Recipes
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Gf Banana Bread
This is a special recipe made without gluten. Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour, baking soda, baking powder, salt and unflavored gelatin together. Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue beating until mixture is light. Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients. Beat egg whites to stiff peaks but not so they are dry. Fold egg whites into the mixture. Place in the greased loaf pan. Bake for 1 hour.
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Category:
Gluten free
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Cheddar Cheese Bread
Place all ingredients, except warm water, in bread pan, select Light Crust setting, and press Start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. 1 1/2 pound loaf. Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not stated.)
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Category:
Gluten free
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Chocolate Chip Cookies
This is a special recipe made without gluten.
Sift dry ingredients. Beat sugars and margarine. Add egg and beat again. Add vanilla and stir. Add dry ingredients. Add chips and nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for 10 to 12 minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat
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Category:
Gluten free
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Gingersnaps
Preheat oven to 350 F. Sift dry ingredients together. Cream margarine and sugar together thoroughly. Beat in egg and molasses. Add flour mixture. Mix well. Drop rounded teaspoons of dough onto greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies.
2 cookies per serving: 1 fruit/vegetable choice, 1 fat
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Category:
Gluten free
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Maple Bean Tarts
Combine all ingredients except raisins in a food processor or blender. Divide raisins evenly among tart shells. Pour filling over raisins, filling medium-size tart shells 3/4 full.
Bake at 350 F for 20 minutes or until crust is golden brown and filling set. Makes 24 tarts.
1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats & oils choice 5 grams total fat, 1 gram saturated fat, 17 mg cholesterol, 2 grams protein, 17 grams carbohydrate, 46 mg sodium, 158 mg potassium. Moderate fibre.
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Category:
Gluten free
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Brown And White Rice Flour Breads
Dissolve 2 tsp sugar and 1/2 cup water in 2 cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top. Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm. Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs. Mix at highest speed with mixer for 2 minutes (my note ~ assume this requires a strong mixer with a dough hook?) Let dough rise in a warm place until doubled, about an hour. Pour dough into greased, small bread pans 3/4 full or into cans for round breads. Let rise again. Bake at 400 for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack. Recipe may be doubled. Dough may be shaped for hot dog or hamburger buns after first rising. For herb bread, add 2 Tbsp fennel seeds or dried herbs of choice to dry flour.
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Category:
Gluten free
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Pumpkin Cookies
Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat
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Category:
Gluten free
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Rice Flour Yeast Bread
1. Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.
2. Combine instant mashed potatoes and hot tap water; whip lightly with a fork.
3. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed.
4. Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture will be like thick cake batter.
5. Leave batter in bowl; cover and let rise in warm place for 1 hour. Batter will rise about 2" depending on size of bowl.
6. Beat just enough to remove large gas bubbles.
7. Preheat oven to 325 F.
8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30 minutes.
9. Bake 30 to 35 minutes until lightly browned. Especially good toasted.
Ingredients
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Category:
Gluten free
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Simply Super Sourdough
This recipe requires a heavy-duty bread machine, large enough for 3 cups of flour. For the lactose intolerant change cottage cheese to nondairy sour cream. Reduce water to 3/4 cup.
Mix together flours, salt, xanthan gum, and Egg Replacer (if used).
Mix together the water, vinegar, sourdough starter, cottage cheese, butter and eggs.
Measure sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order suggested by your manual. Bake on regular bread setting on medium heat.
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Category:
Gluten free
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Gluten Free Pancakes
Combine all dry ingredients. Stir together all liquids; add to dry ingredients. Bake on pre-heated griddle (350 F. to 375 F.). Turn only once.
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Category:
Gluten free
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Gluten Free Steamed Apricot Bread
In a large bowl, combine the oats, rice flour, amaranth flour and baking soda. Grind the almonds to a fine powder in a blender. Gradually add enough water to bring the level up to 1 cup. With the machine running, add the molasses or honey and almond extract. Add the apricots and process with a few on/off turns to chop them; do not puree. Pour the liquid mixture into the flour bowl. Stir to mix. Turn out into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string. Place the mold on a wire rack in a Dutch oven or large stockpot. Add enough boiling wate to the pot to come halfway up the sides of the mold. Cover the pot tightly, and steam the bread over med-low heat for 2 hours Do not remove the cover during the cooking time. Remove the mold from the pot. Cool the bread in the mold for 15 min, then turn out onto a wire rack to cool completely. For best results, slice with a serrated knife. Variations: Replace the rice flour with 1/3 c rice polish and 1/3 c rice bran. You can also replace the amaranth flour with either 1/4 c soy flour, 1/4 c white buckwheat flour or 1/4 c ground sunflower seeds.
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Category:
Gluten free
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Gluten Free Bread
Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with cornmeal and set aside. Dissolve sugar in warm water in a small bowl. Sprinkle yeast over top. Set aside for 10 minutes or until frothy. Stir well. Combine water and minute tapioca in a saucepan. Bring to a boil. Cook for 1 to 2 minutes or until thickened and clear. Stir together bean flour, cornmeal, corstarch, baking powder and salt in a mixing bowl. In separate bowl, whisk together egg whites and milk. Whisk in yeast and tapioca mixture. Stir into dry ingredients, beating until smooth. Set aside for 10 minutes. Turn out onto surface generously dusted with cornstarch. Dust hands with cornstarch and sprinkle a little over dough. Knead 4 to 5 times and fit into prepared pan. Brush top with milk and sprinkle with poppy seeds. Bake in 400 F oven for 45 minutes or until browned and loaf sounds hollow when tapped. Makes 1 loaf, 16 slices. Variations seed bread, herb bread, Foccacia & pizza crust to be added to recipe after testing.
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Category:
Gluten free
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Gluten free Pastry
Bean flour is a new product being promoted by the Ontario Coloured Bean Growers of Ontario. If not available to you, try white bean puree. Less fat is required with bean flour than whole wheat flour for pastry.
Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening.
Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap. Press into pan, patching if necessary.
For pie shell or single crust: Trim edge leaving half-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 F for 15 minutes or until edges are golden brown, remove foil.
For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch overhang under edge of bottom crust, press firmly together. Flue edges. Cut steam vents. Bake as recipe directs for filling.
Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.
Double crust: 184 calories, 1 starch, 1 fat choice 8 grams total fat, 2 grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams carbohydrate, 44 mg sodium, 274 mg potassium. High fibre.
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Category:
Gluten free
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Millet Bread
Combine yogurt and butter in saucepan, heating slowly to melt butter. Dissolve yeast and honey in the war water; add yogurt mixture and blend. Beat in eggs; add flours and beat well. Pour into well-oiled 4" x 8" loaf pan and let rise for 45 minutes. Bake at 375 F. for 40-45 minutes or until done. Cool before cutting.
Ingredients
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Category:
Gluten free
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Orange Breakfast Bread
Combine buttermilk, applesauce, juice concentrate, honey, eggs and oil in blender or food processor 1 minute. Combine flour, xanthan gum, baking powder, baking soda and salt in large bowl. Make a well in center of flour mixture; pour in liquid mixture and orange peel; stir to combine. Pour batter into 3 lightly greased mini loaf pans. Use rubber spatula to smooth top of each loaf. Bake in 350 degrees F. oven 35 to 40 minutes, or until cake tester comes out clean. Combine confectioners' sugar and orange juice in small bowl; stir until smooth, set aside. Turn loaves onto wire rack; cool 10 minutes. Poke holes in loaves with wooden pick or fork; drizzle glaze over loaves.
Makes 3 mini loaves
Each serving (2 slices) provides:
* 278 calories
* 4 g. protein
* 6 g. fat
* 53 g. carbohydrate
* 0 g. dietary fiber
* 50 mg. cholesterol
* 293 mg. sodium
Variation: Glazed Lemon-Poppy Seed Loaves - Substitute 1/4 cup lemon juice for orange juice concentrate, add 2 tablespoons poppy seeds and 2 tablespoons lemon peel; omit lemon peel.
For Glaze: Substitute lemon juice for orange juice. Poke holes in warm loaves. Drizzle glaze over loaves.
Ingredients
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Category:
Gluten free
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White Bread (usa Rice)
Combine 1-3/4 cups flour, xanthan gum, salt and yeast in large bowl. Heat cottage cheese, water, oil and honey in small saucepan or microwave in 2-cup glass measure on HIGH 2 minutes, until very warm (120 to 130 degrees F.). Pour into flour mixture; add egg. Stir until well blended. Stir in remaining 1/4 cup flour; knead dough in bowl until smooth and all flour is incorporated (dough will be somewhat sticky). Cover bowl; let rest 10 minutes. Shape into loaf; place in lightly greased loaf pan. Cover; let rise in warm place 30 minutes. Bake in 400 degree F. oven 30 minutes or until golden brown. Remove from pan; cool on wire rack.
Each slice provides: * 113 calories * 3 g. protein * 3 g. fat * 19 g. carbohydrate * 0 g dietary fiber * 19 mg cholesterol * 114 mg. sodium
Variation: Nut 'N Honey Bread - Stir in 1/2 cup chopped pecans and 1 tablespoon sesame seeds to dough with last addition of flour.
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Category:
Gluten free
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