Tips for Gravy

For making gravy, use arrowroot starch; it thickens better than wheat flour, anyway. I like to add a dash of dry sherry, brandy, or wine as well.

As an all-around basic flour substitute, I keep a bag of Pamela's Ultimate Baking Mix in the fridge, and use it to thicken soup and chili, to coat and dredge pan fried cakes, and honestly, it works as a one to one sub in almost every baking recipe I've converted.

Chocolate Cake

Decadent Chocolate Cake

1 1/2 cups gluten-free flour mix
1 tsp xanthan gum
1 tsp unflavored or orange flavored gelatin
2 TBs (heaped) cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup sugar
2 TBs molasses
2 eggs
5/8 cup vegetable oil
5/8 cup soy milk or milk

1. Preheat oven to 325 degrees. Grease two 8-inch, round cake pans and line with circles of waxed or parchment paper.
2. Sift dry ingredients together in a large mixing bowl. Add the wet ingredients and stir for 2 minutes until thoroughly blended.
3. Pour the cake batter into the two pans, divide evenly and gently spread throughout the pan.
4. Bake for 35-45 minutes. Watch carefully. Bake until it's pulled away from the edge and firm on the top.
5. Cool for 10 minutes and then turn out onto a wire rack. Frost with gluten-free icing.

Gluten-Free Flour Mix
MAKES 9 CUPS

2 cups garfava bean flour (2/3 part)
1 cup sorghum flour (1/3 part)
3 cups corn starch (1 part)
3 cups tapioca flour (1 part)

Mix thoroughly and store in a container for future use.

Best Flour Mix

2 parts white rice flour
2/3 parts potato starch flour
1/3 part tapioca flour

Make a large batch of this flour mixture to keep in a canister for ready to use when flour is needed in a recipe. In a pinch, quinoa flour works really well on its own. Try white or brown rice flours, garbanzo flour, and many others if you want to experiment and see what works best for you.




recipe from The gluten-free gourmet cooks fast and healthy