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mamatide

Member Since 25 May 2006
Offline Last Active Aug 09 2010 02:47 PM
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Topics I've Started

Biscuits / Dumpling Recipe

10 April 2008 - 03:37 PM

Biscuits Supreme (also makes dumplings -see below)
(makes a dozen)

1 cup rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 Tbsp baking powder
1 tsp. baking soda
1/2 tsp. xanthan gum
2 tsp. sugar
1/4 tsp. salt
1/3 cup butter (cold)
2/3 cup milk
1/3 cup buttermilk

1. In a large bowl, combine rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, sugar and salt. Cut in butter until crumbly.

2. Add buttermilk. Add milk and mix until the mixture binds.

3. Gather up all the bits into a big clump. If it doesn't all stick together (if it's too crumbly) add a little more milk.

4. Knead 3-4 times on a lightly floured countertop. Do not over-handle. Little bits of butter are ok - they make the biscuits much more fluffy and flaky. Press into a square that's around 8x10 inches and about 3/4" thick.

5. Take a sharp knife, dip it into flour, and cut in half lengthwise. Then cut into thirds vertically. You will then have six squares. Then (still dipping knife into flour to keep it from sticking), cut each square into two triangles. You will now have twelve triangles. (I would not recommend using cookie cutters because that will mean overhandling the dough. This method really works well and is aesthetically pleasing)

6. Carefully transfer to a parchment paper lined baking sheet. Don't let them touch one another. They will rise.

7. Poke each several times with a fork (also dipped into flour to keep it from sticking inside the biscuit and ripping it apart).

8. Bake 10-12 minute in preheated 450F oven.

Enjoy!!!

- adapted recipe from Incredible Edible Gluten Free Foods for Kids by Sheri Sanderson.

Option for dumplings: Omit the buttermilk and add an additional 1/2 cup of milk. Drop by large spoonfuls onto simmering stew or soup. Cover and allow to simmer 20 minutes. RESIST the urge to peek. Check to make sure they're cooked and enjoy. Really really really good over beef stew.

Does Anyone Know How To Make Caramel And Chocolate-dipped Pretzels

05 February 2008 - 06:24 AM

In my pre gluten-free days, I loved those thick pretzels that Starbucks sold from time to time. They were huge, had been dipped in caramel and then in chocolate and were (are, probably!) absolutely delicious.

Glutino pretzels are as good or better than the real thing, even if they're tiny. Now I'd like to make the Starbucks pretzels.

TIA.

mamatide

If You're Looking To Make Gingerbread Men, You Should Try (m)

18 December 2007 - 05:30 AM

I tried the "ginger bread cut outs" recipe in the Incredible Edible Gluten Free for Kids cookbook (sorry nothing fancy here - it's on google). The recipe turned out perfectly and turned out crisp little ginger bread men that will hold up to my kids' decorating!

I made them a little too thick and as a result they're a little biscotti like ;-) but still incredibly good dipped in coffee. (oh, I just remembered that I substituted white sugar for the brown sugar in the recipe so that probably accounts for the crisp-ness!)

The dough rolls and re-rolls without cracks so you have smooth little men.

Of all the gluten-free cookbooks I've tried, this one has the most tried-and-true and TASTY gluten-free things. (I love the pancake recipe, muffins, deep-fried chicken nuggets, and now the gingerbread cookies).

Calling All Bakers! I Need Your Input On The Best Flour Substitution

02 October 2007 - 05:49 PM

I love this corn bread recipe. It is simply delicious and is great with chili. Now I want to convert it to gluten-free - since it has very little flour I imagine it should be doable. What would you suggest as a substitute for the all-purpose flour?

Fresh Cornbread
yield: 6 servings

5 ears fresh corn (raw)
3 eggs, beaten
3/4 cup milk
1/4 cup plus 1 1/2 tsp. bacon drippings
1 1/2 Tbsp sugar
1 Tbsp baking powder
3/4 tsp. salt
1/2 cup plus 1 Tbsp all-purpose flour

1. Cut corn from cob, scraping cob to remove the pulp
2. Combine corn, eggs, milk, bacon drippings, sugar, baking powder and salt. Stir well. Gradually stir in flour. Heat a well breased 8 inch cast iron skillet in a 400 degree oven until very hot. Pour batter into hot skilet and bake at 425 degrees for 25 minutes or until golden brown.

From www.ichef.com

Anyone Know What Besan Flour Is?

28 September 2007 - 06:12 AM

I'm always open to new flours... just not sure what the heck this stuff is. It just says "flour" and "Besan" on it.