What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

June 29, 2010

Gluten Free Cream Puffs

Filed under: Desserts,Recipes,Vegetarian — Tags: , — admin @ 12:55 pm

I adapted this recipe from a regular wheat flour recipe I’ve been using for years.  When I first mastered the Cream Puff, I felt like such a gourmet.  But this really is  a simple recipe with a very short list of ingredients.  It just takes a few steps to get to the finished product; golden brown puffs that can be sliced and filled as you desire. 

These freeze exceptionally well.  I like to take one out, let thaw for just a few minutes, then slice and fill with a big scoop of vanilla ice cream.  Then, I pour on warm hot fudge and top with whipped cream.   The  taste of a Hot Fudge Cream Puff Sundae takes me back to my youth and trips to Sanders at the Mall.  

Is it wrong that I fed my children these for lunch today just so I could take this photo?

I knew you’d understand.

Edit:  It seemed apparent that they loved the puffs by the way they disapeared so quickly from their bowls.  But since I figured that might have been the result of them rushing to eat them before they thought I might change my mind about ice cream for lunch (LOL), I asked them later how they compared to the gluten version.  They BOTH said they were BETTER than the original!  So there you go!!

Here’s what you need to make your children happy with ice cream puffs for lunch:

1 cup Water

1 stick butter

1 tsp sugar

1/4 tsp salt

1 cup GF Flour Mix (I use Annalise Robert’s Brown Rice Flour Mix*)

1 tsp Xanthan Gum

4 eggs

Here’s what to do:

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.

Sift together flour and Xanthan Gum, set aside.

Place water, butter, sugar and salt in a large saucepan over medium heat. 

Cook, stirring occasionally, until mixture comes to a rolling boil.

Leaving heat on, add flour mixture to saucepan all at once, stirring briskly with wooden spoon the entire time. 

Keep stirring quickly until mixture forms a ball. 

 

Remove from heat and using electric hand mixer on medium, add eggs one at a time, beating well after each addition. 

The dough will look chunky at first, but eventually will form a smoother paste once all the eggs are added and well-incorporated.

Scoop dough onto cookie sheet (I use a spring action scooper) into 9 mounds.  You can wet your hands and shape the dough more nicely into rounds, if you desire.

I hope you will forgive me, because I forgot to continue taking photos at this point.  I just got too caught up in the cream puff excitement, I suppose. 

Bake for 40 minutes at 400 degrees until golden brown, then remove to wire rack to cool.

I haven’t had lunch yet, so I think I’m going to have a sundae, too.  

I did walk this morning so that’s cool, right???

———-

*Brown Rice Flour Mix

2 parts Brown Rice Flour

2/3 part Potato Starch

1/3 part Tapioca Starch

Mix together with wire whisk and store in an airtight container.

I also posted this recipe over at Tasty Kitchen.  You can find lots of great user-submitted recipes, gluten-free and otherwise, at this awesome site, created by The Pioneer Woman, Ree Drummond.  You’ll probably make some new friends while you’re at it!

June 27, 2010

Back To The Grind

Filed under: Tips & Tricks,Uncategorized — Tags: , , , — admin @ 11:28 am

I’m out of my favorite Gluten Free Flour Mix again.

Time to get out the heavy artillery.

We ordered this grinder last year, just a couple months after going Gluten Free.  We figured that  although it was expensive, it would pay for itself over time since GF Flours are not cheap. 

We purchased it online at:

http://www.fernsnutrition.com/

We buy our brown rice in bulk at Costco.  This bag runs about $13.  It’s organic, too!

We grind about 8 cups of rice at a time, which translates into about 12 cups of flour.  This amount of flour will last us at least a few weeks depending upon how much baking is done.  I’m convinced that grinding our own rice makes a big difference in the outcome of my baked goods. 

I just store the flour in ziploc freezer bags in my cupboard or refrigerator, depending on how quickly I think it will be used.

The process itself is easy.

Pour the rice into the hopper.

Place the lid on and turn on the machine by moving the lower knob clockwise. 

The lower knob adjusts the rate at which the grain falls.  Smaller seeds (amaranth, quinoa) would require the knob to be closer to the “fine” side, but with larger grains, like the short grain brown rice, it’s necessary to turn closer to the “coarse” end or else the opening in the bottom of the hopper will not be large enough for the grain to fall into the grinding mechanism.

This is how we keep it adjusted for our brown rice flour:

This gives us a nice, fine grind.  If you do grind the flour too coarse, your baked goods will be gritty.  This is a problem with many of the commercial rice flours on the market. 

It’s going to take some time for the rice to be ground.  The machine is VERY loud and there will be some dust created.  If this is a concern to you, the grinder can be moved into the garage our outside to run.  Just keep an eye on it, so you know when all the rice has moved through.  The machine will start to whine a bit when the hopper is empty.  The 8 cups of this type rice takes about 10-15 minutes to grind.

When the milling is complete, you should have nice fluffy, powdery flour:

Package it up, or mix it with starches to make an all-purpose flour mix. 

This is my favorite mix:

Annalise Roberts Brown Rice Flour Mix

from www.foodphilosopher.com

2 parts Brown Rice Flour

2/3 part Potato Starch

1/3 part Tapioca Starch (aka Tapioca Flour)

Whisk the flours together and store in an airtight container.

June 26, 2010

Gluten Free Brownies

Filed under: Chocolate,Desserts,Recipes,Uncategorized,Vegetarian — Tags: , , — admin @ 11:18 am

This recipe is adapted to be Gluten Free from the Brownie recipe on the back of a Meijer Chocolate Chips bag.   These were my favorite brownies before going GF, and they remain just as good as the original after removing the wheat flour.  These are great with a tall glass of cold milk, or as a base for an awesome Brownie Hot Fudge Sundae.  Just top with Vanilla Ice Cream, Hot Fudge (We love Sanders!) and whipped cream.   What a treat!

You’ll need:

2 Cups Semi Sweet Chocolate Chips

2/3 Cup Gluten Free Flour  Mix

1/2 tsp Baking Powder

1/4 tsp Salt

3/4 tsp Xanthan Gum

1/3 Cup Butter, Softened

1/4 Cup packed Brown Sugar

1/2 Cup White Sugar

2 Eggs

1 tsp Vanilla

1) Preheat oven to 350 degrees.  Butter an 8 x 8 baking dish.

2) Melt 1 cup semi-sweet chocolate chips  in microwave on high power for one minute.  Stir until completely melted.

2) In small bowl, combine 2/3 cup Gluten Free Flour Mix (I use Bob’s Red Mill All Purpose GF Flour), 1/2 tsp Baking Powder, 1/4 tsp salt and 3/4 tsp Xanthan Gum.

3) In mixing bowl, combine 1/3 cup softened butter, 1/4 cup packed brown sugar and 1/2 white sugar.  Beat until fluffy. 

4) Add 2 eggs and 1 tsp vanilla to butter mixture.  Beat well.

5) Slowly stir in melted chocolate. Blend.

6) Slowly add flour mixture to chocolate mixture.  Stir until smooth.

7) Stir in 1 cup chocolate chips and 1/2 cup nuts, if desired.

8 ) Spread batter in prepared pan.

9) Bake for 30-35 minutes.  Cool and dust with powdered sugar, if desired.

10) Cool and cut into squares.

June 13, 2010

Flexible, Foldable, Gluten-Free Flatbread!

Filed under: Breads,Recipes,Vegetarian — Tags: , , — admin @ 8:31 pm

This is my son’s favorite bread and his younger (gluten tolerant) brother even loves it, too!  It’s soft and fluffy and great for folded sandwiches.  Try this bread topped with poppy, sesame, or caraway seeds, dried onion or garlic, or all of the above! 

 

Line a 9 x 13 Jelly Roll pan with parchment and lightly dust with rice flour, set aside.

 Mix together the following with a whisk and set aside:

1 cup fine brown rice flour

½ cup tapioca starch

2 Tbsp Sugar

2 tsp Xanthan Gum

1 Tbsp Instant Yeast Granules (or 1 pkg active dry yeast)

1/2 tsp Salt

In bowl of mixer, combine the following:

 ¾ cup Water – 110 degrees Farenheit

1 tsp Cider Vinegar

2 Tbsp Extra Virgin Olive Oil

2 Eggs

 Once wet ingredients are combined, slowly add dry ingredients until mixed.  Scrape down sides of bowl and beat on medium/high for 4 minutes. 

 Scrape dough onto parchment lined pan and spread to cover almost to edges with a wet spatula (the rectangular-shaped scrapers work really well)  Be sure to keep wetting your spatula so dough doesn’t stick.  Once fairly smooth, poke  indentations all over with a fork.  Cover (I use a Rubbermaid storage container turned upside down over pan as a “proofer”) and let rise for 35-40 minutes.  If seeds or other toppings are desired, add them before covering for the rise time.

 Bake in a preheated 425 degree oven for 11-15 minutes, or until the top is slightly browned.  Remove from pan, with parchment to cooling racks.  Remove parchment as soon as you can by rolling it up underneath the dough.  Once fully cooled, you can cut dough into desired-sized pieces.

 Refrigerate leftovers or this can be frozen (place waxed paper between slices for easy removal).

Two Great Tastes That Taste Great Together – GF Peanut Butter Blossoms

 

A big THANK YOU to Kimberly over at www.glutenfreeislife.com for posting this recipe!!  You see, Spawn #2 had been begging for Peanut  Butter Blossoms for a while, and complaining that Spawn #1 “gets whatever he wants”!  I guess I’ve been spoiling my GF kid too much baking up all kinds of stuff to compensate for all that he isn’t allowed to have!  I told him I’d make him the cookies, but secretly I was agonizing about what torture it would be for his brother.   My guilt was assuaged once I baked these darlings up!   Both boys loved the cookies and I was pleasantly surprised to find that the texture was even more tender than the gluten version!

Hershey’s Peanut Butter Blossoms **Modified from a recipe on the Hershey’s Kisses Bag to be Gluten-Free

48 Hershey’s Kisses
½ cup shortening
¾ cup Peanut Butter (I used Jif Creamy)
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 TBSP milk
1 tsp. Vanilla extract
1 ½ cups GF Flour Mix (I used Annalise Robert’s Brown Rice Flour mix*)
1 tsp Xanthan Gum
1 tsp baking soda
½ tsp salt
Granulated Sugar

1. Heat oven to 375. Remove wrappers from chocolate.

2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely. Makes about 4 dozen.

Brown Rice Flour Mix

From Annalise Roberts at www.foodphilosopher.com

2 parts Brown Rice Flour (finely ground – I make my own from Organic Brown Rice in my flour mill)

2/3 part Potato Starch (NOT potato flour)

1/3 part Tapioca Starch/Flour

Blend together with wire whisk and store in a tightly sealed container.

Back To Basics – Gluten Free Sandwich Bread

Filed under: Breads,Recipes,Vegetarian — Tags: , , , , — admin @ 6:36 pm

If you learn to make just one bread to satisfy your cravings, this may be the loaf to master.  Great for toast, grilled cheese and peanut butter sandwiches, this loaf also makes awesome french toast.  Bake up a couple loaves at a time, pre-slice, and throw one in the freezer.  Just be sure to separate the slices with a bit of waxed paper if you think you’ll want to thaw just one or two at a time.

 Ingredients:

 2 ½ cups Brown Rice Flour 

2/3 cup Corn Starch 

2/3 cup dry milk powder 

1 Tbsp Xanthan Gum

1 tsp Salt 

1 ¾ cups warm water (between 105 and 115 degrees to make yeast happy)

1 package Active Dry Yeast

 2 Tbsp Vegetable Oil

2 Large Eggs

 Directions:

 1.  Lightly grease a 9 x 5 inch loaf pan and line bottom with parchment paper.

 2. In a small bowl, stir to combine water and yeast.

 3. In large mixing bowl, whisk together dry ingredients.

 4. Add yeast mixture, vegetable oil and eggs to dry ingredients.

 5. With electric mixer, using the beater attachment (NOT a dough hook), combine ingredients for one minute.

 6. Scrape sides of bowl down and then mix at medium high speed for 5 minutes (going the full mixing time is important to activate the gum and add air to the dough).

 7. Spread batter evenly into pan (it helps to wet a plastic spatula with warm water to spread gluten free bread dough).

 8. Cover loosely with lightly greased plastic wrap and let rise for 1 hour.  It should rise just to top of pan.  Preheat oven to 350 degrees while bread is rising.

 9. Bake for 55 minutes (or until quick read thermometer reachest 208 to 211 degrees).

 10. Remove bread from oven and cool in pan for 5 minutes, then remove bread to wire rack to cool completely before slicing. 

Note: Bread will keep 1-2 days at room temperature, otherwise store in refrigerator. 

Edit: I never could remember where I first got this recipe.  My searches to find it so I could properly credit on this post were futile.  But,  I was surfing the net tonight and stumbled across it on another blog.  Here’s the link:

http://www.seriouseats.com/recipes/2010/05/how-to-make-gluten-free-sandwich-bread-recipe.html

The recipe originally comes from Elizabeth Barone over at www.glutenfreebaking.com

Thanks, Elizabeth, for creating the perfect GF Sandwich Bread!

 

Gluten-Free Multigrain Artisan Loaf

She’s a beauty, ain’t she?  Both Gluten and Yeast-free, this loaf is a soda bread, with a slightly grainy texture and a rye flavor.  This bread is loaded with good things like quinoa, sorghum and flax.  Heat up a pot of soup to go with and enjoy – it won’t take many hearty slices for your belly to feel plenty full!

Ingredients:

 1/3 cup cold water

 1/2 cup vegetable oil

 2 eggs, slightly beaten (reserve 1 tbsp in a small bowl for egg wash)

 1/4 cup sugar

 2 tsp baking soda

 1 Tbsp baking powder

 1/2 tsp salt

 1 Tbsp Caraway Seed

 1/2 cup Quinoa (or Amaranth) Flour

 1/2 cup Sorghum Flour

 1/2 cup Sweet Rice Flour

 1 1/2 cup White Rice Flour

  2 tsp Xanthan Gum

 1/4 cup Flaxseed Meal

 1 cup buttermilk

1/4 cup plain Yogurt (or another 1/4 cup buttermilk)

 1 tsp milk (mixed with the reserved egg)

1 tsp sesame seeds

1/2 tsp poppy seeds

Directions:

  1. Preheat oven to 350 degrees.
  2. Place water in a small bowl and put bowl in freezer for 10 minutes.
  3. In large bowl, combine baking soda, baking powder, salt, caraway seeds, flours, xanthan gum, and flaxseed meal.  Whisk together to insure even distribution of ingredients; set aside.
  4. Place vegetable oil into a mixing bowl.  Add cold water from freezer.  Mix with whisk attachment for 2 minutes.  Add sugar and slightly beaten eggs (be sure to reserve 1 Tbsp of egg for later use).  Mix until combined.
  5. Add buttermilk, yogurt and the dry ingredients; mix to form your bread dough.
  6. Place dough into greased 2 quart pyrex round casserole dish.
  7. Comine reserved egg with 1 tsp milk.  Gently brush on surface of dough (use all the mixture).  Top with poppy and sesame seeds, if desired. 
  8. Bake immediately for one hour. 
  9. Remove from oven and invert bread immediately onto wire rack to cool. 

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