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Jaconde Paste
1/3 cup butter, softened
3/4 cup icing sugar
3 egg whites
scant cup of GF flour blend*
food colouring
- Prepare a 8x12 jelly roll pan with parchment.
- Cream butter & sugar until fluffy. Slowly add egg whites, beating continuously.
- Fold in flour by hand.
- Divide paste into 3 bowls, one small (about 4 tbsp), one medium (about 3/4 cup) and one large (the rest of the dough). Tint the dough by mixing food colouring in each bowl.
- Using a pastry bag or a ziplock with a small cut, pipe out design onto jelly roll pan.
- Freeze until required (minimum 20 min.).
Jaconde Sponge
3 eggs
2/3 cup icing sugar
3 egg whites
1/2 cup sugar
1 cup almond flour
1/3 cup GF flour blend *
2 tbsp melted butter
* I used recipe #3 from the CIA’s Gluten-Free Baking cookbook which contains sweet rice flour, potato starch, guar gum & albumen powder.
- Preheat oven to 375. Ensure eggs are at room temperature before beginning.
- Prepare an additional 8x12 jelly roll pan with parchment.
- In a mixer, whip the whole eggs & icing sugar on high speed for 10 - 15 min.
- In a separate bowl, whip the egg whites with the granulated sugar until glossy * moderately stiff.
- Fold the two egg mixes together. Combine the flours & fold in. Slowly add butter while folding.
- Smooth batter over the prepared pan with the jaconde paste design. There will be enough remaining to fill the second pan.
- Bake for 20-25 min. until golden & firm. Unmold from pans immediately & cool.
Mousse
3 eggs, separated
1/2 cup butter
1 tsp dried vanilla bean powder (I’d reduced this to 1/2 tsp)
2 tsp cocoa butter
1/4 cup semi-sweet chocolate
3/4 cup sugar
3 tbsp water
1/2 cup whipping cream
- Set up double boiler. Combine 1/4 cup of the butter & the cocoa butter in a bowl set over a pot of simmering water. Melt. Repeat with the remaining 1/4 cup butter & chocolate in separate bowl. Set both aside.
- Combine sugar & water in small saucepan. Heat until sugar melts.
- Beat egg yolks in large bowl until pale. Slowly dribble in the hot syrup, whisking constantly. Set the combined egg/sugar mixture over the pot of boiling water & beat with a whisk until doubled in volume. Remove egg/sugar mix from heat, continue to beat for another 5 minutes (ribbon stage).
- Whip egg whites to soft peaks in separate bowl. Whip cream in another bowl.
- Fold cream, egg whites & egg yolk mixture together. Split between 2 bowls. Add the melted chocolate into one and the cocoa/vanilla into the other. Cool in the fridge for a few hours.
Coffee Gelée
1 teaspoon unflavored gelatin
1/4 cup sugar
1/4 cup coffee
- In a small cup, sprinkle the gelatin over 1 tablespoon of cold water and let stand until softened, about 3 minutes. Fill a medium bowl half full of ice water.
- In a small saucepan, combine the sugar with 2 tablespoons of water and simmer over moderate heat just until the sugar is dissolved. Remove the sugar syrup from the heat and whisk in the softened gelatin until dissolved.
- Stir in the coffee. Set the saucepan in the ice water bath and stir the gelée until cooled. Pour the gelée onto cake surface & cool until firm.
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1/4 cup sorghum flour
1/4 cup oat flour
1/4 cup brown rice flour
2 tbsp teff flour
2 tbsp coconut flour
1/2 cup tapioca flour
1/4 teaspoon xanthan gum
1 teaspoon salt
pinch ground nutmeg
1 cup butter, softened
1/2 cup sucanat
1/2 cup organic cane sugar
2 eggs
1 teaspoon vanilla extract
3 cups gluten-free oats
Mix all the flours together, and add the other dry ingredients.
Put the softened butter in your mixer and beat it. Add in the sugar & mix until combined. Add the eggs and vanilla.
Slowly add the dry ingredients to the wet ingredients, one-quarter of a cup at a time. Add the oats and mix it all up.
Put the oatmeal cookie dough into the refrigerator. Chill at least two hours.
Turn the oven to 350°. When the oven has come to full heat, pull the dough from the refrigerator.
Scoop dough into on a parchment-paper-covered baking sheet. Slide the tray into the oven. Bake for 15 minutes, turning tray halfway through. The edges should be crisp and the centers still just a bit squishy.
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the hardest part about going gluten-free was figuring out all the different gf flour options… right now I have about 16 different flours on my pantry shelves, plus a few in the fridge. see photos for my inexpensive organizing solution. I’m still trying out different flour combinations, but I have some favourites in addition to the basic gf standby: brown rice flour.
I love teff flour because it gives stuff a ‘whole grain’ kind of taste. substitute about a tbsp of rice flour.
I also love coconut flour for sweet baked goods. the coconut adds depth to the flavour.
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lavender rhubarb jam
2 pounds rhubarb, coarsely chopped
1 cup sugar
large scoop of honey
3-4 tbsp lemon juice
3 good pinches dried lavender blossoms
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Blitz rhubarb & sugar in a food processor. Dump into a container & stir in lemon juice & lavender blossoms. Let sit in fridge overnight.
Strain rhubarb juice into a large pan. Add honey and bring to a boil. Heat to 220F.
Meanwhile: Sterilize 5-6 250 mL jars in boiling water for 10 min.
Add the strained rhubarb & simmer until set.
Process jars for 5 min. in hot water bath.
Thanks Tigress for the inspiration!
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This is a record of my gluten-free cooking & baking. And maybe some knitting too..
