Cooking Challenge: Gluten Free Baked Goods

inskydiamonds

Welcome to the fifty-fourth round of the cooking challenge! This challenge comes to us from TerryBeeBee winner of the sweet potato cooking challenge.



This week's challenge is GLUTEN FREE BAKED GOODS. From cookies, to cakes, to loaves of bread!

These are the rules for the challenge:

1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!

Fill out the following form to play:

NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):

Voting for this challenge will begin next Saturday November 5th at 5PM Pacific Standard Time.

meagalayne

BUMP! I love GF and Vegan baking! Count me in - I have loads of em!

inskydiamonds

Gluten free???

Pockyjo

Bump.

inskydiamonds

We need some entries!

asltiffm

Bump

rbryntes

I make a flourless chocolate cake during Passover - I got the recipe from King Arthur.

Cake
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred

Glaze
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream

Topping
1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Yield: one 8" cake, 12 rich servings.

idauria

I make a flourless chocolate cake during Passover - I got the recipe from King Arthur.

Cake
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred

Glaze
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream

Topping
1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Yield: one 8" cake, 12 rich servings.

I am not GF but this cake sounds so good!

rbryntes

It is good! One need not be GF or be celebrating Passover to enjoy delicious foods.

meagalayne

I'm not GF either but the recipes all sound awesome... I am going to be making a pumpkin maple quinoa granola for the challenge, I hope. also going to try out a recipe for super quick (microwaved, thus not challenge-friendly) pumpkin cornbread! I'll share them both with you folks once I've tried them out (with pics, of course) :bigsmile:

idauria

It is good! One need not be GF or be celebrating Passover to enjoy delicious foods.

I do actually happen to celebrate Passover

maeadair

I'm not GF either but the recipes all sound awesome... I am going to be making a pumpkin maple quinoa granola for the challenge, I hope. also going to try out a recipe for super quick (microwaved, thus not challenge-friendly) pumpkin cornbread! I'll share them both with you folks once I've tried them out (with pics, of course) :bigsmile:

I have a GF grandson ( a recent happening) and will anxiously be waiting the recipe...thank you :-)

maeadair

I make a flourless chocolate cake during Passover - I got the recipe from King Arthur.

Cake
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred


Yield: one 8" cake, 12 rich servings.

Do you have nutrient values...especially cals and sodium?

meagalayne

First recipe, courtesy of edibleperspectives.com

Quick Pumpkin Cornbread (baked in the microwave!) - serves 1

3T corn flour
1T corn meal (med/coarse grind)
1T buckwheat or other GF flour
3T pure pumpkin
1/4 almond milk
1/2T ground flax
1/2T maple syrup
spices - cinnamon, nutmeg, allspice or pumpkin spice
1/4t baking powder

Combine all ingredients (I mix wet and dry separately then combine) and spoon into a microwave safe ramekin. Nuke on HIGH for 100-120 seconds. Pop our and enjoy! I topped mine with a little maple syrup but you can do whatever you like with it!

This recipe also happens to be vegan :bigsmile: She's got so many variations on cornbread and ALL look stunning and delicious.
Evidence:
http://edibleperspective.com/2011/10/winter-wonderland-quick-pumpkin-cornbread/
http://edibleperspective.com/2011/10/non-intentional-pumpkin-cornbread/

inskydiamonds

5PM today is the cut off! Keep the entries coming!

meagalayne

5pm?!?! I thought I had all day... :ohwell:

I'll be posting my granola recipe later, regardless...

inskydiamonds

5pm?!?! I thought I had all day... :ohwell:

I'll be posting my granola recipe later, regardless...

Well.. 5PM PST. And that's actually if I remember to do it :P

inskydiamonds

Time to vote!
Which gluten-free recipe is best?

http://www.scribbld.com/customview.cgi?user=whiskey&styleid=27146

Voting ends Wednesday November 9th at 5PM PST.

inskydiamonds

Keep voting!

inskydiamonds

Winner will be announced tonight!

inskydiamonds

Congratulations to rbryntes whose Flourless Chocolate Cake won this challenge!

Cinnamon cooking challenge: http://www.myfitnesspal.com/topics/show/385897-cooking-challenge-cinnamon