I tried to close last year but now it is official, here are details on our closing of Cooking Gluten Free!
December 31, 2016 is our last day of cookbook sales.
From time to time I will post a new recipe here though.
Perfect for a mid-morning holiday break.
Serve with eggs, bacon, orange juice, and coffee.
It’s the one everyone loves to anticipate!
Sour Cream Coffee Cake
Makes one 10-inch cake
A long-time Robertson family tradition for Christmas morning. Due to popular demand from our non-GF friends, it has also become a requirement for our annual tree hunt tail-gate brunch.
6 tablespoons (88g) unsalted butter, softened
1 cup (169g) brown sugar
2 teaspoons cinnamon
1 cup (158g) chopped nuts (walnuts or pecans)
½ cup (95g) organic shortening
¾ cup (154g) sugar
1 teaspoon vanilla extract
3 eggs (146g)
2 cups (286g) Multi Blend GF flour mix
½ teaspoon guar gum or xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1¼ cups (302g) gluten-free sour cream
Preheat oven to 350° F. Butter a 10-inch tube pan, then line with parchment cut to cover the bottom and sides. Butter inner surface of parchment. Wrap foil around the outside of the bottom of the pan.
Using a pastry blender or a fork, combine butter, brown sugar, cinnamon, and nuts in a medium bowl and refrigerate. In a large bowl, beat shortening and sugar until pale in color and light in texture. Add vanilla, then add eggs one at a time, beating well after each addition.
Sift flour, guar gum, baking powder, and baking soda in a medium bowl. Add sifted mix to creamed mixture alternately with sour cream, blending after each addition. Spread half the batter in prepared tube pan. Sprinkle half of the nut mixture over the batter, then cover nut mixture with remaining batter. Sprinkle remaining nut mixture on top.
Bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Allow cake to cool in the pan for 15 minutes. Lift the cake (leaving it on the tube portion) from the pan and place on a cooling rack. Let cake cool completely before inverting it from the tube portion and onto a cake stand.
Copyright © 2016 Celiac Publishing a division of Mama Ks Cooking Gluten Free LLC.
Down to the last minute….need a gift? Here’s a great stocking stuffer…
An instant download means you get it now. No parking, no shopping, no waiting for the package to arrive.
Get a whole year of excellent gluten free baked goods and dinners….with an instant download of Chef and Family Recipes from Cooking Gluten Free! A collection of proven recipes to help solve that frustrating What’s for Dinner? dilemma everyday. With all new recipes for bread, pizza crust, cinnamon rolls, donuts, breadsticks and more for your device.
Cooking Gluten Free for the Holidays offers up 30 recipes for entrees, vegetables, breads, and sweets (cakes, pies, cookies) everything you need– brisket and latkes too!
Both instant downloads can be shared with two friends.
We’ve done the testing so you don’t have to !
Easy roasted turkey in 2.5 hours, perfect!
That screen shot above is from my phone–our holiday recipes are all digital so you have them in your pocket when shopping and planning. Even so I decided to print out my grocery list for you so you can go to the store and quickly buy everything you need. read more…
A great way to start the day is with some fresh fruit, granola, and Greek yogurt (my fav is the honey Greek yogurt from Trader Joe’s it’s not too sweet).
With this recipe you can keep some granola bites like those shown above or break it up more as granola you can sprinkle.
One of our farmers market favorites!!
A little nip in the air and we’re starting to think about warm meals and holidays.
Where to stay when visiting Seattle ……a guide to our unique neighborhoods near restaurants, cycling, kayaking and all the sights.
Do you want to be in the center of all the action…..or would you rather stay in a lovely, quiet old neighborhood….or maybe you prefer a place close to public transportation so you don’t need a car…in any case this guide can help you figure out the right choice. read more…
Life has many twists and turns and now is the time to accommodate these changes.
My focus now is on photography (food and home) and a passion for craftsman homes.
We experimented with a few new ebooks and through that process learned that photography is where I want to spend my time. New projects are always welcomed for photography of food, estate sales, real estate, and retail products.
Craftsman Home Interior Design
My husband has recently built a craftsman home, painstakingly by hand. I specified and procured all of the interior elements. It is an incredibly warm and inviting place to call home, those years in interior design school have paid off.
The home was inspired by the work of early 1900s architect brothers known as Greene & Greene. Most of their homes are in Pasadena, California in a neighborhood near my husband’s childhood home.
These homes are full of gorgeous wood, stained glass, beams, antiques, and character. We have sourced every element from a wide array of vendors and craftspeople. Years ago I started a blog to feature the home which we will update when the finishing touches take shape– so that the reader can experience the project over a shorter timeline than what it actually took to build it.
It is sad to shut down the Cooking Gluten Free! business, and I appreciate all of the support provided by my customers from the farmers market, cooking classes, and book sales. We had a good run for sixteen years starting out in 2000 as a top seller on Amazon weathering all the book business changes and ending with gorgeously photographed ebooks.
Thank you for your support.
If you have an interest in Craftsman homes be sure to visit our blog and subscribe to receive new posts.
I will always be available to answer any cooking questions through my Greene & Greene blog or at:
karen (at) cookingglutenfree (dot) com
A great bread with soup and salad or any meal where you’d like to have tasty bread to soak up a delicious sauce on your plate.
Naan is an East Indian bread that traditionally uses a yeast starter developed from airborne yeasts. Our recipe is adapted from Prena’s blog Indian Simmer and uses baking powder instead. Naan is traditionally baked in a tandoor oven where in 60 seconds the dough puffs slightly and browns when it is thrown against the oven wall of this high heat oven.
This recipe requires an open flame to finish the naan, you will need a gas cook top or grill.
You can flavor your naan with various herbs, try adding in a little cumin or garlic into the dough.
1 cup millet flour
1 cup Multi Blend GF Flour Mix
2 teaspoons guar gum or xanthan gum
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
1/2 tbsp oil
Mix all the dry ingredients together and make a well in the flour.
Mix milk, yogurt, and oil together and pour about half of it into the well and slowly combine it together until a soft dough forms. (There’s not an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough.) The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.
Place dough in between two large pieces of plastic wrap on the counter. Using the plastic wrap allows you to manipulate the dough without it sticking to the counter top. Shape the dough into a large rectangle and fold it into thirds, pick up the dough and turn it so you can fold it into thirds again. Throughout this process you will be removing the plastic wrap so you can fold the dough and placing it back on top as needed to manipulate the dough.
Divide the dough into 8 small balls and flatten the balls between the plastic wrap to make 8 naan shaped rectangles about 1/4 inch thick.
Sprinkle one side of the bread with a little seasoning of your choice: cumin, garlic, butter, cilantro etc. Place seasoned side down on plastic wrap. Brush the other side with water.
Heat a heavy skillet (one with a lid). When skillet is very hot place the naan wet side down and cover it with a lid. Let it cook for about one minute. When it is cooked it will release from the pan with a spatula. Cook the other side of the naan over the direct flame of the burner using tongs. When you see some charred brown spots then you know that the naan is done. It helps to support the naan between the tongs as in the photo above.
Walnuts, cinnamon, and brown sugar top this coffee cake and provide a sweet layer within. Years ago we took a three-generation-old family recipe and converted it to gluten free. The key to its’ success is mostly due to adding in an extra teaspoon of non-aluminum baking powder (like Rumford).
Here is a link to the recipe
I will be making two of these this year on Christmas Eve morning…..one for us to have the following morning with coffee, orange juice, eggs and bacon for a mid-morning break….and one for our good friends.
The funny thing is no one in their family is on a gluten free diet but they LOVE this coffee cake.
Link for more holiday recipes.
Link for every day meals and sweets (along with recipes contributed by James Beard Award Winning Chefs)
Did you know our books are instantly shareable with friends and family?
One cookbook purchase allows you to share with 2 others.
Make last minute purchases and give the best gluten free recipes for family meals and unbeatable sweets and breads.
For $19.99 you get a gift and you can share it with 2 more.
Here’s a look at some of our recipes:
Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth. With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the sixth tip in our series. The first five tips addressed our method for making the dough, prep for easy roll out, avoiding sticky dough, pie sugar, and Glazing for Crust Made with Eggs and Butter.
Glazing for DF Crust Made with Leaf Lard
There are many methods for creating a golden hue on a pie crust. The pie shop brushed theirs with milk and a sprinkling of sugar. If you cannot use eggs or dairy then the fat you want to use is leaf lard or shortening to make a good pie crust. The photo above used this method along with a glaze:
- Before placing the pie in the oven brush it with a dairy free milk and sprinkle with sugar.
- Upon removing the pie from the oven brush it with a bit of apricot preserves mixed with a little water to thin it.
(Recipes for DF EF GF crust along with our regular crust made with eggs and butter are in our book Cooking Gluten Free for the Holidays, see below. )
For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for
$ 19.99 (you can easily share the download with two friends)
Thank you and stay warm!