Gluten Free Trommelkoek

Trommelkoek pan

Another recipe I married in to.  Husband always enjoyed a dessert of Trommelkoek served with brown sugar and melted butter.  In 2000 he was diagnosed with Celiac disease and I no longer made it.  Recently our married kids were talking about Trommelkoek so I decided to make a gluten free version.  It turned out quite well - except the raisins sank as the gluten free batter is quite thin.
Gluten Free Trommelkoek
1/4 cup warm water
1 teaspoon sugar
1 1/2 teaspoons yeast
3/4 cup warm milk
3 tablespoons oil or soft butter
2 eggs
1/4 teaspoon salt
3 tablespoons sugar
1/2 cup raisins or currents or a mixture of both
3/4 cup tapioca starch
3/4 cup white rice flour
3/4 cup chick pea flour
2 teaspoons pysillium husk or powder
Method:
Mix the first three ingredients together and let sit a few minutes.  Mix the dry ingredients together and add to yeast mixture.  Add remaining ingredients and mix well.  Will be a thin batter.
This is traditionally made in a trommelkoek pan with lid.  If you do not have one use a bundt pan.
Grease pan and sprinkle with gluten free bread crumbs or ground nuts.  Pour in batter.  Let rise for 30'minutes or until almost double.  Bring a large pot of water to a boil, reduce heat.  Place the lid on your trommelkoek pan or cover bundt pan tightly with aluminum foil. Place in pot with simmering water.  Put lid on pot and boil gently for 1 1/2 - 2 hours.  Loosen cake and invert onto a plate.  Serve warm with melted butter and brown sugar.  Husband says "first you sprinkle on the brown sugar and the. Drizzle the butter over.

Gluten Free Pumkin Loaf

Gluten Free Pumpkin Cake

Our gluten free version of the Booy family spice cake recipe.  This one is not quite as sweet and does not use Rogers Syrup but its pretty close in taste.  This cake is dairy and egg free using oil and coconut milk.  It tastes a bit like gingerbread is great served warm or cold.

Gluten Free Pumkin Cake - makes one loaf

3/4 cup Tapioca  Starch

3/4 cup Asian rice flour (fine rice flour)

1/2 cup Chickpea flour

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon ginger powder or up to half a teaspoon more if you like ginger.

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon mace

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon guar gum

3/4 cup packed brown sugar

3/4 cup milk or thick coconut milk from a can

1 teaspoon vinegar

1 1/4 cup canned or cooked and pureed pumpkin

1/3 cup vegetable oil or melted butter

Method:

Mix all the dry ingredients together.  In 2 cup measure place the pumpkin, oil, and milk- stir to combine.

Served warm with butter

Add to the dry ingredients. Stir well.  Place in greased loaf pan 13x4 1/4 inches ( or a little shorter and a little wider loaf pan).  Bake at 350 for approx. 50 minutes or until toothpick inserted is clean. Cool 10-15 minutes and remove from pan.

Gluten Free Potato Pie Dough/Crust Recipe

This is our favourite pastry recipe for Chicken Pot Pie and other savoury pies!

Gluten Free Potato Pie Crust - makes 6 double crust 5" pot pies
2/3 cup rice flour (I use Asian rice flour)
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon guar gum
1 teaspoon baking powder
1/2 cup butter, chilled
1 cup (200grams) cool mashed potatoes

(If you do not need it gluten free you may substitute the rice flour and cornstarch for all purpose flour and leave out the guar gum)

Method:
Wisk dry ingredients together. Rub or cut in butter until mixture is crumbly. Add mashed potatoesand mix until combined. Do not add anymore liquid. Knead slightly. Shape in ball, wrap in plastic wrap and chill 30 minutes.  Remove from fridge and knead a minute or two until smooth.  Roll out for pies or if using a Birds Hill Pie Press form crust form after mixing - no need to chill dough. Bake pies until light golden brown.

Gluten Free Lemon Chiffon Cake

This is a wonderful cake -I got lucky on this one first try!   The combination of flours and changing the egg white and egg yolk amounts from my original recipe made a great cake that you would never guess was gluten free. 
Gluten Free Lemon Chiffon Cake - makes 2 cakes
Set  oven to 325*.  Have two 10" Bundt or tube pans  or one large 10" - 12" Bundt pan and cup cake pans - DO NOT grease pans

Sift together:
1 cup rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3 teaspoons baking powder
1 1/2 cups sugar
1/2 teaspoon salt.
Make a well in the center of the dry mixture.  Pour in:
1/2 cup cooking oil (I used canola oil)
7 large egg yolks
1/2 cup cold water
1/4 cup lemon juice
1 tsp grated lemon rind - optional
Beat with hand mixer until smooth - about 2 minutes.
Clean the beaters well and in a separate glass bowl beat until very stiff:
7 large egg whites
1/2 teaspoon cream of tartar.
Pour the first mixture over the beaten egg whites a little at a time, gently folding it in with a spatula until evenly blended.  Do not beat or stir.  Pour half of batter into each cake pan. 
Put both pans in oven and bake at 325 for 50 minutes until the top springs back when you dent it with your fingers.  Top should be golden brown.  Take from the oven and turn the pans upside down on a wire rack and let stand until cold. 
When cold wrap one of the cakes in plastic wrap and a freezer bag and freeze for another time - eat the other!  Tastes good with a bit of whipped cream, lemon glaze or on it's own.