EASY MADELEINES WITH GLUTEN-FREE OPTION
A classic French madeleine. Lovely for a morning or afternoon tea to share with a friend. You will need a madeleine pan for this recipe.
Provided by Jubes
Categories Dessert
Time 40m
Yield 8 madeleines- varies, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 180°C or 160°C if you have a fan-forced oven.
- Melt the butter in a saucepan over a medium heat.
- Brush your madeleine mold with a little of the melted butter using a pastry brush and dust the mold lightly with some extra flour (use gluten-free if required). Shake off any excess flour and set aside.
- Cook the rest of the butter for about 5 minutes, until the butter turns a golden brown and gives off a nutty aroma. Be careful not too burn the butter!
- Remove the butter from heat and transfer to ceramic bowl to prevent butter cooking further. Set aside to cool.
- Sift the icing sugar and flour into a medium sized bowl. Then stir in the ground almonds/ almond meal.
- In another bowl, whisk the eggwhites until frothy.
- Add the almond and sugar mixture to the eggwhites and whisk to combine. Whisk in the brown butter and honey.
- Spoon the batter into the prepared moulds, filling almost to the top.
- Bake 12 to 15 minutes or until madeleines are light golden and springy to touch. If using gluten-free flour, they may be a very light colour when cooked- really depends on the blend of flours that is in your vlended flour mixture.
- Allow to cool slightly- about ten minutes and remove from the mould by tapping on hard surface. Then cool them on a wire rack.
- Serve with some whipped cream and fresh strawberries for a special treat or 1/2 of each madeleine can be dipped in melted chocolate.
- For a simple presentation- dust lightly with some extra icing sugar.
Nutrition Facts : Calories 737.8, Fat 48.7, SaturatedFat 27.4, Cholesterol 112.9, Sodium 89.6, Carbohydrate 69.1, Fiber 1.9, Sugar 54.1, Protein 10
EASY GLUTEN-FREE MACARONI AND CHEESE
Cheesy gluten-free deliciousness that is super easy to make. Kid-approved!
Provided by Rick Kleinhans (kokodiablo)
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
- Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
- Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
- Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
- Bake in the preheated oven until top is crunchy, about 30 minutes.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 42.6 g, Cholesterol 85.7 mg, Fat 29.8 g, Fiber 1.4 g, Protein 21 g, SaturatedFat 17.5 g, Sodium 809.1 mg, Sugar 6.2 g
GLUTEN FREE MACARONI AND CHEESE
Even though you've got dietary restrictions, that doesn't mean that yummy comfort food is off the menu!
Provided by IrishEyes.NYC
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F and grease 13 x 9 casserole dish.
- Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
- Drain macaroni and set aside.
- Melt butter in medium saucepan.
- Stir in seasoned salt and pepper; remove from heat and set aside.
- In a large mixing bowl, whisk corn starch into milk until smooth.
- Stir milk into butter mixture and whisk until well-blended.
- Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
- Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
- Combine cheese mixture with macaroni and spoon into prepared pan.
- Top with crunchy topping (recipe below) and reserved shredded cheese.
- Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
- CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.
Nutrition Facts : Calories 611.9, Fat 30.7, SaturatedFat 18.9, Cholesterol 83.8, Sodium 711.1, Carbohydrate 60.5, Fiber 2, Sugar 1.6, Protein 23.1
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