Author Topic: Gluten Free Mother's Day  (Read 2331 times)

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ladyknight1

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Re: Gluten Free Mother's Day
« Reply #15 on: May 01, 2013, 01:47:56 PM »
Sounds lovely!

Specky

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Re: Gluten Free Mother's Day
« Reply #16 on: May 05, 2013, 06:32:04 PM »
Don't forget nut flours.

doodlemor

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Re: Gluten Free Mother's Day
« Reply #17 on: May 06, 2013, 01:01:35 PM »
Here is my favorite dessert, which I've posted before.  It is extremely easy - it takes more time to prep the pan than it does to mix the beast together with a whisk. 

The initial sugar syrup needs to be done on the stove, but the chocolate and butter or cream that need heating can be done carefully in the microwave.  Just microwave a bit, then whisk - repeat until the chocolate is all melted into the cream.

http://www.bonappetit.com/recipes/2006/09/la_bete_noire

Hmmmmm

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Re: Gluten Free Mother's Day
« Reply #18 on: May 06, 2013, 01:19:30 PM »
These were made as mini-cupcakes for a party I attended. Of the 8 desserts on the table, these were the ones everyone loved and were asking to take an extra home, even non-GF people. The woman neon madden them topped each with an small piece of peanut brittle.

doodlemor

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Re: Gluten Free Mother's Day
« Reply #19 on: May 06, 2013, 07:45:40 PM »
These were made as mini-cupcakes for a party I attended. Of the 8 desserts on the table, these were the ones everyone loved and were asking to take an extra home, even non-GF people. The woman neon madden them topped each with an small piece of peanut brittle.

I never thought about making these as cupcakes - that would certainly affect the cooking time.  The recipe is supposed to serve 16, and it is very filling due to the high protein and fats in it.


Jenn

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Re: Gluten Free Mother's Day
« Reply #20 on: Yesterday at 09:52:47 PM »
When I make gf cheesecake I usually home make peanut butter cookies (recipe on the back of the pb jar) then crush it up with butter to almost make it a paste. Pb cookies are really cheap to make!

TootsNYC

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Re: Gluten Free Mother's Day
« Reply #21 on: Yesterday at 11:58:32 PM »
When I make gf cheesecake I usually home make peanut butter cookies (recipe on the back of the pb jar) then crush it up with butter to almost make it a paste. Pb cookies are really cheap to make!

Are those the kind that don't have flour?

Also one quick bit of advice, check your labels for the words "modified corn starch" or "modified food starch".  The majority of the time, the starches have been cut with wheat and can make someone sick.

That's interesting! I was of the impression that under the new rules if they *had* been cut with wheat, it was required that they say it on the packaging.

And that most modified food starch is not wheat based and is safe, unless it is specifically designated.
http://www.glutenfreeliving.com/nutrition/gluten-q-and-a/modified-corn-starch/
Quote
The FDA’s Code of Federal Regulations spells out what can be used to modify corn starch, as well as other starches, and none of the allowed substances contain gluten.

Modified corn starch sometimes appears on a label as plain “modified food starch.” In that case it is still gluten free. The only time you have to worry about modified food starch is when it is made from wheat. On foods regulated by the FDA, wheat has to be specified on the label so the label will say “modified wheat starch,” “modified food starch (wheat),” or wheat will be listed after the ingredients in a “contains” statement.