Gluten Free Crêpes Savory or Sweet

by Karen on March 7th, 2012

If you are looking for a quick evening meal you should add crêpes into your weekly line-up.  I had forgotten about these little gems until it became our theme for the Gluten Free Ratio Rally this month.  A group of gluten free bloggers work on recipes by ratio and share their results each month.  Here is a link to learn more about the origins of our project.

The beauty of a crêpe is the versatility it offers—a crêpe can be your main course, dessert, or even breakfast.  You don’t need any special equipment —a non-stick skillet and a spatula do the job nicely.

When I worked at the pie shop I was the go-to girl for crêpes, we offered them all day long in savory and sweet versions.  The owner and I were the only ones who knew how to make them but I will share with you the very simple secret of flipping the crêpe without tearing.

Versatility of gluten free crêpes

I like a turkey, mozzarella, Monterey jack cheese filling with herbs de Provence and melted butter. For breakfast, a jam filled crêpe with some butter and a little confectioners sugar for garnish is a happy way to start the day (along with two fresh pulls of espresso in an Americano).  Crêpes are a great little wrapper for leftovers, especially since corn tortillas can’t be used for everything and I have yet to find an absolutely wonderful flour tortilla recipe though we use one that is pretty good (found in Cooking Gluten-Free!).

The next time I make these I am going to substitute half of the flour mix with pure buckwheat flour.

Ruhlman’s Ratio

The rule of thumb ratio our group uses is from Ruhlman’s ratio (see link above about our origins) and for crêpes that is a 1:1: ½  ratio of  liquid : egg : flour.

My ratio is a bit different at       2 : 1 : ½

I substitute in my Multi Blend GF flour mix for the regular flour we used at the pie shop but otherwise the recipe is the same.  The pie shop crêpes received rave reviews from everyone!

I would often make a crêpe breakfast for a retired Tampa Bay Buccaneers football player several times a week at the shop.  (Seattle must be special if he decided to trade the sunshine for the rain we enjoy/endure in Seattle.)

The recipe is very easy—it looks lengthy due to the explanation only!

Though I forgot to use it here,  the wire whisk is best, this is a mixture of eggs and dry ingredients:

Slowly adding the cream and milk:

Mix with whisk attachment for a minute:

One trick is to lightly grease the pan with a paper towel and a bit of oil:

Lift up and swirl the pan to easily spread the batter:

¼ cup of batter is the right amount for thin crêpes:

Savory filling….oops I forgot to flip this one below…..

GLUTEN FREE CRÊPES

Makes about 10 crepes

ingredients

1 cup (157g) Multi Blend GF Flour Mix
¼ teaspoon guar gum or xanthan gum
¼ teaspoon salt (optional)
4 eggs (200g) (lightly beaten)
1½ cups (355g) milk
½ cup (126g) heavy cream
1 teaspoon vanilla (for sweet crêpes)
A few teaspoons of vegetable oil, divided

Using the whisk attachment on a stand mixer (or mix by hand with a wire whisk) combine flour mix, guar gum, and salt.   Combine lightly beaten eggs with the dry ingredients. Pour milk and cream into a large glass measure along with vanilla. While mixer is running, gradually pour a steady stream of milk/cream into the batter until well combined.  Allow the mixer to whisk ingredients together for a minute on medium-high.

Over medium-high heat, add a teaspoon or two of oil in a 10-inch non-stick skillet or a well-seasoned iron skillet. Using a wad of paper toweling, spread the oil to lightly coat the pan and then using the same paper towel, wipe a plastic spatula with the oil lightly. This is part of the secret to easy flipping. (set aside oil soaked paper towel to use again for next crêpe).

Pour ¼ cup batter into the prepared pan and swirl the pan to create a thin layer of batter covering the pan.  Cook a few minutes until crêpe edges easily release from the pan as you lift the edge with prepared spatula. (When the crêpe is cooked and ready to flip it will release—don’t try to flip it too soon.)  Flip the crêpe and cook the other side.

You may cook all the crêpes at once by stacking the cooked crêpes on a plate with alternating layers of parchment paper and crêpes.  Keep warm in a 200 degree oven.

When making a savory crêpe with cheese I like to return the crêpe to the pan, add cheese down the middle, top with other fillings and fold up each side of the crêpe to cover the fillings and allow the cheese to melt.  This may not be a necessary step if you aren’t using cheese.

Filling for two savory crêpes:

3 ounces (77g) thinly sliced turkey
4 ounces (122g) mozzarella and Monterey Jack cheese, grated
2 tablespoons butter, melted
½ teaspoon herbs de Provence (or just oregano)

Return each crêpe to the non-stick skillet and fill each crêpe with a few ounces each of turkey and cheese down the middle, fold up each side of the crêpe and allow the cheese to melt.  Transfer to serving plate, drizzle butter over crêpes and plate, sprinkle with herbs de Provence and serve.

Filling for Banana-Choco crepes:
Half cup lightly sliced bananas
2 tablespoons caramelized sugar syrup
Half teaspoon of honey
1.5 tablespoon melted butter
1 tablespoon chocolate syrup
Check here for the preparation method.
Prepare two crepes of medium size and keep aside. Mix the diced bananas with honey and chocolate syrup. Further, spread the butter on the single side of a crepe, add the prepared banana fillings and wrap fully with the other crepe. Finally, splash the caramelized sugar on top of this savory crepe. Shops offer this dessert at $1.

Filling for two sweet crêpes:

1 tablespoon raspberry or strawberry jam
2 tablespoons butter, melted
1 teaspoon confectioners sugar

Place warm crêpe on a plate and using a spoon spread the jam in a light layer across the crêpe, drizzle with butter and roll up crêpe. Using a small sieve, sprinkle with confectioners sugar and serve.[/print_this]

Here are our other gluten free blogger recipes:

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Angela~Angela’s Kitchen~Savory Buckwheat Crepes – Sweet Potato, Mushroom and Kale Filling
Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Caneel~Mama Me Gluten Free~Slightly Sweet Crepes with Caramelized Bananas and Nutella Sauce
Charissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka Masala
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Erin ~ The Sensitive Epicure ~ Socca with Za’atar & Sumac (Garbanzo Flour Crepes)
Ginger ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Jenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut Crêpes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Mary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes Sucrées
Monika~Chew on This! ~Dessert crepes-caramelized plantains, toasted coconut, chocolate sauce
Morri ~ Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

and thanks for TR Crumbley for organizing this month

T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce.

Gluten Free Strawberry Rhubarb Crumble

by Karen on May 26th, 2014

the perfect balance of tart and sweet

 

We are at peak season for rhubarb!!

A crumble is the easiest way to add an elegant dessert to a dinner party menu.  To serve, top this with a small scoop of vanilla ice cream and place onto an oven-safe plate for serving (ramekin is warm).

Estate sales always have ramekins priced at .50 to 1.00 so it’s easy to get a nice collection together.

Gluten free strawberry crumble is a summer snack which is more delicious and you will want more. Fresh fruit is added to the recipe and there is no preserved fruit added. Fewer amounts of flax seed are added to the crust to get nutrients. It gives more taste and enjoyable for the afternoon snack or during the summer picnic. No one can notice the gluten free and they will feel satisfied. During the summer season, the perfect snack is the gluten-free strawberry crumble. You can visit the websites for the recipes and you make them by using the California strawberries.
 

Gluten Free Strawberry Rhubarb Crumble
Recipe serves 10

Crumble
¼ cup Cooking Gluten Free! multi blend gluten free flour mix
1 ½ cup gluten free rolled oats (bob’s red mill)
1/3 cup chopped walnuts
½ cup brown sugar
pinch of salt
1 teaspoon cinnamon
6 tablespoons unsalted butter, softened

Combine flour mix, oats, walnuts, brown sugar, salt and cinnamon in a bowl. Add butter in by tablespoon.  Mix using both hands so all ingredients are incorporated into the butter. Refrigerate until ready to use.

 

Fruit Filling
40 fresh or frozen strawberries
5 cups fresh rhubarb (if using frozen, defrost fruit and pat dry with paper toweling)
4 tablespoons orange juice
1 ½ cup sugar
½ teaspoon cinnamon (heaping)

Prepare a rimmed baking sheet with parchment paper for easy clean up.

Butter ten 3-ounce ramekins and place 4 strawberries into each.

Combine rhubarb, orange juice, sugar and cinnamon and mix well. Divide this filling among the prepared ramekins.  (Refrigerate until ready to bake, don’t allow filled ramekins to sit at room temperature—the fruit mixture will become too juicy)

Preheat oven to 350° and top each ramekin with ¼ cup of crumble mix and place ramekins on prepared baking sheet.

Bake 25-35 minutes until bubbling and rhubarb is cooked through.

Cool a bit then serve with a small scoop of vanilla ice cream.

Traditional Birthday Cake

by Karen on August 3rd, 2011

When deciding upon recipes for Cooking Gluten Free! I wanted to include a few traditional birthday cakes.  My mom would make us a lemon cake or an apple cake or a chocolate cake for our birthdays as those were our usual requests.

Later on when I met my husband I was introduced to a Sandtorte which was his families’ favorite birthday cake–it is essentially a pound cake. Later on,  his sister began making a cashew cake that was requested a lot (when we were stay at home moms with kids and had the time to make that decadent cake) with three layers (two chocolate, one cashew) and a lovely buttercream frosting.  The cake stands about five or six inches tall and is the true definition of the word decadent.  Now I am getting a craving for that cake!

Check this out as I have penned down the entire recipe for this cake and attached pictures to make your baking experience easier and great. introducing new versions of the tastes in cakes have been lately very common and heartwarming.try out baking and then I am sure you will fall in love with it.

All of those cake recipes are in the book except the apple cake, I was never able to convert that incredibly dense cake to a suitable GF version.

But the Sandtorte is easy and everyone’s favorite.

The Crumb: exactly what pound cake should look like

Ever since Kate Chan, our Gluten Free Ratio Rally organizer this month, suggested a white cake recipe, she started a craving in me.  I have been looking forward to baking my yellow cake with chocolate frosting so that I can photograph it, figure the ratios, and best of all ……eat it. Unfortunately, life got in the way this month so it is the Sandtorte that is featured after all.  It is especially timely since it is perfect for a sweet version of strawberry shortcake.

The Ratios

Ruhlmans’ sponge cake ratio is where we started which is 1:1:1:1 of flour:sugar:eggs:butter for our white cake Gluten Free Ratio Rally. A sponge cake is on the complete opposite end of the spectrum to my pound cake which ended up being something like a 2 : 2.5  : 1 : 1 ratio.  I am sure that Kate’s vision was a regular white cake which should fall somewhere in between.

I have to say that for this rally I did not test other options as we have made this recipe for years and the only real discovery is in doubling the baking powder from the original wheat based recipe.  It makes a huge difference in a dense cake to double the baking powder when converting to gluten free. We also don’t mess around with the healthier flours with light colored cakes.   Using my standard Multi Blend mix makes the best cake .  And reallly with this much sugar who are we kidding anyway, cake isn’t supposed to be healthy!

Gluten Free Popover Recipes

by Karen on April 5th, 2014

October 15, 2014 update:
As I work through recipes for our new book I made a happy discovery. The mini popover recipe in this post works well in a large popover pan too. This is the quickest way to bring some fresh gluten free bread to the table. It’s my go-to recipe for popovers now!

When you want to eat gluten-free popovers look at this site for the baked item recipe.The recipe comes out with more pretty and will make you happy. You will get more fun in preparing and presenting the recipes. Popovers are found to be the real thing as it has the similar texture and the taste.

The mini popover recipe makes: 24 mini popovers (double the recipe for a large popover pan for 8)
Our new book version of the recipe was improved by incorporating some brown rice flour.

 

the latest recipe for our new book

the latest recipe for our new book

 

 

Made with Erin The Sensitive Epicure’s recipe

Popovers are a great way to add bread into a meal.

I did a post on popovers earlier but it was long winded.
So here is a repost with a link to the recipe for the standard size popover shown above.

Flour adjustment:       I used equal parts sweet rice flour, tapioca flour and millet flour so don’t forget to make that adjustment.

And here are the insides….

Erin’s recipe made with equal parts sweet rice flour, tapioca, and millet flour

 

Mini Gluten Free Popovers

This recipe is very easy to add into a meal, kids especially like them.

 

quick gluten free popovers

 

 

Lulu’s Gluten Free Tapioca Flour Popovers

A quick and easy recipe that works well for entertaining.
The popovers act as a crisp shell for the other flavors you add with cheese, herbs, or seasonings.

1 egg
1/3 cup olive oil
2/3 cup milk
1 ½ cups tapioca flour
1/8 teaspoon guar gum (optional)
½ teaspoon salt
½ cup queso fresco

Preheat oven to 400 °   Lightly butter or spray mini muffin tins.

Combine egg, oil, and milk in a blender.  With the motor running on low, gradually add in tapioca flour, gum and salt.
(At this point you may refrigerate the batter for a few hours until you are ready to bake popovers, a major plus to this recipe.)

Pour batter into muffin tin filling up to 2/3 full.  Top each with a little queso fresco or other filling choice. Bake for 20-25 minutes or until nicely browned.  Remove from pan to a cooling rack.

Popover Tips

-I found that if you pour some batter into another measuring cup and stir in your herbs, seasonings, and cheese before pouring it into the tin you can eliminate a big hole in the middle (see last photo below).
-The hole can be used to hold a little bit of butter though.
-Guar gum is probably not necessary, I don’t think Lulu used any at all.
-I am going to sub in some millet flour next time (maybe 1/2 cup)

Gluten Free Healthy Flours Tortillas

by Karen on September 5th, 2012

 

 

Why artichokes as the featured photo for gluten free tortillas?

It has been a busy summer and I haven’t had a chance to take many food photos, these were delicious and straight from the garden.

You probably think I am crazy but I am simply happy to be sitting back at the computer gazing at these artichokes, but don’t worry I do have a photo for you of the tortillas….

I will link you to The Gluten Free Girl site after I post my recipe for the tortillas.  She featured a photo of them when she reviewed my book a few years ago, scroll down her page a bit and it is the last photo.  The only change I have made since the original recipe is the use of healthier flours in the tortillas.  I think the healthier flours allow for greater flexibility in the tortilla overall and of course you will have a complex carb that your body can use for energy over a longer period of time.

We love to use gluten free flour tortillas to wrap around chicken salad, it is nice to have a few options rather than corn tortillas.  Trader Joe’s makes some pretty good brown rice tortillas and Whole Foods carries some made with teff I believe. But my recipe is very easy to pull together for a quick meal.

The tapioca flour provides needed structure though it isn’t all that healthy.

You can substitute amaranth or pure buckwheat or millet flour for the teff if you wish.

This recipe also makes great communion wafers.

This entry into our Gluten Free Ratio Rally  is   flour: liquid: fat     2 : 1 : 1/2 ratio

A variety of other gluten free food bloggers participate as well, our host this month is Brooke and the Boy.  Later in the day on Wednesday I will have the links at the bottom of this post but Brooke will have them first thing Wednesday so you can compare the various ideas.

The Recipe for Gluten Free Dairy Free Tortillas made with Healthy Flours

makes eight, 8-inch tortillas

3/4 cup teff flour
3/4 cup multi blend gluten free flour mix
1/2 cup tapioca flour
3/4 teaspoon salt
1 1/2 teaspoon guar gum or xanthan gum (or other binder of choice)
1 1/2 teaspoons baking powder
3 tablespoons canola oil
3/4 cup water (or less, depends on humidity)

Mix dry ingredients together, then add oil and water. (This works well in a Kitchenaid stand mixer, using the paddle attachment) Mix on high speed for a few minutes until dough is well blended and forms a smooth ball.  Let dough rest for 10 minutes covered, then divide into 8 equal sized balls.  Flatten each portion slightly and roll out onto a  floured surface. (tapioca flour works well) Heat an ungreased non-stick griddle or pan until very hot. Using a large spatula, place rolled-out tortilla on griddle, and cook for a minute or so on each sie.  Keep cooked tortillas warm wrapped in foil in low oven.

Tortillas can be frozen and reheated on griddle.

Moreover, you can enjoy this tortilla with your favorite filling. One such recipe for the best filling is given below.
Chicken strips marinated with salt, pepper, and paprika to be baked for 20 to 25 minutes and should be glazed with honey drops.
check this link right here now for knowing more recipes of this type.

Link to view photo of my gluten free tortillas on Gluten Free Girl site  scroll down on her page, it is one of the last photos in that post.

Participating gluten free bloggers in the ratio rally:

 

Blogger | Blog Name Description
Jenn | Jenn Cuisine Corn Tortillas
Jonathan | The Canary Files Vegan Curried Flour Tortillas
Meg | Gluten-Free Boulangerie Lefse (Norwegian Potato Flatbread)
Pete and Kelli | No Gluten, No Problem Flour Tortillas
TR | No One Likes Crumbley Cookies Gluten Free Flour Tortillas – Quesadilla
Heather | Discovering the Extraordinary Sundried Tomato & Basil Tortillas
Brooke | B & the boy! Buckwheat Tortillas
Charissa | Zest Bakery Paleo Grain-Free and Gluten-Free Tortillas
Karen | Cooking Gluten Free! Gluten Free Healthy Flours Tortillas

Contributing Chef Series–Seasonal Rosemary Sparkle, Kathy Casey

by Karen on January 26th, 2011

My cookbook is the result of a wonderful collabaration of talented people:  artists, designers, editors, celebrity chefs and excellent home cooks.

Each person played a critical role to bring you easy recipes that taste great and make living a gluten free life……. delicious.  The celebrity chefs I worked with on this book went the distance to help make it a success. Often that meant taking a recipe designed to feed 50 people and reworking it for the home cook.   Talented chefs want to please their customers and they are incredibly accomodating to those on special diets.  The best love the challenge. They are a special group in my heart.

The nineteen chefs contributing to Cooking Gluten-Free!were excited about this book during a time when gluten free options were not widely available.  Now, “gluten free”  is the number one restaurant trend but all of my contributing chefs were ahead of the curve by a long shot. Great care was taken to make their recipes simple for the home cook,  best of all, their recipes are timeless and excellent.

Each month this year I am going to feature one of my contributing chefs. We will get to see what they are doing now and hopefully provide you with another fantastic gluten free recipe.

Innovative Gluten Free Cocktails with Kathy Casey

I decided to start the year off with a true innovator and “ahead of the curve” chef, Kathy Casey.  She is known in the industry for her ability to identify new trends on the culinary and cocktail scene.  Even in the short time that I spent with her recently she had at least 5 new ideas for me with regards to future books and gluten free recipes.

Kathy Casey

Kathy has a nationwide reputation with features in countless magazines, newspapers, and television shows. You name it she has probably been featured there: Esquire, USA Today, Fortune, People, Food & Wine, Gourmet, New York Times, CNN, Good Morning America, Food Network, Travel Channel, CBS This Morning, the Larry King Show etc.  She also wrote a column for the Seattle Times for 12 years.

She was one of the first female executive chefs in the United States, I distinctly remember when she was featured as one of Food & Wine’s “hot new American chefs”, what an honor! She played a key role in bringing Northwest cuisine to national prominence as well.

Currently she is the owner of Kathy Casey Food Studios-Liquid Kitchen, an international agency specializing in creativity: food, beverage, and restaurant/hospitality concept consulting and product development.  She travels the world and helps restaurants improve and grow their customer base through her creativity and ability to spot new trends. What a fantastic job!
Cooking skills have become a good business in this present day. It has been a good factor to make money and fame throughout the world. Saying about it, we tend to remember the bitcoin trader app that has got famous recently and is widely spreading across the globe in a quick span of time.

She has cookbooks (one nominated for the James Beard Award), her own retail store, and a special feature online that you will definately want to see– her cocktail show called Kathy Casey’s Liquid Kitchen.  Check it out, there are many great recipes for fun cocktails that you can watch her make and then print the recipe.  I absolutely love it.  You will want to plan a party while you are watching!

Kathy’s website features a few specialty items that you can purchase.  I am very intrigued with the mandolin, I have always wanted one and she sells a good one that provides results at a very affordable price.  I will let you know more about it once I have had a chance to use it.

In the meantime, here is one of Kathy’s favorite recipes for you to enjoy and adapt with the seasons:

SEASONAL ROSEMARY SPARKLE

As the seasons change feel free to substitute the mandarin with 1/4 of a peach or 3 large strawberries.

1 sprig fresh rosemary
1/4 of a mandarin orange
1   1/2 ounce vodka
1/2 ounce fresh lemon juice
1/2 ounce Honey Syrup*
1 ounce brut champagne, sparkling wine, or soda water
Garnish: small sprig of rosemary

Bend rosemary sprig and drop into mixer glass. Squeeze and drop in mandarin. Measure in the vodka, lemon, and honey syrup. Fill with ice. Cap and shake vigorously. Strain into a large martini glass. Add a splash of champagne. Garnish with rosemary.

*To make honey syrup combine 1 part local honey and 1 part hot water. Stir to combine. Store refrigerated.

Recipe created by Kathy Casey Liquid Kitchen™

Biscuit Template with Dairy Free Substitutions

by Karen on January 4th, 2012

Buttermilk Biscuits made with Multi Blend GF Flour Mix and Teff Flour

It can be difficult to know who to believe sometimes.

Our family recently learned an interesting lesson, but in order to tell that part of the story I have to go back in time a bit.

Eighteen years ago our daughter experienced flushed cheeks soon after eating a meal. This seemed strange to me so I did a little reading and ultimately we went through a multi-elimination diet and discovered she reacted to corn and cow’s milk — we took those elements out of her diet (we also took her to an allergist who confirmed this with testing).

Then a few years later our son was diagnosed with celiac disease. I had heard that our daughter might outgrow her food allergies in time so we had her tested again by the allergist —he confirmed that indeed she had outgrown them. So for the past 14 years our daughter has consumed those foods while avoiding gluten (she is also a biopsy-proven celiac and aside from a period in high school where she opted to consume gluten she has led a gluten free life since the age of 8).

As a college student she did some research on celiac disease and food allergies because she felt that something she was eating made her feel bad. We decided to do the multiple elimination diet again and

guess what????

she discovered that the symptoms she experienced went away by eliminating corn and cow’s milk!

As a mother this is the point where you feel like a complete idiot—How would the past fourteen years have been different for her health if we had kept her on the dairy-free, corn-free and gluten-free diet?

I can’t help but think that avoiding corn and dairy in addition to gluten would have made a difference in her life on many levels and it makes me frustrated that we don’t seem to have better answers to these issues today. We followed the doctors’ advice. Granted it was advice that I sought out (trying to sidestep the complications of multiple food restrictions) to make my life easier as the cook!

Dairy free products are impressive!
Better late than never! Over the past month we have learned how to avoid corn, dairy, and gluten and I have to say we have been pleasantly surprised with the results. Dairy-free sour cream, milk, cream cheese, and butter have been our saving grace. The quality of these items has far surpassed my expectations too!

So as we rally again with the Gluten Free Ratio Rally bloggers for biscuits this month I will share with you some of these great products that are easily incorporated into biscuits. These products use soy, I can’t imagine how difficult it would be if soy were also a problem. Since our daughter is only in her 20s she is careful to minimize her consumption overall with regards to soy based products.

In fact, these products are made from soya beans. Soy milk extracted from these beans is also a good alternative to cow’s milk and is also a rich source of calcium and vitamin D. The only thing you need to adjust while consuming this vegan drink is its raw taste. Flavored soy milk is also available in the Bitcoin Loophole market for about $1.5 per pack.

Over the holidays we used these substitutes for sour cream coffee cake, cookies, potato dishes, and appetizers. While they changed the overall result a bit, they still offered up some pretty darn good food.

We set the bar very high around here so to get that kind of accolade from me is really saying something.

Ruhlman’s Ratio Guide
The Ratio Rally bloggers want to help you bake easier using ratios, which is how restaurants adapt all of their recipes to feed a large crowd. Once you know the ratio of a recipe you can experiment successfully. Our Ruhlman’s ratio guide is 3:2:1 for flour : liquid : fat and my recipe comes pretty close to that ratio. My goal was to use flours that you should have on hand if you want to make healthy gluten free baked goods. If you use my Multi Blend mix use about 130 g of that mix and 130 g of either teff or millet flour.

Gluten free/dairy free tips I learned:
1. Approximately 1/3 of the flour in the recipe is starch which is a good rule of thumb. Feel free to sub in other healthy gluten free flours. Right now I happen to like the combination of almost equal parts of millet, sorghum, amaranth, and oat flour. If I had teff on hand instead of amaranth I would have used that. My affinity to these flours is due to meeting the owner of Manini’s mixes for bread and pasta—more on that in a future post.

2. Next time I make these dairy free I might add in a teaspoon of cider vinegar as a dough enhancer for a better rise. (Typically we use buttermilk, if you look at the photo at the top of this post and compare it to the photo at the bottom you will see what I am talking about).

3. The beauty of the dairy free biscuit is that those who don’t have to follow a dairy free diet can add a pat of butter to their biscuit at the table and everyone is happy. But I would argue that these biscuits taste pretty darn buttery as is.

Biscuit recipe is available in Cooking Gluten-Free! when ordering also request the DF version of Buttermilk Biscuits.

biscuit dough, folding dough

dairy free, gluten free biscuits

inside the dairy free, gluten free biscuit

These products are widely available in natural food markets. I found them at my local grocery store and also at Whole Foods.

 

biscuit dough, folding dough

 

dairy free, gluten free biscuits

inside the dairy free, gluten free biscuit

These products are widely available in natural food markets.  I found them at my local grocery store and also at Whole Foods.

dairy free sour cream

 

dairy free butter

 

Our fearless leader this month is Gretchen

and here are the rest of the links:

Amanda / Gluten Free Maui / Classic Biscuits & Gravy
Amie / The Healthy Apple / Wasabi Parsley Biscuits
Caleigh / Gluten Free[k] / American Style Biscuits
Caneel / Mama Me Gluten Free / Whole Grain Pecan Drop Biscuits
Charissa / Zest Bakery / Eggnog Biscuits with Grated Nutmeg
Erin / The Sensitive Epicure / Scallion Biscuits with Sausage Gravy
gretchen* / kumquat /sweet buttermilk biscuits
Heather / Discovering the Extraordinary / Almond Coconut Tea Biscuits
Jean / Gluten-Free Doctor Recipes / Jammers
Karen / Cooking Gluten-Free! / Biscuit Template with DF Substitutions
Lisa / Gluten Free Canteen / Fluffy Biscuits
Mary Fran / FrannyCakes / Espresso Orange Biscuits
Mrs. R / Honey from Flinty Rocks / Gobbler Cobbler
Rachel / The Crispy Cook / Hummus in a Biscuit
Silvana / Silvana’s Kitchen / Sausage-n-Cheddar Bialy Biscuits
TR / No One Likes Crumbley Cookies / Lemon Basil Biscuits

Gluten Free Ratio Rally-Bread

by Karen on June 6th, 2012

Amaranth Bread, a good place for beginners to start

This month I am hosting the Ratio Rally event featuring gluten free bloggers from across the globe.

We began a little over a year ago. Shauna(the Gluten Free Girl) and I were making pizza at her home when she introduced the idea of bringing together a collective brain trust of gluten free bloggers to develop recipes by ratio– learn more about cooking with ratios . Shauna went about recruiting those she knew to be capable bakers and many others joined in as the year progressed.

Since then we have covered just about every baked good topic on the first Wednesday of each month and now we are tackling the topic of bread. A loaf of gluten free bread can be challenging for the home baker but certainly doable once you learn a few tricks. I must confess though that I have become a bit lazy and opt to often buy loaves of bread from some great sources we now have today which I will feature in a moment. But when I began baking gluten free in 1997 these options didn’t exist so I had to pull myself up by my bootstraps and figure out how to make good bread for those daily sandwiches the kids wanted so they could be like their friends at school. The bread is best when toasted and I still long for the amazing taste of a wheat-filled artisan bread but my sandwich bread is fairly fool-proof, affordable, and makes it possible to pack a sandwich lunch.

Healthy Flours Improve Texture and Taste of Gluten Free Bread
In 1997 I discovered that the healthier flours of buckwheat, teff, or amaranth with tapioca flour and brown rice flour made a pretty good loaf of bread back then. My kids’ only restriction was that if I used buckwheat flour I had to use the light colored version from The Birkett Mills. Other widely available pure gluten free buckwheat flour is darker in color and causes the bread to have a purplish color—that was where the kids drew the line in the sand—no purple bread! Too embarassing at school.

Since that time millet and sorghum flours became available so we use them most often because we like the qualities they impart to the bread and they are a bit less expensive. Hats off to Bob’s Red Mill for making so many great gluten free flours available to us!

Through all of my experimentation I have yet to find a great crusty loaf recipe for artisan bread. I don’t get to see the recipes for the Ratio Rally in advance–I see them in real time on the first Wednesday of the month just like you do, so hopefully someone in our group has developed a fantastic entry in that category.

Gluten Free Bread You Can Purchase
Some great options for purchasing bread are Rudi’s and Udi’s which most people by now have access to through natural markets but some new entries are Canyon Bakehouse (available in Seattle at Central Markets) and Manini’s (available at area farmers markets). Trader Joe’s is contracting locally with bakers to produce gluten free bread too. The one in Seattle is ok but the one supplying the stores in Arcadia, California is pretty amazing!

Many bakeshops offer a variety of bread like
• white bread or brown type,
• sweetened and buttery type,
• The sandwich cut bread and so on.
Some offer flavored bread products too. When I thought about this, the items cooking up in my mind includes
• The garlic bread
• Cinnamon bread and so on.
The common pricing of these bread stands between 0.25 to 0.5$.

My Entries for the Gluten Free Ratio Rally–Bread
♥♥♥ Here is a link to my sandwich bread recipe (feel free to substitute any healthy flour for the amaranth) and here is a flatbread that is quick to add to an evening meal: naan

My ratios are:

sandwich bread 8: 4 : 2 : 1 flour:liquid:eggs:fat

naan 4 : 1.5 flour:liquid

If you have any questions at all please send them my way and I will try to help you as you begin baking bread!

Participating Gluten Free Ratio Rally Bloggers This Month
And be sure to check out these links for some new creative ideas (June 7th update: now that I have seen all the recipes, I plan to try those from Jenn and Tara) :

Adina | Gluten Free Travelette Seedy Sandwich Bread
Angela | Angela’s Kitchen Our Family’s Basic Gluten Free Dairy Free Bread
~Aunt Mae (aka ~Mrs. R) | Honey From Flinty Rocks Chia Millet Bread
Brooke | B & the boy! Buckwheat-Oat Bread
Charissa | Zest Bakery Cherry Pecan Pot Bread, Gluten Free
Claire | This Gluten-Free Life German Vollkornbrot (Seeded Bread)
Erin | The Sensitive Epicure English Sandwich Bread (gluten-free & egg-free)
Jenn | Jenn Cuisine Gluten Free Boule
Jonathan | The Canary Files Gluten-Free, Vegan Mediterranean Soda Bread
Karen | Cooking Gluten Free! Gluten Free Sandwich Bread/Gluten Free Naan
Meaghan | The Wicked Good Vegan Vegan Gluten-Free Bread
Meg | Gluten-Free Boulangerie Ciabatta (gluten-free, egg-free/vegan)
Monika | Chew on This! amaranth skillet flatbreads, amaranth mini pita rounds
Morri | Meals with Morri No Knead Sun-dried Tomato & Basil Flatbread (yeast free/grain free)
Pete & Kelli | No Gluten, No Problem Gluten-Free Challah
Rachel / The Crispy Cook Gluten Free Chickpea Sandwich Bread
TR | No One Likes Crumbley Cookies Gluten Free White Bread
Tara | A Baking Life Gluten-Free Sandwich Bread & Boule

Gluten Free Sorghum and Millet Bread
The picture below shows a loaf of bread using my basic amaranth recipe but I substitute in sorghum and millet for the amaranth and brown rice flour:


Sorghum, millet and tapioca starch flours–the best gf bread yet

Gluten Free Ratio Rally- Oat Scones with Currants

by Karen on May 4th, 2011

 

I searched for years to find a good scone recipe that would not fall apart when taking a bite.  Finally I found a rendition of this recipe on Shauna’s site which she adapted from David Lebovitz.  I decided to go with finely ground oats instead of almond flour and use yogurt instead of buttermilk though her original version sounds more decadent so by all means try it.  I look forward to reading the other recipes from our fearless group in the Ratio Rally (full list at end of post) to discover some other great ideas.

Some students in my recent gluten free scone class (what a great class of students too!) suggested using a stand mixer for this recipe– similar to how we make our pie crust.  I just used that method today and it was very easy and provides quick results.

In a few days on May 7th I will host my last gluten free cooking class at South Seattle Community College (all future classes will be private classes–email me for info) the last class at SSCC will be gluten free fruit pies and it promises to be a fantastic pie class ….I have looked at the list of students and see a very fun group. If you live in Seattle you should consider joining us.

The added advantage is that those who participate in this class would get a beginner’s guide to online trading as well. This is with special emphasis to use the crypto code and make easy money right from home. Come and join for tasty trade experience. book your place at the earliest.

This recipe is part of our Gluten Free Ratio Rally which is a group of gluten free bloggers using various recipes (and ratios of flour to fat to liquid) to show you different ideas and methods that hopefully allow you to learn more about gluten free baking and to make your life a bit more delicious along the way.

My ratio for scones was a 2:1:1 for flour: fat :liquid.  Next time I may use sour cream instead of yogurt just to see what will happen. 

 Our host this month for the Rally is Lauren at Celiac Teen

Gluten Free  Oat Scones with Currants
Makes 10

1 cup (119g) sweet white sorghum flour
1 cup (112g) rolled oats, finely ground (new GF from Bob’s Red Mill)
½ cup (65g) tapioca starch flour
½ cup (73g) cornstarch
¼ teaspoon (1g) guar gum (or xanthan gum)
2 ½ teaspoons (14g) baking powder
½ teaspoon (3g) baking soda
1/2 teaspoon (4g) salt
12 tablespoons (174g) unsalted butter, cold
1 cup (156g) plain yogurt
1 teaspoon (8g) apple cider vinegar
2 teaspoons (7g) vanilla extract
1-1 ¼  cup (149g) currants
turbinado sugar to top

Sift all of the dry ingredients into a medium bowl (not all of the oats will sift through, add the rougher cut oats to the sifted mixture).  Add butter by the tablespoonful to the flour mixture. Using a good quality, metal pastry blender (or your hands to warm the butter a bit) cut the butter into the flour mixture until butter is the size of peas.  (Instead of this method you can add the dry ingredients to the bowl of a stand mixer, top with individual tablespoons of butter then mix on low until butter is cut into the flour.)

Set a few tablespoons of yogurt aside and combine rest of the yogurt with the vinegar and vanilla.  Pour on top of the flour mixture and stir with a rubber spatula until wet and dry ingredients are just combined– (if it seems too dry add another tablespoon or two of the reserved yogurt). The dough should be soft enough to form with your hands and not too sticky.

Refrigerate dough for 2 hours .  (one hour is enough but 2 hours is best)

Preheat oven to 425 degrees.

Line a baking sheet with parchment paper. Shape 10 individual scones with your hands.

Place an even layer of turbinado sugar on a plate and press the top of each scone into the sugar. Arrange all 10 scones on the prepared baking sheet and bake at once. (This allows each scone to cook completely and to brown properly.)

Bake for 20 minutes. Let cool for 5 minutes and serve immediately. Once completely cooled these scones freeze well.

(I also like to freeze the individual shaped scone dough, wrap each in plastic wrap then put all in a big freezer bag.  Individual scone dough can then be baked as needed.)

Scone recipe adapted from the Gluten Free Girl’s blog, Buttermilk Currant Scones which was an adaptation of a recipe from David Lebovitz. In Shauna’s post you also get to learn the story of the red boots.

 

Fresh from the oven.

Gluten Free Ratio Rally–Pie

by Karen on November 2nd, 2011

I am a little late to the game on my pie posting for the Ratio Rally team of gluten free food bloggers. But better late than never right?

We are gearing up around here for a marathon pie making season.

Be sure to go to Bed Bath and Beyond and get one of these great apple peelers for $20. It is fantastic and really speeds things up…..

My ratio for flour : fat : liquid  is a little different than Ruhlman’s his is 3:2:1 and mine is 2:1:1 for a crust made with eggs and butter and a bit closer to Ruhlman’s when using lard and water.

Recipes available in Cooking Gluten-Free!

The list of other blogger pie recipes for the GF Ratio Rally are at our hosting site Gluten Free Canteen and here:. Check over here for finding out a range of gluten-free pie recipes. Each of these is tried and successfully like by many regular customers. These are a collection from various bloggers who have contributed their recipes. Try these out and send in your experience with baking, ratio making so all of us can together find out what are the mistakes and how we can rectify them as a combined effort.

TR from No One Likes Crumbley Cookies Chocolate Mousse Pie
Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie
Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins
Kate from katealicecookbook Kale & Zucchini Tart
Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie
Caleigh from Gluten Free[k] Leek and Potato Pie
Rachel from The Crispy Cook Maple Walnut Pie
gretchen from kumquat deep dish chocolate bourbon pecan pie
Claire from Gluten Freedom Autumn Pumpkin Spice Pie
Morri from Meals With Morri  Spinach Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Silvana Nardone from Silvana’s Kitchen Chicken Potpie
Caneel from Mama Me Gluten Free Green Tomato Pie
Meredith from Gluten Free Betty Blueberry Pie
Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie
Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
Erin from The Sensitive Epicure Chess Pie
Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Brooke from B & the boy! Pot Pie
Lisa from Gluten Free Canteen Frangipane Apple Tart
 ~Mrs. R from Honey From Flinty Rocks Mock Apple Pie
Irvin from Eat the Love Double Butterscotch Apple Pie 
Karen from Cooking Gluten-Free made Ratio Rally Pie