GFCF HAND-ME-DOWN Chocolate Cake

Our tried and true family recipe goes gluten free/casein free!  Honestly, it is the best chocolate cake recipe EVER.  Many will ask, "Is this cake really gluten free?"  That's when you know you got a good one.  Even my teen daughter's friends chowed it down and complimented me on the yummyness of this cake.

GFCF Hand-me-down Chocolate Cake

3/4 C. Earth Balance Butter
1 3/4 C. Sugar
2 Eggs
1 tsp. Vanilla

2 C. Bette Hagman Flour Mix (see previous post)
1/3 C. Cocoa Powder
1 1/4 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Xanthan Gum

1 1/3 C. Water (+ 2 T. for high Altitude)

Cream butter and sugar until light & fluffy.
Add eggs and vanilla.
Beat 1 minute at medium speed.
Combine flour mix, cocoa, baking soda, salt and xanthan gum.
Add alternatively with water to creamed mixture.
Pour batter into 2 greased and floured 8 in. pans.
Bake at 350 degrees for 35-40 minutes.

Gluten Free Casein Free Cinnamon Muffins

These GFCF muffins are super yummy!  And they disappear fast, you may want to consider doubling the recipe.

GFCF Cinnamon Muffins

3 C. Bette Hagman Flour Mix (see previous post for ingredients)
3/4 C. Sugar
1 tsp. Salt
2 heaping tsp. cinnamon
1/2 C. Packed Brown Sugar
4 tsp. Baking Powder
3/4 - 1 tsp. Xanthan Gum

2 tsp. Vanilla
1 C. Milk (coconut, rice, almond)
2 Eggs
1/2 C. Oil
1/2 C. Unsweetened Applesauce

In a separate bowl stir together flour, sugar, salt, cinnamon, brown sugar, baking powder, & xanthan gum.  In a mixer, combine the wet ingredients.  Vanilla, milk, egg, oil & applesauce.  Stir together and add the dry ingredients to the wet ingredients.  Stir just enough to moisten.  Fill greased muffin tins 2/3 full.  Bake at 400 degrees for 12 minutes or until muffins spring back to the touch.  (bake for 10 minutes for mini muffins)

*Optional*
Glaze the muffins after they are out of the oven and warm.  Stir together:

1 C. Powdered Sugar
1 tsp. vanilla
2 T. apple cider, apple juice or orange juice
1/4 tsp. lemon or lime juice.

Drizzle over muffins with a spoon and you're done!  You are sure to please with these muffins : )

Bette Hagman Gluten Free Flour Mix

I have a rubbermaid container and mix my gluten free Bette Hagman flour mixture ahead of time.  I use the gluten free flour mixture for cakes, cookies, pancakes, waffles & muffins.  It's so handy to have it premixed in bulk!  I also buy rice flour in bulk at Gluten Free Trading Company out of Milwaukee.  It's about 40 bucks for a 50 lb bag...good deal.  They have two locations in Milwaukee as well as online ordering.  They are fantastic!

Here are a couple porportions for the Bette Hagman gluten free flour mix:

3 C. Rice Flour
1 C. Potato Starch Flour
1/2 C. Tapioca Flour

2 C. Rice Flour
2/3 C. Potato Starch Flour
1/3 C. Tapioca Flour

Happy baking peoples!

GFCF Homemade Cream of Chicken Soup

Time to learn to make a homemade cream of chicken soup. Some of my recipes need a GFCF cream of chicken soup replacement so you can make your dish more creamy and flavorful. This is such an easy recipe. You can make a large batch and freeze in small freezer containers also. Plus, regular canned cream of chicken soup has about 50 ingredients (I have no idea, actually) and so this homemade version is much healthier for you and your awesome fam.

GFCF Cream of Chicken Soup

1 C. Water

1-2 tsp. Chicken flavored Bouillon*

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1-2 T. Cornstarch

*I use "Orrington Farms Broth Base", Chicken Flavored Powder or "Better than Bouillon" GFCF Chicken Flavored. Be careful, check labels.

Boil the water then add your favorite GFCF bouillon. Mix in the garlic and onion powder. Put the desired amount of cornstarch in a little bowl and mix with a little bit of water. Add to bouillon mixture with a wire whisk. Add more cornstarch if you need your "soup" a little thicker.

Soup's On! Bacon Potato Chowder

Here is an awesome GFCF recipie for Bacon Potato Chowder. A family favorite at our house. The fall brings a chill in the air and that means time to start making some yummy soups! Hope you love it!

8 slices bacon, cut into 1/2 in. pieces (I like the pre-cooked bacon)

1/2-1 C. chopped onion

2 1/2 C. chopped potatoes

1/2 C. water

1 tsp salt

1/4 tsp pepper

10 oz. of homemade GFCF cream of chicken soup (see post)

1 1/2 C. CF Milk

1 C. Better than sour cream

In a fry pan cook bacon (or heat up if pre-cooked). Add onions and saute until tender for about 2-3 minutes. Add bacon and onions into crock pot. In a separate pan, boil chopped potatoes until almost done. Add potatoes to crock pot. Next add prepared GFCF cream of chicken soup, salt, pepper. Stir in sour cream and milk. Simmer on medium heat until potatoes are soft.

*Tips*

• Don't overcook the potatoes. You can add the potatoes raw and let them simmer in the mixture if you want to cook them for a longer period of time.
• You can add moistened cornstarch to the soup if you want it thicker.

Best GFCF PANCAKES

This is the best GFCF Pancake recipe that your whole family will love. Make it from scratch and double & freeze the rest. These GFCF pancakes cook up nice and fluffy and hard to resist for breakfast or dinner. Here it is:

BEST GFCF PANCAKES

1 Cup Flour (Bette Hagman Mixture-see previous post)

1/4 Cup Sugar

1/4 tsp. salt

3 tsp. baking powder

1/2 tsp Xanthan Gum

Mix these dry ingredients together in a bowl. In a separate bowl, mix the wet ingredients:

1 Egg (or egg replacer)

3 Tbs. Oil

1 Cup Rice, Almond or Coconut Milk

Add the wet ingredients to the dry mixture and mix well. May be a little lumpy at first. Add a little flour mix or milk to get a runny consistency. Pour onto oiled hot griddle, cook both sides until browned and there ya go! Yum, yummy!

Yummiest GFCF Pumpkin Muffins

So on my other blog (freshmom.blogspot.com) I posted a recipe for Healthier Pumpkin Muffins that we all love. I decided to use the same recipe but make it GFCF for my son (and Egg free). It turned out amazing and he LOVES them and so does the family. So here it is. Enjoy these super moist pumpkin muffins!

Healthier GFCF Pumpkin Muffins

1 Cup Pumpkin Puree

2 Eggs (or egg replacer powder for 2 eggs)

1/2 C. Rice milk Buttermilk (add 1/2 T. lemon juice or vinegar to milk & let sit for 5 min to sour)

1/2 C. unsweetened Applesauce

3/4 C. Bette Hagman Flour Mixture (see earlier post for mixture ingredients)

3/4 C. Rice Bran (EngerG brand)

1/2 C. Sugar

1/2 tsp. Xanthan Gum

1 tsp. Baking Powder

1 tsp. Baking Soda

1 1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 C. GFCF Chocolate Chips (I use Enjoy Life brand)

Preheat oven to 400 degrees. Mix the pumpkin, eggs or egg replacer, buttermilk, & applesauce in a bowl. In a separate bowl mix the dry ingredients together: flour, bran, sugar, xanthan gum, baking powder, baking soda, cinnamon, & nutmeg. Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips last, if desired. Pour batter into muffin tins and bake at 400 degrees for 16-18 min. Muffins are done when toothpick comes out clean. Makes 12 muffins. I like to double this recipe because they go fast...party in my tummy, so yummy, so yummy!