GF angel cake wreck; tunnel meets too much chocolate glaze
Like calculus, there are some things that defy staying cemented in my brain. Like the difference between chiffon and angel cake. I thought they were both of the sponge-ish variety and kind of the same – only different. If you want to read up on chiffon, Google a guy named Harry Baker. Seriously, that’s his name. He was the dude who developed the chiffon way back in the dark ages and guarded his top-dog secret ingredient until he met that siren called Betty Crocker. By the 1940s, chiffon was a cake that everyone was writing about.
The big obvious difference is that angel cake has no fat in it, just a boat-load of sugar. The chiffon has oil and yolks. Think hybrid – a sponge-ish cake that looks a lot like an angel cake, but has the flavor of a yellow cake.
Chiffon and angel were the dressy cakes in our house. Mom made those for parties, gifts, and Hadassah meetings or holidays. My mother taught me all kinds of baking, but never how to do the chiffon or an angel cake. Somehow I got the idea that they were complicated enough that I didn’t dare to try to make them. Continue reading
Posted in Baking Wrecks, Currently in the Gluten Free Canteen
Tagged baking, cake, cake wrecks, chiffon cake, chocolate, food, gluten free angel cake, gluten free cake, harry baker, ina garten
Elaine wants to know a way to accommodate preparing food for a group where one member needs a gluten free meal, particularly a kid’s group.
Well, Elaine, that is an excellent question and as more people are diagnosed at earlier ages with gluten intolerance or celiac disease it is a good discussion to bring up. I have a few ideas.
Kids especially don’t want to stand out in a crowd so the kindest way to accommodate the dietary restriction is to feed them all the same way. Fortunately eating gluten free has never been easier than now with a few twists of the ingredients. Continue reading
For every goody that makes it to the blog – recipe stage with a pretty little photo, there is a train wreck of casualties lined up behind it. No recipe ever gets to the blog without repetition and plenty of upgrades along the way. I thought you might enjoy some of the wrecks – kind of like a look into why I drink an awful lot some days (yes, kidding, sort of).
No one ever gets to gluten free pastry perfection without a boat-load of trial and errors. Some of those errors are worthy of eating and others more likely to be bulldozed into the trash. I’ve wasted my share of doughs, pounds of butter, eggs, and flours. Baking gluten free is not without its moments of humor. The flours, even if you know a lot of information about their properties, will still work in mysterious ways and sometimes just a little twist of how the ingredients are mixed makes all the difference in success or um, hideous baking wrecks.
I bring you the upside down cake. I thought it would über spiffy to use up some very ripe pears by inventing a gluten free ginger-pear upside down thingy in a bundt pan. How hard could that be? Continue reading
Melissa asks what the heck does xanthan gum do and why is it so expensive?
Well, Melissa, x-gum is the glue that holds all kinds of stuff together, including baked goods lacking gluten. This little bottle to the right is what sits on my shelf (for now).
X-gum is a nasty little marriage of controlled man-made bacteria that is fermented with sugar and derived from corn. According to WebMD, x-gum is used therapeutically to help constipation, diabetes, dry mouth and cholesterol.
And yet it thickens stuff. It is what chemistry geeks would call a foaming agent in baking and a structural cornerstone once baked. It mimics gluten in GF baking and stabilizes the baked good. Keeps the gluten free cookie from crumbling, actually. Continue reading
Happy World Nutella Day! Read about it here, here and here.
I love Nutella. I could eat it from the jar with a spoon. When someone mentions Nutella, I am there.
Nutella brownies? Who knew.
My friend Annie posted this link on Facebook a while ago and I ran right out and bought the largest jar of Nutella I could find. I found other links for this, and realized this recipe comes to us from Abby Dodge and her four ingredient dessert book. Called Nutella Brownies, we’ve morphed them into gluten free bites with just a few ingredients. You can make them in five minutes, clean up, and have a glass of wine while you wait the whole 12 minutes for them to bake. Double the recipe for more fun.
You’ll need a mini muffin tin and Amazon or Target will have them for a decent price. I bought a 24 cup mini tin because doubling the recipe seemed to make sense. I could freeze some or we could eat them. We ate them. All. Continue reading