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!).
Box cake mixes do not hold mix-ins well. No matter how many times I try this, I refuse to learn my lesson. The result is all of the fruit or nuts sinking to the bottom of the pan/top of the cake. This experiment included adding blueberries and lemon zest to a boxed cake mix. Very simple, very tasty, but would be better if the berries were better distributed.
Lemon Blueberry Bundt Cake
Take a small amount of the dry cake mix and place it in a small bowl. Rinse and dry the fresh blueberries. Toss blueberries in small bowl of cake mix until they are coated.
Prepare the rest of the dry box mix as directed on the box. For a bump in flavor, use an equal amount of milk instead of water and an equal amount of butter in place of oil.
Zest one lemon. Add zest to the cake batter and mix until combined. Fold in the blueberries.
Grease and flour a bundt pan. Follow the oven temp and baking time listed on the box. Start with the minimum bake time and increase time as needed until a toothpick inserted into the cake comes out clean.
Turn the pan upside down to get the cake out into a cooling rack. Let cool completely.
Over a year ago, I tried a bacon baklava recipe. It turned out really well! This time, I tried the recipe that the bacon one was modified from. This baklava recipe is from Closet Cooking.
Baklava is fairly straight forward and easy to make. If you’ve never used phyllo dough before, be forewarned that it is a pain. It is a thin dough so it likes to rip and tear and dry out. The dough may make you want to punch a wall, but the nice thing about baklava is that it doesn’t have to be perfect. I had several layers of just pieces of shredded phyllo and some layers of uneven filling yet it looks, smells, and tastes great. So if you have the patience to not throw several sheets of phyllo against the wall in frustration, you will be rewarded with a sweet nutty treat. I used Athens phyllo dough instead of making my own.
4 cups walnuts, chopped (I did 2 cups walnuts, 2 cups pecans)
1/2 cup sugar
1 Tbsp cinnamon
1 cup melted butter (I always end up needing more, so have some handy)
1 lb phyllo pastry, thawed
Mix the nuts, cinnamon, and sugar into a bowl. Set aside.
Brush a 9×13 pan with butter. Place one sheet in the pan.* Brush the top of the sheet with butter. Repeat until there are 8 sheets in the pan. (*recipe recommends brushing the top of a sheet before placing in the pan, but I found it easier to brush after placing it in the pan)
Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan. Brush the top of another sheet of phyllo and place into the pan. Brush with butter and add a second sheet. Repeat for a third sheet. Sprinkle another 1/3 of the nut mixture into the pan. Butter and place two more phyllo sheets in the pan. Sprinkle the last 1/3 of the nut mixture onto the phyllo in the pan. Brush another sheet with phyllo and place in the pan. Continue until the last eight sheets are in the pan. Slice the baklava with a sharp knife. Bake at 350F until the top is a golden brown.
3/4 cup water
1/2 cup sugar
1 stick cinnamon
2 inch slice of lemon peel
2 inch slice of orange peel
3/4 cup honey
Bring the water, sugar, cinnamon stick, and lemon and orange peels to a boil. Reduce the heat and simmer for about 10 minutes. Add honey and simmer for 2 minutes. Remove the cinnamon stick and peels from the syrup. Pour the syrup over the baklava when it comes out of the oven. Let the baklava cool for several hours.