Gluten Free Recipe Successes!!

I baked gluten free recipes all day today and each one was a success. I even baked a beautiful loaf of bread that my DS said was the best bread he has ever eaten and none of us need to follow a gluten free diet. Even gluten eaters will love these recipes! Here goes...
chefly


Posted by: Redraspberrygirl Replies: 2 Posted on: 2/17/2006 11:46:35 AM
#T638715
Hot Fudge Cake
contributed by JoAnne McCleeary
(adapted from Taste of Home magazine)

I use only Bob's Red Mill Stone Ground White Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222. It is the only one that I have been able to get decent results in adapting wheat recipes to rice.

1 cup rice flour (1/2 brown rice, 1/2 white rice)
3/4 cup white sugar (1/4 cup sugar but I used the equivalent amount in stevia)
5 Tbsp baking cocoa, divided in half
4 tsp Rumford baking powder
1/4 tsp salt, Don't try this without the salt
1/2 cup milk (soy)
2 Tbsp vegetable oil 9walnut)
1 to 2 tsp vanilla extract (1 tsp.)
1 cup packed brown sugar
1-3/4 cup hot water
Whipped Cream or ice cream, optional, but wonderful

In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, baking powder and the salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-inch square baking pan (more like press, mixture is thick). Combine brown sugar and the other half of the cocoa and sprinkle this over the top of the batter in the cake pan. Pour hot water over all and DO NOT stir. Bake at 350 degrees for 35 to 40 minutes (30 minutes). Serve warm. Top with whipped cream or ice cream if desired.

Yield: 9 servings.

This one is impossible to tell that it's made from rice. I have served it to company with great results. (These aren't my comments but I agree 100%. My family loved this as much as the wheat flour hot fudge cake.) Thanks RRG!
chefly

This is the bread DS loved. He had three slices with dinner. This is so soft and slices beautifully. It rose to the top of the pan. I had heard horror stories of gluten free bread but this puts my fears to rest. This is also easy because you don't knead it. (I let mine raise on a heating pad set on high and it only took 50 minutes.)
chefly

Gluten-Free Flax Bread
Recipe #190906
19 ratings
My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com
by Laurie150
recipezaar.com

12-18 servings, 1 loaf
1 1/4 cups gluten-free flour
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar


1. Combine flours, flax, starches, gum, yeast, salt.
2. In the mixer, combine wet ingredients, then add the dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9x5 pan, (8-1/2 x 4-1/2) and let rise to top of pan (took about 80 minutes)[Mine only took 50 minutes. chef]. I always, always let it rise in a turned off oven. [Heating pad on High]
5. Bake at 350F for about 40 ]35 min. chef]minutes.
6. Remove from pan, cool, and slice.
7. *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey
*Using a suggestion from Laurie, I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the GF flour and the garfava flours. It was AMAZING!!! GREAT BREAD. (I also used the sorghum flour blend. chef)

Hillsmom was so right about these. They are delicious and you can't tell they are gluten free. They come out very light and tender. I slightly changed Bette Hagman's flour blend because I didn't have garfava flour. They still worked out great. I must admit mine may not have been completely gluten free as I used cinnamon chips instead of chocolate either would be great.
Thanks Hillsmom!
chefly

Posted by: Hillsmom Posted on: 11/27/2005 6:30:56 PM
#R6776696
This is one of my favorite gluten free recipes. It is adapted from a 1995 Country Woman recipe. These also freeze pretty well, especially for a relatively short time.

Pumpkin Chip Muffins

2 eggs
1 cup sugar (2/3 cup turbinado--raw sugar)
1 cup canned pumpkin
3/4 cup oil (2/3 cup)
1-1/2 cup gluten free flour (I use Bette Hagman's blend)
3/4 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup chocolate chips


Whisk flour, xanthan gum, baking soda, baking powder, salt and cinnamon together.
Beat eggs, oil, pumpkin and sugar until smooth.
Add dry ingredients to wet ingredients just until ncorporated. Fold in chocolate chips.
Pour into 12 greased muffin tins. Bake at 400 degrees for 16-20 minutes or until a toothpick tests clean. Let stand in tins for 10 minutes, then turn out to cool completely.

These are really good and really easy. Everyone in our family loves them and I swear that no one will know that they are gluten free. This was adapted from a recipe from Country Woman several years ago.

Bette Hagman's blend
3 parts tapioca flour
3 parts cornstarch
2 parts garfava bean flour (I used 1 part brown rice flour)
1 part sorghum flour (I used 2 parts)
chefly

I tweaked this one a bit and they turned out amazing. Triple the recipe at least they will disappear in minutes. My version follows. chefly

Savory Grain-Free Crackers

These crackers are mighty tasty - especially if you're generous with the seasonings. I used Trader Joe's Roasted Garlic and Organic Italian Herbs to create kick-ass flavor.

2 cups fine almond meal
1 teaspoon baking soda
1 teaspoon- or so- minced roasted garlic, to taste
2-3 teaspoons- or so- dried Italian Herbs, to taste
Pinch or two of turmeric for color
Pinch of fine sea salt
1 cup very finely grated aged Cheddar or Parmesan (I used a microplane grater)
2 tablespoons olive oil
4 tablespoons spring or filtered water, as needed

Preheat the oven to 350 degrees F. Line a standard baking sheet with parchment paper.

Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it. Taste test. Adjust seasonings to your taste buds.

Using wet hands place the mound of dough on the parchment and flatten with the palm of your hand. Use moist fingers to press the dough out evenly. I made mine about 1/8 " thick. If it cracks, simply press back together with moist fingers.

Bake in the center of a hot oven for 15 minutes or until the dough is set, dry and golden.

Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.

The crackers will be extremely tender while they are warm. Be careful.

I might suggest re-baking the cut crackers for maybe 7 minutes to make a crisper cracker. This double-bake method works well with biscotti. Why not a cracker.

Wow chefly, this is a wonderful review.

I will definitely try the bread very soon. I am guessing that it held up in the middle instead of deflating like my loaves usually do. I can't wait to see how this one turns out for me.

And I am glad that you liked the muffins. They are my favorite of all of my gluten free recipes. The original recipe was in Country Woman back in the 90s.

Thanks again for sharing this with us.

Savory Grain-Free Cracker Chefly's easier version

2 cups finely ground almonds
1/4 cup cornstarch or tapioca flour
1 teaspoon baking soda
4 teaspoons McCormick's Basil and Garlic Seasoning blend
1/4 tsp. turmeric for color
1/4 tsp. fine sea salt
1 cup very finely grated aged Cheddar or Parmesan (I used a microplane grater) *can be omitted.
2 tablespoons olive oil (3 Tbsp. if cheese is omitted)
4 tablespoons spring or filtered water, as needed (5 to 6 Tbsp. depending on if cheese is used)

Preheat the oven to 375 F. degrees/ Line a standard baking sheet with parchment paper.

Combine the ingredients in a mixing bowl and stir until a moist, slightly sticky dough forms. (You should be able to hold it.)Add more water or oil if you need it. Taste test. Adjust seasonings to your taste buds.

Place the mound of dough on the parchment, cover with waxed paper and roll out to 1/8" thickness. If it cracks, simply press back together. Cut with a pizza cutter into squares.

Bake in the center of a hot oven for 20 minutes or until the dough is crisp. I found when the cheese is used you need to re-cut it after 20 minutes flip them and bake 5 min. more until crisp.

Remove and re-cut with pizza cutter. Cool on a wire rack. Or break apart for random jagged pieces.

Have fun using a variety of seasonings.

Hillsmom, it didn't deflate at all. In fact it actually rose above the edge of the pan. The top was even golden brown.

I read that if your bread deflates you should decrease the liquid by about 1/4 cup that the recipe actually has too much liquid. I'm learning so much about gluten free cooking. I'll be making some more recipes tomorrow and will review them.
Your muffins are so very tender. Thank you for the recipe. I know why they are a favorite of yours.
chefly

Chefly,

I have also heard that decreasing liquid keeps bread from deflating. THe problem that I have found is that the gluten free flours are drier than wheat flours, and the baked goods dry out quickly. They dry out even faster with less water, or they just become crumbly, which is another thing that I have found in experimenting with bread.

Were you able to slice the bread that you baked or did it crumble? Were you able to hold a piece in your hand and eat it, such as for toast?

I think that the gluten free bread also deflates because the gluten in the flour structure of wheat bread gives it strength and support. I have heard that some gluten free bakers just make bread in mini-loaf pans to get around it.

In fact, I think that is why the muffins work so well -- because they are small in size so that they have sufficient structure, even without the gluten.

What a list of healthy recipes Chef, This is a whole new way of baking, and definately many new ingredients to my eyes~ You really worked hard yesterday~ Thanks for your reviews and thanks for sharing the recipes~ Janie

Okay so for the bread you used 1 1/4 cups of the flour mix you posted and then what did you use for the other 1/4 cup of garfava flour? Also can you just use 3 eggs instead of 2 whites and 2 eggs?

Hillsmom, The bread is soft. It doesn't crumble at all when sliced and is even soft today. I also have read that adding a tsp. of unflavored gelatin helps keep moisture in baked goods in GF baking, so it might help in some of your recipes.
This bread recipe is truly amazing. It baked up great in a regular loaf pan and is so soft and can be sliced. It doesn't need to be toasted. I made sandwiches out of it for DH. Do try this recipe. The brand of rice flours does make a difference as Bob's is finely ground making a better textured product.

Running Diva, I imagine you could use 3 eggs in place of 2 whole and 2 whites, since the recipe did say you could substitute vegan egg replacer. I think it is pretty flexible for the eggs.
I used 1 cup sorghum, 1/4 cup brown rice 1/4 cup white rice, 1/2 cup potato starch,1/4 cup cornstarch and 1/4 cup flax meal. The sorghum, brown rice and white rice= 1-1/2 cups flour same as the 1-1/4 cups gluten free flour and the 1/4 cup garfava flour.
I hope that clarifies the flour. Sorry if it was unclear.
chefly

Chefly -I know now where to come for gluten free baking advise now- thanks for the wonderful reviews - you have beeen very busy

Krrispy, Thanks but I'm still learning. This is just a crash course for me. It is amazing how much you can learn by spending 20 plus hours on the internet researching gluten free cooking in less than a week. Lol. I've got lots more learning to do and many more recipes to test. I didn't mention the first loaf of buckwheat bread I ruined following a recipe that said to knead the dough. I quickly learned you don't knead GF bread dough! I did end up with some good buckwheat bread crumbs though. Lol! My class is on October 20th so I have to be a pro. by then. *wink*
chefly

Thanks Chefly. I didn't notice your suggestion at the end of the recipe...oops

RunningDiva, No problem. I do the same thing often.
chefly