Happy Holidays friends! I am seriously not sure where 2014 disappeared to but hey, I am trying to send it out with a bang!
Over the past week, I tried my hand at a couple of different gluten free baked goods and well, my tummy and taste buds were happy with the results!
One of the things I am realizing with my gluten free substituting is that baked items get tough and rise differently than with traditional flour, due to a lack of gluten. In most gluten free baking products, the lack of gluten is made up for with the addition of xanthan gum or guar gum. Apparently guar gum is very expensive, so that is not the typical go to choice. Unfortunately for me, xanthan gum is a mold based food additive… and well, mold is my number one allergen! Nothing like consuming what you are allergic to!
During all of my experimenting, I have been using Bob’s Red Mill all purpose baking flour. It is a nice mixture of flours so that I don’t have to get into all of that!
In looking at the ingredients in this crust, I thought that the addition of the vegetable shortening might help to keep the crust tender for longer and I was right!
I used the recipe just as written with a direct 1:1 substitution of Bobs for the all purpose flour. So 2 cups of gluten free all purpose flour. The crust, during baking, rose to a cake like height and then as anticipated, collapsed. I was surprised how evenly it did that though!
In making the cheese cake filling, I had a happy accident. I misread 1 cup of pumpkin for 1 can of pumpkin. Oops! So after creaming the first round of pumpkin and cream cheese, I added a second block of cream cheese- essentially doubling the filling portion. Doubled the spices and sugar as well. It worked out well because the collapsed crust nicely fit the doubled cheesecake portion! Based on the level of spice in the crust, I liked this happy mistake in the final product. Doubling all ingredients from the get go would have giving me a more silky cheesecake. Oh well!
Additionally, instead of cool whip, I kept my trusty rust kitchen aid whirring a little longer and whipped some heavy cream with about a tablespoon of confectioners sugar for a creamy, not too sugary topping.
The crust, the not perfectly created cheesecake and whipped cream were a wonderful addition to our holiday meal. No one could tell it was gluten free- success! And better yet, the crust was still tender and yummy the next day.
If you have substituted gluten free flours successfully into your baked goods, I would love to hear from you!
Thanks for stopping by and be sure to hop over to Love Bakes Good Cakes for more yummy inspiration!