Jump to content
  • Sign Up


Advanced Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral


  • Rank
  1. my favorite chocolate icing recipe 1 stick butter or marjorine 1/2 cup Hershey's cocoa spooned into the cup 1 t vanilla 1 box of powdered sugar cream the butter until really fluffy, beat in the cocoa and vanilla. Add part of the sugar (sift if it's old). As the icing gets thicker, add milk to keep it the right consistancy. Keep adding milk (maybe a T at a time) and the sugar until you have icing the consistancy you want. This will make enough to ice a 2 layer cake, or put a really thick layer on a sheet cake. REduce by about 1/3 if you want less icing on your sheet cake. (Like, who wants less icing?) I don't think you can make dairy free ganache--you boil cream and chocolate together, so I can't imagine what you could substitute for the cream.
  2. I've been using B. Hagman's 4 flour bean mix for all my cake and cookies recipes. The basic recipe is 1 part Sorghum flour 2 parts Garfava and 3 parts each tapioca and cornstarch. The x gum is adjusted based on the recipe. I still have to adjust the recipe--usually adding a couple of teaspoons of dried egg white, and maybe a pinch extra leavening. You may also need to reduce any liquid. I've found that unlike wheat flours, which you spoon lightly into the cup and level off, this stuff clumps and leaves air gaps--meaning there's actually less flour in the cup than you think, so I tap it a bit to settle the flour into the cup before leveling. Bread recipes are another animal. Maybe a different world completely (there's a bread recipe just posted on this site a few days ago that everyone is raving about) I"m still working on a loaf that has some spring, raises to a height suitable for sandwiches and doesn't require a chemistry degree to make. My poor mother is having a time of changing 60 years of baking habits. She has a tendency to leave out things or change proportions based on how a wheat flour would react and to quote dad, she makes a lot of doorstops. And yes, bought mixes are outrageous.
  3. Next time try Magic Layer bars. These are an old standby, originally made with grahm crackers. YOu can use any gluten-free crumb--even your own dried bread crumbs, but we usually use a box of the Rice Bran Crackers. You melt a stick of butter, sprinkle 1 1/2 c crumbs over that, pour a regular 14 oz size can of sweetened condensed milk over that. Then the fun--you can play with whatever sweet goodies you want. The basic recipe is 1 c semi sweet chocolate morsels, 1 cup chopped nuts and 1 1/3 c sweetened flaked coconut, but you can add or change--peanut butter chips, m and m's and so forth. I like to toss all the goodies together because I think they stick better. Sprinkle on your choice of goodies and pat down into the milk mixture. Bake about 25 min until lightly browned at 350 in a 13 by 9 pan. Dad said they were the best cookie he'd had since he had to gluten-free! We also make a from scratch chocolate yogurt cake that we mix up cake mix style ahead of time. All the dry ingredients can go in a ziplock bag, and then when you are ready to bake, you add the eggs oil and yogurt. I use B. Hagman's 3 bean flour mix as the base and my brother in law likes it better than with wheat. (of course the 1/2 inch of chocolate fudge butter cream icing might have something to do with it) Another killer one is Ghiradelli's Double Chocolate cookies--the recipe uses so little flour that subsituting our flours didn't affect the recipe. This is the basic recipe. http://www.ghirardelli.com/bake/recipe.aspx?id=1071 To change it, I use 2 whole eggs and 1 yolk, adding dried egg white to make up for the other white, and maybe 1/8 t of x gum. NOTE if you try these, slice them rolls as soon as it's firm enough to hold shape, and then chill the slices until firm. I didn't the first time round and gave myself blisters cutting the cookies. Apparently Ghirardelli has sharper knives than I do. Also, VERY good if you use peanut butter chips as all or part of the semi sweet chocolate. I also found out you can bake frozen (the recipe says to thaw) ; but it works just fine if you use a slower oven and bake longer. Great for "need chocolate now, no time to bake" fits.
  4. I've made donuts for my dad--it was a bit labor intensive, but they came out like donuts. I used Bette Hagman's recipe for hamburger buns. I used one of those donut shape pans for making cake donuts--this batter is STICKY, so this was the worst part. I set that pan in a larger jelly roll pan and pour water into the jelly roll pan, then I tented alum foil over the pan. Baked a few minutes less than than for buns, and basically had 'brown and serve' donuts, which I then dunked in very hot oil. YOu want it hotter than for real donut frying, since you basically only want to brown the outside. Dipped my donuts in sugar glaze and gave Dad the first donut he'd had in 3 years. They were good--altho I can't honestly say great, since my mom used to make real potato raised donuts from a Farm JOurnal recipe that were to die for. Nice thing about doing it this way--you could bake ahead and freeze. The basic recipe didn't make enough to freeze, but I think if I did, I'd thaw them in the fridge and frier in slightly cooler oil above. Suggestions on this? And has any one ever made donuts with one of those cake batter dispenser things--you put the batter in and press a lever somehow to make a fried cake type donut
  5. You know what I find REALLY irritating? The price of premade gluten-free goods. Yes, x gum is expensive, but fact--there's only a little in any one recipe, so it can't run the prices up that much. And all the starchs--corn, tapioca etc are not particularly expensive if bought in bulk. So why the heck does an itty bitty cake mix cost $4-6?? And bread at $4.00 a loaf? It's rediculous. The food companies are taking advantage of the fact that many people are not comfortable baking and/or the convenience factor. I saw somewhere--maybe this site--that in a few more years they think the number of diagnosed Celiacs will be 1 in 50. Maybe when we reach that point there will be more choice in products, and the competition will force the price down.
  6. We use Bette Hagman's hamburger bun recipe to make buns, sandwich buns and just plain rolls. If you can't find muffin rings, which she recommend, you can use the small spring form pans--they come in 4" and 5". Or if you know someone with a Dremel, grab a juice can--in whatever size you want. Most of them have ridges for strength. Use the ridges for a guide and cut off the bottom, and however many rings you want. Be sure to sand with emory paper cause they'll be sharp. I don't think they use lead in any kind of food cans anymore. I made several of these and they seem to work fine. Here's the recipe: 1/2 c each rice, tapioca and cornstarch 1 1/2 t potato flour (NOT p. starch flour) 1 t xanthum gum 1 t egg replacer 1 t unflavored gelatin 1 1/2 t baking powder 1/2 t salt 1 T + 1/2 t sugar whisk all the above together Stir 1 t sugar into 1 cup of warm water. Sprinkle with 2 1/4 t yeast (1 package) and let stand til foamy. While that's working, In a large bowl beat together 1 egg, 2 T veg oil, 1 t vinegar. add yeast mixture and stir. Put in 1/2 dry ingred and beat about 2 min on med. speed to develop the 'gluten' from the xanthum gum. stir in the rest with a spoon. This amount will make 6 buns in muffin rings, or around 9 med rolls in a cupcake pan. Either way, grease what ever you use very well--nonstick pans are a good thing here. Spoon the batter into your pan of choice. Dip your fingers in water and smooth out the tops if you like. Let rise in warm place about 20-25 min until doubled. Bake 375 for 20--22 minutes. Note if you don't eat that day, store in the fridge or freeze them. THey are very moist and coupled with the rice content, you will get green fuzzies very quickly!
  7. We've had good luck 'breading' our chicken (don't fry much beef) with equal parts cornstarch and white bean flour, and then using the same pan to make gravy. I can't give you an exact recipe, since we've never used one. Here's the way I do it. I mix the starch and bean flour with salt and pepper to taste. Sometimes I add some paprika, tumeric, and parsley. Again to taste. Roll the chicken and fry in either butter (yep, real butter) or a blend of butter and vegetable oil. REmove chicken. Add more butter--anywhere from 1/2 to a whole stick depending on the amount of gravy you want. Now use more of the flour mixture. Brown it in the pan on med high mashing and stiring continuously with a flat spatula. A good smooth cast iron skillet, or one of those nonstick ones with the little honey comb pattern in the bottom works best. Have your stock ready--we usually use Swanson's low sodium with no msg if we use a meat that didn't make it's own juices. As soon as the flour mixture reaches a rich brown, start pouring in the stock, as fast as you can while still mixing up the flour butter rue. This is, shall we say, an inexact science. THe first wheat gravy I ever made was slicable. The first gluten free grave I attempted could have been used as a foundation cornerstone. If you get it too thin, you can thicken with a little more plain cornstarch. too thick, use more stock or water. Lumps--either pour thru a strainer, or toss it in the blender and give it a whirl.
  8. Whoa--my dad was diagnosed 5 years ago and we didn't replace anything (of course, no one -- dr's --told us too either) I never even thought about wood absorbing gluten. (note to self--don't use spoons when baking for dad). Not to cause a ruckus, but I don't think I agree with the idea that cast iron is all that porous. That's sort of the point of seasoning it--it seals everything off. Mom's 50+ frying pans are as smooth as glass and I know we've baked things for Dad in them with no apparent side effects. Besides, if I scrubbed the seasoning off her skillet, she'd probably brain me with it! Now dad was 80 when he started having problems--up til then he ate bread, gravy and all other wheat with no apparent problems, so maybe he's one of the less sensitive folk. I do know he switched to Kellogg's cornflakes and was still having problems until he realized there was barley malt flavoring in them. After that he started improving quickly. i'm still going to go thru the pots and pans when I get home and check for major scratches. The nasty stuff (gluten) is so invasive you could have an episode and never be exactly sure where it was hidden.
  9. Bob's RedMill flours makes a sorghum. I get mine at local health food stores in NC--don't know where you are. Anyway, label says it's made from whole grain white sorghum (i think the same stuff molasses comes from) per 34 g serving, 25 g carbs, 3 gram finber and 4 gram protein and no sugar. Hope this helps
  10. Going to have to try this one--it looks like the loaf is actually big enought to slice and make a decent sandwich! Will be visiting my dad over easter and will see if I can take a nice big loaf of bread homw. I especially like the flax--more healthy stuff for someone with no complex carbs.
  11. hello all--my first post here. My dad is the Celiac. We've had a lovely 5 years relearning how to cook all his favorite things. OR most of them. That saltine cracker thing is a problem. As to hamburger buns, have you tried Bette Hagman's bread cook book? We love the hamburger bun recipe--use it for buns, sandwich rolls, and plain dinner rolls. Made with rice flour, cornstarch, tapica and a dab of potato flour if I remember correctly. My dad just mentioned recently that what he really misses is saltines with peanut butter. So this weekend I'm going to try a few recipes and see what I can come up with. He has false teeth so a lot of the rice crackers and nut thins, which I enjoy myself, are too hard and make his mouth sore.
  • Create New...