Friday, April 6, 2012

paska for easter

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If you're looking for a regular paska recipe, I'd try this.

gluten-free paska
barely adapted from mennonite girls can cook

1 tsp. + 1/2 c. sugar
3/4 c. milk, heated to lukewarm
1 tbsp. yeast
2 large eggs
1/4 c. butter, melted
finely-grated peel of 1 lemon
juice of half a lemon
finely-grated peel of 1 orange
1/4 tsp. salt
1/2 tsp. baking powder 
1/2 heaping tsp. xanthan gum
1/2 heaping tsp. guar gum
3/4 c. brown rice flour
1/2 c. tapioca starch
1/4 c. potato starch
1/4 c. almond flour

Grease an 8" cake pan or something similar. Set aside.

Mix 1 tsp. sugar into lukewarm milk. Add yeast to proof for about 10 minutes. Set aside.

In a mixer, beat the eggs. Add the 1/2 c. sugar and beat until light and fluffy. Beat in the butter. Stir in the lemon peel, lemon juice and orange peel. Add the yeast mixture and mix well. Set aside.

In another bowl, blend the salt, baking powder, xanthan gum, guar gum, brown rice flour, tapioca starch, potato starch and almond flour until well mixed. Add to the liquid ingredients and beat on high for 1 minute.

Spoon into the pan. Let rise until doubled in bulk, which should take about an hour.

Bake at 375 degrees Fahrenheit for about 20 minutes – adjust time for differently-sized pans. For the 8" pan, keep an eye on it after 15 minutes: it should be nicely browned (don't underbake).

Let cool. Remove from pan and ice. Decorate with multi-coloured sprinkles. Once the icing has set, slice like bread to eat. Store in a tightly-sealed container at room temperature.


3 tbsp. butter
2 c. icing or powdered sugar
a sprinkle of kosher salt
1/4 c. milk
1 tsp. vanilla

Beat the butter until fluffy. Beat in the icing sugar and salt. Add most of the milk (because you might not need it all). Beat in the vanilla. You are looking for an icing that is easy to spread and slightly loose so it will "set" over the cake.

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