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Recipes
GF Chocolate Cupcakes
By Jahel
Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups
- 1 ½ cups Gluten-Free Flour Mix (see recipe below)
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- 1/3 cup coconut oil or canola oil
- 1 tablespoon white vinegar
- 1 ½ teaspoons gluten-free vanilla
- 1 recipe Ganache (optional)
- Ganache Ingredients
- ½ cup heavy cream
- 6 ounces gluten-free chocolate chopped or chocolate pieces
- Gluten Free Flour Mix
- 3 cups white rice flour
- 3 cups potato starch
- 2 cups sorghum flour
- 4 teaspoons xanthan gum
GF Coconut Cream and Pineapple Cream Puffs
By Jahel
For coconut cream, in a small saucepan combine sugar and cornstarch
- Coconut Cream:
- 3 tablespoons sugar
- 2 tablespoons gluten-free cornstarch
- 1 ¼ cups unsweetened light coconut milk
- 1 egg yolk
- 1 teaspoon gluten-free vanilla
- Cream Puffs:
- ½ cup water
- ¼ cup butter
- teaspoon salt
- cup brown rice flour
- 2 eggs
- Assembly:
- cup chopped grilled fresh pineapple*
- ¼ cup flaked coconut (toasted, if desired)
GF Peanut Butter Cookies
By Jahel
Preheat oven to 375°F. Grease cookie sheets or line with parchment
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
GF Fudgy Brownies
By Jahel
In a medium saucepan cook and stir butter and unsweetened chocolate over low heat until melted and smooth
- ½ cup butter
- 3 ounces unsweetened chocolate coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 teaspoon gluten-free vanilla
- cup Gluten-Free Flour Mix (recipe below)
- ¼ teaspoon baking soda
- ½ cup chopped nuts (optional)
- 1 recipe Chocolate-Cream Cheese Frosting (optional)
- Chocolate-Cream Cheese Frosting
- Ingredient Checklist
- 1 cup semisweet chocolate pieces
- 2 3 ounces packages cream cheese, softened
- ½ cup powdered sugar
- Gluten Free Flour Mix
- 3 cups white rice flour
- 3 cups potato starch
- 2 cups sorghum flour
- 4 teaspoons xanthan gum
GF Birthday Cake
By Jahel
Preheat oven to 375°F. Grease two 9-inch or 8-inch round cake pans; use Gluten-Free Flour Mix to lightly flour pan...
- 2 ½ cups Gluten-Free Flour Mix*
- 2 ½ teaspoons gluten-free baking powder
- ½ teaspoon salt
- ¾ cup butter, softened
- 1 ¾ cups sugar
- 3 eggs, room temperature
- 1 ½ teaspoons gluten-free vanilla or vanilla bean paste
- 1 ¼ cups milk
- 1 recipe Buttercream Frosting
- Gluten-free sprinkles
- Buttercream Frosting
- 1 cup softened butter
- 4 cups gluten-free powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon gluten-free vanilla
- Dash salt
- 1 teaspoon orange zest (optional)
- Gluten Free Flour Mix
- 3 cups white rice flour
- 3 cups potato starch
- 2 cups sorghum flour
- 4 teaspoons xanthan gum
GF Sweet Ricotta and Strawberry Parfaits
By Jahel
In a medium bowl gently stir together strawberries, the 1 tablespoon snipped mint, and the sugar
- 1 pound fresh strawberries, trimmed and halved or quartered
- 1 tablespoon snipped fresh mint
- 1 teaspoon sugar
- 1 15 ounce carton part-skim ricotta cheese
- 3 tablespoons agave nectar or honey
- ½ teaspoon gluten-free vanilla
- ¼ teaspoon finely shredded lemon peel
- Fresh mint
GF Mini Flourless Chocolate Cake
By Jahel
Cocoa powder 5 eggs 1 cup sugar 1 cup unsalted butter, softened and cut up (no substitutes) 1/3 cup Kahlua® or
- Cocoa powder
- 5 eggs
- 1 cup sugar
- 1 cup unsalted butter, softened and cut up (no substitutes)
- 1/3 cup Kahlua® or coffee liqueur
- 6 ounces good-quality bittersweet chocolate, melted
- 1 teaspoon vanilla
- 1/3 cup whipping cream
- 3 ounces good-quality bittersweet chocolate, chopped
- Unsweetened whipped cream (optional)
- Fresh raspberries, for garnish
GF Cinnamon and Brown Sugar Custards
By Jahel
Preheat oven to 350°F. Lightly grease four 6- to 8-ounce ramekins or custard cups; place in a 13x9x2-inch baking p...
- 1 ½ cups diced carrots
- 2 eggs, lightly beaten
- 1/3 - ½ cup packed brown sugar
- ¼ cup milk
- ½ teaspoon ground cinnamon
- Whipped cream (optional)
GF Caramel Ginger Wild Rice Pudding
By Jahel
Slow Cooker Lightly coat the inside of a 31/2- to 4-qt
- 4 cups refrigerated coconut milk
- 1 cup uncooked wild rice, rinsed and drained
- ¾ cup uncooked long grain brown rice
- 1/3 cup sugar
- 2 tablespoons butter, cut up
- 1 teaspoon ground ginger
- 1 tablespoon grated fresh ginger
- Purchased caramel sauce
- Chopped crystallized ginger
GF Pumpkin Walnut Streusel Muffins
By Jahel
Preheat oven to 375°F. Coat twelve 21/2-inch muffin cups with cooking spray (do not use paper bake cups); set asid...
- Gluten-free nonstick cooking spray
- 1 ¼ cups brown rice flour
- 1/3 cup gluten-free quick-cooking rolled oats
- ¼ cup flaxseed meal
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons gluten-free baking powder
- ½ teaspoon salt
- 2 eggs, lightly beaten
- ¾ cup canned pumpkin
- ½ cup packed brown sugar
- ½ cup milk
- 3 tablespoons canola oil
- 1 teaspoon gluten-free vanilla
- Walnut Streusel
- ¼ cup chopped walnuts
- 2 tablespoons gluten-free quick-cooking rolled oats
- 1 tablespoon packed brown sugar
- 1 tablespoon canola oil
- Cream Cheese Icing
- 1 ounce reduced-fat cream cheese (Neufchâtel), softened
- 2 tablespoons powdered sugar
- 1 - 2 tablespoon milk