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Thread: gluten free cooking and baking

  1. #41
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    Nov 2007
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    basic muffin recipe - gluten free


    1/2 cup white rice flour
    1/2 cup sorghum flour
    1/2 cup tapioca starch
    1/2 cup sweet rice flour
    3/4 cup sugar
    1 TBSP baking powder
    1/2 tsp salt
    2 tsp gelatine
    3/4 cup milk
    1/3 cup oil or lard or butter
    2 eggs

    sift dry ingredients to blend well. in separate bowl, mix wet ingredients. combine and blend so all lumps are gone. fill greased muffin cups 3/4 full. bake on 400 degrees till golden brown on top. poke with toothpick or knife to test doneness

    i just made this up today and modified it to make lemon poppy seed muffins. the lemon poppy seed turned out fantastic. i use the basic muffin recipes to start with for a base, and then make whatever kind of muffins i am making (if that makes sense)

    these came out very nice. good rise. no collapse. moist and held together very well
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
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  2. #42
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    note on the gluten free muffins:

    when making fruit muffins, it is better to use dried fruit. the liquid from the fruit throws the whole mix off. another thing, if you are adding anything like fruit or chocolate chips to the the muffins, add them at the very end ON TOP right before you put them into the oven. do not mix them in the batter. they WILL sink to the bottom of the cups and make a (delicious) gooey mess and the muffins won't hold together well


    ask me how i figured that out

    hehehehehe.....
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
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  3. #43
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    Default gluten free banana bread

    gluten free banana bread


    1 cup sorghum flour
    1/4 cup sweet rice flour
    1/4 cup brown rice flour
    1/2 cup tapioca starch
    1/2 cup potato starch
    1/2 cup arrowroot powder
    1 1/2 cup sugar
    1 tsp baking soda
    1 tsp salt
    1 TBSP baking powder
    1 tsp xanthan gum
    2 tsp gelatine
    1/2 cup lard or butter
    4 eggs
    4 mashed bananas
    1/2 cup milk
    1 tsp vanilla


    in one large bowl, blend all of the dry ingredients together so they are well blended. in another large bowl, blend all the wet ingredients, the lard or butter, and the bananas with beaters until well blended. combine the wet and the dry together and beat with the egg beaters so all ingredients are mixed. pour into two regular sized greased loaf pans. cook on 350 degrees for aprox. 1 hour give or take until golden brown. check with toothpick for doneness. if it comes out clean, it is done. take out and cool for a good while before cutting


    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= />
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  4. #44
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    Nov 2007
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    gluten free pumpkin bread


    1 cup sorghum flour
    1/4 cup sweet rice flour
    1/4 cup brown rice flour
    1/2 cup tapioca flour
    1/2 cup potato starch
    1/2 cup arrowroot powder
    2 tsp baking soda
    1 TBSP baking powder
    1 tsp salt
    1 tsp xanthan gum
    2 tsp gelatine
    2 tsp cinnamon
    1 tsp allspice
    1/2 tsp cloves
    1/2 tsp ginger
    2 cups sugar
    1/2 cup packed brown sugar
    2/3 cup lard or butter
    1 tsp vanilla
    6 eggs
    1/2 cup milk
    1 can pumpkin (15 oz)

    preheat oven to 350 degrees

    grease two regular loaf pans

    in large bowl, combine all dry ingredients except sugars and blend very well. in separate bowl, cream the lard and sugars with egg beaters. then mix in the eggs, vanilla, and milk. mix very well. combine the wet and dry ingredients and mix well. i use egg beaters to make sure there are no lumps. pour into the greased loaf pans. bake in 350 dree oven for 50-60 minutes until browned. check for doneness with toothpick. let cool before cutting. store in ziplock bag or in sealed container


    original hunybee recipe
    Last edited by hunybee; 11-25-2011 at 04:02 PM.
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
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  5. #45
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    I had totally forgotten that there was an ongoing thread here about GF cooking. When I get some money coming in...out of work 10 months now...I (or we) will be trying some of these recipes! I know that Jr will be loving the muffins for sure - bread, or anything along those lines is a real treat for him. (He only gets a rice blend from ener g that is gluten free, wheat free, dairy free and yeast free. That last one is what makes finding him any bread HARD... He is worth it though )

    Ferris
    VAXXED from cover up to catastrophe

    CDC lied and more kids died

    Why lie? I AM a thread killer.

    Sun Tzu must have seen babs coming when he put this down in writing: In the practical art of war, the best thing of all is to take the enemies country WHOLE and INTACT. So, too, it is better to recapture an army entire than to destroy it, to capture a regiment or a company than to destroy them...

  6. #46
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    Nov 2007
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    i will be working on more things

    i will be working on developing pasta, cookies, more breads and cakes, desserts, rolls and biscuits....those types of things. the things that most people want. anything extravagant wil eventually be tried, but right now, i just want to get down the "normal" stuff


    hopefully, i will hit some things that jr and others can use


    if anyone else has recipes they want to share, please do!
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
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  7. #47
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    Jul 2010
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    Don't give up just yet... I am late to this thread so this may have already been posted but my wife is gluten free and i had the same experience with "everyday bread" and was about to give up when the idea hit me to make rolls instead of bread using a modified bread recipie. I am currently away from my recipie at home but i have made it so many times that I can give it to you here. I don't take credit for this recipie as it is from some cook book but can't recall which. anyway, here goes...

    1 cup brown rice flour
    1/2 cup amarath flour
    1/3 cup almond meal flour\
    1/3 cup quinwa flour (yes i know i spelled it wrong but that's how i remember to buy
    it and it just stuck with me...)
    1/4 cup potato starch/flour
    2 tbls tapioca flour/starch
    1 tlbs & 1 tspn yeast (I use regular yeast)
    1 tbls xantha gum\
    1 1/2 tsp salt

    1 cup warm water
    2 room tempature eggs
    2 tbsp veg oil
    3 tbls honey
    1 tsp apple cider vinegar.


    mix dry ingredients and set aside to get room temp. Since I keep these flours in fridge i put the eggs out at the same time to warm up.
    Mix all wet ingredients with wisk, add flour mix, beat in heavy duty mixer for 4 minutes and then using soup spoon put on greased/oiled cookie sheet (I get 11 or 12 rolls). After they are on the cookie sheet you can use a spatula/kitchen knife with hot water to kind of shape them into roll forms. Don't smash them down..... let rise one hour in a warm area (I heat my oven to 110 then turn off and open the door for a minute while I put the dough on the sheet then stick the cookie sheet in the oven for an hour... Preheat your oven to 350 and bake for 25 minutes... they are fantastic. I usually eat one with butter as soon as i can hold it without burning myself.
    Making rolls instead of bread has made a gluten free life sooooo much simpler, ie, hamburgers, sandwiches, toasted... try it, i think you will really like it..... anyway, it works for us.... God speed and good luck.
    Last edited by loadnup; 11-06-2011 at 08:24 PM. Reason: I forgot to say take obvious, take the raised rolls out of the oven when you preheat it.... silly me.

  8. #48
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    Nov 2007
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    almost there....


    we can't use any tree nuts or peanuts or soy. THAT is (it seems) a major sticking point in the whole bread thing. that does look good though


    i am so obsessive and anal retentive, i just can't give up no matter how bad i need to. it's a sickness really. i have yet to try it again,. but i have variations and recipes going through my head constantly trying to fix the problem.


    one day i will prevail! one day i will be victorious!!










    p.s. that reminds me....i need to post my drop biscuit recipe.
    Last edited by hunybee; 11-06-2011 at 08:24 PM. Reason: sorry. i meant to say we CAN'T use treenut........duhr
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
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  9. #49
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    Sep 2008
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    Default Nut pie crust (no peanuts)

    1 cup ground almonds and 1 cup ground pecans
    1/2 cup arroowroot powder
    salt
    1/2 cup Bob's Red miss unsweetened cocoanut toasted
    8 large dates chopped fine
    1/4 cup coconut oil

    Mix and put in pie plate. Fill with your choice of filling and bake your pie at 325 until done.

    Our DD cannot have peanuts, sugar or gluten or dairy.

  10. #50
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    Nov 2007
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    Default gluten free homemade pasta

    gluten free homemade pasta



    2 cups sweet rice flour
    1 cup sorghum flour
    1 tsp salt
    2 tsp xanthan gum
    6 eggs
    1 TBSP olive oil


    in a bowl, mix the dry ingredients so they are well blended.

    once the are blended, make a well in the middle and add the eggs and olive oil

    mix together until it is well blended and like playdough. roll out on a flat surface with plenty of area to work. cut with knife or pizza cutter. cook 2-5 minutes or until done, tender. do not let it get mushy


    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= />
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