When we think of “vintage recipes”, nostalgic recipes from our childhoods come to mind. Regardless of where you’re from, everyone has one. It’s a revered recipe from your childhood, and your first request when you when you visit, or a go to when you want a taste of home. Just one bite takes you right back to being eight years old again. You instantly remember how the kitchen smelled and the eager anticipation of that favorite meal or homemade treat.
Then comes the inevitable road blocks if you have a gluten-sensitivity or Celiac disease. Those no-no ingredients that stop you from being able to enjoy a taste of your past. That’s why we’re here modernizing vintage recipes that you may have once loved, because we understand the let down! Food is one of life’s greatest pleasures, and everyone deserves the freedom to fully partake. Our mantra is that there shouldn’t be a compromise when it comes to eating well. With that said, get nostalgic – we’ve got your back! We’re sharing the game changing ingredients to make just about any recipe gluten-free (like Tess’ favorite angel food cake!). So go ahead, give mom a call and get that recipe! We’ve got the rest covered.
Enjoy,
Kim & Tess
The Essentials
- Better than Bouillon chicken or beef base
- Cup-4-Cup all purpose flour
- DeLallo gluten-free fusilli, lasagna, orzo and spaghetti
- Mission corn tortillas and gluten-free soft tortillas
- Schar baguettes and ciabatta rolls
- Soy Vay Veri Veri teriyaki
- Tamari gluten-free soy sauce
- Udi’s bagels, bread, hamburger and hot dog buns
Perfect Angel Food Cake
Ingredients
- 1 1/2 cups egg whites, from 10-11 large eggs
- 3/4 cup gluten free all-purpose flour *we LOVE Cup-4-Cup
- 1/4 cup cornstarch
- 3/4 cup powdered sugar
- 3/4 cup + 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla
- 1/4 teaspoon almond extract
Instructions
- In a mixing bowl, separate egg whites and allow to sit at room temperature at least 30 minutes.
- Preheat oven to 350 degrees. In the bowl of a food processor, process the flour, cornstarch, and powdered sugar until smooth, about 30 seconds. Set aside.
- Process the granulated sugar slightly, about 5-7 pulses (you don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
- Place the egg whites in the bowl of a stand mixer. Beat on high until start to foam, then add the salt and cream of tartar.
- Add the vanilla and almond extract and continue whipping on high speed.
- Add the granulated sugar slowly, about 1 tablespoon to the egg whites while they are whipping. Continue whipping until stiff peaks form.
- Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so the egg whites don't deflate (this is the key to good angel food cake). Scoop into an ungreased 10-inch round Angel Food cake pan.
- Bake at 350 degrees for about 35-40 minutes until golden. Immediately invert the pan onto a cooling rack. Cool completely, then run a knife along the edges of the pan and carefully plate the cake.
- Ice the top with Cool Whip original whipped topping. We also serve a huge bowl alongside for an extra yum factor, and seasonal berries. Enjoy!
