Tag Archives: 1-to-1 Gluten-Free Baking Flour

Gluten-Free Queen Elizabeth Cake

Gluten-free Queen Elizabeth Cake
Gluten-free Queen Elizabeth Cake

In an earlier posting, I shared my recipe for the regular gluten version of Queen Elizabeth Cake to coincide with Queen Elizabeth II’s actual birthday on April 21st.  Today, I have a special treat for my food blog followers who must follow a gluten-free diet! I have adapted my regular version of this cake to make it gluten-free.  It has passed my testing standards so I am pleased to share the recipe for this wonderfully moist and tasty Queen Elizabeth Cake that is made with very simple, basic ingredients. In fact, I’d even go so far as to suggest that it would be quite difficult to be able to tell that this version is gluten-free and, in my view, it certainly rivals its gluten version cousin in taste, texture, and overall quality.

I am timing the original publication of this gluten-free Queen Elizabeth Cake recipe with the annual Trooping of the Colour celebrations celebrated in London in June of each year. The Trooping of the Colour, a major military ceremony filled with pomp and pageantry, is often referred to as the Queen’s Birthday Parade. This tradition is said to have started in 1748 when then King George II decided to combine his birthday parade with the annual spring military parade in June because he apparently felt his actual November birthday was too cold to have a birthday parade. This tradition has endured since then, regardless when the reigning monarch’s actual birthday is and this event is considered the official celebration of the sovereign’s birthday. Held annually on a Saturday in June, the Queen attends, arriving by horse and carriage from Buckingham Palace and traveling along the Mall to the Horse Guard’s Parade behind Whitehall.

The colorful display of pageantry involves several hundred officers and men, horses, and bands.  The Queen takes the salute and inspects the troops dressed in ceremonial uniform.  “Colours” refers to the regimental flags of the various troops and the colours correspond to the colours and insignia of the uniforms of the soldiers of the different units. The colours (flags) served a purpose on the battlefields as they provided a rallying or gathering point for troops and hence the title “trooping of the colours”.

London Pagentry
London Pagentry

So, thus ends the brief history lesson!  Now, on to the Gluten-free Queen Elizabeth Cake, believed to have been named for either the Queen Mother or the reigning monarch, Queen Elizabeth II.  When I earlier shared my recipe for the gluten version of this cake, I conducted some research to try and determine the origins of the cake and its name. Click here to read the information I was able to find about the different stories about the naming of this cake.

The texture of the gluten-free Queen Elizabeth Cake, like the gluten version, is somewhat dense and owes its lovely moist texture to the cooked dates. The combination of coconut and almond flours with the gluten-free 1-to-1 baking flour are the key to this cake’s texture. The almond and coconut flours really do provide a pleasing flavor to the cake.

Gluten-free Queen Elizabeth Cake
Gluten-free Queen Elizabeth Cake

The following hints may be of use when making this cake:

  • This is a single layer cake. Use an 8” square baking pan to ensure this cake has a good height. A 9” square pan may be used but the cake will lack depth and more closely resemble a square as opposed to a cake. I find gluten-free flours take more leavening than gluten flours do and, even at that, it can still be difficult to get baked goods to rise to the height of a similar recipe that calls for gluten flour products. Grease the pan or line it with parchment paper or greased tin foil. Leaving an overhang of extra parchment paper or tin foil over the edge of the pan will make it easier to lift the entire baked cake from the pan and facilitate its  cutting.
  • Let the date mixture cool completely at room temperature before incorporating it with the dry ingredients. If it is mixed with the dry ingredients while the mixture is either hot or warm, it may result in a “gummy” texture or soggy cake.
  • Mix the wet and dry ingredients using the rule of 3 parts dry and 2 parts wet ingredients, starting and ending with the dry ingredients.
  • Mix the ingredients well but don’t beat them as this may create a “tough crumb” cake.
  • Use cream to make the topping. I used 35% cream which gives a luxurious topping but 18% cream may also be used.
  • Start checking the cake for doneness at the point where the cake has been baking for 25 minutes then, if it is not baked, check it every 3-4 minutes after. The cake will be done when the cake tester, inserted into the center of the cake, comes out completely clean and dry.
  • When the cake tests almost baked (about 5 minutes before it is expected to come out of the oven), start making the topping. It needs to go on the warm cake that will go back in the oven for 3-4 minutes after the topping has been added.
  • The topping, like making homemade fudge, can set up really fast. Don’t leave it unattended. Stir the ingredients as they boil gently for the 3 minutes. Watch it carefully and, if you see if starting to “set up” and thicken really fast (even if it is before the 3 minutes of boiling is up), remove it from the stove and quickly stir in the vanilla and coconut. The mixture should be of the consistency that it can be poured from the saucepan and spread over the cake with a knife. If it becomes too thick, it will be too sugary and won’t be of spreading consistency. It will also become brittle and crack.

[Printable version of the recipe follows at end of posting]

Gluten-Free Queen Elizabeth Cake

Ingredients:

¾ cup dates, chopped (apx. 4¼ oz)
¾ tsp baking soda
¾ cup boiling water

¾ cup of 1-to-1 gluten free baking flour
1/3 cup almond flour
2½ tbsp coconut flour
1 tsp baking powder
1/8 tsp salt
¾ tsp cinnamon
¼ tsp nutmeg
Pinch allspice
¼ cup butter, softened at room temperature
2/3 cup granulated sugar
1 extra large egg
¼ tsp orange extract
¾ tsp vanilla

Topping:
2½ tbsp melted butter
½ cup brown sugar
2¼ tbsp cream
¾ tsp vanilla
½ cup shredded coconut

Method:
Cake:
Place dates and soda in medium-sized saucepan.  Add the boiling water. Simmer for about 4-5 minutes then cool completely at room temperature.

Position oven rack in centre of oven and preheat oven to 350°F.  Grease 8” baking pan or line with parchment paper (or even greased tin foil).

Sift 1-to-1 gluten free baking flour, almond flour, coconut flour, baking powder, salt, and spices together. Set aside.

In bowl of stand mixer, cream the butter and sugar.  Beat in the egg, orange extract, and vanilla. Transfer mixture to cooled dates. Stir well.

Transfer one-third of the sifted dry ingredients to the mixer bowl.  Beat in one-half of the wet ingredients. Add another third of the dry ingredients. Blend well. Mix in the remainder of the wet ingredients.  Finish by incorporating the remaining dry ingredients. Mix well to combine. Don’t overmix.

Spread batter evenly in prepared baking pan.  Transfer to preheated oven and bake for approximately 25-30 minutes or until a cake tester inserted into center of cake comes out clean. Remove the cake from the oven. Increase oven temperature to 400°F to prepare for browning of cake’s topping.

Topping:
About 5 minutes before the cake is due to be removed from the oven, begin to prepare the cake topping.  In medium-sized saucepan, melt the 3 tablespoons of butter.  Blend in the brown sugar and cream. Bring to a boil over medium heat and boil for 3 minutes, stirring regularly to prevent scorching. Remove from heat and quickly stir in the vanilla and coconut. Pour and spread this mixture evenly over the warm cake and return it to the oven to brown slightly for 3-4 minutes. Remove cake from oven and place on wire rack to cool completely before cutting and serving.

Yield:  1 – 8” single layer cake

This cake is suitable as a snacking cake, dessert, tea cake, or even a picnic cake. The cake freezes well.

The Queen Elizabeth Cake pairs particularly well with a good cup of tea.  My recommendation for a tea pairing would be an Earl Grey blend.  The citrus notes in this black tea complement the sweetness of the cake. Earl Grey tea has a high concentration of tannins which makes it a suitable tea to cleanse the mouth after each bite of the cake so that each bite of this moist and flavorful cake is as equally tasty as the first!

Gluten-free Queen Elizabeth Cake
Gluten-free Queen Elizabeth Cake

Gluten-Free Queen Elizabeth Cake

Yield: 1 - 8" square single-layer cake

A moist and tasty gluten-free cake featuring dates, spices, and a toffee-like topping.

Ingredients

  • ¾ cup dates, chopped (apx. 4¼ oz)
  • ¾ tsp baking soda
  • ¾ cup boiling water
  • ¾ cup of 1-to-1 gluten free baking flour
  • 1/3 cup almond flour
  • 2½ tbsp coconut flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch allspice
  • ¼ cup butter, softened at room temperature
  • 2/3 cup granulated sugar
  • 1 extra large egg
  • ¼ tsp orange extract
  • ¾ tsp vanilla
  • Topping:
  • 2½ tbsp melted butter
  • ½ cup brown sugar
  • 2¼ tbsp cream
  • ¾ tsp vanilla
  • ½ cup shredded coconut

Instructions

  1. Cake:
  2. Place dates and soda in medium-sized saucepan. Add the boiling water. Simmer for about 4-5 minutes then cool completely at room temperature.
  3. Position oven rack in centre of oven and preheat oven to 350°F. Grease 8” baking pan or line with parchment paper (or even greased tin foil).
  4. Sift 1-to-1 gluten free baking flour, almond flour, coconut flour, baking powder, salt, and spices together. Set aside.
  5. In bowl of stand mixer, cream the butter and sugar. Beat in the egg, orange extract, and vanilla. Transfer mixture to cooled dates. Stir well.
  6. Transfer one-third of the sifted dry ingredients to the mixer bowl. Beat in one-half of the wet ingredients. Add another third of the dry ingredients. Blend well. Mix in the remainder of the wet ingredients. Finish by incorporating the remaining dry ingredients. Mix well to combine. Don’t overmix.
  7. Spread batter evenly in prepared baking pan. Transfer to preheated oven and bake for approximately 25-30 minutes or until a cake tester inserted into center of cake comes out clean. Remove the cake from the oven. Increase oven temperature to 400°F to prepare for browning of cake’s topping.
  8. Topping:
  9. About 5 minutes before the cake is due to be removed from the oven, begin to prepare the cake topping. In medium-sized saucepan, melt the 3 tablespoons of butter. Blend in the brown sugar and cream. Bring to a boil over medium heat and boil for 3 minutes, stirring regularly to prevent scorching. Remove from heat and quickly stir in the vanilla and coconut. Pour and spread this mixture evenly over the warm cake and return it to the oven to brown slightly for 3-4 minutes. Remove cake from oven and place on wire rack to cool completely before cutting and serving.
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This gluten-free Queen Elizabeth Cake features dates, spices, and a delectable toffee-like topping

Gluten-free Queen Elizabeth Cake

Gluten-free Brown Sugar Fudge Square

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

If you like brown sugar fudge, you’ll love this Gluten-free Brown Sugar Fudge Square, even if you aren’t gluten-intolerant or on a grain-restrictive diet! With a cake-type base, it’s the fudge icing that makes this square and takes it from plain to yummy. It’s like having cake and candy at the same time!

I use 1-to-1 gluten-free baking flour along with a small amount of coconut flour in this square.  The coconut flour blends well with the shredded coconut in the recipe and gives the square extra flavor.  Super easy square to make.

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

The slightly tricky part is making the icing as it will “set up” very fast.  Make sure you have all the ingredients pre-measured and at hand when you start to make the icing.  It’s essential that the icing sugar be sifted to remove any lumps as there won’t be any time to work out any lumps when beating the icing sugar into the hot butter-sugar mixture. Once the icing starts to thicken, work quickly to spread it over the square.

This square freezes beautifully and is great to have on hand when you just need to have something sweet!

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

[Printable version of recipe follows at end of posting]

Gluten-free Brown Sugar Fudge Square

Ingredients:

Square
½ cup minus 1 tbsp butter, softened at room temperature
1 cup brown sugar, lightly packed
1 extra-large egg (at room temperature for 20 minutes)
½ tsp pure vanilla
1 cup 1-to-1 gluten-free baking flour
2 tbsp coconut flour
1 tsp baking powder
pinch salt
1/3 cup milk
½ cup shredded coconut

Icing
3 tbsp butter, softened at room temperature
¾ cup brown sugar, lightly packed
3 tbsp cream
1 cup sifted icing sugar
1 tsp vanilla

Walnut halves for decoration (optional)

Method:

Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.

Square:  Cream butter and sugar together.  Add the egg and beat well to combine with butter-sugar mixture.  Beat in vanilla.

Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together.  Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients.  Beat for 1 minute longer on medium speed. Fold in the shredded coconut.  Spread batter evenly in prepared pan.

Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean.  Remove square from oven and place on wire rack to cool completely.

Icing:  When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat.  Stir until both have melted/dissolved.  Add the cream.  Bring mixture to a boil.  Reduce heat and simmer for 2 minutes, stirring occasionally.  Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken.  Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square.  Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.

Yield: One 9” pan of squares

Gluten-free Brown Sugar Fudge Square
Gluten-free Brown Sugar Fudge Square

Gluten-free Brown Sugar Fudge Square

Yield: 1 - 9" pan of squares

An old-fashioned fudge square made with gluten-free flour and topped with brown sugar fudge icing.

Ingredients

  • Square
  • ½ cup minus 1 tbsp butter, softened at room temperature
  • 1 cup brown sugar, lightly packed
  • 1 extra-large egg (at room temperature for 20 minutes)
  • ½ tsp pure vanilla
  • 1 cup 1-to-1 gluten-free baking flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • pinch salt
  • 1/3 cup milk
  • ½ cup shredded coconut
  • Icing
  • 3 tbsp butter, softened at room temperature
  • ¾ cup brown sugar, lightly packed
  • 3 tbsp cream
  • 1 cup sifted icing sugar
  • 1 tsp vanilla
  • Walnut halves for decoration (optional)

Instructions

  1. Preheat oven to 350°F. Grease or, alternatively, line 9” square baking pan with tin foil and spray with cooking oil.
  2. Square: Cream butter and sugar together. Add the egg and beat well to combine with butter-sugar mixture. Beat in vanilla.
  3. Sift the 1-to-1 gluten-free flour, coconut flour, baking powder, and salt together. Add the dry ingredients and milk to the creamed mixture in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. Beat for 1 minute longer on medium speed. Fold in the shredded coconut. Spread batter evenly in prepared pan.
  4. Bake for 30-32 minutes or until cake tester inserted into center of square comes out clean. Remove square from oven and place on wire rack to cool completely.
  5. Icing: When square has cooled, make the icing by combining the butter and brown sugar in a saucepan over medium heat. Stir until both have melted/dissolved. Add the cream. Bring mixture to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally. Remove from heat and, with an electric hand mixer, beat in the icing sugar until mixture starts to thicken. Immediately stir in the vanilla and, working quickly (as this icing will “set up” very fast), spread the icing evenly over square. Score cutting lines on square and, if desired, place one walnut half on each individual square. Let icing set completely before cutting squares.
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Gluten Free Fudge Squares

Gluten-Free Earl Grey Cranberry-Orange Shortbread

Gluten-Free Shortbread
Gluten-Free Earl Grey Cranberry-Orange Shortbread

These easy-to-make gluten-free Earl Grey Cranberry-Orange Shortbread cookies are brimming with flavor. The ground Earl Grey tea leaves lend a subtle hint of tea flavor as well as add wonderful specks of interest in the cookies.  The addition of the dried cranberries and grated orange rind make these very flavorful and tasty cookies.

Gluten-free Shortbread
Gluten-Free Earl Grey Cranberry-Orange Shortbread

I have been having very good success using 1-to-1 gluten-free baking flour, such as Bob’s Red Mill, for my gluten-free baking.  The addition of finely ground almonds adds both flavor and a layer of tenderness to the shortbread crumb.

Gluten-Free Shortbread
Gluten-Free Earl Grey Cranberry-Orange Shortbread

I use my old coffee grinder to grind the loose tea leaves very finely. This releases their essence which, in turn, infuses the dough with the tea aromatic. Use dried, not fresh or frozen, cranberries for these cookies and make sure they are chopped quite finely.

The dough will be quite soft so form it into a round log shape, wrap it tightly in plastic wrap or waxed paper, and refrigerate it for 2-3 hours before slicing and baking. Refrigerating the dough helps to firm it up enough so that, when sliced with a sharp knife, the slices cut cleanly. Empty cardboard paper towel rolls make great cylinder “sleeves” in which to chill the cookie dough because they help to keep the round shape. Simply slit open the paper towel roll, place the wrapped cookie log inside the “sleeve”, draw the edges of the cylinder together, and secure with tape. Rotate the cookie dough log a couple of times during the chilling process to distribute its weight and help to keep the round shape.

These cookies are a great addition to the menu of anyone on a gluten-free diet. In fact, anyone can enjoy these cookies, regardless whether they have a sensitivity or intolerance to gluten or not – I’ll bet you’d never guess they’re made with gluten-free flour!

Gluten-free Shortbread
Gluten-Free Earl Grey Cranberry-Orange Shortbread

[Printable recipe follows at end of posting]

Gluten-Free Earl Grey Cranberry-Orange Shortbread

Ingredients:

½ cup unsalted butter, softened at room temperature
½ cup sifted icing sugar (aka confectioner’s or powdered sugar)
¾ tsp finely grated orange rind
1/2 tsp pure vanilla
1/8 tsp almond flavoring

¾ cup 1-to-1 gluten-free baking flour
¼ cup finely-ground almonds
1½ tbsp cornstarch
¼ tsp salt
¾ tsp finely ground Earl Grey tea leaves

¼ cup finely chopped dried cranberries

Method:

Cream butter and sugar together until smooth.  Beat in orange rind, vanilla, and almond flavoring.

Whisk flour, ground almonds, cornstarch, salt and ground tea leaves together.  Blend dry ingredients into creamed mixture until just combined.  Stir in cranberries.

Form dough into log approximately 1½” in diameter.  Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder.  Draw cylinder sides together and secure with masking tape.  Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)

Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices.  Place cookies on prepared baking sheets, spacing the cookies about 1½” apart.  Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking.  Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.

Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Yield:  Approximately 24 cookies

Gluten-Free Earl Grey Cranberry-Orange Shortbread

Yield: Apx. 24 cookies

A flavorful gluten-free shortbread cookie infused with a hint of Earl Grey tea and flavored with grated orange rind and dried cranberries.

Ingredients

  • ½ cup unsalted butter, softened at room temperature
  • ½ cup sifted icing sugar (aka confectioner’s or powdered sugar)
  • ¾ tsp finely grated orange rind
  • 1/2 tsp pure vanilla
  • 1/8 tsp almond flavoring
  • ¾ cup 1-to-1 gluten-free baking flour
  • ¼ cup finely-ground almonds
  • 1½ tbsp cornstarch
  • ¼ tsp salt
  • ¾ tsp finely ground Earl Grey tea leaves
  • ¼ cup finely chopped dried cranberries

Instructions

  1. Cream butter and sugar together until smooth. Beat in orange rind, vanilla, and almond flavoring.
  2. Whisk flour, ground almonds, cornstarch, salt and ground tea leaves together. Blend dry ingredients into creamed mixture until just combined. Stir in cranberries.
  3. Form dough into log approximately 1½” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder. Draw cylinder sides together and secure with masking tape. Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
  4. Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
  5. Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
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Pin These Gluten-Free Earl Grey Cranberry-Orange Shortbread Cookies To Pinterest!

Gluten Free Earl Grey Cranberry-Orange Shortbread
Gluten Free Earl Grey Cranberry-Orange Shortbread

 

 

 

 

 

Gluten-Free Shortbread
Gluten-Free Earl Grey Cranberry-Orange Shortbread

Looking for more great gluten-free cookie recipes?  Check out these from My Island Bistro Kitchen:

Melting Moments
Snickerdoodles
Lemon-Filled Thumbprint Cookies