Saturday, May 30, 2009
Friday, May 15, 2009
I also added some new music. My favorite artist Basia is now online. :)
Thanks to all of you who *follow* me.
Pamela's Gluten Free Waffles
I have been struggling with making waffles ever since my waffle iron died. I received the iron in 1987 and it had long since passed its prime. I bought a VillaWare waffle iron / griddle with an adjustable control and removable plates to replace it. It was the grand daddy of waffle irons. Deep pocket waffles. But, the gluten free batters I had did not work well in this waffle iron. I fed my trash can and the birds more than my family. So yesterday, armed with a 30% off coupon for Kohl's I ventured into the appliance section. I found a Cuisinart Waffle maker for $39.99 on sale for $33.99 and then with my coupon it was $23.80. I took it home and hoped this would work well. It has an adjustable temperature control. This morning I pulled out my Pamela's Baking and Pancake Mix and proceeded to mix up some batter:
2 Cups Pamela's Mix
1 Cup + 3 Tbs Milk
As you can see they turned out beautifully. The light on the maker lights up green when it is heated and ready for batter and then goes to red when you put batter in. It returns to green when the waffle is cooked. It was easy to remove from the plates and made a wonderfully moist and slightly crispy waffle. My children were pleased and they are my ultimate critics.
This is the unit I bought. Model # WMR-CA.
This is the mix I use. I buy it 3 bags at a time from Amazon.com. Do the Subscribe and Save and it is $34 with free shipping.
Monday, May 11, 2009
I made a WONDERFUL banana bread today. The recipe was originally from The Moosewood Cookbook. However, the recipe was gluten - again. So I had to do some playing in the kitchen with my flours to see if I could get a good texture. My temptation was to use the "Mock Better Batter" mix but I was looking for something a little less spongy and more light and fluffy like a cake. I hit a winner right away. A friend of mine recommended this recipe. She knew I was a coffee-o-holic and said this was her favorite. I have been forgetting about it until today when the banana's were piling up again and needed to be used. I am tired of the same ole recipes and this fit the bill. It's a little fussy to make and probably not for the rookie baker because there are a few odd ingredients but I will tell you that it is so worth it. My daughter, husband and I all loved it. My son has yet to try it. It was even a hit without chocolate. Now that's an accomplishment.
**I wanted to make a special note that my cinnamon, nutmeg, almond extract and orange zest were all from Penzey's Spices which in my opinion are the best spices on the market. You can order them online from their website or if you are lucky you can visit their retail store.
Gluten Free Coffee Banana Bread
2 C Ripe Banana's, Mashed
1 C Very strong black coffee (room temp)
1 1/2 C Butter, Softened
1 3/4 C Brown Sugar
2 1/2 tsp Vanilla
1/2 tsp Almond Extract
1 tsp Orange Zest
1/2 tsp Nutmeg
2 tsp Cinnamon
3 C Brown Rice Flour
1/2 C Potato Starch (not flour)
1/2 C Corn Starch (can swap for potato starch if issues with corn)
1/2 C Tapioca Starch
2 tsp Xanthan Gum
1 tsp Salt
1/2 tsp Baking Soda
1 Tbs Baking Powder
Preheat oven to 350º. Grease the 2 bread pans.
Stir the coffee into the puréed bananas and set aside.
Combine the next group of ingredients & spices in a mixing bowl.
Combine all the dry ingredients in the third grouping.
Gradually combine dry ingredients with the butter/eggs and banana/coffee mixture - don’t overmix.
Spread batter into bread pans and bake for 55-65 minutes, until toothpick inserted into center comes out clean.
Cool for one hour before slicing.
Printer Friendly Version
Doesn't this look fabulous? How about joining me for a great cup of Java to go with this bread? .................. I'll put the pot on. :o)
If you make this bread please report back on what you think.
To your health..... gluten free!
Friday, May 8, 2009
The much awaited bread recipe is here. I scribbled notes as I baked so I hope that I have this correct. Enjoy!
Here is the recipe:
Gluten Free Chocolate Bread
3 Cups of Mock Better Batter Mix
1 Cup Sugar
4 tsp Vegetable Oil
2 Tbs Cocoa Powder
3/4 tsp Salt
1 Cup Milk
1 tsp Baking Soda
1/2 Cup Chocolate Chips
Combine sugar, oil, salt, milk and eggs in a mixing bowl and blend. Combine Mock Better Batter, Cocoa powder and baking soda in another and combine. Slowly add the flour mixture to the mixing bowl. Fold in the chocolate chips. Bake in a 350 degree oven for 45 - 55 mins or until tester is clean.
Wednesday, May 6, 2009
Also, you will need to scroll down to the bottom of the blog and hit the pause button on my music box or you will have competing audio with this video trailer.
To your health, naturally.
Monday, May 4, 2009
Ingredients: Whole Eggs, Valencia Orange Pulp, Almonds, Sugar, Orange Peel, Gluten Free Baking Powder (Sodium Phosphate, Sodium Bicarbonate, Rice Flour), Orange Oil. Manufactured on shared equipment processing peanuts and tree nuts.
Nutrition Information: Calories 230, Calories from Fat 148, Total Fat 16 g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 125 mg, Sodium 40 mg, total Carbohydrates 32 g, Dietary Fiber 4 g, Sugars 23 g, Protein 9 g
Sunday, May 3, 2009
Printer Friendly Version
Saturday, May 2, 2009
1 3/4 c. Gluten Free Flour Mix
1 tsp Xanthan Gum
1 tsp. Baking Soda
1/2 tsp. Celtic Salt
1/2 c. butter
1/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 tsp vanilla
Sift baking soda, flour, xanthan gum and salt together. Cream butter, peanut butter, and sugars in another bowl. Add egg and vanilla. Beat well. Blend in dry ingredients.
Then shape dough into 1 inch balls. Place on ungreased baking sheet. Bake at 375 degrees for 8 minutes. Take from oven; place a Hershey Kiss in center of cookie. Return to oven for 2-5 minutes.
Printer Friendly Version