It's jam-packed with my most successful gluten-free recipes, as well as tips and tricks on how to find your way through the gluten-filled jungle. If the liquid is too hot, it will kill the yeast, and if it is too cold, the dough will not rise.
3 large eggs
2 tsp baking powder
If you want chocolate pieces in the muffins: Coarsely chop the chocolate and mix the pieces into the batter. If you make muffins with Dumle toffee or Rolos: Push a piece of candy into each muffin.
2 large eggs
1 tbsp cocoa powder
Bake the muffins in the center of the oven for about 15 minutes; check them with a toothpick to see if they are done. I was so used to inspecting the ingredient list on food labels that one day my father found me in the kitchen reading the label on a DVD to see if the film contained gluten.
CHOCOLATE FROSTING
With the electric mixer set to the lowest speed, mix until you have a smooth batter with no lumps.
2 tbsp chocolate fudge sauce
VANILLA FROSTING
WHITE CHOCOLATE FROSTING
If you want different colored frostings on your cupcakes, make a batch of vanilla frosting or white chocolate frosting. If you want to make a decorative pattern on top of the cake, use a paper template.
4 tbsp cocoa powder
4 tbsp Nutella hazelnut chocolate spread
When the butter water begins to bubble, remove the saucepan from the burner and let it cool. Use a sieve and sift the flour mixture into the egg batter by shaking the sieve with the flour mixture over the egg batter.
3 tbsp ground cinnamon
Glazing
1 egg
Pearl sugar
Dry yeast is not handled the same way as fresh yeast, and sometimes the instructions vary from different manufacturers, so it's best to follow the instructions on the package very closely.
2 tsp ground cardamom
1 egg for glazing
Filling
Once the rolls have stopped rising, brush with egg wash and bake the rolls in the center of the oven for about 7 minutes. To make lids, cut off the tops of the buns and make a small dent in both the bun and lid.
LAYER CAKES
4 large egg whites
Fold a little at a time, and very carefully, or the mixture will lose its airiness, deflate and become runny. Spread the mixture on the sheets of parchment paper, using the drawn paper hearts as your guide. Bake both sheets at the same time, turning them every 15 minutes to ensure they are evenly baked.
Place a dollop of cream on a cake plate as a "glue" and then place the first cooled meringue layer on top of it. This cake is absolutely perfect for someone who loves fresh berries as much as I do. I recommend using fresh berries here, as frozen berries will melt and become too watery, which will end up soggy and ruin the meringue layer.
6 egg whites
4 passion fruits
While the cake is in the oven, prepare the pudding according to the instructions on the package. If you put it in the refrigerator for 30 minutes before cutting it into two layers, it won't turn out like that. Mount another bit of pudding in the center of the cake, giving it a round, dome-like shape.
Place the layer of green marzipan on top of the cake and cut off the excess marzipan along the edges. If the marzipan becomes sticky and difficult to work with, dust your fingers or the marzipan with confectioners' sugar to make it easier to shape. Make rose petals out of the remaining green marzipan by rolling a few into teardrop shapes and flattening them.
To make the leaves more realistic, take a knife and carefully trace some veins on the top of the leaves.
4 egg whites
Chocolate cream filling
4 large egg yolks
Leave the cream in the fridge to set; it should become cooled, thick and smooth. The first time I went abroad, I packed my own pasta, bread and breakfast cereal to make sure I had access to gluten-free food. It was meant to be a safety net, but in the end I had to throw most of it away because the cereal and bread crumbled into a mess when I was on the plane.
Clearly explain to the cafeteria staff what it means to be gluten intolerant. That way I avoid having to go through long lists of ingredients or get involved in lengthy discussions with waiters about which selections are gluten-free. When I'm at a restaurant, I usually select two items that appeal to me and that look gluten-free.
I then ask the waiter if any of these items are gluten-free, and if not, if it is possible to make a gluten-free version for me.
4 tbsp granulated sugar
1 tbsp fudge sauce
Garnish
Bake on the middle rack of the oven for about 7 minutes; the lengths will rise and brown a little. Remove the logs from the oven; let them cool a bit, but don't turn off the oven. Leave the baking tray in the oven for about 3 minutes, until the rusks have gained some more color.
If you've gone trick-or-treating and collected too much candy that you can't eat, weigh the candy and sell it to your parents.
1 large egg
2 tbsp cocoa powder
It is best if the paper rises slightly on the sides to prevent the batter from bubbling over while baking. Beat the sugar and eggs with an electric hand mixer until light and fluffy. Add the butter and beat until the butter and egg batter are thoroughly mixed.
Add the gluten-free flour mixture, cocoa powder, vanilla extract and sugar to the batter. Bake on the middle rack of the oven for about 10 minutes and then let cool slightly. Serve the chocolate squares with a cold glass of milk on a beautiful summer day or with a cup of hot chocolate on a crisp autumn evening.
However, these cookies are so amazing that you shouldn't let that put you off.
CHOCOLATE MACARONS
The chocolate macaron recipe is the more straightforward of the two, so if you've never tried baking these treats before, I encourage you to start with them before trying the raspberry flavored recipe.
2 tbsp granulated sugar
Once you can turn the bowl upside down without the whites sliding out, start gradually adding the sugar, a little at a time, and continue beating until you have a shiny, thick meringue. It should not end up airy like a pure meringue dough, but more like between a meringue and a sponge cake dough. Pour the batter into a pastry bag and pipe the batter into silver dollar-sized, 4mm-tall dollops on the baking paper.
This step is critical or the cookies will crack in the oven and become ugly. Prepare the filling while the cakes are baking: Melt the Nutella in the microwave and then beat all the ingredients for the filling together with a hand-held electric mixer. Press the matching cookie onto the filling layer to make the treat look like one.
RASPBERRY MACARONS
1 tbsp heavy whipping cream
This step is critical, otherwise the cookies will crack in the oven and come out ugly. When the mixture has simmered for a while and has thickened significantly, remove the pan from the heat and carefully place it in a bowl or sink filled with ice-cold water. You'll need lots of almonds and you'll lose quite a bit when sifting out the big chunks, but in the end it really works.
However, I dedicate this particular section to you and to others who have gone the extra mile to. It is much easier to prepare salmon with rice, which is naturally gluten-free, than to go and find gluten-free pasta and then prepare a meat sauce with it. Something as uncomplicated as buying a gluten-free bread for a snack or with a meal is what really makes us grateful.
A bowl of cultured buttermilk or yogurt sprinkled with nuts and raisins makes a good snack if you don't have anything specifically gluten-free in the house.
1 banana
Leave the mango and raspberries at room temperature to thaw gradually, or thaw them faster in the microwave. Apple salad with rolled oats I made this treat with my friends Alma and Tove one autumn afternoon when we were very hungry and our apple trees were full of fruit. We make this salad often, and we hold the record so far for apples eaten in one.
1 tsp ground cinnamon
Rub the butter into the flour - I usually crumble it between my fingers until it's completely incorporated and I can't see it anymore. If the dough is too sticky to handle, add a small amount of the gluten-free flour mixture. In our case, it's just about eating right and we'll feel good, unlike diabetics who need medicine and injections.
It's true that this condition can be boring or annoying at times, but it's part of life, isn't it. In my opinion, the best recipe is probably the one for the pizza buns, because it's simply a brilliant idea to. It is important to stir these dry ingredients thoroughly so that the baking powder is evenly distributed throughout the mixture.
It's almost impossible to make a tasty gluten-free pizza if you don't have a good recipe to work from.
1 tsp salt
1 tsp baking powder
1¾ fl oz (50 ml) filmjölk (available at Whole Foods or specialty stores, or substitute with cultured buttermilk or yogurt) This may sound a little strange, but it adds a nice flavor to the dough. With an electric hand mixer equipped with dough hooks, or a stand mixer with dough hook attachments, work the dough vigorously for about 5 minutes. While the dough is rising, grate the cheese, chop the olives and slice the ham.
Spread the tomato sauce on the dough; evenly sprinkle cheese, ham and olives over the sauce. Press the dough down so that the buns are large and slightly flattened, as they will rise in the heated oven. It is very important to knead the dough thoroughly, otherwise the pasta will fall apart easily.
Sprinkle the dough with the gluten-free flour mixture and roll it out with a rolling pin.
Ebook ISBN: 978-1-63450109-5
Cover design by Eric Kang
