Gluten Free Bread: Gluten Free Granola

Since being diagnosed with Celiac disease I have missed the “crunch,” of cookies, granola and the whole grain cereals.  Due to the fact that all of these things listed above come mostly in a gluten formulated version or I have had to find versions acceptable to my taste the hunt for the “crunch” began.  I loved to have a couple tablespoons of broken cookies in my yogurt or occasional bowl of ice cream.  I missed having traditional breakfast cereal once in awhile.

My friend Joan,  brought me over some gluten free cookies which she had made for my birthday, along with a recipe that she had torn from a fictional book she had read.  The cookies had a good taste but were a bit hard.  I crushed them up and ate them like cookie bits in my yogurt.  That got my mind ticking again on how I could make a granola from the recipe with a bit of tweaking.  So, below is the recipe that I created from the fictional book recipe “Claire’s Coconut Kisses.”  My friend cannot remember what the name of the book was, so if you recognize it, I will be happy to credit the author. This is a large batch, I make it and then put it in vacuumed sealed bags for later use.  It may be cut in half or in thirds for a smaller batch.  This recipe is easiest if made using a stand mixer but can be made using a hand held mixer.  Enjoy!

Ingredients:

6 egg whites

1 1/2  cups brown sugar

1/2 cup maple syrup

2 tsp vanilla

2 cups chopped nuts

2 1/2 cups shredded coconut ( I use Tropical Traditions Organic Coconut)

1 cup gluten free oatmeal

1/3 cup coconut flour  or Quinoa flour

7 cups cornflakes

1 cup chocolate chips (optional)

Directions:

Beat egg whites until almost peaking, add brown sugar and vanilla, continue whipping until very creamy (about 4 minutes).  Add maple syrup and beat 1 more minute.

Combine remaining ingredients into a very large bowl, (I use my bread making bowl.) Pour egg white mixture over ingredients and mix.  I usually end up getting my hands into the mixture as it works best.  Once all of the ingredients are thoroughly coated.  Grease 2 large cookie sheets and pour mixture onto them.  Using your hands spread the mixture out evenly.  Bake at 350 degrees for 25 minutes.  Then turn off oven, leave pans in the oven until the oven is completely  cooled.  Take out of oven.  Mixture will be one large piece.  Using a large spoon break the large piece into whatever size chunks you like and put into vacuum sealed bags.  (I leave some larger on purpose in case I get the urge for a cookie.)  Use as garnish on ice cream or yogurt or eat as cereal.  It is very filling and NOT calorie free but oh so tasty.

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Gluten Free Bread World: Gluten Free Granola

Gluten Free Bread: Arepas

(Cornmeal Griddlecakes)

Arepas are a sturdy peasant food so tasty and satisfying; made from corn or maize which is the native cereal of Central and South America.  Arepas are the traditional flat bread of Venezuela, Columbia and Peru.

Arepas are eaten at anytime of the day.  According to my friends, everybody’s mother bakes the “best arepas.”  There are two distinctive ways to cook arepas and various ingredients that can be combined to make them.  One way to cook them is griddle fried only and the other is griddle fried and then put into the oven for 15-20 minutes.  You will have to choose your style of cooking, either way they are delicious.  In and of themselves, arepas don’t have much flavor, but that is their beauty.  As a perfect foundation for a great sandwich they can be paired with meats, beans, cheeses, eggs etc.

Ingredients:

1 cup pre- cooked Instant masa flour

1/4 tsp Celtic sea salt

1 1/2 cup boiling water

1 Tbs butter

In a large bowl, mix together the cornmeal and salt and butter. Pour in the 1 1/2 cups boiling water and mix well.  Cover and let stand for 10-15 minutes.

Take 1/4 c of dough and place into slightly wet hands and form balls of dough, flatten using your hands and form a cake 3-4  inches wide and approximately 3/4 ” thick.  (I use more if I want to make a larger sandwich approx 1/2 c dough per cake.)  Note: if the cake cracks at the edges, mix in a little more water and smooth.

After forming all of the cakes brush a griddle or a large cast-iron skillet lightly with oil and preheat over medium-low heat. Fry as many arepas as will fit, until they are soft within and golden and slightly crusty on the outside, about 5 - 7 minutes per side until they are done (when you tap on them and hear a hollow sound , they are done,) do not let them burn.  You may then transfer them into a 400 degree oven for 15 minutes.  (I eat them right out of the frying pan, I am too impatient to bake them.)

You can eat them plain with butter or cheese of your choice.  I often use them as bread for sandwiches with fillings such as: Chicken salad and avocado slices, turkey and Provolone cheese, Shredded pork or beef and cheese, etc.  They can also be made smaller and served as appetizers at a party with various toppings; cheese, crab salad, chicken salad.  Serving them with eggs for breakfast is also delicious. Serve with soup as an alternative to bread or crackers.

Options: add 1/2 cup grated Mozzarella, Gouda or white cheddar cheese to the cornmeal mixture.

Arepas can be made ahead of time, wrapped in plastic wrap and kept in the refrigerator for 2-3 days.

Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heated through.

2009 worldwide copyright http://glutenfreebreadworld.com

Gluten Free Bread: Arepas (Cornmeal Griddlecakes)

Gluten Free Bread: Sourdough Herb Bread

Ingredients:  Dry

2 1/4 cups Gluten free all purpose flour
3/4 cup teff flour
1 cup buttermilk or 4Tbs buttermilk powder plus 1 cup water
3/4 cup Parmesan cheese
1 tsp garlic powder 1/2 tsp basil
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp Celtic sea salt
2 tsp yeast
3/4 tsp dough enhancer (0ptional)

Ingredients:  Wet

2 large eggs

1 cup sourdough starter

3/4 cup warm water

3/4 cup ricotta cheese

1/4 cup honey or agave nectar

1/4 cup melted coconut oil or butter

1 tsp apple cider vinegar

Mix all wet ingredients well.  Mix all dry ingredients well.  Mix dry ingredients into wet ingredients.  Pour into greased 9″X5″ loaf pan.  Bake 350 degrees for 45-50 minutes or until it sounds hollow. When you take the bread out of the oven you can sprinkle shredded cheddar or Parmesan cheese on the top (optional.)

Take the bread out of the pan and place on wire rack to cool.  Slice and freeze if you want to use as sandwich bread.

I serve this with anything that garlic bread would go with.  Sometimes we use it as dipping bread for olive oil and balsamic vinegar.  This makes awesome grilled cheese/tomato sandwiches.  I also like to toast it and serve with fried egg and grated Parmesan cheese.

Bread Dipping Oil Recipe

Ingredients

•olive oil (enough to cover plate)

•Parmesan cheese (little, or a lot, whatever you like… the good stuff is the best, but needs to be grated into the oil)

•cracked pepper (not to much, maybe 1/5 of Parmesan cheese)

•balsamic vinegar (this is the “secret” ingredient… but don’t use too

much just about 5-7 drops is enough)

Directions
1.Combine in shallow bowl or plate.
2.Enjoy! Trust me the vinegar gives it a kick and it is great!

Option:  I have made rolls out of the dough instead of bread.  They don’t rise too much bigger than what they start out so keep that under consideration when making them.  These are great gluten free bread rolls to serve with soup, chili or with dinner.

Even you friends and family who are not gluten free will love these.

Gluten Free Bread: Sourdough Starter

Combine the following in a 4 cup glass container.

Ingredients:

1 cup water (105-110 degrees F.)

2  1/2 tsp yeast

1 1/2 cups rice flour (white or Brown).

Stir together, this will be a thick paste.  Cover loosely with plastic wrap and let stand in a warm place.  Stir 2-3 times daily and it will be ready to use in 3-4 days.  You will notice that the mixture will rise and fall throughout the

day.  The starter will often have a clear liquid on the top of it.  Stir this into the mixture thoroughly before using in a recipe.

Always be sure to leave at least 1 cup of the starter as the basis  for your next batch.  Add 1 cup of warm water and 1 1/2 cups of rice flour.  Cover loosely and let sit for at least 1 day before using in a recipe again.    Starter can be placed in the refrigerator to use at a later time.

I must admit that I am a huge fan of sourdough.  I add it periodically to just about everything.  I love the texture that is derived from using it and I like the tangy taste.  Sometimes, it works out, sometimes it doesn’t.  I keep it in the fridge until I want to bake with it.  I take it out of the fridge.  Let it sit for a few hours.  Replenish the flour and water and leave it sit overnight.  The next day it is ready to bake with.

2009 worldwide copyright http://glutenfreebreadworld.com

Gluten Free Bread: Sourdough Starter

Gluten Free Bread/Gluten Free Bread Alternative Flours

This is a list that I had copied to my computer. I did not keep the accompanying info because this was the info I was after. When I was trying to make substitutions I never knew what to substitute and therefore had a lot of flops. When I read this info I copied it (because I was unable to keep it straight in my head), I added pictures so I would know what to look for when shopping. Now,  I share it with you,  with a full disclosure that I did not write any part of this and I would like to credit the person who wrote it if you know who they are.

Potato Starch / Flour  

click on photo to learn more:

This is a gluten free thickening agent that is perfect for cream-based soups and sauces and in combination with other flours in gluten free bread all purpose flour mixes. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half when substituting for wheat flour. It can be purchased in a health food store.

Tapioca Starch / Flour  click on photo to learn more:

A light white, very smooth flour. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornstarch and soy flour. It can be purchased in a health food store.

Soy Flour   click on photo to learn more:

This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit. It can be purchased in a health food store.

Cornstarch  click on photo to learn more:

This is a refined starch that comes from corn. It is mostly used as a clear thickening agent for puddings, fruit sauces and Asian cooking. It is also used in combination with other flours for baking. It can be purchased in a health food store.

Corn Flour 

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This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes. It can be purchased in a health food store.

Cornmeal

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This is ground corn that comes from either yellow or white meal. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or simple white cakes. It can be purchased in a health food store.

White Rice Flour

click on photo to learn more:

This is excellent basic flour for gluten free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn’t impart any flavors. It works well with other flours. White rice flour is available in most health food stores, but also in Asian markets. At the Asian markets it is sold in different textures. The one that works the best is called fine textured white rice flour.

Brown Rice Flour

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This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It can be purchased in a health food store.

Quinoa Flour 

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Quinoa is pronounced “Keen Wa” and it’s actually a South American word. This grain is a real gem in the gluten free diet because it’s protein rich. It can be purchased in a health food store.

T’eff Flour  click on photo to learn more:

Teff is a very versatile grain. None of the nutrients are lost when it is ground into flour.  Teff flour can be used as a substitute for part of the flour in baked goods, or the grains added uncooked or substituted for part of the seeds, nuts, or other small grains. Due to it’s small size, only 1/2 Cup of Teff is needed to replace 1 cup of sesame seeds. It is a good thickener for soups, stews, gravies, and puddings and can also be used in stir-fry dishes, and casseroles.

Coconut Flour 

click on photo to learn more:

A delicious alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, and a good source of protein. It gives baked goods a rich, springy texture but needs a lot more liquid than other flours. Replace up to 20 percent of the all-purpose flour called for in a recipe with coconut flour, adding an equivalent amount of additional liquid to the recipe. You will not need as much sugar when using this flour as the coconut has a natural sweetness.

Sorghum Flour  click on photo to learn more:

sorghum is an annual grass originating in Africa and a popular cereal crop worldwide. It has a higher protein content than corn and about equal to wheat. It is neutral in flavor, which allows it to absorb other flavors well.

Almond Meal /Flour click on photo to learn more:

Made by grinding blanched almonds (skins removed) into a fine powder. The consistency is more like corn meal than wheat flour. You can find extra fine Italian almond flour, which has more flavor but can be very pricey. Baking with almond flour requires using more eggs to provide more structure. Use it in cakes, cookies, and other sweet baked goods. You can make it yourself by grinding blanched almonds in a high-speed blender.

Substituting Gluten

Wheat flour contains gluten, which keeps cookies, cakes and pies from getting crumbly and falling apart. It is what makes baked goods have a good texture because it traps pockets of air. This creates a lovely airy quality that most baked goods possess when baked with traditional wheat flour. In order to help retain this structure when using non-wheat flours, gluten substitutes must be added to a gluten-free flour mixture. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. Here are three very good substitutes for gluten.

• Xanthan Gum click on photo to learn more:
  

  This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores.

• Guar Gum click on photo to learn more: This is a powder that comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores.

• Pre-gel Starch/Xanthan Gum
  

  This is an acceptable gluten substitute. It helps keep baked goods from being too crumbly. This too can be purchased at most health food stores.

Substitution is the solution

If you are ready to try some recipes, start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. These turn out lovely and the difference in taste is minimal. Here are two gluten-free flour mixtures that are suitable for substituting wheat flour cup for cup.

1. Gluten-Free Flour Mixture I

   1/4 cup soy flour
   1/4 cup tapioca flour
   1/2 cup brown rice flour

1. Gluten-Free Flour Mixture II

   6 cups white rice flour
   2 cups potato starch
   1 cup tapioca flour

The above mixtures can be doubled or tripled. Another option is to purchase a gluten-free flour mixture at a health food store to avoid the guesswork involved in substitutions. This flour mixture can usually substitute wheat flour cup for cup, but read the package directions to be sure. Keep these flour mixtures stored in containers at room temperature and keep them on hand to simplify your baking routine.