Monthly Archives: June 2011

Scrape the pan kind of delicious

Oh my. How to transform some berries from the farmers market and make the recipe from “chef camp” gluten free at the same time.

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Step 1:

Mix together in a bowl-

  • 4C blackberries from the farmers market- straight from the farmer himself
  • 1/4 C sugar
  • 2 T potato starch

 

Step 2:

Make the topping-

  • 1 C brown rice flour
  • 1/2 C potato starch
  • 1 tsp xanthan gum
  • 1/4 C sugar
  • 1/4 tsp soda
  • 1/2 tsp salt
  • 3 T organic palm shortening
  • 3/4 C cold coconut milk

Step 3:

Pour the berry mixture into an 8×8 baking pan, and layer on the topping mixture on top by dropping spoonfuls of it over the berries. Sprinkle with granulate sugar for extra pretty niceness.

Step 4:  Bake at 350 for 40-45 minutes.

mmmmmmm
where are the glutens? who cares.

Spongebob is Gluten Free

Hello. Cookies? Yes please.

This recipe (HERE) is my standard sugar cookie recipe, works great for cut-out cookies. I got the cookie cutter in the baking section of the hobby store, but you could use  a square cutter, really, or just cut the dough into squares really quickly with a pizza wheel just as easily.

We used canned frosting for this project, thank you Betty Crocker

====Q: Is Betty Crocker® frosting gluten free?
All flavors of Betty Crocker Ready-to-Spread Frosting will be labeled “gluten free” this Fall.

=====

Alrighty then!!

  • 1 canister of chocolate
  • 1 canister of vanilla – 1/2 left white, 1/2 colored yellow with food coloring
  • Chocolate chips for eyeballs
  • mini marshmallows – rolled flat with a rolling pin
  • Chocolate sprinkles as needed for mouths, and eyelashes

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Layers Of Yummy

Making the Betty Crocker coffee cake recipe as muffins with gluten free Bisquik was a stroke of genius. EXCEPT!! mix up twice the topping mix and layer the topping into muffin cups. mmmm

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Cranberry Orange Muffins

Cranberry Orange Muffins

Still delicious.

Original post HERE