Tuesday, October 26, 2010

Overnight Coffee Cake

This was part of our breakfast today and everyone loved it!  I really love that everyone in my house enjoys my gluten free cooking, even though most of them eat gluten.  That just shows that it tastes good, right?

  • 1/3 cup butter, softened
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1 cup gluten free flour mix
  • 1/2 teaspoon guar or xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

In a large bowl, cream the butter and 1/2 cup sugar and 1/4 cup brown sugar together.  Stir in egg and buttermilk until well blended.  In a small bowl, combine flour, baking powder, baking soda, guar/xanthan gum, and cinnamon.  Stir the flour mixture into the creamed mixture alternately with buttermilk.  Spread into a greased 8" x 8" pan; cover and chill overnight.

In the morning, bake for 40-45 minutes at 350 degrees, or until toothpick inserted in the center comes out clean.

Enjoy!  The biggest problem with this cake is that everyone in the family will fight over it!

Friday, October 22, 2010

Banana Muffins

Oh these are SO good!  They are also dairy free, if that is an issue for you.  If you can't have egg, the egg can be replaced by mixing 2-1/2 T. flax meal with 3 T. water (let it set and gel a bit before you add it).
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 3/4 tsp. guar gum
  • 1-1/2 tsp. baking soda
  • pinch of salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 cup sugar
  • 1/3 c. oil
  • 1 tsp. vanilla
  • 1 egg, beaten
  • 4 ripe bananas, mashed
Mix all of the dry ingredients together in a large bowl.  In a medium bowl, mix the sugar, oil, vanilla, egg, and bananas together; add to the dry ingredients and mix well.  Grease 18 muffin cups and fill about 2/3 full with batter.  Bake at 350 degrees for 30 minutes. Enjoy!

Picture to come soon...

Friday, October 8, 2010

Monster Cookies

I got this recipe from the Betty Crocker website, and it is oh so good!

1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix
3/4 cup M&Ms
1/2 cup Rice Chex

Heat oven to 350 degrees.  In a large bowl, stir butter, peanut butter, and egg until blended.  Stir in cookie mix until soft dough forms.  I had to use my hands to get this blended together!  Stir in M&Ms and Rice Chex, breaking cereal apart as you mix.  Again, especially at this point I had to really use my hands and squeeze the dough together.  There are a lot of chocolate chips and M&Ms!

Abigail helping measure.

Drop dough by rounded tablespoons onto an ungreased cookie sheet.  Bake for 11 minutes or until edges are slightly golden brown.  Cool for 2 minutes and then remove from cookie sheets and cool on wire rack.  Enjoy!!

My girls and a friend enjoying the cookies.