Thursday, April 17, 2014

Easter Braided Bread-- a Gluten-Free Recipe!


This is a precious time of the year for Christians-- the celebration of the death and resurrection of our Lord Jesus Christ!

 There are a lot of special dishes that come with the occasion... and one that I have always enjoyed is theChallah Bread, or braided bread.  The word "challah" comes from the mitzvah (commandment of God) to put aside a portion of dough as an offering to the priests.
 "According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This "double loaf" (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt according to Jewish religious belief. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath. Each single loaf is sometimes woven with six strands. Together, both loaves have twelve which may represent each tribe of Israel. Other numbers of strands commonly used are three, five and seven. Occasionally twelve are used, referred to as a "Twelve Tribes" Challah." (Wikipedia)
It is very tricky, as gluten-free flour bakers know, to manipulate GF bread "dough" like you can wheat bread... because the spongy, adherent gluten is missing, of course.  So, you will be as delighted as I am to know that Pamela's has shared a method for making up the challah so that even the most aesthetic artisan baker can appreciate it (while not having the tummy aches).

Here is a peek at the braiding process used by the creator's of the recipe for Pamela's Products.
Find more details at http://www.pamelasproducts.com/challah-bread/ Thank you to Pamela's Products for permission to promote their recipe here.

Have a healthy, happy Gluten-free Easter!

 

Sunday, October 27, 2013

Gluten-Free Apple Cobbler

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Apple Cobbler-- every bit as sweet and tasty as it looks here-- none of that fake-y GF flavour/texture
There are a few of us who are eating gluten-free at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat.  The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample.

6 medium/ 10 small organic Apples
1/2 C. Sugar
4 tsp Cinnamon

1/2 C. Extra Virgin Coconut Oil
1 1/2 C. Rice flour**
1/2 C. Coconut Flour
2 C. organic Sugar
2 tsp Baking Powder
1/2 tsp Celtic Sea Salt (the stuff with 80+ minerals)
2 C. Rice milk, Nut Milk, or regular milk milk

Core, peel and slice apples.  Sprinkle the sugar and cinnamon over them. Mix well to cover all the apples.

Process the flour, sugar, baking powder and salt together in a medium bowl. Add milk and whisk until well mixed. (Confession: I used my food processor)

Use organic cane sugar- you'll taste the diff.
Cut coconut oil into a baking dish (I used a long glass cake pan) and place in a 350 degree (about 325 for glass) preheated oven until hot and oil is melted. (careful not to let it scorch). NO KIDS OR PETS IN KITCHEN. Carefully pull pan out of the oven and place on cutting board on counter, pouring the batter into the pan. Lay in the apple slices pressing into the batter. Jumble those apple slices up, as long as they are pressed into the better it doesn't matter how they are spaced!   Pour the juice created in the bowl of apples over top.

Return to the oven for 50-60 minutes.  After 45 minutes it is a good idea to insert a toothpick about every 5 minutes-- if it comes out clean, the cobbler is ready to come out into the world!

**I made my own rice flour in the Vitamix with long grain brown basmati rice that our neice brought here on a visit last summer... must say that I am happy with that experiment-- and will save a whack on rice flour!
I started out laying the apples slices like this and later just jammed them in sideways!
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  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Friday, October 25, 2013

Yummy Cauliflower Crust Pizza

If you are looking for an unusual Gluten-Free Pizza crust-- that is also Vegan and Low-Fat-- you can't beat the following recipe for Cauliflower Pizza Crust... It doesn't sound particularly enticing does it? I was curious.

With the Buckwheat, the crust is dark brown
  I ran across the same recipe numerous times on Pinterest. In experimental mode, I took it and replicated it as far as my supplies would allow. I didn't have any almond meal (and, indeed, read somewhere that almond meal gives a dish that sort of 'dessert' effect. Not exactly what I was aiming for. I subbed gluten-free Buckwheat flour instead. Next time I might try something like white rice flour.

 I also didn't have much variety for toppings. I definitely missed the olives, and would opt for roasted garlic over onion, as well. Just a personal preference. The avocado topping (made as a light guacamole with minced garlic and lemon juice)was tasty, but I think I would still prefer olives as the oily feature.

 So, here is the recipe. Find a base that works for you and then let me know!

 INGREDIENTS: 
 For the Base -

  • 2 cups finely minced or processed Cauliflower -
  • 1 cup Buckwheat Flour -
  • 2 tbsp Nutritional Yeast -
  • 1 tbsp Garlic Powder -
  • 1 tsp dried Basil -
  • 1/2 tsp Salt -
  • 3 Chia 'eggs' (3 tbsp chia seeds in about 8 tbsp of water) or 2 egg replacers 
 For the Topping -
  • 2 tbsp Roasted Garlic Pasta Sauce (you can use Tomato Sauce) -
  • 1/2 cup finely sliced mushroom -
  • 1 Red Bell Pepper, sliced thin -1 small White Onion, chopped (Green Onion would have been a preferance) -
  • 1/2 cup sliced cherry tomatoes -
  • 2 Avocado with minced garlic and Lemon Juice, Salt to taste -
Method
  • Preheat oven to 180ÂșC / 350 F -
  • Put the Cauliflower in the food processor and process until it is a finely-cut mass -Rinse the processed cauliflower in hot water, and then put in a fine sieve and let drip while you cut up the rest of the vegetables. When it has drained sufficiently, dry it as much as possible with a clean cloth. -
  • In a large bowl, mix the dried cauliflower, GF Flour, nutritional yeast, garlic powder, basil, salt and 'chia eggs' -
  • I lined my pizza tray with parchment paper, then put the cauliflower 'dough' in the centre-- it was quite convincing as a dough and I was surprised -
  • Spread the dough out to the edges, trying to keep it as level as possible -
  • Bake the crust for 20 minutes or until crispy -
  • Top with pasta sauce and veggies, and bake for a further 10-15 minutes -
  • if you are using the guacamole mixture, put it on after you have taken the pizza from the oven -
  • this pizza will need to be eaten at least partly with a fork. The crust may take longer to bake if the cauliflower is too damp

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