Ok, originally this was posted on some Utah based Gluten Free site but I can’t find it anywhere. I have just seen different versions of this blend. This is the one I have used and liked so far. A big reason I love so much is that you can pick up almost all the materials (not brown rice flour) at the Asian market for cheap, relative to other gluten free things;).
3 cups white rice flour
3 cups brown rice flour
2 cups potato starch (not flour)
1 cup tapioca starch
I get the white rice flour for 99 cents a pound, potato starch, and tapioca starch for $1.49 a pound (I think) all at the R&N Market at Cedar and Herndon but any local Asian market where you are at should the best prices. Then I got the Bob’s Red Mill Rice Flour Brown, 48-Ounce (Pack of 4) for $21.68 (which is a lot of brown rice flour).
1/2 cup butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2/3 cup grated mozzarella
2 beaten eggs
First, combine the butter, water. milk and salt in a pot. Bring to just boiling and turn it off. Then mix it with the tapioca flour until just combined. If you mix it until it is completely smooth you will make flat rounds. Then leave the mixture to sit for 10-20 minutes until the flour rehydrates and the mixture cools. Then stir in the beaten eggs and cheese. The texture might be like cottage cheese. Then I use a cookie scoop to portion out the dough. Cook at 375 degrees for 20 minutes.
They are best the day of but will last a day or two. I am currently experimenting with freezing scenarios;).
Ok, donuts are a huge holiday tradition with us! We do donuts for Hanukkah and Christmas morning every year since NerdDad and I got married. I was afraid that going gluten free was going to be the death of such a beloved tradition. So I went in search of a gluten free recipe. The first one I tried was not good at all. These on the other hand were a big hit!!! I based it off of recipe I found over at Food.com but then made a few changes.
2 eggs , beaten
2 cups buttermilk
1/4 cup butter, melted
1 cup sugar
1 teaspoon vanilla
5 cups home made gluten-free rice flour mix
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum
Powdered sugar for tossing (I think I used 1/2 cup)
Mix all the wet ingredients together and in a separate bowl mix the dry ingredients. Then fold them together (don’t use a mixer. Then let it sit for at least 15 minutes. I mixed them before dinner for Hanukkah and let them sit the whole time. Then heat up a pot of canola oil to medium heat.
I do a small test and when it immediately sizzles the oil should be ready. Then I use a small scoop (I think it is about a tablespoon of dough) and put a few scoops in the oil. Don’t over crowd the pot! It is about 3 minutes for each ball to cook. You may have to flip them to get them cooked evenly. I take the finished balls and place them on paper towels to drain while I put the next bunch in. Then put the drained donuts into your bowl of powdered sugar and roll (ok, really I do more of a bounce;).
The gluten free deal is getting big! I have quite a few friends who have huge issue with gluten and I hear bread is hard to do. So I wanted to link over to Lynn’s Recipe Adventures because she has a bread machine recipe for gluten free bread! So to any of you who do this I have a question. How is it? I am very curious but don’t want to buy all the ingredients.
One of my favorite things I love is bread! My 2 specific favorites are Costco rolls and those buttery rolls they used to have in the public school cafeteria (one of the few things I miss about public school;). Well, I found a recipe over at Money Saving Mom (thanks Crystal!) that is almost hit the spot! I tweaked it a bit and while it isn’t healthy, it is yummy!!!! I don’t know if they freeze because they are so easy and never last more than 2 days (and that is only with self discipline;)!
1 cup warm milk (70-80 degrees) – I microwaved it a bit and used an instant read thermometer 1/2 cup butter, softened 1/3 cup sugar 2 eggs 1 teaspoon salt 4 cups ap flour 2 teaspoon instant yeast
Add ingredients from top to bottom to your bread machine. Run on dough cycle. Make sure you check the machine when it almost done mixing to make sure that all the flour is mixed in. You can add a little water if you need it (my machine always does). When dough is complete, divide into 20-24 portions and shape into balls or some sort of ball like shape. Cover with a light towel and let rise for 15 minutes. Bake at 375 degrees for 13-15 minutes until golden brown.
This is one of my first recipes. I started making it when I was probably a freshman in high school and it was always one of my mom’s favorite things I would make. It was out of the first Jewish cookbook I ever got. Fresh it is great with Cool Whip or butter (for breakfast). If any of it lasted my mom would cut it into cubes and pour milk on it like cereal.
1/2 cup of shortening or butter
1/2 cup sugar
1 cup molasses (or equivalent ingredient combo)
1 cup hot water
1 1/2 teaspoon baking soda
1 teaspoon of cinnamon and ground ginger each
1/2 teaspoon salt
2 1/2 cups sifted flour
Cream the sugar and shortening together. Blend in the beaten egg. Mix the molasses and hot water separetly then mix with the sugar, shortening and egg. Then sift the dry ingredients. Combine with wet ingredients in stages, mixing after each stage. Line a 9 inch square pan, or a loaf pan, with wax paper (or parchement) and turn the batter into the pan. Bake 45 minutes at 350 degrees. Then cut it into squares and serve!
This is a great dinner bread. I mix up all the dough in the bread machine and then let it do the final rise in a loaf pan and then bake it in the oven. I use a Pampered Chef Load Pan. I put the ingredients in the order I list them but if you are going to do it by hand, use what ever normal grouping you use.
1 1/1 cups Water 3 tbs Margarine or Butter 1 3/4 tbs Honey 3/4 cup Parmesan Cheese, grated 1 tsp Salt 2 tsp Garlic Powder 3 1/2 cups Bread Flour 2 tsp Yeast
Dump it into the bread machine and set for dough. Then put the dough in a greased loaf pan and cover. Let it rise in a warmish room (I turn on the oven to preheat) for an hour. Then bake at 400 degrees for 25 minutes, depending on your oven. You know it is done when it is golden brown and you can knock on the crust.
**Update I forgot that I amended this recipe. I add a little more garlic powder to the final brushing (ie the odd measurement). I have updated the recipe.
These are the yummy Red Lobster biscuits. These are so easy that I am putting them up for Works For Me Wednesday. They are easy and always a big hit in this house! But they need to be fresh to the meal so I mix them up and put them on the cookie sheet right after I start dinner. Then, as I am pulling out the main course and starting to plate, get drinks, etc. I just pop them in the oven!
2 cups Bisquick 2/3 cup milk 1/2 cup shredded Cheddar cheese (fine shred if able) 1/2 cup butter or margarine, melted 3/8 tsp garlic powder
Preheat oven to 450 degree. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 450 degrees for 8-10 minutes or until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
Welcome to Freezer Friday. The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky. Now for some disclaimers: If it isn’t a recipe, I will delete it. If it can’t be made ahead, I will delete it. If you don’t have a family friendly site, I will delete it. Now onto the food fun!
Zucchini Carrot Muffins
This is a great way to get more vegetable servings into your kids and your own diet. The zucchini is also a great ingredient for moist baked good. This recipe can be double, quadrupled, etc without a change to proportion. The recipe as written makes 1 dozen muffins (And I never make only a dozen). I also highly recommend freshly grated nutmeg over the jarred stuff. I tend to use regular (vs unsweetened) applesauce only because that is what I have on hand. If you don’t have room for oodles and oodles of muffins, just use you frozen shredded zucchini.
2 cups flour 1 cup brown sugar 2 1/1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1 tsp ground nutmeg 1/2 tsp salt 1/4 cup oil 1/4 cup unsweetened applesauce 1/4 cup plain or vanilla nonfat yogurt 1 egg 1 cup shredded zucchini 1 cup shredded carrot 1 tsp vanilla
Preheat oven to 350 degrees. Now the original recipe says to use paper liners but I usually just put my muffins into free standing silicone muffin tins on big cookie sheets (I do 48 at a time). Then mix all dry ingredients (Flour through salt). Then add the remaining ingredients until combined but not smooth. Fill muffin cups 2/3 to 3/4 full and bake for 20 minutes until a toothpick comes out clean.
Then you just allow to cool and then I put all the muffins in the freezer on a cookie sheet. When they are frozen you just put them in zip top bag. Make sure they are labeled. Then to enjoy you can thaw or just pop them in the microwave for about 30 seconds. Enjoy!