Monday, November 30, 2009

GLUTEN FREE SCHAR TABLE CRACKERS

These gluten-free crackers have a perfectly balanced flavor. Not too sweet, not too salty. Wonderful for the weekend after a big feast, or even just the day after some moderate overeating. Calming. Some might say boring, but really, they are most of all comforting. The ideal cracker for a meditative moment with a cup of green tea.

Sunday, November 29, 2009

GLUTEN FREE ONION COCKTAIL BREAD



This gluten-free onion bread might look reserved, but it packs a real flavor punch. Try it with a bit of creamy goat cheese and a sprinkle of chopped dill.Gluten-free cocktail breads are a party-giver's secret weapon. Bake, slice and freeze to be ready for any holiday gathering.

Ingredients:

2 T yeast

2 T sugar

12 oz 110 degree water

1c sorghum flour

1c brown rice flour

2/3 c garfava flour

1/3 c cornstarch

1T xanthan gum

1T onion powder

3T dried onion flakes

2 tsp salt

3 egg whites

1 tsp vinegar

2 T olive oil


Instructions:

Heat oven to 375 degrees.

 

Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum, onion powder, onion flakes and flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil and vinegar in medium bowl. 

Add to mixer bowl.

Mix on high for 4 minutes.

Oil and dust bread pans with cornmeal.

Ladle batter into pans.

Spray loaves with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Cover and let rise to double in warm place. 

Make angled cuts in loaves with razor blade.

Bake until internal temperature is 200 degrees, about 15 minutes.

Cool to room temp, out of pans, before slicing.




Note: Pans shown have 2x3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.


Here's the sweeter version, gluten free raisin walnut cocktail loaves

GLUTEN FREE CHESTNUT KABOCHA LENTIL SHIITAKE SOUP

This gluten free soup is as earthy and comforting as it looks. Not flashy, very flexible (check your refrigerator for variations on the theme) and altogether satisfying.

Ingredients:

Makes approximately 6 cups of soup

cooking spray
1 T toasted sesame oil
1 1/2 c diced onion
2 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1 1/2 c sliced shiitake mushrooms
1 c chopped cooked chestnuts
4 oz cooked lentils
2 c cubed kabocha squash
6 cups vegetable bouillon
salt and pepper to taste

Shitake Gravy

Ingredients: 2 T olive oil 1 1/2 tsp toasted sesame oil 1 1/2 tsp fresh thyme 1/4 c brown rice flour 2 oz shiitake mushrooms, 1 small onion, minced 1 c vegetable broth 1 tsp soy sauce salt and pepper to taste Instructions: Grind brown rice flour in coffee grinder until powdery. Clean mushrooms and cut into very fine slices. Mince thyme. Saute onion, mushrooms and thyme in oils until onion is translucent. Add flour, a bit at a time, stirring constantly. When all is a light golden color, begin slowly adding broth, stirring until desired thickness.

Instructions:

Spray soup pot with cooking spray. Over low heat, add onions, spices and sesame oil. When onion is translucent, add squash, mushrooms and lentils, and coat well with spices. Add vegetable bouillon. Bring to a boil and simmer until squash is done. Using a stick blender, or blending in batches in a standard blender, blend until smooth. Add a cup of soup to bowl of shiitake gravy, and then add back into soup. Cook until thickened. Sprinkled with roughly ground cumin seeds, or cumin powder. Serve with toasted slices of onion cocktail bread.

Note: if you have not made the shiitake gravy, the soup can be thickened with cornstarch or arrowroot. Add 2 tsp dried thyme and 1 tsp of sesame oil if thickened in this way.

Friday, November 27, 2009

GLUTEN FREE PUMPKIN RAISIN SPICE MUFFINS

An easy gluten free muffin and a great use for extra pumpkin left from pie-making.

Ingredients:

1 cup all-purpose gluten free baking flour (such as Bob's Red Mill)

3/4 tsp xanthan gum

2 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

1/2 tsp salt

4 T shortening (Earth Balance Spread, butter etc)

1 egg

4 oz evaporated milk

1c pumpkin

1 1/2 tsp vanilla

1/2 c raisins

Instructions:

Heat oven to 400 degrees.

Mix flour and spices. Cut fat into flour until it resembles coarse sand. Mix other ingredients and combine with flour. Use cup liners, silicon pan or cooking spray for muffin tin. Pour mixture into tin. Sprinkle tops with 1T sugar mixed with 1 tsp cinnamon and 1/2 tsp nutmeg. Bake 20 minutes.

Makes one dozen muffins

GLUTEN FREE RAISIN WALNUT COCKTAIL BREAD




This gluten-free raisin bread is perfect for those between-meal casual cups of tea and coffee with a few friends. Toasted or plain with butter, jam, or apple butter, perhaps? Gluten-free cocktail breads are a party-giver's secret weapon. Bake, slice and freeze to be ready for any holiday gathering. 

Ingredients:

2T yeast
12 oz 110 degree water
1c sorghum flour
1c brown rice flour
2/3 c garfava flour
1/3 c cornstarch
1T xanthan gum
1T cinnamon
1T ginger
1 tsp cloves
3T raisins, minced or 3T dried currants
1/4 c chopped walnuts
2 tsp salt
3 egg whites
1 tsp vinegar
2 T olive oil


Instructions:

Heat oven to 375 degrees.

 

Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum, spices and flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil, raisins, walnuts and vinegar in medium bowl. 

Add to mixer bowl.

Mix on high for 4 minutes.

Oil and dust bread pans with cornmeal.

Ladle batter into pans.

Spray loaves with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Cover and let rise to double in warm place. 

Make angled cuts in loaves with razor blade.

Bake until internal temperature is 200 degrees, about 15 minutes.

Cool to room temp, out of pans, before slicing.

Note: Pans shown have 2x3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.


Thursday, November 26, 2009

GLUTEN FREE PUMPKIN CRANBERRY COCONUT PIE


Now traditional pumpkin pie can be a gluten free crowd pleaser. With its golden crust, garnish of stewed cranberry and shredded coconut, it looks as good as it tastes.


Filling:
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
3/4 c sugar
2 eggs
2 cups pumpkin
12 oz evaporated milk
Mix all dry ingredients. Mix all wet ingredients. Combine.
Crust:
1 cup brown rice flour ground in coffee grinder
1/2 cup cornstarch
1/2 cup white rice flour
1 tsp xanthan gum
1 1/2 tsp salt
1/4 c cold milk
1/2 c oil
Mix dry ingredients. Add oil. Add milk. Refrigerate for 1/2 hour minimum. Roll out between two sheets of wax paper and/or press into 9" pie plate. Fill with pumpkin. Bake at 400 degrees for 15 minutes, then 375 for 45 minutes, or until toothpick inserted at center comes out clean. Also makes five 4 inch tarts (as shown in photos). Cool on rack.
Garnish:
1/2 cup cranberries
1/2 cup water
1/4 cup sugar
1/2 cup shredded coconut (sweetened or unsweetened)
Place cranberries, water and sugar in small saucepan. Boil until liquid is absorbed. Sprinkle pie with coconut. Place cranberries around edge of pie.

Wednesday, November 25, 2009

GLUTEN FREE COCKTAIL BREAD FOR APPETIZERS


Slices of this tangy little bread loaf, toasted or not, are perfect for almost any hors d'oeuvre you can devise. Since this is the time of year when we get together with friends and family, why not bake up, slice and freeze several loaves so you're alway ready to assemble some quick appetizers for guests? 

Ingredients:

2 T yeast

2 T sugar

12 oz 110 degree water

3 egg whites

2 T oil

1 tsp vinegar

1c sorghum flour

1c brown rice flour

2/3 c garfava flour

1/3 c cornstarch

1T xanthan gum

2 tsp salt


Instructions:


Heat oven to 375 degrees.

Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum and flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil and vinegar in medium bowl. 

Add to mixer bowl.Mix on high for 4 minutes.

Oil and dust bread pans with cornmeal 

Ladle batter into pans. 

Spray loaves with cooking spray. 

With cool, wet spatula, smooth tops of loaves.

Cover and let rise to double in warm place. 

Make angled cuts in loaves with razor blade. Bake until internal temperature is 200 degrees, about 15 minutes.

Cool to room temp, out of pans, before slicing.

Note: Pans shown have 2x3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.

GLUTEN FREE CAULIFLOWER CHESTNUT CHEESE

This dish is shown with festive yellow cauliflower, but of course it would work equally well with a white cauliflower. It is relatively low in fat, yet because of the chestnuts and cheese, has a really rich flavor. 

  •  2 lbs. cauliflower, cut into small florets
  • 3 oz chopped cooked chestnuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 T minced fresh parsley
  • 1 tsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt 
  • 1/4 tsp pepper
  • Instructions:

    Heat oven to 400 degrees. Microwave cauliflower in a small amount of water until slightly softened. Mix herbs, cheese and breadcrumbs. Add 3/4 of mix to drained cauliflower. Spray baking pan with oil. Add cauliflower herb mix  to pan. Top with remaining herb, cheese and crumb mix. Bake covered until cheese begins to melt (about 10 minutes) and then a few minutes more, uncovered, until top is browned.



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    Monday, November 23, 2009

    GLUTEN FREE CORNBREAD OR MUFFINS


    Makes 12 corn muffins

    Heat oven to 450 degrees


    1 c stone ground cornmeal

    1c finely ground cornmeal or all purpose gluten free flour

    2 T sugar

    1T baking powder

    1 t salt

    1 t baking soda

    1 egg

    1 c milk

    2 oz oil

    1/3 cup raisins or dried cranberries


    Beat eggs, oil and milk together. In a large bowl, stir all dry ingredients together. Add egg mix, and dried fruit, if using, to flour mixture, mixing until just combined. Use cupcake liners or spray or grease pan well. Pour batter into muffin tin. Bake until tops are lightly browned, about 15 minutes. 



    GLUTEN FREE CORNBREAD CHESTNUT CRANBERRY STUFFING



    An easy gluten free stuffing that's always been gluten-free--what could be more traditional?  

    Makes two 9x9 baking dishes of stuffing
    Heat oven to 350 degrees

    1 cup chopped celery
    1.5 cups chopped onion
    2 T poultry seasoning
    1 tsp olive oil plus olive oil spray
    1 c dried cranberries
    1 c chopped chestnuts
    2 c vegetable bouillon

    Spray 10" frying pan with olive oil spray. Heat oil. Saute onion, celery and seasoning until onions are translucent. Stir in chestnuts and cranberries. Cook for another minute or two. Break up corn muffins in a large bowl. Add onion mix and vegetable bouillon. Stir gently. Cover with aluminum foil. Bake until thoroughly heated and all liquid is absorbed.


    Friday, November 20, 2009

    GLUTEN FREE CRANBERRY ORANGE BAKED APPLES




    You can fancy up these baked apples  with a scoop of vanilla ice cream topped with chopped walnuts, but I think they're scrumptious as they are, in all their cran-orange wonderfulness! 

    Heat oven to 350 degrees

    Ingredients:

    4 large Rome or Cortland apples (about 2lbs total) 
    1 cup cranberries
    1 cup raisins
    1/4 cup orange juice concentrate
    1 tsp nutmeg
    1 tsp cloves
    1/2 tsp cardamom
    2 cups water

    Instructions:

    Bring to a boil and then simmer on medium flame cranberries and raisins in covered saucepan until cranberries pop open. Remove from flame and stir in spices and juice concentrate. Core apples and peel the tops. Place in a tightly fitting baking dish. Pour juice and fruit mixture over all, packing fruit into cores. Bake until soft, basting frequently with juice.

    GLUTEN FREE MAPLE WALNUT YAM APPLE CASSEROLE

    This is a definite winner for the season, whether you're vegetarian or not. It's a festive side dish to your holiday main dish. Traditionally sweetened with maple syrup, but not overly so, and with some walnutty protein in almost every bite, you can treat yourself and indulge in a generous serving of this luscious combination of fruit and root.

    Heat oven to 375 degrees

    Ingredients:

    1 lb yams, peeled, cut into 1 inch chunks, parboiled
    1/2 cup raisins microwaved in 2 c water for 45 seconds
    1 lb Cortland or Rome apples, cored and cut into 1 inch chunks
    1/2 cup walnuts
    2 oz maple syrup
    2 tsp cinnamon
    2 tsp ginger
    1/2 tsp cloves

    Add maple syrup and spices to raisin/water mixture. Place apples and yams in casserole. Pour in syrup mixture. Bake, covered, until yams are fully cooked, about an hour, basting every few minutes.

    Serves 4-6

    Wednesday, November 18, 2009

    GLUTEN-FREE CARAMELIZED DELI-STYLE ONION ROLLS BY GILLIAN'S


    If you grew up in the New York City area, this detail photo is probably no mystery to you.
    It's your old deli favorite, the onion roll!  

    This roll from Gillian's Foods, a great gluten-free source, has flecks of golden sweet onion mixed in the with dark toasty bits for a totally oniony flavor that enhances everything from a simple cheese sandwich to a triple decker club. Onion rolls are often the base of deli dining at its finest, and if you're gluten-free, you'll be glad they're no longer just a memory.

    Here's the onion roll hard a work with the Original BeastlessBurger™ peeking out below the tomato. The roll toasts up nicely, not necessary, but if you like a toasted bun, good to know it's not a problem.
    Today I had  the bun with tomato,mozzarella,romaine and olive tapenade. Perfection!
    Here are some other Gillian's products you might enjoy: Apple Pie, Brownies, Cinnamon Raisin Rolls, Penne and Spaghetti, all gluten-free, of course!