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Sunday, December 12, 2021

Gingerbread Cake



I love how versatile this sheet cake recipe has turned out. For the last few days I’ve been thinking I out what a “Christmas” flavored cake would be like and finally decided to try a gingerbread flavored cake. The flavor turned out lovely - gingerbready without being overpowering. The texture was soft and airy, like the rest of these “Texas Sheet Cakes.” We topped it with powdered sugar and stabilized whipped cream, and it was really hard to stop with just one piece! 


Gingerbread Texas Sheet Cake

2 c. EGF all-purpose flour

2 c. Brown sugar

1 tsp. xanthan gum

1 tsp. baking soda

1 1/2 tsp cinnamon

1 1/2 tsp ginger

1/4 tsp cloves

1/2 tsp. salt

1 c. butter (2 sticks)

1/4 c molasses

3/4 c. water

1/2 c. buttermilk (I use 1/2 c. whole milk plus about 1.5 tsp. lemon juice)

3 eggs

1 tsp. vanilla



In a large bowl, combine flour mix, sugar, xanthan gum, baking soda, spices, and salt. In a medium pan, combine butter, molasses, and water. Bring to a boil over medium high heat, stirring occasionally. Pour butter mixture into flour mixture and mix well until smooth. Add buttermilk, eggs, and vanilla and mix thoroughly. The batter will be quite thin.

Pour batter into a greased (or well-sprayed-with-Pam) 13x18 sheet cake pan. Bake at 400 degrees for 20-25 minutes. (The edges of the cake will pull away from the pan when the cake is done.) Remove from the oven and cool thoroughly. Dust with powdered sugar. Serve with stabilized whipped cream. 

Thursday, March 25, 2021

Cookbook reprints available!



Several years ago we started to run low on our cookbooks, so I contacted the printer to see about ordering more of them. Unfortunately, they had lost our files in a server crash. I spent quite a long time working on the recipe files, only to be completely thrown for a loop by the missing covers. So I sat and stared at my computer, wondering how to recreate the covers and inserts. For two years. 

Yes, it took me two years to recreate the covers and inserts. Could have been worse, though...I swear I have had clean laundry piles hanging over my head for that long. (OK, that is perhaps a slight exaggeration about the laundry. Perhaps.) 

Anyway, I finally decided to just do SOMETHING and print it. So, if you are looking for a new copy of our first cookbook (with a much more helpful index), they are now available! 

If you are in the Utah Valley area, you can purchase one through Kate’s GF Kitchen and pick it up today right away. If you need it mailed, visit eatingglutenfree.com’s products page. (They will be available for pickup starting today, but won’t be available to ship for another few weeks.) 


Look at that helpful index! (That took me DAYS to create!) Also, can you see the way the light shines off the pages? (It’s most noticeable up by the M section). We had it printed on heavy paper that’s a little bit slick to the touch, which should help it to be more liquid resistant.