Gluten Free Texas Sheetcake

For my ward Christmas party this year I signed up to take a Texas Sheetcake, gluten free of course.  We have several people that have Celiac Disease or need to eat gluten free in our ward and I for one don't like missing out, so I made this so we could enjoy dessert too.  I had never made a Texas Sheetcake, regular or gluten free so I went in search of a gluten free recipe.  I found this recipe here.  I did a trial run to make sure it would work.  At first I wasn't so sure because we cut into it while it was still warm and it was a gooey mess, even though it was still delicious.  I definitely recommend letting this cool completely so it can set up.

Sheetcake

1 cup butter

1 cup water

5 Tbsp cocoa

2 cups gluten free flour mix (I used Sun Flour Mills Whole Grain All Purpose Flour)

1 tsp xanthan gum

2 cups white sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk (or sour milk)

2 eggs

Preheat oven to 350 degrees F and spray a 10 x 15 inch pan with cooking spray.  Combine the butter, water & cocoa in a saucepan on medium heat.  Bring mixture to a boil, then remove from heat.

In a mixing bowl combine the flour, xanthan gum, sugar, baking soda, and salt.  On medium speed mix in the buttermilk and eggs.  After 1 minute add the cocoa mixture and mix until well combined, scraping sides.

Pour batter into prepared pan and bake in preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.  As soon as the cake is out of the oven begin making the icing.

Fudge Icing

5 Tbsp cocoa

6 Tbsp milk

1/2 cup butter

1 tsp vanilla

4 cups powdered sugar

In a large saucepan, combine the milk, cocoa & butter.  Bring to a boil, then remove from heat.  Stir in vanilla and powdered sugar, mixing until well blended and smooth.  Spread icing over warm cake.  Let cool completely so it can set up before cutting.  

Gluten Free Zucchini Muffins w/ a Chocolate Version

I found this recipe here, but changed it just a little bit to work with what flour mixes I have and also I created a Chocolate Zucchini Muffin Recipe from it.

Ingredients:
4 cups       grated zucchini
2/3 cup     melted butter
1 1/3 cup  sugar
2                eggs, beaten
2 tsp          vanilla
2 tsp          baking soda
pinch         salt
3 cups       GF flour mix (I used 2 cups Featherlight Mix and 1 cup GF mix the first couple times.        
                   (The last time I wanted to make it a little healthier so I used 1 1/2 cups featherlight
                     mix + 1/2 cup flaxseed meal + 1 cup GF mix)
1 tsp          xanthan gum
2 tsp          cinnamon
1/2 tsp       nutmeg

*** LOVE IT WITH THE FLAXSEED MEAL ****

Directions:
* Pre-heat oven to 350 degrees.
* In mixing bowl, combine the sugar eggs & vanilla.
* Stir in zucchini then melted butter.
* Sprinkle baking soda and salt over the zucchini mixture and mix.
* In a separate bowl, mix together flour mixtures, xanthan gum, cinnamon & nutmeg.  Mix into zucchini mixture.
* Scoop batter into greased muffin cups (or using baking cups - which I did).  Fill cups up completely.
* Bake for 25-30 minutes until muffins are golden brown and a toothpick comes out clean.
* Set on wire rack to cool for 5 minutes.  Remove muffins from tin and let cool.

Makes around 18 muffins.



CHOCOLATE VERSION:

Ingredients:
4 cups          grated zucchini
2/3 cup        melted butter
1 1/2 cups   sugar
2                   eggs, beaten
2 tsp             vanilla
2 tsp             baking soda
pinch            salt
2 1/2 cups   gluten free flour mix (see above for what I used)
1/2 cup        cocoa
1 tsp             xanthan gum
1 tsp             cinnamon

Follow directions above except add the cocoa at the same time you add the melted butter.

Gluten Free Crock Pot Cheesy Chicken & Broccoli Over Rice

I found this DELICIOUS recipe on pinterest here.  It was not gluten free and I wasn't sure how I was going to substitute the cheddar soup so I did a little research online and set about making dinner.  I must say not all recipes I try from pinterest are as good as I have hoped for but this one is SOOOO GOOD!!!!!!!!!!  I will definitely be making this one again and again.

It was so good that I forgot to take a picture.  Here is  a picture taken from here.  

 I always like to see a picture.

Here is my Gluten Free Version:

Ingredients:

2-4              boneless chicken breasts (I used 2 frozen from Costco)

2 recipes    gluten free cream of chicken soup (recipe here - I just doubled it)

1 cup          grated cheddar cheese + extra for topping 

14 oz          chicken broth (I made it with water and bouillon.  Using this much made it  a little 

                        runny, but it soaked into the rice and worked just fine.  If you don't want it as  

                        runny add less broth.)

1/4 tsp        garlic salt

1 cup           sour cream

6 cups         broccoli florets, just fork tender ( I steamed on stove for 4 minutes before adding)

Directions:

Follow recipe to make cream of chicken soup, when thickened add 1 cup shredded cheese and stir until melted.  Add the chicken broth & garlic salt to cream soup and whisk until blended.  

*          Place chicken in bottom of crock pot.

*          Pour cream soup mixture over the top of chicken.

*          Cover & cook on low for 6 hours or on high for 3 hours.

*          When chicken is cooked, shred (thanks to pinterest I know the best to to shred it.  Put it

            in your kitchen aid mixer with the regular paddle and turn on until shredded.  LOVE 

            how easy it is.  If you don't have a stand mixer - use to forks to shred.

*          Stir in sour cream to cream soup mixture, then add broccoli and shredded chicken.

*          Stir over steamed rice & sprinkle with cheese.  

It is one of my new favorite recipes!!!!  ENJOY!!!

Gluten Free Chocolate Zucchini Cake

This time of year brings lots of zucchini.  I love zucchini and all the things you can do with it.  This recipe came from a family member and then I of course adjusted it to make it gluten free so I can enjoy it!!  This time around I did make an adjustment to make it a little healthier - but it still isn't the healthiest. It is still cake!! :)   It turned out great and with less fat and added protein.  I will note those differences in the recipe.

Ingredients:
1/2 cup       butter
1/2 cup       oil (I used 1/2 cup black beans that had been pureed - It will be a thick paste.)
1 3/4 cup    sugar
2                  eggs
2 cups         grated zucchini
2 1/2 cups  gluten free flour mix (I used 1 1/2 cups Featherlight + 1 cup GF mix +
                                                               1 tsp xanthan gum)
1 tsp             vanilla
1/2 cup        sour milk (1/2 cup milk + 1/2 tsp lemon juice)
1/4 cup        cocoa
1/4 tsp         cinnamon
1 tsp             salt
1 tsp             baking soda
1 tsp             baking powder
3/4 cup        brown sugar
3/4 cup        chocolate chips
3/4 cup        chopped nuts (optional - I used walnuts on half the cake because I like them but
                                                 the kids and hubby not so much)

Directions:
*     Combine all ingredients, except brown sugar, chocolate chips & nuts.  
*     Pour into 9 x 13 inch pan and sprinkle with brown sugar, chocolate chips & nuts.  
*     Bake in 350 degree oven for 40-45 minutes.

Gluten Free Rootbeer Float Cookies

Wow!!  It has been a long time since I have blogged, I'm sorry!!  Life has been crazy at our house and finding time to bake or try new recipes to post hasn't really happened.   I have a lot of recipes I have found on pinterest that I want to try.  

Here is one of them:  Rootbeer Float Cookies - of course with a few minor tweaks to make them gluten free.  I found the original recipe here.  

Cookie Ingredients:
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1 tsp. root beer extract or concentrate
4 cups flour
1 tsp. baking soda
1 tsp. salt


Frosting Ingredients:
4 cups powdered sugar (or icing sugar)
3/4 cup butter, softened
3 Tbsp. milk
1 tsp. root beer extract or concentrate
  


Directions:  Preheat oven to 375º.


In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract. 
Combine dry ingredients; gradually add to creamed mixture. 


Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool. 


In a mixing bowl, combine all frosting ingredients. Beat until smooth. 
Frost cooled cookies.

Chewy Gluten Free Granola Bars

 These granola bars are so good!!  They are more like a cookie bar!!  I got the recipe from Gluten Free Goodness' blog, but I can't seem to find the link right now.   I love to have these to take on trips or just for snacks!!

 Ingredients:

4 1/2 cups       GF rolled oats

1 cup                All-purpose GF flour (I use Featherlight mix.)
1/2 tsp             Xanthan Gum (if its not in your flour)
1 tsp                 Baking Soda
1 tsp                 Vanilla Extract
2/3 cup            Butter, softened
1/2 cup            Honey
1/3 cup            Brown Sugar, packed
1-2 cups          Chocolate Chips (could use raisins, nuts or a combination)

Directions:  Preheat oven to 325 degrees F (165 degrees C).  Lightly grease one 9" x 13" pan.

In a large mixing bowl combine the oats, flour, xanthan gum, baking soda, vanilla, butter, honey & brown sugar.

Stir in the chocolate chips (raisins or nuts).

Lightly press mixture into the prepared pan.

Bake at 325 degrees F for 18-22 minutes or until golden brown.

When it comes out of the oven, use a spatula and press the granola bars.  

It helps them stick together better.  Let cool for 10-15 minutes.

Then cut into bars.  

Let bars cool completely in pan before removing or serving.  

Although my husband can never wait that long.  :)

Once they are cooled I wrap each bar in wax paper and store in an air tight container.

ENJOY!!!

Gluten Free Waffles

We love these waffles!!  I got the original recipe from the cookbook "Life Tastes Good Again".  You can also find the original recipe here.  I did add some ground flaxseed.

3 eggs, separated
scant 1/4 cup sugar
1 3/4 cups milk
1/2 cup oil
2 cup featherlight mix
1 tsp xanthan gum
1/2 tsp salt
1 Tbs baking powder
2 Tbs Flaxseed meal (optional)

Beat egg whites until foamy.   Slowly add sugar, and continue beating until the whites form soft peaks.

In another bowl, mix featherlight mix, xanthan gum, salt, baking powder, flaxseed (waffle mix).  Add . egg yolks, milk, and oil.  Mix well.  Fold egg whites into mixture.   Bake on a hot waffle iron.

TIP 1:  I make a mix so I don't have to measure all the dry ingredients every time we make waffles.  I mix together the: featherlight mix, xanthan gum, salt, baking powder & flaxseed.  Then when I make the waffles I use 2 1/4 cups of the waffle mix.  I 8 times the recipe and store the mix in my tupperware cereal storer.

Here are the amounts for 8 times to make the waffle mix:
16 cups featherlight mix
2 Tbsp + 2 tsp xanthan gum
1 Tbsp + 1 tsp salt
1/2 cup baking powder
1 cup flaxseed

TIP 2:  We at least double the batch so we have some to freeze for an easy breakfast.  We put in freezer bags with wax paper between the waffles.  We then re-heat in our toaster oven or you can use a toaster.