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COOKING TIPS
First Time Cooking--Gluten-Free Flours By Stephanie Norton NFCA Volunteer When I was diagnosed with celiac disease, the doctor left my mother and me feeling as if we had fallen into a dark hole. He did not provide us with any detailed information on celiac disease and certainly did not tell us anything about maintaining a gluten-free diet except to avoid gluten. Feeling quite helpless, my mother and I turned to the Internet, where we found a plethora of valuable resources. We ordered several gluten-free cookbooks, and once they arrived, my mother and I sat and looked them over very carefully, feeling quite overwhelmed by all of the different types of gluten-free flours. Cooking was never my thing. Cooking with wheat flour was incredibly difficult for me to figure out, so having three or four different kinds of flours for one recipe was a true nightmare. There were several flours I had never heard of like: tapioca flour, garfava flour, sorghum flour, garbanzo flour, and so much more. I was nervous about how they would cook and taste. About a year ago, my mother decided to be brave and step away from the gluten-free cookbooks and gluten-free mixes and try to use a regular cookbook. She decided to make a two layer cake using a regular yellow cake recipe. Someone on the Internet told her that for every cup of Gluten-Free All Purpose Flour to put in 1 teaspoon of xanthum gum. The yellow cake turned out perfectly and delicious. It had been quite a long time since I had eaten a two-layer cake! And, best of all, it tasted just as good as a Betty Crocker Mix! Now I have a birthday cake! After baking the yellow cake, my mother decided it was not that hard to change a normal recipe into being gluten-free. She decided to adventure on to the main course. Yellow Cake Made From Scratch From www.allrecipes.com. Submitted by: Foxy “Very simple cake, anyone can make it.” Gluten-Free Recipe Ingredients: 2 Cups of Gluten- Free All-Purpose Flour 2 teaspoons Xanthum gum 1 ½ cups white sugar ½ cup of shortening 1 cup of milk 3 ½ teaspoon baking powder 1 teaspoon salt 1 teaspoon vanilla extract 3 eggs Directions: Preheat oven to 350 degrees F. Grease and flour two circle cake pans. Mix together the Gluten-Free All Purpose flour, Xanthum gum baking powder and salt; set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Finally, stir in vanilla. Pour batter into the prepared pans. Bake at 350 degrees F for 40 to 45 minutes, or until toothpick inserted into the cake comes out clean. Frost and enjoy. Chicken Kiev: It has been a long time since I could eat Chicken Kiev. My mother found a recipe in her Taste of Homes Cookbook and decided to try making it. We made it together because she wanted me to realize that gluten-free cooking can be simple. I found that it really wasn’t that difficult, especially using regular recipes with Bob’s Red Mill’s All Purpose Gluten-Free Flour. The Chicken Kiev was delicious. It felt amazing to be eating it again…and best of all, I could hardly tell that it was gluten-free! Orange Chicken Kiev Found in: Taste of Homes 2007 Cookbook. Gluten-Free Recipe Ingredients: ½ cup butter, softened 2 tablespoons minced chives 2 tablespoons minced fresh parsley ¼ teaspoon salt 1/8 teaspoon pepper 6 boneless skinless chicken breast halves (6 oz each) ¼ cup Bob’s Red Mill Gluten-Free All- Purpose flour 1 egg ¼ cup orange juice 1 cup Gluten-Free dry bread crumbs ½ teaspoon grated orange peel Directions: In a bowl, combine the butter, chives, parsley, salt and pepper. Shape into a 6 in. x 2 in. rectangle; place on waxed paper. Freeze until firm, about 30 minutes. Flatten chicken to ¼ in. thickness. Cut butter mixture into six strips; place one strip in the center of each chicken breast half. Roll up each and tuck in the ends; secure with a toothpick. Place the Gluten-Free flour in a shallow bowl. In another bowl, beat egg and orange juice. In a third bowl, combine Gluten-Free bread crumbs and orange peel. Coat chicken with Gluten- Free flour, dip in egg mixture, then roll in Gluten-Free bread crumbs mixture. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered at 375 for 35-40 minutes or until chicken juices run clear. Discard toothpicks before serving. **Here are some more options for gluten-free flours from Bob’s Red Mill. Make sure to read next month’s feature article on how to cook gourmet meals using these exotic flours** Almond Meal/Flour is simply raw blanched whole almonds that have been ground into a fine powder. Use almond meal in cakes, cookies, sweet breads, and a host of other desserts. Store in your freezer to extend its shelf life. Organic Amaranth Grain dates back hundreds of years to the Aztecs in Mexico. It offers an unusually high quality protein and is high quality protein and is high in fiber. Amaranth Grain has a nutty flavor and can be combined with wheat flour in breads, pasta, pancakes and other recipes. Organic Amaranth Flour is gluten free flour originally from South America. Its cultivation, appearance and uses are similar to grains and can be used to replace 25% of the flour in your own recipes. It is 100% stone ground and great for gluten free baking when combined with another non-grain flour or starch. It's especially high in lysine, which is lacking in many grains. Organic Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein and gluten free. It lends baked goods an incomparably rich texture and a unique, natural sweetness. You can replace up to 20% of the flour called for in a recipe with Coconut Flour, adding an equivalent amount of additional liquid to the recipe. Roasted Kasha are buckwheat groats that have been roasted. They are often used in blintzes, knishes and varnitchkes, or used to make pilaf and hot cereal. Potato Starch is used as a thickener for sauces, soups, and stews. Potato starch tolerates higher temperatures than cornstarch when used as a thickener. It's a natural way to add moistness to many baked goods. Organic Quinoa Grain (pronounced keen-wa) is a high-protein grain cultivated by Incan tribes in the Andes Mountains of South America. Grown in Ecuador, this mild powerhouse grain is quickly becoming a staple in healthy diets. Quinoa can be substituted for rice in most recipes. Organic Quinoa Flour (pronounced keen-wa) is the most nutritious grain available. It is also one of the oldest cultivated grains in the world. Quinoa is high in protein, calcium and iron. Use this delicate flour when baking. You can substitute this flour for half the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes. Brown Rice Flour is 100% stone ground at Bob's Red Mill Natural Foods on a very fine setting to prevent the flour from tasting gritty-a common complaint about many brown rice flours. White Rice Flour is freshly and finely stone ground from premium California white rice. Use for gluten free breads. Sorghum Flour, a millet-like grain, is America's third leading cereal crop. It is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies. Tapioca Flour is grain-free flour derived from cassava root. It is starchy, slightly sweet, white flour. Use about 1/4 to 1/2 cup per recipe to sweeten breads made with rice and millet flour. It’s excellent in pie fillings. Whole Grain Teff, an ancient North African cereal grass, is a nutritional powerhouse. It is the smallest grain in the world (about 100 grains are the size of a kernel of wheat). The germ and bran, where the nutrients are concentrated, account for a larger volume of the seed compared to more familiar grains. Cooked whole grain teff makes a unique hot breakfast cereal similar in consistency and texture to wheat farina. Teff Flour is pleasingly light, uniquely flavored, whole grain flour. Due to Teff’s size, it is almost impossible to grind in your home mill. We are glad to do the work for you! Ethiopians make flat crepe-like bread called injera from teff flour. Substitute teff for about a fourth of the all-purpose flour called for in your favorite baked goods recipe to add an appealing taste and added nutrition. Guar Gum is a white flour-like substance made from an East Indian seed. Use small amounts as a thickener, binder, and volume enhancer. Instructions for use are available on the package. Xanthan Gum is used to add volume and viscosity to gluten free bread and other gluten free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. Gluten Free All-Purpose Baking Flour is just the thing for those sensitive to gluten. This flour can be made into delicious homemade baked goods such as cakes, cookies, breads, and breakfast items such as muffins, pancakes, and waffles. Contains garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour. Bob’s Red Mill Scrumptious Scones Ingredients: 1/2 cup Organic Coconut Flour 1 cup Gluten Free Sweet White Sorghum Flour 1/4 cup Potato Starch 1 Tb. Baking Powder 1 cup Sugar 1/3 cup Butter 1 cup Buttermilk 1/2 tsp. Sea Salt 1/3 cup Cranberries 1/3 cup Walnuts-Baker's Pieces Preheat oven to 450°F. Combine all dry ingredients. Use a pastry cutter to cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Add in cranberries and walnuts and mix until just combined. Place mixture on top of waxed paper and press to 1” thickness and form into a circle. Cut into eight pieces like you would a pizza. Place on greased baking sheet and bake 10-12 minutes. Makes 8 moist and delicious gluten free scones. -Recipe provided by Bob’s Red Mill |
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