Gluten Free Pasta Dough

Here is my favorite from-scratch pasta dough recipe.
Pasta Dough

INGREDIENTS:
• 3 1/4 cups C4C flour

• 13 egg yolks

• 1 egg

• 5 tablespoons olive oil

• 5 tablespoons milk

• C4C flour (for dusting the board when kneading pasta dough)

INSTRUCTIONS:

There are two ways to prepare the dough.

Manually

1. Mound the 3 ¼ cups of flour in the center of a large wooden cutting board. Make a well in

the middle of the flour.

2. Add the eggs, oil and milk to the center of the well.

3. Using a fork, beat together the eggs, oil, milk and begin to incorporate the C4C flour,

starting with the inner rim of the well. As you expand the well, keep pushing the flour up

from the base of the mound to retain the shape of the well.

4. The dough will come together when half of the flour is incorporated. At this point, begin

kneading the dough with both hands. Make sure to use the palms of your hands to avoid

having the dough stick to your fingers.

5. Once there is a cohesive mass, remove the dough from the cutting board. Scrape and

discard the leftover dough.

6. Lightly flour the board and continue kneading for 15 minutes. The dough should be

elastic and less sticky. Make sure to knead the dough for the full amount of time.

7. Wrap the dough tightly in plastic wrap and allow it to rest for 30 minutes in the

refrigerator.

8. Remove from refrigerator and roll and shape as desired.

In a Stand-Up Mixer

1. Make sure to attach the dough hook.

2. Add C4C flour to the mixing bowl. In a separate bowl, lightly whish together wet

ingredients.

3. With the mixer at medium speed, slowly add the wet ingredients into the dry until just

incorporated.

4. Empty the mixture onto a large wooden board.

5. Follow steps 4-8 of the manual procedure for same results.
Hope you enjoy,
-Caitlin

Gluten Free Chocolate Cupcake and Chocolate Frosting

I promised I would tell you how to make these beautiful chocolate cupcakes and amazing chocolate frosting. Here are the beautiful chocolate cupcakes and the amazing chocolate frosting.

Chocolate Cupcake

Ingredients:

• 1 1/2 cups of c4c flour
• 1 cup of cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon of baking powder
• 4 eggs
• 1 1/4 cups white sugar
• 2/3 cup sour cream
• 3 ½ cups heavy cream
• 1 tablespoon of vanilla extract

Directions:

1.     Preheat oven to 350 degrees. Grease two 12 cup muffin pans or line with paper baking cups.

2.    In a medium bowl, stir together the c4c flour, cocoa powder, salt, baking soda, and baking powder. In a separate large bowl, beat the eggs, sugar, sour cream, heavy cream, and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.

3.    Bake for 20 to 25 minutes and check with a toothpick. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Tip: If the batter is too sticky, add more heavy cream. That should do the trick when baking this cupcake. Enjoy!

Chocolate Icing

Ingredients

• 2 3/4 cups powdered sugar
• 6 tablespoons cocoa powder
• 1 stick of unsalted butter
• 1 teaspoon gluten free vanilla extract
• ½ cup of heavy cream

Directions

1.    In a medium bowl, sift together the powdered sugar and cocoa powder, and set aside.

2.    In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with heavy cream. After, blend in the vanilla. Stir (beat) until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Hope you enjoy,
-Caitlin

Gluten Free Vanilla Cupcakes and a Vanilla Buttercream

Today I will be telling you how to bake gluten free vanilla cupcakes and a vanilla buttercream. I will also be telling you how to make one other cupcake. My chocolate cupcakes and chocolate frosting. You may be wondering why I only have cupcake recipes on this blog. Well, I'm a cupcake baker! My favorite (and only) thing to make is cupcakes or any sweets. Here's my vanilla cupcake and vanilla buttercream.

Vanilla Cupcake

Ingredients:

·         1 1/2 cups of c4c flour

·         3/4 cup sugar

·         6 tablespoons soft butter

·         1/2 teaspoon salt

·         1 1/2 teaspoons baking powder

·         1 spoonful of gluten-free vanilla extract

·         2 large eggs

·         1/2 cup milk, at room temperature

Instructions:
·         1) Preheat the oven to 350°F. Put cupcake liners in the pan.

·         2) Use an electric mixer to beat together the sugar, soft butter, salt, baking powder, flour and vanilla until smooth. Add 1 egg, and beat for a minute or so at high speed, until fluffy.

·         3) Scrape the bottom and sides of the bowl. Still using the mixer beat in the other egg; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.

·         4) Continuing to use the mixer, beat in the milk, at low speed, adding about 1/3 of each at a time.

·         5) Scoop the batter into the prepared pan/s. Bake the cupcakes for about 25 minutes, about 3 to 4 minutes past the point where the cupcake springs back when touched lightly in the center, and a tooth pick, inserted into the middle comes out clean.

·         6) Remove from the oven, and cool for 5 to 10 minutes before taking out of the pan to cool on a rack.

Note: You DON’T need to use an electric mixer.

Vanilla Buttercream

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1/4 teaspoon table salt
• 1 tablespoon vanilla extract
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Hope you enjoy,

-Caitlin

Gluten Free Red Velvet Cupcakes and a Cream Cheese Frosting

The recipe I will be showing you today is gluten free red velvet cupcakes and a cream cheese frosting. (The cupcakes can actually be muffins, too! You don't make the frosting.) Before we start baking, I need to have a word about frosting bags. Instead of wasting so much money going out to buy the real bags, I use plastic bags! You don't have to wash them out and they're cheaper than the real frosting bags. On to the cupcakes.

Red Velvet Cupcakes

Ingredients

• 1 3/4 cup c4c flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 5 tablespoons unsweetened cocoa powder
• 1 cup sugar
• 3/4 stick unsalted butter,  softened
• 2 eggs
• 3 tablespoons pure vanilla extract
• 1 teaspoon cider vinegar
• Super red soft gel paste food coloring to desired color
• 1 cup of heavy cream

Instructions

1. Preheat your oven to 325 degrees F. Line a standard 12 cup muffin tin with grease proof pretty cupcake liners and set it aside.
2. In a large bowl, place the c4c flour, salt, baking soda, cocoa powder and sugar, and whisk to combine well. Add the butter, eggs, vanilla, vinegar, and add food coloring to desired color. Mix to combine. The batter will be lumpy. Add the milk, and mix to combine well. The batter will be smooth and sticky.
3. Divide the batter among the 12 muffin cups. Shake the muffin tin back and forth to distribute the batter evenly in each cup. Smack the tin on the countertop to break any trapped air bubbles in the batter.
4. Place in the center of the preheated oven, and bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
5. Allow to cool completely before frosting.

Cream Cheese Icing
Ingredients:
1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted powdered sugar

Directions:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, and beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Hope you enjoy,
-Caitlin