Make your own BAKING Powder

Since most baking powder contain cornstarch which I am allergic to, I had to figure out an alternative that worked for me.

The best one I have made to produce light fluffy baked goods:

1/4 Cup Baking Soda

1/4 Cup Tapioca Starch

1/2 cup Cream of Tartar

Whisk all ingredients together and store in air tight container.

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Gluten free biscuits light and fluffy! Finally!

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2 Cups flour blend (I used Mama’s Coconut Blend)

4 tsp Baking powder (I make my own since most have cornstarch, see my other post for this recipe)

1 1/2 tsp ground flax meal

1 tsp sugar

1/2 tsp salt

1/4 tsp baking soda

3 Tbsp. unsalted butter, chilled and cut into cubes

3/4 cup Greek yogurt

1 large egg, lightly beaten

2 Tbsp.. sunflower oil (or oil of your choice)

2 tsp lime juice or lemon

Whisk flour, baking powder, flax, sugar, salt and baking soda in a large bowl until mixed thoroughly. Add butter to flour mixture and incorporating until just small pea size pieces remain. In a separate bowl, whisk together the yogurt, egg , oil, lemon or lime juice, then add to the flour mixture until incorporated.

Scrape out onto a piece of wax paper and allow to sit 15-30 minutes on the counter at room temperature.

Preheat oven to 450 degrees , the middle rack will be used for cooking.

Liberally grease a cast iron pan with olive oil, almost to the point of pooling on the bottom of the pan. This will help brown the bottom and give a crisp bottom.

Uncover the dough and scoop up the dough using a greased plastic spatula. Drop the dough into rounded drops onto the pan starting with the center. Spray your spatula with cooking spray or olive oil to help shape the biscuits into a more rounded shape.

Bake about 15 minutes until golden in color. Rotate the biscuits to give more uniform color. Usually I convection bake the biscuits for 2 additional minutes to give crispness and gold color. These definitely have the FLUFF factor.

Remove from oven and let cool in cast iron pan for 10-15 minutes before eating.

Awesome sandwich bread

This is probably the best gluten free bread I have ever made. 

  • 1 1/2 cup warm milk (110 degrees)
  • 4 Tbsp honey
  • 2 1/2 tsp yeast
  • 3 cups gluten free flour
  • 1 1/2 tsp guar gum (omit if already in flour)
  •  1 Tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp Apple cider vinegar
  • 1/4 cup grapeseed oil (or any other light oil)
  • 2 lg eggs +. 1 yolk, lightly beaten, room temperature

Stir together warmed milk, honey and yeast. Set aside and allow it to rise 10-15 minutes.

In your mixer  Bowl whisk together the gluten-free flour mix, guar gum, baking powder and salt. 

In a separate container, mixed together the apple cider vinegar and the oil. Slowly incorporate the  eggs while continuing to whisk. 

Add the egg mixture to the dry ingredients in the mixing bowl. Incorporate the yeast mixture into the mixing bowl. 

Batter is going to be sticky and more like batter than dough. Pour into lightly greased bread pan and set aside to rise in a warm spot 20 to 30 minutes.Smooth down the top with lightly wet fingertips.  Do not allow the bread to rise beyond the edge because it will not hold its form. Metal loaf pans help the bread hold its form. It’s best to separate into 2 pans.

Preheat the oven to 375 degrees and bake 30-40 minutes depending on your oven. Cover with aluminum foil if the top begins to brown too quickly. 

Take out of the oven when inserted knife comes out clean and not doughy. Leave in the pan and allow it to cool completely before slicing or it will crumble. 

Blackstrap Molasses Rum Cupcakes

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1 1/4 cup of Blackstrap Molasses Rum
1 1/2 sticks of unsalted butter
1 cup sugar
2 1/2 cups pilsbery gluten free flour blend (does have xanathan gum in it)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 tsp ginger powder or 1 tbsp fresh grated ginger
2 large eggs, room temp
3/4 cup yogurt or sour cream
1 tsp vanilla bean paste or vanilla extract

Preheat oven to 350 degrees.
Slice up butter into small pats of butter and put in mixer with sugar. Cream until smooth. Add in yogurt, vanilla bean paste and rum. Beat again until smooth.
Mix together in a seperate bowl; baking soda, salt, grated ginger and flour.
Pour in half the flour mixture to the creamed ingredients. Blend well then add remaining amount.
Pour into 24 cupcake papers about 2/3 full and bake for 18-24 minutes until firm.

Frosting
1 lb powdered sugar
3 Tbsp milk
1 tsp vanilla bean paste
pinch of salt
1 tsp grated ginger or 1 tsp ground ginger
1 tsp lime zest
2 sticks unsalted butter

Beat butter until creamy and add in half of the powdered sugar and beat until creamy. Add vanilla bean paste, pinch of salt, ginger, lime zest and milk. Cream until fluffy.

Gluten free almond cake

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  • 1/2 + 1/8 cup Brown rice flour
  • 2.5 Tbsp white rice flour
  • 1/3 cup coconut flour
  • 2.5 tbsp + 1/4 tsp sweet rice flour
  • 2.5 tbsp + 1/4 tsp tapioca starch
  • 2.5 tbsp + 1/8 tsp potato starch
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp almond extract

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Preheat oven to 350 degrees. In a seperate bowl, sift together flours/starch, salt and baking powder.  In mixer cream together butter and sugar.  Add eggs one at a time until fully incorporated. Add sifted flour mix, and mix well until smooth and creamy. Grease and flour 2-8 inch cake pans. Pour mixture into cake pans and tap on counter to release air bubbles. Bake for 20 minutes, check center with tooth pick. If center is still jiggly, turn oven to convection bake for 6 minutes. Remove and cool on rack before icing with icing of your choice.

My favorite Buttercream icing

  • 1 lb powdered sugar
  • 1/4 cup unsalted butter
  • 1/4 cup salted butter
  • 5-6 tablespoons milk
  • 1/2 tsp vanilla extract
  • 3/4 – 1 1/2 almond extract

Cream together sugar and butter, begin adding milk slowly then extracts. If it becomes to runny cut back the milk before incorporating all of it. 
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Feta crusted Salmon

  • 1 (2 pound) salmon fillet, bones removed
  • 1/2 cup crumbled feta cheese
  • 1/3 cup GF mayonnaise
  • 1/2 cup Asiago
  • 1-2 tbsp of lime juice
  • 1 -2 tablespoon cream cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1/2 tsp Old Bay Seasoning
  • 1/2 teaspoon salt or celery salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika, ground
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/3 cup rice flakes

Line pan with tin foil and place Salmon inside foil. Mix all ingredients except rice flakes in a large bowl and smear over the top of raw Salmon.  After Salmon is coated sprinkle with rice flakes on top of fish.
Wrap Salmon in foil and cook Salmon in oven for 25 minutes at 400 degrees.
Do not over cook.
In the last few minutes of cooking uncover and turn on the broil selection on your oven. Toast the top of the fish until the rice flakes turn golden brown.
Serve with your favorite side dish.

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Gluten free Crab cakes

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I have been dying for some good gluten free crabcakes since I went gluten free a few years ago. Since I couldn’t find any I winged it and made my own.

GLUTEN FREE CRABCAKES

  • 1/4 cup red bell pepper
  • 1/4 cup celery
  • 1 tbsp GF tamari
  • 1 tbsp Old Bay Seasoning
  • Salt & pepper to taste
  • 3 Tbsp parsley
  • 1 tsp smoked paprika
  • 1 egg
  • 2 tsp GF chinese mustard
  • 1/4 GF mayonnaise
  • 1 tsp dry mustard
  • 1 -2 cups crabmeat
  • 2 cups My Gluten Free English muffin breadcrumbs

Grind the toasted bread in blender to small crumbs. Mix all ingredients in a large mixing bowl. Shape the mixture into rounded discs. Fry lightly in a very hot pan of cooking oil, preferably peanut or a mix of Olive oil and butter. Top with Chinese Mustard, Dijon Mustard or Hollandaise sauce .

Gluten free Copycat cheddar cheese biscuits

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1 3/4 cups my recipe gluten-free flour
1 tsp guar gum
1/4 tsp oregano
1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup whole milk
1/2 tsp kosher salt
1 1/2 cup cheddar cheese
1/2 cup heavy whipping cream
2-3 cloves of minced garlic
1/4 cup parsley
4 TBSP butter, very cold
Kosher salt to sprinkle on top

Preheat oven to 425 degrees. In a large bowl mix together flour, guar gum,oregano, kosher salt, baking powder, and baking soda. Add in minced garlic, parsley, cheddar cheese, milk, and the heavy whipping cream. Cut in the butter 1 tsp at a time and mix together. It is helpful if the butter is very cold. Blend well until dough comes together and is very sticky.
Drop onto greased baking sheet,  and cook for 12 minutes until biscuits are not doughy anymore. Switch oven to convection 425 degrees, then cook 3 minutes until browned on top. Can make 14 to 16 biscuits but I usually make 9 larger biscuits. Sprinkle kosher salt on top when done cooking.

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Gluten free pancakes

2 eggs
1/3 cup + 1 tbsp oil (I prefer sunflower/safflower, it gives a lighter texture)
2 cup buttermilk
2 tbsp sugar
1 1/2 teaspoon baking powder (gluten free)
1/4 teaspoon baking soda (corn aluminum free)
3/4 tsp salt
1/2 tsp guar gum
1/2 cup brown rice flour
1 cup white rice flour
1/2 cup sweet potato starch or potato starch ( sweet potato starch gives a slightly sweeter flavor to the batter)
1/3 cup tapioca starch
1 tsp vanilla bean paste or vanilla extract

Combine oil , eggs, vanilla bean paste and buttermilk together in mixer.
Whisk in a seperate bowl  the dry ingredients; sugar, baking powder, baking soda, salt ,guar gum, brown rice flour ,white rice flour , potato starch and tapioca starch.

Heat griddle to 350°. Pour or ladle batter into small circles on the pan and cook until bubbles appear on one side. Flip when golden brown and cook approximately 2 minutes more so that the dough in the middle or not gummy. To make individual pancakes with different flavor choices add to the individual poured batter on the griddle chocolate chips, butterscotch chips, fresh fruit or blueberries.

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