Our first gluten free birthday success!

My daughters birthday was a success! Everything was gluten free and it was wonderful! I recommend having a completely gluten free birthday party it allows everyone to enjoy things just a little more! On a personal note I just decided that it was her birthday at her birthday everything there should be something she could eat! Plus then I didn't have to bee the food watchdog!

I planned a circus themed birthday party and though it was much smaller than what I have seen people do with a circus theme party it was still way crazy and I admittedly went a little overboard!

We put streamers up in our dining room to make it look like a Big Top Tent, we had a moonwalk for the kids to play with, pin the nose on the clown, and a fishing game. The kids had a blast.

As far as the food went we ordered Rudy's Country BBQ! It's a Texas thing but everything there is gluten free except for baked goods and their creamed corn! My mom is diabetic so I had a veggie tray for her and some fruit for those of us who didn't want to stuff ourselves with meat all afternoon.

I made the birthday cake a week before and decorated it the day before the party. It was delicious! I swear I am a walking advertisement for Tom Sawyer Gluten Free Flour

It was a very simple way to make a big top cake. I just made a round cake and topped it with a paper tent that I had colored and cut out the night before! Then frosted it all one color! I have to say for not having a clue how to decorate a birthday cake it was not half bad! Better yet everyone loved the cake! You know you have hit the jackpot when people are asking for your recipe and its gluten free! (yes the recipe will follow my rambling)

So a good time was had by all... next year I am going a more simple route! A pick-nick party, at a park with a playground! Should be lots of gluten free fun!

Chocolate Cake Recipe: (adapted from Martha Stewart's Chocolate Cake recpie)

Baking Time: 45 to 55 minutes
Cooling Time: 1 hour, 20 minutes
Total Time: 2 hours, 55 minutes

1 1/2 Cups unsweetened cocoa powder, plus more for dusting
1 1/2 Teaspoons salt
3 Heaping Cups Tom Sawyer Gluten Free Flour
1 Tablespoon baking soda
3/4 Cup vegetable oil
1 1/2 Cups buttermilk
3 Cups sugar
1 1/2 Teaspoons vanilla extract
1 1/2 Teaspoons baking powder
4 large eggs, separated* (See directions), and lightly beaten
1 1/2 Cups hot water

2 8-by-2 inch round cake pans
Parchment paper
Flour sifter
Electric mixer and bowl
Rubber spatula
Long serrated knife


Directions

*Egg separation note: Reserve 2 egg whites from your 4 eggs for use at the end of the mixing process!

1. Preheat oven to 350 degrees;. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
3. In Another bowl beat the remaining egg whites until stiff peaks form.
4. Fold egg whites into batter.
   
5. Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven.
6. Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove.Discard paper. Cool completely on racks, top side up

2 years old today!

It's 7:39 in the morning and I'm the only one awake in the house. 2 years ago today my daughter was born :) 9 lbs 13 oz with a 15 inch head. Yes she was a big baby, and yes she was born via c-section afters hours of not being able to get her head to move down!

Anyhow I've always like chunky babies but these past 8 months have taught me that you get what you need. My daughter needed to be big so that when Celiac Disease hit she would be healthy!

We have now been gluten free for 6 months, I even had a gluten free birthday party for her on Saturday (pictures coming soon). Everyone enjoyed my cake! (I will post the recipe).

I find it strange that today instead of remembering her birth I remember going gluten free, I remember how hard everyone told me it would be, and I remember how afraid I was that my daughter's new diet was going to make her stand out. Funny how 6 months can change that.

My grocery bill has dropped, I've cut my shopping bill in half, and I've even started trying to diet and stay gluten free myself! I hardly think about this anymore... its now just a part of life... as it should be!

Gluten Free Red Velvet Cake

I've been meaning to upload this picture for quite a while, I finally found the time tonight.

I made the most delicious red velvet cake for Valentines Day. A tradition my mom started long ago that I though I would have to break. Nope no way! I made it gluten free and it was GOOD!

I adapted the recipe from a few others and then tried a few new tricks to see if I could add height to my cake. The tricks worked and I am going to keep doing them! I used my most favorite gluten free flour, Tom Sawyer !

Here is the recipe plus my tricks! No secrets here just good cake! I want your cake to be as wonderful as mine. Please let me know if you try this!

3/4 cups unsalted butter at room temperature
2 1/2 cups Tom Sawyer flour sifted
1/4 up cocoa
1 1/2 teaspoon baking powder
2 cups sugar
2 eggs, 2 egg yolks, 2 egg whites (total of 4 eggs see directions. I separated these for a reason)
1 tablespoon vanilla (I always add a bit more GF flours need more flavors)
1/4 teaspoon salt
2 bottles of red food coloring
3 tablespoons warm water
1 cup butter milk
1 teaspoon baking soda
1 tablespoon cider vinegar

Preheat oven to 350

Butter two 8 inch cake pans, line with parchment paper and butter again. Dust pans with cocoa and tap out the excess. Set aside.

In a medium bowl sift together flour, cocoa, and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, beat on medium speed until light and fluffy, about 15 minutes. Add 2 whole eggs plus 2 egg yolks one at a time, beating well after each addition. Add the vanilla, salt, food coloring, and water; beat scraping down the sides of the bowl until well combined. Add reserved dry ingredients (except for baking soda) alternating with the buttermilk. beat on low speed until well combined.

In a separate bowl beat egg whit until medium peaks form (room temperature eggs beat best)

In a small bowl swirl baking soda and vinegar together. Add to batter. beat on medium speed for about 5 seconds. Fold in egg white mixture (this helps give your cake height) Divide batter between prepared pans, and bake until a cake tester inserted int other center comes out clean, 25-30 minutes. Transfer to a wire rack to cool (15 minutes) turn cakes out ont0 rack and let stand until completely cool.

Cream Cheese Frosting for Cake:

1 stick unsalted butter at room temperature
8oz cream cheese room temperature
1 cup confectioners sugar sifted
1 teaspoon vanilla extract
(optional) 1/4 cup chopped walnuts or pecans

Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy (about 2 minutes). Add cream cheese and beat until well combined and fluffy (about 2 minutes) Add sugar and vanilla, and beat until combined, (about 2 minutes) . Fold in walnuts or pecans if using them.

GlutenFreeda Goes Free!!!!

You can now register for a 90 day free trail at GlutenFreeda.com ! Something I have been waiting for!

I'll post more updates as I use their site! Try it out with me!