I'm pretty sure I got this recipe from the internet, and I'm fairly sure this is more or less the way it was when I got it, but I've been using it for years, and no longer remember the source.
1 c bob's red mill ap gf flour
1 c *milk
1 T sugar
2 T baking powder
2 T oil
1/4 tsp salt
1 tsp vanilla (optional. omit if you use vanilla milk)
Mix everything together in a big bowl, and allow to stand a few minutes while your waffle iron heats up. Letting it stand helps eliminate that "first waffle" syndrome. Spray your iron well with Pam (i use the grilling/high temp one, cause it's the only soy-free one I've found) and cook. For me, it takes 4-5 minutes per waffle, which is 4-5 times as long as my iron seems to think it should, but it doesn't know anything about gluten and egg free waffles. =D
GK's Notes: Hain brand Baking Powder is corn free, but it's single-acting, which means it starts reacting as soon as you get it wet, and what you see is what you get, regarding rising action, so you don't want to delay cooking once you mix your batter. I haven't actually used this recipe with the Hains, so I'm not terribly certain it will work, but I use this same recipe for my pancakes, and they still come out good.
You can use ANY kind of milk here--whatever you have on hand is fine. It's particularly good with vanilla hemp milk, but I usually use rice milk, and it's great. In fact, they're probably crisper with the rice milk. You can easily take a slow weekend morning and make a double or triple batch and freeze the leftovers and use them all week. The recipe doubles very well, and even triples fine, though the end waffles may be a different texture than the beginning ones... They are also very good with a bit of cinnamon added. I don't get to do that too often, cause the hubs doesn't like cinnamon. =( Boo on him...lol!
9/16/2011
9/07/2011
black bean and spinach enchiladas
Spinach & Black Bean Enchiladas
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)
Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.
For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.
*My special, "secret" enchilada sauce recipe: Start with Ortega brand taco sauce. Yes, I'm blushing. Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco. Mix well.
I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A: I didn't measure in the first place and B: I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway. It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!! Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until now) attempt at homemade enchiladas had been a huge flop! I mean, they tasted like enchiladas, so, you know. Yay!
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)
Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.
For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.
*My special, "secret" enchilada sauce recipe: Start with Ortega brand taco sauce. Yes, I'm blushing. Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco. Mix well.
I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A: I didn't measure in the first place and B: I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway. It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!! Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until now) attempt at homemade enchiladas had been a huge flop! I mean, they tasted like enchiladas, so, you know. Yay!
8/09/2011
Wonderbun
1 lg egg or 1/4 c applesauce
1 T oil
1 tsp water (leave out if you use applesauce instead of egg)
1/4 c gluten-free flour (I like Bob's Red Mill)
1/2 tsp baking powder
1 tsp sugar (less, if you use applesauce)
1/2 tsp cocoa or cinnamon
pinch salt
Whisk egg if using. Combine all ingredients in a small straight-sided bowl or wide 20 oz cup or jar.
Microwave 80-90 seconds, at 100% or down to 80% depending on the strength of your microwave. Turn onto wire rack to cool--it will be VERY moist when it first comes out, but when it cools, it'll be right.
You can use the top of a butter dish for a hot dog bun (said my source, but I've never tried it)
I am a big fan of the cinnamon with the applesauce--makes it like an apple muffin.
1 T oil
1 tsp water (leave out if you use applesauce instead of egg)
1/4 c gluten-free flour (I like Bob's Red Mill)
1/2 tsp baking powder
1 tsp sugar (less, if you use applesauce)
1/2 tsp cocoa or cinnamon
pinch salt
Whisk egg if using. Combine all ingredients in a small straight-sided bowl or wide 20 oz cup or jar.
Microwave 80-90 seconds, at 100% or down to 80% depending on the strength of your microwave. Turn onto wire rack to cool--it will be VERY moist when it first comes out, but when it cools, it'll be right.
You can use the top of a butter dish for a hot dog bun (said my source, but I've never tried it)
I am a big fan of the cinnamon with the applesauce--makes it like an apple muffin.
Mark's Bread
I dunno who Mark is...I got this recipe from teh intertubes. It is good, though. I have a few variations I'll post afterwards.
1 1/2 c millet flour
1/2 c amaranth flour
1 c sorghum flour
1 c corn starch
1 c potato starch (NOT potato flour)
1 c tapioca flour (same as tapioca starch)
4 tsp xanthan gum
1 T salt
1/2 c sugar
1/4 c active, dry yeast (not rapid rise)
4 tsp oil
3 1/4 c warm water
Grease or oil the bottoms and 1/2 inch up the sides of two non-stick loaf pans.
Mix the dry ingredients in a large bowl. Add oil and water. Mix with electric mixer for two minutes.
Pour batter into prepared pans and set in your oven to rise. Allow to rise for 20-25 minutes. The batter should start out only at about half a pan, and rise to just over the top--do NOT allow it to form a lip.
Bake at 400 F for 10 minutes. Remove from oven and cover with aluminum foil. Return to oven and bake for 50 minutes. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
These are much easier to slice when completely cool, but they are soooo delicious warm out of the oven!
If you add:
1 3/4 T cinnamon
2/3 c brown sugar (in addition to the white sugar above)
sub hemp milk for half the water
and sub 1/4 c applesauce for another 1/4 c water
and add some raisins (for some reason, I didn't write down how many...so as many as feels right to you...)
it makes an EXCELLENT cinnamon raisin bread.
Another alternative is to replace the 1 cup cornstarch with 1/2 c cornstarch and 1/2 c garbanzo bean flour. I don't know which is better--I have notes on my recipe to do this version, and then newer notes not to, so try either way and see which you like.
1 1/2 c millet flour
1/2 c amaranth flour
1 c sorghum flour
1 c corn starch
1 c potato starch (NOT potato flour)
1 c tapioca flour (same as tapioca starch)
4 tsp xanthan gum
1 T salt
1/2 c sugar
1/4 c active, dry yeast (not rapid rise)
4 tsp oil
3 1/4 c warm water
Grease or oil the bottoms and 1/2 inch up the sides of two non-stick loaf pans.
Mix the dry ingredients in a large bowl. Add oil and water. Mix with electric mixer for two minutes.
Pour batter into prepared pans and set in your oven to rise. Allow to rise for 20-25 minutes. The batter should start out only at about half a pan, and rise to just over the top--do NOT allow it to form a lip.
Bake at 400 F for 10 minutes. Remove from oven and cover with aluminum foil. Return to oven and bake for 50 minutes. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
These are much easier to slice when completely cool, but they are soooo delicious warm out of the oven!
If you add:
1 3/4 T cinnamon
2/3 c brown sugar (in addition to the white sugar above)
sub hemp milk for half the water
and sub 1/4 c applesauce for another 1/4 c water
and add some raisins (for some reason, I didn't write down how many...so as many as feels right to you...)
it makes an EXCELLENT cinnamon raisin bread.
Another alternative is to replace the 1 cup cornstarch with 1/2 c cornstarch and 1/2 c garbanzo bean flour. I don't know which is better--I have notes on my recipe to do this version, and then newer notes not to, so try either way and see which you like.
7/18/2011
"cheese" crackers
Oooh, these are tasty! It's a modified recipe from a cookbook. I was afraid my mods wouldn't work, but they DID! And yummm...
Ingredients:
3/4 c ap flour
1/4 c corn flour (or sorghum)
3 T nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
3/4 c + 2 T daiya vegan/soy free "cheese"
3 T margarine (or safe shortening)
1/4 c water + additional as needed
Preheat oven to 350 F. Grease an airbake cookie sheet--highly recommended. I think they'd have burned on a regular cookie sheet.
Combine "cheese", margarine and water. Knead together as well as you can. In a separate bowl, combine flours, yeast and spices. Add to "cheese" mixture. Knead together. If it's a tad too dry, you could add 1/2 tsp water or so and knead again. Roll to 1/4 inch thick. Cut with cookie cutter and place on greased sheet. Bake about 25 minutes (I found subsequent bakings to take less time). The original recipe said it made 2 dozen. I must have used smaller cutters, because I sure have a lot more than 2 dozen. I used mini cutters, to have little cheese snacks like goldfish or cheez-its. And they pretty much are like those. So tasty. =)
GK's notes: I use Bob's Red Mill all purpose Gluten-free flour, Earth Balance soy free, dairy free margarine and Daiya cheddar style shreds. I imagine this recipe would be outstanding with the Daiya colby jack flavor, or with a little cayenne stirred in. I seriously considered the cayenne, but thought since this was supposed to be a snack for summer camp, I better hold off on the experimentation this time!
Update 6/16/12: I can't use Earth Balance anymore because of corn, and of course, corn flour was right out. So I used Spectrum Butter flavored shortening and sorghum flour today. I also added a dash of paprika, and used a three-"cheese" blend, cause that's what I had. I used half pepper jack "cheese" and the other half was a mix of cheddar flavor and mozzarella flavor. I really couldn't be happier with this recipe. It is so very flexible--you can do whatever you like with it! It was originally a very bland but very impressively real food treat. I changed it to fit my son's allergy needs and spiced it up a bit, but you are free to alter it in whatever way suits your needs, and it will very likely turn out just great. I've done so much to this recipe, and it always turns out. And did I mention that the crackers are always soooo delicious? =)
Ingredients:
3/4 c ap flour
1/4 c corn flour (or sorghum)
3 T nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
3/4 c + 2 T daiya vegan/soy free "cheese"
3 T margarine (or safe shortening)
1/4 c water + additional as needed
Preheat oven to 350 F. Grease an airbake cookie sheet--highly recommended. I think they'd have burned on a regular cookie sheet.
Combine "cheese", margarine and water. Knead together as well as you can. In a separate bowl, combine flours, yeast and spices. Add to "cheese" mixture. Knead together. If it's a tad too dry, you could add 1/2 tsp water or so and knead again. Roll to 1/4 inch thick. Cut with cookie cutter and place on greased sheet. Bake about 25 minutes (I found subsequent bakings to take less time). The original recipe said it made 2 dozen. I must have used smaller cutters, because I sure have a lot more than 2 dozen. I used mini cutters, to have little cheese snacks like goldfish or cheez-its. And they pretty much are like those. So tasty. =)
GK's notes: I use Bob's Red Mill all purpose Gluten-free flour, Earth Balance soy free, dairy free margarine and Daiya cheddar style shreds. I imagine this recipe would be outstanding with the Daiya colby jack flavor, or with a little cayenne stirred in. I seriously considered the cayenne, but thought since this was supposed to be a snack for summer camp, I better hold off on the experimentation this time!
Update 6/16/12: I can't use Earth Balance anymore because of corn, and of course, corn flour was right out. So I used Spectrum Butter flavored shortening and sorghum flour today. I also added a dash of paprika, and used a three-"cheese" blend, cause that's what I had. I used half pepper jack "cheese" and the other half was a mix of cheddar flavor and mozzarella flavor. I really couldn't be happier with this recipe. It is so very flexible--you can do whatever you like with it! It was originally a very bland but very impressively real food treat. I changed it to fit my son's allergy needs and spiced it up a bit, but you are free to alter it in whatever way suits your needs, and it will very likely turn out just great. I've done so much to this recipe, and it always turns out. And did I mention that the crackers are always soooo delicious? =)
7/13/2011
Vegan Zucchini Muffins
Ingredients
- 3 cups Bob's Red Mill gluten free, all-purpose flour
- 3 tablespoons flax seeds (optional)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon corn starch(optional)
- 1 cup unsweetened applesauce (I use the Motts with added calcium, because we can't have dairy)
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 cups shredded zucchini
Directions
- Preheat oven to 350 degrees F. Pam 2 mini-loaf pans, or put papers in two 12-muffin tins (or any combination of the two) . Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
- Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
GK's notes: The original recipe called for a whole cup!! of white sugar, AND a whole cup!! of brown sugar. I'm sure that would be very...sweet, and if that's your cup of tea, then go for it. I used a half cup of each, and the muffins were DELICIOUS. You could actually taste the squash and spices etc. and not just sweetness. It also called for arrowroot powder, but even though I'm sure I have some, I didn't feel like looking for it, so I used corn starch. Worked great!
I have had bad luck in the past with zucchini muffins being very oily, so to start with, I reduced the oil, too, but my batter needed a tad more liquid, so I went ahead and used all the oil it called for, and they weren't greasy at all. I totally didn't even think to put in any xanthan gum, but with the flax seeds, I guess, they didn't need it. They aren't crumbly at all. I did one pan of muffins and one pan of mini loaves. The mini loaves came out of their pan perfectly. The muffins stuck slightly to their papers, but not enough to even damage the appearance of the muffin once it was out, as long as you were careful taking the paper off.
The muffins were perfect, and made a very satisfying breakfast. =D
6/29/2011
microwaved bread
Can you stand it?? It's certainly not the best bread in the world, but it certainly will do in a pinch, and in a pinch I was tonight. This is not my original recipe, but I don't feel like finding the original...so you just get my version, safe for the chitlin.
4 T. applesauce
2 Tbs. sorghum flour
1 Tbs. millet flour
1 Tbs. flax meal
1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. cocoa powder
shake of salt
Add all ingredients to a microwavable container of the size and shape desired--probably at least a 2-cup container--and stir well. Cook in microwave on high for 90 seconds. You may have to loosen around the edges with a butter knife. The result is dense but reminds me a little of whole wheat bread. I might reduce the applesauce a tad next time, and replace a tablespoon of it with a little rice or flax milk. I had another recipe similar to this once, but can't find it. It offered the option of replacing the cocoa with cinnamon, which is really, really tasty with the applesauce as egg replacer. =D
The container...well. The original poster used a small pyrex flat-bottomed and straight sided bowl to make a nice, neat little hamburger bun. I don't have any bowls like that, so I used a 20 oz (I think), wide drinking glass to make a more roll-shaped bun. It works for me, because I can make two little sandwiches for the chitlin, and he will love that.
4 T. applesauce
2 Tbs. sorghum flour
1 Tbs. millet flour
1 Tbs. flax meal
1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. cocoa powder
shake of salt
Add all ingredients to a microwavable container of the size and shape desired--probably at least a 2-cup container--and stir well. Cook in microwave on high for 90 seconds. You may have to loosen around the edges with a butter knife. The result is dense but reminds me a little of whole wheat bread. I might reduce the applesauce a tad next time, and replace a tablespoon of it with a little rice or flax milk. I had another recipe similar to this once, but can't find it. It offered the option of replacing the cocoa with cinnamon, which is really, really tasty with the applesauce as egg replacer. =D
The container...well. The original poster used a small pyrex flat-bottomed and straight sided bowl to make a nice, neat little hamburger bun. I don't have any bowls like that, so I used a 20 oz (I think), wide drinking glass to make a more roll-shaped bun. It works for me, because I can make two little sandwiches for the chitlin, and he will love that.
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