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Judy Van Acker's List: Gluten Free Recipes

  • Jan 02, 10

    www.glutenfreecookingschool.com/...lly-really-good-sandwich-bread gluten bread

    • Sandwich Bread

       

      Ingredients: Dry
       2 1/3 C Bob’s GLUTEN FREE All Purpose Flour mix (or your own mix)
       1/3 C Coconut Flour
       1/4 C Organic Sugar
       1 T Xanthan gum
       1 t Salt
       3 t Baking powder
       2 T Rice protein powder (or dry milk powder if you can tolerate)
       2 packages Active dry yeast

       

      Ingredients: Wet
       1/2 C + 1 T Organic unsweetened applesauce
       2/3 C Water
       1 C Coconut water (or rice milk or nut milk)
       1 t Apple cider vinegar
       1/4 C Coconut oil
       4 1/2 t EnerG egg replacement product
       6 T Warm water

       

      Directions:
       1. Lightly grease a loaf pan with oil. Line the greased pan with enough parchment paper to hang over the long sides of the pan by about 4 inches on each side. This will enable you to lift the loaf out easily after it is baked.
       2. Using a hand mixer, blend all DRY ingredients in a large mixing bowl.
       3. Have all WET ingredients at room temperature.
       4. In a separate medium size mixing bowl, combine all wet ingredients except EnerG and 6 T warm water. Beat for 2 – 3 minutes to blend thoroughly.
       5. Set the bowl with wet ingredients into a larger bowl that has been 3/4 filled with boiling water. Be careful water doesn’t rise too high or go into the ingredients. Warm the wet ingredients to 100° (use a thermometer). Remove from water bath. ** OK to omit this step and use a microwave instead if you so desire or need to save time. Just be sure the ingredients get to about 100-105 degrees.
       6. Combine EnerG and 6 T water in a small bowl; beat with fork until totally blended and no lumps remain. Add to wet ingredients and mix well. **ok to omit this step and substitute 2 eggs if you can tolerate them.
       7. Pour wet ingredients into dry ingredients. Beat for 5 minutes at medium high speed. Scrape down sides of bowl as necessary.
       8. Pour batter into the prepared loaf pan. Coat the back of a large spoon with a scant amount of oil and smooth top of batter.
       9. Place pan into oven that has been pre-heated to the “warm” setting of your oven. If you don’t have that setting, heat oven to 200°, then turn oven off after 5 minutes.
       10. Let rise (at or above top of loaf pan is ok) in warm oven for 45 – 50 minutes; don’t open oven during the rising.
       11. Turn oven temperature up to 375°. Loosely place foil over the loaf to prevent over browning on top. Bake for 45 – 50 minutes.
       12. Remove pan from oven; cool for 5 minutes, then remove bread using the parchment paper to lift it out of the pan. Cool on wire rack

  • Jan 02, 10

    www.theseaweedman.com/...kelp gluten kelp rice

    •  2 Tbsp olive oil
       1 small sweet chopped onion
       1 carrot, grated or chopped
       3 garlic cloves, minced
       thyme to taste
       1/2 cup soaked kelp, chopped
       3 cups warm cooked brown rice
       sea salt to taste
       cayenne or fresh grated ginger juice to taste
       1 Tbsp roasted sesame seeds

       

       Warm the oil in a large skillet over medium heat. Add the onion, carrot, and garlic. Sprinkle with thyme, cook for 5 minutes or until softened. Stir in the kelp and cook for 2 minutes. Add the cooked rice, stir in the ginger juice or cayenne, sprinkle with salt and sesame seeds.

  • Jan 09, 10

    "Ingredients\n\n * 1 cup rice flour (brown or white or mix of both)\n * 3 tablespoons tapioca flour\n * 1/3 cup potato starch\n * 1 tablespoon brown sugar\n * 1 1/2 teaspoons baking powder\n * 1/2 teaspoon baking soda\n * 1/2 teaspoon salt\n * 1/2 teaspoon guar gum\n * 2 eggs (I use egg replacer to be egg free)\n * 3 tablespoons grapeseed oil or applesauce (I use a bit of both)\n * 2 cups water\n * maple syrup, for serving\n * blueberries, a handful of (optional to add before flipping cakes)\n\nDirections\n\n 1.\n 1\n In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and guar gum. Stir in eggs, water, and oil or apple sauce until well blended and few lumps remain.\n 2.\n 2\n Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve with real maple syrup on your choice of topping."

    www.recipezaar.com/ree-Dairy-Free-Pancakes-342995 pancake gluten-free recipe

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