Gary's Third Pottery Blog

When the going gets tough, dragons gonna get going....

Gary's third pottery blog

WRITE TO ME! Come see me! Open studio HERE! November 25-26 (11-4 each day); Aurora Art and Design, daily until 12/24; Cooperstown Art Assoc. daily until 12/24; Ellis Hollow Community Fair, 12/10; December 10, Little Red Wagon at the Space at Greenstar. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2016

Monday, August 8, 2016

gluten-free torte...

I know, every summer I share the torte recipe when the berries are EVERYWHERE.
Blackberry torte this time with gluten-free batter, wicked soft and moist and yummy.  I based the original recipe for this on one shared by the wife's aunt and grandmother…full of butter, sugar, etc, but along the way this became something else entirely….recipe follows and have an awesome day!

Gary's gluten-free tasty torte

1 1/4 cup brown rice flour
2 Tbs (plus one Tbs sugar to top)
2 tsp baking powder
dash of salt
2 eggs 
2/3 cup apple sauce
1/2 cup milk (I use soy)
1/4 cup canola oil
fruit! about one cup of berries or sliced plums or peaches or apple rolled in cinnamon

-preheat to 350, grease 9" circular torte pan or 8 x 8 inch brownie baking pan
-combine dry in a large bowl
-bowl two, stir the eggs then add apple sauce, milk, oil
-add wet to dry, stir thoroughly
-pour into pan
-push fruit into batter, then you can sprinkle one Tbs sugar over the top
-bake 38-45 minutes, until golden brown and toothpick pushed in comes out clean
-cool on rack, slice and eat!


smartcat said...

Does Penny get a taste? She's the berries!

Karen (formerly kcinnova) said...

Gary, do you think this would work with almond flour as well as it does with brown rice flour? I have a couple of GF friends and this is something I'd love to make and feed them.

Claudia from Idiot's Kitchen said...

I'm definitely making this!!!

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I am a full-time studio potter, sculptor, and dog walker, married to superhawt Missus Tastycake.