Puff Pastry Dough

Puff Pastry Dough

Recipe Details:

This recipe originally came from a desire to make English sausage rolls. You need a good puffed pastry to make it work. In all my research and hunting I’ve yet to find a premade gluten free, diary free puff pastry. So I decided to try it for myself. While this doesn’t have all the flakiness associated with normal puff pastry, it’s close enough. It can be used for sausage rolls, hand pies, pin wheels and many more. Be warned that this is not a quick process. It takes six to eight hours, mostly chilling in the refrigerator, so I suggest that you make the pastry portion of your recipe the day prior to the rest of the recipe.

TOTAL TIME: 5 hours 30 min

ACTIVE: 90 min

INACTIVE: 4 hours

Equipment List

  • Mixing bowls
  • Rolling pin
  • Pastry cutter

Ingredients:

  • 1 Tbs Neat Egg
  • 2 Tbs warm water
  • 2 1/4 tsp quick rise yeast
  • 1 Tbs sugar
  • 1/4 cup warm water
  • 371 grams gfJules Flour (2 3/4 cups)
  • 3 Tbs sugar
  • 1 tsp salt
  • 14 Tbs non-dairy cold butter
  • 1/3 cup Cheri’s Hazel Cream
  • Extra non-dairy butter for spreading over the dough

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients, mix the Neat Egg with warm water.

Yeast

Add yeast to sugar and water. The water needs to be between 90F and 110F. Set aside for at least 10 minutes.

Dough

Mix together all the ingredients. Work the dough into a ball. Wrap it in plastic wrap.

Cool and Roll

Refrigerate for one hour. Roll the dough in all directions until you have a rectangle, approx. 14″ – 16″. Spread butter on the dough, then fold into a small square.

Repeat

Repeat the cool and roll process three more times.

The Next Step

The dough is now ready for the next step. Refrigerate over night or use right away. Use it for sweet or savory recipes.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream for better baking

gfJules All Purpose Gluten Free Flour

The Neat Egg

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Lemon Cake

Lemon cake

Lemon Cake

Recipe Details:

This lemon cake has become a favorite of my friends and family. It is the ‘go-to’ birthday cake, and it rarely lasts a day. No one ever dubs it ‘that gluten free cake’ or ‘that egg free cake’ or ‘that milk free cake’, even though it’s all of the above. Don’t skip the step of sifting the confectioner’s sugar on the glaze, or you will get lumps. Still edible lumps, but not as pretty. If you haven’t heard about my HazelCream milk substitute, please check out our video for the super simple instructions. This product is designed to be a one-to-one milk substitute, and it really works!

TOTAL TIME: 130 – 200 mins

ACTIVE: 35 min

INACTIVE: 95 – 145 min

Makes 12 – 16 servings

SERVING: one slice

Equipment List

  • Bundt pan
  • Mixer
  • Various bowls
  • Wisk, lemon zester

Ingredients:

Cake batter

  • ¾ cup + 1 Tbs non-dairy milk (Cheri’s HazelCream recommended)
  • 2 Tbs lemon juice
  • 337.5 grams of gfJules Gluten Free All Purpose Flour (2.5
  • cups)
  • 1 Tbs baking powder
  • ½ tsp salt
  • ¾ cups non-dairy butter
  • 1 ¼ cup sugar
  • 1 tsp vanilla extract
  • 1 Tbs lemon zest
  • ¼ cup unsweetened apple sauce
  • 2 tsp baking soda
  • 2 Tbs vinegar (apple cider or white)

Cake glaze

  • 1 ½ cups sifted confectioner’s sugar
  • 3 Tbs lemon juice
  • 1 Tbs lemon zest

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients.

Stir together milk and lemon juice. Set aside.

Stir together baking soda and vinegar. Set aside.

Prep Ingredients

Whisk together flour, baking powder, salt in a large mixing bowl.

Oil & flour the bundt pan.

Preheat over to 350F.

Combine 1

In an electric mixer, whip butter and sugar for 6 minutes.

Add in vanilla & lemon zest.

Combine 2

Add apple sauce, mix.

Add half the flour mixture, mix.

Add soda and vinegar, mix.

Add remaining flour mixture, mix.

Combine 3

Add milk and lemon juice, mix.

Do a final mix until batter is smooth.

Pour into pan, smooth out the top.

Baking

Baking time varies depending on your pan:

Small loaf pan – 30 mins

Large loaf pan – 75 mins

Bundt pan – 60 mins

The cake is done when a toothpick comes out clean.

Cool

Gently remove cake from bundt pan.

Let cool.

Icing

Whisk together icing ingredients.

Pour over cake.

Enjoy!!!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

gfjules All Purpose Gluten Free Flour

Try Cheri’s HazelCream- its great to bake with

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Stuffed Potatoes

potato baked

Stuffed Potatoes

Recipe Details:

I have been struggling with potatoes for years. I used to cook them in the microwave, but there were always hard sections in the potato and the skin was tough. I was lucky to be able to eat two thirds of the potato. But now I’ve found success with this recipe. Not only are the potatoes delicious, but they reheat and are wonderful the next day. Plus they are very versatile. You may top them with ground beef, vegetables, chili, or where ever your imagination takes you. Plus this is a great recipe for people that just learning how to cook. You may take them to a potluck, and just do the final broil there. Believe me, it’s worth the hour in the oven.

TOTAL TIME: 1 hr, 30 min

ACTIVE: 20 min

INACTIVE: 70 min

SERVINGS: One half potato for each person

Equipment List

  • Sheet pan
  • Mixing bowl

Ingredients:

  • Several large russet potatoes
  • Olive oil
  • Salt, pepper
  • Garlic powder (optional)
  • Chili powder (optional)

The stuffing may include:

Butter, sour cream, cheese –

all non-dairy of course.

Wash the Potatoes

Wash the potatoes with water and dry them. Poke them with a knife, 3 or 4 pokes on all sides.

Oil the Potatoes

Cover the potatoes with oil. Your hands are the best tool for this.

Season

Prehead the oven to 425. Sprinkle salt, pepper, garlic powder, and chili powder generously. Clean the sheet pan.

Bake

Place the potatoes directly on the rack. Place the sheet pan on the rack under the potatoes. Bake the potatoes for 1 hour. They should feel soft when you squeeze them. Be sure to do this with an oven mit.

Cool & Scoop

Let the potatoes rest about 10 minutes. They are easier to work with when they are cooler. Cut them in half and use a spoon to scoop out the inside of the potatoes.

Stuffing

Mash the potato filling in a bowl. Add non-dairy butter, sour cream, cheese, salt and pepper. Put the filling back into the potatoes.

Broil

With the potatoes on the sheet pan, put them back into the oven on the broil setting. Watch for slight browning, then remove from the oven.

Serve

The stuffed potatoes are a great side dish , or they can be the star at the potato bar.