I've been playing with this recipe for a while, and today these came out just right so I'm writing this down! My son, who won't eat muffins, ate these and said they were delicious. He's not gluten free, but I am...and dairy free....and egg free....
1 cup brown sugar
1/4 cup white sugar
1/2 cup butter flavored Crisco
1/4 cup applesauce
1/2 cup almond milk or other milk replacer (coconut would be delicious, but I'm out)
1 1/2 t egg replacer mixed with 2T warm water
1 t vanilla
3/4 cup brown rice flour
1/4 cup coconut flour
3/4 cup potato starch
1/2 cup sorghum flour
1 t xanthan gum
1 t baking soda
1/2 t salt
1 1/2 cup mashed ripe bananas (about 3 large)
Preheat oven to 350. Spray muffin pan with nonstick spray. Mix wet ingredients, then add the dry ingredients.
Bake muffins 20-25 minutes. Makes 12 regular (but generous!) muffins.
I'm really loving coconut flour. It only takes a little bit, but it adds moistness and richness to gluten free baked goods, which they really need without eggs & dairy!
I'll keep playing with these to see if I can reduce the sugar and still have good results. I think there are only so many things you can take away from a recipe and still have it taste good though!!!
Wednesday, June 29, 2011
Wednesday, March 9, 2011
Udi's bagels
Wednesday, March 2, 2011
2 new fun finds
On a trip to Winco, I found these two mixes that were reasonably priced and delicious.
Hodgson Mill cookie mix & pancake mix.
The cookie mix only makes 1 batch of cookies but I think it was $2.xx so not too bad. The cookies have a little bit of a biscuit texture. I actually like them better frozen, but the flavor is good. I just make chocolate chip cookies with these (with dark chocolate non-dairy chocolate chips from the Winco bulk foods section). I also used Nucoa (I think that's what it's called) margarine that doesn't have dairy in it and egg whites instead of whole eggs to make these completely safe for me to eat. They have other cookie variations on the package - peanut butter, etc.
The pancake mix ($3.xx) makes several batches of pancakes or waffles. I LOVE that they are whole grain and not just white starch like the Biquick ones. Again, I varied from the directions a bit - rice milk instead of regular milk & egg whites instead of whole eggs, but they turned out great. These are definitely the best gf pancakes I have had.
I think I tried the Hodgson Mill baking mix once and thought it was gritty so I'm not endorsing all of their products quite yet (if you look on the Hodgson Mill site, they actually have a lot of gf mixes) but these were great!
Hodgson Mill cookie mix & pancake mix.
The cookie mix only makes 1 batch of cookies but I think it was $2.xx so not too bad. The cookies have a little bit of a biscuit texture. I actually like them better frozen, but the flavor is good. I just make chocolate chip cookies with these (with dark chocolate non-dairy chocolate chips from the Winco bulk foods section). I also used Nucoa (I think that's what it's called) margarine that doesn't have dairy in it and egg whites instead of whole eggs to make these completely safe for me to eat. They have other cookie variations on the package - peanut butter, etc.
The pancake mix ($3.xx) makes several batches of pancakes or waffles. I LOVE that they are whole grain and not just white starch like the Biquick ones. Again, I varied from the directions a bit - rice milk instead of regular milk & egg whites instead of whole eggs, but they turned out great. These are definitely the best gf pancakes I have had.
I think I tried the Hodgson Mill baking mix once and thought it was gritty so I'm not endorsing all of their products quite yet (if you look on the Hodgson Mill site, they actually have a lot of gf mixes) but these were great!
Tuesday, May 18, 2010
Fun favorites
If you're looking for some donuts that taste as good as the real thing, try KinnickKinnick maple glazed donuts. They're amazing. They're in the freezer section.
If you're craving Oreos, try Kini-Toos. They come in chocolate or vanilla. The chocolate ones are definitely better, but they're both very edible. They're dairy free, egg free, etc. in addition to gluten free.
I posted before about Betty Crocker gluten free cake mix. I've discovered a better way to make it. Try adding 1/2 cup applesauce, and 2 egg whites to the dry mix in place of the 3 eggs that the back of the box calls for. Add the other ingredients as listed (I think it's 1/2 cup butter & 1 cup water). According to my not gluten free husband, this melts in your mouth. I tried this because I'm allergic to egg yolks, but really it's just better this way. I tried using EnerG egg replacer in place of the eggs and it was super dry - stick with applesauce! :)
Here's another way to use the Betty Crocker gluten free chocolate cake mix - use 1 package cake mix & mix with 2 eggs and 1 can of cherry pie filling. Bake in a 9x13 pan at 350 until a toothpick in the middle comes out clean (approx 25-30 min). I tried this with 1/2 cup applesauce instead of the eggs and the middle was very gooey (the edges were amazing) so you might have to increase the cooking time to make sure the middle is done. My toothpick came out clean, but it was still gooey so I'll have to experiment more with this.
If you're craving Oreos, try Kini-Toos. They come in chocolate or vanilla. The chocolate ones are definitely better, but they're both very edible. They're dairy free, egg free, etc. in addition to gluten free.
I posted before about Betty Crocker gluten free cake mix. I've discovered a better way to make it. Try adding 1/2 cup applesauce, and 2 egg whites to the dry mix in place of the 3 eggs that the back of the box calls for. Add the other ingredients as listed (I think it's 1/2 cup butter & 1 cup water). According to my not gluten free husband, this melts in your mouth. I tried this because I'm allergic to egg yolks, but really it's just better this way. I tried using EnerG egg replacer in place of the eggs and it was super dry - stick with applesauce! :)
Here's another way to use the Betty Crocker gluten free chocolate cake mix - use 1 package cake mix & mix with 2 eggs and 1 can of cherry pie filling. Bake in a 9x13 pan at 350 until a toothpick in the middle comes out clean (approx 25-30 min). I tried this with 1/2 cup applesauce instead of the eggs and the middle was very gooey (the edges were amazing) so you might have to increase the cooking time to make sure the middle is done. My toothpick came out clean, but it was still gooey so I'll have to experiment more with this.
Thursday, May 13, 2010
The BEST Waffles/Pancakes from scratch
This is the best pancake/waffle from scratch recipe I have tried. I started out with a recipe from online and altered it for my additional food allergies and tastes. I hope you like it too.
1/4 cup rice flour
1/4 cup sorghum flour
1 T and 1 1/2 t corn starch
2 T and 2 t potato starch
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t xanthan gum
1/4 cup unsweetened applesauce
1 T canola oil
1 cup milk or milk substitute (I made these with soy milk)
Mix the dry ingredients. Then add the wet. Mix again.
I also added 1/2 cup frozen blueberries when I made pancakes. I left out the oil for the pancakes and it still worked great.
The waffles were amazing - golden and crisp on the outside, soft inside. The perfect texture in my opinion!
I want to experiment with making a large quantity of dry mix for these so it's easy to add the wet in just a few minutes. When I figure it out, I'll post the quantities
1/4 cup rice flour
1/4 cup sorghum flour
1 T and 1 1/2 t corn starch
2 T and 2 t potato starch
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t xanthan gum
1/4 cup unsweetened applesauce
1 T canola oil
1 cup milk or milk substitute (I made these with soy milk)
Mix the dry ingredients. Then add the wet. Mix again.
I also added 1/2 cup frozen blueberries when I made pancakes. I left out the oil for the pancakes and it still worked great.
The waffles were amazing - golden and crisp on the outside, soft inside. The perfect texture in my opinion!
I want to experiment with making a large quantity of dry mix for these so it's easy to add the wet in just a few minutes. When I figure it out, I'll post the quantities
Thursday, May 6, 2010
The BEST gluten-free flour tortillas (from scratch)
Here's a recipe I posted on my family blog a few years ago and I'm resurrecting it.
Gluten-free flour tortillas
1 c rice flour
1/3 c corn starch
1/3 c tapioca flour
1/3 c sorghum flour
2 t xanthan gum
1 t baking powder
1/2 t sugar
1 1/4 t salt (probably too much if you're adding salty toppings but really yummy plain)
2 T vegetable or other shortening (I used butter-flavored Crisco b/c it's what I had)
3/4 to 1 c warm water
Combine all of the dry ingredients, then cut in the shortening using a pastry blender.Add the warm water, starting with 3/4 c and mix well.Continue to add water until a soft, cohesive dough is formed. I stopped before it got sticky so it was still a little crumbly but stuck together when I pressed it.This is my secret to rolling out gluten free dough. I have a very large glass cutting board that I dust with corn starch. I sprinkle a little corn starch on top of the dough and then roll with a rolling pin also dusted with corn starch.Cook one at a time on a hot lightly greased or sprayed skillet until the surface bubbles & it has brown flecks.Turn only once, and cook until the second side is slightly browned. This doesn't take very long.For the pan size I had, this made four tortillas, about twice as thick as a wrap tortilla when cooked - more like a thick soft taco tortilla (like a gordita maybe?). They do thicken a bit when they cook b/c of the baking powder. For me, it was hard to get them any thinner and still get them in the pan w/o breaking.The recipe says that these will freeze in a plastic bag for up to three months. I'm not sure they'll last past tonight...
I haven't posted in a while because I found out in December that I have additional food allergies and then I found out shortly thereafter that I'm pregnant with my 5th child. So I really haven't been doing much cooking and baking, but I'm hoping to get back into it now that food actually tastes good again (well, some of it).
Gluten-free flour tortillas
1 c rice flour
1/3 c corn starch
1/3 c tapioca flour
1/3 c sorghum flour
2 t xanthan gum
1 t baking powder
1/2 t sugar
1 1/4 t salt (probably too much if you're adding salty toppings but really yummy plain)
2 T vegetable or other shortening (I used butter-flavored Crisco b/c it's what I had)
3/4 to 1 c warm water
Combine all of the dry ingredients, then cut in the shortening using a pastry blender.Add the warm water, starting with 3/4 c and mix well.Continue to add water until a soft, cohesive dough is formed. I stopped before it got sticky so it was still a little crumbly but stuck together when I pressed it.This is my secret to rolling out gluten free dough. I have a very large glass cutting board that I dust with corn starch. I sprinkle a little corn starch on top of the dough and then roll with a rolling pin also dusted with corn starch.Cook one at a time on a hot lightly greased or sprayed skillet until the surface bubbles & it has brown flecks.Turn only once, and cook until the second side is slightly browned. This doesn't take very long.For the pan size I had, this made four tortillas, about twice as thick as a wrap tortilla when cooked - more like a thick soft taco tortilla (like a gordita maybe?). They do thicken a bit when they cook b/c of the baking powder. For me, it was hard to get them any thinner and still get them in the pan w/o breaking.The recipe says that these will freeze in a plastic bag for up to three months. I'm not sure they'll last past tonight...
I haven't posted in a while because I found out in December that I have additional food allergies and then I found out shortly thereafter that I'm pregnant with my 5th child. So I really haven't been doing much cooking and baking, but I'm hoping to get back into it now that food actually tastes good again (well, some of it).
Monday, November 16, 2009
the BEST apple cinnamon muffins
1 cup rice flour (brown or white)
1/2 cup cornstarch
1/2 cup brown sugar (or less if you don't want them as sweet)
2 t baking powder
1 t cinnamon
1/2 t xanthan gum
1/4 t salt
2 eggs
1/4 cup butter, melted
1/3 cup milk
1 apple, peeled & diced
Combine eggs, milk, and butter, then add dry & mix. Mix in apple. Bake at 350 degrees for 30 minutes. Makes 12 regular-sized muffins.
1/2 cup cornstarch
1/2 cup brown sugar (or less if you don't want them as sweet)
2 t baking powder
1 t cinnamon
1/2 t xanthan gum
1/4 t salt
2 eggs
1/4 cup butter, melted
1/3 cup milk
1 apple, peeled & diced
Combine eggs, milk, and butter, then add dry & mix. Mix in apple. Bake at 350 degrees for 30 minutes. Makes 12 regular-sized muffins.
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