Gluten Free Baking

Caramel Apple Pecan Cake

This one was my first attempt at baking using my new flour blend. It turned out wonderfully! You couldn't tell it was gluten free. Sometimes, the consistency is just off for me when it comes to gf cooking and it bugs me. I hope you can use this and enjoy! I make smaller portions of gf recipes because my mom is the one in the house on a gf diet. You can double this recipe and make it in a bundt pan to serve a larger family like I did with the regular version. For doubling the recipe, only use one additional egg.

1 C Sugar
1/2 C Brown Sugar
2 Eggs
3/4 C Oil (I like canola)
1 tsp vanilla

1 1/2 C AP GF flour blend (see below)
3/4 tsp baking powder
3/4 tsp baking soda
1 1/2 C small, diced apples (I used Golden Delicious)
1/2 C pecans

Preheat oven to 350. Grease and flour (gf, any will do for dusting) an 8x8 baking pan. Mix together sugars, eggs, oil, and vanilla until well blended. Sift in dry ingredients and mix well. Stir in apples and pecans. Pour into prepared pan. Bake for approximately 40 minutes. Pour warm caramel sauce over the top. The recipe is below. I also like to make a powdered sugar glaze (just powdered sugar and milk) to pour over the top of the caramel. If you're going to go, go all the way, right???

Caramel Sauce

This sauce can be used for LOTS of things. It's amazing on the apple cake, though. :)

2 1/2 C Brown Sugar
2 Sticks Butter
1/3 C Heavy Cream (You can use milk. I just like cream's consistency)
1 tsp vanilla

Place all ingredients into a saucepan over medium to medium-high heat. Stir continuously until everything is melted and blended. Bring to a boil and boil for two minutes.


All Purpose Flour

I've spent a LOT of time trying to develop just the right blend of gluten free flour. I needed something with the right consistency that I could bake with. I finally came up with this mixture and used it last night for a new sweet treat. The real test will be when I make biscuits...

1 C Sorghum Flour
1 C Soy Flour
1 1/2 C Rice Flour
1 1/2 C Potato Flour (I do mean flour, not starch)

Mix all of these together well and store in an airtight container for further use.