Lemon Pound Cake Gluten Free

I've been missing pound cake! I tried making it gluten free one day and it was a flop. A family member made a request for vanilla cake. That recipe I have not shared yet but it is based on Bob's Red Mill Magically Moist Almond Cake. That cake is so very nice in moistness, taste and texture. My daughter was so disappointed when I brought the pound cake rather than the almond cake.  I made the lemon pound cake because I wanted to try a lemon pound cake using lemon puree. I had made tangerine puree before and was guessing I could use the same procedure for making lemon puree.

I found several recipes for lemon puree but many of them called for heavy amounts of sugar. I was making this pound cake low sugar. I thought it wouldn't hurt to experiment not using granulated sugar. I made the lemon puree without any sugar. I suppose I could have used a sugar substitute, but first I wanted to try it without any sweetner -- as I did with the tangerine/clementine puree.

Directions for Making Lemon Puree

It takes two lemons for each cake. I usually do about 6 lemons because 6 aren't much more trouble nor anymore messier than pureeing two lemons. I freeze the extra puree for another time.

1. Place the lemons in water (just covering the lemons) and bring to a boil. A few recipes state to boil for 45 minutes to get rid of the bitter taste in the peel. Another said to boil for 2 hours. I boiled for an hour, poured out the water and boiled again for 30 minutes.

2. Let the lemons cool, place them on a cutting board (with raised edges), cut the ends off the lemons and open the lemons to get out the seeds. (Mine slightly split open while boiling.)

3. Place lemons with peel and any juice on the board in a food processor. Process until a paste is formed. Freeze any left over in a zip plastic bag. Press the puree flat (letting out air), freeze on a metal pan. Then the bags of  puree can be stacked. I stacked them with the clementine puree.

4. I found that there was no need to add any sugar to the puree. The sugar or sweetness in the recipe for the cake was enough. Add a sweetener of choice if you find it needs to be sweeter.

The Pound Cake

Several of the gluten free pound cake recipes stated to leave the cake in the pan until it was cool. I understand why because gluten free cakes are very delicate while hot. But the first time I made it and left it in the pan to cool, it sweat and the bottom of the cake was slightly wet with water dripping off the parchment paper. The cake needs to be removed from the pan about 5-10 minutes after removing from the oven. Lining the pan with parchment paper lapping over the side helps with removing the pound cake. The second time I made the cake, I removed the pound cake with the parchment paper. It had not sweat and it didn't fall apart. Just make sure that it is lifted with the parchment and let it cool in the parchment paper on a cooling rack.


Flavoring and Variations

This pound cake can be given any flavor you want. So far I have made it lemon, clementine and chocolate. All three flavors were great. Another time I may make it just vanilla or spice. Chocolate chips would be great in it. This cake will be very moist and will last several days in the fridge. The last slice will be as a good as the first -- within limits. The cake will need to be sliced and frozen to last longer than a couple of days. I wrap each piece in a paper towel or parchment paper and then in a plastic zipper bag. They can be stacked better if parchment paper is between each slice. I prefer the parchment paper but the paper towel absorbs moisture as the cake thaws.

Anything gluten free will usually dry out quickly. You can notice that this is a small pound cake. There are a couple of reasons for that. The cake doesn't keep on the shelf for longer than a couple days because there are no preservatives in the batter and gluten free batters just dry out quickly. Another reason the cake is small is gluten free baked goods rise better when in smaller amounts of batter. The baking pan can make the difference, also. Pans that have straight, not slanted, sides help the gluten free dough or batter rise better. I notice a big difference, especially in bread dough rising, when I bought Big Daddio's small straight-sided loaf pan. Lining the pan with parchment paper gives cake and bread batters a help in rising.

Since this cake is not made with wheat flour, do not expect it to have a tremendous smooth texture. It is smooth but not as smooth as when made with wheat flour. This pound cake is made from almond flour and will have the texture of almond flour. Purchasing super fine almond flour will help with a smoother texture but it will be more expensive. I found that grinding the almond flour in a coffee mill helps to make it finer. Be careful and not grind it too long or it will become almond butter.

The Tangerine/Clementine Puree worked very nicely in this recipe, also.

Clementine Pound Cake

I made the cake lower in sugar but it doesn't have to be. Substitute the Stevia in the Raw for regular granulated sugar and the Truvia brown sugar for regular brown sugar.

Variations:
Chocolate: add 1/4 cup + 2 tablespoons (or more if wanted) cocoa to the dry ingredients plus another
       tablespoon of brown sugar
Vanilla: use only the vanilla flavoring as stated in the recipe
Spices: ginger, cardamon, cinnamon, cloves, allspice
Extracts: any that you like can be used

I haven't tried it yet but I think that the pumpkin puree can be substituted for the lemon puree. With the pumpkin spices, that would make a wonderful pumpkin pound cake.

Gluten Free Lemon Pound Cake

Ingredients:
1/2 cup butter (1 stick), softened

1/2 cup cream cheese (4oz), softened

1/4 cup granulated sugar

1/2 cup Stevia in the Raw (or granulated sugar)

1 tablespoon Truvia brown sugar blend (or regular brown sugar)

4 eggs

1 teaspoon vanilla

1/4-1/2 cup lemon puree

2 cups almond flour

3 tablespoons coconut flour

1 teaspoon baking powder

1/2 teaspoon salt

Directions:
1.  Preheat oven to 350℉. Line a 4x8-in loaf pan with parchment paper, leaving ends so that the cake can be lifted easily out of the pan.

2.  Whisk together almond flour, coconut flour, baking powder, salt and any dry spices used.

3. With electric mixer, cream butter, cream cheese, sugar, sugar substitute and brown sugar.

4.  Add eggs, one at a time, beating after each addition. Beat in vanilla and lemon puree or any other flavoring being used.

5. Gradually add dry ingredients to egg mixture while beating on medium speed. Pour into parchment lined loaf pan.

6. Bake 55-60 minutes or until toothpick inserted into the center comes out clean. Let rest and cool for 5-10 minutes in pan. Remove the cake from the pan using parchment paper. Do not cut the cake until cool. Otherwise, it may fall apart. Remember, gluten free products are more delicate.

7. Serve with ice cream, berries or whipped cream, if desired


Resources:

"Almond Flour Pound Cake." How Stuff Works. Publications International, LTD, n.d. Web. Jan.-Feb. 2015. <http://recipes.howstuffworks.com/almond-flour-pound-cake-recipe.htm>.

Andrews, A.J. "How to Line a Loaf Pan?" EHow. Demand Media, n.d. Web. 21 Feb. 2016. <http://www.ehow.com/how_10012060_line-loaf-pan.html>.

"Culinary Parchment 101: Lining a Loaf Pan." YouTube. YouTube, n.d. Web. 21 Feb. 2016. <https://www.youtube.com/watch?v=aRJ2r3Em5aw>.

N.p., n.d. Web. 21 Feb. 2016. <http://www.bobsredmill.com/recipes/how-to-make/magically-moist-almond-cake/>.

Hamburger, Hotdog and Sandwich Buns

Have I longed for hamburger and hotdog buns which are not hard as a rock or rubber like or not made from rice flour. Most of the commercial rolls are dry or rubbery. At a restaurant, I ordered a hamburger with a gluten free bun and ended up just eating the hamburger and leaving the bun on my plate. Disappointing and a waste of money.

I'm pretty sure that those commercial rolls or buns were good when they came out of the oven but as they sit in the restaurants or grocery stores, they lose their appeal. That happens with all gluten free bread, even homemade gluten free bread. Gluten free bread has a very short shelf life.


More and more gluten free bakers are beginning to use or make flour blends using whole grain gluten free flours, other than rice.  Many of the other flours have a wonderful taste. Those could be sorghum flour, oat flour, millet flour, teff flour, corn flour (masa harina, not corn starch), quinoa flour and many others . They give bread a great flavor as opposed to the cardboard taste. Adding flaxseed meal and chia seed also help flavor.


Flour Combinations for Gluten Free Buns and Rolls

I have tried more than a dozen recipes for rolls and buns. Most of the rolls or buns were not even worth saving for bread crumbs or cubes for stuffing/dressing. Finally, I've found a combination of flours that works! Variations of the combination can be found on several bloggers' sites such as Chrissy Lane's site, Linda Daniel's site (especially flour blend 2), and Carol Fenster's Book, 1000 Gluten-Free Recipes.

Another gluten free combination I like is Jules Gluten Free Flour Mix recipe. Her mixes can be bought on line but I like to use her recipe for flour choices. I am currently working on a combination of her recipe that I like. See her combination here. The combination of flours can also be found in her book, Free for All Cooking. I will blog later about using this combination of flours for making bread, rolls and buns.

Carol Fenster's recipe is similar but contains no almond flour. Her first recipe for a similar recipe called for corn flour. I like the taste and texture of the almond flour. The almond flour helps improve moisture and tenderness and acts as a stabilizer.  Corn flour (not corn starch) or bean flour can be substituted for the almond meal. Cornstarch can be substituted for the potato starch but the potato starch helps retain moisture and gives a light consistency to the bread.

When baking, this bread smells just like the bread I made with wheat flour. At first I was disappointed because it was rubbery out of the oven but the taste was fantastic! I broke the rule! Gluten free bread should always be left to cool before cutting or eating. If the bread is left to cool, the texture improves and can be compared to wheat bread. Also, remember that gluten free bread is always better toasted. It helps improve the consistency, adds moisture and helps seal the bread from crumbling. The University of Nebraska's Extension agrees with this. These buns or rolls can be served if warm, but not hot out of the oven.

Several bloggers use this mini cake panel pan for baking rolls and buns.  I ordered the pan through Amazon and it works ok, but the height of the wells are only about 1 inch. Since gluten free batters need straight sides in which to climb, this pan doesn't give the buns much room to climb. The buns only rise up just a little over an inch. Remember, gluten free products usually shrink while cooling, which makes the buns thinner. If I'm in a hurry, I might use the cake/bun pan. If I want higher buns, I use the muffin tins with the aluminum foil collars.

I make sourdough English muffins and use muffin rings to make them. The rolls rise beautifully in these rings. To help the rolls be higher, I wrapped the rings and formed a collar to help give the buns height. Notice, I enclosed the bottom of the ring with the aluminum foil. The foil seemed to work better than the parchment paper. I placed the rings on a sheet pan.

On the left and middle are 4" muffin rings. On the right are
4" cake springform pans

Another pan I used was 4-inch springform pan. The pans are non-stick. There is a problem with them in baking gluten free products. The buns were rather flat. Gluten free batter needs a straight side to climb and the slick non-stick side offers no help to the batter. The pan needs to be lined with parchment paper. In the photo, one pan is lined by pressing the parchment paper in the pan. Another has a circle cut for the bottom and a strip for the sides. Despite all that, the bread did not rise as much as the bread in the muffin rings.

The collar on the muffin rings worked great. The batter rose up to the collar and was perfect!

Second rising

Four-inch buns for hamburgers, sloppy joes 

or sandwiches

After all the experimenting, my conclusion is that the muffin rings wrapped in aluminum foil worked the best and make the best shaped rolls. Wrapping the rings isn't that much trouble so I will continue using this method until I find a better method.

Notice one of the photos states that it is the second rising. Usually gluten free bread does not have a second rising. But the dough  comes out ot the refrigerator and is scopped into the muffin rings. It needs time to come to room temperature and in that time (about 15-20 minutes), it rises a little. If left too long, the bread dough will collapse.

Also, notice that the tops of the buns are not smooth. The reason is that batter breads have lumpy tops. Kneaded breads usually have smooth tops. To smooth out the tops of my English muffins, I wet my fingers and smooth out the tops. It works somewhat with this bread dough also. (The buns in the photo were not smoothed). An egg wash can be used on the top to hold sprinkled seeds such as sesame seeds, poppy seeds, caraway seeds, sunflower seeds or your favorite seed.

In the recipe for these buns, seed dust was used rather than gums. The seed dust was a lighter color version made with light colored ground flaxseed, light ground chia seeds and ground psyllium husk. The darker version would work just fine. If you don't use seed dust, you can use xanthan gum or guar gum.

A teaspoon of vinegar helps the yeast. Yeast likes a slightly acidic environment. Do not over-do the acidic environment. A pinch of powdered ascorbic acid (vitamin C) could substitute for vinegar, though, vinegar is never tasted. A teaspoon of organge juice or lemon juice could also be used rather than vinegar.

Dry milk was added to the dry ingredients because dry milk gives flavor, acts as a tenderizer for a tender crumb and adds color to the crust as the bread bakes. The milk adds protein and sugar. The combination, when baking, add a more complex flavor.


Hotdog Buns

The hogdog nuns are only slightly more difficult. I made a hotdog bun form with aluminum foil to help me shape the bun pan. I used a disposable aluminum muffin tray to make the 6 muffin cups into e large hotdog nun shapes. (Do not throw it out. Wash it and use it many times(. Also, small disposable aluminum loaf pans can be reshaped into hotdog bun shapes.

As stated before, gluten-free batters need a side on the pan or parchment lined pan in order to rise correctly. Regular bun pans do not give support needed for gluten-free batters. There are several ways to successfully shape gluten-free hotdog buns.

The New England hotdog pan can be used. Not all have sucessfully used it but when it works, it makes beautiful buns. It is a great heavy pan, but it does cost a bit. The problem I find is that one has to choose to cut the buns very thick or very thin. The pan also needs some type of weight on it as it bakes.


The blogger in this blog has used disposable aluminum grilling trays to shape hotdog buns. These are hard to find in the store but they can be found here on Amazon. 


You will need to find what works for you. There are several suggestions at this site.

Gluten Free Sorghum Flour Blend 

This gluten free sorghum flour blend is great to use for yeast breads, quick breads, muffins and scones. My favorite combination of this flour blend is sorghum flour, tapioca starch potato starch and almond meal. There is no hint of the almond flavor in the bread.

Ingredients for flour blend: 1 1/2 cups (185 grams)  sorghum flour

1 1/2 cups (186 grams) tapioca starch

3/4 cup (125 grams) potato starch or cornstarch (98 grams)

3/4 cup (84grams) almond meal or corn flour (87 grams) or bean flour (90 grams)
                       or
2 cups (246 grams) sorghum flour
2 cups (250 grams) tapioca starch
1 cup (165 grams) potato starch or cornstarch (130 grams)
1 cup (112 grams) almond meal/flour or corn flour (116 grams)

Notice that most of the substitutes are similar in weight except the potato starch and the cornstarch. I haven't tried the cornstarch substitution suggested by Carol Fenster. Her years of judgement and knowledge of gluten free flour far out weighs mine but I am sure that the consistency of the batter with corn starch will be different than the batter with potato starch.

Sorghum Flour Buns and Rolls

Dry ingredients:
3 3/4 cups sorghum bread flour blend

2 tablespoons sugar

2-3 teaspoons instant yeast

3-4 tablespoons dry milk (can be omitted, if necessary)

2 tablespoons seed dust (or 2 1/2 - 3 teaspoons xanthan gum)

1 teaspoon salt

--------------------------
Wet ingredients:

1  cup water, room temperature

1/4 cup olive oil (or oil of choice)

3 eggs 

1 teaspoon vinegar

Directions:

In a small bowl, whisk wet ingredients together. Set aside

In a large non-metal bowl, whisk together dry ingredients. Beat the wet ingredients into the dry ingredients until smooth.

Cover the bowl with plastic wrap and put the bowl in the refrigerator. The dough needs to hydrate at least 12 hours -- better 2-3 days. While in the refrigerator, the dough not only hydrates but develops flavor.

Next day or days:

Preheat oven to 350℉ (convection oven to 325℉).

To bake the buns or roll, place the batter (removing from the fridge) in the container you choose to bake the buns or rolls in. I use an ice cream scoop to fill the pans. It helps keep the buns or rolls the same size. 

Let rise about 15-30 minutes. Most of the time, I heat water in a glass bowl for 3 minutes in the microwave. I place the pan on top of the bowl, close the microwave door and let the pans and dough warm about 15 minutes. If you choose not to use this method, the let the pans and dough come to room temperature about 30 minutes.

Bake about 15 minutes, or until an instant read thermometer reads 205℉. Remove from oven and let cool in pan about 5 minutes. Remove the buns or rolls from the pans to a cooling rack. They can be served warm.

These rolls, as most gluten free bread, are best served the same day baked. On the second day, I have warmed them before in a damp paper towel in the microwave for 10 seconds and they were OK but not as good as the day baked. I have frozen the rolls individually and warmed them and they also were OK but not as good as the day baked.

-------------------------------

These gluten free rolls and buns are quick and easy, especially, making them the second day out of the fridge. They take 30 minutes out of the fridge. If you don't let the dough spend the day or night in the fridge, you might be disappointed because it has not hydrated properly nor developed the wonderful yeast flavor yet. Try this simple method, you may like it. 

If you have other methods to share, I would like to hear about them. We all learn from each other.


As stated  before, Jules Shepard has a wonderful recipe for gluten free bread flour also. I will be posting a recipe using that flour blend later.


Resources:

"America's Test Kitchen Gluten-Free Flour Blend - Cook's Illustrated." N.p., n.d. Web. 08 Jan. 2016. <https://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend>.

"Bread Machine Ingredients." Baking Tips: Bread Machines & Ingredients. N.p., n.d. Web. 08 Jan. 2016. <http://www.kingarthurflour.com/tips/bread-machine-ingredients.html>.

"Carol's Sorghum Flour Blend." Savory Palate Blog RSS. N.p., n.d. Web. 08 Jan. 2016. <http://www.carolfenstercooks.com/index.php/2011/08/carols-sorghum-flour-blend/>.

Fenster, Carol. 1000 Gluten-Free Recipes. Hoboken, NJ: John Wiley & Sons, 2008. Print.

"How to Make a Gluten Free Bread Flour Mix - Gluten Free Bread." Gluten Free Bread. N.p., 22 Feb. 2013. Web. 08 Jan. 2016. <http://gluten-free-bread.org/how-to-make-gluten-free-bread-flour-mix>.

Shepard, Jules E. Dowler. Free For All Cooking. Cambridge: Da Capo, 2010. Print.

"Substitutions - Gluten Free & More." Gluten Free & More. N.p., n.d. Web. 08 Jan. 2016. <http://www.glutenfreeandmore.com/resources/food-allergy-substitutions.html>.

"The Maillard Reaction and Foods." Cooking and Eating for Health The Maillard Reaction Reconsidered (2015): 1-2. Web.<http://web.mnstate.edu/provost/BCBT100%20Browning.pdf>

"Top 30+ Best Gluten-Free Hamburger Bun, Hot Dog Bun, and Sandwich Roll Recipes." Gfegluten Free Easily. N.p., 23 June 2014. Web. 08 Jan. 2016. <http://glutenfreeeasily.com/top-30-gluten-free-bread-recipes-hamburger-rolls-hot-dog-rolls-recipes/>.

Written By Beckee Moreland, Make It Gluten Free, Llc And Jean Guest, Phd, Rd, Lmnt, Reviewed By Jamie Kabourek, Ms, Rd, Unl Food Allergy Research & Resource Program;, Barbara Kliment, Executive Director, Ne Grain Sorghum Board;, and Alice Henneman, Ms, Rd, And Jenny Rees, Ms, Unl Extension Educators. Gluten-Free (GF) Baking Gets Better with Sorghum (n.d.): n. pag. Web.
http://food.unl.edu/documents/GFbaking.pdf

Granola Gluten Free

I made granola years ago. I made it using a recipe from Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover. They authored another book, More Make-A-Mix Cookery; it was equally as good. Those two books helped me so much during the hectic time of teaching, going to school to complete a masters and feeding a family. If I was late for dinner, my husband or the children always knew there was something in the freezer to put together quickly.

The Quick Mixes the Family Liked

There was always a mix for meat, vegetables or fruit, ready to quickly make a meal. Every few weeks, I would spend an entire weekend filling the freezer and cabinets with mixes such as Quick (baking) Mix, Braised Beef Cube Mix, Ready Hamburger Mix, Meat Sauce Mix, Meatball Mix, Chicken Mix, Garden Vegetable Mix, Granola Mix, Hot Chocolate Mix, and the children's favorite, Marie's Fruit Cocktail Mix. Those books are still available on Amazon.

The baked granola.

Back to Making the Granola

There have been changes in the way I make granola; all the ingredients have to be gluten free. It isn't always possible to find gluten free ingredients I want for the granola. Gluten free rolled oats are more easily found today. I use Bob's Red Mill gluten free rolled oats. But sometimes the seeds are processed in a facility that processes wheat. I no longer use wheat germ but gluten free oat bran can substitute. When I can't find the ingredients in the grocery store for the granola, I order them online. Expensive? Yes, but so is the commercially made gluten free granola. Also, the majority of packaged granolas contain some form of rice which is not good for my diabetes and kidneys. Also, I now try to to lower the sugar content of the granola.

I really like granola on my homemake yogurt. I make yogurt using this method. So, I promised myself that I would start making my granola again.

Recipes for Granola

There are hundreds of recipes for granola in books and on the internet.  My daughter made a granola using pumpkin puree and it was fantastic. I decided to give it a try. I had some sweet potato puree left over and used that rather than pumpkin puree. Worked out fantastically!

I used some ingredients that I never used in the 80's. They were pepitas (pumpkin seeds), sesame seeds, chia seeds, flaxseed meal, oat bran, sugar free maple syrup, Truvia brown sugar blend, and coconut oil. Could have used molasses, as in the former recipe, but chose to use the sugar free maple syrup and Stevia brown sugar this time. I used flaxseed meal and oat bran, which is optional, but they add more nutritional value to the granola.

Making the granola is a morning project for me. I had to rinse and dry the pepitas because I could not find them gluten free -- not processed in a facility that processes wheat. I put them in a colander, rinsed them with running water and put them in the oven at 350 for about 10 minutes to dry. When they are dry, they start popping. If I am not in a hurry and can plan ahead, I dry them in the dehydrater. They may not have had gluten on them but I no longer take chances. The rinsing seems to work.

Then I started on the recipe. (Oh, I threw in the gluten-free Cheerios to see what would happen. They work out great!)

Granola Gluten Free

Ingredients:
3 cups gluten free rolled oats, quinoa flakes or combination
1/2-1 cup coconut chips
1 cup raw or roasted nuts, such as pecans, sliced almonds, walnuts or combination
1/2 cup raw seeds, such as sesame, chia, sunflower, pepita or combination
2 to 4 tablespoons flaxseed meal (optional)
2 tablespoons oat bran (optional)
1/2 cup or more gluten free Cheerios (or any flavor of Chex gluten free cereal)
3/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 tablespoons brown sugar (or 1 tbsp Truvia Brown Sugar Blend or Splenda Brown Sugar Blend)
1/4 cup coconut or olive oil
3 tablespoons maple syrup (for less sugar, use sugar free maple syrup)
3 tablespoons honey*
1/3 cup pumpkin puree, sweet potato puree or butternut squash puree


* Rather than use the maple syrup and honey, can use 1/3 cup honey or 1/3 cup maple syrup 
   Remember all ingredients should be gluten free, including spices.

Directions:
1. Preheat oven to 250℉ or 300℉. Line 2 rimmed baking sheets with parchment paper.

2. Mix the oats, quinoa flakes, flaxseed meal, oat bran, nuts, seed, coconut chips, Cheerios (if using),     and spices in a large bowl.

3. In a microwavable container, combine salt, sugar, oil, maple syrup, honey and pumpkin puree. Stir with fork or whisk for a second or two. (It will not combine completely until heated). Microwave for 30 seconds. Whisk or stir with fork. Repeat until the mixture is warm and will almost combine. The melted coconut oil will, most likely, continue to float on top.

4.  Pour the puree mixture over the dry ingredients and toss with a spoon until everything is coated.

5. Spread the granola evenly into the baking sheets (or bake in 2 or three batches) and bake 30-40 minutes. Stir every 10-15 minutes, carefully bringing the back granola to front or turn pan. The granola should turn golden brown in about 30 minutes. It may not be crisp; it will become crisp as it cools. Cool in pan on a cooling rack. Continue process until all granola is baked.

6. If the chopped fruit is sticky, dry in the oven for 10 minutes at 300℉. It should be drier but if still a little sticky, toss in 2 teaspoons Stevia in the Raw or 2 teaspoons powdered sugar. Then toss with the granola. Store in airtight container. The granola should keep about 2 weeks.



If this granola doesn't appeal to you, there are many recipes for granola in the resources below. Some of those recipes are very simple, with fewer ingredients. Find one you like and make granola. Homemade granola is great!




Resources:

Eliason, Karine, Nevada Harward, and Madeline Westover. Make-a-mix Cookery: How to Make Your Own Mixes. Tucson, AZ: H.P., 1978. Print.

Eliason, Karine, Nevada Harward, and Madeline Westover. More Make-A-Mix Cookery; Tucon, AZ: H.P., 1978. Print

Fenster, Carol Lee. Gluten-free 101: Easy, Basic Dishes without Wheat. Centennial, CO: Savory Palate, 2003. Print.

Green, Amy. SS & GF: Simply Sugar and Gluten-free: 180 Easy and Delicious Repices You Can Make in 20 Minutes or Less. Berkeley, CA: Ulysses, 2011. Print.

"Healthy Pumpkin Granola | Minimalist Baker Recipes." Minimalist Baker. N.p., 23 Sept. 2014. Web. 18 Nov. 2015. <http://minimalistbaker.com/pumpkin-maple-pecan-granola/>.

"How To Make The Best Granola Ever." BuzzFeed. N.p., n.d. Web. 18 Nov. 2015. <http://www.buzzfeed.com/rachelysanders/how-to-make-the-best-granola-ever#.lfqbZyXjp>.

"Let's Make Granola." Mother Earth News. N.p., n.d. Web. 18 Nov. 2015. <http://www.motherearthnews.com/real-food/lets-make-granola-zbcz1412.aspx>.

McLay, Brooke. Almonds Every Which Way: More than 150 Healthy & Delicious Almond Milk, Almond Flour, and Almond Butter Recipes. Boston, MA: Da Capo, 2014. Print.

Shepard, Jules E. Dowler. Free for All Cooking: 150 Easy Gluten-free, Allergy-friendly Recipes the Whole Family Can Enjoy. Cambridge: Da Capo Lifelong, 2010. Print.

"Which Rice Has the Least Arsenic? - Consumer Reports." Which Rice Has the Least Arsenic? - Consumer Reports. N.p., n.d. Web. 18 Nov. 2015. <http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm>.

Gluten Free Oat/Sorghum Mini Cake Donuts

The Trial and Error

I have been making mini gluten free donuts for several months. But, all my attempts went in the trash. They were not terrible but they were not great either. I needed to work on the taste and texture for that is the promise of a good cake donut.

The first time I tried this particular recipe, they tasted very good but the texture was not there. They didn't have enough body because when picked up, the donut crumbled, even when cold. So, for the next trial, the amount of flour was increased. Bingo -- the texture much improved. They weren't as sweet as before but I didn't add more sugar; the sugar topping would remedy that.  

What To Do With Left Over Sugar/Cinnamon Topping

When I made the low-sugar topping, dipped the donuts in the melted butter, and then dipped them in the topping, I thought they were good enough to post. As I started cleaning up, there was a small amount of sugar/cinnamon topping and butter left. I was going to throw it out and the bell in my head rang. I got a couple tablespoons of cream cheese out, put it in a small bowl with the sugar topping and butter and beat it. I didn't think I could pipe it so I added about a teaspoon of half & half and beat it until it was very smooth. I piped it on top of the sugar topping. Oh, my gosh, that cinnamon cream cheese was a perfect final topping. Next time I will try to be a little more artistic when piping.

Gluten Free Oat/Sorghum Mini Cake Donuts

Dry ingredients:

1/3 cup (40g) oat flour  

1/3 cup (40 g) sorghum flour   

2 tablespoons (7 g) almond flour/meal 

1 tablespoon powdered buttermilk, powdered whey or powdered milk of choice

1 tablespoon seed dust*

1 tablespoon sugar or sugar substitute or combination of both

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon salt

Wet ingredients:

2 tablespoons milk of choice or water

2 tablespoons applesauce

1 1/2 tablespoon honey

1 tablespoon butter, melted

1 teaspoon vanilla

Topping: 

1 tablespoon granular sugar

1 tablespoon Stevia in the raw, granular sugar or any dry sweetener of choice.

1 tablespoon butter, melted

Cream Cheese Piping:

1 teaspoon of leftover sugar topping

1/2 - 1 teaspoon left over dipping butter

1-2 tablespoons cream cheese

1 teaspoon milk or half & half

Directions:

Whisk all the dry ingredients together. Stir the wet ingredients together. Mix the wet and dry ingredients together. Let the batter rest for 5 minutes to help the gluten free flour hydrate.

Spoon the batter into a plastic zipper bag. Cut a small corner off the bag. Gently squeeze the batter evenly into 12 mini indentions of the mini donut pan. Bake at 325℉ for 10-12 minutes. Test for doneness with a toothpick or a very light touch. There should be only a few to no dry crumbs on the toothpick. The donuts should bounce back when lightly touched. Do not press too hard or the donuts might no longer rise if you have to put them back in the oven.

When the donuts are done, remove from oven and let them cool in the pan about 5 minutes. (They are very delicate when hot and will break apart.) Place on a cooling rack. When the donuts seem sturdy (in about 5-10 minutes), dip the top of a donut in the melted butter and then dip in the sugar topping. Place back on the cooking rack and dip the remaining donuts.

The donuts can be eaten with only the sugar topping, but the cream cheese adds a great flavor. To make the cream cheese piping, cream the cream cheese with the leftover sugar topping, melted butter and milk or half & half. Whip until perfectly combined with no lumps. Place in a plastic zippered bag, cut a small hole in a corner. (You can also using a pastry bag). Pipe the cream cheese in a design you like.

If you choose, you can skip the sugar topping and use only the cream cheese piping as a glaze or any frosting of choice. For the cinnamon cream cheese,  mix 1/2 teaspoon sugar, 1/2 teaspoon sugar substitute (or only sugar can be used), 1/8 teaspoon cinnamon, 2 tablespoons cream cheese and 1 teaspoon or more of milk or half & half. Gently dip the donuts in the glaze or spoon the glaze over the top of the donuts.

As you can see from the first photo, these donuts weren't actually this dark.

Other variations to the recipe:
1. Add 1/4 cup or more mini chocolate chips to the batter before baking. Finely chopped nuts can be added with the mini chocolate chips.
2. Add 2 tablespoons unsweetened baking cocoa.
3. Make a vanilla or chocolate cream cheese glaze using the recipe at this site or use your own recipes for any flavor you like.
4. Skip adding the cinnamon to batter and add small or dried blueberries or other fruit.
5. Use the batter to make mini muffins. Using a pastry bag, fill the muffins with the cinnamon cream cheese glaze or any other filling wanted. Frost with chocolate, vanilla or the same cinnamon cream cheese glaze.
6. These will make 6 regular sized donuts. Bake 12-15 minutes.
7. Sprinkles are always in order but be sure they are gluten free.

*The seed dust is 1 tablespoon from ground seeds (20 grams flaxseed, 10 grams chia seeds, and 5 grams of psyllium husk powder).

Resources:

"Cream Filled Cupcakes." Allrecipes.com. N.p., n.d. Web. 07 June 2015. <http://allrecipes.com/video/1477/cream-filled-cupcakes/detail.aspx>.

"Filling a Cupcake." Wilton.com. N.p., n.d. Web. 07 June 2015. <http://www.wilton.com/technique/Filling-a-Cupcake>.

Pellegrinelli, Carroll. "Cream Cheese Glaze (Frosting) Recipe." N.p., n.d. Web. 07 June 2015. <http://baking.about.com/od/frostingsandicings/r/Cream-Cheese-Glaze.htm>.

"Pixie Dust Xanthan Gum Replacer." GlutenFree Doctor. N.p., 17 Nov. 2012. Web. 07 June 2015. <http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/>.

Linda's Pimento Cheese Gluten Free

Isn't Pimento Cheese Naturally Gluten Free?

What? Why make pimento cheese gluten free? Isn't is already gluten free. If you read the labels, they might say gluten free, but before the labeling laws, I have been painfully glutened with "gluten free" pimento cheese. The label might say gluten free or not mention any type of gluten in the ingredients but it may have been manufactured on a line where a product with gluten has been produced. Some of the companies making pimento cheese state that some of their suppliers for their company cannot meet the gluten free standards. I always do some research on a product before I buy it, especially if there is no mention of gluten. Same with pimento cheese.

Origin of Pimento Cheese

I found it a surprise when I read that pimento cheese wasn't orginally a southern "thing" -- connect to that website to read about it. That might explain why Mama's pimento cheese wasn't -- southern. She didn't live here in the south until she was in her late 20's. She used Miracle Whip rather than mayonnaise in her pimento cheese. Isn't that considered a sin in the south? I think most southerners who want an outstanding product use Duke's or Hellmann's mayonnaise. If they don't, they may lie about not using it. And even though homemade might be great, many sourthern cooks would say "it ain't southern made with Miracle Whip".

There are many different recipes for pimento cheese connoisseurs. Some like only sharp cheddar cheese; others, like a blend of several cheeses. Some like to use the chunky pimento and some like it diced or shredded. Some like their finished pimento cheese chunky and others like theirs really creamy.

Wright Bryan from NPR has this recipe. It seems to be slightly chunky. Bobby Deen's pimento cheese recipe lists several cheeses and is combined with an electric mixer; so, I'm assuming it is very creamy.

You might find Wallace's thesis on Pimento Cheese interesting. She had done, what I consider, a nice history on Pimento Cheese in North Carolina.

An article by Robert Moss on the website "Serious Eats" states that pimento cheese has its origin in the state of New York and gradually migrated to the South. It may have been because most of the cherry peppers were grown in South Carolina and Georgia. In the northern states, pimento cheese was made using cream cheese. After World War II, pimento cheese became less popular in the north. The South took the production to heart and began making it. Because it was cheaper to make with hoop cheese, the southern states used hoop cheese rather than cream cheese.

Kraft still makes pimento cheese using their Philadelphia brand of cream cheese. It can be found in a 5oz glass jar and is between $1.79 to almost $4, depending on where you buy it. I so remember Mama buying it as a treat in the 40's and 50's. We drank orange juice out of Kraft pimento cheese glasses.

Some Southern Pimento Cheese Brands

Palmetto Cheese, is a wonderful gluten free pimento cheese made in South Carolina but isn't always easy to find. It is gluten free and comes in a couple of flavors. It is shipped to many states. Some of the other  companies in North Carolina have a great taste but have gluten.

I still have not found the reason for gluten being in pimento cheese, unless to thicken it. The Star's company (made in Burlington, NC) makes macaroni salad and chicken & dumplings so there may be a contamination issue. Ruth's Pimento Cheese (made in Charlotte, NC) states, on the container, that it is processed where there is wheat.

Stan's Pimento Cheese (made in Burlington, NC) is reviewed as being very good. I do not know whether it is gluten free. Research did not lead me to any information about having gluten or being gluten free.

When I was shopping in the winter for pimento cheese at Trader Joe's, I couldn't find it. I was told by the "sign person" that it was a seasonal product and they didn't carry it this season. Trader Joe's -- you are in the South. Pimento cheese is not a seasonal item in The South. On a cold day, soup and a pimento cheese sandwich are comforting.


What to do with Pimento Cheese

Pimento cheese is good on bacon burgers, on celery sticks, on crackers and in deviled eggs.  It is great on toasted bread. There is a recipe that my children liked. They probably haven't had that open-faced pimento cheese sandwich in 20 years. A beaten egg is combined with pimento cheese made with 8oz of cheddar cheese. The pimento cheese is spread thickly on slices of bread. Add uncooked chopped bacon on top of the pimento cheese and bake at 350 for 8-10 minutes or until the bacon is cooked. The egg makes the pimento cheese puff up. Delicious!

Ever had pimento cheese on a baked potato? There are several more ideas for using pimento cheese on this Southern Living website.

If you haven't seen The Pimento Cheese Cake from Our State Magazine, then you might want to check out the recipe. The same magazine has a wonderful pimento cheese sandwich recipe.

Linda's Gluten Free Pimento Cheese

• Ingredients:

• 1 cup mayonnaise

• 1 4oz jar diced pimento, drained

• 1 teaspoon Worcestershire sauce

• 1 8oz block extra-sharp Cheddar Cheese, finely shredded

• 1 8oz block sharp Cheddar cheese, shredded

• 1 tablespoon pickle juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/2 teaspoon mustard powder
• 1/2 cup cream cheese
• hot sauce, to taste (optional)
• 
  
• Directions:

• 1. Whisk or mix the mayonnaise and cream cheese until thoroughly blended.

• 2. Grate one block of cheese with regular size holes. Grate the other block finely. (The cheeses can be cut into cubes and processored in a processor until the size of small peas.)

• 3. Mix together the mayonnaise mixture and cheese.

• 4. Add remaining ingredients to the cheese mixture and combine thoroughly.

• 5. Taste and adjust as you see fit. Chill in refrigerator.

• 
  

Notes:
Other cheeses that can be used or substituted are mild cheddar cheese, Monterey Jack cheese, Colby cheese or any other cheese you like.

Pimentos are roasted cherry peppers. You can roast and chop your own peppers, if wanted.

Rather than use hot sauce, paprika and/or cayenne pepper can be used.
     ----------------------------------------

Resources:

• 
  

"Comments :: WRAL.com." WRAL.com. N.p., 05 Oct. 2007. Web. 12 May 2015. <http://www.wral.com/share/page/1896337/?id=9695078>.

"From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese." From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese. N.p., n.d. Web. 12 May 2015. <http://www.seriouseats.com/2014/09/history-southern-food-pimento-cheese.html>.

"Have Questions About the Pimento Cheese with Soul?" Have Questions About Palmetto Cheese Pimento Cheese with Soul? N.p., n.d. Web. 12 May 2015. <http://www.pimentocheese.com/havequestions.php>.

"Made In The Triad: "The Original Stan's Pimento Cheese" | Digtriad.com." Digtriad.com. N.p., n.d. Web. 12 May 2015. <http://origin.digtriad.com/news/local/story.aspx?storyid=147901>.

"Pimento Cheese." Our State Magazine. N.p., 04 Aug. 2014. Web. 12 May 2015. <http://www.ourstate.com/pimento-cheese/>.

"Taste of the South: Pimiento Cheese." Southern Living. N.p., n.d. Web. 12 May 2015. <http://www.southernliving.com/food/kitchen-assistant/pimiento-cheese-recipes>.

"13 Ways with Pimiento Cheese." Southern Living. N.p., n.d. Web. 12 May 2015. <http://www.southernliving.com/food/how-to/pimiento-cheese-recipes>.

Wallace, Emily E. "It Was There for Work: Pimento Cheese in the Carolina Piedmont." Thesis. University of North Carolina at Chapel Hill, 2010. Print. <https://www.southernfoodways.org/assets/2013/06/WallacePimentoCheese.pdf>

Disclosure statement: I have not received compensation for any products mentioned or used in this post.