Mmm... Rice crisps with chocolate and peanut butter, and one cup of sunflower seeds to reduce the guilt by a smidgen. But not too much. Try other nut butters or other nuts and seeds if you like, or substitute cornflakes for some or all of the crispy rice cereal.
1 box gluten free crispy rice cereal (about 7 cups)
1 cup roasted unsalted sunflower seeds
2 tbsp sesame seeds (optional)
1 cup packed brown sugar
1 cup corn syrup
1 cup unsweetened smooth organic peanut butter
1 cup chocolate chips
Lightly grease a 9x13" pan.
In a large bowl, combine crispy rice cereal and seeds. Stir lightly.
In a heavy-bottomed saucepan, combine sugar and corn syrup. Cook and stir over medium heat until sugar dissolves and the mixture just begins to boil. Remove from heat. Stir in peanut butter and chocolate chips until well blended and chocolate is melted.
Stir peanut-butter mixture into cereal and seeds. Press into the prepared pan and allow to cool before cutting into small, rich squares.
Thursday, March 18, 2010
Ginger Crunch Squares
Here is another recipe adapted from a classic New Zealand baking recipe. It makes sixteen buttery, gingery, crunchy cookies. I might fiddle with this recipe a bit more another time to perfect the texture, but this adaptation was certainly crunchy and good, a thin ginger shortbread with a chewy glaze. Next time, I might like a teensy bit of chewiness in the bottom layer, though. Maybe some almond flour to replace some of the sweet rice flour? Maybe a bit of brown sugar to make it softer and more molasses-y?
1/3 cup sugar
1/2 cup sweet rice flour
1/4 cup potato starch
2 heaping tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp (scant) baking powder
3/4 tsp ginger
6 tbsp cold butter
Icing:
2 tbsp butter
2 tsp golden syrup
2 tsp ginger
1/3 cup icing sugar
Line an 8x8" metal baking tin with parchment paper. Preheat the oven to 350F.
In a medium bowl, combine sugar, flours, xanthan, baking powder, and ginger. Cut in 6 tbsp butter finely. Pat crumbs gently into lined baking tin. Bake for 18 to 20 minutes, until lightly golden brown.
Meanwhile, in a small saucepan, melt 2 tbsp butter with golden syrup and ginger. When melted, stir in icing sugar until smooth.
Spread warm icing over squares while hot. Spread evenly. Allow to cool about 30 minutes before cutting into 16 squares with a long, thin-bladed serrated knife.
1/3 cup sugar
1/2 cup sweet rice flour
1/4 cup potato starch
2 heaping tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp (scant) baking powder
3/4 tsp ginger
6 tbsp cold butter
Icing:
2 tbsp butter
2 tsp golden syrup
2 tsp ginger
1/3 cup icing sugar
Line an 8x8" metal baking tin with parchment paper. Preheat the oven to 350F.
In a medium bowl, combine sugar, flours, xanthan, baking powder, and ginger. Cut in 6 tbsp butter finely. Pat crumbs gently into lined baking tin. Bake for 18 to 20 minutes, until lightly golden brown.
Meanwhile, in a small saucepan, melt 2 tbsp butter with golden syrup and ginger. When melted, stir in icing sugar until smooth.
Spread warm icing over squares while hot. Spread evenly. Allow to cool about 30 minutes before cutting into 16 squares with a long, thin-bladed serrated knife.
Monday, February 22, 2010
Ideas for Adapting Pastry Recipes
* The reason most pastry made with wheat flour is tricky is that the wheat contains gluten, which makes it stretchy. This is good for bread - it stretches into pockets to hold expanding gases from the leaveners and makes a light, moist loaf. This is not good for pastry, which gets tough when the gluten gets stretched. In fact, special “cake and pastry flour” is made with low-gluten wheat flour. Pastry made with gluten-free flour doesn’t get tough as easily as wheat pastry. It is harder to overwork the dough with mixing or kneading.
* Still, it is possible to make tough pastry with gluten-free flours. I’ve noticed the following errors can toughen the dough:
* Still, it is possible to make tough pastry with gluten-free flours. I’ve noticed the following errors can toughen the dough:
- Working with dough that is too warm. Use chilled ingredients to mix the dough, then refrigerate it for at least an hour before rolling.
- Using recipes that skimp on the fat. Why bother skimping on the fat in pastry? If you’re worried about fat, make fruit sherbet, not fruit pie.
- Adding too much water to the dough. Start with the minimum amount of water that will hold the dough together and leave it workable.
- Choose a pastry with some fat and protein from chocolate, sour cream, cream cheese, or plain cheese.
- Or choose a pastry that already has some gluten-free ingredients, such as cornmeal. - Choose a “pat-in” (rather than “roll-out”) pastry crust. It’s likely to work very well.
- Replace the flour with a combination of light starches. For instance, 2 cups wheat flour can be replaced with a mixture of 1 cup sweet rice flour, 1/4 cup potato starch, 1/4 cup corn starch, and 1/4 cup tapioca starch, with 1 tsp xanthan gum.
- If a recipe calls for no egg, add some egg, even if you have to use half a beaten egg and figure out what to do with the other half. Replace 1 tbsp water with 1 tbsp egg. Whisk the egg with 1 tsp vinegar, too. If the recipe calls for an egg already, use a really big egg, reduce the water by 1 tbsp, and add the vinegar, too.
Ideas for Adapting and Successfully Baking Cookie Recipes
* CHOOSING A RECIPE: Almost any cookie recipe will adapt for gluten-free flours, though cookies with a soft texture or that have to be rolled (like ginger sparklers) may be harder to adapt, though if the dough is too sticky to roll, chilling it will probably fix the problem. Cookies that are light and crunchy will turn out even better than usual when they are made gluten-free. Chewy is a bit trickier. I’m still working on it. Nut flours help.
* FLOUR MIX: Replace wheat flour with a blend of gluten-free flours. My favourite: For 1 1/2 cups of wheat flour, use 2/3 cup brown rice flour, 1/3 cup amaranth flour, 1/3 cup potato starch, 3 tbsp tapioca starch, and 1/2 tsp xanthan gum.
* EGGS & LEAVENING: Use extra jumbo eggs and rounded, not level teaspons of baking soda or baking powder.
* BEATING:The more you cream the butter and sugar, and the more you then beat in the wet ingredients, the more your gluten-free cookies will spread and spread. In fact, I don’t cream the butter and sugar first anymore. I just toss the butter, sugar, eggs, and vanilla or other extracts into a bowl all together and blend them all briefly until smooth.
* BATCHES: Make small batches and make small cookies. They will turn out better and then will keep better.
* FREEZING: Freeze leftover cookies at the end of the day. They lose texture and flavour very quickly.
* FLOUR MIX: Replace wheat flour with a blend of gluten-free flours. My favourite: For 1 1/2 cups of wheat flour, use 2/3 cup brown rice flour, 1/3 cup amaranth flour, 1/3 cup potato starch, 3 tbsp tapioca starch, and 1/2 tsp xanthan gum.
* EGGS & LEAVENING: Use extra jumbo eggs and rounded, not level teaspons of baking soda or baking powder.
* BEATING:The more you cream the butter and sugar, and the more you then beat in the wet ingredients, the more your gluten-free cookies will spread and spread. In fact, I don’t cream the butter and sugar first anymore. I just toss the butter, sugar, eggs, and vanilla or other extracts into a bowl all together and blend them all briefly until smooth.
* BATCHES: Make small batches and make small cookies. They will turn out better and then will keep better.
* FREEZING: Freeze leftover cookies at the end of the day. They lose texture and flavour very quickly.
Ideas for Choosing and Adapting Cake Recipes
* Basic cakes are not particularly adaptable.To make something fancy that works out flawlessly, I recommend choosing something that takes as its base a basic cake recipe: layer cake, sponge cake, pound cake, or angel food cake, for example. (Good recipes for these are all pro- vided in this section.) Then, fancy it up with your favourite spices and flavourings, or with special frosting, filling, or decoration.
Otherwise, if you are determined to adapt a recipe . . .
Otherwise, if you are determined to adapt a recipe . . .
- Choose a recipe with lots of egg whites (sponge cake or angel food cake) and replace wheat flour with a blend of white rice flour, sweet rice flour, and light starches and a bit of xanthan gum. Make sure the frosting or filling called for is moist and light, like lemon curd or whipped cream.
- Look for recipes for Passover, which usually don’t have wheat flour.
- Sour cream coffee cake, si - yeast-based coffee cake, non.
- Look for European “tortes” which are often made with nuts or bread crumbs instead of flour. (In North America, “torte” is sometimes used to mean “more than two layers,” but the technical definition of “torte” is that it is flourless and made with nuts or crumbs.)
- Remember that “cake and pastry flour” contains less gluten than all-purpose flour and might be easier to replace in a recipe.
- Make a self-saucing pudding cake.These adapt almost flawlessly, though I do recommend using at least 1/4 cup of soy flour in the replacement flour mix, to add structure and a bit of fat.
- As with muffins and loaves, choose a recipe that gets some of its moisture from fruits or vegetables and remember to increase the amount of eggs, or egg whites in the recipe. Separating the eggs and whipping the whites to fold in at the end of mixing will lighten gluten-free fruit- or vegetable-based cakes.
- Just make cheesecake. Buy gluten-free shortbread or other cookies to crush instead of graham wafers for the base, and the rest is, as it were, a piece of cake.
Ideas for Adapting Muffin and Loaf Recipes
* CHOOSE A RECIPE: Choose a recipe that gets some of its moisture from grated fruit or mashed bananas or applesauce, grated vegetables, or nut butters - something with substance. Choose a recipe with 2 cups or less of regular flour per 12 muffins.
* REPLACEMENTS: Replace flour with a proportional amount of gluten-free mix. For 2 cups mix:Try 3/4 cup rice flour, 1/2 cup amaranth flour, 1/2 cup potato starch, and 1/4 cup tapioca starch. Or, al- ternatively, soy flour often works well with fruit and nut loaves.Try 1/2 cup rice flour, 1/2 cup soy flour, 1/4 cup amaranth flour, 1/3 cup potato starch, and 3 tbsp tapioca starch.
* GF NECESSITIES: Add 1/2 tsp xanthan gum and 1/2 tsp gelatin to the dry ingredients.
* EGGS: Choose a recipe with eggs in it. Then, increase the egg. If the recipe calls for 1 egg, use an ultra-jumbo egg or 2 small eggs. If the recipe calls for 2 eggs, increase it to 3.
* FLAVOURING Increase spices, vanilla, or other flavourings to compensate for the bland flavour of rice flours - though using amaranth flour will make a big difference to the flavour, too.
* LEAVENING: Increase baking powder and baking soda a bit - use heaped teaspoons rather than level teaspoons.
* DON’T: Don’t bother adapting bran muffin recipes. Rice bran tastes like sawdust. Really, really low-fat muffins and loaves are likely to adapt poorly, too.
* VEGETARIAN NOTE: If you omit the gelatin for vegetarians, you may want to get the same effect by whisking the flaxseed meal in the recipe with the milk, buttermilk, or other wet ingredients and letting it sit for half an hour, so that it softens and gels. I almost always include 1/4 to 1/2 cup flaxseed meal in every muffin or loaf recipe to get this effect and to increase the fibre content anyway.
* STORING AND FREEZING: Always freeze muffins and (sliced) loaves soon after they have cooled completely. Gluten-free baked goods do not keep at room temperature. For some reason, gleten-free food with baking powder or baking soda is especially prone to spoiling. By day four after baking, your muffins will be inedible.
* REPLACEMENTS: Replace flour with a proportional amount of gluten-free mix. For 2 cups mix:Try 3/4 cup rice flour, 1/2 cup amaranth flour, 1/2 cup potato starch, and 1/4 cup tapioca starch. Or, al- ternatively, soy flour often works well with fruit and nut loaves.Try 1/2 cup rice flour, 1/2 cup soy flour, 1/4 cup amaranth flour, 1/3 cup potato starch, and 3 tbsp tapioca starch.
* GF NECESSITIES: Add 1/2 tsp xanthan gum and 1/2 tsp gelatin to the dry ingredients.
* EGGS: Choose a recipe with eggs in it. Then, increase the egg. If the recipe calls for 1 egg, use an ultra-jumbo egg or 2 small eggs. If the recipe calls for 2 eggs, increase it to 3.
* FLAVOURING Increase spices, vanilla, or other flavourings to compensate for the bland flavour of rice flours - though using amaranth flour will make a big difference to the flavour, too.
* LEAVENING: Increase baking powder and baking soda a bit - use heaped teaspoons rather than level teaspoons.
* DON’T: Don’t bother adapting bran muffin recipes. Rice bran tastes like sawdust. Really, really low-fat muffins and loaves are likely to adapt poorly, too.
* VEGETARIAN NOTE: If you omit the gelatin for vegetarians, you may want to get the same effect by whisking the flaxseed meal in the recipe with the milk, buttermilk, or other wet ingredients and letting it sit for half an hour, so that it softens and gels. I almost always include 1/4 to 1/2 cup flaxseed meal in every muffin or loaf recipe to get this effect and to increase the fibre content anyway.
* STORING AND FREEZING: Always freeze muffins and (sliced) loaves soon after they have cooled completely. Gluten-free baked goods do not keep at room temperature. For some reason, gleten-free food with baking powder or baking soda is especially prone to spoiling. By day four after baking, your muffins will be inedible.
Ideas for Yeast Breads
* When baking a loaf of gluten-free bread in the oven, not in a bread-maker, I have had better success using traditional yeast, not quick-rising yeast, and I always proof it by letting it froth up in sugared warm water, even if the original recipe says otherwise.
* I always cover my dough in the loaf pan with lightly greased plastic wrap directly on the surface of the dough when I set it aside to rise. I can then press the wrap to even out the top of the loaf, and I don’t have to worry about the top of the loaf getting dry as it rises. Always remember to remove the plastic wrap before baking!
* Recipes usually say to beat the dough for three minutes with a mixer, but beating as long as you can hold out with a wooden spoon seems to work just fine.
* In my experience, allowing a second rising for the dough is not truly necessary for gluten-free bread, except for pizza dough, which likes 15 or 20 minutes to rise after being spread out on the pan.
* Check gluten-free bread through the oven door oven every ten minutes. If it is browning too quickly, after the first 20 minutes cover it lightly with foil.
* It can be difficult to tell when gluten-free bread is fully cooked. You can tap the loaf to see if it rings hollow. You can shake it firmly to see if it feels jiggly in the middle.You can use a toothpick or skewer to see if the middle is sticky. Or all of the above. An instant-read thermometer would probably be a good idea to test the centre of loaves, but I don’t have one.
* Allow your bread to cool completely before slicing. Then slice it thinly, all at once, and freeze any part of the loaf you don’t use the first day.
* I always cover my dough in the loaf pan with lightly greased plastic wrap directly on the surface of the dough when I set it aside to rise. I can then press the wrap to even out the top of the loaf, and I don’t have to worry about the top of the loaf getting dry as it rises. Always remember to remove the plastic wrap before baking!
* Recipes usually say to beat the dough for three minutes with a mixer, but beating as long as you can hold out with a wooden spoon seems to work just fine.
* In my experience, allowing a second rising for the dough is not truly necessary for gluten-free bread, except for pizza dough, which likes 15 or 20 minutes to rise after being spread out on the pan.
* Check gluten-free bread through the oven door oven every ten minutes. If it is browning too quickly, after the first 20 minutes cover it lightly with foil.
* It can be difficult to tell when gluten-free bread is fully cooked. You can tap the loaf to see if it rings hollow. You can shake it firmly to see if it feels jiggly in the middle.You can use a toothpick or skewer to see if the middle is sticky. Or all of the above. An instant-read thermometer would probably be a good idea to test the centre of loaves, but I don’t have one.
* Allow your bread to cool completely before slicing. Then slice it thinly, all at once, and freeze any part of the loaf you don’t use the first day.
Cornmeal Pastry (for Savoury Tarts)
This makes a slightly thick, crisp and crunchy tart pastry that I used for a yummy roasted tomato and goat cheese tart. Adding the 1/2 an egg or egg white seems to help - add the rest of the egg to an omelet, I guess!
1/2 cup cornmeal
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1 tsp xanthan gum
1/2 tsp dried herbs (if desired)
1/2 tsp salt
1/2 cup cold butter
2 tsp vinegar or lemon juice
1 tbsp beaten egg white or whole egg (about 1/2 an egg)
2-3 tbsp ice water
Whisk the dry ingredients. Cut in the cold butter with a pastry cutter to form smallish crumbs.Whisk vinegar and egg together. Pour into the batter.Add just 2 tbsp ice water to start - stir the dough quickly together with a fork.Test if the dough will hold together. If it is still too dry, add one more tablespoon of water.
Wrap in plastic wrap and refrigerate at least one hour. Allow to warm up at room temperature for 10 minutes, then roll to fit a 9” tart pan. Prick the surface of the dough with a fork, all over, and bake at 400F for 18-20 minutes, until golden and crisp.
1/2 cup cornmeal
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1 tsp xanthan gum
1/2 tsp dried herbs (if desired)
1/2 tsp salt
1/2 cup cold butter
2 tsp vinegar or lemon juice
1 tbsp beaten egg white or whole egg (about 1/2 an egg)
2-3 tbsp ice water
Whisk the dry ingredients. Cut in the cold butter with a pastry cutter to form smallish crumbs.Whisk vinegar and egg together. Pour into the batter.Add just 2 tbsp ice water to start - stir the dough quickly together with a fork.Test if the dough will hold together. If it is still too dry, add one more tablespoon of water.
Wrap in plastic wrap and refrigerate at least one hour. Allow to warm up at room temperature for 10 minutes, then roll to fit a 9” tart pan. Prick the surface of the dough with a fork, all over, and bake at 400F for 18-20 minutes, until golden and crisp.
Tuesday, January 5, 2010
Returning Soon
These past busy months, I've been relying on the recipes I already have rather than experimenting with adaptations of new recipes, but a new baby means I'm home on another parental leave and am hoping to have time to try new recipes.
I'll get back to posting successful experiments very soon. I hope the recipes posted here from past years are helpful to some of you. Thanks for your patience and for kind feedback.
I'll get back to posting successful experiments very soon. I hope the recipes posted here from past years are helpful to some of you. Thanks for your patience and for kind feedback.
Monday, October 20, 2008
Soda-Bread Sandwich Loaf
This recipe is a better adaptation of my Gluten-Free Bannock from this site, proportions perfected for a 7-8" cast iron pan. I cut the loaf into 4 pieces and freeze it. Each warmed wedge is perfect for a sandwich with a semi-soft filling of veggies and cheese or tuna salad or hummus and tomatoes or veggie burgers and sprouts.
1/2 cup brown rice flour
1/4 cup amaranth flour
1/4 cup soy flour
1 tsp GF baking powder
1/2 tsp baking soda
3 tbsp whole flaxseeds
1 or 2 tbsp sesame seeds (optional)
3/4 cup buttermilk
1 egg, lightly beaten
1 tsp oil
Whisk flours, seeds, baking powder, and baking soda into a medium bowl. Make a well in the centre. In a separate bowl, beat egg and buttermilk. Stir into dry ingredients.
Heat oil in a 7 or 8"cast-iron skillet over low-medium heat (4/10 on my stove). Pour batter into pan. Cook, covered with a lightly greased pot lid, over low heat at least 12 minutes, until golden on the bottom and edges are reasonably well-set. Turn and cook until browned underneath, at least another 10 minutes.
A turning tip: This bread is quite tender and can be tricky to flip with just a spatula. Try sliding it, cooked side down, onto a smooth flat saucepan lid with a handle you can grip. Then bring the frying pan to meet the uncooked side of the bread on the pot lid.
1/2 cup brown rice flour
1/4 cup amaranth flour
1/4 cup soy flour
1 tsp GF baking powder
1/2 tsp baking soda
3 tbsp whole flaxseeds
1 or 2 tbsp sesame seeds (optional)
3/4 cup buttermilk
1 egg, lightly beaten
1 tsp oil
Whisk flours, seeds, baking powder, and baking soda into a medium bowl. Make a well in the centre. In a separate bowl, beat egg and buttermilk. Stir into dry ingredients.
Heat oil in a 7 or 8"cast-iron skillet over low-medium heat (4/10 on my stove). Pour batter into pan. Cook, covered with a lightly greased pot lid, over low heat at least 12 minutes, until golden on the bottom and edges are reasonably well-set. Turn and cook until browned underneath, at least another 10 minutes.
A turning tip: This bread is quite tender and can be tricky to flip with just a spatula. Try sliding it, cooked side down, onto a smooth flat saucepan lid with a handle you can grip. Then bring the frying pan to meet the uncooked side of the bread on the pot lid.
Saturday, October 18, 2008
Georgian Cheese-Stuffed Bread
We followed the recipes from Nigella Lawson's Georgian Feast in her book Feast for our Thanksgiving Day, and the cheese-stuffed bread was a huge hit. I thought I'd better write down the recipe adaptation before I forget what I did - but I haven't yet had a chance to convert the weights to cups. Sorry -- will do next time.
Serve with a simple salad of bitter greens, cucumbers, and green onions. I added lots of nasturtium blossoms, which are lovely and delicious. This recipe makes half the amount Nigella recommends for eight, but it is rich and will serve at least five or six people as a first course or brunch course. Four for a vegetarian main course.
2/3 cup milet flour
1/3 cup sorghum flour (next time, I'm planning to use amaranth instead)
1/3 cup cornstarch
1/3 potato starch
1/3 cup tapioca starch
1/3 cup soy flour
2 tsp xanthan gum
1 rounded tsp baking soda
1/2 tsp salt
1 cup plain yogurt
1 egg
2 tbsp soft butter
100 g ricotta cheese
250 g feta cheese, crumbled
150 g mozzarella cheese, grated
1 small egg
In a large bowl, whisk together flours, xanthan gum, soda, and salt. Work in softened 2 tbsp butter. In a small bowl, beat the egg and yogurt. Beat egg mixture into flour mixture. Cover with plastic wrap and refrigerate this until you are ready to assemble the bread.
Combine cheeses and small egg in a small bowl. Set aside until you are really, really ready to assemble the bread.
Sprinkle a 9" round cake pan with GF flour. Sprinkle a breadboard with a little bit more GF flour. Remove your dough from the fridge and cut the dough in half. Lightly knead half of the dough into a circle. Press it into the bottom and up the sides of the cake pan. Spread with the cheese mixture. Lightly knead the second half of the dough into a circle approximately 9" round. Set this on top of the cheese mixture with its edges overlapping the dough up the sides of the pan, and seal the edges of the dough all the way around the pan.
Preheat the oven to 425F. Bake the bread for 15 to 20 minutes, until golden brown but still very slightly doughy on the inside. Serve hot, in cheese-oozing wedges.
Serve with a simple salad of bitter greens, cucumbers, and green onions. I added lots of nasturtium blossoms, which are lovely and delicious. This recipe makes half the amount Nigella recommends for eight, but it is rich and will serve at least five or six people as a first course or brunch course. Four for a vegetarian main course.
2/3 cup milet flour
1/3 cup sorghum flour (next time, I'm planning to use amaranth instead)
1/3 cup cornstarch
1/3 potato starch
1/3 cup tapioca starch
1/3 cup soy flour
2 tsp xanthan gum
1 rounded tsp baking soda
1/2 tsp salt
1 cup plain yogurt
1 egg
2 tbsp soft butter
100 g ricotta cheese
250 g feta cheese, crumbled
150 g mozzarella cheese, grated
1 small egg
In a large bowl, whisk together flours, xanthan gum, soda, and salt. Work in softened 2 tbsp butter. In a small bowl, beat the egg and yogurt. Beat egg mixture into flour mixture. Cover with plastic wrap and refrigerate this until you are ready to assemble the bread.
Combine cheeses and small egg in a small bowl. Set aside until you are really, really ready to assemble the bread.
Sprinkle a 9" round cake pan with GF flour. Sprinkle a breadboard with a little bit more GF flour. Remove your dough from the fridge and cut the dough in half. Lightly knead half of the dough into a circle. Press it into the bottom and up the sides of the cake pan. Spread with the cheese mixture. Lightly knead the second half of the dough into a circle approximately 9" round. Set this on top of the cheese mixture with its edges overlapping the dough up the sides of the pan, and seal the edges of the dough all the way around the pan.
Preheat the oven to 425F. Bake the bread for 15 to 20 minutes, until golden brown but still very slightly doughy on the inside. Serve hot, in cheese-oozing wedges.
Crunchy Granola Bars
Conceivably, these granola bars are so seedy that you could replace the cup-and-a-half of oats if you had to, but I love oats and am happy I have some that I can eat. Remember that you must locate gluten-free, uncontaminated oats such as those from Cream Hill Estates. The recipe is pretty adaptable to your tastes and the contents of your cupboard. All sunflower seeds or all pepitas are both great. Any dried fruit is great. It would also be very feasible to make these nut-free. Omit the almond extract and replace the almonds with more pepitas!
1/3 cup corn syrup
1/3 cup honey
1/3 cup veg. oil
1/2 tsp almond extract
1/2 tsp vanilla
1 1/2 cups pure, uncontaminated rolled oats
1 cup GF rice crispies
1 cup sunflower seeds (unsalted)
1 cup dried cranberries or raisins
1/2 cup pepitas (pumpkin seeds) (also unsalted)
1/2 cup shredded unsweetened coconut
1/2 cup sliced almonds
1/4 cup sesame seeds
a pinch of sea salt
Line a metal lasagna pan or other pan about 12x15" with parchment paper on the bottom and up the sides.
Combine corn syrup, vegetable oil, and honey in a small, heavy-bottomed saucepan. Bring to a boil over medium heat and boil for five minutes. Remove from heat and allow to cool slightly. Stir in almond extract and vanilla after the few minutes of cooling.
In the meantime, combine the oats, sunflower seeds, rice crispies, cranberries, pumpkin seeds, coconut, almonds, sesame seeds, and salt in a large bowl.
Pour the syrup over the dry ingredients and stir to mix very well. Pour into paarchment-paper lined pan and press in firmly and evenly.
Bake at 350F until golden brown, 20-25 minutes. Remove from oven and allow to cool completely. Cut into bars, preferably with a rotary pizza cutter. I cut them into six 2" pieces lengthwise and then into three 5" pieces crosswise to make 18 bar-shaped bars. Save any bits that crumble off the edges to sprinkle on yogurt. These freeze very well.
1/3 cup corn syrup
1/3 cup honey
1/3 cup veg. oil
1/2 tsp almond extract
1/2 tsp vanilla
1 1/2 cups pure, uncontaminated rolled oats
1 cup GF rice crispies
1 cup sunflower seeds (unsalted)
1 cup dried cranberries or raisins
1/2 cup pepitas (pumpkin seeds) (also unsalted)
1/2 cup shredded unsweetened coconut
1/2 cup sliced almonds
1/4 cup sesame seeds
a pinch of sea salt
Line a metal lasagna pan or other pan about 12x15" with parchment paper on the bottom and up the sides.
Combine corn syrup, vegetable oil, and honey in a small, heavy-bottomed saucepan. Bring to a boil over medium heat and boil for five minutes. Remove from heat and allow to cool slightly. Stir in almond extract and vanilla after the few minutes of cooling.
In the meantime, combine the oats, sunflower seeds, rice crispies, cranberries, pumpkin seeds, coconut, almonds, sesame seeds, and salt in a large bowl.
Pour the syrup over the dry ingredients and stir to mix very well. Pour into paarchment-paper lined pan and press in firmly and evenly.
Bake at 350F until golden brown, 20-25 minutes. Remove from oven and allow to cool completely. Cut into bars, preferably with a rotary pizza cutter. I cut them into six 2" pieces lengthwise and then into three 5" pieces crosswise to make 18 bar-shaped bars. Save any bits that crumble off the edges to sprinkle on yogurt. These freeze very well.
Sunday, August 31, 2008
Carrot Loaf for Kids
I tried this recipe as yet another attempt to find another breakfast or mid-morning snack my almost-two-year-old would enjoy. Today's Parent is always a good source for kid-friendly recipes. I liked this loaf a lot -- and my daughter ate a whole piece. That's no guarantee she will ever eat it again, but it's a start!
1/3 cup brown rice flour
1/3 cup amaranth flour
1/3 cup potato starch
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 packed cup grated carrots (2 medium or 1 large carrot)
1/2 cup very well-drained crushed pineapple
1/2 cup plain yogurt
2/3 cup brown sugar
1/4 cup vegetable oil
3 eggs
Preheat the oven to 350F and grease a loaf pan.
In a large bowl, whisk flours and starches with flaxseed meal, xanthan, baking powder, baking soda, spices, and salt.
In a medium bowl, whisk carrots, pineapple, yogurt, sugar, veg oil, and eggs until well-blended.
Fold wet ingredients into dry ingredients. Stir until just combined. Pour into the greased loaf pan and bake for 50 to 55 minutes, or until the loaf tests clean. Allow to cool for 10 minutes in the pan before turning out onto a rack to cool. Cool completely before slicing to serve. (Or, if serving warm, cut fat, not thin, slices, because the bread is delicate when hot.) This loaf is especially delicious spread with cream cheese.
1/3 cup brown rice flour
1/3 cup amaranth flour
1/3 cup potato starch
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 packed cup grated carrots (2 medium or 1 large carrot)
1/2 cup very well-drained crushed pineapple
1/2 cup plain yogurt
2/3 cup brown sugar
1/4 cup vegetable oil
3 eggs
Preheat the oven to 350F and grease a loaf pan.
In a large bowl, whisk flours and starches with flaxseed meal, xanthan, baking powder, baking soda, spices, and salt.
In a medium bowl, whisk carrots, pineapple, yogurt, sugar, veg oil, and eggs until well-blended.
Fold wet ingredients into dry ingredients. Stir until just combined. Pour into the greased loaf pan and bake for 50 to 55 minutes, or until the loaf tests clean. Allow to cool for 10 minutes in the pan before turning out onto a rack to cool. Cool completely before slicing to serve. (Or, if serving warm, cut fat, not thin, slices, because the bread is delicate when hot.) This loaf is especially delicious spread with cream cheese.
Saturday, August 30, 2008
Cornmeal Pancakes
These are light, thin pancakes of the kind I tend to prefer. I've never liked the thick, gluggy, stodgy kind of pancake from a mix. This recipe is adapted from the Fannie Farmer Cookbook. It strikes me these pancakes could be used as thick crepes. For instance, I think an oblong cornmeal pancake (with reduced sugar) could be wrapped warm around a gluten-free breakfast sausage and topped with onions, relish, or sauerkraut in place of a bun.
1/2 cup cornmeal
1/2 cup boiling water
1/4 cup amaranth flour
1/4 cup cornstarch
2 tbsp flaxseed meal
1/2 tsp salt
1/4 tsp xanthan gum
1 tbsp sugar
1 tbsp baking powder
1/4 cup melted butter
1 large well-beaten egg
1/2 cup milk
In a large bowl, pour the boiling water over the cornmeal. Stir well. Pour in the dry ingredients followed by the wet ingredients and beat well, until the batter is thoroughly mixed.
Heat pan to medium-high heat (less hot than for some other pancakes) on a lightly greased pan. Use about 2 tbsp of batter per pancake. As for other pancakes, cook the first side until bubbles on the top break but do not fill back in, then flip and cook until lightly browned on the other side. Drizzle with molasses or maple syrup or fruit sauce to serve. These freeze and re-toast well in a toaster oven.
1/2 cup cornmeal
1/2 cup boiling water
1/4 cup amaranth flour
1/4 cup cornstarch
2 tbsp flaxseed meal
1/2 tsp salt
1/4 tsp xanthan gum
1 tbsp sugar
1 tbsp baking powder
1/4 cup melted butter
1 large well-beaten egg
1/2 cup milk
In a large bowl, pour the boiling water over the cornmeal. Stir well. Pour in the dry ingredients followed by the wet ingredients and beat well, until the batter is thoroughly mixed.
Heat pan to medium-high heat (less hot than for some other pancakes) on a lightly greased pan. Use about 2 tbsp of batter per pancake. As for other pancakes, cook the first side until bubbles on the top break but do not fill back in, then flip and cook until lightly browned on the other side. Drizzle with molasses or maple syrup or fruit sauce to serve. These freeze and re-toast well in a toaster oven.
Sunday, August 10, 2008
Orange-Glazed Zucchini Loaf
It's almost fresh zucchini season, so it's definitely time to use up that last two cups of the frozen grated zucchini from last year's avalanche of zukes. While the zucchini seems to thaw to a puddle of green-flecked water, it bakes up fine and adds much-needed moisture to gluten-free concoctions. I recommend the cardamom in this recipe.
1 cup brown rice flour
3/4 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 tsp xanthan gum
1 tsp gelatin
2/3 cup brown sugar
2 tsp (rounded) baking powder
1 tsp baking soda
1/2 tsp ground cardamom or cinnamon
1/4 tsp salt
2 cups grated zucchini
1/2 cup butter, melted
1/4 cup milk
3 eggs
2 tsp grated orange rind
1 cup chopped walnuts
Glaze:
1/4 cup gluten-free icing sugar
2 tsp orange juice
Line loaf pan with parchment paper or grease. Set aside.
Whisk together flours, sugar, baking powder and soda, cardamom, and salt. In a separate bowl, whisk together zucchini, butter, milk, eggs, and orange rind. Pour wet ingredients over flour mixture. Sprinkle with walnuts and stir just to combine. Pour into prepared pan. Bake at 350F until tests clean, about 1 hour. Let cool in pan for 15 minutes. Turn out on a rack to cool completely.
Combine icing sugar and orange juice to make glaze. Brush over hot loaf. Let cool.
1 cup brown rice flour
3/4 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 tsp xanthan gum
1 tsp gelatin
2/3 cup brown sugar
2 tsp (rounded) baking powder
1 tsp baking soda
1/2 tsp ground cardamom or cinnamon
1/4 tsp salt
2 cups grated zucchini
1/2 cup butter, melted
1/4 cup milk
3 eggs
2 tsp grated orange rind
1 cup chopped walnuts
Glaze:
1/4 cup gluten-free icing sugar
2 tsp orange juice
Line loaf pan with parchment paper or grease. Set aside.
Whisk together flours, sugar, baking powder and soda, cardamom, and salt. In a separate bowl, whisk together zucchini, butter, milk, eggs, and orange rind. Pour wet ingredients over flour mixture. Sprinkle with walnuts and stir just to combine. Pour into prepared pan. Bake at 350F until tests clean, about 1 hour. Let cool in pan for 15 minutes. Turn out on a rack to cool completely.
Combine icing sugar and orange juice to make glaze. Brush over hot loaf. Let cool.
Sunday, June 22, 2008
Rhubarb Streusel Cake
Okay. So it has been awhile. I've found myself content with my existing supply of recipes (my own and others'). Rhubarb cake awoke a wish for an old family stand-by, which we called "rhubarb cake" (imaginative, non?) but which is a rhubarb streusel cake and could, in some parts of the world, be better described as a "pudding." This was my aunt Catherine's staple spring cake. It is alternately too tart, too gooey, too sweet, and too cakey in a way that comes together deliciously.
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
3/4 cup rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup amaranth flour
1/4 cup soy flour
3/4 tsp xanthan gum
1 slightly rounded tsp soda
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb
Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup melted butter
Grease a 9x13" pan and preheat the oven to 350F.
Cream butter and sugar for one minute. Add eggs and vanilla and beat for one minute more at medium speed on an electric mixer.
Pour in well-whisked-to-combine dry ingredients. Also pour in buttermilk. Beat well for at least one full minute, until the batter is silky smooth and sticky in the annoying way that gluten-free batter gets sticky and rides up the beaters. Fold in rhubarb.
Spread batter evenly in the prepared pan. Mix topping ingredients and sprinkle them over the top in small streuselly dollops. Bake for about 45 minutes, until the centre tests done with a toothpick.
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
3/4 cup rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup amaranth flour
1/4 cup soy flour
3/4 tsp xanthan gum
1 slightly rounded tsp soda
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb
Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup melted butter
Grease a 9x13" pan and preheat the oven to 350F.
Cream butter and sugar for one minute. Add eggs and vanilla and beat for one minute more at medium speed on an electric mixer.
Pour in well-whisked-to-combine dry ingredients. Also pour in buttermilk. Beat well for at least one full minute, until the batter is silky smooth and sticky in the annoying way that gluten-free batter gets sticky and rides up the beaters. Fold in rhubarb.
Spread batter evenly in the prepared pan. Mix topping ingredients and sprinkle them over the top in small streuselly dollops. Bake for about 45 minutes, until the centre tests done with a toothpick.
Sunday, March 30, 2008
Quinoa Herb Muffins
Based on herbed rice muffins that are somewhere else on this blog, these quinoa-stuffed muffins are great with soup. I am not fond of quinoa flour, but I love quinoa itself, so when I wanted herbed rice muffins but had no brown rice cooked, the best idea seemed to be to cook up some quinoa and swap it into the recipe.
1/2 cup quinoa, cooked in 1 cup water until tender and water is absorbed, then cooled a bit
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup flaxseed meal
1 tsp xanthan gum
4 tso baking powder
1/2 tsp salt
1/2 tsp each dried basil, marjoram, and oregano
1/4 tsp freshly ground black pepper
3 tbsp olive oil
2 eggs
1 cup milk
1/4 cup (generous!) freshly, finely grated Parmesan cheese
Grease 12 muffin tins.
In a medium bowl, whisk flours and starches, flaxseed meal, xanthan gum, baking powder, salt, herbs, and cheese.
In a large bowl, combine quinoa (making sure it's cool enough to not cook the eggs), oil, eggs, milk, and cheese. Whisk until well combined.
Stir into dry ingredients, just to mix.
Fill prepared muffin tins about 3/4 full. Bake muffins at 400F for 20 to 25 minutes.
Anna's Chicken Noodle Soup
I've been relying lately on my stand-by recipes, no time for trying new baking. But here's my one-and-a-half-year-old's favourite chicken noodle soup. We make our own low-sodium chicken broth on a regular basis, but bought would probably be just fine. When the recipe says "diced" this means small enough for a toddler to angle onto a spoon -- but too small for a toddler to choke on at all. Think about just bigger than 1/4" or just smaller than 1/2" dice.
2 oz. brown rice spaghetti (approx. 1 cup cooked spaghetti)
Bring a pot of water to a boil. Break spaghetti into short lengths and cook for nine minutes, until not quite done.
Meanwhile, in another pot, heat
4 cups chicken stock
1/2 to 3/4 cup (or 1/2 a 398 mL can) plain tomato sauce
1 tsp dried basil
Add
1 large leek, whites and light greens only, diced
1 medium carrot, diced
1 stalk celery, diced
and cook until beginning to get tender.
Add
1/2 cup mushrooms, diced
and cook until all vegetables are just tender.
Stir in
1/2 cup frozen peas
1/2 cup cooked chicken, diced, or cooked and drained ground beef (optional)
1/4 cup Parmesan cheese, freshly grated
and the drained noodles.
Heat until piping hot and noodles are al dente.
Cool enough to serve to a toddler.
2 oz. brown rice spaghetti (approx. 1 cup cooked spaghetti)
Bring a pot of water to a boil. Break spaghetti into short lengths and cook for nine minutes, until not quite done.
Meanwhile, in another pot, heat
4 cups chicken stock
1/2 to 3/4 cup (or 1/2 a 398 mL can) plain tomato sauce
1 tsp dried basil
Add
1 large leek, whites and light greens only, diced
1 medium carrot, diced
1 stalk celery, diced
and cook until beginning to get tender.
Add
1/2 cup mushrooms, diced
and cook until all vegetables are just tender.
Stir in
1/2 cup frozen peas
1/2 cup cooked chicken, diced, or cooked and drained ground beef (optional)
1/4 cup Parmesan cheese, freshly grated
and the drained noodles.
Heat until piping hot and noodles are al dente.
Cool enough to serve to a toddler.
Monday, February 18, 2008
Oatmeal Banana Bread
Here's a yummy moist banana oat bread you can add extras to, if you like -- dried cranberries, walnuts or pecans, or even chocolate chips. It is inspired by a recipe in Today's Parent magazine, which recommended the chocolate chips (perhaps unsurprisingly). I bet this could be made dairy-free very easily with soy milk -- though skip the baking soda in favour of extra baking powder in that case.
3/4 cup gluten-free (pure, uncontaminated) old-fashioned rolled oats
3/4 cup brown rice flour
1/2 cup potato starch
1/2 cup flaxseed meal
1/4 cup tapioca starch
1/2 cup brown sugar
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
2 medium overripe bananas, mashed
3 large eggs
1/2 cup buttermilk
1/3 cup canola oil
1 tsp vanilla
1/2 cup extras (nuts, dried fruit, or chocolate chips)
Preheat oven to 350F and grease a 9x5" loaf pan.
In a large bowl, whisk flours, starches, flaxseed meal, xanthan gum, sugar, baking powder and soda.
In a smaller bowl, whisk bananas, eggs, buttermilk, oil, and vanilla.
Stir wet ingredients into dry ingredients just until moistened throughout. Fold in extras. Bake at 350F for about 60 minutes, until a toothpick in the centre tests clean. Let cool in the pan a few minutes, then turn out on a rack to cool completely.
3/4 cup gluten-free (pure, uncontaminated) old-fashioned rolled oats
3/4 cup brown rice flour
1/2 cup potato starch
1/2 cup flaxseed meal
1/4 cup tapioca starch
1/2 cup brown sugar
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
2 medium overripe bananas, mashed
3 large eggs
1/2 cup buttermilk
1/3 cup canola oil
1 tsp vanilla
1/2 cup extras (nuts, dried fruit, or chocolate chips)
Preheat oven to 350F and grease a 9x5" loaf pan.
In a large bowl, whisk flours, starches, flaxseed meal, xanthan gum, sugar, baking powder and soda.
In a smaller bowl, whisk bananas, eggs, buttermilk, oil, and vanilla.
Stir wet ingredients into dry ingredients just until moistened throughout. Fold in extras. Bake at 350F for about 60 minutes, until a toothpick in the centre tests clean. Let cool in the pan a few minutes, then turn out on a rack to cool completely.
Saturday, January 19, 2008
Cinnamon Rolls
I have been craving sweet, biscuity cinnamon rolls for two weeks and finally got time to make them today, with much success! The dough is mostly Rebecca Reilly's delicious scone recipe from Gluten-Free Baking, with adaptations and additions as needed. If you're the kind of person who glazes cinnamon rolls, then glaze away, but these rolls don't need a glaze.
[This recipe is much easier to deal with than the other cinnamon roll recipe on this site. By a long shot.]
3 tbsp butter, softened
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/2 cup brown rice flour
1/2 cup amaranth flour
1/2 cup sweet rice flour
1/2 cup almond flour
1/4 cup potato starch
2 rounded tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup butter, cold
2 large eggs
1 tbsp liquid honey
1/2 cup whipping cream
First, blend softened butter, brown sugar and cinnamon in a small bowl. Set aside.
Combine flours and starches with baking pwder, xanthan gum, and salt in a large bowl. Whisk until well blended. Cut in cold butter with a pastry blender or two knives until finely crumbed. Beat eggs, honey, and cream with a fork until well blended. Pour over crumbed mixture. Stir well, to make a well-mixed, moist but workable dough.
Turn out on a sheet of parchment or other pliable material that is well dusted with rice flour. Knead the dough 8 to 10 times. Pat out with fingers to a rectangle approximately 12" long and 9" to 10" wide, ensuring the dough is not too thin or weak at any point.
Crumble the reserved butter, sugar, and cinnamon mixture as best you can and sprinkle it over the dough as evenly as you can. Spread gently with fingers to ensure coverage, leaving one lengthwise edge uncovered so it will seal. Be careful not to tear dough. Roll the dough gently into a log lengthwise. Cut the 12" tube into approximately 16 pieces, 3/4" each. Set 2" apart on a parchment or silicone-lined baking sheet.
Bake at 400F for 10 to 12 minutes, until puffed outwards and golden on top.
Makes 16 rolls to serve with hot tea.
[This recipe is much easier to deal with than the other cinnamon roll recipe on this site. By a long shot.]
3 tbsp butter, softened
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/2 cup brown rice flour
1/2 cup amaranth flour
1/2 cup sweet rice flour
1/2 cup almond flour
1/4 cup potato starch
2 rounded tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup butter, cold
2 large eggs
1 tbsp liquid honey
1/2 cup whipping cream
First, blend softened butter, brown sugar and cinnamon in a small bowl. Set aside.
Combine flours and starches with baking pwder, xanthan gum, and salt in a large bowl. Whisk until well blended. Cut in cold butter with a pastry blender or two knives until finely crumbed. Beat eggs, honey, and cream with a fork until well blended. Pour over crumbed mixture. Stir well, to make a well-mixed, moist but workable dough.
Turn out on a sheet of parchment or other pliable material that is well dusted with rice flour. Knead the dough 8 to 10 times. Pat out with fingers to a rectangle approximately 12" long and 9" to 10" wide, ensuring the dough is not too thin or weak at any point.
Crumble the reserved butter, sugar, and cinnamon mixture as best you can and sprinkle it over the dough as evenly as you can. Spread gently with fingers to ensure coverage, leaving one lengthwise edge uncovered so it will seal. Be careful not to tear dough. Roll the dough gently into a log lengthwise. Cut the 12" tube into approximately 16 pieces, 3/4" each. Set 2" apart on a parchment or silicone-lined baking sheet.
Bake at 400F for 10 to 12 minutes, until puffed outwards and golden on top.
Makes 16 rolls to serve with hot tea.
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