Spending so much time with all the lovely people at the Kenosha Harbor Farmers Market this past year has brought the need for Gluten Free products to light. This is becoming such a common place need. I had not heard of it 3 years ago. I tell you I could not give up bread! For me a good homemade piece of bread can make almost anything better. The giggles as the kids "help" knead the dough, the smell of it baking (there is not a better smell), the warmth of a hot piece of bread with or without butter it makes dinner special. So for all of my friends I armed myself with several books and all kinds of products from the organic section at Woodman's and this book really stands out. Not only is it crammed with all your favorite recipes (cookies, pie, bread, cake, pizza, etc) but it explains how to make your own flour mixes and how to correctly stock your pantry so that you can eat "normally". This book takes the stress out of converting recipes and encourages you to change your eating habits so that you feel better and that is what is important!
So today we start with a basic.. Angel Food Cake a perfect summer dessert. This recipe absolutely nails it. I have served it to people who are not gluten intolerant and they loved it.
So we start gathering all our equipment oven, mixer, bundt pan, sifter, measuring cups & spoons, spatula
Next gather all our ingredients confectioners sugar, Gluten Free all purpose flour, guar gum or xanthan gum, 12 egg whites, cream of tartar, salt, pure vanilla extract, pure almond extract, granulated sugar
separate your egg whites first (room temperature works best)
preheat the oven to 400* and position rack on second shelf from the bottom.
then place the egg whites into your mixer with the wire whisk attachment along with cream of tartar, salt and extracts start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high and add sugar 2 tablespoons at a time, beating until sugar dissolves and white form stiff peaks. Do not scrape bowl while beating.
Next sift confectioners' sugar, flour, and guar gum into a small bowl and set it aside. This takes a bit of work you will even have to push it through in the end with a spoon.
Fold flour mixture into egg whites in three additions, using a rubber spatula. Pour batter into bundt pan sprayed with cooking spray. Use the spatula to break any air bubbles and smooth the batter.
Place cake in oven and tun down oven temperature to 375*. Bake about 30 minutes or until top of cake springs
Optional... While the cake is cooling beat whipped cream with 3/4 cup of confectioners sugar until stiff peaks form. Once cake cools frost casually with the whipped cream and add strawberries.
Now I pretty much always relax with a glass of wine while the cake is in the oven so feel free to join me, I have a glass of Pinot Grigio.
separate your egg whites first (room temperature works best)
preheat the oven to 400* and position rack on second shelf from the bottom.then place the egg whites into your mixer with the wire whisk attachment along with cream of tartar, salt and extracts start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high and add sugar 2 tablespoons at a time, beating until sugar dissolves and white form stiff peaks. Do not scrape bowl while beating.
Next sift confectioners' sugar, flour, and guar gum into a small bowl and set it aside. This takes a bit of work you will even have to push it through in the end with a spoon.
Fold flour mixture into egg whites in three additions, using a rubber spatula. Pour batter into bundt pan sprayed with cooking spray. Use the spatula to break any air bubbles and smooth the batter.
Place cake in oven and tun down oven temperature to 375*. Bake about 30 minutes or until top of cake springs
Optional... While the cake is cooling beat whipped cream with 3/4 cup of confectioners sugar until stiff peaks form. Once cake cools frost casually with the whipped cream and add strawberries.
Now I pretty much always relax with a glass of wine while the cake is in the oven so feel free to join me, I have a glass of Pinot Grigio.
Gluten Free Angel Food Cake
1 1/4 cups confectioners' sugar
1 cup GF All Purpose Flour
1/2 tsp guar gum
12 egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
2 tsp pure vanilla extract
1/2 tsp pure almond extract
1 cup granulated sugar
Optional: 1 pt heavy cream 3/4 cups confectioners sugar, strawberries
