This is a page where I’ll occasionally add delicious gluten-free recipes for you to try!
****Note about gluten-free flour: I’ve tried gluten-free all purpose flours in place of wheat flour in brownies, sugar cookies, and peanut-butter cookies. It all tasted good – no one realized they were eating gluten-free food! Take your favourite recipes and put in gluten-free flour in place of regular flour. Dough may seem stickier or paste-like, but do a trial run first with the same amount of gf flour as the recipe says for wheat flour then change it the next time you make the recipe if necessary. Usually it’s around the same amount of gf flour in place of wheat flour. Enjoy!****
Let’s start with one for chocoholics (even though I no longer can be one…)
FLOURLESS CHOCOLATE CAKE
- 6 tablespoons unsalted butter, plus more for pan
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 6 large eggs, separated
- 1/2 cup granulated sugar
- Confectioners’ sugar, for dusting
- Sweetened whipped cream, for servingDirections:
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.CHICKEN AND BALSAMIC GLAZED ONIONS
Impress your friends and family with this recipe!
- Four boneless, skinless chicken thighs (or boneless, skinless chicken breast)
- Four yellow onions, peeled and cut into strips
- 1 cup chicken broth (find it gluten and MSG free – available in most grocery stores. Just read the ingredients!)
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried thyme (or fresh – use one teaspoon)
- Salt and pepper (to taste)
- You can either cook the chicken in an oiled pan on the stove, or in the oven at 350F for thirty minutes for thighs, twenty minutes for breasts (always check your chicken with a thermometer or by cutting it to make sure it’s not pink to ensure it’s cooked). Season the chicken first if you’d like – salt and garlic goes well.
- Oil another large pan (olive oil is best) and put in onions on medium-high heat. Cook until onions are slightly browned, then lower the temperature to medium and add the chicken broth, balsamic vinegar, salt, pepper, and dried thyme (if using fresh, add at the end). Cook for about twenty minutes or so, letting the mixture simmer until excess broth disappears and onions are soft.
- Serve the onions on top of the chicken with a side dish of your choice!
Meringue and Mascarpone Layered Cake
(This cake cuts the best and tastes better after sitting overnight. Be sure to finish the cake within two days of making it.)
For the Meringue Base
▪ 8 egg whites
▪ 2 cups granulated sugar
For the Chocolate Ganache
▪ 14 ounces bittersweet chocolate, chopped (good quality chocolate for the best flavor)
▪ 2 cups heavy cream
For the Mascarpone Cream Filling
▪ 1 cup whipped cream (or you can whip your own cream)
▪ 2 tbsp sugar
▪ 4 tbsp Kahlua
▪ 2 cups softened mascarpone cheese
1. Turn on the oven to 250F. Separate your eggs and whip your egg whites until they reach a firm consistency where the peaks stand up. A couple notes on this: separate each egg one at a time in a small bowl before dumping into clean, metal mixing bowl. I got yolk in my egg whites 6 eggs in and had to start all over again – please don’t make my mistake! Also, if your meringue isn’t perfectly firm, it should still turn out. Mine did!
2. Spray two 8” round cake pans and pour in your meringue. You could also use smaller round pans to make three meringue layers. Just make sure to spray well so the meringues will come out easily! Bake for two and a half hours. Then, turn off the oven and let the meringues sit for at least an hour. This helps dry out the meringues.
3. Make your ganache! Heat the heavy cream in a large saucepan on the stove until it’s almost boiling. Take it off the heat and add your chopped up chocolate, whisking it until all the chocolate has melted. Put your ganache in the fridge to cool and thicken.
4. Time to make the mascarpone filling. Mix together the whipped cream and marscapone. You may need to beat it to get out all the lumps. Add kahlua and sugar. Add more whipped cream or kahlua if desired to taste.
5. Assemble your cake! Start with a meringue round, then pile on mascarpone mixture and cooled ganache. Repeat as many times as you would like. Let it sit in the fridge overnight, then use a sharp knife to cut it and serve. Impress your friends and family with this gluten-free cake!