GFCF Pumpkin cake

I avoided baking with pumpkin, but I'm not sure why. It's actually very convenient. Canned pumpkin (Libby's) is ready to use and affordable. I modified my basic cookie recipe to make a pumpkin cake that's really very healthy, and also could be made into cookie bars.

SORRY -- that I left out the key ingredient in my original posting of this. This version includes everything. The ingredient I forgot? -- pumpkin, of course.

Ingredients:
1 cup sorghum flour (or brown rice or chickpea)
1/2 cup tapioca flour (or other starch)
1/2 cup sugar (or other sweetener)
2 tbsp ground flax, golden
2 tsp xanthan gum (or guar gum)
2 tsp baking powder (corn-free, if desired)
1 tsp sea salt (optional)
1 tsp cinnamon
1/2 tsp ginger
2 tbsp. canned pumpkin (I used Libby's)
1/4 cup molasses, honey or cane syrup
1/4 cup water
1/4 cup canola oil
1/4 cup Darifree or other milk sub

Mix the dry stuff well. Then add the liquids. Mix. You want this to be smoother, but not liquidy.
Beat with blender until mixed, scraping the sides.

Pour into an 8x8 cake pan, greased with shortening (Spectrum organic).

Bake at 375 for 25-30 minutes.

GFCF banana bread with hidden veggies

Since Christmas, I've been tinkering with recipes based on ideas I found in a new cookbook, Deceptively Delicious, by Jessica Seinfeld (yes, Jerry's wife). This is not an ad and I don't benefit either. But, the premise is interesting: hiding veggies and fruits in everyday food so our kids get the nutritional benefits. This especially is a problem for kids on the autism spectrum, as many of you know. So, I thought I'd give this a try. Neither of my kids are big on veggies or fruit, and they're very rigid about the ones they will eat. So, I've had a few successes and I will share. I will not reprint Seinfeld's recipes here. But, I've modified a few for GFCF land. Here's one that was a big hit tonight for banana bread -- with cauliflower.

Ingredients:
- Spectrum organic shortening
- 3/4 cup sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup brown sugar
- 1 1/2 tsp xanthan gum
- 1/4 cup oil
- 2 egg whites or 1 flax egg
- 1 large banana
- 1/2 cup pureed cauliflower
- 1 tsp vanilla extract (optional)
- 1/4 cup liquid DariFree or milk sub

Puree the cauliflower by steaming or cooking 20 mins. Cut off stems. Puree in blender, food processor or hand mixer.

Heat oven to 350. Coat loaf pan with the shortening.

Mix the dry ingredients.

In a bowl, mash the banana with a fork, then puree with an electric mixer. Add cauliflower mix. Add egg and oil and milk.

Pour into pan. Bake for 30 mins or until toothpick comes out clean.

I serve with icing on top. Or, without the icing for lunches.

Marking it gluten free - finally

Happy New Year everyone! I learned some cool things about everyday foods over the holiday. I've just been in awe of how major companies -- who are driven to find any market edge possible -- have not latched onto the "gluten free" thing yet.

Anyway, I see Tyson chicken is now labeled CLEARLY on the front as being free of antibiotics and hormones and additives. And, it was only priced 20 cents-per-pound more than the store brand. Very cool.

And, our Honeysuckle turkey also had a big "Gluten Free" label slapped right on the front for all to see. So, I bought that simply because of their effort.

I just don't understand why more companies are not taking advantage of this market by making the simplest of efforts -- noting what's gluten-free and what's not. My suspicion is that they don't want to start down the path of revealing what's in their foods.

Happy Holidays

Yes, I have taken some time off from blogging for the holidays. Things got kinda crazy, and quickly. I'll be back next week with some new recipes and observations. Meanwhile, enjoy this very addictive game.

jim

Snow Line Help Santa Claus collect the presents.

Play this free game now!!

Anyone remember Suzy-Q's?

Bet you thought the taste of Suzy-Q's and HoHos was lost forever on a gluten- and casein-free diet. Well, it doesn't have to be. I know, I know. I'll bet you're saying, but ... I can't use eggs, or soy or even chocolate! You don't have to. This is the allergy-friendly version -- all allergies. And, it's easy. Here's how:

Ingredients:
1 recipe of "chocolate" cake (use either cocoa or carob powder) made in two round cake pans (split the recipe)

1 cup powdered sugar (Domino sugar is GF. Miss Robens sells corn-free powdered sugar. Or, make your own.)
1/4 tsp xanthan gum
1 tsp unflavored gelatin powder (I use Knox)
1 tbsp water

Heat your oven to 350 degrees. Make the cake recipe, splitting the recipe between two cake pans. I grease them with Spectrum organic shortening. The cakes bake together in about 15 mins. Use a toothpick to be sure.

When done, let cool 5 mins. Carefully pull the sides away from the pan and ease them onto cooling racks. Let cool thoroughly.

When cool, mix the powdered sugar, xanthan gum and gelatin in a bowl and stir. Add the water. Use a hand mixer on slow speed to blend until a creamy, icing texture is reached. Don't let this sit long. Use a knife to spread the icing onto one layer of the cake. Wet the knife is necessary to help spread. Immediately place second cake layer on top and gently push down.

Now, you can serve this cake style. Or you can cut it into any shape you want. I trimmed the edges to form a squarish shape and then cut into 16 "bars."

You can play around with this now. Next time, try chocolate or carob icing by adding some of that powder into the sugar mix. Try a Twinkie type cake by making a white cake and white filling. Try getting some of this stuff into a syringe and squirting it into a cupcake. Or, make the Suzy-Q even better by doubling the icing recipe -- it'll make the center filling thicker.

Have fun.

Molasses tip

I've found that several of my entries have started with the phrase, "This is silly..." Well, this is another one of those entries. Yet, I felt I had to share.

I've been baking gingersnaps and gingerbread cookies lately and using molasses and thick cane syrup. It's kinda tough getting that stuff to pour entirely out of a measuring cup. However, I've stumbled upon a little trick that helps that situation (no laughing from the expert chef section, please). If you coat the measuring cup with oil beforehand, the molasses will slide right out.

Actually, many of these recipes called for oil anyway. So, I measure the oil first, then the molasses. No waste.

A good shampoo

I recently switched shampoos for my kids and the new product works so well that I thought I'd mention it here. I bought the Shikai brand shampoo, which really lathers well and leaves a very healthy looking and feeling hair. We do use conditioner also, which helps with brushing -- they have very fine hair. You can research the product online at http://www.shikai.com/.