The formula requires four alternative gluten-free flours. The first two must be included; the next two offer a choice based on personal preference, availability or cost. All combinations will yield a superb loaf of bread:
Basic:
2 3/4 cups of brown rice flour and 2/3 cup sweet white sorghum flour
Add:
1/3 cup of one of the following flours: amaranth, buckwheat (light), gluten-free oat or teff
Add:
3 tbsp of one of the following flours: chickpea, millet, soy* (low-fat or defatted), quinoa* or white/red/black bean
*stronger-flavoured flour
Note: you may substitute regular sorghum flour (instead of sweet white) or regular buckwheat flour (instead of light) if necessary.
Source: gems of gluten-free baking by wendy turnbull
Friday, July 29, 2011
Tuesday, July 5, 2011
strawberry shortcake
2 lbs strawberries, sliced
1/2 c sugar, divided
3 c gluten-free all purpose flour blend
4 1/2 tsp baking powder
3/4 tsp salt
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
1 to 1 1/4 c half-and-half
1 tablespoon cinnamon-sugar (optional)
Whipped cream or whipped topping
1. Preheat oven to 400F. Grease baking sheet or line with parchment paper. Combine strawberries and 1/4 c sugar in medium bowl. Mash slighty to release juices; refrigerate until ready to serve.
2. Combine flour blend, remaining 1/4 c sugar, baking powder, salt and xanthan gum in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add 1 cup half-and-half gradually, stirring with fork until rough dough forms. Add additional half-and-half by tablespoonfuls if needed.
3. Turn dough out onto floured surface. Pat into 3/4-inch-thick layer. Cut dough with 2 1/2 inch round biscuit cutter; place on prepared baking sheet. Pat remaining dough together and cut out additional biscuits. Brush tops with additional half-and-half and sprinkle with cinnamon-sugar, if desired.
4. Bake 15 to 20 minutes or until golden brown. Transfer to wire rack to cool. Split biscuits; top with strawberry mixture and whipped cream.
Makes 6 to 8 servings
Source: The Gluten-Free Bible
1/2 c sugar, divided
3 c gluten-free all purpose flour blend
4 1/2 tsp baking powder
3/4 tsp salt
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
1 to 1 1/4 c half-and-half
1 tablespoon cinnamon-sugar (optional)
Whipped cream or whipped topping
1. Preheat oven to 400F. Grease baking sheet or line with parchment paper. Combine strawberries and 1/4 c sugar in medium bowl. Mash slighty to release juices; refrigerate until ready to serve.
2. Combine flour blend, remaining 1/4 c sugar, baking powder, salt and xanthan gum in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add 1 cup half-and-half gradually, stirring with fork until rough dough forms. Add additional half-and-half by tablespoonfuls if needed.
3. Turn dough out onto floured surface. Pat into 3/4-inch-thick layer. Cut dough with 2 1/2 inch round biscuit cutter; place on prepared baking sheet. Pat remaining dough together and cut out additional biscuits. Brush tops with additional half-and-half and sprinkle with cinnamon-sugar, if desired.
4. Bake 15 to 20 minutes or until golden brown. Transfer to wire rack to cool. Split biscuits; top with strawberry mixture and whipped cream.
Makes 6 to 8 servings
Source: The Gluten-Free Bible
cheese blintzes
1 cup rice flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup half-and-half
3 tablespoons butter, melted, divided
1/2 teaspoon vanilla
3 eggs
1 container (15 ounces) ricotta cheese
2 tablespoons powdered sugar
1 teaspoon vanilla
Preserves, applesauce or sour cream
1. Combine rice flour, salt and nutmeg in medium bowl. Gradually whisk in half-and-half until smooth.
2. Add 2 tablespoons butter and vanilla. Whisk in eggs, one at a time, until batter is smooth with consistency of heavy cream.
3. Heat 8-or-9-inch nonstick skillet over medium heat. Brush lightly with some of remaining butter. Pour about 1/4 cup batter into center of pan. Immediately swirl pan to coat with batter. Cook about 1 minute or until crepe is dull on top and edges are dry. Turn and cook 30 seconds. Remove to plate; keep warm. Repeat with remaining batter.
4. Meanwhile, combine ricotta, powdered sugar and vanilla in medium bowl. Fill crepes with ricotta mixture. Serve with preserves, applesauce or sour cream.
Makes about 14 blintzes
Source: The Gluten-Free Bible
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup half-and-half
3 tablespoons butter, melted, divided
1/2 teaspoon vanilla
3 eggs
1 container (15 ounces) ricotta cheese
2 tablespoons powdered sugar
1 teaspoon vanilla
Preserves, applesauce or sour cream
1. Combine rice flour, salt and nutmeg in medium bowl. Gradually whisk in half-and-half until smooth.
2. Add 2 tablespoons butter and vanilla. Whisk in eggs, one at a time, until batter is smooth with consistency of heavy cream.
3. Heat 8-or-9-inch nonstick skillet over medium heat. Brush lightly with some of remaining butter. Pour about 1/4 cup batter into center of pan. Immediately swirl pan to coat with batter. Cook about 1 minute or until crepe is dull on top and edges are dry. Turn and cook 30 seconds. Remove to plate; keep warm. Repeat with remaining batter.
4. Meanwhile, combine ricotta, powdered sugar and vanilla in medium bowl. Fill crepes with ricotta mixture. Serve with preserves, applesauce or sour cream.
Makes about 14 blintzes
Source: The Gluten-Free Bible
apple-cinnamon breakfast risotto
1/4 cup (1/2 stick) butter
4 medium Granny Smith apples, diced (about 1 1/2 pounds)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 cups arborio rice
1/2 cup packed dark brown sugar
4 cups apple juice, at room temperature
1 teaspoon vanilla
sliced almonds and dried cherries (optional)
milk (optional)
slow cooker directions
1. Coat slow cooker with nonstick cooking spray. Melt butter in a large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 3 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle brown sugar evenly over top. Add apple juice and vanilla. Cover; cook on HIGH 1 1/2 to 2 hours or until all liquid is absorbed. Top with almonds and dried cherries and drizzle with milk; if desired.
Makes 6 servings
Gluten-Free Info:
It's good to get to know different kinds of rice to add variety to your gluten-free cooking. Arborio rice, a short grain Italian variety, is preferred for risotto. Arborio is a high starch grain. The release of some of this starch into the cooking liquid contributes to risotto's creamy texture.
dairy-free variation:
replace butter with dairy-free margarine
source: The Gluten-Free Bible
4 medium Granny Smith apples, diced (about 1 1/2 pounds)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 cups arborio rice
1/2 cup packed dark brown sugar
4 cups apple juice, at room temperature
1 teaspoon vanilla
sliced almonds and dried cherries (optional)
milk (optional)
slow cooker directions
1. Coat slow cooker with nonstick cooking spray. Melt butter in a large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 3 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle brown sugar evenly over top. Add apple juice and vanilla. Cover; cook on HIGH 1 1/2 to 2 hours or until all liquid is absorbed. Top with almonds and dried cherries and drizzle with milk; if desired.
Makes 6 servings
Gluten-Free Info:
It's good to get to know different kinds of rice to add variety to your gluten-free cooking. Arborio rice, a short grain Italian variety, is preferred for risotto. Arborio is a high starch grain. The release of some of this starch into the cooking liquid contributes to risotto's creamy texture.
dairy-free variation:
replace butter with dairy-free margarine
source: The Gluten-Free Bible
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