How to make a geode dessert that’s gluten free

What’s in a name?

The names of these treats are all part of the fun.

If you’ve been looking for a gluten-free cake to put on your birthday cake, this is the cake for you.

It’s a bit of a challenge to make, but not impossible.

What you need: Gluten-free pastry dough: The pastry dough for this cake is all-purpose flour, plus a little extra that adds a bit extra crunch to the cake.

I’m going to call it “gluten- free cake flour.”

It is all natural gluten- free flour, so it’s the same recipe that you’ll find at Whole Foods, but it’s also made with real yeast.

This yeast helps the dough rise and firm up, so you don’t have to worry about a gluten problem with the recipe.

Here’s how you do it: Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Place the flour and yeast in a large bowl.

Add salt and water.

Add the oil to the bowl, stir, and whisk until the dough comes together.

Add 1 teaspoon salt and 1 teaspoon sugar.

Stir in the flour mixture.

Let the dough rest for about an hour to rise, then roll into 1-inch balls.

Place in the baking sheets and bake for 15 minutes.

Meanwhile, prepare the cake: Pre-heat oven.

Mix together 1/2 cup of all-natural flour and 1/4 cup of sugar.

Add yeast and 1 tablespoon salt to a large mixing bowl.

In a separate bowl, combine the flour, salt, and sugar.

Mix until the mixture forms a dough ball.

Roll the dough out into a 1-to-2-inch circle.

Add about 1 teaspoon of salt to each round of dough.

Shape into 1/3-inch rounds.

Bake for 10 to 15 minutes, until golden brown and puffy on the top.

Remove from oven and cool for 5 minutes before slicing.

For a gluten free cake: To make a gluten safe cake, combine 1 cup of the flour with 1/8 teaspoon of baking soda and 1 1/ 2 teaspoons of baking powder.

Mix well and set aside.

For the glaze: Combine the butter and the sugar in a small saucepan over medium heat.

Reduce the heat to medium-low, stirring frequently, and cook, stirring occasionally, until melted.

Add in the vanilla and bring to a boil.

Add more sugar if needed.

Taste and adjust salt and sugar, and season with more baking soda if needed to taste.

Place a cake plate on top of the cake dough.

Place on a plate and cover with plastic wrap to keep warm.

Let stand at room temperature for 5 to 10 minutes.

To prepare the glazed cake, put 1 cup all-seasoned egg whites in a medium bowl.

Beat the egg whites with a fork until soft peaks form.

Add vanilla extract and stir until incorporated.

Spread the glaziness on the cake and sprinkle the glazing over top.

Place an ice cream cone in the center of the plate and sprinkle glaze over the cake as well.

Place another cake plate over the plate, on top.

Drizzle with additional glaze and decorate with a piece of chocolate, or any toppings you want.

Recipe Notes For gluten-safe cake: For a glaze that will keep for up to 1 month, divide the dough in half, leaving 1 1 1 /2 inch strips.

Place one half of the dough on top and roll up into a ball.

The other half will stay inside the cake to keep it from turning brown.

If the gluten-less cake is gluten-smeared, cover with a thin layer of plastic wrap and refrigerate for up 30 minutes.