Date Night Berry Cobbler

Gluten Free Date Night Berry Cobbler

I recently rediscovered a recipe torn out of Sunset Magazine; Single Girl Melty Chocolate Peanut Butter Cake and I've found it to be a great cure to a night home alone. It's small, comes together quick, and I always have all the ingredients in my kitchen. The only problem is that I'm not a big chocolate person, in the end I always prefer a fruit based dessert instead.

This month's Gluten Free Ratio gave me the perfect opportunity to try and create a similar small and quick treat, as a cobbler instead of a chocolate cake. Again, this recipe is all made of things I always tend to have around the kitchen. You could use different berries if you prefer - I'm stuck with blueberries and cherries (yes, not actually a berry) since I can't have most others. That doesn't bother me in the least since they also happen to be my favorites. While I could easily see myself enjoying this entire cobbler myself, it's also been the perfect size to share with my husband.

For the cobbler topping, my ratio ended up being 7 parts flour, 7 parts milk, 2 parts butter, and 1 part sugar.

Read More

Rhubarb Tea Bread

Gluten Free Ratio Rally Rhubarb Tea Bread

It's been a couple of months, but now I'm back on the Gluten Free Ratio Rally wagon! This month Brooke from B & The Boy is hosting and we're baking up tea bread. From the research I did, I learned that tea bread is very similar to a quick bread but with fewer eggs and only slightly sweetened. It's also best served on the same day it's baked, of course, with some tea. My favorite pairing with this particular bread? Darjeeling. For my ratio, I ended up with 6 parts flour, 5 parts milk, 1 part egg, 1 part sugar, and 1 part butter (fat).

Since I've been going on a total rhubarb frenzy recently (which you've likely noticed if you follow me on instagram), I decided I had to make a rhubarb tea bread. My final version, the one in the above photo, was actually made with rhubarb stalks from our edible garden - so that feels pretty good. I pumped up the flavor with vanilla and my other all time favorite, meyer lemon zest.

Make sure to check out everyone else's recipes too! I've included links to their tasty tea breads at the bottom of the post.

Read More

Pumpkin Spice Bundt Cake

It's Gluten Free Ratio Rally time and this month I'm hosting! If you're new to the rally, check out this post from Shauna of Gluten Free Girl & the Chef to read about the very start of the rally. Based off of Michael Ruhlman's Ratio, this great group of gluten free bakers gets together each month to work on ratios for a specific baked good.

Since I joined the group earlier this year, I have to say - I've learned so much more about the science behind baking. I never thought I would be making bagels or angel food cake from scratch at home. In fact, I never thought I would make cake at home ever again, as all my early trials of gluten free cake baking ended up with shriveled and rubbery looking ones.

This month we're working on bundt cake; which we figured would be similar to the ratio for pound cake. Ruhlman's ratio for that is 1 part butter: 1 part sugar: 1 part egg: 1 part flour. Since I wanted to make a pumpkin bundt - I adjusted the ratio accordingly to include the puree. I assume if you wanted to used some other kind of fruit puree you could use a relatively similar ratio to the one I ended up with. My ratio turned our to be 2 parts butter: 2 parts sugar: 3 parts pumpkin puree: 3 parts egg: 4 parts flour.

Check out the other delicious (and quite seasonal) flavor combinations the rest of the ratio rally dreamed up;

Apple Almond Cake | Heather | Discovering the Extraordinary

Blueberry Molasses Bundt Cake | Jenn | Jenn Cuisine

Date Pecan Bundt Cake with Orange Glaze | Caneel | Mama Me Gluten Free

Gluten Free Mini Vanilla Chai Bundt Cakes | Mary Fran | Frannycakes

Pear & Cardamom Spiced Bundt Cake | Rebecca | Salts Kitchen

Spiced Sweet Potato Bundt Cake | Brooke | B & The Boy

Spiked Egg Nog Bundt Cake with Vanilla Bourbon Glaze | Charissa | Zest Bakery

Read More

Seedy Sandwich Bread

It's that time again! The Gluten Free Ratio Rally is back and this time we're bringing you bread! Karen of Cooking Gluten Free is hosting this month, so please check back on her site for a full list of all the delicious creations! I've also included a list of the other wonderful looking recipes at the end of this post.

To find a ratio that worked for me, I started with measuring the ingredients in my successful sandwich bread recipe. From there I rounded numbers and played with the amount of water, varying from 300 grams to 400 grams. A 1 part gluten free flour mix to 1 part water ratio ended up working out the best for me.

Read More