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Every
month we will post some of our favorite recipes. If
you have a great Gluten Free recipe you would like
to share, send it to us and it may be included in
future postings. If it is not your own creation, please
include the source with your recipe. Looking for a
particular recipe?
Contact
us, we may have just what you are looking
for.
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SOURDOUGH
BREAD |
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Sourdough
Starter |
To
make a starter, sift 1 cup white rice flour, 1/2 cup
potato starch flour and 1 tsp. sugar into a glass, plastic
or stainless steel bowl (not aluminum). Mix in 2 1/4
tsp. dry yeast. Stir in 1 cup water (115 degrees) until
a thick mixture is formed. Cover loosely with plastic
wrap and let stand in a warm place 1 to 3 days, stirring
2 to 3 times a day. The starter will rise then fall
during the fermentation period; it becomes thinner as
it stands. When you see 1 inch of bubbles form, the
starter is ready to use. It may have a liquid layer
on top; stir this liquid layer into the starter before
using. The starter may be used for baking or covered
and placed in the refrigerator to use later.
Save 1 cup or more of the starter. To this 1 cup, add
the flours, sugar, and warm water just like you did
initially (but do not add more yeast). Your starter
is alive and active and may be used many times over
this way.
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Ingredients: |
3
eggs
3/4 cup sourdough starter
1 cup water, 85 degrees
3/4 cup ricotta cheese
1/4 cup honey
1 Tbsp. molasses
1/4 cup light olive oil
1 tsp. cider vinegar
3 cups gluten-free flour mixture
3 tsp. xanthan gum
1/2 cup dry milk powder
1 1/2 tsp. salt |
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Mixer
Method |
Have
all ingredients at room temperature. At medium speed,
combine first 8 ingredients in a mixing bowl. Sift remaining
dry ingredients into a bowl, then stir with a wire whisk
to make sure the dry ingredients are thoroughly blended.
With the mixer at low speed, gradually add dry ingredients
until well blended, about 10 minutes. Pour batter into
3 (2 X 5-inch) greased bread pans. Allow to rise about
1 hour. Preheat oven to 350 degrees. Bake breads for
30 minutes. Use a toothpick to test for doneness. When
bread is baked, remove pans from oven and let set 10
minutes before removing loaf to a cooling rack. Note:
To bake 1 larger loaf, 1 (4 X 7-inch pan), bake bread
for 1 hour. Additional Note: Gluten-free flours are
denser than wheat flour, therefore smaller pans are
recommended for more even baking. |
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GF
BUTTERMILK BISQUICK MIX |
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Ingredients: |
2
1/2 c. rice flour (could be white, brown or half &
half)
1 2/3 c. potato starch
3 tsp baking powder
2 1/2 tsp salt
2 tbs sugar
1/2 c. dry buttermilk powder (in supermarkets over dairy
section or baking section)
3 tbs egg replacer powder (supermarkets over eggs section)
1 c. less 1 Tbs shortening. |
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Directions: |
In
a large bowl, wisk together all dry ingredients. Cut
in the shortening until no lumps appear. Store in
the fridge. or freezer because of shortening.
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Don't
worry, last month's favorite recipes: (Basic Tortilla
Mix & Mock Graham Crackers) are now posted on the
Bulletin Board. If you're not a member yet, sign
up and post your favorite recipes! |
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OUR
FAVORITE COOKBOOKS
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The
Gluten Free Gourmet series by Bette Hagman
The
Gluten Free Kitchen by Roben Ryberg
125
Best Gluten-Free Recipes by Donna Washburn and
Heather Butt
Incredible
Edible Gluten-Free Food for Kids: 150 Family-Tested
Recipes by Sheri L. Sanderson
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Be
sure and check out the recipes on the Celiac
Bulletin Board or feel free to post some of your
favorites!
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