Archive for the ‘gluten free’ Category

Makes around a dozen donuts, plus a few donut holes

• 2 c Bell GF Flour Mix
• 1 t xantham gum
• 3/8 t Salt
• 1/8 t Baking Soda
• 1 Egg
• 1/2 c Sugar
• 2 T Oil
• 1/2 t Vanilla
• 1/2 c Buttermilk

1. Mix Dry ingredients, except sugar. Set aside
2. In a seperate large bowl, cream sugar and eggs
3. Add oil and vanilla
4. Alternate adding buttermilk and dry ingredients
5. Roll our to about a thikness of half an inch.
6. cut out using a doughnut cutter
7. Fry in 350F oil for about a minute, then flip for another
8. Dry on paper towels and top with desired toppings

Tips

Use chopsticks to flip the donuts.

This recipe has been halfed, so feel free to double it.

If you don’t own a donut cutter, use to different sized glasses to pounch them out.

Toppings: cinnamon sugar, chocolate frosting, powdered sugar

Makes 8 brownies

• 2 eggs
• 1c sugar
• 1/2t salt
• 1t Vanilla
• 1/2c butter, melted (1 stick)
• 3/4c rice flour
• 1/2c baking cocoa
• 1/2c nuts (optional)
• 1 chopped chocolate bar (optional)

1. Beat eggs, sugar, vanilla, salt
2. Add butter till well mixed
3. Add flour, cocoa
4. Put into greased 8×8 pan
5. Sprinkle optional ingredients on top
6. Microwave 5-6 minutes

Tips

Line the pan with parchement paper and let it cool for sevearl hours before enjoying.

Sift cocoa powder before measuring.

Source

Recipezaar #86139 Has a mint icing recipe.

Makes about 8 biscuits

• 1c Bell GF Flour Mix
• 1/2c Potato Starch
• 1T other (amaranth, bean, anything you have on hand)
• 2t Baking Powder
• 1 1/2 t xanthan gum
• 1/2t Salt
• 1/4c Shortening (crisco is what I use)
• 1/2c Milk
• 1 egg

1. Dump everything into a food processor and pulse until combined
2. Dust a surface with rice flour
3. Flatten dough about 1/2inch onto pre-floured surface (If you like to be able to split with a fork, fold dough in half a few times before cutting)
4. Cut with biscuit cutter.
5. Collect dough and repeat until done.
6. Bake in a 350 F oven for 12-15 minutes

Tips

For easy clean up put a piece of plastic wrap on top of the food processor bowl before placing the top on. Also use parchement paper to flatten dough for easy clean up. Save leftover dough to make biscuit toppings on stews and casseroles.

Makes 3 cups of flour

• 1c White Rice Flour
• 1c Brown Rice Flour
• 3/4c Tapioca Starch
• 3T Amaranth

1. Measure all flours together and mix

Tips

You can substitute Amaranth for another flour you have on hand. Including rice and tapioca.  I have come to like using ground up qunioa flakes.

I have just uploaded two new recipes. The first is for Chocolate Cake. The other is donuts.

Pictured is half a Chocolate Cake.

Follow the above links or click on the recipe link on the left side.

Enjoy eating.

Ingredients
3/4 cup warm milk (105-115°F)
1 Tablespoon sugar
2-1/4 teaspoons dry active yeast
1-1/2 Tablespoons olive oil
2 cups gf flour (what I use)
1 teaspoon Xantham Gum (if not in flour)
1-1/2 teaspoons kosher salt

Equipment:
Stand mixer with dough hook

Directions:
1. Combine milk, sugar, and yeast in Mixer bowl. Wait until yeast blooms. You’ll know by the smell.

2. Add olive oil. Turn on mixer to low.

3. Add flour and salt.

4. Once flour is combined, increase speed to medium. As dough mixes it will stick to the hook. Stop mixing when it no longer sticks.

5. Spray a surface with oil and form dough into a pie shape.

6. Oil a cast iron pan with a Tablespoon of oil. (This the key to making it crispy)

7. Put dough into the pan and stretch to make a crust. Rest for about an hour.

8. Build your pizza and bake in a 450 F oven for 12 minutes.

The results are a crust that many non-celiacs love to eat and might remind your of pizza from most national chains.

If you do not have a favorite GF Flour blend, try this one.

NOTE: This crust will also work on the grill.

It’s been awhile since I put up a new recipe. Here is one that we’ve been enjoying lately.

GF Falafel

Ingredients

• 1 Cup dried chickpeas (soaked overnight)
• 1 large onion
• 2 cloves of garlic
• 3 Tbls fresh Parsley, chopped
• 1 teas Coriander
• 1 teas Cumin
• 6 Tbls rice flour
• salt and pepper to taste

Directions

1. Combine all ingredients in a food processor and combine.
2. Adjust flour as needed to make a thick paste
3. Form mixture into small balls, about ping pong ball sized. Flatten slightly
4. Fry in 2 inches of oil at 350 degrees F until golden brown (5-7 minutes)

Tips
I use a #40 disher to make consistent sizes.

Source: http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm

I’ve posted a new recipe on my Gluten Free recipes. It’s for Pumpkin Bread. Hope you enjoy it.

Here’s it direct link: bellhousedesign.com/pumpkin.php