Monday, January 31, 2011

FLYING ANGEL food cake:)

FLYING ANGEL Food Cake

Welcome Home Airforce Solders!

Ingredients

12 eggs

1 1/4 cups confectioners' sugar

1 cup almond flour or gf flour of your choice

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons gf vanilla extract

1/2 teaspoon gf almond extract

1/4 teaspoon salt

1 cup sugar

Add Strawberries and Blueberries with whipped cream when served.

Directions

Separate eggs; (no use for yokes!) Measure egg whites to equal 1-1/2 cups in a mixing bowl; let stand at room temperature for 30 minutes.

Then, sift confectioners' sugar and flour together 3x; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

FLYING ANGEL food cake:)

Tuesday, January 18, 2011

A CRAVER'S DREAM

How many poor souls out there have given up "something" they just CRAVE to have back, but needs to be gluten-free? My CRAVING was pizza and.....POP TARTS! So here's  a simple recipe to make all those out there that have a little sweet tooth CRAVING dream come true:) Enjoy!




CRAVE Pop Tarts


Ingredients:


1 cup flour (best with almond rice mix)
1/2 cup butter
1/2 cup apple sauce 
1/2 cup water
fruit preserves



Preheat oven to 350F, grease a cookie sheet and set aside. 


In a bowl, combine the flour. Add the butter and cut into flour with fork, adding water as needed.


Separate into 8 balls and roll out into rectangles, fill each with 2 Tablespoon of preserves. Fold over to cover filling, press edges with fork.


Place them on the cookie sheet. Bake 15-20 minutes.

Thursday, January 13, 2011

Something fun to do with your Little one on a day like today:)

Walnut Carob Raw GF Cookies
These are great for an after school snack or place them in your freeze for an on the spot treat!

Prep Time: 5 minutes
Ingredients:
• 3/4 cup raw walnuts, cashews or pecans
• 1/4 cup raw carob powder
• 1 cup raisins
Preparation:
Process all ingredients in a food processor until fine and sticky. Shape into balls and enjoy!If you can't get the mixture to hold together, add a few more raisins and a tablespoon of water.

Wednesday, January 12, 2011

Gluten Free Snow Day BERRY MUFFINS! Enjoy:)



GF BERRY MUFFINS!



1 1/2 cups gf flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup Almond/rice milk
1 cup dried berry mix or fresh
1/2 cup white sugar
1/3 cup gf flour
1/4 cup butter, cut into cubes
1 1/2 teaspoons ground cinnamon


DIRECTIONS:
1.
Preheat oven to 400 degrees. 

Line with muffin liners.
2.
Sift 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil into 1 cup measuring cup, then add the egg and enough rice milk to fill the cup. Mix this with flour mixture. Add berries. Fill muffin cups to the top, and add topping mixture.
3.
To Make Crumb Topping: 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Flake with fork, and sprinkle over muffins before baking.
4.
Bake for 20 to 25 minutes in the preheated oven, or until done




Sunday, January 9, 2011

CRAVE - Gluten Free Bakery: Delicious Delights for those allergic to Wheat / Gluten

GREETINGS!! Thank you for coming to our website. I am a gluten free bakery owner. I've been baking solely gluten free for over seven years due to being diagnosed with Celiac Disease about 8 years ago. I suffered all my life with lactose problems and later when I was 16 years of age fell very ill with Crohn's disease and IBS.

When not showing any improvement, I finally took some advice from a dear friend and had my allergies tested. After three failed attempts at a blood test, I was told that "gluten" had to be present in the blood stream to test positive to a gluten allergy. Sure enough I was diagnosed with not only Celiac and a wheat allergy but I also had a skin allergy to it as well.

As I detoxed my body to healing, I found frustration and an emotional journey to finding satisfyingly "gluten free" foods only aggravating and disheartening. That's when I began switching my existing love for baking over to gluten free. After three years of trial and error I discovered my perfect mix! YAY!!! I have been baking for children and adults ever since.

Not only do I specialize in "gluten free" bake goods, but I also make foods to easily travel with and freeze so that EVERYONE has their "comfort" and CRAVINGS met when they go to a party, restaurant or anywhere you CRAVE! In addition to baking I provide counseling based on my own struggle to find satisfaction to transferring your life over to becoming gluten free and a much stronger happier YOU!

Please don't hesitate to ask questions, e-mail me or even give me a quick call when out shopping for you or your family. Changing you or your family over to an allergy free or gluten free life style can be overwhelming and emotional, PLEASE don't feel alone, I've been there, contact me anytime! Let's get healthier TOGETHER!

Have a Blessed Gluten Free New Year!!

E-Mail: tara@craveglutenfreebakery.com