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Recipe Page
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Sea Shell Madeleines
2 eggs, separated 1 Tbsp. lemon rind
1/2 cup sugar 1/4 lb. (one stick) butter, melted
3/4 cup GF flour mix** 2 Tbsp. lemon juice
3/4 tsp. GF baking powder
Beat the egg yolks and sugar together until light. Fold in the flour,
baking powder, and lemon rind, then fold in the cooled butter and
lemon juice.
Beat the egg whites to soft peaks, and fold them into the yolk
mixture.
Coat the madeleine pan with GF cooking spray and fill each shell about
2/3 full. (Instead of a madeleine pan you may use a muffin pan, mini
muffin pan, muffin top pan, etc. filled about halfway. The batter
simply needs something to hold its shape.) Bake at 425 degrees F for
10-15 minutes until risen and firm.
This recipe comes to us from Joan Kulka. Note: For the rice flour in
the GF flour mix, Joan uses equal portions of sweet rice flour (like
Mochiko) and oriental rice flour.
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Chocolate Madeleines
2 eggs, separated 1 tsp. GF baking powder
1/2 cup sugar 1/4 lb. (one stick) butter, melted
1/2 cup cocoa 1 tsp. GF vanilla
1/2 cup GF flour mix**
Beat the egg yolks, sugar, and cocoa together until light. Fold in
the flour and baking powder, then add the butter and vanilla.
Beat the egg whites to soft peaks, and fold them into the yolk
mixture.
Coat the madeleine pan with GF cooking spray and fill each shell about
2/3 full. (Instead of a madeleine pan you may use a muffin pan, mini
muffin pan, muffin top pan, etc. filled about halfway. The batter
simply needs something to hold its shape.) Bake at 425 degrees F for
10-15 minutes until risen and firm.
This recipe comes to us from Joan Kulka. (See the note in the
previous recipe.)
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Peanut Butter Kiss Blossoms
1-3/4 cups GF flour mix** 1/2 cup sugar
1 tsp. GF baking soda 1/2 cup brown sugar, packed
1/2 tsp. salt 1 egg
1/2 tsp. xanthan gum 1 tsp. GF vanilla
1/2 cup butter 1 bag Hershey's chocolate candy
1/2 cup peanut butter kisses
Blend together the flour, baking soda, salt, and xanthan gum, and set
aside.
Cream together the butter and peanut butter. Gradually add the sugar
and brown sugar, creaming well. Add the egg and GF vanilla. Beat
well. Blend in the dry ingredients and mix thoroughly. Shape the
dough into balls, using a rounded teaspoon for each ball. Roll the
balls in sugar and place them on an ungreased cookie sheet. Bake at
375 degrees F for 8 minutes.
Remove the sheet from the oven and place a candy kiss on top of each
cookie, pressing down firmly so that the cookie cracks around the
edge. Return the cookies to the oven and bake 3-5 minutes longer,
until they are golden brown. Makes 3-4 dozen cookies.
This recipe came from Judy Haffner.
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Potato Starch Sponge Cake
8 eggs, separated 1-1/2 tsp. grated lemon rind
3 Tbsp. lemon juice 1 cup potato starch, sifted
1-1/2 cups sifted sugar dash of salt
Beat egg yolks 2 minutes at high speed. Add the lemon juice, sugar,
and lemon rind, and mix for 2 minutes at medium speed. Gradually add
the potato starch and salt, and mix for two more minutes.
Beat the egg whites until they are stiff. Fold them into the egg yolk
mixture. Place in an ungreased 10" tube pan and bake at 350 degrees F
for 55-60 minutes. Invert the pan and cool thoroughly before removing
the cake from the pan.
This recipe came from a recent group meeting, author unknown.
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** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
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