Thursday, November 6, 2008

Mississippi Mud Pie

Living Without Magazine - Gluten Free Recipes

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Gluten-Free, Dairy Free Mississippi Mud Pie
Serves 8

This chocolate dessert is certain to be a hit with kids of all ages. It’s delicious served warm, straight from the oven, or at room temperature.

¾ cup granulated sugar
1 cup gluten-free flour blend of choice (Try our high-protein, gluten-free flour blend, below)
2 tablespoons plus ¼ cup unsweetened cocoa
2 teaspoons gluten-free baking powder
¼ teaspoon xanthan gum
Pinch salt
½ cup warm milk of choice (plain rice, soy, almond)
¼ cup vegetable oil
¾ cup light brown sugar
1½ cups boiling water

1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
3. Stir in warm milk and oil. Spoon mixture into pan.
4. In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
5. Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.

Each serving contains: 292 calories, 8g total fat, 2g saturated fat, 0g trans fat, 2mg cholesterol, 58g carbohydrate, 163mg sodium, 2g fiber, 2g protein

Living Without’s High-Protein, Gluten-Free Flour Blend
Makes 4¼ Cups

1¼ cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Blend all ingredients together. Store in the refrigerator until used.

Recipe by Rebecca Reilly.

Red Velvet Cake

Velvet Cake

Serves 6

4 tablespoons butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup Flour Blend Number 1 (recipe follows)
1/2 cup and 1 tablespoon Flour Blend Number 3 (recipe follows)
4 teaspoons cocoa powder
1/2 plus 2 tablespoons buttermilk
3/4 teaspoon baking soda
3/4 teaspoon vinegar
1 recipe Velvet Cake Frosting (recipe follows)

Preheat the oven to 350 degrees and grease one 6-inch layer cake pan.

Beat the butter on medium speed until fluffy. Gradually add the sugar, beating well. Add the egg and beat until blended. Add vanilla and blend well.

In separate medium bowl, combine flour blends and cocoa powder.

Add flour mixture to creamed shortening, alternating with buttermilk. After each addition, beat on low speed until blended. Take off mixer and fold in baking soda and vinegar until combined. Pour into the prepared pan and bake for 20 to 25 minutes.

Cool completely before unmolding, cutting in half and frosting.

Red Velvet Cake Frosting

Makes enough for 1 cake

1 cup softened cream cheese
1 stick softened butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder

Cream the cream cheese and butter until light and fluffy.

Sift the sugar into the cream cheese mixture and blend thoroughly. Add vanilla and cocoa powder and mix until combined. Chill until needed, then whip to desired consistency. Spread over cooled cake - one layer in between the two layers of cake and one on top.

Flour Blend Number 1

Makes 5 1/4 cups

1 3/4 cups white rice flour
2 cups potato starch
1 1/2 cups tapioca starch

Combine all ingredients and store in 2-quart container.

Flour Blend Number 3

Makes 5 1/2 cups

3/4 cup white rice flour
4 cups potato starch
5 tablespoons xanthum gum

1/2 cup albumen Combine all ingredients and store in a 2-quart container.

Product Alert

Bob's Red Mill Corn Grits are not Gluten Free anymore!

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