Going gluten-free doesn't mean sacrificing great taste. Try baking your own artisanal bread, beignets, cookies, or even angel food cake, all free of gluten.
Artisanal Gluten-Free Flour Blend
1 ¼ cups (156 grams) brown rice flour
¾ cup (88 grams) sorghum flour
2/3 cup (84 grams) cornstarch
¼ cup (37 grams) potato starch
1 tablespoon plus 1 teaspoon potato flour
1 teaspoon xanthan gum
Canola or peanut oil
About 1 1⁄4 cups water
1⁄2 cup (1 stick) salted butter
1 teaspoon sugar
1 teaspoon salt
1 1⁄2 cups (188 g) Artisanal Gluten-Free Flour Blend
Confectioners’ sugar (1⁄2 to 3⁄4 cup or so)
1. In a pot over high heat, bring about 4 inches of oil to 350°F.
2. Add the water, butter, sugar, and salt to a saucepan and bring to a boil. Then remove from the heat, add the flour all at once, and stir vigorously until it forms a dough ball and pulls away from the sides of the pot.
3. Transfer the dough to the bowl of a stand mixer and beat with the paddle attachment at low speed until it cools to be just warm to the touch.
4. With the mixer at medium speed, add the eggs one at a time and beat until they’re completely incorporated and the dough is smooth.
5. Working in batches (about 4 to 6 at a time), gently drop rounded spoonfuls of dough into the preheated oil, being careful not to spatter any hot oil. (Our beignets “turned” themselves while frying, but you can always turn them yourself to ensure even browning. They’ll roughly double in size as they puff up with air pockets.)
6. When they are deep golden brown (after about 2 minutes), transfer them with a slotted spoon to paper towels or a brown paper bag and let dry.
7. Toss the beignets in confectioners’ sugar. (A small paper bag works great for this.)
Chocolate Chip Cookies
1 cup (2 sticks) salted butter, softened
3⁄4 cup packed light brown sugar
3⁄4 cup granulated sugar
1 teaspoon gluten-free vanilla extract
2 3⁄4 cups (344 g) Artisanal Gluten-Free Flour Blend
2 3⁄4 teaspoons xanthan gum
1 teaspoon baking soda
1⁄2 teaspoon salt
6 ounces chocolate chips
1. Preheat the oven to 375°F.
2. Cream together the butter, brown sugar, granulated sugar, and vanilla in a mixer, about 2 minutes. Add the eggs one at a time, mixing until incorporated.
3. In a separate bowl, combine the flour, xanthan gum, baking soda, and salt. Then add to the butter mixture and mix until well blended. Mix in the chocolate chips.
4. Using a cookie scoop or a teaspoon, drop dough balls 2 inches apart onto ungreased cookie sheets (or in batches, if using only one cookie sheet).
5. Bake for 8 to 10 minutes, until lightly golden on top. Let the cookies rest for 5 minutes on the cookie sheets. Transfer them to a wire rack to cool.
Angel Food Cake with Strawberries and Homemade Whipped Cream
Angel Food Cake
1 1⁄2 cups egg whites at room temperature (10 to 12 eggs)
2 teaspoons gluten-free vanilla extract
1⁄2 teaspoon gluten-free almond extract
11⁄2 teaspoons cream of tartar
1⁄4 teaspoon salt
1⁄2 cup granulated sugar
11⁄2 cups (180 g) sifted confectioners’ sugar
1 cup (110 g) sifted Artisanal Gluten-Free Flour Blend
11⁄2 teaspoons xanthan gum
1⁄2 pint (1 cup) heavy cream
1 to 2 tablespoons confectioners’ sugar, depending upon taste for sweetness
1 teaspoon gluten-free vanilla extract
1 quart strawberries, sliced
1. To make the cake: Preheat the oven to 350°F.
2. Whip the egg whites, vanilla, almond extract, cream of tartar, and salt in a mixer, using the whisk attachment until soft peaks form. Add the granulated sugar a little at a time, beating until stiff peaks form. Do not under-mix (make sure your peaks are stiff!).
3. Sift together the confectioners’ sugar, flour, and xanthan gum. Carefully fold the flour mixture into the egg whites just until all the flour is mixed in.
4. Pour the batter into a 10-inch angel food cake pan (see box, page 288). Bake for 40 to 45 minutes on the lowest rack in the oven, until browned and dry in the cracks that form on top. Immediately invert the cake to cool thoroughly upside down.
5. To make the whipped cream: Chill a mixing bowl and a whisk or egg beaters in the freezer for 5 minutes. Pour the cream into the cold bowl. Whip the cream until it starts to thicken. Add the confectioners’ sugar and vanilla and whip until soft peaks form.
6. Once cooled, loosen the cake from the sides and bottom of the pan and remove it to a serving plate. Serve with fresh strawberries and whipped cream.
For more recipes, including the Bronskis’ favorite Grilled Pizza, click here.