Gluten Free Cooking Basics VI: Flour Mixes


viking paris staples 02*

 

 

Hold onto your hats….I found a LOT of GF baking mix “recipes” to please everyone and anyone.

 

 

 

 

Gluten Free Baking Mixes & Blends

 

Living Without’s Gluten Free & More Quick Start Guide
Here is a simple overview of the gluten-free (GF) diet. Not all areas of the diet are as clear-cut as portrayed by this guide. This is intended to be used as a safe and temporary survival tool until additional information can be obtained. Understanding these dietary requirements will enable the newly diagnosed to read labels of food products and determine if a product is gluten free. Celiac disease (CD) is a life-long genetic disorder affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine. This does not allow food to be properly absorbed. Even small amounts of gluten in foods may affect those with celiac disease and cause health problems. Damage can occur to the small bowel even in the absence of symptoms. Gluten is the generic name for certain types of proteins contained in the common cereal grains wheat, barley, rye and their derivatives. Research indicates that pure, uncontaminated oats consumed in moderation (up to 1/2 cup dry oats daily) are tolerated by most celiacs. Gluten-free oats are currently available in the United States. Consult your physician or dietitian before including oats in your diet and for regular monitoring. Read more….
The Gluten Free Homemaker web site has some more mixes 🙂You have to ask yourself a few other questions.
• Do I want the convenience of buying a flour mix for all or part of my baking?
• Do I want to save money and make my own?
• Are there other types of flour I need to avoid?
• Is the nutritional content of a mix important to me?
• Do I want to avoid certain tastes, textures, and smells?
• Do you want to achieve certain tastes, textures, and smells?
Read More…

Mary’s GF blend Living Without’s Gluten Free mag. (yeast breads) – LIGHT
2 C brown rice flour
2 C white rice flour
1 1/3 C potato starch flour
2/3 C  tapioca starch

High-Fiber GF blend (master pizza dough – Loose)
Works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. NOT suited for delicately flavored recipes.
1 C brown rice flour or sorghum
½ C teff flour (preferably LIGHT)
½ C millet or Montina flour
2/3 C tapioca starch
1/3 C cornstarch or potato starch flour

High-Protein GF blend (best for wraps & pie crusts)
1 ¼ C bean flour (can use soy)
1 C arrowroot starch, cornstarch or potato starch
1 C tapioca starch
1 C brown or white rice flour

Jeanne’s GF All-Purpose Flour Mix (Cooking Gluten Free! by Karen Robertson)
1 ¼ C brown rice flour
1 ¼ C white rice flour
1 C tapioca flour
1 C sweet rice flour (also known as glutinous rice flour or Mochiko)
2 scant tsp. xanthan gum

Mary’s Self-Rising Flour Blend (for muffins, cakes + using leavening)
There are lots more baking mixes at this link 🙂
1 ¼ C white sorghum flour
1 ¼ C white rice flour
½ C tapioca starch
2 T xanthan or guar gum
4 t baking powder
½ t salt

Alicia’s GF blend – PCCnaturalmarkets.com
¾ C sorghum flour
¾ C brown rice flour
½ C tapioca flour
½ t xanthan gum
½ t baking soda
1 t baking powder

The following links for Bette’s mixes are all different web addresses. Check out all the information presented at these web sites 🙂

Bette Hagman’s Feather-Lite Mix
1 C rice flour
1 C tapioca flour
1 C cornstarch
3 t potato flour (1t per cup)

Bette Hagman’s Light Bean flour
I cannot remember which book I got her flour blends from 😦
1 C Garfava bean flour (avail from authentic foods)
1 C tapioca flour
1 C cornstarch

Bette Hagman’s Four Bean Flour Mix
2/3 part Garfava bean flour
1/3 part sorghum flour
1 part Tapioca flour
1 part cornstarch

Bette Hagman’s Bean Flour Mix
1 C Garfava flour
1 C brown rice flour
2/3 C potato starch flour
1/3 C tapioca starch

GF VARIABLE flour blend #1
This basic blend works for most breads, muffins, cookies, cakes and cupcakes.
NOTE: that if you use tapioca starch as your starch, blend it with a softer starch such as cornstarch or potato starch for the best results.

1 C sorghum flour (or oat flour, brown rice flour)
1 C potato starch, corn starch or tapioca starch
(if using tapioca blend it with another starch)
½ C almond flour, GF millet or GF buckwheat flour
1 t xanthan gum

GF VARIABLE flour blend #2
A slightly heartier blend for breakfast muffins, cookie bars and bread.
1 C sorghum flour (or oat flour, brown rice flour
¾ C potato starch, tapioca starch or corn starch
(if using tapioca blend it with another starch)
½ C millet flour
½ C buckwheat flour or cornmeal
¼ C quinoa flour or almond flour
1 ½ t xanthan gum
YOU CAN also add ¼ C flax meal to your flour blend for added fiber.

GF BREAD Flour Mix (store in fridge)
1 ½ C millet flour
1 ½ C sorghum flour
2 C tapioca starch
1 C potato starch

Carol’s GF Flour Blend   ALSO PCCNaturalmarket.com Mix (store in dark dry place)
1 ½ C sorghum or brown rice flour
1 ½ C potato starch
1 C tapioca flour

All Purpose GF Baking Mix (PCCNaturalmarkets.com)
1 C teff flour
1 C sorghum flour
1 C brown rice flour
1 C almond meal
1 C tapioca flour
1 t sea salt
2 ½ t baking powder
1 t baking soda
ADD 2 t xanthan gum to make baked goods hold together better

There they all are. If I find any more, I will certainly include them.
OR if you have any you love, please let me know:)
Jan

 Check out this web site I came across. If you love Cinnabon buns, maybe this copycat recipe is for you. NOTE: I have NOT made these so I cannot attest to their tastiness. Neither have I ever had a Cinnabon, so couldn’t compare even if I made this recipe 🙂

 

Almond, Hazelnut and Raspberry Muffins


rasp muffins

 

Ripped from the pages of The Joy of Gluten-Free, Sugar-Free Baking.

So, here I go with my personal opinion. I rate them 7.5 stars out of 10. Why? you ask. Because when I first took a bite I did not respond with, “Oh my stars, these are AWESOME!”

BUT the more I ate the more I appreciated the subtle sweetness allowing the flavor of the fresh raspberries to shine through. (I’m a sugar-holic and it’s kinda hard to give up all that sweetness) 🙂

Do I feel good about eating the muffins because they are so healthy and really do taste good? 10 out of 10 stars! Hopefully, my diabetic husband won’t finish them off before they get to their hiding place in the freezer. For my husband, out of sight–out of mind 🙂

These muffins are not the cheapest things to bake (at least the first time). They require stevia/spenda–that’s not too bad, until you get to the almond and hazelnut flour and the liquid stevia ($13); then you’re talking money if you don’t have a grinder to turn the nuts into flour. Oh, yeah, I substituted chestnut flour (real Italian) for the hazelnut flour. Hazelnut’s coming from Bob’s Red Mill on Monday 🙂

So, my first foray into baking from The Joy…. is a hit! I’m going to have to get myself a grinder. Can anyone suggest one that they believe is very good.

 

Zucchini Muffins


Cover of "The Gluten-Free Gourmet: Living...

Cover via Amazon

I could have sworn I discussed previously about Bette Hagman’s Zucchini Muffins.

I used to make my sister-in-law’s recipe for zucchini bread. It includes a LOT of oil but also orange juice concentrate. It is moist and oh, so goooooood.

Well, now that I’m older and having trouble keeping oils and sugars from showing up on my hips, I made Bette’s Zucchini Muffins recipe as is–with one wonderful alteration–I added dk. chocolate morsels!

Bette’s recipe from “The Gluten-Free Gourmet” doesn’t have much sugar (good for diabetics) and very little oil (3T) and my first try was good, but they were mildly dry. I made some notes on the recipe to add additional zucchini.

Today, I made the muffins again. not only did I have a heaping cup of zucchini, I added an extra egg white, added 1/2t xanthan gum where she doesn’t include any in the recipe and added 1T of vegetable oil. All I have to say it, “Let’s PARTY”! The muffins with my alterations are moist and taste WONDERFUL.

So, here’s Bette’s recipe with MY alterations:

1/3 C sugar (heaped)

2 eggs + 1 egg white

4 T vegetable oil (I used MCT oil)

1 C GF flour mixture

1 t baking powder

3/4 t salt

1/2 t xanthan gum

1/2 t baking soda

1/2 t cinnamon

just under 1/2 t nutmeg

1 C grated zucchini (heaping)

1/4 C raisins (optional)

1/4 C chopped walnuts (optional)

1/3 C dk chocolate morsels (not optional!)

Beat together the sugar, eggs and oil.

Combine the flour, baking powder, salt, baking soda, xanthan gum, cinnamon, and nutmeg. Stir these into the sugar mixture. Stir in the zucchini, raisins, nuts and morsels.

Grease muffin tins and spoon in batter to two-thirds full. Bake in preheated 400 degree oven for 20 minutes. Makes 10-12 muffins.

Pumpkin Bread review


Image

Yesterday I decided to make the Pumpkin Bread recipe in this book.
It’s okay, not very sweet, but I know I need to get used to eating less sweet foods.
I am not blogging today to dis this pumpkin bread, but to give advise on how to make it less crumbly and a little less dense.

I haven’t tried my own ideas on this recipe, but from past experience I believe if you add an egg it will help a LOT with the density and crumbly-ness of this bread. I’m sure the reason an egg wasn’t in the recipe ingredients because this cookbook is ALLERGY-FREE baking. I don’t have a problem with eggs.

If you cannot eat eggs, maybe adding 1/2 a cup of zucchini would help give the bread more moisture. I cannot wait to try this recipe again and see which of my ideas works. But, sadly, I just may add an egg AND zucchini at the same time and I know I’ll increase the xanthan gum. 🙂

I was also wondering if adding more xanthan gum would help. It calls for 3/4t of xanthan gum. Maybe increasing the xanthan gum to 1 – 1 1/2 teaspoons would help with the density.

I also like my mini dk. chocolate chips in this recipe! HMMMMMM.

 

Do you need help converting recipes?


Please let me help. I love to help people and I believe I have enough knowledge to convert regular recipes for whatever issue you have. If not, I will find out. I noticed that GlutenFreeGus.com has also stated she will help anyone convert a recipe.

 

Have a wonderful day… 🙂 Jan

Beans, Beans, the musical fruit…


But I like the toots….NOT!

The following isn’t about taking out the toots, its about cooking dried beans correctly and how tomatoes and salt can be a problem if you add either too early….

The following article came from the Washington Post:

14 Things to Know About Cooking Beans

It’s taken a long time, but a few years ago, I finally got to a place where cooking a pot of dried beans didn’t make me run for the hills. Much of my education is based on trial and error, with a little help from bean experts such as Rancho Gordo’s Steve Sando. During my schooling, I’ve noticed a dramatic increase in bean interest not only because they’re a cheap form of protein but because they’re good for you. (Hello, fiber, amino acids and calcium!) Below, the 411 on cookin’ beans based on the lessons I’ve learned and secrets whispered to me along the way.

Soaking

1. The general rule of thumb is to soak beans for at least four hours. Scoff all you like, but those beans will take forever and a day to cook otherwise.

2. Types of beans that require no soaking whatsoever: Lentils, split peas and mung beans, all of which have a thin skin and are softer from get-go.

3. Type of bean for which there are not enough hours in the day to soak: garbanzos. Estimate an overnight soak, plus a full day at the office before even considering cranking up the stove.

4. When even soaking doesn’t even make a dang bit of difference: Your beans are old and have been improperly stored. (Heat and light have a degenerative effect.)

Unfortunately, there’s no way of deciphering the age of a bag of beans on the supermarket shelf, which is why I urge bean lovers across America to explore the world of heirloom beans – older, wiser and brimming with personality, yet generally sold within one year of harvest, which in the dried bean world is a pretty fresh bean. Check out the online offerings at Rancho Gordo (see link above), whose 20-plus varieties of freshly harvested beans have revolutionized the way I think about and cook with beans.

5. For a soak to be effective, cover beans with about three inches of water and keep an eye on water level, if possible. Beans do drink the water.

6. In summer and in warmer climes, soak beans in the fridge to avoid sprouting or even fermentation. I’ve seen this happen in my own kitchen.

Cooking
7. Bring up to a hard boil, for five minutes. This little trick hastens the cooking.

8. But then, cook at a simmer, mostly covered. If the heat is up too high, the beans tear and look unsightly. They also tend to cook on the outside, but not on the inside.

9. Cooking liquid level should be one to three inches above the beans. Liquid will reduce during cooking, so be vigilant. Several inches of water not only increases cooking time, it dilutes the flavor of the beans.

10. Cook beans mostly nude — as in without seasoning. I know this seems counterintuitive, but beans, for the most part, need to be left alone in the pot and do their thing. Flavorings such as a bay leaf, a cinnamon stick, star anise pod, herb sprigs are acceptable as they are relatively non-intrusive, while gently infusing flavor.

Seasoning
11. When beans are just about tender, start seasoning with your favorite stuff – onions, garlic, bell pepper, chiles, etc. If you add this stuff at the beginning, it’s not a tragedy, but if you add acid — tomatoes, vinegar, citrus — you do have a situation. Those beans will take forever to cook.

12. Salt at the end, just before serving. Beans will turn into rocks and never soften if you salt early. Trust me on this one. How much salt is up to you. Try one teaspoon per pound of beans at first, then taste a few times. Add more if necessary.

13. Try sauteing onions, garlic and other aromatics in a separate skillet. Add herbs and ground spices too. The heat of the oil stimulates your masala and when poured into the soup pot will have an amped-up effect.

14. If you heed my advice, a pot of beans should take, on average, about two hours. If you’re on hour three and your beans are nowhere near done, you may want to call it a night and pull the plug. I’m not one to give up, but with beans there is a point of no return — particularly if you’re still simmering with Letterman.

Soup that’ll warm your heart!


I came across this web site and thought I’d share it with you,  http://m.diabetes.org/food-and-fitness/food/what-can-i-eat/

Have a wonderful day. Wherever you live, soup is always a great rainy/cold day meal. I have a recipe that is wonderful and easy to make. This recipe came from our church music director eons ago and the soup still tastes good. I don’t know how it lasts for eons though!!!!

_________________________

Betty Doss’ Soup

* in a large stew pot, put 2 lbs. of lean ground chuck–use spatula to chop up to brown. When done, add one large chopped onion. Cover and let onions be thoroughly steamed.

* Betty’s recipe called for cooking Okra in butter (YUCK)

* My altered recipe uses a bag of frozen mixed vegetables and I add barley. (WARNING for Celiacs–you’ll have to use some other protein like lima beans or a few lentils, and also rice).

* Add the cooked meat together with the vegetables in at least 3-4 cups of water (you can add a beef bullion or Lipton onion soup mix. You really can add anything to this soup and it’ll still taste awesome.

* Cook until the vegetables are (4 IBS-constipation–vy. mushy) or whatever you choose. Then add a large bottle of Heinz catsup (start with 20 oz and go from there) and Worcestershire sauce as desired. If you wish, you can add the catsup earlier in the cooking process, but if there are beans in your recipe, the tomatoes will really slow down their cooking time.

NOTE TO DIABETICS and anyone wishing to not consume high fructose corn syrup: Hands down, Heinz Reduced Sugar Ketchup (Also known as Heinz One Carb Tomato Ketchup) is the best low carb ketchup you can buy today. With one carb per tablespoon, it’s sweetened with sucralose instead of sugar or high fructose corn syrup.

This soup is supposed to last for 2 weeks in the fridge (it doesn’t last that long in my house) and freezes well.

Make some cornbread and you have a delicious, filling meal. Bon a petit 😉

Wheat-Free Gingerbread (from the back of the molasses bottle)


My mouth waters just thinking about this recipe. My mother made it for me as a child and it was my absolute thrill to be able to convert the recipe to wheat-free!

My Best Gingerbread Recipe

1/2 Cup butter or shortening

1/2 Cup granulated sugar

2 eggs, beaten

1 3/4 cups of GF flour mixture or any flour from the list posted earlier. Oat works well.

1 teaspoon xantham gum

1 1/2 teaspoons baking SODA

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 Cup Dark Molasses

1 Cup hot water

________________________

In bowl, cream butter and sugar until light and fluffy. Add beaten eggs. Sift together, flour, xantham gum, baking soda, cinnamon, ginger, cloves and salt. Combine molasses and hot water. Add dry ingredients to first mixture alternately with liquid, a small amount at a time, and beat after each addition until smooth.

Bake in greased 9-inch square pan in preheated moderate oven (325 F) for 45-55 minutes. (I haven’t made this in a long time and cannot remember how long it takes.

UPDATE: May 8th, I made this ginger bread today. It’s been a while since I made it last. It was good, but I’m figuring that it was too moist due to 2 possibilities. I substituted chestnut flour for 1/2 C of the Oat Flour and I was too lazy to get out my hand mixer so I didn’t beat the butter and sugar like I have in the past. I also used non-hydrogenated “crisco” instead of the real stuff. Don’t know if that made a difference either. Will just have to make another batch and add some more oat flour or make it with the 1 3/4C of the GF flour mixture and see what happens the next time.

_____If your mom poured lemon sauce over the gingerbread, here’s the recipe!_______

MIX in heavy saucepan:  1/2 Cup sugar & 1 Tablespoon corn starch

ADD:  1 Cup boiling water

BOIL: 5 minutes.

REMOVE FROM HEAT and swirl in 2 Tablespoons butter, 3 Tablespoons lemon juice. and a pinch of nutmeg and salt.

Serve warm.:)

Practice Creative Substitution (#10 IBS eating commandments)


My absolute favorite “treat” I’ve created is made with any variety of white rice. I make it with vegetable broth and when done, I liberally sprinkle it with California Garlic Salt (McCormick) and a sprinkling of Parmesan cheese! I can, and do a lot, eat it every day!

I’ve also found spaghetti squash. That stuff is wonderful. It gets its name because once it’s cooked, it comes out in long strips. I can eat it with nothing on it or I add spaghetti sauce. Either way it’s a win-win!

I would love to hear from others, what favorite IBS-friendly food you eat.

Raspberry Oatmeal Bars (Bob’s Red Mill)


Here’s the recipe I promised. I’m sure you can use any jam or preserve for this recipe. You will not be disappointed!

http://www.bobsredmill.com/recipes.php?recipe=7172

RASPBERRY OATMEAL BARS
Contributed by: Bob’s Red Mill Natural Foods
This recipe can be found on our bags of Gluten Free Whole Grain Oat Flour. Adapted from “1,000 Gluten-Free Recipes” by Carol Fenster, Ph.D. Gluten Free, Low Cal, Low Carb.

1/2 cup unsalted Butter or Non-hydrogenated Buttery Spread (Earth Balance), melted
2 tsp pure GF Vanilla Extract, divided
1 cup Gluten Free Oat Flour
1 cup Gluten Free Rolled Oats
1/2 cup Turbinado Sugar
1-1/2 tsp Xanthan Gum
1 tsp Baking Powder
1 tsp grated Lemon Zest
1/2 tsp Sea Salt
2/3 cup Raspberry Jam or Preserves
Directions

Step 1
Preheat oven to 375°F. Generously grease an 8×8-inch pan.
Step 2
In medium bowl, combine melted butter and 1 teaspoon of the vanilla. Stir in flour, oats, sugar, xanthan gum, baking powder, lemon zest and salt until thoroughly blended.
Step 3
Press 1 cup of oat mixture firmly into bottom of the prepared pan. Stir remaining teaspoon of vanilla into raspberry jam until smooth, then spread evenly on top.
Step 4
Sprinkle remaining oat mixture over jam, then pat firmly to make top layer smooth and even.
Step 5
Bake 20 to 25 minutes or until top is lightly browned and firm. Cool bars in pan for 30 minutes on wire rack. Cut into 16 squares and serve at room temperature.

Makes 16 bars.

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