Gluten free homemade pop-tarts... sorta?

I really, really, really wanted pop-tarts all last week. I couldn't really find anything on GF ones, so I sorta just winged it. Let's start! (I hope you read that in Toad's voice from the Mario games, 'cause I wrote in in that voice.)

What's that? Oh, yeah, this is what you need:
1/3 cup brown rice flour
1/3 cup tapioca starch (+1/2 teaspoon you will use later, after adding the 1/3 cup)
1/3 cup potato starch
2 tablespoons Buckwheat flour (+2 teaspoons you will use later, after adding the 2tbs)
1 tablespoons cornstarch
2 teaspoons sugar
1/2 teaspoon baking powder
1 1/2 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup butter (I used 12 tablespoons since I only had tub butter)
1 egg
1 teaspoon apple cider vinegar.
Some filling that you like.

You also need a cooking machine for this.

Okay, so first just add in all the dry ingredients, just leave out the two things I have in captions in the ingredients list. Mix them together then add in the butter. Mix that well. After the butter is mixed add in the egg and the vinegar, while this getting firmer, add in the 1/2 teaspoon tapioca starch and 2 tablespoons buckwheat. Mix well. It will bet very wetish, but nothing should be sticking to your hands.

There is butter in this. Mmm.. butter.. 

What your ball of dough should look like.

Okay next get out four equal sized pieces of wax paper. Put two next to each other, then put your ball of dough on it, then the other two on top. Stick the ball of dough in the middle of the two sheets. Then roll out.

Bad for bouncing.

Next remove the two top sheets, but keep them to stick on your cooking sheets later, the oily side up. Cut your dough in sections then just cut the sections in half. I used a pizza cutter. Next add your fillings to one side of the dough.

Move one side of the wax paper away from the other.

Next using the side of the wax paper that has the dough will no filling on, flip it on to the side with the filling. It should be okay, but you may have to re-position things like I did. Then transfer them to a cookie sheet with one or both pieces of the used wax paper, oily side up. Cook at 350 degrees(F) for 12 minutes.

I used an Agave nectar glaze on them after they were out of the oven. I used jelly in two and I used WAAAAY too much, so just remember, less is more.
Happy noming! :D

Gluten free millet bread! :)

Tonight after making dinner, a heart felt meal of waffles, lol. I decided to make some millet bread because I had never used to before tonight, I put it in the waffles along with buckwheat. I looked around for some good recipes and mostly found ones that needed oats, which I don't have due to no gluten free ones being around, so I just experimented until I thought it'd go okay.

What you need:
3 1/4 cups of cornmeal (I used the yellow kind)
2 1/2 cups millet
2/3 cup buckwheat
2 1/2 cup warm water
2 tbs (one packet normally) active dry yeast
1/3 cup brown rice flour
2/3 cup potato starch
1/2 cup tapioca starch (or flour)
4 tsp Agave Nectar (OR honey, both are pretty much the same thing)
2 eggs
2 tsp vegetable oil
2 tsp salt

I forgot to take a picture of everything together. You get to see my ferrets instead. Say hello.

No, seriously; start waving and yelling hello.

Do this stuff:
Okay you're going to need three bowls, two small, one large. In a small one add 2 tsp of the 4 tsps of agave (OR honey) warm water, and yeast and let sit. Next, in a small bowl add 2 tsp of agave (OR honey), the eggs, and oil, mix and let six. Next in your large bowl, add the rest of the stuff in. All of it will be dry.

Mix the dry stuff really, really well. After the yeast has risen a good amount add the egg mixture to it and stir. Once it's mixed slowly add it to the dry mix. It will look watery, don't worry. It's suppose to be that way, I thought it was going to turn out terrible because it wasn't doughy, but it turned out so, so good.

The yeast is awake!

This is too watery, just keep mixing.

This is juuuuuuuuuuusssst right!

Okay now add to your oiled bread pan (mine was glass and oiled with vegetable oil) at let sit for about 35-40 minutes. It won't rise much but you can tell it did a little bit. Then cook for about 40-50 minutes at 350 degrees (F). Let cool, then eat. I brushed mine with agave nectar, it made a really good glaze.

Yes, that is a Wii balance board. What? It's level and not prone to getting kicked around.

This is it glazed.

Well, I hope it tastes good for you!

Happy noming!

Gluten free chocolate cupcakes! :)

I officially have a cooking problem. These taste, like, well cupcakes. I used Bob's Red Mill GF all purpose flour because I was feeling lazy and didn't want to hear the blender grind rice, lol. Anyway...

This, this is what you need:
2 cups of GF all purpose flour
1 tbs buckwheat flour
1 1/2 tsp xanthan gum
3/4 cup butter (or 12 tablespoons that's what I did)
3/4 cup coca powder (I used dark chocolate coca powder)
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla extract
1 1/2 tsp milk

Also, if you keep a man in your pantry, add that in too.

Okay, first mix the AP flour, buckwheat flour, baking soda, baking powder, coca powder, xanthan, and salt.

Try not to mix in any wild Pook-a-looz, or tadertots. 

Next, blend together the butter and sugar in  separate bowl. Then add in the eggs one at a time while blending. 

Egg.

Then add in the milk and vanilla and mix, then start slowing adding in the dry mix. Blend well, then put the mix in a cupcake pan that's well greased or has paper cups in them.

Again, do not add pook-a-looz.

Bake at 350 degrees(F) for 18-20 minutes.

OMONOMNOMNOM

Gluten free vanilla cake!

Okay so today I wanted to make a heart shaped cake. I got the idea at like 2 AM and stayed up way too late, so I woke up later than I wanted to. I ended up just not doing it mainly because parchment paper is my nightmare. The cake still tastes awesome, and trust me; I'm a professional nomer. This cake was made in a 2 1/2 inch pan, this recipe can be doubled, tripled, gazollpled or whatever.

This stuff:
Remember that brown rice flour mix I posted earlier? I used that, I'll post it again.
Mix:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Stick in a bag and shake.

Shake.

 After that get out...

3/4 cup sugar
1/4 cup butter
2 eggs
1 cup of the rice flour mix
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/3 cup milk
1 teaspoon vanilla extract

You know where this is going.

Do this....
Blend together the sugar and butter. Then blend in the eggs, after the eggs are blended add in the rest of the stuff.

I'm in total love with this picture. Bryce takes AWESOME photos.

Next it's time to give yourself a headache. Parchment paper. If anyone knows how to properly use this. TELL ME, PLEASE, PLEASE TELL ME.
Line your pan with parchment paper, cook in a stove preheated to 375(F) for 20-30 minutes.

Nightmare.

While it's cooking prepare your icing if you're making it.
Get out:
4 tablespoons of butter
1 tablespoon of milk
1 table spoon of vanilla extract
1 1/3 cups powered sugar
(food coloring if you want)
First, whip the butter with a mixer or whisk. Then add the milk, extract, and sugar. Beat it well then you're done! Or add the coloring then you're done!

Your cake should be done by now, flip it out of the parchment paper on to a cooling rack or something. Let cool then ice.

OMNOMNOM