How to make gluten free brownies and cake

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Just because you're on a gluten free diet doesn't mean you have to be yummy free. We've got some recipes from Betty Crocker kitchens that are delicious, easy and totally gluten free. Here's professional baker and author Liv Hansen for the Betty Crocker Kitchens.

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  • Liv Hansen

    Liv Hansen Professional Baker and Author Liv Hansen is the author of three books, has appeared on the Today Show, Top 5 (Food Network), The View and Roker on the Road, and was a finalist on the Food Network Challenge: Haunted Gingerbread. more about this expert »

in the kitchenBasics
How to make gluten free brownies and cake

Liv shows us how easy gluten free baking can be with two delicious recipes:

Gluten Free Cookie Brownies

  1. Heat oven to 350°F.
  2. Grease bottom only of 13x9-inch pan.
  3. In a medium bowl, stir cookie ingredients as instructed on the side of the box until a soft dough forms. Drop rounded tablespoons of dough onto bottom of pan.
  4. In another medium bowl, stir brownie ingredients as instructed on the side of the box until well mixed. Drop tablespoon amounts of batter in between the mounds of cookie dough.
  5. Bake 30 to 35 minutes or until the cookie portion is golden brown. 
  6. Cool completely, about 1 hour.
  7. For 24 bars, cut into 6 rows by 4 rows.
The gluten free cookie brownies recipe serves 24.

Gluten Free Marble Cake

  1. Heat oven to 350°F.
  2. Grease bottoms only of 2 (8 or 9-inch) round cake pans
  3. In large bowl, mix gluten free yellow cake ingredients as instructed on the side of the box and set aside.
  4. In another large bowl, mix gluten free devil's food cake ingredients as instructed on the side of the box.
  5. Spoon yellow and devil's food cake batters alternately into pans, dividing evenly.  Drag the point of a knife in a swirly or zigzag pattern to create marbled effect.
  6. Bake 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Cool in pans on a cooling rack for 15 minutes.
  8. Remove from pans and cool completely, top sides up, for about 1 hour. 
  9. For gluten free frosting, beat powdered sugar and 1/3 cup butter in a medium bowl until blended. Stir in 2 teaspoons of vanilla and melted, cooled chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
  10. Trim the dome off of one cake and place cut side down on serving plate. Spread with 1/4 cup of frosting.  Top with second cake, rounded side up.  Frost side and top of cake with remaining frosting.
The gluten free marble cake recipe serves 12-16.

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