Mastered brownies! Finally, an gooey brownie with deep chocolate flavor without butter, soy or wheat. Suck it, chocolate craving! Do you know how hard it is to get proper flavor without dairy? This is a BIG DEAL.
Good thing I made two different batches in my experiment. Both were devoured by the next morning.
Important notes: Originally called for 2 cups of butter. I replaced it by making a mayonnaise-like emulsion with the oil and eggs. Worked like a charm. Might try to decrease the oil by a couple of tablespoons in next batch; think it will work fine.
It helps to remember that butter isn't solid fat, but an emulsion of fat and water.
I had to decrease the flour by half, because my bean flour mix has a lot of fiber and it would have been too dry otherwise.
One batch used a couple of tablespoons of walnut oil, which also was a tasty addition. I might try using brown sugar and see if it's even better, but that would be an impressive trick, since these rock.
Hershey's Brownie Makeover
1/2 c oil like grape seed or rice bran
4 eggs
1 3/4 c sugar (originally called for 2 c, but that was too sweet for me)
2 tsp vanilla
3/4 c cocoa
1/2 c GF bean flour mix
1/2 tsp baking powder
1/4 tsp salt
1 tbsp coffee
1 tbsp caramel coffee syrup, optional
1. Put eggs in blender or food processor. With blender running, add a few drops of oil through the pour spout. Slowly add a very thin stream of oil to form an emulsion.
2. Add sugar, salt, vanilla, coffee.
3. Mix flour, baking powder in a bowl. Scrape blender contents into the bowl and mix. Bake at 350 F for 30 to 35 min. (touch the top of the brownie to test for doneness). A knife stuck into the batch will come out gooey at this point, and the top will barely wobble.
Note: If you add the sugar with the dry ingredients, you will have a chewier, more gooey brownie that tastes sweeter. My tasters preferred the delicate crackle top on the batch where the sugar was added to the blender. It was prettier, too.
Friday, November 15, 2013
Thursday, November 7, 2013
Toasted Bean Flour Mix
Like so many seeming disasters (Dorchester folding, being forced in self-pubbing for grocery money, my allergies turning nuclear) it turned out to be a good thing I was forced to reformulate, because this mix is superior. Pancakes and waffles are fluffier and breads more sturdy, yet light.
I'm close to a GF bread with no xanthan gum that's tasty. Will post when I've perfected it.
GF Flour Mix
1 c toasted bean flour (I mill my own using white beans)
3/4 c rice flour
1/4 c starch
1 tsp pectin
1. Mix all and use.
Go here to see how to make bean flour edible (not raw tasting) with the microwave:
http://glutenarmageddon.blogspot.com/2013/08/making-bean-flour-edible-with-microwave.html
Flour mix x 8
8 c bean
6 c rice
2 c starch
2 T + 2 tsp pectin
1. Mix all and use.
I'm close to a GF bread with no xanthan gum that's tasty. Will post when I've perfected it.
GF Flour Mix
1 c toasted bean flour (I mill my own using white beans)
3/4 c rice flour
1/4 c starch
1 tsp pectin
1. Mix all and use.
Go here to see how to make bean flour edible (not raw tasting) with the microwave:
http://glutenarmageddon.blogspot.com/2013/08/making-bean-flour-edible-with-microwave.html
Flour mix x 8
8 c bean
6 c rice
2 c starch
2 T + 2 tsp pectin
1. Mix all and use.
Tuesday, September 24, 2013
6 AM Sushi
Apparently my daughter feels waffle bread is too embarrassing to take for lunches. Teens. Guess who was making sushi rolls for her kid's lunch at 6:00 am to keep her from coming home glutened? The things I do to avoid glutened kids, but honestly, the youngest two are like cats in a sack when they eat the wrong thing. The fighting was driving me mad, and something had to be done. Hence, cool food.
Go me.
Go me.
Sunday, September 15, 2013
Mini doughnuts: Lemon, Spice, Chocolate, Pineapple, Banana, Peach, Pumpkin...
Mini
Doughnuts
Kept loosing my recipe cards in the shuffle, so finally added this to my cookbook and posted it for safe keeping.
Lemon
Mini Doughnuts
Make
them orange by using orange peel and juice instead of lemon. Toss in a few
chopped cranberries, blackberries or blueberries if you're in the mood.
Ingredients
1
3/4 c gluten-free flour blend with pectin
2
tsp baking powder
¼
tsp kosher salt
2
tsp lemon peel
------------------
3/4
c sugar
3/4
c chilled coconut cream
2
tbsp lemon juice
1/4
c coconut oil
4
tbsps oil
2 eggs
1
tsp vanilla
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp CF milk
1
tbsp lemon juice
*Instead
of frosting, you could whirl granulated sugar in a spice grinder with a tsp of
lemon peel for a sugar topping.
1.
Put the eggs and sugar in the food processor and slowly add the oils and cream
to make a mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very
stable batter.
2.
Cook in preheated, oiled babycakes mini doughnut maker. Cool on racks, dip in glaze
when cooled or roll in lemon sugar.
Pineapple
Mini Doughnuts
These
are also good with pureed peaches or apricots. Pears were a bit gummy and bland
for our taste.
Ingredients
1
3/4 c gluten-free flour blend with pectin
2
baking powder
¼
tsp kosher salt
------------------
3/4
c sugar
1/4
c oil like rice bran or grapeseed
1/4
c coconut oil
2
eggs
1
tsp vanilla
¾
c crushed pineapple
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp CF milk
1
tbsp lemon juice
*Instead
of frosting, you could whirl granulated sugar in a spice grinder with a tsp of
lemon peel for a sugar topping.
1.
Put the eggs and sugar in the food processor and slowly add the oils to make a
mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very stable
batter.
2.
Cook in preheated, oiled babycakes mini doughnut maker. Cool on racks, dip in glaze
when cooled or roll in lemon sugar.
Banana
Mini Doughnuts
These
are also good with toasted nuts or chopped cranberries. Substitute a ½ c
shredded zucchini and 1 tsp lemon peel for the banana, and ¼ tsp coriander for
the cinnamon.
Ingredients
1
3/4 c gluten-free flour blend with pectin
2
baking powder
¼
tsp kosher salt
½
tsp cinnamon
------------------
3/4
c sugar
1/4
c oil like rice bran or grapeseed
1/4
c coconut oil
2
eggs
1
tsp vanilla
1
banana
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp CF milk
1
tbsp lemon juice
*Instead
of frosting, you could whirl granulated sugar in a spice grinder with a tsp of
lemon peel for a sugar topping.
1.
Put the eggs and sugar in the food processor and slowly add the oils to make a
mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very stable
batter.
2.
Cook in preheated, oiled babycakes mini doughnut maker. Cool on racks, dip in glaze
when cooled or roll in lemon sugar.
Pumpkin
Spice Mini Doughnuts
Could
try apple butter for the pumpkin.
Ingredients
1
3/4 c gluten-free flour blend with pectin
2
baking powder
¼
tsp kosher salt
½
tsp cinnamon
¼
tsp nutmeg
¼
tsp ginger
------------------
3/4
c brown sugar
1/4
c oil like rice bran or grapeseed
1/4
c coconut oil
2
eggs
1
tsp vanilla
1
banana
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp cider
1
tbsp lemon juice
*Instead
of frosting, you could use cinnamon sugar.
1.
Put the eggs and sugar in the food processor and slowly add the oils to make a
mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very stable
batter.
2.
Cook in preheated, oiled babycakes mini doughnut maker. Cool on racks, dip in glaze
when cooled or roll in lemon sugar.
Chocolate
Pumpkin Mini Doughnuts
Banana,
spinach, green tomato and shredded zucchini stand in very well for pumpkin. You
won’t taste them.
Ingredients
1
1/2 c gluten-free flour blend with pectin
Scant
½ c cocoa
2
baking powder
¼
tsp kosher salt
¼
tsp nutmeg
------------------
3/4
c brown sugar
1/4
c oil like rice bran or grapeseed
1/4
c coconut oil
2
eggs
1
tsp vanilla
¾
c pumpkin puree
Frosting:
1
cup (115g) confectioner’s sugar
2
to 4 tsp milk
1
tbsp lemon juice
*Instead
of frosting, you could use cinnamon sugar.
1.
Put the eggs and sugar in the food processor and slowly add the oils to make a
mayonnaise-like emulsion. Add the dry stuff and whirl. Makes a very stable
batter.
2. Cook in preheated, oiled babycakes mini
doughnut maker. Cool on racks, dip in glaze when cooled or roll in lemon sugar.
Saturday, September 7, 2013
Crepes
We've been eating a lot of rice crepes. Fast, easy, good with gravy...what's not to like? Fill crepes and fry longer to crisp up if you like. Great with taco filling, Chinese, etc.
Crepes
1 c rice flour
1c water
2 eggs
1/2 tsp salt
(sprinkle of Mrs. Dash for savory crepes, or vanilla and cinnamon for sweet)
1. Whisk all, whisking before each pouring (tends to separate). Pour onto pipping hot greased griddle or hot pan. When edges are set, flip.
*sometimes I use 3/4 c rice flour and microwave toasted bean flour
Crepes
1 c rice flour
1c water
2 eggs
1/2 tsp salt
(sprinkle of Mrs. Dash for savory crepes, or vanilla and cinnamon for sweet)
1. Whisk all, whisking before each pouring (tends to separate). Pour onto pipping hot greased griddle or hot pan. When edges are set, flip.
*sometimes I use 3/4 c rice flour and microwave toasted bean flour
Saturday, August 24, 2013
Soy in Bob's All Purpose GF Flour
Bob's Red Mill All Purpose GF mix is manufactured in a facility that also processes soy. I read the package closer after the rash, swollen eyes and throat... Yep, I'll be mixing my own flour, BUT if I use bean or pea flour, I'll toast it first. Still learned something useful.
Wednesday, August 21, 2013
Making bean flour edible with the microwave. No more raw bean flavor!
Bob's Red Mill makes a gluten free all purpose flour (contains garbanzo flour, potato
starch, tapioca flour, sorghum flour, and fava flour ) without xanthan gum. It performs perfectly, it's available in bulk at my local Cash n Carry and would totally be a time saver...if it didn't taste like raw beans. Yuck!
Thankfully, I have the answer to making it edible. I was web surfing yesterday and saw a post on Cake and Commerce about making quinoa flour edible.
Naturally, I thought of bean flour. High protein, full of pesky saponins and tasting of raw uncooked legumes, it seemed a prime candidate for the cooking cure. The thing is, it's still pretty hot out, and I'm not interested in heating the kitchen.
So I nuked it. A half inch layer in a pie plate at 3:33 min (because it's faster than pushing 3:00) did the trick. It does clump slightly, so sift it or whirl it in a blender/food processor to deal with lumps. It worked great in crepes this morning, and thank God, there were no traces of uncooked bean.
You're welcome.
Note: I've since figured out that toasting the beans in the oven before grinding is easier and yields satisfactory results. Bake at 350 degrees until they look browned, check them, maybe stir half way through baking. Cool and grind.
Cake and Commerce says: ...because quinoa flour is so bitter, earthy, and grassy, it easily overpowers the other ingredients in a recipe. This is due, in part, to saponin, a toxic glycoside that coats the outer layer of the quinoa seed. Saponin can be washed off or removed via abrasion, and usually is before it is sold commercially to consumers. But the washing isn't always thorough enough, and some trace of saponin remains. There's also phytic acid, which gets in the way of the absorption of minerals in the digestive tract - this is removed to some extent by heat treating but requires fermentation and sprouting to more thoroughly break it down.
The saponin isn't a problem if you are buying quinoa seeds to use in savory recipes. All you need to do is wash the quinoa again, as you would certain kinds of starchy polished rice. But milled as flour and included in a recipe, this not-quite-washed-all-the-way grain becomes a gatecrasher and ruins just about everything it touches.
Yuck.
But there's an utterly simple solution to this, a solution that not only takes care of the bitterness and grassy flavors, but also inactivates trypsin inhibitor, (warning, long explanation ahead) a compound that reduces the bio-availability of trypsin, an enzyme which helps hydrolyse proteins (this is especially important for lysine, an amino acid that is vital to human health and is most commonly found in beans and dairy but occurs in quinoa in high levels).
The oven. That's the solution.
And quinoa is worth it. Its protein and fiber content is higher than wheat, it has fewer carbs than wheat, and it is packed with vitamin and minerals. Its fat content is slightly higher than that of oats and nearly 3x that of wheat. It works like pastry flour in baked goods, especially when combined with other flours. Trust me, baking the quinoa may be an extra step, but it is simple and easy and will make your baked goods better tasting and better for you.
You don't need to toast or pay attention to quinoa while you are heat processing it, but heat process it you must.
Here's all you need to do to make baking-ready quinoa flour:
starch, tapioca flour, sorghum flour, and fava flour ) without xanthan gum. It performs perfectly, it's available in bulk at my local Cash n Carry and would totally be a time saver...if it didn't taste like raw beans. Yuck!
Thankfully, I have the answer to making it edible. I was web surfing yesterday and saw a post on Cake and Commerce about making quinoa flour edible.
Naturally, I thought of bean flour. High protein, full of pesky saponins and tasting of raw uncooked legumes, it seemed a prime candidate for the cooking cure. The thing is, it's still pretty hot out, and I'm not interested in heating the kitchen.
So I nuked it. A half inch layer in a pie plate at 3:33 min (because it's faster than pushing 3:00) did the trick. It does clump slightly, so sift it or whirl it in a blender/food processor to deal with lumps. It worked great in crepes this morning, and thank God, there were no traces of uncooked bean.
You're welcome.
Note: I've since figured out that toasting the beans in the oven before grinding is easier and yields satisfactory results. Bake at 350 degrees until they look browned, check them, maybe stir half way through baking. Cool and grind.
Cake and Commerce says: ...because quinoa flour is so bitter, earthy, and grassy, it easily overpowers the other ingredients in a recipe. This is due, in part, to saponin, a toxic glycoside that coats the outer layer of the quinoa seed. Saponin can be washed off or removed via abrasion, and usually is before it is sold commercially to consumers. But the washing isn't always thorough enough, and some trace of saponin remains. There's also phytic acid, which gets in the way of the absorption of minerals in the digestive tract - this is removed to some extent by heat treating but requires fermentation and sprouting to more thoroughly break it down.
The saponin isn't a problem if you are buying quinoa seeds to use in savory recipes. All you need to do is wash the quinoa again, as you would certain kinds of starchy polished rice. But milled as flour and included in a recipe, this not-quite-washed-all-the-way grain becomes a gatecrasher and ruins just about everything it touches.
Yuck.
But there's an utterly simple solution to this, a solution that not only takes care of the bitterness and grassy flavors, but also inactivates trypsin inhibitor, (warning, long explanation ahead) a compound that reduces the bio-availability of trypsin, an enzyme which helps hydrolyse proteins (this is especially important for lysine, an amino acid that is vital to human health and is most commonly found in beans and dairy but occurs in quinoa in high levels).
The oven. That's the solution.
And quinoa is worth it. Its protein and fiber content is higher than wheat, it has fewer carbs than wheat, and it is packed with vitamin and minerals. Its fat content is slightly higher than that of oats and nearly 3x that of wheat. It works like pastry flour in baked goods, especially when combined with other flours. Trust me, baking the quinoa may be an extra step, but it is simple and easy and will make your baked goods better tasting and better for you.
You don't need to toast or pay attention to quinoa while you are heat processing it, but heat process it you must.
Here's all you need to do to make baking-ready quinoa flour:
- Preheat oven to 212 or 215 F (100 C)
- Empty out bag of quinoa flour onto as many sheet pans as you need, preferably onto a new piece of parchment paper
- Make sure the layer of flour is no deeper than 1/4"
- Place in preheated oven for two hours
- Remove from oven. Allow to cool. Place in bags
- Store bag in freezer for up to 8 months if you are not planning to use flour soon. Whole quinoa flour is relatively high in fat, making it vulnerable to oxidation and rancidity. Freezing will extend the shelf-life.
- Use as you would any other gluten-free flour
She notes that even triple washed quinoa needs the baking treatment to relieve it of the burnt plastic, grassy taste.
Saturday, August 17, 2013
Tapioca flour as xanthan gum substitute (egg sub, too)
Here is the link where I found this info: freerangecookies.com
In her words:
In a microwave safe bowl, combine:
1 teaspoon tapioca starch
1/3 cup water
She has more info on working with this mix on her site. I'm adding this to my list of xanthan gum substitutes.
Wednesday, August 7, 2013
Bisquick is genius, my mini potpie adaptation
I was sulking over the swollen alien eyes due to incautious soy ingestion, day 3, when I found this:
Bisquick Mini Chicken Pot Pies: recipe
These pictures belong to them. I want you to understand why I'm totally into this delicious idea...even though I can't use their product due to my stupid allergies. If you can, totally stock up. Back in the day, I was a loyal Bisquick girl, and my mom totally adores it. I can't wait to try the other flavors, especially the breakfast version.
But! I'm happy to say it worked excellently with my own GF waffle mix. It's made with my GF flour mix with pectin as a binder and no xanthan gum. No, I don't sell it, you have to make your own just like me. Maybe we'll get lucky and Bisquick will whip up a box someday, because there's a lot us in the "no gums" boat. Meanwhile:
Bisquick Mini Chicken Pot Pies: recipe
These pictures belong to them. I want you to understand why I'm totally into this delicious idea...even though I can't use their product due to my stupid allergies. If you can, totally stock up. Back in the day, I was a loyal Bisquick girl, and my mom totally adores it. I can't wait to try the other flavors, especially the breakfast version.
But! I'm happy to say it worked excellently with my own GF waffle mix. It's made with my GF flour mix with pectin as a binder and no xanthan gum. No, I don't sell it, you have to make your own just like me. Maybe we'll get lucky and Bisquick will whip up a box someday, because there's a lot us in the "no gums" boat. Meanwhile:
Chicken-Broccoli Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup frozen chopped broccoli, thawed and drained (I like fresh if I have it)
1/2 teaspoon salt
1/4 teaspoon pepper
1cup shredded Cheddar cheese (4 oz) I suggest peppers, diced carrots and celery. A generous dollop of canola oil mayonnaise to replace the yummy missing fat would not be amiss.*
*Of course, a white sauce would work, too.
1. Grease your pans well and see pictures for instructions. I think I baked mine at 350 F for roughly 20 min. You'll know it's done if you touch a couple and they spring back lightly. Over-baking will cause cracks to appear.
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup frozen chopped broccoli, thawed and drained (I like fresh if I have it)
1/2 teaspoon salt
1/4 teaspoon pepper
1
*Of course, a white sauce would work, too.
Thursday, August 1, 2013
Homemade chocolate bars, dairy, soy, GF
Enjoy Life makes chocolate chunks, $5 for a 10 oz bag, not counting shipping. I think it's closer to $5.50 in my local store, but they are the only local brand of chocolate that's not cross contaminated with milk. Also, they contain cocoa, sugar and coconut oil, but no salt or vanilla.
Mine taste better and are cheaper, especially if you buy sugar and cocoa powder in bulk. I use Hershey's cocoa powder because they aren't contaminated with milk and I can buy it in bulk at my local warehouse store.
I put the label on the canister for quick refill instructions. I bought the candy mold at Walmart in the candy making section, because I like pretty stuff. Feel free to pour it into free form bars on wax paper.
These are fresh from the freezer, which I used to quickly firm them up. I store them in the fridge as a precaution, but they are probably shelf stable.
Semi-sweet Chocolate Bars
makes 4 cups
1 1/2 c cocoa
2 1/4 c powdered sugar
1 c coconut oil
1 tsp vanilla
1/8 tsp salt
1. Mix the dry stuff. Stir in coconut oil, heat in microwave at 30 sec intervals, taking it out to stir each time. When it looks like melted chocolate, remove it, stir, pour into molds. Chill in fridge or freezer until solid. Unmold, store in fridge.
* Do not use granulated sugar unless you want a gritty chocolate bar. Sure, it will bake up fine in a cookie or whatever, but what if you want a nibble?
*Sure, you can use shortening if soy isn't a problem. It's your candy.
Wednesday, July 31, 2013
Grilled flatbread heaven
After many GF bread disasters, I got brave and tried the grilled pizza recipe here:
Thank you, Gluten Free on a Shoestring. I will buy your upcoming book. If you open a bakery, I will haunt it.
I was bummed because I couldn't do the pizza (milk allergies) until I was inspired to think of it as a flatbread. After that possibilities like teriyaki chicken, BBQ, bacon-jalapeno with pickled onion, etc. open up.
The xanthan gum was a problem, so I substituted pectin, tossed in an egg for good measure and crossed my fingers, thinking that grilled flatbread couldn't go too wrong. Imagine my delight when it came off the grill with lovely char marks and a pliable, delightful chew. Think sourdough pita and you'll nail it. My husband suggested adding black pepper or jalapenos in the crust, so tonight's batch will do just that.
We served it with shish-kebabs and taziki sauce, radishes, cucumbers and fresh corn on the cob. Yum!
Grilled Flatbread with Pectin
Thank you, Gluten Free on a Shoestring. I will buy your upcoming book. If you open a bakery, I will haunt it.
I was bummed because I couldn't do the pizza (milk allergies) until I was inspired to think of it as a flatbread. After that possibilities like teriyaki chicken, BBQ, bacon-jalapeno with pickled onion, etc. open up.
The xanthan gum was a problem, so I substituted pectin, tossed in an egg for good measure and crossed my fingers, thinking that grilled flatbread couldn't go too wrong. Imagine my delight when it came off the grill with lovely char marks and a pliable, delightful chew. Think sourdough pita and you'll nail it. My husband suggested adding black pepper or jalapenos in the crust, so tonight's batch will do just that.
We served it with shish-kebabs and taziki sauce, radishes, cucumbers and fresh corn on the cob. Yum!
Grilled Flatbread with Pectin
3 cups (420 g) all-purpose gluten-free flour, plus more for sprinkling
1 1/2 teaspoons pectin (omit if your blend already contains it)
3 teaspoons (9 g) instant yeast
1 1/2 teaspoons (6 g) sugar
1 teaspoon (6 g) kosher salt
3 tablespoons (42 g) extra-virgin olive oil, plus more for brushing
1 egg
8 fluid ounces warm water (about 100°F)
1. Mix dry stuff. Stir in egg and oil, add water, stir. Cover, let rise in fridge at least 12 hrs or up to 4 days.
2. Remove from fridge. With lightly floured hands, pat out half of it on plastic, wax paper, foil, whatever and cover with a damp towel. Pat out the second half. Grill at 450 F (or really hot grill) for two minutes. Flip, add toppings if using, grill 2-3 min more. Remove with a pizza board (we used a small, unused cookie sheet) and feast!
1 1/2 teaspoons pectin (omit if your blend already contains it)
3 teaspoons (9 g) instant yeast
1 1/2 teaspoons (6 g) sugar
1 teaspoon (6 g) kosher salt
3 tablespoons (42 g) extra-virgin olive oil, plus more for brushing
1 egg
8 fluid ounces warm water (about 100°F)
1. Mix dry stuff. Stir in egg and oil, add water, stir. Cover, let rise in fridge at least 12 hrs or up to 4 days.
2. Remove from fridge. With lightly floured hands, pat out half of it on plastic, wax paper, foil, whatever and cover with a damp towel. Pat out the second half. Grill at 450 F (or really hot grill) for two minutes. Flip, add toppings if using, grill 2-3 min more. Remove with a pizza board (we used a small, unused cookie sheet) and feast!
Friday, July 19, 2013
Pudding mix
Chocolate, vanilla, lemon or coconut, I've got your pudding needs covered. I mix mine with half canned coconut milk, half water for maximum deliciousness.
I made three pouches each of chocolate and vanilla mix, with cooking instructions on the canister and refill instructions on the baggies. The final product is as easy as store bought cook n' stir, cheaper and very, very tasty. The first batch never made it to the fridge, as the hungry hoards descended.
I think John had thirds.
Vanilla pouch:
To refill: 1 c sugar, 1/2 c corn starch (or potato, arrowroot, etc.), 1/2 tsp salt.
To pouch, add 5 c milk of choice and cook and stir until bubbly. Remove from heat, stir in 2 tsp vanilla (1 tsp of lemon or coconut, optional). Cool and serve...if you can wait that long.
Chocolate pouch:
To refill: 1 c sugar, 1/2 c cocoa, 1/4 c starch, 1/2 tsp salt.
To pouch, add 2 c canned coconut milk + 2 c water. Cook and stir until bubbly. Remove from heat and stir in 2 tsp vanilla. Cool and serve.
Great for pie, cake toppings and cream puff filling.
Water Kefir tastes like vanilla soda
Friday, June 21, 2013
Mini buns with Babycakes mini doughnut maker
Technically, these are mini buns, but they look like mini bagels. The batter is based on a yeasted waffle. (I reduced the water a bit). They have the taste and texture good bread should and make excellent sliders, breakfast sandwiches and mini sandwiches. I don't usually go for dedicated devices, but we're going through so many of these I bought a second mini doughnut maker to speed up the process. It was on sale at Bed, Bath and Beyond for $14.
GF Yeasted Mini Buns
2 1/2 c GF flour mix with pectin
1 tsp sugar
1 pk (2 tsp) yeast
1/2 tsp salt
1 1/2 c water or milk of choice
2 eggs
1 tbsp oil
1. Mix dry stuff. Warm water and add wet stuff. Stir and let rise in fridge overnight or in a warm spot for 1 hour. Spoon into mini doughnut maker and bake.
Tasty add ins include sesame seeds, caramelized onion bits, poppy seed, etc.
Couple of things: I'd rather see more browning, so I may try adding a bit of baking soda, maybe 1/4 tsp and 1 tsp lemon juice or vinegar. Also, I was short on time and used a spoon to sprinkle on the sesame, but it looks prettier and more even with a shaker jar.
GF Yeasted Mini Buns
2 1/2 c GF flour mix with pectin
1 tsp sugar
1 pk (2 tsp) yeast
1/2 tsp salt
1 1/2 c water or milk of choice
2 eggs
1 tbsp oil
1. Mix dry stuff. Warm water and add wet stuff. Stir and let rise in fridge overnight or in a warm spot for 1 hour. Spoon into mini doughnut maker and bake.
Tasty add ins include sesame seeds, caramelized onion bits, poppy seed, etc.
Couple of things: I'd rather see more browning, so I may try adding a bit of baking soda, maybe 1/4 tsp and 1 tsp lemon juice or vinegar. Also, I was short on time and used a spoon to sprinkle on the sesame, but it looks prettier and more even with a shaker jar.
Thursday, June 20, 2013
Chocolate Chunks for baking
You can buy dairy free, soy free chocolate chips, but they cost an arm and a leg. Sometimes, making your own is easier. These chocolate bars are quick, easy, and cut into chunks, make excellent chocolate bits in chocolate chunk cookies. Once baked, I couldn't tell the difference from the commercial chocolate bits.
Chocolate Bars for Chopping
Tiny batch (because I like to date before I commit)
3 Tbsp cocoa powder
5.5 Tbsp powdered sugar
2 Tbsp coconut oil/shortening
2 drops vanilla
1/16 tsp salt
1. Mix all, microwave, stirring every thirty seconds until melted. Pour onto waxed paper, cool and chop. Store in fridge.
4 cup batch
1 1/2 c cocoa
2 1/4 c powdered sugar
1 c coconut oil
1/2 tsp vanilla
salt to taste
1. Mix all, microwave, stirring every thirty seconds until melted, up to 2 min. total. Pour onto waxed paper, cool and chop. Store in fridge.
Chocolate Bars for Chopping
Tiny batch (because I like to date before I commit)
3 Tbsp cocoa powder
5.5 Tbsp powdered sugar
2 Tbsp coconut oil/shortening
2 drops vanilla
1/16 tsp salt
1. Mix all, microwave, stirring every thirty seconds until melted. Pour onto waxed paper, cool and chop. Store in fridge.
4 cup batch
1 1/2 c cocoa
2 1/4 c powdered sugar
1 c coconut oil
1/2 tsp vanilla
salt to taste
1. Mix all, microwave, stirring every thirty seconds until melted, up to 2 min. total. Pour onto waxed paper, cool and chop. Store in fridge.
Monster in the pantry
Not looking forward to upcoming family visit in Alaska. I'm still getting a hold of my allergies, figuring out what will set them off. I had minor reactions three times to stuff yesterday, including chocolate stuff I'd made a couple of weeks ago that was apparently cross-contaminated. It also happened when I used the microwave right after a kid cooked a breaded chicken patty with flour and I microwaved my cup of water for tea.
Apparently, even gluten tainted air is dangerous. I'd feel like a total looser, but I read about a lady who can't walk by a Starbucks without reacting because of the all the milk in the air. I have the same trouble when someone opens a packet of instant oatmeal near me.
Today I'm tired. When I think about traveling by plane, then attempting to avoid gluten in my extended family's kitchen, I want to go back to bed.
Instead, I'm putting on a pot of bean soup and taking a shower. Quitting is not an option, but resting is. Also, I have hope these reactions will calm down over time. Six months from now, things could be very different.
If I could go back and rethink the allergy "reduction" shots that made me this sensitive? I was sick before I ever started them. Now I know that milk and gluten were causing my asthma, I am better. It's avoiding monster lurking in the pantry that's the trick.
Apparently, even gluten tainted air is dangerous. I'd feel like a total looser, but I read about a lady who can't walk by a Starbucks without reacting because of the all the milk in the air. I have the same trouble when someone opens a packet of instant oatmeal near me.
Today I'm tired. When I think about traveling by plane, then attempting to avoid gluten in my extended family's kitchen, I want to go back to bed.
Instead, I'm putting on a pot of bean soup and taking a shower. Quitting is not an option, but resting is. Also, I have hope these reactions will calm down over time. Six months from now, things could be very different.
If I could go back and rethink the allergy "reduction" shots that made me this sensitive? I was sick before I ever started them. Now I know that milk and gluten were causing my asthma, I am better. It's avoiding monster lurking in the pantry that's the trick.
Tuesday, June 18, 2013
GFCF Peanutbutter Pie
My family loves peanut butter pie, but it took me a while to figure out how to make it dairy free. Since soy is out, there was no substituting tofu for the cream cheese, which probably was for the best. The roux replaces the cream cheese as binder, while the lemon juice provides tang and the salt, savor.
Yes, you could substitute vinegar for the lemon. Yes, you could use a mild flour other than rice. I'm not the recipe Nazi; feel free to experiment. If you find a way to do this better, let me know! I'm not here to get rich, but to promote the science of GFCF cooking. I want people to get better at this, so that someday there are a ring of safe bakeries/eateries within 2 miles of my house.
Last night I asked where the pie went and was greeted by a chorus of, "Um..." I knew right then I wasn't seeing anymore of this gooey, thick, rich pie. You would never suspect there was no cream cheese in it, because it's every bit as tasty as the milk version and perfectly sliceable, yet lighter in calories.
No, I'm not going to find out the calorie count for you. This is not a weight loss blog, though I've managed to lose 10 lbs already without the gluten. I have so much more energy, I'm moving a great deal more, and it shows. That, and my body can process my food properly, turning it into fuel instead of fighting to digest my meals.
GFCF Peanut Butter Pie
crust: 1 c crushed GF Chex cereal
2 tbsp peanut butter
filling: 1 c peanut butter
1 c sugar
1/2 c coconut creme, chilled
1 1/2 tsp vanilla
* roux
roux: 1/4 c rice flour
1/8 tsp gelatin
1/2 c milk of choice
1 tsp lemon/lime juice
dash salt
1. Cook roux in small pan until thick. Cool pan in bowl of cold water until well chilled.
2. Whirl crumbs in food processor with coconut oil. Pat into pie crust. Should be a bit loose and crumbly, because that's how I like it.
3. Wipe out food processor. Combine filling ingredients with roux and whirl until blended, stopping to scrap down the side a couple of times. The chilled roux and cream make the pie fluffier, so make sure they are cold. Working from the outside of the crust in, pour the filling over the crust. (This keeps the crumbs from shifting to the outside and giving you a thicker outside crust.)
4. Chill until set. Enjoy!
Yes, you could substitute vinegar for the lemon. Yes, you could use a mild flour other than rice. I'm not the recipe Nazi; feel free to experiment. If you find a way to do this better, let me know! I'm not here to get rich, but to promote the science of GFCF cooking. I want people to get better at this, so that someday there are a ring of safe bakeries/eateries within 2 miles of my house.
Last night I asked where the pie went and was greeted by a chorus of, "Um..." I knew right then I wasn't seeing anymore of this gooey, thick, rich pie. You would never suspect there was no cream cheese in it, because it's every bit as tasty as the milk version and perfectly sliceable, yet lighter in calories.
No, I'm not going to find out the calorie count for you. This is not a weight loss blog, though I've managed to lose 10 lbs already without the gluten. I have so much more energy, I'm moving a great deal more, and it shows. That, and my body can process my food properly, turning it into fuel instead of fighting to digest my meals.
GFCF Peanut Butter Pie
crust: 1 c crushed GF Chex cereal
2 tbsp peanut butter
filling: 1 c peanut butter
1 c sugar
1/2 c coconut creme, chilled
1 1/2 tsp vanilla
* roux
roux: 1/4 c rice flour
1/8 tsp gelatin
1/2 c milk of choice
1 tsp lemon/lime juice
dash salt
1. Cook roux in small pan until thick. Cool pan in bowl of cold water until well chilled.
2. Whirl crumbs in food processor with coconut oil. Pat into pie crust. Should be a bit loose and crumbly, because that's how I like it.
3. Wipe out food processor. Combine filling ingredients with roux and whirl until blended, stopping to scrap down the side a couple of times. The chilled roux and cream make the pie fluffier, so make sure they are cold. Working from the outside of the crust in, pour the filling over the crust. (This keeps the crumbs from shifting to the outside and giving you a thicker outside crust.)
4. Chill until set. Enjoy!
How to get started on gluten elimitation
After my allergies kicked in, I stripped my diet to basics to avoid an allergic reaction. Rice, beans, fresh fruits and veggies were all safe. Mind you, that gets boring quick, so I hurried to research gluten free grains and recipes on the web and look at cookbooks in my library. I slowly added eggs and dried fruits and chips, after carefully reading labels (an allergic reaction to dried cranberries and shelled nuts due to cross contamination is a brutal teacher).
If you do find you react to gluten/corn/soy/milk/whatever, prepare to do a lot of home cooking. Cooking for Isaiah is a great cookbook. The waffle bread alone was a game changer for me.
My advice? Take a week or two to strip back your diet to see if you react to certain foods. It's the only way to find out if the GF diet is worth it to you.
If you do find you react to gluten/corn/soy/milk/whatever, prepare to do a lot of home cooking. Cooking for Isaiah is a great cookbook. The waffle bread alone was a game changer for me.
My advice? Take a week or two to strip back your diet to see if you react to certain foods. It's the only way to find out if the GF diet is worth it to you.
Monday, June 17, 2013
I'm going to put my rage to good use.
Yesterday was rough. I made 3 gallon size bags of GF flour mix and found out too late that the starch was "manufactured on shared equipment". Of course I had a reaction. I was stunned and horrified. Life sucked.
We went to the fabric store and picked up some material for my daughter's stuffed dog projects while the allergy meds kicked in and the reaction wore off. I got over it.
Today is better. I'm not in the mood to write, but I'm setting a timer and making myself put in a short session before I leap onto more GF cooking experiments. I'm going to put my rage to good use producing pizza crust that's not dust dry, mini buns that make tasty sandwiches and waffles to freeze. I might even convert my peanut butter pie to GFCF, because the family got to enjoy it yesterday without me, and that sucks.
Writing about it helps me to deal with my stormy emotions so my head doesn't explode, and maybe someone else will be helped with my cooking adventures. For instance, there would be a place for tips, such as: Never, under any circumstances, make cashew "cheese" sauce. My husband thought it was gravy, and he liked it. I thought it was vile, and hated it on sight. Oddly, there wasn't even a hint of the expensive cashew butter, either.
Shiver.
We went to the fabric store and picked up some material for my daughter's stuffed dog projects while the allergy meds kicked in and the reaction wore off. I got over it.
Today is better. I'm not in the mood to write, but I'm setting a timer and making myself put in a short session before I leap onto more GF cooking experiments. I'm going to put my rage to good use producing pizza crust that's not dust dry, mini buns that make tasty sandwiches and waffles to freeze. I might even convert my peanut butter pie to GFCF, because the family got to enjoy it yesterday without me, and that sucks.
Writing about it helps me to deal with my stormy emotions so my head doesn't explode, and maybe someone else will be helped with my cooking adventures. For instance, there would be a place for tips, such as: Never, under any circumstances, make cashew "cheese" sauce. My husband thought it was gravy, and he liked it. I thought it was vile, and hated it on sight. Oddly, there wasn't even a hint of the expensive cashew butter, either.
Shiver.
Another Day at the Zoo.
I ate a Glutino bar two days ago and had an allergic reaction. Never mind that it wasn't printed on the label, there must have been milk contamination in there, because I barely made it out of Walmart. I got home and had the kids bring in the groceries, then ended up on the floor because the allergy pill wasn't working (or working fast enough).
Granted, it took me a bit to figure out what the trouble was since the reaction began with asthma-like symptoms. By the time my lips started to tingle I wasn't firing on all four cylinders. I had the epi-pen in hand, but was stalling, dreading the side effects. And weirdly, I didn't want to make a hole in my jeans.
As my kids hovered around nervously, urging me to use it, offering to do it for me, I stalled, "Maybe we should pray about it."
Like I said, I wasn't all there.
My 16 year old then thunders in a deep cartoon voice: This is the voice of God! Let go of your silly fears and take the allergy shot." (the exact words are lost in a muddle, but close enough)
He then helped me with the epipen, holding it the necessary ten seconds while I hollered, because, OUCH! It's like jabbing a nail in your thigh.
Sigh. Just another fun filled day at the zoo.
Thanks to the shot of pure adrenaline, I had low blood pressure and slept a lot yesterday, and I'm tired today. It's annoying having my plans derailed, but I've got to cook at some point today, because hello! Ordering out is not happening. I really need to catch up and freeze some stuff for emergencies.
What I want to do is writing, but I may have to confine myself to pen and paper until my system settles down. At least it's forward motion, and bound to make me feel better.
And my Mom wonders why I don't get out more. Sheesh.
Granted, it took me a bit to figure out what the trouble was since the reaction began with asthma-like symptoms. By the time my lips started to tingle I wasn't firing on all four cylinders. I had the epi-pen in hand, but was stalling, dreading the side effects. And weirdly, I didn't want to make a hole in my jeans.
As my kids hovered around nervously, urging me to use it, offering to do it for me, I stalled, "Maybe we should pray about it."
Like I said, I wasn't all there.
My 16 year old then thunders in a deep cartoon voice: This is the voice of God! Let go of your silly fears and take the allergy shot." (the exact words are lost in a muddle, but close enough)
He then helped me with the epipen, holding it the necessary ten seconds while I hollered, because, OUCH! It's like jabbing a nail in your thigh.
Sigh. Just another fun filled day at the zoo.
Thanks to the shot of pure adrenaline, I had low blood pressure and slept a lot yesterday, and I'm tired today. It's annoying having my plans derailed, but I've got to cook at some point today, because hello! Ordering out is not happening. I really need to catch up and freeze some stuff for emergencies.
What I want to do is writing, but I may have to confine myself to pen and paper until my system settles down. At least it's forward motion, and bound to make me feel better.
And my Mom wonders why I don't get out more. Sheesh.
Killed the Kitchenaid, got gluttened
I'm mourning the demise of the second Kitchenaid in 10 years. Never mind that there's a mill attachment, doesn't like grinding grain. I bought a Mr. Coffee mill for grinding small batches of pea flour for $40 dollars...and then I went to Cash n Carry and bought a 50 lb bag of rice flour for $29.08.
People, unless you live in the sticks with outrageous shipping, there's no reason to mill your own flour. 50 lbs of beautifully milled, silky-fine Pacific rice flour is an excellent deal when you consider the time spent milling your own, and lets face it; my Kitchenaid wasn't delivering flour that fine even when I double-ground it. The verdict: use it as a stand mixer and pony up the cash for a dedicated flour mill if I ever need to mill flour again.
Speaking of flour, I decided to see what would happen if I skipped the eggs in my waffle mix and used a bit of flax instead. Ugh! Very crispy, dense waffles that stuck to the iron. Okay for sandwiches, but not what I wanted. I did learn that reducing fat improves crispiness, if I ever need to know.
Also, don't use popcorn flour in place of cornstarch in the flour mix; you'll wonder why your batter is so thin and you have to stir it so often. I learned that in my second batch of waffles. (I made a bunch to freeze for sandwiches over the next couple of days.)
Don't use the gluten tainted sugar in this mix (we used the measuring cup in the wheat flour before it was banned to measure sugar) "just for the kids". You might, I don't know, wake up one morning and absently think, "Oh, waffles," and eat a bite. Don't be cheap; let them use it up in cookies you won't be eating. You know, with the milk chocolate chips you can't have, but still have lots of because you buy in bulk.
My sweet 12 year old went to a buddy's sleepover and returned as his evil twin. The Jekyll-Hyde thing is almost shocking. He was glutened good, and now we see how many days it takes to set him right. Not looking forward to our Alaskan vacation, because we won't even try to keep him off gluten around our vast family. We'll just have to growl and bear it until we get home and straighten him out.
I will also be looking for a gluten free painkiller (Tylenol, according to their website, is safe). My throat threatened to close and I thought I was having a panic attack over Equate ibuprofen, and if I didn't have cayenne caps and candied ginger in stock, PMS would have taken me down. Three cayenne caps + 1 slice candied ginger (or three ginger caps) do wonders for pain, but I'd rather carry ibuprofen in my purse for emergencies.
I need a t-shirt with a catchy gluten free slogan. "Gluten must die" is cool, but I want something positive and chic, and funny is always cool. Maybe an angel and gluten devil on my shoulder?
People, unless you live in the sticks with outrageous shipping, there's no reason to mill your own flour. 50 lbs of beautifully milled, silky-fine Pacific rice flour is an excellent deal when you consider the time spent milling your own, and lets face it; my Kitchenaid wasn't delivering flour that fine even when I double-ground it. The verdict: use it as a stand mixer and pony up the cash for a dedicated flour mill if I ever need to mill flour again.
Speaking of flour, I decided to see what would happen if I skipped the eggs in my waffle mix and used a bit of flax instead. Ugh! Very crispy, dense waffles that stuck to the iron. Okay for sandwiches, but not what I wanted. I did learn that reducing fat improves crispiness, if I ever need to know.
Also, don't use popcorn flour in place of cornstarch in the flour mix; you'll wonder why your batter is so thin and you have to stir it so often. I learned that in my second batch of waffles. (I made a bunch to freeze for sandwiches over the next couple of days.)
Don't use the gluten tainted sugar in this mix (we used the measuring cup in the wheat flour before it was banned to measure sugar) "just for the kids". You might, I don't know, wake up one morning and absently think, "Oh, waffles," and eat a bite. Don't be cheap; let them use it up in cookies you won't be eating. You know, with the milk chocolate chips you can't have, but still have lots of because you buy in bulk.
My sweet 12 year old went to a buddy's sleepover and returned as his evil twin. The Jekyll-Hyde thing is almost shocking. He was glutened good, and now we see how many days it takes to set him right. Not looking forward to our Alaskan vacation, because we won't even try to keep him off gluten around our vast family. We'll just have to growl and bear it until we get home and straighten him out.
I will also be looking for a gluten free painkiller (Tylenol, according to their website, is safe). My throat threatened to close and I thought I was having a panic attack over Equate ibuprofen, and if I didn't have cayenne caps and candied ginger in stock, PMS would have taken me down. Three cayenne caps + 1 slice candied ginger (or three ginger caps) do wonders for pain, but I'd rather carry ibuprofen in my purse for emergencies.
I need a t-shirt with a catchy gluten free slogan. "Gluten must die" is cool, but I want something positive and chic, and funny is always cool. Maybe an angel and gluten devil on my shoulder?
Pectin as a binder
Still loving my pectin binder, but take note: it appears to be an acid and will give extra oomph to the baking soda in your batter. Have reduced the baking soda in some of my recipes by a quarter to compensate. Meanwhile, I'm enjoying the lovely skin and soft heels it gives me.
Went to Cash n Carry and stocked up on rice, brown rice, bulk cocoa powder, sugar, etc. I get a real sense of how much we eat when it's all produced from one's own kitchen.
Now, to store 50 lb of rice flour, 25 lb of brown rice flour, a jumbo bag of cocoa and 25 lb each of white and brown sugar... I know, I'll make room in the pantry and freezer that have been hollowed on the gluten raids!
Again, very happy with the waffle bread, which is used by the bucketful. Told my neighbor who's going gluten free and has five kids about it. Her kids have lots of allergies, digestive issues.
Stopped into a gluten free bakery today and quickly made my way out again. Not only were their many houseplants ailing (I'm a gardener, okay?), their inventory was dismal and their baked goods homely and leaden. I'm a fussy eater and demanding cook, and I can do better at home, so I went home and did. The neighbor actually moaned over my chocolate chip cookies, so I'm feeling a bit smug. Charge people $3 for a crumbly, icky GF cookie, will they? Take that!
We also visited the Asian Market on the way home, where I picked up sweet rice flour, oolong tea and fresh rice noodles. John's out of his depth among strange food, but quickly found the candy. Meanwhile, I got inspiration for Gale in Wind Burn. Nothing like staring at dehydrated lotus leaves (what does one do with that?) pickled lotus root and dehydrated squid to stir the imagination. I think there'll be a heavy emphasis on foreign food in this book.
Went to Cash n Carry and stocked up on rice, brown rice, bulk cocoa powder, sugar, etc. I get a real sense of how much we eat when it's all produced from one's own kitchen.
Now, to store 50 lb of rice flour, 25 lb of brown rice flour, a jumbo bag of cocoa and 25 lb each of white and brown sugar... I know, I'll make room in the pantry and freezer that have been hollowed on the gluten raids!
Again, very happy with the waffle bread, which is used by the bucketful. Told my neighbor who's going gluten free and has five kids about it. Her kids have lots of allergies, digestive issues.
Stopped into a gluten free bakery today and quickly made my way out again. Not only were their many houseplants ailing (I'm a gardener, okay?), their inventory was dismal and their baked goods homely and leaden. I'm a fussy eater and demanding cook, and I can do better at home, so I went home and did. The neighbor actually moaned over my chocolate chip cookies, so I'm feeling a bit smug. Charge people $3 for a crumbly, icky GF cookie, will they? Take that!
We also visited the Asian Market on the way home, where I picked up sweet rice flour, oolong tea and fresh rice noodles. John's out of his depth among strange food, but quickly found the candy. Meanwhile, I got inspiration for Gale in Wind Burn. Nothing like staring at dehydrated lotus leaves (what does one do with that?) pickled lotus root and dehydrated squid to stir the imagination. I think there'll be a heavy emphasis on foreign food in this book.
GF Waffle Mix and Amazing Pectin!
Didn't get much down time yesterday, but partly that was me burning with energy and catching up on stuff, and partly appointments and a school thing last night. Did get home in time to catch "Master Chef" on FOX, the first thing I'm excited to watch in some time.
John's allergies were fine at home, but he ate a few store bought cookies and shortly after had itchy eyes, needed to blow his nose. As he was complaining about his allergies acting up, I pointed out that he had just had gluten. He froze as his eyes slowly widened. It was very funny.
I gave away the last of my wheat flour yesterday; it felt like giving away a crutch. Even though I wasn't using it, the kids had been. Now that I have a working, tasty GF flour mix there's no reason to keep it around.
Besides, I had to take it outside to scoop it out of my containers and into gallon ziplock bags, and I still reacted with itchy eyes. I didn't want the flour puffing all over the kitchen.
Reacting badly to xanthan and guar gum turned out to be an excellent thing. If I hadn't, I wouldn't have discovered pectin's wonderful properties as a GF flour binder. As a bonus, it's making my skin glow and my sense of smell come alive. I can actually smell the oil, gas and machine smell of our garage, and yes, that's a good thing. My eldest son's skin is practically luminous, and my youngest is so pleasant, I actually hugged him in joy. That NEVER happens in the morning...or ever, really. He has moments of sweetness, but he was my difficult child for the last four years. If only I knew.
He even asked me why I was being so nice to him this morning. I laughed and said that's my normal self in the morning, unless someone is a) fighting with siblings b) refusing to get out of bed for over 20 min c) shouting d) refusing to make lunch, brush teeth, nasty... You get the point. He's been a dream for the last week, and we are astonished and grateful.
Interestingly, as I've read stuff on gluten sensitivity in kids, some of the top things listed were: diarrhea alternating with constipation, grouchy disposition.
I used sesame seeds instead of the sun dried tomato and Italian seasoning mix in the waffle bread with great results. The waffle squares are also the perfect size to cradle a hot dog; I made happy munchy noises the whole time I was eating mine. I tried to stop, but they were so good!
GF Waffle Mix
12 c GF Flour Mix with Pectin
3/4 c sugar
1/4 c + 2 tbsp baking powder
1 tbsp salt
For Italian Waffle Bread, add:
3 tbsp dried tomato, ground
1 tbsp Italian seasoning
To make:
1 c + 1 tbsp mix
1 egg
1 c milk or water
1 tbsp oil
1. Mix all and cook.
I've also added sesame seeds with delicious results. Experiment and see what tastes good.
John's allergies were fine at home, but he ate a few store bought cookies and shortly after had itchy eyes, needed to blow his nose. As he was complaining about his allergies acting up, I pointed out that he had just had gluten. He froze as his eyes slowly widened. It was very funny.
I gave away the last of my wheat flour yesterday; it felt like giving away a crutch. Even though I wasn't using it, the kids had been. Now that I have a working, tasty GF flour mix there's no reason to keep it around.
Besides, I had to take it outside to scoop it out of my containers and into gallon ziplock bags, and I still reacted with itchy eyes. I didn't want the flour puffing all over the kitchen.
Reacting badly to xanthan and guar gum turned out to be an excellent thing. If I hadn't, I wouldn't have discovered pectin's wonderful properties as a GF flour binder. As a bonus, it's making my skin glow and my sense of smell come alive. I can actually smell the oil, gas and machine smell of our garage, and yes, that's a good thing. My eldest son's skin is practically luminous, and my youngest is so pleasant, I actually hugged him in joy. That NEVER happens in the morning...or ever, really. He has moments of sweetness, but he was my difficult child for the last four years. If only I knew.
He even asked me why I was being so nice to him this morning. I laughed and said that's my normal self in the morning, unless someone is a) fighting with siblings b) refusing to get out of bed for over 20 min c) shouting d) refusing to make lunch, brush teeth, nasty... You get the point. He's been a dream for the last week, and we are astonished and grateful.
Interestingly, as I've read stuff on gluten sensitivity in kids, some of the top things listed were: diarrhea alternating with constipation, grouchy disposition.
I used sesame seeds instead of the sun dried tomato and Italian seasoning mix in the waffle bread with great results. The waffle squares are also the perfect size to cradle a hot dog; I made happy munchy noises the whole time I was eating mine. I tried to stop, but they were so good!
GF Waffle Mix
12 c GF Flour Mix with Pectin
3/4 c sugar
1/4 c + 2 tbsp baking powder
1 tbsp salt
For Italian Waffle Bread, add:
3 tbsp dried tomato, ground
1 tbsp Italian seasoning
To make:
1 c + 1 tbsp mix
1 egg
1 c milk or water
1 tbsp oil
1. Mix all and cook.
I've also added sesame seeds with delicious results. Experiment and see what tastes good.
Gluten Free Blessings
Me to youngest: Hey, do you realize how pleasant you've been since going gluten free? You get right up in the morning, you don't pick fights, you aren't grumpy, you're loving... Also, you don't have to hang out in the bathroom all the time with the constipation/diarrhea cycle.
Him: I hate gluten free!
Me: What about those doughnuts and Italian Waffle Sandwiches you've been scarfing? What about the cookies?
Him: O.O ....I guess it's not so bad.
Oldest: I hate pineapple!
Me: Here, want to try this doughnut I made? What do you think?
Oldest: It's awesome!
Me: It has pineapple.
Oldest: ?! =_=
Incidentally, his acne (back, chest, arms, face) is fading. Coincidence? I think not.
I have my own list of cool stuff that's kept me going when I get frustrated with being GF:
Sinus clear
Sense of smell improved
Allergies 90 % improved, can open windows whenever
Stopped Claritin
Can go outside, garden!!
Colds lighter, heal faster
No more bloating
Muscle tone far better due to more energy, always moving.
Way more energy!
Scary veins shrank
13 year old red scars fading to white
Skin smoothing, losing dry bumps
Period lighter
No PMS
Regular
Lose instead of gain weight when exercise
Warm feet
Gums much healthier
Can feel dog panting (hot air) and popsicles radiating cold (this is new). Was there nerve damage?
Writing better, flows
Feel energized with GF grains
Like cooking again
Him: I hate gluten free!
Me: What about those doughnuts and Italian Waffle Sandwiches you've been scarfing? What about the cookies?
Him: O.O ....I guess it's not so bad.
Oldest: I hate pineapple!
Me: Here, want to try this doughnut I made? What do you think?
Oldest: It's awesome!
Me: It has pineapple.
Oldest: ?! =_=
Incidentally, his acne (back, chest, arms, face) is fading. Coincidence? I think not.
I have my own list of cool stuff that's kept me going when I get frustrated with being GF:
Sinus clear
Sense of smell improved
Allergies 90 % improved, can open windows whenever
Stopped Claritin
Can go outside, garden!!
Colds lighter, heal faster
No more bloating
Muscle tone far better due to more energy, always moving.
Way more energy!
Scary veins shrank
13 year old red scars fading to white
Skin smoothing, losing dry bumps
Period lighter
No PMS
Regular
Lose instead of gain weight when exercise
Warm feet
Gums much healthier
Can feel dog panting (hot air) and popsicles radiating cold (this is new). Was there nerve damage?
Writing better, flows
Feel energized with GF grains
Like cooking again
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