Tuesday, April 23, 2013

New Website! Now posting over at GlutenFreeWifeBakery.com!!!

Hello Friends!

I have created an official website called The Gluten Free Wife Bakery.  I will no longer be posting here on blogger.  

So go check it out!  And feel free to follow me via Email subscription on my new wesbite, FacebookTwitter, and Instagram (@thegfwife).

I look forward to seeing you over there!!

Wednesday, March 13, 2013

Lemon Blueberry Poundcake

   I can't recall eating poundcake during my pre- gluten free days.  Although I do remember my mom telling a story of when my brother baked a poundcake... and that it was a heck of a lot heavier than one pound!

   But have no fear.  This recipe yields the most amazing and foolproof poundcake ever.  {And it weighs the appropriate weight!}  

   Regardless of whether I've eaten the gluten-filled version, I am so happy that I have discovered poundcake now.  This recipe is knock-your-socks-off amazing.  Light.  Fluffy.  Bursting with bright lemon and moist blueberry.  Especially perfect for spring.  

   It is perfect for brunch, dessert, {lunch... dinner... midnight snack...}, friends and family.  It's also perfect for those crazy dairy free people in your life. 

   So what are you waiting for?  Get baking!  It's an incredibly easy recipe to whip up!  

Lemon Blueberry Poundcake  adapted from Gluten Free Easily

   2 1/2 cups gf flour (I use this flour ratio)
   1 ½ tsp xanthan gum
   1 ¼ tsp sea salt
   1 tsp baking powder
   ¾ cup olive oil
   1 c - 1 1/2 
cups sugar (depending on how sweet you like your cakes)
   2 Tbs orange juice or lemon juice
   2 Tbs lemon emulsion
   lemon zest (I zested one whole lemon)
   3 eggs
   2/3 cup full-fat coconut milk
   2 cups frozen or fresh blueberries

   1.   preheat oven to 350F
   2.   mix dry ingredients in medium bowl
   3.   in large bowl mix sugar, olive oil, lemon emulsion, orange or lemon juice, and zest
   4.   add eggs one by one into wet mixture then add milk and mix for 2 minutes.  add dry              ingredients and mix well.
   5.   fold in blueberries.
   6.  scrape batter into greased bundt pan, 2 bread loaf pans, or angel food cake pan (that's what I used).
   7.   bake for 50 - 60 minutes then cool fully and Enjoy!

Linking up at these Fabulous Parties: 
The Mandatory Mooch

Monday, March 4, 2013

A Little Valentine's Day Cake

   I made a cute little cake for Valentine's Day.  Well, actually a giant cupcake of a cake.  Rich chocolate cake with vanilla almond buttercream.

    This treat was so scrumptious the hubs and I ate every last morsel in twenty four hours  :)  

Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

Tuesday, February 19, 2013

My Week on Instagram

Thought I'd start a little Sunday (oops, just realized it is Tuesday night...) tradition here on my little nook online.  If you aren't already, feel free to follow me on Instagram @ thegfwife :)

Some Red Velvet Brownie action... get the full recipe here!!!

Walked in on the super cute cuddle sesh the other night :)

Valentine's Day cake for two :)

Created some subway to decorate my craft room

The Hubs and I had a fancy dinner out at Forbes Island Restaurant in San Francisco

The owner is previous Coast Guard, how cool is that?