glutenfreebymarriage

November 14, 2012

Mocha Crumb Cake (another Cooking Light makeover)

Filed under: baking, Cooking Light, dessert, gluten-free — Tags: , , — glutenfreebymarriage @ 14:55

GF Mocha Crumb Cake

The thing I’ve always liked about Cooking Light is that most of their recipes can be done quickly with ingredients I usually have on hand, which is particularly handy when you want a quick snack.  I know the picture makes the cake look a little moist, but my gluten-free version is just as light and crumbly as the original.  A perfect snack to go with your coffee or a light weeknight dessert.  Even better, it only takes about 10-minutes to gather and mix the ingredients.

Heads Up: The recipe below is as it appeared on page 108 of the May 1998 edition of Cooking Light Magazine.  The items highlighted in yellow are the ingredients that I changed.

Ingredients:

Makes 8 servings

  • 1 1/4 cups all-purpose flour
  • 2/3 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 1 tablespoon instant coffee granules
  • 1/8 teaspoon salt
  • 1/4 cup chilled stick margarine or butter, cut into small pieces
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • cooking spray
  • 1 1/2 teaspoons water

Changes:

1 1/4 cups all-purpose flour: Substituted 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup sorghum flour, 1/4 cup potato starch and 1 1/4 teaspoon of xanthan.

1 tablespoon instant coffee granules: I ran out of instant coffee so I substituted an equal amount cinnamon.  Not quite the same, but it did lend a nice flavor.

1/3 cup low-fat milk: Mr. GF is also lactose intolerant so I try to substitute regular milk with almond or soy milk whenever possible.

Directions:

  1. Preheat oven to 3500
  2. Combine flour (GF substitute) and next 4 ingredients (flour/blend through salt) in a mixing bowl and cut in *butter with a pastry blender or two forks until mixture resembles coarse meal.  (Trust me on this, a pastry blender is less than $5 and well worth the cost, even if you only use it once a year.)  Reserve 1/2 cup of the the flour mixture for topping and set aside.
  3. Combine remaining flour mixture, baking powder and baking soda; add milk, vanilla and egg.  Beat at medium speed of a mixer until blended.  Spoon batter into an 8″ round cake pan coated with cooking spray.
  4. Combine reserved 1/2 of flour mixture and water; stir with a fork then sprinkle over batter.  (It will look like a lot of dry crumbs on top of the cake batter.)
  5. Bake for 30 minutes at 3500 or until the cake springs back when touched.  Cool on a wire rack before serving.

* I can’t stress enough that the butter needs to be cold.  If it’s a hot, humid day you might want to firm it up in the freezer for a few minutes after you cut it into small pieces.


So that’s it.  A very fast and delicious Cooking Light recipe made gluten-free.  The flour substitute above works quite well with any of the crumb cakes featured in the May 1998 issue.  If you want something a little different give the lemon-rosemary or banana-coconut versions a try.    (They’re both great!) Let me know if you have a problem finding the recipe and I will post it.

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July 17, 2012

Black Bean Taco Salad with Lime Vinaigrette

Filed under: chicken, Cooking Light, dairy free, dinner, gluten-free — Tags: , , — glutenfreebymarriage @ 13:16

Black Bean Taco Salad with Lime Vinaigrette

Back in the day, long before we knew about gluten or lactose intolerance, we used to rely on Cooking Light Magazine for a lot of our menu inspiration.   It was easy, had lots of great pictures and usually had a nice balance of recipes.

In an effort to get out of our menu rut and show that it’s not that difficult to tweak a published recipe to work for gluten/lactose intolerance I’ve decided to start posting some of the old Cooking Light recipes, starting with Black Bean Taco Salad with Lime Vinaigrette.

Heads Up: The recipe below is as it appeared on page 112 of the July 2000 edition of Cooking Light Magazine.  The items highlighted in yellow are the ingredients that I changed.

Vinaigrette Ingredients:

Makes 8 servings

  • 1/4 cup chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 garlic clove, peeled

Salad Ingredients:

  • 8 cups thinly sliced iceberg lettuce
  • 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2)
  • 1 cup chopped tomato
  • 1 cup chopped green bell pepper
  • 1 cup finely diced red onion
  • 1/2 cup (2 ounces) shredded reduced fat sharp cheddar cheese
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups fat free baked tortilla chips (about 4 ounces)
Changes:

Vinaigrette:

fresh cilantro: substituted about 1 tablespoon of dried cilantro

Salad:

1 1/2 cups chopped ready-to-eat roasted chicken:  baked my own chicken, substituted legs

1 cup finely diced red onion: substituted 1 small can black olives

1/2 cup shredded cheddar cheese: Mr. GF is lactose intolerant, but I don’t like soy cheddar (tastes like Velveeta to me and I hate Velveeta) so instead of adding cheese directly to the salad, we sprinkled about a tablespoon of grated soy substitute on his dish and regular grated cheddar on mine.

baked tortilla chips: gf baked corn chips

soy substitute sour cream: sour cream wasn’t in the original recipe, but we had an open container of soy sour cream so we added a dollop (teaspoon) to the top of the salad.

Directions:

  1. Combine vinaigrette ingredients in blender or food processor and process until smooth.  (I used my stick/immersion blender)
  2. Combine all salad ingredients except tortilla/corn chips in large bowl.  Add vinaigrette and toss until salad is well coated.  As noted above, I added the cheese to the individual servings rather than tossing it with the salad.
  3. To serve, place individual servings on chilled salad plates, top with grated cheese and dollop of sour cream.  Tuck tortilla/corn chips around edges of plate.

Overall, nice salad on a hot day, particularly if you use store bought roasted chicken.   With the exception of the lime, we usually have all these ingredients on hand so even though it’s too much for two people to eat, I would recommend it as an easy recipe if you have drop in dinner guests.

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