Blueberry Muffins - without rice flour

I might be a little obsessed with blueberry muffins, but they are an easy go to. I certainly add other fruits - apples, raisins, cherries, raspberries. But when I'm trying out a new flour blend, I stick with my favorite.

1/2 cup and 1/3 cup sorghum flour
1/2 cup and 1/3 cup gluten free oat flour
1/4 cup coconut flour
1/4 cup cornstarch
1/4 cup tapioca flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
2 Tablespoons chia seeds (optional)
1/2 cup full fat yogurt
1/2 cup butter melted and cooled (1 stick)
3 large eggs
1 cup blueberries (or other fruit)

Blend the flours and dry ingredients together and then mix in the rest of the ingredients. I mix in the fruit last. Spoon into 12 paper lined muffin cups. Bake at 350 degrees for 20 minutes.

Gluten Free Pineapple Zucchini Bread

Welcome to August's Zucchini Bounty

1/4 cup packed brown sugar
1/2 cup coconut sugar
1/2 cup sunflower oil (or softened ghee)
2 eggs (or 3 tsp egg replacer and 3 Tablespoons of water)
1 cup grated zucchini
1/2 cup grated carrot
1 8-oz. can of crushed pineapple with juice
1/2 cup water
2 cups gluten free flour mix
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 cup chopped walnuts or pecans (optional)

Heat oven to 350 degrees. Grease a ceramic bread pan and line with parchment and grease again. (See baking notes below for more information)

Mix the sugar, oil and eggs together until smooth. Add the zucchini, carrot, pineapple with juice, and water. Mix until incorporated.

Sift together the flour, xanthan gum, baking soda, cinnamon, salt and allspice. Blend well with the wet ingredients. Fold in the nuts if you are using them and spread evenly into the prepared pan.

Bake for 90 minutes or until a skewer inserted comes out clean. Cool 10 minutes and remove from pan. Serves about 10-12.

Baking notes: I use ceramic pans like a Emile Henri because it seems to allow a gluten free loaf more even baking - not burning the crust before the center is cooked. When I used to bake large wedding cakes, I found Magic Strips to be essential for keeping the baking even. Ceramic pans seem to do the same for the dense nature of gluten free breads. I also use Corning glass with great success. However, if you choose to use a metal pan, reduce the baking temperature by at least 25 degrees - go slow and observe what your oven does. Magic strips might also be useful in this circumstance. I find an oven thermometer to be an essential piece of equipment even if I trust the temperature of my oven. It simply confirms that the temperature that I expect the oven to be.

I should also note that I bake my bread using convection baking setting. My operator's manual suggests that I should reduce the normal baking temperature by 25 degrees when I use convection, but I haven't found this to be the case with gluten free breads.

Variations: This recipe can be made without the pineapple. If you opt to remove the pineapple and replace it with more veggie material - make sure to add a Tablespoon of vinegar to help the loaf rise and to neutralize/buffer the baking soda.

I love this loaf for using up zucchini in the garden, and can be made 100% zucchini or summer squash, no carrot. I've wanted to try shredded raw sweet potato as well. I'm sure raisins would be wonderful in this instead of nuts. Or with the nuts - which I think might be the recipe for one of my favorite little Saturday morning haunts who make an amazing "Morning Madness Muffin" that's delicious with a cup of earl grey tea. Yes, this would make great muffins, but I'm not sure how many muffin cups it would fill.

Sugar: This bread is on the sweet but not sticky sweet range of quick breads. I heavily reduce sugar when I can. Adjust for your personal taste. And if you don't have coconut sugar, substitute brown sugar.

GF Sandwich Bread PS

An added plus is that the flour mix is a very good all-purpose GF flour.  I just tried as a flour for pancakes, and it performed very well!

Tomorrow, the ultimate test - biscuits!

Gluten Free Sandwich Bread Revisited

It’s been over three years since I first discovered the Gluten Free Sandwich Bread Recipe I shared (December 31, 2010), and as with any recipe over time, I’ve adjusted the basic ingredients and added some steps I use in the preparations.

I recently read  Grain Brain by David Perlmutter. He makes the point that many of the current gluten free recipes rely on starches – such as corn or tapioca – which have a high glycemic index and can contribute to type II diabetes.  That led me to start looking at alternatives that might be used in the mix to alleviate some of that impact.  By a happy accident (didn’t think that at the time though) I discovered glutinous rice flour has some interesting properties. Glutinous rice is a flour made from sticky rice.   Although it has roughly the same GI as cornstarch, it has some properties that add to the final bread texture.  Tapioca starch has a slightly lower GI. 

While making pancakes, I used glutinous rice in the batter, with the result of creating some of the best crepes I’ve ever made.  However, it will never work for pancakes.  By replacing the cornstarch – or some part of it – with the glutinous rice added a bit of that elastic property found in wheat gluten.  The resulting loaves are more flexible and hold up in sandwiches better.  No more crumbling onto the plate at that first bite!  I am varying the ingredients and ratios too.  My last batch of flour had a 2:1 of cornstarch and glutinous rice.  (My next batch I replaced the cornstarch with tapioca starch in the same ratio.  I'll let you know how that turned out!)
Another approach to expanding my food options is sprouting.  My first trial was with lentils.  I added the sprouts to the bread, and loved it!  It improved the texture again, added flavor, and increased the amount of protein.

Flour mixture:
3 cup brown rice
2 cup cornstarch
1 cup glutinous rice
1 cup garfava flour
1 cup fava bean flour
1 cup masa harina

Ingredients:
2 ½ cups flour mixture*
2 teaspoon xanthan gum
1 teaspoon salt
3 eggs
1 ½ Tablespoon oil
1 teaspoon cider vinegar
1 ½ cups warm water (not hot)
1 Tablespoon yeast
1 Tablespoon sugar

Preparation:
I’ve tried many treatments for the bread pan, as well as having changed types of pans and oven temperatures.  I find the only thing that works is parchment paper.  I cut it the length of the pan and leave enough to wrap up both sides of the pan.  I set the oven to 250° to allow the bread to rise where it’s really warm – my house is pretty drafty in that corner.

The original recipe suggested using three bowls – one for the dry ingredients, one for the water/yeast/sugar mixture, and one for the oil/eggs/vinegar mixture.  I still do that but with some added steps:
1. I take the eggs out beforehand and let them come to room temperature.  If in a rush, you can warm them up in water too.
2. I mx the yeast mixture first.  I make the water just a bit warmer than usual, then  add the sugar.  I had trouble with the yeast mixing into the water – it would clump up – so I use a fork to break it apart and dissolve into the water, as well as mix the sugar thoroughly.  I wait a few minutes and do the same thing, then leave it sit in a warm place for AT LEAST 5 minutes, sometimes more.  I wait until the top is completely covered with foam.
3. I measure the dry ingredients into a second bowl and then whisk well.
4. Using the third bowl I add the oil, then the eggs, and whisk together.  I hold the vinegar (cider really works better) until the yeast is ready.  When it is, I add the vinegar, whisk again, and pour the mixture into the dry ingredients.  Stir just a bit.
5. I then pour the yeast mixture into the egg bowl using a spatula to scrap the sides, getting all the sugar and yeast.  I use the same spatula stirring the yeast mixture and scraping the sides of the egg bowl, and then transfer all of it into the dry ingredient/egg mixture.  Scrape the sides well of the bowl.

6. I mix everything together with the whisk, wait a few minutes, and insert the parchment.  If you want to add anything extra – sprouts, spices, raisins, cranberries, caraway seeds – do it now. Whisk again, and then pour into the pan.  Level the surface and smooth into all the corners – the batter is usually about an inch below the top of the pan and a thick cake batter consistency.  Set in a warm place, cover if you wish, and let raise.  Usually takes about 40 minutes.  When the bread is about an inch over the top of the pan, it is done.  It will raise a bit more while baking.  Bake at 375° (350° if using Pyrex or glass pan) 50 – 60 minutes.  Remove from oven, loosen ends, and remove from pan.  Carefully tear off the parchment and let cool on one side and then the other.  It needs to be watched a bit to keep it from condensing moisture.

I usually can't resist and have to cut a slice off at this point, but don’t leave the bread on its bottom afterwards; it really needs to cool a good while before that.

HAPPY EATING!

Rustic Pan Continental

I love quick breads when it comes to gluten free baking. Partially because I've had so much success with them. Today I made the Sandwich Bread recipe which is wonderful and has the traditional yeasty bread flavor to it. Problem was, I didn't put parchment on the bottom of the pan. Despite my best efforts, I tore the bottom off of my loaf. So I wasn't happy with taking a picture of it and the broken piece was the demise of the loaf. It was like a couple of drops of blood in shark infested water. I nibbled at the crunchy goodness of the crust, and before I knew it, half of the loaf was gone. Then my husband came in to find out what I was eating and he took a couple of thick slices with butter and strawberry jam. Oh, bliss. But so much for having some bread for the week. And I was out of the rice flour so I started to dream up a new idea. What can I do with that teff I have hanging around?

Grains from Asia (buckwheat), Africa (teff) and South America (quinoa)
The flavor reminds me of pumpernickel.

Porridge:
1/2 cup whole grain teff
3/4 cup apple juice (unfiltered)
3/4 cup boiling hot water

Dry Ingredients:
1/2 cup quinoa flour
1/2 cup buckwheat flour
2 Tablespoons tapioca flour
2 teaspoons xanthan gum
2 Tablespoons ground flax meal
1 teaspoon baking soda
2 teaspoons baking powder (use a GF brand)
1/2 teaspoon salt

Wet Ingredients:

2 eggs
1/4 cup light oil like olive oil
1 Tablespoon vinegar
1/2 cup apple juice (unfiltered)

Extras:
1 teaspoon caraway seeds, slightly crushed (optional)
1/2 teaspoon powdered cumin seed (optional)
1/4 cup sunflower seeds (with additional to sprinkle on the top)

First start with the porridge.  Using a heavy bottomed pot (iron pan in my case) brown the teff so that it is popping and you can smell a nice toasty aroma from it. While stirring pour the boiling hot water into the toasted teff being careful not to let it splash you.  Keep stirring to keep the lumps out. Now add the apple juice and continue to cook until it is a nice thick porridge. Set aside.

Sift together the dry ingredients. Whisk together the wet ingredients in a separate bowl. Preheat the oven to 375 degrees. When the oven is preheated, mix half the porridge and wet ingredients into the dry ingredients. Add the extra spices and sunflower seeds if you wish now. Now add the remaining wet ingredients and porridge. Mix until evenly combined. Do not worry if the mixture looks "too wet for bread" Pour into a heavy loaf pan that has been well greased and add parchment if you are concerned the loaf may not lift out of your baking dish easily. I prefer Pyrex or a ceramic loaf pan like Emile Henry. Smooth the top. Sprinkle on more sunflower seeds if you wish. Bake for 50-60 minutes. Turn out of the pan and allow to cool.

Mokelumne Granola Bars

I made this using a recipe idea from Alter Eco Foods. I decided to name the recipe after the great camping trip I took to the Mokelumne Wilderness with a fun group of people. Photo pending.

3 cups regular Gluten Free oats (not the quick cooking kind)
½ cup uncooked quinoa (I like red quinoa, but the color won't make a difference)
½ cup chia seeds
1/3 cup flax seeds ground
4 Tablespoons maca powder
1 ½ cup dried fruit (I used a mix of diced dates, golden and black raisins)
3/4 cup sunflower seeds - roasted and lightly salted
2 teaspoons cinnamon
1 teaspoon sea salt
 ¼ cup coconut oil (warmed until it is liquid)
½ cup honey

First toast the oats and seeds. I start with the chia seeds and dry roast them in a heavy pan (iron skillet) until they start to pop and smell toasty. Then I do the same with the 3 cups of oats, toasting half the amount at a time. This can also be done in a 350 degree oven with a cookie sheet, but be sure to keep an eye on it and stir regularly. Then I will dry roast the flax seed powder, and once it is hot and just beginning to color, I add the maca powder. Now maca may clump when it roasts so once it's out of the pan I might have to run it through a seive. Also it toasts very quickly and that's why I add it to the flax so it's less likely to burn. Add the fruit, sunflower seeds, cinnamon and sea salt and blend to combine. First drizzle the coconut oil into the mix and then the honey. The honey should be just enough to loosely clump together. Other sugary syrups could be used instead of honey, such as brown rice syrup, golden syrup, or agave nectar. If you don't wish to use coconut oil, I would suggest ghee.

Preheat the oven to 350 degrees F. Line a 9x13-inch pan with parchment and grease the sides and parchment. This will help lift the bars from the pan, so over running 2 edges will help as handles. Pour in the granola mixture and press down using slightly wet hands (so honey won't stick). Bake for 20 minutes. Allow to cool for about 10 minutes before lifting from pan. Cool another 5 minutes and cut into bars. Note: the bars can be crumbly so when you cut them apart, make them no less than 1.5 inches in width. Store in an airtight container.

Awesome Gluten Free Banana Bread

The biggest problem I've had with this bread is that it disappears so fast that I don't have time to get a picture of it.

3 mashed very ripe bananas (roughly 1 cup)

2 large  eggs

1/4 cup light oil, coconut oil or ghee

3/4 cup lightly packed brown sugar

1/2 cup  sorghum flour

1/2 cup tapioca starch

1/2 cup either quinoa (lighter texture) teff (nutty flavor) or more sorghum (very moist consistency) flour

2 tablespoon ground flax seed

2 teaspoons baking powder (make sure brand is GF)

3/4 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon ground cinnamon

1 cup walnut pieces(optional)

Preheat the oven to 350ºF. Grease a 9-inch ceramic or glass loaf pan. Sometimes lining with parchment will help lift the bread out of the pan. I cannot say enough about using a heavier pan so the batter bakes more evenly. And I don't usually use the parchment, just make sure it is greased well.

In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the sorghum, tapioca starch, the other flour (quinoa, teff, or more sorghum) ground flax seed, GF baking powder, xanthan gum, baking soda, salt, and cinnamon and beat until a smooth sticky batter forms. Stir in the walnut pieces by hand.

Scoop the batter into the loaf pan and spread evenly. Stud the top with some extra walnut pieces, if desired. Bake on the center rack for 55 to 65 minutes, if necessary, until the center is done (a wooden cake tester should emerge clean). Ovens vary, so check the loaf at 50 minutes. Cool on a wire rack. 

I've made this bread for non GF people and they also love it. I've also played around with the flours, baking different loaves and lining them up next to each other. So far the favorite in these taste trials has been the quinoa version. Just using sorghum and tapioca makes a very moist, sort of gummy loaf. The quinoa adds a sort of malty flavor and makes it less gummy. The teff is a nice variation and seems to add a nutty note. Just some observations. I don't think I would increase the tapioca beyond 1/2 cup.

Risotto with Fresh Fava Beans, Onions, and Fennel

1 lb fresh fava beans shelled
1 cup chopped onion
3 tablespoons olive oil
2 fresh "baby" fennel bulbs trimmed, and diced (reserve frilly tops)
1 teaspoon fennel seeds coarsely ground with a spice grinder
4 cups canned low-salt broth more or less (can be vegetable broth or chicken)
4 tablespoon chopped fresh fennel tops
1/2 cup chopped pancetta (optional)
Salt to taste
Freshly-ground black pepper to taste
lemon juice to taste

1.Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins.

2. Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; saute 2 minutes. Add fennel seeds; saute 3 minutes. Add risotto. Stir in 1 cup of broth. As broth evaporates continue to pour broth in small amounts, letting the risotto absorb the liquid each time and stirring so it doesn't stick to the bottom of the pot. The process should take about 20 minutes to incorporate all 4 cups of broth. Just as the last cup of broth is being added stir in the fava beans. Continue to cook the risotto until all broth is absorbed.

3. Stir in pancetta (if used) and fennel tops. Take off the heat and cover. Allow to sit for about 2 minutes.

4. Mix in lemon juice and season to taste with salt and pepper. Serve warm or at room temperature.

Gluten Free Sandwich Bread Recipe

I got this from http://www.glutenfreecookingschool.com/, and using her table modified the GF flour to adjust for my allergies to soy and corn in addition to the gluten. It was great! And really simple. Since I am visiting family with my bread machine packed away I chose the convential oven method.

The original recipe calls for:

Gluten Free All Purpose Flour Mix
3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour
1 part masa harina

Her suggestions:

The masa harina in the flour mix for this recipe is usually available in the Hispanic sections of most grocery stores. Due to the way it is processed, masa harina is very absorbent and you cannot substitute corn meal or corn flour. You can purchase masa harina on Amazon.com if it is not available locally.
If you are allergic to corn then you can make the following substitutions in the flour mix: use tapioca starch instead of corn starch and almond flour instead of masa harina.
If you are allergic to soy, then you can substitute any of the following flours for the soy flour in the flour mix: sorghum flour, garfava flour, or quinoa flour.
If you are on a dairy-free diet, then you may use soy milk or rice milk. Just make sure that they are gluten free.If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.
Always substituting, I used the following GF mixture:

Gluten Free All Purpose Flour Mix
3 parts white rice flour (I also use Bob’s Red Mill)
3 parts tapioca starch
2 parts garbanzo flour
1 part almond flour


Really Good Gluten Free Sandwich Bread1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
2 ½ cups of my gluten free flour mix
2 tsp. xanthan gum
1tsp. salt
3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

The bread browned quickly, and the crust was quite dark when done, but REALLY good!
Plan on making more at first, the magic that makes fresh cooked bread disappear works the same for this as any gluten bread!

Nut Pie

This is a Caramelized Nut Tart recipe adapted from Bon Appétit magazine, December 1998 issue. I've been wanting pecan pie and this seemed like I could adapt it into a nice pie without the eggs or dairy ingredients. It was very popular, winning over the bakery made Pecan Pie that was brought to our Thanksgiving celebration. Homemade wins again.

Filling Ingredients:

1 1/4 cups sugar
1/4 cup water
2/3 cup coconut milk
1 teaspoons shortening (margarine or butter but I used Jungle Shortening)
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds

1 recipe of Gluten Free Pie Crust

9 1/2 inch tart pan with removable bottom or rather shallow 9-inch pie plate

Method

Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing thick sides. Pierce dough all over with fork.

Bake crust until set but still pale in color, about 12-15 minutes. Transfer to rack; cool.

Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Reduce heat to medium. Be careful not to burn the sugar.

Gradually whisk in coconut milk (mixture will bubble). Stir until caramel is smooth. Add shortening (or butter), honey, cinnamon and vanilla. Stir until well blended. Mix in all nuts. (Apologies for the blurry pictures - it was late at night).

Pour caramel mixture into crust. Place the pie on a larger baking sheet to stabilize and to catch any overflow. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack before serving.

Coconut Bliss was too rich for this pie. Turns out Rice Dream tasted better with it. This was really very rich, only to be consumed in moderation. I would recommend cutting it into 8 or 12 slices.

Also, I've been thinking what a nice bar cookie this would make. I'd add a couple of more tablespoons of sugar to the GF pie crust, roll it into a 9x13 pan. Then I'd make the carmel but only used sliced almonds. I'd spread the almonds over the prebaked crust, and bake. Then I'd slice them into diamond shapes, just like at the coffee shop. If I try it, I'll add pictures.

Gluten Free Pie Crust

6 oz. Bob's Red Mill Gluten Free All Purpose Baking Flour
2 tsp. Xanthum gum
2 oz. shortening (Spectrum Organic Coconut Oil)
2 oz. lard*
1 tsp. salt
1 Tbs. granulated sugar
2 Tbs. cold water
1 approximate teaspoon unfiltered apple vinegar with the rest of Tbs. cold water

*4 oz. of shortening seems to work just fine, instead of a ½ and ½ mix.

Weigh the flour, shortening and lard into a bowl on a kitchen scale. Add the other ingredients except for the water and vinegar.

Cut the shortening and lard together with the flour, xanthum gum, sugar and salt until it is like coarse meal. Chill in the refrigerator for 1 hour.

Add the 2 Tbs. of water. Measure an approximate 1 teaspoon of vinegar in the Tbs. measure and fill the rest with cold water. Once all 3 Tbs of the water/vinegar is added, knead until the dough holds together. Sprinkle in more water if the mix is dry. Sprinkle the rolling surface with GF flour and roll out to desired shape. This transfers to the pan more easily if you wrap the dough around the rolling pin. Crimp or decorate and fill. Makes a single crust.

Just a few thoughts
I added the sugar to make the crust brown. Don't know if this is really necessary, or if it worked. I opted to use lard and the coconut oil as I wanted to see how it tasted. The little "rag cookies" (pie dough left over from shaping the crust, sprinkled with cinnamon sugar and baked for 8-10 minutes) were very light and crumbly. If you can use butter, I'd probably recommend fats that are something closer to my original pie crust (not GF).

Rather nice with a glass of rice milk, but maybe next time I'll try less lard. (Later note: replacing the lard with coconut shortening worked just fine. I'll leave it up to the cook.) The shape held better than I expected. I was ready to fix a bunch of tears but only had one. Also, I'm guessing about the xanthum gum, seemed like the right amount to condition the dough and I am regularly using vinegar as a dough conditioner. I used this for an experimental pumpkin pie. The filling needs some adjustments, but the crust was delightful. Even my husband liked it.

Trial and Error with the Soyabella

I admire all the bloggers who have success after success in the kitchen with gluten free cooking. For me, it's turning out to be much more of a learning curve. I can attest by this last picture of my favorite waffle iron.


I had mixed up a batch of GF waffles, straight from a purchased mix. And it solidly glued my favorite waffle iron together. I broke the handle trying to pry it open, and the rice flour simply won't come off of the griddle. Oh well. I've been reading that you shouldn't use a pan or waffle iron that's been used with gluten products because of gluten cross contamination. But I was sad to see my 15 year old waffle iron go. I still could have used it to make waffles for my husband.

Instead of buying a new waffle iron, I bought an Aroma fuzzy logic rice cooker. I use it regularly and I really love it. And it was only $40. My favorite function is the delayed cooking option. I can set it so the rice is hot and fresh just as I wake up in the morning. Really nice.

Something nice in my tea still alludes me. Now I don't "have to have" my morning cuppa in order to be sociable. But there's something civilized in my mind about a cup of black tea with milk that I can't shake. I like milk (but that's out of the question) and I even like soy milk (but that's also out of the question). I've finally settled for rice milk. But sometimes it leaves an oily slick on the top of the tea. Ick. I've been racking my brain about making rice milk myself, but have balked at all the processing it takes. And then I thought I'd found a machine to answer all my prayers.

I purchased a Soyabella on Friday. I was very excited about the product as the lady in the shop assured me that it made rice milk and nut milk with great ease. I certainly won't be making soy milk with it. I looked Soyabella up on the web and was impressed by all the praises for the machine. So I went back at my earliest convenience and bought it. Sunday I actually got to use it for the first time. But I would say the jury is still out on this one.

My first batch of "rice milk" came out unfavorably. Now, I'm pretty used to having a learning curve on something new - so when I poured out the end product that looked like curdled milk, I chalked up my disappointment to "learning curve". Now granted, there are no instructions in the booklet about rice milk. Only "rice porridge". Ah, now looking at the mess I realized that I had made a version of congee, and a not too appetizing one at that. I can say this with confidence as I had just had breakfast of a delicious homemade congee (made in the rice cooker overnight) with mustard greens and pickled turnips. I strained the "rice milk" through a gold mesh coffee filter and put the thicker rice bi-product aside. I flavored the "rice milk" with some agave syrup and vanilla and moved it to the fridge with the hopes that I would like it better when cold. Frankly it is stodgy and gelatinous and I could never imagine putting it in my tea.



I rinsed off the unit and put the soaked adzuki beans in the "soy milk" basket. It was then that I noticed the remarkable difference in the hole sizes of the "rice porridge" basket from the "soy milk" basket. Hmmm. Now I'll have to try the rice in the "milk" basket next. Again I fired up the Soyabella according to the instructions. This time, a gelatinous beany goo issued forth, a strange purple grey color and none too appealing. Ok. Why do lovely little red beans transform into purple grey? Another mystery. I flavored that with a little maple syrup, but it really didn't appeal much to me at all. Into the fridge to cool down and see if there was some magical transformation. Alas, none transpired. Well, I'd read a couple of experiments with adzuki bean milk that had also ended in disappointment, so I will add to the list.

However, in trying to decide if I should chuck it down the sink, I opted to use it in my pancakes this morning. And what I will say for adzuki bean milk is that it improved the texture of my usual pancakes.

Usually there is a graininess to rice flour pancakes. I miss the somewhat chewy tooth of a wheat flour pancake. This morning, they were nearly indistinguishable from my old pancake recipe. Not to mention, the other minor gripe I have with GF pancakes is that they never brown quite like regular ones.


Maybe I just had a good pancake karma fairy this morning, or I've learned a little on getting them to color up, but they really had a nice golden color when they flipped over. So while I may not drink adzuki bean milk in my tea or pour it over my Rice Chex, I might be using it in some baked goods to see if it continues to add some magic.

GF Adzuki Bean Milk Pancakes

1/2 cup Arrowhead Mills GF pancake and baking mix
1 tsp ener-g egg replacer
2 tsp olive oil
2 tsp blue agave syrup
1/2 cup adzuki bean milk (enough to make it the correct consistency for pancakes, pourable but not that thin up to 3/4 cup)

Fry on a hot greased griddle, flipping only once.

Makes five 3-inch pancakes

Wonder if there are any strawberries in the garden?

Blueberry Corn Muffins

The corn bread recipe makes a really good blueberry muffin with a couple of quick adjustments. Use the basic recipe and because I like these sweet, I add 1/3 cup more sugar to them. But it's only a suggestion. Just at the end of mixing the batter I add 1 cup of fresh (washed and cleaned) blueberries. I add 5 to 10 minutes on the baking time.

These have passed the "average eater" test. Nobody would have guessed they're gluten free. In fact, I brought them along to a lunch I was invited to. The hostess had encouraged people to bring something to share and I felt it would get me past the awkward "no bread for me, thanks anyway" thing. Everyone tucked in to the blueberry muffins with great delight. I find that grad students usually have no time to cook. However I noticed one person at lunch was politely avoiding the muffins. I casually mentioned that these were egg, dairy and gluten free. Her eyes lit up; "Really? You bake gluten free? I've been GF for two years now and I don't know anyone who bakes like this."

I have a friend who went to Culinary school. She said she didn't want to be rich like Bill Gates, but wanted to make people happy one cookie at a time.

I know what she means.

Really Wacky Cake

Chocolate cake that is gluten, egg, and milk free! I was so happy that this cake was a complete success with the GF friends and non-GF friends. It made my birthday celebration very memorable, especially as we ate the cake with the most amazing coconut ice cream. I didn't feel like this birthday was any different from any other. Friends, food, fun; just the way I like it.

1/2 cup sorghum flour
1/4 cup coconut flour
3/4 cup white rice flour
1 teaspoon xanthum gum
5 Tablespoons cocoa powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 Tablespoon apple cider vinegar
6 Tablespoons canola oil (1/2 cup)
1 1/4 cup cold water
1 teaspoon vanilla

Preheat oven to 350 degrees.

Sift the flours with sugar, cocoa, soda and salt until they are well combined. Make a well in the flour mixture. In a separate bowl mix the oil, vinegar, vanilla and water. Pour this into the well and mix thoroughly. Pour into an ungreased 9x9-inch baking pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool in the pan on a rack.

P.S. The icing was a Pamela's Vanilla Frosting mix I picked up at New Leaf (and I've seen it at Whole Foods). I can't say that I am a fan of the frosting. Other people liked it. I used coconut oil for the necessary fat. It did taste better the next day, but it was hard to spread and somewhat tasteless other than a very sugary glaze. Next time, I think I'll make an artful dusting with powdered sugar.

Also, I should mention that the picture above requires 2 batches of this recipe. I baked it in a 10-inch round pan. It made a lot of cake, enough for 8 people and leftovers. This cake works better as single, thick cake - sometimes referred to in cookbooks as "picnic cake". It doesn't "do layers" like some cakes that use wheat flour. If you are really wanting to do thin layers with frosting in between, bake it in a single pan and then slice the baked cake. You'll need spatulas, finesse and a sense of humour as this cake is very moist and can break easily doing such maneuvers.

One batch makes 12 nice cupcakes. Use parchment cupcake liners. Bake for 25 minutes.

Corn Muffins

Also works nicely as a bread. I just wanted something small in my hand this morning for breakfast.

3/4 cup brown rice flour
3/4 cup Bob's Red Mill All Purpose GF Flour
1/3 cup sugar
1/2 cup yellow corn meal
1 teaspoon xanthum gum
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons Ener-G egg replacer
4 Tablespoons warm water
1/3 cup vegetable oil (like canola)
1 teaspoon roasted sesame oil
1 Tablespoon vinegar (undistilled apple)
1 1/4 cup rice milk (but water may work as well)

Preheat the oven to 350 degrees F (or 325 for a convection oven). Grease or line 12 muffin cups or a 8-inch square baking pan.

Combine the flours, sugar, corn meal, baking soda, zanthum gum and salt in a medium bowl.

Combine the egg replacer with the warm water. Mix until a little frothy.

Combine the rice milk, oils, and vinegar in a small bowl. Add the wet ingredients (rice milk combination and the egg replacer) to the dry ingredients and mix until well combined. Pour into prepared pans or muffin tins. Smooth the top, mounding up towards the center. I've found once you put this bread in, whatever pattern you leave in the top of the bread will bake that way.

Bake 20 minutes for the muffins or 40 minutes for the 8-inch pan.

Banana Bread - free from Gluten, Eggs, and Milk

My first Gluten Free Post!

I was tempted to make my new Zucchini-Pineapple bread again, but there were 3 overripe bananas on the counter begging to be used. How could I say no?

Juice of one lemon (or 2 small to make about 1/3 cup)
3 overripe (lots of brown spots) bananas - make the grocer happy, take the old separate ones if you don't have any of your own!
1/2 cup light flavored oil (I used a canola/corn oil)

1 cup Gluten Free baking mix
3/4 cup white rice flour
1/2 cup sorghum flour
1/4 cup coconut flour
1/4 cup ground flax seed (I buy mine bulk and grind it in a coffee grinder)
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped dates (about 8 dates)
1/2 cup nuts (I like pecan)

1 cup rice milk

Preheat oven to 375 degrees (350 for convection baking). Grease a 4x8 inch loaf pan. I used coconut oil.

Peel and mash the bananas. Add the lemon juice and mix thoroughly. Add the oil.

Mix all the dry ingredients in a large bowl. Mix until the brown sugar is only tiny lumps and the flours are well incorporated. If you use the dates, and slice them yourself, take a couple of tablespoons of the dry ingredient flour mix and toss the dates in it. It separates them from becoming a single gooey blob. Mix the banana, lemon, oil mixture in with the dry ingredients, dates and nuts. This should look crumbly and rather dry. When the lumps are about 1/2-inch in size start to add the rice milk in three 1/3 cup batches. This will be moist but very stiff batter.

When the ingredients are incorporated, turn into the pan and smooth the top. I even mound it up towards the center. I have found that whatever shape you make these breads - i.e. swirls left by the spoon, never smooth out and are immortalized in the finished loaf.

Bake for 1 hour or until a knife inserted comes out clean. Un-mold the bread and cool on a rack. Don't slice before it is cool.

Chili Mac

I always think of my maternal grandmother when I make this. She used ground beef, but I prefer a vegetarian version of my own.



1 cup diced onion
2 Tablespoons of oil
1 cup diced red bell pepper (or green if you like)
2 cups tomato sauce (or leftover fresh salsa or chopped fresh tomatoes)
1 Tablespoon ground dried chili spice
2 Tablespoons ground pasilla chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
2 Tablespoons Lea & Perrins Worcestershire Sauce (gluten free) *optional
1 teaspoon up to 1 Tablespoon chipolte sauce (depending on how much heat you like)
4 cups cooked pinto beans, drained
2 cups (dry) Tinkyada macaroni noodles & then prepared according to directions

Saute the onions in the oil until they are golden brown. Add the red bell pepper and saute until soft, about 2 minutes. Add the tomato sauce and all the spices. Heat until it bubbles and then add the beans. (Now would be the time to put the macaroni noodles into the boiling water to cook.) Heat through and let the beans thicken the sauce, about 10 minutes. Add the drained noodles to the beans, stir and serve.

Tastes great topped with anything that you like to eat on chili; chopped onions, chopped tomatoes, fresh cilantro, etc.

I also leave out the macaroni for just plain chili beans, but the noodles are a favorite addition.

Curried Lentil Soup with Swiss Chard

1 lb dried lentils
2 quarts water
1 or 2 chopped carrots
1 medium onion, chopped

Sort and wash the lentils. Bring to a boil in a pot with 2 quarts water, carrots and onion. Simmer for 45 minutes until lentils are tender.

2 Tablespoons curry powder
3 - 4 cups chopped swiss chard
salt to taste

Add the remaining ingredients and simmer fo another 8-10 minutes. Serve with fresh cilanto, or chopped fresh tomato.

*optional - 1 cup cooked chicken shredded added at the end, but I don't do that much anymore.

White Beans and Cilantro

2 cups dry white beans*
2 Tablespoons minced garlic
olive oil for saute
2 chopped tomatoes
4 Tablespoons chopped cilantro
salt & pepper
sour cream or yogurt (optional)

Sort and wash beans. Soak overnight (or do a quick soak by bringing the water to boil for 3 minutes and let stand for an hour). Dump out the water, and put in fresh. Simmer the beans until tender about 1 1/2 hour. Drain. Saute garlic in oil. Don not brown. Add tomatoes and saute a bit more to slightly cook the tomatoes. Combine with the beans; reheat a bit. Add cilantro, salt and pepper to taste. If you wish, add yogurt or sour cream.

*I have, when pressed for time, substituted a package of frozen black eye peas for the white beans. A great time saver.