Chocolate Log Cake

This is a recipe that I found in the Mennonite Treasury, and to my delight, it was Gluten Free.
This chocolate sponge cake is light and airy. There is no flour, no added fat, low in sugar, and if you want you can use a low fat whipped topping in place of the whipped cream, which then makes it possible to enjoy two pieces....smile.

Cake:

• 4 eggs, separated
• 1/4 cup icing sugar
• 3 tbsp. cocoa powder
• 1 teaspoon vanilla

Filling:

• 1 1/2 cups of whipping cream whipped (save about 1/2 cup of the whipped cream for the outside of the cake).
• sweeten to taste.

1. Preheat oven to 350.
2. Lightly grease and line a 10x15 inch cookie sheet that has sides with wax paper, then lightly grease the top side of wax paper. (it will peel off easily after baking).
3. Beat the eggs whites till stiff peaks form.
4. Beat the egg yolks til light in color, slowly adding the sugar, cocoa, and vanilla, this takes about 10 minutes, you want it to be very light and more than double in volume, this is what gives the cake the light texture.
5. Combine the egg whites with the egg yolks by gently folding it in as to not reduce the volume.
6. Bake for about 12-15 minutes, cake is ready when it springs back and looses the shine.
7. Sift more icing sugar thickly on another piece of wax paper. A bit larger than the cake.
8. Cool cake for 5 minutes and then flip over cake onto the wax paper with the icing sugar.
9. Very carefully try to peel away the wax paper. Don't worry if cake cracks or tears a bit, the whipped cream covers it.
10. Roll up the cake and let it cool completely.
11. Unroll and fill with the whipped cream, saving about a generous half a cup for frosting the outside. I added 1 tablespoon of cocoa to that just for a variation.
12. Freeze the cake (optional) or serve cold from the fridge.

German Pancakes - Gluten Free (crepes)

One thing I have really missed since I went on the Celiac diet was German Pancakes. I tried to make them a few times and they ended up in the garbage. If they don't taste 'right', (meaning the same as regular) I'd rather go without ! But the other day I tried again and achieved SUCCESS !!! My husband accused me of using wheat flour! When I served them to my family -- Celiacs and non - I got big smiles and thumbs up - I had to mix up more batter! Even if I say so myself , these ARE really good !!! ** Ingredients 4 eggs 1 cup whole milk 1/2 cup pancake mix (recipe following) (butter for frying) (NOTE - the above ingredients are in easily multiplied/divided amounts to suit the number of people to be served - the 4 egg amount will make 10 - 8"pancakes)

This batter does not like to stand - so mix only as much as you are going to use in one preparation - do not set any aside to use later.

1. Whisk eggs, milk, pancake mix together in a large measuring cup or bowl until perfectly smooth. The batter will be thin.


2. Using a heated frying pan, place a small dab of butter on the hot pan held off the element and tilt it to coat the bottom with the melting butter.


3. Still holding the frying pan off the element pour in just enough batter (a scant 1/4 cup) to coat the bottom of the pan, tilting the pan to let the batter spread. If it doesn't spead easily add a little more milk.


4. Placing pan back on the element let it cook until nicely browned, then slip a spatula under it and flip over to brown the other side. (these are easy to flip UNLESS you try to flip them too soon)


5. Remove pancake to a warmed plate (I place the plate on the warmer element on my stovetop)


6. Repeat from step 2 until batter is used up, stacking the pancakes on the plate.


7. Serve rolled up with sugar, pancake syrup, fruit syrup, fruit, whipped cream - as desired !

*****

Pancake Flour Mix

• 1/2 cup white bean flour


• 1 cup white corn flour


• 1/4 cup potato starch


• `1 tsp xanthan gum


• 1 1/2 tsp salt

Mix thoroughly and store in cool, dry place. (fridge is OK)

*****

Raisin Cinnamon Oatmeal Bread -- Gluten Free

A dear reader of this cooking blog sent me an e-mail asking if I couldn't come up with a gluten free version of Raisin Cinnamon Oatmeal Bread.

I was happy to try ... and so ... Liz , just for you --- here it is !

• 1 cup raisins
• 1/2 cup warm water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 1/2 tbsp active dry yeast
• 1/2 sorghum flour
• 1/4 cup ground oat flour (grind gluten-free oat flakes in coffee grinder)
• 1/4 cup Quinoa flour
• 1/4 cup white corn flour
• 1/2 cup potato starch
• 2 tbsp sugar
• 1 tsp xanthan gum
• 1 generous teaspoon of cinnamon
• 1 egg
• 1/2 cup warm milk
• 1/4 cup water
• 1 tbsp oil
• 1 tsp vanilla extract
• oat flakes (gluten-free)

1. wash raisins - then soak for 1/2 hour in hot water with 1 tbsp vanilla extract added
2. Blend dry ingredients well and set aside
3. Mix 1 tsp sugar with 1 tsp gelatin in cup and add 1/2 cup warm water, stir well and add the yeast , stir again and let proof until doubled in volume . Placing the cup in a bowl of hot water keeps the proofing yeast mix. warm
4. Put milk, water, egg and oil and vanilla extract into mixer bowl and blend together on low speed. Add yeast mixture.
5. Add dry ingredients all at once and mix on low speed until blended then beat on high for 4 minutes.
6. Strain raisins and add them to the dough.
7. Turn dough into a greased regular sized loaf pan and with a wet hand smooth the top .
8. Sprinkle the top with oat flakes.
9. Cover with plastic wrap and let rise until well rounded over the top of the pan - about 45 minutes
10. Bake in pre-heated 350° oven for 55 minutes.
11. Let cool a few minutes in the pan , then turn out to finish cooling on wire rack.

This bread smells wonderful baking, tastes good , toasts well , and freezes well too.

NOTE - I bought some Quinoa seed some time ago and liked the taste. I ground it into flour but was disappointed that the flavor did not blend pleasingly with other flours. In this recipe it is at its best!

**

Chocolate Biscoti - Gluten-free

Years ago I was doing a drapery consultation for an Italian family in Vancouver. The home belonged to the grandparents but children and grandchildren were visiting. They introduced me to Biscotti that the grandmother had made - obviously a treat for her grandchildren.

I never dreamed that one day in the future I would be the grandmother making Biscotti as a treat for my own granddaughter.

My youngest granddaughter's favorite is Chocolate Biscotti spread with Nutella. I love how her eyes light up when I tell her I've made it for her.

Chocolate Biscotti INGREDIENTS

1 cup brown rice flour

1/3 cup potato starch

1/4 cup tapioca startch

1/4 sweet rice flour

1/2 cup almond flour (I just grind my own in a coffee grinder)

1/2 cup cocoa powder

1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. xanthan gum

1/8 tsp salt

1/2 cup butter

1 cup white sugar

2 eggs

1 1/2 tsp vanilla

METHOD

*Put all dry ingredients into ziplock bag and mix thoroughly - set aside

*Cream butter until creamy, add sugar and beat until very fluffy. Add eggs one at a time beating after each addition. Add vanilla

*Slowly add dry ingredients to wet and beat until well mixed into smooth dough.

*Form soft dough into a ball and refrigeratefor 1 hr. or overnight.

*Divide dough into three pieces, form each piece into a log, and place on a large baking sheet.

*Bake at 350' for 20 minutes. Let cool , then cut into diagonal slices. Place face down on baking sheet and bake until dry - another 15-20 minutes.

*Let air dry until completely cooled.