April 24, 2014
The point of the trip was to visit NYU. My daughter is a senior and trying to decide where to go to college. She has narrowed it down to NYU and University of Washington – what a spread! While NYU is an amazing college, I am secretly pulling for Univ. of Washington.
In addition to visiting NYU, we spent a lot of time hanging out in Soho and shopping (I was with two teenage girls). My youngest daughter got her first pair of Doc Martens.
We strolled through the art galleries in Chelsea and walked along the High Line – a park built on an elevated freight line. We visited the 9/11 Memorial. (Avoid the lines by getting your ticket on-line before you go).
We spent a day at the Metropolitan Museum of Art. I am so glad that my girls have inherited my love of art and are content to wander through art museums with me. I could have spent a lot more time there. We also wanted to get to The Frick but ran out of time (it was because of all of the shopping and the fact that my daughter’s feet hurt from wearing the new Doc Martens).
Of course, we took in a couple of Broadway shows. We go to New York pretty regularly so we have seen most of the long-running headliners. This trip, we decided to see Matilda since this was one of our favorite movies when my kids were younger. Unfortunately, it was disappointing for us. The musical is designed for very young kids. Your family may enjoy it if your kids are in the early elementary range, but my girls thought it was boring. The sound was really bad as well so it was hard to understand what they were saying. My oldest daughter did not realize they were talking in British accents until we pointed it out to her after the show. She just thought they were talking funny.
On the other end of the spectrum, we saw James Franco and Chris O’Dowd in Of Mice and Men. It is a pretty heavy play, but we are true Steinbeck fans so we all loved it. The playwriting was true to the book and very moving. I looked over at the end and both of my girls had tears in their eyes. They dried quickly afterwards when they met James Franco outside the Stage Door. Don’t worry - my youngest teen does not have an Instagram account!
In addition to all of that, we ate a ton of delicious gluten free food.
Can you believe that New York has six gluten free bakeries (with seven locations)? We really wanted to visit all of them but we were so full by the end of the week we just couldn’t do it.
After sampling four of the six, the girls decided that Babycakes is still their favorite. Babycakes has a great selection of gluten free treats, but really, it is all about the donuts.
I don’t know how they make such good gluten free and vegan donuts. These were “melt in your mouth so full of flavor I couldn’t believe they were gluten free ” donuts. I would never stop eating donuts if there was a Babycakes in Seattle! We also sampled the banana bread, which was really just perfect and very hardy. It held up all the way on our trip back to Seattle without getting dry or crumbly.
The cupcakes have a distinct “Babycakes” flavor. I think it is because they use bean flour. And since the icing does melt pretty quickly, it’s best to eat them right away. They are great cupcakes, but the girls like the cupcakes from Crumbs better.
By the way, Babycakes is now 100% gluten free. In the past, they used spelt in some of their cupcakes. Babycakes NYC stopped using spelt in Spring of 2013 and thoroughly cleaned all of their equipment. In addition to being gluten free, BabyCakes offers goodies that are free of dairy, casein and eggs.
Babycakes will also pour you a hot cup of tea, in addition, to other beverages. There is a tiny bit of room to sit inside, but if it is a nice day you can sit out front and enjoy your treats and beverages while watching the diverse life of the neighborhood.
It should be noted that Babycakes is in what I would call an eclectic neighborhood. I can appreciate the diversity in the neighborhood and we have never felt unsafe, but this is not 5th Avenue. While you are there, pop around the corner and take in the Tenement Museum.
We like Babycakes so much that we went back on our way to the airport for some snacks for the airplane. If you have visited Babycakes, follow this link and let us know what you think!
Come back tomorrow for our review of Tu-Lu's Gluten Free Bakery.
April 01, 2014
Start with an Easter Cocktail
I love the look of this drink. Just make sure your candy sprinkles are gluten free.
By The Cocktail Lady
For the Appetizers/Salad
I am serving this Bacon Salad in a Cup by Chef Jimmy Boswell.
You can never go wrong with Deviled Eggs by Gluten Free Easily.
My family loves these Egg Muffins.
by Yours Truly
While you are waiting on the ham, keep them full with Blueberry Bread. I think this is my family's favorite recipe - but no wonder, it is more like a cake than a bread!
by Yours Truly
It is the perfect time of the year for this Strawberry Spinach Salad.
By Yours Truly
A quinoa salad is perfect with ham too.
by Yours Truly
For the Main Course
This is what I am serving as our main course, Rosemary Orange Braised Lamb Shanks by Chef Jimmy Boswell. I have followed Chef Boswell on Facebook for a while now and his recipes leave my mouth watering.
Maybe it is because I grew up in the Midwest, but any recipe with the words Hash and Bacon in the title gets my attention. I don’t think I will wait until Easter to try this one. Looks too good and from another one of my favorite bloggers, the Urban Poser.
Or there is always the classic baked ham by Carol over at Simply Gluten Free.
Some Gluten Free Sides
Karina’s Gluten-Free Goddess blog is the very first blog that I followed when we went gluten free. I have read almost every post she has written over the years. It is funny how you feel like you are friends with fellow bloggers as you follow them through moves and emotions, and good food. Here is a trustworthy recipe for gluten free dinner rolls.
Gluten Free Dinner Rolls
Or how about some Roasted Asparagus from our friends over at Living Without Magazine? By the way, click on the recipe link below the photo for more Gluten Free Easter Recipes.
Or you can serve these Gluten Free Popovers by Karen Robertson.
Sometimes with kid's desserts, I think it is as much about how good it looks, as it is about how it taste. These are super cute and kid friendly. Make sure you use the Kellogg's Gluten Free Rice Krispies.
Or how about these Cherry Chocolate Cupcakes by one of my favorite bloggers the Gluten Free Homemaker.
Angel Food Cake is always a winner.
by Yours Truly
Feel free to share your favorite recipes in the comments.
March 27, 2014
Gluten Free Bakeries in the Seattle Area
3510 Fremont Ave North, Seattle, WA
16541 Redmond Way, Ste E Redmond, WA
A dedicated gluten free bakery with "your good health in mind." I have come to really appreciate Flying Apron. In fact, you can find me at the Redmond location on most Wednesday's around lunch time.
Check website to order or see where sold.
A Seattle gluten free bakery that sells its products through farmers markets, wholesale, at cafes and co-ops, and through special orders. Nuflour will be opening a Gluten Free Bakery in the Capitol Hill neighborhood sometime this summer!
18437 East Valley Hwy, Suite 102
Kent, WA 98032
RylieCakes Gluten Free Bakery sells made-from-scratch cakes, cookies, bars, breads, muffins and pastries, as well as offering a Saturday breakfasts, coffee and beverages.
13600 NE 20th Street, Suite B.
Bellevue WA, 98005 in Apple Tree Plaza.
They are currently open to the public with retail hours on Friday from 10:30 - 5, and Saturdays from 10 - 3. Check the website as these hours may change.
Wildflour Gluten Free Baking Co. creates Artisan Baked Goods in a Dedicated Gluten Free Bakery using the finest quality local and seasonal ingredients.
Bakeries that sell Gluten Free Items:
The following is a list of local bakeries that sell gluten free items, in addition to traditional wheat-based items. Double check to confirm the gluten free status of their items. We consider the risk of cross-contamination too high and will not eat items made in a wheat bakery, but that is a personal choice for you to make.
Cinnamon Works 1536 Pike Place, Seattle (206) 583-0085 I know that this bakery gets rave reviews. While the ingredients they use are certified gluten free and their gluten free goods are baked in a "controlled" environment, they warn that "because we are a bakery that produces traditional, wheat baked goods, we do not have control over the wheat in the air." We got sick after eating here several years ago. I am not sure what the current situation is but I would ask about cross-contamination.
Cupcake Royale Now selling GF Cupcakes at all locations. Not a dedicated GF bakery. Here is how they handle the gluten free cupcakes.
We bake our Gluten Free cupcakes fresh every day, just like the rest of our tasty cupcakes, and sell them at all cafes. We do take cross contamination of our product very seriously. All employees are trained on the importance of segregating the Gluten Free cupcakes from the rest of our assortment. In our bakery we clean and sanitize all equipment between all batches of cupcakes. In our cafes we keep our Gluten Free cakes separate from the rest and dedicate a special tray and pair of tongs to handling those cakes.
While we take extra precautions to ensure the safety of our product, as it is made in the same facility as the rest of our tasty morsels we cannot recommend that people with Celiac Disease partake in this particular dessert. That being said, I personally am Gluten Intolerant and I partake in our Gluten Free cupcake fairly often you know quality control and all that ;), and they are DELICIOUS.
Great Harvest Bakery 4709 California Ave SW, Seattle (206) 935-6882 A pretty extensive gluten free selection but I would not consider this place safe for celiac's as all of the bread is cooked in a common bakery with gluten containing items. This is what they say:
Although these products are made from naturally gluten free ingredients and we do our best to avoid cross contamination-- our products are at a risk of being contaminated with gluten as we grind our own wheat flour & handle gluten-containing ingredients. These products are not recommended for those with Celiac Disease or Extreme Gluten Sensitivity.
Stuffed Cakes 9003 35th Ave SW in West Seattle (206) 428-8581 A "regular" bakery that has at least one GF flavor of cupcakes available in the shop each day and many more that can be ordered, including a GF Vegan cupcake. While the bakery is not exclusively GF they do take precautions to avoid contamination including doing:
GF baking first in the day when everything is cleaned/sanitized the night before and there's no flour dust in the air. All GF ingredients are stored in airtight containers. Cupcakes are served on their own tray at the shop. The fondant is gluten free and vegan so we can use it for everyone.
SweetCakes Bakery 128 Park Lane Kirkland, WA (425) 821 6565 Offering Gluten Free cupcakes but not a dedicated GF facility.
We use our own blend of Rice Flour, Tapioca Flour and Potato Starch. Since we make wheat products in our bakery as well as gluten free we separate bulk ingredients and clean our facility every day before working with gluten free products to prevent cross contamination.
Trophy Cupcakes With locations throughout Seattle and the Eastside and offering several gluten free cupcake flavors. This is not a dedicated gluten free bakery.
Though we are not a gluten free bakery, we are sensitive to cross contamination and take steps to prevent regular flour from coming into contact with our Gluten-Free batters and cupcakes. We make our gluten free batters first thing each day to ensure that the bakery is still very clean of regular flours and that all of the equipment and kitchen tools are sanitized. We do not open regular flour bins or bags until our gluten free batters are put away. We also keep our gluten free batters away from regular batters while we are doing and baking the cupcakes. Gluten free cupcakes are always transported on separate trays than non-gluten free cupcakes and stored on separate trays in the individual locations. In shops, we are careful to keep gluten free cupcakes on their own trays and platters and we also ask customers who are requesting a mix of GF and regular cupcakes if they would like a separate box for the GF cupcakes. We are also very careful about using sanitized bakery tools when decorating the GF cupcakes as well.
March 20, 2014
Most paleo diets are by nature gluten free because they exclude grains from their meals. When I saw that the Outside the Box food truck was a sponsor of a different gluten free website I got pretty excited about the prospect of a new place with a safe menu.
But I ALWAYS double-check everything. You can never let your guard down when you are gluten free. It is why this diet can be so exhausting at times. Every time you put something into your mouth you have to make absolutely certain it is 100 percent safe for you and you have to be really careful where you get that information.
I emailed Outside the Box and had a great telephone conversation with a representative from the company. She was extremely forth coming and honest and has the same goal as I do, not to get anyone sick.
Here is Outside the Box’s Gluten Free Policy
While the goal of Outside the Box is to serve food that meets the very high standards of the paleo diet (free of gluten, soy, sugar and dairy) Outside the Box cannot guarantee that their food is definitely 100 percent gluten free.
First, the food is cooked in a shared commercial kitchen. Outside the Box always cleans before they prepare meals but this is a shared work surface.
Also, while they notify their vendors of the diet restrictions, they are relying on ingredients provided by vendors and not checking things “all the way down to source” as is sometimes necessary on the gluten free diet.
“All of our sauces are made by us and not purchased. However, there may be traces of wheat from some of the spices we use since they aren't coming from a certified gluten free facility. We work closely with our vendors to ensure that the ingredients we purchase do not contain gluten/grains and that it's in line with our guidelines.”
So in all honesty, the representative of Outside the Box informed me, that she is “leery of saying we are 100 percent gluten free.”
Having celiac disease and a daughter with celiac disease, I really, really appreciate this honesty. I felt like I was talking to someone who was more concerned with making sure no one got sick than she was with making money.
March 18, 2014
I may live in Seattle now, but my roots were planted in the part of the country where barbeque is not an anomaly. I can still taste the dripping barbeque at Bodacious BBQ in Texas. Man I used to love that place. Not to mention, Arthur Bryant’s BBQ in Kansas City. (Those were from my pre-GF days so I have no idea whether or not they are safe).
While most of my Seattle friends are fish throwing, salmon eating, fleece wearing, borderline pescaterians, they love it when I serve them BBQ Beef Brisket.
They will come back with barbeque sauce dripping out of the corners of their mouths asking for seconds and wanting to know how to make this.
Don’t tell them how easy it is!
For our Super bowl Party, I sliced the brisket into one-inch squares and popped them on top of Brazi Bites for a fun appetizer.
You can also just slice and serve the beef along with a side of roasted potatoes for a great meal.
Here is one of my family’s favorite recipes for Barbeque Beef Brisket.
Recipe for Barbeque Beef Brisket
- 4 pounds beef brisket
- 1 cup GF liquid smoke
- 2 teaspoons coarse sea salt
For the sauce:
- 8 ounces GF ketchup
- 2 Tablespoons GF Worcestershire Sauce
- 2 Tablespoons mustard
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground oregano
- ½ teaspoon onion powder
- 1 Tablespoon vinegar
- 2 Tablespoons brown sugar
- ½ teaspoon celery seed
Make sure you use a gluten free liquid smoke. Sometimes, smoke flavorings can contain barley malt, which is not gluten free. Wright’s Liquid Smoke is gluten free and soy free. It does not contain artificial flavors and colors.
- Rub brisket with liquid smoke and salt. Place in a 9 x 12 inch baking dish. Let marinate overnight in the refrigerator.
- When ready to cook, preheat oven to 325 degrees F.
- Place in a large covered roasting pan and bake for 3 ½ to 4 hours or until done and very tender.
- Cool in the refrigerator until firm, about an hour.
- Slice meat very thinly.
- For the sauce: Combine all ingredients in saucepan and simmer for 5 minutes.
- Place meat in a baking dish and cover with sauce.
- Preheat oven to 325 degrees F and bake until heated through, about 30 minutes.
March 17, 2014
I recently connected with Blue Diamond Growers about the Gluten Free Status of their Almonds.
The Blue Diamond Almonds cans are not labeled gluten free. Blue Diamond Almonds come in many flavors. According to the website, all are gluten free except for Jordan Almonds and Wasabi & Soy Sauce Almonds.
I asked them about contamination issues. As sponsors of the Celiac Disease Foundation and the National Foundation for Celiac Awareness (NFCA), Blue Diamond takes cross-contamination seriously. Their brand of Nut Thins are certified gluten free.
When it comes to the almonds, they informed me that:
All of the almonds are seasoned in the same facility. Yes, that means the almonds don’t come from a dedicated gluten free facility. The gluten free seasonings are added in the same facility as the non-GF seasonings.
Blue Diamond assured me that “production lines are thoroughly cleaned after each run to eliminate the risk of any cross-contamination.”
“Blue Diamond closely adheres to GMP’s (Good Manufacturing Practices), meaning that the production lines are thoroughly cleaned after each production run to eliminate the risk of any possible cross-contamination with gluten or any other allergen ingredients that may be present in some of their seasoned almonds.”
This is one of those areas where you are going to have to decide for yourself if you will eat food that is processed in a facility with ingredients that contain gluten. I have asked the Gluten Free Watchdog to add these to the test list. Until I find out more, I have taken them off our snack list.
Thank you to Blue Diamond Almonds for sending me a free sample of your almonds.
March 15, 2014
There are so many great gluten free choices in Seattle, but I have to say that Wildflour is one of my favorites.
I am wild about Wildflour Gluten Free Baked Goods.
The bakery is committed to providing a place where people can come to find exceptional quality baked goods and feel confident knowing they are produced in a dedicated gluten free environment.
Wildflour offers a wide assortment of Gluten Free Baked Goods. My family loves the Focaccia Bread.
Other GF baked goods include artisan breads such as Mock Rye, Hazelnut and Seed Loaf or how about a Beecher's Cheddar & Chive Beer Bread. They also make artisan cakes such as Carrot Cake and Chocolate Decadence Raspberry Cake.
Still hungry? Check out their scones, biscuits and cookies.
Where to buy
Wildflour is a Wholesale Baking Company, but they do offer retail baked goods at their Bellevue location. You can order baked goods directly through their website for pickup at their Bellevue location. The menu changes monthly so check the website for details.
Wildflour also offers a large variety of baked goods available for walk-in customers during retail hours.
You can find Wildflour Baking Company at:
13600 NE 20th Street, Suite B.
Bellevue WA, 98005 in Apple Tree Plaza.
They are currently open to the public with retail hours on Friday from 10:30 - 5, and Saturdays from 10 - 3. Check the website as these hours may change.
From May through October you can find Wildflour Baked Goods at:
- Kirkland Farmers Market on Wednesdays from 2-7,
- Bellevue Farmer's Market from 3-7, and
- Redmond Saturday Market from 9-3.
About the Owner
Dr. Rebecca Johnson is at the center of Wildflour Gluten-free baking company. Rebecca’s own journey with gluten-intolerance began in 1993. After months of dealing with severe GI issues and other vague symptoms, and a lack of a diagnosis - she began researching possible causes on her own. Her doctorate program studies included nutrition and gastroenterology. There was a small reference to gluten reactions. While gluten-intolerance was not a common diagnosis at that time, She decided to test this possibility by eliminating wheat temporarily from her diet. The wheat-free diet resolved all of her symptoms, yet there were many challenges with the gluten-free lifestyle. In particular the gluten-free bread options at that time were especially bad - barely palatable with strange aftertastes and less than pleasing textures. Not willing to accept life with such compromised wheat equivalents she started studying and experimenting with alternative flours and recipes.
In 2010, with the support and encouragement of her family and friends -who had been eating her wonderful baked creations- Rebecca took her nearly two decades of recipe development and detoured from her primary career to open Wildflour. The goal, to demonstrate that living gluten-free does not have to mean sacrificing quality of life.
March 11, 2014
It has been a journey to reach the point where we are now. When we were first diagnosed with celiac disease, the one thing that upset me the most was the perception that my daughter would not have a “normal” life.
Celiac Disease was considered rare then. And even though it seems more commonplace now, the fact is that she has a life long, life changing, autoimmune disorder.
And back then eating gluten free was far from the norm. To me who had never even heard the word “gluten” before, the life that we would have to lead seemed far from normal. No more bread? No more pasta? No more travel? No more eating out?
I literally spent a day locked in our guest bedroom in the basement crying over what I thought was the loss of our “normal” life.
The early years were challenging for my daughter as well. If you have read my blog, you know I try really hard to put as positive of a spin on things as is possible, but being gluten free back then was very hard.
There was no GF bread – lunch was served on corn thins.
And there certainly was no GF pizza or hot dog buns or hamburger buns.
And every time there was some kind of event, Alex had to show up with her own food. It was tough going and I know that my daughter felt “different” and “left out” at times.
A year or two after diagnosis we traveled to New York City together – our first really big trip out of town gluten free. My daughter was around 13 years old and dreamed of living in NYC someday. It was a ton of work to prepare for this trip, as it was the first time we would spend a few days in a different city, eating out for every meal. But we wanted to travel and did not want our diets to stop us.
We had a great trip and enjoyed seeing the shows and Broadway, shopping and eating out at all of the great gluten free restaurants in NYC.
One afternoon, we were sitting in Risotteria devouring the breadsticks (best we had ever eaten) when this really beautiful young lady and her date walked in to sit next to us. Picture Blake Lively just walking off the set of Gossip Girl. Being a teenage girl, my daughter’s eyes grew large and sparkled when she saw her. This young lady was more than “normal” to my teenage daughter. She was young, creative, confident, extremely hip and living in NYC.
Rissoteria is a tiny restaurant and at some point it is really difficult not to hear the conversation next to you. This young lady and her boyfriend were talking about the food at Rissoteria and after a few minutes, it became clear that she was gluten free.
And even better yet, it turned out she had celiac disease too.
This may seem like a small incident, but to my daughter (and me for that matter) who had not met that many people with celiac disease, this was a huge moment. It was a “wow, I can have celiac disease and have a great life too” kind of moment. It was a glimpse into the future and a moment of hope.
Things have really changed since the “good old days” of being gluten free – even to the point that in some circles eating gluten free is normal.
And now as I look at my daughter on her 18th birthday, I have to sit back and wonder what I was so worried about. My daughter is beautiful and incredibly gifted and smart and funny. And she is very, very normal. And I am incredibly proud of her.
Enough bragging, here is my Gluten Free Teen’s Favorite Angel Food Cake.
Step-by-Step Directions for Gluten Free Angel Food Cake
- ½ cup gluten free tapioca flour
- ½ cup gluten free potato starch
- ½ teaspoon xanthan gum
- 1½ cups sifted bakers sugar
- 12 egg whites, at room temperature
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1½ teaspoon vanilla extract
- 1½ teaspoon lemon juice
- ½ teaspoon almond extract
- Adjust an oven rack to the lower-middle position and heat oven to 325 degrees F. Have ready an ungreased large tube pan. If the pan bottom is not removable, line it with parchment paper.
- Whisk together the tapioca flour, potato starch and xanthan gum. Sift the flour.
- Whisk the flour and ¾ cup of the sifted sugar in a small bowl. Place the remaining ¾ cup sifted sugar in another small bowl next to the mixer.
- If your eggs are coming out of the refrigerator, place them in a bowl of warm water to bring to room temperature.
- Beat the egg whites in the bowl of a stand mixer at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, billowy mounds.
- With the mixer still at medium speed, beat in the remaining ¾ cup sugar, 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks.
- Add the vanilla, lemon juice and almond extract and beat until just blended.
- Sift the flour-sugar mixture over the whites, about 3 tablespoons at a time, and gently fold in, using a large rubber spatula.
- Gently scrape the batter into the pan, smooth the top with the spatula, and give the pan a couple of raps on the counter to release any air bubbles.
- Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
- If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If the pan does not have prongs, invert the pan onto the neck of a bottle or funnel. Let the cake cool completely, 2 to 3 hours.
- To unmold, run a knife around the edges of the pan, being careful not to separate the golden crust from the cake. Slide the cake out of the pan and cut the same way around the removable bottom to release, or peel off the parchment paper, if using.
- Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a large, serrated knife.
Top with Whipped Cream and Strawberries or Frost for a decorated cake.
My daughter wanted her cake frosted, so here is the finished version.
This recipe was shared on Gluten Free Wednesdays.
The menu includes raw and vegan breakfast items, salads and desserts, as well as some hearty entrees, like Magical Marinara – marinara zucchini noodles with portabella mushroom “meatballs” and Brazil nut “parmesan cheese.”
Jil Larsen confirmed that the menu is gluten free:
Yes, everything on our menu is gluten, dairy and soy free (also vegan and raw). We use almond flour and flax meal for our toasts, bagels and crackers.
Here is a sample of the menu:
Follow this link to the Menu.
Have you been to Magic Mix? Let us know what you think.
February 27, 2014
As you know, I love this cookbook! You can read a full review of it here.
I made this Lemon Pound Cake to accompany our Chocolate Fondue on Valentine’s Day.
It would also be delicious served with sliced strawberries and a dusting of powdered sugar. Hope you enjoy it!
Recipe for Gluten Free Lemon Pound Cake
For the Cake:
- 7 ounces (1 1⁄3 cups plus 1⁄4 cup) ATK Gluten Free Flour Blend*
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon xanthan gum
- 8 3⁄4 ounces (1 1⁄4 cups) granulated sugar
- 2 Tablespoons grated lemon zest plus 1 tablespoon juice (2 lemons)
- 4 large eggs
- 4 ounces cream cheese
- 1 1⁄2 teaspoons vanilla extract
- 8 Tablespoons unsalted butter, melted
*Note you can substitute the ATK GF Flour Blend in this recipe with King Arthur Flour Multipurpose Flour, Gluten Free. If using the King Arthur Blend use 1 ¼ cup. Note the pound cake will not rise as much and will be denser.
For the Glaze:
- 2 ounces (1⁄2 cup) confectioners’ sugar, sifted
- 2 teaspoons lemon juice
Why This Recipe Works:
Making a superior lemon pound cake (fine-crumbed, rich, moist, and buttery) is not an easy feat. That’s because the classic recipe—with just flour, butter, sugar, and eggs—contains no leavener. Using the test kitchen’s favorite recipe as our guide, we began our testing by simply subbing in our gluten-free flour blend for all-purpose flour. The resulting cake was overly tender (it crumbled too easily), greasy, and gummy. Adding a bit of xanthan gum improved the structure so the cake didn’t crumble. Reducing the amount of butter (the classic recipe contains two sticks) helped with the greasiness, but it also made the cake dry. We tried oil, but tasters rejected this swap—pound cake must taste buttery. We switched gears and looked to replace some of the butter with something else. After several rounds of testing, we ended up swapping out one stick of butter for an equal amount of cream cheese. Unlike butter, which separates into water and fat in the oven, cream cheese—which is much more stable—didn’t cause the greasiness problem that plagued our all-butter gluten-free pound cakes. To get the most lemon flavor, we pulsed the zest in the food processor with the sugar. Since we were already using our food processor, we found that we could mix the batter with it as well, as it ensured a perfect emulsification of the eggs, sugar, and melted butter. The crumb was still a tad gummy and heavy, but adding a small amount of baking powder increased lift and produced a consistent crumb with just the right density.
1 For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8 1⁄2 by 4 1⁄2-inch loaf pan. Whisk flour blend, baking powder, salt, and xanthan gum together in bowl.
2. Pulse sugar and zest together in food processor until combined, about 5 pulses. Add lemon juice, eggs, cream cheese, and vanilla and process until combined, about 15 seconds. With processor running, add melted butter in steady stream until combined, about 20 seconds. Transfer mixture to large bowl. Add flour blend mixture and whisk until batter is thoroughly combined and smooth.
3. Pour batter into prepared pan. Bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until cake is golden brown and toothpick inserted into center comes out clean, about 40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Run knife around edge of cake to loosen. Remove cake from pan and let cool completely on rack, about 2 hours.
4. For the Glaze: Whisk sugar and lemon juice together in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)
Lemon–Poppy Seed Pound Cake
Add 1⁄3 cup poppy seeds to batter with flour blend mixture in step 2.
This recipe is from: The How Can It Be Gluten Free Cookbook