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Showing results for tags 'walnut'.
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We had and issue with nuts lately. We started REALLY looking at the labeling but we figured - They are nuts, how could there be a problem, but I still got sick after eating them. My wife started making calls - a lot of calls - and she wasn't getting many answers. Well, we finally got some answers (took about 3 weeks). Here is what we found - Surratefarms.com has Pecans that are Gluten Free. The grower is in Texas and they gave me Surratefarms. There is no gluten in their plant - we bought some and when they come in, we will see! Fisher Nuts (all of them) are processed in a facilities that processes wheat or Gluten Emerald Nuts (all of them) are processed in a facilities that processes wheat or Gluten Planters (all of them) are processed in a facilities that processes wheat or Gluten All of them indicated how careful and how ... and there shouldn't be a problem ... with the way I feel - sometimes good, sometimes not so good - off my list. Wonderful almonds, Wonderful Pistachios, Blue Diamond almonds, Hammonds Black Walnuts are all packaged in Gluten Free facilities.
As my husband's garden in full bloom, zucchini is popping up everywhere...so it's only appropriate for me to make good use of it and bake some zucchini bread! Makes one loaf. Preparation Time: 10 Minutes Cook Time: 50-65 Minutes Ingredients: 1/2 stick of salted butter 1/4 cup of vegetable oil (optional) 3/4 cup of light brown sugar 1/4 cup of sugar 1 1/2 cup of "Silkie Flour Mix" (3/4 cup of Brown Rice Flour, 1/4 cup white rice flour, 1/4 cup of Tapioca flour, 1/4 cup of corn starch and a little bit of potato starch) 2 eggs 1 1/4 tsp of xanthan gum 1 tsp of baking powder 1/2 tsp of baking soda 1 tsp of ground cinnamon 1/8 tsp of nutmeg 1/2 tsp of gluten free vanilla extract 1 1/2 cup of shredded zucchini 1/2 cup of chopped Walnut (optional) - with nuts version 1/2 cup of chocolate Chips (optional) - chocolate chips version 2 tbsp of light brown sugar for sprinkle on top (optional) Directions: Preheat oven to 350F degree, grease one 8 by 4 by 2-inch loaf with oil spray or line the pan with parchment paper. Use mixer, cream butter and sugars until fluffy With mixer running, add egg and vanilla extract to the mixture Whisk flour mix, baking powder, baking soda, salt, xanthan gum, nutmeg and cinnimon together and add the dry ingredient to the wet ingredient in the mixer If the dough appears too dry, add 1/4 of vegetable oil Fold zucchini and walnut (optional - for nut version) or chocolate chips (optional - chocolate chips version) into the batter Pour batter into the prepared pan, if desires, sprinkle a couple 2 tbsp brown sugar on top of the batter Bake for 55-65 mins until golden brown or skewer insert in the center comes out clean Let cool for 10 minutes before serve. Happy Baking!
Ingredients: 1 ½ cup gluten-free flour ¼ cup sweet rice flour 1 teaspoon xanthan gum ½ teaspoon baking soda ½ teaspoon gluten-free baking powder 1/8 teaspoon salt 1 stick unsalted butter, room temperature 1 cup sugar 2 eggs 2 teaspoon grated orange zest 1 teaspoon vanilla 1 ½ cup chopped toasted walnuts Directions: Mix together gluten-free flour, sweet rice flour, xanthan gum, baking soda, baking powder and salt. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the orange zest and vanilla, then stir in the nuts. Slowly incorporate the dry ingredients to form a soft dough. Refrigerate the dough for at least one hour or overnight. Preheat the oven to 375F. Lightly grease 2 cookie sheets and line with parchment paper. Divide the dough into 3 equal pieces. Roll each piece into a log 1 ½ to 2 inches thick. Place 2 logs on one sheet, and one log on the other sheet, leaving enough space between them for the dough to spread while baking. Bake the logs for 20 minutes. Remove the cookie sheet from the oven and let sit for 5 to 10 minutes. Slice the logs on a slight diagonal about ¾ inch thick. Place the slices, cut side down, on the cookie sheets. Lower the oven temperature to 350F and bake the slices for 10 to 12 minutes. Cool on a cooling rack. Store in an airtight container.
This recipe comes to us from “jukie” in the Gluten-Free Forum. Preparation time: 20 min Baking time: 50 min Yield: 12 servings (1 loaf) Ingredients: 2 cups Gluten-Free Flour Blend (see below) ¾ cup sugar ½ cup coconut milk) ½ cup orange juice 3 tablespoons apple sauce plus 1 tablespoon coconut milk 2 tablespoons butter, melted 2 tablespoons freshly grated orange peel 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup chopped walnuts Directions: Heat oven to 350°F. Combine all ingredients except walnuts in large bowl; beat at medium speed until well mixed. Stir in walnuts. Pour into greased 8 x 4-inch loaf pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. FLOUR BLEND: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon Xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.