WC Missouri News

Each year, the Missouri State Fair showcases various contests in the Home Economics building on the fairgrounds. Among the many events, Bothwell Regional Health Center will sponsor a gluten-free baking contest scheduled for 2 pm on August 8. Interested participants need to submit their entries by July 21.

Contestants are required to create a gluten-free baked product from scratch and bring it to the Home Economics building before the contest begins. Participants must follow specific guidelines: recipes should not include gluten, contestants must be at least 18 years old as of December 31, 2024, and the recipe along with the contestant's name, address, and phone number must be printed and submitted with the entry.

Judging will focus on taste (50%), ease of the recipe (30%), and originality (20%). The contest offers cash prizes of $125 for first place, $75 for second, and $50 for third.

All submitted recipes become the property of Bothwell Regional Health Center and the Missouri State Fair. Bothwell reserves the right to use the recipes and the names of the contestants for publication or advertising without providing compensation.

Aspiring bakers can register and obtain the recipe form by visiting the Missouri State Fair's official website.

Reflecting on past contests, last year’s winning entry was a gluten-free Hummingbird Cake by Katie McLees of Otterville.

Cake ingredients:

- 2 cups chopped pecans

- 3 cups gluten-free flour

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1½ teaspoons ground cinnamon

- ½ teaspoon allspice

- ½ teaspoon salt

- 1½ cups mashed bananas

- 1 8 oz. can crushed pineapple

- 3 large eggs

- ¾ cup vegetable oil

- ¾ cup granulated sugar

- 2 teaspoons vanilla

Frosting:

- 16 oz cream cheese

- ½ cup unsalted butter

- 4 cups powdered sugar

- 1½ teaspoons vanilla

- Pinch of salt

Instructions:

- Spread pecans on a baking sheet and toast in the oven at 300°F for 8 minutes.

- Turn the oven to 350°F and grease three 8-inch cake pans.

- Whisk flour, baking soda, cinnamon, allspice, and salt in a large bowl.

- Whisk the rest of the cake ingredients in a separate bowl. Pour wet ingredients into dry ingredients and whisk until combined. Fold in 1½ cups of toasted pecans.

- Pour batter into cake pans and bake for 26–29 minutes.

- Make frosting by beating cream cheese and butter for about 2 minutes in a mixing bowl. Add powdered sugar, vanilla, and salt, then beat for about 3 minutes or until creamy.

- Assemble and frost the cake and garnish with pecans as desired.