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Post by Janet on Jul 31, 2010 19:30:37 GMT -5
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Post by Janet on Aug 2, 2010 9:02:33 GMT -5
The BEST Chocolate Chip Cookies From: gingerlemongirl.blogspot.com/2008/07/grand-prize-recipe-those-seriously-good.html(Before or After going Gluten-Free!) Or Revised w/different shortning: gingerlemongirl.blogspot.com/2009/08/gluten-free-chocolate-chip-cookies.html*1/2 cup butter-flavored Crisco (NO SUBSTITUTES!!! -- see note below) 1/4 cup granulated sugar 3/4 cup brown sugar 1 egg 1 1/2 tsp. vanilla extract 1/2 cup tapioca flour 1/2 cup sorghum flour 1/4 cup brown rice flour 1/2 tsp. kosher salt 1/4 tsp. xanthan gum (**optional - Elizabeth found this ingredient unnecessary!) 1 tsp. baking powder 1/2 tsp. baking soda 6 oz. GF chocolate chips Directions: Preheat oven to 350 degrees. In a large bowl: cream butter with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to butter and sugar mixture. Last, mix in chocolate chips. Place golf-ball sized dough portions 2 inches apart on an UNGREASED cookie sheet. Bake 7-9 minutes or JUST UNTIL edges are light brown. (The cookies WILL NOT look completely cooked when you pull them out of the oven! That's what you want! That's part of the secret to these awesome cookies! DO NOT overbake them!) Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating! This recipe doubles easily. *Note: Normally, I do NOT like using shortening for baking because it is a trans-fat, and therefore really not good for you. BUT since we only make these cookies occasionally, and since shortening really seems to make a better gluten-free cookie than butter (for reasons why visit Sea's cookie review), we stick to using a butter flavored shortening. Also, xanthan gum is completely optional in this recipe, but I think adding just a tiny bit makes for a chewier gluten-free cookie! UPDATE: These cookies WILL RUN if you choose to use all butter, or margarine, and leave out the shortening completely! If you choose NOT to use shortening, make sure to refrigerate your dough for several hours before baking, this will help to alleviate the cookies spreading too much. Also, the size of the dough placed on the cookie sheet needs to be about 2 tablespoons worth of dough, not necessarily the size of a golf ball, as stated originally in the recipe! Make them as large or small as you desire -- you will have to cook them longer if they are larger!! It also helps to bake these cookies on a silpat mat or parchment paper to prevent spreading. |
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Post by Janet on Aug 2, 2010 9:13:12 GMT -5
These are from: glutenfreesteve.wordpress.com/2008/04/26/sure-fire-never-miss-without-a-doubt-the-best-gf-cinnamon-rolls/Must modify to make casein free! Sure fire, never miss, without a doubt the best gf Cinnamon Rolls Jump to Comments I think I¡¯ve posted this recipe before, but if not, I should have. This recipe has never failed me, and I made it again this morning. Super doughy, not heavy or gritty and oh-so-yummy. I was motivated enough to take pictures this morning! And yes, these have no yeast! No waiting for them to rise! Sure fire, never miss, without a doubt the best gf Cinnamon Rolls 1/2 cup white rice flour (not sweet rice) 1/4 cup tapioca flour 3/4 cup potato starch (NOT POTATO FLOUR. TRUST ME, THERE IS A DIFFERENCE!) 2 teaspoons baking powder 1/2 teaspoon xantham gum 1/2 teaspoon salt 1 Tablespoon sugar 2 eggs 1/3 cup vegetable or canola oil 1/2 cup milk 3 Tablespoons melted butter 2 teaspoons cinnamon 1/2 cup sugar Icing 1 cup powdered sugar 1/4 teaspoon vanilla 1 Tablespoon milk Preheat oven to 400 degrees. In a small bowl, mix cinnamon and 1/2 cup sugar and set aside. In another bowl, mix together the rice flour, tapioca, potato starch, baking powder, xantham gum, salt and 1 T sugar. I usually run a whisk through it to thoroughly combine. In a seperate bowl, mix the eggs, oil and 1/2 cup milk. Add to the dry ingredients and blend thoroughly. Your dough will be VERY wet. Spray a piece of waxed paper or plastic wrap (I use plastic wrap) about 20¡å long with non-stick vegetable spray. You want it sprayed well so that the dough doesn¡¯t stick. Spray a spatula with non-stick spray and spread the dough out onto a 10 x 14 rectangle (I never really measure ¨C just long enough so that the dough isn¡¯t too thin). Drizzle the melted butter over the dough. Sprinkle cinnamon and sugar over the buttered dough. Carefully start to roll the dough over until a log is formed. When you get towards the end, flip the end that hasn¡¯t been rolled (furthest from you) back over the part that is already rolled (the part closest to you). (Does that make sense? See the pictures below if not) Spray a knife with non-stick spray and cut into pieces (I got about 8 pieces today). Options: You can now bake in individual muffin pans that have been sprayed, or put into a sprayed 8 x 8 pan. Bake 15-18 minutes. While it is baking, combine the powdered sugar, milk and vanilla for the icing. Drizzle the icing over the rolls after they come out of the oven and are still warm. Trust me, this is a no-fail recipe. I know, it¡¯s a lot of claim to stake, but the only time it didn¡¯t work was when I used potato flour instead of potato starch. Enjoy!. Rolled out dough with the melted butter. One side has the cinnamon/sugar mixture on it, the other side is still all melted butter. Rolling out the dough Rolling out the dough. Gently roll that last part that is unrolled back over the already rolled part. Pre-baked rolls Ready to eat! GFS Possibly related posts: (automatically generated) Your Best Recipe Snow!! BLOG AT WORDPRESS.COM. | THEME: PRESSROW. |
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Post by Janet on Aug 2, 2010 9:24:15 GMT -5
Sandwich roll recipe – bakes great, freezes great, tastes great!
Jump to Comments
I’ve been on the quest for a good hamburger bun recipe recently. Kate, over at Gluten Free Gobsmacked came up with a great hamburger bun recipe I need to try (once I get my butt in gear and get some millet flour!). I’ve adapted my yeast roll recipe to make some pretty darn good rolls, I have to say. Great for burgers, or just a turkey sandwich.
These freeze great, and are chewy and doughy like “regular” rolls. They’re light and airy and just a winner of a recipe. Either recipe, Kate’s or mine, I am sure you can’t go wrong. I was motivated enough again to snap some photos. Enjoy!
Sandwich roll recipe
1 1/4 cups water, 110 – 115 degrees
2 1/4 teaspoons yeast
3 Tablespoons vegetable or canola oil
3 large eggs, slightly beaten
3 Tablespoons honey
3 cups flour (I used 1 cup Featherlight and then 2 cups of Carol Fenster blend – see below for details on both).
1 Tablespoon xantham gum
1 teaspoon salt (I used to omit salt alot from recipes, but unless you are using salted butter in any recipe, I don’t omit. It adds good flavor and helps with the baking)
Preheat your oven to 250 degrees and then turn it off once it reaches that temp. Keep the oven door closed, as you want the oven warm so your rolls can rise in there.
In your mixing bowl, place your yeast and pour water over top. Let sit for five minutes so the yeast can start to foam.
Meanwhile, get two large cookie sheets ready by placing parchment paper on them (it’s that easy!). You can also combine the flour, xantham, and salt in a seperate bowl. Thoroughly mix with a whisk to combine dry ingredients.
After five minutes or so, once the yeast is foaming, add your eggs (slightly beaten), oil and honey and mix thoroughly on low. Gradually add the dry ingredients into the wet, and mix until well blended. Medium speed for three minutes should suffice.
Your dough, as with most gf doughs, will be very wet. Not like regular dough.
From here, you can either “pipe” the dough into roll shapes on the cookie sheets, using a ziploc bag with a corner cut off. Or, you can spray a 1/2 cup measuring cup with non-stick spray and scoop out the dough to “form” the rolls.
Place the cookie sheets in the warmed oven for 25 minutes to rise. What I do is then pull them out, let the rise as the oven preheats to 375 to bake. These will be VERY soft when you pull them out so be careful.
Lightly brush with egg wash (they are delicate!) and bake for 15 minutes at 375 until tops are golden brown.
Featherlight Flour – click here for info.
Carol Fenster blend – 1 1/2 cups sorghum, 1 1/2 cups potato starch (NOT FLOUR!) or cornstarch (I use corn starch), 1 cup tapioca flour. Combine all thoroughly and store in a dark, dry place.
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Post by Janet on Aug 2, 2010 9:39:20 GMT -5
www.celiac.com/gluten-free/topic/66272-reverse-engineering-udis-bread/Udi's Whole Grain Bread Approximated Ingredients: 1/2 C Tapioca Flour/Starch 1/4 C + 1/2 Tbsp Rice Flour, brown 3 Tbsp Potato Starch 1-1/2 Tbsp Vegetable Oil 3 Egg Whites, large 1-1/2 Tbsp Sugar 1-1/2 Tbsp Teff Flour 1-1/2 Tbsp Flax Seed Meal 1 tsp Yeast 1 tsp Apple Cider Vinegar 3/4 tsp Xanthan Gum 1/2 tsp Salt 1/2 tsp Baking Powder 3/4 C Water Nutritional Comparison: Calories Total Fat Sodium Total Carbs Fiber Sugars Protein Udi's 160 4.5g 280mg 23g 1g 3g 3g Mine 151 4.4g 264mg 25.1g 1.5g 3.3g 3.1g This one looks a bit less precise, but still not far off. Once again, the amount of water is questionable. The bake time and temp should be comparable to other gluten-free breads I suppose, as would be the amount of rising to allow before baking. I've noticed the positive reviews of Udi's gluten-free breads, so I figured I'd take a stab at reverse-engineering the recipe. I use some simple mathematics to calculate the ratio of ingredients based on the information on the label. Since I can't eat most of the main ingredients, I can't try it myself. But I'm sure others will enjoy giving it a shot. Here's what I've come up with for both the white and whole grain versions: Udi's White Sandwich Bread Approximated Ingredients: 1/2 C Tapioca Flour/Starch 1/4 C + 1/2 Tbsp Rice Flour, brown 3 Tbsp Potato Starch 1-1/2 Tbsp Vegetable Oil 3 Egg Whites, large 1-1/2 Tbsp Sugar 1 tsp Yeast 3/4 tsp Xanthan Gum 1/2 tsp Salt 1/2 tsp Baking Powder 3/4 C Water Here's how my recipe compares to Udi's Nutritionally: Calories Total Fat Sodium Total Carbs Fiber Sugars Protein Udi's 140 4g 270mg 22g 1g 3g 3g Mine 135 3.7g 263mg 23.2g 0.8g 3.2g 2.5g As you can see, it's pretty close, especially considering that Udi's numbers are rounded off. Though obviously, that doesn't ensure a similar loaf. One thing I'm not sure of is the amount of water. Since water doesn't effect the nutrients given on the label, I can't calculate it. Plus, the starches are surely a determining factor. But, not using them myself, I can only make an educated guess. How does it look to you? Another area I'm not totally confident about is the amount of xanthan gum. The eggs act as a binder, but the oil will reduce their effectiveness, as well as that of the gum. Opinions anyone? END Please note, I'm still working on coming up with the mixing, rising & baking info for this recipe. Here's an update from the site: (I mixed the bread by hand, but I whipped the egg whites with an electric mixer. You need a pretty big bowl to do this.) 1 c. potato starch (I was out of tapioca) 1/2 c. rice flour (I use a 50/50 mix of white and brown) 1/3 c. corn starch 4 1/2 tsp. egg white solids 2 tsp. xanthan gum 1/2 tsp. salt 1 1/2 c. water 2 tsp. yeast 1 1/2 tbsp. oil 1 1/2 tbsp. sugar 1/2 tsp. baking powder 1 tsp. vinegar or dough enhancer 3 egg whites 1/2 tsp. cream of tartar Bloom yeast in water and sugar for 10 minutes. Combine flours in a bowl along with salt, xanthan gum, egg white solids, dough enhancer (add vinegar with the water if using) and baking powder. Mix well, make a well in the center. Pour in oil, water/yeast mixture. Add enough water that you have a wet dough (you may or may not use more or less than 1 1/2 c. depending on the weather & time of year. Today I used a bit over 1 1/2 c. The idea is to have a dough that is just wet enough to seem like really thick mashed potatoes. Whip egg whites to very stiff peaks (add the cream of tartar when they just start to turn white), fold into dough in fourths. Pour batter into well greased bread pan, let sit in a warm place for about 1 to 1 1/2 hours, or until about an inch under the bread pan's rim. Bake at 350 degrees for 35-40 min. depending on your oven. Immediately place on cooling rack. Hopefully I explained it well enough to for everybody else to duplicate. Enjoy! Laura
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Post by Janet on Aug 2, 2010 9:55:40 GMT -5
GFCF Wholegrain Sandwich Bread
Dry Ingredients:
1 1/2 cup brown rice flour
3/4 cup white rice flour
3/4 cup sorghum flour
3/8 cup millet flour, black or yellow (3/8 cup is is the same as 1/4 cup + 2 Tbsp)
3/8 cup potato starch
1/4 cup ground flax seeds
1/4 + 2 Tbsp rice milk powder
2 Tbsp rice protein powder
4 1/2 tsp xanthan gum
1 1/2 tsp unflavored gelatin
4 1/2 tsp Sure Jell (pectin)
3/4 tsp salt
Leavening Ingredients:
5 1/2 tsp active dry yeast
1 tsp brown sugar
1/4 + 2 Tbsp warm water (105* ¨C 110* F)
Wet Ingredients:
1/4 cup + 2 Tbsp Butter Crisco (Butter-flavored Crisco IS GFCF)
3 Tbsp brown sugar
1 1/2 tsp apple cider vinegar
3 eggs, room temperature
3 egg whites, room temperature
1 1/2 cups warm water (105* ¨C 110* F)
Directions:
Heat oven to 170* and turn off immediately, keeping the door closed.
Prepare pans: 2 large (5¡å x 9¡å) bread pans, or two small (4¡å x 8¡å) bread pans PLUS six muffin cups or 16 mini muffin cups (for dinner rolls). Spray with oil or line breadpans with nonstick aluminum foil.
In a large bowl (or the bowl of a stand mixer), thoroughly whisk together all of the dry ingredients. Set aside.
Proof the yeast: Mix together the leavening ingredients, set aside. It should become aromatic and bubbly.
In a medium bowl, microwave the Butter Crisco until just melted (appx. 25 seconds in the microwave). To the melted Butter Crisco, add the 3 Tbsp brown sugar, apple cider vinegar, eggs and egg whites. Whisk to mix well. Mix in the 1 1/2 cups warm water and all of the leavening ingredients.
Gently pour wet ingredients into dry ingredients. For a stand mixer: Mix dough with paddle attachment for 5-8 minutes, scraping down the sides of the bowl with rubber spatula occasionally. By hand: With a sturdy wooden spoon, mix dough at least 100 strokes, scraping down the sides of the bowl with rubber spatuala 2-3 times. Dough will be quite thick. (If mixed in a stand mixer, the dough and resulting loaves might be smoother than mine; I mix by hand. I¡¯m asking for a Kitchen-Aid for Christmas!!)
For large loaves: Spoon as evenly as possible into prepared large loaf pans. Smooth top with rubber spatula, and firmly tap breadpans on countertop to settle the dough. Spray two pieces of plastic wrap with oil, and place atop the pans, oil-side down. Set in oven to rise for 1 hour.
For small loaves and dinner rolls: Into a pastry bag with no tip, place about 1 1/2 cups of dough. Pipe into prepared muffin tins, filling level with the top of tins. (A pastry bag isn¡¯t required, but rolls will look quite gnarled if you choose not to use a pastry bag.) Spoon rest of dough into the small loaf pans. Pans will be just shy of half-full. Smooth tops of loaves with rubber spatula, and firmly tap breadpans on countertop to settle the dough. Optional: Brush tops of dinner rolls and small loaves with one beaten egg. (NOTE: Since large loaves get quite brown upon baking, you don¡¯t want to do this for the large loaves, which bake longer.) Spray two pieces of plastic wrap with oil, and place atop the pans, oil-side down. (No need to cover the muffin tins.) Place in oven to rise. Let the dinner rolls rise 25 minutes. Let the small loaves rise 45 minutes. (After the dinner rolls rise completely, you can remove all the pans from the oven, and proceed to step 9, baking the rolls as the small loaves rise for an additional 20 minutes atop the oven.)
Remove pans from oven. Gently remove plastic wrap from loaves. The loaves will have risen just over the top edge. Heat oven to 350* F. For large loaves, bake 45 minutes. For small loaves, bake 35 minutes. For dinner rolls, bake 20 minutes. Bread/rolls will not rise further upon baking. After baking, turn out, and cool on racks.
Bread slices more cleanly when loaves are completely cooled. For best results, use a serrated bread knife.
Store lightly covered on countertop, for up to three days. If it takes you longer than that to go through a couple of loaves, consider freezing one loaf right away, then thawing it at room temp. After three days, place remaining bread in fridge, though the bread loses some of its pliability after refrigeration.
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Post by Janet on Aug 2, 2010 10:07:53 GMT -5
gfrealfood.com/2010/01/15/kims-whole-grain-gf-df-bread-simplified-version/Kim’s GF DF Whole Grain Bread ~ Simplified Version 1 1/3 cup water (heated*** – see note) 1/4 cup coconut oil 1/4 cup honey 3 lightly beaten eggs 1 1/2 tsp salt 1 cup teff flour – ivory or dark (May also use brown rice flour, quinoa, buckwheat, amaranth, millet) 1 cup sorghum flour (May also use 1 cup of millet, buckwheat, quinoa, amaranth) 1 cup potato starch 1 slightly heaping T xanthan gum 2 1/4 tsp – 1 T dry active yeast (Start with smallest amount and if you didn’t get the rise you wanted try more next time) 2 T ground flax seeds seseame seeds and flax seeds for top The directions are the same as in my original recipe. I don’t always take the time to sift but you get a better blended loaf if you do. I also add a few more flax seeds and sesame seeds to the top of the batter after I pull the paddle out of the bread maker just to make it prettier although I didn’t do that in the loaf shown. I am also told that this bread can be done with egg replacer if you are allergic to eggs. It can also be done completely rice free or not depending on what you want. The recipe is really flexible. Try this. Eat and be happy! *** Most bread recipes tell you to heat your liquid to body temperature for the benefit of the yeast. If you do that you also have to make sure the rest of your ingredients are room temperature. I hear of other gf cooks waiting around for their eggs etc to come to room temp before baking. When I make this bread I do it in approximately 5 minutes, start to finish. So I heat my water until it’s really hot but not boiling (1.5 minutes in the microwave). I use eggs right out of the fridge combined with the rest of the wet ingredients and add the water. I have never had a problem with this method. By the time the yeast actually comes in contact with the liquids everything is the right temperature. The possibility of scrambling your eggs does exist though if your water is too hot.
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Post by Janet on Aug 2, 2010 10:14:07 GMT -5
gfrealfood.com/2009/04/06/wicked-good-no-guilt-kid-loving-whole-grain-breakfast-cookies/Wicked Good, No Guilt, Kid Loving, Whole Grain Breakfast Cookies Posted on April 6, 2009 by Kim Since I have gone back to work Ron is having to step up and be Mr. Mom on those days. He is really doing a great job. However, he does hate to cook. His idea of nutrition and mine are very different. He will give the kids meals based on it’s ability to get them to stop saying “I’m hungry.” I offered to give him some suggestions to make it easier to decide and I even have stuff in the fridge and freezer that would be easy to get together quickly. I had another idea this morning. What if I made something healthy that the kids would like so much they would ask for it and there would be no preparation or planning necessary? Breakfast cookies! I just whipped these up with the girls and the second batch is already in the oven. Rori who usually senses when something might be good for her and then will subsequently reject, it has already asked for seconds, as has Sage. Even Justus could eat these. They are whole grain and have no refined sugar. Of course they are gluten and dairy free, as always. These are downright healthy, guilt free “cookies”. Breakfast Cookies Dry Ingredients: 1/2 cup amaranth flour 1/2 cup quinoa flour 1/2 millet flour 1/2 cup buckwheat flour* 1/2 cup teff flour 1/2 cup tapioca flour 1/2 cup teff seeds 1/3 cup sesame seeds 1/3 cup flax seeds 1 tsp xanthan gum 1 tsp baking soda 2 tsp baking powder 1 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves Wet Ingredients: 2 eggs 3 very ripe mashed bananas 1/2 cup apple sauce 1/2 cup vegetable oil 1/2 cup brown rice syrup 1/3 cup honey 1 TBS vanilla optional 1 cup chocolate chips & 1 cup raisins 1. Combine all dry ingredients 2. Combine all wet ingredients 3. Mix all together and add chocolate chips & raisins if you wish. 4. The dough is very thick and muffin like. Scoop large tablespoon balls onto parchment lined baking sheets. Bake for 13 minutes at 350 degrees or until the edges are starting to brown. *Buckwheat is GLUTEN free. It's more related to the rhubarb family than to wheat... Note from Janet: I made these cookies and they are absolutely delicious! Because I couldn't find Teff seeds, I substituted a mix of ground pecans, pumpkin seeds and sunflower seeds. I also increased the baking time by about three minutes (each oven is different). They turned out very well. Unfortunately, my Grandson refused to try them so I'm going to sprinkle powedered sugar on the next batch (he loves powdered sugar donuts). Perhaps he'll try them then. My granddaughter ate one and stared begging for another. That's a very good sign! Update: He LOVES them now! This is my recipe, which is similar: Breakfast Cookies Dry Ingredients: 1/2 cup amaranth flour 1/2 cup quinoa flour 1/2 millet flour 1/2 cup buckwheat flour* 1/2 cup teff flour 1/2 cup tapioca flour 1/4 cup pecans 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/3 cup sesame seeds 1 tsp xanthan gum 1 tsp baking soda 2 tsp baking powder 1 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves Wet Ingredients: 2 eggs 3 very ripe mashed bananas 1/2 cup apple sauce 1/2 cup coconut oil (vegetable oil can be substituted) 1/2 cup brown rice syrup (organic pure maple syrup can be substituted) 1/3 cup honey 1 TBS vanilla (make sure to grind the pumpkin seeds, sunflower seeds and the pecans in a food processor) optional 1 cup chocolate chips (or raisins) 1. Combine all dry ingredients 2. Combine all wet ingredients 3. Mix all together and add chocolate chips if you wish. (Difficult stuff, hey!) 4. The dough is very thick and muffin like. Scoop large tablespoon balls onto parchment lined baking sheets. Bake for 14 to 15 minutes at 350 degrees or until the edges are starting to brown. You may dust cookies with powedered sugar if you wish. Because there are so many ingredients and it is time consuming, I measured out two sets of dry igredients at the same time and stored one of them in the freezer for use at a future date.
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Post by Janet on Aug 2, 2010 17:32:05 GMT -5
lexieskitchen.squarespace.com/lexies_kitchen/2010/5/8/cocoa-bean-cookie-truffles.htmlTHE COOKIE MIXTURE Combine in food processor until very smooth: 1-1/4 cup cooked and drained unsalted/unseasoned WHITE BEANS 1/3 cup RICE MILK (or other non-dairy milk) Add and process for one minute: 2 tablespoons FLAX MEAL (I use Stober’s available at Costco) 2 tablespoons gluten-free VANILLA EXTRACT 15 drops VANILLA STEVIA EXTRACT (I use Sweet Leaf® Vanilla Crème) Add and process just until combined: 1/2 cup COCOA POWDER 1/2 cup BOB’S RED MILL® AP GLUTEN-FREE FLOUR (5 lb bags available at Costco) 1/4 cup runny HONEY 1/4 teaspoon SEA SALT 1/2 teaspoon BAKING SODA Spread batter in a 9x13” pan lightly coated with oil. Bake at 325˚F for 40 minutes. Remove, allow to cool, then process in food processor to fine crumbs. Transfer cookie crumbs to a bowl and reserve. Add to food processor and process into a fine meal: 2/3 cup raw CASHEW NUTS (soaked 4 hours and rinsed well) Add to cashews and process 3-5 minutes or until super smooth: Reserved cookie crumbs 3 tablespoons liquefied COCONUT OIL 3 tablespoons gluten-free organic BROWN RICE SYRUP 1 tablespoon runny HONEY 1-2 tablespoons WATER, if needed, to form a soft dough Measure out even sized balls using a one-tablespoon cookie dough scoop. Roll into smooth balls with hands (moisten if needed) and place onto a plate. Cover and place in freezer for 60 minutes or until firm and well chilled. THE TRUFFLE COATING Gently melt and mix the following until smooth: 3/4 cup gluten-free, dairy-free CHOCOLATE CHIPS (I use Enjoy Life®) 1 tablespoon COCONUT OIL ASSEMBLING THE TRUFFLES Remove chocolate balls from freezer and dip into chocolate coating using two forks (gently shake to remove excess). Transfer to a cookie sheet or plate lined with baking parchment and embellish if desired (see Notes). When all truffles have been dipped and embellished, transfer to freezer to harden. Store in an airtight container in freezer or refrigerator. If stored in freezer, remove 15 minutes prior to serving. NOTES: I like a thin coating of chocolate. If you prefer it thicker, reduce or cut out the coconut oil in the coating. Embellish with decorative dairy-free sprinkles, cocoa powder, candied orange rind, etc. Flax meal is easily made by grinding flax seeds in a coffee grinder or high-powered blender.
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Post by Janet on Aug 2, 2010 20:27:50 GMT -5
1 EGG
1 CUP MILK SUBSTITUTE
1/3 CUP OIL
1 CUP GFCF FLOUR (TRY 2/3 PART POTATO STARCH 1/3 TAPIOCA)
1/2 CUP OF BOB'S RED MILL GF FLOUR
1/2 CUP SUGAR
1 TSP. XANTHUM GUM
2 3/4 TSP. BAKING POWDER
3/4 TSP. SALT
3/4 CUP BLUEBERRIES (OR 3/4 CUP GFCF CHOCOLATE CHIPS)
HEAT OVEN TO 400 DEGREES. PUT CUPCAKE PAPER CUPS IN MUFFIN TIN. BEAT EGG WITH FORK. STIR IN MILK & OIL. MEASURE ALL DRY IGREDIENTS IN SEPARATE BOWL AND MIX DRY INGREDIENTS TOGETHER. ADD TO WET INGREDIENTS AND STIR JUST TO MOISTEN. BATTER SHOULD BE LUMPY. DO NOT OVER MIX. AT THE VERY LAST ADD BLUEBERRIES THAT HAVE BEEN RINSED UNTIL THE WATER RUNS ALMOST CLEAR (I PUT THE BERRIES IN A LARGE STRAINER AND GENTLY RINSE UNDER FAUCET). FILL MUFFIN CUPS 2/3 FULL (AN ICE CREAM SCOOP WORKS WELL, PERFECT SIZE). BAKE 20 - 25 MINUTES, OR UNTIL GOLDEN BROWN. MAKES 12 MUFFINS.
IN PLACE OF BLUEBERRIES YOU CAN USE CHOCOLATE CHIPS (LIKE ENJOY LIFE MINI CHOCOLATE CHIPS), RAISINS, DATES OR WHATEVER YOUR CHILD LIKES.
SPRINKLE THE TOPS OF THE MUFFINS WITH SUGAR WHEN THEY COME OUT OF THE OVEN, IF YOU WISH. IT GIVES A LITTLE BIT OF EXTRA CRUNCH AND NOT REALLY VERY MUCH ADDED SUGAR.
IT WORKS REALLY GREAT TO MAKE UP A BUNCH OF THESE MIXES AT THE SAME TIME. PUT ALL OF THE DRY INGREDIENTS IN A ZIP LOCK QUART FREEZER BAG WITH ALL THE WET INGREDIENTS WRITTEN ON THE BAG WITH A SHARPIE MARKER AND THE BAKING TEMP & TIME. THESE CAN JUST BE STORED IN THE CUPBOARD. IN THE MORNING YOU CAN HAVE MUFFINS IN THE OVEN IN ABOUT 5 MINUTES OR LESS!
I HAVE MADE THESE SEVERAL TIMES AND THEY ARE GREAT.
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Post by Janet on Aug 2, 2010 20:40:39 GMT -5
Haven't tried these yet, but they sound good! glutenfreecooking.about.com/od/glutenfreemuffinrecipes/r/Gluten-Free-Banana-Coconut-Muffins-With-Coconut-Flour.htmMelissa's Recipe for Gluten-Free Banana Coconut Muffins Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes) Start with ingredients at room temperature: 3 eggs room temperature (I used large eggs) 2 tablespoons melted coconut oil (OR light olive oil or melted butter) 1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana) 1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract 1/4 teaspoon sea salt 1/4 cup coconut flour 1 tablespoon almond meal or hazelnut flour 1/4 teaspoon Featherweight baking powder 1/2 teaspoon cinnamon 1 tablespoon shredded coconut (preferably unsweetened) 2 tablespoons raisins Preparation: Preheat oven to 400° F / 204° C Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners. Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth. Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.) Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking. Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes. |
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Post by Janet on Aug 4, 2010 16:47:34 GMT -5
I'm thinking a possible replacement for TWIX Bars here? gfrealfood.com/2008/12/21/gf-df-millionaire-shortbread-bars/GF DF Millionaire Shortbread Bars Posted on December 21, 2008 by Kim The original recipe comes from Karen at Gluten Free Sox Fan. She called it Millionaire Shortbread Bars The original was not casein/dairy free so I had to make some changes. I also do not use baking mixes so I created my own mix for that. I don’t think Sage had even swallowed her first bite before she was mumbling “mom this is soooo good. I want some more.” And Rori was saying “own piece mommy, own piece mommy” after I gave her a bite of mine. Here is what I did. Shortbread: 3/4 cup butter flavored Crisco 1/4 cup granulated white sugar 1/2 cup powdered sugar 1/2 teaspoon pure vanilla extract 1/2 cup rice flour 1/2 cup teff flour 1/4 cup potato starch 1/4 cup tapioca flour 1 teaspoon xanthan gum 1/2 teaspoon salt Caramel filling: 1 – 14 oz can coconut cream 1/2 cup granulated sugar Chocolate topping: 3.5 oz bar 70% cocoa, chocolate. I used Lindt which is dairy free. Powdered sugar to taste. (I used about 1/2 cup. Ron will say that is not enough but I like it that way) 1 T coconut oil Directions: Preheat oven to 350 degrees. Grease with coconut oil (or use a cooking spray) a 8 x 8 inch pan. For Shortbread:- Cream the Crisco and sugars until just light and fluffy. Beat in the vanilla extract. In a separate bowl combine the flours, xanthan gum and salt. Then add flour mixture to sugar mixture. Beat until it resembles a course sand. It should clump together when pressed between your fingers. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color.- Remove from oven and place on a wire rack to cool while you make the filling. For Caramel Filling:- Add coconut cream and sugar to saute pan. Mix over med high heat. Continue cooking for 20 or 30 minutes until it reduces, thickens and turns light brown. Pour the coconut cream over the shortbread and leave to set. For Topping: Melt the chocolate and coconut oil in microwave by heating for 30 seconds and then stirring. Repeat this until it is all melted. Once it is melted add the powdered sugar. Pour the melted chocolate evenly over the caramel and leave to set. Keep refrigerated. |
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Post by Janet on Aug 4, 2010 17:00:37 GMT -5
www.adventuresofaglutenfreemom.com/2009/11/homemade-nutri-grain-bars/Homemade “Nutri-Grain” Bars I used to love Nutri-Grain bars, pre-celiac. I miss having something easy to grab for breakfast in the morning, that I actually like. I have tried all the GF cereal bars and while they are okay, they are not the same. I found this recipe and WOW! They taste just like I remember Nutri-Grain bars tasting! For the preserves, I used the last of my homemade raspberry preserves, but I think these would be great with any flavor jam or preserves…maybe even apple or pumpkin butter! Kellogg’s doesn’t offer this many options! Homemade Nutri-Grain Bars 1 box Betty Crocker Gluten Free Yellow Cake Mix 3/4 cup butter (I used Smart Balance) 2 1/2 cups Oats (I used Gluten-Free Oats) 12 ounces Preserves or Jam 1 Tbs. Water Preheat oven to 375° F. Melt butter or butter substitute. Combine cake mix (just the powdered mix), and the oats in a large bowl; stir in the melted butter until the mixture is crumbly. Measure half of this mixture into a greased 9 x 13 pan. Press into pan to cover the bottom. Combine preserves and water; spoon over crumb mixture in pan and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake for 20 – 25 minutes, until top is lightly browned. Cool completely before cutting into bars. Note: Here's the cake mix recipe I used instead of the store bought mix: Gluten Free Cake mix: Ingredients • 1 1/2 cups fine rice flour • 3/4 potato starch • 1 teaspoon salt • 1 teaspoon baking soda • 3 teaspoons baking powder • 1 teaspoon xanthan gum I've made this recipe twice now. Once with the packaged cake mix and once without. The home made version actually held together better. The one using the Betty Crocker Cake Mix fell apart. This recipe is still a work in progress.
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Post by Janet on Aug 5, 2010 8:27:25 GMT -5
www.autismkey.com/autism_diet_recipes.htmMacaroni & Cheese 2 tablespoons butter ( You can use ghee--clarified casein free butter) 2 tablespoons flour (You can use gluten free pantry's all-purpose baking flour mix) 1/4 teaspoon sea salt 1 cup rice milk Dash of onion powder to taste Butternut squash You'll also need gluten-free elbow macaroni noodles Cut up butternut squash and cook by boiling in water. While butternut squash is cooking begin basic white sauce. Melt butter in saucepan over low heat. Blend in flour and salt, stirring until mixture is smooth and bubbly. Remove from heat. Stir in the milk and onion powder; return to heat and cook, stirring constantly for about 1 minute, until thickened. Once butternut squash is cooked. Drain it and mash it. Then add the squash to the thick white sauce. The more squash you add the more yellow it gets. Just keep adding until you get the color you want. Pour the yellow sauce over cooked brown rice elbow macaroni and there you'll have macaroni and cheese (WITHOUT THE CHEESE!) OR (Karen really likes this next one) icanhasautism.blogspot.com/2009/10/gfcf-mac-cheese.htmlGFCF Mac & Cheese!!! Doesn't this creamy-looking dish look delicious?! Would you have guessed that it was gluten-free & casein-free? If I hadn't been the one to make it last night, I'm not sure that I would have known!!  What kid doesn't love a creamy, warm, satisfying bowl of macaroni & cheese once in a while? But for some children (my older son, Ashton, included) having that satisfying bowl of creamy macaroni & cheese can make them seriously ill, or even lead to a severe allergic reaction! I will let this lead me to say that prior to going on the gluten-free, casein-free diet, my son was the lover of all things macaroni & cheese. If it looked like macaroni & cheese, he'd eat it! But when, on a whim, we decided to try the gluten-free, casein-free (otherwise known as GFCF) diet for him, he could no longer have this creamy, yellow goodness! I found lots of substitutes (every one of which, Ashton would eat) but I found them to be less than stellar and some, downright disgusting! Some even smelled like dirty socks out of the package, YUCK! I was determined to find SOMETHING that I could feed to my son that didn't leave me gagging or with the desire to throw it in the trash before he dug in. So that leads me to last night..... Well, this delicious looking bowl of creamy goodness came pretty close and was a HUGE hit with Ashton last night! I had went to Navan Foods earlier this week and saw that they now carried both the mozzarella and cheddar forms of the Teese cheese substitutes. I, being the adventurous soul that I am, decided to try the cheddar form and use it to make my son some macaroni & cheese. As I've previously said, I find that most mac & cheese subs just look nasty and smell even worse and I have no clue how they taste because I will NOT taste them, AT ALL. In one word, I find that most are N.A.S.T.Y! Well, I knew I had the pasta at home and wasn't really sure what I would use to make it but I set off with a mission in hand; to make my son a delicious bowl of mac & cheese that wasn't gross and that *I* didn't mind looking at! So, last night was the night I decided to make it..... I set out my ingredients Andean Dream Quinoa Macaroni, Daiya Cheddar Cheese, Earth Balance spread and Pacific chicken broth And then I set out to make my son the most yunmiest mac & cheese *EVER*! Here is the recipe I used (I followed a tip from a fellow GFCF mom and used the broth instead of a dairy-free milk substitute .. that helped, A LOT, in regards to taste I think!) 1 box of Andean Dream quinoa pasta 1 roll of Teese (cheddar style) 2oz Pacific Organic Free-Range Chicken Broth 2 TB of Earth Balance Soy-free spread sea salt, ground black pepper, onion powder and garlic powder (season to taste) At this point, you get cooking!  I boiled the pasta according to the directions on the box. While waiting for the pasta to finish, I cut up the teese (which by the way, doesn't smell all that awful straight from the package like I was fearing it would) into small chunks and placed them in a smaller sauce pan. I then mixed in the earth balance spread as well as the chicken broth and let them simmer until the cheese was melted. Once melted, I added in the sea salt, pepper and garlic and onion powders and let it all simmer while the pasta finished. cheddar sauce once melted .... it looks pretty runny, right? Admittedly, I was a bit perplexed at how this watery cheese sauce was going to properly cover the pasta to give my son the macaroni & cheese I was envisioning for him. But alas, once the pasta was drained (and I rinsed it just a tiny bit) and then mixed with the the cheese sauce, I had my beautiful looking mac & cheese!! Can you believe it?! I WAS SHOCKED!!!! It LOOKED like normal, gluten & casein laden, processed macaroni & cheese from a box! And even better, *I* could tolerate the smell of it! It didn't smell like Kraft, but it certainly did not smell horrible either. I even tasted the sauce (that's how impressed I was, I NEVER would taste most of the subs) and I was quite impressed! It had a creamy texture/flavor and it tasted pretty good! Sure, I like my Kraft or Velveeta mac & cheese anytime, but for my son who can't have those, this was certainly what *I* considered to be a suitable replacement! Here, you can see, that he's enjoying his macaroni & cheese! He wouldn't smile for me because well, he was too busy eating and was getting mad that I was making him look at me! LOL! Anyways, I hope this recipe helps any that are looking for a good recipe for some good-tasting and good-looking macaroni & cheese. Since I made the entire box of pasta and the whole roll of teese, he's got plenty for leftovers and is asking to eat more of it for today's lunch, which I will let him indulge in. Now I am anxious to try the mozzarella teese for pizza and as a topping for spaghetti, yummy!!! Thanks for looking and stopping by!
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Post by Janet on Aug 5, 2010 8:28:01 GMT -5
www.autismkey.com/autism_diet_recipes.htmTapioca Pudding DELICIOUS!! 3 cups Organic Coconut Milk 1/4 cup Organic Granulated Tapioca 1/8 tsp. cardamom or cinnamon 1/8 tsp. nutmeg 1/8 tsp. salt (optional) 1 tsp. vanilla extract 1/2 cup sugar In a saucepan, simmer the ingredients (except for the vanilla and sugar). Cook for 10 minutes, stir often until tapioca is completely transparent. Remove from heat, add sugar and vanilla until completely blended. Set aside to cool. Serve slightly warm or at room temperature in individual bowl. You can top with fresh fruit such as berries or bananas.
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I boiled the pasta according to the directions on the box. While waiting for the pasta to finish, I cut up the teese (which by the way, doesn't smell all that awful straight from the package like I was fearing it would) into small chunks and placed them in a smaller sauce pan. I then mixed in the earth balance spread as well as the chicken broth and let them simmer until the cheese was melted. Once melted, I added in the sea salt, pepper and garlic and onion powders and let it all simmer while the pasta finished.