Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas

Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas

by Kelly E. Keough
Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas

Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas

by Kelly E. Keough

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Overview

HAVE YOUR CAKE AND EAT HEALTHY TOO

Standard baked goods come with a hefty price on your health—weight gain, cholesterol and diabetes, as well as allergies for many people. Sugar-Free Gluten-Free Baking and Desserts shows how to bring taboo treats back to the baking sheet with mouth-watering recipes that transform diet-busting favorites into guilt-free wonders.

Following a wholesome approach that avoids quick-metabolizing ingredients,
this book presents recipes for delicious desserts and breads that are as satisfying as they are good for the body. Discover the easy and tasty way to bake with healthy alternatives:

Replace wheat

with arrowroot, buckwheat or quinoa flour

Eliminate sugar

by sweetening with agave, yacon or stevia

Sugar-Free Gluten-Free Baking and Desserts offers over 90 delicious and nutritious recipes for:

• Cinnamon Rolls
• Chocolate Chip Cookies
• Old-Fashioned Raspberry Thumbprints
• Almond Joy Truffles
• Carob Chip Scones
• Mexican Wedding Cakes
• Corn Bread
• Peanut Butter Waffles
• Zucchini Bread
• Strawberry-Rhubarb Pie
• Fudge Brownies

Product Details

ISBN-13: 9781569757048
Publisher: Ulysses Press
Publication date: 06/09/2009
Edition description: Original
Pages: 220
Sales rank: 609,175
Product dimensions: 7.40(w) x 9.10(h) x 0.60(d)

About the Author

Kelly E. Keough spent her childhood and most of her adult life trying to overcome obesity and sugar addiction. She finally found success thanks to a gluten free, sugar free diet which she now teaches on her cooking show called The Sweet Truth on Dish Network's Veria channel.

Read an Excerpt

Brownies

2 omega-3 Organic Eggs
¼ cup plus 2 tablespoons agave
1 ½ tablespoons organic vanilla
¾ cup coconut date rolls or medjool dates
½ cup unsweetened almond milk
15 oz. can organic black beans, drained
½ cup organic raw tahini (no salt added)
6 packets or 3 teaspoons Stevia plus powder
2 teaspoons cinnamon ¾ cup carob powder
½ cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¾ cup unsweetened carob chips
½ cup chopped Brazil nuts

Preheat oven to 350 degrees. Add to food processor: eggs, agave, and vanilla. Puree until mixed. Add dates and almond milk and puree until well-blended. Add black beans, tahini, Stevia, and cinnamon. Blend. Add in carob powder and pulse slowly until mixed and resembles classic brownie mix.

In separate small bowl, blend the following well: buckwheat flour, baking powder, baking soda and xanthan gum. Slowly add prepared flour mixture into food processor. Pulse until just blended. Add carob chips slowly, stir.

Transfer the mixture to an 8x8 pan that has been sprayed with cooking spray and lightly floured with buckwheat flour. Use a bit of spray oil on your spatula for easy and even spreading. Sprinkle chopped Brazil nuts on top of the mixture.

Bake at 350 degrees for 45-50 minutes. Yields 16 brownies.

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Chocolate Chip Cookies

1 tablespoon ground golden organic flax seed
1 tablespoon soy lecithin
¼ cup organic green grapes
¾ cup organic vegetable spread, or butter
2 tablespoons extra virgin coconut oil
½ cup light agave
1 omega-3 organic egg
2 tablespoons vanilla
3 droppers liquid Stevia Vanilla Crème
¼ cup unsweetened coconut
1 ¾ cups gluten-free flour
1 teaspoon baking soda
1 teaspoon xanthan gum
¾ cup grain sweet chocolate chips or unsweetened carob chips

Preheat oven to 350 degrees. Blend ground golden flax, soy lecithin and green grapes. Set mixture aside. Blend in stand up mixer: vegetable spread (or butter), coconut oil, agave, organic egg and vanilla. Add previous mixture to the stand up mixer. Blend in vanilla Stevia and coconut.

In a small bowl, sift together gluten-free flour, baking soda and xantan gum. Add prepared dry ingredients to the wet batter and blend thoroughly.

In the thickened cookie batter, stir in chocolate or carob chips. Place two-inch balls of cookie onto a parchment-lined un-greased cookie sheet. Freeze formed uncooked cookies for at least 30 minutes. Bake for 11-12 minutes. Cool on wire rack.

Yield: 24 small cookies

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Currant Scones

1 ½ cups gluten-free baking flour
1 cup quinoa
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xantham gum
1 teaspoon cinnamon
2 teaspoons Stevia Plus Powder
1 dash of salt
½ cup vegetable shortening
1 omega-3 organic egg
¾ cup unsweetened soy or almond milk
1 tablespoon vanilla
4 tablespoons dark agave
2 droppers Liquid Stevia Vanilla Crème
2 droppers Liquid Stevia Milk Chocolate
¾ cup currants
1 tablespoon gluten-free flour
extra agave for topping

Preheat oven to 400 with an ungreased baking pan inside. In a stand-up mixer, sift gluten-free flour, quinoa flour, baking powder, baking soda, xanthan gum, cinnamon, Stevia Powder and salt. Cut in vegetable shortening with pastry cutter or a fork until flour resembles pea-sized pellets.

In separate bowl, whisk together egg, soy milk and the Liquid Stevias. Using the stand up mixer with a paddle, add wet ingredients into the prepared dry mixture. Do not overwork the dough, gluten-free dough is naturally sticky. Lightly coat currants with gluten-free flour and carefully mix into the dough. Place hefty spoonfuls of dough onto the preheated baking pan. Drizzle a teaspoon of dark agave onto each scone.

Lower oven to 350 degrees. Bake for 15-20 minutes and cool on wire rack.

Yields: 12 scones.

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Lemon Cake

Lemon Filling:

½ cup organic lemon juice
1 cup water
2 tablespoons agar agar
1 tablespoon organic lemon zest
6 tablespoons light agave
1 dropper lemon Stevia
5 tablespoons kuzu dissolved in ½ cup cold water

Cake:

2 cups gluten-free flour
½ cup potato starch (not flour)
½ cup tapioca starch
3 teaspoons Stevia Plus Powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
2 large omega-3 organic eggs
3 tablespoons grape seed oil
3 tablespoons water
½ cup vanilla rice milk
½ cup Swerve sugar substitute
3 droppers Liquid Stevia Lemon drops
2 tablespoons organic lemon zest
• rganic lemon slices for garnishing

Filling: make lemon filling the day before you make the cake, keeping it in the refrigerator over night to properly set. In medium saucepan, whisk together lemon juice, water, agar, zest, agave and Liquid Stevia Lemon drops. Bring to a boil and simmer until agar is diluted. In a small cup dissolve kuzu in cold water by stirring. Add dissolved kuzu to the mixture. Over medium-low heat, stir the mixture until thick (around 10 minutes). Transfer filling to a bowl and let cool overnight.

Cake: Preheat oven to 350 degrees. Sift gluten-free flour, potato starch, tapioca starch, Stevia powder, baking powder, baking soda, xanthan gum and salt. Set dry ingredient mixture aside.

In a stand-up mixer using a wire attachment, beat eggs, oil, water and rice milk until frothy. Mix in Swerve, Liquid Stevia Lemon drops and zest.

Using a paddle attachment, mix in the dry ingredients slowly, stirring as little as possible. Pour mixed batter in silicon, ungreased baby bunt pans, filling the pans about ¾ of the way to the top. Let sit five minutes before placing in the oven. Bake for 30-35 minutes or until cake is firm. Transfer to wire rack immediately and let cool completely. Spoon lemon filling in the middle until it flows over the sides. Garnish with lemon slices.

Yield: 9 baby bunt cakes with filling.

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Pumpkin Pie

Pumpkin Filling:

2 large omega-3 organic eggs
1 15-ounce can organic unsweetened pumpkin (or 2 cups fresh pumpkin)
½ cup light agave
2 tablespoons dark agave
2 droppers Liquid Stevia Vanilla Crème
2 teaspoons cinnamon
2 teaspoons pumpkin spice
½ teaspoon powdered ginger
½ teaspoon nutmeg
½ teaspoon all spice
2 tablespoons vanilla
2 tablespoons cashew butter
2 tablespoons gluten-free flour

Pie Crust:

1 cup gluten-free baking flour
½ cup potato starch
¼ cup arrow root starch
1 teaspoon xanthan gum
1 teaspoon Stevia Plus Powder
¾ cup Spectrum vegetable shortening
2 omega-3 organic eggs
2 tablespoons water
1 tablespoon coconut toddy

Note: Gluten-free dough is often flimsy and crumbly because there is no gluten to hold the dough together. Be brave and gentle with the dough, but at the same time, don’t hesitate when rolling and placing in the pie plate—when the dough often breaks.

Pie Crust: Sift together gluten-free flour, potato starch, arrow root, xanthan gum, and Stevia Powder. Cut in shortening with two forks, a pastry cutter works best. Mixture will resemble pea-sized pellets. Set aside.

In a small bowl whisk together egg, water and toddy. Add this to the dry mixture, stirring well and forming a ball with your hands. Place dough on a sheet of wax paper and cut into two halves, reshaping it into two equal balls.

Place one half of the dough on the wax paper and cover it. Roll the covered ball into a sheet and quickly apply it into a 9-inch pie plate, fluting the edges.

Pumpkin Filling:
Preheat oven to 400 degrees. In a stand-up mixer, beat eggs and add in pumpkin, agave liquid stevia, cinnamon, pumpkin spice, ginger, nutmeg, all spice, vanilla, cashew butter and flour. Mix thoroughly.

Pour into prepared pie-crust. Cover pie with a foil tent and bake at 400 degrees for 15 minutes and then reduced to 350 degrees and bake for another 45 minutes or until the center is set.

Yield: 1 nine-inch pie.

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Pizza

Pizza Sauce and Toppings:
2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1 sweet Hawaiian onion, finely chopped
1 15-ounce jar organic unsweetened tomato sauce
1 15-ounce jar organic crushed tomatoes
1 tablespoon organic tomato paste
½ cup light agave
1 tablespoon Bragg’s Liquid Amino Acids
1 teaspoon Celtic Sea Salt
8 ounces low fat mozzarella, sliced
½ cup chopped fresh basil

Crust:
3 tablespoons golden flax seed, ground
¾ cup gluten-free flour
½ cup tapioca flour
½ cup white rice flour
½ cup potato starch (not flour)
1 ½ teaspoons xanthan gum
½ teaspoon salt
2 large egg whites at room temperature
¼ cup warm water
2 teaspoons coconut toddy with agave (vinegar)
2 tablespoons grape seed oil
½ cup hot water
1 tablespoon plus 2 teaspoons active dry yeast
1 tablespoon light agave
Grape seed oil to grease pizza
Vegetable spray to grease spatula

Sauce:
In a large sauté pan over low heat, add oil and lightly sauté garlic. Add finely chopped onion and sauté until both are translucent. Stir in the unsweetened sauce, tomatoes, paste, agave, Bragg’s and salt. Simmer for 15-20 minutes and reduce liquid.

Measure about 3-4 cups of sauce and spread on prepared pizza. Add fresh basil on top. Cut mozzarella into ¼ inch slices and place on top of sauce and basil. Garnish baked pizza with more fresh basil.

Crust: Spread ground flax seed on parchment lined baking sheet large enough for a 12-inch pizza. Set aside.

In a medium bowl, sift together gluten-free flour, tapioca starch, white rice flour, potato starch, xanthan gum and salt. Set aside.

In a stand up mixer using a wire attachment, whisk the egg whites until white and fluffy. Continue beating and add warm water, vinegar and oil.

In a small bowl, combine hot water, yeast and agave. Let stand until it fizzes. Set aside.

In the stand up mixer using a paddle attachment, add dry ingredients to the wet mixture. Mix in yeast mixture and beat rapidly for 3 minutes.

Spray a spatula and use it to ball up the dough. Turn out dough onto the prepared flax seed sheet. Using the spatula, flatten the dough into a desired crust thickness (medium-thin being ideal for gluten-free pizza). Shape the edges to retain the sauce.

Let dough rise for about 45 minutes in a warm area. When the crust has risen, bake at 375 degrees with no toppings for seven minutes. Remove and top the pizza with sauce, fresh basil and mozzarella. Bake for another 15 minutes or until the crust is golden brown.

Yields: one 12-inch pizza

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