Tuesday, August 7, 2012

Import Gluten Free recipes

LinkMar 28, '10 6:44 PM
for everyone

Link: http://www.wholefoodsmarket.com/recipes/search-results.php?specialDietTypeId=1

I love their recipes here at Whole Foods. This link will take you to the gluten free area

Link: http://www.thespunkycoconut.com/2010/02/chocolate-chip-cookies-gluten-free.html

Just ran into this blog, very interesting recipes here-these choc. chip cookies look too delicious

Blog EntryFeb 27, '10 8:02 AM
for everyone

The sun is out shining bright on this cold brisk morning. It just does not want to warm up back to normal around here. I won't complain too much though, after hearing about all the intense weather happenings elsewhere.
I am finishing up baking my gluten free chocolate chip cookies, the oven will warm up the center of the house a bit this morning, and I should get finished just before we need to leave to pick up our Angel Food order this morning. This month I just ordered 2 of their fresh fruit and veggie boxes. Working on cleaning out the freezer before I order more meats.
These cookies had a really different batter-a little sticky and the cookies did not spread out much, they are small but really packed with flavor-you can see those big dark chocolate chips, also almonds, and large flaked non sweetened coconut flakes too. The flour was sorgham flour and bobs red mill gf pizza mix (without using the yeast) I may post the recipe later if interested. (the photo will enlarge if you click on it-but beware you will be tempted to grab one-giggling)
It promises to warm to the 40s this afternoon, so perhaps I can be outside a bit. Nikita and I had a lovely longer walk yesterday-due to the sunshine and a little warmer temps.
On my last post I listed some quilting and craft books I am selling, if interested do take a look, I need to make room for some new books-lol
Enjoy your saturday.

LinkFeb 26, '10 6:54 AM
for everyone
Link: http://www.allergicliving.com/features.asp

I just ran into this site thru another link, all these listings are links to recipes and articles for gluten free, asthma, and such-very nice find

a nice addition; she lists sources for the ingredients after the reicpes

Link: http://endlessi.multiply.com/recipes

I wanted to share this link for all my friends looking for gluten free recipes-Good stuff here, she has experimented alot with Bob's Red Mill GF Pizza Mix which without using the yeast, is an excellent non bean flour gluten free mix for cookies,cakes, breads-just lots of things

Blog EntryFeb 2, '10 1:59 PM
for everyone



Yummy!! I am really happy with the way this one turned out
I had one box left of Betty Crocker Yellow Gluten Free cake mix-so decided to make a cake this afternoon. Used light olive oil instead of the butter, soy milk instead of the water, added the eggs and vanilla extract, and mixed it up. I added in probably a 1/4 cup of very dark cocoa that I had gotton from the amish store, mixed that in, and then sliced thin a fresh pear, cut in small slices and stired that in the cake.
Yummy!! I bet the tapioca pudding will be wonderful over this chocolate cake in a bowl tonight

LinkFeb 1, '10 7:57 AM
for everyone
Link: http://gluten-freerecipes.blogspot.com/

I ran into this blog while doing this mornings blog-some good looking recipes here

LinkJan 24, '10 10:40 AM
for everyone
Link: http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=13976

I have a taste for some raisin bread, so this morning have been looking for a base recipe to go by that is gluten free. I found this one and looks good. Going to change a bunch of stuff though-using bobs red mill pizza mix for the flours, sorgham flour for the other 1/2 cup of mixed flours, soy milk instead of milk, light olive oil instead of butter, agave instead of honey and all raisins no nuts for this one.

will let you know how it all turns out


LinkNov 18, '09 7:59 PM
for everyone
Link: http://mennonitegirlscancookglutenfree.blogspot.com/

I just got this very neat blog link from our friend SeaNymph. This will take you to the gluten free section of recipes.
Everything looks sooo yummy

Blog EntryNov 16, '09 10:19 AM
for everyone
I love Karinas gluten free recipes and blog-she shares excellent tips and recipes
Below is her recipe for gluten free bread-looks really good.
taken from here-all the credit goes to Karina http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FMVjL+%28Karina%27s+Kitchen%29

New Gluten-Free Bread Recipe that Rocks!
My Delicious Gluten-Free Bread Recipe
Most gluten-free bread recipes rely on eggs for texture and rise. Not this one. This gluten-free bread is tender, crusty, vegan, dairy-free, rice-free, and egg-free. I baked it in my Breadman bread machine.

First- whisk together your dry ingredients and set aside:

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 tablespoon rapid dry yeast

You'll need sesame seeds for the top; set aside for later. Or omit.

Pour the liquid ingredients into the bread machine pan:

1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F)
3-4 tablespoons extra virgin olive oil
2 tablespoons honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.




Link: http://www.landolakes.com/mealIdeas/gluten-free-recipes.cfm

This is a neat link to gluten free recipes-including holiday baking awesome!

Blog EntrySep 29, '09 11:13 AM
for everyone
I have been on the computer way too long this morning-lol-but before I get busy with stuff wanted to share my recipe for breading.
I rarely fry any foods, if we eat them it is a treat when we go out to eat-which we also rarely do any more-but I wanted to try this out with the wild coral mushrooms, and I can make the batter gluten free for me too.
I think this will be a really nice treat for our hunter friends this November when they come down for the opening deer gun hunt.
I made a batch last night-they were awesome!! So this afternoon I am going to batter the coral mushrooms up and freeze indivually. Will let you all know how that turns out when we fry them.
I searched online for a batter recipe that didn't have seltzer or beer in the recipe, as I didn't think that would freeze as well. I found one I liked than changed the flours around.
Kathy's Mushroom Batter-but also great with onion rings too-lol
1 egg well beaten
1/2 cup milk-may need more
1/4 tsp salt, also add any spices you want too like pepper and such
1/2 cup yellow corn flour (not meal)
1/2 cup brown rice or white rice flour
1 tsp. baking powder
Combine all ingredients in a bowl, til well blended and smooth. I needed to add a bit more milk to get the right thickness.
dip mushrooms or veggies and put into 350 degrees hot oil 2 to 4 minutes depending on size.
Enjoy! I was very thrilled with the results and gluten free too-lol

Link: http://kalynskitchen.blogspot.com/2009/09/recipe-for-low-sugar-and-flourless.html

This is a yummy looking gluten free muffin.

and yeh! I hope this posts-as multiply is not working at all for me since last night-can't post a note or a blog, and I have no inbox. shouldn't be my computer as Larry re did everything, and he just checked flash player and that is working great too

Link: http://kalynskitchen.blogspot.com/2009/09/recipe-for-cheese-crackers-with-almond.html

this will take you to the recipe and a picture tutorial-I put this in links so I could easily find it again. I definately want to try these

Blog EntrySep 3, '09 6:21 AM
for everyone
I have posted before to Karina's Kitchen, she has an excellent blog on gluten free.
Wanted to share a couple new links to her pages. First one is tips for gluten free on a budget:  http://glutenfreegoddess.blogspot.com/2009/03/cooking-gluten-free-on-budget-brown.html
and the 2nd one is for her End of Summer Picnic Recipes-lots and lots of choices here  http://glutenfreegoddess.blogspot.com/2009/03/cooking-gluten-free-on-budget-brown.html

Blog EntryAug 21, '09 4:51 PM
for everyone
Now this is a very interesting recipe, I may try this one.

Makes 16

No one will ever guess that black beans are the secret ingredient in this recipe!

Ingredients

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts

Method

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

Nutrition

Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein
Tags:Wheat Free, Low Sodium, Vegetarian, Gluten Free

LinkJul 6, '09 1:18 PM
for everyone
Link: http://glutenfreeliving4all.multiply.com/

I just got invited to this group, it is full of gluten free recipes and ideas. Thought I would post this link for any of my friends that are needing gluten free

Blog EntryMar 29, '09 4:10 AM
for everyone
Friends with posts:
                            Heidi  baking too hotcross buns
I have not made bread for a long time, it is something I had always enjoyed, but then with the gluten problem I just stopped baking it several years ago.
Can't sleep, so I am up getting a fire going in the wood stove this morning, and I also started heating up a slow cooker full of frozen fruits-pears, apples, blueberries. Will thicken it up later, and this will make a nice warm treat thru out the day today.  I also took a turkey out friday, when I defrosted one of our big commercial size freezers. I didn't realize I had two in there, so that will help heat up the house today as well.
     and I got to thinking of searching for a recipe for gluten free breads. I should have most of the ingredients in the freezer already. I am starting with Bobs Red Mill-my most favorite place.
Here are a couple I found:

Rice Bread - Gluten-Free
   
 
INGREDIENTS:

1/4 cup + 2 tsp Sugar 
1-1/4 cups + 1/2 cup Water 
1 Tb Yeast, Active Dry 
1/4 cup Vegetable Shortening 
1 cup Brown Rice Flour 
2 cups White Rice Flour 
3-1/2 tsp Xanthan Gum 
2/3 cup Milk Powder (Non-Fat Dry) 
1-1/2 tsp Sea Salt 
2 Large Eggs 

Grease 2 small or 1 large bread pan, set aside.

In a 2-cup bowl, measure 1/2 cup warm tap water (100°-110°F), add 2 teaspoons of sugar and 1 tablespoon of dry active yeast. Allow mixture to dissolve and proof (approximately 5-8 minutes). Yeast mixture should foam and almost fill a 2-cup bowl.

In a small saucepan, over medium heat measure 1-1/4 cups water, add vegetable shortening; stir to dissolve. Remove from heat and allow mixture to cool to lukewarm.

In a large mixing bowl combine the flours, sugar, xanthan gum, dry milk powder and salt. Blend well. Add yeast mixture to flour mixture. Blend well. Add shortening/water mixture. Blend well.

Using a heavy-duty hand mixer, add 2 large eggs and mix at highest speed for 2 minutes.

Pour dough into a lightly oiled bowl and turn to coat. Let rise in a warm place until doubled in bulk (approximately 1 to 1-1/2 hours). Return dough to mixing bowl. Beat 3 minutes on high.

Pour dough into prepared bread pan(s). Let rise until dough is slightly above top of pan(s).

Preheat oven to 400°F. Place bread pan(s) in center rack of oven and bake for 10 minutes. Place foil over bread and bake an additional 50 minutes (slightly less if making 2 small loaves).

Note: If you wish use all white rice flour. Measure ingredients very carefully. The dough appears more like cookie batter, rather than bread dough, so don’t be alarmed.

Yield: 2 small loaves or 1 large loaf
Recipe courtesy of GIG Cookbook


Makes 1 loaf (13 slices).


NUTRITIONAL INFORMATION
Serving Size: 1 Slice

Calories 150, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 1g, Cholesterol 30mg, Sodium 70mg, Total Carbohydrates 25g, Dietary Fiber 2g, Sugars 2g, Protein 4g.























and this one looked nice too

Gluten-Free French Bread
   
 
contributed by Carol Fenster, Ph.D.
INGREDIENTS:

2 Tb Yeast, Active Dry 
1-1/2 cups Warm Water, (105 degrees) 
1 Tb Sugar 
2 cups White Rice Flour 
1/2 cup Potato Starch 
1/4 cup Tapioca Flour 
2 tsp Xanthan Gum 
1/4 cup Milk Powder (Non-Fat Dry) 
1-3/4 tsp Sea Salt 
3 Tb Canola Oil 
3 Egg Whites, lighty beaten 
1 tsp Cider Vinegar 
2 Tb Milk or Egg for brushing (optional) 

Preheat oven to 425°F.

Dissolve sugar in warm water, then stir in yeast. Set aside to foam for 5 minutes.

Coat 2 baking pans or 2 French loaf shaped pans with cooking spray.

In bowl of heavy-duty mixer, combine flours, xanthan gum, milk, salt. Blend on low speed of mixer. Add yeast mixture to flour mixture. Still on low speed - blend in oil, egg whites and vinegar. Beat on high speed for 2 minutes. Dough will be somewhat soft.

Spoon into prepared baking pans, shaping the dough into two French loaf shapes on a baking sheet or in French bread pans. Brush with milk or beaten eggs, if desired, for glossier crust.

Place immediately into preheated oven and bake for approximately 30 minutes, or until bread is nicely browned.

Remove bread from pans and cool on wire rack.

Makes 2 loaves (12 slices each).


NUTRITIONAL INFORMATION
Serving Size: 1 Slice (34g)

Calories 70, Calories from Fat 15, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrates 12g, Dietary Fiber less than 1g, Sugars 1g, Protein 2g.















and one more

Walrus Bread (Gluten Free)
   
 
contributed by Phyllis Potts
These directions include ways to make the bread in your bread machine or by hand.
INGREDIENTS:

1 cup Garbanzo Bean Flour 
1-1/2 cups White Rice Flour 
1/2 cup Potato Starch 
3 tsp Xanthan Gum 
1 tsp Sea Salt 
2 Tb Sugar 
1 Tb Yeast, Active Dry 
2 Eggs, room temperature 
2 Tb Vegetable Oil 
1-3/4 cups Water, room temperature 
1 tsp. Vinegar, room temperature 

Bread Machine Instructions:

In a large bowl mix the first 7 ingredients together (garbanzo bean flour through yeast). In another bowl blend together the water, eggs, oil and vinegar. Add wet ingredients to the dry mixture; blend well. Spoon bread dough into the breadmaker bucket. Set control for basic white bread and start. Finished loaf should be about 5 inches high. Makes 1-1/2 lb. loaf.

By Hand Instructions:

In a large bowl, dissolve sugar in the warm water. Sprinkle yeast on top and let stand 5 minutes. In a medium bowl, combined the flours, starch, xanthan gum and salt; set aside.

Add the eggs, oil and vinegar to the yeast/water mixture. Blend ingredients until fully combined. Add the dry ingredients and blend for about 2 minutes. Using a spatula, spread dough into a greased bread pan. Cover with plastic wrap and let rise in a warm location for 30 minutes, or until dough rises to top of bread pan.

Place bread in preheated 375°F oven and bake 55 minutes.


NUTRITIONAL INFORMATION
Serving Size: 1 Slice (Bread makes 12 slices)

Calories 170, Calories from Fat 40, Total Fat 4g, Saturated Fat 0.5g, Cholesterol 35mg, Sodium 150mg, Total Carbohydrate 29g, Dietary Fiber 3g, Sugars 3g, Protein 5g.















Here is a link to their breads-need to read thru them to find the gluten free ones http://tiny.cc/qXEWs
Do any of you still enjoy baking your own breads?
I searched for photos of gluten free breads and found this one from here  http://tiny.cc/ElfPw


oh, and in that link lots of recipes too, had to share this one for crackers yummy


recipe here    http://tiny.cc/6ukpz

oh and just a note, you don't need to buy almond flour, rice flour and such. If you have a grain mill put it thru there, or if you have a powerful blender like a vita mix you can make flour from rice and nuts,etc. in there-saves money.


Link: http://glutenfreegoddess.blogspot.com/2008/11/thanksgiving-recipes-tips-for-gluten.html

and here is her blog for Thanksgiving gluten free-scroll to the bottom for lots of links with recipes

Link: http://glutenfreegoddess.blogspot.com/2008/11/apple-cake-with-cranberries.html

I am setting up a link here, as Karina's site is copyrighted and I can not copy and paste to my blog-this looks like a fabulous recipe and of course coming from her is gluten free-do take a look-I am going to try this soon.

LinkWithin

Related Posts with Thumbnails