Vanilla Sponge Cake Recipe

Ingredients:

• 1 1/2 cups plain flour
• 1 cup sugar
• 1/3 cup oil
• 1 cup water
• 1 teaspoon gluten free baking powder
• 1 teaspoon gluten-free bicarbonate of soda
• 1 teaspoon vanilla
• 1 tablespoon vinegar or orange juice

Directions:

1. Preheat oven to 180°C Oil and line a round cake tin.
2. Mix the dry ingredients together in a large bowl.
3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
4. Make a well in the flour mix and add the wet mix.
5. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
6. Pour the mixture into the prepared tin.
7. The mixture should be the consistency of a thick batter.
8. Cook 45-60 minutes.
9. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
10. Decorate as desired.

[Recipe Courtesy of Recipe Zaar]

You are reading Gluten Free Recipe: Vanilla Sponge Cake. This post is the property of Recipe Bay © 2008.

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Vegan/Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 1/2 T. flax seed meal
• 3 T. water (I actually used 2 T. water and 1 T. club soda. Not sure if it matters in this recipe or not.)
• 1 c. creamy peanut butter (the kind that does not separate into oil and nuts is best)
• 1 c. sugar
• 1 T. corn starch (I’m sure another starch type would also work)
• 1/2 c. chocolate chips

Directions:

1. In a small bowl or ramekin, use a fork to whisk together the flax meal and water.  Allow to sit 3-4 minutes.
2. In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. 
3. Mix well. The mix should be pretty stiff.
4. Stir in the chocolate chips as gently as you can.
5. Refrigerate the cookie dough for 15-30 minutes.
6. Turn the oven to 350 degrees F to preheat.
7. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon.
8. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
9. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
10. Let the cookies cool for 10 – 15 minutes.

[Recipe Courtesy of Aprovechar]

You are reading Gluten Free Recipe: Peanut Butter Chocolate Chip Cookies. This post is the property of Recipe Bay © 2008.

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Gluten Free/Dairy Free and Vegan Buttermilk Cake with Berries Recipe

Ingredients:

• 3/4 c. hemp milk mixed with 1/4 c. apple cider vinegar (Hemp milk is richer and thicker than most milk replacers.)
• 2 teaspoons flax meal dissolved in 2 T club soda and 1 t olive oil (replacer for 2 eggs)
• 2 1/2 c. gluten-free flour mix (I used 1 c. white rice flour, 3/4 c. teff, 1/2 c. tapioca starch, and 1/4 c. cornmeal)
• 1 tablespoon baking powder
• 1/2 cup dark brown sugar (demerara)
• 1/2 teaspoon salt
• 1/4 cup unrefined coconut oil
• zest of 2 lemons
• 1 cup of raspberries (or more—yes, please!)
• 3 tablespoons raw sugar
• 1 teaspoon large grain salt

Directions:

1. Preheat oven to 400F degrees, racks in the middle.
2. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan.
3. Prepare the ‘buttermilk’ by mixing the hemp milk and vinegar in a bowl or measuring cup.  Allow it to sit for about 10 minutes.
4. In a small bowl or ramekin, prepare the flax gel, and allow it to sit for 3-4 minutes.
5. Using the microwave or the stove top, heat the coconut oil until it has melted, and allow it to cool a bit.
6. Combine the flours, baking powder, and sugar and salt in a large bowl.
7. In a separate, smaller bowl whisk together the flax gel and the buttermilk, whisk in the melted coconut oil, and the lemon zest.
8. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
9. Spoon the batter into the prepared pan, pushing out toward the edges.
10. Drop the berries across top.
11. Sprinkle with the sugar and then the salt.
12. Bake for about 23-27 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
13. We preferred the texture of this once it had cooled nearly all the way.
14. With raspberries getting moldy so easily, I would suggest storing the cooled cake, covered, in the refrigerator unless it will be entirely consumed the first or second day.

[Recipe Courtesy of Aprovechar]

You are reading Gluten Free Recipe: Buttermilk Cake with Berries. This post is the property of Recipe Bay © 2008.

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Ingredients:

• 5 cups water
• 6 peppermint tea bags
• 2 cups sugar
• 1 cup cocoa powder
• 1 dash sea salt
• 1/2 teaspoon peppermint extract (optional for extra minty flavor)

Directions:

• Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
• Stir in the sugar, cocoa, and salt.
• Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved.
• Add the peppermint extract.
• Remove from heat and allow to cool completely.
• Pour mixture into airtight container and refrigerate until completely chilled.
• Freeze in an ice cream maker according to manufacturer’s directions.
• If sorbet is still too liquidy, freeze in an airtight container for a few hours.
• If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.

You are reading Gluten Free Recipe: Dark Chocolate Mint Sorbet. This post is the property of Recipe Bay © 2008.

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Vanilla Cupcakes with Chocolate Frosting Recipe

Ingredients:

• 2/3 cup soymilk
• 1/4 cup canola oil
• 3/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup tapioca flour
• 2 tablespoons flax seed meal
• 1/3 cup almond meal
• 1/2 cup rice flour
• 1/2 cup quinoa flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine
• 1/2 cup agave nectar
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/2 cup non-dairy powdered milk

Cupcakes Directions:

1. Preheat Oven to 325.
2. Line Muffin Pan with 9 Liners and fill 3 remainin mufin cups with a little bit of water.
3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
5. Fill 9 muffin cups approximately 2/3 full.
6. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
7. Let cool in pan for 1 hour to allow agave to set.

Frosting Directions:

1. Mix together margarine, agave, and vanilla until smooth.
2. Add cocoa powder (sift if necessary).
3. Add powdered soy milk.
4. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
5. Frost cupcakes and enjoy!

[Recipe Courtesy of Recipe Zaar]

You are reading Vegan Recipe: Vanilla Cupcakes with Chocolate Frosting. This post is the property of Recipe Bay © 2008.

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Wheat Free Blueberry Pancakes Recipe

Ingredients:

• 3 Tbsp tapioca flour
• 1 Tbsp ground flax seed
• 1/4 cup plus 1 Tbsp almond meal
• 1/3 cup plus 1 Tsbp white rice flour
• 1/3 cup plus 1 Tbsp quinoa flour
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup water
• 1 1/4 cups soy or rice milk
• 1 tsp vanilla
• 2 Tbsp pure maple syrup
• 1 cup fresh or frozen blueberries, doesn’t matter.

Directions:

1. Mix the ingredients.
2. Cook batter in a frying pan.

[Recipe Courtesy of Mama 4 Life]

You are reading Wheat Free Recipe: Blueberry Pancakes. This post is the property of Recipe Bay © 2008.

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Gluten Free/Casein Free/Dairy Free Carrot Cake Recipe

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup canola oil
• 1/2 cup applesauce
• 1 large egg
• 1 large egg white
• 3/4 teaspoon vanilla extract
• 3/4 cup gluten-free flour, mix (your choice, I’ve used a few different versions)
• 1/2 cup tapioca flour
• 1 teaspoon xanthan gum (omit if in flour mix)
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 raisin
• 3/4 cup chopped walnut (toasting optional, but brings out more flavour)
• 2 1/4 cups grated carrots (about 1/2 a pound)
• 1/4 cup diced fresh pineapple

Directions:

1. Preheat the oven to 350 degrees F.
2. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan.
3. In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
4. In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients.
6. Stir in raisins and walnuts.
7. Fold in the carrots and pineapple.
8. Mix well, but don’t over mix.
9. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
10. Allow the cake to cool completely in the pans set over a wire rack.

[Recipe Courtesy of Recipe Zaar]

You are reading Gluten Free Recipe: Carrot Cake. This post is the property of Recipe Bay © 2008.

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Gluten Free/Dairy Free Rice Bran Muffins

Ingredients:

• 1 c sweet brown rice flour      
• ¼ c teff flour      
• ¼ c rice bran               
• ¼ c tapioca flour    
• ¼ c non-GMO corn starch   
• 1 tsp baking soda    
• 1½ tsp aluminum-free baking powder       
• ½ tsp each salt and xanthan gum       
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ c Earth Balance spread
• 1/3 c Sucanat or Rapadura
• 2 eggs
• ½ tsp vanilla extract
• 1 c organic raisins

Directions:

1. Preheat oven to 350 degrees.
2. Grease a muffin tin or two (for 12 muffins) and set aside.
3. Using mixer, cream Sucanat or Rapadura with butter (or Earth Balance spread). 
4. Add eggs, peeled bananas, and vanilla.  Beat until smooth. 
5. Combine remaining dry ingredient together, and add blend to wet mix with hands or a spoon. 
6. Scoop batter into muffin tins, filling each cup to the top. 
7. Bake 20-30 minutes, or until muffin bounces back when pressed lightly.

[Recipe Courtesy of Go Dairy Free]

You are reading Gluten Free Recipe: Rice Bran Muffins. This post is the property of Recipe Bay © 2008.

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Ingredients:

• 2 bananas, peeled and cut into ~1cm slices
• 1 cup goat milk yogurt
• 2 tsp vanilla essence
• 2 eggs
• 1 cup rice flour
• 6 egg whites
• 2 cups caster sugar

Directions:

1. Preheat oven to 150°C.
2. Mash banana in large bowl.
3. Mix in yogurt and vanilla.
4. Whisk 2 eggs in separate bowl, add to mixture, and beat with electric beaters until smooth.
5. Add rice flour a bit at a time and continue beating until mixed well.
6. Use a spatula to clean the edges of the bowl.
7. In a separate bowl, beat egg whites until soft peaks form. Continue beating while adding the caster sugar a bit at a time.
8. Fold egg white mixture into banana mixture, sections at a time, until all combined.
9. Pour into a large cake tin until about half full.
10. Share the rest of the mixture out in a muffin tray, filling the molds about 3/4 full.
11. Bake on lower oven shelves for approx 50 minutes.
12. The center of the cake should be moist when inserting a toothpick, but the cake will not wobble when moved.
13. The top of the cake will also look slightly burnt, but brown not black. This will be the case fairly early on in the oven.

[Recipe Courtesy of Dominica Malcolm]

You are reading Gluten Free Recipe: Banana Foam Cake. This post is the property of Recipe Bay © 2008.

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