Gluten-free Challahs Recipe

Gluten Free Challah: Mix Arnel’s Originals Buckwheat Bread Mix according to package directions.

• Choose a round baking dish (cake pan, pie tin, pyrex bowl) and spread dough evenly.
• Mix 1 egg yolk with 1 teaspoon of water and gently coat the top of the dough with the egg wash.
• With a small juice glass or round rimmed object, make circular indentations on the top of dough.
• Let it rise in a warm place (110º) until doubled in size (approx 30 to 45 min).
• Bake in a 350º oven for 30 to 35 minutes (time varies depending on the baking dish used).

Easy 30 minute Focaccia Bread - (Gluten-free)

Craving Focaccia Bread or an amazing gluten free pizza crust? Easy peasy with Arnel’s Originals Buckwheat Bread mix. 

For Focaccia bread, mix as directed, scoop the dough onto a greased pizza stone, spread the dough thin, let it rise, sprinkle with olive oil herbs and garlic, bake it for 20 minutes on 350º, flip it over and bake for another 5 to 10 minutes. Gluten free heaven. 

For Pizza, after baking it for 20 minutes, flip to over and top with you favorite sauce and toppings. Bake for 10 more minutes for a perfect pizza. 

GLUTEN FREE, DAIRY FREE DOUGHNUT HOLES

 Arnel's Originals GLUTEN FREE, DAIRY FREE DOUGHNUT HOLES 

(made with our Make-a-Cake Mix sold at Lassens, Mother's Market, and Von's Pavilion Stores throughout So Cal, our website www.ArnelsOriginals.com, Vitacost.com, Amazon.com, AzureStandard.com)

The outside is crunchy, the slightly sweet dough holds together nicely, and the texture satisfying to bite into. When you pick one up between your fingers, it is squeezable.

• 1 1/4 cup of Arnel’s Originals Make-a-Cake Mix
• 1/2 cup sugar
• 1/4 cup Earth Balance Margarine (or coconut oil with 1/4 teaspoon sea salt)
• 1/3 cup Buttermilk (mix milk of your choice + 1/2 teaspoon apple cider vinegar and set aside)
• 2 eggs
• 1 teaspoon vanilla

• oil - for frying

• 1/4 cup sugar
• 1/2 teaspoon cinnamon
(for coating the finished doughnut hole)

Measure 1/14 cup of Arnel’s Originals Make-a-Cake Mix in a bowl and set it aside
In a separate bowl, beat the next 4 ingredients.
Add the cake flour and beat again.

Fill a small pot with 2” of cooking oil.
When the oil is hot, drop scoopfuls of dough into the hot oil (I used a #70 pastry scoop)
Within 5 minutes, each doughnut hole is browned on both sides and fully cooked
Remove doughnut hole with a toothpick and drain in a paper towel.
While still warm, roll in sugar/cinnamon

Easily make a delicious eggless, organic, gluten-free, vegan cake

Arnel’s delicious, gluten free, organic, Make-a-Cake your way Mix can now easily be made eggless while retaining its moisture, and integrity. Just substitute a Tablespoon of Apple Cider vinegar for each egg and it is amazing. No vinegar taste, and full of flavor. Don’t forget that you can use this versatile cake mix to make any flavor cake (including brownies) AND it allows you to use the sweetener of your choice. One 16 oz. mix makes a double layered, 9” cake for 30 people. Always allergen friendly and completely vegan. Find recipes here: Make-a-Cake Mix your way Recipes

Chocolate-Chip-Cookie Dough-Balls - raw and edible, Vegan

This Cookie Dough is DELICIOUS!

~ 1 1/4 cups Arnels Originals All Purpose Flour
~ 1/4 cup sugar
~ 1/4 cup brown sugar
~ 1/4 teaspoon sea salt
~ 1/4 teaspoon baking soda

~ 1/2 cup margarine
~ 1 to 2 Tablespoons nut butter (optional)

~ 1 teaspoon vanilla extract
2 Tablespoons milk substitute

~ 1/4 cup chocolate chips
~ 1/4 cup chopped walnuts (optional)

• Mix the 1st five dry ingredients together
• Blend the margarine (and nut butter) into the dry ingredients using a fork
• Add the vanilla and milk to the mixture
• Fold in chocolate chips and walnuts
• Form dough into 1" balls, spear with a toothpick and refrigerate

(optional)
Melt additional chocolate chips and either drizzle the chocolate or dip the cookie dough balls into the chocolate.

Shortbread Cookies, vegan

~ 2 cups Arnels Originals All Purpose Flour (GF DF)                 300º for 40 minutes
~ 2/3 cup tapioca flour

~ 1 cup + 2 Tablespoons Earth Balance Margarine
      (or coconut butter + 1/2 teaspoon sea salt)
~ 1/2 cup + 1 Tablespoon sugar (for a smooth texture, grind sugar granules in blender)

• Stir first two ingredients together
• Mix margarine and sugar with an electric mixer (cream)
• Add wet and dry ingredients together

• Make 1" balls and flatten on a cookie sheet

                             or

• Press into a 9" square pan and score the dough into squares before baking
   

BANANA WALNUT MUFFINS

Moist and amazing! (makes about 18 muffins)

1 3/4 Cup ArnelsOriginals Make-a-Cake Mix 

2/3 Cup sugar (or coconut sugar)

1/2 teaspoon cinnamon

1 teaspoon vanilla

2 Tab. agave syrup

2 eggs

1/2 cup oil

1 1/2 bananas

1/2 cup walnuts

Stir the dry ingredients

Blend the wet ingredients and add to the dry

Add the bananas and nuts to the mixture and plop in a greased muffing tin filling 3/4 of the space

Bake 350º for 20 to 30 minutes, depending on the size of the muffin 

Make-a-Cake your way with Low Glycemic Sweeteners

Cane sugar breaks down in the blood spiking your blood sugar...not a good thing, BUT it tastes great,  moistens baked goods, helps cakes rise, and gives the top a golden brown hue. Arnel baked 5 vanilla cakes using Arnel's Originals Make-a-Cake, your way Mix with two buyers from Mexico's Yogurt Boutique Rebeca and Guillermo, testing low glycemic alternatives to cane sugar and here's what we found. (In order of the photos below L to R)

1) Tagatose (comes in granules)-
~ The raw batter was very thick and and although we added extra almond milk, the cake came out dry. 
~ It was slightly sweet.

2) Monk Fruit / Erythritol (comes in granules)-
~ Because monk fruit is very concentrated, just like stevia, it is often cut with erythritol.
~ Just like stevia, when heated the sweetness disappears and you are left with a slight after taste.
~ The cake never browned and it was extremely dense, dry, and tasteless.
~ This batter was also thick and although we added extra liquid, it didn't seem to add enough moistness.

3) & 4) Coconut sugar (granules) / Agave Syrup (thick syrup)-
~ We combined these sweeteners 50/50 because coconut sugar produces a dry cake and agave adds extra moistness. In addition, coconut sugar is less sweet than cane sugar, and agave syrup is more sweet so this combination worked well.
~ The cake was moist and delicious but the flavor from the coconut sugar over-powered the vanilla flavor. The color of the cake no longer looked “vanilla” but much browner.
~ This sweetener combination would work best in a spice cake where the cinnamon and cloves would  be complimentary to the coconut sugar flavor.

5) Allulose (thick clear syrup)-
~ This cake turned out delicious. It was sweet, pleasant tasting, browned beautifully, and satisfyingly moist.
~ The only drawback is that this sweetener is not easy to find for the average consumer....yet. Keep this on your radar because we all gave it the thumbs up.

Cane Sugar (not shown)
~We baked a vanilla cake with cane sugar to have a comparison. It was perfectly delicious, but not low glycemic.



We love working with our INTERNATIONAL FRIENDS from Yogurt Boutique Monterrey, Mexico

Arnel and Rebeca                                 Arnel and Guillermo