Gluten free cheese bread

 

This recipe is a one-piece version, which is made in a blender and is very easy to make.

Gluten-free cheese bread

 

Ingredients:

 

3 eggs

1 cup of milk tea (can be coconut milk)

1 cup of oil (can be coconut oil)

150 g of grated cheese

3 cups of sweet sprinkle tea

1 spoon of baking powder

salt to taste

 

Method of preparation:

Beat all the ingredients in a blender, then pour into cupcake molds or a loaf pan n°2. Bake in a preheated oven at 180° for approximately 45 minutes or until golden brown.

Yields 12 buns.

Gluten-free creamy cornmeal cake

 

The origin of the creamy cornmeal cake is a little uncertain. Some believe that it appeared in the northeast of Brazil, around the 19th century, as a way of taking advantage of ingredients that were abundant in the region, such as cornmeal, milk, and eggs. Others believe that the cake originated in Portugal and that it was brought to Brazil by Portuguese colonizers.

The creamy cornmeal cake, with three layers, became popular in Brazil from the 1950s onwards, with the increase in urbanization and industrialization. The recipe became more accessible and began to be prepared at home by many Brazilian families.

Currently, creamy cornmeal cake is a very popular sweet in Brazil. It is served at parties, family gatherings, and even for breakfast.

Here are some fun facts about creamy cornmeal cake:

The original recipe for creamy cornmeal cake, with three layers, did not include grated cheese. Cheese was incorporated into the recipe later as a way to add more flavor and creaminess to the cake.
Creamy cornmeal cake can also be made with other ingredients, such as grated coconut, chocolate, or fruit.
Creamy cornmeal cake is a very versatile sweet. It can be served plain, with syrup, or with ice cream.
I hope this information is helpful.
Below is a recipe for creamy cornmeal cake without cheese.

Gluten-free creamy cornmeal cake

 

Ingredients:

2 teaspoons of sugar (325 g)

3 eggs

2 tablespoons of butter (50 g)

2 tablespoons of oat or rice flour (20 g)

2 cups of fine cornmeal tea (240 g)

4 cups of milk tea or coconut milk (700 ml)

1 tablespoon baking powder (30 g)

1 mold greased and floured with cornmeal

 

Method of preparation:

Put the milk, eggs, butter, sugar, oats, and cornmeal in the blender, beat for approximately one minute, add the baking powder, and beat for another four seconds. Pour into the mold and bake in a preheated oven at 180°C for 40 to 55 minutes, or until golden. And it's ready!

Gluten-free orange cupcakes with coconut whipped cream

 

Gluten-free orange cupcakes with

coconut whipped cream

 

 

Ingredients:

200 ml of orange juice

3 gems

3 egg whites

1 cup of sugar

100 g of butter at room temperature

2 tea cups of rice flour

1/2 cup sweet sprinkle tea

1/3 cup potato starch

1 tablespoon vanilla essence or vanilla extract

1 tablespoon powdered yeast

16 cupcake liners

 

Ingredients for the whipped cream:

 

300 g coconut milk cream

1 tablespoon Emustab emulsifier or soy lecithin (for creaminess)

10 g of colorless gelatin (to make it firm)

50 ml of water

150 g of sugar

 

Dough preparation method:

In a bowl, beat the butter, sugar, and egg yolks until creamy; mix in the orange juice; then add the rice flour, the sweet tapioca, and the potato starch; beat until a homogeneous mass is formed; add the vanilla essence and the egg whites; beat until everything is mixed; and lastly, mix in the baking powder. With the help of an ice cream spoon, pour the dough into the molds, remembering not to fill the molds to the brim so as not to spill them while baking. Take to a preheated oven at 180°C for 15 to 30 minutes, or until lightly golden.

Chantilly preparation method:

Place the coconut milk cream and sugar in a bowl and beat; add the emustab; continue beating until it reaches whipped cream; mix 50 ml of water with the gelatin and let it hydrate; then melt in a bain-marie and mix with the whipped cream. Decorate to taste, and it's ready!

Note: The gelatine is only to give firmness in case it is exposed for a long time outside the refrigerator.

Gluten-free honey bread recipe:

 

Gluten-free honey bread recipe:

 

Ingredients:

 300 ml of milk (you can substitute coconut milk)

1 teaspoon of cinnamon powder

1/2 teaspoon ground cloves

250 g of honey (you can replace it with molasses if you are vegan)

1 teaspoon of bicarbonate of soda

1 pinch of salt

1 teaspoon powdered yeast

25 g chocolate powder (you can substitute carob powder)

1 and 1/2 cups of brown sugar

150 ml of oil

1/2 cup of potato starch

1 cup of sweet sprinkle tea

200 g of rice flour

5 eggs

1 tablespoon of vanilla essence

200g of dulce de leche

honey bread mold, or you can use a rectangular baking pan n°5, greased and floured with rice flour.

1,100 kg of gluten-free chocolate

Method of preparation:

Mix the rice flour, the potato starch, and the sweet tapioca, and set aside. Put the milk, cinnamon, and cloves in a pan, stir, and bring to a boil. After boiling, add the honey and stir until it dissolves completely. Turn off the heat, cover the pan, and let it cool. After cooling, pour into a blender, add the oil, vanilla essence, eggs, and sugar, beat for approximately one minute, pour into a bowl, add the sifted chocolate powder and salt, stirring after each addition, add half of the sifted flour mix, stir, then add the other half, also sieved, then mix in the sifted baking soda, and lastly, the baking powder, also sieved.

Pour into the molds and bake in a preheated oven at 180° for 20 to 40 minutes, or do the toothpick test; if it comes out dry, it's ready.

Assembly:

Unmold the buns when they have cooled down, cut them in half, fill them with dulce de leche, and then bathe them in the tempered melted chocolate.

Gluten-free sponge cake with peanut filling

 

Gluten-free sponge cake with peanut filling

 

Ingredients for the sponge cake dough:

 

6 egg whites

6 gems

1 cup granulated or granulated sugar

1/2 cup granulated or granulated sugar

1/2 cup oil

200 ml of water

1 teacup of rice flour

2 tablespoons of corn starch

1 tablespoon powdered yeast

 

Ingredients for the brigadeiro de pé de moleque:

(You will need to make this recipe twice: once for the filling and once for decoration.)

2 cups roasted peanuts, chopped and skinned

395 g of condensed milk

200g sour cream

1 tablespoon of melted butter

(To give it an extra taste, you can add 1 tablespoon of 70% chocolate powder.)

 

How to prepare sponge cake:

In a bowl, beat the egg whites with a cup of sugar until soft peaks; in another, beat half a cup of sugar with the egg yolks until a clear and very creamy cream is formed; add the oil; stir; add the water; stir; then sift the rice flour, the cornstarch, and the yeast; mix until all the flour is incorporated; add half of the egg whites, stirring gently; mix everything; add the other half of the egg whites; pour into the mold; and place in the pre-heated oven. heated to 180°C for 25 to 35 minutes, or do the toothpick test; if it comes out clean, it is ready.

How to prepare the brigadeiro de pé de moleque:

In a pan, add the peanuts, the cream, the condensed milk, and the melted butter; bring to a medium heat, stirring constantly, until it reaches a brigadeiro point; turn off the heat and refrigerate for approximately 30 minutes; remove from the fridge and make balls; pass in chopped peanuts; and reserve.

  Assembly:

Cut the cake in half, put the stuffing on top, cover with the other half, place the balls on top of the cake, spread the custard cream around the cake, sprinkle chopped peanuts on top, and that's it!

Chicken fricasse

The origin of chicken fricassê is uncertain, but it is believed to have emerged in France in the 18th century. The original dish was made with shredded chicken, white sauce, and cheese. Over time, the recipe adapted to different cultures and regions, gaining new ingredients and flavors.

In Brazil, chicken fricassê is a popular dish that is served on several occasions, such as family lunches, special dinners, and even parties. The traditional Brazilian recipe is made with shredded chicken, corn, cream cheese, cream, olives, and cheese. The dish is usually au gratin in the oven, which gives it a crunchy and tasty texture.

Here are some variations of the chicken fricassee recipe:

Chicken Fricassee with Ham and Cheese: Add sliced ham and mozzarella cheese to the dish.
Chicken fricassee with tomato sauce: Substitute white sauce for tomato sauce.
Chicken fricassee with vegetables: Add vegetables such as carrots, zucchini, and peas to the dish.

What's your favorite version of fricassee?

Here is a recipe for fricassee:

Chicken fricasse

 

Ingredients:

180 g of cottage cheese

80 g of straw potato

500 g of grated mozzarella or parmesan cheese (cannot be from a packet)

200 g of green corn without the water

800 g of shredded chicken breast

200 ml of chicken broth

1 small, chopped onion

1 chopped medium tomato

2 minced garlic cloves

salt and green seasoning to taste

Note: To make the broth, I used a whole chicken breast with bones, leeks, onions, and 1 bay leaf.

Method of preparation:

In the blender, beat the corn, the cottage cheese, and the broth until you form a cream. Reserve. In a pan, put two threads of oil, fry the onion until it becomes slightly transparent, add the garlic, stir a little, add the tomato, then the shredded chicken, stir well, add the salt and stir, then add the reserved cream, pepper, and green smell to taste, and stir. Pour it on a platter, then splash the cheese over it, and take it to the preheated oven at 180° until the cheese melts. After removing it from the oven, place straw potatoes on top, and it's ready!

Carrot cake

 

There are no written records of carrot cake recipes before the 19th century. However, it is possible that the recipe originated in Europe, where carrots were a popular food.

The first known printed carrot cake recipe was published in a German cookbook called "Kochbuch für die Deutschen" ("Kitchen Book for Germans) in 1822. The recipe is quite simple and consists of grated carrots, eggs, sugar, wheat flour, and yeast.

In Brazil, the carrot cake recipe probably arrived in the 19th century with German immigration. The first known printed recipe for Brazilian carrot cake was published in a cookbook called "Cozinha Brasileira" ("Brazilian Cuisine) in 1876.

The carrot cake recipe became popular in Brazil in the 20th century, and today it is one of the most consumed cakes in the country. There are many variations of the recipe, but the most traditional version uses grated carrots, eggs, sugar, wheat flour, baking powder, and cinnamon.

Carrot cake
This carrot cake recipe contains gluten. If you make gluten-free recipes to sell, it is recommended not to work with wheat in the same place you make gluten-free recipes due to contamination because the flour is in the air and can contaminate other foods. Let's go to the recipe!

Carrot cake

Dough Ingredients:

3 cups of wheat
2 cups of sugar
4 eggs
3 medium-chopped carrots
1/2 cup oil

Topping ingredients:

200g sour cream
80g milk or semisweet chocolate

Method of preparation:

in the blender Place the eggs, oil, and carrots in the blender and beat for two to three minutes, until the dough is very smooth. Transfer the dough to a bowl or basin, scraping well all the dough that remains in the blender jar. Add the wheat flour; you can add the flour all at once, then the sugar, and mix gently until all the ingredients are incorporated. It looks like it will go wrong, but it turns out to be a very beautiful dough. Lastly, add the baking powder, stir everything until the yeast is well incorporated, and pour the dough into the mold I am using here, a round mold number 30. Take it to bake in a preheated oven at 180 degrees for 35 to 40 minutes, or I do the Sticks test; if it comes out dry, it's ready.

How to prepare the ganache:

To make the ganache, I mixed the chocolate with the cream. I heated this cream in a small pan, but it didn't come to a boil. I turned off the heat, so I put the chocolate in and kept stirring until it dissolved completely. For this ganache, I used 200 grams of milk cream in a box and an 80-gram chocolate bar. I used 44% cocoa chocolate here, but you can use any other bar, milk, white chocolate, whatever you prefer. One more tip: you can heat this cream in the microwave or in a bain-marie as you prefer. This method that I used took approximately 2 and a half minutes to break up the entire chocolate bar to mix everything. You can also use a processor already with warmed cream, put it in the mini processor, and pass it in the processor, which is much faster; I preferred it that way. After the chocolate is completely melted,

Let's pour this wonderful ganache on top of the cake. Of course, if you prefer, you can also put a chocolate syrup, the one made with sugar that gives a crackle. Spread well to cover the whole cake, then just cut and serve.

Well, I couldn't eat this delight, but my guinea pigs could; it was a super cake. cute, approved by friends and family