Miracle Gluten-Free Bread

I have heard a lot about this bread. And the tears of joy it invokes. I hope soon those tears are mine...

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Lemon Bars -- In progress

Gluten-free Lemon Bars

1 cup flour blend
1/4 cup margarine, chilled
1/4 cup powdered sugar
1 t. xanthan gum
1/4 t. salt


filling
1 1/2 cups powdered sugar
1.4 cup flour blend
1/2 t. xanthum gum
2 large eggs
3 large egg yolks
1/4 fresh lemon juice
1 T. zest
1/4 t salt

1. Preheat overn to 350. Grease an 8 inch glass pan
2. To make the crust. In a food processor, combine all the ingrdiants and process until crumbly. Press the mixture on the bottom of the prpared pan., using plastic wrap to prevent it from sticking to your fingers. Bake for 10 to 15 minutes. or until slightly dry looking. Cool slightly. Leave oven on.
3. To make the filling: In the same food preocessor, combine all the ingreditents and process until the mixture thiecken. Pour over the crust. Bake for 20 to 25 minutes or until set. Cool in the pan on a wire rack. Cut into 12 bars. Dust with powedered sugar.

RANCH

Ranch. Good.

YES. YES. YES.

Yeast Bread Recipes Gluten Free

This is a site that had some yeast breads. Look in the list that says "Machine Breads" at the bottom.

I am using the white bread recipe as a base for the cinnamon rolls for Christmas.

http://www.cookingbread.com/gluten_free.html

Chocolate Frosting

¼ cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners sugar
4 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.

VANILLA:

Omit cocoa powder, increase sugar to 2 ½ cups.

Seed Bread (Mult-grain)

Bread -- Multigrain or Seed

Still needs a milk substitute

• 1 egg
• 1 1/4 cups milk
• 1 tablespoon oil
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 2 cups rice flour

• 2 teaspoons xanthum gum
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 1 tablespoon sesame seeds
• 2 teaspoons instant yeast

Cinnamon Rolls

I am trying to make Cinnamon Rolls for DJ for Christmas. Here is what I have so far. And more hope for Christmas is to make a thicker frosting and really lather it on, so he does not notice .... :)

• 1 egg
• 1 1/3 cups water
• 1/4 cup melted butter (Use margarine)
  
• 1 teaspoon lemon juice
• 1 tablespoon liquid honey
• 3 to 4 cups Gluten Free All-Purpose Flour ( tapioca flour, rice flour, potato flour)

• 1 tablespoon xanthum gum
• 1 1/2 teaspoons powdered gelatine
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4 tablespoons powdered milk
• 1 tablespoon dried yeast

Frosting

¼ cup margarine, softened
1 to 1 1/2 teaspoon vanilla
3 1/2 cups powdered sugar
3 to 6 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water. Add 1/2 teaspoon more of vanilla is desired.

Notes: Something in this tastes horrible. The smell and taste of the dough is really bad ... to me. I'd like to know which flour or ingredient causes this taste.

The dough was crumbly, but once I rolled it out, it was totally fine. Making the actual rolls was the most normal part.

Next time I want to grease my surface a little more and roll the dough out thinner. The dough does not rise much, so it might be best to go for a tall, thin walls approach like in a Cinnabon. Also, LOTS OR FROSTING AND LOTS OF BUTTER, SUGAR and CINNAMON inside might hide the taste.

Again, texture is not an issue with this recipe. It is taste. Maybe add more sugar and honey to the dough. Or maybe add a strong flavor like vanilla or banana squash to the dough. Also the dough did not have oil in it ... I'd like to try it with oil.

Muffins and Margarine

i bought a gluten-and-everything-else free muffin mix to try and substituted margarine for the butter, and almond milk for the milk. And it was FANTASTIC! the muffins tasted good. looked round and risen, and felt "normal."

mac and cheese. a no.

It was worth a try.
But there was no convincing any of us that we could like,
or would ever want to like it.

Flour: In progress

Need to find a flour similar to oat flour to try in this mixure

A Wheat Free Flour Substitute

To avoid wheat flour, use this substitution:

2 parts rice flour
2 parts oat flour
1 part buckwheat flour

Rice Chips

If he gets sick of potato chips, try these maybe

Ingredients:

1/4 cup white rice flour
1/4 cup brown rice flour
1 tablespoon canola oil
1/2 cup water
1/4 teaspoon salt

Directions:

**blend the rice flours. Add the canola oil and mix. Add the water--it is really runny! Drip small amounts on a cookie sheet--they will spread. Bake at 400 degrees for approximately 15 minutes. They will bubble and then the ends will start to curl as they brown.

I used a cooking spray on the cookie sheet, but am not sure if you really need one....
I have also found you need to use a cool cookie sheet for them to work. I cooled mine by running it under water, but alternating pans would probably work better. If the chips are very hard, the batter is too thick and you'll need to add a little more water. My husband couldn't believe that runny stuff actually turned into these yummy chips!! (Neither could I!)

Meatballs

10 minute yummy meatballs

one pan meal-easy quarter size meatballs with veggies

Ingredients:

1 lb ground beef or turkey or pork
(optional)-1/4 cup rice or mashed cooked carrot
salt/pepper
1/4 cup olive oil
cinnamon
1 can 16oz chopped tomatoes
(optional)-zucchini or squash
(optional)-cooked baby potatoes

Directions:

form 20 little meatballs with meat & rice. add generous olive oil/salt/pepper to fry pan. cook on medium high until brown.

add zucchini and/or potatoes and/or carrots and saute with meatballs. add tomato and 1tbl cinnamon and salt/pepper to taste. simmer for a couple of minutes and serve.

my kids love it. you can also change the recipe and add or delete veggies as you wish. easy!

Thai Chicken Curry

Yummy and DJ safe!

Thai Chicken Curry

1 onion diced
Olive Oil
2 chicken breasts, diced
1 can coconut milk (or 1 to 2 cups milk)
3 Tablespoons yellow curry powder
5 potatoes, cooked and diced
20 mini carrots, diced
1 can pineapple (add juice until mixture is the right consistency)
Salt
Jasmine Rice

Mix it all today. Scoop onto a plate of cooked jasmine rice

Notes: You can add a lot of other items. Other veggies. peppers. Whatever. I like it with beans instead of chicken, but Tim is not a fan.

Thai Soup

Thai Tomato Soup

A great crockpot soup - thanks, Josh!

Ingredients:

1 Tbs grated ginger
2 cups chopped bok choy
1/4 cup chopped fresh basil leaves
2 cups stock or water
1 can (48 oz., more or less) tomato juice
3-4 Tbs soy sauce
1 cup bean sprouts
1/2 cup coconut milk
2 Tbs lime juice

Directions:

Cook the ginger, bok choy, and basil in the stock or water in a medium stockpot for 10 minutes.

Add the tomato juice, soy sauce, and bean sprouts and cook another 10 minutes.

Add the coconut milk and lime juice and serve. Makes 6-8 servings.

Greek Lentil Soup

Thought this looked yummy and adult, while still being face for DJ.

Greek Lentil Soup

Called Fahki (fah-key) in Greek. Filling, healthy, and great for a cold day.

Ingredients:

1 pound brown lentils, rinsed and sorted
9 cups water
1/2 cup olive oil
1 cup celery, sliced thin
1/2 cup baby carrots, sliced thin
2 large cloves garlic, sliced thin
1 small onion, sliced thin
1/2 small can tomato paste
1-2 whole bay leaves
red wine vinegar
salt and pepper

Directions:

If using a crock pot, combine all ingredients except vinegar, salt and pepper. Be sure to thoroughly mix in the tomato paste. Cook on low for about 8 hours, or until lentils are the desired softness. Before serving, add vinegar, salt and pepper to taste.

If cooking on the stove top, cook lentils until starting to boil. Turn down heat to a low simmer and cook for about 45 min to an hour. Add the rest of the ingredients (again, except vinegar, salt and pepper), thoroughly mixing in tomato paste. Cook on a medium simmer for about 30-45 minutes until lentils are at desired softness. Add vinegar, salt and pepper to taste before serving.

For non-dairy allergic, it's really, really good with shredded cheddar melted on top! Serve with warm fresh baked bread.

Chile

Most chile recipes will work for DJ. I'm looking for ways to get him to eat meat and beans without just throw meat or beans on his little plate.

Chili

Ingredients:

1 lb ground beef
1 medium onion
1 16oz can tomatoes
1 8oz can tomato sauce
1/2 tsp paprika
1-2 tbsp chili powder
1 clove garlic, minced
1 tsp salt
1/2 tbsp sugar
1 tsp Worchestershire sauce
1 can chili beans
1 can kidney beans
1/4 tsp cayenne pepper (optional)

Directions:

1. Brown ground beef and onion in a skillet.
2. Mix all other ingredients in a pot and add meat and onions.
3. Bring to a slow boil.
4. Reduce heat and simmer for 1 hour.

Crock pot method:
1. Brown ground beef and onion in a skillet.
2. Mix all other ingredients in a crock pot and add meat and onions.
3. Cook on low for 8 hours.

Chicken and Rice Stew

Chicken & Rice Stew

Gluten Free, Casein Free, Very Low Salicylate, Chicken Stew

Ingredients:

3/4 Cup Rice
6-8 cups of water
3 white potatoes
3 celery stalks
5 shallots
4 cloves of garlic
1/4 head of white or green cabbage
4 chicken breasts
1 can of bamboo shoots (use the kind with just \\\\\\\'bamboo shoots, and water\\\\\\\' listed in the ingredients)
1 1/2 - 2 cups frozen peas
sea salt
handful of fresh parsley
fresh chives

Directions:

Pour 6 cups of water into a large pot. Turn the pot on high.
Add rice.
When the water comes to a rolling boil, you can turn it down slightly so that you don\\\\\\\'t burn the rice, but it should still be bubbling.
Peel and cube the potatoes and add them to the pot. Stir.
Slice the celery stalks thinly and add them to the pot. Stir.
Peel and quarter each shallot and add to the pot. Stir
Adjust the heat as necessary to keep the soup hot, but not burning the rice at the bottom. Add water as needed.
Peel and mince the garlic and add to the pot. Stir.
Coarsely chop the cabbage and add to the pot. Stir.
Cut the chicken into bitesize pieces and add to the pot. Stir.
Open the bamboo shoots and add them, undrained to the pot.
Add the frozen peas to the pot.
Add sea salt to taste.
Cook until chicken is done. (Shouldn\\\\\\\'t take too long, don\\\\\\\'t overcook.)
In the meantime, chop the parsley and use scissors to snip the chives.
Taste for salt. Add if needed.
Ladle the stew into bowls and garnish with the fresh herbs.

Black Bean Soup

Brazilian Black Bean Soup

Ingredients:

1 cup dry black beans, soaked overnight.
4 Bay Leaves
Sea salt to taste
4 cups water
1 small cauliflower OR green cabbage ( 1 1/3 cups sliced)
1 teas oil
1 large Spanish onion
3 gloves garlic, sliced
1-2 teas. cumin seed
2 inch piece of ginger, peeled and grated.
1/3 cup cilantro.

Directions:

Boil and simmer beans with bay leaves in 4 cups of water until beans are soft. Add cauliflower. Saute onion, cumin seeds, garlic in oil. Add them to the beans and simmer about 20 minutes until cauliflower is soft. Squeeze grated ginger into pot. Puree half or all the soup in blender or food processor with the cilantro. Return pureed soup to pot and mix with the remaining soup, if any. Season to taste with fresh lime wedges, salsa, or sea salt.

Note** Sometimes I omit bay leaves and cumin seeds. It does not effect the taste of the soup because the cilantro has a strong taste.

Creamy Risotto

Risotto is an expensive rice that has a creamy consistency when it is cooked. DJ may really like this since it seems milky and cheese but has neither in it. I add chicken and spinach and mix it all into the cooked Risotto. Just follow the directions on the box. Have chicken broth on hand. You can add Parmesan cheese for the rest of the family.