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Posts Tagged ‘Soy-Free’

Gluten-Free, Sourdough Pita Bread

Makes 8

I’m truly delighted by these little, gluten-free, sourdough flat breads. They puff-up when baked, they’re perfect for pocket sandwiches, and they’re wonderful with hummus!

2 cups mature Gluten-Free Natural Levain Starter Culture

½ cup warm (about 100 degrees F), well, spring, or filtered water

1 ½ cups tapioca flour, plus more for rolling out the dough

1 tablespoon honey

1 tablespoon chia seeds

2 teaspoons xanthan gum

1 ½ cups sorghum flour

1 ½ teaspoons whole, unrefined sea salt

1 teaspoon extra-virgin olive oil

In a large bowl combine the mature starter, warm water, honey, chia seeds, and xanthan gum. Whisk until evenly combined, about 2 minutes. Add ½ cup of the sorghum flour and ½ cup of the tapioca flour at a time. Use a wooden spoon or the dough hook to mix incorporated. Add 1 teaspoon of olive oil. Mix until the oil has been absorbed into the dough, about 1 more minute. Scrape the dough into a ball. Lightly oil the mixing bowl. Turn the dough in the bowl to coat in the oil. Cover tightly. Set to rise in a warm (about 75 degrees F) place for 2 ½-3 hours, until nearly doubled in bulk.

Center the oven rack. Place a cookie sheet or jelly-roll pan in the cold oven. Preheat the oven to 500 degrees F. Use a bench scraper or chef’s knife to cut the dough into eight equal portions. Lightly flour your hands, a work surface, and a rolling pin.  Form the dough into a ball. Flatten and roll into a round that is ¼-inch to 3/8-inch thick and about 6-inches in diameter.

Bake 3-4 breads per batch on the hot cookie sheet. After 3 minutes remove from the oven. Flip each bread. Use the flat side of a metal spatula to press down all of the bubbles in the pita (this actually helps the bubbles to expand). Return to the oven. Bake until puffy and barely browned, about 3-4 more minutes. Stack hot pita breads and wrap in a kitchen towel. This will keep them moist and warm for up to one hour. Serve while still warm. Store cooled pita tightly covered in the refrigerator for up to 3 days.

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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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Gluten-Free Blueberry & Banana Muffins

Nutty and moist, simple and quick – these coconut flour, banana, and blueberry muffins are already a favorite around my house! I like to peel, mash, and freeze ripe bananas in a half-pint mason jar – then they’re always ripe and ready to make bread. Defrost frozen mashed bananas overnight in the refrigerator or on the countertop at room temperature for 1-2 hours before making bread.

Makes 12

¾ cup Gluten-Free All-Purpose Flour Mix

¾ cup coconut flour

½ cup whole cane, palm, or date sugar

2 tablespoons chia seeds

1 teaspoon baking soda

¼ teaspoon unrefined sea salt, finely ground

1 large egg,lightly beaten, at room temperature

1 cup whole coconut milk, at room temperature

1 cup mashed bananas, about 2 large

½ cup extra-virgin coconut oil or unsalted butter, melted, or a mixture of the two

1 cup fresh or frozen blueberries

Center the rack in the oven. Pre-heat  the oven to 375 degrees F. Line twelve muffin tins with muffin cups (see cooks note). (Conversely, line 4 mini (3-inch x 5-inch x 2 1/4 -inch) bread pans). In a large mixing bowl combine coconut flour, all-purpose flour, sugar, chia seeds, baking soda, and salt. Use a wooden spoon or the paddle attachment to mix until thoroughly combined, about 1 minute. Add the egg, coconut milk, bananas, and coconut oil or butter. Mix until a smooth batter forms, about 2 minutes. Slowly fold the blueberries into the batter. Fill muffin cups 3/4 full; use about 1/3 cup of batter in each cup (or fill bread pans 3/4 full by using about 1 cup of batter in each pan).

Bake until a toothpick inserted in the center comes out clean, about 15-20 minutes for muffins and 25-30 muffins for mini bread pans.  Cool in the pan or pans on a rack.

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.

This post was shared at the Real Food Forager’s Fat Tuesday blog carnival, at Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday blog carnival, and at Kelly the Kitchen Kop’s Real Food Wednesday .

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Herbal Super-Foods Smoothie

Makes 3 ½ cups

Berries, homemade kefir, and an abundance of locally-grown and organic super-foods – it’s my favorite way to start the day!

1 ½ cups high-quality kefir

2 large egg yolks, from pastured hens (optional)

1 tablespoon local, organic bee pollen

1 tablespoon roasted dandelion root powder, see cooks note

1 ½ teaspoons nettle powder, see cooks note

1 cup frozen strawberries

1 cup frozen blueberries

1 large, fair-trade, organic banana

3 tablespoons organic flax meal (freshly ground flax seeds)

3 tablespoons organic, extra-virgin coconut oil

In the pitcher of a blender combine the kefir, optional egg yolks, bee pollen, nettle powder, and roasted dandelion powder. Blend on low until the powders are fully incorporated. Add the strawberries, blueberries, banana, and flax meal. Pulse on high until the fruit is fully incorporated. You may need to scrape down the sides of the pitcher and push the fruit towards the blade.

In a small saucepan, over low heat, warm  the coconut oil until just melted, about 1 minute. With the blender running on low, slowly pour the coconut oil into the pitcher. Blend until the oil is fully incorporated, about one minute. Serve immediately or store tightly covered in the refrigerator for up to one day.

Cooks note:

Dandelion root can be harvested from your backyard or garden and roasted quite readily. However, it is nearly impossible to grind into a fine powder without industrial grinding equipment. For this smoothie I recommend purchasing organic, ground, roasted dandelion from a reputable herb purveyor (like The Herb Shoppe in Portland and Brooklyn or Mountain Rose Herbs online).

Gathering wild stinging nettles and drying them at home is simple and quite rewarding (if you’re into it!). The best way to learn is always from someone else who has knowledge of the herb. Otherwise, purchase organic nettle leaf from a reputable herb purveyor (like The Herb Shoppe or Mountain Rose Herbs) or purchase wildcrafted nettles in the market and dry them at home. Grind dried nettle leaf in a clean coffee grinder until it is reduced to powder, about 30-60 seconds.

Click here for my Kefir Recipe.

This recipe was shared at the Real Food Forager’s Fat Tuesday blog carnival, at Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday, at Kelly the Kitchen Kop’s Real Food Wednesday, at Mind, Body, and Sole’s Wildcrafting Wednesday, and at Recipe Lion’s Favorite Spring Recipe Share.

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Many of the talented from-scratch cooks that I know shy away from making homemade mayonnaise (also called aioli). The simple ingredients and fresh clean flavors inspire them, but the results sometimes disappoint. My results too, have always been varied. An emulsion of common kitchen staples (oil, eggs, vinegar, salt, and mustard) that can be made in minutes – had us bewildered. I was fed-up with inconsistent results and nutritional compromises from store-bought brands. I committed to discovering the secrets of a creamy, tangy, always goof-proof, homemade mayonnaise. Here are the secrets I’ve found and my recipe for Goof-Proof Mayonnaise.

High quality ingredients are essential to terrific mayonnaise. Eggs should be large and fresh (preferably less than two weeks old). Only use eggs from chickens that are allowed to forage and are fed a diet appropriate for hens. Raw eggs from healthy, naturally-raised fowl are unlikely to be contaminated or dangerous.

The neutral taste of high-oleic sunflower oil produces a classically flavored mayonnaise. Sunflower is preferable to other options for neutral tasting oils because it is unlikely to be contaminated by genetically engineered genes (even in organics genetic contamination can occur).  All sunflowers are currently non-GE.

Extra-virgin olive oil is also a safe and healthful option for lovely mayonnaise. The olive taste is prominent and I prefer to use it for garlic aioli.

Use white vinegar for a traditional tang. Dijon-style mustard, sea salt, and a small amount of whey (a natural preservative) complete the ingredient list. The whey is optional and can be omitted if desired.

When making mayonnaise have the ingredients at room temperature (about 70 degrees F). Remember that chilled eggs can be brought to room temperature by placing them in a bowl of warm (about 100 degrees F) water for about 15 minutes.

Always begin with the eggs, salt, mustard, and a small portion of the oil (¼ cup) in the pitcher of the blender. Use the lowest speed. The eggs, oil, and other ingredients will quickly emulsify. When the remaining oil is added slowly, in a thin stream, it is easily incorporated into the emulsion.

Always use the lowest speed on the blender. This discourages the emulsion from ‘breaking’ or separating into oil and egg. Should the mayonnaise ‘break’, it can be repaired. With the blender on low add an additional room temperature egg yolk. The emulsion should re-form.

Thus, the secret ingredients: Excellent eggs, neutral flavored oil (I prefer sunflower), mustard, sea salt to taste, white vinegar for classic zest, and naturally preservative whey. The goof-proof method: All of the ingredients must be at room temperature; begin with ¼ cup of the oil in the pitcher (along with the eggs, salt, and mustard), always use low speed, slowly drizzle in the remaining oil. Should the mayo ‘break’, simply add an extra yolk!

Goof-Proof Mayonnaise Recipe

This was shared on Kelly the Kitchen Kop’s Real Food Wednesday.

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Goof-Proof Mayonnaise

Makes about 1 ¼ cups

This recipe is the result of combining techniques from The Fannie Farmer Cookbook and Nourishing Traditions.

1 cup high-oleic sunflower oil

1 large egg + 1 large egg yolk

1 teaspoon Dijon-style mustard

¼ teaspoon unrefined sea salt, finely ground

2 tablespoons white vinegar

1 tablespoon whey (strained from plain yogurt or other plain cultured dairy product), optional

Have all ingredients room temperature (about 70 degrees F). In the pitcher of a blender combine ¼ cup of the oil, eggs, mustard, and salt. Turn the blender on low speed. In a slow, thin stream add the remaining ¾ cup of oil. Stop the blender. Use a rubber spatula to scrape down the sides of the pitcher. Add the vinegar and optional whey. Pulse on low speed until incorporated, about 1 minute.

Store tightly covered in the refrigerator. Use within 1 week if you have omitted the whey. Goof-Proof Mayonnaise will keep for 2 weeks with the addition of whey.

Begin with ¼ cup sunflower oil, eggs, mustard, and salt in the pitcher

Variation:

Garlic Aioli

Substitute extra-virgin olive oil for the high-oleic sunflower oil. Add one clove of peeled garlic to the pitcher of the blender along with the ¼ cup oil, eggs, mustard, and salt.

Tips for Goof-Proof Homemade Mayonnaise

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Gluten-Free Sourdough Pancakes

Makes 10

The slightly sour flavor of these pancakes is complemented by sweet, traditional toppings like maple syrup, birch syrup, or fruit preserves. My favorite is a mixture of equal parts melted butter and raw honey.

3 cups mature Gluten-Free Natural Levain Starter Culture

3 large eggs, lightly beaten

2 tablespoons unsalted butter, melted, plus more for oiling the griddle

2 tablespoons whole cane sugar or palm sugar

1 teaspoon aluminum-free baking powder

½ teaspoon unrefined sea salt, finely ground

Heat a cast iron griddle over medium heat. Preheat the oven to 200 degrees F. In a large mixing bowl combine starter, eggs, and melted butter.  In a small bowl combine sugar, baking powder, and sea salt. Whisk the starter mixture while slowly adding the dry ingredients. Continue to wisk until a smooth batter forms, about 2 minutes.

Lightly oil the griddle. Pour ½ cup of batter onto the griddle for each pancake. Flip when the batter begins to dry about one-inch in around the edges. This takes 1-2 minutes. Cook until evenly browned on the second side, about 2-3 minutes. Keep the finished pancakes warm in a single layer on the oven rack.

Store any leftovers tightly covered in the refrigerator for up to 5 days. Reheat in a toaster oven set on low.

Variations:

After adding the dry ingredients fold in:

1 apple peeled and diced, plus 1 tablespoon of cinnamon, or

½ cup fresh or frozen blueberries, or

½ cup of leftover cooked gluten-free grains (like rice, millet, or quinoa).

This pancake is ready to flip. The batter has begun to dry about one-inch in around the edges.

This was shared on Real Food Wednesday.

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