Gluten Free Home Made Chocolate Cake Recipe

Have you ever tried Hershey's "Perfectly Chocolate" Chocolate Cake recipe as a full fledged gluten eater?  Well I have not but it was supposed to be one awesome cake.  My friend Alison from Under the Big Oak Tree told me a story of how somebody baked her this recipe once for her birthday and how good it was.  My Friend Pam says she has successfully used the recipe on the back of the cocoa powder container with Tom Sawyer's Gluten Free Flour Blend.  It was only logical then that when I went about searching to make my own Home Made Gluten Free Chocolate Cake I start with the Hershey's recipe.  I have had enough conversion mishaps to know just what changes to make.  I find the best Gluten Free recipes start out as the gluten filled ones I used to know and love.

This recipe turned out so incredibly chocolaty, it was light and moist, had a great texture and kept very well.  So without further adieu, the home made gluten free chocolate cake recipe I will use forever:

2 sticks Butter
1 cup White Sugar
1 cup Brown Sugar

4 Whole Eggs
1 Tablespoon Vanilla
3/4 cup Hershey's Cocoa Powder

1 cup Boiling Water
1/4 cup Chocolate Bits, chopped fine (Semi Sweet or Dark)
1 cup Sour Cream, ButterMilk or Yogurt

1/2 teaspoon of Salt
1 teaspoon Xanthan Gum
2 cups of My Preferred GF Flour Blend
   (1 cup Tapioca Starch, 3/4 cup Brown Rice Flour, 1/3 cup Potato Starch)
1/4 cup Sorghum Flour
1 teaspoon Baking Powder
2 teaspoons Baking Soda

Preheat oven to 350 degrees.

• Cream Butter and Sugars together until light and fluffy, at least 3 minutes.
• Add eggs and vanilla and mix until fully incorporated.
• Add in Cocoa Powder and mix well.
• Meanwhile mix boiling water and chocolate bits together until chocolate melts.
• Add milk to chocolate/water mixture.
• In a separate bowl mix Salt, Gum, Flours, Baking Soda and Baking Power.
• Add flour blend and Chocolate Milk into stand mixer and mix until fully incorporated.
• Pour into either Prepared 13 x 9 baking sheet, 2-8" or 2 9" baking pans, or cupcake pans lined with papers.
• Bake cupcakes for 20 to 25 minutes, round pans for 30 to 35 minutes, and Sheet Cake for 40 to 45 or until toothpick inserted comes out clean.
• Frost with canned or Homemade Chocolate Frosting.

Other Great Recipes similar to this one:

Hershey's "Perfectly Chocolate" Chocolate Cake over at Hershey's

Chocolate Cake Recipe over at Gluten Free Homemaker

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Gluten Free Muffuletta Sandwich and Gluten Free Muffuletta Bread Recipe

First off, how do you spell this?  Muffuletta or Muffaletta?  What exactly is a Muffuletta anyway? I had to ask myself this question because I never heard of it before.  I needed to figure it out soon because I need a Gluten Free one in under a weeks time.  So I started the way I start out anything....Google Search. In this search I discovered that Muffuletta is the signature sandwich of New Orleans. Wikipedia says that the Muffuletta originated in New Orleans, Louisiana and is a type of round Sicilian type sesame bread that could be compared to a submarine type sandwich.  The bread is made into a large round and somewhat flattened loaf with a sturdy texture and about 10 inches in diameter.  It is described as being somewhat similar to focaccia.  It needed to be sturdy because of the juicy olive spread that is served on it as a sandwich.

OK, that is a good place to start.  I think I can muster up a loaf of this type. My mother is Sicilian after all and I do have one particular recipe that she says is similar to Sicilian bread.

The Muffuletta bread is split and filled with sliced Provolone cheese, Genoa salami and Cappicola ham, topped with Olive Salad that includes olives, oregano, parsley, olive oil, red-wine vinegar, salt and pepper.  Sounds like an Italian hoagie to me.  Either that or a Antipasti served on a roll!  LOL.

OK, so are you ready?  Lets get started.

1/2 teaspoon Vinegar

2 Eggs

3/4 cup Warm Water (110 to 115 degrees)

2 Tablespoons Oil

2 Tablespoons Sugar

2 1/2 teaspoons Yeast

1 cup Tapioca Starch

1/2 cup Brown Rice Flour

1/2 cup Corn Starch

2 Tablespoons Almond Meal

2 teaspoons Xanthan Gum

1 teaspoon Salt

1 Egg (for egg wash)

2 Tablespoons Water (for egg wash)

2-3 Tablespoons of Sesame Seeds

I jar or recipe of Olive Spread Salad

8 ounces thinly sliced Genoa salami

8 ounces thinly sliced cooked ham

8 ounces sliced mortadella

8 ounces sliced mozzarella cheese

8 ounces sliced provolone cheese

Preheat oven to 170 degrees and turn off.

Line Pizza pan with Parchment Paper sprayed with oil.

• Combine Warm Water, Oil, Sugar and Yeast and allow to sit and become fluffy.
• Meanwhile add eggs and vinegar to your stand mixer with whip attached and beat eggs until light and foamy.
• Gradually add Flour, Almond Meal, Gum and Salt to mixer bowl until all is incorporated.
• Next add the fluffy yeast/liquid mixture.  Scrape sides down as needed.
• Allow to mix on low for a few minutes until the texture of the batter starts to look like whipped cream cheese.
• Line a flat pizza pan with parchment and generously spray with oil and turn dough out onto pan.
• With your oiled hands, shape dough into a flat round disk about 9 inches across (it will rise and expand to be about 10").
• Sprinkle the top of your loaf with 2-3 tablespoons of sesame seeds and lightly press them into the dough.  I Omit this part, my kids would not eat it with sesame's on top.
• Place shaped loaf into warmed oven to rise for 45 to 60 minutes, until doubled in size.
• Take dough out of oven from rising and coat with egg wash (egg and water mixed throughly).
• Place baking stone inside oven and turn Oven on to 350 degrees.
• Once oven and stone are preheated, gently slide the loaf and parchment over on top of your peel. 
• Place loaf directly onto hot stone inside oven (you will want the dough/parchment to be directly on the stone).
• Bake for 25-30 minutes.

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Gluten Free Pumpkin Cinnamon Rolls

My daughter came home from school one day sad because they had cinnamon rolls at school and she wanted some too.  I must admit, I have not made a dish of this type since my early twenties.  She kept insisting though. I promised her when she was diagnosed that I would copy whatever she craved so I had to keep my promise.  So here it is, 5:30 PM and I am embarking on a 2 hour Gluten Free Cinnamon Roll journey.

As I was making this dish way too late into the night, I realized that this recipe could be made the day before and left in the refrigerator after the first rise.  All you need to do the morning of your special breakfast is take it out and allow it to come to room temperature and Bake.  I think it would also be a good idea to make them ahead and freeze like some of those commercial brands you find in the supermarket.  Why not double the batch and save some?

The original recipe called for Cottage Cheese.  I'm not a fan of Cottage Cheese but had some leftover pumpkin in the fridge.  I think that next time I will try Greek Yogurt for added protein.

Dough:

3 1/4 cups Gluten Free Flour Blend (Plus some for rolling and dusting)

1 Tablespoon Yeast

1/2 cup (1 stick) Butter

1/2 cup Pumpkin Puree

3/4 cup Warm Water, divided

1 teaspoon Sugar (of choice)

Filling:

1/2 cup (1 stick) Butter

1/3 cu Brown Sugar (or Coconut Sugar)

3 teaspoons Cinnamon

1/3 cup Raisins (optional)

1/3 cup pecas, chopped (optional)

Glaze:

2 cups Powered Sugar

1/4 cup Butter, Melted

2 Tablespoons Milk or Water

1. Dissolve yeast from the enclosed packet with 1/2 cup warm water and 1 teaspoon of sugar. Let stand for about 5 minutes until foamy.
2. With a whisk in a stand mixer, cream butter, then combine with the Pumpkin.
3. Add the Bread Mix to the butter and Pumpkin mixture. Mix to combine on low. Add orange zest if using. 
4. Add dissolved yeast and continue mixing. 
5. Add remaining 1/4 cup warm water 1 tablespoon at a time just until dough starts to come together. 
6. Lightly flour a sheet of parchment paper with some of the reserved bread mix. 
7. Place dough on the parchment, sprinkle lightly with flour and cover with second sheet of parchment. 
8. Roll dough to a thickness of 1/4 inch in a rectangle shape approximately 10-inches long and 8-inches wide. 
9. Remove top parchment paper.
10. To make the filling, cream butter with sugar and cinnamon. 
11. Spread or distribute filling as evenly as possible on rolled out dough, leaving no more than a 1/2-inch margin around the edge. 
12. Spread raisins and nuts (if using) evenly over filling and press down with fingertips.
13. Starting with the longest edge of the dough, peel dough off paper and roll to form a log. 
14. Use fingertips to pinch edge of dough closed to form a cylinder. 
15. Lightly oil an eight-inch round cake pan. 
16. Use a sharp knife to slice log into individual pieces, each about 1-1/2 to 2-inches wide. A serrated knife works best. 
17. Lay pieces on sides in a lightly oil 8-inch round cake pan. Place with the swirls showing. 
18. Allow dough to rest for 60 to 90 minutes at room temperature. 
19. Bake in preheated 350° oven for 45 to 55 minutes or until golden brown. 
20. Let rest in pan for 10 minutes before inverting onto a plate. 
21. Use a second plate to invert a second time so that the tops of swirls are showing.
22. Combine Sugar, Butter and liquid.  Glaze hot swirls with sugar icing mix. 

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