Gluten Free Recipe Column

GLUTEN FREE & Kosher for Pesach!

by Mrs. ElainE bodEnhEiMEr

GlutEnFrEE@baltiMorEJEwishhoME.coM

meringues vanilla custard roll cake

what you will need: what you will need:

3 egg whites 3/4 cup extra fine sugar The proportions are 1 egg white to 1/4 cup sugar.

preparation:

1. Preheat oven to 225 degrees. Line a large baking sheet with parchment paper. 2. If you don’t have extra fine sugar, you may take regular sugar and process in food processor for a minute. 3. Beat egg whites until frothy. Slowly add sugar, one teaspoon at a time, until whites are stiff and glossy. Drop mixture by rounded teaspoons or squeeze through a pastry bag fitted with a decorative tip -onto prepared baking sheet. Bake for 1 hour, and shut off oven (or just use time bake setting), and leave in oven for at least 3 hours or overnight. Store in airtight container. (This is critical!) 1. Preheat oven to 350 degrees. 2. Beat egg whites until foamy. Add sugar, slowly, until whites are stiff. Into same bowl, gently add egg yolks, potato starch, and vanilla sugar. Spread batter onto parchment-lined large cookie sheet. 3. Bake at 350 degrees for 22 minutes or until sponge cake is light brown. 4. Cool. Remove from parchment paper. 5. Beat whipping cream, and when almost completely beaten, add instant pudding. Spread evenly over cooled sponge cake. Roll up the long way, to get the most pieces out of the cake.

Spread icing over rolled-up cake and distribute sprinkles all over the cake.

For the Cake: 6 eggs 6 Tbl sugar 6 Tbl potato starch 1 Tbl vanilla sugar 6 Tbl vanilla icing 4 Tbl chocolate sprinkles preparation:

For the Filling: 16 oz. pareve whipping cream 1 oz. instant vanilla pudding

(or you can use any flavor you like)

GLUTEN FREE & Kosher for Pesach!

by Mrs. ElainE bodEnhEiMEr

GlutEnFrEE@baltiMorEJEwishhoME.coM

what you will need:

7 eggs- separated 1 cup sugar- divided juice of 1 lemon ½ cup potato starch ¼ cup cake meal preparation:

16 oz. Rich Whip- defrosted 1 quart strawberries, cleaned 3 Tbl. sugar

To make cake: 1. Beat egg whites until foamy. Add ¼ cup sugar, and continue to beat until stiff. Set aside. 2. In another bowl, beat yolks for 2 minutes. Add ¾ cup of sugar, and continue to beat until light and golden. Add lemon juice, strawberry shortcake potato starch, and cake meal. When incorporated, slowly add stiffly beaten egg whites. Pour into ungreased 10 inch tube pan. Bake in pre-heated oven for 30 minutes. Increase heat to 325 degrees and bake for 15 minutes more. When medium brown, remove Enjoy! from oven and invert onto table until completely cooled.

To make filling: 3. Cut cake in half through diameter. Beat Rich Whip and add 3 Tbl sugar, and beat until stiff and glossy.

Put ½ of the whipped cream into another bowl. Cut up ½ of the strawberries and add to the whipped cream in the bowl. Smear the strawberry-cream mixture onto the bottom layer of the cake.

Place top layer over cream mixture, and spread rest of whipped cream on top. 4. Decorate with the remaining strawberries, as shown.

what you will need:

1 cup sugar 1 cup pecans ¼ cup chocolate chips 1/3 cup cocoa preparation:

2 egg whites 1 teaspoon vanilla ¼ tsp. salt Enjoy!1. Pre-heat oven to 375 degrees. 2. Place nuts in food processor and chop. Add rest of ingredients and process together. Drop by teaspoons onto parchment-lined cookie sheet. 3. Bake at 375 degrees for 11-13 minutes. The cookies Double Chocolate will harden as they cool. Makes about 24 cookies. Cookies

GLUTEN FREE & Kosher for Pesach!

by Mrs. ElainE bodEnhEiMEr

GlutEnFrEE@baltiMorEJEwishhoME.coM

chocolate cake the best!

what you will need:

6 eggs 1 ½ cups sugar 1 ½ cups oil ¾ cup cocoa ¾ cup potato starch ½ tsp. baking soda 1 tsp. vanilla ¼ tsp. salt

preparation:

1. Pre-heat oven to 350 degrees. In a large mixing bowl, mix all ingredients until well blended. Pour into a greased bundt pan or a 9x 13 pan. Bake 45 minutes or until toothpick comes out clean. Sprinkle confectioners’ sugar over top.

For cupcakes: 1. Line a cupcake pan with cupcake liners. Spoon a scant ¼ cup of the batter into each cupcake liner. Bake about 20-25 minutes or until a toothpick comes out clean. To decorate, use homemade frosting and fill into pastry bag fitted with a #21 decorating tip. Decorate tops by starting along the outer edge of the cupcake and using a circular spiral motion, ending up in the center of the cupcake. Scatter colored sprinkles (or whatever you like) on the top.

chocolate marble cake

what you will need:

6 eggs 2 cups sugar plus an additional 3 Tbl sugar 1 cup oil 2 tsp. vanilla 2 tsp. baking powder 1 ½ cups gluten-free cake meal ½ cup cocoa ¼ tsp salt

preparation:

Enjoy!

1. Pre-heat oven to 350 degrees.

Lightly grease a 9 x 13 pan. 2. With an electric mixer, beat eggs with 2 cups sugar until light and creamy. Gradually add oil, vanilla, baking powder, cake meal, and salt. Beat until combined. Pour 2/3 of the batter into greased pan. 3. Add cocoa and 3 Tbl sugar to remaining 1/3 of the batter.

Mix until smooth. Pour chocolate batter over pan and swirl with knife to marbleize. Bake one hour or until cake tester comes out clean.

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