So one of the biggest troubles with gluten-free baking are the complicated recipes. Most recipes just have "add 2 cups of flour." When you're celiac, though, you get "add 1 1/4 cups of our gluten-free flour mix," which then leads to another recipe, 3 more mixing bowls, ARGH!!!!! This is complicated, but if you take your time the result is deliscious. We've also made the recipe big enough to make the work worthwhile.
This recipe was adapted from Gluten-Free Baking by Rebecca Reilly.
You will need:
- Equipment:
- Digital Kitchen Scale - They are $10 and COMPLETELY WORTH the purchase!! Check out Ebay or most WalMart/Superstore-type places.
- large mixing bowl, two medium mixing bowls
- whisk or fork
- 2 - '9x5' bread pans or 2 - '8x8' cake pans
- parchment paper, silicon bread pans, dusted with rice flour, or buttered pans
- spatula
- PREHEATED OVEN - 350°F
- A digital timer set to one hour
- A friend or loved one to help measure and do dishes
- Ingredients:
- 1 cup (250mL) chickpea (garfava) flour - don't measure this out yet!
- 1 cup (250mL) brown rice flour - same as above
- 2/3 cup (160mL) Potato Starch - same
- 1/3 (80mL) cup Tapioca Starch - same
- 2 mangoes or 1 mango and 2 pears
- 1 cup (250mL) walnuts
- 1 cup (250mL) of dried, shredded coconut
- 4 eggs
- 1 cup (125mL) oil
- 3/4 cup (180mL) applesauce
- 1/4 cup (60mL) brown sugar
- 3 teaspoons (15 mL) baking soda
- 2 teaspoons (10mL) vanilla
- 1 1/2 teaspoons (7.5 mL) xanthan gum
- 1 teaspoon (5mL) cinnamon
- 1/4 teaspoon (1.5mL) cloves
- 1/4 teaspoon (1.5mL) salt
- 1/8 teaspoon (1mL) nutmeg
- Using the digital kitchen scale:
- Rather than messing up a bunch of measuring cups, you can add it by weight, making it much quicker! All you need is a digital kitchen scale and one mixing bowl to make the flour mixture. Place the medium mixing bowl on the scale, THEN turn it on so the scale will read 0g even with the bowl.
- Measure 78g of chickpea (garfava) flour
- Add 103g brown rice flour (brings it to 181g)
- Add 95g of potato starch (brings it to 276g)
- Add 37g of tapioca starch (brings it to 313g)
- Using measuring cups:
- This method works perfectly, but makes 3 cups of flour, instead of 2 1/2 cups required for the original recipe. It works fine if you want a little extra for gravy or stew. Make the recipe, then put aside the extra 1/2 cup. Remember to use the medium mixing bowl.
- 1 cup (250mL) chickpea (garfava) flour
- 1 cup (250mL) brown rice flour
- 2/3 cup (160mL) potato starch
- 1/3 cup (80mL) tapioca starch
- Line the pans with parchment paper - I find this is the easiest way to get the gluten-free bread out without breaking it. Fold the corners in and get someone to hold down the parchment paper while you pour. Gluten-free doughs need to cool completely so they crumble less. You can cut it early for some warm cake and frozen yogurt, but don't be worried that it's not going to hold together later - LET IT COOL after you cook it!
- Use a medium mixing bowl for this part. Cut the two mangoes into 1/4" (0.5cm) pieces (or use one mango and two pears). Add 1 cup (250mL) of dried, shredded coconut, and 1 cup (250mL) of walnuts.
- To the flour mixture in the medium mixing bowl, add 3 teaspoons (15 mL) baking soda, 1 1/2 teaspoons (7.5 mL) xanthan gum, 1 teaspoon (5mL) cinnamon, 1/4 teaspoon (1.5mL) cloves, 1/4 teaspoon (1.5mL) salt, and 2 pinches of nutmeg
- In the large mixing bowl, mix the 4 eggs, 1 cup (125mL) oil, 3/4 (180mL) cup of applesauce, 1/4 cup (60mL) of brown sugar, 2 teaspoons (10mL) of vanilla
- Add the dry mixture into the wet mixture and whisk it until it's combined. Then fold in mangoes/pears, shredded coconut, and walnuts. A few folds with the spatula until it is combined is good enough.
- Split the mixture between the two '9x5' bread pans or two '8x8' baking pans. Put in the oven for one hour. Set the timer - you'll forget!
- Now go do the mountain of dishes so you can enjoy the cake when you're done!!
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