Lemonade by the Gallon


Leave a comment

The Quest for a GF/DF/SF Pumpkin Roll – Revived

It has been pretty rare that I actually think about solving a problem really, really far in advance, but as I sit here willing myself to get off the couch and work on a project, I was reminded that I have yet to come up with a decent pumpkin roll that everyone in our family can eat.

Here is a recipe I may try: http://alovelysideproject.com/gluten-free-vegan-pumpkin-roll-how-to-video/

I especially appreciate recipes that have all of my necessary substitutions done for me.

Well, off I go to paint and contemplate pumpkin rolls as we await an update on a mission trip that someone special to us is on.

May God bless you on this first day of a brand new month!

Advertisements


Leave a comment

The Quest for a Successful GF/DF/SF Pumpkin Roll – Part 2

This is what I ended up doing.  It was okay.  Not great.  It needs work, but it did meet a need in a pinch.  I’m not sure if it was blah due to being frozen ahead of time or what.

Pumpkin Roll
Free of gluten, dairy, soy, and eggs when made as written

Preheat oven to 325.  (I meant to preheat it to 300 but was standing at an odd angle to the dial while setting the temp. It ended up being 325.  It worked anyway!)

Ingredients:

1 Cherrybrook Kitchen GF yellow cake mix
1/3 C melted Earth Balance Soy Free Buttery Spread
3/4 C Libby’s 100% Pure Pumpkin
EnerG Egg Replacer for the equivalent of 1 egg

Creamy Pumpkin Filling

*Baking time ended up being about 36-38 minutes in the manner in which I did it.  If you use a jelly roll pan or cookie sheet, it will probably take less time since the batter will be thinner, so keep an eye on it.  I used a 9 x 13 glass baking dish because I didn’t have any foil to cover my gluten infested cookie sheet.

When the roll was finished baking, I let it cool for about 15 minutes and then I flipped it out onto wax paper and let it cool until it was just barely warm.  I

 

Creamy pumpkin roll filling (vegan) – 2nd attempt
If made as written, this filling is free of gluten, dairy, and soy. 

Ingredients:

¼ C shortening – I used Spectrum organic palm shortening
2 Tbsp butter substitute – I used Earth Balance Soy Free buttery spread
2 Tbsp lemon concentrate into ¼ C measure.
Fill the ¼ C measure the rest of the way with milk of your choice.  I used almond milk – original flavor, not vanilla.
¼ C tapioca flour (this helps it to thicken with less powdered sugar, which can make it sickeningly sweet)
4 C powdered sugar, it may take more

Instructions:

Cream the fats.

Stir in the tapioca flour into the creamed fats until the mixture is smooth.

Stir in powdered sugar and milk mixture alternately until milk is gone.

Filling is ready when it is just thick enough that it doesn’t fall off the beaters but not so thick that it shreds the roll while spreading.  Use your own judgment.


Leave a comment

Other than intended uses for Cherrybrook Kitchen g.f. yellow cake mix?

If you have ever used a gluten free cake mix for anything other than cake or cupcakes, what did you do and how did it turn out?  There are recipes for making cookies with cake mix.  Why not build on the pretty great Cherrybrook Kitchen gf yellow cake mix?

My food allergies and intolerances are various and inconvenient, so trying to reaction-proof an old favorite is kind of depressing. I have yet to find a pumpkin roll recipe that is free of gluten, dairy, soy, and eggs.  There are significant complications with trying to replace both gluten and eggs in the batter for the roll, so I think I’m just going to try to bake thin layers and stack them kind of like this from the Hershey’s website.

Until today, I had given up on the cream cheese based filling and was resigned to use my stand by frosting recipe, while fantastic as frosting, leaves a lot to be desired – in my mind – as pumpkin roll filling.  Thankfully, this afternoon I came across this Dairy and Soy Free Cream Cheese Substitute by Cassidy@Cooking Gluten (& Dairy) Free.  I think that with some adjustments, I can probably make that work!  Hooray!!  That gives me the motivation to try to create a good tasting alternative to the very good but very reaction provoking pumpkin roll I used to love.

If anyone has successfully made anything yummy using a gluten free/other stuff free mix, please tell me about it!


Leave a comment

Gluten free biscuits that actually taste good

I found a recipe for the BEST GF biscuits I have ever had!  I have made GF biscuits on several occasions, and they often leave a lot to be desired, whether they’re bitter because of the type of flour, flat because of the combo of flours, or are just plain off.   These actually tasted the way I remember KFC biscuits.  They’re a little on the flat side, but I look forward to making them again for making Biscuits and Gravy.  I haven’t had Biscuits and Gravy in a long time.  I might even make that for brunch this week.  Oh, the possibilities!

But enough about me.  This is the recipe I adapted for use with the ingredients I had on hand, and this is my adaptation:

Biscuits free of Gluten, Dairy, Eggs, and Soy

1 C. Millet Flour (This is the first time I’ve used millet flour, which is neither here nor there.)
1/2 C. Sweet Rice Flour
2 C. Corn Starch
1/2 C. Sorghum Flour
2 tsp. GF Baking Powder
2 tsp. Salt
1 1/2 tsp. Baking Soda
2 tsp. Xanthan Gum
1/2 C. Spectrum Organic Shortening (next time, I’ll try Earth Balance Soy Free Buttery Spread, which is yummy in place of butter)
1 1/4 C. Thai Kitchen Coconut Milk (regular)
1 1/4 C. Water
1 Tbsp. Vinegar (oops! I just realized I forgot to add the vinegar!)
Ener-G Egg Replacer and water for 1 egg, prepped according to instructions on the box

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl, thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Cut chilled shortening into flour mixture until the mix is basically smaller than pea sized chunks.
4. Add the coconut milk, water, vinegar (oops!), and egg replacer mixture.
5. Using a large spoon (I used a 1/4 C. measuring cup), drop the dough onto a greased pan to make about 16 biscuits.
6. Bake for 15 minutes or until golden brown.

* We baked ours for 20 – 25 minutes and they were still a tiny bit doughy, but mostly baked, which is more than I can say for most other recipes I’ve tried.

* I’ve read in the comments for the original recipe that the usual baking temp for biscuits is 450*. That might be part of it, but be careful about baking at a higher temp when omitting eggs as that can burn the outside and simply make the inside really warm though unbaked.

Thanks to the Gluten Free Cooking School for a very good recipe! 🙂


Leave a comment

Friday, frosting day

Buttercup* and I finished our cupcakes this morning.  Aunt Guardian’s birthday is coming up so I thought it would be fun for Buttercup* to make her very own sweet treat to share since food challenged people get left out so often.  Aunt Guardian has really bent over backwards to help Buttercup in many, many ways.

We made these cupcakes yesterday using the Namaste Chococlate Cake mix. Good stuff! Because I didn't want to doink up someone else's treat, we used the 3 eggs instead of egg replacer. Texture wise, they're almost exactly like the egg free version. They are slightly fluffier.

Buttercup* creaming the Spectrum Organic Shortening and Earth Balance Soy Free Natural Buttery Spread.

Buttercup* stirring the powdered sugar into the creamed fats so we wouldn't burn out the motor on my handheld wand mixer thingy.

So much frosting and so few fingers!

The finished product