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.

Gluten Free Dumplings

3 cups of 50% Besan (chickpea) flour, 25% tapioca starch, 25% sweet potato starch.
1/2 tablespoon baking powder
1 teaspoon salt

2 eggs, whisked
2/3 cups milk
1/4 cup melted butter


In a large bowl, add 2 cups of flour mix, baking powder and salt.  Mix well.

In small bowl, mix eggs and milk.

Pour milk mixture into flour mixture.  Pour in melted butter.  Mix well.  Should be thin to medium batter.  Add remaining flour a bit at a time until mixture is stiff.  You might not use all the flour.  That is ok.

Drop by spoonful into boiling broth.  Cover and simmer for 15 minutes.

These are NOT fluffy and light dumplings.  They are chewy dumplings (the texture of wheat-based strip dumplings), but they have a lovely flavor.

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 meatballs

Submitted by: NRVLAURA 

Minutes to Prepare: 35

Minutes to Cook: 30

Number of Servings: 40

Ingredients

2 pounds ground beef (leanest available)
3 eggs
3 cloves garlic minced
3/4 cup freshly grated parmesan cheese

1 cup grain-free breadcrumbs (2 servings of the grain free bread pulsed through a food processor)
1 teaspoon of rosemary powder
1 teaspoon oregano powder
1 tablespoon onion powder

Tips

Can also add veggie puree to the meat, can cook in tomato sauce, can oven bake instead of simmering in broth, can add shredded mozzarella cheese to the mix before cooking or can add other cheeses. Can change spices and go with Mexican and taco spices instead of Italian and spaghetti spices. Can cook in a crock pot instead of in a pan on the stove.

Directions

mix wet ingredients. Add crumbs and spices. Mix well. Roll into 36 meatballs. Drop into simmering beef stock, chicken stock, or water. Cover and simmer for 30 minutes.

Done when cooked through and no pink meat is left

Serving Size: makes 40 meatballs of 1 ounce each (uncooked weight)

Number of Servings: 40

Recipe submitted by SparkPeople user NRVLAURA.

Nutritional Info

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 78.4

• Total Fat: 5.3 g
• Cholesterol: 32.1 mg
• Sodium: 74.2 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.1 g
• Protein: 5.7 g

Curry Chicken Noodle Soup with mung bean thread noodles

made chicken noodle soup with leftover curry chicken and with mung bean noodles - thin string type. Was yummy.  -

Left over chicken (cut into bits with kitchen scissors) - about 2 cups
The broth from cooking the chicken (dumped into the pot as well) - about 2 cups
8 cups water (or whatever amount you want)
2 packs of thin noodles (mung bean noodles are clear noodles, these are the "thread" type)
a sprinkle of salt (used himalayan salt)

Bring to boil, boil 2 minutes.  remove from heat.  Serve

To cut the noodles, used the kitchen shears after the noodles were cooked.  So, very, very easy to cut them into bite-sized bits.

Total time - 4 minutes prep, 10 to boil, 2 to cook, 1 to remove from heat and cut up noodles = 17 minutes total with 5 minutes of active work.

Curry chicken from the other day - was 3 chicken breasts, some water, 1/2 tablespoon curry powder, onion from the garden, garlic, salt.  cooked in crock pot until tender and done.

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.

Grain Free Chicken Nuggets

Submitted by: NRVLAURA 

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 pounds of boneless, skinless chicken breasts - cut into 32 pieces (1 ounce each)

2 large eggs

1 1/2 cups grain free bread made into crumbs (blender)
1 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder

Tips

Can use any sort of binding substance (chia seeds or flax seeds soaked in water, egg, canned milk, etc.)

Directions

Cut 2 pounds boneless skinless chicken breasts into 1 ounce pieces (32 pieces).

In a gallon sized ziploc bag, add the chicken and eggs. Squish until eggs are mixed smooth and all chicken is coated.

In a large bowl with lid, mix crumbs and spices. Pour chicken and eggs into the bowl, place lid on bowl and shake (alternatively mix the crumbs and spices and then add to the bag with chicken and eggs). Shake until completely coated.

Pour onto a parchment lined baking sheet.

Bake at 400 degrees for 30 or so minutes (or until completely cooked through).

Makes 8 servings of 4 pieces.

Serving Size: 8 servings of 4 pieces  (about 3 ounces)

Number of Servings: 8

Recipe submitted by SparkPeople user NRVLAURA.

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 198.9

• Total Fat: 5.0 g
• Cholesterol: 115.3 mg
• Sodium: 470.2 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 0.4 g
• Protein: 28.8 g

Meatloaf - Grain Free - Recipe

Grain-Free Meatloaf

Nutrition Info

• Calories: 180.5
• Fat: 12.2g
• Carbohydrates: 4.3g
• Protein: 12.9g

Ingredients

2 pounds lean ground beef

3 jumbo (extra large) eggs
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt

1 1/2 cups crumbs (Grain Free Bread Recipe... 2 servings = about 1 1/2 cups of grain-free crumbs. I put the bread through the blender to make crumbs)

1 cup tomato veggie sauce 

Directions

2 pounds lean ground beef

3 jumbo (extra large) eggs
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt

1 1/2 cups crumbs (used gluten free, grain free bread I make - recipe on this blog also)

1 cup tomato sauce (recipe for tomato veggie sauce - recipe on this blog also)

Mix everything together thoroughly and form into 2 1-pound loaves. Place loaves on a parchment paper lined cookie pan

Bake at 400 for 1 hour or until cooked completely through.

Makes 16 slices of meatloaf.

Serving Size: Makes 16 slices (approximately 2 ounces each)

Number of Servings: 16

Recipe submitted by SparkPeople user NRVLAURA.

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.

Recipe: YAY - Meatloaf - Corn-free, gluten-free, wheat-free

2 eggs
2 pounds very lean ground meat
1 cup homemade "bread" crumbs (see previous recipe posted a couple weeks back for cf, gf, wf bread)
1 cup homemade ketchup (tomato sauce, cinnamon, honey, vinegar, allspice, chili powder, garlic powder, mustard powder, onion powder, paprika)
1 large carrot
3/4 cup diced bell pepper
1/2 medium onion
1 teaspoon garlic powder
1 teaspoon mustard powder

In a blender add ketchup, carrot, pepper, onion, powders, and eggs.  Blend on high until smooth.  (Could also use a food processor - I just use my Ninja cause it is convenient)

Put meat into large bowl.  Add blended mixture.  Mix until completely combined.

On cake pan or cookie sheet, line with HEAVY DUTY FOIL.  Oil the foil so meatloaf will not stick.  Form meat mixture into TWO loaves.

Bake at 400 for 50 minutes.

Take out of oven.  Top with a couple spoonfuls of homemade ketchup.  Put back into oven for another 10 minutes.


Just guessing on the homemade ketchup
about 1 cup of tomato sauce (or 2/3 cup tomato paste and 1/3 cup of water).
1 teaspoon each - cinnamon, onion powder, garlic powder, mustard powder
1/2 teaspoon paprika, chili powder, cinnamon, and allspice.
about 2 teaspoons Cane vinegar (Braggs Apple Cider Vinegar is also ok, but I am reactive to apples)
About 1 or 2 tablespoons of honey.

Put it all in a HEAVY sauce pan.  Bring to boil.  Reduce heat to low.  Heat for about an hour until thickens to a thickness you like.  Stir frequently.

Latest Bread Trial

Latest Bread Trial:

4 cups besan flour (chick pea flour)
1 1/2 cups tapioca starch
1 cup sweet potato flour
1 1/2 cups potato starch
4 tablespoons baking powder
1 tablespoon sea salt

8 ounces Daisy Sour Cream
2 Jumbo eggs
1 cup safflower oil
3 cups water

In large bowl, Whisk dry ingredients until thoroughly combined.

In blender, blend wet ingredients until smooth and completely combined.

Pour wet ingredients into dry and gently fold in with a spoon.  Should have evenly mixed, but slightly lumpy batter.

Pour into WELL GREASED cake pan.

Bake at 350 until done - probably about an hour.

Results -
IT DID turn out well.  The sour cream provided excellent flavor.  The eggs made for a better "crumb".  So turned out like soft, moist bread.  Going to cool it down (on a wire rack) and then slice it into thin slices (prob 3 rows of slices per section cause is thick like a cake)...  SANDWICHES FOR LUNCH next week. WooHoo!!

TRIAL recipe: Maybe a birthday cake.

USE SAFE FOR YOU INGREDIENTS

(Also, for the dairy, I suspect coconut milk and coconut thick stuff (like butter thick) would work.  For the eggs, I would be willing to try chia seeds or flax seeds soaked in water to make a binder-solution.  Flour to starch ratio is 4:3.  Bet any flour/starch would work, although might have to adjust the liquid levels.  And, for the Lyles, I bet dates, cherries, or other fruit blended into the liquid might work as sweetener.  So would honey.)

TRIAL recipe:  Maybe a birthday cake.

Dry Ingredients:
4 cups Urad Flour
1 cup potato starch
1 cup tapioca starch
1 cup water chestnut starch
1 cup cacao powder (raw chocolate powder)
3 Tablespoons baking powder

Wet Ingredients
1 vanilla bean
1 cup of brewed coffee
2 jumbo eggs
2 cups water
8 ounces creme Fraiche (Vermont Butter and Cheese Creamery)
11 ounces (1 jar) Lyle's Golden syrup
1 cup Homestead Creamery 1/2 and 1/2

Directions:
Whisk the dry ingredients together until mixed completely.

BLEND on HIGH the wet ingredients until completely smooth and mixed (NO BEAN CHUNKS).

Make a "well" in the dry ingredients.  Pour the wet ingredients into the dry and GENTLY fold in until a lumpy batter is formed.

Pour into a WELL GREASED cake pan.

Bake at 350 until completely done in the center. Probably about 45 min to 1 hour.

Baking right now.  Will let you all know how it turns out.

Laura

The Cake TURNED OUT.  YAY!  Not very sweet at all.  But, seeing as it is the first cake I have had in over 18 months, totally Delicious. The piece is split in 1/2 and a bit of butter mixed with honey is on the top.

Mac and Cheese - Grain-free (Gluten-Free, Corn-Free, Grain-Free) - Recipe!

oooohhhh - I am SO anxious (in a good way). I realized over the weekend, I can eat sweet potato noodles and I can eat dairy, SOOO - I can make "macaroni and cheese". I made the sauce (a little strange in texture using chickpea flour and potato starch, but awesome flavor). I cooked the noodles. Now the timer has rung, and I get to see if I have mac and cheese or not. I have not had mac and cheese for 18 months. I am excited and worried and happy.... So - time to see if it turned out!

YAY!!! It turned out.  Needs some tweaking (more cheese, less noodles to be creamier...), BUT I HAD MAC AND CHEESE.  Oh yeah - that is a happy that is gonna last the rest of the day.  Happy dancing and all!

So - the recipe is (kinda sorta cause I was playing with it as I cooked):

Cheese sauce

2 tablespoons chick pea flour

1 tablespoon potato starch

Onion powder, Garlic powder, mustard powder, salt (to taste or 1 teaspoon of onion, mustard and salt, 1/2 of garlic)

1 stick of butter

12 ounces cheese - shredded (I used sharp cheddar and mild cheddar - would have been good with some Gouda, Swiss, Mozzarella, Feta, or extra sharp cheddar)

1 cup milk

2-4 cups water (this is where I have to guess - I was just going for a sauce texture!!)

Melt the butter in a pan with a heavy bottom.  Stir in the flour/starch/spices and cook until fragrant and slightly browned.  Mix in water by the tablespoon full STIRRING CONSTANTLY until there is about 1  cup mixed in.  Add the milk 1/4 cup at a time STIRRING CONSTANTLY.  Add another cup or so of water 1/2 cup at a time.  Cook until steamy (BUT DO NOT BOIL).  If you need more water to get a medium thick sauce, add it as you need.

NOODLES:

Bring a big pot of water to boil.  Drop in noodles.  Boil  the noodles for 12 minutes.  Drain.  Rinse WELL with COLD water until cold.  

I use these noodles: http://www.amazon.com/Oriental-Noodle-Ingredient-Potato-Starch/dp/B007AWOBLU/ref=sr_1_1?ie=UTF8&qid=1368472735&sr=8-1&keywords=sweet+potato+noodles 

But, I get them at the international market, where they are $3.59 for 1.5 pounds of noodles.  Amazon sells them at a much higher price!

Mac and Cheese:

Preheat oven to 350 degrees.

In a cake pan, layer the noodles.  Pour in the cheese sauce.  Stir until well mixed, and then smooth flat again

Bake UNCOVERED in the oven until is done.  I baked for 1 hour, but I am betting that at 45 minutes would be creamier.

Tweaking for next time - 

1 - CUT THE NOODLES. - these are LONG noodles - It would be easier to cut the noodles after boiling and have shorter noodles in the mac and cheese

2 - add some softer cheese to the mix - maybe swiss, gouda, or mozzarella

3 - Bake a little less than 1 hour.  Prob about 45 minutes.  

4 - Maybe add Broccoli, chili, tuna, or other stuff to make this a casserole and a full meal?  Or - maybe not. Mac and cheese by itself is wonderful!!

Recipe: Gluten-free crackers

Crackers - September 2012

by Laura A Collins (Notes) on Monday, November 12, 2012 at 3:06pm

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Crackers - Per 1 ounce serving Nutrition Info Calories: 120.3 Fat: 5.6g...

Carbohydrates: 6.8g Protein: 0.8g 

Ingredients 

WET: 

3/4 cup Safflower Oil 

1 1/2 cups Water, tap 

DRY: 

1 Tablespoon Baking Powder 

2 teaspoons Baking Soda 

5 cups Gluten Free Coconut Free All Purpose Flour (This particular flour mix = urad flour, sweet potato flour, tapioca starch, potato flour, mung bean starch, potato starch, besan flour, and almond flour - I just have a jar that I randomly add extra packs of stuff to when it starts to get low, so not got exact proportions.) 

1 tablespoon Onion powder 

1 tablespoon Garlic powder 

1 teaspoon GROUND DRIED Rosemary 

1 tsp Salt 

Directions 

Combine all Dry ingredients (Flour, soda, baking powder, spices, salt). Stir well. 

Combine Wet ingredients. 

Pour wet into dry and mix well with a spoon. Dough should be sticky and fairly damp (more so, than say play dough). 

Turn dough out onto parchment paper (best to do this in 2 batches). 

Put another piece of parchment paper over top and roll to cracker thinness. Move to cookie sheet and REMOVE CAREFULLY the TOP piece of parchment paper. Use the top sheet of paper for the bottom sheet of the next set of crackers. Cover with paper, roll out, move to second cookie sheet. Remove paper. Can rinse it off with water and hang to dry for next time you do crackers. 

Take sheets and score the dough with a pizza cutter to make shapes of crackers you would like - rectangles, squares, triangles, etc... 

Put both sheets into cold oven. Turn temperature to 350 and bake for 1 hour 10 minutes. Should be browned on edges and mostly dry. Take out of oven, flip over, remove parchment paper, and put back into oven. Turn oven up to 400. Bake 20 more minutes until completely dry. 

Take out and let cool ON A RACK so do not get moist on the bottom. 

Store in refrigerator. Makes 32 ounces of crackers, figuring 1 ounce per serving. Can use in making salmon patties and meatloaves. Also good with cheese or tuna salad. If wanting to make sweet crackers for dessert, swap out pumpkin pie spices and cinnamon for the stew-style spices. Serving Size: 32 1-ounce servings Number of Servings: 32 Recipe submitted by SparkPeople user NRVLAURA.