GF Baking Class

CB gave me the coolest birthday gift--admission to a GF baking class sponsored by this location. I wanted to bring my mom (who is much more of a baker than I) but it was full. They made very amenable alternatives to the following goodies (which I'll paste below for anyone who cares):

Flour Mixture:

50/50 tapioca & quinoa flours
• mix this prior & store in airtight container
Add: corn/potato starch (about ½ T)
Xanthan gum (1/4 T per 1 c flour mixture)



GF Cake - Yellow

2 ¼ C Flour mixture
1 ½ C sugar (white or cane)
½ C butter, softened (not melted, room temp)
1 ¼ C milk (soy/almond/other)
3 ½ tsp Baking Powder
1 tsp salt
1 tsp vanilla
3 eggs (or 4 egg whites for white cake)
½ tsp xanthan gum
2 T potato starch


Wisk or sift flour to aerate. Beat all ingredients for 3 minutes, scraping sides occasionally. Start on low, gradually turn mixer up to med/high. (The mixture will be a little bit lumpy.) Pour into a greased pan. Bake at 350 for 35-40 minutes.

1 9x13 pan: 35-40 min
2 9” rounds: 30-35 min
9” cupcakes (12): 25-30 min


Butter Cream Frosting – easy
3 C powdered sugar
1/3 C butter, softened
1 ½ tsp vanilla
1-2 T milk
Mix sugar and butter with electric mixer on low. Stir in vanilla; gradually add milk until spreadable. Mixture will be very thick!




GF Chocolate Chip Cookies

2 C Flour mixture
¾ C Sugar
¾ C brown sugar
1 C butter, softened (room temp)
1 tsp vanilla
1 egg
1 tsp baking soda
½ tsp salt
1 c chopped walnuts (opt.)
2 T milk (for extra moisture)
½ tsp xanthan gum
1 bag (12 oz. chocolate chips)

Heat oven to 350. Cream the sugar, butter, vanilla, egg & milk. Slowly add the mixed dry ingredients and blend. Drop by tablespoonfuls on parchment paper. Bake 8-10 min.



GF Almond Macaroons

1 C almond butter (or peanut/cashew butter)
1 C water
1 C maple syrup (or honey/agave nectar)
½ tsp vanilla
1 C rice flour
8 C coconut shreds – unsweetened
1 C almonds (slivered/chopped)


Spray measuring cup before measuring out almond butter (very sticky). In a large bowl, cream together almond butter, water, vanilla and syrup (will be rather wet). Mix with a spatula/mixer until combined. When will incorporated, add coconut. Scoop cookies and flatten on parchment-lined baking sheet. Bake at 350 for 10 min. Remove from oven & cool. Store in an airtight container.



Banana Cream Pie
Crust:
3 ½ C walnuts (almonds/pecans/etc)
¼ - ½ C sugar (white/cane/brown rice syrup/agave nectar)
½ stick butter
Grind nuts. Add sugar. Melt butter. Combine all 3 ingredients and pat into a 9” pie pan. Bake at 350 for 10 min & cool.

Pudding:

1 C milk
¾ C heavy cream
1 tsp vanilla (x 2)
3 egg yolks (cold)
2 T cornstarch
½ C sugar
½ T butter
Fine strainer/cheesecloth

In a separate bowl, mix together sugar & cornstarch. In a pan, heat milk, cream & vanilla until simmering, scraping the bottom at all times. Wisk yolks, sugar/cornstarch & salt; stream into hot milk. Whisk continuously on medium heat until it begins to boil. Immediately pull off stove. Strain mixture onto ½ T butter & 1 T vanilla using strainer. Stir poured mixture until butter melts. Cover with plastic wrap right on top of pudding to prevent a skin from forming. Refrigerate for a few hours.
Once pudding is completely cooled, add over nut crust. Add sliced (overripened) bananas. Top with whipped cream.