Chiffon Cake with Strawberries and Cream

I’m a big fan of the recipes for gluten free baked goods that Elizabeth Barbone posts over at Serious Eats.  I don’t do much baking but when I saw her recipe for chiffon cake, I knew I had to try it.  The only change I made from her recipe is to add some King Arthur flour gluten free cake enhancer. Be sure to use excellent quality vanilla extract.

  • 1 quart strawberries
  • 2 tablespoons sugar
  • 2 tablespoons King Arthur Flour cake enhancer
  • 1 1/2 cups (10.25 ounces) granulated sugar
  • 1 1/4 cups (5 ounces) white rice flour
  • 1/2 cup (3 ounces) potato starch
  • 1/4 cup (1 ounce) tapioca starch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 7 large eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar
  • lightly sweetened whip cream for serving
Hull and slice strawberries. Combine them with the 2 tablespoons sugar, mix, and refrigerate until ready to serve.
Preheat oven to 325°F. Whisk together the cake enhancer, granulated sugar, white rice flour, potato starch, tapioca starch, baking powder, salt, and xanthan gum in medium bowl. Set aside. In large mixing bowl, whisk together egg yolks, water, vegetable oil, and vanilla extract. Add whisked dry ingredients. Mix until thick batter is thick and smooth.
In another large bowl, combine egg whites and cream of tartar. Beat with electric mixer on high speed until medium peaks form. Add whipped egg whites, one quarter at a time, to batter. Fold, taking care not to deflate the batter, until no large lumps of egg whites remain.
Spoon batter into ungreased 10-inch tube (angel food) pan. Bake until cake is golden brown and springs back to the touch, about one hour. Remove from oven and immediately invert pan either onto legs that are on the pan or onto the neck of a beer or wine bottle. Allow cake to cool in the pan upside down.
To remove cake from pan, run a knife around the outside of the cake, between cake and pan bottom, and around the tube. Turn cake onto a serving plate. Store cake, covered, on the counter for up to four days.
Serve cake slices with a spoonful of strawberries and a dollop of whipped cream.

Shrimp Cakes

I used up the remainder of my leftover shrimp on this recipe.  It is a variation of the Veggie Corn Fritters recipe that I posted in January.  I didn’t measure anything, so the measurements I give here are approximate.  These were delicious! I served them with a side of sauteed bacon and zucchini.

heaping 1/4 cup corn meal
1 tablespoon corn flour (masa)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon each salt and pepper
2 large eggs

1/2 lb. cooked, shelled shrimp, finely chopped
1 cup cooked corn kernels
2 fresh hot Serrano chiles, minced
2 tablespoons finely chopped scallion greens
2 tablespoons minced cilantro

oil for frying

Whisk the dry ingredients together in a large bowl. Beat in the two eggs. Fold in the remaining ingredients. Heat a large, heavy-bottomed skillet over high heat.  Add a few glugs of oil to the pan (about 1/4 inch deep). When the oil is hot and shimmering, drop 1/4 cup size mounds of batter into the hot oil. Flatten the tops of the mounds a bit with the bottom of the measuring cup.  When you’ve filled the pan, turn the flame down to medium.  Let the patties sit, undisturbed, until they are golden brown and crispy on the bottom.  You don’t want to turn them too soon.  When they are ready, flip them over and fry for another couple of minutes until cooked through.  Serve hot.

Shrimp Spread

My daughter came home from Baton Rouge at the start of her spring break bearing a sack of fresh oysters and 5 pounds of wonderful shrimp.  If you should ever find yourself anywhere in the vicinity, I highly recommend a stop at Tony’s Seafood Market. The prices are unbeatable and the seafood super fresh.  After a big oyster feast and shrimp boil, I had a little shrimp leftover.  I’m eating this spread right now on wheat-free crackers and it is so good.

1/2 lb. peeled, cooked shrimp
4 tbsp softened clarified butter
1 tbsp fresh parsley
1 heaping tbsp prepared horseradish
juice of 1 lemon
a healthy dose of freshly ground black pepper

Combine everything in a food processor and pulse until you’ve got a rough paste.  Put it in a bowl and refrigerate for an hour or so, covered.  Serve with wheat-free crackers.

Stuffed Peppers

I used to make stuffed peppers with a filling of Italian sausage and grated zucchini. I would have used zucchini again except all I had in the fridge was a carrot. Adding some grated vegetable to the mix helps keep the filling moist.  I used ground turkey as a base for this recipe because it is lower in fat than pork and because I could reduce the FODMAP load by getting rid of the garlic usually present in sausage.  The amount of red pepper flakes I used makes a spicy dish, use less if you do not like the heat.

2 red bell peppers, halved lengthwise, seeds removed
1/2 lb. ground turkey
1/2 cup Parmesan cheese, divided
2 tablespoons garlic oil
1/4 cup wheat-free dry breadcrumbs
1 small egg
1/2 cup minced fresh parsley
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes (or to taste)
1 teaspoon fennel seeds
1 small carrot, grated

Preheat oven to 350F. Place bell peppers in a  baking dish, cut side up.  Combine turkey, 1/4 cup Parmesan, and the remaining ingredients. Mix thoroughly.  Divide the meat mixture among the bell pepper halves. Top the meat with the remaining Parmesan. Bake for 45 – 60 minutes, until the meat is thoroughly cooked and the peppers are soft.

Sweet Potato Hummus

I did not mourn giving up beans for the low FODMAP diet.  I’ve never been particularly fond of bean dishes, with one major exception: chickpeas – particularly hummus.  I LOVE hummus.  Unfortunately, even a little bit of hummus gives  me problems.  Recently, I came across a recipe on a vegan recipe blog for a hummus based on sweet potatoes … RAW sweet potatoes.  I made a variation of it to make it low FODMAP and found that I liked it a lot.  The texture, though, was a bit too raw for me.  So, I made the same recipe, only this time with some cooked sweet potato.  I like the texture, but the flavor is not as bright as the raw.  In both cases, the hummus improved after a day resting in the fridge.

According to Kate Scarlatta’s handy chart, sweet potatoes are a mild source of polyols, so be cautious about how much you eat.

1 large or two small sweet potatoes, about 10 – 12 ounces, peeled and chopped
1/4 cup roasted sesame tahini
2 tablespoons garlic oil
grated zest and squeezed juice of 1 whole lemon
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
salt to taste

For the raw version, pile all ingredients in your food processor and process until smooth.  Adjust seasonings to taste.

For the cooked version, boil the sweet potato chunks until tender, about 10-12 minutes. Drain and cool before proceeding as before.  I found that for the cooked version, I needed to add a couple tablespoons of water to get the consistency that I wanted.

Serve with wheat free crackers, chips, or pita.