SUE'S GLUTEN FREE BAKING @ HOME
Sue's Christmas Fruitcake
1 cup mixed candied fruit
1 cup mixed candied peel
1 cup sultana raisins
1 cup golden raisins
¼ cup brandy or rum
½ cup blanched slivered almonds
½ cup chopped walnuts or pecans
1 cup gluten free flour blend
¼ cup butter (room temp)
6 tbsp white sugar
½ cup brown sugar
3 eggs
½ tsp vanilla
¼ tsp almond extract
¼ tsp baking soda
¼ tsp each cinnamon, allspice & mace
1 tsp gum (guar or xanthan)
Combine candied fruit and raisins, add brandy or rum, let stand for at least 2 hrs, stirring once or twice. Add almonds and nuts to fruit and toss with 1/4 cup of flour.
Cream butter and sugar in mixer, add brown sugar. Beat in eggs one at a time. Beat in vanilla and almond extract.
Combine remaining flour, soda, spices and gum. Add flour mixture and fruit mixture to mixer bowl and mix thoroughly.
Spoon into one large buttered loaf pan or 2 small loaf pans.
Bake in 275° oven for about 3 hrs or until cake is firm. Bake for 2-2 1/2 hrs for small loaves. To ensure cake is moist, place a pan of water on lowest shelf in the oven. Cool for 30 mins before removing from pan. Once cooled, brush with brandy or rum and wrap in plastic wrap and store in a cool place for up to 6 weeks. Unwrap periodically and brush with brandy or rum.
Sue's Pastry
1 ½ cups tapioca flour
1 ½ cups cornstarch
½ cup potato starch
3 cups sweet rice flour
2 tsp guar gum
1 tsp salt
dash sugar
½ pkg hard margarine
½ pkg butter flavored shortening
1 egg
2 tbsp egg whites
2 tbsp cider vinegar
½ cup ice water
Measure dry ingredients into a large bowl. Cube the margarine and shortening and place on top of the dry ingredients. Using a pastry blender, cut the margarine and shortening into the dry ingredients until the pieces are small and uniform.
Place egg, egg whites and vinegar in a measuring cup, fill with very cold water to the 1 cup mark, mix. Pour the liquid over the dry ingredients, mix with a fork and then with your hands, until the pastry comes together and is smooth.
Portion the pastry in 5 or 6 discs and wrap in plastic wrap. Keep in the fridge for up to one week, or the freezer for up to 6 weeks.
Tourtiere Pie
1 ½ lbs medium ground beef
1 ½ lbs ground pork
2 small onions – chopped
1 cup boiling water
1 large garlic cloves
1 tbsp salt
½ tsp ground pepper
½ tsp ground sage
¼ tsp ground nutmeg
6 medium potatoes
boiled & mashed
Combine meat, water, spices and garlic in large pot. Cook over LOW heat stirring often until half of the liquid has cooked off.
Cover and cook 45 minutes. Add mashed potatoes, mix well and cool.
Makes 2 large pies.
Sue's Sugar Cookies
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 tsp guar gum
¼ tsp salt
1 cup white sugar
1 cup butter
2 egg yolks
1 ½ tsp vanilla
Combine sugar and butter in mixer bowl, beat on medium speed until creamy. Add egg yolks and vanilla. Add flour blend and salt. Beat on low speed until well mixed. Portion out and wrap in plastic wrap and refrigerate for 1 hour or until firm.
Heat oven to 350°
Roll out dough to ¼ inch thickness, cut with cookie cutters and place on parchment lined cookie sheets. Bake 8-12 mins, until edges are lightly browned
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Watch the YouTube video by selecting the link
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Watch the YouTube video by selecting the link
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