Going GF
For some, eating gluten-free has become a fad, but it is a necessity for those who have a sensitivity to gluten. Gluten-free ingredients have come a long way in the past few years and are often available at your local grocery store. This month, one reader submitted her own gluten-free flour mix. We used it in all recipes calling for flour and were pleasantly surprised how it lacked the grit common in many gluten-free bakery items. Give these recipes a try – we think you’ll agree.
Gluten-Free Texas Sheet Cake
Servings 24
Ingredients
- 2 cups GF free flour mix
- 1 teaspoon xanthan gum
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 1/2 cup buttermilk or soured milk
- 2 eggs
- 1 cup butter
- 1 cup Water
- 5 tablespoons Cocoa
- FROSTING
- 5 tablespoons Cocoa
- 6 tablespoons milk
- 1/2 cup butter
- 4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 F. Spray a 10x15-inch pan with cooking spray.
- Combine the butter, water and 5 tablespoons cocoa in a saucepan on medium heat. Bring to a boil and remove from heat.
- In a mixing bowl, combine the flour, xanthan gum, sugar, baking soda and salt.
- On medium speed, mix in the buttermilk and eggs. After 1 minute, add the cocoa mixture and mix until well combined.
- Pour batter into prepared pan and bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- While cake is baking, in a large saucepan combine the milk, 5 tablespoons cocoa and butter. Bring to a boil and remove from heat. Stir in powdered sugar and vanilla, mixing until blended.
- Spread icing over cake after removing from oven. Cool.
Notes
Nutrition information: 276 calories; 8.5g fat; 250mg sodium; 49.9g carbohydrates; 1.7g protein.
