The Cake Mix Doctor Bakes Gluten-Free
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Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more―naturally, all gluten-free ingredients―and voilà: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu.
dribbles down the side of the cake and you fork into a slice, you’ll wager it’s got to be apple season no matter what the weather is outside. For the cake Vegetable oil spray, for misting the pan 1 tablespoon cinnamon sugar (see box, page 118), for dusting the pan 1 package (15 ounces) yellow gluten-free cake mix ¼ cup lightly packed light brown sugar 1 cup chunky applesauce (see The Cake Mix Doctor Says, page 122) ⅓ cup vegetable oil 3 large eggs 1 teaspoon ground cinnamon, or more to
Trader Joe’s “chunky spiced apples.” You can use either sweetened or unsweetened applesauce. Just be sure it’s the highest quality you can find because the applesauce makes a real difference in this cake. Toasted Coconut Pound Cake with Coconut Drizzle I challenge anyone to tell in a blind taste test that this cake is gluten-free. And I also challenge you to find a better coconut pound cake—period. With shredded coconut pressed into the bottom of the Bundt pan and then both coconut milk
golden brown, 8 to 12 minutes. Using a metal spatula, immediately transfer the cookies to wire racks to cool completely, 15 minutes. Repeat with the remaining dough. KEEP IT FRESH! Store the cookies in a cookie jar or tin at room temperature for up to a week. Freeze the cookies, wrapped in aluminum foil or in a resealable plastic bag, for one month. Let the cookies thaw on the kitchen counter overnight before serving. The Cake Mix Doctor Says Do you like cakelike cookies? Use 2 eggs in
cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the melted white chocolate. Beat with the mixer on low speed until just combined, 30 seconds. Add 3 cups of the confectioners’ sugar and the vanilla a bit at a time, beating on low speed until the confectioners’ sugar is well incorporated, 30 seconds. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer, adding up
Gluten-Free Recipe Information … Celiac Disease Center at Columbia University—www.celiacdiseasecenter.columbia.edu Celiac Disease Foundation—www.celiac.org Celiac Sprue Association—www.csaceliacs.org Gluten Intolerance Group of North America—www.gluten.net The University of Chicago Celiac Disease Center—www.celiacdisease.net The University of Maryland Center for Celiac Research—www.celiaccenter.org www.celiac.com—a longtime site that offers advice and recipes