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Thursday, August 16, 2018

GLUTEN FREE BLUEBERRY BARS



Posted by Bryna Bear aka Gluten Free Baking Bear

     It is blueberry season.  I love fresh blueberries, but I also love cooked ones in desserts.  I decided to create this recipe for Blueberry Bars based on my recipe for Lemon Bars and my recipe for Strawberry Filling.  The Blueberry Bar crust is crisp like a shortbread cookie.  Somehow using the same recipe the Lemon Bar crust is soft and cake-like.  Maybe the lemon filling has more liquid that soaks into the crust while it bakes making it soft.  Either way the crust is delicious!
     I made 16 squares but you can make the pieces larger and get 8 portions if you like.  I did not have leftovers to experiment with freezing the bars so I can’t advise you about how well they freeze for longer storage.  I imagine they would thaw out well. 
     I found the bars to be refreshing and irresistible.  I don’t want to confess to how many I ate all by  myself.  I know I mentioned irresistible, but I must add delightful and eyes rolling into the back of your head good. They were a big hit with my family too.      


GLUTEN FREE BLUEBERRY BARS
Makes about 16 square bars
from and 8x8 sized pan

INGREDIENTS
CRUST
½ cup
Sorghum Flour
¼ tsp.
Tapioca Flour
2 Tbs.
Coconut Flour
2 Tbs.
Chickpea Flour
½ tsp.
Xanthan Gum
¼ cup
Sugar
¼ tsp.
Sea Salt
½ tsp.
Vanilla Extract
1 stick/4 oz./8 Tbs.
Butter - melted

 FILLING
2 cups
Fresh Blueberries
¼ cup
Fresh Blueberries
¼ cup
Sugar - adjust to taste
1 Tbs.
Corn Starch
¼ cup
Water


DIRECTIONS
1)    Preheat oven to 350℉. Prepare an 8 x 8 square pan by lining it with parchment paper.  Set aside.
2)    First make the Crust. 
3)    In a medium bowl mix together the flours, sugar, salt & xanthan gum.
4)    Add the vanilla & melted butter and combine well.
5)    Press the dough evenly into the bottom of the prepared pan.
Raw dough pressed into the bottom of an 8x8 pan.
6)    Bake for 25 minutes and then remove from the oven.
Crust baked for 25 minutes.
7)    While the crust is baking prepare the Filling.
8)    In a saucepan add all of the filling ingredients except for ¼ cup of blueberries.  Mix together.
9)    Heat the filling over medium heat, stirring frequently, until the sauce bubbles and then becomes clear.  The cornstarch will be cloudy until it cooks and then becomes unclouded or clear when done.
10)Remove the pan from the heat and mix in the ¼ cup of reserved blueberries.
Blueberries cooked until the liquids no longer coudy
 and then the reserved ¼ cup of blueberries is mixed in.
11)When the crust is done baking take it out of the oven and lower the oven to 300℉.
12)Pour the filling into the baked crust.
Unbaked filling on the baked crust.
13)Bake the filled crust in the 300℉ oven for 25 minutes.
Blueberry Bars after baking with the filling added.
14)Remove to a rack to cool.
15)Cool completely before cutting into bars.  You can hasten the cooling process by putting the pan in the fridge.

16)Store leftovers in the fridge. 

Sunday, June 17, 2018

GLUTEN FREE CHOCOLATE GLAZED CHOCOLATE DOUGHNUTS with DAIRY FREE and VEGAN INSTRUCTIONS


Posted by Bryna Bear aka Gluten Free Baking Bear
     I saw a photo online and I just had to have a chocolate doughnut with chocolate glaze. In my gluten free world in order to fulfill any craving I usually have to bake it myself.  These doughnuts did not disappoint.  They came out very moist with a deep dark chocolate taste and color.  The texture is cake-like, soft and well worth the effort.
    I decided to experiment with my favorite vanilla cake doughnut recipe and change it up into chocolate.  It worked the first time!  Yay!  I used Dutch process cocoa instead of regular cocoa to achieve that deep dark chocolate flavor and look.  Surprisingly, I only recently began using Dutch process cocoa.  Now I sneak a little in when I make things like chocolate syrup for chocolate milk or hot fudge sauce for ice cream or in cookies, etc.  Even replacing one tablespoon of the regular cocoa in a recipe with the Dutch one gives things a stronger chocolate flavor that I love.    
    I recently received silicone doughnuts pans as a present.  I tried the doughnuts in regular and silicone pans.  They come out of both pans easily.   Not having used the silicone pans before it took me a bit to realize that I had to stretch out the sides a bit to loosen the doughnuts.  Both pans produced moist doughnuts that kept well for 3 days at room temperature.
     I have made this recipe a few times now and everyone loved them. 
    


GLUTEN FREE CHOCOLATE DOUGHNUTS WITH CHOCOLATE GLAZE
Makes 12 large doughnuts

INGREDIENTS
CAKE
¾ cup
Sorghum Flour
½ cup
Tapioca Flour
2 Tbs.
Chickpea Flour
2 Tbs.
Coconut Flour
½ cup
Dutch Process Cocoa Powder
1 tsp.
Xanthan Gum
½ tsp.
Sea Salt
4 tsp.
Baking Powder
1 cup + 2 Tbs.
Sugar (I used evaporated cane juice crystals)
½ cup/4 oz.
Unsalted Butter
for Dairy Free or Vegan use:
 ¼ cup/2 oz. non-dairy margarine (I used Earth Balance Buttery Sticks)
 + ¼ cup/2oz. Shortening (non hydrogenated such as Spectrum)
1 cup
Milk or Cream
for Vegan or Dairy Free use non-dairy milk or cream of choice
2 large
Eggs
for Vegan mix together in a small bowl: ½ cup water, 2 Tbs corn starch, 2 tsp oil, ¼ tsp baking powder and tsp xanthan gum.
 1 tsp.
Vanilla Extract

GLAZE
¼ cup
Water
¼ cup
Sugar
1 cup
Semi-sweet Chocolate Chips
optional for decoration
Sprinkles

DIRECTIONS
1)     Preheat the oven to 350℉.  Prepare doughnut pans by greasing them with oil.  Set aside.
Silicone doughnut pan greased with oil.

Metal mini doughnut pan greased with oil.
2)    In a medium sized bowl mix the flours, salt, baking powder and xanthan gum.  Set aside.
Flour mixture in bowl.
3)    In a large bowl or the bowl of a stand mixer add the sugar and butter or shortening & margarine and cream together until fluffy.
Butter or margarine & shortening creamed together with the sugar.
4)    Add the eggs or Vegan egg replacer and blend together well.
Vegan egg replacer.

Butter/margarine mixture after eggs mixed in.
This is a vegan batch.
5)    Add of the flour mixture alternately with of the milk, mixing well after each addition.  Repeat until all the ingredients are well blended.
Batter all blended and ready to pipe into the pan.
6)    Place the batter into a gallon sized plastic food storage bag and seal the bag.  Cut off one corner of the bag to make a hole about ¾ inch wide.
7)    Pipe the batter into the greased doughnut pans.  The batter should be just under the top of the pan.
Raw batter in pan.
8)    Bake for 20-25 minutes or until the cake springs back when gently touched or when a wooden toothpick inserted into the thickest part comes out clean.
9)    Allow to cool in the pans 5 minutes before you try to remove the doughnuts.  If using silicone pans wait 10 minutes or they might break apart. 
Doughnuts after baking.
This is a vegan batch.


10)Cool completely on wire racks before putting the chocolate glaze on. 
11)If there is an overflow of batter you can trim the edges of the doughnuts with a kitchen shears to make them look neater.
The batter overflowed while baking.


Doughnuts after trimming the overflow with kitchen shears.
When you trim the edges the baker gets a treat!
12)To make the glaze bring the water and sugar to a boil.  Remove from heat and add the chocolate chips.  Stir until the chips are melted and the glaze is smooth and liquid like.
13)Spread the glaze on the doughnuts with a small offset spatula.
14)Decorate with sprinkles while the glaze is still wet.  It will take at least a half hour for the glaze to set.  Enjoy!


Tuesday, April 24, 2018

GLUTEN FREE DARK CHOCOLATE MUFFINS with DAIRY FREE INSTRUCTIONS


Posted by Bryna Bear aka Gluten Free Baking Bear

     These muffins have a rich chocolate taste that satisfies my chocoholic cravings. Yum! The use of Dutch process cocoa instead of regular cocoa gives these both a deep dark chocolate color and flavor.  I converted a regular wheat recipe that I found on the KingArthur Flour site into a gluten free one.
     I had never used Dutch process cocoa before and had to look up the difference.  Dutch process cocoa has been processed to make it less acidic or more alkaline.  This makes a big difference in what leavening to use with this type of cocoa.  Baking powder is a must to give the recipe enough acidity to rise.  Recipes using regular cocoa can rise if you use just baking soda.  In other words the recipe will not rise enough if you don't use the right type and amount of leavening for the type of cocoa used.
     I really love how powerful the chocolate flavor is in these muffins.  This recipe is a keeper!
    

 GLUTEN FREE DARK CHOCOLATE MUFFINS
makes 12

INGREDIENTS

DRY

cup
Dutch-Process Cocoa
1 ¼ cup
Light Brown Sugar
1 cup
Sorghum Flour
½ cup
Tapioca Flour
2 Tbs.
Chickpea Flour
2 Tbs.
Coconut Flour
¾  tsp.
Xanthan Gum
1 tsp.
Baking Soda
1 tsp.
Baking Powder
½ tsp.
Salt
1 cup
Chocolate Chips (for Dairy Free use dairy free chips)


WET
2 large
Eggs
¾ cup
Milk (for Dairy Free use non-dairy milk)
2 tsp.
Apple Cider Vinegar
2 tsp.
Vanilla Extract
cup
Oil - light tasting like sunflower or canola 


DIRECTIONS
1)    Preheat the oven to 350℉.  Line a muffin tin with paper liners.
2)   In a large bowl add all the dry ingredients and mix together well.  Set aside.
Dry ingredients.
3)   In a large measuring cup or medium bowl add all the wet ingredients and mix well.
Wet ingredients.
4)   Add the wet ingredients to the dry ingredients and stir until well combined.
Batter mixed.  It is quite thick.
5)   Divide the batter evenly between the 12 paper liners in the prepared muffin tin.
Raw batter in lined muffin tin.

6)   Bake for 20-25 minutes or until a cake tester inserted in the center of a muffin comes out clean.
Baked muffins.


The inside of a baked muffin.