Nature's Pharm and Gluten Free Living successful grand opening and cupcake sampling

Thanks to all who made the Nature's Pharm Opening and Cupcake Sampling a Success!   Cupcake Sampling Recipe used   May 21st    Cooking Demo by Shelia Cafferty of  Gluten Free Living Now  Continue to visit Nature's Pharm 5888 E. 82nd Street Indianapolis, IN  46250   FROSTING     SHELIA’S DAIRY FREE CHOCOLATE CREAM FROSTING 1 stick of Shedd’s Willow Run soybean margarine (softened) 2 ½ cups of powdered sugar 3 tablespoons of So Delicious Original Coconut Milk ¼ cup of cocoa ½ cup of melted Dairy Free Chocolate Dream semi-sweet baking chips On medium high speed mix all ingredients together until well incorporated and creamy. If consistency is too dry add So Delicious Coconut milk one tablespoon at a time until desired consistency is obtained. If consistency is too creamy add powdered sugar ¼ cup at a time until desired thickness is obtained.   SHELIA’S ORANGE CREAM FROSTING  1 stick of Shedd’s Willow Run Soybean Margarine (softened at room temperature) 2 ½ cups of Powdered Sugar 2 tsp orange zest 3 tablespoons of orange juice 1 tsp of lemon juice So Delicious Original Flavor coconut milk Mix together ingredients on medium high speed until ingredients are well incorporated and creamy. If consistency is dry then add by the tablespoon full at a time, So Delicious Original flavor coconut milk. If Consistency is too dry add by the ¼ cup powdered sugar until desired thickness is obtained.             SHELIA’S GLUTEN FREE DAIRY FREE ORANGE CUPCAKES   INGREDIENTS 1 ½ cups of Gratefully Gluten Free All Purpose White Flour mix 1 cup organic sugar 2 tsp Vanilla 1 ½ tsp Baking Powder 2 eggs ½ cup Shedd’s Willow Run Soybean Margarine ¼ cup of So Delicious original Coconut Milk ¼ cup of Orange Juice DIRECTIONS           Preheat oven to 350 degrees.  Using mini-muffin pans, line with paper cup liners    .       Cream together softened margarine and sugar.  Beat in the eggs, vanilla, coconut milk and orange juice           In separate bowl whisk together the flour and baking powder.  Add this flour to the creamed ingredients and mix until completely blended.           Spoon batter into mini cupcake liners filling 2/3 of the way up.           Bake for 15 minutes.  Adjust bake time for regular size cupcakes or for convection ovens.  Regular size cupcakes should bake for approximately 20 minutes. Assess doneness with a toothpick

Carmen Siegfried, Dakota Prairie GF Flours Lends her expertise to the Gluten Free Living Now Expo!

We are excited to announce another Gluten Free Living Now Expo cooking demonstration.  See our site and read about Carmen's great cheese sticks and other goodies that she will be teaching us all to make!
Read all about it HERE.