Martha Stewart Makes 3 Gluten Free Recipes | Martha Bakes S8E10 "Naturally Gluten Free"
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Recipes in this Video
3 recipes
Ingredients
- ●1 cup cornmeal
- ●1 cup all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●3 large eggs
- ●1 cup buttermilk
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●Powdered sugar for dusting (optional)
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition.
- 4Stir in the buttermilk, lemon juice, and lemon zest until well combined.
- 5In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- 6Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 8Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 10Dust with powdered sugar before serving, if desired.
Equipment
9-inch round cake panmixing bowlswhiskspatulatoothpickwire rack
Ingredients
- ●1 1/2 cups pumpkin puree
- ●1 cup heavy cream
- ●3/4 cup brown sugar
- ●1/2 cup granulated sugar
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 tsp ground ginger
- ●1/4 tsp ground cloves
- ●1/4 tsp salt
- ●1 unbaked pie crust (9-inch)
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, granulated sugar, and eggs. Mix until smooth.
- 3Add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt to the mixture. Stir until well combined.
- 4Pour the pumpkin filling into the unbaked pie crust, spreading it evenly.
- 5Bake in the preheated oven for 15 minutes.
- 6Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- 7Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
- 8Serve with whipped cream if desired.
Equipment
mixing bowlwhiskmeasuring cupsmeasuring spoonspie dishoven
🌶️🌶️🌶️Low
Ingredients
- ●1 cup dark chocolate chips
- ●1/2 cup unsalted butter
- ●3/4 cup granulated sugar
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup chopped walnuts
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease an 8-inch round cake pan and line the bottom with parchment paper.
- 3In a medium saucepan, melt the dark chocolate chips and butter over low heat, stirring until smooth.
- 4Remove from heat and stir in the sugar until well combined.
- 5Add the eggs one at a time, mixing well after each addition.
- 6Stir in the vanilla extract, cocoa powder, and salt until fully incorporated.
- 7Fold in the chopped walnuts gently into the batter.
- 8Pour the batter into the prepared cake pan and smooth the top.
- 9Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly soft.
- 10Remove from the oven and let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- 11Serve as is or dust with powdered sugar before serving.
Equipment
8-inch round cake panmedium saucepanmixing bowlwhiskspatulawire rack
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