Hummingbird Bundt Cake-Gluten Free and Amazing!

I love bundt cakes, they are by far my favorite.  I hope you enjoy this gluten free version of the well loved Hummingbird Cake, sometimes called Bird of Paradise Cake.

1 cup brown rice flour

1 cup tapioca starch

1 cup pure potato starch (DO NOT use pure potato flour)

1 tbsp. pure potato flour (DO NOT use pure potato starch)

3/4 tsp. xanthan gum

2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 large eggs, beaten

1 3/4 cups mashed ripe bananas (about 4 large) brown spotted not overly ripe

1-8 oz can crushed pineapple, undrained

3/4 cup canola oil

1 1/2 tsp. vanilla extract

1 1/2 cups chopped pecans, toasted

shortening and flour to prepare pan.  Cream cheese glaze to follow

Preheat oven to 350 degrees.  Prepare bundt pan with shortening and flour.

Stir together flours, xanthan gum, sugar, baking soda, cinnamon, and salt in a large bowl, stir in eggs, mashed ripe bananas, crushed pineapple, canola oil, and vanilla extract, stirring just until dry ingredients are moistened. Sprinkle 1 cup of the toasted pecans in the bottom of the prepared with shortening and floured bundt pan. Spoon batter over pecans.

Bake at 350 degrees for 1 hour, to 1 hour 10 minutes or until a long wooden pick inserted in the center comes out clean.  Cool cake in pan on a wire rack for 15 minutes, remove from pan to wire rack and cool completely, about 2 hours.

When cake has completely cooled make glaze (below)  Immediately pour glaze over cooled cake and sprinkle with remianing 1/2 cup toasted pecans.

Cream Cheese Glaze

Mix 4 oz. cream cheese, 2 cups powdered sugar, 1 tsp vanilla extract and 1 tbsp milk until well blended.  Add additional 1 tbsp milk 1 tsp at at time, mixing until smooth.  Makes about 2 cups.

Enjoy!

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Cake Flour Blend Gluten Free

Y’all know I love cake!  We have to have some way to convert those pre-gluten free days recipes.  I always look for the amount of eggs and butter in a recipe, the more eggs, the better the recipe converts.

Cake Flour Blend

1 cup rice flour (I prefer brown rice flour but feel free to use white rice
1 cup tapioca flour
1 cup potato starch (you can use Argo cornstarch instead, some of us are allergic to corn)
1 Tbsp. pure potato flour (DO NOT use Potato Starch Flour!!!!!)

Mix ahead you can double triple, quadruple and store in the fridge until ready to use.

Don’t forget to add xanthan gum to any pre-gluten free recipes.

Happy Baking!!!

Xanthan Gum (How much do I add?)

When converting any recipe from pre-gluten free days,  we must add something to hold the substituted flours together.  How do we know how much xanthan gum to add?

I know you all ask me (face to face), how do I know how much xanthan gum to add when converting recipes from my pre-gluten free days.  Well here ya go.  🙂

Cake:  1/4 tsp. per cup of flour
Bread: 1 tsp per cup of flour-sometimes 3/4 tsp. per cup-   you will get the feel for this, you can err on on the side of caution, however I always use 1 tsp in all of my breads, maybe not muffins and scones, but definitley in my loaves of bread.
Pizza Crust:  2 tsp per 1 cup of flour
Cookies 1/4 to 1/2 tsp. per cup of flour  (you get the feel for this)

Happy Baking!!

Cannoli Filling-Cream Cheese Version

My Cannolis were amazing, the shell had such a nice flavor.  I decided on a cream filling made with creamed cheese rather than ricotta.  I like ricotta fine in my lasagna, but I just really do not care for it in cannolis.

Cream Filling for Cannolis

1/2 cup butter, softened
8 oz creamed cheese
1/2 cup confectioners sugar
1 tsp. vanilla

Cream butter and cheese with electric mixer, once smooth add sugar and vanilla and whip until light and smooth.

Fill a piping bag with filling (you can also place in a ziploc bag, and cut the corner out and accomplish the same thing) pipe filling into both sides of cooled and rolled cannoli shell.  You only want to do this just prior to serving, otherwise your shells will get soggy.  We used chocolate sprinkles, you can also dust with powdered sugar, and serve.

TIP:  I tried my shells 2 different ways,  I froze some of them, took them out of the freezer the day before, and baked in the oven shortly before filling, I also stored some of the shells in an airtight container for 2 weeks, then simply filled the shells, and some of the shells that were in the airtight container I did bake shortly before filling.  The shells that were stored in an airtight container for 2 weeks (it didn’t matter if I baked them briefly before serving or not) had a much better flavor than the ones that were frozen. In the future I will always store my shells in an airtight container for up to 2 weeks.

Also:  I have a Chef’s Choice 834 Pizzelle Pro Express to make the shells, and I have Fox Run Cannoli Forms, they come 4 forms to a box.  I also recently purchased cream horn forms so I can try my hand at cream horns next.

Enjoy!

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Pizzelle/Cannoli-Gluten Free

Hello Everyone,  a couple of years ago, December 2015, I wanted to try my hand at making Cannolis.  I love Cannolis, and simply can never eat them any longer.  Enough of that, so I got busy.  I hope you enjoy!

 Cannoli

10 tbsp. melted butter, cooled
3 large eggs, beaten
3/4 cups granulated sugar
1 tbsp vanilla extract
1/2 tsp. pure almond extract, or anise or lemon extract
2/3 cup brown or white rice flour
2/3 cup tapioca starch flour
2/3 cup cornstarch
2 tsp. pure potato flour (Do Not Use Potato Starch!!!)  Only use pure potato flour
2 tsp. xanthan gum
2 tsp baking powder
Confectioners sugar for dusting

Melt butter, and set aside to cool.  In a mixing bowl, whisk together eggs, and sugar, until light about 3 minutes.  Stir in cooled butter and flavor extracts.
In a small bowl whisk together flours, baking powder, and xanthan gum.  Stir into egg mixture, batter will be stiff, tacky and wet.
Brush Pizzelle plates with a small amount of cooking oil.  Preheat pizzelle iron.  Spoon 1 to 1 1/2 tsp batter into the middle of each preheated plate (adjust batter amount as needed) Close the lid.  Batter should spread across the entire plate.  Cook according to manufacturers directions.  (My iron took about 20 seconds)
When cooked transfer pizzelle to a wire rack and let cool, dust with confectioners sugar.
***** I turned these into cannoli shells and as soon as I took it off the iron I immediately wrapped it around metal tubes, you can also wrap the cookies around cream horn cones and make cream horns out of these.
Continue until you use all of the dough.
Let Pizzelle/cannoli shells cool completely before serving or storing.  You can allow to cool and store in the freezer. If the shells become soft after storing or freezing, simply arrange them in a single layer on a cookie sheet and bake for 3 to 5 minutes in a 300 degree oven.

There are fillings with ricotta cheese and some with creamed cheese.  I will post the filling I used next.

Enjoy!
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Greetings for my Gardening Friend

I purchased some time ago card packs to insert pictures into, not realizing that I would have to cut down a 4X6 picture to even fit into the frames.  I was so disspointed.  So what do we do when we are dissapointed, we make lemonade right.  Needless to say I purchased quite a few of these kits.  I love the Noel sentiment on these cards.  Then an idea hit me, stamp something to do with gardening for my friend and send her a gardening greeting.  I will use the remainder of these card kits to customize these cards for each person in my card list.  I won’t make them all at once just here and there.  The kits are lovely, I purchased these kits from Stampin’ UP! and I used one of my favorite stamp sets, Gift from the Garden, also Stampin’ UP!. I hope you enjoy looking.

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Fleece Blankets

I recently made a couple of fleece blankets for a couple of my favorite people.  I hope you enjoy looking.  I like to make these really long, I want the blanket to fold under their feet for maximum warmth.  I cut the fringe on the sides to 4 inches, and tie.

 

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