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Posts Tagged ‘Corn-Free’

Streusel-Topped, Gluten-Free, Sourdough Coffee Cake

When:

Wednesday May 2, 2012; 6-7:30 p.m.

What:

Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours

Join me  for an evening of demonstrations, samples, and discussion. Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.)

Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

3029 SE 21st Avenue

Portland, Oregon

Cost:

Free

Please call the People’s Co-Op to register, 503-674-2642.

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Sprouted Gluten-Free Bread

Makes 1 loaf

The extra efforts of sprouting are rewarded by crunchy, tender, sandwich-friendly slices. Once you are familiar with the simple process for sprouting grains and legumes, this bread is rather easy to make. Using a food-processor the sprouts are pureed, then mixed into a gum-free, cane sugar-free, egg-free, dairy-free batter.

1 cup organic brown rice

1/3 cup organic green lentils

clean water (well, spring, or filtered)

sunflower oil

1 ½ cups Gluten-Free All Purpose Flour Mix

3 tablespoons chia seeds

1 tablespoon active dry yeast

1 ½ teaspoons unrefined sea salt, finely ground

3 tablespoons sunflower oil

3 tablespoons maple syrup

To Make Sprouts:

In a one-quart mason jar combine the rice and lentils. Add water until the rice and lentils are covered by about 3 inches. Tightly cover the mouth of the jar with a mesh screen. Store at room temperature (about 68-72 degrees F).

After 12-24 hours pour off and discard the soaking water. Add enough water to cover and rinse the rice and lentils. Pour off and discard the water. Allow the jar to drain, upside down, for several minutes.

Rinse and drain the sprouts 2-3 times every day.  After 2-3 days visible sprouts will emerge. The lentil sprout is unmistakable, but the rice sprout is a tiny speck on one end of the end of the grain.  When the rice and lentils have sprouted, they’re ready to be made into bread (or they can be stored for up to four days in the refrigerator (rinse stored sprouts every other day)).

To Make Bread:

Generously oil a standard (4 ½-inch x 8 ½-inch x 3-inch) loaf pan. Assemble a food processor with the metal blade. Add the sprouts and 1/3 cup of water to the bowl. Pulse until the sprouts resemble chunky nut butter, about 2 minutes. Add the flour, chia seeds, yeast, and salt. Process until well combined. Add the sunflower oil and maple syrup. Process until a smooth batter forms, about 2 more minutes. Scoop into the oiled pan.

Sprouted Gluten-Free Bread, ready to bake

Set in a warm (about 75 degrees F) place until puffed by about two-inches, about 25-30 minutes. Pre-heat the oven to 350 degrees F. Bake until browned on top, about 60-65 minutes. Cool in the pan for 10 minutes. Use a sharp knife to loosen the edges from the pan. Remove from the pan and cool on a rack. Serve thinly sliced.

This pst was shared at Real Food Forager’s Fat Tuesday,  Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday,  Kelly the Kitchen Kop’s Real Food Wednesday, and The Nourishing Gourmet’s Pennywise Platter Thursday.

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When:

Wednesday May 2, 2012; 6-7:30 p.m.

What:

Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours

Join me  for an evening of demonstrations, samples, and discussion. Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.)

Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

Gluten-free natural levain starter

3029 SE 21st Avenue

Portland, Oregon

Cost:

Free

Please call the People’s Co-Op to register, 503-674-2642.

Links to some of the techniques & recipes featured in the class:

Gluten-Free Natural Levain (Natural Leaven, Sourdough) Starter Culture

Artisan Sourdough Bread Recipe, Gluten-Free 

Gluten-Free Sourdough Coffee Cake Recipe

Gluten-Free Sourdough Pancakes

Upcoming Free Event at People’s Co-Op:

Wednesday July 11, 6-7:30

Fermented Drinks: How to Make Refreshing, Probiotic Tonics

Beet Kvass

Learn to make kombucha tea, beet kvass, and a lacto-fermented fruit juice. These drinks are inexpensive, nutritious, and easy to make in your own kitchen!

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Winter Squash and Apple Soup

Makes 8 cups

This satisfying soup is based on my food-writing mentor Diane Morgan’s Delicata Squash Soup with Parmesan Croutons. I’ve adapted to Diane’s recipe to be gluten-free, dairy free, and to make use of the variety of squash and apples in my wintertime pantry.

2 tablespoons olive oil or ghee

2 medium sized apples, peeled, cored, and diced (see cooks note)

1 medium onion peeled and diced

½ cup coconut milk

2 cups winter squash, cooked (see cooks note)

4 cups chicken stock

1 teaspoon coarsely ground unrefined sea salt, plus more to taste

½ teaspoon dried thyme

¼ teaspoon freshly ground nutmeg

ground black pepper to taste

green onions, thinly sliced for garnish

Gluten-Free French Bread (optional)

Heat a large, heavy bottomed stock pot over medium-high. Add the oil or ghee and swirl to coat the pan. Add the diced apples and onions. Cook, stirring frequently, until the onions begin to brown at the edges, about 8-10 minutes. Add the coconut milk, cooked squash, and chicken stock. Turn the heat to high. Bring the soup to a rolling boil. Reduce the heat to medium-low. Skim any accumulated film from the top of the soup. Add the salt, thyme, nutmeg, and pepper.  Simmer over medium-low for about 15 minutes.  Remove from the heat. Puree with an immersion blender (or regular blender).  Add salt and pepper to your own taste. Serve with toasted French bread.

Cooks notes:

Baking apples like Granny Smith, Golden Delicious, and Caville Blanc are best, although winter storage varieties like Braeburn and Fuji are also suited to this soup.

Winter squash varieties like Delicata, Butternut, Sweet Meat,  Kabocha, and  Sweet Pumpkin can be used. First halve the squash and remove the seeds.

To bake, preheat the oven to 350 degrees F. put one-inch of water in a baking dish. Place the squash face down in the dish. Bake at 350 degrees F until soft, about 30 minutes to 2 hours, depending on the variety and individual size of the squash. Add water periodically throughout cooking to maintain one inch in the pan.

To steam squash a 16-20 quart stock pot with steamer basket is convenient, especially for large varieties like Hubbard.  For small varieties use a medium sauce pan with steamer basket. Fill the pot with 1-2 inches of water. Cut larger squash into several smaller pieces (4-6 inches square). Cover the pot. Cook over medium heat until soft, about 30 minutes to one hour.

Canned or previously frozen winter squash can also be used.

This was shared on Fat Tuesday, Slightly Indulgent TuesdayReal Food Wednesday, and Sunday Soup Night.

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Gluten-Free Lemon & Poppy Seed Muffins

Makes 12

The classic combination of lemon with poppy seed has been updated in this allergen-friendly recipe. During the height of citrus season (late fall and early winter in the northern hemisphere) look for bergamots, a hybrid of lemon with bitter orange, to use in this recipe. The outer peel of bergamots (the zest) is valued for its high essential oil content. It brings a bright citrus flavor, the flavor of earl grey tea, to the muffins. Jennifer Katzinger’s Lemon Poppy Seed Muffin recipe from The Flying Apron’s Gluten-Free & Vegan Baking Book inspires this gluten-free, dairy-free, egg-free, and gum-free recipe.

1 ½ cups brown rice flour

1 cup Gluten-Free All-Purpose Flour Mix

¾ cup date, palm, or whole cane sugar

¼ cup poppy seeds

2 tablespoons chia seeds

1 ½ teaspoons baking soda

¾ teaspoon unrefined salt, finely ground

½ cup warm (about 100 degrees F) water

½ cup extra-virgin coconut oil, melted

4 tablespoons lemon juice (the juice of about 2 medium lemons)

1 ½ teaspoons (firmly packed) finely grated lemon zest (the zest of about 2 medium lemons)

1 ½ teaspoons vanilla extract

Adjust the rack to the center of the oven. Pre-heat the oven to 375 degrees F. Prepare a muffin pan with 12 paper liners (see cooks note).

In a large mixing bowl combine the brown rice flour, Gluten-Free All-Purpose Flour, sugar, poppy seeds, chia seeds, baking soda, and salt. Whisk until the mixture is evenly combined, about 1 minute. In a medium bowl combine the water, coconut oil, lemon juice, lemon zest, and vanilla extract. Add the mixture of liquids to flour mixture. Whisk until a smooth batter forms, about 1 minute.

Fill the muffin cups ¾ full (about ¼ cup of batter per muffin). Bake until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Cool in the pan for 10 minutes. Use a heat-safe spatula to loosen the edges of the muffins from the pan. Remove from the pan and place on a rack to cool completely. Cover tightly and store in the refrigerator.

The large, rounded fruit on the left is a bergamot, the others are lemons

Cooks note:

Twelve muffin cups can be made from a piece of parchment paper measuring 12 inches by 16 inches. Fold the 12-inch side of the paper lengthwise into thirds, then fold the 16-inch length of paper into quarters. Unfold the paper. There should be 12, 4-inch squares on the paper. Cut along the fold lines. Use the bottom of a glass or ramekin that has an outside diameter slightly smaller than the inside diameter of the muffin pan. Invert the glass. Center the parchment paper over the bottom of the glass. Use your hands to fold the parchment paper down over the glass, creating a large muffin cup.  Repeat with the remaining papers.

What is a Bergamot? A fascinating explanation, collection of recipes, and interesting links from David Lebowitz.

This was shared on Fat TuesdaySlightly Indulgent Tuesday, and Real Food Wednesday.

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Gluten-Free Sourdough Coffee Cake         

Makes 1 8-inch square cake

This slightly sweet, natural yeast-leavened cake is part pastry and part sourdough bread.  It’s perfect for transforming an average weekend brunch into a celebration! Get ahead by mixing up the cake a day in advance and letting it raise overnight in the refrigerator. The cake can be baked in the morning and eaten for breakfast or brunch – warm from the oven. Serve thickly sliced with sliced fresh fruit, preserves, or even lemon curd.

1 ½ cups mature Gluten-Free Natural Levain Starter Culture

½ cup whole coconut milk, at room temperature (about 72 degrees F)

2 large eggs, lightly beaten

1 teaspoon vanilla extract

½ cup whole cane, palm, or date sugar

4 tablespoons chia seeds

1 teaspoon unrefined sea salt, finely ground

½ teaspoon baking soda

4 ½ – 5 ½ cups Gluten-Free All-Purpose Flour

½ cup unsalted butter or ghee, at room temperature, plus more for greasing the pan and brushing the top of the cake

In a large mixing bowl combine the mature starter, coconut milk, eggs and vanilla. Whisk until thoroughly combined. Add the sugar, chia seeds, and sea salt. Add the all-purpose flour about 1 cup at a time. Use a wooden spoon (or the paddle attachment) to mix the batter well after each addition. Reserve the final cup of flour. Add by the tablespoon until the dough no longer sticks to your fingers when pressed lightly. Add the butter or ghee. Continue mixing until the butter or ghee has been fully incorporated.

Lightly grease an 8-inch square by 2-inch deep baking dish. Scoop the batter into the pan. Smooth it into an even layer.

Cover loosely and set in a warm, about 75 degrees F, place until the dough puffs to within ½-inch of the top of the pan, about 3-4 hours. Alternately, the cake may be prepared the day prior to baking. Cover it tightly (see cooks note). Store in the refrigerator overnight. The cake will slowly raise and be ready for baking the next day (about 12-24 hours later).

Adjust the oven rack to the center position. Preheat the oven to 350 degrees F. Brush the top of the cake with melted butter or ghee. Bake until a toothpick inserted in the center comes out clean, about 60-70 minutes (80-90 minutes if baked cold from the refrigerator). Serve while still warm, or if baked in advance, reheat in a warm (about 250 degrees F) oven for 20-30 minutes before serving. Store tightly covered.

Cooks Note:

To make a tight and non-reactive cover in a plastic-wrap-free kitchen first cover with wax paper just large enough to cover the pan. Then cover with a piece of aluminum foil large enough to wrap down the sides of the pan. Save the cover for re-use by brushing off any bits of dough and folding into quarters. Store right next to the wax paper.

Variation:

Streusel Topped Coffee Cake

This topping is sprinkled over the cake just before baking.

1/3 cup tapioca or arrowroot flour

1/3 cup whole cane, date, or palm sugar

2/3 cup crispy nuts, roughly chopped

5 tablespoons unsalted butter, melted

1 teaspoon ground cinnamon

¼ teaspoon sea salt

In a medium bowl combine the flour, sugar, chopped nuts, melted butter, cinnamon, and sea salt. Use a fork to combine. Sprinkle the mixture evenly over the top of the cake after brushing the top of the cake with melted butter or ghee. Bake as called for in the recipe above.

Meet my friend Daisy, the gluten-free sourdough starter

Questions? Gluten-Free Q & A

This post was shared on Slightly Indulgent Tuesday and Real Food Wednesday.

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Gluten-Free Flakey Pastry Crust

Makes 1 (8 or 9-inch) 2-crust pie; or 2 (8 or 9-inch) 1-crust pies

Many people prefer the speed and ease of combining pastry in a food processor. I shamelessly (and deliciously) use mine when quick and easy are the names of the pies.  However, like many other shortcuts, the use of a food processor in pastry is a compromise. The best pastry is made entirely by hand using a dough blender or simply two butter knives. It’s not quick or easy; but neither is it incredibly time-consuming or difficult. The dough is much less likely to be over blended, it’s easier to work with, and your hands have created it entirely. Either way, this tender, flakey, gluten-free crust will delight you – whether blended with utmost attention or efficiency!

1 cup tapioca flour, plus up to ½ cup more for rolling out the dough

1 cup sorghum flour

2 teaspoons xanthan gum

1 ½ teaspoons unrefined sea salt, finely ground

¾ cup cold, unsalted butter, cut into 1-inch pieces

1 teaspoon apple cider vinegar

4 – 6 tablespoons whole coconut milk, at room temperature (about 72 degrees F)

In a large mixing bowl (or the bowl of a food processor fitted with the metal blade) combine the tapioca flour, sorghum flour, xanthan gum, and salt. Mix until well combined. Add the butter. Use a pastry blender or two butter knives (or short pulses of the food processor) to cut the fat into the flour. Cut until about 2/3 of the mixture resembles course cornmeal and 1/3 is the size of a large peas. Add the apple cider vinegar and 3 tablespoons of the coconut milk. Mix just until the liquid is evenly absorbed. Add the remaining coconut milk one tablespoon at a time and mix after each addition. Stop adding coconut milk when the dough begins to hold together.

Before handling, dust lightly with tapioca flour. Divide the dough into two equal portions. Wrap each in a piece of wax paper. Refrigerate until firm, about 45-60 minutes. Flakey pastry dough may also be frozen for later use (see cooks notes).

To roll out the pastry:

Work quickly; have the filling mixed, the pie plate ready, and the oven preheated. (Preheat to 425 degrees F, unless directed by your filling recipe). Place one piece of the dough on a generously floured work surface.  Lightly dust the dough, rolling pin, and your hands with tapioca flour. Begin by hand-shaping the dough into a thick flat round. Use the rolling pin to roll out the pastry with light, even pressure. Every few passes lift or flip the dough and dust it with additional flour, if needed. If your pastry becomes oblong or misshaped, simply cut it and patch it back into a round by moistening the edges with a few drops of water then pressing them together.

For a nine-inch pie, roll the pastry 1/8-inch thick and about 11½ inches in diameter. When transferring the pastry to the pie plate fold it in half, gently lift, and unfold it into the plate. Repair any tears with a few drops of water and your fingertips.

To make a one-crust pie:

Use a sharp paring knife to trim the crust ½-inch larger than the pie plate. Fold under the excess pastry and gently press together the two layers. Decorate the edge with fluting or make regular indentations with the tines of a fork. Bake as directed in your filling recipe or pre-bake (see cooks notes). Use the other ball of dough for a second pie or freeze for later use (see cooks notes)

To make a two-crust pie:

Trim the pastry even with the edge of the pie pan (add the trim to the second ball of dough). Lightly moisten the edge with a few drops of water. Add the filling and dot it with butter (or follow the instructions for your filling recipe). Roll out the top crust into a round 1/8-inch thick and 11½ inches in diameter. Quickly fold, lift, and unfold the pastry over the top of the pie. Trim the edge ½-inch larger than the pie pan.  Fold the top crust edge under bottom the bottom crust. Gently press all of the layers together. Decorate the edge with fluting or make indentations with the tines of a fork. Cut 5 or more vents in the top of the pie. Bake according to your filling recipe or bake until browned at the edges, about 50-60 minutes.

Cooks Notes:

How to freeze pastry dough:

Wrap the dough in wax paper then place in a tightly sealed freezer-safe container or wrap in freezer paper. Use within one month. Thaw the dough at room temperature until workable, but still cold, about 2-3 hours. Proceed with rolling out the dough.

How to pre-bake a pie crust:

Adjust the oven rack to the center of the oven. Preheat to 425 degrees F. Use a fork to pierce the entire surface of the crust. Bake until the edges brown, about 17-20 minutes. Most fillings for pre-baked crust should be fully cooled before being used in the recipe.

This post was shared on Mouth Watering Mondays at A Southern Fairytale, Mingle Mondays at Add a Pinch, Hearth and Soul Blog Hop at Penniless Parenting, Gluten Free Wednesdays at Gluten-Free Homemaker, and Real Food Wednesday at Kelly the Kitchen Kop.

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