gluten free cooking and baking

[Animal Lover]

Mama are rolled oats gluten free?? AL

[hunybee]

oats iin and of themselves are gluten free, but it is the growing, milling/processing, and storing of the oats that is the problem. there are a few brands that are certified gluten free and only grow, mill, and store oats. oats do have a protein that is similar to gluten, but it is not gluten. a very small percentage of people have a problem with this




http://www.glutenfreeoats.com/

http://www.amazon.com/Legacy-Valley-...=pd_rhf_shvl_5




we have tried this one and it is great
http://www.amazon.com/Gifts-Nature-C...680832&sr=1-19



also tried this one and great as well. this is not "certified", but the company does not store or process with gluten
http://www.amazon.com/McCANNS-Steel-...1680936&sr=1-1

[hunybee]

gluten free chocolate cupcakes


i may try this as a regular cake soon, but for now it is just cupcakes


~preheat oven to 350 degrees




~1 cup arrowroot powder

~3/4 cup tapioca flour

~1/2 cup sorghum flour

~1 2/3 cup sugar

~2/3 cup baking cocoa

~1 tsp gelatine

~1 tsp xanthan gum

~1 1/4 tsp baking soda

~1 tsp salt

~1/2 tsp baking powder

~3/4 lard or shortening or butter (if using butter, softened but not too soft)

~1 cup plus 2 TBSP milk

~1 tsp vanilla

~4 eggs


if not using paper cup liners, grease the cups and dust with cocoa powder (or sorghum is fine too)


mix the dry ingredients very well or sift to totally combine. add the lard, shortening, or butter. in separate bowl mix the eggs, milk, and vanilla very well with egg beaters for one minute. add the wet to the dry and beat with egg beaters starting low for one minute, then on high for 5 minutes until smooth and fluffy (this part is important). scoop immediately in the muffin tins. MAKE SURE TO NOT OVERFILL. i cannot stress that enough. i had initially filled it for the amount i would have if i was using regular flour and wasn't thinking. it overflowed on a lot of them. only fill the cups to half full or just below. bake for 12 - 18 minutes or until toothpick comes out clean. cool completely before frosting. remember they will dry out easier, so put in covered and sealed container

i forgot to say that these will make a more than 2 dozen because you don't fill the cups as high, thus leaving more batter

if i missed anything, let me know

[packyderms_wife]

Hunybee have you tried the flourless chocolate cake recipe yet? You could make cupcakes with that recipe as well. Can't wait to try your recipe!

K-

[hunybee]

i haven't tried it yet because the ones i have found are all based on egg and we have problems with egg here. i am nervous about it because even though we can have it in baked goods, the whole thing is just one gynourmous egg. i may try it still, i just want to be ready for nasty butts and very crabby kids if it goes bad for us LOL





this recipe i just posted really is very easy (which was my goal as well). i can't stand it when i see a recipe for something, and there are so many steps and special things that need to be done with something. i know that gluten free is a very different animal, but i try to make it as user friendly as possible too

[hunybee]

chocolate frosting


1 stick of butter

3 cups powdered sugar

1 cup baking cocoa

milk


dump the butter, sugar, and cocoa in a large bowl. start mixing together on low with electric egg beaters. slowly add in milk a little at a time until yo get the consistency you like. i like it a little lighter and creamier, so i add a little more milk. i also beat it on high once it is combined and getting creamy so it gets whipped and fluffier

[Disastercat]

Have you all tried Miss Maggie's Frugal Abundance website? She was the originator of Hillbilly Housewife and then sold it and started Frugal Abundance. It is full of GFCF recipes.
http://frugalabundance.com/

Thank you for posting this, I had wondered what happened to Maggie (thankfully I copied most of her old recipes before the site changed) and now I can see why she changed to a new site.

My Irish house-mate can tolerate some of the wheat related flours like spelt, but I'm delighted to have a good wheat-free site to explore for new ideas.

[hunybee]

i give up on bread!


i have come to the conclusion that

a) it is getting too complicated in the preparation of a loaf of gluten free bread and takes way too much time for everyday use

b) it is too expensive for us to make loafs when the cost of making pancakes and using them for sandwiches is cheaper and the use is easier

c) two of the kids won't eat the "bread"




all things considered, i am (against my anal retentive/perfectionist tendencies) going to give up on my quest for gluten free bread. it has bested me........for now


now, my next quest will be to make up another pancake recipe that will be used for sandwiches and "toast" and all those types of things. the one i made up and posted on this thread is great, but it is a little bit sweet for sandwiches.

so i will post the recipe when i have perfected it














here i sit with a plethora of failed bread recipes strewn about with my head hung in shame.....

[hunybee]

another pancake recipe. i tried to pump up the nutrition in these as we are planning to use these for sandwiches and toast and things like that. they have some different starches as well as i was trying to use less expensive and easier to get ingredients because we will be using them all the time. like the other pancake recipe, cook them low and slow. i cook them on 4 on the stove, just below medium. the key to cooking gluten free pancakes is to make sure the pan is up to temp before you start cooking. i turn the stove on with the pan on it when i start putting the batter together. i use a little bit of palm oil shortening in the pan





gluten free pancakes

3/4 cup white rice flour
1/2 cup sorghum flour
1/2 cup amaranth flour
1/2 cup millet flour
1 cup corn starch
1/2 cup tapioca flour
1/2 cup potato starch
2 TBSP ground flax seed meal
4 TBSP sugar
2 TBSP baking powder
1 TBSP baking soda
1 tsp salt
1 tsp xanthan gum
1 tsp gelatine
4 eggs
1/2 cup oil
2 1/4 cups milk



let me know what you think

[Cheyenneplateau]

Huny,

DD and I just tried UDI's gluten free bread ( found in the frozen foods section of the store).

Its really quite good! There are tons of coupons floating around the internet for the bread.

With all your families other allergies Im not sure it would work for you. Have you looked into UDI's?

DD went off the gluten free diet the other day and has had bowel trouble.

Soo no more gluten.......