Sunday Supper Recipes: Gluten Free Dr. Pepper Cake and Gluten Free Funnel Cake Sticks

I don’t have any photos to go along with today’s recipes. With it being Father’s day I made the hubby’s favorite and to make sure Boobah could enjoy some too I made a simple Gluten Free Version.
Later after all the excitement wore down from cookouts, swimming, and our usual shenanigans I made a half batch of Funnel Cake Sticks for Boobah and I to share.

Gluten Free Dr. Pepper Cake (Simplified)

I made a simplified version using a Gluten Free Boxed Cake Mix. Making a few adjustments to give it that Chiffon Cake texture that I prefer.
Ingredients
1 Box Chocolate Gluten Free Cake Mix (I usually have Hodgen’s Hill on hand)
2 Eggs room temperature, separated
1 Can Dr. Pepper 12oz
1/2 Cup butter, softened

Preheat Oven to 350° F.
Separate egg yolks and egg white into two non metallic bowls.
Beat the egg whites until soft peaks form. Set aside.
Add the can of Dr. Pepper to the egg yolks and beat. Add this mixture to the softened butter, beat until blended well.
Add the cake mix to the yolk, Dr. Pepper, butter mixture. Mix until well blended.
Fold in the egg whites.
Pour the batter into a well greased cake pan.
Bake for 30 min. (Everyone’s Oven is universally different if you know your oven will have a different time by all means go by what works for you)
The frosting I usually use is a quick Butter Cream, or a store bought can will be fine too. Experiment and find what you like best.

Gluten Free Funnel Cake Sticks

I make Funnel Cake Sticks for my family on occasion. We love the simplicity of sticks as opposed to a huge flat cake. I, also, don’t sprinkle mine with powdered sugar but rather dip them in a cream cheese icing.
Ingredients
1 cup Gluten Free Baking Mix (Bisquick’s has a great flavor and so does Bob’s Red Mill)
1 cup milk (rice, almond, buttermilk, what ever you want)
3 Tbsp Brown Sugar
4 cups oil for frying. (I plan to experiment with maybe a baking version)
In a sauce pan heat the oil to 350°F
A Pastry Bag. or Ziplock Bag
Whisk together the Baking Mix and Brown Sugar.
Pour the milk into the Baking Mix and Brown Sugar. Mix well.
Pour the batter into the pastry bag/ziplock.
Squeeze 3 to 4 inch long amounts of batter into the oil gently, the oil is VERY hot, try to avoid splashing. If you don’t have a pastry bag or ziplock you can make bits by adding spoonful's for batter to the oil like dumplings.
Watch the sticks carefully they will change color quickly and flip them so that they fry evenly it usually takes me about 2 minutes, 1 minute each side. If they turn dark don’t worry some mixes will fry darker than others.
Mix up some Cream Cheese Icing to use as a dipping sauce or top it with the traditional powdered sugar and ENJOY.

Have Good One
Jamison Star

#GlutenFree Mixes

Today, actually tomorrow is Bubby's 5th birthday. Since Hubby was home, off work today, we celebrated with a little celebration which included cake and pizza. Having a toddler on a gluten free diet, changes a lot of our options when it comes to birthdays, take out, heck eating out in general. I'm adjusting my cooking skills accordingly, and getting pretty good at finding a bargain at our nearest Krogers, they usually have a larger selection composed to our local grocer, I bet if Mr. Hooper were our grocer he'd have exactly we want. (kudos to you if you even know who Mr. Hooper is.) Today marks the first time I've made a Gluten Free cake from a boxed mix. I've done pretty well converting my recipes to gluten free and mixing up my own combination of flours. My Gluten Free Red Velvet Cake is pretty dang Amazing (I'll share that recipe later on PROMISE!) I picked up Pamela's Gluten Free Brownie Mix, along with several other different brands three weeks ago.

(Ignore my dingy stove top)

Along with directions to make several variation of brownies, there were two or three cake variations too. I chose to make Pamela's Decadent Cake, sorry the photo is blurry, it was the best shot I could get with a screaming toddler hanging onto my leg. This called for two eggs, 1/2 cup oil which I replaced with 1/2 apple sauce, 1/2 tsp baking powder, 1/2 tsp baking soda, and 3/4 cup milk. I have found that when making cakes with the majority of gluten free flours (I have come to prefer a combo of coconut flour and white rice flour) I like to replace the eggs with equal amounts of egg whites beaten until light peaks form (not sure how to refer o it other than how my grandmothers taught me) and one egg yolk. I beat one yolk into the batter, then in a separate bowl beat my egg whites then folded them into the batter. I "floured" the cake pan, I chose to use a bundt pan, with a sifted mixture of cocoa powder and corn starch.

After baking the cake, taking from the pan, and letting it cool I iced it with a cream cheese icing, you can find GF icing just about anywhere, I think Duncan Hines had started labeling their icing as GF now so, there ya go. Topped it with a few strawberries, and BAM! 

This was just a quick fix cake that had a soft velvety texture, a warm chocolate taste that seemed to melt in your mouth. It wasn't dry as I had experienced with other GF mixes, and most importantly BooBaa, loved it as did my birthday Boy! I have to say Pamela's has a good quality mix, with tons of options from just the one. Also this cake wasn't too light, and would be great for layering and towers.