Sandwich Bread

This morning I tried something new, making my own sandwich bread. I'd mixed the flours weeks ago and then put off what I'd imagined to be a time consuming venture. In reality, it was rather simple.

The flour blend for bread-
1 cup brown rice flour
1 cup sorghum flour
3/4 cup millet flour (or chickpea flour)
1 cup  tapioca flour
1 cup cornstarch
1/3 cup instant potato flakes

Mix it up and store in an airtight container in the fridge. (Oops! I kept mine in the cupboard.)

To make the bread-
-3 c. flour blend for bread
-2 pkg. active dry yeast
-2 t. xanthan gum
-1 t. salt
-1 c. warm water, (plus additional if needed)
-1/4 c. olive oil
-2 eggs at room temperature
-3 T. sugar
-1 t. cider vinegar

Line a 9x5" metal loaf pan with foil, dull side out, extending the foil 3" up from the top of the pan. Spray with cooking spray and dust with four mix.

Mix 3 cups of flour blend, yeast, xanthan gum, and salt, in a large bowl. In a separate bowl whisk together remaining ingredients. Beat into dry ingredients with an electric mixer set on low until batter is smooth and thick. Add more water by tablespoons if necessary. Beat about five minutes at medium speed.

Spoon the batter into prepared pan and cover lightly with oiled plastic wrap (Oops. How did I miss that?) and let rise in a warm spot for about 30 minutes. Batter should reach top of pan.

Bake at 375ºF for 30-35 minutes or until bread sounds hollow when tapped lightly. Remove bread from pan and cool on a wire rack.

I'm pretty sure I could have some fun with this recipe by adding various ingredients to enhance the flavor. Actually, I'm dreaming of putting pepperoni in there...

Hey Look! Gluten Free Bagels

I have a new gluten free cookbook, The Gluten-Free Kitchen by Roben Ryberg. The main ingredients are few and simple. The recipes included consist of mostly corn starch and potato starch in place of all purpose wheat flour which makes shopping easy.

This morning I decided to try my hand at making bagels. I've never even made regular bagels...

These bready treats were pretty simple and I found them rather tasty when spread with butter and honey. I do wish I had a toaster oven to warm them up and make them crunchy. Maybe tomorrow I'll be brave and stick one into the regular toaster. I just hope I can get it back out once it's done.

Those Cookies I Told You about

Christmas just isn't the same without a few cookies and since my son is now gluten free, my search for a good gluten free cutout cookie has been accomplished. Not only am I happy, but he is happy too. Even grown up kids like frosted sugar cookies.

Ingredients:
¼ cup shortening
¼ cup canola oil
2/3 cup granulated cane sugar
2 egg yolks
2 tsp. gluten-free vanilla extract
1 ¾ cup Gluten Free All Purpose Flour
½ tsp. salt
3 Tbs. water (as needed)

Directions:
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, and vanilla extract. Mix in the dry ingredients, adding in tablespoons of water as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it's not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).

Preheat oven to 350 F.

Lightly flour a clean rolling surface with  Gluten Free All Purpose Flour. Roll the dough to 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes.

Place cookies onto parchment-lined cookie sheets. Bake about 8-10 minutes, or until they begin to lightly brown at the edges. Cool and frost with gluten-free frosting.

Thank you to celiac.com for a super recipe! (Can you tell I'm smiling?)

Cutout Cookies!

I finally did it. I made gluten free cutout cookies!

I was pretty sure Christmas would absolutely sabotage my gluten-freeness, but with a few glutenless treats on hand, I think I shall ultimately survive the holidays without caving.

After looking around online, I decided on a cutout recipe that looked fairly straightforward. I used my own flour mix (here) and Crisco, though I'm not sure Crisco is exactly kosher... And, my dough initially seemed moist enough without adding the water called for in the recipe, however, upon taking it out of the fridge the following day, I found myself working it in after all.

Find the cookie recipe here on www.celiac.com. Tomorrow maybe I will upload a frosted cookie photo.

Gluten Free Apple Pie Muffins

1 cup brown rice flour or sorghum flour
3/4 cup tapioca starch
1/4 cup almond flour (I use coconut flour)
1/2 cup white cane sugar
1/2 cup light brown sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons apple pie spice
1/2 teaspoon salt
1/2 cup coconut oil
1 cup shredded apple
1/2 cup milk
2 eggs
2 teaspoons vanilla extract

Preheat oven to 350º F. Grease a 12-muffin pan (or use cupcake papers).

In a large mixing bowl, mix together the dry ingredients. Add in the coconut oil by pieces, cutting in with a pastry cutter until the mixture is sandy.

Add in the apple, milk, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.

Fold in cranberries and pecans.

Spoon the cake batter into the 12 cupcake liners and smooth out the tops.
 
Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy.

Gluten Free Sandwich

I buy tapioca bread for making my sandwiches. It's best toasted and perfect for fried pepper sandwiches (fried bell peppers, tomato, lettuce, cheese, a bit of sliced ham, and a little mayo) and last night that is exactly what we had for supper. The slices are small and I was hungry, so I made two, although I normally make just one. Add an ear of fresh sweet corn and a glass of cold iced tea, and it all makes one fabulous gluten free meal.

Pancakes, Yummy Pancakes

My friend Kristen over at Frugal Antic of a Harried Homemaker has some wonderful gluten free recipes. This week I tried out her Apple Walnut Pancakes and found them absolutely yummy. I did substitute two of the ingredients in her recipe because I just didn't have them on hand (coconut flour for almond flour, and 2% milk for buttermilk). They were decidedly delicious and now I am out of apples. I only had one and now it is gone.

PS. Kristen's pancake pictures are ever so much prettier than mine.

Crown Jewel Dessert

JEWELLED JELLO DESSERT

-1 small pkg. each-red, orange, lime and lemon gelatin

-1 envelope Kraft Dream Whip topping

Dissolve each package of red, orange and lime gelatin separately in ¾ c. boiling water. (Save lemon gelatin for later.) Stir to dissolve completely. Cool with 5-6 ice cubes. Pour each color into a separate shallow pan (or pie plate) and chill until firmly set. Cut into small squares and place in large mixing bowl. Mix lemon gelatin with ¾ c. boiling water and stir to dissolve. Cool with 5-6 ice cubes. When lemon gelatin is just beginning to set, prepare Dream Whip according to package directions. Quickly blend together with setting lemon gelatin using hand mixer. Pour mixture over gelatin squares and fold in, being careful not to mush squares. Pour into lightly greased gelatin mold. Refrigerate until completely set. Remove to serving plate.

This was my mom's recipe and she made this often for summer gatherings when we were kids. I found some links to this 1963 recipe here  and here. But I think mine is prettier. :)

Pumpkin Muffins

From my sweet niece (and the glutenfreegoddess.blogspot.com).

GF pumpkin muffins

Ingredients:

1 cup brown rice flour or sorghum flour
1 cup light brown sugar 
3/4 cup tapioca starch
1/2 cup white cane sugar
1/4 cup almond llour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg1/4 teaspoon cloves
1/2 cup coconut oil
1 cup canned pumpkin
2 eggs
2 teaspoons vanilla extract

Instructions:

Preheat oven to 350º F. Line a 12-muffin pan with cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: brown rice flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, cloves, and nutmeg.

Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer's whisk/whip attachment, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.

Spoon the cake batter into the 12 cupcake liners and smooth out the tops.

Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy. Ovens vary widely, so watch these babies and check with a cake tester if you need to.

Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.

Breakast Cereal

Hey, look! Cocoa Pebbles and Fruity Pebbles are gluten free!!!

Yabba, dabba, doo!!!

Lentil Crackers

A friend directed me to a box of crackers on the grocery store shelf. Mediterranean Snacks Lentil Crackers, and they were gluten free. Finding them cheaper than the gluten free crackers I had been buying, I decided to try a box. I chose the cracked pepper variety and found them to be very tasty, especially with cream cheese spread on top. Add a little slice of red bell pepper and it's a fancy snack, good enough for company even! If I should choose to share.

Easy Apple Crisp

Yesterday I made two apple pies for my son's 18th birthday. I knew without an alternative, I would cave once again and eat the gluten-filled pie, so I came up with a pretty great and easy alternative. After slicing, spicing (just cinnamon), and sweetening the apples for my pies, I set enough aside in a small baking dish for my apple crisp. I poured in a couple tablespoons of orange juice, crushed 8-10 gluten free gingersnaps in a ziplock bag, added a tablespoon of soft butter, mixed it around a bit, and put it on top of the apples. It should have baked it at 400º for 30 minutes, but left it in a little too long. (I scorched the top...) In spite of the unnecessarily long baking time, it was still very tasty topped with a little bit of ice cream. Much easier than any other gluten free apple crisp I've ever tried and much better tasting too. (The picture is before I baked it.)

Apple Cinnamon Pancakes

I looked in my cupboard in search of something different for breakfast and happened upon an unopened box of  gluten-free pancake and waffle mix. It was just thing to go with the cinnamon I was craving, so I whipped up some apple cinnamon pancakes.

1/2 c. Gluten Free Dreams Pancake
and Waffle mix
1/2 c milk
1 T. oil
a few shakes of cinnamon
several tiny chunks of apple

Drop by spoonfuls onto a hot, oiled griddle and cook about 2 minutes on each side. The edges should be dry. Top with a bit of butter and some real maple syrup. Yummy!

PS. I used Saigon cinnamon because I think it's the best.

Glutinized

I am fully glutinized. When my tummy once again feels uncomfortably stretched, rumbles loudly when I go to bed, and gives off dull aches and pains, perhaps I shall revert to being gluten free once again... I'm quite certain it won't be long. Perhaps when this heat wave subsides... or maybe after pie season.

Mexican Vegetarian Stuffed Mushrooms

We have been trying new ways to enjoy vegetarian meals around here and made up a great and simple meal.

Ingredients:
2-4 portobello mushrooms
olive oil
1/2 med onion chopped
1 clove garlic
1 bell pepper
2 med stalks celery
1/2 frozen corn
1 can black beans (drained)
taco seasoning to taste
cheese

Directions
Saute onion, celery, pepper and garlic in olive oil in skillet. Once softened add corn until defrosted, then add in black beans. Add taco seasoning to taste. Wash mushrooms, dry and coat in olive oil. With mushrooms on a cookie sheet, stuff mushrooms with mixture, cover with cheese. Bake at 350 for about 10 mins or until cheese is melted and mushroom is softened.

We put a little salsa on top before eating to add some more yummy. The best thing about this is that you can add chicken or ground turkey and stuff in taco shells or even into button mushrooms to make little appetizers. A very tasty, healthy and flexible recipe.

Snyder's of Hanover

The gluten-free pretzels I normally buy were gone, so I tried these. I like them. They would be great with some kind of dip, maybe French onion... Mmmmm!

Liquid Aminos/Soy Sauce

The other day we went out and had stir-fry for dinner. I didn't really think twice about eating veggies and fried rice since it is...RICE. So when I got sick to my tummy later that evening it occurred to me that there is soy sauce in fried rice...DUH...and for those who don't know, soy sauce has gluten in it.

There's a great alternative out there for those who eat sushi with soy sauce (like me) or enjoy fried rice, or even like to add it to salads. LIQUID AMINOS. It's an alternative to soy sauce, and to tell you the truth I wouldn't know the difference between the two unless I was drinking it right from the bottle (and that's just nasty).

The one I got was Bragg liquid amino (found in the health food section of my local grocery store). My sushi and tummy thank me immensely!


Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans, that contains the following Essential and Non-essential Amino Acids in naturally occurring amounts:

16 Amino Acids
Alanine
Arginine
Aspartic Acid
Glutamic Acid
Glycine
Histidine
Isoleucine
Leucine
Methionine
Phenylalanine
Proline
Serine
Threonine
Tyrosine
Valine
Lysine

Ingredients: Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free.

Bragg's has a small amount of naturally occurring sodium. No table salt is added. If less sodium is desired use a 6 oz. Bragg's spray bottle and dilute with 1/3 distilled water or to taste and then either add in or spray on food.

Bragg Liquid Aminos contains:
no chemicals
no artificial coloring
no alcohol
no preservatives
no Gluten
Certified NON-GMO

Strawberry Shortcake

This was a practice run for me and I think I may have handled the dough a little bit more than I should have. Even so the result was very good. My family ate the gluten-free biscuits along with me and enjoyed every bit.

I think you likely already know how to prepare the strawberries, so here is the biscuit recipe.

Shortcakes

2 cups gluten-free flour
1/4 cup sugar
3 teaspoons Baking powder
1/2 teaspoon salt
12 teaspoon xanthan gum
1/2 cup partially softened butter
3/4 to 1 cup milk

Combine flour, sugar, baking powder, salt, and xanthan gum in bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk gradually, stirring with a fork until dough starts sticking together. Gently shape into biscuit sized rounds. Bake at 400 degrees for 15 to 20 minutes. Top warm biscuits with sliced strawberries and whipped cream.

Gluten-Free Baking Mix

I actually used my own gluten-free flour mix and baked some of Ann's banana bread. (No xanthan gum included.) I baked it in mini loaf pans for just about the same amount of time as the recipe called for, covering it loosely with aluminum foil the last ten minutes or so. It was a grand success!

So here is the gluten-free baking mix recipe I have. (You can even enjoy licking the spoon after pouring the batter!)

1 cup white rice flour
1 cup tapioca four
1 cup sorghum flour
1 cup coconut (or almond) flour
1 cup corn starch

I mixed a double batch and have it and the leftover flours stored in the freezer.

Xanthan Gum

I have several recipes that call for gluten-free flour, but don't ask for xanthan gum. Probably they assume it is already in my gluten-free flour mix, but I have mixed my own flour and need to know how much xanthan gum to add to my recipe. I found this handy dandy little bit of information which I hope will solve my baking dilemma.

General Tips for Using Xanthan Gum and Guar Gum in Gluten-Free Cooking

• Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
• Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
• Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used

Note- For best results follow recipe recommendations when using xanthan gum or guar gum.


I'm planning to try that banana bread recipe Ann posted. I'll let you know how it turns out and if the spoon is lickable.