Gluten-Free Coconut Flour Berry Crepes These berry crepes make a healthy breakfast, brunch or dessert. They are super yummy...and good for you too! Servings: 6 Preparation time: 12 minutes 2 eggs2 tablespoons coconut oil, melted Stevia liquid drops, to taste (I use about 10 drops) 1/4 teaspoon vanilla extract (can substitute almond extract) 1/8 teaspoon salt2 tablespoons coconut flour, sifted small pinch of nutmegpinch of cinnamon1/3 cup whole milk (can substitute regular coconut milk*) 1-1/2 cups blueberries (or other berries) Whipped cream In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Heat an 8-inch skillet over medium heat. Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Fill the crepes with the berries, top with a little whipped cream (see recipe below), and if you wish a light dusting of coconut flour. Makes about 6 crepes. Homemade Whipped Cream 1/2 cup heavy cream 1/2 teaspoon vanillaLiquid stevia or sugar Recipe submitted by Shannon, Fort Worth, TX
Gluten Free Dough Enhancers and Bread Baking Tips Lately, I have been asked quite frequently why I use certain ingredients in my recipes. I thought I’d share some of what I have learned along the way, particularly gluten free bread baking tips. My recent research and experimentation has been on gluten free dough enhancers. What you use as a dough enhancer is primarily based on what flours and thickeners (xanthan gum, guar gum) you use. In addition, When using a rice based dough, you will need an emulsifier (guar gum, lecithin, etc.) to mix liquids with oils. For those interested in manufacturing baked goods, I read that if you mix a dough, using any flour, long enough you will not need to add commercial enzymes . Gluten Free Dough Enhancers There are several gluten free dough enhancers on the market. Agar-Agar Agar-agar may be used as a vegan and dairy-free substitute for eggs, when mixed with warm water and allowed to gel. Ascorbic Acid or Vitamin C Bean Flours Bean flours add structure and texture to gluten free bread. Buttermilk Egg Milk
Zucchini and Tomato Gratin | Essential Pepin You are here: Home » Recipes » Zucchini and Tomato Gratin Filed in Recipes, vegetables on September 11, 2011 with 2 comments Episode 104: Veg-In! Recipe: Zucchini and Tomato Gratin You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available. Serves 6 4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds) 3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each 1/4 cup olive oil TOPPING 3 tablespoons freshly grated Parmesan cheese 1 slice firm whole wheat bread, cubed (1/2 cup) 3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra virgin olive oil Preheat the oven to 400 degrees. Trim the zucchini and cut it in half crosswise. Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. At serving time, sprinkle the gratin with the topping.
Gluten-Free Focaccia Recipe with Garlic + Tomato Italian Flatbread for a Blue Moon When my husband and I were on our honeymoon we ate focaccia every morning for breakfast. After a few cappuccinos, that is. Six between us. Wake up. Rub the garlic infused sleep from your eyes. Pull on your jeans. Walk to the local espresso bar. Zip. Boom. Buon giorno! The always smiling owner of the Podere Villuzza would greet us every morning on our way out the door, wishing us, Good day, for your blue moon! I am thinking about our honeymoon today because our anniversary just passed. In so many ways we are just getting started. We look into each others eyes for answers. There are none. We were bewitched, I tell my husband. We believed in the power of space and sky. It worked for Georgia O'Keeffe. Be careful of your heroes, I've learned. Because I have never felt at home. Except in my husband's grasp. It took almost three years to sell the casita. The truth is we fell out of love- not with each other- but with the desert. And from now on? Let's rent first. GFG Notes:
No-Peel Grape and Apple Jam - Geisha School Dropout We have two concord grapevines in the backyard, and it has become our yearly fall tradition to pick dozens of pounds of them in September around the Harvest Moon, then try to unload them on our loved ones and neighbors as fast as possible. Dozens of pounds of grapes are literally THOUSANDS of grapes, and the bastards all ripen at once, so time is of the essence when dealing with them. About 20 pounds of last year's harvest! This year, however, because of a start-and-stop summer, our grapevines got confused, so we were left with a bunch of uneven bunches, with fruit ranging from green to raisin. We were able to salvage almost 30 pounds of sweet, handsome fruit, but they had to be separated from their cruddy brethren, and thus not giftable. Grape jam, if done by the book, is a pain in the ass. Therefore, we have winnowed down the recipe quite a bit to fit our needs. Mang Farm "Grapple" Jam (1 batch = approx. 4 8-oz. jelly jars) Enjoy! Some of the finished product (arranged by Isaac)!
Gluten Free Focaccia Bread - Recipe for Gluten Free Focaccia Bread Focaccia bread is a flat, yeasted Italian bread traditionally topped with olive oil, fresh herbs and coarse salt. This recipe for Gluten-Free Focaccia Bread is free of gluten, dairy, eggs, soy, corn, beans and nuts, ideal for those with multiple food intolerances. It's a delicious appetizer or snack, dipped in marinara sauce. If you like, you can substitute gluten-free beer for the water for extra-yeasty flavor. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: 1 1/8 cup Bob's Red Mill Gluten-Free Pizza Crust Mix (see note)1/2 cup potato starch (not flour) OR arrowroot starch1/8 cup sweet rice flour plus extra for kneading the dough1 tablespoon yeast1 teaspoon sugar3/4 teaspoon salt3/4 cup water OR gluten-free beer (if dough is too stiff add more water, 1 T at a time)1/2 - 1 tablespoons olive oil1/4 teaspoon coarse sea salt OR Kosher salt1 tablespoon freshly minced herbs (optional) Use your favorite herbs Preparation: Preheat oven to 375° F / 190°C
Feijoa crumble Instructions Instructions and steps: Step 1 Preheat oven to 180°C. Place feijoa flesh in a small saucepan with sugar and water. Step 2 To make crumble, in a medium-sized bowl combine flour and oats. Step 3 Divide warm feijoas among 4 ovenproof ramekins. Variations Make it gluten-free: Replace flour with gluten-free baking mix and use gluten-free oats. NOTE: Oats are not recommended for people with coeliac disease. Full ingredient list: 600g feijoas (about 300g flesh)2 teaspoons brown sugar1/2 cup waterCrumble1/2 cup flour3/4 cup rolled oats50g reduced-fat spread2 tablespoons coconut thread1/2 lemon, zest only1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon Nutritional information (per serve) Nutrition information is given per serve*NS: not specified Copyright (c) Healthy Food Media Limited.
Gluten-free Tom Sawyer Devil’s Food Cake – the Great Gluten-Free Flour Test — Gluten-Free on a Shoestring Welcome back to The Great Gluten-Free Flour Test. Don’t know what that is? Here’s the skinny. In a nutshell: 4 all-purpose gluten-free flour blends (Better Batter, C4C, Jules, Tom Sawyer), 4 recipe categories (cake, pastry, yeast bread, cookies), 10 ratings categories.* May the best flour win! Today’s flour is Tom Sawyer. For real – we’re nearly done with the cake category. Pretty good lookin’, huh? Have you heard of this flour? *Scroll down for the complete results. If you’re interested in the white frosting, this time it’s my White Chocolate Frosting. Here’s the flour as I poured it out of the bag. The batter is really, really smooth. So I poured it. . When I baked it, this is how it looked back at me from the pan. And then I cooled it. All of these flour formulas are, of course, proprietary. They also took a bit longer to bake than their other flour cousins in the test. But the crumb was super tender, which made for a really nice mouth feel. Have a look-see: Love, Me P.S.
Preserved feijoas in a jar Print This Article April 28, 2012 | Filed under Dessert When I have a surplus of feijoas in the garden I eat them raw, make a feijoa crumble dessert, give them away or preserve them by freezing them or ‘bottling’ them. However as time as gone on we have realised that sugar is not good for us and we don’t actually need to add sugar to fruit when we cook it. Back then too we used to be able to buy fruit cheaply by the case and store it in bottles for a year until the next season. I can remember wondering why I was doing this crazy thing. Ingredients Fresh feijoas Water Small glass jars with screw on lids Method Heat the oven to 150 degrees CPut 3-4 clean glass jars and metal lids into the oven for 30 minutes to warm and sterilise the jars.Peel feijoas and cut in half lengthways (these fit into the jars better). Notes: You can check if the lids are tight enough by pushing down in the centre of the lid.
Gluten Free Croissants..Yes Gluten Free - Blogcritics Tastes With Mother’s Day just around the corner Sydney and I have had numerous requests to teach a class on Pâte à Croissants (Croissant dough). To be honest I was not ecstatic at the thought of conducting a culinary class on croissants without having taught a beginner bread and pastry class. Pains sucré or sweet bread dough has caused calm sane people to revert to a two year old having a tantrum. The small “catch,” as Sydney’s friend explained, was her mother also had celiac disease (she needed a gluten free diet), croissants alone are difficult to master, but gluten free… I began pulling my hair out at the thought. You can almost smell the buttery goodness! Sydney and I decided six students would have to be the limit, three students per instructor seemed appropriate. Croissants are, in my opinion, a cross between pâte à brioche and pâte feuilletée. Since my intention is not to bore you with the details of the entire week from here on I will only be referring to the croissant portion. Pâton: 1.
Jarring Pears (Preserved Pears) When trying to hide from the fact that we had too many pears falling off our tree every day it was brought to my attention that i should be preserving them. So that's exactly what I did! This really is the simplest of ways to keep your pears for the coming winter months, and the beauty is that you can then adapt them when you come to use them! Simply peel the pears, slice them in half (or quarters if you get some giant ones) and remove the seeds. Once this is done throw them in a pan of hot water with enough sugar to make a very runny syrup (you really can choose how much sugar to add at this point depending on how sweet you want them). Then just simmer them for 5-6 minutes, then using tongs pick them out and put them in jars. When you come to use them you can either eat them with the syrup as a dessert as they are, or you can rinse them off and use them in all sorts of crumbles, pies, or other lovely pear recipes!
Gluten Free Homemade Croissants! « Gluten Free Gobsmacked Do you know what I ate two nights ago for the first time in eight years? Something so delicious and delectable that I practically made myself ill because I couldn’t resist and I ate THREE of them! I’m talking about homemade gluten-free chocolate-filled Croissants. Yeap. Catch you breath. Last December, I was emailed a recipe that I just wrote about for Crescent Rolls. It is a welcome change of pace for my taste buds. The beauty is that this same technique (the rolling, turning, frozen grated butter) that has made the most tender and flaky pastry can also be used for filo dough. In the meantime, if you have some time on your hands and plenty of butter on hand, please make some croissants! In fact, for the first time ever, I’m rather bummed that my colleagues aren’t wondering what I’m eating for lunch because it looks so “normal” to them. My lunch today includes a croissant filled with turkey/white cheddar and one filled with broccoli/white cheddar cheese. Directions: Enjoy! Like this:
Buttermaking - Positron.org Churn The most obvious requirement. The simplest solution is to just use a jar or other container and shake or rock it. I've read that this is great for entertaining kids and works well with sweet cream, but I'm not sure how it would pan out with a gloopy block of cultured cream. I started out buttermaking using the food processor as a churn. This works ok for small amounts of butter, though I've read on the web that high speed churning with metal blades affects the flavor in a negative way. In my opinion, for a medium sized batch of butter the best option is to get a handcranked jar churn. My churn is a Dazey #40, which is probably from somewhere around 1920 and holds 4 quarts. Using cultured Butterworks cream, my hand churn actually works faster than the food processor, with 3x the quantity. Plus, hand cranked food processing equipment has a special place in my heart. Thermometer For measuring cream temp to prepare for culturing, and before churning. Molds