Saturday, November 29, 2008
I had a few soft banana's on my counter today. Normally I would make banana bread but now that we are gluten free I hesitated. But then I started to dig and found the following recipe and made it. I was waiting for my regular bread to bake and I think my chocolate chips sank to the bottom of the batter. You can see them in the picture. Oh well it still tastes good. It took longer to bake than I thought it would and when it came out we couldn't wait to dig in. So the chocolate was still gooey.
Gluten Free Banana Bread
2 ripe banana's
1/2 cup brown sugar
1/4 cup coconut oil (or any other vegetable oil)
1/2 cup milk
1/2 teaspoon vanilla
1/2 cup potato starch
1/2 cup corn starch
4 tsp baking powder
1 tsp guar gum
1/4 tsp baking soda.
1 tsp ground coriander (optional)
1/4 tsp salt
Preheat oven to 350 F degrees.
In a large bowl mix all wet ingredients, sugar and egg.
Add potato starch, cornstarch, baking powder, guar gum, baking soda, salt and coriander.
Batter will be thin. Pour into a greased 9x4 loaf pan.
Bake for 50-60 mins or until the toothpick comes out clean.
Sunday, November 23, 2008
Here it is sliced. It tasted very good too! My son loved it. We smothered the warm bread with butter. I would say this is the best gluten free bread I have ever tasted. It is moist and spongy just like gluten breads.
Just realized I didn't comment on which options I took in her recipe. I used brown rice, gluten free oats and honey as my choices.
To your health!
Friday, November 21, 2008
They are a little "chewy" in texture but they tasted great with melted butter. I have a package for Italian herb to make bread sticks. That will be next.
Well, that met some challenges. There was a praise assembly at my children's school this morning that my daughter was speaking in. She begged me to come. So now it is 7:45 am and she is getting on the bus. I am still in my pajamas with coffee cup in hand. So I cleaned up a few things and hopped in the shower by 8am and was out with hair dried and makup on by 8:20 am. Out the door and on the way to the assembly at 8:40 am. After that I had to go to CostCo to pick up a few things but UGH! they don't open until 10 am. So off to Marshall's across the street I go. I find boots for my son and then head back to CostCo. I make it out of there at 11am after getting groceries and a prescription. On my way home again to make pizza and be back at school by 12:30 pm
At this point I am thanking God (literally) that I went gluten free 2 years ago and already have my recipes and a good comfort level with baking gluten free.
Here is the pizza I made.
Gluten Free Pepperoni / Italian Herb Pizza
Here's what the dough looks like in the mixer:
For the pizza crust:
2 tsp dry active yeast (Red Star is gluten free)
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour (starch)
3 Tbs Raw Milk
1 Tbs Xanthan Gum
1/2 tsp sea salt
1/4 tsp granulated garlic (optional)
1 tsp Italian Herbs ( I use more like 1 1/2)
1 tsp apple cider vinegar
1 tsp olive oil
1 1/4 c warm water (110 degrees)
1 tsp honey
Preheat the oven to 375 degrees. Measure all dry ingredients into mixing bowl. Add all wet ingredients to the dry mixture. Mix on low speed for 1 minute. Switch to medium speed and mix for 3 minutes. Transfer dough to pan - I spread olive oil on the pan (liberally) to keep the dough from sticking. Sprinkle the dough with white rice flour to assist in not sticking to your hands. You can also put olive oil on your hands to assist with pressing dough to pan.
I get the dough mostly flattened on the pan and then rolling pin it flat and even out the edges manually. Bake for 10-14 minutes (crust only).
Let cool for a few minutes and add toppings. For this pizza I used Muir Glen Organic Pizza sauce and nitrate free pepperoni (from a local organic farm). My cheese was mozzerella from a local Amish Farm.
Below is the unbaked dough after spreading and fixing the edges.
And here is the finished product. YUM!!
Bake the pizza until the top is lightly browned. Total time for me to prepare and cook was 45 minutes. I think this was a new record for me. My children were excited to get pizza today. That makes me smile. They have been such troopers this week. I am exhausted. We'll get in the groove and it will all work out.
To your health!
Thursday, November 20, 2008
I have not made a cupcake that my kids have liked that is gluten free. I like them but my palate is more tolerant of textures and flavors than theirs are. They love Bob's Red Mill GF Brownies so when I saw that they made a chocolate cake mix I was excited. Then I found sprinkles that were gluten free as well. Yippee!!
Here's what I used:
For the frosting I was stuck. I didn't want to buy the store stuff with the hydrogenated oils and high fructose corn syrup. So a friend of mine told me how she makes it. I used a stick of butter, powdered sugar and raw milk. I made some frosting chocolate with organic cocoa powder. This is the result:
The best part. MY KIDS LOVED THEM!! They commented "At least we know that we can have cake now". Whew! Another crisis solved.
To your health!
Tuesday, November 18, 2008
Here is one of our favorite recipes.
Oatmeal Chocolate Chip Cookies
2 1/2 Cups Gluten Free Flour Mix
2 Cups Organic Brown Sugar
2 Free Range Eggs
1 tsp Vanilla
1 Cup Organic Butter (2 sticks)
1 tsp Xantham Gum
1 tsp Aluminum Free Baking Soda
1 tsp Celtic Salt
2 Cups Gluten Free Oats (I use Bob's Red Mill)
1 - 1 1/2 cups chocolate chips or raisins
Note: If you use raisins and they are a little hard, place them in boiling water for a minute or so and this will soften them. It will also stop them from drawing the moisture out of the cookies.
Mix the sugar, eggs, butter and vanilla in the mixer bowl until blended. Add remaining dry ingredients and mix for 3-5 mins on low/med. Fold in raisins or chocolate chips.
Preheat oven to 350 degrees. Place teaspoons of dough onto parchment paper. Push them down a bit to make them about 1/2" thick and round the edges to make them circular. They will then spread out evenly and make nicely shaped cookies. Bake for 10 mins or until lightly brown on the edges. They will continue to cook on the pan after pulled out of the oven.
Easy Gluten Free Sandwich Bread
2 1/2 cups Organic Brown Rice Flour
2/3 cup non-GMO cornstarch
1 Tablespoon xanthan gum
1 teaspoon Celtic Sea salt
1 1/2 cups milk (warm not hot)
1 packet active dry yeast
2 Tablespoons Organic Virgin Coconut Oil (or vegetable oil)
2 large free range eggs
1. In a small bowl, combine milk and yeast.
2. Place all dry ingredients in a mixer bowl and wisk through to mix together.
3. Add yeast mixture, coconut oil and eggs.
4. Using an electric mixer, mix dough for 2 mins on medium.
5. Lightly grease a 9x5-inch loaf pan with butter.
6. Spread batter evenly into the pan.
7. Cover pan with greased saran wrap.
8. Allow dough to rise for 1 hour in a warm place.
9. Preheat oven to 350 degrees F.
10. Bake dough for 50 minutes.
11. Remove bread from oven and allow it to cool in the pan for 5 minutes.
12. Ater five minutes, turn bread out onto a wire rack to cool completely.
Makes one 9x5 loaf
**Note: You will see in my photo there are blocks of butter on the dough. I did this to add flavor. I cut a small slit in the risen dough and plopped them on top. Yummy!
Sunday, November 16, 2008
There have been a few tears today as they realized what was being eliminated. But it will be fine. I have gotten pretty good at baking the "replacements". The mainstay being chocolate chip cookies. I picked up some kinnikinnick brand K-Too's so they will think they are getting Oreo's.
It was a calm day in our house. No screaming, fighting or running around. Is this a fluke or related? It normally takes 2 weeks to "detox" them from the overload. It dawned on me that this is the first day since they were very small babies that they have been totally without gluten. There is something wrong with that. Cleaning out my cupboards made me realize just how much they were getting.
Onward to a new adventure.