I have not always been a big fan of baking. Now do not get me wrong, I love to eat baked goods, but I was not very good at making them. My younger sister is the baker in the family and actually had a cheesecake business for several years. She shared a few tips and tricks to help me make deliciously moist baked goods. She told me one of the biggest mistakes I was making was to leave the item in the stove for too long. She said when you have a range of baking times, you should opt for the shortest cook time. I found that 9 times out of 10, I could do the “toothpick trick” and it came clean with the shorter time. The reason for this is because once you take your food out of the oven to cool, they continue to bake for several minutes. If you cook it on the longer time of the range and it continues to cook when you take it out, the food is always overcooked. Now that I have had this surge an interest in baking, I have been experimenting with different tastes and flavors, especially the gluten free route.
My son has autism, and studies have shown many kids with autism who were placed on a gluten free diet, had a lower number of autism related behaviors. For Henry, this includes a short attention span, OCD, outbursts of anger and a constant flow of energy. I decided I would rather treat his behaviors in a non-medical way, so changing his diet appealed to me. We have been slowly exchanging gluten free options with his favorite foods and we have seen some changes in his behavior. One of my favorite companies to find high quality baking products is King Arthur Flour. I first worked with King Arthur Flour when I made a homemade pizza crust in my review, “Quality Baking Ingredients From King Arthur Flour.” I have been striving to eat healthier foods, so the gluten free diet was not just for Henry, but for the whole family.
I received a plethora of gluten free products from King Arthur Flour including their Banana Bread, Doughnut mix, Yellow Cake Mix, and All Purpose Flour. Not only was I getting products from a name I trusted, but I was getting healthy products as well. In order to highlight the products from King Arthur, I decided to take one of the products I received and create one of their recipes, which are located on their website. When I saw the Gluten Free Pumpkin Cake recipe, I decided to give it a try. We all love the taste of anything with pumpkin, so I knew the entire family would enjoy it. If you are at all hesitant about baking with the gluten free products, King Arthur offers a bakers hotline. If you have any questions or need advice or guidance, this is the place to go. I was shocked to find I was able to create the incredibly moist Gluten Free Pumpkin Cake recipe with no help whatsoever!
Here is my Gluten Free Pumpkin Cake Recipe with a Cream Cheese Glaze:
- 5 large eggs
- 3 tablespoons molasses
- 1 can (about 15 ounces) pumpkin purée
- ¾ cup vegetable oil
- 1 box King Arthur Gluten-Free Yellow Cake Mix
- ½ cup cornstarch
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice*
- *Or substitute 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves
- For Cream Cheese Glaze:
- 4 ounces, fluid Cream Cheese, Room Temperature
- ½ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- Milk, For Thinning
- Preheat the oven to 325°F. Lightly grease a 10-cup Bundt pan.
- Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.
- Whisk together the cake mix, cornstarch, baking soda, and spice(s).
- Stir the wet and dry mixtures together, then whisk until smooth.
- Pour the batter into the prepared pan.
- Bake the cake for 60 to 65 minutes, until the center feels firm when pressed. The internal temperature should be 210°F to 212°F.
- Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
- For Glaze:
- Beat together the cream cheese, sugar, and vanilla. Add milk by the teaspoonfuls to thin to desired consistency. Drizzle over cake.
Have you tried gluten free, and if so, what is your favorite dish or dessert?