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Recipe Page
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Potato Flour Cake
4 eggs, separated 1/2 lemon, rind and juice
1 cup sugar 1 tsp. GF baking powder
1/2 cup potato flour
Heat oven to 350 degrees.
Beat egg yolks. Add sugar, grated lemon rind, and juice; continue
beating. Add beaten egg whites. Beat until stiff enough to hold up
in peaks but not dry. Fold in flour and baking powder.
Bake in a tube pan with greased bottom and tube for 30 minutes. Hang
on a bottle to cool.
Note #1: You can substitute 1/4 tsp. lemon flavor and a tbsp. of
reconstituted lemon juice for the lemon.
Note #2: For a chocolate cake, omit lemon, rind and juice, and add 2
tbsp. cocoa. Mix this with 2 tbsp. hot water. Stir and cool. Add 1
tsp. GF vanilla.
This recipe came from Joan Kulka.
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Sugar Cookies
1 stick margarine/butter, 2-1/4 cups GF flour mix**
room temperature 1/2 cup rice flour
1/2 cup white sugar 1/2 tsp. baking soda
1/2 cup powdered sugar 1/2 tsp. cream of tartar
1/2 cup oil 1/2 tsp. vanilla, rum, or other
1 egg GF flavoring
In electric mixer bowl, mix margarine and sugars until creamed. Add
oil and egg. Beat in flour, baking soda, and cream of tartar in
about four batches. Add flavoring, mix until well blended. Chill
one hour.
Roll dough into one inch balls. Place them one inch apart on
ungreased cookie sheets. Flattened balls with a meat tenderizer
dipped in sugar, to about half their original height. Bake at 350
degrees for 8-10 minutes or until light brown. Yields about 4 dozen
cookies.
This recipe came from Joan Kulka.
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Fruit Pizza
3 cups cold, cooked Riceland Plump and Tender medium grain rice
2 egg whites
1/4 cup sugar
8 oz. light processed cream cheese spread
1/2 tsp. GF vanilla
1/3 cup sugar
2-3 cups fresh fruit (sliced strawberries, kiwi fruit, oranges, or
blueberries)
1/4 cup apricot preserves
1 tbsp. water
Heat oven to 350 degrees. Spray a 12 inch pizza pan with non-stick
cooking spray.
In a large bowl, combine rice, egg whites, and 1/4 cup sugar; mix
well. Press into prepared pizza pan. Bake at 350 degrees for 10-15
minutes or until set. Cool completely.
In a small bowl, beat cream cheese, 1/3 cup sugar, and vanilla until
fluffy. Spread mixture over cooled crust. Arrange fruit over cream
cheese.
In a small saucepan, heat preserves and water over low heat until
melted. Strain; cool. Brush over fruit. Refrigerate at least one
hour before serving. Makes 12 servings.
This recipe came from our March potluck meeting.
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Fruit Cocktail Cake
1 cup sugar 1 tsp. xanthan gum
1 tsp. salt 1 tsp. baking soda
1 large can fruit cocktail, 1 beaten egg, or 2 egg whites
juice & all 1 cup brown sugar
1-3/4 cup GF flour mix** 1/2 cup chopped nuts
With a rubber spatula, mix all ingredients except the brown sugar and
nuts in a large bowl. Pour the mixture into a greased 9 x 13 inch
cake pan. Sprinkle brown sugar and nuts over top. Bake at 350
degrees (in a preheated oven) for 45-50 minutes.
This recipe came from our March potluck meeting.
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** GF flour mix:
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)
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