© 2017 Sue's Gluten Free Baking

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Handmade Pasta

 

1 ½ cups               sweet rice flour       

½ cup                    tapioca starch

1 tsp                      guar gum        

¼ tsp                     salt                  

   4                          eggs

 

 

Add dry ingredients in large bowl and mix.  Make a well in the centre and add eggs, one at a time, mixing with a fork after each one. 

 

Turn dough out onto floured table (use sweet rice flour), knead till even consistency, add flour, or a small amount of water as necessary.  Cover and let dough rest for at least 10 minutes. 

 

Cut into small pieces, hand roll into oblong shapes and run through a pasta machine.  If you don’t have a pasta machine, roll the shapes as thin as you can that you can still pick up.  Use to compile a lasagna, or cut into noodles.  No need to boil pasta for lasagna, but if making noodles, boil for just a few minutes until the noodles rise and are somewhat firm, drain and serve.

1 ½ cup                    Purest Tea Biscuit & Scone Mix

½ tsp                        baking powder

½ tsp                        baking soda

¼ tsp                        salt

 

   2                             eggs

¼ cup                       canola or vegetable oil

1/3 cup                     brown sugar

½ cup                       plain yogurt (I use greek style)

1 tsp                         vanilla

¼ cup                       milk

 

Topping:

¾ tsp                        cinnamon

½ cup                       brown sugar

3 tbsp                       butter (room temp)

3 tbsp                       Purest Tea Biscuit & Scone Mix

 

Mix together dry ingredients and set aside.

 

Add oil, eggs and brown sugar to mixer bowl and mix at medium speed until well blended, then mix at high speed for 1-2 minutes until slightly lighter in colour.  Add yogurt, milk and vanilla and mix well on medium speed.  Add dry ingredients slowly, mixing well till smooth.

 

Pour batter into greased 9” square pan.

 

Topping:  place ingredients in a small bowl and using the back of a spoon, or your hands, blend well. Sprinkle over the cake batter, press down in some spots to push the topping into the cake.

 

Bake at 325° for 25-30 minutes, until just golden on the edges.  Remove from oven and let cool in pan.  Gently loosen from sides and slide onto cake plate, or cut and serve directly from pan.

 

Cake can be stored in an airtight container for up to 4 days.

Sue's Coffee Cake made with Purest Tea Biscuit & Scone Mix

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1 ½ cup                    Purest Tea Biscuit & Scone Mix

¼ cup                       white sugar

1 tsp                         baking powder

1 tsp                         baking soda

1 tsp                         salt

½ tsp                        guar gum

    1                            egg

1/3 cup                     milk

2 tbsp                      canola or vegetable oil

½ tsp                        vanilla

 

Toppings:

Cinnamon sugar

Icing sugar

 

 

Mix together dry ingredients.  Add wet ingredients and using

hand mixer or stand mixer, blend until well incorporated.  The

batter will be very thick.  Roll small portions of dough into

one inch balls.  The recipe will make approximately 22 dough balls.

 

Heat 3-4 cups of oil in small pot to 375°. Drop 1 inch balls into the hot oil.  The balls will puff up as they cook, using tongs or a spoon, roll the dough balls over to cook evenly till golden.

 

Remove dough balls onto a plate with paper towels to absorb the oil.  While still warm, roll dough balls in cinnamon sugar.  If using icing sugar, let cool till almost room temperature then roll in icing sugar.

 

Doughnuts can be stored in an airtight container for up to 5 days.

Sue's Doughnut Holes made with Purest Tea Biscuit & Scone Mix