We adapted a recipe for blueberry streusel muffins, when my 4 year old daughter decided she wanted to make "blueberry cake."
It was actually very nice, because instead of a crumbly, less-than perfect texture gluten-free muffin, we had a really yummy coffee cake.
1 c. rice milk
1/4 c. safflower oil
1/2 t. vanilla
1/4 c. honey
2 t. egg replacer mixed w/ 3 T. rice milk
1 c. sorghum flour
1 c. buckwheat flour
1 t. xanthan gum
3 t. aluminum-free baking powder
1/2 t. salt
1 c. frozen blueberries
Streusel Topping:
1/4 c. vegetable spread, slightly chilled (all palm oil, no soy)
1/4 c. brown rice flour
1/4 c. maple sugar
Preheat oven to 350. Mix wet ingredents, then add the egg replacer mixture, followed by the dry ingredients. Mix everything together and fold in the blueberries. Add some more rice milk if the mixture isn't at least a little spreadable. Spread in a rectangular cake pan. Mix the streusel topping with a pastry blender into crumbs. Sprinke streusel topping on top. Bake at 350 for about 25 minutes.
Wednesday, January 14, 2009
Source for Gluten-Free Flour
Sorghum seems to be one of the cheaper GF flours - I found it for $2.99 for a 2 lb bag at my local Indian Store under the name "Jowar."
Hodgson Mills has now started selling buckwheat flour. It's very nice and finely ground, I can find it at my local Stop & Shop for $3.99 for a 2 lb. box.
http://www.hodgsonmill.com/roi/673/All-Natural-Flours--Corn-Meals/
By far the most expensive GF flours I've found are teff & quinoa. Quinoa flour has gone up to $7.99/lb at my local health food co-op. There is just no way I can afford that, so we've been using mainly buckwheat, sorghum, millet, and brown rice.
Hodgson Mills has now started selling buckwheat flour. It's very nice and finely ground, I can find it at my local Stop & Shop for $3.99 for a 2 lb. box.
http://www.hodgsonmill.com/roi/673/All-Natural-Flours--Corn-Meals/
By far the most expensive GF flours I've found are teff & quinoa. Quinoa flour has gone up to $7.99/lb at my local health food co-op. There is just no way I can afford that, so we've been using mainly buckwheat, sorghum, millet, and brown rice.
Chinese Dumplings
Happy Chinese New Year!
My brother and his girlfriend, Lucy, live in Shanghai. They sent me this cool video for how to make Chinese Dumplings since a couple friends and I are having a dumpling party to celebrate the New Year.
Ironically, we all have some sort of food allergy in our families, so we are all bringing a different stuffing mix, and I'm also making the wrappers out of sorghum flour (instead of wheat). I had pretty good luck using sorghum with a little xanathan gum. The wrappers aren't as thin and translucent, and instead of rolling you really have to work the dough and press it into a circle with your hand. Only use a little filling, because without the gluten they're not as stretchy.
My brother and his girlfriend, Lucy, live in Shanghai. They sent me this cool video for how to make Chinese Dumplings since a couple friends and I are having a dumpling party to celebrate the New Year.
Ironically, we all have some sort of food allergy in our families, so we are all bringing a different stuffing mix, and I'm also making the wrappers out of sorghum flour (instead of wheat). I had pretty good luck using sorghum with a little xanathan gum. The wrappers aren't as thin and translucent, and instead of rolling you really have to work the dough and press it into a circle with your hand. Only use a little filling, because without the gluten they're not as stretchy.
http://www.youtube.com/watch?v=-y4rQWcPH_I
Tuesday, November 18, 2008
Apple Pie
Apple Pie (makes 1 two crust pie):
Crust:
1 c. millet flour
1 c. brown rice flour
1/2 t. salt
1/4 c. coconut oil (slightly chilled)
8 T. ice water
Mix the flours and salt together in a bowl. Using a pastry blender, mix in the coconut oil until it resembles a coarse granola. Add the water, 2 T. at a time, stirring with a fork. Dough should be lumpy and still somewhat dry, but able to be shaped into a ball. You may need to use more water; try to use very fresh flour, if it is old it will have lost the natural oils/moisture that will help it hold together). Shape dough into two balls and chill for a few minutes (about 5-10 minutes) in the refrigerator, while you prepare the filling. It is important the dough stay cool, but not too cold or it won't hold together when you roll it out.
Prepare filling, wash, slice, and core about 6-8 apples (depending on size). Add about 1/2 c. brown rice syrup, or more depending on how sweet you like your pie. You can then add cinnamon, nutmeg, cloves or allspice (depending on what spices you like).
Roll out one ball of dough by placing it between two pieces of plastic wrap. Put the ball down on the plastic wrap and flatten slightly with your hand. Put the other piece of plastic wrap over it, taking care that there aren't any wrinkles (wrinkles in the wrap will cause the GF crust to fall apart). Roll by pounding with the rolling pin and rolling alternatively into about an 10" circle. Gently pull the top layer of plastic wrap off the crust, then gently run your hand under the bottom piece of plastic wrap and flip the crust into the pie dish. Don't worry if some falls apart, just sort of piece it back together - who cares if it's perfect! (: Then prick the bottom crust a little with a fork, add the filling, and roll the top crust in the same manner. Flip it over on top and pinch the edges together. Sprinkle with sugar if you want.
Bake on 350 degrees for about 45-50 minutes. Crust will not get too brown, but take it out when the apple mixture is bubbling up and the crust is slightly brown.
Crust:
1 c. millet flour
1 c. brown rice flour
1/2 t. salt
1/4 c. coconut oil (slightly chilled)
8 T. ice water
Mix the flours and salt together in a bowl. Using a pastry blender, mix in the coconut oil until it resembles a coarse granola. Add the water, 2 T. at a time, stirring with a fork. Dough should be lumpy and still somewhat dry, but able to be shaped into a ball. You may need to use more water; try to use very fresh flour, if it is old it will have lost the natural oils/moisture that will help it hold together). Shape dough into two balls and chill for a few minutes (about 5-10 minutes) in the refrigerator, while you prepare the filling. It is important the dough stay cool, but not too cold or it won't hold together when you roll it out.
Prepare filling, wash, slice, and core about 6-8 apples (depending on size). Add about 1/2 c. brown rice syrup, or more depending on how sweet you like your pie. You can then add cinnamon, nutmeg, cloves or allspice (depending on what spices you like).
Roll out one ball of dough by placing it between two pieces of plastic wrap. Put the ball down on the plastic wrap and flatten slightly with your hand. Put the other piece of plastic wrap over it, taking care that there aren't any wrinkles (wrinkles in the wrap will cause the GF crust to fall apart). Roll by pounding with the rolling pin and rolling alternatively into about an 10" circle. Gently pull the top layer of plastic wrap off the crust, then gently run your hand under the bottom piece of plastic wrap and flip the crust into the pie dish. Don't worry if some falls apart, just sort of piece it back together - who cares if it's perfect! (: Then prick the bottom crust a little with a fork, add the filling, and roll the top crust in the same manner. Flip it over on top and pinch the edges together. Sprinkle with sugar if you want.
Bake on 350 degrees for about 45-50 minutes. Crust will not get too brown, but take it out when the apple mixture is bubbling up and the crust is slightly brown.
Wednesday, September 17, 2008
Rolled Cookies
These are simple, rolled cookies that I made with my preschooler. She had a ball, and I didn't feel guilty letting her eat them - though she can have everything in a "typical" sugar cookie (if the shortening isn't soy). If you're expecting a sweet sugar cookie, they aren't very sweet and they taste mostly like quinoa. But they are the consistency and texture of a regular sugar cookie...the secret ingredient to this gluten-free cookie is "Better than Milk" Rice Milk Powder.
1 c. spectrum vegetable shortening
1/2 c. brown rice syrup
1 t. vanilla
2 t. egg replacer mixed with 2 T rice milk
(1) Combine the above with an electric mixer until combined.
1 c. sorghum flour
1 1/2 c. quinoa flour
1/4 c. better than milk rice powder (vanilla flavor)
1 t. baking soda
1 t. cream of tartar
(2) Add the above and mix with a wooden spoon. Batter will be slightly sticky, but should hold together well. Take about 1/3 of the dough and place on a quinoa-floured surface, pat into the shape of a rough ball and then lightly pat down. Sprinkle more quinoa flour on top and roll it to about 1/2" thickness (use your judgement). Cut with cookie cutters. Gently place on ungreased cookie sheet. Many recipes call for refrigerating the dough, but I found that it's easier and faster to work with the dough when it's soft (I think the vegetable shortening is too stiff when it's cold, not like butter).
(3) Bake on 375 for about 9 minutes, they will slightly brown around the edges...but will mostly stay light.
My daughter wanted "brown" frosting. I mixed with the electric mixer about 1/3 c. shortening with 1 or 1 1/2 c. of powdered sugar, 1 t. of vanilla, and a few T.'s of Coconut Milk...then I added about 1 1/2 T. of carob powder, and mixed well. This makes a very light, smooth, spreadable frosting.
Friday, September 12, 2008
Food Allergy Substitutions
Previously, I published this document as a post on my blog:
http://docs.google.com/Doc?id=dhkh5qtb_1g258knxr
I've since been adding to it, modifying it also for changes I've sort of voluntarily made in my diet (like the Genotype diet, and eating write for your Genotype/blood type).
Hope you find it helpful! It helps make most recipes in normal cookbooks, and while the substitutes are not perfect and won't taste exactly like the original, in most cases they're good enough for me.
Example if you're a Teacher (blood type A+) and using a cookbook like Martha Stewart (where everything is butter, milk, cream, cheese & wheat)
Butter => Ghee
Cream = > Yogurt, Soy Sour Cream, Coconut Cream, or for a soup just add a little oat flour mixed with allowed "milk"
Milk = > Almond Milk
Chicken Breast or other Ground Meats = > Turkey (Breast or Ground) or Fish
Bacon = > Turkey bacon
Vinegar = > Unbuffered Vitamin C Powder mixed with water, lemon/lime/pineapple juice
Sugar = > Honey
Mustard = > Mustard Powder
Wheat Flour = > Buckwheat flour, quinoa flour, oat flour, rice or teff flour + 1/2 t. xanthan gum, or spelt flour (make your own tortillas)
Pasta = > Buckwheat Soba Noodles, Brown Rice Pasta, Quinoa pasta
http://docs.google.com/Doc?id=dhkh5qtb_1g258knxr
I've since been adding to it, modifying it also for changes I've sort of voluntarily made in my diet (like the Genotype diet, and eating write for your Genotype/blood type).
Hope you find it helpful! It helps make most recipes in normal cookbooks, and while the substitutes are not perfect and won't taste exactly like the original, in most cases they're good enough for me.
Example if you're a Teacher (blood type A+) and using a cookbook like Martha Stewart (where everything is butter, milk, cream, cheese & wheat)
Butter => Ghee
Cream = > Yogurt, Soy Sour Cream, Coconut Cream, or for a soup just add a little oat flour mixed with allowed "milk"
Milk = > Almond Milk
Chicken Breast or other Ground Meats = > Turkey (Breast or Ground) or Fish
Bacon = > Turkey bacon
Vinegar = > Unbuffered Vitamin C Powder mixed with water, lemon/lime/pineapple juice
Sugar = > Honey
Mustard = > Mustard Powder
Wheat Flour = > Buckwheat flour, quinoa flour, oat flour, rice or teff flour + 1/2 t. xanthan gum, or spelt flour (make your own tortillas)
Pasta = > Buckwheat Soba Noodles, Brown Rice Pasta, Quinoa pasta
Wednesday, September 10, 2008
Carob "Milk" Shake
2 frozen bananas
2 T. Vanilla Better Than Milk Rice Powder
2 T. Carob Powder
Rice Milk
Blend until smooth.
2 T. Vanilla Better Than Milk Rice Powder
2 T. Carob Powder
Rice Milk
Blend until smooth.
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