originally found at digestivediva.blogspot.com
2 1/2 cups fresh blackberries (12 oz)
1/2 cup plus
1 1/2 tablespoons sugar
1 cup plus 1 teaspoon Pamela's Pancake and Baking Mix
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup well-shaken buttermilk
Preheat oven to 400 F.Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add baking mix and buttermilk in 3 batches, mixing at low speed until just incorporated.Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes (mine took 45 min).Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.
Sunday, March 30, 2008
Zucchini Bread
Originally found at digestivediva.blogspot.com
3 eggs
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.
3 eggs
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.
Multigrain Bread
Originally found at digestivediva.blogspot.com
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar
Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all. If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar
Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all. If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!
Blueberry Polenta Pancakes
Originally found at glutenfreegirl.blogspot.com
1/2 cup of GF flour
1/2 cup of GF cornmeal
2 tablespoons sugar (I use superfine baker's sugar)
1/2 teaspoon salt
1 teaspoon baking soda (I think I'm going to try baking powder next time)
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 cup of blueberries
--mix together all dry ingredients (hint: I used to never do this, thinking, "Oh, why is that important?" But this year, I learned to follow the rules, and it does make a difference. Trust me.)--Beat the eggs (I recommend you buy a Kitchen Aid, for all reasons.), then add in the melted butter and buttemilk.--Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.
--Melt some butter in a skillet on medium high. Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. (Don't worry if it's a mess--life's imperfect.) Cook until browned.
Eat with pure maple syrup and a couple of gorgeous sausages.
Smile.
1/2 cup of GF flour
1/2 cup of GF cornmeal
2 tablespoons sugar (I use superfine baker's sugar)
1/2 teaspoon salt
1 teaspoon baking soda (I think I'm going to try baking powder next time)
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 cup of blueberries
--mix together all dry ingredients (hint: I used to never do this, thinking, "Oh, why is that important?" But this year, I learned to follow the rules, and it does make a difference. Trust me.)--Beat the eggs (I recommend you buy a Kitchen Aid, for all reasons.), then add in the melted butter and buttemilk.--Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.
--Melt some butter in a skillet on medium high. Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. (Don't worry if it's a mess--life's imperfect.) Cook until browned.
Eat with pure maple syrup and a couple of gorgeous sausages.
Smile.
Shauna's Sorghum Bread
Originally found at glutenfreegirl.blogspot.com
Visit her website and see the beautiful pictures...
2 cups sweet white sorghum flour
½ cup potato starch
½ cup sweet white rice flour
1 ½ teaspoon xanthan gum
1 ½ teaspoon baking soda
2 teaspoons salt
1 teaspoon sugar
1 packet active dry yeast (.28 ounces or 8 grams)
2 tablespoons white wine vinegar
2 eggs
½ cup warm club soda (or as much as is needed to wet the bread)
Preheat the oven to 200°. Let it come to temperature. Put all the dry ingredients into the bowl of your stand mixer. Turn on the mixer and combine the flours and other dry ingredients well. Turn it off. Add the white wine vinegar and keep the machine running. Add the eggs, one at a time, and allow the mixer to beat them into the dry ingredients, on low speed. After you have added all the eggs, pour in the club soda, in a slow drizzle. Pour in only as much as is needed to wet all the ingredients completely and combine this into a dough. Turn the oven off, immediately. Attach the dough hook to the mixer and stir the dough on medium speed for three to four minutes. This will give the dough a chance to cohere more evenly. It will also whip air into the dough, which will cut the usual density of gluten-free bread. After those three to four minutes, turn off the mixer and transfer the dough to an oiled bowl. Put the bowl into the oven, which will be warm, but not actively heating. Allow it to stay in there for forty-five minutes. It will not have risen much, at this point. Just a bit. It’s gluten-free, after all. There is no gluten to push along that rising. Accept that. Take the bowl out of the oven and put it on the stovetop. Turn the oven up to 500°. Put a cast-iron pot, large enough to hold the bread, into the oven. A cast-iron dutch oven with an enamel surface is probably ideal. But any large pot or pan will do, as long as it has a lid. Leave the dutch oven in the 500° heat for half an hour. Meanwhile, the dough will be doing its small rising on the stove. After half an hour, take the dutch oven out of the oven, carefully. Without worrying too much about the perfect shape, transfer the wet dough into the hot dutch oven. Put the lid on and push the dutch oven back into the oven, immediately. Set your timer for thirty minutes. Do not turn down the heat. Allow the bread to cook in there, with the lid on, for the entire thirty minutes. By the end, it will really smell like fresh-baked bread. Take the pot out of the oven, take the lid off the pot, and voilå — a lumpy, wonderfully crusted loaf of gluten-free bread. Allow it to cool for ten minutes, then cut right into it. (It really doesn’t hold up that well overnight. Eat as much as you want, just after baking. Slice up the rest immediately and put it in the freezer for another day.) You can also use this dough and technique for any number of variations. For olive bread, put ½ cup chopped kalamata olives into the dough. For rosemary bread, add one tablespoon of chopped fresh rosemary into the dough, the sprinkle thick crystals of sea salt on the top of the bread before baking. Be creative and do what you can. Serves six.
Visit her website and see the beautiful pictures...
2 cups sweet white sorghum flour
½ cup potato starch
½ cup sweet white rice flour
1 ½ teaspoon xanthan gum
1 ½ teaspoon baking soda
2 teaspoons salt
1 teaspoon sugar
1 packet active dry yeast (.28 ounces or 8 grams)
2 tablespoons white wine vinegar
2 eggs
½ cup warm club soda (or as much as is needed to wet the bread)
Preheat the oven to 200°. Let it come to temperature. Put all the dry ingredients into the bowl of your stand mixer. Turn on the mixer and combine the flours and other dry ingredients well. Turn it off. Add the white wine vinegar and keep the machine running. Add the eggs, one at a time, and allow the mixer to beat them into the dry ingredients, on low speed. After you have added all the eggs, pour in the club soda, in a slow drizzle. Pour in only as much as is needed to wet all the ingredients completely and combine this into a dough. Turn the oven off, immediately. Attach the dough hook to the mixer and stir the dough on medium speed for three to four minutes. This will give the dough a chance to cohere more evenly. It will also whip air into the dough, which will cut the usual density of gluten-free bread. After those three to four minutes, turn off the mixer and transfer the dough to an oiled bowl. Put the bowl into the oven, which will be warm, but not actively heating. Allow it to stay in there for forty-five minutes. It will not have risen much, at this point. Just a bit. It’s gluten-free, after all. There is no gluten to push along that rising. Accept that. Take the bowl out of the oven and put it on the stovetop. Turn the oven up to 500°. Put a cast-iron pot, large enough to hold the bread, into the oven. A cast-iron dutch oven with an enamel surface is probably ideal. But any large pot or pan will do, as long as it has a lid. Leave the dutch oven in the 500° heat for half an hour. Meanwhile, the dough will be doing its small rising on the stove. After half an hour, take the dutch oven out of the oven, carefully. Without worrying too much about the perfect shape, transfer the wet dough into the hot dutch oven. Put the lid on and push the dutch oven back into the oven, immediately. Set your timer for thirty minutes. Do not turn down the heat. Allow the bread to cook in there, with the lid on, for the entire thirty minutes. By the end, it will really smell like fresh-baked bread. Take the pot out of the oven, take the lid off the pot, and voilå — a lumpy, wonderfully crusted loaf of gluten-free bread. Allow it to cool for ten minutes, then cut right into it. (It really doesn’t hold up that well overnight. Eat as much as you want, just after baking. Slice up the rest immediately and put it in the freezer for another day.) You can also use this dough and technique for any number of variations. For olive bread, put ½ cup chopped kalamata olives into the dough. For rosemary bread, add one tablespoon of chopped fresh rosemary into the dough, the sprinkle thick crystals of sea salt on the top of the bread before baking. Be creative and do what you can. Serves six.
Soccas
Originally found at bookofyum.com
1 cup garbanzo bean flour
1/2 tsp salt
1 cup warm water
2 tbsp. olive oil
1/2 diced onion
freshly ground pepper
Additional olive oil
For South American flavor:
1 tsp marjoram or oregano
1/2 tsp cumin seed
For Mediterranean flavor:
minced fresh rosemary (needles from 1 stick)
Directions
Heat cast iron pan in oven set to 450 degrees.Mix bean flour with salt, whisk in warm water and olive oil. Let thebatter sit for at least 30 minutes, then add dicedonion, freshly ground pepper to taste and seasonings (minced rosemary OR marjoram and cumin ETC). Whisk one more time.Dribble a small amount of olive oil in hot cast iron pan and spreadaround to cover using basting brush. Pour about half the batter inpan. Swirl the pan so the "Crepe" covers the entire surface of thepan. Make sure it's not too thick- the thinner the better! Place castiron pan back in oven for 12-15 minutes and edges are crisp but notburnt. Remove from oven, separate crepe from pan with a metal spatula (so it's easy to remove later), baste top lightly with olive oil and place any toppings you'd like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn't burn.Cut into triangles with a pizza cutter and enjoy.
Goldfish Crackers
originally found at bookofyum
1 Package Chebe Bread Mix
1/2 cup grated parmesan
1/2 cup grated cheddar cheese
1/3 cup water
2 tbsp oil
2 eggs
1 tsp garlic powder (optional)
cornmeal (optional)
Directions
Set oven to 375 F.
Combine Chebe bread mix with oil and eggs. Mix in cheese and garlic, and add water a little bit at a time. Knead dough until it is thoroughly mixed and forms a smooth ball.
Cut open a large Ziploc bag (gallon size) at the seams, leaving the bottom seam parallel to the opening intact. Place half your dough inside the ziploc bag, making sure a layer of plastic is between you and your rolling pin. Roll dough out carefully to about the same thickness as pie crust- thin! Take any cute cookie cutters you have (I used fish shaped ones) and cut out your crackers.
Dust a large, light colored cookie sheet (not the kind with air pockets) with cornmeal (if you want) and place your crackers on the sheet. Bake for about 15 minutes and then carefully turn them over using a very sharp metal spatula. Be careful of any cracker edges that have turned brown, as they will be very brittle. Bake for 5 more minutes or until golden on both sides and they have reached your desired texture. Remove from oven and enjoy your own Gluten Free Goldfish Crackers!
Graham Crackers
Originally found at inthelifeofachild.com
1/3 cup shortening or margarine
3/4 cup brown sugar
2 tsp. vanilla
2/3 Cup Bean Flour
1/3 cup Sorghum Flour,
1 cup Tapioca Flour1 cup Cornstarch
1 Tsp Baking Powder
(3 cups Pamela’s Ultimate Pancake and Baking Mix may be substituted for the previous 5 ingredients if you do not need these to be casein-free. Pamela’s Ultimate Pancake and Baking Mix contains buttermilk)
1 tsp xanthan gum
2 tsp cinnamon
1/2 tsp. ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup rice milk
3-4 Tbsp Cornstarch for rolling
1/3 cup granulated sugar for sprinkling
Preheat oven to 350 Degrees.
Cream together shortening or margerine with brown sugar and vanilla in a large bowl.
Mix in spices, salt and xanthan gum.
Add Pamela’s Mix (or substitute flour mixture) one cup at a time, blending in well with a fork or pastry cutter until all 3 cups have been incorporated.
Add rice milk (may substitute water, soy milk, etc.) a little at a time. You may not need the entire 1/2 cup. Add just enough to make a cookie dough consistency (will be quite sticky) .
Separate dough into tennis-ball size portions, flatten, wrap in wax paper and chill 2-3 hours until firm.
Working with one section of dough at a time, roll out on cornstarch dusted surface to a thickness of 1/8 inch. Cut with 3- 1/4 inch size fluted round cutter and transfer to silpat or parchment lined baking sheet with cornstarch dusted pancake turner or spatula. (You can use a cookie sheet sprayed lightly with cooking spray, but they do cook more evenly on the silpat or parchment when you are going for a crisper cracker.) I place 8 cookies per sheet.
Prick each cookie 4-6 times with a fork and sprinkle with granulated sugar.
Bake at 350 degrees for 30 minutes at 350 degrees or untill edges have lightly browned. the longer they bake, the crisper the cracker and they do harden some as they cool. You may have to experiment a little to find your preference in baking time. (We like ours super-crunchy and actually bake them for around 35-40 minutes)
Saturday, March 29, 2008
Strawberry shortcake Cakes
this reminds me of those little spongecake things you buy in the produce section for stawberry shortcake
1/2 cup butter
1 cup icing sugar
4 eggs
1 teaspoon vanilla
1 cup cornstarch
1 1/4 teaspoons baking powder
Preheat oven to 375 degrees. Grease a 12-muffin pan.
In a large bowl cream butter and sugar, using electric mixer.
Add the eggs and vanilla. Beat until light and fluffy.
In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
Mix until well blended.
Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
Serve topped with strawberries, and whipped cream.
1/2 cup butter
1 cup icing sugar
4 eggs
1 teaspoon vanilla
1 cup cornstarch
1 1/4 teaspoons baking powder
Preheat oven to 375 degrees. Grease a 12-muffin pan.
In a large bowl cream butter and sugar, using electric mixer.
Add the eggs and vanilla. Beat until light and fluffy.
In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
Mix until well blended.
Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
Serve topped with strawberries, and whipped cream.
Tortilla Soup
This one is my creation
1 lb ground turkey
1/2 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 1/2 teaspoon chili powder
1 bay leaf
1 tablespoon lemon juice
1 can rotel
1 Can beans
1 can pork and beans
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the turkey in oil until browned. Add the garlic and cumin and mix well. Add Remaining ingredients except cheese and chips. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
1 lb ground turkey
1/2 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 1/2 teaspoon chili powder
1 bay leaf
1 tablespoon lemon juice
1 can rotel
1 Can beans
1 can pork and beans
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the turkey in oil until browned. Add the garlic and cumin and mix well. Add Remaining ingredients except cheese and chips. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Pumpkin Custard
I can't remember where this one came from--if it's yours let me know!
2 eggs
1 can pumpkin (16oz) - NOT pumpkin pie filling
1 tsp cinnamon
1/4 tsp allspice
several grates nutmeg (1/4 - 1/2 tsp)
1/2 cup molasses
MethodPreheat oven to 350. (if your meal is cooking at 375, this is a forgiving recipe. just check on it earlier)
Chose an 8 inch round casserole dish, and add the eggs. With a fork or a small whisk, whisk the eggs until well combined.
Using a spatula, add in the pumpkin and combine with the eggs. Add the spices (my daughter especially likes grating the nutmeg!), and mix well.
Add the molasses and mix together. Scrape down the sides and smooth the top of the custard so it’s even.
Bake for 1 hour - the custard should be set, like a quiche. Allow to cool for a little while, then scoop into ramekins. Yum! This served 5 happy diners, with enough left for one or two more.
2 eggs
1 can pumpkin (16oz) - NOT pumpkin pie filling
1 tsp cinnamon
1/4 tsp allspice
several grates nutmeg (1/4 - 1/2 tsp)
1/2 cup molasses
MethodPreheat oven to 350. (if your meal is cooking at 375, this is a forgiving recipe. just check on it earlier)
Chose an 8 inch round casserole dish, and add the eggs. With a fork or a small whisk, whisk the eggs until well combined.
Using a spatula, add in the pumpkin and combine with the eggs. Add the spices (my daughter especially likes grating the nutmeg!), and mix well.
Add the molasses and mix together. Scrape down the sides and smooth the top of the custard so it’s even.
Bake for 1 hour - the custard should be set, like a quiche. Allow to cool for a little while, then scoop into ramekins. Yum! This served 5 happy diners, with enough left for one or two more.
Whoopie Pies
Originally found at myglutenfreecookbook.blogspot.com
Cookie Part:
1/2 cup shortening
1 cups sugar
2 egg yolks
1 cups milk
1 1/2 teaspoons vanilla
3/4 cup brown rice
3/4 cup sweet sorghum
1/2 cup soy (next time teff)
1/2 teaspoon salt
1/2 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 cup shredded coconut, unsweetened
2 teaspoons xanthum gum
Preheat oven to 425 degrees. Cream shortening and sugar. Add egg yolks, milk, and vanilla. Beat until smooth. Sift dry ingredients and add to shortening ingredients. Add the coconut. Mix until combined. Drop by teaspoonful on greased baking sheet. Bake for about 8 minutes, making sure not to burn the bottoms. Cool on counter on wax paper or paper towels.
Filling:
2 egg whites
1 teaspoons vanilla
1/2 cup shortening
2 cups confectionery sugar
1/4 teaspoon salt
Mix until thick. Take one cake and frost the flat side, find another cake that somewhat matches and place on top.
Cookie Part:
1/2 cup shortening
1 cups sugar
2 egg yolks
1 cups milk
1 1/2 teaspoons vanilla
3/4 cup brown rice
3/4 cup sweet sorghum
1/2 cup soy (next time teff)
1/2 teaspoon salt
1/2 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 cup shredded coconut, unsweetened
2 teaspoons xanthum gum
Preheat oven to 425 degrees. Cream shortening and sugar. Add egg yolks, milk, and vanilla. Beat until smooth. Sift dry ingredients and add to shortening ingredients. Add the coconut. Mix until combined. Drop by teaspoonful on greased baking sheet. Bake for about 8 minutes, making sure not to burn the bottoms. Cool on counter on wax paper or paper towels.
Filling:
2 egg whites
1 teaspoons vanilla
1/2 cup shortening
2 cups confectionery sugar
1/4 teaspoon salt
Mix until thick. Take one cake and frost the flat side, find another cake that somewhat matches and place on top.
Molten Lava Cake
originally found at my glutenfreecookbook.blogspot.com
We ate lava cakes almost nightly in Disneyworld...now we can make it at home
4 ounces semisweet or bittersweet chocolate
4 tablespoons butter
4 tablespoons sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 375. Melt chocolate and butter together, over double boiler (or take a pan of boiling water and place a bowl on top to melt them in together..and some might like to use a microwave). After they have both melted, take off the heat and add 2 tablespoons sugar, egg yolks, and vanilla. Mix.Separate eggs. In separate bowl beat egg whites and salt until soft peaks form. Add the 2 remaining tablespoons of sugar, beat about 2 minutes longer.Fold in the egg whites into the chocolate until just combined. Get 4 ramikins, 6 ounces, and place on baking sheet. Divide batter between the ramikins and bake for about 22-25 minutes.
We ate lava cakes almost nightly in Disneyworld...now we can make it at home
4 ounces semisweet or bittersweet chocolate
4 tablespoons butter
4 tablespoons sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 375. Melt chocolate and butter together, over double boiler (or take a pan of boiling water and place a bowl on top to melt them in together..and some might like to use a microwave). After they have both melted, take off the heat and add 2 tablespoons sugar, egg yolks, and vanilla. Mix.Separate eggs. In separate bowl beat egg whites and salt until soft peaks form. Add the 2 remaining tablespoons of sugar, beat about 2 minutes longer.Fold in the egg whites into the chocolate until just combined. Get 4 ramikins, 6 ounces, and place on baking sheet. Divide batter between the ramikins and bake for about 22-25 minutes.
Swedish Meatballs in Sour Cream Gravy
Originally found on goingglutenfree.blogspot.com
This poster was talking about these meatballs at Ikea..they were so good the last time I had them there...I feel like shopping.
2 lbs ground meat (turkey, beef, chicken)
2 Tsp garlic powder
2 Tsp onion powder
1 Tsp ground cinnamon
1/2 Tsp ground nutmeg (freshly, if you have the means)
dash of salt & pepper
1 egg
1/2 Cup gluten-free bread crumbs (I use the breadcrumbs I make from Gluten-Free Flax Bread)
1 boullion cube (I use Hormel Herb-Ox brand as it is on their gluten-free list)
1/2 cup water
1/2 cup light cream or whole milk
1 cup sour cream
In a large bowl, mix meat, spices, gluten-free bread crumbs and egg together.In a large skillet, preheat with 2 tbs olive oil. Using a small cookie scoop (or tbs measure) make 3/4" meatballs and place around the preheated pan. Cover and allow to cook for about 5 minutes - or until the bottoms are slightly crusted (the tops will be "steamed" from covering the pan). Carefully flip the meatballs around. Cover and cook another 5 to 10 minutes until the meatballs are cooked through.Meanwhile, in a microwave safe bowl heat the boullion cube and water (I crushed up my cube slightly so that it would dissolve). Mix the water/boullion mixture with the cream and sour cream well. Set aside.Uncover meatballs and add the sour cream mixture...making sure to scrape up bits from the pan as you stir it in. Allow it to come to temperature, and cook almost to boiling for about 3 minutes - stirring to coat all the meatballs as you do thi
This poster was talking about these meatballs at Ikea..they were so good the last time I had them there...I feel like shopping.
2 lbs ground meat (turkey, beef, chicken)
2 Tsp garlic powder
2 Tsp onion powder
1 Tsp ground cinnamon
1/2 Tsp ground nutmeg (freshly, if you have the means)
dash of salt & pepper
1 egg
1/2 Cup gluten-free bread crumbs (I use the breadcrumbs I make from Gluten-Free Flax Bread)
1 boullion cube (I use Hormel Herb-Ox brand as it is on their gluten-free list)
1/2 cup water
1/2 cup light cream or whole milk
1 cup sour cream
In a large bowl, mix meat, spices, gluten-free bread crumbs and egg together.In a large skillet, preheat with 2 tbs olive oil. Using a small cookie scoop (or tbs measure) make 3/4" meatballs and place around the preheated pan. Cover and allow to cook for about 5 minutes - or until the bottoms are slightly crusted (the tops will be "steamed" from covering the pan). Carefully flip the meatballs around. Cover and cook another 5 to 10 minutes until the meatballs are cooked through.Meanwhile, in a microwave safe bowl heat the boullion cube and water (I crushed up my cube slightly so that it would dissolve). Mix the water/boullion mixture with the cream and sour cream well. Set aside.Uncover meatballs and add the sour cream mixture...making sure to scrape up bits from the pan as you stir it in. Allow it to come to temperature, and cook almost to boiling for about 3 minutes - stirring to coat all the meatballs as you do thi
Beef in Pomegranate Sauce
Originally found at glutenfreegodess.blogspot.com
Jadyn's favorite juice is pomegranate and this is an easy recipe.
1 pound or so organic beef, fat trimmed (we cut a New York Strip into four pieces)
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-0z can fire roasted crushed tomatoes
1/4 cup balsamic vinegar
1/8 cup pure maple syrup
1/2 cup golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon
I slow-cooked my recipe in a Crock-Pot because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.First- cut the steak into two to four pieces and salt the beef on all sides. Wait a few minutes. Kiss the cook.Get your Crock Pot situated and turned on to High.Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.Add a dash of olive oil to the Crock Pot. Add onion and garlic. Stir to coat with the olive oil. Place the beef on top.Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.Stir a little bit to co-mingle ingredients.Cover and let the magic happen- about 4 to 5 hours.
Jadyn's favorite juice is pomegranate and this is an easy recipe.
1 pound or so organic beef, fat trimmed (we cut a New York Strip into four pieces)
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-0z can fire roasted crushed tomatoes
1/4 cup balsamic vinegar
1/8 cup pure maple syrup
1/2 cup golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon
I slow-cooked my recipe in a Crock-Pot because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.First- cut the steak into two to four pieces and salt the beef on all sides. Wait a few minutes. Kiss the cook.Get your Crock Pot situated and turned on to High.Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.Add a dash of olive oil to the Crock Pot. Add onion and garlic. Stir to coat with the olive oil. Place the beef on top.Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.Stir a little bit to co-mingle ingredients.Cover and let the magic happen- about 4 to 5 hours.
Oreos
These look great! I originally found them on recipezaar.com
Igredients
Dough
3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 teaspoon xanthan gum
2 teaspoons egg substitute
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla
1-2 teaspoon milk
Filling
2 cups confectioners' sugar
3 tablespoons shortening
1/4 teaspoon vanilla
2 tablespoons hot water
Directions
1Preheat oven to 350 degrees.
2In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
3In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
4Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
5Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
6Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
8For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).
Igredients
Dough
3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 teaspoon xanthan gum
2 teaspoons egg substitute
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla
1-2 teaspoon milk
Filling
2 cups confectioners' sugar
3 tablespoons shortening
1/4 teaspoon vanilla
2 tablespoons hot water
Directions
1Preheat oven to 350 degrees.
2In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
3In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
4Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
5Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
6Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
8For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).
Best Pizza Crust
Originally found at recipezaar.com
Finally a crust that is crispy on the bottom and has a chewy crust and no funky taste. I don't know how well it reheats...we ate the whole pizza!
Ingredients
1 tablespoon dry yeast
2/3 cup brown rice flour or gram flour or fava bean flour(I use 'garfava' flour which is a blend) or combination
1/2 cup tapioca flour
2 tablespoons powdered milk or non-dairy powdered coffee creamer(Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair)
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon italian seasoning
2/3 cup water(110 degrees F)
1/2 teaspoon sugar or honey or agave syrup
1 teaspoon olive oil
1 teaspoon cider vinegar
Directions
1Preheat oven to 425 degrees F.
2In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
3Beat on high speed for 3 minutes.
4(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
5Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
6Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
7Make edges slightly thicker to hold toppings.
8Bake pizza crust for 10 minutes.
9Remove from oven.
Finally a crust that is crispy on the bottom and has a chewy crust and no funky taste. I don't know how well it reheats...we ate the whole pizza!
Ingredients
1 tablespoon dry yeast
2/3 cup brown rice flour or gram flour or fava bean flour(I use 'garfava' flour which is a blend) or combination
1/2 cup tapioca flour
2 tablespoons powdered milk or non-dairy powdered coffee creamer(Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair)
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon italian seasoning
2/3 cup water(110 degrees F)
1/2 teaspoon sugar or honey or agave syrup
1 teaspoon olive oil
1 teaspoon cider vinegar
Directions
1Preheat oven to 425 degrees F.
2In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
3Beat on high speed for 3 minutes.
4(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
5Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
6Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
7Make edges slightly thicker to hold toppings.
8Bake pizza crust for 10 minutes.
9Remove from oven.
Homemade Pasta
Originally found on glutenfreesoxfan.wordpress.com
Bean Flour Mix:1 Part Garfava Flour (Bob’s Red Mill combination of garbanzo and fava bean)1 Part Corn Starch1 Part Tapioca Flour
Pasta Dough Recipe:1 Cup Bean Flour Mix
2 teaspoons Xanthan Gum
1/2 teaspoon Salt
1 Tablespoon Olive Oil
<2 Eggs (lightly beaten)
Cornstarch for kneading
Place all ingredients into mixing bowl. Mix together, working the dough into a firm ball. I used my KitchenAide mixer with the dough hook for a couple of minutes. Then switched to kneading on the counter. Run through kitchenaid pasta maker.
Bean Flour Mix:1 Part Garfava Flour (Bob’s Red Mill combination of garbanzo and fava bean)1 Part Corn Starch1 Part Tapioca Flour
Pasta Dough Recipe:1 Cup Bean Flour Mix
2 teaspoons Xanthan Gum
1/2 teaspoon Salt
1 Tablespoon Olive Oil
<2 Eggs (lightly beaten)
Cornstarch for kneading
Place all ingredients into mixing bowl. Mix together, working the dough into a firm ball. I used my KitchenAide mixer with the dough hook for a couple of minutes. Then switched to kneading on the counter. Run through kitchenaid pasta maker.
Gnocchi with Butter Thyme Sauce
Originally found at glutenfreesoxfan
Recipe adapted from Giada De LaurentiisEveryday Italian
Ingredients:
1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 teaspoon xanthan gum
1/4 cup gluten-free flour
*1/4 cup shaved Romano cheese
*I used the four flour bean blend that I use in my pasta. It is a combination of garfava bean flour, tapioca starch and corn starch.
Directions:
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes.
Cut the potato in half and scoop the flesh into a large bowl; discard the skin.
Using a fork, mash the potato well. Mash in the salt and pepper.
Mix in egg and xanthan gum.
Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces.
Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).
Cut the dough into 1-inch pieces.
Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer.
Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Romano and serve.
Recipe adapted from Giada De LaurentiisEveryday Italian
Ingredients:
1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 teaspoon xanthan gum
1/4 cup gluten-free flour
*1/4 cup shaved Romano cheese
*I used the four flour bean blend that I use in my pasta. It is a combination of garfava bean flour, tapioca starch and corn starch.
Directions:
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes.
Cut the potato in half and scoop the flesh into a large bowl; discard the skin.
Using a fork, mash the potato well. Mash in the salt and pepper.
Mix in egg and xanthan gum.
Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces.
Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).
Cut the dough into 1-inch pieces.
Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer.
Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Romano and serve.
Pumpkin Chiffon Pie
Originally found at glutenfreesoxfan.wordpress.com
This pie looks amazing...can't wait for pumpkin season again...too bad it's almost april!
Ingredients:
For Crust:
fourteen 2-inch gingersnaps (about 4 ounces) [when using Mi-Del GF gingersnaps, use about 18 cookies]
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
For Filling:
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy, rum, or water [we used rum]
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans
Directions:
Make Crust:
- Preheat oven to 350°F.- In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well.- Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate.- Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
Make filling:
- In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.- In a heavy saucepan whisk together milk, brown sugar, egg yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer.- Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.- Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white.- Remove bowl from ice water.- In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten.- Fold in remaining cream gently but thoroughly and pour filling into crust.- Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
Top each serving with whipped cream and garnish with nuts.
Masa Sovada Portuguese Sweet Bread
Originally found at glutenfreesoxfan.wordpress.com
makes 2 loaves
Ingredients:
2 envelopes dry yeast
1 cup sugar
1/2 cup warm water
1 teaspoon salt
1/2 cup condensed milk
1/2 cup room temperature water
1/2 cup unsalted butter
4 large eggs
6-7 cups gluten free flour blend (I used a combination of brown rice, white rice and tapioca. Not the healthiest, but it is a “white” bread.)
2 tablespoons xanthan gum
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of 1 lemon
1/2 teaspoon ground mace
Directions:
1. Combine yeast, 1 teaspoon sugar, and 1/2 cup warm water in a container that will hold at least 2 cups. Stir until yeast is dissolved, then let stand, to proof, until bubbly and double in volume (about 10 minutes).
2. Mix condensed milk with other 1/2 cup of water. Heat 3/4 cup of milk-water mixture with remaining sugar, salt, and butter in a small saucepan, stirring occasionally, until butter is melter (alternatively use the microwave). Pour into a large mixing bowl and cool to lukewarm.
3. Add extracts, lemon zest, and mace.
4. Beat eggs in a small bowl, until frothy. Remove and reserve 2 tablespoons of egg for brushing on loaves later.
5. Add remaining egg, yeast mixture, xanthan gum and 3 cups of flour to milk mixture. Beat with electric mixer until batter is smooth. Add enough of the remaining flour (3-4 cups) to make a soft dough.
6. (Here the recipe said to knead the dough. I just continued to mix it in my mixer with the dough hook for another minute or two, and called that good enough.)
7. Press dough into large buttered bowl and turn so that buttered side is up. Cover with plastic wrap and a damp dishtowel. Let rise in a warm place for 1 1/2 hours or until double in bulk. (I heat the oven to warm, than turn it off, then put the dough in.)
8. Punch down dough and turn onto lightly floured surface. Let stand, covered, for 10 minutes.
9. Divide dough in half and shape into two loaves. Place in 2 greased 9×5x3 loaf pans. Let rise again in warm place, covered, for about 1 hour, or until double in volume.
10. Bake in a preheated 350 degree oven for 35 minutes or until loaves sound hollow when tapped on the bottom. If loaves start to darken to soon, cover loosely with aluminium foil.
11. Remove loaves from pans to cool on wire racks. Brush tops immediately with the reserved beaten egg mixed with about 1 tablespoon of water and a dash of granulated sugar.
makes 2 loaves
Ingredients:
2 envelopes dry yeast
1 cup sugar
1/2 cup warm water
1 teaspoon salt
1/2 cup condensed milk
1/2 cup room temperature water
1/2 cup unsalted butter
4 large eggs
6-7 cups gluten free flour blend (I used a combination of brown rice, white rice and tapioca. Not the healthiest, but it is a “white” bread.)
2 tablespoons xanthan gum
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of 1 lemon
1/2 teaspoon ground mace
Directions:
1. Combine yeast, 1 teaspoon sugar, and 1/2 cup warm water in a container that will hold at least 2 cups. Stir until yeast is dissolved, then let stand, to proof, until bubbly and double in volume (about 10 minutes).
2. Mix condensed milk with other 1/2 cup of water. Heat 3/4 cup of milk-water mixture with remaining sugar, salt, and butter in a small saucepan, stirring occasionally, until butter is melter (alternatively use the microwave). Pour into a large mixing bowl and cool to lukewarm.
3. Add extracts, lemon zest, and mace.
4. Beat eggs in a small bowl, until frothy. Remove and reserve 2 tablespoons of egg for brushing on loaves later.
5. Add remaining egg, yeast mixture, xanthan gum and 3 cups of flour to milk mixture. Beat with electric mixer until batter is smooth. Add enough of the remaining flour (3-4 cups) to make a soft dough.
6. (Here the recipe said to knead the dough. I just continued to mix it in my mixer with the dough hook for another minute or two, and called that good enough.)
7. Press dough into large buttered bowl and turn so that buttered side is up. Cover with plastic wrap and a damp dishtowel. Let rise in a warm place for 1 1/2 hours or until double in bulk. (I heat the oven to warm, than turn it off, then put the dough in.)
8. Punch down dough and turn onto lightly floured surface. Let stand, covered, for 10 minutes.
9. Divide dough in half and shape into two loaves. Place in 2 greased 9×5x3 loaf pans. Let rise again in warm place, covered, for about 1 hour, or until double in volume.
10. Bake in a preheated 350 degree oven for 35 minutes or until loaves sound hollow when tapped on the bottom. If loaves start to darken to soon, cover loosely with aluminium foil.
11. Remove loaves from pans to cool on wire racks. Brush tops immediately with the reserved beaten egg mixed with about 1 tablespoon of water and a dash of granulated sugar.
The Best Chocolate Chip Cookies
Originally from gingerlemongirl.blogspot.com
1/2 cup butter flavored Crisco (or butter)
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)
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
1/2 cup butter flavored Crisco (or butter)
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)
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
Sour Cream M&M Cookies
Originally from Glutenfreemommy.com
1/2 cup granulated sugar
1/2 cup brown sugar 1/2 cup sour cream
1/4 cup salted butter
1/4 cup canola oil 1.5 teaspoons vanilla
1 3/4 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)
1 cup M&Ms
Directions: Preheat the oven to 375 degrees. Mix butter, sour cream, granulated sugar, brown sugar, vanilla, and oil in a medium-sized bowl. Once the mixture is fluffy, add the baking mix a little at a time until combined. Stir in the M&Ms. Drop on greased cookie sheets in teaspoonfuls. Bake for 9-11 minutes or until slightly browned. Makes about 2.5 dozen cookies
Update: These cookies were made for a friend with an egg-allergy; you will need to add an egg and/or xanthan gum if you are not using Pamela’s or a gluten-free flour mix with leavening and xanthan gum. As with all gluten-free cookie recipes, make sure you refrigerate the cookie dough for at least 4 hours (preferably overnight) before baking your cookies.
Sweet Corn Cake
This was pretty yummy but next time I will probably cut down on the butter. I liked the Xylitol in this too.
1/2 cup butter, softened
1/3 cup cornmean
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed or 1 can creamed corn
1/4 cup Pamelas Baking Mix
2 Tbl white sugar or Xlitol
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
1/2 cup butter, softened
1/3 cup cornmean
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed or 1 can creamed corn
1/4 cup Pamelas Baking Mix
2 Tbl white sugar or Xlitol
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Chocolate Brownie Sheet Cake
Originally found on gfingf.blogspot.com
This cake sounds really easy and yummy. I'll let you know when I try it.
Chocolate Brownie Sheet Cake
Mix together 2 cups gf flour and add1 tsp xanthan gum and 2 cups sugarBring to boil: 2 sticks butter, 4 Tbs cocoa, 1 cup waterThen pour that over flour and sugar mixture and add 2 eggs (I added 2 extra egg whites per baking tips you sent me) 1/2 tsp salt, 1 tsp baking soda, 1/2 cup buttermilkBeat well and bake @ 350 degrees for 20 min in a 9 by 13 pan. Now for the icing (which is the best icing ever!) :Melt 1 stick butter, 6 Tbs milk, 4 Tbs cocoa, and add 1 cup chopped pecans.Bring to a boil, remove and add 1 lb of powdered sugar. Pour immediately over the hot cake.
This cake sounds really easy and yummy. I'll let you know when I try it.
Chocolate Brownie Sheet Cake
Mix together 2 cups gf flour and add1 tsp xanthan gum and 2 cups sugarBring to boil: 2 sticks butter, 4 Tbs cocoa, 1 cup waterThen pour that over flour and sugar mixture and add 2 eggs (I added 2 extra egg whites per baking tips you sent me) 1/2 tsp salt, 1 tsp baking soda, 1/2 cup buttermilkBeat well and bake @ 350 degrees for 20 min in a 9 by 13 pan. Now for the icing (which is the best icing ever!) :Melt 1 stick butter, 6 Tbs milk, 4 Tbs cocoa, and add 1 cup chopped pecans.Bring to a boil, remove and add 1 lb of powdered sugar. Pour immediately over the hot cake.
Gluten Free "flour Tortillas
Originally found on delightfullyglutenfree.wordpress.com
I love burritos and soft tacos and chicken enchiladas...it's all your fault david!
GF Flour Tortillas
1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour (I mix these up depending on what flours I have on hand)
1/2 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed
Mix dry ingredients and add water and oil. Let rest 10 minutes.
Divide into balls, roll into tortillas, and cook on a hot skillet.
I love burritos and soft tacos and chicken enchiladas...it's all your fault david!
GF Flour Tortillas
1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour (I mix these up depending on what flours I have on hand)
1/2 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed
Mix dry ingredients and add water and oil. Let rest 10 minutes.
Divide into balls, roll into tortillas, and cook on a hot skillet.
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