Conversions

I have heard it said that baking is like chemistry.  Well chemistry always brings back memories of beakers and test tubes but only a slight recall of density factors.  I also still hold a fondness for Mr. York, a very caring teacher who tutored me through elemental charts and other sciency things. Then of course who could forget my lab mates, Craig, Barbi and LeAnn.  Ours corner of lab was always the loudest with all of us laughing about one mishap or another.

So what does all this mean to baking?  In chemistry lab had we added a little too much this or a little to less of that, we could have had a mishap or two.  Oh we did!  Well, not big ones but I remember a few things bubbling over that shouldn't have.  What I'm trying to say is in baking as in Mr. York's chemistry class,  measurements need to be precise.  I'm not sure it was Mr. York or someone else along the way but I never had issues with measuring properly but then came living with gluten free flours.  The density of flours differs from one variety to another and when it comes to baking it is density that is more a factor than weight.  This may not sound technical but remember, I had to be tutored through chemistry class.  So now, I tutor you!  Hopefully in language that makes sense.

When I take on a recipe that I want to convert I have come up with a very simple chart of reference.  You will need a weight scale.  I took mine and weighed all-purpose wheat flour in different measurements.  When a recipe calls for a cup of flour, I look at my chart and know that a cup of wheat flour weighed 5 1/4 oz.  It is simply then a matter of weighing 5 1/4 oz of which ever gluten-free flour blend that I choose.

I had a lot of time today so I have converted two recipes.  The first is a cookie that I used to bake a lot.  I LOVE these cookies.  The original recipe I found on the underside of the round lid from a box of Quaker oats.  I buy oats that are gluten free now and have long ago lost the recipe.  If anyone has a box, I'd love the recipe.  I used to take the shortening part of that recipe out and put in double that amount of applesauce.  The recipe I used today is one my mother-in-law had and is from a Sun-Maid raisin recipe booklet.  I converted it to the following and they are yummy!

Cowboy Cookies (I've also called these Everything Cookies since they have everything but the kitchen sink in them. 

1/2 cup butter

1 cup applesauce **

1/2 cup granulated sugar

1/4 cup milk

1 large egg

1 teaspoon vanilla

5 1/4 oz (weighted not measured) all purpose gluten-free flour  (I used Pamela's for this recipe)

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

3 cups gluten-free oats

1 cup raisins ***

1 cup coarsely chopped walnuts

Preheat oven to 350 degrees.  

Beat butter, sugars, applesauce, milk, egg and vanilla in a large bowl until light and fluffy.  

Combine flour, cinnamon, baking soda and salt in a separate bowl.  Gradually add to butter mixture; mix well.

Stir in oats, raisins and walnuts.

Drop by tablespoonfuls onto cookie sheet.  I cover mine with parchment paper. ****

Bake 12-18 minutes.  Remove from cookie sheet and cool completely.

**I keep unsweetened applesauce snack packs on hand for this.  If I buy a jar I never know what to do with the remainder of the applesauce.  Our household is not big on just eating applesauce.  In this recipe I used two packs.

***My son asked me to use dried cranberries this time.  I have also used dried dates chopped.  Any dried fruit you have on hand should work.  

****I use a cookie scoop and love the results.

This next recipe came about because my mother-in-law baked a loaf to serve this weekend.  It looked so good I wanted to try it.  I followed her recipe to the letter only substituting gluten-free flour by weight in place of wheat flour.

Harvest Loaf 

9 1/4 oz. (by weight not measurement) gluten-free flour blend. (I used Arnel's this time)

1 teaspoon baking soda

1 teaspoon cinnamon*

1/2 teaspoon salt

1/2 teaspoon nutmeg*

1/4 teaspoon ginger*

1/4 teaspoon ground cloves*

1/2 cup butter

1 cup sugar

2 eggs

3/4 cup canned or cooked pumpkin

3/4 cup chocolate chips

3/4 cup walnuts, chopped

Grease the bottom of a loaf pan.  (I used an 8x4 inch pan)  Combine flour, soda, salt and spices and set aside.  Cream butter and gradually add sugar; cream well.  Blend in eggs and mix well. On low speed add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients.  Stir in chocolate chips and walnuts.  Turn into prepared pan.  Bake at 350 degrees for 65-75 minutes.  Let stand a few minutes before removing from pan.  Allow to cool several hours before slicing.  

Optional topping (we've never used it)

Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon cinnamon.  Blend in 1/2 tablespoons of cream until the consistency of a glaze.  Pour over loaf.  

*If desired you can substitute 2 teaspoons of pumpkin pie spice for the spices.  I wanted to follow the recipe as written first time through so I used all the spices separately.  

Conversion Chart 

1/4 cup = 1 3/8 oz.

1/3 cup = 1 5/8 oz.

1/2 cup = 2 5/8oz.

2/3 cup = 3 1/4 oz.

3/4 cup = 4 oz.

1 cup = 5 1/4 oz. 

To make this chart I weighed all purpose wheat flour on an electronic kitchen scale.  This is not an exact science (see science class paragraph above) but has worked so far.  

Vegetarian Pasta

There are times I get an idea for a recipe and spend weeks thinking about it, shopping for it and testing and re-resting it.  That's not the case with this one.  This recipe was a total fluke and you'll love it.

My parents are vegetarians and were coming to visit recently.  Time to pull out the vegetarian recipes.  My mother-in-law was going to do the grocery shopping (she usually does and I'm totally spoiled).  I told her I was going to make Macaroni and Cheese.  I was meaning the recipe I posted several months ago.  It's a great "go to" recipe for kids, vegetarians or just cheese lovers.  I sat the box of Ancient Harvest Quinoa pasta (my favorite pasta) out on the counter.  When I got home my wonderful mother-in-law had purchased all the ingredients for the Mexaroni and Cheese recipe that was printed on the pasta box.  Amused, I read the recipe and it looked worthy of trying...YUM!!!  You'll love it!

Mexaroni and Cheese

1 Pkg. Super grain gluten-free Pasta (Great Harvest Quinoa)
1/2 cup Sour cream
1 cup Milk
1 Tbs. Cornstarch
4 oz Green chilies, chopped
9 oz. Sharp cheddar cheese, grated
2 Tbs. Butter
1/4 cup Pitted black olives, sliced (I used kalamata olives)
Salt to taste
1 Small jar Pimentos crushed
Corn Flakes (I used Corn Chex because I couldn't find gluten-free corn flakes at my local market)

Cook Pasta in lightly salted boiling water for 4-6 minutes or until just done.  Drain and set aside.  Melt butter in saucepan.  In a small bowl, mix cornstarch and milk.  Add cornstarch mixture to butter and cook until thickened, stirring consistently.  Add cheddar cheese to sauce and cook slowly until melted, again stirring constantly.  Add sour cream, green chilies, olives, pimentos and salt to taste.

Combine sauce with pasta and put into a casserole dish.  Cover top with crushed corn cereal.  Dot with butter.  Bake at 350 degrees until lightly browned, about 30 minutes.

The box said it serves 4 but there were 6 of us and we had a little left over.  Served with a salad and a green vegetable, it was a completely delicious and satisfying gluten-free, vegetarian meal.

Just for fun, you might enjoy the web site I found for Ancient Harvest Quinoa.  There are several recipes I've just gotta try!  http://www.quinoa.net/106.html

Beer Part 2...Chocolate Beer Cake

Steve and I enjoyed one of our favorite past times yesterday.  We savored a selection of wines at our local BevMo store.  I mentioned to Zack, our favorite Sommelier, that I was toying with making another gluten free beer recipe.  When I told him it was a chocolate cake he suggested I use Green's Dubbel Dark Ale.  This is a Belgium beer made with Millet, Buckwheat, Rice, Sorghum, Hops and Yeast.  I've promised Zack I will bring him some cake if it turns out so I have to write quickly and get back to BevMo.  





The cake takes only one cup of beer which leaves quite a bit of beer in the bottle.  I'd tell you how it tastes but as I've mentioned before, I really don't like the taste of beer!  But never fear, between Steve, my husband and his father the beer did not go to waste.    


The recipe comes from one of my favorite online gluten free sites http://www.livingwithout.com/  This is their cover recipe this month. I made a few small variations which I will share with you.

Beer Chocolate Cake

• ¾ cup sour cream 
• 2 large eggs 
• 1 tablespoon pure vanilla extract 
• 1 cup gluten-free ale or beer (I used Green's Dubbel Dark Ale)
• 8 tablespoons unsalted butter
• ¾ cup unsweetened cocoa powder 
• 2 cups granulated cane sugar
• 2 cups gluten free all purpose flour blend (I used Pamela's Pancake and Baking Mix but be careful this one has nuts in it.  If I make it for a nut free environment I'll use another brand) 
• 1 teaspoon xanthan gum (if your flour doesn't include xanthan gum)
• 1 tablespoon baking soda 

Preheat oven to 350°F. Grease a 9-inch spring-form tube or bundt pan and dust lightly with gluten-free starch.  (This is the only time I use a spray on oil so I can get in the grooves of my bundt pan quickly and evenly.  I also think this would make a great sheet cake if you don't' want the hassle of a bundt pan.)

In a small bowl, whisk sour cream with eggs and vanilla.  Set aside.  

Measure out 1 cup ale.  Let the head (the bubbles on top) settle to be sure your measurement is correct. Pour ale into a large saucepan. Add butter and heat over medium heat just until melted. Whisk in cocoa powder and sugar until smooth. (This takes almost no time at all so be aware.)

Add egg mixture to the saucepan mixture and whisk. Add flour blend, xanthan gum and baking soda and stir well to combine.  (again work quickly)

Pour batter into prepared pan and bake in preheated oven for 35 to 40 minutes or until a cake tester inserted into the center comes out fairly clean.  (Put a cookie sheet or layer of foil under your cake in case it bubbles over the top like mine did)

Let cake cool in the pan on a rack for 15 minutes. Then invert cake to remove from pan onto a cake plate.  Frost/glaze when cake is completely cool.  

Cream Cheese Frosting

• 1 (8-ounce) package cream cheese  room temperature
• 1 cup sifted confectioners’ sugar (I really need a new sifter for this part!)
• Up to 1/2 cup heavy cream (I didn't use any of the cream and it was a great consistency for frosting.  If you want more of a glaze try a little cream.

Whip cream cheese and sugar until smooth. Slowly stir in only enough cream to make frosting a spreadable consistency.

Now, I'm off to BevMo with my cake...hope they like it...