Very easy, delicious served with fruit and whipped cream or just on its own!

This bread is the best gluten free bread I have found in three years of trying. It is delicious warm, right out of the bread machine. I have taken it to pot-lucks and it goes faster than the glutinated breads. It is perfect for sandwiches – doesn’t crumble like some, or get soggy. It is heavenly as toast. And when it is a couple days old and starting to dry out it is fabulous french toast. Or freeze it to toast and cube later for stuffing or crumbs.

Don’t let the number of flours scare you off! If you spend an hour you can make enough mixes for your next 10 or 12 loaves. You only have the mess once and you can have fresh bread baking in your bread machine in 3 minutes flat any time you like. I measure all the dry ingredients into quart sized zipper freezer bags and store them in the refrigerator. Best to take it out of the fridge to come to room temperature a couple hours before you plan to make it. Some people say not to add the yeast until you are putting it into the bread machine, but I have never had a problem adding it with the dry ingredients. The last bag I use rises as nicely as the first, even if it is several weeks old.

Line up your zipper bags and start measuring!

The gluten free world has lots of ways to get the minimum daily requirement of that all important food: chocolate. You can drink it in a rich cocoa or a mocha latte. You can bake it into cookies or brownies. There are candies galore. There are even flourless chocolate cakes available in the mainstream market (thank you Outback!).

But I have to admit I miss regular cake. Rich, fudgy cake. The kind you can eat with hot coffee or a big glass of milk, and it’s so good you squish up all the crumbs with your fork. And if no one is looking you lick the plate. So I started with a recipe from a great book called “Baking Classics” and played with it until I got a recipe I love. I made it into cupcakes, but it would be an excellent layer cake, too.

Day Two

The reason I added “that last” to the title? These cupcakes were just as good day 2 as they were day one. These are one of the rare gluten free treats that can be made a day ahead for a party or special dinner and you know they will be delicious.

By Day Three they had started to crumble a little, so I went ahead and crumbled them into a pretty glass, layered it with whipped cream and topped with chocolate shavings. Wow!

Lemon Cream Cake