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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
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.

Thursday, April 12, 2018

GLUTEN FREE CINNAMON-STREUSEL COFFEECAKE


Posted by Bryna Bear aka Gluten Free Baking Bear

     This is the best coffee cake I have ever had.  I converted the recipe from the King Arthur Flour website.  The cake is moist and soft with a lovely thin middle layer of cinnamon and a delicious streusel topping.  Everyone loved it and took seconds.
     The butter and sour cream give this golden cake its superb rich flavor, so be sure to use the best quality you can find (do not skimp here).  The original recipe states that you can prepare the cake and refrigerate the RAW cake (covered in plastic wrap) overnight and bake it the next day.  I did not try this yet.  The baked gf cake stayed fresh and moist for 3 days at room temperature.  You might well ask how it lasted three days if it was so good, so let me explain. The first cake went so fast that I had to bake a second to have enough for expected guests.  I froze some pieces and later let them thaw at room temperature for a half an hour before eating.  The frozen and thawed cake tasted just as good as the fresh baked cake. 




    

GLUTEN FREE CINNAMON-STREUSEL COFFEECAKE
Makes one 9 x 9”  square cake

INGREDIENTS

Streusel Topping
½ cup
Sugar
tsp.
Salt
¼ cup
Sorghum Flour
2 Tbs.
Tapioca Flour
1 Tbs.
Chickpea Flour
1 Tbs.
Coconut Flour
4 Tbs./2 oz.
Unsalted Butter - Melted
tsp.
Xanthan Gum
1 ½ tsp
Cinnamon


Filling
2 ½ Tbs./34 g
Brown Sugar - packed
1 ¾ tsp.
Cinnamon
½ tsp.
Cocoa Powder (optional - for color only)


Cake
6 Tbs./85 g
Unsalted Butter
½ tsp.
Salt
½ cup/149 g
Sugar
2 ½ Tbs./35 g
Brown Sugar
1 ½ tsp.
Baking Powder
1 tsp.
Vanilla Extract
2 large
Eggs
6 Tbs./85 g
Sour Cream (or Plain Yogurt)
½ cup + 2 Tbs./142g
Milk
1 cup + 2 Tbs.
Sorghum Flour
½ cup
Tapioca Flour
2 Tbs.
Chickpea Flour
2 Tbs.
Coconut Flour
¾ tsp.
Xanthan Gum


DIRECTIONS

1)    Preheat oven to 375℉.  Prepare a 9 x 9” square baking pan by lining it with parchment paper. (You can also use a 9” round pan and line the bottom with parchment paper.)  If you do not have parchment paper just grease the pan.
2)    Make the Streusel Topping by mixing together the sugar, salt, flours and cinnamon.  Add the melted butter and stir until well combined.  Set aside.
STREUSEL  TOPPING
3)    Make the filling by adding all of the ingredients and mixing together well.  Set aside.
FILLING
4)    Then make the cake. In a large bowl or the bowl of a stand mixer add the butter, salt, sugars, baking powder and vanilla.  Beat together until well combined and smooth.
5)    Add the eggs, one at a time, beating well after each addition.
6)    In a separate bowl mix the flours and xanthan gum and set aside.
Flour mixture on the right and
milk mixture on the left.
7)    In a separate bowl mix the milk and sour cream and set aside.
8)    Add half of the flour mixture and beat well, then add half of the milk mixture and blend in well.  Repeat with the remaining flour and milk mixtures.  Mix until smooth.
Batter all mixed and smooth.
9)    Pour half of the batter into the prepared pan.
Half the batter in the parchment lined pan.
10)Sprinkle the filling gently over the batter.  Using a knife swirl the filling through the batter.
Filling sprinkled over the top of half of the batter and swirled with a knife.
11)Top with the remaining batter.
12)Sprinkle the topping over the top of the batter.
Streusel topping over all the batter with the cinnamon filling.
13)Bake for 10 minutes at 375℉, then reduce the oven temperature to 350℉ and bake an additional 40-45 minutes.  When done the cake will spring back when gently pressed in the middle.
Baked coffee cake.

14)Allow the cake to cool 10 minutes before running a knife around the edges and removing from the pan.  Allow to cool another 10 minutes before serving or cutting.  If you did not use parchment paper you can cool the cake in and serve the cake directly from the pan.
15)The cake will stay fresh and moist for about 3 days.  Freeze pieces and then thaw about ½ and hour at room temperature for longer storage.  The original wheat recipe stated that you can prepare the cake and refrigerate the RAW cake (covered in plastic wrap) overnight and then bake it the next day.  The chilled batter might need about 5 additional minutes of baking.  I have not yet tried this make ahead method so I can not say how it will work with a GF cake.