Posted on 11 October 2007 by fruittart
Another gluten-free baking success story! Yay! I may not be quite ready to create my own recipes from scratch, but I can at least follow, or almost follow, a published recipe with minor modifications. It’s progress, anyway.
This is another recipe from Bob’s Red Mill. I made a few changes to this scone recipe.
Raisin Scones (adapted from a recipe by Carol Fenster, Ph.D.)
1 1/4 c. gluten free sweet white sorghum flour
1/2 c. arrowroot powder
1 1/2 t. cream of tartar
3/4 t. baking soda
1 t. xanthan gum
1/4 t. sea salt
1/4 t. nutmeg
4 Tbsp. 100% canoleo margarine
1/4 c. honey + rice milk to bring liquid volume a little more than 1/2 c. (but less than 2/3 c.)
1 large egg
1/3 – 1/2 c. raisins, sulfite free
1 Tbsp. rice milk
Preheat oven to 400 F. Grease or spray baking sheet; set aside.
Combine flours, cream of tartar, baking soda, xanthan gum, salt, and nutmeg. Cut in cold margarine to resemble coarse meal.
Combine honey, rice milk, and egg. Add wet ingredients to the dry and stir until moistened. Fold in raisins.
Pat dough into an 8″ circle on prepared baking sheet. Cut into 6-8 wedges but do not separate. Brush top with rice milk.
Bake for 12-15 minutes.
I tasted one and I thought it was reasonably good. Not as good as one made with wheat, sugar, butter, and cream . . . but not like cardboard, either. And no allergic reaction!
Filed under: Allergies, Gluten-free, Muffins and Quickbreads | 4 Comments »
Posted on 10 October 2007 by fruittart
Success at last! Or at least, I hope it is, since I didn’t do a taste test. Here is a recipe I borrowed from Bob’s Red Mill and further adapted to suit Mrs. V’s specific allergen list. It looks and smells like a blueberry muffin. Let’s hope it tastes like one too!
Gluten-Free Blueberry Muffins (adapted from Sue’s Rice Muffins)
2-3 Tbsp. honey + rice milk to make 1/2 c. liquid
2 Tbsp. canola oil
1 c. white rice flour
1 1/2 t. cream of tartar
1 t. baking soda
1/2 t. sea salt
1 t. grated lemon peel (I thought of this addition after they were already in the oven but I think it would make them even tastier)
2 Tbsp. finely chopped walnuts
1/3 c. frozen blueberries
Preheat oven to 425 F. Lightly grease a 6-cup muffin tin; set aside.
Stir together all ingredients until moistened. Divide among the muffin cups.
Bake for 17-20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.
The original recipe calls for placing the ingredients in a quart jar to mix. James Bond may like his martini’s shaken, not stirred, but I find it easier to stir my muffins in a bowl. Besides, this actually came out fairly thick, not runny, so I think mixing in a jar would be a pain.
Filed under: Allergies, Breakfast, Gluten-free, Muffins and Quickbreads | 2 Comments »
Posted on 23 September 2007 by fruittart
I’m going to begin this post with a disclaimer. ** When I say a recipe is ‘allergy friendly’, I mean specifically for the intended recipient, not for any and all possible allergies. I made this for someone who can’t have cane sugar, wheat or most grains other than rice, dairy, berries, etc. But she *can* eat eggs. If you can’t eat eggs, don’t make this recipe. **
The good news is that Mr. V. found a job that he is excited about. The bad news is that it’s in Texas, which is not very close to Illinois. So we found ourselves saying ‘goodbyes’ again. Bah. Still, I wanted to make something Mrs. V. could eat at the farewell party, so I came up with pumpkin custard. You could call it ‘crustless pumpkin pie’ for those who don’t like crusts.
Non-dairy Pumpkin Custard
29 oz. can pumpkin
1 c. rice milk
1/4 c. agave syrup (it was all I had left)
1 c. honey
6 egg yolks
In a medium saucepan, heat pumpkin, rice milk, and sweetening, stirring frequently, until hot and bubbly.
Whisk egg yolks together until thick and creamy. Stir about 1/2 c. of the hot pumpkin mixture into the egg yolks.
Stir egg mixture into the pan of hot pumpkin and season to taste. Continue to cook over medium heat, stirring constantly, until the mixture is thickened. Serve warm or cold.
If I would have had some on hand, I would have used maple syrup for the sweetening.
Filed under: Allergies, Dessert, Gluten-free, Quick and Easy | 2 Comments »