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Gluten-free Living in El Dorado County
Locals' Info
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Mon, 26 Nov 2007
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Favorite Recipes
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Posted 20:18
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6 comments
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Kathe's Chocolate Cake
2¼ cups GF flour mix (I use a mixture of 6 cups
brown rice flour,2 cups corn starch, and 1cup
tapioca flour). Save the extra flour for future use.
1 teaspoon Xantham gum
2 teaspoons baking soda
¼ teaspoon salt
½ cup plus 1 tablespoon Hershey’s Cocoa
1½ teaspoon instant coffee
1 scoop Enfamil Prosobee baby formula
½ cup (1 stick) butter or margarine
2 cups brown sugar
3 eggs
2 teaspoons GF vanilla (I use vanilla made by
soaking one vanilla bean in one 375ML bottle of rum).
1 cup water
1cup cola
Follow mixing directions in book Bake at 350° for
approx. 40 minutes. Adapted from: More From the
Gluten Free Gourmet, Bette Hagman, p.96. Henry
Holt,1989
Chocolate Frosting
1cube casein free margarine (I use Nucoa)
about 3 -4 cups powder sugar
1 tsp gf vanilla
about 1/3 cup Hershey's Cocoa
about 1/4 cup water
1 tsp instant coffee
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French Bread
Here's the latest French Bread Recipe too!
Gluten-Free French Bread* 4 ¼ - 4 ½ cups Gluten
Free flour mix Gluten-Free Flour Mix 3 teaspoons
Xanthan gum 6 cups brown rice flour 1 tablespoon
sugar 2 cups potato starch 1 – 2 teaspoons salt
depending on taste preferences 1 cup tapioca flour
3 teaspoons dry yeast 2 tablespoons apple cider
vinegar 2 eggs 3 cups water Grease 2 French bread
pans. You may also use regular bread pans with
slightly different results. Sift flour, xanthan
gum, sugar, salt and yeast. Pour 3 cups lukewarm
water to mixing bowl. Add yeast and sugar. Let sit
for a few minutes to proof. Add eggs and vinegar
and mix at very slow speed. Add about 1/3rd of the
sifted flour mix and blend for a minute or two.
Add remaining flour and blend thoroughly, about 2
– 3 minutes. Batter should “string” away from
sides of the mixing bowl. Spoon evenly into bread
pans. Cover and let rise until bread dough has
increased in size by about 1/3rd. Bake at 400
degrees for one hour. Reduce heat to 350 degrees
and bake for 15 more minutes. Bread cannot be cut
until cool. It will keep several days, but the
crust will get softer with time. I recommend using
a heavy duty Kitchen-Aid mixer. *Adapted from a
Betty Hagman French Bread recipe from The
Gluten-Free Gourmet Cooks Fast and Healthy. Kathe
Hughes
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Holiday Recipes
The roasted butternut squash recipe I liked is on
the Whole Foods website at
http://www.wholefoodsmarket.com/recipes/sidedish/butternutsquashsagecran.html
It works better with a butternut on the "drier"
side, and don't overcook it. The pumpkin pie I
made is at
http://specialchildren.about.com/gi/dynamic/offsite.htm?zi=1/XJ&sdn=specialchildren&cdn=parenting&tm=5&f=10&su=p284.8.150.ip_&tt=13&bt=0&bts=0&zu=http%3A//www.aaaai.org/patients/specialfeature/1103/printable.asp%3Frecipe%3Dpumpkin_pie
I used Bette Hagman's nutty crust for it, and it
was yummy! serve it cold, though.
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Chocolate pot de creme
Got this recipe out of the Sac Bee last year---it
is fabulous made with almond milk. A great
Valentine's Day treat! Ingredients: 2/3 cup milk
(dairy or non), 1 egg, pinch of salt, 1 cup
semisweet chocolate chips, 1 tsp vanilla extract.
Directions: Heat milk until steaming,
approximately 90 seconds in microwave in a glass
measure. In blender, combine egg, salt, choc.
chips, and vanilla. Cover and blend until
combined. With Blender running on low setting,
pour hot milk in a slow, steady stream through the
round opening of the blender top. The hot milk
will cook the egg and melt the chocolate. Blend
for one minute, until smooth. Pour chocolate
mixture into small bowls or ramekins and chill
until set.
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Pumpkin Cream Cheese Filled Muffins
Filling:
4 oz package cream cheese, softened
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
Streusel Topping:
3 1/2 tablespoons GF flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter
3 tablespoons chopped pecans
Batter:
2 1/2 cups tom sawyer flour (or your fav GF mix)
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
1. Preheat oven to 375 degrees.
2. Grease 18 muffin cups.
3. Make the filling: Beat cream cheese until soft.
Add egg, vanilla and brown sugar. Beat until
smooth, then set aside.
4. Make the streusel topping: In a medium bowl,
mix flour, sugar, cinnamon and pecans. Add butter
and cut it in with a fork until crumbly. Set aside.
5. Make the muffin batter: In a large bowl, sift
together flour, sugar, baking powder, cinnamon and
salt. Make a well in the center of flour mixture
and add eggs, pumpkin, olive oil and vanilla. Beat
until smooth.
6. Place pumpkin mixture in muffin cups about 1/4
full. Then add one to two heaping tablespoons of
the cream cheese mixture right in the middle of
the batter. Add more batter on top, then sprinkle
on the streusel topping.
7. Bake at 375 degrees for about 20 minutes.
converted from:allrecipes.com
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Turkeys
Some turkey companies use gluten ingredients in
their injected solutions, but we found a Norbest
turkey breast at Nugget that said Gluten Free on
the packaging. It came out very good, so here's
more info on their products from www.norbest.com :
"Our Norbest raw whole turkeys basting solution
consists of natural turkey broth, a small amount
of salt for flavor, sodium phosphate to help
maintain juiciness, and natural flavorings to
bring out the best turkey flavor. We add no fats,
oils, sugar, and no MSG, or trans fat. There is no
HVP or ingredients containing MSG. Our natural
flavorings are simply extracts of common household
spices (oleoresin red and black pepper). Also, our
turkeys contain no gluten or gluten-derivatives
from wheat, oats, barley, or rye. There is no soy
in our raw turkeys. Please note that our Norbest
Oven Roasted cooked whole turkeys do contain
hydrolyzed soy protein. There are no corn
derivatives in our raw or pre-cooked turkeys. We
also offer non-basted turkeys under the brand name
Norbest "Family Tradition®".
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