doughnut time

2 cups gluten-free biscuit/baking mix
3/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon apple pie spice
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/

2 cup warm water (110° to 115°)

6 tablespoons butter, melted
1/4 cup unsweetened applesauce, room temperature
1 tablespoon vanilla extract
GLAZE:
1 cup apple cider or juice
1 tablespoon butter, softened
2/3 to 3/4 cup confectioners' sugar
Directions
In a large bowl, mix the first eight ingredients. In another bowl,
whisk the water, butter, applesauce and vanilla until blended. Add
to the dry ingredients; stir until blended. Cover and let rest for
10 minutes.
Cut a small hole in the corner of a food-safe plastic bag; fill with
batter. Pipe into a 6-cavity doughnut pan coated with cooking spray,
filling cavities three-fourths full.
Bake at 325° for 11-14 minutes or until golden brown. Cool for 5
minutes before removing from pan to a wire rack. Repeat with
remaining batter.
For glaze, in a small saucepan, bring apple cider to a boil; cook
until liquid is reduced to 3 tablespoons. Transfer to a small bowl;
stir in butter until melted. Stir in enough confectioners' sugar to
reach glaze consistency. Dip each doughnut halfway, allowing excess
to drip off. Place on wire rack; let stand until set. Yield: 10

triple berry crisp

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Triple berry crisp with homemade whip creme 

Ingredients 
1 1/2 c blackberries
1 1/2 c raspberries
1 1/2 c blueberries
We did strawberry raspberry and blue berries
4 tbs sugar
2 c gluten free flour or all purpose flour
2 cup oats
1 1/2 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 c butter

Directions
Preheat to 350
In bowl combine fruit and sugar and set aside

In a separate bowl mix all other ingredients

Place half the mix in a 9x13 pan, then berries the sprinkle remaining mix on top

Bake for 30 to 40 min
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Gluten free flour mix

After a search on the web for a gluten free bread flour and many trial and errors this is what I use to sub recipes that call for regular bread flour 

 

2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum 
2 packages gelatin (unflavored) 
¼ cup sugar 
1 ½ teaspoon salt

You can use corn starch in place of arrowroot

Make sure you store this in an air right container 

Coming next week

Homemade pasta 

Glazed doughnut muffins

Fourth of July flag cupcakes

Have fun with cupcakes . Carry a theme use them instead of cake. Let your imagination run wild. 

For our flag cupcake we used our strawberry short cake cupcakes recipe which is inside this blog

Having fun with cupcakes

For the Fourth of July we played around with cupcakes, our watermellon and hamburger cupcakes were both made with the following recipe . They were just decorated differently 

Home made vanilla cupcakes

1 cup soft butter

2 cups sugar

4 eggs, or egg replacer

3 cups of gluten free flour

2 tsp xanthan gum 

1 tsp baking powder

1/2 tsp salt

1 1/3 cups cold milk. We used almond vanilla milk

350 mix dry items and set aside. Cream butter and sugar. Add eggs one at a time. Add vanilla then flour and then milk 

Bake for about 20 minuets 

Chocolate peanut butter banana cupcakes

These were so good and only lasted a day or two in my house 

We are making more this afternoon.

Gluten and dairy free version 

1 1/2 cups gluten free flour

For non gluten free omit xanthan gum and do 1 1/2 cups all purpose flour 

1 tsp xanthan gum

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large ripe. The ripper the better mashed

1 egg plus 1 egg yolk

For egg free use egg replacer or apple sauce conversions 

2 tsp vanilla extract

3/4 cup sugar

6 tbs of soft butter

1/2 cup if yogurt or sour creme 

For dairy free we used almond yogurt

350 for about 20 mins

Begin with mixing vanilla, sugar,butter, and yogurt then add eggs and dry ingredients 

Frosting 

Peanut butter frosting

2 cups powdered sugar

3/4 cup creamy peanut butter 

1/2 cup soft butter

2-4 tbs of milk, we used almond milk for a dairy free option. 

Chocolate glaze

We buy milk fee chocolate chips at wegmans in the organic section

2 ounces chocolate chips 

2 tbs heavy creme now we but and organic dairy free version at our regular grocery store