Monday, December 28, 2009

Gluten-Free Sweet Treat Recipes

Can anyone tell me the legitimate reason as to why there are so many people with food allergies these days?

Food allergies seem to be the new epidemic of the millennium.

I mean, what in the hell is going on? What exactly happened?

I read somewhere that, one of out three babies born will be born with food allergies. Now that's crazy! But we both know that the sad thing about it is, it's probably true.

Back in the day, when I was in grade school, only one classmate of mine had food allergies; the kid was allergic to milk. When I first heard about it, especially being young, I thought that was the weirdest thing I'd ever heard of.

All I could think was... How could he survive without milk?

Now just about everyone (or their child) has some type of a food allergy.

People are allergic to dairy. People are allergic to different types of nuts. People are allergic to everything. I've heard of being allergic to strawberries and seafood, but not being able to eat regular, everyday food was a new one on me.

Now I know such a countless number of people who aren't able to tolerate regular flour, that it's not even funny. The "new" standard question that any caterer (or event planner) should ask a client these days is - Are you allergic to any foods? If so, which ones? And are any of your guests food allergy intolerant?

Writing this article and sharing it with you is my way of honoring those suffering from food allergies.

Bake these gluten-free recipes as a way to honor the special person(s) in your life that suffer with food allergies and have adopted a gluten-free diet. I'm sure they'd love it!

There are many delicious gluten-free foods you can make when you find the right recipes. I didn't just give you some so-so gluten-free bread recipe, I've given you one of the best gluten-free bread recipes available - as well as a delicious gluten-free cake recipe, and two really tasty gluten-free cookie recipes.

None of these special treats taste gluten-free. These gluten-free pastries are tried, tested and taste truly really, really good. In fact they're just as good as (if not better than) their original, non-gluten free predecessors.

They're sweet, moist, and delicious.

To make these gluten-free recipes even better, they take about 20 to 30 minutes to prep and none of these recipes take any longer than 45 minutes to bake.

L'chaim! (To your health!)

Gluten-Free Banana Bread
Makes 2 loaves
(Printable Recipe)

2 cups gluten-free flour; for all-purpose baking
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed, ripe bananas (4 to 5 medium bananas)
1 cup sugar
1/2 Mott's unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract (not vanilla flavoring)
1/2 cup chopped walnuts (optional)

1.) Preheat oven to 350 degrees.
2.) In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla, Stir into dry ingredients just until moistened.
3.) Transfer to two 8 inch x 4 inch loaf pans coated with cooking spray. Sprinkle with walnuts. Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 to 15 minutes before removing from pans to wire racks.

Gluten-Free Peanut Butter Kiss Cookies
Makes 4 dozen
(Printable Recipe)

1/4 cup butter-flavored shortening
1 and 1/4 cups packed brown sugar
1 egg
1/4 cup unsweetened applesauce
3 teaspoons vanilla extract
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
48 Hershey's milk chocolate or dark chocolate kisses

1.) Preheat oven to 375 degrees.
2.) In a large bowl, cream the shortening, brown sugar and peanut butter until light and fluffy. Beat in egg, applesauce and vanilla extract (mixture will look curdled). Combine the rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
3.) Roll dough into i inch balls. Place 2 inches apart on non-greased baking sheets. Bake 9 to 11 minutes or until slightly cracked.
4.) Immediately press a chocolate kiss into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks.

Gluten-Free Pecan Pumpkin Cake
Serves 12 people
(Printable Recipe)

1 cup sugar
1 cup canned pumpkin
3 tablespoons canola oil
2 egg whites
1 egg
1 teaspoon vanilla extract
1 and 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 and 1/2 teaspoon baking powder
1 teaspoon Arm & Hammer baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 cup chopped pecans
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
3 tablespoon cold butter
Confectioner's sugar, optional

1.) Preheat oven to 350 degrees.
2.) In a bowl, beat first six ingredients until blended. In a separate bowl, combine the next eight ingredients; reserve 1/4 cup to use for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9 inch springform pan coated with cooking spray.
3.) In a bowl, combine pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
4.) Bake for 40 to 45 minutes or until a toothpick is inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired.

Gluten-Free Fig Cookies
Makes 3 dozen
(Printable Recipe)

1/2 pound dried figs, quartered
1 cup pomegranate juice
1/4 cup lemon juice
1/2 cup unsalted butter, softened
1/2 cup each sugar and packed brown sugar
1 egg
2 tablespoon molasses
1 teaspoon vanilla extract
1 cup sorghum flour
1 cup brown rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum

1.) Preheat oven to 350 degrees.
2.) Place first three ingredients in a bowl; toss. Refrigerate overnight. Drain, reserving 1/4 juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste forms. Set aside.
3.) Cream butter and sugars until light and fluffy. Beat in egg, molasses and vanilla. Combine the remaining ingredients except fig mixture. Gradually add to creamed mixture; mix well. Divide dough into four portions; cover and refrigerate.
4.) Between two sheets of waxed paper, roll each portion into a 9 inch x 4 inch rectangle. Transfer two rectangles to a parchment paper lined baking sheet; remove waved paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 inch of edges. Top with remaining dough; remove waxed paper. Using a fork, crimp edges to seal.
5.) Bake for 15 to 18 minutes or until edges are golden. Cool 10 minutes; remove from pan to a wine rack. Cool completely. Cut each in half lengthwise; cut width-wise into slices. Store in an airtight container.

When you can eat as many of the same types of dessert as everyone else can, because you've found the best gluten-free recipes that allow you to make the best tasting gluten-free desserts, gluten-free cooking can be fun.

Try these easy gluten-free recipes for yourself and see what you think. I'd be really interested to hear what you have to say. So if you aren't a subscriber and you're back in the Cater-Hater neighborhood in the future, and happen to think about it, stop back by and let me know how making the gluten-free sweet treat recipes worked out for you. Thanks!