Gluten Free Cake and Muffin Advice

VastBreak

Please pass along any successful gluten free cakes and muffins that you have made.
We have birthdays coming up in February and I need to make some goodies. It would save me a ton of time and money if others could share what they have had the most success with!

My peanut butter cookie recipe is already gluten free so that is already good to go!

I've heard Bob's Red Mill brownie mix is great but haven't yet tried it?

We typically start birthday mornings with muffins, so any great blueberry or cinnamon streusel type muffins? Recipe or mix would work well?!

Cake/Cupcake mix would also be helpful. Looking for somewhat spongy type texture and moist?

Please pass along the best you have tried

anglyn1

I've always had really good luck just subbing a gluten free all-purpose flour mix in for normal flour in a recipe. Look for ones that say cup for cup equivalency.

I find that mixing a pudding mix in with any of the gluten free cake mixes, like Betty Crocker, makes them a little moister.

I don't use much Bob's Red Mill for sweet things because they often have bean flour in there which I think gives things an off taste. I like Gluten Free Pantry, King Arthur Gluten Free, and Krusteaz AP gluten free (I can get it in a big bag at Sam's for pretty cheap).

anglyn1

Forgot to add...Betty Crocker gluten free brownies are better than regular ones in my opinion.

canadjineh

We don't do cookies or cakes but I do know friends who do and my DH makes great waffles and pancakes using these mixes and flours "Pamela's" Baking Mixes. Website:
http://www.pamelasproducts.com/

VastBreak

Thanks ladies!
I'll check around for the Betty Crocker mix, don't think I have seen it yet!
Will check out the Pamela products. .
I wouldn't mind the trial and error so much if the products didn't cost so much!

Also so many recipes require such an extensive list of flours that it would be quite the undertaking. Not to mention disappointing if we weren't happy with the results. Good to know happy reviews

kwjager

I make my own GF whole grain flour mix, following the GlutenFreeGirl's recipe. It's 3 parts white rice flour and potato starch to 7 parts whole grain flour. You can buy a variety of different whole grain flours from Bob's Red Mill, and then combine them as you desire. I like doing this because it's more interesting, flavor-wise; because we can avoid xanthan gum this way; and because we also try to limit our consumption of rice flour due to concerns about arsenic contamination (the commercial blends are predominantly rice flour.) Of late I like quinoa, amaranth, millet, buckwheat, and oat flours mixed with a bit of white rice flour and potato starch. IF you need more of a binder, you can add ground flax or psyllium husks. You can then use this whole grain blend at a ration of 140 g per 1 c of all purpose wheat flour. It works!

kwjager

p.s. it is less expensive to blend your own mixture than it is to buy the prepackaged mixes, too!

VastBreak

Interesting, hadn't thought of mixing my own blend! How do you store this? Fridge, Freezer? Tupperware, Mason Jar?

mywindingroad

I/we have a soy intolerance as well and most flours say they are processed in a facility with soy so I can't use them. I grind my own rice flour and use 3 parts rice flour to 1 part corn starch and it usually turns out good.

Bannan Muffins

Dry ingredients
1.5 cups rice flour
0.5 cup corn starch
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1.5 tsp cinnamon
0.5 tsp nutmeg

Wet ingredients
2 cups mashed bananas
2/3 cup olive oil

Wisk dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Beat the wet ingredients really good until nice and creamy. Add wet ingredients to dry ingredients. Mix just enough to incorporate. DON'T over mix. Stir in nuts and/or chocolate chips.

Bake @ 350 for 20 minutes.

(These are gluten, dairy, soy, and egg free)

NOTE: edited this to include the sugar. Must not forget the sugar.

kramrn77

I used BC's gluten free yellow cake mix to make pineapple upside down cupcakes. Turned out great.

knittingbandmom

I second the recommendation for Pamela's. We made drop biscuits from their biscuit mix and my picky teenage daughter who is NOT gluten free gobbled them right up.

slickasawhistlesmaman

THESE ARE TO DIE FOR

I have made them many times for parties and they have past every time!!

https://simplygluten-free.com/blog/2010/08/shirley-temple-cupcakes.htmlree cupcakes.

slickasawhistlesmaman

ok not sure why link did not work sorry here is the recipe -Gluten Free Shirley Temple Cupcakes Recipe

Ingredients

Cupcakes
1½ cups plus 1 tablespoon all purpose gluten free flour blend – use divided
1 teaspoon baking powder
½ teaspoon kosher or fine sea salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
½ cup 7-Up, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon maraschino cherry juice
Several drops of gluten-free red food coloring gel

Frosting
½ cup unsalted butter, at room temperature
1 large pinch of Kosher or fine sea salt
2½ cups confectioners’ sugar
½ teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1 tablespoon maraschino cherry juice
12 maraschino cherries, patted dry with paper toweling

Directions

Cupcakes
Preheat oven to 350 degrees. Line 12 standard muffin cups with paper or silicon cupcake liners.

In a large mixing bowl whisk together 1½ cups of the gluten-free flour blend, baking powder and salt.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar on medium high speed for two minutes or until light and fluffy. Scrape down the sides of the bowl and add the eggs, one at a time, mixing well and scraping down the bowl after each addition. Turn the mixer to low and add half of the flour mixture, then the 7-Up and finally the rest of the flour mixture. Add the vanilla extract and mix. Scrape the sides and bottom of the mixing bowl well to ensure all the ingredients are fully incorporated. Do not be concerned if the batter looks a little curdled.

Take a ½ cup of the batter and put in a small bowl. Add the remaining 1 tablespoon of flour, the maraschino cherry juice and enough red food coloring to turn the batter red. Stir well. Divide the batter evenly between the prepared pans (about 1 big teaspoon per cup). Gently spoon the remaining batter on top of the red batter trying not to mix the two colors but to keep in layers.

Bake for 15 – 20 minutes or until the tops of the cupcakes are slightly springy and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. (The cupcakes will puff up a bit while cooking because of the 7-Up.)

While the cupcakes are cooling, prepared the frosting.

Frosting
In a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter and salt on high speed until creamy. Sift in the confectioners’ sugar and mix on low until fully combined. Add the vanilla, lemon juice and maraschino cherry juice. Mix to combine.

Pipe on or frost the cupcakes with the frosting and top each cupcake with a maraschino cherry.

Servings

Makes 12 gluten free cupcakes.

knittingbandmom

Wow Slick - thank you. I'm saving these off as Valentines is right around the corner!

VastBreak

Those cupcakes sound amazing! I think I'm looking forward to a few trial baking sessions

gxmiller31

I think the link has "ree" at the end and it should stop after the "html", so it should be https://simplygluten-free.com/blog/2010/08/shirley-temple-cupcakes.html


maybe....

kramrn77

Those look amazing! So going to try them!

kwjager

I store my homemade GF flour in a big glass jar in the pantry. We go through it quickly, so rancidity hasn't been a problem, but many people store theirs in the fridge.

sing809

I have had great success with a gluten free version of the cake recipe on the back of Hershey's cocoa.

https://www.hersheys.com/recipes/recipe-details.aspx?id=96550&name=Gluten-Free-HERSHEY'S-"Perfectly-Chocolate"-Chocolate-Cake

blankiefinder

The Namaste Gluten Free Brownie Mix is good. I haven't tried any of their other products (cake mixes, etc)

sing809

Trader Joes GF Brownie mix is really good too.

nathotte

I'm gluten and dairy free, subbed the butter in the betty crocker brownies for vegetable shortening, came out moist and delicious. Also have made a peanut butter cake that was GF and DF.

8 ounces smooth peanut butter
4 large eggs
3/4 cups sugar

Beat the eggs on high for 8 minutes
Add the sugar, beat it another minute on medium-high
Add peanut butter and beat (or hand mix) until just mixed.

Place in a parchment lined and greased cake pan.
Bake on 375 for 20 minutes or until a toothpick comes out clean.

For icing I made a glaze using powdered sugar, almond milk and vanilla then topped the whole thing with flaked coconuts.

Even my boyfriend brags to everyone about that cake. It came out spongy and smooth and moist and delicious.

AndineC

[Thanks ts hard to find gf df recipes. I really miss desserts lol


quote="nathotte;31556028"]I'm gluten and dairy free, subbed the butter in the betty crocker brownies for vegetable shortening, came out moist and delicious. Also have made a peanut butter cake that was GF and DF.

8 ounces smooth peanut butter
4 large eggs
3/4 cups sugar

Beat the eggs on high for 8 minutes
Add the sugar, beat it another minute on medium-high
Add peanut butter and beat (or hand mix) until just mixed.

Place in a parchment lined and greased cake pan.
Bake on 375 for 20 minutes or until a toothpick comes out clean.

For icing I made a glaze using powdered sugar, almond milk and vanilla then topped the whole thing with flaked coconuts.

Even my boyfriend brags to everyone about that cake. It came out spongy and smooth and moist and delicious.[/quote]

alliesgettinghealthy

So far I have only tried mixes but the Betty Crocker gluten free chocolate cake mix is definitely good as well as the Krustez Gluten Free Brownie Mix. They are also both really easy and super yummy. I'm fairly picky about baked goods too, they are both very very similar to their gluten containing counterparts!

canadjineh

http://gluten-dairy-sugarfree.com/