This is often how things work with me. I decide at some point that I want something. Pizza, cookies, a madeleine…and since I’m eating a gluten-free diet, I can’t always go to the store to buy it. Or, maybe I can but it’s not always good.
So it was, that day, when I really wanted a good biscotti. Believe it or not, I’ve never even made them, even with gluten! The next part of the journey began with finding the right recipe.
I wasn’t in the mood for lemon pecan or orange walnut. I didn’t want chocolate either. Cinnamon almond was coming to mind so that’s what I decided to (more…)
Savory Gluten-Free Spinach Quiche is made with a delicious Savory Gluten-Free Shortcrust recipe, adapted from a recipe by Master Baker Avner Laskin. This is a terrific, and, believe it or not, easy gluten-free recipe for special occasion brunches.
Our Guide to British and Irish Cooking, Elaine Lemm has great names for this easy potato cake recipe. Elaine says that in Scotland the recipe is called “Tattie Scones or Potato Scones” and in Ireland “Fadge or Potato Bread.” Whatever you call them, these little potato cakes are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried. The fadge pictured here was baked.
This recipe is adapted to gluten-free cooking from Elaine Lemm’s recipe for “Tattie Scones.” (more…)
According to Elaine Lemm, About.com Guide to British and Irish Food, “Brack is one of Ireland’s most famous bakery products.”
Gluten-Free Irish Barm Brack is adapted to gluten-free diets from a recipe by Bernard Clayton, Jr., “Barm Brack” which appears in Bernard Clayton’s New Complete Book of Breads.
This recipe is laced with fragrant fresh lemon peel, plump raisins and chopped candied ginger. (more…)
Use this delicious recipe for homemade gluten-free brownies to make special heart-shaped brownies for a Valentine’s Day treat. If you’re short on time, use one of the great gluten-free brownie mixes on the market, like Gluten-Free Pantry® Chocolate Truffle Brownies.
Once you have been cooking and baking gluten free for a while, making substitutions should become easy. This recipe from Whole Foods originally called for regular flour. By simply using a combination of brown rice flour and tapioca flour, a delicious and satisfying gluten free dessert was born. (more…)
Try this twice-baked cookie for a delicious treat that’s yummy to the last bite.
Ingredients
1 cup fructose
½ cup butter, softened or substitute fat
2 eggs
1 ¼ cup rice flour
½ cup tapioca
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
3/4 cup almonds (optional)
Equipment
Aluminum cookie sheet. Oven.
Process
Preheat oven to 350 degree F. In a large mixing bowl, cream butter and fructose until light and fluffy. Add extracts, then beat in eggs one at a time.
In a medium bowl, mix together flours, baking powder, baking soda, xanthan gum, salt, and cocoa. Add to creamed mixture, stirring with a wooden spoon until blended. Stir in almonds then cover dough and chill 10 minutes to make easier to handle. Divide dough into 2 parts. Place each part on a lightly greased cookie sheet and shape into a uniform loaf about 10 inches long. Bake 25 minutes.
Remove from oven. Let rest on cookie sheet for 5 minutes, then place loaves on a wire rack to cool for 15 minutes. With a thin, sharp knife cut each loaf into diagonal slices about ½ inch wide. Place slices on cookie sheet and bake at 325 degrees F for 10 minutes. Turn over and bake 8 minutes. Cool on wire rack, then store in airtight container. Makes about 36.
This fragrant banana bread makes a complete breakfast that can be eaten on-the-go. Always a welcome treat, serve it for a snack or dress it up with icing for dessert. Bread provides potassium, magnesium, zinc, vitamin B6, vitamin A, and that elusive riboflavin.
Ingredients
1 cup white rice flour
1/3 cup brown rice flour
1/4 cup tapioca starch or cornstarch
1/2 teaspoon salt
2 teaspoons gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon cinnamon
1/3 cup fructose (or honey)
1/4 cup unrefined oil (canola, olive or coconut oil)
1 large egg
1 teaspoon gluten-free vanilla
1/2 cup apple juice or water (need to add 2 tablespoons fructose)
2/3 cup mashed bananas
1/2 cup chopped walnuts (optional)
Equipment
2 small loaf pans.
Process
Preheat oven to 375 degrees F.
In a medium bowl combine rice flours, tapioca starch or cornstarch, salt, baking powder, baking soda, xanthan gum and cinnamon. Set aside.
In mixer bowl beat oil and fructose (or honey) until creamy. Add egg and vanilla. Beat one more minute, then beat in mashed bananas.
Add dry mixture to egg mixture in mixing bow, then add apple juice or water. Lightly mix with a wooden spoon. Do not beat — mixture does not need to be smooth. Stir in nuts if desired.
Turn into 2 small oblong loaf pans. Grease and dust the pans with rice flour, unless using non-stick pans. Bake 20 minutes or until toothpick inserted into center comes out clean.
Irresistably satisfying and always welcome! Antioxidant applesauce and raisins, fiber laden rice bran, cinnamon, and fresh eggs enrich a rice flour base in this classic muffin. Our nutritious version is moist with great aroma and keeps well.
Ingredients
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup rice bran
1/4 cup cornstarch
1/2 tsp. salt
2 tsp. gluten-free baking powder
1 tsp. ground cinnamon
1/2 cup fructose
2 large eggs
1/2 cup milk, milk substitute, or water
1/3 cup fresh cooking oil (cold pressed, not refined) such as safflower, corn or olive.
1/2 cup applesauce
1/2 cup raisins, soaked in hot water for 5 minutes to plump
1/2 cup broken walnuts (optional)
Equipment
A standard muffin pan for 12. Paper liners for the cups are optional but make clean-up easier. A hand mixer is optional.
Process
Heat oven to 400 degrees.
In a large bowl, measure all dry ingredients (flours, bran, fructose, salt, baking powder, and cinnamon).
Blend thoroughly with a small wire whip or spoon and set aside.
In a medium bowl, combine eggs, oil, applesauce, and the 1/2 cup of liquid (milk, milk substitute, or water).
Add wet mixture to the dry ingredients. Lightly mix until all ingredients are blended. Be careful not to over beat.
Add raisins and walnuts, if using.
Let the batter rest 3 minutes while putting paper liners in muffin pan cups, if you wish to use them. Otherwise very lightly grease the cups.
Fill the muffin cups 2/3 full and place in oven to bake for 20 to 25 minutes just until tops look dry and spring back.
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