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    Glorious Gluten-Free Desserts
    Glorious Gluten-Free Desserts
    Glorious Gluten-Free Desserts
    Ebook164 pages1 hour

    Glorious Gluten-Free Desserts

    By Jane Bond

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    About this ebook

    Recipes for gluten-free desserts that do not require exotic ingredients and that can be enjoyed by everyone.

    LanguageEnglish
    PublisherJane Bond
    Release dateMay 21, 2011
    ISBN9781458117410
    Glorious Gluten-Free Desserts
    Author

    Jane Bond

    Cooking went from an interest to a mission when I began eating gluten-free four years ago. I have always been an adventurous cook. My family heritage was a cross between southern traditional and Hungarian immigrant. This gave me a culinary exposure to a wonderful variety of foods. My mother was a home economist so I was both a daughter and a student in the kitchen. She was an early devotee of Julia Child. As far back as the 1960s, I was encouraged to "cook outside the box." When I began eating gluten-free, I found it fairly easy to adapt favorite recipes and to cook appealing foods - except for dessert. This became a real challenge. I did not like the recipes that called for substituting strange, hard-to-find ingredients for wheat flour. I began collecting recipes that were never intended to use flour at all. After about two years of compiling my clippings and copies, I realized I was assembling a cookbook. I began to look at each recipe with an eye to improving and personalizing it. I tweeked a few classics, created completely new concoctions and modified recipes to suit my own preferences or correct a problem. My family, friends and neighbors were my testers. Now I want to share my glorious desserts with anyone who is eating gluten-free or cooking for someone who needs gluten-free foods.

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      Book preview

      Glorious Gluten-Free Desserts - Jane Bond

      INTRODUCTION

      Welcome to the world of gluten-free eating. You or someone you cook for are making big changes in what foods can and cannot be eaten. This book is intended to provide a wide variety of delicious desserts that can be enjoyed by the gluten-free diner as well as those who are not eating gluten-free. These recipes do not attempt to replicate normal baking using wheat flour. Very few foods that are baked by the home cook can be successfully made by substituting other products for wheat flour.

      Rather than requiring exotic flours, additives and bizarre ingredients, these desserts are intended to be made without flour of any kind. Where thickening is required, alternative thickening agents are used such as cornstarch or arrowroot. Using this cookbook will not require replacing all the standard ingredients kept in the pantry by active cooks.

      The use of gluten-free commercial products is required for some recipes. The home cook can make such a product using substitutes for wheat flour but the commercial product is much easier and of higher quality. If you wish to avoid the use of commercial products, feel free to substitute a home-baked version. For example, gluten-free ginger snaps are available in most grocery stores that sell gluten-free products. Baking your own gluten-free ginger snaps will not significantly improve the recipe calling for them but will certainly take additional ingredients, time and effort.

      The large majority of ingredients used in these recipes are available in any well-stocked supermarket. As in using any recipe, the cook should check the list of required ingredients before starting. Preparing every recipe starts with the shopping cart. Unless you are also on a severely restricted caloric or cholesterol diet, do not substitute low-fat or non-fat ingredients. Doing so will affect the taste, texture and success of these desserts. Eating a gluten-free diet usually results in a reduction of calories and fats simply because of eliminating the usual high-calorie, gluten foods that can no longer be eaten. Use the ingredients specified and reduce portions as necessary for weight control.

      The right equipment is necessary for successful cooking just as the right tool is necessary for any job. Cooking desserts is not quite the same as making soups, roasts and salads. Equipment required for some of these desserts includes: a spring form pan, whisk, non-aluminum double boiler, baking sheets, 8 and 9- inch pie pans, soufflé dishes, custard cups, 2-quart dessert mold, thermometer, micro planer or grater, electric hand mixer, electric stand mixer, ice cream maker, blender and chopper or food processor. Before starting a recipe, be sure that the right equipment is available and ready to use.

      Techniques matter. Techniques in cooking are essential for achieving desired results. If you are not an experienced cook, please review the section on techniques before starting a new recipe. Like any new skill, it only seems difficult if you don't know how to do it. Once you understand the purpose and requirements for a specific technique, you can master it quickly. These are not the specialized skills of professional chefs.

      One attribute necessary for successful gluten-free eating is the willingness to change habits and explore new foods. There are wonderful classic desserts that have been enjoyed by millions that you may never have eaten or even heard about. Embark on the gluten-free dessert adventure using these recipes to enhance the variety of food you can eat while protecting your health and providing glorious nourishment for body and soul.

      Contents

      Chapter One - Custards and Mousses

      Chapter Two - Sauces

      Chapter Three - Cookies

      Chapter Four - Cakes

      Chapter Five - Pies and Tarts

      Chapter Six - Fruit

      Chapter Seven - Candy

      Chapter Eight - Ice cream, Sorbets and Frozen Desserts

      Chapter Nine - Techniques

      Chapter One

      CUSTARDS AND MOUSSES

      Basic Baked Custard

      Rich and satisfying.

      5 eggs

      1/3 cup sugar

      Pinch of salt

      3 cups whole milk

      Whole vanilla bean or ½ tsp vanilla extract

      Preheat oven to 325 degrees F.

      In medium saucepan, heat milk and vanilla bean to boiling (do not boil.) Remove from heat and remove vanilla bean or if using extract, add vanilla extract. Beat eggs, salt and sugar with electric mixer until thick and pale. Very slowly, while beating constantly, add hot milk. Pour into individual, buttered custard cups or oven-proof, buttered glass mold. Set the custard cups in a large oven-proof pan and add hot water to about an inch in depth.

      Bake in the water bath about one-half hour for individual cups or one hour for glass mold or until knife inserted in the middle comes out clean. Remove from water bath. Cool. Chill. To serve, loosen the edges with a knife dipped in cold water. Serve in individual custard cups or invert mold onto serving dish.

      Alternative Coconut Baked Custard. Add ½ cup sweetened, flaked coconut to custard before placing into mold.

      Alternative Chocolate Baked Custard. Add 1 ½ oz unsweetened chocolate to the hot milk after removing vanilla bean. Whisk until chocolate melts and mixture is smooth.

      Alternative Coffee Baked Custard. Add 2 Tbls instant coffee powder to milk before heating.

      6 servings.

      Basic Boiled Custard

      Old-fashioned goodness.

      3 egg yolks

      6 Tbls sugar

      2 Tbls corn starch

      ½ cup cream

      1 cup milk

      1 tsp vanilla extract or 2 tsp Grand Marnier liqueur

      Combine eggs and sugar. Beat with electric mixer until thick and pale. Add salt and cornstarch. Beat until smooth. In medium saucepan, heat milk and cream to boiling (do not boil.) Remove from heat and cool slightly. Pour hot milk mixture very slowly into egg mixture while beating constantly. Transfer to top of a double boiler and cook over slowly simmering water, stirring constantly with a whisk, until thick. Pour into individual serving bowls. Chill.

      Serve with sliced fresh fruit such as strawberries, kiwi, orange slices, berries or sweet black cherries.

      4 – 5 servings.

      Blancmange

      Soothing and simple.

      3 Tbls cornstarch

      4 Tbls sugar

      1/8 tsp salt

      2 cups whole milk

      1 tsp vanilla extract

      Mix cornstarch, sugar and salt with ½ cup of milk. Heat the remaining milk in top of double boiler and add cornstarch mixture slowly while stirring constantly. Cook until thickened over simmering water. Continue to cook for 10 to 15 minutes. Remove from heat. Add vanilla extract. Cover and chill.

      Serve plain or with fruit or top each serving with 1 tablespoon of jam.

      Alternative: Chocolate Blancmange. Add 2 (1oz) squares unsweetened chocolate to milk while heating. Increase sugar to 6 Tbls.

      5 servings.

      Zabaglione

      Exotic and so delicious.

      6 egg yolks

      ½ cup sugar

      Pinch of salt

      2/3 cup Marsala wine or combine Marsala and Cointreau liqueur to make 2/3 cup

      Assorted fresh fruits, sliced.

      Sliced almonds for garnish.

      Combine eggs, sugar and salt in mixing bowl. Using electric hand mixer or stand mixer, whip until thick, creamy and pale yellow. Transfer to top of a double boiler and cook over slowly simmering water, stirring constantly with a whisk or electric hand mixer. Scrap the sides frequently. Slowly add the Marsala while whipping until doubled in volume. Remove from heat. Using rubber spatula, force through fine mesh sieve into medium bowl.

      Pour over fruit in individual serving bowls or crystal goblets, serve promptly. Garnish with sliced almonds.

      6 servings.

      Floating Islands

      A delight to see and eat.

      6 egg yolks

      6 egg whites

      Pinch of salt

      1 3/4 cups whole milk

      ¼ cup heavy cream

      1 cup plus 2 Tbls sugar

      Whole vanilla bean or 1 tsp vanilla extract

      1 Tbls sweet sherry

      Bring milk, cream, 2 Tbls of sugar and vanilla bean to boiling (do not boil). Remove from heat. Remove the vanilla bean or add the vanilla extract. Beat egg whites with salt until soft

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