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Gluten-Free Boxed Cake Mix Replacer

Gluten-Free Boxed Cake Mix Replacer

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.

By Buckwheat Queen

Lemon, Raspberry, and White Chocolate Scones
Dessert

Lemon, Raspberry, and White Chocolate Scones

5.0

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Zest both lemons; juice 1/2 of a lemon. Set aside.
  2. 2 Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
  3. 3 Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
  4. 4 Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
  5. 5 Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
  6. 6 Preheat the oven to 400 degrees F (200 degrees C).
  7. 7 Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
  8. 8 Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

By DREGIE

Overnight Buckwheat Oats
Breakfast

Overnight Buckwheat Oats

4.0

Prep
5 min
Cook
1 min
Total
486 min

Instructions

  1. 1 Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.
  2. 2 Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.

By Buckwheat Queen

Pisang Goreng (Indonesian Banana Fritters)
Dessert Southeast Asian

Pisang Goreng (Indonesian Banana Fritters)

4.2

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine flour, sugar, and vanilla powder in a large bowl; make a well in the center. Pour milk, egg, melted butter, and rum flavoring into the well; mix until smooth. Fold in banana slices until evenly coated.
  2. 2 Heat oil in a wok or deep fryer to 375 degrees F (190 degrees C).
  3. 3 Drop banana mixture by tablespoon into hot oil. Fry in hot oil until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil and drain them on paper towels. Serve hot.

By Unieng

Shemakes Instant Chai Tea
Drink

Shemakes Instant Chai Tea

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a food processor, combine instant tea, powdered creamer, milk powder, confectioners' sugar and brown sugar. Add ginger, cinnamon, cloves, cardamom, allspice and vanilla powder. Process for 2 minutes. Store in an airtight container.
  2. 2 To serve, place 4 teaspoonfuls in a mug, and fill with hot water; stir.

By Nancy T. Smith

Don't Go Heatin' the House Gluten-Free Fresh Cherry Crumble
Dessert American

Don't Go Heatin' the House Gluten-Free Fresh Cherry Crumble

5.0

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Cube butter; place in the freezer until very firm, about 15 minutes.
  2. 2 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
  3. 3 Combine cherries, 2 tablespoons sugar, and lemon juice in a large bowl until cherries are evenly coated; transfer to an air fryer-safe baking dish.
  4. 4 Whisk flour and 6 tablespoons sugar together in a bowl until well combined; cut in chilled butter using fingers until pea-sized pieces remain. Sprinkle over cherries; press down lightly.
  5. 5 Stir remaining 2 tablespoons sugar, vanilla powder, nutmeg, and cinnamon together in a bowl until well combined; sprinkle over cherries and flour mixture.
  6. 6 Cook in the preheated air fryer until slightly browned; check at 25 minutes if not yet browned. Continue cooking until slightly browned, checking at 5-minute intervals. Close air fryer drawer; turn air fryer off, leaving crumble inside for 10 minutes. Transfer crumble to a cutting board; cool slightly, about 5 minutes.

By Buckwheat Queen

Buckwheat Lavender Biscotti
Dessert American

Buckwheat Lavender Biscotti

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
  3. 3 Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
  4. 4 Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
  5. 5 Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

By Kay5103

Persimmon Cobbler
Dessert American

Persimmon Cobbler

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch square baking dish with 1 tablespoon butter; set aside.
  2. 2 Place persimmon chunks in a large mixing bowl; sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Stir until well combined; set aside.
  3. 3 Combine flour, cornmeal, and baking powder in a mixing bowl. Cut in 1/2 cup butter until mixture resembles small pebbles. Slowly add buttermilk, little by little, mixing with your hands until forms a ball; turn dough out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch, 1/2-inch thick square.
  4. 4 Pour persimmon mixture and all juices into the prepared baking dish. Tear off pieces of dough; lay them, like patchwork, on top of persimmons, allowing a bit of space between dough pieces so juices can bubble up around dough.
  5. 5 Brush dough pieces with milk; sprinkle with cane sugar.
  6. 6 Bake in the preheated oven until persimmons are bubbling and biscuit topping is browned, about 40 minutes. Cool before serving.

By Buckwheat Queen

Dziriat (Algerian Almond Tarts)
Dessert African

Dziriat (Algerian Almond Tarts)

5.0

Prep
120 min
Cook
25 min
Total
1585 min

Instructions

  1. 1 Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
  2. 2 Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
  3. 3 Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
  4. 4 In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
  5. 5 Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
  6. 6 Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.

By RECIPEDOCTOR