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Posts Tagged ‘gluten free’

rhubarb

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I made my first galette this weekend, with some of our rhubarb. It’s definitely nothing to brag about, but it’s super tasty!

I followed this recipe for the filling (I increased all quantities by half again and added vanilla bean), and then I lazily improvised a gluten free crust (I sort of regretted the lazy improvisation in the end).

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One thing I liked about this particular recipe was it called for a fair amount less sugar than what seems typical for rhubarb. It was plenty sweet yet still left room for the tartness of the rhubarb to really shine through.

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I don’t know what I was thinking, but when it came time to make the crust I just subbed straight rice flour for all-purpose. I guess I just wasn’t thinking at all. As soon as I started processing the butter in I realized what a goofy idea that had been. I added a couple tablespoons of flax meal at the last minute, but really, it didn’t make much difference. I should also mention that this is the first time I have attempted to make anything even remotely like a pie crust in maybe 12 years.

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The crust did roll out okay, but would immediately crumble when touched.

rhubarb_5It’s hard to go too far wrong with butter, flour, sugar and fruit though. And when scooped into a dish, it reminds me more of crisp than pie or galette. Next time I will make a real gluten free pie crust. I even found one for dummies  ; )

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Time for a break from all the shop talk, don’t you think? I’ve been wanting to share a current favorite recipe. After making this enough times, I feel I can confidently declare this my fail-safe gluten free bread recipe. I was never a natural with baking gluten free bread (or any bread), always getting slightly odd results, but this recipe works for me every time. And I’ve been using my bread machine, which makes it even easier.

In the bread machine pan, add:

3 large eggs

1 2/3 cup water

3 tablespoons olive oil

1 teaspoon apple cider vinegar

In a separate bowl:

¼ cup brown rice flour

1 cup tapioca flour

1 ½ cups cornmeal (fine ground)

1/4 cup ground flaxseed

1/2 cup ground sesame seeds

1/4 cup millet, ground into flour (I use my coffee grinder for all this grinding mentioned)

3 tablespoons sugar

1 ½ teaspoons salt

2 ½ teaspoons xanthan gum

Any add-ins – like herbs, spices, seeds, nuts, dried fruit, etc…

Add the dry contents to the wet, and mix (not everyone would do this, since the machine mixes for you, but I like to mix just to be sure). Add 2 ¼ teaspoons gluten-free yeast and mix a little more. On my machine, which is a Breadman, I set it to the 1.5 pound whole wheat setting and press Start. In about 4 hours the house is smelling amazing and bread is almost ready to slice.

I have tried a few variations with the add-ins, including

–  1/2 cup chopped fresh cranberries, a handful of walnuts, some cinnamon and zest of one lemon zest (shown above, and very tasty)

– Raisins, lots of cinnamon, a small pour of molasses and a handful of walnuts (my favorite)

– 1Tbs chili flakes, 1 Tbs dill and a big handful of cashews (His favorite. This has the perfect amount of heat. Great for toast and cheese).

Experimenting is fun, and once you feel confident with the base recipe you can play around with subbing different flours to achieve different textures. Subbing more tapioca for flax or millet makes a spongier, lighter bread (I tend to like a denser, more fiber rich bread, but I tried this and it did make a really nice loaf). You could try quinoa flour, oat flour, or any other grain of your liking. Have fun!

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I made some organic gluten free cookies this weekend that turned out well enough I thought they’d be worth sharing. I tend to steer away from cookie recipes because of the huge amounts of sugar called for, but lately I just want some cookies!

After finding a few different recipes on the web that I could relate to, I made my own variation with less sugar, some changes to the flour mixture and the addition of coffee grounds. They came out light, a little bit flaky, moist and soft, with a slight crisp around the edges – not to mention super tasty. Pretty close to perfect.

Recipe:

1 3/4 cups brown rice flour

1/4 cup tapioca flour

1/4 cup arrowroot powder

2 Tbs ground flaxseed

3 Tbs ground sesame seeds

1 tsp xanthan gum

1/4 cup raw sugar

1/2 cup maple syrup

2 eggs

1/2 tsp sea salt

1 tsp baking powder

1 tsp baking soda

3/4 Cups softened butter (1.5 sticks)

2 tsp vanilla extract

1 Tbs coffee grounds

1 1/2 Cups dark chocolate chips

Mix together your dry ingredients, including chocolate chips, and with the exception of the sugar.

Cream the softened butter with the sugar, maple syrup and vanilla extract.

Add the eggs to the butter mixture and stir well.

Now combine everything together and mix well.

Preheat oven to 375 degrees.

Spread your cookie sheet with oil, or cover with parchment paper. Since we don’t cook on metal, I used oiled glass bake pans.

Spoon dough onto the pan, spaced about 1.5 – 2 inches apart.

Bake for 9-15 minutes, depending on how you like them, and what kind of pan you cook them on. On glass, I cooked mine for close to 15 minutes. Glass takes longer to heat than metal though, so set your timer for 9 minutes and then keep a watch on them. When they are done, make sure to eat some right out of the oven! When they fully cool, they are a soft cookie, and I am happy with how well they retained their moisture.

Next time I will try adding twice the coffee grounds and only about half the sweetener, and I’d probably add some seeds, nuts or oats for a more balanced snack. With all the chocolate chips, I think they would be sweet enough (for me) without any additional sweetener.

I have heard enthusiastic mentions of these cookies at least half a dozen times today. They were a big success… and I got my cookie fix.

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Gluten Free, Whole Grain, Organic Chocolate Chip Brownies

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I have always been an improvisational baker, which allows for a freedom that I enjoy, and it is fun (most of the time) to have that little element of surprise at the end. The problem is, when I get a recipe REALLY RIGHT I usually can’t reproduce it, and then I always wish I had written it down. So today, I decided that what ever I did, I would keep track. I did pretty well, although there were at least 3 instances where I forgot to pour ingredients into the measuring cup and poured straight into the mixing bowl instead… so I had to estimate the amounts on paper (this is my disclaimer).

Today’s brownies turned out pretty awesome, so I thought I would share my recipe. We are not big sweet tooths, so if you are you will definitely want to up the sweetness. These are sweetened almost entirely by the chocolate chips. All ingredients used were organic.

gluten free brownies

Dry Ingredients:

2 Cups brown rice flour

1/4 Cup flax seed, ground (I do this with a coffee grinder)

1/4 cup raw sunflower seeds, ground (I also do this with a coffee grinder)

1/3 cup millet flour (I grind the whole grain in a coffee grinder)

1/2 Cup cocoa powder

1 Tbs arrowroot powder

1 tsp baking powder

pinch of xanthan gum

pinch of sea salt

1 Cup (approx) semi sweet chocolate chips (yes, this is quite a lot of chocolate)

1/3 cup raw, whole, unsalted cashews

gluten free brownies

Wet Ingredients:

1 fresh egg

1 Cup whole milk

4 Tbs melted butter (1/2 stick)

drizzle of maple syrup.

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, mix all your dry ingredients well.

Melt butter.

Beat egg.

Mix all your wet ingredients together.

Add the wet ingredients to the dry and stir. It will be very thick at first. I then add milk, stir, add milk, stir… until the consistency is that of cake batter. I probably used about 2 total cups of milk in the end. (I do it this way out of habit, since each recipe is different and different whole grain flours behave differently).

Pour batter into an oiled and floured cake pan. I baked for approximately 45 minutes, but you should check it periodically, since all ovens can be a little bit different.

To test whether they are done or not, poke a wooden toothpick in the center. When it comes out free of batter (you will find melted chocolate on it though), your brownies are ready to come out of the oven.

I liked these best after they had fully cooled, and set well, but we had our first serving as soon as they were cool enough to eat.

This is a hearty brownie, denser than you might be used to, very chocolaty and not so sweet.

gluten free browniesEnjoy!

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