I Cant Believe Its Not Gluten Gluten Free Cake Flour Mix Recipes

I CAN'T BELIEVE IT'S NOT GLUTEN! GLUTEN-FREE CAKE FLOUR MIX

Steps:

• Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
• Store in airtight container or ziploc bag in refrigerator.

GLUTEN-FREE CRANBERRY BREAD

Steps:

• Preheat oven to 350°F Grease a large loaf pan.
• Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
• Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
• Allow to cool slightly in loaf pan before inverting onto cooling rack.

I CANT BELIEVE IT'S GLUTEN FREE BREAD

Steps:

• In a mixing bowl, combine dry ingredients and mix well.
• Put eggs in your bread machine, and program to "dough". Let it beat the eggs for you. Then add the rest of the wet ingredients.
• Once mixed, stop the machine. Add dry ingredients on top of wet, and top with the yeast.
• Turn the bread machine back on to "dough". Using a rubber spatula, scrape down the sides of the dough often. I let the machine mix the dough for about 4 minutes, scraping often, then turn the machine off.
• This dough will be very loose and sticky. Pour into a greased 9x5 bread pan and smooth over the top. Brush with melted butter if desired. Top with seeds etc if you like.
• Preheat oven to 400 degrees. Place breadpan on top of stove, cover with tea towel and wait half an hour until it has doubled in size. Pop it in the oven for 30 minutes until brown and fragrant. Remove from pan immediately or it will get soggy.
• I slice it once its cooled and freeze it in a ziplock bag. Makes really great french toast and sandwiches.

GLUTEN-FREE COOKIE FLOUR MIX

Steps:

• Combine all ingredients.
• Store in refrigerator until ready to use.
• Bring flour to room temperature before using.

GLUTEN-FREE PERSIMMON PECAN CAKE

Steps:

• Preheat oven to 400°F.
• Grease a 8" round cake pan.
• In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
• In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
• Slowly fold the dry ingredients to the wet ingredients.
• Mix until thoroughly combined.
• Add chopped nuts and stir to incorporate.
• Pour into cake pan and bake for about 50 minutes.
• When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
• Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
• Slice and serve warm.