My favourite gluten-free yeast bread to bother with, this recipe is adapted from Bette Hagman's pumpernickel recipe, which makes either three mini-loaves or one sandwich loaf and a few spare muffin-shaped loaves and therefore makes me crazy.
I've adapted amounts to make two reasonable-sized and reasonable-shaped loaves in two 5x9" loaf pans. I've also used a different mix of flours with a bit more whole grain.
Eat one loaf and freeze the other for sandwiches. Cream cheese topped with cold-smoked salmon or gravlax is wonderful on this bread.
2 cups brown rice flour
1 cup amaranth flour
1 cup potato starch flour
3/4 cup skim milk powder (powdered soy milk works fine)
1/2 cup tapioca starch
1/2 cup flaxseed meal
3 tbsp sugar
2 tbsp cocoa powder
4 tsp xanthan gum
4 tsp caraway seeds
2 tsp salt
1 cup warm water
2 tbsp dry yeast
2 tsp sugar
1 1/4 cups additional warm water
4 tbsp molasses
1 tsp apple cider vinegar
3 tbsp canola oil
4 large eggs, at room temperature
Grease two 5x9" loaf pans. Set aside.
In a large bowl, combine flours and starches, powdered milk, fleaxseed meal, first measure of sugar, cocoa powder, xanthan gum, caraway seeds, and salt. Whisk well to combine.
In a separate, small bowl, dissolve second measure of sugar in the first measure of warm water. Sprinkle with yeast. Set aside and keep skin-temperature warm until the mixture is foamy, about 10 minutes.
In a medium-sized bowl, whisk together the second measure of warm water, molasses, vinegar, oil, and eggs until well blended.
Using an electric mixer, beat water and egg mixture into dry ingredients until well blended. Beat in yeast water mixture and keep mixing for two to three minutes.
Scrape batter, evenly divided, into prepared loaf pans. Smooth the top. Place a greased piece of plastic wrap directly on the surface of each loaf. Cover loaves with a towel and set aside somewhere warm and draft-free until the loaves reach the top of the pans.
Preheat the oven to 375F. Bang the loaf pans lightly on the counter to release any large air bubbles. Bake loaves for approximately 1 hour. (If the tops of the loaves begin to darken excessively, cover lightly with foil.)
Tuesday, April 17, 2007
Raspberry Cream Torte
I made this cake for Easter, with homemade raspberry/blackberry jam, which I made many jars of in celebration of plumbers who unplugged our deep freeze and didn't plug it back in, causing the defrosting of our frozen berries. I found my sponge cake a bit dry, but that might have been because my Easter brunch got postponed a day due to snowstorm. It might also have been because I got distracted and beat the hell out of the egg whites.
The sponge cake recipe is adapted from Rebecca Reilly's indispensable Gluten-Free Baking.
Dad said his mother called this kind of cake "Washington Pie."
3/4 cup sweet rice flour
1/2 cup potato starch flour
5 eggs, brought to room temperature and separated
1 1/4 cups sugar
2 tsp vanilla
2 tsp grated lemon peel
2 tbsp lemon juice, plus 1/2 tsp
1/4 tsp salt
2 cups heavy cream
1/4 cup GF icing sugar
2/3 cup raspberry jam
1/2 cup chopped unsalted pistachios
Preheat oven to 325F. Line two 9" round cake pans with parchment paper and set aside.
In a small bowl, whisk flour and starch. Set aside.
In a large bowl, beat egg yolks and sugar until pale yellow and ribbons form. Stir in vanilla, lemon peel, and 2 tbsp lemon juice (reserving the 1/2 tsp for later).
In a medium glass or copper bowl, beat egg whites with lemon juice and salt until soft peaks form.
Fold 1/4 of the egg white mixture into the egg yolk mixture, to loosen. Pour remaining egg whites over top and sprinkle gently with flour mixture. Fold until well-blended. Pour into prepared pans. Bake for 20 to 25 minutes or until surface springs back from a light touch (though this test is tricky because rice flour is crustier than it is springy). Invert pans on a cake rack until fully cooled.
When the cake is fully cool, slice cake layers in half horizontally with a serrated knife, to make four layers in all. Whip cream with icing sugar.
Place the bottom cake layer on a cake plate; spread with 1/3 of the jam and top with 1/4 of the whipped cream. Repeat with next two layers. Top with remaining layer and spread remaining cream on top and sides. Decorate top with chopped pistachios.
The sponge cake recipe is adapted from Rebecca Reilly's indispensable Gluten-Free Baking.
Dad said his mother called this kind of cake "Washington Pie."
3/4 cup sweet rice flour
1/2 cup potato starch flour
5 eggs, brought to room temperature and separated
1 1/4 cups sugar
2 tsp vanilla
2 tsp grated lemon peel
2 tbsp lemon juice, plus 1/2 tsp
1/4 tsp salt
2 cups heavy cream
1/4 cup GF icing sugar
2/3 cup raspberry jam
1/2 cup chopped unsalted pistachios
Preheat oven to 325F. Line two 9" round cake pans with parchment paper and set aside.
In a small bowl, whisk flour and starch. Set aside.
In a large bowl, beat egg yolks and sugar until pale yellow and ribbons form. Stir in vanilla, lemon peel, and 2 tbsp lemon juice (reserving the 1/2 tsp for later).
In a medium glass or copper bowl, beat egg whites with lemon juice and salt until soft peaks form.
Fold 1/4 of the egg white mixture into the egg yolk mixture, to loosen. Pour remaining egg whites over top and sprinkle gently with flour mixture. Fold until well-blended. Pour into prepared pans. Bake for 20 to 25 minutes or until surface springs back from a light touch (though this test is tricky because rice flour is crustier than it is springy). Invert pans on a cake rack until fully cooled.
When the cake is fully cool, slice cake layers in half horizontally with a serrated knife, to make four layers in all. Whip cream with icing sugar.
Place the bottom cake layer on a cake plate; spread with 1/3 of the jam and top with 1/4 of the whipped cream. Repeat with next two layers. Top with remaining layer and spread remaining cream on top and sides. Decorate top with chopped pistachios.
Darling Clementine Chocolate Cake
I adapted this, tho' not significantly, from the recipe in Nigella Lawson's "Chocolate Cake Hall of Fame" in her book, Feast. Mostly, I replaced oranges with clementines and adapted the measurements from weights to cups, for those North Americans unequipped with a kitchen scale. (How they survive, I know not.)
With or without a dollop of whipped cream, this cake is even better from the refrigerator the second day.
4 small clementines (approximately 375 g total weight)
6 large eggs
1 heaped tsp baking powder
1/2 tsp baking soda
1 3/4 cups ground almonds (almond flour)
1 1/2 cups sugar
1/2 cup cocoa powder
Scrub the clementines and put them in a saucepan with some cold water. Bring them to the boil and then simmer for about an hour, or until soft. Drain and, when cool, cut the clementines in half and remove any seeds. Put whole clementines, peel and all, in a food processor and chop until fairly well pulverized but some flecks of peel remain discernible. Chill until fully cooled.
When ready to assemble the cake, grease a 20cm springform pan. Preheat the oven to 350F.
Transfer clementine pulp to a large bowl. Add all the other ingredients, give a good stir, and then mix well with an electric mixer on medium speed until homogeneous and glossy.
Pour into the prepared springform pan and bake in the preheated oven for 45 minutes to an hour, checking after 45 minutes. The cake is done when only a few crumbs cling to a tester poked into the centre.
With or without a dollop of whipped cream, this cake is even better from the refrigerator the second day.
4 small clementines (approximately 375 g total weight)
6 large eggs
1 heaped tsp baking powder
1/2 tsp baking soda
1 3/4 cups ground almonds (almond flour)
1 1/2 cups sugar
1/2 cup cocoa powder
Scrub the clementines and put them in a saucepan with some cold water. Bring them to the boil and then simmer for about an hour, or until soft. Drain and, when cool, cut the clementines in half and remove any seeds. Put whole clementines, peel and all, in a food processor and chop until fairly well pulverized but some flecks of peel remain discernible. Chill until fully cooled.
When ready to assemble the cake, grease a 20cm springform pan. Preheat the oven to 350F.
Transfer clementine pulp to a large bowl. Add all the other ingredients, give a good stir, and then mix well with an electric mixer on medium speed until homogeneous and glossy.
Pour into the prepared springform pan and bake in the preheated oven for 45 minutes to an hour, checking after 45 minutes. The cake is done when only a few crumbs cling to a tester poked into the centre.
Monday, March 12, 2007
Molasses Ginger Cookies
One of the best things about Rebecca Reilly's wonderful book, Gluten-Free Baking, is that the recipes hail from Maine and share heritage with the recipes of Atlantic Canada that my family grew up with and that we continue to crave despite dietary limitations. Her soft molasses cookies taste like my grandmothers' kitchens used to smell and are every bit as good as the wheatier variety, especially fresh out of the oven. This recipe is adapted, but not by much, from her book. But buy the book. You need it.
3/4 cup amaranth flour
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup soy flour
1 tsp baking soda
1 rounded tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp xanthan gum
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 large egg
1/2 cup buttermilk
Preheat the oven to 350F.
In a large bowl, cream butter and sugar; mix in sugar, molasses, and egg.
In a small bowl, whisk together flours and starches with ginger, cinnamon, cloves, and xanthan gum.
Add dry ingredients to molasses mixture alternately with the buttermilk, in three additions.
Refrigerate dough for an hour, if you have the time and patience. (I didn't, and no loss to the cookies' quality.)
Spoon rounded tablespoons of dough onto a cookie sheet lined with parchment paper or silicon baking sheet. Bake for approximately 12 minutes in the preheated oven. When done, the cookies will spring back blithley from a light touch.
Allow cookies to cool on pans for five minutes, then transfer to racks to complete cooling.
Makes about 32 cookies.
3/4 cup amaranth flour
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup soy flour
1 tsp baking soda
1 rounded tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp xanthan gum
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 large egg
1/2 cup buttermilk
Preheat the oven to 350F.
In a large bowl, cream butter and sugar; mix in sugar, molasses, and egg.
In a small bowl, whisk together flours and starches with ginger, cinnamon, cloves, and xanthan gum.
Add dry ingredients to molasses mixture alternately with the buttermilk, in three additions.
Refrigerate dough for an hour, if you have the time and patience. (I didn't, and no loss to the cookies' quality.)
Spoon rounded tablespoons of dough onto a cookie sheet lined with parchment paper or silicon baking sheet. Bake for approximately 12 minutes in the preheated oven. When done, the cookies will spring back blithley from a light touch.
Allow cookies to cool on pans for five minutes, then transfer to racks to complete cooling.
Makes about 32 cookies.
Soft Lemon Drop Cookies
This recipe is adapted from Gluten-Free Girl's wonderful lemon olive oil cookies and makes soft, chewy, intensely lemony cookies. Like little pillows of lemony goodness. I haven't managed to share these cookies with anyone outside our house yet. They seem to disappear before we get outside the door.
1/4 cup plain unsweetened yogurt (soy yogurt works A-OK, too)
1/4 cup extra virgin olive oil
1 large egg
1 tsp pure lemon extract
zest of one medium lemon, well-washed and scrubbed before grating
juice of one medium lemon
1/2 cup brown rice flour
1/2 cup amaranth flour
1/2 cup almond flour
1/4 cup tapioca flour
1/2 cup sugar
1 tsp baking powder
Preheat the oven to 350°.
Combine dry ingredients in a smaller bowl. Whisk well.
Combine wet ingredients in a large bowl. Whisk well, as well.
Stir dry ingredients into wet with a rubber spatula, scraping the sides well.
Spacing them 2" apart, drop cookies by the gooey spoonful onto parchment paper- or silicon sheet-lined baking sheets to make 20 to 24 cookies. Bake 12 minutes in the preheated oven, until cookies are set and cracks in the surface no longer look wet and doughy.
Allow to cool on the pans for five minutes, then cool on a rack.
Makes almost 2 dozen cookies.
1/4 cup plain unsweetened yogurt (soy yogurt works A-OK, too)
1/4 cup extra virgin olive oil
1 large egg
1 tsp pure lemon extract
zest of one medium lemon, well-washed and scrubbed before grating
juice of one medium lemon
1/2 cup brown rice flour
1/2 cup amaranth flour
1/2 cup almond flour
1/4 cup tapioca flour
1/2 cup sugar
1 tsp baking powder
Preheat the oven to 350°.
Combine dry ingredients in a smaller bowl. Whisk well.
Combine wet ingredients in a large bowl. Whisk well, as well.
Stir dry ingredients into wet with a rubber spatula, scraping the sides well.
Spacing them 2" apart, drop cookies by the gooey spoonful onto parchment paper- or silicon sheet-lined baking sheets to make 20 to 24 cookies. Bake 12 minutes in the preheated oven, until cookies are set and cracks in the surface no longer look wet and doughy.
Allow to cool on the pans for five minutes, then cool on a rack.
Makes almost 2 dozen cookies.
Tuesday, March 6, 2007
Gluten-Free Blueberry Muffins
This recipe is based on Bette Hagman's muffin recipe, with additions of whole grains and a flavourful sprinkling of cinnamon sugar from my mother's wheat-based blueberry muffin recipe. If possible, it’s best to let these cool an hour or so before eating them. When they’re hot, the texture is quite nice, but they taste too “eggy” for my liking. The muffins freeze well and heat nicely in the microwave.
Topping:
2 tbsp brown sugar
1 tsp cinnamon
3/4 cup sugar
1/3 cup softened butter
6 eggs
1 1/2 cups brown rice flour
3/4 cup amaranth flour
3/4 cup potato starch flour
1/4 cup flaxseed meal
1/2 tsp salt
1/2 tsp xanthan gum
5 tsp baking powder
1 1/2 cup soy milk
1/2 tsp vanilla
1 cup blueberries or other chopped fruit
Preheat oven to 350F. Grease 12 muffin cups. Combine brown sugar and cinnamon in a small bowl. Set aside.
In a large bowl, cream sugar and butter. Beat in eggs. Sift together dry ingredients and add alternately with the milk. Don’t overbeat. Stir in vanilla. Fold in blueberries. (The dough will seem sloppier than regular muffin dough.) Pour into muffin cups, filling 2/3 full. Sprinkle with cinnamon sugar mixture. Bake about 20 minutes, until muffins test done.
Makes a dozen muffins.
Topping:
2 tbsp brown sugar
1 tsp cinnamon
3/4 cup sugar
1/3 cup softened butter
6 eggs
1 1/2 cups brown rice flour
3/4 cup amaranth flour
3/4 cup potato starch flour
1/4 cup flaxseed meal
1/2 tsp salt
1/2 tsp xanthan gum
5 tsp baking powder
1 1/2 cup soy milk
1/2 tsp vanilla
1 cup blueberries or other chopped fruit
Preheat oven to 350F. Grease 12 muffin cups. Combine brown sugar and cinnamon in a small bowl. Set aside.
In a large bowl, cream sugar and butter. Beat in eggs. Sift together dry ingredients and add alternately with the milk. Don’t overbeat. Stir in vanilla. Fold in blueberries. (The dough will seem sloppier than regular muffin dough.) Pour into muffin cups, filling 2/3 full. Sprinkle with cinnamon sugar mixture. Bake about 20 minutes, until muffins test done.
Makes a dozen muffins.
Saturday, March 3, 2007
Breakfast Rice Pudding
This rice pudding is more like a naturally sweet breakfast porridge than a dessert. It is gluten, egg, and dairy free and is still delicious. This batch makes enough for at least five days' worth of breakfasts -- just tuck the casserole dish into the fridge and warm a serving at a time in the microwave. If you don't have cashews, pecans make a good substitute, for a flavourful but slightly darker-hued pudding.
2 cups cooked brown and wild rice combo
1 cup crushed pineapple and juice
1/4 to 1/2 cup dried cranberries
1 ripe banana
3/4 cup hot water
1/2 cup unsalted cashews
3 tbsp orange juice concentrate
1 tsp vanilla
1/2 tsp almond extract
Preheat the oven to 325F. In a casserole dish, combine brown rice, pineapple and juice, and dried fruit.
In a blender, combine banana, hot water, cashews, orange juice concentrate, vanilla, and almond extract. Blend until smooth.
Pour blended ingredients over rice mixture. Mix well. Bake for 45 minutes.
Makes 6 breakfast servings
2 cups cooked brown and wild rice combo
1 cup crushed pineapple and juice
1/4 to 1/2 cup dried cranberries
1 ripe banana
3/4 cup hot water
1/2 cup unsalted cashews
3 tbsp orange juice concentrate
1 tsp vanilla
1/2 tsp almond extract
Preheat the oven to 325F. In a casserole dish, combine brown rice, pineapple and juice, and dried fruit.
In a blender, combine banana, hot water, cashews, orange juice concentrate, vanilla, and almond extract. Blend until smooth.
Pour blended ingredients over rice mixture. Mix well. Bake for 45 minutes.
Makes 6 breakfast servings
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