Frequently we receive requests for recipes for low-fat, gluten-free baked goods. Our intent at Glutenfreeda.com is to provide gluten-free recipes that yield spectacular results — results that are virtually indistinguishable from gluten-containing foods. Once diagnosed so many people are thrown into a world of unidentifiable gluten-free foods which taste nothing like what they were accustomed to, and often this leads to a period of depression. After all who wants to eat sub-standard food and for the rest of their lives? The people around them (as in their families) certainly don’t! This is the cycle we, at Glutenfreeda.com, strive to break. After years of recipe development we discovered how to make gluten-free food taste great — again, virtually indistinguishable from the foods we all enjoyed before diagnosis of Celiac Disease. Glutenfreeda.com’s recipes have been tested on many people — both with Celiac and without — and all are amazed that the food is gluten-free. Our focus is, and will continue to be, on gourmet, gluten-free foods that everyone will enjoy.

Gourmet, however, does not always mean "low-fat". We understand this sometimes does not always meet the needs of some people. That is why several years ago we created a category in our recipe index for low fat recipes. Perhaps you may have noticed that the amount of low-fat baked goods is not as in-depth as it could be. There is a reason for this — again the recipes we offer, including our baked goods, must pass the test before they are added to the recipe index. The test is this: Does this taste gluten-free? If the answer is yes, then we go back to the drawing board.

Unfortunately when it comes to baking gluten-free there are several modifications that need to be made in order to avoid that all-to-familiar gritty, dry or crumbly characteristic of gluten-free baked goods. A fundamental modification is the addition of fat. When I say fat I mean butter or oil. It is very difficult to completely remove or drastically decrease the fat in a baked good recipe without sacrificing the texture or taste — particularly with gluten-free foods. It’s much easier to remove the fat from entrees, pastas and so forth. But baking is different. Even baking with "wheat", for instance — removing the fat has an impact on the final outcome. Professional bakers quake at the thought of attempting to change the chemistry of a cake or other baked good. Quite right they are to quake, too, for the less-than-precise baker can end up with a doughy mess and ultimately a huge case of disappointment.

All is not lost, however. This month we would like to offer some answers to the most common questions we receive on this topic. This month’s class will focus on what changes you can make and which need more careful consideration. Below you will also find two fabulous recipes that are low in fat and absolutely delicious! We hope you enjoy!!

Frequently asked questions on low-fat, gluten-free baking:

• What does sugar do in gluten-free baked goods?
• Why are butter and eggs necessary in cakes?
• Why can’t you replace all the eggs in baking with an egg substitute?
• Why does Glutenfreeda.com use The Gluten-Free Pantry’s flour mix?
• What difference does the way you measure flour make?
• Why can’t you use applesauce or fruit puree to minimize the fat in a recipe?
• What difference does it make to use sugar substitutes instead of sugar?

Let’s begin:

What does sugar do in gluten-free baked goods?

Sugar caramelizes during the baking process, which enriches the flavors. Substituting with even as little as a tablespoon of corn syrup can make cookies much browner than perhaps you desire. Some sugars, however, like honey and brown sugar, absorb moisture from the atmosphere, which means that things baked with them will stay moist longer — a definite bonus for gluten-free baked goods.

Why are butter and eggs necessary in cakes?

Butter has several essential roles in baking cakes:

1. To make the cake light and delicate by holding air bubbles produced by leaveners like baking soda and/or baking powder
2. To make the cake tender and moist
3. To make the cake rich with flavor

We have found that it is critical with gluten-free flours to have the addition of butter when baking. Without it or if you minimize it too much you end up with a gritty outcome.

Margarine and shortening can substitute for butter. In fact, shortening is already aerated before you buy it so it can produce a nice tender cake — but the flavor won’t be quite as rich. Margarine cannot be substituted for butter if it is soft or at room temperature.

Eggs have two parts — the whites and the yolks. Each has their own job in baking. The whites are a drying and leavening agent and the yolks are the emulsifiers which contribute to creamier textures. With gluten-free baking there are times, when developing or modifying a recipe that the addition of an egg will actually help compensate for the lack of gluten and help the cake, muffin or quick bread rise as it should.

Why can’t you replace all the eggs in baking with an egg substitute?

Egg substitutes are usually made up of egg whites and oil along with other ingredients like food coloring. Be careful to read the labels if you are using egg substitutes to make sure they do not contain gluten (as a filler). Because egg substitutes don’t have yolks, they can’t serve as emulsifiers. The natural lecithin in the yolks is what helps make that emulsion.

The lack of yolks is the reason you can’t use egg substitutes to make custards either. Without yolks custards lack that creamy characteristic that makes them a "custard".

If you want to reduce the cholesterol in your baked goods you can use fewer yolks and more egg whites (as in both recipes below), but do this with caution. If you eliminate too many egg yolks your run the risk of losing out on that emulsification that they contribute which is critical in gluten-free baking.

Why does Glutenfreeda.com use The Gluten-Free Pantry’s flour mix?

Glutenfreeda.com several years ago discovered that using The Gluten Free Pantry’s Country French bread mix flour was the easy answer to gluten-free baking. When I say "easy" I mean it was a solution to the gluten-free flour question that didn’t require playing food chemist and devising a wheat flour substitution and in the end we feel it is actually a lower cost solution or if nothing else, equal cost (without having to do the work) of purchasing 3-6 bags of various gluten-free flours, stabilizers and so forth. And it is the best gf flour we have come across that consistently achieves the results we are looking for (remember the indistinguishable foods I mentioned earlier?). In addition, this product contains crystallized honey — which we feel is one of the reasons it does behave so well. (Unfortunately crystallized honey is difficult to find on a retail level.) In this case it is the crystallized honey that absorbs moisture from the atmosphere and helps contribute to a moister product and helps prevent the outcome from being gritty and crumbly.

What difference does the way you measure flour make?

The way you measure your flour makes a tremendous difference — as much an ounce per cup of flour. When fat is reduced in baking, the exact and precise measurement of flour becomes critical. When measuring out your flour first stir the flour to aerate it, then lightly spoon the flour into a dry measuring cup and level it with the back of a knife. It is also important to note that if you are using The Gluten-Free Pantry’s flour do not sift it. The crystallized honey is like a small granule and if you sift it, you remove the honey — which as stated before we feel contributes to the quality of the gf flour.

Why can’t you use applesauce or fruit puree to minimize the fat in a recipe?

From a pure standpoint of reducing fat, often you will find that substituting applesauce or fruit puree doesn’t really work — again, if you are trying to achieve a product that is indistinguishable from the gluten-variety. In our opinion most baked products made with fruit purees have an inferior texture and taste. We have had better success by either simply reducing the fat or if looking to add more moisture to the recipe, utilizing a low-fat sour cream, buttermilk or yogurt (again always check with the manufacture to make sure that the product you are using is gluten-free!).

What difference does it make to use sugar substitutes instead of sugar?

A big difference! Sugar is a key ingredient in baking, providing structure and mass in many desserts. Let’s just look at a cake, for instance. If you substituted artificial sweetener for sugar, you would lose the volume that sugar contributes, and the cake batter would not have enough substance to become a cake. Also the taste and texture of sugar substitutes often change during the baking process.

Hopefully we have answered some of your questions regarding low-fat, baking and particularly gluten-free, low-fat baking. It is a fine balance between reducing fat and yet still maintaining the integrity of the recipe. Perhaps the answers to the questions above will help you understand the chemistry which will lead to more educated decisions in the kitchen — for example when and where to cut or reduce the fat content, sugar or eggs. This month we’d like to share two delicious low-fat, gluten-free recipes that take into account many of the points above. We hope you enjoy:

Chocolate Turtle Cake

(Makes 1 8-inch cake)

Ingredients:

For the cake:

• 1/2 Tablespoon unsalted butter
• 1 Tablespoon gf flour
• 1-1/2 cups boiling water
• 3/4 cup unsweetened cocoa powder
• 1-1/2 cups granulated sugar
• 6 Tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1-2/3 cup gf flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

For the frosting:

• 2 Tablespoons unsalted butter
• 1/4 cup brown sugar
• 2-3 Tablespoons fat-free milk
• 2 teaspoons vanilla extract
• 2 cups sifted powdered sugar

Topping:

• 1 egg, lightly beaten
• 1 cup brown sugar
• 1/4 cup butter
• 1/4 cup 1% milk
• 1/4 cup chopped toasted pecans

Make the Cake:

Step 1: Preheat the oven to 350 °F. Prepare cake pans by coating the bottom of each cake pan lightly with 1/2 tablespoon of butter. Line the bottoms with parchment paper. Lightly grease the tops of the parchment paper and dust with 1 tablespoon of flour.
Step 2: Combine the boiling water with the cocoa powder; stirring well with a whisk to incorporate. Let cool completely.
Step 3: Place the granulated sugar, 6 tablespoons of unsalted butter and vanilla in the bowl of a stand mixer (you can also use a hand-held mixer); beat at medium speed until well blended, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
Step 4: Place the gf flour, baking soda, baking powder and salt in a bowl and stir well with a whisk.
Step 5: Add the flour mixture and cocoa mixture to the sugar mixture starting and ending with the flour mixture, beating well after each addition.
Step 6: Pour the batter into the prepared baking pans; sharply tapping the sides of the pan to remove any air bubbles. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes then remove and let cool completely on wire racks.
Step 7: Prepare the frosting. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the brown sugar and 2 tablespoons of milk. Cook for 1 minute, stirring constantly, until the sugar dissolves. Remove from the heat and let cool slightly. Transfer mixture to a large bowl and stir in the vanilla. Using a hand-held mixer beat in the sifted powdered sugar, gradually, on medium speed until it reaches a spreading consistency. If it gets too thick you can thin it with a little milk.
Step 8: Make the caramel topping. Place the lightly beaten egg, brown sugar, butter and milk in the top of a double boiler set over simmering water. Stir until thickened, about 20-30 minutes. It will thicken more as it cools. For this recipe you will only need about 3 tablespoons of the caramel topping — so save the rest for another time (perhaps over ice cream?).
Step 9: Frost the cake. Place 1 cake layer on a plate; spread top with half of frosting. Place the other cake layer over the top. Spread the remaining frosting over the top of the cake. Transfer the caramel topping to a zip lock bag and snip the corner to create an impromptu pastry bag. Drizzle the caramel topping over the top of the cake decoratively. Sprinkle with toasted pecans.
Calories: 264 (12% from fat); Fat 8g, Protein 2g, Carb 47g, Fiber 2g; Chol 48mg; Iron 6%; Sodium 175mg; Calcium 4%

Chocolate Soufflé with Vanilla Ice Cream

(Serves 6)

Ingredients:

• 1/2 Tablespoon unsalted butter
• 1 Tablespoon granulated sugar
• 3/4 cup 1% milk
• 1/4 cup granulated sugar
• 4 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 4 ounces bittersweet chocolate, coarsely chopped
• 4 large egg whites
• 3 Tablespoons brown sugar
• gf Vanilla light ice cream

Directions:

Step 1: Preheat the oven to 375°F. Lightly butter a 1-1/2 quart soufflé dish. Sprinkle with granulated sugar. Set aside.
Step 2: Place the milk, 1/4 cup granulated sugar, cornstarch and salt in a medium saucepan and set over medium high heat. Stirring constantly bring to a boil; cook for 2-3 minutes or until thickened. Remove from heat.
Step 3: Gradually add the hot milk mixture to the egg yolk, stirring constantly with a whisk. Return the mixture back to the pan and cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from the heat. Add the vanilla and chocolate and stir until the chocolate melts. Transfer to a large bowl.
Step 4: Place the egg whites in a large bowl and beat with a mixer on high speed until soft peaks form. Gradually add the brown sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
Step 5: Gently stir a quarter of the egg whites into the chocolate mixture to lighten. Fold in the remaining egg whites until just incorporated. Spoon the mixture into the prepared soufflé dish. Bake for 25 minutes or until puffy and set. Let cool for 5 minutes. Serve immediately topped with vanilla ice cream.
Calories: 259 (19% from fat); Fat 12g, Protein 7g, Carb 37g, Fiber 3g; Chol 47mg; Iron 9%; Sodium 129mg; Calcium 11%

-Glutenfreeda