Posted by sherry on May 02, 2001 at 18:19:03:
In Reply to: Wheat free recipies posted by Angel on May 02, 2001 at 06:54:58:
WHEAT FREE PIE CRUST
Yield: 1 Pie crust
1 c AM Barley Flour
-OR- other flour
1/4 c Oil; preferably cold
3 tb Cold water
Mix all ingredients well. Press into pie plate with fingers. Prick
with fork. For precooked crust, bake at 350 F. for 20 to 25 minutes.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
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WHEAT FREE SHORTBREAD
Yield: 1 Recipe
1/2 c AM Rice Flour
1/2 c Barley or Oat Flour
1/4 c Unrefined vegetable oil
1/4 c Rice syrup
Mix all ingredients well to make a smooth dough. Roll out 1/4 inch
thick and cut into desired shapes. Bake on an ungreased cookie sheet
for 17 minutes at 375 F.
Source: Arrowhead Mills "Something Sweet" tri-fold
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WHEAT 'N' FRUIT COOKIES - SUGAR FREE
Yield: 5 Dozen
1/2 c Butter; softened
1 Egg;
2 ts Vanilla extract;
1 c Whole wheat flour;
1 ts Baking powder;
1/8 ts Salt;
1 c Unsweetened coconut; flaked
1 c Unsugared dates; chopped
4 ts Orange peel; fresh grated
1 c Pecans; finely ground
Cream the butter, egg and vanilla together in a large mixing bowl. In
a small bowl, combine the whole wheat flour, baking powder and salt.
Add the flour mixture a little at a time, to the creamed mixture,
beating after each addition. In a medium bowl, combine the coconut,
dates, orange peel, and 1/2 cup of the pecans. Stir into the cookie
mixture. Divide the dough in half and form into two logs,
approximately 1.1/2 inches in diameter. Place the remaining 1/2 cup
of pecans on a piece of waxed paper. Roll the logs in the nuts. Wrap
each log in waxed paper and chill for 1 hour. To bake, slice the logs
into 1/8 inch rounds and place them on an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes, until lightly browned.
Makes 5 dozen.
Source: The Kansas Cookbook - Recipes from the Heartland
From The Cookie Lady's Files
------------------------------
WHEAT FREE ITALIAN CREAM CAKE
Yield: 1 Cake
5 Eggs
1/2 c Butter; softened
1/2 c Vegetable oil
1 c Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/2 c -Grated coconut; or up to...
1 c Grated coconut (optional)
1 c Buttermilk
1 ts Baking soda (heaping)
1 1/2 c AM Rice Flour
1/2 c AM Buckwheat Flour
Separate the eggs. Beat the whites until stiff, and set aside. Beat
the yolks, butter, oil, honey, vanilla, nuts and coconut together.
Measure the buttermilk into a quart measuring cup; stir in the soda
and let set 30 seconds until foamy. Mix the flours. Alternately add
the flours and the buttermilk to the butter mixture until thoroughly
mixed. Gently fold in the egg whites until barely mixed and still
light. Pour into a well oiled 9" x 13" cake pan. Bake at 350 F. for
35 to 45 minutes until a toothpick inserted in the center comes out
clean. Let cool. Spread cream cheese icing.
ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup
honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If needed,
add a little non instant dry milk powder or a little milk to reach
the desired consistency.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
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Almond and Rice Flour Bread with Poppy Seeds
Categories: Breads, Ceideburg 2
Yield: 1 servings
1/2 c Whole almonds, with skins
1 1/2 c Brown rice flour
4 ts Baking powder
1/4 ts Salt
3 ts Poppy seeds
1/2 c Plain low-fat yogurt
1/2 c Water
1 lg Whole egg
1 lg Egg white white
2 tb Vegetable oil
This and the following two recipes are wheat free, utilizing brown
rice flour. They're from an article by Jacqueline Mallorca in the
Chron. For those to whom it is important, she's working on a book
about wheat-free baking. No hint as to the release date though.
Preheat oven to 350F. Butter an 8 x 4inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food processor and
grind until a fine meal is formed++the flour will prevent the nuts
from turning oily. Add remaining rice flour, the baking powder, salt
and 2 teaspoons of the poppy seeds; process briefly.
Combine yogurt, water, whole egg, egg white and oil in a 2-cup
measuring cup.
With processor motor running, pour liquid ingredients through feed
tube over flour mixture, processing just long enough to mix.
Transfer batter to prepared pan. Sprinkle with remaining poppy
seeds, and bake for 55 minutes. Turn out onto a rack to cool.
(Bread slices best after several hours, or the next day).
Makes one 18-ounce loaf (18 slices).
PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g
saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Posted by Stephen Ceideberg; May 6 1993.
------------------------
: Tue, 04 Oct 94 13:46:48 PDT
From: vmh@intellicorp.com
This seemed to simple, but I like it so much (as I am
munching along):
6 oz of corn spaghetti (wheat free, I get them from the HFS). Cook.
2-4 Tbs. minced Parsley
2-3 Tbs minced fresh Chives
1 pkg of frozen leaf spinach
salt (spinach generally requires you to use a bit more salt. I used
quite a bit.)
Pile into plastic lunch container. Nuke for 5 minutes. Mix.
Nuke again for a minute or two, if spinach is not cooked enough.
------------------------
Boiled Cocoa Cookie/wheat Free
Categories: Cookies
Yield: 50 servings
2 c Sugar
1/2 c Cocoa
1/2 c Milk
1 Margarine
3 c Quick quaker oatmeal
1 ts Vanilla
Nuts; opt.
Place the sugar, cocoa and milk into a saucepan and bring to a boil.
Boil 2 minutes. Remove from stove and add the 1 stick oleo, the vanilla and
then the 3 cups oatmeal. Add nuts if you wish. Wait a minute or so and drop
by teaspoonsful on WAXED PAPER and let set until cool. Makes about 50
cookies. These are almost like a "candy" as well as a wheat-free cookie.
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Gluten Free Bread Hints - Bread Machine
--------------------------------------------------------------------------------
From: (S.Pickell)
Date: Thu, 19 Sep 1996 10:23:31 -0500
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Gluten Free Bread Hints - Bread Machine
Categories: Abm, Hints
Yield: 1 info sheet
From - Bread Machine Baking for Better Health, Maureen Keane and
Danirlla Chase. ~---- Personal Note: I have not tried any of these
recipes, but for anyone that is on a restricted diet I would
recommend that you take a look at this book. I found it at our local
health food store. ~----
Check your machine's instruction booklet to make sure your machine
can bake whole grain breads. Some machines on the market today are
equipped to make only lighter, white breads. If you bake whole grain
breads in this type of machine you will eventually wear down the
motor. Baking Gluten Free Bread in ABM
Since only flours containing no lkiadin and prolamin can be used to
make bread for people with celiac disease or dermatitis
herpetiformis, a substitute for gluten must be used to make the dough
rise. An excellent substitute for gluten is xanthan gum, a natural
product made from Xanthomomas campestis. This micro organism is
grown in the lab for its cell coat, which is dried and ground to form
xanthan gum. Xantham gum is added as a powder to the dry bread
ingredients. One teaspoon is needed for every cup of gluten free
flour. You can buy this product at your local health food store or
order it from various mail order companies.
Tips for Making Gluten Free Breads
1. Buy a machine that makes the 1 1/2 pound square type loaf. This
will enable you to make medium and small size loaves that are easy to
slice for sandwiches and toast.
2. Gluten free doughs are sticky and difficult to mix. Help your
machine by checking on the dough often during the first 5 - 10
minutes. Scrape down the sides of the pan with a soft rubber spatula.
3. Gluten free dough does not look like ordinary wheat dough.
Gluten free doughs require more liquid and in some recipes resemble a
batter more than a dough. By observing the dough mixing during the
first 5 ~ 10 minutes you will get a feel for what the dough should
look like and be able to adjust the liquid and dry ingredients
accordingly.
4. The dough will mix more readily if you always add the liquid
ingredients first. Do this EVEN if your machine recommends that dry
ingredients should go in first.
5. GF breads require extra yeast to rise. Some recipes will double
or triple the amount of yeast called for in a similar recipe made
with wheat flour.
6. If your machine has a yeast dispenser, do NOT use it. The bread
will rise higher if you sprinkle the yeast on top of the dry
ingredients just before you start the machine.
7. A combination of three or four flours will taste better than a
mixture of just one or two flours. The bread will rise higher as
well.
8. Never buy your flours from an open bin. They may be contaminated
with small amounts of gluten containing products. Use only products
that are sealed in a package.
9. Wheat free ingredients are not the same as gluten free products.
10. Potato starch flour is not the same as potato flour. Potato
flour is heavier and does not work well in gluten free breads.
Lactose intolerance:
Cereal free soymilk makes an excellent substitute for milk. Fortified
soymilk will also add significant amounts of protein, calcium,
vitamin D and ribroflavin to your breads:
-----------------------
Crusty Corn Flat Bread
--------------------------------------------------------------------------------
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Crusty Corn Flat Bread
Categories: Breads, Ceideburg 2
Yield: 1 servings
1 c Brown rice flour +
-additional for dusting
-loaves
1 1/2 ts Granulated yeast
2 Tesapoons sugar
1 1/2 c Warm water (110F)
1 c Corn flour
1/2 c Cornstarch
2 ts Xantham gum powder
1 To 1 1/2 teaspoons salt
2 lg Eggs, at room temperature
1 tb Corn oil
Here's a couple of off beat bread recipes I thought might interest
you. This and the following recipe are wheat free breads.
Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of
the warm water in a 2-cup glass measure; stir to combine, then let
rest in a warm place until doubled in volume, about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8-inch
circles on it.
Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xanthan
gum powder and salt in a large bowl; mix to blend.
Beat eggs lightly; set aside 1 tablespoon for brushing tops of
loaves. Add remaining 1 cup warm water and the corn oil to beaten
eggs. Using a wooden spoon, stir egg and yeast mixtures into flour
and beat until smooth. Using a rubber spatula, spread soft dough into
circles on marked parchment paper, heaping it up slightly in the
center.
Cover loaves lightly with greased plastic wrap and let rise until
doubled in bulk, about 1 hour.
Preheat oven to 425F.
Beat a few drops of water into the reserved beaten egg and brush over
loaves. Dust lightly with rice flour. Using a razor blade, slash
tops of loaves into a large diamond grid pattern. (Use an
up-and-down cutting motion rather than dragging the blade through the
soft dough.)
Bake for 20 minutes, until well browned.
Makes two 8-inch diameter, 11-ounce loaves.
PER SERVING (1/8 of a loaf): 90 calories, 3 g protein, 16 g
carbohydrate, 2 g fat (0 g saturated), 26 mg cholesterol, 142 mg
sodium, 1 g fiber.
From an article by Jacqueline Mallorca in the San Francisco Chronicle,
8/18/93.
---------------------
Broco beans
-----------
1 large onion
3 cloves garlic
3/4 lb mushrooms (I used a mix of oyster and normal)
1 teaspoon vecon (vegetable stock)
1/2 tsp salt
1 tsp black pepper
1 teaspoon sage
2 medium leeks
1/4 cup soya milk or tofu
1 lb cooked kidney beans
1 lb broccoli
Fry the onion and the garlic in some water until tender. Add the
mushrooms, the vegetable stock, the salt, pepper and sage. Leave
simmering until the mushrooms have reduced.
In a blender combine the chopped broccoli stalks, the kidney beans,
the chopped leeks, and the soya milk or tofu. Blend until smooth,
adding water if needed.
Add the blended mixture to the mushrooms. Add the broccoli florets and
any additional water needed to give a creamy consistency. Simmer till the
florets have softened.
Serve over pasta twirls. On this occasion I used Orgran's Barley and
Spinach (wheat free) pasta.