What's Cooking? Nearly Normal

What's Cooking? Nearly Normal
Chef Jules Shepard | NearlyNormalKitchen.com | 2/20/09

Jules' Nearly Normal All Purpose Flour may be made using the following recipe, or is available pre-mixed at many local stores like Roots Markets, David's Natural Markets and MOM's markets and on-line at NearlyNormalKitchen.com

All Purpose Flour

• 1 cup potato starch
• 1 cup corn starch
• 1 cup white rice flour
• 1/2 cup tapioca starch
• 1/2 cup corn flour
• 4 tsp. xanthan gum

I'll be bringing some gluten-free beers to talk about for fun as well! Can't wait!

J ules' Gluten-Free Chocolate Beer Cake

Ingredients:

• 1 cup gluten-free beer (I used Green's Dubbel Dark)
• 8 Tbs. unsalted butter or Earth Balance Shortening (non-dairy)
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated cane sugar
• 3/4 cup sour cream or Tofutti Sour Supreme (non-dairy)
• 2 eggs
• 1 Tablespoon (*not teaspoon) gluten-free vanilla extract
• 2 cups Jules' Nearly Normal All Purpose FlourTM
• 1 Tablespoon (*not teaspoon) baking soda

Directions:

• Preheat oven to 350 F.
• (Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)
• Butter or oil a 9-inch springform tube or springform pan (if using plain springform pan, line the bottom with parchment paper).
• In a small bowl, whisk the sour cream with the eggs and vanilla.
• Pour the 1-cup beer into a large saucepan (drink the rest!). Add the butter and heat just until melted over medium heat. Whisk in the cocoa powder and the sugar until smooth.
• Add the egg mixture into saucepan mixture and whisk. Add the flour and baking soda until mixed. Pour into the buttered pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a cooling rack and remove from the pan when fully cooled.
• Frost the top of the cake with a gluten-free cream cheese or white frosting of choice.

Easy Cream Cheese Frosting:

• 8 oz. cream cheese (can use fat free or Tofutti Better Than Cream Cheese for non-dairy)
• 1 cup confectioners sugar
• 1/2 cup heavy cream (can use half & half or non-dairy creamer, but use less than 1/2 cup)
• Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency