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Breaking the barriers when breaking bread
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[size=4][b]A Gluten Freedom Dough Sheet Recipe[/b][/size]
Here is a fantastic recipe for gluten-free pasta dough sheets. I make this recipe all the time because it is so versatile. I use it for raviolis, wontons, Peking dumplings (potstickers), and it is great for crab rangoons as well!
This dough can definitely be made by hand, which was how I started off, but it does speed up the process if you have a pasta machine. You can buy some of the lower end pasta machines for around $30 or so. A great investment for those who want to experience Gluten Freedom!
Before you begin I feel it is important that you read the storage instructions 1st. I cannot tell you how disappointed I was the 1st time I made these and they dried out before I could fill and cook them.
2 1/2 c. Gluten Free Pantry French Bread Mix
1 tsp. salt
1 Tbls olive oil
1 egg yolk [i](set the egg white aside)[/i]
2 tsp xantham gum
Place the gluten-free flour in a food processor or in the mixing bowl of a heavy, duty mixer if you have one.
Add the salt, oil and eggs.
[size=2][b]If you are using a food processor:[/b][/size]
Pulse until the mixture resembles dough.
Place the dough on a very lightly gluten-free floured surface. [size=1][i](too much flour will dry them out)[/i][/size]
Knead the dough by folding and turning over. Repeat the kneading process until the dough more or less peaks when pinched and does not stick to your fingers. If the dough is too dry or crumbly use the remaining egg white.
[b]If you are using a heavy, duty mixer:[/b][/size]
Be sure to use your dough hook attachment, if it came with one and mix on med-low speed until the dough forms a ball on the hook.
Now your dough is ready to roll out.
If you have a pasta machine: [/b][/size]
Follow the instructions that came with your machine. [size=1][i](use the setting and/or directions for rolling out ravioli)[/i][/size]
[size=2][b]If you are rolling by hand:[/b][/size]
[size=1][i](Lift the paper or plastic often to be sure that the dough is not sticking. Add gluten-free flour or cooking spray as needed through out the rolling process, but be careful too much of either will ruin the consistency of your dough)[/i][/size]
When 1st learning how to work with the dough starting off with smaller amounts of dough is recommended.
Pinch off a handful of dough and roll it between your hands to form a log that is about 1/1/2" in width about 4" long.
Place the log between 2 sheets of plastic wrap [size=1][i](that have been lightly sprayed with Pam)[/i][/size] or place it between 2 sheets of wax paper [size=1][i](lightly floured with gluten-free flour)[/i][/size]
Flatten down the log slightly by pressing with the heel of your hand.
Once the dough has been slightly flattened, use your rolling pin to continue to flatten and spread it out; start by rolling away from you and back towards you, several times [i](put some muscle into it)[/i]
Turn the paper or plastic that is sandwiching the dough, 90 degrees and continue to roll away from you and back towards you, several times [i](breaking a sweat yet?)[/i]
Repeat the process of rolling and turning 90 degrees, until you have the desired thickness [i](now I bet you
This yeast dough is great for pizza and for cinnamon rolls. It cooks up a little heavy as a loaf of bread, but is still tasty! Some of the instructions below came with my Kitchen Aid Mixer, BUT the flour mixture [i](below)[/i], I derived after testing multiple variations and growling through many failed attempts.
This recipe works well in bread machines too! Just use your dough only setting and depending on the size of bread machine you may need to cut the ingredients in half. Use the Gluten Freedom's Flour mixture and all other ingredients but be sure to follow the instructions that came with your bread machine.
*Please be sure to note that any products marked with * are to the best of my knowledge and research gluten-free. However, should you have any questions, it is always best to call the manufacturer during their regular business hours to confirm, as manufacturers can change or modify their ingredients and/or processing without notice.
[size=4][b]Gluten Freedom's Yeast Dough Recipe[/b][/size]
[size=3][b]Ingredients for Flour Mixture:[/b][/size]
1c. Tapioca Flour
1c. Sorghum Flour
1c. White Rice Flour
1c. Sweet Rice Flour
1c. Gluten Free Pantry French bread/Pizza mix
1- 3.4 oz. pkg Jello vanilla instant pudding (not french vanilla)*
5 tsp. xantham gum
1 1/4 tsp. Authentic Foods Dough Enhancer (http://authenticfoods.com/product.htm)
[size=3][b]Directions for Flour Mixture:[/b][/size]
Combine all the above ingredients into a mixing bowl and whisk to be sure that all ingredients are blended well. Set aside.
Then I just followed the Whole Grain Wheat Bread recipe from my Kitchen Aid Mixer Recipe Booklet
1/3 c. plus 1 Tbls. Brown sugar
2 c. warm water (105-115 degrees F)
2 pkgs. active dry yeast
5-6 c. Gluten Freedom's Flour mixture (above)
3/4 c. powdered milk
2 tsp. salt
1/3 c. extra virgin olive oil
Combine the water and 1 tbls brown sugar. Stir and be sure to dissolve sugar completely. Add the yeast and let the mixture stand.
Place 4 c. of Gluten Freedom's Flour mixture, powdered milk, 1/3 c. brown sugar and salt in mixer bowl. Attach the mixer bowl and dough hook to mixer. Turn to speed 2 and mix for about 15 sec.
Continuing on speed 2, gradually add the yeast mixture and oil to flour mixture and mix about 1 1/2 min longer. Stop and scrape bowl if necessary.
Continuing on speed 2, add remaining flour mixture, 1/2 c. at a time, and mix until dough clings to the hook and cleans the sides of bowl, about 2 min. longer. Knead on speed 2 about 2 min longer.
Place the dough into a greased bowl, and spray top and sides with Pam's cooking spray. Cover and let rise in warm place, free from draft, about 1 hr.
[i][size=2][b]This is the point again where I use my own modified process to accommodate the fickle temperament of Gluten Free flours.[/b][/size][/i]
Punch dough down and divide into fourths.
Place one of the fourths between 2 sheets of waxed paper sprinkle very lightly with white rice flour. Roll out. Remove the top piece of wax paper and roll the dough into a cylinder shape [i](like if you were making cinnamon rolls) [/i] pinch the end seams closed and fold under. Shape back into a dough ball, and place on a cookie sheet treated with with Pam's cooking spray. Repeat this process for the other 3 dough sections. Once all 4 balls of dough are on the cookie sheet spray them all with Pam's cooking spray, cover and let rise in warm place, free from drafts for about another hour.
Place each ball of dough in a zippered freezer bag and spray a little Pam inside of bag. DO NOT REMOVE the excess air in the bag. Zip the bag closed and leave on counter overnight.
The following morning the bag should be fat with air. Remove excess air and zip closed. Place in refrigerator or freezer until ready to use.
[size=4][b]To use refrigerated dough follow these steps:[/b][/size]
[size=2][i](To use frozen dough, thaw the dough and follow the steps for refrigerated dough.)[/i][/size]
[size=3][b]For pizza dough:[/b][/size]
Cover pizza pan with parchment paper
place refrigerated dough on parchment paper
gently roll out dough to desired thickness. [i](I have found that this amt of dough will roll out to a 12" pizza nicely for an average thickness, for thinner crust just continue to roll out)[/i]
pinch up the edges just a bit to create a lip around the edges
spray with Pam, cover and let rise in a warm place free from drafts for about 1 hr.
Pre-heat oven to 350 degrees F and Par-bake for about 15 min. or until it starts to brown just slightly.
Now it is ready to top and bake.
[size=3][b]For Cinnamon Rolls: [/b][/size]
Place refrigerated dough between 2 sheets of wax paper.
Roll out until the dough is approximately 12" wide and 18" long or so [i](these dimensions are approximations, be sure not to roll dough too thin)[/i]
Be sure you can easily remove the top sheet of wax paper. Do so slowly. Replace the top sheet and carefully flip the rolled dough and its 2 pieces of wax paper over and slowly, carefully remove the top sheet of wax paper [i](this had been the bottom sheet)[/i]
Be sure the short end of the dough is closest to you.
Spread the butter/sugar mixture evenly onto dough, being sure to leave 1" at the end closest to you and 1" at the opposite end clean of sugar mixture.
Use the wax paper to lift the end closest to you to begin rolling by folding over, peel back wax paper from top of that 1st fold and lift and fold again, repeat this process until entire dough has been rolled. Making sure to have the seam on the bottom. Carefully pinch ends closed.
Using a knife that is [b]NOT SERATED[/b] cut the dough log into 1" slices. Lay slices out flat into a pie pan sprayed with Pam. Once all slices are in the pie pan spray with Pam and cover, let rise in a warm place free from drafts for 1 hr.
Bake in a pre-heated oven at 350 degrees F for approximately 20-25 min or until they just begin to brown slightly. Remove from oven. Let cool.
1/4 c. unsalted butter (room temp)
1 c. Brown sugar
4 tsp. McCormicks ground cinnamon*
Mix above ingredients together.[b][/b]
Here is a very coveted recipe for gluten free pie crust which I have perfected. I made this through out the Holidays, for my family, my office and for my husband's work as well. It was loved by all and no one could tell that it was gluten free! In fact I was asked many times by some who were concerned "Are you sure this gluten free?"
[size=4][b]Gluten Freedom's Easy & Delicious Pie Crust[/b][/size]
6 oz gluten free cream cheese
4 oz unsalted butter (room temp)
3/4 c cornstarch
1/2 c tapioca flour
1/2 c white rice flour
1/4 c sorghum flour
1/4 tsp. salt
1 tbls. granulated sugar
2 tsp. xantham gum
Whisk the dry ingredients together, and set aside.
Blend the cream cheese and butter thoroughly.
Slowly add the dry ingredients and blend until dough forms tiny crumbles. If you do not have a Kitchen Aid mixer you may need to use good old fashioned elbow grease at this point, by getting your hands in there to knead until the mixture forms a ball.
Divide dough into 2 balls. ([i]The best thing about this recipe is is does not need to be chilled to roll out. In fact room temp. rolls easier.)[/i]
Roll 1 ball between 2 sheets of wax paper that have been lightly coated with a sprinkle of white rice flour. [i](This dough is extremely forgiving so if it tears do not worry, just pinch it together and you are good to go!)[/i]
Fill with pie filling and bake at 350 degrees F.
For a quiche you may want to omit the sugar and add some dill weed and garlic powder. Wicked yummy!
Pre-bake the pie crust for about 10 min.
To prevent the crust from rising during a pre-bake, just place some parchment paper over the crust and fill with uncooked/dried beans.
Try this crust and I guarantee that this will be loved by even those who do not need to eat gluten free, which is very liberating. It's gluten freedom not just gluten free!
I happened to be the type of person to experiment with the conventional when it comes to cooking or baking.
I guess this has carried over even though I am now gluten-free since April 08.
Here is the absolute [b]Best[/b] cake recipe I have come up with so far!
*Please keep in mind that the ingredients listed are Gluten Free according to my own latest research and inquiries with the manufacturers. However, it is recommended that you always contact the manufacturers yourself, in case there have been any changes to their ingredients and/or manufacturing processes or if you have any question as to the validity of a product being Gluten Free. One of the benefits of doing this, is that it also allows our voices to be heard and our needs to be noticed. Where there is a demand, eventually, they will supply.
[size=4][b]Chocolate Coconut Cake
1 pkg. Gluten Free Pantry Decadent Chocolate cake mix
1 3.4 oz. pkg. Jello devil's Food instant pudding mix*
1 c. milk
5 Tbls. Extra virgin olive oil
3 lg eggs
1/2 c. Hellman's Mayonnaise*
1/4 c. Malibu Coconut Rum* [i]or substitute with 4 tsp. gluten-free coconut extract and water to equal 1/4 c. liquid[/i]
Tp prepare your pans and set oven temp. follow directions on cake mix [i](I use Pam cooking spray and silicone pans for baking, not sure if this is wise for gluten-free lifestyle but there has not seemed to be any negative side effects so far.)[/i]
Whisk the cake mix and pudding mix to blend.
Add eggs, oil, water, & Coconut Rum [i]or substitute[/i], blend on med speed for about 2 min.
Add the 1/2 c. mayo and blend on med speed for 3 min then on high speed for 30 sec to about 1 min.
Pour into prepared cake pans and let sit for about 10-15 min before placing in the oven.
Cook for about 20-25 min at 350 F.
Let cakes cool for about 10 min. Then transfer to wire cooling racks until completely cool.
Chocolate Coconut Mousse Frosting[/size][/b]
4 Tbls. unsalted butter (room temperature)
8 oz. gluten-free Cream cheese
1/4 c. Malibu Coconut Rum* [i]or substitute with 1/4 c. milk and 2 tsp. gluten-free coconut extract[/i]
1 c. confectioners sugar
Cream the butter and cream cheese together until smooth. Then add Coconut Rum and sugar and whip on high speed until light and airy.
Stopping at this step is great too, if you desire just a coconut frosting. Proceed to step 2 if you want Chocolate Coconut Frosting.
1/2 c. Ghiradelli bittersweet choc chips*
1/2 c. Ghiradelli semi-sweet choc chips*
1/4 c. Milk
1 Tbls. coconut rum* [i]or substitute with 1 tsp gluten-free extract[/i][b]
Add both kinds of choc chips to a microwave safe mixing bowl
heat the milk until it steams in a pan on the stove top [i]or you can use your microwave if you prefer.[/i]
Pour the steamed milk over the choc. chips and stir by hand until all the choc. chips are melted. ([i]If you are having difficulty with all the choc. chips melting, microwave for 20-30 sec. and stir again. This should take care of any remaining unmelted chips.)[/i]
Add the rum or extract and stir thoroughly
Set the choc mixture aside and cool to room temp. for about 10 min.
Once the choc mixture has cooled, gradually add it to the Cream cheese mixture and whip on high until light and airy.
Refrigerate until ready to use.
[b][size=3]Tips for frosting cakes:[/size][/b]
For best results place your cakes into the freezer for 10-15 min before frosting [b]BUT[/b] only once they have completely cooled to room temp. 1st.
1. Cover your cake platter with a sheet of parchment paper. (this is not necessary but makes for a nicer presentation in the end)
2. Typically one cake will be higher than the other, if this is the case place the fuller (higher) cake on the parchment paper 1st. [i](This will be the bottom layer of your cake)[/i]
3. Using a big mixing spoon, place a generous scoop of the frosting onto the center of the cake.
4. Using a rubber spatula or frosting spatula work the mousse to the outside edge of the cake, and spread evenly.
5. Once you have spread evenly add another generous spoonful on the center and repeat the process.[i] (the mousse in between the 2 layers should be approximately 1-11/2" deep. gluten-free cakes do not tend to rise as high as traditional cakes and so the extra mousse between the layers gives your cake height.)[/i]
6. Gently place the 2nd cake on top of the 1st that is covered in mousse.
7. Scoop a generous amount onto the center of the cake and spread evenly to the outer edges, and down the sides.
8. Repeat this process until the entire cake is frosted.
9. Sprinkle with gluten-free flaked coconut if desired.
10. Use scissors to cut the parchment paper from around the cake.
11. Slice and serve. (be careful not to serve the parchment paper that is still under the cake)
This frosting is so light and airy that it makes a wonderful mousse all by itself. I will warn you though it is quite sweet and small servings are recommended. A little dollop in a martini glass filled with some fresh fruit makes for a perfect serving and a wonderful presentation.
Also the key here is a [i][b]LITTLE[/b][/i] dollop. Really just enough to be a teaser that leaves your guests wanting more. It's always a good idea not to overwhelm the palate when you are serving something rich like this.
The same goes with your cake servings, serve thin slices and garnish with a fresh sliced strawberry.
Also keep in mind you can switch out the Coconut flavoring and use your favorite extract to switch up the taste a little or for a strictly Choc. cake, use vanilla extract instead. I am looking forward to trying a choc. espresso version, if anyone has any ideas on a gluten-free espresso [i](coffee) [/i]extract, and a gluten-free espresso powder I would be grateful!
Have a Gluten Freedom Experience with this recipe!
Pursuing a gluten free lifestyle seems to be the popular trend right now. But let's set Hollywood and celebrity diet trends aside. Celiac Disease and Gluten Allergies are serious health issues. Those who pursue a gluten-free lifestyle can begin feeling better physically after several weeks of being gluten free, but they may also begin to experience some social or emotional stresses triggered by a sort of separation anxiety or a period of mourning and grief over losing the food they once took comfort in.
They may start to feel isolated due to the restrictions that "being gluten free" can have. They are limited as to what extent they can participate in one of the most social activities of mankind, "breaking bread" with others.
While they may still attend social events they can't help but feel like an outsider as they pull out their ziploc bag of gluten free edibles or feel self conscious as they provide strict instructions to a waiter along with an abbreviated education on cross contamination, and then there is the indescribable pain & embarrassment suffered when somehow they mistakenly ingest gluten.
It is no wonder depression can come on the heels of such a drastic and permanent lifestyle change. I was hard pressed to discover information on how to best cope with these social or emotional issues that stem from remaining committed to a gluten free lifestyle.
But I made a decision, that I would not be held back or restricted. I was finally feeling better physically and I was not about to let my emotions take one for the team. I was bound and determined that, now that my body was back in the game, that my social and emotional life certainly was not going to sit it out on the bench.
Now, I am no DR but here is what I think...food plays a major role in establishing our habits and patterns of behavior, which in turn sends signals to our brain that something good is about to happen or is happening or happened in the past and we want to relive that experience over and over.
Countless traditions have been unwittingly established with food subliminally anchoring itself in the center. Take the Holidays for example, a time when we gather with family and friends and share laughter about the past over a warm, feel good meal that establishes the joy of the present, while we look forward to what the future has in store.
You see it's not just the gathering together that creates the festive, nostalgic, drama but it's also looking forward to Aunt Sally's stuffing, or Gramma's cookies, or maybe it's Uncle Keith's perfectly roasted turkey.
Whatever the dish, you can bet that there IS someway to duplicate that favorite recipe into a gluten-free dish that EVERYONE will still love as much as, if not more, than the original.
Notice I purposefully used the word duplicate because I do believe that with collaboration and trial and error the same taste or better can be duplicated. Take New Year's Eve for example, I did some research ahead of time to discover how to successfully create some of my favorite gluten-free Chinese food recipes.
The big hit was my General Gau's Chicken. No kidding! No one could tell it was gluten-free! during my "research" everyone loved it so much that even though it was just my test run and I was making extra for the following night's dinner, it was still ALL eaten that 1st night (with the exception of what I had stashed away for my lunch the next day). The following morning there was a big fight before school when one of my boy's discovered that his brother had eaten MY lunch for breakfast, he wasn't concerned of course about my lunch. He was upset his brother had beat him to the punch is all.
*Be sure to continually check in on a regular basis (monthly) with manufacturers to ensure that these items are still gluten-free, as the manufacturer may change their process or ingredients without notice.
This recipe is doubled because I love making 1/2 the day of and freezing the other 1/2 for a quick delicious gluten-free dinner.
[size=3][b]Gluten Freedom's General Gau's Chicken:[/b][/size]
[b]The Gluten Freedom Sauce:[/b]
2-8 oz jars of Smucker's Pineapple preserves*
1 c. Sherry*
1 c. frozen orange juice concentrate (thawed)
1 c. La Choy soy sauce*
1/4 c. cold water w/ 1/4 c. cornstarch mix thoroughly (should be thick, if it is too thick-water it down 1 tsp at a time)
2 c. packed brown sugar
1/2 c. extra virgin olive oil
1 Tbls. garlic powder (McCormick's)
1 Tbls. powdered ginger (McCormick's)
1/2 to 3/4 c. Frank's Red Hot buffalo sauce*
1/2 Tbls to 1 Tbls crushed red pepper (McCormick's)
or if you prefer: instead of the hot sauce & red pepper flakes you can use 5 dried hot chili peppers. (I had trouble finding them in my grocery store)
Combine the above ingredients and store in a plastic covered food container in the fridge.
[b]The Gluten Freedom Chicken:[/b]
4 lbs boneless, skinless chicken breast or thighs or a combination, cut into bite size cubes.
6 eggs beaten
1 c. cornstarch
1 orange for zest
Peanut or Sesame oil for frying chicken in Wok
or if you prefer to use a deep fryer use veg oil and follow manufacturer's directions for your fryer.
[b]Set aside the ingredients below for use during Step 2:[/b]
2 bunches of scallions (chopped)
The desired amt of broccoli crowns (quickly cooked or blanched)
[b]Directions Step 1:[/b]
1. Set up your wok on med-high heat with 1-2 inches of oil (350-400 F)
2. Add about 1/2 c. cornstarch to the eggs and mix thoroughly, keep adding the cornstarch until the mixture forms a thick gluey batter. You may need to add more than 1 c. cornstarch to get it gluey and thick.
3. Zest the orange directly over batter and mix.
4. Add cubed chicken and making sure to coat the chicken generously. (if batter gets too thick, spray with just a bit of Pam cooking spray or add a few drops of oil to help separate chicken pieces)
5. Fry the chicken in small batches, do not over cook. Just cook it long enough to be sure the chicken is cooked through.
6. Place cooked chicken on paper towels and let stand. If you decide to refrigerate right away do not cover. If you cover while hot, it will sweat and make the batter soggy.
[i]Once all the chicken is fried and the wok has been cleaned you are ready for Step 2[/i]
[b]Directions Step 2:[/b]
1. Heat wok on med-high again and add 1-2 Tbls of peanut or sesame oil (the deep fryer can NOT be used for this but if you do not have a wok you can just use a deep or large frying pan and generously coat it with peanut or sesame oil (additional oil may be needed in between batches)
2. Stirfry approx 1/4 of the chicken pieces- as they start to brown...
3. Add 1-2 cups of sauce to the wok and stirfry (amt of sauce depends on how much chicken you are frying at a time) stir until the sauce begins to thicken
4. Quickly add desired amount of broccoli crowns and stirfry being careful not to brown or over cook the broccoli. Just a minute or 2 should be fine. As the sauce begins to caramelize...
5. Quickly add the scallions, stir through once, then quickly remove everything from the wok onto a serving dish
6. Repeat this until all of the desired chicken, broccoli and sauce has been cooked up
[i]Both the sauce and the chicken can be refrigerated or frozen for later use.[/i] [b]After Step 1 but before Step 2
[b]Tips for freezing:[/b]
[b] Sauce:[/b] Freeze the sauce in several ice cube trays or a couple of muffin tins for several hours. Once frozen, place frozen sauce cubes in freezer bags to portion out later on.
[b] Chicken:[/b] Make sure that the chicken has completely cooled and been refrigerated uncovered (to prevent sweating) for an hour or so. Portion out a serving of the cooled, fried chicken cubes (6 pieces or so) and place in a zipper sandwich bag. Be sure to remove as much air as possible.
[b]Broccoli: [/b]Take a handful of fresh, blanched broccoli crowns and do the same in a separate zipper sandwich bag. Again make sure as much of the air is removed as possible.
[b] Sauce cubes: [/b]Now do the same with your frozen sauce cubes; take 4-6 ice cube size or 1-2 muffin size and place in a zipper sandwich bag, again removing as much air as possible.
Place all 3 bags (chix, sauce & broccoli) into 1 zipper freezer bag. Remove as much of the air as possible. [i]Label the bag with the contents and date.
[b]Now you have a gluten-free frozen dinner ready to heat and eat. Just add the fresh scallions and follow Step 2. It's almost like Chinese take out![/b]
If you try this recipe and still aren
Celiac Disease and Gluten Allergies are serious health issues. 3 years ago when it was 1st discovered that my son might have a gluten allergy there was very little awareness about it. Last April I joined him in a gluten free lifestyle due to my own health issues. Lucky for us the tide is changing for those of us who pursue a gluten free lifestyle!
The gluten free market is exploding. There are new products hitting the shelves everyday. There are gluten free restaurants popping up, and gluten free menus being offered at some of the old favorites.
With your help and participation I hope to create a community that will provide practical solutions, strategies, and tips, as well as a resource for anyone who is seeking Gluten Freedom! I was compelled to start this Gluten Freedom blog due to my own personal health issues, the struggles I experienced with going gluten free and the triumphs over those struggles. I will share my favorite recipes and preferred products, as well as my list of favorite places to dine in New England and still experience Gluten Freedom! Please join me on this journey by offering your advice and/or questions.