The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

 

FOOD PHILOSOPHER™ GOES WHEATLESS

Flourless Gluten–Free Treats

JUST IN CASE YOU WANT TO MAKE DELICIOUS GLUTEN–FREE
treats right away and you don’t have any flour, we have two special, easy–to–make recipes that will bring smiles and requests for seconds. Our Flourless Chocolate Cake and Chocolate Peanut Butter Balls are sure to become a part of your own gluten–free repertoire.

 

 

 

 

FLOURLESS CHOCOLATE CAKE

Makes one 9–inch round cake

There is a wonderful variety of flourless chocolate cakes for us to enjoy. Some are heavy and dense and use incredible quantities of melted chocolate. Some feature ground nuts or fruit flavors. This recipe has a light soufflé–like texture and a rich chocolate flavor that is almost brownie–like. Serve it with sweetened whipped cream and fresh berries on the side. This cake is utterly simple to make, delightful to eat, and sure to become a favorite.

8 ozs. semisweet chocolate
8 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
7 large eggs, separated, room temperature
1 teaspoon pure vanilla extract

  1. Preheat oven to 350° F. Position rack in center of oven. Line 9–inch springform pan with parchment or wax paper and spray lightly with cooking spray.
  2. Melt chocolate in small, heavy saucepan over low heat, stirring constantly. Remove from heat and cool until lukewarm.
  3. Beat butter and sugar in electric mixer 4–5 minutes. Add egg yolks, one at a time, beating after each addition. Beat in the chocolate and vanilla.
  4. Using clean beaters and another large bowl, beat egg whites until soft peaks form. Use a spatula to fold one–third of the egg whites into the batter to lighten it. Then fold in remaining egg whites.
  5. Pour batter into prepared pan and bake in center of oven for 40–45 minutes or until cake is puffed and the center is firm and elastic to the touch.
  6. Cool cake in pan for 5 minutes (cake will fall). Use a small knife to cut around pan sides to loosen cake. Remove sides of pan and invert the cake onto a rack. Peel off paper. Cool completely and slide onto a plate.

Serve at room temperature. Cake can be made up to two days before serving. Wrap tightly in plastic to refrigerate. Bring to room temperature before serving.

© 2002 by Claudia Pillow and Annalise Roberts

 

 

 

 

Food Philosopher’s® Gluten–Free

CHOCOLATE PEANUT BUTTER BALLS

72 cookies

½ cup unsalted butter
18 ounces smooth peanut butter
3½ cups confectioners’ sugar
2½ cups gluten–free crispy rice cereal*
16 ounces semisweet chocolate chips

  1. Mix butter, peanut butter, and sugar together in large mixing bowl of electric mixer. Beat until creamy.
  2. Add in crispy rice cereal and mix in by hand until cereal is incorporated into dough.
  3. Form into 1 inch balls and refrigerate 12 hours.
  4. In a double boiler or microwave, melt chocolate chips and keep warm.
  5. Dip balls in warm chocolate. Place on wax paper to cool. Refrigerate until chocolate hardens.
  6. Store in refrigerator in airtight container.

*There are currently very few Gluten–Free rice cereals, but Erewhon® Gluten Free Crispy Brown Rice Whole Grain Cereal is very good. U.S. Mills, Inc., Erewhon, 200 Reservoir Street, Needham, MA 02494 (www.usmillsinc.com).

© 2002 by Claudia Pillow and Annalise Roberts