Is making your own cottage cheese the way to amazing Gluten Free breads?

As you may know from my previous post about making yogurt at home, we have been having kitchen adventures. In addition to making yogurt we also made cottage cheese! We decided to make cottage cheese when my son's favorite cottage cheese was no longer being sold. We opted to make our own, yes in an effort to duplicate the cottage cheese he loves and of course save money.

As I researched the cottage cheese making techniques and recipes I noticed that nearly every recipe emphasized the vast amounts of whey that would remain and that you should keep it to use in breads and other cooking. This got me thinking, one of the factors that makes gluten based flours different from gluten free flours is protein (the other factor of course is the sticky/ stretchy factor). Many gluten free recipes will suggest adding an addition egg or protein source - my thought is why not replace the water or milk in your baking with this remaining whey.

Shortly after making my cottage cheese I made Swedish Coffee bread using the whey for some of the milk - the results were amazing!! The bread was very close to the gluten filled bread I remembered.

I understand that making cottage cheese seems like a daunting task and honestly I try to keep things simple. I do think it is something you should try at least once, it was lots of fun and the results were amazing! Grab your copy of "Little Miss Muffet", your supplies and start making your very own "curds and whey". Then follow up that with some gluten free baking and you will be very happy with your results. If nothing else you may find whey available at your local co-op or cheese shop.

Let me know your thoughts!

Home-made Cottage Cheese

4 cups Organic Whole Milk (lesser fat milks will work too)

4 drops liquid rennet

1/4 cup half and half or buttermilk

Using a nonreactive pan, stainless steel works well. Heat the milk on a low setting. Use a candy thermometer to check temperature - bring the temperature up to 85F.

Remove from heat and add the liquid rennet and stir until well combined.

Cover with a clean towel and place lid on the pot. Allow to sit for 5 hours. After 5 hours you will have a large jello like item. Use a long, sharp knife to cut diagonally 5-6 times in both directions to form a checker board appearance.

Place back on the burner and begin heating on low, stirring continually with a large spoon. As you stir and the mixture heats you will notice the curds separating from the whey. Once you notice a separation of whey and curds. Turn the heat off.

Place a strainer over a large bowl, place a few layers of cheese cloth in the strainer. Pour the curds and whey into the strainer. Gentle raise and lower the corners of the cheese cloth to strain off excess whey. Place the excess whey into glass jars and refrigerate for later use - like making gluten free breads! Place the strainer with the cheese cloth wrapped curds and bowl under the strainer in the refrigerator for a few hours.

Once the curds are drained of excess whey add your half and half or butter milk. Gently stir and add salt or seasoning as desired.

Swedish Coffee Bread (or roll)

1 cups milk

1 cup whey plus 1/2 cup

1/2 cup butter

1 cup sugar

6-7 cups Gluten Free Flour Blend *see below*

6 teaspoons xantham gum

2 tablespoons ground cardamon

1 egg yolk (save the white)

1 pkg yeast

extra sugar, cinnamon and 1/2 stick butter for enhancing the bread/rolls.

*Basic GF All Purpose Flour*

4 Cups Brown Rice Flour
1 and 1/3 Cups Potato Starch

2/3 Cups Tapioca flour (Tapioca Starch is the same)

In sauce pan combine 1 cup milk, 1 cup whey and 1/2 cup butter and heat over high heat, stirring continually. Add the sugar and stir until dissolved. Remove from heat and cool until warm, no higher than 110 degrees.

In a glass bowl combine 1/2 cup warm whey with the yeast and allow to activate. The whey and yeast will begin to froth and foam in a few minutes. The whey must be warm, not hot, the ideal temperature in about body temperature. Too hot and you will kill the yeast. Too cold and they won't activate. Add the yeast to the milk mixture, once this mixture has cooled to warm.

Combine the flours mixture with the xantham gum and sift of thoroughly stir together.

Combine the yeast with the milk mixture and add 2 cups of gluten free flour mixture and stir until well combined, add another 2 cups and combine.

Add the egg yolk and the cardamon and stir.

Add the remaining flour, stir will. Cover with a warm, moist towel and place in a warm area to rise for 2 hours. Knead dough by punching down with fists. Cover again and allow to rise for 2 more hours. Knead again and divide into thirds.

On a well floured surface carefully roll one third of the dough into a rectangular shape. Using a pastry brush brush surface with melted butter, sprinkle with cinnamon and sugar. Carefully roll into a tube shape. You can either make rolls by slicing off sections and placing in a muffin pan, or coil the dough and bake as a loaf. Brush with the beaten egg white, top with pearl sugar and let rise again for 1 hour.

Bake 35-40 minutes at 350F

Rolls bake for 15 minutes, until golden brown.

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!

GF Spiced Scones with Spiced Brown Butter Glaze

One of my favorite treats during the Christmas season is Aspen Mulling Spices. I love to mix the spice mix with warm apple cider for a fun treat after playing with the kids outside and it's even better in a warm glass of wine - simple Glogg (mulled wine)! My love for Aspen Mulling Spices along with my love of pastries gives birth to these delectable morsels.

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!

Jingle bells, jingle bells….the holidays are upon us and anyone with a gluten issue or concern may see these holidays as tricky. You already know you’re different with the way you eat…and now people are giving actual parties to point out that you are different! Yes, I am referring to the dreaded cookie party! But fear no longer you too can host your own cookie party and challenge your friends to be included and celebrate the differences that make us each special. There are many cookies and candies out there that can be made Gluten Free. Some on my favorites include:

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.

Flours and Baking....just the Basics

As the Holiday's draw near and the days begin to get longer I find myself moving into a type of nesting. Getting the house clean and organized, baking breads, cookies and the sorts to freeze for the long winter. ( Because a freezer full of yummy treats is just what every house needs to stay healthy- :) )

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

1/3 Cups Tapioca flour (Tapioca Starch is the same)

Place in a sifter and carefully sift the flours together to fully mix. If you don't have a sifter the use a whisk to fully combine. Store in an air tight container in a cool dark cupboard, refrigerator or freezer. Keep in mind that flours will not last forever and to avoid them going rancid consider the amount of baking you do before you mix too large of a quantity. Keeping flours in the freezer will keep them the longest.

Freezer - 1 year

Refrigerator - 4-5 months

Cupboard - 1-2 months, only keep in cup board if you use readily

A Few other Baking Items - Gluten Free Four v.s. Regular Flour

The above basic flour recipe as well as the alternative, pre packaged "All Purpose" flours work well in most recipes. However, unlike flours containing gluten, the gluten- free flours are missing a few characteristics that will need to be substituted.

The flour that contains gluten will have a "doughy", stretchy consistency. Regular flour also will rise easily when yeast is added. When baking gluten free it is best to use some type of Gluten Free Flour mix or GF All-Purpose flour. I find that the gluten free flours work best together than as individual flours. My first gluten free adventure (years ago) was making muffins with only white rice flour and I ended up with muffin bricks, perfect for the trash. Since regular dough has that "sticky" texture, we will need to add that texture to our GF flour by adding guar gum or xantham gum. Be sure to add these gums sparingly, too much and you may end up with a slimy baked good. It is recommended to add only 1/8 t0 1/4 teaspoon per cup of flour of either guar gum or xantham gum.

Flours to Avoid

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.