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Monday, October 27, 2014


Posted by Bryna Bear aka Gluten Free Baking Bear

     It is definitely pumpkin season.  I realized that I have posted quite a few pumpkin recipes on my blog.  Today I am gathering all my pumpkin recipes together on one post to give you some ideas and to inspire you to bake.   Many of these recipes have dairy free and vegan versions or instructions.
     This GF Pumpkin Angel Food Cake recipe is light and moist.  Most angel food cakes are dry, but one great advantage to gluten free cake baking is that many cakes tend to stay moister than their wheat counterparts.  Of course this is not so good with GF bread baking as you often get dense wet centers, but for now let us rejoice about how well gluten free works with this recipe.
GF Pumpkin Angel Food Cake

These GF Pumpkin Cheesecake Brownies are rich and delicious.  Like a brownie and pumpkin pie mixed together.
GF Pumpkin Cheesecake Brownies

GF Pumpkin Bread Pudding is a yummy twist on a simple easy to make dessert.  This is a great way to use up left over or stale bread slices, crusts and end pieces.
GF Pumpkin Bread Pudding
with Dairy Free instructions.

This Chocolate Pumpkin Swirl bundt cake is to die for.  You can also make it all pumpkin if you like.
GF Pumpkin Chocolate Swirl Cake
with Dairy Free directions.

Baked GF Pumpkin Spice Doughnuts.  After eating one doughnut, my son's wheat eating friend said, "What's gluten and why do you even need it?"  Flavorful, moist and satisfying, not to mention delicious.
GF Pumpkin Spice Doughnuts
with Brown Butter Glaze

These are a vegan version of the GF Pumpkin Spice Doughnuts.
GF Vegan Pumpkin Spice Doughnuts
with Maple Cinnamon Glaze

These GF Chocolate Cupcakes with Pumpkin Cheesecake Swirls are hard to stop eating.  The vegan ones are just as good as the dairy and egg full cupcakes.
GF Chocolate Cupcake with Pumpkin Cheesecake Swirls
with Dairy Free and Vegan instructions.

GF Pumpkin Cupcakes with Cheesecake Swirls are very tasty with a nice creamy texture to the filling.
GF Pumpkin Cupcakes with Cheesecake Swirl
with Dairy Free and Vegan Instructions.

The pecans give these GF Pumpkin Biscuits a nice texture and flavor.  The biscuit is sweet with subtle spicing and goes great with dinner or alone with a cup of tea.
GF Pumpkin Biscuits
with Dairy Free and Vegan versions.

OMG, this GF Pumpkin Roll Cake is heavenly.  Orange flavored filling goes perfectly with the pumpkin and spice cake.  Moist and scrumptious.
GF Pumpkin Roll Cake
with Orange Whipped Cream Filling

With Dairy Free instructions.

Tuesday, October 21, 2014


Posted by Bryna Bear aka Gluten Free Baking Bear

     It is pumpkin season!  I love all things pumpkin and spice. I took a wheat recipe for the roll cake and converted it into a GF one.  Then I decided that orange would make a wonderful filling and it turns out that I was right. The cake has a soft and light sponge cake texture and is gently spiced. Totally yummy.
     I used whipped cream, but the orange cream frosting from my Spice Cupcake recipe would make a great filling as well.  You could also use a cream cheese filling or frosting recipe, vanilla or orange.  Not to unduly influence anyone, I must say that orange is a delightful pairing with the pumpkin cake.
     The cake itself is dairy free and my orange and orange cream cheese frostings have diary free directions.  If you want a vanilla filling that is dairy free you can also try my vanilla frosting recipe.
     There is no fat or oil in the cake recipe.  The pumpkin replaces these ingredients without sacrificing any taste, but saving some calories.



1/2 cup
Sorghum Flour
1/4 cup
Chickpea Flour
1/4 cup
Tapioca Flour
1/2 cup + 2 Tbs.
1/2 tsp.
Xanthan Gum
1 tsp.
Baking Powder
1/2 tsp.
Baking Soda
1/2 tsp.
1/4 tsp.
Ginger (dried ground)
1/8 tsp.
1/8 tsp.
1/4 tsp.
Sea Salt
3 large
Eggs - Separated
2/3 cup
Pumpkin (canned)
1 tsp.
Vanilla Extract
3/4 cup
Walnuts - chopped finely



1 cup
    Heavy Whipping Cream
2-4 Tbs. 
    Confectioner’s Sugar - adjust to your taste
1/2 tsp.
    Pure Orange Extract

1) Add heavy cream to a small bowl.  Whip with an electric hand mixer until it just starts to thicken.
2) Add the sugar and orange extract and continue whipping on high speed until soft peaks form.  Do not over beat or you will have butter.
3) Place in the fridge until ready to fill the cake.

Other Filling Options
  1. Vanilla Whipped Cream: use vanilla extract in place of the orange extract.
  2. Orange Cream Cheese can also be made Dairy Free.
  3. Vanilla Cream Cheese can also be made Dairy Free.
  4. Orange Frosting can also be made Dairy Free.
  5. Vanilla Frosting can also be made Dairy Free (recipe below).

  1. First make the cake.  Preheat the oven to 375℉.  Prepare a jelly roll pan (15” x 10”) by lining it with foil and greasing the foil well with butter or, for dairy free, margarine.  Set aside. 
    Jelly roll pan lined with foil and greased.
  2. Prepare a clean dish cloth by laying out flat on the counter and sifting confectioners sugar evenly over the entire towel.  Leave for later.
    Dish cloth dusted with confectioner's sugar.
  3. In a large bowl add all the flours, xanthan gum, salt, baking powder, baking soda and spices.  Blend well with a hand whisk.  Set aside.
    Dry ingredients whisked together well.
  4. In a medium bowl with and hand mixer or in the bowl of a stand mixer whip the egg whites until stiff.  Set aside.
    Eggs whipped until stiff peaks form.
  5. In a small bowl mix the egg yolks, pumpkin and vanilla.
    Pumpkin, eggs and vanilla extract mixed together.
  6. Add the pumpkin mixture to the dry ingredients and mix in well.
    Pumpkin and flour mixtures well blended.
  7. Add 1/4 of the egg whites and mix in well.
  8. Fold in the rest of the egg whites with a large silicone spatula until the egg whites are incorporated.  Break up any large pieces of egg white with the edge of the spatula if they are not mixing in.
    Folding in the egg whites.

    Batter after egg whites are all folded in.
  9. Spread the batter evenly into the prepared jelly roll pan.
    Raw batter spread evenly in the pan.
  10. Sprinkle the chopped walnuts evenly over the raw batter.
    Raw batter with nuts sprinkled over the top.
  11. Bake 10-13 minutes (depending upon your oven) until the cake springs back when pressed gently with a finger.
    Baked cake.
  12. Remove the cake from the oven and immediately invert the pan onto the prepared dish cloth.
    Hot cake inverted onto the prepared dish cloth.
  13. Remove the foil by peeling it gently off of the bottom of the cake.
    Gently peeling the foil off.
  14. As soon as the foil is removed, roll the cake (and the towel) into a log.  Start at the short end of the cake.
    Rolling the cake using a dish cloth.
  15. Place the cake, seam side down, on a cake rack to cool completely.
    Cake rolled up in the dish cloth cooling on a rack.
  16. While the cake is cooling, prepare the filling of choice.
  17. Assemble the roll when the cake is completely cool.  
  18. Gently unroll the cake.
    Cooled cake unrolled.
  19. Spread the filling over the entire cake, leaving the filling thicker at the center and thinner at the outer edge (so it rolls up and closes better).
    Filling spread over cake.
  20. Gently roll the cake up again (leaving the dish cloth on the counter this time).
    Rolling up the cake.

    Cake all rolled up.
  21. Trim the edges if you want a more finished look (with the added benefit of a small taste).
    The edges can be cut off to make a nicer presentation.
  22. Place on a serving dish or platter.
  23. Keep the whipped cream cake in the fridge until ready to serve.  Allow the cake to sit for half an hour to reach room temperature before serving and eating.  Leftover cake will keep 3 - 4 days in the fridge.  Wrap well and freeze the individual pieces or the entire cake for later use.  Just thaw at room temperature before eating.  

1 cup
Shortening (non hydrogenated such as Spectrum)
2 cups
Confectioner’s Sugar (I did not sift it and it weighed 14 ounces)
1 tsp.
Vanilla Extract
2 tsp.
Milk - For Dairy Free use dairy free milk such as Almond, etc.

  1.  Add all the ingredients to a deep bowl.  Mix with an electric mixer until well blended, smooth and fluffy.

Wednesday, October 15, 2014


Posted by Bryna Bear aka Gluten Free Baking Bear

     There was a bag of organic limes in my fridge that were soon going to expire.  Originally I was going to make strawberry limeade, but this never happened and wanting to use them up I decided to make Key Lime Pie.  I know it is not exactly Key Lime Pie season anymore, but I am so excited about the graham cracker crust that I am posting this recipe anyway.
     Gluten free graham cracker crusts that are ready made are expensive and so are the boxes of GF graham cracker cookies.  The cookies seem especially wasteful, to buy them just to crush them into a crust.  I thought, why not make some graham cracker dough and just bake it in a pie crust and save lots of money?  So I did just that.  The crust came out wonderful.  So much better than the crust from crushed cookies.  It is tender and delicious and holds together well.  It was a bit difficult to get the bottom crust out in one piece, so I would suggest lining the bottom of the pie pan with parchment paper.  The sides were no problem, they held together and stayed in place when transferring a piece of pie to a plate.
     If I had room in my freezer I would have made two crusts and frozen one, still raw, for later use.  If you have room in the freezer this would make very fast and easy to bake a graham cracker crust when you need one.
     Key Lime Pie originated in Key West Florida where they have key lime trees.  Key limes are tarter and smaller than regular limes.  Not common where I live, most of us here use regular limes.  Not being familiar with the real key limes, I cannot speak to the differences in taste.    
     This Key Lime Pie recipe is a traditional one.  Next time I may make one that adds some cream cheese or sour cream to the batter.  I made a meringue topping with the egg whites left over from the filling.  Some people prefer a whipped cream topping on this pie. 

     Makes one 9-inch pie

1/2 cup + 2 Tbs. Sorghum Flour
1/4 cup Chickpea Flour
1/4 cup Tapioca Flour
1/4 tsp. Xanthan Gum
1/2 tsp. GF Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt
3 1/2 Tbs. Unsalted Butter 
1/4 cup Brown Sugar - packed
1 1/2 Tbs. Cold Water
1 1/2 Tbs. Honey 
1/2 tsp. Vanilla Extract

  1. Preheat the oven to 325 degrees. Line the bottom of the pie pan with a circle of parchment paper.
  2. In a bowl add the flours, xanthan gum, baking soda, baking powder and salt.  Mix together until well combined.  Set aside.
  3. In a large bowl or the bowl of a stand mixer, add the butter & sugar and cream together well.
  4. Add the water, vanilla & honey and mix together.
  5. Add the flour mixture all at once and mix well.  
    Dough all mixed.
    I put it in the freezer, wrapped in plastic, for 10 minutes before rolling it out.
  6. If the dough is very sticky, put in the refrigerator for an hour or the freezer for 10-15 minutes before rolling.  If not too sticky, place the dough between two sheets of plastic wrap and roll out to 1/8-inch to 1/4-inch thickness, depending upon how thick you like your graham cracker crust.
    Dough rolled out between 2 pieces of plastic wrap.
  7. Remove the top piece of plastic or wax paper and invert the dough into the pie pan.  With the plastic or wax paper still on the dough press the dough evenly on to the bottom and sides of the pie pan.  Remove the plastic or wax paper and trim the dough so that it is even with the top of the pan. Prick the dough with a fork on the bottom and sides.  (I forgot to do this and it was fine.  It puffed up and then deflated without any incidents.)  It is also a good idea to put the pie crust in the freezer for 10 minutes before you bake it, to help keep the shape.
    Raw dough pressed into pie pan and trimmed around the top edge.
  8. Bake 10-13 minutes until golden brown.
    Baked crust.
  9. Cool in the pan while you make the pie filling.

4 large Egg Yolks
2 tsp. Lime Zest (zest the limes before you juice them)
1 (14 oz. can) Sweetened Condensed Milk
2/3 cup  Fresh Squeezed Lime Juice (Use Key Limes if you can)

  1. Raise the oven temperature to 350 degrees.
    All the filling ingredients.

    I used a condensed milk made with milk without rBST hormones.
  2. In a stand mixer or in a large bowl with an electric hand mixer, add the egg yolk and lime zest and beat at high speed until very fluffy, about 5 minutes.
    Egg yolks and zest in bowl of mixer.

    Whipped egg yolks and lime zest.
  3. Gradually add the condensed milk as you continue to beat the mixture.  Beat another 4 minutes or so until thick.
    After the condensed milk was mixed in.
  4. Lower the mixer speed to low and slowly add the lime juice.  Mix until just combined and no longer.  
    Filling after the lime juice as mixed in.
  5. Pour the lime mixture into the pre-baked crust and bake another 10 minutes at 350 degrees.  The filling should be just set. 
    Unbaked filling in the pre baked pie crust.

    Filling after being baked for 10 minutes until set. 
  6. Cool on a wire rack.

Meringue Topping

4 large Egg Whites
1/4 tsp. Cream of Tarter
2-4 Tbs.  Sugar (sweeten to taste)

  1. Increase the oven temperature to 400 degrees.
  2. With and electric mixer beat the egg whites until foamy.
  3. Add the cream of tarter and sugar.  Beat on high speed until stiff peaks form.
  4. Spread the whipped egg white mixture over the top of the pie filling.  Take care to spread the meringue all the way to the crust, sealing in the lime filling.  This will keep the meringue from shrinking while it bakes.
     Merengue spread over top of cooked filling.
    Note that the meringue goes all the way to the edge of the pie.
    I made little peaks all over the top of the pie by using a silicone spatula.
    The spatula was gently dipped into the egg whites and lifted up to form a peak.
    Repeat this all over the top of the pie.
    Or you can make a smooth flat top by spreading the merengue with the spatula.
  5. Bake for 5-8 minutes or until the meringue is lightly browned.  After the first 4 minutes keep checking the meringue every minute to make sure that it does not burn.
    Baked merengue.
  6. Cool the pie at room temperature for an hour and then cover and chill for 2-3 hours or overnight in the fridge.