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Authentic Foods Steve's Gluten Free Cake Flour -- 3 lbs


Authentic Foods Steve's Gluten Free Cake Flour
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Authentic Foods Steve's Gluten Free Cake Flour -- 3 lbs

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Authentic Foods Steve's Gluten Free Cake Flour Description

  • It's Not Just Gluten Free, It's Better!
  • Manufactured in a Gluten-Free Environment
  • Gluten Free • Wheat Free
  • Makes, Cakes, Muffins, Cookies, Etc.
  • Dairy Free • Soy Free • Nut Free • Corn Free • Non GMO
  • Replaces Wheat Flour 1 to 1
  • Kosher

This unique gluten-free cake flour will replace wheat flour cup per cup. There is no need for xanthan or guar gum. Just take any wheat recipe for cakes, muffins, and cookies and substitute this flour for wheat. To get you started here is a typical white cake recipe.

 

In 1993 Authentic Foods was founded to provide consumers with a great-tasting-worry-free solution to all their gluten-free baking needs. From the time our grains leave the farm to when they reach you, all of our products are closely monitored o ensure that there is no chance of contamination. Many of our products are milled, blended and packaged in our 100% gluten-free facility. Today, we offer more than 30 products to meet the needs of all gluten-free bakers. Whether you are looking for the best quick and easy baking mix or individual flours to create a unique blend, let Authentic Foods help you make our meal special.


Directions

Ingredients:

(makes one 7" or 6" round cake)

1 1/3 cup (6 oz) Steve's Cake Flour

1½ teaspoon baking powder

½ teaspoon Authentic Foods Vanilla Powder

½ teaspoon salt

6 tablespoons (3 oz) Unsalted butter, softened

¾ cup + 1 tablespoon (5 oz) Baker's Sugar

1 Large egg

2 egg whites (2 oz)

½ cup milk (4 oz)

 

Directions:

Pre-heat oven to 350°.

In a medium bowl, combine the cake flour, baking powder, vanilla powder and salt. Mix the dry ingredients together so they are evenly dispersed. In a stand mixer bowl fitted with a whisk attachment, cream the softened butter and sugar for 5 minutes until its fluffy. Slowly add the egg whites and then the beaten egg until mixture is combined well. Add the dry ingredients and mix on low until they are slightly absorbed into the mixture. Then add the milk in ¼ cup increments and mix on medium speed to incorporate the air into the mixture. Scrape down the sides of the bowl as needed during this mixing process. Continue adding the remaining milk making sure each time it is absorbed into the mixture. The batter will be light and fluffy when completed. Pour into a 6 or 8 inch cake pan lightly sprayed with oil. Let it sit for 5 minutes before putting it in the oven. Bake for 35-40 minutes until the center has risen into a nice dome and the cake is light golden brown.

 

To make classic yellow cake, use 2 whole eggs and 1 egg white instead of 2 egg whites and one large egg.

Free Of
Gluten, wheat, dairy, soy, nut, corn and GMO.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 Cup (40 g)
Servings per Container: 34
Amount Per Serving% Daily Value
Calories130
Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrates26 g11%
   Dietary Fiber2 g8%
   Sugars0 g
Protein2 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron2%
Other Ingredients: Rice flour, potao, tapioca flour, AF fiber blend.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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How to Make Natural Food Coloring for Holiday Baking

Colorful cookies and cakes bring a little extra magic to the holiday season. Sadly, they also can bring unwanted chemicals to your dessert table. Wouldn’t it be nice to create the same vibrant look with natural ingredients?

Using fresh and powdered fruits and vegetables, you can infuse every color of the rainbow into your frostings, icings – even your cake batters! The best part is you’ll know every single ingredient going in – and you can actually pronounce the name of each one.  In fact, you may even have many of these ingredients in your kitchen cupboard or refrigerator right now.

It’s easy to get hyped up about all-natural ingredients, but much more difficult to follow through, which is why bakers so often default to plastic jars of “beetle-based” dye (yuck!) and other weird ingredients. But, with the DIY food coloring recipes below, you can make natural food colorings a cinch!

DIY Food Coloring in Bowl with Brush Beside White Plate With Christmas Tree Cookies | Vitacost.com/blog

DIY Food Coloring from Natural Ingredients

When creating your own food coloring, you have two options: liquid and powder form. While powder can be quicker and easier to use, liquid is more concentrated and can create more vibrant colors.

For quick and easy, natural food colorings, follow the recipes below, and feel free to adjust the amount as you experiment with different hues. For some added giggles, make these all-natural food dyes with the kids!

Pink

  • Powder: Dissolve 2 teaspoons of strawberry powder in 2 tablespoons of water. Add this mixture into every 1 cup of icing.
  • Liquid: Combine ¼ teaspoon beet juice (fresh or bottled) into 1 cup of icing.

Red

  • Powder: Dissolve 2 teaspoons of beet powder in 2 tablespoons of water. Add this mixture into every 1 cup of icing.
  • Liquid: Blend ¼ cup cooked beets in a food processor, then strain the mixture through a mesh sieve. Add 1 to 2 teaspoons of beet juice for every 1 cup of icing.

Orange

  • Powder: Dissolve 2 teaspoons of carrot powder in 2 tablespoons of water. Add this mixture into every 1 cup of icing.
  • Liquid: Add 1to 2 teaspoons of fresh carrot juice for every 1 cup of icing.

Yellow

  • Powder: Simmer 2 teaspoons of ground turmeric in ½ cup of water for 3 minutes. Allow mixture to completely cool, then add 1 to 2 teaspoons of liquid for every 1 cup of icing.
  • Liquid: Add a pinch of saffron thread (? teaspoon) to 1 cup of water, then bring to a simmer. Remove from heat and let steep for 15 minutes. Strain out the saffron threads, then return the liquid to the stovetop, allowing it to simmer and reduce to about 3 – 4 tablespoons. Allow mixture to cool, then add ½ to 1 teaspoon of liquid for every 1 cup of icing

Green

  • Powder: Dissolve 2 teaspoons of matcha powder in 2 tablespoons of water. Add this mixture into every 1 cup of icing.
  • Liquid: Simmer 1 cup fresh spinach in ½ cup of water for 3 minutes (do not cover with a lid as this will dilute the color). In a food processor, blend simmered spinach and water for 2 minutes or until completely smooth. Strain out leaves with a sieve, then allow the liquid to completely cool. Add 1 to 2 teaspoons of liquid to 1 cup of icing.

Blue

  • Powder: Dissolve 2 teaspoons of Blue Butterfly Pea Flower Powder in 2 tablespoons of water. Add this mixture into every 1 cup of icing.
  • Liquid: Combine 1 ½ cups water with 2 cups shredded red cabbage. Bring to a simmer, then remove from heat and allow to steep for 15 minutes. Strain out the cabbage, then return the liquid to the stovetop, allowing to simmer and reduce to about 3 to 4 tablespoons. Now for the magic: stir in a pinch of baking soda and watch as the liquid transforms from purple to unicorn blue! Allow the liquid to cool completely, then add ½ – 1 teaspoon of liquid for every 1 cup of icing.

Purple

  • Powder: Dissolve 2 teaspoons of Indigo Blueberry Powder in 2 tablespoons of water. Add this mixture into every 1 cup of icing.
  • Liquid: Combine ½ cup frozen blueberries with ¼ cup of water, then bring to a simmer on the stovetop until the berries burst and break down. Remove from the heat, mash up the berries, then strain the mixture to separate the berry chunks and seeds from the liquid. Return the liquid to the stovetop and allow to simmer until it’s reduced to ¼ cup, then allow the liquid to completely cool. Add in ½ –to1 teaspoon of liquid to every 1 cup of icing.

Important considerations with natural food dyes

Before you start whipping up these DIY dyes, it’s important to consider that natural food coloring:

Has a shorter shelf-life – Since there are no preservatives in homemade food dye, it needs to be kept refrigerated and in an air-tight glass container. Be sure to use up your natural food dye within 4 to 6 weeks.

Brings added natural food flavors – Since you’re using real food ingredients, it’s normal that some of the flavor will transfer to your icing. It will be very subtle (if present at all), but be sure to add dye to your icing little by little and keep taste-testing it to make sure your desired flavor shines through.

Creates subtler, paler colors – Artificial colors have one thing going for them: they’re supremely bright and vibrant! Natural food coloring, no matter how much you add, will likely never give you that flashy, bright-as-Skittles color. But those beautiful, pastel hues you’ll achieve will be just as lovely and perfect for every party – from princess-cupcakes and Easter-egg hunts,to classier tea parties.

Is heat-sensitive – Natural food dyes are much more sensitive to ambient temperatures, especially heat. Be sure to always let your natural food dyes cool off to room temperature to see what color you’re left with. And, most importantly, when creating a colored cake batter, bake a few tester cupcakes to see how much natural food dye you’ll need to achieve the look you want.

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