Yldara - A Glimpse at Poetry & Life
Egg free and Gluten Free Recipes
Vanilla Glazed Sugar Cookies
Tuesday, January 29th, 2008
My family and I, had this treat ready for Santa last Christmas eve. I know some of you are thinking - it is way past Christmas… (or, is it?) In any case, Valentine’s day is just around the corner and these make nice heart-shaped treats for your loved ones!
My own three elves/cupids helped with the rolling, cutting, making a mess, baking and eating the not so perfect ones part because “you have to give not only of yourself but only the best”- according to the same 3 wee people. Plus, you have to taste test them first, you know…
Here’s the recipe that has a seal of approval from Santa and the three wee elves, and just might help sweeten things up for your Valentine(s):
Vanilla Glazed Sugar Cookies
8 tablespoons (1 stick) salted butter, melted
1/4 cup vegetable shortening
1/4 cup honey
3/4 cup granulated (white) sugar
1 tablespoon vanilla
1 1/2 cups brown rice flour
1 cup white rice flour
6 tablespoons arrowroot starch flour
2 tablespoons tapioca starch flour
2 tablespoons garbanzo and fava bean flour mix
1 teaspoon xanthan gum
1/4 teaspoon sea salt (fine)
1 tablespoon baking powder
1/2 to 3/4 cup iced waterIn a medium sized bowl, mix together butter, honey, sugar and vanilla
In a separate bowl or 4 pint measuring cup combine all the flours, xanthan gum, salt, and baking powder.
Mix the dry and liquid ingredients together. When thoroughly mixed, add 1/2 cup water. Using a fork, stir together adding more water as needed, until a soft dough ball is formed. Divide dough into 4 equal sized disks. Refrigerate for at least 2 hours. Roll out in batches until 1/8 inch thick then cut into desired shapes. Bake in pre-heated 325 degrees fahrenheit (160 degrees celsius) oven for 10-12 minutes or until edges are lightly browned. Let cool in pan for approximately 10 mins. per batch. Transfer to steel racks to finish cooling.
For the glaze, you will need the following:
1 cup powdered sugar
1 tablespoon vanilla
1 tablespoon waterIn a bowl, mix all 3 ingredients together until well incorporated. Using a pastry brush lightly dipped into the mixture, apply glaze on tops of cookies. Lay cookies on a parchment paper and let the glaze completely set. Do not lay cookies on top of one another until the glaze has truly hardened. The cookies will stick together if you do and it gets tricky pulling them apart. Store in moisture free container(s).
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(1 votes, average: 5 out of 5)
Loading ...Z French Bread
Sunday, January 20th, 2008
I have seen a number of French bread recipe on the net that is for those who are gluten sensitive. Yes, they are gluten free and the reviews on them have been quite good. Unfortunately for me though, I cannot use the eggs or even the egg-replacer (powdered form) that is needed in these recipes because my child has violent reactions to not just gluten but eggs and potatoes as well.
After a whole lot of experimentation and numerous failed attempts, I finally have one French bread recipe that results in a bread that is crusty on the outside and soft on the inside. And I call it -
Z French Bread
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch flour
3 teaspoons xanthan gum
1 1/2 teaspoons sea salt (fine)
2 teaspoons baking powder
1 tablespoon white sugar
1 tablespoon honey
1 1/2 cups warm tap water
2 packets active dry yeast (7 g. each)
2 tablespoons butter, melted
3 tablespoons olive oil
1 tablespoon arrowroot starch flour
1/3 cup warm soda water
1 teaspoon cider vinegar
additional olive oil for brushingIn a big mixing bowl combine flours (except arrowroot), xanthan gum, sea salt and baking powder.
In a smaller bowl, dissolve honey in the warm tap water. Stir in active dry yeast and proof or let foam for about 7-10 minutes.
While yeast is proofing, in a cup mix well together olive oil and arrowroot starch before adding in warm melted butter.
When the yeast is ready pour it along with oil mixture, warm soda water and cider into the bowl of dry ingredients. Beat well with a hand mixer on medium speed for about 2 minutes then beat on high for additional 3 minutes more.
At this point you can either spoon the mixture onto a cornmeal dusted baking sheet forming it into 2 logs or spoon it into a gallon sized plastic bag then pipe it out by cutting a close to 2 inch hole on one corner. Either way, you should yield 2 logs that is at least a foot long each.
Pre-heat oven to 400 degrees Fahrenheit.
Brush tops of your dough/log with olive oil then cover lightly with plastic wrap and let rise ( in a warm and draft free place; usually the top and not inside of your warming oven) until almost double in size. The process takes between 25-35 minutes, based on my experience.
Remove plastic wrap, slash each dough diagonally every few inches if you like and bake for between 40-45 minutes.
Bread is definitely done when you tap on it and it sounds hollow. I usually do the tap test at 40 minutes.
If it passes the test, take bread out and let cool on wire rack for at least an hour before attempting to slice it. I find that it is much easier to slice gluten and egg free breads when they have been cooling for at least an hour.
Left overs can be turned into bruschetta or just eat the bread with some spread–Yum!
I have found that this bread keeps for 2-3 days without refrigeration in its whole log form (possibly longer but my family eats the lot by day 3). Sliced up, the bread is still crunchy and moist until day 2; by day 3 it started to show signs of staleness.
Below are pictures of the gluten free, egg free and potato free French Bread:
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(No Ratings Yet) Loading ...Photo of Spiced Honey Butter Cookies
Thursday, January 17th, 2008
As promised, some days ago — here’s a picture of the Spiced Honey Butter Cookies in various shapes and sizes:
Hope this helps to inspire you to try the recipe out and maybe even flavor it with the spice you like best. Remember that these Spiced Honey Butter Cookies are only gluten free, egg free and potato free - everything else that’s fun filled and full of yummy goodness (according to 3 happy kids) are in them. So…
Click for Spiced Honey Butter Cookie recipe
Happy Baking !!!
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(No Ratings Yet) Loading ...Miss M’s Chocolate Chip Cheesecake
Saturday, January 12th, 2008
Want a creamy and doubly rich chocolate cheesecake? Here’s one that my daughter Milyna thinks is “goooood!” It is a bit too soft and rich in my opinion but all three kids and my husband loved it.
Nobody needs to know it is egg free and gluten free. It certainly could pass for the real ”thing” in taste. Although I have not tried making this recipe in a springform pan, I do not think it would make much difference. I would definitely try it next time around and report on the result.
In the meantime, here’s a photo of a piece of Miss M’s Chocolate Chip Cheesecake:
Miss M’s Chocolate Chip Cheesecake
For the crust:
2 cups finely crushed spiced honey butter cookie crumbs
(see recipe also posted on this site)
1 tablespoon cocoa powder (regular)
2 teaspoons dark hershey cocoa powder
10 tablespoons butter or margarine, melted
3 tablespoons sugarFor the filling:
3 (8-ounce) package regular cream cheese, room temperature
1 pkg. (1 lb.) Nasoya silken tofu (drained), room temperature
1 cup sweetened condensed milk
2 tablespoons sugar
1 teaspoon baking soda
3 teaspoons baking powder
1/3 cup cornstarch
1 tablespoon lemon juice
grated lemon rind (optional)
1 tablespoon vanilla extract
1/4 cup sour cream
1/4 cup 60% bittersweet chocolate chips
1/4 cup semi-sweet chocolate chipsFor the fudge topping:
1/2 cup cream
6 oz. condensed milk
1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
1 tablespoon butter
1 teaspoon vanillaTo prepare crust: In a small bowl, combine cookie crumbs, regular and dark cocoa powders, melted butter or margarine, and sugar; blend well. Press into bottom of an ungreased 9×13x2-inch pan lined with foil that extends over the side. Set aside.
Preheat oven to 300 degrees fahrenheit.
To prepare filling: In a large bowl, with a handheld electric mixer set on medium speed, beat cream cheese, tofu, condensed milk, sugar, baking soda, baking powder, cornstarch, lemon juice, lemon rind (if used), and vanilla. Beat until smooth, approximately 3-5 minutes. Add sour cream; blend well. Stir in chocolate chips. Pour into prepared pan. Using a spatula spread out as evenly as you can; shaking the pan helps to distribute the batter as well.
Bake for 50 to 60 minutes on center rack. Knife inserted in outer side of cake should come out clean when cake is done. Top might have some cracks. Turn off oven and open door a bit ( I use a wooden rolling pin to keep it just slightly open); let cake sit in oven for another 2 to 3 hours to cool slowly and completely. Cake will somewhat fall but do not worry, this and the cracks will be covered up with the fudge topping.
To prepare the topping: In a small sauce pan heat cream until just boiling. Turn heat off. Into the heated cream stir in chips, condensed milk and vanilla. Beat until glossy. Let cool 15 mins. before pouring and spreading on top of cooled cheesecake.
Refrigerate cheesecake for at least 4 hours before cutting and serving, although I find that overnight is much better; it gives the flavors, time to come together.
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(No Ratings Yet) Loading ...Update on the Pancake Experiment
Friday, January 11th, 2008
Okay, so I tried the pancake mix without the xanthan gum…It turned out too watery. I salvaged the mix by adding a scant 1/2 teaspoon xanthan gum and 1 mashed (big) banana (the kids’ choice for flavor, this time). Using a wire whisk, I whisked the whole thing like crazy in my attempt to incorporate the xanthan gum into the wet, watery mess. Fortunately, it all came together (to my surprise, let me tell you) and I was able to pour the mix out of the cup much like regular pancake batter.
The resulting cake was not as fluffy as my first attempt using the griddle but it was also less work and fuss since I did not have to “baby” the cakes by ladling it one heaping tablespoon at a time and then spreading and shaping it into 3 inch round cakes. By reducing the xanthan gum to a scant 1/2 teaspoon and adding the banana, it was not as thick and gooey and 4-5 inch pancakes were relatively easy. Of course the cooking time per side and per cake also changed, just keep an eye out for those tell-tale bubbles and somewhat set cake look before you attempt to flip one over.
I would venture to say that if you absolutely hate bananas, you could probably get away with thinning the batter with 1/4 to 1/3 cup of half and half—just do not omit the xanthan gum or you’ll end up with having to chase your batter on the griddle and no pancakes for breakfast.
Tomorrow, let’s talk cheesecake sans eggs and wheat…
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(No Ratings Yet) Loading ...Spiced Honey Butter Cookies
Thursday, January 10th, 2008
I wanted to find a crispy cookie recipe that would also work as a crumb crust for pies. It must also be wheat-free, egg free and potato free. After searching the web and several failed attempts, here’s one that the farmer in the movie “Babe” would be able to say: “That will do.”
Should have taken a picture but I forgot. I got in too much a hurry, I was so excited I used some of it in a cheesecake recipe. And the rest? The kids ate up before I could say: “Cheese!” Will just take a photo the next time I make these sweet treats.
Spiced Honey Butter Cookies
12 tablespoons (1 1/2 stick) salted butter, melted
1/3 cup honey
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cups brown rice flour
1 cup white rice flour
6 tablespoons arrowroot starch flour
2 tablespoons tapioca starch flour
2 tablespoons garbanzo and fava bean flour mix
1 teaspoon xanthan gum
1/2 teaspoon sea salt (fine)
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 - 2/3 cup cold water
Pre-heat oven to 325 degrees Fahrenheit (160 degrees Celsius)
In a medium sized bowl, mix together butter, honey, sugar and vanilla.
In a separate bowl or 4 pint measuring cup combine all the flours, xanthan gum, salt, cinnamon and baking powder.
Mix the dry and liquid ingredients together. When thoroughly mixed, add 1/2 cup cold water. Using a fork, stir together adding more water ( a tablespoon at a time) as needed, until a soft dough ball is formed. Knead dough for about a minute. Let rest for 5 minutes. Divide dough into four and shape each into disks. Wrap disks in plastic wrap and refrigerate for at least 2 hours. Unless, you a have a freezing cold refrigerator, it takes about 2-3 hrs. for this dough to harden enough to be easily worked on.
Roll out in batches (one disk at a time) between two sheets of parchment paper until dough is about 1/8 inch thick. Work fast as this is a bit tricky to work with. If it gets too soft, you can harden it back up by putting it back in the refrigerator.
After you’ve achieved the desired thickness, remove top parchment paper. Prick dough with fork all over and cut into desired shapes and sizes. Remove excess or unshaped dough very carefully (re-shape into disk, wrap in plastic and chill again before re-using/rolling).
Lift parchment with shaped cookies onto a cookie sheet or pan. Bake for about 10-16 minutes, depending on the size of cookies. A pan filled with a dozen 3-inch cookies will cook in 10-12 minutes.
Take out of oven and leave in pan to set for about 10 more minutes. Transfer to racks to finish cooling. Drizzle with sugar glaze or leave plain and store in airtight, moisture free container.
Note !!! If you are making the cookies for the sole purpose of turning it into a crumb crust, omit the cutting it into shapes step. After you’ve pricked it with the fork, take parchment paper with the rolled and pricked dough; place it on the pan and bake in the oven for between 13-16 minutes. If the edges start to get a bit overcooked or in danger of burning, break them off and let the middle part finish cooking. Remember that at this point you are not concerned with presentation; it all gets crushed into crumbs anyway.
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(No Ratings Yet) Loading ...Pasta and Vegetable Delight
Saturday, January 5th, 2008
Sometimes, those frozen vegetables do come in handy. When one’s schedule is wrecked and you need a 30 minute healthy meal, they come to your rescue without sacrificing any of the stuff that matters: visual and palate appeal.
Take a look at this —-
Colorful, tasty and relatively fast to fix–the kind of meal-in-one I could rely on to satisfy a hungry bunch. Top with some freshly grated parmesan cheese and you’ve got a winner! Well, at least as far as my brood is concerned. This can easily feed 6-8 people as a main dish.
Pasta And Vegetable Delight
1 pkg. 16 oz. frozen sweet yellow corn
1 pkg. 16 oz. frozen broccoli florets
1 pkg. 12 oz. Tinkyada (Rice) Macaroni
1 cup fresh grape or cherry tomatoes (halved)
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 cup water
4 tbsp. butter (half a stick) salted
2 tbsp. extra virgin olive oil
2 tsp. granulated sugar
3/4 tsp. sea salt (fine)
1/4 tsp. onion powder
1/4 tsp. garlic powder
freshly ground pepper to taste
grated parmesanIn a stock pot big enough to hold all the pasta and liquid needed, cook pasta according to directions, except season the cooking water with 1/2 tsp. sea salt and 1 tbsp. extra virgin olive oil.
While the pasta is cooking, in a 12 inch skillet with cover, cook the frozen corn in 1/4 cup water, 2 tbsp. butter and remaining olive oil for approximately 10 minutes covered. Test for doneness before adding in the broccoli, red and green bell peppers, 2 tsp. sugar, 1/4 tsp. sea salt, onion powder, garlic powder. Stir together for a minute or two. Cover and cook for another 3-5 minutes. You want the broccoli to be cooked enough but still retain a bit of its crispness. Turn stove off.
By this time the pasta should be cooked al dente. Rinse with cold water and drain then transfer to a 9×13x2 serving dish. Add cooked vegetables, halved grape or cherry tomatoes, remaining 2 tbsp. of butter. Mix together lightly. Season with ground pepper according to your taste and serve with grated parmesan cheese on top.
Enjoy!
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(No Ratings Yet) Loading ...The Pancake Experiment
Thursday, January 3rd, 2008
Yippee! We finally bought a griddle! I know, I know, its almost unbelievable that I did not have one until afternoon of New Year’s day. But due to our son not being able to eat eggs, wheat, barley, oats, and potatoes, we have not had a use for one until our circumstance and the internet made it possible to research recipes and adapt them to suit our needs. It is a two-burner griddle that is non-stick and supposedly tested in restaurant kitchens. I don’t know how it will hold up in the long run but the 3 inch cakes I cooked on it turned out nice.
I used the “fluffy egg free, gluten free pancake” recipe which I posted here January 1, 2008 with a slight modification. When I baked the cake in the oven, I used a scant teaspoon of xanthan gum and the batter was very thick and sticky. It held itself together beautifully as a fluffy cake but I thought then that the consistency might not be all that suitable for griddle or stovetop pan cakes. Keeping that in mind, I used a scant 1/2 teaspoon xanthan gum this time. The batter was more manageable for a pancake mix although it did not spread much when I tried to ladle it with a regular tablespoon. To get almost perfect round 3-inch cakes I had to help it along by spreading it into shape. Now, I am almost of the mind that with this mix, one does not need to use xanthan gum for stovetop or griddle cakes. I will have to try the recipe without it, one of these days.
Of course, the kids, gobbled-up their breakfast pancakes without a problem. They eat healthy most of the time (my husband and I try to see to that) but special treats always earn you those extra bright smiles and extra tight hugs and kisses of appreciation. All of them are clear-cut incentives for me to continue with my experiments, no matter how frustrating it can get at times.
Below is an actual picture of the result:
Here is the recipe. It yields approximately 24 (2 dozen) egg-free and gluten free 3-inch round cakes.
2 cups Z’s GF Flour Mix*
1 tbsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Xanthan gum
½ tsp. Sea salt (fine)
4 tbsp. Granulated sugar
¼ cup (4 oz) sour cream
1 ¾ cup (12 oz.) milk
1/3 cup cup (approx. 3 oz) vegetable oil
¼ cup (4 oz) water
1 tsp. Good Vanilla extract
In a medium sized bowl or an 8-cup measuring cup, using a wire whisk, stir together GF flour, baking powder, baking soda, xanthan gum, salt and sugar.
In a separate bowl or measuring cup mix together the sour cream, milk, water, oil and vanilla extract.
Stir the well incorporated liquid mixture into the dry ingredients. Batter will become thick.
Using a regular tablespoon, ladle onto heated griddle (medium hot) gently spreading out batter to about 3 inch round.
Cook on one side until the top is somewhat set (2-3 mins. on my old-fashioned coil electric stovetop) then turn over using a non-stick pan friendly implement. Cook for another 2-3 mins. depending on how light or dark you want your pancakes to look.
Enjoy with your favorite jam, fresh fruit or whipped topping.
*Z’s GF Flour Mix (Makes 3 cups):
1 cup brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch flour
1/3 cup tapioca starch flourNote! You can use the remaining GFF Mix as crumb topping for a fruit crisp and/or pie (will try and post recipe soon) or double the above * recipe and keep handy for the next pancake affair.
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(No Ratings Yet) Loading ...Egg-free and Gluten free Pancake
Tuesday, January 1st, 2008
For months now my husband has been telling me to share my recipes on this site. For some reason or the other, I have not done so. Well, two days ago on a whim, I whipped up “Pancakes: egg-free and gluten free”. As we were having supper (yup! we had cake) he again brought the subject up. This time though, he reasoned out that if something serious were to happen to yours truly—he and the kids would have to go back to eating plain rice with everything. No more occasional pizza, cookies, cakes, bread or pies that are all egg-free, gluten free and decidedly yummy in one’s tummy (according to my son and two daughters).
The prospect of depriving my kids and husband such joy quite frankly does not appeal to me. The idea that I just might help someone out there with their cooking dilemma and satisfy a sweet tooth are relevant reasons as to why you’ll be reading not just poetry and stories on this site from now on. I will also be sharing my cooking and baking experiments and try to keep you posted on my successes and failed attempts.
Since it started with the pancake supper, here’s the recipe that worked for me except I did not have a non-stick griddle or non-stick stove top pan. I baked the mix, instead and cut the fluffy cake into wedges. Served with butter, cranberry jam and drizzled with maple syrup (don’t forget the glass of cold milk)—yummy in our tummies!
Fluffy Egg-free, Gluten free Pancake
2 cups Z’s GF Flour Mix*
1 tbsp. Baking Powder
1 tsp. Baking Soda
1 scant tsp. Xanthan gum
½ tsp. Sea salt (fine)
4 tbsp. Granulated sugar
¼ cup (4 oz) sour cream
1 ¾ cup (12 oz.) milk
1/3 cup (approx. 3oz) vegetable oil
¼ cup (4 oz) water
1 tsp. Good Vanilla extract
In a medium sized bowl or an 8-cup measuring cup, using a wire whisk, stir together GF flour, baking powder, baking soda, xanthan gum, salt and sugar.
In a separate bowl or measuring cup mix together the sour cream, milk, water, oil and vanilla extract.
Stir, the well mixed liquid ingredients into the dry ingredients. Batter will become very thick and sticky.
Spoon into a 9 inch cake pan ( I use a non-stick one and line the bottom with parchment paper-for easier release). Smooth top as best you can.
Make sure that you put the pan on the rack in the middle of a cold oven (not pre-heated).
Turn oven to bake at 350 degrees Fahrenheit and bake for 35 mins. or, until toothpick inserted at center comes out clean enough and not doughy or wet. A little bit of crumb sticking on the tester is okay—it is after all made out of sticky stuff. See * below.
Remove cake from oven. Let cool for 5-10 mins. before cutting into wedges.
Enjoy as is or with whipped cream topping, butter, jam, fresh fruit and /or maple syrup.
*Z’s GF Flour Mix (Makes 3 cups):
1 cup brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch flour
1/3 cup tapioca starch flour
On a personal level, I usually double or triple the above amount so I have it handy stored in an airtight container. This GF Flour Mix works really well in other recipes I have found.
By the way, I will be getting a non-stick griddle (hopefully a good one) on our next trip to the store, so I can try this recipe out on the stovetop. I probably will make small pancakes with this batter. From what I have read on the net regarding gluten free batter, they are quite difficult to turn over and cook evenly. I will definitely post any and all updates when available.
Bon appétit!
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