I have recently moved to an area that has very few stores catering to gluten free products or grains. I miss Minneapolis! So, I have been trying to make up the difference. I wanted to write down some of the key things I have learned to work around to make gluten free living work for me.
I have learned to make my own rice, brown rice, and corn flour. I use my coffee grinder! I have purchased 2. Both are certified for spice grinding, and they have pretty tough motors. The new one I just bought is GE, and it is a tank! It makes a whole lot, and it grinds very finely. I put in just enough grains to the 10-12 cup line. Press pulse for about 10 seconds. Pause for 15 seconds. Pulse and pause until finely ground, being careful not to overheat the motor. The smaller coffee grinder needs longer pauses and only grinds about 1/2 cup at a time. The larger one grinds about 1 cup at a time. My next grain to tackle is millet!
I also grind my own flax seeds. Flax seems to help add the fiber missing from the gluten free diet. It is also helpful in extra nutrition. I put them in the coffee grinder and pulse. I do this in large batches and freeze what I can't use in the next few weeks. The rest is put in the fridge to help retain nutrients and retard spoilage. I also use flax to substitute for eggs. 1 Tbs. ground flax mixed with 3 Tbs. water (stir, sit for 3 min, stir) = 1 large egg. This is awesome when I am short or out of eggs for baking.
There are certain grains that I like to cook with: corn flour and corn starch. By far, they make the best gravy, white sauce and easy flour substitutes. They measure exactly the same as flour, a 1 to 1 ratio. To make my own corn flour, I take cornmeal and grind it in the coffee mill. It is easy to find and naturally gluten free, unless they process in a facility that also mills wheat or gluten products. If they do not have gluten free on the label, call the corporation, email or look up their website. You will be amazed how many products are actually gluten free if you just ask!
There are other grains that I like to bake with: white rice flour, brown rice flour, millet flour, and buckwheat. They have a pleasant and subtle flavor. I love the nutrition that millet has. I have yet to find a supplier, so I may need to shop online. I do not like to bake with quinoa or soy flours. They have a strong flavor, and it detracts from the original concept. Not even chocolate can mask their flavor.
These are a few of my favorite tips!
Monday, August 29, 2011
Gluten Free White Bread
This is a fantastic bread recipe. I have been looking all over for recipes or mixes that make the best bread. I've tweaked this to add more fiber. The key is the knox gelatin!
Wet Ingredients
1 1/2 c. warm water (not hot, like a baby's bath)
1 tsp. vinegar
2 large eggs
1/4 c. oil
2 c. rice flour
1 c. gluten free flour mix (I used Bob's Red Mill Gluten Free blend)
3 Tbs. flax seeds, ground
2 packets knox gelatin (not the whole box)
1/4 c. sugar
3 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 c. powdered milk
2 1/2 tsp. active dry yeast (or two packages of bread machine yeast)
*More water may be needed. Add a Tbs. at a time.
Using a bread machine: layer ingredients according to the manufacturer's instructions. Mine is to put in wet ingredients, followed by dry ingredients. Using a finger, create a well to contain the yeast. Turn machine on for 1.5 loaf. Use a Medium crust setting. Keep an eye out for the bread. If you can, try to smooth down the top of the loaf before it cooks. Also, mine is done early (almost 20 minutes at times).
Mixing by hand: Combine wet ingredients. In separate bowl, combine dry ingredients and stir with a fork or pastry cutter together. Gradually add the dry ingredients to the wet ingredients. Mix well. Let rest for 5 minutes. Mix for 5 minutes. Grease the inside of the loaf pan. Evenly put bread inside, smooth the top of the loaf, cover with a light towel and let raise in a warm place for about 30-45 minutes. Bake at 350 degrees F. for 40 minutes. Add more time if needed. Gluten free bread doesn't turn "brown" like regular bread. Toothpick inserted should have little to no crumbs.
Wet Ingredients
1 1/2 c. warm water (not hot, like a baby's bath)
1 tsp. vinegar
2 large eggs
1/4 c. oil
2 c. rice flour
1 c. gluten free flour mix (I used Bob's Red Mill Gluten Free blend)
3 Tbs. flax seeds, ground
2 packets knox gelatin (not the whole box)
1/4 c. sugar
3 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 c. powdered milk
2 1/2 tsp. active dry yeast (or two packages of bread machine yeast)
*More water may be needed. Add a Tbs. at a time.
Using a bread machine: layer ingredients according to the manufacturer's instructions. Mine is to put in wet ingredients, followed by dry ingredients. Using a finger, create a well to contain the yeast. Turn machine on for 1.5 loaf. Use a Medium crust setting. Keep an eye out for the bread. If you can, try to smooth down the top of the loaf before it cooks. Also, mine is done early (almost 20 minutes at times).
Mixing by hand: Combine wet ingredients. In separate bowl, combine dry ingredients and stir with a fork or pastry cutter together. Gradually add the dry ingredients to the wet ingredients. Mix well. Let rest for 5 minutes. Mix for 5 minutes. Grease the inside of the loaf pan. Evenly put bread inside, smooth the top of the loaf, cover with a light towel and let raise in a warm place for about 30-45 minutes. Bake at 350 degrees F. for 40 minutes. Add more time if needed. Gluten free bread doesn't turn "brown" like regular bread. Toothpick inserted should have little to no crumbs.
Thursday, August 25, 2011
Family Favorites -- Caramel Corn
Caramel Corn has been a family favorite for decades. It is so easy, and it's gluten-free to boot!
Caramel Corn
Supplies needed:
large roaster pan (turkey size)
popcorn popper (prefer air popper)
large bowl
3 quart pan
stirring spoon
measuring spoons
measuring cups
Ingredients:
Popcorn seeds
2 c. brown sugar
1/2 c. light corn syrup
1 c. butter (not margarine or substitute)
1 tsp. salt
1 tsp. baking soda
Pop 7-8 quarts of popcorn, being especially careful to remove all seeds. (7 quarts has heavily coated caramel, 7.5 quarts is normal caramel, 8 quarts is light caramel). Popping the popcorn into one large bowl and hand sifting the popcorn before putting into the roaster is best. Set aside.
Combine brown sugar, corn syrup, butter and salt into 3 quart pan. Keep stirring until mixture boils -- a rolling boil that has dime size bubbles exploding all over the pan. Set timer for 5 minutes, stirring constantly while it is rapidly boiling. Remove from heat.
Preheat oven to 200 degrees F. Add 1 tsp. baking soda to the hot caramel and stir quickly and thoroughly. The mixture will climb the sides of the pan. Pour over the popped corn, and stir evenly to coat as much of the popcorn as you can. Place in oven for one hour, stirring every 15 minutes. Remove from oven to cool. To keep the kernels separated, stir every 5 minutes for 15 minutes. Enjoy!
Caramel Corn
Supplies needed:
large roaster pan (turkey size)
popcorn popper (prefer air popper)
large bowl
3 quart pan
stirring spoon
measuring spoons
measuring cups
Ingredients:
Popcorn seeds
2 c. brown sugar
1/2 c. light corn syrup
1 c. butter (not margarine or substitute)
1 tsp. salt
1 tsp. baking soda
Pop 7-8 quarts of popcorn, being especially careful to remove all seeds. (7 quarts has heavily coated caramel, 7.5 quarts is normal caramel, 8 quarts is light caramel). Popping the popcorn into one large bowl and hand sifting the popcorn before putting into the roaster is best. Set aside.
Combine brown sugar, corn syrup, butter and salt into 3 quart pan. Keep stirring until mixture boils -- a rolling boil that has dime size bubbles exploding all over the pan. Set timer for 5 minutes, stirring constantly while it is rapidly boiling. Remove from heat.
Preheat oven to 200 degrees F. Add 1 tsp. baking soda to the hot caramel and stir quickly and thoroughly. The mixture will climb the sides of the pan. Pour over the popped corn, and stir evenly to coat as much of the popcorn as you can. Place in oven for one hour, stirring every 15 minutes. Remove from oven to cool. To keep the kernels separated, stir every 5 minutes for 15 minutes. Enjoy!
Sunday, August 21, 2011
Gluten Free -- Orange Chocolate Layer Cake
Cooking gluten free is a chemistry experiment for the kitchen. Each flour has its own flavor and density, so each cooking item turns out differently than if it were with wheat flour. For example, garbanzo beans or garbanzo bean flour will always taste like garbanzo beans no matter how much sugar, salt or chocolate you mix in it. Taking away the gluten will add a great creamy texture to cakes. This is a recipe I modified for gluten free cooking to celebrate my husband's graduation from airborne school, and it tastes amazing!
Orange Chocolate Layer Cake
Reminiscent of pound cake, this creamy cake will make you forget you are eating gluten free! Bits of orange peel, juice and vanilla really kick up the taste buds.
Items needed:
2 9" cake layer pans
wax paper
pencil
scissors
2 mixing bowls
1 small microwavable dish
mixer
measuring spoons
spatula
toothpicks or cake tester
Dry ingredients for the Cake:
1 1/2 c. rice flour
1 1/2 c. tapioca flour/starch
1 1/2 c. sugar
1/2 tsp. salt
2 tsp. baking powder, gluten free
1 tsp. baking soda
3 tsp. xanthan gum
4-6 tsp. orange zest, no white pith (bitter)
Wet ingredients for Cake:
2 Tbl. extra virgin olive oil (or light tasting)
2 Tbl. butter
3 Tbl. honey
2 c. orange juice (I like the with plup kind)
4 eggs
4 tsp. vanilla
1 tsp. orange extract
Preheat oven to 350 degrees F. Trace the bottoms of the 9" cake pan onto waxed paper, and cut out both circles. Grease two 9" cake pans. Press the waxed paper circle gently into each greased pan. Set aside.
Combine all the dry ingredients into the bowl. Lightly mix them together. Add all the wet ingredients on top. Mix on medium speed for 30 seconds. Scrape bowl well. Mix for about 2 minutes on high speed until all the batter is creamy with no dry clumps. Divide batter evenly between the two cake pans. Shake the pans gently from side to side to even out the top of the batter. Tap pans gently on the counter to remove air bubbles. Bake in the oven for 30 minutes or longer, testing with toothpicks until cake crumbs form on toothpick. (If you see cake batter, the cake is underdone. If you see no crumbs at all, the cake is overdone -- use lots of frosting.) The cake will be very high and poofy. As it cools, it will shrink down considerably. Cool to room temperature before frosting.
Orange Frosting
1/4 c. butter
1 tsp. vanilla
1/2 tsp. orange extract
1 3/4 c. powdered sugar
1/4 c. sugar (adds texture to the cake)
1 tsp. cornstarch
2-3 Tbs. orange juice
1 tsp. orange peel, opt. (will be visible, so its up to you -- flavor boost or eye appeal)
Mix together, slowly adding the orange juice. You want a creamy, spreadable frosting: too thick, and it will tear the cake; too thin, and you will have to add more powdered sugar.
Take one cooled cake and put on the cake plate. Take 1/3 of frosting and put it on top of it. Spread evenly. While drying, in small microwavable bowl put 1/2 c. semi-sweet chocolate chips and 3 Tbs. of heavy cream/2% milk/liquid coffee creamer (any will work). Microwave for 10 seconds and stir. Repeat until just melted. Spread over frosting layer. Top with second cooled cake. Spread remaining frosting over cake evenly and down the sides. Let dry. In the microwaveable bowl, melt 1/2 c. semi-sweet chocolate chips and 3 Tbs. of heavy cream/2% milk/liquid coffee creamer. Microwave for 10 seconds and stir. Repeat until just melted. Spread over top of cake. Let dry. Keep in fridge until ready to serve. Eat and Enjoy!
Orange Chocolate Layer Cake
Reminiscent of pound cake, this creamy cake will make you forget you are eating gluten free! Bits of orange peel, juice and vanilla really kick up the taste buds.
Items needed:
2 9" cake layer pans
wax paper
pencil
scissors
2 mixing bowls
1 small microwavable dish
mixer
measuring spoons
spatula
toothpicks or cake tester
Dry ingredients for the Cake:
1 1/2 c. rice flour
1 1/2 c. tapioca flour/starch
1 1/2 c. sugar
1/2 tsp. salt
2 tsp. baking powder, gluten free
1 tsp. baking soda
3 tsp. xanthan gum
4-6 tsp. orange zest, no white pith (bitter)
Wet ingredients for Cake:
2 Tbl. extra virgin olive oil (or light tasting)
2 Tbl. butter
3 Tbl. honey
2 c. orange juice (I like the with plup kind)
4 eggs
4 tsp. vanilla
1 tsp. orange extract
Preheat oven to 350 degrees F. Trace the bottoms of the 9" cake pan onto waxed paper, and cut out both circles. Grease two 9" cake pans. Press the waxed paper circle gently into each greased pan. Set aside.
Combine all the dry ingredients into the bowl. Lightly mix them together. Add all the wet ingredients on top. Mix on medium speed for 30 seconds. Scrape bowl well. Mix for about 2 minutes on high speed until all the batter is creamy with no dry clumps. Divide batter evenly between the two cake pans. Shake the pans gently from side to side to even out the top of the batter. Tap pans gently on the counter to remove air bubbles. Bake in the oven for 30 minutes or longer, testing with toothpicks until cake crumbs form on toothpick. (If you see cake batter, the cake is underdone. If you see no crumbs at all, the cake is overdone -- use lots of frosting.) The cake will be very high and poofy. As it cools, it will shrink down considerably. Cool to room temperature before frosting.
Orange Frosting
1/4 c. butter
1 tsp. vanilla
1/2 tsp. orange extract
1 3/4 c. powdered sugar
1/4 c. sugar (adds texture to the cake)
1 tsp. cornstarch
2-3 Tbs. orange juice
1 tsp. orange peel, opt. (will be visible, so its up to you -- flavor boost or eye appeal)
Mix together, slowly adding the orange juice. You want a creamy, spreadable frosting: too thick, and it will tear the cake; too thin, and you will have to add more powdered sugar.
Take one cooled cake and put on the cake plate. Take 1/3 of frosting and put it on top of it. Spread evenly. While drying, in small microwavable bowl put 1/2 c. semi-sweet chocolate chips and 3 Tbs. of heavy cream/2% milk/liquid coffee creamer (any will work). Microwave for 10 seconds and stir. Repeat until just melted. Spread over frosting layer. Top with second cooled cake. Spread remaining frosting over cake evenly and down the sides. Let dry. In the microwaveable bowl, melt 1/2 c. semi-sweet chocolate chips and 3 Tbs. of heavy cream/2% milk/liquid coffee creamer. Microwave for 10 seconds and stir. Repeat until just melted. Spread over top of cake. Let dry. Keep in fridge until ready to serve. Eat and Enjoy!
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