sweet – Page 4 – Northeast Ohio Celiac Network

White Wine Cake

¼ cup chopped pecans
1 box yellow cake mix ( Betty Crocker Gluten Free)
3 oz. instant vanilla pudding *
¾ cup water
¾ cup oil
2 tsp cinnamon
4 eggs
¼ c brown sugar
¼ c white sugar
½ c white wine

Glaze
½ c margarine
1 c sugar
¼ c water
¼ c white wine

Grease and flour 10”bundt pan. (I used sugar instead of flour.)
Sprinkle nuts in the bottom of pan. Mix remaining cake ingredients with an electric mixer until well blended, about 3 minutes. Pour into pan and bake at 350 degrees. Bake for 1 hour and 10 minutes***. About 10 minutes before cake is done, begin glaze. Boil margarine, sugar, and water for 2 minutes. **** Remove from heat and then add wine. Pour half of glaze over hot cake. Let stand 10 minutes. Turn onto serving platter and pour other half of glaze over top of the cake.
Serves 10
Refrigerate it tastes better the 2nd day.
*You could use a pumpkin instant pudding in place of the vanilla and skip the cinnamon since it’s in the pudding.

Martha White Muffin Mix

Archived by Diane on 9/13/2023 -> no longer available

Found at Walmart on Warrensville Center Road in South Euclid:

Martha White Chocolate Chocolate Chip Muffin Mix and Martha White Gluten Free Blueberry Muffin Mix.

These 7 ounce pouches, $1.48, were located in the regular baking aisle, and not in the special gluten free section of the store. Only 50 cents more than their gluten containing counterparts.

They could not be much easier to make: Just Add Milk! proclaims the package. Indeed, the directions call for 1/2 cup to be combined with the mix, fill muffin cups, bake for 11-12 minutes and cool 2-3 minutes.

The main ingredients are rice flour, then sugar, then respectively semi-sweet chocolate chips or artificial blueberry bits (not a berry to be found). The chocolate mix contains egg, milk and soybean ingredients and the blueberry mix contains egg ingredients.

So, how did they come out? Remember your mileage may vary as you are driving a different oven and pans.

The “blueberry” muffin batter was the thinner of the two and the muffins were done at the suggested time. In fact, I probably overcooked them by a minute or so as they were darker than golden brown. Despite liberally spraying the non-stick muffin cups with non-stick spray, the muffins still stuck with half coming out in pieces. Next time I’d use paper liners.

The “chocolate” muffins required an extra 2 minutes to be fully cooked and were easier to remove from the pan.

Both had good texture with an expected gluten free crumb. The chocolate had a few chips and the distinct chocolate flavor. The “blueberry bits” resembled the real thing in look and taste.

Each mix made 6 medium size muffins.

The packages each have an additional recipe: Gluten Free Chocolate Chip Banana Muffins and Gluten Free Blueberry Peach Crisp.

Easy Holiday Gift Cookies

1-2 packages gluten-free cake mix (enough for 2 layers)

1/2 cup gluten free flour mix

1/3 cup canola oil

2-3 eggs

4 ounces applesauce

6 ounces semisweet chocolate chips

1/2 cup chopped pecans, or other nuts (optional)

Mix and blend well all ingredients except chocolate chips and nuts in a large bowl.

Gently stir in chips and nuts.

Place teaspoonfuls of dough 2 inches apart on an ungreased baking sheet.

Bake at 350 degrees for 12 to 14 minutes.

Allow to cool. Cookies will be light and cake-like. Place 10 to 12 cookies on a small decorative plate, cover with colored cellophane and tie with a bright ribbon. Makes approximately 3 dozen cookies.

Hints: If cookies appear to stick to cookie sheet a bit, spray cookie sheet with a little cooking spray.
Try different types of cake mixes and add-in ingredients, such as white chocolate chips, different kinds of nuts – or maybe cereals?, M & M’s or other candies, etc. – fun to experiment! Cookies could be frosted a bit, too, if desired.

Gluten Free Chocolate Mousse Cake

This always turns out great but at some point the mixture seems to get too thick to work with.
There is a large amount of dairy in this recipe. This cake is very, very rich, dense and large!
Serves 20!

Rum Chocolate Mousse Cake
Adapted from the Washington Post
Crust:
1 7/8 cups gluten free graham cracker crumbs
4 ½ T sugar
½ c butter melted plus enough to butter 9” or 10” spring form pan
1 ¼ c finely chopped nuts
2 squares of semi sweet GF baking chocolate chopped

Mousse filling:
12 oz unsweetened GF baking chocolate
6 eggs separated
2 1/3 c sugar
¾ c butter softened
1 ½ t vanilla
3 T rum or cream de cacao ( sometimes I leave this out-check if GF)
1 c heavy whipping cream

To prepare the crust: mix all the ingredients until moistened. Press into buttered 9” spring form pan. It should be at least half way up the pan. Bake for 8 min at 350 degrees. Cool.

To prepare filling, melt chocolate in double boiler. Whisk egg yolks until light and fluffy and gradually beat in a cup of sugar. Add the melted chocolate and keep beating.

Cream the butter with another cup of sugar and gradually add this to the chocolate mixture. Beat in vanilla and rum.

Separately beat egg whites with 1/3 c sugar and continue to beat until stiff. Fold into chocolate mixture . Whip cream until it forms soft peaks and fold into mousse. Pour into cooled crust and chill. Keep chilled until just before serving. This is very rich and will serve 20.

Holiday Cookies

Cookie Tips for the holidays and beyond!

Some members have reported having good luck with these flours using their own traditional recipes: Pillsbury GF all Purpose Flour, Bob’s Red Mill 1 to 1 flour (new-both seen at Marc’s), King Arthur Flour (has no gums added, so consider adding), & 123 GlutenFree Enriched Flour.

Bob’s Red Mill has a new GF pie crust mix out too! 123 GlutenFree has Pan Bars (serve with cream cheese frosting!) and Poundcake (mix makes 2!) that may even delight your gluten crowd. Check 123GlutenFree’s website for availability. Or use your favorite GF brands!

When making cookies, remember GF dough handles better when refrigerated and may spread less. Gums may help by adding structure.

Sprinkles and Colored Sugar for Cookies:

•Do-It-Yourself: McCormick food coloring is GF, (using non grain alcohol). Mix with white sugar for custom color.
•Cake Mate Decorations made by Betty Crocker under parent company Signature Brands has this to say: The company was phoned recently. They state that the decorations are made without gluten but if some are made on shared equipment, it will say so on the package. To inquire about which products are gluten free, please contact Consumer Relations by email at webinfo@signaturebrands.com or Monday – Friday 9am to 6pm at 1.877.726.8793.