© 2017 Sue's Gluten Free Baking

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Sue's Banana Bread

1 cup                    brown rice flour

1 cup                    sorghum flour

1/3 cup                 tapioca starch

1/3 cup                 potato starch

¾ cup                   white sugar

1/3 cup                 crushed walnuts

1 tbsp                   baking powder

1 tbsp                   baking soda

½ tsp                    salt

 

2                            eggs

½ cup                   applesauce

4                            mashed bananas

½ tsp                    vanilla

¼ cup                   water

1/3 cup                 oil

Sift together dry ingredients and set aside.

Put all other ingredients in the mixer, except the oil.  Mix wet ingredients till well blended.

Add dry ingredients and mix till batter is well combined and smooth.

Add oil, mix well.

 

Scoop into loaf pan that has been sprayed with non-stick spray, or lined with parchment paper.  Bake at 350° for 50-55 mins, until toothpick comes out clean.  Loaf may be frozen.

 

Quick tip – let cool completely, refrigerate, then slice.  Before freezing, wrap slices so you can remove just a couple of slices as you need them.

Sue's Zucchini Bread

1 cup                            brown rice flour

1 cup                            sorghum flour

1/3 cup                        tapioca starch

1/3 cup                        potato starch

1/3 cup                        crushed walnuts

2 tsp                             baking powder

1 tsp                             baking soda

½ tsp                            salt

1 tsp                             cinnamon

½ tsp                            nutmeg

 

2   eggs

1 cup                            white sugar

½ cup                           applesauce

1 ½ cups                     shredded zucchini

1/3 cup                        raisins*

1/3 cup                        oil

Sift together dry ingredients and set aside.

Put the eggs, sugar and applesauce, blend well.

Add dry ingredients and mix till batter is well combined and smooth.  Add zucchini, and raisins and oil.

 

Scoop into loaf pan, bake at 350° for 50-55 mins, until toothpick comes out clean.

 

*While you are getting the ingredients assembled, soak the raisins to plump them slightly.  This will give a moister cake.

                                               

Quick tip – let cool completely, refrigerate, then slice.  Before freezing, wrap slices so you can remove just a couple of slices as you need them.

Sue's Carrot Cake

3 - 8” round layers

 

2 cups                             brown rice flour

¾ cup                              white rice flour

¾ cup                              sorghum flour

1/3 cup                            tapioca starch

1/3 cup                            potato starch

1 tbsp                              baking powder

1½ tsp                             guar gum

½ tsp                               salt   

2¾ tsp                             cinnamon

¾ tsp                               nutmeg

1 tbsp                              baking soda

 

4                                       eggs

2 cups                              white sugar

1 1/3 cups                       sour cream

1½ cups                          crushed pineapple

3 cups                             shredded carrots

1 ½ cups                         chopped walnuts

Mix dry ingredients and set aside.  In mixer beat eggs, sugar, sour cream and pineapple.  Add dry ingredients.  Shred carrots in food processor, otherwise use large carrots and shred by hand.  Add carrots and walnuts.  Spoon into pans sprayed with non-stick spray and lined with a bottom of parchment paper.

 

Preheat oven to 350, let cake stand for up to one hour before baking, so the flavours can penetrate the flours.  Bake 50-55 minutes, checking for doneness.  Baked cakes should be dark in colour – toothpick should come out clean.

Frost with Cream Cheese Frosting below.

 

Cream Cheese Frosting:

 

1                 package of cream cheese room temp

½ cup        softened butter                             

1 tsp          vanilla                                   

3+ cup       icing sugar

 

Sift icing and set aside.  In mixer blend cream cheese and butter, add vanilla and then icing sugar gradually till well incorporated and smooth.  Beat till slightly “whiter”, but don’t incorporate too much air into the frosting, as it will be harder to apply onto the cake.      

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Watch the YouTube video by selecting the link

Watch the YouTube video by selecting the link