Monday, April 27, 2015

Gluten Free Chocolate Chip Biscotti

I admit that I don't have much experience baking or eating biscotti, but I was excited to give it a try. I think I have only made it once before this, but I thought it turned out pretty good and pretty close to what it would be if it were gluten-filled.

It was crunchy and chocolate-chip-y and tasty.

Here are some pictures to show you how it looks as you you go along.

Baked once.


(For the sake of being real I wanted to include this photo. Just be gentle when slicing them.) 

Here they are fully baked. They don't look so bad now, do they?

Gluten Free Chocolate Chip Biscotti 
  • 1/4 Cup Butter, softened
  • 1/2 Cup Brown Sugar
  • 3 Tablespoons Water, heated
  • 1 Tablespoon Flaxseed Meal
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup plus 2 Tablespoons Brown Rice Flour
  • 1/4 Cup plus 2 Tablespoons Cornstarch
  • 1/2 teaspoon Xanthan Gum
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 Cup Mini Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Heat water in the microwave about 20 seconds. Add flaxseed meal and let sit for 10 minutes.
  3. In a medium size bowl whisk together the brown rice flour, cornstarch, xanthan gum, baking powder and salt.
  4. In the bowl of your mixer beat the butter and brown sugar for about a minute.
  5. Add the flax-egg and vanilla to the butter mixture and beat again.
  6. Add the dry ingredients and mix until combined.
  7. Fold in the chocolate chips.
  8. On a parchment paper lined baking sheet, form the dough into a 10" by 2" log. Bake for 25 minutes.
  9. Remove from oven and let cool for 30 minutes.
  10. Slice into 1/2" cookies (makes about 16), being very gentle to keep them from crumbling. Place on baking sheet and bake for another 15 minutes. Then flip and bake 15 more.
  11. Cool and enjoy. 
Adapted from this recipe.

Linking up to Dream. Create. Inspire.

Sunday, April 19, 2015

Easy Gluten Free Chocolate Cake

Who can resist a good

gluten free

chocolate cake

that is super easy to make?

Not me.

This cake is seriously easy and it makes the best, gluten free chocolate cake. I saw it sitting on the counter the other morning, staring me down as I made my breakfast smoothie, and I was so tempted to grab a slice. But, I held myself off and got to enjoy some that evening instead.

Oh, I wish I could dig in again.

Easy Gluten Free Chocolate Cake
  • 6 Tablespoons Hot Water
  • 2 Tablespoon Flaxseed Meal (or skip this and the 6 tablespoons of water and use 2 eggs)
  • 3/4 cup White Rice Flour
  • 3/4 Cup plus 2 Tablespoons Sugar
  • 1/2 Cup Cocoa Powder
  • 1/4 Cup Cornstarch
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup Oil
  • 1/2 Cup Water
  1. Preheat oven to 350 degrees.
  2. Heat the 6 Tablespoons of water and add the flaxseed meal to it, setting aside for about 10 minutes.
  3. In a large bowl whisk together rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking powder, baking soda and salt.
  4. Add the flax-eggs, vanilla, oil and water to the dry ingredients and mix until combined.
  5. Grease and flour a 8x8 or 9 inch round pan.
  6. Bake cake 25-30 minutes or until toothpick comes out clean. 
  7. Cool, remove from pan, and frost (or frost in pan).
  8. Cupcake version found here.
Original recipe found here.

I'm sure you'll enjoy this super easy cake as much as I do!

Sunday, April 12, 2015

Gluten Free Pumpkin Chocolate Chip Muffins

I used to make these incredible moist pumpkin chocolate chip muffins before I went gluten free. And, even though I had adapted many other recipes from their gluten-filled original version to gluten free it had never occurred to me to do the same with these until recently.

Oh, I was missing out.

These muffins are so moist, flavorful and delicious. They were always my favorite muffin and they have once again taken that place in my life. I am so glad that I decided to give them a gluten free twist! 

Gluten Free Pumpkin Chocolate Chip Muffins
  • 6 Tablespoons Water, Hot
  • 2 Tablespoons Flaxseed Meal
  • 1 Cup Sugar
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Applesauce (or another 1/2 Pumpkin Puree)
  • 1/4 Cup Oil
  • 1 Cup White Rice Flour
  • 1/2 Cup Cornstarch
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon (optional)
  • 1 Cup Chocolate Chips
  1. Heat the water for about thirty seconds and then add the flaxseed meal to it and set it aside for ten minutes.
  2. Preheat oven to 400 degrees.
  3. In a medium size bowl measure the rice flour, cornstarch, xanthan gum, baking soda, baking powder, salt and cinnamon (if using), and whisk together.
  4. In your mixer bowl combine sugar, flax-egg, pumpkin puree, applesauce (if using) and oil. Beat until combined.
  5. Slowly add the flour to the wet mixture and beat until combined.
  6. Fold in the chocolate chips and then scoop into wrapper lined muffin tins.
  7. Makes about 15 full size muffins or 30 or so mini muffins. Bake 15-18 minutes for full size, 10 for mini.
Adapted from this recipe.

Hope you are all having a great Sunday afternoon!

Saturday, April 4, 2015

Vanilla Buttercream Frosting

I didn't know what a real frosting was until I made this recipe. 

I'm not sure where I originally found it, but I am so glad I did.

Before, I used to just add a dab of butter, a ton of powdered sugar, too much milk, and imitation vanilla extract and mix it all together with a spoon and wonder why my frosting didn't hold up. I didn't fully realize all that I was missing out on until I made my first buttercream. 

This frosting is so rich, smooth and delicious. It takes a few minutes longer than just tossing some ingredients together, but the effort is definitely worth it. 

But don't just take my word for it. Try this buttercream frosting the next time that you are making cake or cupcakes or filling for whoopie pies or just about anything that requires frosting, and you are going to fall in love with it yourself. It holds up well when frosting layer cakes and it adds a rich, buttery flavor to any dessert.

Buttercream Frosting
  • 1 Cup Unsalted Butter, softened
  • 3-4 Cups Powdered Sugar
  • 2-3 Tablespoons Milk
  • 1 Tablespoon Vanilla Extract
  • 1/4 teaspoon Salt
  1. Cream butter in a large bowl for about a minute or so. 
  2. Add three cups of powdered sugar and beat again until combined. 
  3. Add two or three Tablespoons of milk, vanilla extract and salt and beat again, for about three minutes. Add more milk if necessary.
  4. Sample. Frost. Sample. Repeat.

This is seriously the best. You don't know what frosting is until you have made your own buttercream.