GF DF Portuguese Orange Olive Oil Cake

(adapted from David Leite)

Ingredients

4-5 Large Navel Oranges

3 1/2 cups Bistro Blend All Purpose GF Flour (available www.theglutenfreebistro.com)

1 1/2 tsp baking powder

1 3/4 tsp kosher salt

5 large eggs

3 cups granulated sugar

1 1/2 cups mild extra virgin olive oil

Confectioner's sugar for sprinkling



Directions:

Preheat oven 325 degrees. Coat a 12-C bundt pan with oil, dust with Bistro Blend flour and set aside.

Finely grate the zest of 3 oranges, then squeeze 4-5 of them to get 1 1/2 cups of juice.

Whisk together the flour, baking powder and salt in a large bowl and set aside.

In the bowl of a stand mixer fitted with a paddle, beat the eggs on medium-high speed until well combined, about 1 minute.

Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3 minutes.

On low speed, alternate adding the flour mixture and oil, starting and ending with the flour and beat until just a few wisps of the flour remain.

Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.

Pour the batter into the prepared pan and bake until the a toothpick comes out with a few moist crumbs about 1 1/4 to 1 1/2 hours. If the top is browning too much cover lightly with foil.

Transfer to wire rack and cool in bundt pan for 15 minutes.

Turn the cake out onto the rack and cool completely, then place in a covered cake stand and let sit overnight.

Just before serving sprinkle with powdered sugar.

Tips: Be sure and use a light colored bundt pan. A darker one will turn the cake an unpleasant brown color. Since this cake gets better with age, don't even think about taking a bite until the day after you make it.

Gluten-Free Dairy-Free Carrot Cake

For Cake:

3 cups Gluten Free Bistro All Purpose Flour (available at www.theglutenfreebistro.com)

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2  teaspoon cinnamon

1 cup honey

1/4 cup molasses

3 cups raw carrots and some zucchini
if on hand

4 eggs

1/2 cup oil (olive is nice)

1 cup apple sauce

handful+ raisins



For Frosting:

3-5 tablespoons coconut oil
and/or butter

powdered sugar

coconut flakes



For Cake:

Sift powder ingredients, and mix together.  Separately mix wet ingredients mix well.  I always beat eggs first. Add wet to dry ingredients and mix.  Add raisins last mix with big spoon.  Grease 9x 13 cake pan and flour cake pan.  Add cake batter to pan in oven @ 325 for over an hour until a toothpick inserted in the center comes out clean.



For Frosting:

In a bowl add solid coconut oil and/or butter add
powdered sugar until mixture is consistency of frosting. ONCE CAKE IS
COOL, frost cake.

Thanks to Laeh Benyamin for submitting this awesome recipe!

Gluten-Free Halloween Pizzas - Ghost, Pumpkin, Skeleton

This project is easy and fun! Make any spooky pizza with our Dough Ball!

someone sliced a piece off my ghost before I got a pic!

• When shaping the dough into your favorite spooky shape use lots of olive oil when handling the dough and oil the baking pan you are creating the shape on. Do not try to create the shape and then move onto a baking sheet.


• It is best to use the dough right out the refrigerator when it is still cold.


• Shape the dough and then allow to rise for 10 minutes at room temperature.


• After par baking for 6 minutes at 400 degrees top your pizza.

 
• I used shredded cheddar for an orange look on my pumpkin and shredded mozzzarella for a white look on the ghost and skull.


• Olives make great eyes, teeth and nose for the skull and eyes for the ghost.


• Yellow peppers cut into triangles were great for the pumpkin's eyes and nose and then I used the same yellow pepper to cut out a mouth as well. I used a the stem from the top of the yellow pepper for the pumpkin pizza's stem and just tucked it underneath.

 
• Bake pizzas either right on the rack for a crispier bottom or you can leave them on the baking sheets. Bake at 400 degrees for 15 minutes.

Happy Halloween!

Gluten-Free Pumpernickel Bread [Bread Machine] Dairy-Free

This is absolutely delish....truly authentic.

Pumpernickel was my favorite gluten filled bread, so
I had to find a way to recreate it.  Here it is, in all of its glory!
If you do not have a bread machine for this, see step 5 for the breakdown of mix/rise/bake.

---

Dry Ingredients:

3 c Bistro Blend

1 t salt

1 pack of yeast

3 T cocoa

1 t freshly ground caraway



Wet Ingredients:

2 c warm water

3 t olive oil

3 t maple agave

½ t lemon juice

2 eggs + 1 egg white

1/3 c molasses



Directions:

1. Whisk  together the dry ingredients in a separate bowl.


2. Whisk eggs in a separate bowl.


3. Place all wet ingredients in bread machine chamber.


4. Place all dry ingredients on top of the wet in the bread machine chamber.


5. For the Cuisinart CBK 200 Bread Machine, the settings are: [9]Gluten Free, 1.5
   lb, medium crust.  Which correlates to: 23 minute mix, 48 minute
   rise, 80 minute bake.


6. Towards the end of the mix cycle, open machine and use a spatula to scrap down any
   excess flour from the sides of the baking chamber, to fully incorporate
   the flour.


7. Then, let the bread machine take care of the rest.

Bistro Blend can be purchased
online at: http://www.theglutenfreebistro.com/product/flour/

#GF Zucchini Bread 2012

Preheat your oven to 350ºF. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.

Ingredients

1 1/2Bistro Blend All Purpose Flour (available at www.theglutenfreebistro.com)

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon fine sea salt

2 teaspoons cinnamon

1 cup brown sugar

1/3 cup light olive oil or coconut oil

2 free-range organic egg whites, beaten or eggre placer (1/4 cup liquid)

1/4 cup coconut milk

1 teaspoon fresh lemon or orange juice

1 tablespoon bourbon vanilla

Option: 1/3 cup chopped walnuts or pecans



Instructions: Press the grated zucchini with a paper towel to remove as much> moisture as you can. After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the Bistro Blend Flour, baking powder, baking soda, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.  Add a few shredded zucchini strands to the top. Bake in the center of a preheated oven until the top
is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This takes 55 minutes.  Test with a thin sharp knife or  a wooden pick- either should emerge with no crumbs or batter.

Yield: 1 9-inch loaf

Adapted from www.theglutenfreegoddess.blogspot.com/