Page 10 of 11 FirstFirst ... 891011 LastLast
Results 91 to 100 of 108

Thread: gluten free cooking and baking

  1. #91
    Join Date
    Nov 2007
    Posts
    24,791

    Default

    has anyone tried those last two yet (or any of my other recipes)?

    if so, can you tell me what you think of them?


    please be honest and give a critique if you are able. i really want to know how to improve them

    thanks
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
    ~~~~~~~~~~~~~~~~~~~~
    highly functional, paranoid, tinfoiler
    currently in charge of the aluminatorium

  2. #92
    Join Date
    Jun 2007
    Location
    Texas
    Posts
    5,839

    Default

    Quote Originally Posted by hunybee View Post
    gluten free flatbread/tortillas

    1 1/2 cup oat flour
    1/2 cup millet flour
    1 cup arrowroot powder
    1 tsp xanthan gum
    1 tsp salt
    1 tbsp sugar
    1/4 cup oil

    warm water- 3/4-1 1/2 cup depending on need



    i do not have a tortilla press, so i just roll mine out

    mix the dry ingredients first to blend well. mixin the wet ingredients until it makes a tacky ball, not too sticky. form small balls of dough and place under a damp cloth. roll out or use tortilla press. use oat flour for dusting. cook on a dry skillet for 15-20 seconds each side. put under a damp cloth while all are being made. store in a ziplock or other sealed container. these WILL stay soft and pliable for days

    original hunybee recipe

    Huny, I really wanted to try this, but going to the store, found the costs really, REALLY high on some of the ingredients.

    Since we are not gluten intolerant, I just wanted to see the difference, but cannot at this time...but thank you for posting and I have it copied.
    Psalms 23:1,2 The LORD is my shepherd; I shall not want. He makes me lie down in green pastures. He leads me beside still waters.



  3. #93
    Join Date
    Nov 2007
    Posts
    24,791

    Default

    yah birdy, they are really high on a lot of ingredients. it does lower the cost some to grind one's own flours and things, but it is still very expensive. it is definitely cheaper and easier to not be gluten free LOL
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
    ~~~~~~~~~~~~~~~~~~~~
    highly functional, paranoid, tinfoiler
    currently in charge of the aluminatorium

  4. #94
    Join Date
    Jun 2007
    Location
    Texas
    Posts
    5,839

    Default

    Hunybee...saw this and thought you might want to watch for it to come on the market...




    Pasta made from green banana flour a tasty alternative for gluten-free diets

    June 22, 2012 in Health
    People with celiac disease struggle with limited food choices, as their condition makes them unable to tolerate gluten, found in wheat and other grains. Researchers from the University of Brazil have developed a gluten-free pasta product from green banana flour, which tasters found more acceptable than regular whole wheat pasta. The product has less fat and is cheaper to produce than standard pastas. Their research is published today in the Journal of the Academy of Nutrition and Dietetics.
    Ads by Google
    Udi's Gluten Free Bread - Try the #1 Best Selling Gluten-Free Bread. Print a $1 off Coupon Now. - UdisGlutenFree.com/Coupon
    EHR Software Demo - Watch the EHR Demo Online Now Meaningful Use with Ease of Use! - AdvancedMD.com/Elec-Health-Record

    "There was no significant difference between the modified pasta and standard samples in terms of appearance, aroma, flavor, and overall quality," reports lead investigator Renata Puppin Zandonadi, PhD, Department of Nutrition, University of Brazil. "Green bananas are considered a sub-product of low commercial value with little industrial use. For banana growers and pasta product makers, there is the possibility of diversifying and expanding their market."

    More at the *health* link at top
    Psalms 23:1,2 The LORD is my shepherd; I shall not want. He makes me lie down in green pastures. He leads me beside still waters.



  5. #95
    Join Date
    Nov 2007
    Posts
    24,791

    Default gluten free biscuits

    gluten free biscuits

    preheat oven to 350 degrees


    1/4 cup sorghum flour
    1/4 cup millet flour
    1/4 cup sweet rice flour
    1/2 cup potato starch
    3/4 cup tapioca starch
    1 TBSP sugar
    1 TBSP baking powder
    1/2 tsp salt
    1 tsp gelatine
    1/2 cup cold butter
    1 egg
    1 cup milk

    this recipe uses muffin tins

    combine dry ingredients and blend well. then but the cold butter into the dry ingredients like you would if you were making pie crust. about pea-kidney bean size chunks of butter when done. mix in the egg and milk into the dry ingredients. make sure it is blended well. let sit for one minute. the millet absorbs a lot of liquid, so it needs to sit for a minute. then mix again. the mixture should be like a thick batter.

    spoon mixture into muffin tins only half way at the most! over filling will make a mess. you do not have to grease the tins. cook until edges are getting lightly browned. do not over cook. if need be, use toothpick inserted into biscuit to check doneness


    doneness is a word





    original hunybee recipe
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
    ~~~~~~~~~~~~~~~~~~~~
    highly functional, paranoid, tinfoiler
    currently in charge of the aluminatorium

  6. #96
    Join Date
    Nov 2007
    Posts
    24,791

    Default gluten free corn bread

    this one is not mine, but i don't care, it is SO good! i LOVE it when i find a good recipe and i didn't have to take the time and money to think it up myself. it comes from this site:

    glutenfreegirl.com

    http://glutenfreegirl.com/gluten-free-cornbread/



    gluten free corn bread

    1/4 cup sorghum flour
    1/4 cup tapioca starch
    1/4 cup potato starch
    1/4 cup sweet rice flour
    ¼ cup sugar
    4 teaspoons baking powder
    ¾ teaspoon salt
    1 teaspoon xanthan gum
    ¼ cup shortening (not butter)
    2 large eggs
    1 cup milk
    1 cup yellow cornmeal Preheat the oven to 425°.
    Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
    Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour. (Tita says that shortening, preferably lard, is essential here. Butter just won’t do the same.)
    Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
    Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
    Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

    she says to use a greased 9x9x2 pan. i use a heavily bacon greased cast iron skillet. i think it is either 9 or 10 inch skillet. i put the skillet in the oven when i turn on the oven with a fairly obscene amount of bacon fat. to be truthful, i don't measure the lard in the recipe either, and i use bacon fat for that as well. it has to be at least 1/4 cup in the recipe, leaning much more towards the 1/2 mark. same thing for the amount of bacon fat in the pan. i let it get nice and hot, and then pour the cornbread batter in. if it sizzles when it hits the pan, you done it right. i set the timer for 20 minutes, and it is always perfect. if in doubt, use the toothpick inserted in the middle to see if it comes out clean.


    *southerners:

    southern cornbread is nearly a religion, i understand this.

    i know this has sugar in it, and real southern cornbread does not have sugar.

    a) this is a gluten free recipe

    and

    b) i am not southern.


    i also drink my iced tea without sugar. please forgive me
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
    ~~~~~~~~~~~~~~~~~~~~
    highly functional, paranoid, tinfoiler
    currently in charge of the aluminatorium

  7. #97
    Join Date
    Jun 2010
    Location
    NW GA
    Posts
    1,351

    Default

    I am a Southerner and we eat only sweet cornbread. I even have my Yankee husband eating it. He had never had cornbread with sugar, and now cannot stand it "bitter".

    The only time it might not have as much is when I make it for stuffing.

    I do not have any gluten or sugar issues, but have learned that wheat and refined sugar assist belly fat. Am using gluten to trim down at 49. I don't need to lose weight, just being healthy.

  8. #98
    Join Date
    Feb 2013
    Location
    Portland
    Posts
    1

    Thumbs up

    I just found out a month ago that I have to go wheat, cow dairy and (BIG sigh here...) chocolate free. This is an awesome thread for culinary ideas!

  9. #99
    Join Date
    Feb 2009
    Location
    It's not where you are, It's where your at!
    Posts
    4,134

    Default

    Quote Originally Posted by gpenelope View Post
    I just found out a month ago that I have to go wheat, cow dairy and (BIG sigh here...) chocolate free. This is an awesome thread for culinary ideas!

    I too have gone not just gluten but free of all flour, corn and sugar. Have never felt better. I am following loosly the wheat belly solution. The more I read about modern so called wheat, I knew this was my problem.

    I found the recipe below at Pintrist wheat belly recipes. The Cauliflower twice baked (potato) is also wonderful, check it out too here:

    http://pinterest.com/rica_night/wheat-belly-recipes/


    I have a wonderful Pizza recipe and the crust is made from cauliflower. Sorry if this is a repeat.

    Cauliflower Pizza ( the best pizza I ever ate too)




    Ingredients

    • 1 c. cooked, riced cauliflower
    • 2 egg whites
    • 1 c. mozzarella cheese
    • 1 tsp oregano
    • 1 tsp. minced garlic
    • ¼ – ½ c. pizza sauce
    • parmesan cheese, if desired
    • pizza toppings

    Instructions
    Don’t know how to rice cauliflower? Let me teach you the quick easy way.
    I purchased a large head of cauliflower, brought it home – washed it thoroughly, and then patted it dry. I then chopped it into small bite size pieces and tossed them into my food processor and processed it until it was the size of rice.

    After you’ve riced it, place it in a microwave safe dish and put it in there for about 7-8 minutes or so.


    Preheat your oven to 450 degrees F
    Grab a pizza pan and spray it with a non-stick spray. By the way, don’t be stingy with the spray. If you don’t use enough, that pizza will be difficult to get off the pan. Trust me on that. You can also use parchment paper if you have it. It works pretty well. I still spray the parchment paper lightly.
    In a medium bowl, combine the cauliflower, egg whites, mozzarella, oregano and garlic.
    Press evenly in the pan. Push it down into all the corners making sure its stuck to itself pretty well. It will not be a pretty circle, but it won’t matter when you taste it, I promise.



    Sprinkle with some parmesan cheese if you want some more flavor.
    Bake at 450 degrees for 12-15 minutes. I strongly recommend checking it at about the 12 minute mark and then allow it too cook for remaining time if needed. This crust is not like a typical BREAD crust… it sometimes won’t stay together as well and will require a fork and a spoon, but I also know that once you taste it, you just won’t care. At all.
    Remove the pan from the oven. Add your sauce, toppings and cheese.
    Place under a broiler for about 30-60 seconds, just until the cheese is melted. Watch it carefully or it will burn.


    I added a bit of cayenne to the crust mixture and lightly dusted the unbaked crust with fine grind Parmesan.

    I added cooked onions, bell pepper, green olives and pepperoni. I used trader joes pizza sauce and added a pinch of cinnamon and truvia sweetener to the sauce, topped it with real mozzarella cheese and it was EPIC!

  10. #100
    Join Date
    Nov 2007
    Posts
    24,791

    Default gluten free and dairy free brownies

    you can use butter in this if you want to, but i made it dairy free just in case


    gluten free and dairy free brownies


    1 c vegetable oil (i use palm oil)
    2 c sugar
    2 tsp vanilla
    4 large eggs
    3/4 tsp baking powder
    2/3 c cocoa powder + a little bit more
    1/2 tsp salt
    1/2 c + a little more tapioca starch
    1/2 c + a little more sorghum flour
    3/4 tsp gelatine


    preheat oven to 350 degrees

    grease a 9x13 pan

    mix dry ingredients together in separate bowl

    melt oil if needed, and mix the sugar with it until well blended
    add eggs and vanilla and blend well

    dump wet ingredients into the dry ingredients and and mix very well with a wire whisk

    pour into greased pan

    bake for 30-40 or until sides pull away and a toothpick inserted into the middle comes out clean

    let cool completely before cutting (not kidding here. if you cut it too soon, it will be gooey. it needs the time to cool)






    *original hunybee recipe
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
    ~~~~~~~~~~~~~~~~~~~~
    highly functional, paranoid, tinfoiler
    currently in charge of the aluminatorium

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •