April 29, 2010

Gluten Free Low Glycemic Waffles

I adapted this recipe from www.elanaspantry.com

  • 3/4 cup almond meal (I purchase raw almonds in bulk and grind them into flour my magic bullet ..you can also use a blender)
  • 1/4 cup Bob's Red Mill flaxmeal
  • 1 Tablespoon baking powder
  • 1 Tablespoon coconut oil or extra virgin olive oil
  • 1 tsp honey - optional
  • 2 free range eggs   
  • 2 tsp vanilla (make sure it is gluten free)
  • 1 Tablespoon cinnamon 
  • 1/4 teaspoon cloves
  • 1/2 - 3/4 cup water


Directions: 
Place eggs in a bowl and beat with a fork. Add remaining ingredients in order and mix only until smooth. Let sit while greased waffle iron or pan (if doing pancakes) is heating up. Stir batter once or twice and pour onto heated waffle iron or pan. Top with fresh fruit, unsweatened applesauce, pear sauce, or pure maple syrup. 

For blueberry pancakes add 1/2 cup fresh blueberries to the mix.

Wonderful Gluten-Free Sandwich Bread



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 I came across this recipe at www.thebakingbeauties.com  Thank you Jeanine for posting such a wonderful bread recipe!


This bread's name says it all. Finally, a bread that has the texture and tastes like the wheat bread I remember before my diagnosis. This bread does not crumble or fall apart when you cut it, and it stays fresh for days!! I have successfully substituted other sugars and gluten free flours and still had it come out tasting fabulous!! The picture on the far left is a gluten free chicken sandwich. I substituted Bob Red Mill's garbanzo fava flour and sorghum flour for the brown rice flour and potato starch flour. As you can see from the picture the bread turned out very nice.


Ingredients:
  • 1 cup warm water 110 degrees
  • 2 1/2 tsp instant yeast 
  • 2 Tbsp raw honey
  • 1 1/4 cup brown rice flour
  • 1/2 cup ground flax or ground almonds
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup skim milk powder (for dairy free use sweet rice flour)
  • 2 1/2 tsp xanthan gum (for corn free use 1 Tb guar gum)
  • 1 tsp salt  
  • 2 tsp gluten free vinegar 
  • 2 Tbsp olive oil 
  • 2 eggs plus 2 egg whites
Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Directions:
Preheat oven to 350 degrees
  1. Combine warm water, yeast & sugar in a bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
  2. In a large bowl, combine dry ingredients. Mix well and set aside.
  3. Using heavy-duty mixer with paddle attachment(If you do not have a heavy duty mixer use a hand mixer or use a wooden spoon and a large bowl), beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.
  4. With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer  to medium speed, set timer and leave alone to beat for 3 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl.


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  5. Spoon into prepared bread pan or mini-loaf pans. Cover with kitchen towel and let rise in a warm place only until dough reaches the top of the pan. After putting the dough in the prepared bread pan I like to place the pan in a crock pot to raise (see picture below). I turn the crock pot on low (200 degrees) and let warm up for about 10 minutes. Turn off the crock pot and place bread pan inside. Then I place a spoon under one edge of the lid just to vent a little. The dough rises in about 10 minutes. When it reaches just slightly over the top of the pan (like the picture below) I remove the bread and put it in a preheated oven.

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    If you want to make hamburger buns or rolls like the picture above use 3 or 4 inch round metal cookie cutter. Grease cookie sheet and inside of each cookie cutter. Place cookie cutters on greased cookie sheet. Spoon dough into each. Cover with a light kitchen towel. Let rise in a warm, draft-free place for 20 minutes, or until dough has risen just to the top of the cookie cutter.
  6. For medium size loaf bake for 35 to 45 minutes or until loaf sounds hollow when tapped. Bake 15-20 minutes for  rolls.
  7. Remove from oven and let cool for 5 or 10 minutes.
  8. Remove from pan or cookie sheet and finish cooling on a wire rack. Place in a sealed container and cut as needed. The bread will freeze very well for up to 6 weeks.

Gluten Free Snickers Pie

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Adapted from Betty Hagman's cookbook, "The Gluten-Free Gourmet Makes Dessert"
I made this for the first time for Thanksgiving. It was very very good!!  It tastes just like a snickers bar.
Below you will find the original recipes.  How I modified each recipe will be in blue.
Crust:
  1. 1 3/4 cups GF cookie crumbs I used 1 1/2 cups crumbs from a brownie mix I made. You make any gluten free brownie mix - cool and slice- then place in a magic bullet or blender and process until you have crumbs.
  2. 1/4 cup     finely chopped pecans I omitted these
  3. 1/4 cup     margarine or butter, melted I wanted a lower fat crust so I used 1 egg white, 1 TB. melted butter, and 1 tsp. water. (This also made the crust soft and chewy like a candy bar)
Filling:
  1.  2 cups    Vanilla Ice Cream I used Breyer's french vanilla ice cream.
  2. 1/4 cup    Chunky Peanut Butter I used Adams chunky peanut butter 
  3. 1  3.9oz. pkg. Instant Chocolate Pudding  I used Jello brand
  4. 1  8oz. carton nondairy Whipped Topping  I used CoolWhip
  5. 1/2 cup CoolWhip nondairy Whipped Topping
  6. 2 Tb. Hershey's chocolate syrup
Directions:
Prepare the crust by placing the crumbs in a bowl. Add chopped nuts, melted margarine or butter. If using lower fat version - in a cup slightly whip egg white with a fork. Add 1 Tb melted butter or margarine and the water. Stir to blend. Pour on top of the crumbs and stir just until blended. Press onto the bottom and up the sides of a 9" pie plate. Bake in a 375 degrees oven for 7 minutes. Remove and cool crust. Crust can be made ahead of time and frozen until ready to use.
For the filling, soften the ice cream and mix well with the peanut butter. Add the powdered pudding and stir. Fold in the whipped topping and spoon into the crust. Spread 1/2 cup whipped topping over the top and pour a small amount of hershey's chocolate syrup on top. Freeze until ready to serve. To serve, remove from freezer a few minutes ahead of time. I took mine out of the freezer 1/2 hour ahead of time. Cut and enjoy. Makes 8 servings.
Simple Chocolate Crust Recipe:
Using your blender or magic bullet grind enough EnviroKidz organic Koala Crisp  cereal to equal 1 1/2  cups crumbs.  Substitute cereal crumbs for cookie crumbs in the recipe above. For a deeper chocolate taste add 1 Tb. cocoa to the egg and butter mixture.

April 14, 2010

Gluten Free Brown & Serve Rolls


I made these for Easter.They were soooo good and very easy to make!! A big Thank You to Jeanine at thebakingbeauties.com for posting the most fabulous gluten free sandwich bread recipe I have ever had!! The bread is easy to make and has the taste and texture of the bread I remember eating as a child.

Ingredients: 
1 cup warm water 110 degree
2 Tb raw honey
1 1/4 cup brown rice flour
1/2 cup ground flax or ground almonds
1/2 cup potato starch (Not potato flour)
1/4 cup tapioca flour/starch  
1/4 cup skim milk powder*
2 1/2 tsp xanthan gum*
1 tsp salt
2 tsp gluten free vinegar
2 Tbsp extra virgin olive oil
2 eggs plus 2 egg whites

*Dariy free substitute sweet rice flour for the skim milk powder. 
*Corn free substitute 1 Tb guar gum for the xanthan gum

Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.


Directions:
Preheat oven to 350 degrees
  1. Combine warm water, yeast and sugar in a bowl. Stir and let sit 5 minutes. This allows the yeast to proof and shortens rising time. 
  2. In a large bowl, combine dry ingredients. Mix well and set aside. 
  3. Using heavy-duty mixer with paddle attachment, beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.  
  4. With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer to medium speed, set timer and leave alone to beat for 4 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl



    glutenfreefood_008.jpg  glutenfreefood_010.jpg 

  5.  Fill greased muffin tins 2/3 full with dough. Let rise about 20 minutes or until the dough reaches just over the top of the pan. 
  6. Bake in preheated oven until they just start to brown - about 15 - 17 minutes. Remove from oven and let sit in pan for 5 to 10 minutes. Take out of  pan and let cool on a wire rack. 
  7. When cool, place in freezer bag or container and freeze or refrigerate until ready to eat. (You do not have to refrigerate  if you plan to eat them within 2 days. I did not freeze mine - I placed them in a bag and stored them on my counter overnight. Then baked them the next day)
  8. If frozen, take out of freezer 1/2 hour before serving and place on plate or cookie sheet. Then proceed to #10 to bake.
  9. If unfrozen, place on cookie sheet and bake in preheated 425 degree oven for 7 to 10 minutes or until brown. 
  10. If rolls are thawed follow baking directions same as unfrozen rolls  above #9. If still frozen, place on cookie sheet and bake in preheated 425 degree oven for 10 - 12 minutes. Watch carefully after 10 minutes so they don't burn. Enjoy!  Makes 18 rolls

April 2, 2010

Gluten Free Almond Cinnamon Zucchini Muffins

Modified from Elana's Pantry www.elanaspantry.com
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These are very soft and moist - almost like a cupcake.

1 cup Almond Flour - I purchase raw almonds and grind them into a fine powder using my magic bullet. You can also use a blender or food processor.
1/2 cup  ground Walnuts  - you can also use ground almonds
1 1/2 cups Zucchini, shredded (optional)
1 TB Baking Powder
1/8  tsp Sea Salt
¼ cup Extra Virgin Olive Oil
¼ cup Raw Honey - I like to use 2 Tb honey and 2 Tb Coconut sugar. 
3 eggs, free range - for egg free substitute 1/2 cup Applesauce + 1 Tbs. Baking Powder
1 Tbsp Vanilla Extract - McCormick's
1 Tb Cinnamon - McCormick's
1/4 tsp Cloves - McCormick's

Cinnamon Topping: (I skipped the topping since I added cinnamon to the muffin mix)
2 Tbsp. Coconut Palm Sugar or honey
1 Tbsp Cinnamon
To make cinnamon topping, combine sugar and cinnamon in a small bowl and set aside.

    Directions:
    1. Preheat oven to 350 degrees
    2. In a large bowl combine the dry ingredients
    3. In a separate bowl blend together oil, honey, eggs, and vanilla
    4. Pour oil mixture over flour mix and stir just until moist
    5. Fold in shredded zucchini.   
    6. Line  muffin cups or spray muffin tin with oil and fill 3/4 full
    7. Sprinkle cinnamon topping on top of each muffin
    8. Bake 10 -12 minutes or until toothpick inserted comes out clean
    9. Cool muffins then frost with Cream Cheese Frosting. (As you can see from the picture I did not frost these)

    Cream Cheese Frosting: (optional)
    4 ounces Fat Free Cream Cheese, softened
    1/4 cup Powdered Xylitol, Fructose, or 3 Tablespoons Honey - I put the xylitol or fructose in a blender and blend until it is the texture of powdered sugar
    3 Tbsp Heavy Whipping Cream, Greek Yogurt, or Coconut Cream
    1 1/2 tsp Vanilla

    1. Mix cream cheese, vanilla, and sugar of your choosing together until well blended
    2. Whip in heavy cream until frosting is thick
    3. Spread over muffins
    4. Enjoy
    Makes 12 muffins

    Gluten Free Holiday Tips and Recipes


       1. Not all turkeys are gluten free 
    • Many turkeys are soaked  in a solution that has gluten in it or possibly injected with a solution that contains gluten.

     Purchase only FRESH TURKEYS!

      1. Foster Farms FRESH Turkey
      2. Butterball FRESH Turkey
      3. Honeysuckle White FRESH Whole Turkey 
      4. Norbest
      5. Shelton
      6. Perdue
      7.  
       2 Not all hams are gluten free
       Below is a list of companies that have gluten free hams and why you need to be careful when buying a ham. Always check the ingredient list to make sure nothing has changed. This is very important for any ham that says it is preglazed.

      The quote below if from About.com. 
      "Ham is a holiday tradition in many homes. Hams, like turkey may be injected with a solution during processing that contains gluten. According to the following manufacturers, listed products are gluten-free. Always read labels carefully because not all products by these manufacturers are gluten-free."



      Below is a list of companies that have gluten free products to help you with your holiday shopping. (This is by no way a complete list. But I had to start somewhere) If you have a product you are questioning- go to links page and click on glutenfreeinsd.com. Then to manufacturers. If you still cannot find the answers you need please contact me.
      1. Wilderness pie fillings
      2. Cool Whip whipped topping
      3. McCormick single spices including liquid flavorings like vanilla & almond
      4. Libby's pumpkin pie filling
      5. Carnation evaporated milk
      6. Jello brand pudding
      7. Oceanspray jellied cranberry sauce
      8. Oceanspray berry cranberry sauce


      Below are recipes that I make for the holidays.
    Wonderful Gluten-Free Sandwich Bread

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      Snickers Pie
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    http://glutenfreetraining.blogspot.com/2010/04/gluten-free-snickers-pie.html