Most Recent Bread Recipe - Grain Free

 Kind of guessing on measurements:

1 quart kefir
1 cup oil
5 eggs
1 tablespoon salt

1 tablespoon or so of baking powder

Probably 8-12 cups of Flour mix (I use 50% chickpea flour to 50% starches (and my starches are equal amounts of tapioca starch, sweet potato starch, and potato starch).

Mix wet stuff and salt thoroughly.

Mix baking powder and flour/starch.

You want a mixture that is like semi-thick cake batter.

Dump into OILED cast iron skillet OR into BUTTERED glass cake pans. This amount of batter made 1 of each.

Put into a COLD oven. Turn to 400 Degrees F. 

Bake until golden and cracked on top. Turn out onto a cooling rack (if you leave it in the pans, it sticks and it will rust the cast iron skillet).

Cool completely. Then cut thin and refrigerate or freeze.

Same batter makes dumplings if you spoon drop it into boiling broth (don't Stir cause that breaks the dumplings into dumpling pebbles) and then cover with a lid on simmer for 15-20 minutes.

If you make the batter thinner, it makes pancakes. 

If you pour the batter thin onto a baking stone it makes a fairly good pizza crust.

The bread itself becomes croutons (cube, toss with spices, and bake on 200 for about 8 hours), bread crumbs (a blender on pulse for those croutons), and pretty good toasted cheese sandwiches.

IT DOES NOT DO WELL FOR COLD SANDWICHES. It's too crumbly and dry.

Latest bread recipe.

I was mostly out of bean flour (besan flour), so I made bread with 75% starch mixture (tapioca, sweet potato, potato) and 25% equal amounts besan flour and almond flour - for about 8 cups dry stuff.

Used more eggs than typical (about 1 egg per cup flour/starch mixture).
Used 2 cups sour cream, 1 teaspoon salt, 1 tablespoon baking powder, 1 cup oil.

Used a mixer to beat the liquids smooth and then to mix liquids into dry.

SHOULD BE THICKNESS OF PANCAKE BATTER - if not, add water.

Dumped it into GREASED (OILED) glass 9x13 and 8x11 baking dishes.  DO NOT FILL OVER 2/3 full.

Baked it on low (325 degrees Fahrenheit) for a bit over an hour.  DO NOT OPEN THE DOOR FOR FIRST 45 MINUTES or it falls and gets gummy in the center!

Tastes very good.  Light crumb, so is going to be GREAT to slice each piece into 4 slices to make crackers.  HAPPY MOMENT

Yes - you can sub in any sort of starches for the ones I used, you can sub in any sort of milk thing (soy, almond, hemp, etc) for the dairy based stuff.  For eggs, you could try chia seeds or flax seeds soaked in water - not sure that would work.  But, if not, make thinner and then pour onto metal trays to bake as crackers.

Gluten-free, corn-free DUMP AND BAKE bread. Takes about 10 minutes of work to get it done.

USE SAFE FOR YOU INGREDIENTS

Frittatas are done.  Had all the pans and stuff out, so thought I would make bread.  Dump and bake bread in the oven.

Today's recipe -
DRY:
10 cups 50% starches (sweet potato, potato, tapioca) 50% chickpea (besan) Flour
4 tablespoons baking powder (make your own for safety)
Salt to taste

WET:
16 oz sour cream (can use any somewhat greasy/milky sub)
1 cup oil
1 cup melted butter (or GHEE) (can use any oil or sub a liquid)
a couple cups of water (to thin it all out to thickness of thick pancake batter)
6 eggs (prob would work with some sort of egg-replacer, but you gotta have enough to puff up the stuff or you will end up with hockey pucks!)


step 1 - Mix dry.  (2 minutes to measure and mix)

Step 2 - Whisk eggs, add wet stuff, mix well. (3 minutes to break eggs, whisk and mix)

Step 3 - Pour wet into dry.  Stir until thoroughly mixed. (3 minutes)

Step 4 - Dump into 2 cake pans (greased) (1 minute).

Put into COLD OVEN (no preheating necessary).  Bake at 375 for 90 minutes.

Check after 60 minutes.  Done when thumps hollow and is cracked on top.

Grain Free bread - recipe variation today.

Grain Free bread - recipe variation today.

6 cups or so of flour mix (50/50 chickpea flour to starches - used tapioca, sweet potato, and potato in even amounts)

1/2 cup butter (melted)
2 cups sour cream
2 cups milk
3 eggs

3 tablespoons baking powder (I use Hain Baking Powder)
2 teaspoons salt

Mix dry.  Mix wet.  Pour wet into dry.  Mix well.  Dump into GREASED cake pan.  Bake 350 for 60-90 minutes until set in the center.  Remove from oven.

Remove from cake pan and leave on wire rack to cool.  When cool, slice, bag and either refrigerate or freeze.

Works for croutons, pizza crust, sandwiches, bread crumbs, etc.


NOTE:  Any milk or milk sub would work.  Oil can be subbed for butter.  Eggs - not sure, but suspect flax seeds soaked in water or chia seeds soaked in water prob would work.

Any combo of flour/starch should work - EXCEPT for coconut flour which needs different amounts of liquid.  I suspect almond flour would sub in well for part or most of the bean flour.

You NEED the salt - with everything else being salt-free, the bread is very bland without salt.

You could add in some spices to make a flavored bread (italian spices for spaghetti bread, mexican spices for taco meat, etc).

I am thinking about trying this another time and making it thinner to see if it makes good pancakes.  Also, I think if thinner, it would pour onto a heated pizza stone and make a wonderful crust!

Grain Free Bread Recipe

Grain Free Bread

Nutrition Info

• Calories: 205.0
• Fat: 10.4g
• Carbohydrates: 25.0g
• Protein: 4.2g

Ingredients

3 cups Besan (chickpea) Flour
1 cup sweet potato starch
2 cups tapioca starch

3 Tablespoons Baking Powder
3 teaspoons Baking Soda
2 teaspoons salt (sea salt)

3 medium eggs, whisked
1 cup safflower oil

2-5 cups water (Start with 2 and add more 1 cup at a time)

Directions

Preheat oven to 350.

Mix all dry ingredients.

Mix wet (eggs, oil and TWO cups of water) ingredients. Whisk well.

Pour wet ingredients into dry. Stir gently with a spoon. Should be medium-thick batter with some lumps. If too thick, add 1 cup of water. Stir. Repeat until medium-thick batter. Pour into WELL OILED CAKE PAN.

Bake on middle rack in oven for 90 minutes. When done, turn out onto a wire rack to cool. Store in refrigerator or in freezer. 

DO NOT LEAVE OUT ON COUNTER.

Serving Size: Makes 24 pieces - 4 columns x 6 rows

Number of Servings: 24

Recipe submitted by SparkPeople user NRVLAURA.

Tips

Can use any flour/starch combo that is 50% flour and 50% starch - the ONE exception is coconut flour - that does not work properly in this recipe without having to customize the recipe.

Zucchini Bread - Gluten and grain free. Latest Version

Grain Free Zucchini Bread

Nutrition Info

• Calories: 250.1
• Fat: 5.4g
• Carbohydrates: 46.6g
• Protein: 5.1g

Ingredients

Dry Ingredients:
8 cups of gluten free flour (I use 4 cups besan, 1.5 cups tapioca, 1.5 cups potato starch and 1 cup sweet potato flour)

4 Tablespoons Baking Powder
1 Tablespoon Baking Soda
A dash of salt if you want


Wet ingredients:
In a blender, puree zucchini until you have 5 cups worth of puree.

3 eggs
1 stick butter
1 cup honey
2 tablespoons cinnamon
1 tablespoon allspice
1 vanilla bean

Directions

Mix all dry ingredients in a large bowl.

Puree zucchini in blender. Add rest of ingredients and blend again until vanilla bean is pureed as well and all things are evenly distributed.

Pour wet ingredients into dry. Stir gently. Should be a little thicker than pancake batter and slightly lumpy.

Pour into a LARGE cake pan (Do not fill the pan more than 3/4 of the way full - this DOES rise!).

Bake at 350 for 90 minutes.

Turn out onto wire racks to cool.

makes 4 rows of 6 pieces each = 24 pieces.

Freezes well.

Serving Size: Makes 24 pieces - 4 columns x 6 rows

Number of Servings: 24

Recipe submitted by SparkPeople user NRVLAURA.

Zucchini bread - gluten free, corn-free

Original recipe from The Practical Produce Cookbook, which I think is the BEST cookbook for veggies out there!

Modified to fit my diet of no grain, no corn, no other allergens.

Wet Stuff:
3 eggs
1 1/2 cup sugar OR 1 cup honey (if using honey add an extra 1/2 to 1 cup flour mix)
1 tablespoon vanilla OR 1 vanilla bean blended to mush
1 cup Safflower oil
1 teaspoon cinnamon
1 teaspoon all spice

Veggie:
4 1/2 cups grated, unpeeled zucchini

Dry Stuff:
4 cups flour*
1 tablespoon baking powder (I use the Hain Baking Powder with potato starch)
1 teaspoon baking soda



* Flour = 50% besan (chickpea) flour, 25% sweet potato flour, 25% tapioca starch

Mix the dry stuff.  Mix the wet stuff until creamed together and completely mixed.  Add the zucchini and mix well.  Pour the wet stuff into the dry stuff and mix GENTLY with a spoon until combined.

Pour mixture into a GREASED cake pan.  Bake at 350 for 1 hour and 20 minutes.  Done when cooked through in the center.

Recipes Previously Posted on Facebook - Pumpkin Pie, Biscuits, Minute Steaks, Shepherd's Pie, no-carb meatballs, cobbler topping, bread/pizza crust

11-22-2012 Pumpkin Pie

homemade pumpkin pie:

PIE FILLING:Pumpkin (peeled, seeded, chunked, put in pan with salt and water, boiled to softness)3 eggspumpkin pie spice (1 teaspoon to 1 tablespoon)1 tablespoon vanillasugar (maybe if needed)2 tablespoons lemon juice1 1/2 cans sweetened condensed milk

In blender, blend on high until smooth.

CRUST:almonds (or almond meal) - pulse in blender until turns into meal (NOT ALMOND BUTTER!!)handful of gluten free flour (or flour)handful of sugar1 stick butter - melted

Mix everything well.  Pat into bottom of springform pan.  Bake at 400 for 10 minutes.

Pour pie filling into a crust-on-the-bottom springform pan.  Bake at 400 for 15 minutes and then at 350 until browned on top and cracked on the edges.

Delicious!!  (although a bit sweeter than most things I make.  Could sub in some heavy cream for 1/2 of the sweetened condensed milk)

11-29-2012 - Biscuits turned out like English Muffins

Made "biscuits" tonight.  Turned out flat, but still REALLY good.  My non-allergic family members ate them.  6 cups safe-for-you flour/starch mix (mine was 50/50 between flours and starches).  2 sticks butter.  4 TABLESPOONS Safe-for-you baking powder (mix into flour before cutting in the butter).  Started with 3 cups milk.  Kept adding until the mixture was slightly sticky (prob ended up with 5 cups milk).  gently formed into balls.  Pressed on ungreased cookie sheet.  Baked at 400 for 15 minutes.  Flipped over, baked at 400 for another 10 minutes.  Came out rather like english muffins in texture and with a delightful and mild flavor.  Definitely a keeper.  Best I have done so far - now... if I could just get them to rise and be light and fluffy as well as tasty and delicious.  

12-2-2012 - Minute Steaks

minute steaks were floured in "flour mix" which is a whole bunch of flours and starches thrown into a big jar and with onion powder, garlic powder, spice mix (which is a bunch of spices thrown together) and salt.  Fried in real butter and some spectrum safflower oil (although be careful with spectrum, I often have issues with their stuff).  Then water tossed in to cover, simmered for 30 minutes.  steaks pulled out.  Flour mix was added to some milk (about 2 times milk as amount of flour), and stirred into the simmering broth until was just a little too thick.  Milk was added until right thickness for gravy.  (had lumps so used a hand blender/immersion blender).  Steaks put back in.  Simmered on low 10 more minutes. = fall apart, country-style goodness.  Oh yeah, I did love tonight's dinner.

1-12-2013 Shepherd's Pie with Green Beans

Shepherd's Pie with Beef and Green Beans Nutrition Info

• Calories: 158.0
• Fat: 9.9g
• Carbohydrates: 8.4g
• Protein: 8.7g

Ingredients1 3/4 pounds extra lean ground beef1 teaspoon garlic powder1 can, drained Del Monte Cut Green Beans1 large onion, diced small2 tablespoons starch (I use tapioca starch)1/2 cup Half and Half (I use Homestead Creamery)2 cups waterTopping - 4 cups mashed potatoes = 4 cups diced potatoes - Boiled in water with salt to tasteDrain (reserving water) = 1 cups water3 Tablespoons butter1/2 cup Half and Half DirectionsTurn oven onto 350.Start potatoes cooking (put in enough water to cover, salt to taste, bring to a boil, reduce to low boil, cover - with air vent to prevent boiling over, cook for 10 minutes)While potatoes are cooking:Dice Onions. Brown beef in a skillet. Add onions. Cook in the beef drippings until onions translucent. Add the garlic powder (or fresh garlic) to the meat mixture. Drain green beans. Add them to the onions and beef. Cook until all is warmed through.Whisk starch into 1/2 cup half and half. Drizzle over the beef mixture - stirring constantly. While continuing to stir add at least 1 cup of the water and up to 2 cups until a gravy consistency is reached.Pour beef mixture into the bottom of a cake pan.Potatoes should be done at this point (break apart when poked with a fork). Drain them, reserving the water. Dump into a mixer bowl (or hand mash) and mash. When broken down into fine bits, add butter. Then add the 1/2 cup half and half. If needed add reserved water in small amounts until potatoes have a fluffy and good thickness.Top the meat mixture with the mashed potatoes.Put casserole into the oven (uncovered) for 45 minutes to 1 hour. Until smells wonderful and the topping is browned.Serving Size: Makes 20 servings of just under a cup.Number of Servings: 20 Recipe submitted by SparkPeople user NRVLAURA.

No Corn, No Wheat Dough for Crust and Cobbler

by Laura A Collins (Notes) on Saturday, February 9, 2013 at 7:02pm

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Dough for crust or cobbler.  Could also use for making dumplings.

Dough for drop top crust for pot pie:  1 cup besan flour, 1 cup tapioca starch, 1 cup sweet potato flour, 1 cup potato starch (4 cups total).  1 1/2 Tablespoon baking powder, 1 cup whole milk, 1/2 to 3/4 cup oil or melted butter, up to 1 cup water (Depending on dough), 1 tablespoon salt.

Mix all flours/starches, salt and powder.  In separate bowl mix oil and milk.  Add oil/milk to flour all at once, stir with spoon.  Add in more water as needed to get moderately sticky dough.  STIR AS LITTLE AS POSSIBLE.

Drop onto prepared stew, potpie mix, etc.  Let there be spots between the dropped dough for juicy goodness to come through.  Bake at 350 until done (used glass dishes, and took about 45 minutes or so).

For cobbler, add 2/3 cup sugar to the flour before adding liquids.

MAKE SURE TO USE SAFE FOR YOU INGREDIENTS:

I used these safe-for-me ingredients:

Hain Baking Powder: http://www.hainpurefoods.com/products/product.php?prod_id=1842

Assi Potato Starch: http://www.lotteplaza.com/product/product_view.php?lan=ENG&Category=49&id=761

Wu Sin Sweet Potato Flour: http://www.amazon.com/Wu-Sin-Sweet-Potato-Flour/dp/B00AN7VBDA

Homestead Creamery Milk

Spectrum Safflower Oil (but would have tasted better with melted butter)

Sea Salt

Tap water

Meera Besan Flour: http://shop.khanapakana.com/meera-besan-gram-flour-1810-grams-4-lb-64-oz/

Erawan Tapioca Starch:  http://importfood.com/fgga1401.html

No-Carb Meatballs

by Laura A Collins (Notes) on Tuesday, February 5, 2013 at 8:20pm

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Totally Delish meatballs (Make sure you figure out portions - for me, quick and easy was to weigh the cooked meatballs and 1 ounce = 1 protein... but check this to be sure!!)

Used 3 pounds hamburger (or any ground meat).  Use 4-6 ounces Colby Cheese - shredded.  Used 6-8 ounces mozzarella cheese - shredded.  Used 3-4 LARGE eggs.  Used 1 ounce asiago cheese (grated).

Spices added:  Rosemary powder, finely minced garlic (could use powder), onion powder (could use finely minced onion), celery salt (could use finely diced celery instead).  Parsley Flakes. Oregano powder - Proportions are based on YOUR family's preferences.  

Mix everything thoroughly.  Roll into uniform meatballs.  Lay out on an UNGREASED cookie sheet.

Bake at 350 until cooked through (for my medium (1-inch diameter) meatballs were done in about 40 minutes).  Cook more or less depending on the size of your meatballs.

Bread and PIZZA CRUST

by Laura A Collins (Notes) on Wednesday, April 10, 2013 at 10:02pm

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 Been making bread that my family likes: 1 cup heavy flour (I use chickpea (besan) flour). 1 cup potato flour. 1 cup tapioca starch. 1 cup sweet potato flour. 2 TABLESPOONS Baking POWDER (I use Hain). Mix well. Mix in 1 teaspoon salt.

If using butter, cut in 1 1/2 sticks butter until dry flours resemble pebbles. If using oil, mix 2/3 cup oil into the milk.

Make a well in the dry ingredients. Get a cake pan and a spoon on the table where you are making the bread. Preheat the oven to 400 degrees.

Mix oil (if using) into 1 cup milk (or milk sub) and 1 cup water. HAVE AN EXTRA Couple cups of water standing by. Pour the oil/milk/water or milk/water mix into the dry ingredients. Stir with the spoon, quickly, but gently. It should be about the thickness of cake batter. If not, quickly stir in a bit more water. THE MORE YOU STIR THE FLATTER THE BREAD TURNS OUT! The only lift to this comes from the liquids making bubbles when hitting the baking POWDER.

GENTLY Turn out into the cake pan. USING WET HANDS, smooth even on top.

Bake at 400 until golden brown and sounds hollow when tapped. (about 40 minutes)

REMOVE FROM PAN IMMEDIATELY USING SPATULA TO LOOSEN and let cool on wire racks.

Cut into squares and refrigerate. Split a square to make a sandwich, or put split squares in the bottom of a pizza pan, top with sauce and cheese for a light and crispy pizza.