A number of gluten-free recipes have been gathering dust in my books and binders. Gluten-free baking can be expensive and cumbersome since you need various flours and xanthum gum to create a suitable blend that can sub for all purpose flour. Several companies have worked to take the hassle out of gf baking by offering prepackaged flour blends. After learning about these blends, I decided to use King Arthur Flour‘s Gluten-Free Measure for Measure flour blend. This blend includes rice flour, whole grain brown rice flour, a couple starches, and xanthum gum. What does this all mean? It means that this is the only thing you need to buy when adapting a non-yeast recipe to be gf (Note: always check your other ingredients to ensure that they are also gf).
For my first adapted recipe, I went with the lemon blueberry pound cake, which you may remember from the Portal cakes post. The only substitution was the gf flour instead of the ap flour.
The good news first: The flour swap was great! I’m really happy with how the cake turned out with the gf flour.
The bad news: The cake was 90% inedible. Why? I forgot about my blueberries until I started pouring the batter into the pan. In my scramble, I completely forgot (once again) to dry them and toss them in some of the gf flour. This resulted in a lot of extra moisture in the cake. The blueberries all gathered in the same section of cake and those sections did not bake fully. I had already glazed the cake before slicing, so I wasn’t able to toss the slices back into the oven to finish them up.
Fortunately, there were some parts that were baked that I was able to taste. I’m now chomping at the bit to try another recipe using the gf flour. While I have not tried any other brands, I do recommend King Arthur Flour’s gluten free blend, as do many others (shout out to those who commented on Facebook and Instagram!).
Pastry cream is not something I’ve had on my to-bake list, but finding the right recipe for cannoli filling has been. I grew up having cannoli from Long Island, so the bar has always been set pretty high. Last year, I took a stab at making a cannoli filling using a recipe for cannoli dip. As you may recall, it was more of a learning experience than a dining experience.
For my second attempt at a cannoli filling, I tried a recipe by Ginger Barragan of Moonlight Bakes Bakery. Since her recipe utilizes pastry cream, I ended up adding it to my to-bake list. King Arthur Flour is a great source for recipes, so I decided to give their pastry cream a spin.
Having watched shows like Chopped and the Great British Bake Off, making pastry cream had become a bit intimidating. It seemed too easy to ruin the cream and end up with inedible scrambled eggs. The one piece I kept forgetting about was that they were working against a clock. It is easy to see how one slip up can ruin the whole batch, but overall the process was simpler than expected.
Since these experiments were for the filling and the cream, I decided to bake and torte a single devil’s food cake as a vehicle for eating the results instead of going whole hog with fresh pastry. Those challenges are for a later time.
While the cannoli filling isn’t where I want it to be, it is very tasty and a great place to start while honing in on the right ingredients and proportions. I highly recommend giving both of these recipes a go.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Pastry Cream via King Arthur Flour
3 cups whole milk
1/2 cup sugar
2 tsp vanilla extract
1/4 cup cornstarch
1 Tbsp all purpose flour
4 large egg yolks*
4 Tbsp (1/4 cup) butter
1 cup heavy cream (optional)**
Before starting, set up a bowl with a strainer in an ice bath (place the bowl into a larger bowl, add water and several ice cubes between the two bowls, keeping the inner one dry).
In a medium saucepan, stir together 2 1/2 cups of milk and all of the sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup of milk.
Whisk some of the hot milk mixture with the yolks to temper them. This keeps the yolks from turning into scrambled eggs when you add the simmering milk.
Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will prevent lumps later. Bring to a boil, stirring occasionally, with a whisk, until mixture thickens. Once the cream comes to a full boil, stop cooking immediately or it can curdle and separate.
Remove from the heat and strain through a fine strainer into the bowl set in an ice bath. Stir in the butter and vanilla extract (I sliced the butter so it melted faster and mixed more easily). ***If you would like to flavor the pastry cream, do so here*** (See King Arthur link for flavoring suggestions)
Cover the cream with a piece of plastic wrap, making sure the wrap touches the cream to prevent a skin from forming. Refrigerate until cool.
Will keep covered in the fridge for up to five days before it begins to weep.
Pastry cream going into the fridge to cool
Pastry cream and raspberries in a torted 9″ round of devil’s food cake.
Cannoli Filling via Ginger Barragan
3/4 cup pastry cream
3/4 cup ricotta cheese (depending on brand, your cheese may need to be strained through cheesecloth overnight. A dry ricotta like Kraft Polly-O (my favorite!) can be used immediately.)
2 Tbsp powdered sugar
1 Tbsp mini chocolate chips (I used more than 1 Tbsp. add to desired density of chips)
Stir pastry cream, ricotta, and powdered sugar until well-combined. Mix in chocolate chips. Chill for 1 hour before filling shells or using in cake.