Tuesday, September 20, 2011

Gluten Free Black and White Cupcakes!

A couple of weeks ago I was asked to provide a gluten-free cupcake alternative for our GF ladies at church for our Women In the Church (WIC) kickoff dinner. I knew I would do chocolate because: 1. Sevierly Gluten-Free makes a wonderful mix that is so easy to use and 2. they are women after all.
But,what do do about the frosting? I was thinking chocolate again until I came across my inspiration for a black and white cupcake started when I found these lovely baking cups. 
Reynolds black and white
damask baking cup
I always clean my counters thoroughly before baking anything gluten-free.
One-eighth of a teaspoon of gluten can cause a sever reaction in anyone with
Celiac's Disease.

Friday, September 2, 2011

Most Awesome Teriyaki Sauce

I just have to share this. It turned out so well. Perhaps the same recipe exists out there. I don't know, but I improvised and I was happy with the result.

Hawaiian Teriyaki Sauce
(That's what I'm calling it.)

1/4 cup soy sauce (I use tamari because it is gluten free)
1 cup water
1 cup brown sugar (or to taste)
1 tsp. garlic powder
1/4 tsp ground ginger
1/4 cup pineapple juice
2 1/2 tbsp. corn starch mixed with 1/4 cup cold water

In a small sauce pan, pour the soy sauce, 1 cup water, 1 cup brown sugar, garlic powder and ginger. Bring to a boil stirring frequently about 5 minutes. Add pineapple juice and continue stirring.

Turn heat to low. Let sauce simmer for 5 minutes. Add corn starch and 1/4 cup cold water mixture to the pan and whisk together. Let the sauce continue to simmer on low heat, stirring occasionally for another 10 or so minutes. I like to let it thicken a little.

Great with chicken, on burgers (with grilled pineapple) and wherever else you like to use teriyaki sauce.