Saturday, August 19, 2006
1. Tinkyada Rice Pasta: replaces pasta in all your recipes, and actually keeps its shape (which is more than I can say for other GF pastas). Even gluten eaters won't know the difference (I say this from experience). They make all shapes from elbow mac to lasagna noodles.
2. Amy's Organic frozen food: They even make a GF mac and cheese! And her other stuff is yummy too.
3. Mi-del GF Mini Chocolate Chip Cookies: Once again, even fools the gluten eaters in the family, thumbs up.
4. Enviro-kids Organics Cereals: We always have these at home. They make three varieties that are GF and kid friendly.
5. Strech Island Fruit Leather: Great take it with you snack... And lasts longer in the diaper bag than a piece of fresh fruit, haha.
6. Pamela's Products Chocolate Brownie Mix: Very yummy and easy to make, I like it the best of all the mixes I have tried so far.
7. Bob's Red Mill Homemade Wonderful GF Bread: This mix has been saving my behind since I have a hard time making GF bread (well, who doesn't). Turns out well in the breadmaker and works for sandwiches.
8. Enviro-kids cereal bars: See #5, same idea;)
9. Ken's Steakhouse Buttermilk Ranch Dressing: Because if you can dip it in ranch, a kid will eat it.
10. Coco Krispies: This is the only GF cereal I can find reliably almost everywhere. Yeah. Full of sugar, but better than trying to force a choice other than cereal (because you know how agreeable a four year old is in the AM).
Wednesday, August 16, 2006
Gluten-free hamburger buns...
I modified the workable wonder dough, again. I've done two things. First I made some pretzels. They're fantastic! I froze them, they cook for 40 seconds in the microwave and they tast just like a store-bought pretzel! After I'd formed them, I brushed them with and egg to give them that dark-brown and pretty look.
I also made hamburger buns. I substituted 25% of my flour for pure Quinoa in the buns, and they had a delightfully rustic taste and texture. Kind of like cibatta bread! Tonight I try grinding my own grains (buckwheat and amaranth) and I will be making spaghetti and meatballs. Thank God for Tinkyada! I may try pure amaranth flat bread, I'll post the results here.
Monday, August 07, 2006
In my last post I made a gluten free roux, here are some notes from my experiences:
- White rice flour works best and browns slower
- Oil will not make a good thickener, butter is vastly superior for texture and keeps it from seperating
- This roux will still brown much faster than flour, so cook no hotter than med-high and WATCH!! It will scorch very quickly and you will end with a dark roux when you wanted a blonde...
- It appears to have the same basic thickening power and taste as flour
- 16 oz cheddar cheese, grated
- 4 cups or so milk
- 4 tbsp rice flour
- 4 tbsp butter
- cayenne pepper
- salt & pepper
- 12 oz Tinkyada macaroni, slightly undercooked
- 1 cup grated cheddar cheese for topping
- 4 slices GF bread, tossed in olive oil
Friday, August 04, 2006
The previously posted bread recipe also makes fantastic pizza!! I simply took the dough, rolled it out on cookie sheets (made two pizzas) and rolled the edges over for a thicker crust. I then pre-baked it in a 400° oven for about 8 minutes. I took it out, topped it and put it back in for another 10-15 minutes until the cheese was browning around the edges and the crust was nice and brown (a little more than golden).
This pizza was hands down the best pizza I've made so far. I topped mine with pesto and cheese!! Here's my pesto recipe:
- 3 cups fresh basil
- 1/2 cup pine nuts
- 4 cloves garlic
- 1/2 cup parmesan cheese
- 1/4 cup romano cheese
- Olive oil
Place pine nuts and garlic in food processor, process until chopped. Add basil and process until chopped well. Add all the cheese and process until a good consistency is reached, then add oil a little at a time. More for pasta less for pizza.
This is great for use on Tinkyada pasta as well as spreading on a pizza. A dollop can be added to tomato soups for a savory treat or it can be frozen for later use. Just pour a little oil on top to keep it from oxidizing!
Monday, July 31, 2006
I've been celiac for almost a year now... and I'm finally adjusting a little. I was a prolific baker before and now, not so much. I am however getting better. I only use the 4-flour bean mix for my flour (from Gluten Free Gourmet) and I've gotten really good at adapting recipes. I made my first loaf of bread that was shaped like wheat, baked on a breadstone like wheat and even had a wheaty, savory taste. The texture was definitely not a carbon copy of wheat, but it's pretty darn good considering it's gluten free. I'd say at least as good as the Bob's Red Mill mix... This is adapted from Wendy Wark’s Living Healthy with Celiac Disease (AnAffect, 1998)
- 2¼ teaspoons rapid rise yeast
- 2/3 cup warm water (105F-115F)
- 2 tablespoon sugar
- 2½ cups Gluten-Free Flour (+/-)
- 2 teaspoons unflavored dry gelatin
- 2½ teaspoons xanthan gum
- ¼ cup instant non-fat dry milk powder
- ½ teaspoon salt
- ½ teaspoon ascorbic acid
- 3 tablespoons vegetable oil
- 2 eggs
This bread is great textured and the crust even stays crunchy!
If you need the proportions for the flour mix: 3 parts tapioca starch, 3 parts corn starch, 2 parts garfava flour, 1 part sorghum flour. All by volume.
Friday, July 28, 2006