Wheat Free Italian Cream Cake Recipe

Ingredients:

• 5 Eggs
• 1/2 c Softened Butter
• 1/2 c Vegetable oil
• 1 c Honey
• 1 tb Vanilla
• 1 c Chopped nuts (optional)
• 1 c Grated coconut (optional)
• 1 c Buttermilk
• 1 t Baking soda (heaping)
• 1 1/2 c AM Rice Flour
• 1/2 c AM Buckwheat Flour

Cake Directions:

1. Separate the eggs.
2. Beat the whites until stiff, and set aside.
3. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together.
4. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy.
5. Mix the flours.
6. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed.
7. Gently fold in the egg whites until barely mixed and still light.
8. Pour into a well oiled 9″ x 13″ cake pan.
9. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean.
10. Let cool.
11. Spread cream cheese icing.

Icing Directions:

1. Soften two 8 oz. pkgs. of cream cheese.
2. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla.
3. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency.

[Recipe Courtesy of Recipe Search]

You are reading Wheat Free Recipe: Italian Cream Cake. This post is the property of Recipe Bay © 2008.

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Vegan Banana Bread Recipe

Ingredients:

• 1 cup oat flour
• 1 cup barley flour
• 1 cup amaranth flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 3/4 cup honey
• 3 ripe bananas, mashed (1 1/2 cups)
• Juice of 1/2 a lemon
• 1/2 teaspoon nutmeg (nutmeg is not a nut)
• 3/4 cup flax seed meal
• 1/2 cup raisins

Directions:

1. Preheat oven to 350 degrees.
2. Combine oat flour, barley flour, amaranth flour, baking soda, and salt, and set aside.
3. Using an electric mixer set on medium, combine canola oil, and honey.
4. Add bananas, lemon juice, and nutmeg. Once thoroughly mixed, add flax seed meal, then raisins.
5. Add dry ingredients to wet, and mix until just combined.
6. Grease a loaf pan, sprinkle with a little flour, tapping out the extra.
7. Transfer batter to loaf pan.
8. Bake in center of oven 45 minutes, rotating once halfway through until golden brown on top.
9. Let cool in pan about 5 minutes, before transferring to a cooling rack.
10. Let rest at least half an hour before slicing.

[Recipe Courtesy of Allergy Cookbook]

You are reading Vegan Recipe: Banana Bread. This post is the property of Recipe Bay © 2008.

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Ingredients:

• 4 ounces Valrhona 75% – 85% cacao (or any good quality dark chocolate)
• 1.5 sticks butter
• 1-1/8 cups sugar
• 4 eggs
• 1/2 cup + 2 tablespoons gluten-free flour (I used two different kinds of wheat free)
• 2 tablespoons cocoa powder, unsweetened
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon xanthan gum

Directions:

1. Chop the chocolate and transfer into the bowl of a standing mixer.
2. Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
3. Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
4. Measure out the gluten-free flour, 2 tablespoons cocoa, 3/4 teaspoon baking powder, 1/8 teaspoon salt, and the xanthan gum into a different small bowl.
5. Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
6. Add one egg at a time, mixing for 10 seconds between each.
7. Sift the gluten-free flour into one bowl and mix to combine.
8. Scoop into cupcake cups only 2/3s full. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes into.

You are reading Wheat Free Recipe: Cupcakes. 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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Ingredients:

• 1 cup stone-ground cornmeal (NOT polenta)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• 1 cup soy milk (unsweetened)
• 1 and 1/2 teaspoons egg substitute + 2 tablespoons soy milk or equivalent egg substitute to = 1 egg
• 1 tablespoon margarine or shortening

Directions:

1. Heat oven to 450 degrees.
2. Place cast iron skillet (size determines thickness of vegan bread, I use a fajita type skillet and get an oval, thin cornbread. A 9 inch round could also work here) in heating oven to get hot.
3. Melt margarine or shortening in skillet while you prepare the rest of the ingredients.
4. Mix cornmeal, salt, and baking soda together.
5. Put lemon juice in 1 cup measuring cup and add soymilk to = 1 cup.
6. Add soured soymilk and egg replacer to cornmeal mixture, stir well.
7. Remove skillet from oven. (Careful not to spill the grease!)
8. Working quickly, pour batter into pan, and carefully return to oven. Skillet may be very full. This is OK it won’t rise much.
9. Bake 10-20 minutes depending on pan size, oven, and desired level of doneness.  Test with a fork if unsure.
10. When done, turn out onto serving platter immediately and serve warm!

[Recipe Courtesy of VegWeb]

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

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Low Sugar, Dairy Free, Wheat Free French Toast Recipe

Ingredients:

• 6 stale slices of wheat-free bread
• 2 eggs, beaten
• 1/4 cup vanilla almond milk (unsweetened)
• 1T ground cinnamon
• 1 t vanilla extract

Directions:

1. Leave bread out overnight.
2. Next morning beat eggs, almond milk, cinnamon and vanilla extract.
3. Soak each slice of bread in the mixture for 1-2 minutes and then turn over and soak for another minute.
4. Place on skillet on medium heat for 1 minute, flip over and cook for one more minute or until golden brown.
5. Top with Smart Balance Light butter and maple syrup.

[Recipe Courtesy of Heather Strang]

You are reading Dairy Free Recipe: Wheat Free French Toast. This post is the property of Recipe Bay © 2008.

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Wheat Free Vegan Brownies Recipe

Ingredients:

• 1 1/4cupssweet rice flour
• 1cupbrown sugar
• 1cupwhite sugar
• 1cupwater
• 1/2cupvegan butter, melted plus
• vegan butter, for greasing pans
• 1cupsemi-sweet chocolate chips
• 3/4cupcocoa powder
• 1teaspoonsalt
• 1teaspoonvanilla
• 1/2teaspoonbaking powder

Directions:

1. Preheat oven to 350 degrees.
2. Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste.Set aside to cool.
3. Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt.
4. Stir in vanilla and melted vegan butter.
5. Stir in sugar and Flour/water paste, then chocolate chips.
6. Pour into greased pan and bake approx 45 minutes.

[Recipe Courtesy of Plain Cook]

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

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• 5 ounces dark chocolate with hazelnuts
• 4 oz unsalted butter (8 tablespoons)
• 2 large eggs
• 1 cup packed light brown sugar
• 1/2 rounded cup hazelnuts, processed into a fine meal
• 1/4 cup white or brown rice flour
• 1/2 teaspoon sea salt (regular will do – use slightly less)
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1/2 cup extra semi-sweet chocolate chips

Baking Instructions:

1. Preheat the oven to 350 degrees F.
2. Line an 8×8-inch square baking pan with non-stick foil or parchment
3. Melt the dark chocolate and butter together in microwave or in a bowl set over simmering water.
4. In a mixing bowl, beat the eggs with an electric mixer until frothy. Add the brown sugar and beat until smooth.
5. Add the melted chocolate mixture to the egg-sugar mixture a little at a time and beat well.
6. In a bowl, combine the nut meal, rice flour, salt and baking soda. Add the dry mixture to the chocolate mixture and stir until well mixed.
7. Add the vanilla, beat another half a minute or so. Stir in the chocolate chips.
8. Pour into the lined pan.
9. Bake on center rack for 33 to 35 minutes, or until the brownies are set. Don’t overcook.

[Recipe Courtesy of Cookie Madness]

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

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• 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
• 1 cup oat flour
• 3/4 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup sugar, Rapadura or light brown Muscovado
• 5 Tablespoons plus 1 teaspoon butter and/or coconut oil, softened
• 2 large eggs

Baking Instructions:

1. Preheat oven to 350 degrees.
2. Butter an 8″ x 4″ loaf pan. In a small saucepan, bring strawberries to a boil over medium heat.
3. Cook, stirring, 1 minute. Set aside.
4. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
5. With an electric mixer, cream butter, sugar and eggs in a mixing bowl until light and fluffy.
6. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour.
7. Fold in reserved strawberries.
8. Scrape batter into prepared pan, smoothing top.
9. Bake until a toothpick inserted in center comes out clean. About 1 hour (tent with foil after 45 minutes if the top is getting too dark).
10. Cool in pan 10 minutes.
11. Run knife around edges; invert onto rack.
12. Reinvert; cool completely.

[Recipe Courtesy of Comfort in Knowing]

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

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