The Cake Mix Doctor Bakes Gluten Free: Classic Cakes, Cookies, Brownies, Bundts, and Bars
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Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten―a protein found in wheat, rye, and barley―has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility. The food industry has bullishly taken notice. Gluten-free baking products, including cake mixes from Betty Crocker, King Arthur, Whole Foods, and others, have increased sevenfold on grocery shelves in recent years, and the number of other gluten-free products has grown as well―832 were introduced in 2008 alone. And gluten-free options are on the menu of national restaurants like Boston Market, Chili’s, Ruby Tuesday, Outback Steakhouse, and others.
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.
spray or line them with 18 paper cupcake liners. 2. Using an ice cream scoop, scoop the batter into the cupcake cups, filling them about two-thirds full. The recipe will make about 18 cupcakes. 3. Bake the cupcakes at 350°F until done, 20 to 25 minutes. 4. Frost the cupcakes with the Peanut Butter Frosting (page 283). ..........................................................................................................................
minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 30 minutes longer. Don’t Forget: 5. Meanwhile, make the Caramel Glaze. 6. Transfer the cake to a serving plate. Pour the glaze over the cake and let the glaze set for 15 to 20 minutes longer, before slicing and serving the cake. Special Touches: K E E P I T F R E S H ! Store the
into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven. Don’t Forget: 4. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack. Using a wooden skewer, immediately poke a dozen holes in the top of the
substituting one mashed, small, very ripe banana for part of the oil. Measure the mashed banana and add up to ½ cup to the batter. If you have less than ½ cup of banana, add enough oil to measure ½ cup. If you are adding ½ cup of banana, omit the oil. ............................... 126 ✦ GLUTEN-FREE BUNDTS Pumpkin Party Cake ✦ ✦ ✦ serves: 10 to 12 prep: 20 minutes bake: 35 to 40 minutes cool: 25 to 30 minutes I n the middle of a cool, crisp October or at a potluck party on a hot July
granulated sugar (see Note) 2 teaspoons grated fresh orange zest (from 1 medium-size orange) 2 large eggs 2 teaspoons pure vanilla extract Sweetened Whipped Cream (optional; page 292), for serving 1. Place a rack in the center of the oven and preheat the oven to 325°F. Set aside an ungreased 13 by 9–inch metal baking pan. G L U T E N - F R E E S T R A I G H T F R O M T H E PA N ✦ 1 8 5 ............................... 2. Make the crust: Place the cake mix, pudding mix, melted butter, 1 egg,