|Did you ever run out of gluten free flour, and need a substitute?|
|Here is Everything you need to know to make a great flour mixture:|
1) You want four main types of flour in your mix--
Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa,millet, amaranth, and cornmeal are a few options. These provide bulkand protein as well as the vitamins (if any, t'eff is a great sourceof vitamins).
Modifiers-- Tapioca starch, cornstarch, potato starch, arrowrootpowder. These provide lightness and smoothness to the mix.
Moisterizers-- potato starch (this is a duel status item and should be counted in the ratio as a modifier, but if you use too much it will over moisterize the mix), potato flour. These counterbalance thedrying tendencies of modifiers.
Extenders-- guar gum, xanthan gum, pectin, (to a degree)fruit acids,and, to a degree, flaxseed. These substitute for gluten and add extrabody and stretch to the flour mix, as well as extend the shelf lifeof your baked goods.
A good ratio to make is 2 cup bodifier:1 cup modifier: 1/4 cupmoisterizer: 3 tsp. extender
Monday, April 23, 2012
Tuesday, March 27, 2012
For many Lent is the time to give up meats. Lent is that time in the Christian year that signifies preparations for Easter. The word “Lent” is derived from the Latin word “lengthen.” Of course, in the Northern Hemisphere, Spring days are longer than the dark days of winter.
Probably the only thing left to eat for the early Christians was not the meat killed before winter, but fish. That may not be true, but fish is a better buy in the Spring. Whether it is a Friday night for Lent, or for a special meal, here is a recipe that will surely satisfy those who do not feel like having meat.
Tuesday, March 13, 2012
Best Gluten Free Gourmet: Grandma's Gluten free Molasses Gingerbread: After a gluten free dinner , Gluten free baked desserts don't have to look like they fell in the oven, because there is no gluten to m...
Thursday, March 8, 2012
|After a gluten free dinner, Gluten free baked desserts don't have to look like they fell in the oven, because there is no gluten to make them stand up. They don't have to be so crumbly that they fall completely apart. They don't have to feel grainy either. The flavors can even be nostalgic.|
Did you ever need that blanket of comfort that only Grandma could spread on you? Just remember the feeling of Grandma’s arms around you, and all the smells from her kitchen. There are also flavors that are distinctly grandma’s. The nostalgic memories just begin to well up. The sights, the sounds, the smells, the love.
Grandmas have been baking sweets for their loved ones for centuries. An old ingredient that they have used is molasses. Add to that ginger, and now you can imagine Grandma's own gingerbread.
Here is a recipe from Grandma to make her favorite gingerbread. The difference is that Grandma is not going to kill you with flour. This recipe is totally gluten free. The texture is spongy. It goes really good with whipped cream. Grandma always served it with coffee-milk. For adult grandchildren, we drink it with a latte.
Grandma’s Gluten Free Molasses Gingerbread
Shopping List of Ingredients3 tablespoons room temperature butter
1/3 cup dark brown sugar
½ cup molasses
¾ cup Pamela's Baking Mix
sifted with ¼ cup Bob's Red Mill Sweet Rice Flour
1 teaspoon baking soda
½ teaspoon ginger
1 teaspoon ground cinnamon
1/8 teaspoon salt
½ cup hot water
Directions1. Preheat oven to 350 degrees.
2. Coat a bundt pan or a 9 inch square baking pan with no stick cooking spray.
3. In a small bowl, beat butter and brown sugar until creamed. Add egg and molasses.
4. In another bowl combine the dry ingredients (baking mix, rice flour, soda, ginger, cinnamon, salt)
5. Add dry ingredients alternating with hot water in additions. Mix well after each addition.
6. With a spatula, pour batter into the baking pan.
7. Bake for 25 to 30 minutes until a toothpick inserted comes out clean.
8. Cool, before serving with whipped cream. (Yeilds 8 or 9 servings)
For some reason it always makes a difference on how it is served. To serve it just like Grandma would, put it on a ceramic plate or on depression glass. Read the latest "Saturday Evening Post". What a satisfying gluten free baked dessert!!
Friday, February 17, 2012
celiac, she was just deflated. In a lot of ways, it meant that she would no longer have a life. She just knew that wherever she went to eat out, she would not get to eat anything but salad. And the totally nasty things that she found that was gluten free to bake and cook. In a lot of ways she was right. She went to a local Italian bistro, which had gluten free pizza on the menu. She ordered it, and was so sick. Come to find out, the kitchen help did use a dough that was gluten free, but they sprinkled wheat flour to keep it from sticking. She was so sick. Her baking was something to be desired. This is about some things she tried, and how they worked, or didn't. And I am the wine drinker. I have some things to share about the wines that go with her things. If her things were good, then the wine pairing is to enhance the victory. If her things were questionable, the wine can make you forget it. And do you have any ideas.