Notes on Gluten-free Breadmaking Recipes

• Always put the wet ingredients in the pan before the dry ones and always keep the yeast separate from the liquid, so add it last on top of the flours. The ingredients are listed in the order they should be added to the pan, which makes the recipes very easy to follow.
• Measure ingredients exactly, using the measuring spoons and cups supplied with your breakmaker - never use ordinary teaspoons or tablespoons. You may weigh the flours on your scales, if that's easier, but be accurate! Spoon measures are always level.
• All the ingredients are given in metric, imperial and American measures. Use only one set per recipe, never a combination.
• American terms for ingredients and utensils are given in brackets.
• Fill the pan outside the breadmaker to avoid dropping any ingredients on the element in the machine. Then place the pan in position and make sure it has clicked into place. 
• If you life softer, paler loaves, go for the lighter crust settings. [It is often recommended to use] dark because [it has been found] some gluten-free flours don't brown quite as well as wheat ones and [a darker setting has to be used to get] a rich brown crust. Experiment for yourselves.
• If you leave the bread in the breadmaker for up to 1 hour before removing it, the crust will soften. [It is suggested to leave] the cooked loaf for 10 minutes as this often prevents the paddle getting stuck in the loaf. However, you can turn them out immediately if you prefer.
• Don't use the timer settings. Gluten-free mixes don't work well after sitting for hours. 
• Always check the ingredients a couple of minutes after mixing starts and scrape down the sides, if necessary, with a plastic (never metal) spatula to prevent a build-up of flour around the edges, taking care not to touch the rotating paddle.
• If your machine doesn't have a viewing window (which is extremely useful), once you've scraped down the sides and know the mixture is the right sort of consistency, don't be tempted to peep again unless it's to add ingredients as specified in a recipe. If you keep doing so during the heating, rising or baking process, you could ruin your loaf.
• When the programme is complete, always use oven gloves to lift the pan out of the machine as the pan and the machine will be very hot. 
• Eggs are medium unless otherwise stated.
• For some recipes ... easy-blend fast-acting yeast [is used]; for others the ordinary active dried yeast (that you usually mix with liquid and sugar first but not when using it in the breadmaker) is best. The reason is that for some recipes the easy-blend variety works too quickly. For best results [follow the recipes], if you don't have both varieties, use easy-blend for all recipes. A sachet of yeast = 15g/1/2 oz. Do not use fresh yeast.
• Always wrap flavoured loaves before storing.

Source: gluten-free breads & cakes by carolyn humpries (p.13-14)

The long awaited GLUTEN-FREE FLOUR recipe entry! *happy dance*

I haven't had the chance to test these recipes but they do come highly recommended. Any feedback would be greatly welcomed!

First off, if you haven't caught on to it yet you will soon, you have to BLEND several mixtures of flours to get a good gluten free flour mix. It's time consuming but well worth it. You can even mix a batch a head of time for a weekend of baking.

White gluten-free flour mix

• 50g/2 oz/ 1/2 cup tapioca flour or buckwheat flour
• 50g/2 oz/ 1/2 cup cornflour (cornstarch)
• 100g/4 oz/1 cup potato flour
• 450g/1 lb/ 4 cups white rice flour

1. Mix all the ingredients together and store in a covered container.
2. Use as required.

Brown gluten-free flour mix

• 50g/2 oz/ 1/2 cup buckwheat flour
• 50g/2 oz/ 1/2 cup tapioca or quinoa flour
• 100g/4 oz/1 cup potato flour
• 450g/1 lb/4 cups brown rice flour
• 15ml/1 tbsp gluten-free cocoa powder

1. Mix all the ingredients together and store in a covered container.
2. Use as required.

Source: gluten-free bread & cakes by carolyn humphries

Book List

• The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman
• ISBN-13: 978-1-59233-441-4
• ISBN-10: 1-59233-441-5
• The Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D
• ISBN: 978-0-7624-3349-0
• The 100 Best Vegan Baking Recipes by Kris Holecheck
• ISBN: 978-1-56975-714-7
• Becoming Vegan, the complete guide to adopting a healthy plant-based diet by Brenda Davis, R.D. & Vesanto Melina, M.s.,R.D.
• ISBN: 978-1-57067-103-6
• Gluten-free bread & cakes from your breadmaker by Carolyn Humphries
• ISBN: 978-0-572-03569-3
• Cookouts Veggie Style: 225 backyard favorites - full of flavor, free of meat!
• ISBN: 978-1-4405-1240-7
• The Best Veggie Burgers on The Planet
• ISBN: 978-1-59233-476-6

I will be adding more to the list but so far these have been the ones that I found myself drawn to. Also, they suggest how to make healthy swaps, making sure you're still meeting your nutritional needs. The last one, which some might not want to read because of the title, offered me more of an understanding in regards to vitamins, minerals and overall what I've been lacking by having a "traditional" diet. I'm not pushing veganism, but I'm just saying some of the books do offer great suggestions.  

Substitution, Dairy & Cheese

Guidelines for substituting for Dairy,
Unlike many other foods, substituting for dairy is pretty straightforward. For the most part if a recipe calls for 1 cup (235ml) milk, simply replace with 1 cup (235ml) nondairy milk, such as soy or almond milk. Same rule applies for yogurt, sour cream, and butter. All you have to do is replace these items at a 1:1 ratio with their nondairy counterpart.

If the original recipe calls for:

• 1 cup (235ml) buttermilk

Replace with:

• Combine 1 tablespoon (15ml) fresh lemon juice or vinegar, such as apple cider or white balsamic, with 1 cup (235ml) unsweetened soymilk

If the original recipe calls for:

• 1 cup (235ml) cow's or goat's milk:

Replace with:

• 1 cup (235ml) soymilk
• 1 cup (235ml) almond milk
• 1 cup (235ml) hemp milk
• 1 cup (235ml) rice milk
• 1 cup (235ml) coconut milk for drinking, such as So Delicious

If the original recipe calls for:

• 1 cup (224g) dairy butter

Replace with:

• 1 cup (224g) nonhydrogenated, nondairy butter, such as Earth Balance
• 1 cup (224g) coconut oil
• 3/4 cup (168g) vegetable shortening

If the original recipe calls for:

• 1 cup (235ml) heavy cream

Replace with:

• 1 cup (235ml) soy creamer
• 1 cup (235ml) full-fat unsweetened coconut milk, or coconut cream

If the original recipe calls for:

• 2 scoops ice cream

Replace with:

• 2 scoops soy ice cream
• 2 scoops rice ice cream
• 2 scoops coconut ice cream

[will be doing several entries on this subject!!]

If the original recipe calls for:

• 1 cup (240g) sour cream

Replace with:

• 1 cup (240g) nondairy sour cream, such as Tofutti or Follow Your heart
• 1 cup (240g) Basic Tofu Sour Cream [entry to come on how to make this!!]

If the original recipe calls for:

• 1 cup (240g) yogurt

Replace with:

• 1 cup (240g) coconut yogurt
• 1 cup (240g) rice yogurt
• 1 cup (240g) soy yogurt
• 1 cup (240g) Basic Homemade Sorta Yogurt [entry to come on how to make this!!]

(The Complete Guide to Vegan Food Substitutions p14)

Guidelines for substituting for Cheese,
[...] If you have access to good-tasting cheese substitutes, then you can just replace the cheese in the original recipe at a 1:1 ratio with a nondairy version.
If you are not fond of store-bought cheese alternatives or don't have easy access to them, you may have to be a little bit more creative. [entries to follow!]

If the original recipe calls for:

• 1 cup (112g) shredded cheese

Replace with:

• 1 cup (112g) nondairy shredded cheese, such as Daiya

If the original recipe calls for:

• 1 slice cheese (for sandwiches)

Replace with:

• 1 slice Galaxy or Tofutti Cheese Slices (available in several flavors)
• 1 slice Nutty Pepperjack [entry to come!!]

If the original recipe calls for:

• 1 cup (240g) cream cheese

Replace with:

• 1 cup (240g) nondairy cream cheese, such as Tofutti or Follow Your Heart [personal favorite is tofutti, I prefer it over regular cream cheese!]

If the original recipe calls for:

• 1 cup (235ml) nacho cheese suace

Replace with:

• 1 cup (235ml) Nacho Queso [enrty to come]

If the original recipe calls for:

• 1 cup (150g) feta crumbles 

Replace with:

• 1 cup (150g) Tofu Feta [entry to come]

If the original recipe calls for:

• 1 cup (245g) ricotta cheese

Replace with:

• 1 cup (245g) Tofu Ricotta [entry to come]

(The Complete Guide to Vegan Food Substitutions p43)

They won't even know it's cruelty free. Baked this one for two of my sibling's birthdays as a whole cake!

Basic (Vegan) Chocolate Cupcake Recipe

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegan Fluffy Buttercream Frosting

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Variation:Cookies ‘n’ Cream Cupcakes: Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.

Vegan Fluffy Buttercream Frosting Recipe

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine, we use Earth Balance
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero

Yes this photo is mine! Favorite cupcakes!!

Eggs Benedict with Yellow Pepper Hollandaise

Eggs Benedict with Yellow Pepper Hollandaise

Hollandaise

·       1 large yellow bell pepper, seeded and cut into eighths

·       3 ounces (6 tablespoons) reduced-fat cream cheese

·       1 teaspoon lemon juice

·       ½ teaspoon Dijon mustard

·       ¼ teaspoon kosher salt

Eggs Benedict

·       4 slices Canadian bacon

·       2 medium ripe tomatoes, each cut into 4 thick slices

·       4 large eggs, at room temperature

·       1 teaspoon distilled white vinegar

·       4 whole grain English muffins, halved

·       Paprika, for sprinkling

1.     Prepare the hollandaise: Place the bell pepper pieces in a microwave-safe bowl, and add 1 tablespoon water. Cover and microwave on high power for 2 minutes, or until the pepper is easily pierced with a paring knife. Drain, and immediately transfer it to a blender.

2.     Add the cheese, lemon juice, mustard, and salt to the blender. Puree until the sauce is silky smooth with no visible bits of yellow pepper. Set it aside.

3.     Prepare the Eggs Benedict: Preheat the broiler. Line a large baking sheet with aluminum foil and coat it with oil spray.

4.     Arrange the Canadian bacon and tomato slices in a single layer on the prepared baking sheets. Broil 4 minutes on the first side. Flip the bacon and the tomato slices over, and broil for an additional 4 minutes, or until the bacon is crispy brown around the edges. Remove the baking sheet from the over and loosely tent it with foil to keep it warm.

5.     Place a double layer of paper towels on a large platter or small baking sheet; this will be used to hold the poached eggs once they are cooked.

6.     Fill a large, shallow pan with 3 inches of water. Bring the water to a boil; then reduce the heat to low (the water should be at a gentle simmer). Add the vinegar to the water.

7.     Crack each egg into its own small saucer, ramekin, or bowl. (For the best results, use a container with a narrow base and a wide top to help the egg keep its shape; a small teacup works well.) Place all the cups of egg in close proximity to the stove.

8.     Working with 1 egg at a time, slip the eggs carefully into the simmering water by lowering the lip of the cup half an inch below the surface of the water.

9.     With a slotted, gently nudge the egg whites closer to the egg yolks by swirling the water around them in a circle as they cook. For medium-firm yolks, cook the eggs for 3 minutes (adjust the time for runnier or firmer yolks, cooking no more than 5 minutes total). To tell if the yolk is cooked to your liking, remove the egg from the water with a slotted spoon and gently press on the yolk to determine the degree of doneness. Remove the cooked eggs from the water with a slotted spoon and transfer them to the paper towel – lined platter.

10.  Lightly toast the English muffins halves.

11.  Just before serving, reheat the hollandaise in a small saucepan over medium low heat for a few minutes, or in the microwave for 30-60 seconds, until it’s warm to the touch.

12.  For each serving, place a slice of Canadian bacon on the bottom English muffin half, and pile 2 tomato slices on top. Top with a poached egg and up to ¼ cup of the hollandaise. Sprinkle paprika over the hollandaise. Serve with the top English muffin half alongside.

Nutritional information: Calories – 295, Protein – 19g, Carbohydrate – 32g, Total fat – 11g, Saturated fat – 4g, Cholesterol – 235mg, Fiber – 4g, Sodium – 815mg

Source: Slim & Scrumptious by Joy Bauer

Converting regular recipes to allergy-free recipes!

Coming up:

I will show you how easy it is to take a regular recipe and tweek it to make it allergy free.
Will post an example later today, but will come back to this post and edit it to show further tweeking in other recipes.