Tag: sweet

This delicious dairy free fall recipe is slightly adapted from King Arthur Baking and is always a hit at my neighborhood clam bake.

Ingredients

Doughnuts:

• 1/4 cup (50g) canola or vegetable oil
• 4 large eggs, room temperature
• 1 1/2 cups (298g) granulated sugar
• 1 1/2 cups (340g) pumpkin purée
• 1 1/2 tsp pumpkin pie spice (3/4 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground allspice or cloves, and 1/4 tsp ground nutmeg)
• 1 tsp salt
• 1 1/2 tsp baking powder
• 1 3/4 cups plus 2 tbsp (291g) King Arthur Gluten-Free All-Purpose Flour (sold at Heinen’s and online)
• 1/2 tsp xanthan gum

Topping:

• 1/3 cup granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
2. In a large mixing bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Whisk in the flour and xanthan gum until smooth.
4. Fill the wells of the doughnut pans about 3/4 full (about 1/4 cup of batter in each well).
5. Bake the doughnuts for 15 to 17 minutes, or until a toothpick or cake tester inserted into a doughnut comes out clean.
6. While the doughnuts are baking, mix together the cinnamon sugar topping ingredients in a small bowl.
7. Remove the doughnuts from the oven and let them cool in the pan for about 3 to 5 minutes.
8. After the doughnuts have cooled slightly, but while they’re still very warm, coat them in cinnamon sugar topping. You can do this by hand, just rubbing each doughnut with the sugar coating, or you can gently shake them in a bag with the cinnamon sugar.
9. Place each doughnut on a cooling rack and cool completely before enjoying. Store in a partially covered container at room temperature for several days. Enjoy as is or slightly reheated.

Eating gluten free doesn’t mean having to give up delicious fall traditions. This excellent apple cider baked donut recipe from Gluten Free on a Shoestring is the perfect gluten free treat for when you come home from the apple orchard or cider mill.

If you don’t have a donut pan, you can try using a cupcake pan to make apple cider muffins instead of donuts, but you’ll need to increase the cooking time a bit.

Ingredients

For the donuts:

• 1 ½ cups (210 g) gluten free flour blend (see Notes)
• ½ teaspoon xanthan gum (omit if your blend already contains it)
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ¼ teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¾ cup (150 g) granulated sugar
• 6 tablespoons (84 g) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• ¾ cup apple cider

For the topping:

• ⅓ cup (67 g) granulated sugar
• 1 teaspoon ground cinnamon

Instructions 

• Preheat your oven to 325°F. Grease 2 standard-size 6 well donut pans and set them aside.
• In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, 1 teaspoon ground cinnamon, nutmeg, and 3/4 cup granulated sugar, and whisk to combine well.
• Create a well in the center of the flour mixture, and add the butter, eggs, and cider, and mix to combine. The batter will be very soft.
• Use a piping bag or spoon to put the batter into the prepared doughnut wells until they are each about 3/4 of the way full. Shake the pan back and forth horizontally until the batter is in an even layer in each well.
• Place the pan in the center of the preheated oven and bake until the tops of the donuts spring back when pressed gently (about 12 minutes). The underside will be browned, but the tops will still be relatively pale.
• Remove the pan from the oven and allow the donuts to cool for about 3 minutes, or until they are no longer hot to the touch.
• While the donuts cool slightly, place the cinnamon sugar topping ingredients into a small bowl.
• Gently remove the slightly cooled (but still warm) donuts from the doughnut pan with your fingertips and coat in the cinnamon sugar until they are well-coated on all sides.
• Place the finished donuts on a clean sheet of parchment paper. Serve immediately, or at least within a day or two stored uncovered at room temperature.
• Freeze any remaining leftovers in a sealed, freezer-safe container.

Notes 

The following flour blends have been tested to work in this recipe:

• Better Batter Original Blend (the flour used in the original recipe)
• King Arthur All Purpose Gluten Free Flour (sold at Heinen’s)
• Vitacost Multi-Blend Flour
• A blend of 40% (by weight) white rice flour, 30% superfine brown rice flour (MUST be superfine – use Vitacost or Authentic Foods brand, NOT Bob’s Red Mill), 15% potato starch (NOT potato flour), and 15% tapioca starch/flour.

You can also try using the original recipe author’s own flour blend (contains dairy).

Sally says, “This is a decent macaron recipe for beginners.”

This recipe is from Gluten-free Palate

Gluten-free chocolate macarons with a delightfully crisp shell. Perfect for any occasion!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

For the macarons:

• 1 cup powdered sugar
• 1/2 cup fine ground blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 2 egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 5 tablespoons granulated sugar

For the frosting

• 1/4 cup butter, room temperature (or dairy-free butter)
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar
• 1-2 tablespoons milk (almond milk is a good dairy-free substitute)
• optional: food coloring

Instructions

1. Sift powdered sugar, cocoa powder, and almond flour into a medium mixing bowl. Discard larger pieces left in the sifter.
2. In a large, cold mixing bowl, beat egg whites and cream of tartar until they begin to foam.
3. Slowly add the granulated sugar to the egg mixture. Beat on medium-high speed until stiff peaks form (about 2-3 minutes). A stand mixer is ideal for this task.
4. Add the dry ingredients to the egg mixture.
5. Gently fold in with a rubber spatula.
6. Line two baking sheets with parchment paper.
7. Fill a pastry bag or sturdy Ziploc bag with batter, cut the tip off, and pipe the batter into 1-inch circles. Space them at least 1 inch apart. Tap baking sheets on the counter a few times.
8. Let the macarons rest at room temperature for 1 hour (or until the tops are no longer glossy).
9. Preheat the oven to 350°F (180°C). Once the oven is preheated, reduce the oven temperature to 325°F (160° C). Bake for 12 minutes.
10. Remove and cool for at least 10 minutes before carefully transferring the macarons to a cooling rack.
11. To make frosting, in a medium mixing bowl, cream butter and vanilla until smooth.
12. Gradually add powdered sugar by alternating one cup of powdered sugar with one tablespoon of milk until all ingredients are combined.
13. If necessary, beat in additional milk to obtain desired consistency.
14. Add food coloring (optional) and mix until the color is consistent.
15. Once cool, pipe or spread frosting onto one macaron and sandwich two together.
16. Store in an airtight container in the refrigerator for up to one month.

Notes

• Always, always, always follow the recipe instructions. Macarons can be a simple recipe IF you follow the directions.
• Ensure the almond flour hasn’t expired or your macarons will taste funny.
• Make sure your almond flour is at room temperature before starting.
• Don’t stop beating your egg whites until stiff peaks have formed
• Always fold your egg whites into the dry mixture or you’ll lose the necessary lift.
• After you’ve piped your macaron batter onto your baking sheet, tap the cookie sheet on the counter to bring air bubbles to the surface.

Nutrition Information:

Yield:

 15 

Serving Size:

 1 cookie
Amount Per Serving: Calories: 194 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 39mg Carbohydrates: 30g Fiber: 1g Sugar: 27g Protein: 3g

© Chrystal

Cuisine: Dessert / Category: Recipeshttps://www.glutenfreepalate.com/gluten-free-chocolate-macarons/

From Sally: “These are naturally sweet, I personally don’t bother making frosting for them. Great for Easter or Passover.”

This recipe was found on King Arthur Baking.

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you’re baking for a birthday, a bake sale, or just for fun, they’re a cinch to whip up and are sure to be a hit!

Prep 10 mins

Bake 18 to 20 mins

Total 1 hr 28 mins

Yield 10 cupcakes

Ingredients

• 1/2 cup (99g) vegetable oil or 8 tablespoons (113g) butter, melted
• 2/3 cup (131g) granulated sugar
• 1/2 teaspoon table salt
• 2 teaspoons gluten-free vanilla extract
• 6 large eggs, cracked into a bowl and whisked to combine
• 2 tablespoons (28g) milk
• 1/2 cup (64g) coconut flour
• 1 teaspoon baking powder

Frosting

• 1 batch Quick Buttercream Frosting, or your favorite frosting

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
2. Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
3. In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
4. Evenly divide the batter among the 10 liners, filling each 3/4 full.
5. Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean.
6. Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
7. Frost the cupcakes with buttercream, or your favorite frosting.

Tips from our Bakers

• Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Sally shared this recipe from Gluten Free Palate. She says, “This recipe uses Bob’s Red Mill 1 to 1 gluten free flour and is so moist and delicious!”.

Yield: 16 servings

Experience the exquisite taste of a moist and delicious gluten-free carrot cake topped with either cream cheese frosting or buttercream frosting. This recipe includes easy-to-follow instructions.

Prep Time10 minutes

Cook Time40 minutes

Additional Time20 minutes

Total Time1 hour 10 minutes

Ingredients

For the carrot cake:

• 1 1/2 cups granulated sugar
• 4 eggs
• 1 cup vegetable oil (or oil of choice)
• 2 teaspoons gluten-free vanilla extract
• 2 cups all-purpose gluten-free flour blend
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1/4 teaspoon ground cloves
• 2 cups freshly grated carrots
• Optional: ½ cup chopped pecans or walnuts

For the Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• ½ cup butter (1 stick), room temperature
• 2 teaspoons gluten-free vanilla extract
• 4½ cups powdered sugar

For Buttercream Frosting

• ½ cup butter (1 stick), room temperature
• 1½ teaspoons gluten-free vanilla extract
• 4½ cups powdered sugar
• ¼ cup milk

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in the center of the oven. Line two 9” round cake pans with parchment paper (cut out circles for the bottom of the pan), and spray with oil; set aside.
2. In a large mixing bowl, cream sugar and eggs. Add oil and vanilla; beat just until smooth.
3. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a separate medium mixing bowl.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Stir in grated carrots. Optional: Stir in chopped nuts.
6. Spoon batter evenly into the baking pans.
7. Bake for 36–40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Start with the lowest time and watch for doneness from there.
8. Remove from oven and let cool in the pan for 5–10 minutes, then remove from pan and let cool on a rack.
9. Frost with your favorite frosting. For a layer cake, place a little frosting in the center of your cake plate. Place a layer on top, and frost the top. Add the second layer and frost the top. If desired, frost the sides.
10. Store this gluten-free carrot cake in the refrigerator for up to 5 days and in a sealed container in the freezer for up to 3 months.
11. For the cream cheese frosting – In a medium mixing bowl, beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well. You can store the frosting in the refrigerator in a sealed container
    for up to a week.
12. For the buttercream frosting – In a medium mixing bowl, beat together butter and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of milk until all ingredients are blended. Beat in additional milk if needed to obtain desired constancy. You can store the frosting in the refrigerator in a sealed container for up to a week.

Notes

• Spoon gluten-free flour into the measuring cup, then level.
• Gluten-Free Carrot Cake Sheet Cake – To make a gluten-free carrot cake sheet cake mix the batter up as directed. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. Pour cake batter into your prepared pan and level with the back of a rubber spatula. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
• Gluten-Free Carrot Cake Cupcakes – For the gluten-free carrot cake cupcakes, preheat the oven to 350°F (180°C). Position rack in center of oven. Line two cupcake pans with paper liners; set aside. Mix the batter as directed. Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the center springs back when touched and the gluten-free carrot cake cupcakes are very lightly browned.

Nutrition Information:

Yield:

 16 

Serving Size:

 1 slice
Amount Per Serving: Calories: 668Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 92mgSodium: 311mgCarbohydrates: 90gFiber: 1gSugar: 81gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

© Gluten-Free Palate

Cuisine: American / Category: Dessertshttps://www.glutenfreepalate.com/gluten-free-carrot-cake/