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engnyath: river (Default)
Thursday, February 4th, 2010 07:38 am
From Living Without

1 cups brown rice flour, preferably super-fine grind
1/2 cup gluten-free oat flour
3/4 cups sorghum flour or millet flour
1/2 cup tapioca starch/flour
1/4 cup potato starch
1/4 cup sweet rice flour
1 package active dry yeast
1/2 tablespoon xanthan gum
1/2 tablespoon salt
2 eggs + 1 egg yolk, room temperature
2 tablespoons maple syrup or amber agave nectar
1/4 cup shortening or non-dairy margarine, melted
1 1/4 cups milk of choice (rice, soy, hemp, nut milk), warmed to 110 to 120 degrees
1 egg white, lightly beaten with a fork (to brush tops of loaves)
1/4 cup gluten-free oats

Combine brown rice, oat, sorghum/millet, sweet rice, and tapioca flours, potato starch, yeast, xanthan gum and salt in mixer. Mix on low until everything is well combined.

In a separate bowl, beat eggs then add maple syrup, shortening, and milk.

Add wet ingredients to dry ingredients. Mix on med-high until well combined. Dough should resemble very thick cake batter.

Pour into a greased bread pan. Let this sit for 40 minutes or until it has risen to approximately twice its original size. Spread egg white on top of loaf, then sprinkle with gluten free oats.

Bake for 40 minutes at 350ºF. Cool in pan for 10 minutes then remove from pan and allow to cool.

On a personal note, this is my favorite bread recipe that I have tried so far.
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engnyath: river (Default)
Thursday, October 29th, 2009 07:02 pm
Ingredients
8 tablespoons butter/margarine
4 ounces unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla extract
1/4 tsp salt
1/8 cup rice flour
3/8 cup almond meal
1/4 cup chopped walnuts (optional)

Mix eggs and sugar until creamy. Add vanilla, rice, and flours. Heat butter and chocolate until melted and mixed. Add this to the other ingredients.

Pour mixture into greased pan. Sprinkle nuts on top. Bake for 15-20 minutes at 400ºF.
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engnyath: river (Default)
Thursday, October 22nd, 2009 07:42 pm
1 head of garlic, chopped
1 leek, sliced thin
1 acorn squash, sliced thin
1/2 bunch of spinach, cut into bite sized bits
Olive oil
Salt
Oregano
Pasta (I used brown rice spirals myself)
Parmesan cheese, grated

Sauté the garlic slightly in olive oil, then add leeks. When leeks are starting to turn soft, add squash. Cover and add water as needed to steam/soften squash. Add spinach. When all vegetables are cooked to your satisfaction, add spices to your taste. Add vegetables to pasta, then sprinkle freshly grated parmesan on top.

Kudos to my friend Clara for giving me the idea and recipe to adapt.
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engnyath: river (Default)
Tuesday, October 13th, 2009 10:35 am
Gluten-free oatmeal casserole, adapted from Bob's Red Mill recipe.

Ingredients:
1 cups Gluten-free rolled oats
2 cups Milk
1 TB molasses
1 TB butter
1/2 tsp salt
1 TB ground Cinnamon
1 Apple, chopped
1/2 cup Raisins or Currants

Directions:
-Preheat oven to 350F
-Heat milk, sweetener, butter, salt and cinnamon in a saucepan to a gentle boil. Add oats, fruit and nuts.
-Transfer into a buttered, oven-safe casserole dish. Bake uncovered for 15 minutes or until moisture absorbed.

I'm generally not a fan of oatmeal. In fact, I hated it almost every time I had to eat it growing up. This however was really tasty and a welcome variation in what I've normally been eating for breakfast.

If you're not needing to avoid gluten, you can use regular rolled oats for a much cheaper meal.