The leaves are gently falling here in the northeast, and the golden-hued days are quickly turning into chilly evenings. It’s time to light a fire in the fireplace and do a little autumn baking. You might have noticed that the farm stands are still filled with crisp apples and fresh cider. How about making some apple cider doughnuts? Or you can go big with some bright orange pumpkins (or canned puree)! Make an elegant pumpkin roll, or smile-inducing pumpkin bars. And don’t forget about everyone’s favorite: pumpkin bread.
But if you’re in the mood for something a little different, read on. I’ve created a delicious new coffee cake to share with family and friends. I used the much-loved recipe for my sour cream coffee cake from my first cookbook (Gluten-Free Baking Classics) and filled it with a luscious pumpkin-pie like filling. Then I topped it with a streusel crumb topping. Is your mouth watering yet? It will be when this baby is baking in the oven! Try it and see for yourself.
Testing notes: I was concerned that getting the pumpkin custard filling to bake correctly would be a bit tricky, and it was. First, I tired to bake my new cake in a 9-inch round springform pan, but the filling and the cake layers were underdone in the center –even after 60 minutes. Trouble was, the sides of the cake and the top were going to get overdone if I left it in another 5- 10 minutes. I also noticed that the pumpkin filling made the cake layers a bit damper than I wanted. Do-over.
The second time, I reduced the amount of pumpkin puree and added a tiny bit of xanthan gum to keep the filling from leaking as much moisture into the cake layers. But more importantly, I baked the cake in a 9-inch springform pan with a tube insert (my pan is 3 inches high).
You can also use an angle food cake pan with removable sides, as long as the sides aren’t much over 4 or 5 inches. Wilton makes an inexpensive one with 4-inch sides, and there are others (I wouldn’t use one that is 6 or more inches). Success.
Makes one 9-inch round cake
Streusel Crumb Topping
3/4 cup Brown Rice Flour Mix
1/2 cup coarsely chopped walnuts
1/3 cup packed dark brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
5 tablespoons unsalted butter, melted (or dairy-free substitute)
1/2 teaspoon pure vanilla extract
1 1/4 cup pumpkin puree (1-15 ounce can)
1 large egg, well beaten
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 -1/2 teaspoon ground ginger
1/8 -1/4 teaspoon ground nutmeg
1/4 teaspoon xanthan gum
2 cups Brown Rice Flour Mix
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2 large eggs, room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 cup sour cream, room temperature (or dairy-free substitute)
1/3 cup canola oil
1. Preheat oven to 350ºF. Position rack in center of oven. Grease a 9-inch tube pan with removable sides (springform tube pan) or angel food cake pan (with removable sides) with cooking spray.
2. Prepare Streusel Crumb Topping: Combine flour, walnuts, brown sugar, granulated sugar, and xanthan gum in a small bowl; stir to blend. Pour in butter and vanilla and stir until all dry ingredients are moistened. Gently break into medium and small (the size of M&Ms®) crumb pieces with spoon. Set aside.
3. Prepare filling: Combine pumpkin puree, egg, sugar, cinnamon, ginger, nutmeg, and xanthan gum in a medium bowl and mix well. Set aside.
4. Whisk flour, baking powder, baking soda, xanthan gum, and salt together in a small bowl. Set aside.
5. Beat eggs in large bowl of electric mixer until well blended. Add sugar, 1 tablespoon at a time, and beat until creamy-colored and light. Add vanilla, flour mixture, sour cream, and oil and beat at medium-low speed for 30 seconds.
6. Evenly spread 2/3 of the batter into the prepared pan. Drop small spoonfuls of the pumpkin filling along the center on top of the batter. Very lightly spread the filling with a table knife or cake spatula so that all the spoonfuls connect — but don’t spread them out so that they touch the (outer and inner) edges of the cake batter (you want to form a ring of pumpkin filling). Evenly spread remaining batter over the top. There is not much batter, so do not be afraid to spread what will appear to be two very thin layers; it will rise and give you a cake several inches high. Sprinkle Streusel Crumb Topping across the top of the batter.
7. Place in center of oven and bake about 55 minutes or until a toothpick inserted in center of cake comes out clean; remove from oven (do not open oven for first 50 minutes of baking time).
8. Cool cake in pan on a rack for 20 minutes. Remove sides of pan and cool completely on rack. To remove cake from bottom, use two pancake turners to lift cake onto a cake plate.
Serve slightly chilled or at room temperature. Can be made a day ahead. Store cake covered tightly with plastic wrap in refrigerator. Best when eaten within three days of baking.
©2014 by Annalise Roberts
I’ve long been a fan of More Than Gourmet, the Ohio based company that, years ago, created a diverse line of classic gluten-free glaces, demi-glaces, broths, and stocks. They understood that “gluten-free” was not just a fad, and they were the first American company to actually produce and market gluten-free items in this category. In fact, they were way ahead of the gluten-free frenzy we’re now seeing in the marketplace (as other food companies that didn’t “get it” before, play catch up).
With the start of cooler weather, cold-weather cooking, and the upcoming holiday season, I thought you might be interested in hearing about their newest product. They’ve created three delicious low sodium broth concentrates in their new “Kitchen Accomplice” line: beef, chicken, and vegetable. I did a side-by-side taste test of their concentrates with two other well-known, gluten-free, store-bought broths (one organic and one non-organic), and all I can say is “Wow”! The More Than Gourmet concentrate made a broth that tasted fresher, and more like the real thing, than any of the others. Remarkably, even the vegetable concentrate (which is vegan), made a broth that tasted more like homemade than the other two products. It really is the best tasting not-homemade vegan broth I’ve been able to buy at a grocery store to date.*
Their concentrates come in a little squeeze bottle that can make a full 28 cups of broth. The beauty is that you can make 1/2 cup at a time by squeezing 1/2 teaspoon of it into water. It is also relatively less expensive than broths that come in paper containers and cans. When you don’t have a refrigerator or freezer full of homemade stock or broth, this product is a great convenience, especially for recipes when you only need a little bit to finish off a pan sauce. But the broth is so good, that I can easily see using it for stews, casseroles, quick gravies, braising meats, and even a last minute soup.
I used it this weekend to make up a yellow pepper coulis laced with chipotle pepper that I served with grilled fish We liked the coulis so much that we ended up drizzling it over the oven roasted vegetables and the sweet potatoes. But if you’re not wild about the taste of chipotle pepper, you can make the coulis without it, or add some other flourish you like even better. Recipe below.
*I asked More Than Gourmet for a list of stores that sell Kitchen Accomplice and they said that it can be found at Wegmans, Whole Foods, Price Choppers, Key Foods, Wakefern-Shop Rites, Woodmans, among others. I’ve also seen it on Amazon.
And don’t forget to check out my newly updated Classes and Events page. If you’re in the central Pennsylvania area on Sunday, November 9, come say hello when I speak the Gluten-Free Expo at Penn State. I’ll also be doing two new classes at Kings Cooking Studio in central New Jersey in January and February.
1 tablespoon extra virgin olive oil
1/3 cup finely chopped shallots
2 cups chopped sweet yellow peppers (remove seeds and membranes)
1/2 chopped canned chipotle pepper, (remove seeds)
1 cup vegetable broth (or chicken broth)
1 tablespoon olive oil, heavy cream or non-dairy heavy cream
Salt and freshly ground pepper
Store in tightly sealed container in refrigerator for up to four days or freezer for up to three weeks.
©2014 by Annalise Roberts
It all started so casually with a simple question: “Ever had hummingbird cake?” An image of four and twenty blackbirds in a pie immediately started to swirl through my mind. But I knew that wasn’t the correct answer.
No, I’d never even heard of it.
Kathleen Cwirko, the talented stylist who helped to orchestrate the photo shoots for my upcoming cookbook gave me a quick smile and wrote down the name of the cake on a little piece of lilac paper. She handed it to me and I tucked it away and promised to look it up when I wasn’t in the middle of finishing a cookbook.
Finally, after much too long a time, I started to research the cake: I discovered that many people consider it the southern equivalent to carrot cake; I found that it harkened back to the mid-1800’s here in this United States, and that the recipe had evolved over time; I read about the folk legend that says it’s so good, people will hum with happiness after they take a bit.
Southern Living ran a version of hummingbird cake originally submitted by Mrs. L. H. Wiggins of Greensboro, North Carolina in 1978, and it went on to became the most requested recipe in the magazine’s history. And in 1990, that same recipe was heralded as their recipe of the year.
Some of you in-the know-southerners might be licking your lips right now. But if you grew up north of the Mason-Dixon Line, like me, you may not have been introduced to the magic of hummingbird cake. So let me fill you in. That original Southern Living recipe made a rich, three layer cake that featured pecans, ripe bananas, crushed pineapple and ground cinnamon. It’s really like a pecan spice cake laced with banana and a touch of pineapple. The cake is frosted with a sweet, cream cheese frosting, and then chopped pecans are sprinkled over the top. Hmmmmmmm.
Southern Living knew they had a good thing, and they ran several variations over the years that included a “mile high” version, a “lightened” version, and a Bundt cake version with a cream cheese glaze. The Bundt cake looked mighty good, so I decided to give it try.
I started with the wheat-based Southern Living recipe and tweaked it a bit to create my gluten-free version. Their recipe made a large cake that called for using a 14-cup Bundt pan. But I cut it in half and was able to use a smaller, 10-cup Bundt pan. I adjusted the ingredients, added a little bit of xanthan gum and into the oven it went. What a delicious cake!
See the original Southern Living Hummingbird Bundt Cake here.
I served it to my family and several unsuspecting dinner guests (all northerners) at a dinner party over the summer. My guests were admittedly a bit suspicious, and maybe even a tad bit hesitant about trying such an unknown “delicacy,” but they all succumbed once I told them about the legend. I cut slices and passed them around. Soon my table was filled with melodic humming and requests for seconds. Success? Well maybe. I knew it was delicious, but was it the real thing?
I made it again and brought a big piece of my gluten-free hummingbird cake over to Kathleen to make sure. I nervously watched her take the first bite as I contemplated exactly how many very ripe bananas I had left on the counter at home, in case I had to go back to the drawing board. She gave me one of her big smiles and said, “This is it! This is my grandmother’s cake!”
Want a little music at your next dinner party or brunch? Make this cake and let the humming begin!
And thank you Kathleen Cwirko for introducing me to the magic of hummingbird cake!
Makes one 9-inch cake
1 cup pecans
1 1/2 cups Brown Rice Flour Mix
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup granulated sugar
1 cup finely chopped or mashed, very ripe bananas, at room temperature (about 2 medium bananas)
1/4 cup well-drained, crushed pineapple (from an 8-oz. can, save the juice)
3 tablespoons pineapple juice
2 teaspoons pure vanilla extract
1/4 cup canola oil
Cream Cheese Glaze (recipe follows)
1. Preheat oven to 350ºF. Position rack in center of oven. Bake pecans in a single layer on a baking sheet for about 6-8 minutes, until lightly toasted and fragrant; stir once or twice, as needed. Cool pecans and then coarsely chop.
2. Lightly grease a 10-cup Bundt pan (9 inches across the top x 2 1/2-inches) with cooking spray.
3. Whisk flour, 1/2 cup of the chopped pecans, baking powder, baking soda, xanthan gum, cinnamon, and salt in a small bowl. Set aside.
4. Beat eggs in large bowl of electric mixer until lemon colored. Add granulated sugar; beat until smooth and thick. Add bananas, pineapple, pineapple juice, and vanilla and mix until well combined (you can leave tiny pieces of banana in the batter). Scrape bowl. Add flour mixture and oil and beat at medium-low speed for about 30 seconds; scrape bowl to incorporate all of the flour mix. Do not overbeat.
5. Spread batter into prepared pan. Place in center of oven and bake about 45 minutes, or until a toothpick inserted in the center of cake comes out clean. Do not open oven for first 40 minutes.
6. Cool cake on a rack for 8 minutes. Carefully remove cake from pan and cool completely on rack. Move to cake plate and spoon Cream Cheese Glaze (recipe below) over top of cake and let it drip down the sides. Sprinkle with remaining 1/2 cup chopped pecans.
Serve at room temperature. Cut with a sawing motion with a serrated knife. Can be made a day ahead. Store cake in refrigerator, covered tightly with plastic wrap. Can be covered with plastic wrap and then with foil and stored in freezer for up to two weeks. Best when eaten within three days of baking.
2 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1 tablespoon milk
1 cup confectioners’ sugar, sifted if lumpy
1. Beat cream cheese in large bowl of electric mixer until smooth. Add vanilla and milk, then gradually add powdered sugar and beat until light and creamy. Add more milk, 1 teaspoon at a time, to thin as needed.
©2014 by Annalise Roberts
If my email box is any indictor, some of you have been wondering if psyllium husk REALLY is the next best thing since sliced gluten-free bread. This bulk laxative, fiber supplement, and colon cleanser is produced from the seed of the Plantago plant (a plant that has a long history of medicinal use here on earth).
I wondered about it, too, especially since several cookbook writers and many bloggers started using it a couple of years ago to replace xanthan gum across a wide range of recipes. I tried it back then in my favorite vanilla cupcake test and didn’t really like it. The cupcakes came out an off-color, denser, gummier, and they had a taste that wasn’t like a normal vanilla cupcake; i.e. if you didn’t already know by the color and density, then the off-taste gave it away as a gluten-free cupcake. (I had used this same test as when I wrote The Big Gluten-Free Flour Test: Thomas Keller’s Cup4Cup versus Authentic Foods GF Classic Blend.)
But just recently, a new gluten-free cookbook from America’s Test Kitchen claiming “revolutionary techniques” and “groundbreaking recipes” said psyllium husks powder was far better than xanthan gum in gluten-free bread. In fact, the cookbook said it “resulted in a more delicate crumb” and “provided a stronger protein network that trapped gas and steam” in their bread recipes. Sounded like I needed to do a little more testing! Trouble was, I didn’t want to make their bread. It had mostly white rice and starch in it (34 ounces out of a total 42.25 ounces, or 80%), with only a little brown rice flour thrown in almost as an after thought (to reduce the “starchiness” of all the starch they added, and to “add flavor notes” to all the flavorless starches they used). I stopped using rice flour in bread back in 2003 and even though I test flour mixes that contain it every now and then, I’ve never returned to it. I not only like the taste and texture of bread made with my millet and sorghum bread flour mix, but I think we need gluten-free flour diversity in our diet. Even though I don’t eat a lot of baked goods, I don’t think it’s a good idea to use rice flour in every baked good we do make (wasn’t that part of the problem with wheat- that it was everywhere?).
First consideration: I needed to create a test that made sense for my recipes and my bread flour mix which contains millet, sorghum, potato starch, tapioca starch and corn starch. Would psyllium husks powder work with flour blends and recipes that weren’t in the new “groundbreaking” cookbook? Yes, according to the blogosphere where there are hundreds (if not thousands) of permutations of various gluten-free recipes using psyllium husk in place of xanthan gum.
Second consideration: I needed a bread recipe so simple and basic that the nuances of the effect of the psyllium husks powder would be obvious to me. The bread recipe would have to have very few ingredients, so I could see what happened when I took out the xanthan gum and replaced it psyllium husk. Otherwise, why bother adding another new expensive ingredient I didn’t need? I already had a recipe that worked well.
And to those of you who really hate the idea of xanthan gum because it comes the secretions of the Xanthomonas campestris bacteria after a glucose induced fermentation frenzy, well I can’t talk you out of it. But I’m personally ok with helpful bacteria and the science behind how xanthan gum is produced from corn or wheat or cabbage glucose (glucose is sugar- not protein). Anyway, according to microbiologists the world over, especially those who are working at the American Gut project, we are all filled with lots of helpful bacteria – and their excrement. I’m thinking a little more bacterial excrement now and then isn’t going tip the balance in my body.
And to those of you think psyllium husk is healthier than xanthan gum because it gives you added fiber, my thought is this: ideally, we should be getting our soluble and insoluble fiber from natural, whole plant sources because in addition to feeding the healthy flora in our guts, real whole foods offer nutrition to our bodies (plant sources including cruciferous vegetables, leafy green vegetables, squash, sweet potatoes, nuts, seeds, and fruit, especially pears, apples, and berries). 100% pure Psyllium husk is simply empty calories.
And to those of you who are really just looking to be more “regular”, I’ve heard rumors that butternut squash is the “white knight of poop”. Just saying.
The Submarine Sandwich Bread – Psyllium Husks Powder Test
I choose my very basic and easy to make Submarine Sandwich bread from Gluten-Free Baking Classics. It’s so easy that I use it in “introduction” classes to gluten-free baking. The bread contains only 1 1/2 cups of my bread flour mix, 1 teaspoon of xanthan gum, active dry yeast, water, and a tiny bit of salt, sugar, and olive oil. No eggs. No milk. No other funky gluten-free add-ins – other than the xanthan gum. The recipe reads like a wheat submarine sandwich bread recipe, except for the flour and the xanthan gum, and it makes a good tasting, golden brown loaf with a nice soft, airy crumb structure.
I also choose this particular recipe because it has a nice slow rise; i.e. it isn’t fast rising like a pizza crust or bread sticks. I wanted to take psyllium husk out for a proper test run.
I did a lot looking into just how much psylliun husk to use and I can only say that there doesn’t seem to be any set rule for home bakers. Every cookbook writer or blogger seems to have their own notion about just how much to use. And that notion seems to depend on the flour mix, or lack there of, and the baked good they’re trying to make. The first non-industrial baking recipes to use psyllium husk for came out in cookbooks and on websites for individuals with diabetes and people who were trying to keep their glycemic levels low by adding fiber to their diet. Since then, writers recommend using anywhere from a tiny bit to 5 or 6 tablespoons per loaf.
Even London based food writer, Dan Lepard, who seems to be one of the first food writers to popularize the notion of adding psyllium husk to gluten-free baked goods, did so to add fiber (in May, 2009). Scroll down to the question “What about fiber?”
Of course, he also said it gave his mostly cornstarch bread (“cornflour” in England) a crumb and crust “more like wheat bread”. But he used it with xanthan gum in that first published bread recipe (link above). And he uses a little more than 2 tablespoons of it (25 grams). That’s a lot of colon cleanser.
In a later recipe without xanthan gum, Lepard used 50 grams (there are about 10 grams per tablespoon) and dairy, and another 25 to 50 grams of flax seed in his all cornstarch bread. Then, some time after Dan Lepard’s column ran in The Guardian, psyllium husk went from being used as a fiber add-in to a texture enhancer to a stand-alone replacement for xanthan gum for home bakers.
In reality, psyllium husk was being studied as a possible substitute for gluten in industrially produced gluten-free breads as far back as the early 1990s (when Bette Hagman introduced the first gluten-free” flour mix”, xanthan gum, and the use of extra eggs, egg whites, and powdered milk to gluten-free home bakers). But again, depending on the proportions, the flours and the other ingredients used (which often included dairy, eggs, bread enzymes, or other highly processed ingredients) the industrial testing results varied widely.
I decided to test three combinations: 1 level tablespoon psyllium husks powder, 2 level tablespoons psyllium husks powder and 1 level teaspoon psyllium husks powder against 1 level teaspoon xanthan gum in my submarine sandwich bread from Gluten-Free Baking Classics.
I shaped the bread a little longer and thinner than a regular submarine sandwich bread and baked it in a 2 1/2-inch wide French bread pan. I used Yerba Primi Psyllium Husks Powder that I purchased at a Whole Foods for $9.49 for a 12 ounce jar (a jar that wouldn’t last too long if I were using the same amounts that Dan Lepard and many others use in their breads).
The Test: A Picture is Worth a Thousand Words
Gluten-free submarine sandwich bread – surface texture
Top made with 1 teaspoon xanthan gum
Bottom made with 1 tablespoon psyllium husks powder
Gluten-free submarine sandwich bread side by side slice
Left made with 1 tablespoon psyllium husk powder
Right made with 1 teaspoon xanthan gum
How did the bread made with 2 tablespoons of psyllium husk powder turn out? When it came out of the oven it was really tight and small. Interestingly, so was the bread made with only 1 teaspoon. So how do I explain it all?
The final loaf volume of gluten-free loaves depends on the stability of the gel formed by the hydrocolloids added to the dough. Xanthan gum is a thickener, stabilizer, emulsifier and foaming agent. It provides structure and is stable over a broad range of temperatures. Pyllium husk, however, forms a gel that is stable only up to temperatures of about 176ºF (80ºC) (1), depending on the amount used in the recipe.
So while psyllium husk is very useful for holding in the carbon dioxide based gas bubbles during proofing, once you put the bread into a hot oven and it starts to bake and the internal temperature rises, the loaf will ultimately collapse – IF you are depending only on psyllium husk to give structure to the bread.
Many of the cookbook writers or bloggers who feel they are successfully creating baked goods using psyllium husk to replace xanthan gum create recipes that contain eggs. For example, all the recipes in the ATK’s new “groundbreaking” cookbook use 2 large eggs and 3 tablespoons of psyllium husk powder to make a bread that is 80% starch and contains a little more than 3 cups of flour.
What is happening in their recipes is this: at the point where the psyllium husk starts to fail as a gel, if the bread contains tapioca starch or even potato starch (which many do), the tapioca starch can act like a bridge until the egg proteins take over to help hold the bread up. The tapioca is able to act like a bridge because it gelatinizes at a higher temperature than psylium husk (or potato starch, for that matter). Then, the proteins in the egg provide some of the structure necessary to hold the bread up. But if you’ve ever made a bread that uses just eggs, and no xantham gum, for extra added support, you already know that the xantham gum does a better job.
Writers whose recipes don’t contain eggs, often contain other seeds, sometimes in large quantities. And some cookbook writers and bloggers create recipes that really just rely on a combination of heavier whole grain or non-grain flours that would produce a pretty solid bread (read: dense) with or without psyllium husk.
The recipes that depend on other seed gels (like flax seed gel) instead of eggs to help the psyllium husks powder provide structure have a similar problem. Although I sometimes use flax seed gel as an egg replacer when I bake for people who have egg allergies, it really is better suited to helping hold things together (as an emulsifier). Flax gels are weak structure builders because they don’t have the relatively strong protein network of eggs to reinforce dough and batters. As a result, fully baked cakes, muffins and breads won’t be as light and airy when using flax seed gels to replace eggs. (Flax seed gel also won’t act as a foaming agent, which you would need to make an angle food cake).
Xanthan gum makes a prettier, better textured, better tasting, lighter and more airy bread than psyllium husk in my simple submarine bread recipe. Perhaps if I had to add eggs or egg whites to it in order to create a decent loaf, the test outcome would be different. But I don’t. The recipe doesn’t contain seed gels, or any other out-of- the-ordinary gluten-free add-ins. In fact, none of my artisan breads contain do: not my Focaccia, French-Italian bread, pizza crust, multigrain artisan bread, or any of the rest. My thinking when I developed these recipes was this: wheat pizza crusts and wheat baguettes don’t contain eggs or gels; I wanted to maintain the integrity of original recipes to the best of my abilities. I won’t be adding eggs or seed gels to any of my artisan breads, so it looks like I’ll be sticking with xanthan gum- at least for now.
The bottom line is this: it is possible to use psyllium husk to replace xanthan gum in gluten-free breads. You just have understand that your end product will look and taste even more like a gluten-free bread.
(1) Haque, A., Richardson, R. K., Morris, E. R., & Dea, I. C. M. (1993). Xanthan-like weak gel rheology from dispersions of ispaghula seed husk. Carbohydrate Polymers, 22(4), 223-232.