Wednesday, September 8, 2010

My big find plus two recipes

Up until a month ago I thought most products would be impossible to find gluten free...I was wrong! Arbonne has over 50 gluten free products. Just check the list on my new Arbonne website plus they have a 45 day money back guarantee. Since self-diagnosing myself as gluten intolerant I know how important it is to have gluten free items. I'm glad I made the choice to try Arbonne!

I also find a great recipe for chocolate cake w/gluten free beer! Check it out: Chocolate Beer Cake
Ingredients: 1 cup dark gluten-free ale (Green's Dubbel Dark Endeavor Ale) 8 Tbs. unsalted butter or non-dairy alternative (Earth Balance® Buttery Sticks or Shortening) 3/4 cup unsweetened cocoa powder (not Dutch Alkalai Processed) 2 cups granulated cane sugar (Wholesome Sweeteners®) 3/4 cup sour cream, dairy or non-dairy (Tofutti® Better Than Sour Cream or Follow Your Heart® Sour Cream Alternative) 2 large eggs 1 Tablespoon (*not teaspoon) gluten-free vanilla extract (Nielsen-Massey® Madagascar Bourbon Vanilla) 2 cups Jules Gluten Free™ All Purpose Flour 1 Tablespoon (*not teaspoon) baking soda
(*Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)
Preheat oven to 350 F (static) or 325 F (convection).
Prepare a 9-inch springform tube or bundt pan by buttering and dusting lightly with Jules Gluten Free™ All Purpose Flour.
In a small bowl, whisk the sour cream with the eggs and vanilla.
Measure out 1 cup of beer and let the head settle to be sure your measurement is correct. Pour the beer into a large saucepan (you can drink the rest!). Add the butter and heat just until melted over medium heat. Whisk in the cocoa powder and the sugar until smooth.
Add the egg mixture into saucepan mixture and whisk. Add the flour and baking soda until mixed.
Pour into the prepared pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out fairly clean.
Let the cake cool in the pan on a cooling rack for 15 minutes, then invert to remove from pan onto a cake plate.

Gluten free Croatian Donuts like what I cheated with on my trip but here's a gluten free recipe just find a yeast alternative:
1 quart rice/soy milk
Find yeast substitute and use it
6 egg whites
Grated rind of 1 lemon
1 tablespoon salt

1/2 Earth Balance
Brown sugar- 1 cup for making mixture for inside
1 Tablespoon Gluten free Vanilla powder/extract for mixture for inside

2 cup agave
6 cups of Jules Gluten free flour
Dilute yeast in a large pan or bowl with a little warm milk and flour. Let rise until light and bubbly (sponge). Then add lemon rind, flour, agave, egg whites, salt, butter and beat with a wooden spoon. Beat until dough bubbles and crackles leaving spoon free of dough. Cover with a warm floured cloth. Let rise until double.

Take dough by spoonfuls and drop on floured board. Flatten out with the palm of your hand. Dot each center with brown sugar and vanilla mixture. Take another spoonful of dough and flatten on top of the brown sugar mixture. Dip the edge of water glass in flour and cut doughnut out or use a regular doughnut cutter. Re-use also the ends of dough that are left over. Spread a clean floured cloth on a tray and place doughnuts far enough apart because they rise quite a bit.

Drop doughnuts into hot grease and fry a golden brown. Keep pan covered when doughnuts are first put in, turn doughnuts over once and let them remain uncovered. Remove to a pan lined with paper towels to absorb grease. Sprinkle with powdered sugar and serve.

Braids: Make 1 recipe of DOUGHNUTS (above). Take by spoonful and drop on floured board. Roll out by hand and braid or twist into shapes. Drop into hot grease and cover. When golden brown on one side, uncover pan and turn doughnuts over and fry uncovered. Remove when golden brown. Drain on paper towels.

Spoon Doughnuts: Make 1 recipe of DOUGHNUTS (above). Make the dough in a pan or bowl. Take by spoonfuls and drop into hot grease. Fry to golden brown. Cover until one side is browned, then remove cover and fry other side uncovered. Remove when golden brown. Drain on paper towels.

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