I was a very bad girl for Thanksgiving and had some stuffing. The resulting joint pain, bad mood and tummy ache have convinced me that it was a REALLY bad idea and I need to keep away from my traditional goodies for the winter holidays. I have nothing to replace them with though and baking is a huge part of my December. Anyone have some favorite recipes to share?
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Big grins in the middle of a rainstorm. Who can resist that?
I just trade gf flours for regular flour. So, if a recipe calls for 3 1/2 c flour I would do:
1 c brown rice flour
1/3 c brown rice flour
1/3 c sorghum flour
1/3 c amaranth flour
1/2 c potato starch
1/2 c tapioca starch (sometimes I just use all potato)
another 1/2 c brown rice flour
1 3/4 tsp xanthan gum
Basically brown rice flour is really gritty. Amaranth gives an overall good (to me) taste - but is super expensive. The Bob's Red Mill packages suggest how much of the flour to use in the total recipe - so I think sorghum it says 20% and amaranth 15% or so... I haven't experimented with bean flours yet. Xanthan gum 1/2 tsp per cup of flour to glue things together.
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tyuipos?? NAK
Rivka; mother of A, N, and R & the twins
You can also do all sorts of yummy fudge, divinity, choc covered cherries, forgotten cookies (meringues), buckeyes-- pretty much most of the candies!
I may try that, at least to give away. My mom has a lot of candy recipes, but its just never been something I really do since I'm not a super sweet person. I'm afraid my greatest weaknesses have always been bread and cake and Christmas for me involves a lot of gingerbread and far too much time spent icing sugar cookies.
I just trade gf flours for regular flour. So, if a recipe calls for 3 1/2 c flour I would do:
1 c brown rice flour
1/3 c brown rice flour
1/3 c sorghum flour
1/3 c amaranth flour
1/2 c potato starch
1/2 c tapioca starch (sometimes I just use all potato)
another 1/2 c brown rice flour
1 3/4 tsp xanthan gum
Basically brown rice flour is really gritty. Amaranth gives an overall good (to me) taste - but is super expensive. The Bob's Red Mill packages suggest how much of the flour to use in the total recipe - so I think sorghum it says 20% and amaranth 15% or so... I haven't experimented with bean flours yet. Xanthan gum 1/2 tsp per cup of flour to glue things together.
The good news is that gingerbread takes really well to gluten-free flours because of the deep, rich taste. I really like to use buckwheat flour because it's not gritty and I like the taste. Let me look in one ofme cookbooks for a gluten-free sugar cookie recipe you can try.
I have also started using almond flour as well which is really tasty too
HTH Sarah
I made this, with some modifications and it turned out great
Crustless gluten free dairy free pumpkin pie (was designed to be egg free as well, but I am fine with eggs)
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.
In a food processor bowl add:
1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp milk <--replaced with coconut milk
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer<-- replaced with 1 1/2 egg (had left overs from my cooking), I am not sensitive to eggs
3/4 cup organic brown sugar
1/2 cup buckwheat flour- I use Arrowhead Mills <-- I made my own in a coffee grinder
2 tablespoons tapioca starch/flour<-- used regular corn starch
2 teaspoons baking powder
1/4 teaspoon xanthan gum <-- did not use at all
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg<-- did not use
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched.
* 3 cups mashed sweet potatoes
* 1 cup brown sugar
* 2 eggs, lightly beaten
* 1 teaspoon vanilla
* 1/2 cup coconut milk
* 1/2 cup melted coconut oil
* .
* Topping:
* 1/2 cup brown sugar
* 1/3 cup rice flour
* 1/3 cup melted coconut oil
* 1 cup chopped pecans
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
I have a couple GF flour blends that I love and can pretty much sub one of them or another for most recipes. Unfortunately they are a local UK brand and I am not too familiar with the equivalents in America. I know they are certainly out there. Bob's Red Mill of course and maybe IIRC Amy's??? Certainly someone here knows.
I used store bought GF bread to make stuffing and it was great. Just have to toast it and let it dry out. It held it's shape and texture fabulously and tasted just like 'normal' stuffing.
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I made GF stuffing for T-giving using the whole foods gluten free stuffing cubes...super expensive at $15 for the cubes for my family but OMG it was perfect. We did the whole meal gluten free and told NO ONE and EVERYONE RAVED. It was phenomenal! Perfect gravy, pies, stuffing, casseroles, a cake, cookies...everything was perfect!
I, like Rivka, also just replace with gluten free flour in all recipes and it works really well for me!
Oh, my brothers wife has celiac and he tried the betty crocker mixes for her bday (I think they did the cake one and maybe the brownie one?) and said both were really good for a mix
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