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October is Gluten Free Month

Lauren

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Oct 5th, 2017

Gluten Free Lemon Bliss Cake

What is gluten anyway? Gluten is a protein found in all forms of wheat (bulgur, semolina, wheat berries, graham, etc.) and cousins of wheat (kamut, spelt, farro, triticale, etc.) along with rye and barley and oats that are processed in a facility that processes wheat.

Getting Ready for the Holidays
The holiday season is no exception for your friends and family with a medical need to avoid gluten. With some simple switches in the kitchen and at the supermarket checkout, many of the traditional holiday foods can be made gluten free!

If you have friends and family with celiac disease, it’s important to prepare foods in a kitchen that doesn’t have particles of gluten (from flour or other gluten-containing foods) in the air or on the kitchen surfaces or cooking equipment. Keep in mind particles of gluten can remain in the air for up to 24 hours and gluten residue can remain on kitchen equipment from previous use unless thoroughly cleaned.

At ACME, we are committed to providing a large selection of high quality and best tasting gluten free products. Here are some great gluten free products & recipes!
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Lemon Bliss Cake

Ingredients
CAKE

  • 16 tablespoons (1 cup) unsalted butter*, at room temperature
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 3 cups King Arthur Measure for Measure Flour
  • 1 cup milk, whole milk preferred
  • Finely grated rind of 2 medium lemons OR 3/4 teaspoon lemon oil
    *If you use salted butter, reduce the salt in the recipe to 3/4 teaspoon.

GLAZE

  • 1/3 cup freshly squeezed lemon juice; the juice of about 1 1/2 juicy lemons
  • 3/4 cup granulated sugar

ICING (OPTIONAL)

  • 1 1/2 cups confectioners’ sugar, sifted
  • pinch of salt
  • 2 to 3 tablespoons freshly squeezed lemon juice


Instructions

  • Preheat the oven to 350°F.
  • Beat together the butter, sugar, and salt, first until combined, then until fluffy and lightened in color.
  • Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to re-combine any residue.
  • Measure the flour by gently spooning it into a cup, then sweeping off any excess. Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That’s OK; it’ll smooth out as you add the flour. Mix until everything is well combined; the batter will look a bit rough, but shouldn’t have any large lumps. Stir in the grated lemon rind or lemon oil.
  • Thoroughly grease a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
  • Bake the cake for 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
  • While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.
  • Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. If the cake still feels like it’s sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.
  • Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
  • Allow the cake to cool completely before icing and serving.
  • To ice the cake: Mix the sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable. Drizzle it artfully over the completely cool cake.
  • Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

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Curt’s Classic Gluten Free – Vegan – Green Bean Casserole

Ingredients

  • 1 – Package Curt’s Classic Onion Rings
  • 16 oz. – Frozen green beans thawed OR
  • 2 – (14 oz.) cans of green beans drained

Sauce

  • 12-16 oz. – Sliced mushrooms
  • 2 Tbsp. – Oil (olive, grapeseed, corn, etc.)
  • 1 tsp. – Salt
  • ½ tsp. – Black pepper or to taste
  • 3 – Cloves of garlic minced
  • 1 Tbsp. – Nutritional yeast
  • ¼ Cup – Chickpea flour
  • 1 Cup – Vegetable broth or mushroom broth
  • 1 Cup – Milk substitute (soy milk, almond milk, etc.)
  • 1 Tbsp. – Vegan butter

Instructions

  • Preheat oven to 375℉
  • Lightly crush the Curt’s Classic Onion Rings by breaking them up by hand, squeezing in the bag or spreading on a cutting board and rolling over them with a rolling pin.
  • Put the green beans in a casserole dish and set aside. (a 13×9 rectangular pan or 3 quart casserole dish works)
  • Using a medium sized pan over medium high heat: add the mushrooms, salt and pepper to the pan, drizzle the oil on top. Stir occasionally to prevent burning. The mushrooms will lose a lot of water, but do not drain this liquid off or you will lose flavor. Keep cooking the moisture off until there is only a little left in the pan (about 5 – 8 minutes depending on the slice thickness and pan size).
  • Reduced heat to medium and add the minced garlic stirring constantly to distribute the garlic and prevent burning. Cook for about a minute.
  • Sprinkle in the nutritional yeast and cook for another minute.
  • Sprinkle the chickpea flour over the mushrooms, mixing to evenly coat them.
  • Set heat to medium low and stir in the vegetable broth, milk substitute, and vegan butter. Cook until the sauce thickens (about 5 minutes) stirring occasionally.
  • Pour the mushroom sauce over the green beans in the casserole dish, stir a little to cover beans.
  • Bake in the preheated oven for about 15 minutes, then top the beans with the crushed Curt’s Classic Onion Rings and bake for a couple more minutes (about 5) until they are browned a bit.
  • Serve and enjoy!

Tips:

  • If using frozen green beans and a softer consistency is desired, microwave them until desired tenderness
  • If using fresh green beans, boil them to desired tenderness and run under cold water immediately to stop further cooking. Then use them in the recipe
  • For firmer mushrooms, cut into ½” slices, for softer mushrooms use ¼” slices
  • Other gluten free flours with may be used instead, but cooking time may need to be adjusted for thickening the sauce, try using flours with higher protein content
  • Higher protein milk substitutes will yield creamier results, very thin milks may need a little corn starch (1/2 tsp) added when cooking to thicken the sauce further

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Lavender Honey Mermaid Toast

Ingredients

  • Schar Artisan Baker 10 Grains & Seeds Bread 2 slices
  • 5 oz plain Greek yogurt
  • 1 ½ tbsp Blueberry preserves or Blueberry jam
  • 1 pinch Culinary lavender
  • Drizzle of honey (to your taste)

Instructions

  • Toast the bread and allow to cool. In a small bowl place the plain Greek yogurt.
  • Add the blueberry preserves in and gently and carefully start to stir with a small spoon to create a swirl, tie-dye effect.
  • Be careful to not over stir here, you want the swirls still and for it to not be too well mixed.
  • When you have a good swirl effect spoon the yogurt mixture on to the 2 slices of toast using a small rubber spatula, dividing up the mixture as evenly as possible between the 2 toasts.
  • Next scatter on the culinary lavender and follow with a drizzle of honey. Serve immediately

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