture is combined. Add the butter mixture and fold it into the flour egg batter until combined. Cover with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350 degrees. Spoon the batter into the pans, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and the edges are slightly golden brown, 7-8 minutes. Cool in pan for a few minutes before unmolding the cookies onto the rack to cool completely. To prepare the glaze stir all the ingredients together until well combined and smooth. Brush the ridged side of each cookie with glaze. The side of the cookie that is on the bottom while baking becomes the top of the Madeleine when you glaze and serve it. Let the glaze set for 15 minutes before serving or storing. Store cookies for up to 3 days in a single layer in an airtight container. Keep them at room temperature to preserve the texture.

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GLUTEN FREE IRISH SODA BREAD with DAIRY-FREE INSTRUCTIONS

Posted by Bryna Bear aka Gluten Free Baking Bear

     St. Patrick’s Day was approaching.  I knew that all the stores would have baked loaves in pretty cellophane wrappers decorated with shamrocks.  My experience has proven that when I see something and I want a taste there are no gluten free items to be bought.  So I just have to make it myself or do without.

     I looked at many regular flour recipes for Irish Soda Bread.  The Martha Stewart one looked the best to me, so I converted it into a GF version.  The bread came out very tasty and moist.  From what I remember Irish Soda Bread can be a bit dry, but nothing that a slathering with butter couldn’t fix.  This loaf can be eaten without butter, but butter makes it even better.  Actually, I made the loaf itself dairy free as I planned to bring it to a friend’s house where many guests would be unable to eat dairy products.

     This recipe uses half the amount of caraway seeds and raisins that the original recipe called for.  You can adjust these to suit your taste.  I used more tapioca and sweet rice flours than sorghum and in my next batch I will try using equal parts of each of these flours plus a half-cup of chickpea flour, to possibly give the bread a lighter texture.

    The bread stayed well for a three days, but it was better lightly toasted after the first day.

GLUTEN FREE IRISH SODA BREAD

Ingredients

4 cups	Gluten Free Flours – I used 1 ½ cups tapioca flour, 1 ½ cups sweet rice flour, ½ cup sorghum flour and ½ cup chickpea flour.
¼ cup	Sugar
¾ tsp.	Xantan Gum
1 Tbs.	Baking Powder
1 tsp. 1 Tbs.	Sea Salt Caraway Seeds
4 Tbs.	Butter or Non-hydrogenated Margarine
1 cup	Raisins
1 large	Egg
1 ½ cups	Buttermilk or (for Dairy-Free) Non-dairy milk with a Tbs. of Vinegar added and allowed to rest for 10 minutes.
1 ½ tsp.	Baking Soda
1	Egg Yolk for brushing on the loaf before baking.
1 Tbs.	Cream or (for Dairy-Free) Non-dairy milk to mix with the egg yolk to brush on the loaf before baking.

Directions

     Preheat oven to 350 degrees.  Line a baking sheet with a piece of parchment paper.

     In a large bowl add the flours, sugar, salt, baking powder, xanthan gum and caraway seeds and mix well.

     Cut in the butter or margarine with a pastry cutter or put the flour mixture in the bowl of a food processor, add the butter or margarine and run the processor.  When done the butter or margarine should resemble coarse crumbs with some larger clumps remaining.

Butter or margarine cut into the flour mixture -
this was done in the food processor. 

     Add the raisins and fold in with a large rubber spatula.

     In the large bowl make a well in the center of the flour mixture. 

     In a separate bowl mix the buttermilk or non-dairy milk and vinegar mixture, egg and baking soda and mix well.

     Pour the egg mixture into the flour mixture and, using a rubber spatula, fold it in until all the flour is incorporated and the dough just comes together.

Finished dough.

     Place the ball of dough on the parchment paper.  With wet hands form the loaf into a round domed loaf about 8-inches in diameter. 

Dough formed into a loaf with a cross cut on the top.

     Cut a cross about ¾-inch deep across the center of the top of the loaf.

     In a small bowl mix the egg yolk and cream or non-dairy milk.  Brush the egg yolk mixture over the top of the loaf.

Loaf brushed with egg wash.

     Bake for 1 hour to 1 hour 10 minutes until the loaf is golden brown and a toothpick inserted in the center comes out clean.

     Transfer the loaf to a rack to cool completely and to prevent the bottom from getting soggy.

Irish Soda Bread with butter.  

     The gluten free loaf is moister than one made with regular flours.  The bread is best eaten the same day, but it can be kept wrapped in plastic wrap or in an airtight container for 3 days. After the first day the bread will taste better if lightly toasted or warmed before eating.

Close up of a slice of Irish Soda Bread.

     

GLUTEN FREE IRISH SODA BREAD Ingredients 4 cups Gluten Free Flours – I used 1 ½ cups tapioca flour, 1 ½ cups sweet rice flour, ½ cup sorghum flour and ½ cup chickpea flour. ¼ cup Sugar ¾ tsp. Xantan Gum 1 Tbs. Baking Powder 1 tsp. Sea Salt 1 Tbs. Caraway Seeds 4 Tbs. Butter or Non-hydrogenated Margarine 1 cup Raisins 1 large Egg 1 ½ cups Buttermilk or (for Dairy-Free) Non-dairy milk with a Tbs. of Vinegar added and allowed to rest for 10 minutes. 1 ½ tsp. Baking Soda 1 Egg Yolk for brushing on the loaf before baking. 1 Tbs. Cream or (for Dairy-Free) Non-dairy milk to mix with the egg yolk to brush on the loaf before baking. Directions Preheat oven to 350 degrees. Line a baking sheet with a piece of parchment paper. In a large bowl add the flours, sugar, salt, baking powder, xanthan gum and caraway seeds and mix well. Cut in the butter or margarine with a pastry cutter or put the flour mixture in the bowl of a food processor, add the butter or margarine and run the processor. When done the butter or margarine should resemble coarse crumbs with some larger clumps remaining. Add the raisins and fold in with a large rubber spatula. In the large bowl make a well in the center of the flour mixture. In a separate bowl mix the buttermilk or non-dairy milk and vinegar mixture, egg and baking soda and mix well. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold it in until all the flour is incorporated and the dough just comes together. Place the ball of dough on the parchment paper. With wet hands form the loaf into a round domed loaf about 8-inches in diameter. Cut a cross about ¾-inch deep across the center of the top of the loaf. In a small bowl mix the egg yolk and cream or non-dairy milk. Brush the egg yolk mixture over the top of the loaf. Bake for 1 hour to 1 hour 10 minutes until the loaf is golden brown and a toothpick inserted in the center comes out clean. Transfer the loaf to a rack to cool completely and to prevent the bottom from getting soggy. The gluten free loaf is moister than one made with regular flours. The bread is best eaten the same day, but it can be kept wrapped in plastic wrap or in an airtight container for 3 days. After the first day the bread will taste better if lightly toasted or warmed before eating.

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GLUTEN FREE BANANA WHOOPIE PIES with VEGAN and LOW FAT & LOW SUGAR and STEVIA SWEETENED INSTRUCTIONS

Posted by Bryna Bear aka Gluten Free Baking Bear

     Whoopie pies are two small dome shaped cakes sandwiched together with a creamy or gooey filling.   I think they were originally made from extra cake batter.  Legend has it that when Amish husbands would find one of these treats in their lunch boxes they would shout “Whoopie!” as an expression of delight.

     I remember having Whoopie Pies in Pennsylvania Dutch country when I was a child.  I loved the small cream filled chocolate cakes and the marshmallow filled chewy oatmeal ones and I still do.  Loving everything banana, I decided to make Banana Whoopie Pies this week, gluten free, of course. 

     I used the Martha Stewart recipe and converted it to gluten free.  After making and trying both peanut butter and cream cheese fillings I found that I preferred the cream cheese one.  The cream cheese balances out the sweetness of the cake and goes well with the banana flavor.

     There were three batches, one Vegan, one traditional and one low fat and lower sugar.  For the low fat and low sugar version I replaced the butter with applesauce in equal amounts and used half sugar and half Stevia to sweeten them.  The taste was equal to the other versions, but the texture was more bread-like than cake-like.  The batter did not spread while baking like the others so they remained a scooped out round instead of a low dome shape.  Next time I would flatten them before baking.  I’m sure you can replace all the sugar with Stevia and have the same results.  I think that if you used full fat and Stevia the result would be more like cake than bread, but would come out smaller than the regular recipe.

     All three versions went through a taste test and passed with a unanimous score of Yum!

GF Banana Whoopie Pies - Vegan on Left,  Regular on RIght

GLUTEN FREE BANANA WHOOPIE PIES

Cake

Ingredients

1 cup	Sorghum Flour
½ cup	Tapioca Flour
½ cup	Chickpea Flour
½ tsp	Xanthan Gum
1 tsp	Baking Powder
1 tsp	Baking Soda
½ tsp	Salt
½ cup	Mashed Bananas (about 1 large ripe banana)
½ cup	Sour Cream or Plain Yogurt (Vegan or Dairy-Free use Dairy free sour cream or yogurt) (Low Fat use fat free sour cream or plain yogurt)
4 ounces (one stick)	Unsalted Butter – (Vegan or Dairy-Free use non-hydrogenated margarine such as Earth Balance Buttery Sticks) (Low Fat use ½ cup of Applesauce)
½ cup	Sugar (I used evaporated cane juice crystals) (Low-Sugar use ¼ cup sugar and 1/8 tsp pure Stevia extract powder) (Sugar-Free use 1/2 tsp. pure Stevia extract powder for the entire recipe and omit all sugar in the recipe)
½ cup	Brown Sugar (Low-Sugar use ¼ cup sugar and 1/8 tsp pure Stevia extract powder) (Sugar-Free see directions above)
1	Large Egg (Vegan – Use the following egg replacer: in a small bowl add ¼ cup water, 1 tbs. cornstarch or tapioca starch, 1 tsp. oil, 1/8 tsp baking powder and 1/16 tsp. xanthan gum.  Mix until frothy.)
1 tsp.	Vanilla Extract

Filling

Ingredients

16 oz.	Cream Cheese at room temperature  (Vegan or Dairy-Free use non-dairy cream cheese)
4 Tbs.	Unsalted Butter at room temperature (Vegan or Dairy-Free use non-dairy margarine such as Earth Balance Buttery Sticks)
½ cup	Confectioners Sugar (Sugar-Free use ¼ tsp. pure Stevia extract powder - if using Stevia it will not freeze well so freeze only the cakes and make a fresh batch of filling when ready to eat the Whoopie Pies.)
¼ cup	Whole Milk (Vegan or Dairy-Free use non-dairy milk such as almond or rice etc.)
2 tsp.	Vanilla extract

Directions

Cake

     Preheat oven to 350 degrees.  Line baking sheets with silpat pads or parchment paper.

     In a bowl add flours, xanthan gum, salt, baking soda, baking powder and salt.  Mix well.  Set aside.

     In a small bowl mash banana and add sour cream or yogurt.  Mix well. Set aside.        

     In a large bowl or in the bowl of an electric mixer beat the butter or margarine and sugar until pale and creamy.  (If using applesauce this beating will not be necessary just add the sugars, egg or egg replacer, and vanilla and mix well.) 

     Then add the egg or egg replacer and vanilla and mix until well combined.

     Add half the banana mixture, mix in; then add half the flour mixture and mix in.  Repeat with the remaining banana and flour mixtures.

Raw batter scooped out onto a silpat lined baking sheet.
All the batters looked the same when raw.

     Using a scoop that measures 1 ½ inches across scoop out batter 2-inches apart onto prepared baking sheets.  I made 42 small cakes from the batter.  The low fat and low sugar batter will yield about 36 small cakes.  You will need to flatten out the low sugar batter to get the traditional domed shape of a Whoopie pie.

Baked cakes, Traditional recipe.

     Bake for about 12 minutes or until the edges are golden brown.  Leave the cakes on the silpat liner or parchment paper and transfer to a wire rack to cool.

Baked cakes, Low fat/low sugar on left, Traditional on right.

Filling

     Place all the ingredients into a bowl and mix with an electric mixer until light and fluffy.

Assembly

     Spread about a tablespoon of filling onto half the cakes.  Top with the other half of the cakes to make sandwiches.  Serve that day.

     Store leftovers in the refrigerator for two or three days.  Freeze Whoopie Pies when freshly made to store for a longer time.  Thaw at room temperature for about an hour when ready to eat.

GF Banana Whoopie Pie
Low fat/low sugar (half stevia/half sugar).

    

      

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GLUTEN FREE BANANA WHOOPIE PIES Cake Ingredients 1 cup Sorghum Flour ½ cup Tapioca Flour ½ cup Chickpea Flour ½ tsp Xanthan Gum 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt ½ cup Mashed Bananas (about 1 large ripe banana) ½ cup Sour Cream or Plain Yogurt (Vegan or Dairy-Free use Dairy free sour cream or yogurt) (Low Fat use fat free sour cream or plain yogurt) 4 ounces (one stick) Unsalted Butter – (Vegan or Dairy-Free use non-hydrogenated margarine such as Earth Balance Buttery Sticks) (Low Fat use ½ cup of Applesauce) ½ cup Sugar (I used evaporated cane juice crystals) (Low-Sugar use ¼ cup sugar and 1/8 tsp pure Stevia extract powder) (Sugar-Free use 1/2 tsp. pure Stevia extract powder for the entire recipe and omit all sugar in the recipe) ½ cup Brown Sugar (Low-Sugar use ¼ cup sugar and 1/8 tsp pure Stevia extract powder) (Sugar-Free see directions above) 1 Large Egg (Vegan – Use the following egg replacer: in a small bowl add ¼ cup water, 1 tbs. cornstarch or tapioca starch, 1 tsp. oil, 1/8 tsp baking powder and 1/16 tsp. xanthan gum. Mix until frothy.) 1 tsp. Vanilla Extract Filling Ingredients 16 oz. Cream Cheese at room temperature (Vegan or Dairy-Free use non-dairy cream cheese) 4 Tbs. Unsalted Butter at room temperature (Vegan or Dairy-Free use non-dairy margarine such as Earth Balance Buttery Sticks) ½ cup Confectioners Sugar (Sugar-Free use ¼ tsp. pure Stevia extract powder - if using Stevia it will not freeze well so freeze only the cakes and make a fresh batch of filling when ready to eat the Whoopie Pies.) ¼ cup Whole Milk (Vegan or Dairy-Free use non-dairy milk such as almond or rice etc.) 2 tsp. Vanilla extract Directions Cake Preheat oven to 350 degrees. Line baking sheets with silpat pads or parchment paper. In a bowl add flours, xanthan gum, salt, baking soda, baking powder and salt. Mix well. Set aside. In a small bowl mash banana and add sour cream or yogurt. Mix well. Set aside. In a large bowl or in the bowl of an electric mixer beat the butter or margarine and sugar until pale and creamy. (If using applesauce this beating will not be necessary just add the sugars, egg or egg replacer, and vanilla and mix well.) Then add the egg or egg replacer and vanilla and mix until well combined. Add half the banana mixture, mix in; then add half the flour mixture and mix in. Repeat with the remaining banana and flour mixtures. Using a scoop that measures 1 ½ inches across scoop out batter 2-inches apart onto prepared baking sheets. I made 42 small cakes from the batter. The low fat and low sugar batter will yield about 36 small cakes. You will need to flatten out the low sugar batter to get the traditional domed shape of a Whoopie pie. Bake for about 12 minutes or until the edges are golden brown. Leave the cakes on the silpat liner or parchment paper and transfer to a wire rack to cool. Filling Place all the ingredients into a bowl and mix with an electric mixer until light and fluffy. Assembly Spread about a tablespoon of filling onto half the cakes. Top with the other half of the cakes to make sandwiches. Serve that day. Store leftovers in the refrigerator for two or three days. Freeze Whoopie Pies when freshly made to store for a longer time. Thaw at room temperature for about an hour when ready to eat.

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GLUTEN FREE CHOCOLATE ANGEL FOOD CAKE

Posted by Bryna Bear aka Gluten Free Baking Bear

     This cake is moist and light and delicious.  Gluten free flours tend to make batter wetter and in this case it was a great advantage.  Usually I find Angel Food Cake to be dry and just about tasteless, but this recipe is so moist and yummy it is hard to stop eating it.  This is a Martha Stewart recipe that I converted to gluten free.

     I had lots of egg whites left from all the pastry cream I made for the GF Éclairs on my last post.  Having just joined Weight Watchers I wanted to try a lower calorie/weight watcher point recipe and decided to give Angel Food Cake a try.  You can save egg whites in the refrigerator for about two weeks and in the freezer for a year.  Keep track of the number of egg whites by marking the top of the container.  Angel Food Cake takes 13 egg whites.

     The cake ironically got a smaller waistline because I dropped it onto the rack when I turned it over to cool.  The individual slices looked fine.  I guess I could have tied a ribbon around the middle if I were going to serve it at a party. 

     I brought this to a meeting and everyone loved it.  If you cut the cake into 32 slices each slice is 1 Weight Watchers point.  Warning two slices equals 3 points, just saying…   

GLUTEN FREE CHOCOLATE ANGEL FOOD CAKE

Ingredients

½ cup	Tapioca Flour
¼ cup	Sorghum Flour
¼ cup	Chickpea Flour
½ tsp.	Xanthan Gum
1 ½ cups	Sugar – divided  (I used evaporated cane juice crystals...this produces a more natural and less sweet tasting result.)
1 ¾ cups/ about 13 large	Egg Whites
1 Tbs.	Warm Water
½ tsp.	Sea Salt
1 tsp.	Cream of Tarter
1 tsp.	Vanilla Extract
¼ cup	Cocoa Powder
1 tsp.	Baking Powder

Directions

     Preheat oven to 350 degrees.  Place rack in the center of the oven.

     You will need an ungreased angel food pan or a 10-inch tube pan.  An angel food pan has little feet on the outer edge to allow the cake to cool upside down and naturally come out of the pan when the cake cools.  I used a two-piece tube pan and ran a knife along the edges and bottom of the pan to help the cake come out to cool on the rack.

Tube pan with a removable bottom and center.

     Sift ¾ cup sugar, cocoa, flours, xanthan gum and baking powder into a small bowl.  I placed a sieve over the bowl and added the ingredients into the sieve and then sifted them into the bowl.  Discard any particles that remain in the sieve.  Set bowl aside.

     In the bowl of an electric mixer, using the whisk attachment, mix eggs and water on low speed until foamy.  Add salt, cream of tarter and vanilla and beat on medium speed until soft peaks form.  While the eggs are beating add ¾ cups of sugar, a tablespoon at a time.  You can also use a hand mixer and a large bowl or, if you are really strong and patient, you can use a whisk and a large bowl to beat the egg whites.

     Increase speed to high and beat until the peaks are stiff and glossy, but not dry.  Do not over beat.

Egg whites beaten with sugar until glossy with stiff peaks.

Using a sieve to sift the cocoa mixture into the egg mixture.

     Place the sieve over the bowl with the egg whites and pour 1/6 of the flour/cocoa mixture into the sieve.  Sift onto the egg whites.  With a large spatula gently fold the cocoa/flour mixture into the egg whites.  Repeat until all the flour/cocoa mixture is used. 

Folding the cocoa mixture into the egg mixture with a spatula.

     Place the batter into the ungreased pan.  Run a knife through the batter to release air bubbles.  Smooth the top.

Batter in the pan with top smoothed out.

     Place the pan in the center of the oven and bake until golden brown and the cake springs back when lightly pressed with a finger, 35-40 minutes.  Do not over bake or the cake will be dry.

    If using a tube pan.  Loosen the edges of the cake with a knife or spatula.  After 10 minutes invert the cake onto a rack. With a two-piece pan you can run the knife along the bottom of the pan and loosen the cake.  Cool on the rack until completely cooled.

     If using an angel food pan, invert the cake onto the feet and cool for 1 hour.  Then run a knife around the edges and invert onto a wire rack.

Cooled cake on plate.  Note the cake's waistline.
If you do not drop the cake onto a rack while hot it should not have a waistline.

     Place the cake on a serving platter or dish.  Store in an airtight container for up to 4 days.  You can freeze fresh slices or the entire cake and thaw at room temperature when ready to use.

GLUTEN FREE CHOCOLATE ANGEL FOOD CAKE Ingredients ½ cup Tapioca Flour ¼ cup Sorghum Flour ¼ cup Chickpea Flour ½ tsp. Xanthan Gum 1 ½ cups Sugar – divided (I used evaporated cane juice crystals...this produces a more natural and less sweet tasting result.) 1 ¾ cups/ about 13 large Egg Whites 1 Tbs. Warm Water ½ tsp. Sea Salt 1 tsp. Cream of Tarter 1 tsp. Vanilla Extract ¼ cup Cocoa Powder 1 tsp. Baking Powder Directions Preheat oven to 350 degrees. Place rack in the center of the oven. You will need an ungreased angel food pan or a 10-inch tube pan. An angel food pan has little feet on the outer edge to allow the cake to cool upside down and naturally come out of the pan when the cake cools. I used a two-piece tube pan and ran a knife along the edges and bottom of the pan to help the cake come out to cool on the rack. Sift ¾ cup sugar, cocoa, flours, xanthan gum and baking powder into a small bowl. I placed a sieve over the bowl and added the ingredients into the sieve and then sifted them into the bowl. Discard any particles that remain in the sieve. Set bowl aside. In the bowl of an electric mixer, using the whisk attachment, mix eggs and water on low speed until foamy. Add salt, cream of tarter and vanilla and beat on medium speed until soft peaks form. While the eggs are beating add ¾ cups of sugar, a tablespoon at a time. You can also use a hand mixer and a large bowl or, if you are really strong and patient, you can use a whisk and a large bowl to beat the egg whites. Increase speed to high and beat until the peaks are stiff and glossy, but not dry. Do not over beat. Place the sieve over the bowl with the egg whites and pour 1/6 of the flour/cocoa mixture into the sieve. Sift onto the egg whites. With a large spatula gently fold the cocoa/flour mixture into the egg whites. Repeat until all the flour/cocoa mixture is used. Place the batter into the ungreased pan. Run a knife through the batter to release air bubbles. Smooth the top. Place the pan in the center of the oven and bake until golden brown and the cake springs back when lightly pressed with a finger, 35-40 minutes. Do not over bake or the cake will be dry. If using a tube pan. Loosen the edges of the cake with a knife or spatula. After 10 minutes invert the cake onto a rack. With a two-piece pan you can run the knife along the bottom of the pan and loosen the cake. Cool on the rack until completely cooled. If using an angel food pan, invert the cake onto the feet and cool for 1 hour. Then run a knife around the edges and invert onto a wire rack. Place the cake on a serving platter or dish. Store in an airtight container for up to 4 days. You can freeze fresh slices or the entire cake and thaw at room temperature when ready to use.

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