Text 30224, 104 rader
Skriven 2015-08-26 18:46:04 av Janis Kracht (1:261/38.0)
  Kommentar till text 30197 av Dave Drum (1:18/200.0)
Ärende: Pick-a-nic was:Chile Verde
==================================
Hi Dave,

> -=> NANCY BACKUS wrote to DAVE DRUM <=-

> Well, sometimes life intrudes, y'know. Been a busy boy today. Went out and
> bought a house. Finally.

> http://tinyurl.com/DIRTYS-NEW-PAD1 for pictures, etc. and
>http://tinyurl.com/DIRTYS-NEW-PAD2 for what some nutso folks seem to think it'

Really nice house Dave, Congratulations :)

> worth. I got it for $25K with a home warranty. Spent most of the day at the

And really nice price :) :)

> standing up. Got a fireplace, and real knotty pine (not panelling) in the
> living room.

Very nice :)

> I'm just a tiny bit pumped .....

I can understand that!  You did good there :)

This is one of the best GF cakes I make... thanks to King Arthur Flour for this
one:

===Gluten Free Chocolate Cake ===
    1 1/2 cups sugar
    1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour
     blend*
    1 cup (3 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
    2 tablespoons King Arthur Cake Enhancer, optional
    2 1/2 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon xanthan gum
    2/3 cup vegetable oil
    4 large eggs
    1 1/3 cups water
    2 teaspoons gluten-free vanilla extract
    *See recipe for this blend below.

Tips from our bakers

    Insulated Cake Strips help your layers bake level, rather than domed in the
center.
    Want to bake a bundt-style cake? Choose a standard-size bundt-style pan,
and bake for about 40 minutes, till the cake tests done.
    Please note that our double-dutch cocoa is packaged in our facility which
is not certified gluten-free.

Directions

1) Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans.

2) In a medium mixing bowl (not the bowl of your stand mixer), whisk together
the sugar, multi-purpose flour or brown rice flour blend, cocoa, Cake Enhancer,
baking powder, salt, and xanthan gum.

3) Place the oil, eggs, water, and vanilla into your mixer bowl, and beat well.

4) Blend in the dry ingredients 1 cup at a time, beating for 1 minute and
scraping the bottom and sides of the bowl after each addition.

5) Once all of the dry ingredients have been added, beat at medium-high speed
for 2 minutes, to make a smooth batter.

6) Pour the batter into the prepared pans.

7) Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point
where a toothpick inserted into the center of one comes out clean. The cakes'
internal temperature should be 210°F.

8) Remove the cakes from the oven, and let them cool in the pan for 10 minutes.
Turn them out of the pans to cool completely on a rack.

Yield: two 8" or 9" round layers.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose
Flour, which includes ingredients that reduce the grittiness sometimes found in
gluten-free baked goods. Our flour also increases the shelf life of your
treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works
pretty well when substituted; and it tastes better than a blend using regular
brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour;
2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or
tapioca starch. Store airtight at room temperature. Note: You can substitute
white rice flour for the brown rice flour if you like; it'll make your baked
goods grittier (unless you manage to find a finely ground version).
===

I usually have this GF flour mix already mixed up.. Today, I used the last of
my "batch" so I'll put together more tomorrow.

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)