The vegan black metal brunch I attended on Sunday was a huge success! It was a potluck, and everything I had was awesome. I love eating other people’s dishes — I get so sick of my own. I’ve been trying out new recipes here and there — I’m kind of a picky eater these days. I don’t want too much gluten, or anything too heavy, but I get bored real fast with salads. I have been enjoying the vegan blog Olives for Dinner, I make her crab cakes almost weekly! It’s fun to play with ingredients and tastes I normally wouldn’t think to put together myself. There were jackfruit tacos at the brunch, which reminded me that I am very much looking forward to trying out this recipe.
Here we have, clockwise from the top: a “beef” slider with homemade queso, a bbq jackfruit taco with coleslaw, gluten-free biscuits with gluten-free country gravy, avocado-tomatillo sauce, which goes with the pumpkin black bean empanda that is covered by my southern-style greens.
The point of this post, without getting too long winded, is that I used a combination of garfava flour and Trader Joe’s gluten-free all purpose mix with fantastic results. I made my biscuits, using half TJ’s mix and half garfava flour and they came out great. I wanted to try them without corn flour, as it’s such a common allergen for people. I also did this for the zucchini bread recipe I liked so much last week. It was a risk, as I turned it into an apple-blueberrry coffee cake, and gluten-free at that! Seriously, just sub 1.5 cups garfava flour and 1.5 cups TJ’s gluten-free mix to the 3 cups of flour it calls for, and viola! No one could even tell it was gluten-free! The only thing was that, and I always forget this, gluten-free baked goods tend to bake faster than their regular flour counterparts. So instead of taking 50 – 55 minutes, the bake time was closer to 40 minutes. Oh yes, I also added 3/4 tsp xanthan gum.
You can tell when cakes are done one, or all, of three ways:
They start to pull away from the sides of the pan.
When you stick a toothpick in the middle, it comes out clean.
When you lightly press down on the top of it, it springs right back up.
My new not-so-secret weapons for gluten-free baking! I like the TJ’s mix because not only does it have rice flour in it, but a couple heavier starches. I think they help with binding, but I’m not totally sure. When I looked at the package though, I didn’t think the mix was enough — I had an instinct it needed to be cut with garfava flour, which I’m glad I followed!
I’ll write out the recipe for the coffee cake in another post, coming soon! I am so proud of the results!