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.
Showing posts with label wheat-free. Show all posts
Showing posts with label wheat-free. Show all posts
Tuesday, January 21, 2014
Monday, September 2, 2013
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!
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!
Saturday, August 24, 2013
Recipe: Grain Free Curried Chicken Noodle Soup
Grain Free Curried Chicken Noodle Soup
Submitted by: NRVLAURA
Number of Servings: 8
Ingredients
- 1 cup shredded Curried chicken, previously cooked
CURRIED CHICKEN BREASTS
: (3 chicken breasts - boneless and skinless, 1/2 tablespoon curry powder, 1 onion, 1-3 cloves garlic, water, cooked in crockpot on high until cooked through)2.5 ounces (2 bundles - approximately 2 cups) mung bean threads (I use Saifun brand without the plastic inserts - HOWEVER THIS MAY NOT BE SAFE FOR THE EXTREMELY CORN-SENSITIVE).
8 cups or more of water or homemade chicken stock (Nutritional
info is for water)1 teaspoon salt
3 cloves of garlic - minced finely
1 cup raw, chopped finely onion
Tips
Can add veggies - potatoes, carrots, etc; can add beans, can increase meat amount, can add lots of different spices. ALSO - can use to add grain-free dumpling dough and make dumplings.
Soup CANNOT FREEZE. The noodles get really nasty. However, you can freeze the chicken and stock then add noodles when you reheat/boil for 3 minutes.
, etc; can add beans, can increase meat amount, can add lots of different spices. ALSO - can use to add grain-free dumpling dough and make dumplings.Soup CANNOT FREEZE. The noodles get really nasty. However, you can freeze the chicken and stock then add noodles when you reheat/boil for 3 minutes.
Directions
Put all ingredients into a stock pot. Bring to a boil. Boil 3 minutes. Serve.
Serving Size: 8 servings of about 1.5 cups
Number of Servings: 8
Recipe submitted by SparkPeople user NRVLAURA.
into a stock pot. Bring to a boil. Boil 3 minutes. Serve.Serving Size: 8 servings of about 1.5 cups
Number of Servings: 8
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 110.8
- Total Fat: 0.9 g
- Cholesterol: 18.3 mg
- Sodium: 312.1 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.0 g
- Protein: 7.0 g
Thursday, August 22, 2013
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.
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.
Saturday, August 10, 2013
Grain Free Chicken Nuggets
Grain Free Chicken Nuggets
Submitted by: NRVLAURA
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.
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
Thursday, August 8, 2013
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 beef3 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 beef3 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.
Thursday, June 20, 2013
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.
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.
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