GEMS flour formula

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

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

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

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

New book finds!!

Gems of Gluten-Free breads & irresistible treats everyone can enjoy by Wendy Turnbull
(ISBN 978-1-77050-018-1)

The Gluten-Free Bible - publications International, Ltd.
(ISBN 978-1-60553-723-8)

The Best Veggie Burgers on the Planet - Jonie Marie Newman (yes the co-author of my other favorite: the completen guide to vegan food substitutions)
(ISBN 978-59233-476-6)

100 Easy Recipes Vegetarian - Bay Books
(ISBN 978-1742661636)

Sun-Dried Tomato and Pesto Burger

Ingredients:

1 tbsp (15ml) olive oil, plus more for frying (optional)
8 oz (227g) mushrooms, sliced or chopped
1/4 c (28g) sun-dried tomato pieces, packednin oil, drained
2 c (330g) cooked brown rice
1 recipe Simple Pesto (listed later)
Salt & pepper
1/2 to 1 c (80 to 160g) brown rice flour

Directions:

In a skillet, heat the 1 tbsp (15ml) olive oil and sauté the mushrooms and onion over medium-high heat for 7 to 10 minutes, or until fragrant, translucent, and reduced by half.

Add the sautéed onion and mushrooms,tomato pieces, rice, pesto, and salt and pepper to taste to a food processor and pulse until well combined but still a little chunky. Transfer to a mixing bowl.

Depending on the moisture content of your mixture, knead in the flour a little at a time until a good consistency for forming patties is reached. Refrigerate for at least 20 minutes, so the flour can absorb the flavors and moisture of the mixture.

Form into 8 patties and cook as desired.

If baking, use a baking sheet lined with parchment or a silicone baking mat, and bake at 350F (180C, or gas mark 4) for 15 minutes, then flip and bake for 4 to 5 minutes per side, or until a nice golden crust forms.

Yields: 8 burgers

Sources: The Best Veggie Burgers on The Planet by Joni Marie Newman

(Quinoa) Pumpkin Pancakes

Yields: 17
Kid approved, Gluten-free, Vegetarian

Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion. Makes about 17 pancakes.

• 1 1/2 cups (375ml) quinoa flour
• 1/4 cup (60ml) packed brown sugar
• 2 tsp (10ml) baking powder
• 1 tsp (5 ml) baking soda
• 1 tsp (5ml) ground allspice
• 1 tsp (5ml) ground cinnamon
• 1/2 tsp (2ml) ground ginger
• 1/2 tsp (2ml) salt
• 1 3/4 cups (435ml) buttermilk or sour milk (why yes I do have a dairy alternative to this!)
• 1 cup (250ml) pumpkin puree
• 2 large eggs
• 2 Tbsp (30ml) vegetable oil
• Maple syrup
• 1/2 cup (125ml) toasted pecans
• whipped cream (optional)

1. Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
2. Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
3. Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup (60ml) portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed. If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using).

Note: If you don't have buttermilk on hand, you can use sour milk. Make it by adding 1 Tbsp (15ml) vinegar or lemon juice to 1 cup (250ml) milk.

Quinoa The Everyday Superfood 365 p.23