It’s lovely, I let the curd just start to bubble at the edge and pulled it. It took a little less time than the estimate even though it was a 7” rather than an 8”. I used a loose bottom pan, no trouble releasing.
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No, I haven’t tried einkorn - it’s a form of wheat and therefore on the no-no list for celiac (at least, on the list I got from my gastroenterologist and dietician). I’m having a good time experimenting with millet, sorghum, and buckwheat flours, among others.
(I don’t want to go down a rabbit hole but einkorn has been found to have significantly higher levels of gluten than regular wheat. See https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769531/ and https://pubmed.ncbi.nlm.nih.gov/35915783/ for articles in peer-reviewed scientific publications.)
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Would you share the recipe link if possible? I think my mom would like this flavor combination!
My first-ever soda bread. Thanks to @ChristinaM for the pointer to Bon Appetit’s recipe. I subbed 25% white whole wheat, omitted the rosemary and pepper, and subbed currants soaked in apple juice. I made a half recipe. Instead of turning out the dough to knead it a few times, I used a dough scraper to give it the seven-or-so folds while still in the bowl, and dumped it straight on to the baking sheet for shaping.
This came out great. Super tasty, and perfect for our ham and bean soup tonight. Will look forward to making more variations in the future.
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Yay! Glad that turned out for you.
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Whose recipe or which cookbook is this from? I need to tell the kids so they can make it for me.
Here you go… I used 125g self rising flour and made my own tangerine curd. As mentioned, the dough is very sticky due to the high proportion of sugar, perhaps a little more flour would help. I used frozen butter and mixed in processor, it needs additional chilling to make it manageable. There are probably a dozen recipes for this cake on the web, it might be worthwhile to take a look at a few. Good luck and enjoy it!
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In soda bread, I like this one as a base recipe, even if you change up the inclusions, with its combo of oats, AP flour, and whole wheat.
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I don’t have a link anymore sadly but I’ll paraphrase it for you.
Beat 250g unsalted butter (room temp), 130g caster sugar and 105g light brown sugar together. Add 2 eggs, 1 tsp vanilla extract and 1 tbsp espresso powder dissolved in 1 tbsp hot water. Then mix in 390g plain flour, 45g whole wheat flour, 1/4 tsp salt and 1 tsp baking powder. Finally fold in 250g dark chocolate chips or just chopped dark chocolate.
Shape them into thick disks and chill for at least an hour. I ended up with 24 cookies out of this. Then bake them in the oven at 180 degrees Celsius for 15 minutes. They don’t spread massively but I’d leave about 5cm between cookies just in case.
Let me know if there’s anything I’ve missed or not explained and I hope your mom likes them if you end up making them!
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Yes. Slightly greater % ww, more oats, and honey in lieu of sugar. That all sounds good. Thank you!
Thank you! I hope they can pull it off. God forbid they’d find a recipe that didn’t come off the internet. “No thank you mom, we got this”.
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I also like this smaller, hearty loaf a lot.
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The internet has such a wealth of bad information which fooled me when I googled eikhorn.
I see so many products proudly labeled Gluten Free when I grocery shop it must be a chore for you. My friend’s choice is obviously wrong. Sorry about that!
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It’s been a few years since I made this cupcake recipe but I really loved the batter. I’d like to make them again soon but with a different frosting. Maybe cooked flour frosting that could stay out unrefrigerated for 2 days. Any recommendations?
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The one thing I’ve learned over the last few months (since I was diagnosed) is that there is a ton of information out there, but not all sources are reliable or unbiased or even scientific. It’s actually been harder to find good information than it is to find properly labeled GF food! Thank goodness for this community - I’ve gotten some incredibly helpful and kind suggestions here. 
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Today I made yet another blueberry cake. This one is an amalgamation of recipes from Blueberry Hill Farm and Simply Recipes. I made a half-recipe in a 7” springform pan, adding a dash of lemoncello to the batter, and sprinkling the top with a few drops of lemon juice and just a little sugar for crunch.
Light, and chock-full of berries, this my kind of snacking cake. Will make again.
I also baked chocolate biscotti.
Wanting to use Dutch process cocoa, I looked at a number of recipes, but wasn’t satisfied with any. I ended up modifying my standard biscotti recipe, which calls for eggs, oil and baking powder. I reduced the flour a bit and subbed in twice that volume of Valhrona cocoa powder. Add-ins included toasted almonds and 70% chocolate chunks.
These came out just how I wanted them – crunchy, and not overly sweet.
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Frosting on a cupcake that can stay out for two days? How can a cupcake last that long? Not around our house!
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I have to make them, deliver next day downtown. After night shift work he’ll drive them home to his family an hour away.
Ermine frosting should be fine, provided it’s sitting somewhere relatively cool. It’s got a softer texture, so while it can sit out it can collapse or slide if too warm.
King Arthur chocolate sour cream frosting is good! And it holds well. I sent two slices through the mail and they were raved over.
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