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Gluten-Free Cooking for Sinners


(via Recipe Redux: Chocolate Mochi Cakes)

(via Recipe Redux: Chocolate Mochi Cakes)


(via gluten-free chocolate bundt cake)

(via gluten-free chocolate bundt cake)


bakeddd:

2 ingredient flourless nutella cake (gluten-free)
click here for recipe

Oh my

bakeddd:

2 ingredient flourless nutella cake (gluten-free)

Oh my


bakeddd:

flourless chocolate-almond torte for passover
click here for recipe

bakeddd:

flourless chocolate-almond torte for passover


(via Gluten-Free Ratio Rally: Salted Caramel Brownies)

(via Gluten-Free Ratio Rally: Salted Caramel Brownies)


(via a gluten-free st. patrick’s day …)  Chocolate and “beer” cupcakes for gluten free folks

(via a gluten-free st. patrick’s day …)  Chocolate and “beer” cupcakes for gluten free folks


gastrogirl:

chocolate cake with kumquat marmalade frosting.

gastrogirl:

chocolate cake with kumquat marmalade frosting.


gossipchef:

 
EARL GREY CHOCOLATE MOUSSE
Serves 4-6 people/pour 4 à 6 personnes.Ingredients/ingrédients:500g Bittersweet chocolate (55-60 % cocoa)/500g de Chocolat (55-60% de cacao)1 Cup Water/1 Tasse d’Eau3 Bags Earl grey tea/3 Sachets de thé Earl Grey *6 Eggs (~53g) + 1 egg white, at room temperature/6 Oeufs (~53g) + 1 blanc d’oeuf à température ambiante *4 Tbs Castor sugar/4 CS de Sucre crystallisé1 Tsp Vanilla extract/1 CC d’Extrait de vanille *300g Unsalted butter, at room temperature/300g de Beurre non salé à température ambianteA pinch salt/Une pincée de selMethod/Méthode:1. Seperate the eggs and put the whites in a medium bowl/séparer les oeufs et mettre les blancs dans un bol.2. Bring the water (1 cup) to a boil, remove from heat and add the tea bags/faire bouillir l’eau et ajouter les sachets de thé.3. Let infuse for about 10 minutes. Then remove the tea bags and strain them/laisser infuser pendant 10 minutes, puis les retirer.4. Melt the chocolate with the tea-infused water in big bowl, over a bain-marie/double boiler (see info)/faire fondre le chocolat avec l’infusion dans un grand bol au bain-marie.5. Once the chocolate has melted and is well blended with the water, remove from the bain-marie/une fois que le chocolat a fondu et que vous avez obtenu une “crème épaisse”, retirer le bol (hors du feu).6. Add the butter, the egg yolks, the sugar, vanilla extract and stir continously for about 20 minutes/ajouter le beurre, les jaunes d’oeufs, le sucre, l’extrait de vanille et remuer continuellement pendant 20 minutes.7. Beat the egg whites (see method) with a pinch of salt until solid peaks form/battre les blancs d’oeufs (avec la pincée de sel) en neige ferme.8. Very gently fold the egg whites into the chocolate mixture until well blended/ajouter les blancs en neige au mélange chocolat-beurre-sucre et incorporer très délicatement jusqu’à ce que le mélange soit homogène.9. Pour the chocolate mousse into a clean bowl/verser la mousse au chocolat dans un bol propre.10. Place the bowl in the refrigerator, overnight/mettre au frigo pour la nuit.
(follow me on twitter @gossipchef)

Remember, there is no reason gluten free food shouldn’t occasionally cause you to make sex noises from sheer yumminess. 

gossipchef:

EARL GREY CHOCOLATE MOUSSE

Serves 4-6 people/pour 4 à 6 personnes.

Ingredients/ingrédients:
500g Bittersweet chocolate (55-60 % cocoa)/500g de Chocolat (55-60% de cacao)
1 Cup Water/1 Tasse d’Eau
3 Bags Earl grey tea/3 Sachets de thé Earl Grey *
6 Eggs (~53g) + 1 egg white, at room temperature/6 Oeufs (~53g) + 1 blanc d’oeuf à température ambiante *
4 Tbs Castor sugar/4 CS de Sucre crystallisé
1 Tsp Vanilla extract/1 CC d’Extrait de vanille *

300g Unsalted butter, at room temperature/300g de Beurre non salé à température ambiante
A pinch salt/Une pincée de sel

Method/Méthode:
1. Seperate the eggs and put the whites in a medium bowl/séparer les oeufs et mettre les blancs dans un bol.
2. Bring the water (1 cup) to a boil, remove from heat and add the tea bags/faire bouillir l’eau et ajouter les sachets de thé.
3. Let infuse for about 10 minutes. Then remove the tea bags and strain them/laisser infuser pendant 10 minutes, puis les retirer.
4. Melt the chocolate with the tea-infused water in big bowl, over a bain-marie/double boiler (see info)/faire fondre le chocolat avec l’infusion dans un grand bol au bain-marie.

5. Once the chocolate has melted and is well blended with the water, remove from the bain-marie/une fois que le chocolat a fondu et que vous avez obtenu une “crème épaisse”, retirer le bol (hors du feu).
6. Add the butter, the egg yolks, the sugar, vanilla extract and stir continously for about 20 minutes/ajouter le beurre, les jaunes d’oeufs, le sucre, l’extrait de vanille et remuer continuellement pendant 20 minutes.
7. Beat the egg whites (see method) with a pinch of salt until solid peaks form/battre les blancs d’oeufs (avec la pincée de sel) en neige ferme.

8. Very gently fold the egg whites into the chocolate mixture until well blended/ajouter les blancs en neige au mélange chocolat-beurre-sucre et incorporer très délicatement jusqu’à ce que le mélange soit homogène.
9. Pour the chocolate mousse into a clean bowl/verser la mousse au chocolat dans un bol propre.

10. Place the bowl in the refrigerator, overnight/mettre au frigo pour la nuit.

(follow me on twitter @gossipchef)

Remember, there is no reason gluten free food shouldn’t occasionally cause you to make sex noises from sheer yumminess. 


gastrogirl:

gluten-free nutella buckeyes and happy world nutella day!

gastrogirl:

gluten-free nutella buckeyes and happy world nutella day!


gastrogirl:

topping a chocolate frosted cake with ganache.

I recommend KAF’s gluten-free chocolate cake mix…

gastrogirl:

topping a chocolate frosted cake with ganache.

I recommend KAF’s gluten-free chocolate cake mix…



Dedicated to proving that gluten-free food can be delicious food, and isn't necessarily health food. This blog is 100% free of diet talk and psuedo-science and full of talk of the virtues of bacon, potatoes, and box wine. I link recipies from other sources by posting a main picture, click through pictures to get to recipies.

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