Friday, February 22, 2013

Still no camera BUT, New Gluten Free Bread Recipe

Hi all, hoping your day was a great one. Today I made 3 different batches of bread. Actually one batch was bagels. Sorry to say that I still do not have a camera. Hoping soon. So, I thought I would share this wonderful millet oatmeal bread. Very yummy it is. My cravings for bread really came to a head today. I needed bread bad!! So, taking my ingredients out of the cupboard and the fridge, away I went. I found this recipe online but tweaked it a bit. Enjoy it to the fullest.

1 1/2 cup Carol's flour Mix
1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour)
3/4 cup millet flour
1/3 cup arrowroot starch* you can substitute cornstarch if you need to
1/3 cup sweet rice flour
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
1 1/2 Tablespoon dried yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute melted , or olive oil
1 1/4 cup warm water
Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.Add all dry ingredients together, this includes the fast acting yeast.  In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Add the wet ingredients to the dry.  Then slowly add your water  to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just  dumping in the rest of the water but adding gradually instead.  If you accidentally add too much water simply add a little flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours in the warm oven or on top of the oven. You can put plastic wrap or a towel over the pan. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until
Makes a delicious loaf of bread that is eaten in no time.  I would not refrigerate this bread ( it might get soggy), but I would slice and freeze it for later use.

Saturday, February 9, 2013

Gluten Free Dumplings

As a child, my mom made chicken and dumplings. Just saying those words brings back wonderful memories. Choosing to completely stay away from gluten has been good for me. I wanted to find a simple recipe for gluten free dumplings to put in my chicken soup. Well, this is it. I tweaked it a little and it turned out wonderful. In fact, my family really liked it too. Hoping you will enjoy this also.


(Makes about 12 dumplings)

2 cups all-purpose gluten-free flour blend*
3 teaspoons baking powder
3/4 teaspoon salt
2 to 3 tablespoons minced fresh chives or other fresh herbs (optional)
2 tablespoonsoil
3/4 cup + 2 tablespoons milk of choice
1 large egg, beaten

Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl. Add chopped chives or other fresh herbs. Add melted butter, milk and egg to the dry ingredients. Gently mix with a wooden spoon or fork until mixture is moist and comes together.  Do not overmix or dumplings will be too dense.

Drop dumpling batter into the simmering stew by heaping tablespoonfuls, over the surface of the stew. (Note that the dumplings will double in size as they cook.)  Cover and simmer until dumplings are cooked through, about 15 minutes.   Do not uncover and peek while the dumplings are cooking.  In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 minutes.

* If all-purpose flour blend contains salt, do not add additional salt.  If blend does not contain xanthan or guar gum, add 1 teaspoon gum to the dry ingredients.