Gluten Free by Babs

Sunday, April 1, 2012

Bavarian Obatzda - Cow's milk free

So, have been wanting to try this forever and finally did. It was Guy's birthday so I made Münchener Weißwurst with sweet mustard and Obatzda. He had normal brez'n and I had sunflower gluten free bread. here is the recipe adapted from a dear dear friend of mine.

50 grams goat's butter
150 grams goat's quark
100 grams goat's camembert
1 shallot diced very finely
salt and pepper to taste
paprika (we were actually out so we used smoked paprika - worked great)
dash of cayenne pepper

I must chopped up the camembert into small chunks and mixed with all the other ingredients. It was sooooo yummy!!!!

Thursday, February 16, 2012

Gluten and Milk Free Spur of the Moment Brownnies

These are the size of hamburger buns (note size comparison to standard napkin) - not 9" round pans ;-)

So, I was sitting here last night craving something chocolate that was milk free. I searched for some recipes but they were all pretty much the same - just varying ingredients. Some with and some without baking powder. Some with melted chocolate (which I didn't have any on hand) and some with cocoa powder. Some with oil and some with butter. etc... So, I just decided to throw something together - as brownies are actually quite easy to make with just the basic ingredients - and just add more dry/liquid until you get the consistency. This is what I ended up with.

Please note - I did not write down exactly what I did - measurements are approx - so you need to add a bit extra GF flour at the end if too wet or a bit more oil if too dry.

Also, as I know that when you typically make brownies or cakes with GF flours - they sometimes don't bake as quickly in the middle as they should - then you have burned or overdone around the edges in order to get the inside done. So, I used my hamburger bun pan instead of a square or round pan. This worked wonderful - as each one then can be cut in half for a serving - and baked through beautifully!

Spur of the Moment Brownies

60 grams Millet Flour

30 grams Tapioca Flour

90 grams Muscovado Sugar

30 grams Unsweetened Dark Cocoa Powder

1/2 teaspoon Baking Powder

pinch of Salt

1/2 cup Mazola Oil
2 large Eggs
1 teaspoon Vanilla Extract

Mix dry ingredients well - then add liquid ingredients. Mix well by hand with spoon or spatula.

Fill prepared pan and bake at 180°C for ca 25 min. (you will need to keep checking with a toothpick for doneness). (I forgot to time mine, but was approx 25 min)

Monday, February 13, 2012

Gluten Free Cocktail Cupcakes

(left to right) Mojito, Strawberry Margarita, Irish Coffee, Whiskey Sour, Blow Jobs, Black Russian.

A good friend of mine was having a birthday and I gave her cupcakes for her party as my gift for her. She loves cocktails, so I decided to make several different types of cocktail cupcakes. I went to wikipedia and looked at the list of cocktails and tried to choose ones that would be easy to make as cupcakes. For the vanilla cupcake based ones, I used my standard vanilla recipe. I removed 2 Tablespoons of the liquid and added 2 T of Lime juice in it's place. For the chocolate based cupcakes, I used my standard chocolate cupcake recipe. I then added instant espresso powder to it (instead of using Kahula)

After each batch came out of the oven, I allowed them to cool for 10 minutes, then I brushed the tops with the appropriate alcohol. Then allowed them to completely cool before frosting.

For the frosting base - I used the standard butter cream frosting - adding the ingredients listed below to each instead of the liquid.

I then made the following:

Vanilla Based

Whiskey Sour: Brushed cupcakes with whiskey. Frosted with butter cream made with whiskey.

Stawberry Margarita: Added pureed strawberries to the cupcake mix (reduced liquid by this amount). Brushed cupcakes with tequila. Frosted with butter cream made with sea salt, pureed strawberries, tequila.

Mojito: Added a couple drops of mint oil to the cupcakes mix. Brushed cupcakes with rum. Frosted with butter cream made with rum, chopped up fresh mint leaves, raw brown sugar.

Chocolate Based (again, all had coffee added, to replace need for Kahula)

Blow Job: Brushed cupcakes with baileys. Frosted with butter cream made with baileys. Then topped with whipped cream.

Irish Coffee: Brushed with whiskey. Frosted with butter cream made with whiskey. Topped with chocolate covered coffee bean.

Black Russian: Brushed with Vodka. Frosted with butter cream made with vodka.

They were all a big hit. I think next time though, I will make them all "shot" sized (using my mini cupcakes pan) so that people can try several different ones. As it was, you only really got to try one type.

The Mojito (the main birthday cupcake for the birthday lady! Absolutely FABULOUS!!! These were soooo yummy!! I had a problem frosting them though, as the mint leaves kept plugging up the frosting tip :) Gluten Free of course!

Sunday, February 5, 2012

Pumpkin Chocolate Cookies - Gluten & Milk Free

I have been sick now for most of the last 2 months with horrible ear infections. They go away, then come back and well - back again today (as well as a torn ear drum) so I decided I have been good enough the last month with not making sweets that I was due a splurge :) I found a recipe on Food.com and pretty much followed it except of course substituting my flours. The link to the Food.com recipe is here.

Also, note that I did use canned pumpkin. I normally NEVER use this, but always do it from scratch. But it is -20 outside and even if it were not a Sunday (shops are all closed on Sundays here) I would not have felt like going to the shop for a pumpkin anyway. I found a can that has been sitting in the pantry now for years (still good use by date though ;-) so I just used that. Will use up the rest of it on the weekend to make some Gluten Free Waffles and muffins and freeze them so will have munchies now and then.

Pumpkin Chocolate Cookes

adapted from Amys-pumpkin-chocolate-chip-cookies from food.com

½ cup Muscovado Sugar

½ cup Canned Pumpkin

¼ cup Mazola Oil

1 Egg

½ teaspoon Vanilla

40 grams Millet Flour

40 grams Amaranth Flour

25 grams Quinoa Flour

25 grams Tapioca Flour

25 grams Rice Flour

1 teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Cinnamon

¼ teaspoon Salt

½ cup Chopped up Chocolate bar (I used a 125g bar of 81%)

Directions:

Mix sugar, pumpkin, oil and egg.
Add vanilla.
Mix dry ingredients and then add to pumpkin mixture.
Add chocolate and mix.
Spoon onto pans, cook at 180°C for 12-14 minutes. Makes 15 cookies.

Wednesday, January 25, 2012

An Apology and then Bavarian treats!

First up is an apology for not blogging for so long. I was out of Munich for a couple months and also am not working at the moment so funds are very low - and as you know - GF flours are not cheap - so have not been doing any experimenting lately. I am hoping this will change in February. Thanks for your patience.

I did bake for a friend the other day - she wanted some Bavarian cupcakes. I altered my usual chocolate recipe as below.

Gluten & Milk Free Chocolate Cupcakes
Makes 20 cupcakes

Ingredients:
30 grams Quinoa Flour
75 grams Millet or Sorghum Flour
75 grams Amaranth Flour
25 grams Tapioca Flour
1 teaspoon GF Baking Powder
1 teaspoon Baking Soda
100 grams Dutch Cocoa Powder
1/2 teaspoon salt
225 grams Muscovado Sugar
60 grams Milk Free Margarine softened
3 eggs
2 teaspoons GF Pure Vanilla Extract
3/4 cup Goat's Buttermilk (I find this at Basic Bio Shop)

Sift all the flours together in a bowl along with the baking powder, baking soda, salt and cocoa - set aside.

Mix margarine and sugar in a stand mixer (or in a bowl with a hand mixer) until well blended and creamy.

Add one egg at a time and mix until blended.

Add vanilla and buttermilk.

Slowly add the dry ingredients to the stand mixer while on low (2) speed. Once all ingredients are combined, mix on speed 3-4 for a minute or two until well mixed. Do not over mix!

Use your judgement on the consistency of the mixture. You may need to add a bit more buttermilk or flour (use any of the above) until you have a thick yet still able to be poured batter consistency.

Fill cupcake liners 2/3 full and bake at 180°C (350°F) 20-22 minutes. Remove from oven and let stand for 10 minutes, then remove from pan and place on wire rack to cool

Wednesday, August 24, 2011

Gluten and cow's Milk Free Raspberry filled Chocolate Cupcakes

Gluten & Cow's Milk Free Raspberry filled Chocolate Cupcakes
Makes 24 cupcakes

Dry Ingredients:
30 grams Quinoa Flour
60 grams Millet or Sorghum Flour
60 grams Amaranth Flour
30 grams Rice Flour

20 grams Tapioca Flour
2 teaspoons GF Baking Powder

100 grams Dutch Cocoa Powder
1/2 teaspoon salt

225 grams Muscovado Sugar

Wet Ingredients:
60 grams Milk Free Margarine softened

3 eggs
2 teaspoons GF Pure Vanilla Extract

3/4 cup Goat’s Buttermilk (I buy this at Basic)**

** When mixing wet ingredients - depending on the flour mixture you use and the size of the eggs - you may need between 1/2 - 1 cup of the buttermilk. I start out with 1/2 cup and add 1/4 cup at a time depending on the consistency of the batter at the end.

Sift all the dry ingredients together in a bowl and set aside.

**Mix all the wet ingredients in a stand mixer (or in a bowl with a hand mixer) until well blended.

Slowly add the dry ingredients to the stand mixer while on low (2) speed. Once all ingredients are combined, mix on speed 3-4 for a minute or two until well mixed. Do not over mix!

Fill cupcake liners 2/3 full and bake at 180°C 22-23 minutes. Remove from oven and let stand for 10 minutes, then remove from pan and place on wire rack to cool

Let cupcakes cool completely!!

Next step is to add the raspberry filling

Fill a piping bag with your favorite raspberry jam or filling. Using a filling tip (these are the long thin tubes - something like this one - can be plastic or metal). Once cupcakes are completely cooled - just insert the tip into the middle of the cupcake and squeeze some jam inside. Be carefull not to fill it too much, or the cupcake can explode ;-) Many people recommend using an apple corer to remove a bit of the center, but I prefer not to use this method. As long as you have the longer tip and watch how much you are squeezing in, they turn out better (as you still have all the cake part too)

Next - frost your cupcakes

You can do this however you choose. I used my standard buttercream frosting. I mixed half with cocoa powder and half with pink coloring and then topped with a raspberry.

Monday, August 1, 2011

Gluten and cow's Milk Free Margarita Cupcakes

I saw this post from Brown Eyed Baker on Facebook and knew these would be my next cupcakes to make. They turned out so yummy!!!

Below is the adapted recipe to make them gluten free and cow's milk free.

Margarita Cupcakes - 12

For the Cupcakes:
75 grams Millet Flour
50 grams Amaranth Flour
50 grams Rice Flour
25 grams Quinoa Flour
25 grams Tapioca Flour
1½ teaspoons Baking Powder
¼ teaspoon Salt
113 grams Margarine
190 grams Castor Sugar
2 Eggs
Zest and Juice of 1½ Limes (the juice of the other ½ will be used in the frosting)
2 tablespoons Tequila
¼ teaspoon Vanilla Extract
½ cup Goat’s Buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons Tequila

For the Tequila-Lime Frosting:
113 grams Margarine
113 grams Butter Crisco
500 grams Powdered Sugar
1 tablespoon Lime Juice
2 tablespoons Tequila
Pinch of coarse Salt

1. Preheat the oven to 180°C. Line a cupcake tin with paper liners.

2. In a medium bowl, whisk together the flours, baking powder and salt.

3. In a stand mixer on medium-high speed, beat the margarine and sugar together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Fill cupcakes liners ¾ full. Bake for approximately 23-25 minutes or until just slightly golden and a toothpick shows only moist crumbs attached.

8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the margarine and crisco on medium-high speed in your stand mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lemon juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

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