rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Note: If you don't have the KAF GF baking mix, substitute 8 oz GF AP flour, 2 tsp xanthan gum, 1.5 tsp baking soda, 1 tsp baking powder, and 0.5 tsp salt.

Note: Just about any relatively flavorless liquid oil will work: refined coconut oil, vegetable oil, canola oil, light olive oil, or even melted margarine.

Note: The recipe gives directions for making this in a bread machine. To make in a conventional oven, mix the non-chocolate wet ingredients and sugar, add the dry ingredients, mix until there are no lumps, mix in the chocolate, and bake in an 8" square/9" round pan (for taller, fluffier cake) or 9" square pan (for flatter, denser cake) or 12 standard cupcake cups at 350F for 18 to 20 minutes or until a toothpick poked into the center comes out mostly clean (don't wait until it's 100% clean or the cake will be too dry).

Ingredients

2.75 c soy milk
2 tsp cider vinegar
0.75 c sugar
3 tsp vanilla extract
3 Tbsp oil
12 oz (by weight) chocolate chips
8 oz (by weight) King Arthur Flour GF baking mix (NOT flour--see note above)
2 Tbsp King Arthur Flour cake enhancer (optional)

Equipment

Measuring cups and spoons
Scale
Flour sifter or mesh strainer
Microwave, or double boiler and stove
Zojirushi or other programmable bread machine

Instructions

0) Mise en place. Gather your ingredients and tools. Measure out the soy milk, add the vinegar, and set aside to curdle. Weigh the chocolate chips in the bowl of a double boiler or into a microwave-safe measuring cup. Sift together the dry ingredients (other than sugar). Remove the pan from the machine. Program the bread machine: 30 minute mix, shape, 20 minute rest, 1 minute rest (so everything gets re-mixed briefly before baking), 90 minute bake.

1) Mix the batter. Pour the curdled soy milk, sugar, vanilla extract, and oil into the pan. Add the dry ingredients. Place the pan in the machine and start the prepared program. A few minutes after mixing begins, when the ingredients have all been combined, open the machine and scrape any bits of flour off the walls of the machine and into the batter; then close the lid.

2) Melt the chocolate. If using the double boiler, put at least 1 cup of water in the pot, put the bowl with the chips over it, and heat over medium-low heat, stirring frequently. If using the microwave, nuke the measuring cup with the chips on high for 30-second bursts, stirring in between. (This shouldn't take more than 2 minutes in most microwaves.) When they're mostly melted, take them off the heat/out of the microwave and stir until they finish melting in the residual heat. Do your best to time this so that the chocolate is ready about 5 minutes before the end of the mixing cycle.

3) Bake the cake. When the add-ins beep goes off, pour in the melted chocolate, then close the lid (mixing should resume automatically). When the machine beeps for shaping, smooth the top of the batter, then press START. Leave the machine closed until the cake is done baking.

4) Serve and store. After baking, remove the pan from the bread machine/oven and set it aside on a heat-safe trivet to cool COMPLETELY. Leave it there for AT LEAST ONE HOUR. DO NOT ATTEMPT TO REMOVE THE CAKE UNTIL IT IS COOL. (Unless your goal is cake crumbs.) Run a spatula around the edges and very gently slide the cake out onto a plate. Slice and serve with vanilla ice cream. Only slice as much as you plan to serve. Store unsliced cake in an airtight bag or container at room temperature, or slice and freeze. Eat as soon as possible.

Sources:
"Your Basic Chocolate Cupcake", Vegan Cupcakes Take Over the World
http://www.ehow.com/how_7646693_substitute-chocolate-chips-cocoa.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

2 oz (by weight) Earth Balance, or 0.25 cup (by volume) canola oil or olive oil
3 eggs
1.75 cup unsweetened soy milk
1 box KAF GF bread mix
1 tsp baking powder (NOT baking soda)

Equipment

Bowl
Pyrex pitcher
Fork or whisk
Microwave
Scale (if using Earth Balance) or measuring cup (if using oil)
Measuring spoons
Zojirushi bread machine, preprogrammed
Spatula
Wire rack
Oven mitts

Instructions

0) Mise en place. Gather your ingredients and tools. Make sure the mixing paddles are correctly seated in the bread machine pan, long side down. Measure out the oil or Earth Balance. Fill the bowl with very warm water, put the eggs in the bowl, and let sit five minutes. Pour the soy milk into the pitcher; if using Earth Balance, add it to the pitcher. Microwave at 70% power for 1.5 minutes or until the Earth Balance is melted and the liquid is body temperature. Remove the yeast packet from the mix box, and open the mix packet. Mix the baking powder into the mix (it doesn't have to be well incorporated).

1) Layer ingredients. Remove the loaf pan from the bread machine. Pour the soy milk into the pan. If using oil, pour that in too. Crack the eggs into the measuring pitcher, whisk briefly, and pour them in. Gently shake in the bread mix in an even layer, completely covering the wet ingredients. Make a little dent in the center of the mix and pour in the yeast. Put the pan back into the machine.

2) Bake. Plug the machine in and press the HOME MADE button until the screen displays MEMORY 1 with a baking cycle length of 3 hours. Press START. The machine will preheat for 15 minutes and knead for 30 minutes. Five minutes before the end of the kneading cycle, it will beep to remind you to add any add-ins; if you don't have any, lift the lid until it beeps once, then close the lid. After the kneading cycle is complete, it will beep to encourage you to shape the loaf. Use a silicone spatula to stir in any unincorporated flour and smooth the top of the dough. Close the lid and press START. The machine will let the dough rise for 65 minutes and bake for 70 minutes.

3) Serve and store. Carefully remove the pan and gently shake the bread out onto a wire rack. Let cool completely before slicing. Store in a sealed plastic bag at room temp, slicing as needed, for up to three days; or freeze individual slices.

Source:
http://www.kingarthurflour.com/mixes/gluten-free-bread-mix.html
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Ingredients

Cake flour
1.75 c (296 g) GF all-purpose flour
0.25 c (32 g) cornstarch

Topping
2 Tbsp + 1.5 tsp granulated sugar
2 Tbsp + 1.5 tsp brown sugar
0.25 tsp cinnamon
3.5 Tbsp melted REFINED coconut oil, still warm
3/8 (123 g) of the cake flour

Cake
0.5 c non-dairy milk
0.5 tsp lemon juice or white vinegar
1 Tbsp plain non-dairy yogurt, applesauce, or mashed overripe banana (optional)
5/8 (205 g) of the cake flour
0.5 c granulated sugar
0.25 tsp baking soda
0.25 tsp xanthan gum
6 Tbsp (3 oz) margarine, softened but still cool
2 large eggs
1 large egg yolk
1 tsp vanilla extract

Equipment

Oven
Sifter (optional)
Scale
8" square baking dish
Stand mixer with paddle attachment
Mixing bowls
Measuring cups and spoons
Spatula
Forks and/or whisks
Knife
Parchment paper (optional)
Cake cutter

Instructions

0) Mise en place. Gather your ingredients and tools. Sift or whisk together the cake flour ingredients. Weigh them and divide BY WEIGHT into 5/8 (235g) and 3/8 (123g) portions. (Sifting adds air, which increases the volume, so you can't just measure by cups.) Whisk the non-dairy milk and lemon juice/vinegar together and let sit to curdle. Microwave the coconut oil for 30 seconds to melt it. Grease the pan with a thin layer of coconut oil or canola oil spray, or line it with parchment paper. Cut the margarine into chunks of about 1 Tbsp. Separate the egg. (The white can be saved for another use or discarded.)

1) Make the topping. Whisk together sugars and cinnamon. Mix in coconut oil. Add cake flour and stir with a fork until the mixture is thick like cookie dough. Set aside to cool to room temperature.

2) Make the cake. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking soda, and xanthan gum. With the mixer running, add the margarine, one piece at a time. Continue beating at medium-high speed until the mixture looks like wet sand, with no visible margarine chunks remaining. Add eggs, yolk, vanilla, curdled non-dairy milk, and optional yogurt or fruit mush; beat at medium-high speed until light and fluffy.

3) Let the batter rest for a full 15 minutes. The xanthan gum and GF flour need to sit and hydrate or the cake will be very dry. While the batter rests, preheat the oven to 325F. For maximum topping crumbliness, or if your kitchen is very warm, stick the topping in the fridge for 5 to 10 minutes (but not longer, or it will solidify completely).

4) Bake the cake. Pour batter into prepared pan. Sprinkle topping evenly over cake. Bake until a toothpick inserted in the center comes out clean or internal temperature reaches 210F, 40–45 minutes.

5) Serve and store. Let cool slightly before cutting. Once the cake is completely cool, cover it tightly with plastic wrap or store the pieces in containers with tight-fitting lids. The cake will keep for about 5 days in the fridge or at room temp.

Sources:
http://bakebakebake.livejournal.com/3831836.html
http://www.kingarthurflour.com/blog/2013/07/26/the-gluten-free-conversion-conundrum/

Pumpkin pie

Nov. 9th, 2014 10:46 pm
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Note: To make a crustless pumpkin pie, begin with step 3, grease the pie plate well with coconut oil or margarine, and add 0.25 c GF all-purpose flour to the spiced sugar mixture.

Note: If using a Pyrex pie plate, reduce all oven temperatures given in this recipe by 25 degrees.

Note: If you don't feel like mixing white and dark brown sugar, use 0.67 c of light brown sugar instead.

Ingredients

Crust
2 c almond flour/meal
0.25 tsp salt
1 + 1 egg
2 Tbsp coconut oil

Filling
0.33 c white sugar
0.33 c dark brown sugar
1 tsp cinnamon
0.5 tsp ginger
0.5 tsp salt
0.25 tsp nutmeg
0.25 tsp cloves
2 eggs
1.25 c almond milk
1 tsp vanilla extract
16 oz organic pumpkin (boxed, NOT tinned) or homemade roasted pumpkin

Equipment
Oven (NOT toaster oven)
Food processor (optional)
Stand mixer with whisk attachment (optional)
Rolling pin (optional)
Wax paper (optional)
9.5" pie plate
Measuring cups and spoons
Mixing bowl
Fork or whisk
Crust protector (optional)
Baking sheet
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Measure out the coconut oil and almond meal for the dough and put them in the freezer for a few minutes to chill; the coconut oil should be opaque, firm, and cold but not frozen.

1) Make the crust.
Food processor method: Put the almond meal and salt in the food processor and whir briefly to combine. In a separate bowl, whisk 1 egg. Pour the egg into the food processor and pulse until mixed. Break the chilled coconut oil into pieces with a knife, add to processor, and pulse until the dough forms a ball with little specks of coconut oil throughout. If it stays crumbly, add the second egg.
Hand method: Whisk together the almond meal and salt. Whisk 1 egg and add it. Break the chilled coconut oil into pieces with a knife, add it to the almond meal, toss it a bit to coat the pieces of oil with flour, and then cut in the oil until you have a ball of dough with little specks of coconut oil throughout. If it stays crumbly, add the second egg.

Form the dough into a disc.

Optional: wrap the dough tightly in plastic wrap and refrigerate (for up to 24 hours) or freeze it. Thaw frozen dough in the fridge overnight. Let refrigerated or thawed dough sit at room temperature for 20 to 30 minutes before using.

2) Pre-bake the pie crust. Preheat the oven to 350F. Do not grease the pie plate. Place the disc of dough into the pie plate and use your fingers to press it out until it evenly covers the plate; or place it on a piece of wax paper, put another piece of wax paper over it, roll it out into a circle 12" across (about the width of the wax paper), and carefully transfer it to the pie plate. Use dough scraps from around the edge to patch up any breaks in the dough. Neaten the edge of the pie. Line a baking sheet with aluminum foil and put it on the middle rack of the oven. Place the pie crust on top of it. Bake 15 minutes, then remove crust from oven.

3) Make the pie. Set the oven to 450F for a pie with a crust or 350F for a crustless pie. Mix the sugars with a fork or by hand, breaking up any clumps. Add the spices and mix well, again breaking up any clumps. By hand or in the stand mixer with the whisk attachment, whisk together eggs and milk until frothy. Then mix in vanilla extract, spiced sugars, and pumpkin. The filling will be very liquid; this is fine. Pour the filling into the pie plate.

4) Bake. For a pie with a crust, bake 15 minutes at 450F, then reduce heat to 350F; for a crustless pie, bake at 350F throughout. Bake until a toothpick inserted into the center comes out clean, about 60 minutes. If the crust starts to darken before the filling has cooked, cover it with a crust protector or aluminum foil.

5) Serve and store. Let the pie cool and set for 5 minutes before serving. It will keep for about a week in the fridge and is very good cold. Do not freeze. Microwave heating is doable but not really recommended.

Sources:
http://elanaspantry.com/paleo-pie-crust/ (including comments)
http://allrecipes.com/recipe/killer-pumpkin-pie/
http://silk.com/recipes/pumpkin-spice-pie
http://whatscookingamerica.net/piecrsthint.htm
http://www.kingarthurflour.com/tips/pie-tips.html
http://www.thekitchn.com/two-ways-to-transfer-pie-dough-65895

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