Irish Soda Bread-Gluten Free, Dairy Free

I mostly followed this recipe from Gluten Free Goddess (who has a beautiful website and delicious recipes!): Gluten Free Goddess-Spotted Dog Recipe


My bread-we'd already made a huge dent before I remembered to take a picture!  It was delicious, not too sweet and it had a very similar texture to non-GF soda breads I've had in the past.

I made a few changes as follows:

2 1/4 cup King Arthur Gluten Free All Purpose Flour

2 tablespoons King Arthur Cake Enhancer

1/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp xanthan gum

3 eggs

6 tablespoons vegetable oil

3/4 cup vanilla flavored coconut beverage

1 teaspoon champagne vinegar (was out of lemon!)

3/4 cup currants

Whisk all dry ingredients together.  Whisk together liquid ingredients.  Add wet to dry and mix well.  Add currants last.

I used cooking spray and a pie dish.  I was out of parchment paper, but would recommend it.  I did get the bread out without breaking but the paper would have made it easier.  I did smooth the dough with wet hands to "dome" it.  

Bake at 375 degrees for 28-30 minutes (I find the King Arthur flour bakes quicker than most other gluten free flours).  

Happy St. Patrick's Day!

Sunday Morning Donuts-GF,DF.

I used this recipe:

Fluffy Cake Doughnuts

This is my alteration.

2 cups King Arthur Gluten-Free Flour
2 tablespoons King Arthur Caken Enhancer
1 1/2 teaspoons xanthan gum
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking powder

2 eggs
3/4 cup So Delicious Coconut milk
1 tablespoon Spectrum Shortening (melted)
1 teaspoon vanilla

Grease donut pan and preheat oven to 325 degrees.

I used the 6-Donut Nordic Ware Pan.

Whisk dry ingredients in a large bowl.  Mix together wet ingredients and then add to dry.

Spoon into donut pan.

Bake about 16 minutes, until firm but spring back to touch.

While still hot toss in cinnamon sugar.

They ended up springy and not dry, not crumbly.  They are a bit denser than I like, but the family ate them up quickly.

Next time I might try more liquids and see if it gets lighter.

Coconut Cream Puffs-Gluten & Dairy Free

I used this recipe and modified it: http://www.joyofbaking.com/CreamPuffs.html

My modification:

1 c King Arthur All-Purpose Gluten Free Flour
1 tsp xanthan gum
1/2 c sugar
1/4 tsp salt
1/2 c dairy-free margarine (I use Earth's Balance Vegan Buttery Sticks)
1 c water
4 eggs

1. Boil water and margarine until melted.
2. Whisk flour sugar, salt & xanthan gum together, add to water mixture and stir until a soft ball forms.
3. Put into mixing bowl, mix at low speed until the steam escapes and batter is no longer hot.  If it is hot the eggs will start to cook.
4. Add eggs one at a time, mixing until well incorporated.  Mix until batter is a thick paste consistency.

Using a pastry bag leads to more uniform shape-or if using a spoon shape them carefully, make them into small mounds on the baking sheet.  Use silpat or parchment paper because they will stick to regular cookie sheet.

Bake at 400 degrees for 15 minutes.  Then reduce heat to 350 degrees and bake for another 20-30 minutes.  They should "puff" and feel light and hollow.  The center should be dry and the outside should be golden brown.  I found that with King Arthur gluten free flour I generally have to reduce the bake times slightly from a standard recipe.

Some people recommend piercing them in the last few minutes of baking.  I did not find this necessary.

Picture of them baking, I was afraid that they may not "puff" but they did beautifully.  I should have shaped them a bit better-but they still taste great :)

For the cream I used whipped coconut cream.  These of course would also be good with a vanilla custard or pudding.

Whipped Coconut Cream-works nicely as a topping on cakes and pies as well.

1 can full fat coconut milk-refrigerated for several days (I always keep on in my refrigerator so it is ready)

Begin whipping in your stand mixer or hand mixer and add 1 tsp vanilla flavoring and several tablespoons sugar for taste.

Whip 2-3 minutes until it begins to aerate and forms soft peaks.

Keeps well in the refrigerator for several hours before serving.