FIRST OF ALL,I WANT TO REASSURE ALL OF YOU NEWBIES AND VETRANS, THAT THIS CAN BE A GREAT NEW ADVENTURE. I hope to lead you in the right direction and make this an easy transition. Instead of thinking about what you can NOT have, think and make or copy lists of what you CAN have. When you have multiple allergies, this is a good think to focus on. There are lots of ways to subsitute foods you can't have. I will address this later in the article(maybe #2).
My story is that I found out the hard way that I am at least highly gluten intolerance. I tried for over a year to go back and forth between no gluten and eating glutenous foods. I finally decided one weekend when I was in so much pain that it just wasn't worth it. I have been an adventurous cook for 35 years-cooking for a sororiety in Montana and then for a missionary organization. I also started seriously baking bread in 1975(rats I just dated myself) Living in wheat country aka. Montana-I had friends that had grinders and I had a great bread cookbook to guide me. Cooking gluten free has been my biggest adventure. I am not fond of eating cardboard, OH i mean bread ,for the sake of saying I can eat gf bread. I am always on a quest for great gluten free bread.
On this blog you will find at various times different bread recipes. I have also over the past few years developed a great all purpose flour that translates to most of your recipes that use flour. My flour is also more high protein than most other glutenfree flours out there. Mine is also light and not grainy.
If you have a recipe that you would like "translated" to gluten free, comment and I will work on your recipe.
I also on the blog will at times share my favorite products out there on the market. There are so many bad gf foods out there. But there are some great ones and I will share that.
http://www.celiac.com/ has lots of info about what is celiac and intolerance. **They are both treated the same. This site also has lots of lists-what is gluten free and what is not.
1000 gluten free recipes is one of my favorite cookbooks that I get lots of inspiration from.
GRAINS AND FLOURS- You need to stick to flours and grains that are labeled "certified gluten free". The reason is that many times gluten free grains are processed in a mill that also processes wheat and other glutenous grains and then there is a cross contamination.
The other main thing that you must understand is that rarely do you use just one flour. To mimic a wheat flour, you must use a number of flours. Gluten free flours do not have the stretch that glutenous flours do. In simple terms gluten acts a glue, without it you will end up with a crumbly mess that will not hold together. But one ingredient that mimics gluten is XANTHAN GUM. It is the glue that holds the bread together. You do not need much-Approx. 1 t. per cup of flour. It seems expensive, but it lasts a long time and you can't do without it. There is also gaur gum and plain gelatin that for certain recipes they are called for, that help mimic the gluten.
The main grain and flour is RICE, brown or white. It needs to VERY finely ground or the end product ends up grainy or gritty. I like brown because of the added nutrients. Another rice flour is SWEET RICE flour. It is lighter than white or brown rice. One of my favorite rice products is brown rice pasta tinyada brand pasta.
SORGHUM is another flour used in glutenfree flour mixes. Some mixes rely heavily on this flour. I use it in my mix, but it is not the main one. It has a distinct flavor, that I personally do not want to be the dominate flavor. Others like it because it is not gritty like rice can be.
OATS are a gluten free grain. The main problem is that except for 3 mills in America, ALL oats are processed in the same mills as wheat. OATS need to be certified gluten free. So that there are many checks in the journey from field to the mill to the packing plant. Winter wheat is planted in early fall and then harvested in the spring. After it leaves the field oats can be planted in the same fields. Volenteer wheat often contaminates the oat fields. The trucks that the oats are shipped in are often the same trucks used for wheat. The same for the processing plants- wheat and oats are in the same plants.
Bobs Red Mill Gluten Free Oats is a great product. They also sell regular oats, so make sure it says gluten free.
BUCKWHEAT is NOT a wheat product. It is a gluten free grain that is possibly 6,000 years old. You can cook it up like rice and there are buckwheat noodles-soba. But make sure they are 100%. Lots of soba noodles are mixed whith wheat. It can also be added to a GF flour mix(mine) that really improves texture and flavor.
QUINOA(pronounced keen-wah) is another gluten free grain that can be cooked up like rice and ground into flour. It is nice in breads
SOY is another gluten free grain, but I try not to use it very much, because of its phyto-estrogen qualities. I personally do not need more estrogen. It is also mostly a GMO grain and I prefer to stay away from anything GMO.
Corn is like soy in that it is mostly a GMO crop. I love corn but try to not use it to much. One of the ways corn is used in gluten free cooking - corn starch is used as a flour. I like to substitute ARROWROOT starch or flour for the corn starch.
Other flour that are used are POTATO STARCH and TAPIOCA FLOUR/STARCH. potato flour is NOT the same as potato starch. You can not use it the same but it is also gluten free.
Bobs Red Mill carries alot of the gluten free flours I use.
AMARATH is anotherGF ancient grain that can be cooked up like rice or ground up into flour.
Nut flours alo are gluten free as long as they have not been processed in the same plant at wheat.
The main 3 gluten grains are wheat, barley and rye.
I really like ALMOND FLOUR which is different from almond meal. This flour is high in protein. It is a fun flour to explore. elanas pantry really explores the use of almond flour and COCONUT FLOUR. she uses NO grains, AT ALL. I still like using other flours with the almond flour. The end product is lighter. On this blog I have an Almond bread on sept. 11 that is wonderful. It is high in protein and great for sandwiches, toast and any way you can dream it. It is heavier that most sandwich breads, but very filling and satisfying.
In HOW TO BE GLUTEN FREE #2- iIWILL DISCUSS-
ANY GRAINS/FLOURS I HAVE MISSED
OTHER FOOD ALLERGIES AND HOW TO SUBSTITUTE.
ROTATION DIET
CROSS-CONTAMINATION
COOKING FOR A NON-GLUTEN FREE FAMILY what i do
other topics....
Friday, November 5, 2010
Monday, November 1, 2010
CARAMEL APPLE CHEESE CAKE
THIS IS THE MOST AMAZING CHEESE CAKE WITH APPLES!! AND TOPPED WITH CARAMEL. I made if for Kaitlyn's birthday.
Any firm baking apple will do. I brought home apples from Michigan-the best apples on the planet-but i am slightly prejeduce since I am from Michigan.
Start laying them out on the bottom
Put all in your food processor bowl and whirl til smooth 
Give your pan a shake or 2 by hitting the pan on a flat surface to release some of the air bubbles.
I used GF ginger snaps for my crust. there are a few brands out there-check with you health food store. my super walmart even has a gluten free section that carries GF ginger snaps.
pour the whole packe into your food processor bowl and whirl til they are a fine crumb.
Add 1/3c. of of cut up butter and 2 T. butter and whirl somemore.
pour into 12" springform pan and press into the bottom and up the sides about 1/2 way up.
I use my measuring cup to press flat.
FOR THE FILLING:
Any firm baking apple will do. I brought home apples from Michigan-the best apples on the planet-but i am slightly prejeduce since I am from Michigan.I peel and then slice my apples with an apple cutter/corer. I slice them further into thin slices.
If they are to set out for awhile, I always toss them with lemon juice. You just want a thin layer on the bottom of the crust. so depending on how large your apples are depends on how many you need.
Start laying them out on the bottom
Fill the bottom with a thin layer of the apple slices.
FILLING:
Add to your bowl
3 8oz blocks of cream cheese, room temp.
3/4c. sugar
1t. vanilla, real
(I am trying a new vanilla, you can see the seeds in the paste)
3 large eggs, room temp.
1/3 c. apple juice concentrate
pour ontop of apples being careful not to disturb the apples.
Give your pan a shake or 2 by hitting the pan on a flat surface to release some of the air bubbles.BAKE 40 MIN. or until the center is almost set.
DO NOT OVERBAKE
refrigerate for at LEAST 3 hours or over night.
Top with nuts of choice(or not)pecans peanuts, walnuts....
and a caramel sauce. recipe below.....
CARAMEL SAUCE
This makes extra which I am sure you will find a use for.
heat up in a large sauce pan-2c. butter(1lb.) 1c. brown sugar and stir til everything is melted.
cook at a rolling boil for 3-4 min. then slowly add 2c. whipping cream-be careful it will boil up!
stir in the cream and boil another 2-3 min. it will still look thin but will thicken up and set in the frig.
Let it set in frig for a couple of hours.
top cake with nuts and caramel sause and serve
ANOTHER DELISH!!
BACON AND CHEDDAR CHEESE POPOVERS
POPOVERS-YUMM!
POPOVERS- They are delightfully delish!
They can be filled with anything or eaten plain. They are wonderful no matter what. There is this expensive restuarant in New York that serves them as their bread. They are also reminisant of yorkshire pudding from England. You can use regular muffin pans, but they will not be as high as they will be if you use popover pans.
I found mine at a garage sale and a friend was getting rid ofone of hers. So, I was blessed with 2. You can find the popover pans at just about any kitchen store for around $20. I also might try the regular muffin tins and report back on them. But they will not rise as high.
6 is just not enough for my family of 4,so I end up doubling the recipe. My inspiration comes from the cookbook-"1000 Gluten Free Recipes" by Fenster. Of course I am ALways making major changes.
This recipe will make 12. if you only have one popover pan you could bake 2x or do the other 6 in a muffin tin.
**As your oven heats up-450 degrees place your tins in the oven to heat up as well.
Do this now.
You also need a blender to mix most of the ingredients.
Cut up 8 slices of bacon with some kitchen scissors and brown the pieces. set aside. reserve 3 tablespoons bacon fat. This adds another great layer of flavor, but if you don't want to do this add the fat of your choice.
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| Add 3 tablespoons of reserved bacon fat to blender |
Add 2 scant cups of "Lynn's flour blend"(with xanthan gum)to the blender
Add 6-7 eggs depending on the size.
Eggs are the most important ingredient in popovers.
Add 2 cups of milk of your choice, I use almond milk.
add 1/2t. salt.
So to review again- flour, eggs, milk,salt go into the blender,
give her a whirl.
The batter is more like crepes, but not as thick as pancake batter.
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| 4 tablespoons chives |
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| 1 1/2 cups cheddar cheese Add bacon cheese and chives to the blender bowl and give a quick pulse Just to blend and pour equally into hot tins. Bake 450 degrees for 20 min.   boy, these are just delish! They do not need anything else with the bacon, cheese and chives added. | <><>
POPOVERS-YUMM!
POPOVERS- They are delightfully delish!
2 scant cups"My flour mix" which has xanthan gum already in it.
They can be filled with anything or eaten plain. They are wonderful no matter what. There is this expensive restuarant in New York that serves them as their bread. They are also reminisant of yorkshire pudding from England. You can use regular muffin pans, but they will not be as high as they will be if you use popover pans.
I found mine at a garage sale and a friend was getting rid ofone of hers. So, I was blessed with 2. You can find the popover pans at just about any kitchen store for around $20. I also might try the regular muffin tins and report back on them. But they will not rise as high.
6 is just not enough for my family of 4,so I end up doubling the recipe. My inspiration comes from the cookbook-"1000 Gluten Free Recipes" by Fenster. Of course I am ALways making major changes.
This recipe will make 12. if you only have one popover pan you could bake 2x or do the other 6 in a muffin tin.
**As your oven heats up-450 degrees place your tins in the oven to heat up as well.
Do this now.
You also need a blender to mix all the ingredients up.
2 scant cups"My flour mix" which has xanthan gum already in it. |
| 6 large eggs-if you have medium add an extra egg. I have my own farm fresh eggs and they come in all different sizes. The eggs are the most important ingredient in popovers-fresh is best. Look how orange my range free chicken eggs are!! I put all these ingredients right in my blender. also add 2 cups of milk-your choice, I use almond |
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| milk. unsweetened and no added flavor. also add 3 tablespoons of a fat of choice-butter, earthblend buttery spread..... 1/2 t. salt THAT IS IT!! Whirl away. Remember that you tins must be pre-heated. if you forgot to put them in, do that now. |
450 degrees. it should take about 5-6 min. to heat the tin. take out and
Pour evenly between all tin cups.
**Be careful not to burn yourself taking the tins out of the oven.
Bake for 20 min. and without opening the oven door reduce the heat to 350 degrees. Continue to bake for another 15-20 minutes.
They seem best right out of the oven, but also have a great texture still later in the day or even the next day.
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| YUMM! |
Saturday, September 18, 2010
TOMATO SAUCE from my heirloom tomatoes
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| A backet full of tomatoes I have a GREAT, EASY, HEALTHY way to make tomato sauce. The skin and seeds of fruit are good for you. It adds extra vitamins and fiber. I clean, cut out blemishes and core my tomatoes. It doesn't matter how many you have-do alot of a little at a time. I cut them up in to 1/2's or 1/4's depending on how big they are. Put them into your VITA-MIX blender and totally purify them. Pour into a large stock pot. Continue til you are done with your tomatoes. You can also add peppers and onions if you like.  Start cooking them down. I like to bring to a quick boil and them turn down to a very slow simmer. Add salt and herbs and spices if you know how you are using the sauce. cook down to desired thickness. For sauce about 45 minutes and for paste 2 hours. approximaite on times depending on quantity that you have. For paste you have to watch closely as it thickens, so it doesn't burn. burnt tomato sauce-ugh.    You can then use right away or put in ziploc bags in the freezer or you could can the sauce. Follow directions for canning in a hot water bath. COOKS TIP- cooking your own sauce, you can control the amount of salt. many sauces have sugar or high fructose corn syrup also. You can divide your sauce up and put onions, garlic, spices and herbs if you know what your want to save if for. EX. spaghetti sauce-onion garlic, basil, thyme, oregano... chili- onion, garlic, chili powder, cumin, peppers...... |
PRODUCT REVIEW-MULTI-GRAIN CRACKER
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| Great with my hummus from the previous post |
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| CRUNCHMASTER MULTI-GRAIN CRACKERS They are cerified gluten free.   My family and I have been enjoying them lots, even though they do not have to do gluten free and I always have regular wheat crackers in the cupboard. They seem to gravitate to these crackers. They have a nice crunch to them and a very nice whole grain flavor to them. They are my NEW FAVORITE over some of the "other" rice crackers". |
GLUTEN FREE HUMMUS
When I can, I also like to cook my own beans and peas. It makes it very costwise and you can control the salt and any additives they might add to the can. But, you can just open a can if you want. {~; This is 2-3 cups of chick peas(chi-chi).
I add the juice of 1-2 lemons depending on how juicy your lemon is or if you like the extra tartness from the lemon. I use a 1/4c.natural peanut butter instead of tahini- I can also be sensitive to sesame seeds, too. If you are not, use it instead. It is the traditional ingredient.(you could also use almond butter)
Add salt and pepper to taste. 1/4-1/2t. of cumin(the more the spicier) and 1/8t. or more of cayenne. Again, use less or more according to your taste.
You must have a food processor or blender, I prefer a food processor for this. Whirl for a minute and scrap down sides and then drizzle 2-4T. extra virgin olive oil in while the processor is going.
MUSCADINE GRAPE AND WINE JELLY/SYRUP
I pick my 1st muscadine grape a few weeks ago. So I will use it to pour on toast, pancakes or to flavor tea... It would also be good poured over cream cheese and have some wonderful crackers to put on a dollop. I would love to try again, and will try to get some muscadine grapes this weekend. But, I wanted to show you what i did. My friend, Paula, says," the only way to make sure it jells is to use "sure jell"."
I pureed them in my handi dandi vita mix, and then put them thru a sieve. Some how "The Gadget Queen"(ME!) does not have a food mill. I will work on remedying that soon. I add the juice to a large stock pot and added to the juice 4c.wine-it can be any wine good enough to drink. I added a rose wine. Then added the rest of my ingredients-juice of 1 lemon, and 11c. sugar. and 4 pkg. of liquid pectin. Next time I will use Sure jell.
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