  | Reese Peanut Butter Cake Pops 1 box gluten free cake mix (Betty Crocker) 3 eggs 1/2 cup butter small container of icing (or make a couple of tbsp) 1 1/2 bags Reese's peanut butter chocolate chips orange gel food coloring lollipop sticks Directions: 1. Make cake as directed on box and allow to cool. 2. Crumble cake into fine crumbs in a large bowl. 3. Add just enough icing to the cake crumbs so they stick together and form a ball when mixed. 4. Form balls from the dough and place them on a cookie sheet covered in wax paper. (I usually use a tbsp measure to make sure they are the same size.) 5. Place the balls in the freezer while you melt the chocolate chips in a double boiler. 6. Dip each stick in the melted chocolate, then insert it in a cake ball. 7. Let the chocolate harden slightly, then dip the cake pops in the melted chocolate and gently shake off the excess. Place them back on the wax paper. You can coat them twice, but make sure you let the first coat harden before dipping again. 8. Use the extra chocolate to add the food coloring to, then drizzle over the cake pops. Allow to harden at room temp or put in the freezer for a couple of minutes. 9. Eat. Makes about 17 - 20 pops depending on the cake mix. You can mix and match any cake mix with any chocolate chip flavor. A favorite in my house is chocolate cake mix with white chocolate chips. |
Moist Gluten/Dairy Free White Bread
2 cups rice flour (white or brown superfine)
1/3 cup tapioca starch/flour (they are the same)
1/3 cup potato starch (not flour)
1/3 cup corn starch
3 1/2 tsp xanthan gum
1 1/2 tsp salt
1/4 cup sugar
1 packet of dry yeast
1 cup coconut milk
3/4 cup water
1/4 cup coconut oil melted (or vegetable oil)
1 tsp cider or white vinegar
3 eggs (room temperature)
Directions:
- Scald the milk. Set aside to cool to luke warm.
- Grease a standard loaf pan.
- In a large mixing bowl, combine the flour blend, salt, and sugar. Use a whisk to mix thoroughly.
- Make a small depression in the center of the flour mix and pour the yeast packet into it.
- When the milk has cooled to between 100°F and 110°F (38°C to 42°C), pour it gently over the flour and yeast. Allow to sit for 5 minutes.
- Add the oil, vinegar, and eggs and mix well until smooth and free of lumps (I use an electric beater). The mixture will be sticky and the consistency of thick cake batter.
- Scoop the mixture into your greased loaf pan. Spread and smooth the mixture with wet fingers or utensils.
- Allow to rise 20 minutes. The mixture will rise slightly but not double in size.
- Preheat oven to 375°F (190°C).
- Bake for 35 minutes.
- Remove from the oven and allow to cool in the pan for 5 minutes.
- Leaving the pan in place, turn the loaf over on a smooth clean surface. Cool for 5 minutes.
- Remove the loaf from the pan and allow to cool right-side up.
- Store in plastic bag after it has completely cooled.
Tips: The bread will keep well for several days stored in a plastic bag at room temperature. If it starts to get a little dry, microwaving a slice for a few seconds will make it fresh and yummy. Don't over heat it or it'll get mushy.
Adapted from wisdomwebsite.com
Gluten Free Cinnamon Rolls
2 tbsp coconut oil (butter or hard margarine would work too)
1/4 cup sugar
2/3 cup milk (room temperature) - may be able to use soy or rice milk
1 packet of yeast (1 tbsp)
1 egg
1/4 cup melted coconut oil (let it cool so it's not too hot) or canola oil
1/2 cup potato starch
1 cup corn starch
1/4 tsp baking soda
2 1/2 tsp xantham gum
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 - 2 tbsp of sugar (to sprinkle on board covered with plastic wrap)
Filling:
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup chopped nuts or raisins (optional)
Glaze:
3/4 cup powdered sugar
1 tsp vanilla extract
milk to thicken (coconut milk or rice milk will probably work)
Directions:
- Preheat oven to 375 degrees.
- In a medium bowl combine coconut oil and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.
- Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, until no lumps remain. Let rest covered for 10 minutes.
- Lay out a 13 1/2" X 13 1/2" piece of plastic wrap and sprinkle with the sugar, put dough on top of that and cover with another sheet of plastic wrap. Pat and roll into a big 13 1/2" X 13 1/2"square. (You will have to lift and re-position the plastic wrap occasionally.)
- Remove upper piece of plastic wrap and spread filling ingredients over entire area except the edges. Use the bottom sheet of plastic wrap to help roll the dough into a cylinder.(Just make sure you don't roll up the plastic with the dough.) Cut into 8 or 9 slices about 1 1/2" wide. Place in a greased round glass pie plate.
- Bake about 20 minutes, until tops are lightly browned.
- Mix all glaze ingredients until there are no lumps. Drizzle over warm rolls.
- Serve.
*****Note - Dough will be very soft.*****
