I love The 30 Day Gourmet Cookbook for bulk cooking. Many of the recipes are gluten free or easily converted.
Google-- 30 Day Gourmet or go to http://www.30daygourmet.com/
The newsletter recipes (tons) are all open view.
The member only section is for cookbook owners. The password is published so you can see all the recipes online as well as the hardcopy cookbook. You can go to the library and check it out to get the password.
Taco Rice is a family favorite. It is in the member section, but I googled it and the link popped up without the password.
Always in a hurry, I use Minute brown rice or Success brown rice (1 bag= 1cup). I don't simmer it for 30 minutes. Serve with corn, black beans, shredded lettuce, salsa, and cheese(for dairy people).
Thanks for that info!
I ended up making 1/2 recipe of the Crusty Boule, using olive oil and for 1 1/2c. tapioca starch flour used 1 cup tapioca flour and 1/2 cup potato starch. The Olive Oil Bread calls for the soy flour,and sorghum would have worked well as a substitute.
I liked the Crusty Boule dough for pizza the best. Super easy!It has a nice chewy texture and almost a sourdough taste.
Today I am going to make 1/2 recipe of the Brioche Bread. Page 252 of the book indicates it is also good for sandwich bread and cinnamon buns.
The recipe is posted at http://www.wasabimon.com/archive/gluten-free-brioche-recipe/
or google, wasabimon, and look at December 31, 2009 post.
"Biscuit / English Muffins" Breakfast Bread
Reminiscent (to me) of a Bojangles Biscuit
This morning I wanted something similar to an English Muffin. I must have biscuits on the brain. My son said these Biscuit/English Muffin Things-- "taste just like real bread", and that's what he eats everyday!
1/2 the batter I baked in muffin top pan. 375 degrees 14 minutes. Flipped after 7 minutes to brown each side. They were more externally crisp out of the oven, but I covered with a towel to cool and they are softer.
1/2 batter on griddle using english muffin rings. 5-6 minutes each side medium heat.
Twelve biscuits/english muffins total
I love both.
I love Better Batter Flour Blend
You can easily make 1/2 of this recipe
Biscuit / English Muffin Things
2 Tb melted unsalted butter
1 1/4 cups warm milk
2 eggs room temperature(put in cup hot water for 5 minutes while gathering ingredients)
2 teaspoons sugar
4 teaspoons baking powder
2 cups gluten-free flour blend with xanthan gum ( I used Better Batter)
1 pkg instant/quick rise yeast
1/2 tsp salt
In a medium mixing bowl blend dry ingredients--the flour, sugar, baking powder, yeast, and salt.
In a separate small bowl or 2c. mixing cup stir together the eggs, melted butter, and milk until frothy.
Slowly add liquid ingredients to dry ingredients and beat to a creamy consistency--1-2 minutes. I used a hand mixer, but KitchenAid or a strong arm will do. Batter will be fluffy and fairly thick.
I used a 1/3 cup ice cream scoop (#12) and scooped a portion of the batter into each section of muffin top pan and each english muffin ring on the griddle(I warmed the griddle to help with rise). Smooth tops of batter. I used fingers sprayed with Pam. Let sit for 15 minutes, while oven is preheating to 375 and you gather other breakfast/omelet items.
Bake/cook--let cool for about 5 minutes. I split with a fork while warm, then toasted.
Cut with a knife when totally cooled.
Mine were baked/cooked perfectly. But last time I made these they were a little underdone/gummy in center and that was remedied by toasting.
Growing up in NC (western part of the state) my grandmother always made "Baking Powder Biscuits"--more firm to the bite. Today in the freezer section of the grocery store I would say Marshall's or Mary B's Biscuits would most be like them. Then, there were the 'other biscuits' flaky and soft-- most like today's KFC biscuits.
Below is a recipe that most reminds me of my grandmother's biscuits. In NC biscuits like BBQ--there's a western version and and eastern version and each person thinks their choice is the best:)
These biscuits really look good also:
Bob's RedMill Buttermilk Biscuits-- by Carol Fenster
YOU TUBE: GOOD VIDEO
or search Gluten-Free biscuits from Ann's Kitchen
Baking Powder Biscuits
1 cup gluten free cake flour blend (like Wendy Warks http://www.cookingglutenfree.com/flourmix2.htm or Google for recipe)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum( add only if gluten-free flour blend contains none)
1/4 tsp salt
1/2 tsp sugar
4 TB cold butter
1/2 cup buttermilk
Preheat oven to 375
In a mixer, blend gluten-free cake flour blend, baking powder, salt and sugar.
Cut butter into small pieces and add to flour mixture. Blend until flour/butter mixture resembles coarse crumbs.
While mixer is running pour in buttermilk. Mix until just combined.
On a lightly floured surface,(use gluten-free cake flour blend) gently roll the biscuit dough out until it is 1 inch thick. Using a biscuit cutter dipped in flour, cut out the biscuits as close together as possible.
Transfer biscuits to a baking sheet, brush with milk or cream and bake 8-10 minutes. Take out baking sheet, turn and bake an additional 5 minutes or so until golden brown.
Can freeze unbaked, bake frozen--add about 5 minutes to time.
Have you seen the recipe in Carol Fenster's 1,000 Gluten Free Recipes, page 99,
Breakthrough Ready-to-Bake Yeast Bread?
..."you mix the bread dough and refrigerate it, ...for up to 5 days"
flaxmeal is used instead of egg, and soymilk is listed as an option for the warm milk.
I haven't tried it, but I may since I do have the flours listed in my pantry.
Question to anyone re Healthy Bread in Five Minutes a Day.
Without going to the store I don't have quite enough flours for the gluten-free Crusty Boule, and I do have the flours for the gluten-free Olive Oil Bread--but no soy. My question, what is a successful substitute for soy flour?
Good Morning, I posted this pie crust info on the delphi board. We used a food processor, and unsalted butter. However you could make these crusts the usual method, or by mixer and using crisco. The Rebecca Reilly recipe is posted in message # 14862.1111 of the delphi forum.
PM me with any questions.
Perhaps this info will help with Christmas pies
My 4 kids ( 20, 17, 15, 12 )and I made 4 different gluten-free pie crust recipes for our Thanksgiving desserts (in the morning--T'day). The whole extended gluten eating family voted. I am the only one gluten free. We actually really liked all of them!! All were easy to make and repair if torn. None of them can be folded and placed in pan. They must be placed from the saran and positioned. All of the pie crusts edges must be covered with foil about halfway through baking (not mini tarts). I think all of the crusts would work well if made the night before needed and refrigerated. We used unsalted butter in all crusts.
1) Henry's Farmer's Market Gluten Free Pie Crust--single crust
Won best all around piecrust. Easy prep, easy roll out, and overall taste test. My 15 year old son made in food processor Thanksgiving morning, put in frig for about one hour. Rolled out straight from the frig, no wait time with saran and cooking spray. Very easy, tastes "like a thin sugar cookie without the sugar--light and flaky". Baked with Tollhouse Cookie Pie filling.
2) Revised and Expanded Annalise Roberts Gluten Free Baking Classics--page 87 ( I love this new cookbook version!)
Traditional Pie Crust--single crust
Won "most like a real pie crust, flaky, light and just tastes good". Also, very easy prep in the food processor. Made in a.m., was in frig at least an hour. Must sit out 20-30 minutes before rolling out or warm with hands while shaping. Use saran and cooking spray. Light and flaky, bakes darker color even when covered with foil. Made with Annalise's flour mix--exact recipe. Gluten- Free Brown Rice Flour Mix page 6. Baked with pecan pie filling.
note--This crust recipe is practically identical to the single crust-- Flaky Pastry-- page 183 Gluten Free Baking by Rebecca Reilly.
3) Silly Yaks pie crust/Pastry Recipe for Pie Crust-Gluten Free
Recipezaar.com # 214686
Won most "moist and delicate, and the prettiest". Made in food processor, just a bit fussier to make due to ice water . Makes 1 1/2 pie crusts. Might be good for lattice top pie. The 2tsp xanthan gum left a bit of an aftertaste that everyone noticed. Whipped cream solved it. Would reduce the amount to 1 1/2 tsp. when making again. Bakes the lightest in color of the 3 full pie crusts that we made. Used with pumpkin pie filling.
4) Elizabeth Barbone's Pecan Tassies
http://www.glutenfreebaking.com/ subscription only (SO WORTH IT!! Great recipes and she answers any baking questions so quicky via email She also has a cookbook that I love as well.
Elizabeth's crust uses white rice flour, sweet rice flour, tapioca starch and xanthan gum. Similiar idea recipe: Recipezaar #105371-- Gluten Free Pecan Tassies
Won "most yummy" "coolest because bite size"and "tastes just like real with gluten Tea Time Tassies"
Made with kitchenaid mixer. Refrigerated for one hour. Form chilled straight from the frig. Definately more time consuming to make 24 balls and press into mini muffin tins, but fabulous result. My kids loved making these and were very proud of this dessert.
Deb in Raleigh NC