1 and 1/3 Cups Potato Starch
Thursday, December 22, 2011
Is making your own cottage cheese the way to amazing Gluten Free breads?
1 and 1/3 Cups Potato Starch
Saturday, December 17, 2011
Make your own Gluten Free Granola and Vanilla Yogurt!
This has been an adventurous week for my son and me. As a family we all consume and enjoy yogurt and all its many benefits. Unfortunately, in Minneapolis we cannot recycle the containers that the yogurt is in, same story for any cottage cheese or sour cream containers. We have tried recycling at the co-ops, but they can't take these pesky containers either. This dilemma got us thinking, Nick, 4 years, loves cooking and "science projects" (I am certain he doesn't fully understand the word science, but it's his motivation today). We decided today we’d make our own yogurt- how hard can it be?
We searched for a recipe to make yogurt at home! We were very excited to find out that we had all the tools on hand, with exception to the yogurt starter or plain yogurt. We quickly ran to our local co-op and purchased Yogourmet Yogurt Stater and Liquid Rennet (incase we ventured to make cottage cheese as well....check back soon for more on cottage cheese).
HOME-MADE Yogurt without a Machine!
- The yogurt making process is fairly simple. You need a few items:
- a large stainless steel sauce pan with lid
- small bowl
- spatula
- thermometer - a candy thermometer is best and it can hook right on your pot.
- an incubator - I used my Trader Joe’s hot/cold cooler, with a sheet and heating pad inside. You could also use a yogurt maker if you have - but no need to purchase. A travel cooler, heating pad and sheet or towel will work.
- Glass Mason Jars
(all utensils should be very clean)
Ingredients
4 Cups (1 quart) Organic Whole or 2% milk
1/4 Cup Agave Syrup
1 packet yogurt starter or 4 tablespoons plain yogurt
1 Tablespoon high quality Vanilla
Heat the milk in the sauce pan over medium high heat until milk reaches 185 degrees F. Whisk or stir continually so the milk doesn't scorch. Don’t let it boil.
Add the Agave Syrup or Sugar and Vanilla while heating the milk.
Once milk reaches 185 degrees F. Move pot to another area of stove and continue stirring to bring down temperature. You can use an ice bath as well.
Once milk is about 110 degrees, take 1/2 cup out and mix thoroughly with the yogurt starter or 4 tablespoons of plain yogurt. Add the mixture of milk and starter back into the main pot and stir.
Carefully fill your 4 quart sized Mason jars with the yogurt and put lid on.
Place in incubator* for 6-10 hours. You may need to continue to turn on the heating pad. The jars should remain warm, but never hot. Any temperature above 110 will kill the active cultures and it won’t work.
When you open the jar it will smell like yogurt and you know your yogurt was a success. Place in refrigerator and enjoy!
*how to make an incubator*
place a heating pad and folded sheet in a travel cooler, zipper closed and turn on heating pad to medium high heat.
Gluten Free Granola
1 Cup Gluten Free Rolled Oats (I use Bob's Red Mill)
1/2 Cup Flax Seeds
1/4 Cup Chia Seeds
1/3 Cup Honey
1 tablespoon cinnamon
optional:
Raisins, dried fruits, coconut flakes
Pre-heat oven to 250 degrees F.
Mix all ingredients in a large bowl. Cover a cookie sheet with parchment paper. Spread the granola mixture over the parchment paper covered cookie sheet. Place in the oven on the middle rack. Carefully mix the granola every 7-10 minutes for 45 minutes. Remove from oven and allow to cool. Once cool - add any desired optional items and store in an air tight container. Enjoy with your homemade yogurt or even milk!
Saturday, December 10, 2011
GF Spiced Scones with Spiced Brown Butter Glaze
Scones
3 cups all-purpose Gluten Free flour ( see below for my recipe)
1/2 cup white sugar
3 Tablespoons Aspen Mulling Spices
5 teaspoons baking powder
1 teaspoon xantham gum
1 tablespoon Nielsen –Massey Vanilla
3/4 cup butter, chilled
1 egg, beaten
1 cup milk
Glaze
3 tablespoons butter
2 cups Powder Sugar
1 Tablespoon Aspen Mulling Spices
1/8 cup Milk
Pre heat oven to 400 degrees F. Line pan with parchment paper.
In a large bowl, combine GF flour mixture, sugar, Aspen Mulling Spices, xantham gum and baking powder. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour until combined – do not over stir.
Use a scoop to place small mounds of dough on the cookie sheet.
Bake 15 minutes in the preheated over, or until golden brown
Glaze
Place butter in a fry pan over medium low heat. Slowly melt, then brown the butter. Use caution not to burn the butter. Butter should be a light tan color once brown. In a bowl, combine the powder sugar, Apsen Mulling Spices, milk and stir. Add the brown butter, if there is sediment in the brown butter, be careful no to transfer this into the glaze mixture. Stir completely. Add more milk if texture is still too thick. Using a spoon, fork or spatula, gently glaze the cooled scones and Enjoy!
Gluten Free All-Purpose Flour
2 Cups Brown Rice Flour
2/3 Cups Potato Starch
1/3 Cups Tapioca Flour
Cookie Exchange Gone Gluten Free!
GF Coconut Macaroons
GF Peanut Butter Kisses
GF Sugar Cookies
French Macaroons
Gluten Free Coconut Macaroons
Butter and GF flour mix for preparing baking sheet and foil
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 300°F. Prepare pan by covering with foil. Turn over edges to secure foil on pan. Lightly butter and flour foil, knocking off excess GF flour.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
Gluten Free Peanut Butter Kisses
1 Cup Peanut Butter
1 Cup Brown Sugar
1 Egg plus 1 egg yolk
Hershey Kisses
Preheat oven to 350F. Line a cookie sheet with parchment paper.
Mix together Peanut Butter, Sugar and Eggs. Using a spoon make cookie mounds on your cookie sheet, leaning about 2 inches between each cookie mound. Place a Hersey kiss in the middle of each cookie. Bake for 10-15 minutes until cookies start to brown on edges. Carefully remove from oven and allow to cool. The Hersey kiss will keep its shape if left undisturbed.
Gluten Free Sugar Cookies
1 Cup Butter, Softened
1 Cup Sugar
2 Eggs
2 ½ cups Gluten Free Flour Mix
1 tablespoon GF Vanilla
1 teaspoon Cardamom
1 teaspoon baking powder
Optional Frosting:
3 Cups Powder Sugar
1/3 Cup Butter
1 teaspoon GF Vanilla
1 -2 tablespoons milk
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well combined. Divide in half and wrap in plastic food wrap.
Refrigerate until firm (at least 2 hours).
Heat oven to 400°F. Roll out dough on lightly gluten free floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake for 6 to 10 minutes or until edges are lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies as desired.
Gluten Free Cinnamon Spice French Macaroons
Macaroon Batter
1 cup powdered sugar
½ cup powdered almonds (place sliced raw almonds in food processor and process until a fine powder.
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Chocolate Filling
½ cup heavy cream
4 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon cinnamon
½ teaspoon All-Spice
Preheat oven to 350º F
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch) ready.
Grind together the powdered sugar with the almond powder so there are no lumps; use a blender or food processor.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
Chocolate filling:
Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chocolate pieces and spices. Let sit one minute, and then stir until smooth. Let cool completely before using.
Assembly:
Spread a bit of chocolate filling on the inside of the macaroons then sandwich them together.
Let them stand at least one day before serving, to meld the flavors.
Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.
Sunday, December 4, 2011
Flours and Baking....just the Basics
Gluten free flour still seems like an adventure some days. Just when I think I figure it out, I learn something new. In the beginning of my Gluten Free adventure I would reach for the pre packaged "All-Purpose Flour" by Bob's Red Mill or Pamela's. These items are amazing and easy to use, however, they can get pricey if you bake frequently. Much to my excitement my area Co-op has Bob's Red Mill Gluten Free Flour in bulk for a great price - I understand this doesn't help everyone. Below I have the most basic Gluten Free All Purpose Flour mix around.
Basic GF All Purpose Flour
2 Cups Brown Rice Flour
2/3 Cups Potato Starch
The following flours contain Gluten | |
All-purpose flour | Plain flour |
Bulgar flour | Sauce flour |
Bread flour | Self-rising flour |
Brown flour | Semolina flour |
Cake flour | Spelt flour |
Durham flour | Triticale flour |
Granary flour | Wheaten cornflour |
Graham flour | Wholemeal flour |
Kamut flour |
Side note on Gluten in your house
If your house uses Gluten, you will need to take special care to avoid cross contamination. Be aware of toasters, counter tops, toaster oven and cooking surfaces. You will need to clean any surface which has touched gluten before a non gluten food can touch that surface. Toaster bags can be purchased to avoid the need for separate toasters. When using butter, jams and other bread condiments take caution not to " double dip" your knife or spoon. If the knife touches the bread and then goes back into the peanut butter jar, you have likely contaminated the entire jar and a person with Celiac or Gluten Allergy will not be able to consume this item. I recommend labeling items, "gluten-free" or "not gluten free" so each family member knows which items to give special care to.
I hope this will give people some basic insight to gluten free flours and baking. It truly is not as difficult to bake gluten free as many people perceive it to be. I will be posting my favorite baked good recipes soon - stay tuned! If you have any questions, please ask me.
Wednesday, November 16, 2011
Gluten Free Yogurt Pancakes
1/2 cup Corn Meal
1 1/2teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
1 large egg, slightly beaten
1/2 cup high quality Greek Yogurt (I used The Greek Gods Greek Yogurt- Strawberry Honey, chobani or Fage will be great as well)
1 Cup Milk
Cooking oil to grease pan
1. Mix Dry ingredients together
2. Mix Wet ingredients
3. Mix together the wet and dry ingredients
4. Heat greased pan to medium low heat add 1 spoonful of batter to pan for each pancake. Heat approximately 1 minutes per side. I flip twice since they will be fluffy.
Enjoy with your favorite toppings.
These can easily be converted into a fun little PB&J - just separate pancake down middle and fill. Try making a few Pancake PB&J's for the freezer and you will have a quick lunch ready to go.
Or fill with ice cream for a fun dessert!
Tuesday, October 4, 2011
Soup, and Salads for the Season!
For a moment the seasons seemed to be changing the the thoughts of warm sweater, sitting by a blazing fire and enjoying hot cups of soup were buzzing in my mind. But now, surprise, we have an extended summer and we are enjoying 80 degrees again!! It's so nice to be able to enjoy the colors of fall in a skirt and short sleeves! I am going to post a few fun fall recipes, enjoy!!
Sunday, September 18, 2011
B.K.T (Bacon, Kale and Tomato with Sriracha Mayo)
B.K.T with Sriracha Mayo
Udi's Grain Bread - Toasted to your preference http://www.udisglutenfree.com
Tomato -Fresh sliced
Bacon - Nitrite/ Nitrate free Applewood Smoked Bacon
Kale - 1 bunch (about 7 leaves) Dinasour Kale is more tender and preferred
Mayo - 2 Tablespoons
Sriracha a.k.a Rooster Sauce to taste
Apple Cider Vinegar - 1/4 Cup- Bragg Live Foods http://www.brag.com
Bragg Liquid Aminos - 2 tablespoons - Bragg Live Foods
Extra Virgin Olive Oil - 1/4 Cup
Prepare Kale:
Wash fully and remove the stems and ribs, chop into small pieces. Place in bowl and add, Extra Virgin Olive Oil, Apple Cider Vinegar and Bragg Liquid Aminos. Mix together and refrigerate for 30 minutes.
Sriracha Mayo
Mix mayo and sriracha. Use caution, sriracha is very hot!
Build Your B.K.T
Toast your Udi's Gluten Free Grain Bread toasted to your liking.
Add Sriracha Mayo
Top with Kale Mixture
Tomatoes
Bacon (Perpared to package directions)
Top with another slice of Udi's GF Grain Toasted Bread
Enjoy!
You can also make Kale Chips in the oven. Line a cookie tray with fresh prepared kale (Washed, stems and Ribs removed) Lightly sprinkle with Olive Oil and sea salt. Bake for 15 minutes in a 400 F oven. Kale Chips should be crisp and slightly browned. Enjoy!!
Sunday, September 11, 2011
Lunch Time - Who has Sandwich Envy with this...
Jalapeno Poppers!
Monday, September 5, 2011
Pamela's Gluten Free Whenever Bars!!! A GF must have!!
Back to basics, a list of my favorite Gluten Free favorites!
When I first discovered that I was looking towards a gluten free life, I must admit I felt nervous. My first thought was, "I will never eat another twinkie!" ( It had been over 20 years since I had had a Twinkie, so not sure why that made me scared.)
Then I started thinking of all my favorite things I like to eat like pasta, crackers, cookie's - oh how I love cookies! I would also miss the pre made pie crusts, ice cream cones, pizza, cookouts- who has a cookout with no hamburger buns? The more I thought the more I missed and the more I missed the more I CRAVED! Like the crazed pregnant women of my past, I wanted to eat everything on my "Do Not Eat" list. As a result I went hunting at the local grocery store, Trader Joe's, Co-op and Whole Foods. To my surprise and excitement I would be able to enjoy all my favorites and with a few modifications I could make all my favorite recipes! Life was going to continue being good!
Cookies: Pamela's Shortbread or Peanut Butter Chocolate Chip
Glutino: Chocolate Vanilla Creme Cookies - The GF Oreo!Homemade peanut butter cookies - (see post for recipe)
King Arthur's Basic Cookie mix
Breakfast Bars: Glutino Apple or Blueberry
Pamela's Whenever Bars: ALL Flavors
Pancakes/ Waffles: Van's GF, Pamela's Pancake Mix, GF Bisquick GF mixBob's Red Mills Pancakes(Tip- I find that all the GF Pancake's turn out too cake-like. I always add extra milk until batter is more runny, this produces a thinner pancake)
Breads/ Bagels: Udi's - Bread, Buns, Bagels, Rudi's and King Arthur's Bread Mix - the most important part is a great bread pan, I love USA pans they are sturdy and produce a great product.***Bagel recipe in the making***
Breadcrumbs: Glutino Corn Bread Crumbs
Breadcrumbs for stuffing: - make bread crumbs from scratch
Sunday, July 10, 2011
Raw French Fries
Saturday, July 2, 2011
Thai Peanut Noodles
This was such a simple, fresh and yummy dish. My kids and husband loved it and it is fast becoming a family favorite!
1 Box Asian Rice Noodles
1/2 Rotisserie Chicken, shredded
2 Large Carrots
1 Red Pepper
1/2 Head Pok Choy (you can substitute Bok Choy if needed), chopped
1/2 Yellow onion, sliced
2 Cloves garlic, chopped
2 Tablespoons, Braggs Amino (similar to soy sauce only with protein, GF and low lower sodium!!)
2 Tablespoons Olive Oil
1 Lime, to taste and garnish
2 Tablespoons Peanut Butter, Crunchy
1/4 Cup water
2 Tablespoons fresh cilantro, garnish
1/4 Cup Peanuts, blanched
Siracha sauce optional for extra spice!
In large Wok or sauté pan, add Olive Oil and heat over medium. Add chopped Garlic and sliced Onions, sauté 2 minutes until onions are translucent. Add the Carrots, Peppers and Pok Choy continue to sauté another 5-7 minutes until vegetables are tender.
Prepare the Asian Rice Noodles to box directions. Once noodles are cooked and drained, add then to the Wok with the Vegetables. Add the Shredded Chicken and incorporate.
Using spatula or spoon make an opening in the middles of the wok. Add the Peanut Butter, Water, Braggs Amino and Siracha (if desired) stir together to make a sauce, then slowly incorporate the Noodle, Vegetable and Chicken mixture. Add more water if needed. This should make the Peanut Sauce to coat the Vegetables, Noodles and Chicken.
Spritz dish with lime juice and garnish with Lime Wedge, Peanuts and Fresh Chopped Cilantro
Enjoy!
Serves 4 People
Sunday, June 26, 2011
Cookies!!
Peanut Butter Cookies!
1 cup Peanut Butter (I love a crunchy, natural peanut butter with no added sugar)
1 Cup Sugar (I prefer brown, but white works well too)
1 large Egg
Mix all ingredients, spoon onto cookie sheet and bake! 350F for 8-10 minutes. Enjoy!!
Variations: Add any or all of the following: Chocolate chips, nuts, coconut flakes, M&M's
Wednesday, June 22, 2011
On the run
Snack time bag:
Individually wrapped string cheese
Bananas
"yummy yummy snack mix" a mix of cashews, slivered almonds, raisins, Enjoy Life brand mini chocolate chips and dried bananas. I make this with my kids everyweek. We will change out ingredients to fit our moods.
Individual box of Horizon Organic 2% milk and individual box of Almond milk (Ginger, my baby, doesn't like milk)
Ok now that we have our snacks we are ready to tackle the next few hours!
Tuesday, June 21, 2011
Quinoa Hash with Fried Eggs
Quinoa Hash
serves 4
Quinoa, 1 Cup
Sweet potato, 1 - washed, peeled and sliced
Blue potato, 3 - washed and chopped
Carrots, 2 - washed and chopped
Zucchini, 1 - washed and chopped
Corn, 1/2 Cup - frozen
Peas, 1/2 Cup - Frozen
Garlic, 2 cloves - crushed or finely minced
Peanut Butter, 1/4 Cup - crunchy or smooth (natural peanut butter is best, with out High Fructose Corn Syrup) You can use another Nut butter if you cannot eat peanuts.
Olive Oil, 3 tablespoons
salt and pepper to taste
Liquid Bragg, to taste, optional
1. Prepare Quinoa to box directions
2. In large skillet, over medium heat, add olive oil and crushed garlic, stir in the sweet potatoes, blue potatoes and carrots and sauté 5 minutes. Stirring occasionally.
3. Next add Zucchini and continue to sauté another two minutes.
4. Reduce heat to low and add the prepared quinoa to the sauté pan. Add the peanut butter to the middle of the pan, along with 1/4 cup water. Pour the water on top of the peanut butter. Using a spoon begin stirring the peanut butter into the quinoa and veggie mix. Add more water if you need.
5. Add frozen peas and corn, and stir.
6. Increase heat to medium and stir until heated. Add salt and pepper and/or liquid bragg to taste.
7. Top with fried eggs and Enjoy!
Other ideas: Top with grilled chicken, sauteed greens or eat plain. This is an awesome entree or addition to any meal. Quinoa is the most amazing grain and this is one of my favorite recipes!