Cranberry Scones - Gluten Free

These scones are soft and moist on the inside and crispy on the edges with great flavor!
Your own favorite dried fruit can be substituted for the dried cranberries.

Ingredients

• 2 rounded tbsp. cottage cheese
• 1 egg
• enough milk to made one cup
• 1/4 butter
• 1 tsp lemon juice
• 3/4 cup german pancake mix (recipe found here - scroll down for the mix recipe )
• 1/4 Arrowroot starch
• 1 tbsp baking powder
• 1 tsp. xanthan gum
• 3/4 cup sweetened dried cranberries

Method

1. Mix together dry ingredients and set aside.
2. Put egg and cottage cheese into measuring cup and fill with milk to measure 1 cup.
3. Put into blender and mix until smooth.
4. Cut butter into flour mix
5. Add liquid to flour and mix together lightly.
6. Drop by tbsp onto baking sheet .
7. Bake for 20 minutes at 375' .. or until golden brown.

Ganache Torte

We have a book signing at Winks today between 9 and 2:30 . .

and Lepp Farm Market between 11 and 4. 

We'll be taking turns at the two places so that you can come buy your book for Mother's Day.

For more information please check the book information page by clicking on the link on your right.

There is also a book launch Party at House of James on Monday evening at 7 pm. 

Hope to see you all there!

All of you  :)

My girlfriend gave me this recipe years ago and I had it posted on my personal blog and now was asked by another friend where that recipe was and so I'm posting it here . .

so we all know where it is.

It is naturally Gluten free and smooth and easy to make for your Mother's Day dessert.



• 3 cups whole pecans
• 1 cup white sugar
• 1/3 cup melted butter

1. Put the pecans and sugar into a food processor and pulse until the pecans are ground into crumbs.  Add the melted butter and pulse several times to combine.
2. Pour the crumbs into a large spring form pan or more preferably a tart pan with a removable bottom.
3. Press the crumbs to the sides up 1/2 inch and on the bottom.
4. Put the pan on a cookie sheet and Bake at 325 for 30 minutes or until the crust is lightly browned.

• 3/4 pound good quality chocolate chopped
• 1 3/4 cup heavy cream
• 1 egg yolk

1. Put the chopped chocolate and the cream into a large microwave safe bowl. Heat on low and stir every minute until it is melted.
2. Stir until silky smooth.
3. Add a bit of warm chocolate to a beaten egg yolk in a small bowl ..add a little more until you have a total of 1 cup of warm chocolate and egg.  Add this back to the full amount of chocolate and continue to stir on low heat  on low heat for about one minute until it takes on a slightly custardy consistency.
4. Pour into the crust and refrigerate.

• 1/4 cup butter
• 1/2 cup sugar
• 1/2 cup heavy cream

1. In a small saucepan heat over medium heat the butter and the sugar, stirring constantly.
2. Continue to stir until it turns a caramel color.
3. Remove from heat and stir in the cream.  Keep stirring until it is nice and smooth.  If it doesn't turn smooth, put it back on the heat but only just to warm it again. .keep stirring.
4. Let cool and serve over the ganache torte.

Cherry Squares - Gluten Free

This is an unusual square that I used to make and love. Here is my gluten-free version that you need not explain is gluten-free except to those to whom it matters. What makes this square unusual is the yeast in the pastry. The flavours blend well in this not-so-sweet dessert square.

• 2/3 cup warm milk


• 1 tsp sugar


• 1 tbsp yeast


• 1 cup pancake flour mix (recipe found here - scroll down for the mix )


• 1 cup sweet rice flour


• 1 cup butter


• 4 egg yolks


• 1 tin cherry pie filling


• 2 tbsp instant tapioca


• sweet rice for rolling


• toasted almonds


• white icing

1. Whisk sugar and yeast into the warm milk and let proof


2. Cut 1 cup butter in to the blended flours


3. Add the 4 yolks to the proofed yeast and beat together until well blended


4. Pour liquids into the flour mixture and mix into a ball


5. Turn dough out onto surface sprinkled with sweet rice flour, and knead lightly adding ONLY enough flour to allow it to be handled.


6. Divide dough in half, rolling out one piece between sweet rice sprinkled plastic wrap layers. Roll it out quite thin , to fit a 9 x12 inch pan.


7. Remove top plastic wrap and picking up dough with lower plastic wrap turn into pan... pushing up the edges of dough .. remove plastic wrap


8. Stir the 2 tbsp of tapioca into the cherry filling and spread evenly over bottom pastry layer


9. Roll out the top layer and place over the filling making sure to crimp the edges


10. Prick the top with a fork to allow steam to escape


11. Bake for 45 minutes at 350 degree oven


12. Remove when golden and cool... while still warm cover with white icing and sprinkle with toasted almond flakes.

Enjoy warm or cool... freezes well.

*

Cream Puffs - Gluten Free

I love cream puffs and I have tried several gluten-free recipes and several tries of my own variations but they did not satisfy my taste buds -- until I tried them with this combination of flour. I left a plateful at my daughter's when she wasn't home and she called me in a panic after she tried one ... "Mom, are these gluten-free?"

Ingredients

• 1/2 cup boiling water
• 1/4 cup butter
• 1/2 cup pancake flour mix (find the recipe for the mix here - scroll down to pancake flour mix )
• 2 eggs
• 1/2 pkg of instant vanilla pudding (153 g size pkg) prepared according to pkg instructions
• whipping cream 1/2 cup - whipped separately and added to pudding- optional

1. Pour 1/2 cup water into a saucepan, add the butter and heat until butter melts and mixture returns to a boil
2. Turn down the heat, then add all at once the 1/2 cup flour and stir vigorously until mixture pulls together and away from the sides of the pot.
3. Remove from heat ... let sit for a minute or two.
4. One at a time add the eggs beating vigorously after each addition until batter is perfectly smooth.
5. Drop by teaspoon onto cookie sheet and bake at 375' for 25 minutes or until golden brown.
6. Remove to cake rake... and let cool.
7. Slice half-way open and fill with a teaspoon of prepared pudding
8. Drizzle melted chocolate over the tops.

Variation - Cheese Puffs

My granddaughter loves these made like Anneliese's with 1/4 cup grated cheese and 1/2 tsp dry mustard. Follow recipe as above and mix in the dry mustard and the grated cheese after you have added the eggs. (eat plain or with creamed meat filling)

Pineapple Carrot Cake - Gluten Free

Pineapple carrot cake is one of my favorite desserts. I have brought this cake to pot lucks or dinners and only the people who know me ask if it is gluten-free -- the rest just go back for a second piece! Ingredients

• 1 1/2 cups white corn flour


• 1/2 cup potato starch


• 1 tsp xanthan gum


• 2 tsp baking soda


• 1 tsp baking powder


• 1 tsp salt


• 2 tsp ground cinnamon


• 1 3/4 cups sugar


• 3/4 cup oil


• 3 eggs


• 1 tsp vanilla extract


• 2 cups shredded carrots


• 1 - 8 oz tin - crushed pineapple , drained

Method

1. Sift together dry ingredients (except sugar) and set aside in bowl.


2. Beat eggs and sugar add oil and vanilla.


3. Make a well in the dry ingredients and pour in the egg mixture and carrots and pineapple and mix with wooden spoon until well blended and smooth.


4. Pour into a 9x13 inch baking pan and bake for about 45 minutes at 350'.


5. Let cool and then ice with cream cheese icing -

Icing

Beat until smooth 1 - 8 oz- pkg of cream cheese, 1/4 cup butter and two cups icing sugar.

Enjoy!!! *

Chocolate Log Cake

This is a recipe that I found in the Mennonite Treasury, and to my delight, it was Gluten Free.
This chocolate sponge cake is light and airy. There is no flour, no added fat, low in sugar, and if you want you can use a low fat whipped topping in place of the whipped cream, which then makes it possible to enjoy two pieces....smile.

Cake:

• 4 eggs, separated
• 1/4 cup icing sugar
• 3 tbsp. cocoa powder
• 1 teaspoon vanilla

Filling:

• 1 1/2 cups of whipping cream whipped (save about 1/2 cup of the whipped cream for the outside of the cake).
• sweeten to taste.

1. Preheat oven to 350.
2. Lightly grease and line a 10x15 inch cookie sheet that has sides with wax paper, then lightly grease the top side of wax paper. (it will peel off easily after baking).
3. Beat the eggs whites till stiff peaks form.
4. Beat the egg yolks til light in color, slowly adding the sugar, cocoa, and vanilla, this takes about 10 minutes, you want it to be very light and more than double in volume, this is what gives the cake the light texture.
5. Combine the egg whites with the egg yolks by gently folding it in as to not reduce the volume.
6. Bake for about 12-15 minutes, cake is ready when it springs back and looses the shine.
7. Sift more icing sugar thickly on another piece of wax paper. A bit larger than the cake.
8. Cool cake for 5 minutes and then flip over cake onto the wax paper with the icing sugar.
9. Very carefully try to peel away the wax paper. Don't worry if cake cracks or tears a bit, the whipped cream covers it.
10. Roll up the cake and let it cool completely.
11. Unroll and fill with the whipped cream, saving about a generous half a cup for frosting the outside. I added 1 tablespoon of cocoa to that just for a variation.
12. Freeze the cake (optional) or serve cold from the fridge.

Chipa

These chewy cheesy little pillows is a recipe originally from Paraguay. The original rolls are made from Cassava flour or Tapioca Starch, there for making them gluten free. One variation for the recipe are rolls that are hard from the out side but cheesy and tender from the inside. This version of the recipe is a soft muffin, chewy on the inside that taste at its best warm from the oven.**They are so quick and easy to make, you don't need to be following a gluten free diet to enjoy them.

• 3 cups Tapioca Starch
• 1 teaspoon salt
• 1 tablespoon baking powder
  
• 1/2 cup of oil
• 2 cups of strong grated cheese, like Old Cheddar*
  
• 2 eggs
• 1 cup milk

1. Mix all the dry ingredients together.
2. Add oil, beaten eggs with the milk and stir in till the dry ingredients are well moistened.
3. Put into greased muffin tins.
4. Bake at 350 til golden brown, 20-25 minutes.
5. I always bake them in mini muffin tins and they take about 15 minutes to get golden. I keep the mini muffin tins gluten free to avoid cross contamination, and my larger ones for flour.

*You can use any combination of cheese according to personal taste. Like adding a 1/2 cups of cottage cheese, mixed with Parmesan, or smoked Gouda Swiss, Jalapeno Pepper Jack perhaps? Change up the flavors once in a while for a new taste experience.

**Just a word of caution. It is gluten free, and if you don't eat them the day that they are made, they will certainly loose that soft, chewy goodness and become a bit dry and hard. So enjoy them right out of the oven and only make as many as you need. Using mini muffin tins is the way to go. The larger ones do not taste the same.

German Pancakes - Gluten Free (crepes)

One thing I have really missed since I went on the Celiac diet was German Pancakes. I tried to make them a few times and they ended up in the garbage. If they don't taste 'right', (meaning the same as regular) I'd rather go without ! But the other day I tried again and achieved SUCCESS !!! My husband accused me of using wheat flour! When I served them to my family -- Celiacs and non - I got big smiles and thumbs up - I had to mix up more batter! Even if I say so myself , these ARE really good !!! ** Ingredients 4 eggs 1 cup whole milk 1/2 cup pancake mix (recipe following) (butter for frying) (NOTE - the above ingredients are in easily multiplied/divided amounts to suit the number of people to be served - the 4 egg amount will make 10 - 8"pancakes)

This batter does not like to stand - so mix only as much as you are going to use in one preparation - do not set any aside to use later.

1. Whisk eggs, milk, pancake mix together in a large measuring cup or bowl until perfectly smooth. The batter will be thin.


2. Using a heated frying pan, place a small dab of butter on the hot pan held off the element and tilt it to coat the bottom with the melting butter.


3. Still holding the frying pan off the element pour in just enough batter (a scant 1/4 cup) to coat the bottom of the pan, tilting the pan to let the batter spread. If it doesn't spead easily add a little more milk.


4. Placing pan back on the element let it cook until nicely browned, then slip a spatula under it and flip over to brown the other side. (these are easy to flip UNLESS you try to flip them too soon)


5. Remove pancake to a warmed plate (I place the plate on the warmer element on my stovetop)


6. Repeat from step 2 until batter is used up, stacking the pancakes on the plate.


7. Serve rolled up with sugar, pancake syrup, fruit syrup, fruit, whipped cream - as desired !

*****

Pancake Flour Mix

• 1/2 cup white bean flour


• 1 cup white corn flour


• 1/4 cup potato starch


• 2 tsp xanthan gum


• 1 1/2 tsp salt

Mix thoroughly and store in cool, dry place. (fridge is OK)

*****

Fleisch Perishky (pastry meat pockets) Regular and Gluten- Free Version

I have had this recipe forever and have no idea where I got it from but I always get rave reviews when I make them.

The pastry is an unusual yeast pastry that is light and flaky, very soft to handle but rolls out easily.

I was making these for a Christmas party and knew there were a couple of other Celiacs coming other than me so I made a GF version that was proclaimed to be as good as the regular ones. When the regular ones were gone the GF ones were polished off as well.

Regular Wheat Pastry

• 2/3 cup warm water
• 1 tsp. sugar
• 1 tbsp yeast
• 2 1/2 cups flour
• 1 cup butter or 1/2 cup shortening and 1/2 cup butter
• 4 egg yolks

1. Let yeast proof in sugar and warm water
2. cut fat into flour
3. Beat egg yolks and add yeast mixture
4. Mix liquids into flour mixture and mix well . Dough will be soft but not sticky. Adding a little more flour as needed, knead lightly until smooth .
5. Roll out quite thin on floured surface and cut into strips - desired length and wide enough to enough to fold over and pinch together over filling - pinch ends closed as well.





6. For filling I use a smoked farmer sausage (uncooked) - Mennonite Farmer Sausage is wonderful , or you could use smokies or other favorite sausages or a meat filling such as ground roast beef moistened with mayonnaise and spices. Cut the Farmer Sausage in half lengthwise and then in half again - and into desired lengths.
7. Place on pan and bake (without letting them rise) at 400' for about 20 minutes or until lightly browned.
8. We prefer them eaten cold.
   

My Gluten-Free version

• 1/3 cup water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 tbsp. yeast
• 1/4 cup white bean flour
• 1/4 cup brown rice flour
• 1/4 cup potato starch
• 1/4 sweet rice flour
• 1 tsp zanthan gum
• 1/4 cup butter
• 1 egg yolk

1. Mix 1/3 cup warm water with sugar and gelatin , sprinkle yeast on top , stir and let proof until doubled in volume.
2. Mix all dry ingredients together and then cut in butter
3. Add beaten egg yolk to yeast and stir
4. Add liquid to flour and mix together well.
5. If dough is sticky add a little more sweet rice flour and knead lightly on a floured (with sweet rice flour) until smooth .
6. Dough will be very soft and difficult to roll out. I found it worked well to pinch off a piece of dough and form it around the piece of sausage. (see reg. recipe for tips on filling)
7. Place on pan and bake at 400' for about 15/20 minutes until light brown.
8. We prefer them eaten cold.

****

Raisin Cinnamon Oatmeal Bread -- Gluten Free

A dear reader of this cooking blog sent me an e-mail asking if I couldn't come up with a gluten free version of Raisin Cinnamon Oatmeal Bread.

I was happy to try ... and so ... Liz , just for you --- here it is !

• 1 cup raisins
• 1/2 cup warm water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 1/2 tbsp active dry yeast
• 1/2 sorghum flour
• 1/4 cup ground oat flour (grind gluten-free oat flakes in coffee grinder)
• 1/4 cup Quinoa flour
• 1/4 cup white corn flour
• 1/2 cup potato starch
• 2 tbsp sugar
• 1 tsp xanthan gum
• 1 generous teaspoon of cinnamon
• 1 egg
• 1/2 cup warm milk
• 1/4 cup water
• 1 tbsp oil
• 1 tsp vanilla extract
• oat flakes (gluten-free)

1. wash raisins - then soak for 1/2 hour in hot water with 1 tbsp vanilla extract added
2. Blend dry ingredients well and set aside
3. Mix 1 tsp sugar with 1 tsp gelatin in cup and add 1/2 cup warm water, stir well and add the yeast , stir again and let proof until doubled in volume . Placing the cup in a bowl of hot water keeps the proofing yeast mix. warm
4. Put milk, water, egg and oil and vanilla extract into mixer bowl and blend together on low speed. Add yeast mixture.
5. Add dry ingredients all at once and mix on low speed until blended then beat on high for 4 minutes.
6. Strain raisins and add them to the dough.
7. Turn dough into a greased regular sized loaf pan and with a wet hand smooth the top .
8. Sprinkle the top with oat flakes.
9. Cover with plastic wrap and let rise until well rounded over the top of the pan - about 45 minutes
10. Bake in pre-heated 350° oven for 55 minutes.
11. Let cool a few minutes in the pan , then turn out to finish cooling on wire rack.

This bread smells wonderful baking, tastes good , toasts well , and freezes well too.

NOTE - I bought some Quinoa seed some time ago and liked the taste. I ground it into flour but was disappointed that the flavor did not blend pleasingly with other flours. In this recipe it is at its best!

**

Ginger Snaps Gluten Free

My kids were getting ready for a several hours road trip and my youngest granddaughter was dreading it since she so quickly gets car sick. I made a batch of these ginger snaps and delivered them as they were leaving. They were quickly devoured by the whole family. But there was no talk of car sickness the whole trip !!

¾ cup butter

1 cup white sugar

¼ cup molasses

1 egg

¼ cup tapioca starch

½ cup potato starch

1 cup rice flour

1/3 cup white corn flour

1 tsp xanthan gum

2 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1. Cream together the butter, sugar, molasses, and egg.

2. Sift the dry ingredients together, making sure they are well blended together and add to the creamed mixture.

3. Put dough on dusted counter (with potato starch) and knead in extra flour until dough is just at the not too sticky stage.

4. Cover dough and refrigerate overnight.

5. Preheat oven to 325° (a hotter oven makes the cookies spread too much)

6. Pinching off small pieces of dough roll into a ball in the palms of your hand and then roll in sugar.

7. Place balls (don't flatten) on ungreased baking sheet about 2" apart and bake for about 13-15 minutes.

8. Remove pan from oven and place a large chocolate chip in center of cookie.

9. Cool slightly in pan before removing onto rack.

Waffles Gluten Free

I have tried many gluten-free waffles but these are my favorite.

Ingredients

• 4 eggs - separated
• 3/4 cup milk
• 3/4 cup water
• 1/4 cup melted butter
• 2 tsp vanilla
• 3/4 tsp salt
• 3 tsp. baking powder
• 1/2 cup white corn flour
• 1/4 millet flour
• 1/4 cup potato starch
• 1 tsp xanthan gum

Method

1. Beat the egg whites until stiff and set aside
2. Beat egg yolks well and add milk, water, melted butter and vanilla
3. Add blended dry ingredients and beat until smooth
4. Fold in beaten egg whites.

Bake on pre-heated waffle griddle.

Baumkuchen Torte - Gluten Free

****

Baumkuchen - German meaning 'tree cake'. The baked torte has 'rings' resembling the rings of a tree, hence the descriptive name.

I was going through a box of old recipes from years ago and found this one hand written by me on the back of an old brochure.
I didn't remember ever making it .. but it was such an unusual method that I needed to try it .. and of course gluten free was the order!
(To make it regular - exchange the flours for 2/3 cup wheat flour and 1/3 cup cornstarch and leave out the xanthan gum)

Ingredients and Method

Mix 2 cups of sour cream, 1/3 cup sugar, 1 tsp vanilla --- Set aside

• 1/2 cup butter
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 tsp almond
• 6 egg yolks

Beat above butter , sugar and extracts - then add egg yolks one at a time beating well after each addition.

Add to butter mix the following dry ingredients (mix flours together before adding)

• 1/2 cup potato starch
• 1/2 cup white corn flour
• 1 tsp xanthan gum
• 1/4 tsp salt

Set mixture aside.

• 6 egg whites (at room temperature)
• 1/4 cup sugar

Beat egg whites until soft peaks form. Add the 1/4 cup sugar and beat until stiff.

Stir a small amount of the egg whites into the butter/flour mixture, then carefully fold the mixture into the beaten egg whites.

Pre-heat oven to 'high broil' - and move oven rack so that it is about 6 inches or so from top element.

Grease an 8" spring form pan. ( I don't have an 8", so I used my 10" - and adjusted the number of layers and the amount of batter in each layer)

1. Spread a scant 1/2 cup of batter on the bottom on pan.
2. Place pan under broiler and bake for 1 or 1 1/2 minutes until lightly browned .. Watch it carefully.
3. Remove from oven and add another 1/2 cup of batter . Again broil under element. (if it browns too quickly lower your rack)
4. Repeat this step until you have 5 layers.
5. Now spread half the sour cream mixture over the fifth layer and broil 1 minute until set.
6. Repeat the batter layers as before , 1/2 cup of batter, broil... another 5 more layers.
7. Spread the remaining sour cream mixture over the top and broil 1 minute until set.

Let the torte cool for 15 minutes. Remover sides and let cool completely.

Pipe your favorite butter cream icing around the sides and cover top with a thickened fruit filling -- home made or bought. (I cooked 2 cups of frozen raspberries sweetened with sugar, strained it to remove seeds and then thickened it with cornstarch.)

I found that this torte (refrigerated) tasted better the third/fourth day than the day I made it so it is a great make-ahead dessert.

****

Baked Chicken in Apple Cider

I was given this recipe by a friend over the phone.

I have made it several times for family dinners, and larger pot luck affairs.

It is always a popular dish with people asking for the recipe.

Here it is ....

Ingredients

• 6 chicken breasts
• 1 bottle of apple cider (more if you like lots of sauce for your rice)
• 1 chopped onion
• 1 tsp thyme
• 1 tbsp parsley
• 1 cup whipping cream (if you increased the apple cider, increase the whipping cream too)

Method

1. Season pounded chicken breasts with salt and pepper and thyme

2. Sear chicken in frying pan (locks in juices) with the chopped onion

3. Place chicken and onions in baking dish and pour apple cider over top.

4. Bake in 350' oven for about 1 1/2 hours or until chicken is very tender.

5. Pour juices into a pot on stove top and thicken with cornstarch ( approx. 2 tbsp - or more depending on amout of liquid)

6. Add 1 cup cream , (or adjusted amount) and stir until smooth

7. Add 1 tbsp parsley

8. Pour back over the chicken and keep warm in oven until serving time.

9. Serve over rice.
**

"It Can't Be Done!" - Says who??

How many times have we been told something can't be done and then someone who didn't know it couldn't be done --- just went and DID IT !???

Near me is a bakery, the owner of which is an unpretentious man who had not heard that gluten-free bread could never be the same as wheat bread -- so he developed a method by which he bakes bread that NO ONE could tell the difference from regular wheat bread.

I don't think he'll mind if I tell his story, as he told it to me.
He was raised by his grandfather who was a baker, so a bakery kitchen is 'home' to him.
A few years ago he was at a BBQ picnic and his little godchild was sitting on his knee. The hamburger bun was missing from her plate -- she was Celiac. Turning a little pouting face up to the man holding her on his lap she whined plaintively, "Can't YOU make me some bread?"

It became his mission -- to make a gluten-free bread that was BREAD, not some rice cardboard at worst or an imitation at best.
His goal was perfection ! It took him a year and a half - but he did it !!
I tried to tell him that he had done what was declared to be impossible -- that he had done what no one else had ever done !!
He shrugged, smiled and said he had no idea - he never goes on the computer.
And to my suggestion that he could get rich just making that bread and distributing it, he replied he'd rather sleep.
He has two kinds of gluten-free bread in his bakery -- potato/flax seed bread and onion bread. Both are good but the potato/flax seed is my favorite! He also makes buns and other gluten-free products.

Since tasting his bread, I threw out the notion that gluten-free bread cannot be perfect bread and I have been experimenting taking into account a couple of tips he threw out. I'm not sure exact conditions can be duplicated in a home kitchen but I'm determined not to stop until I get at least close.

I have a bread that is fluffy and soft with a chewy crust . It is not perfect yet -- I will adjust the recipe if I discover more 'tricks' but here is the recipe as it is now...

Potato\Flaxseed Bread

1/2 cup warm water
1 tsp sugar
1 tsp Knox Unflavored geletin
whisk then add .....

1 slightly rounded tablespoon reg. yeast (let proof until doubled)

Dry Ingredients
1/4 cup white bean flour + 1 rounded tsp. (grind your own with a good coffee grinder from small white beans you buy in your grocery store -- bought bean flour mixes even if they claim to be white bean have a strong unpleasant beany flavor)
1/4 cup white corn flour + 1 rounded tsp.
1/2 cup potato starch
2 tbls. potato flour
1 tsp. xanthan gum
1/2 tsp salt
1 tsp. ground flax seed (or use whole flax seed)

Liquid ingredients
1 egg
1/2 cup warm milk
1 tsp oil (note:Flaxseed oil cannot be used in baking, since it goes rancid when heated)

Method

1.add proofed yeast mixture to the liquids in mixer bowl - beat lightly
2. add all at once the well blended dry ingredients
and beat on high for 5 minutes.

3.Scrap into a mid size greased loaf pan and smooth top with a wet hand.
4.Cover and let rise for about 20 minutes - it rises quickly.

5.While bread is rising heat oven to 350'
and
Prepare for the next step....
(this step was given to me in a dream ... I knew that there was something to do with steam in getting the right texture to the bread... and one night before I fell asleep I asked the Lord to help me figure it out. The next morning , I awoke with a dream picture fresh and clear in my mind showing me how to do the 'steam step'. )

Take your biggest frying pan and almost fill it with water... bring to a rolling boil on the stove top, cover it with a wire rack.... and put the pan of risen bread on top of the rack... Cover the bread and the frying pan with a large metal mixing bowl.
Let it steam for 7 minutes.
Remove the bread pan and immediately put it into the pre-heated oven to 350'.
6.Bake for about 50-60 min. (don't underbake)

7.Remove from pan and let cool on rack.

Crumb Coffee Cake, Gluten Free

The original recipe of this cake is in the 'Treasury of Mennonite Recipes' cookbook that I received as a wedding gift 45 years ago. It has endured as one of my favorite cakes to make since it never fails to please!

It was one of the recipes I missed , so I came up with a good gluten-free version that tastes almost exactly the same as the wheat-flour one.

Recipe for Coffee Crumb Cake

Ingredients for cake

3/4 cup bread and bun mix (I like Kinnickinnik)
1/4 white bean flour/white corn flour
1 tbsp coconut flour
2 1/2 tsp baking powder
3/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter
2 egg replacement (1 1/2 tsp powder in 2 tbsp water)
1 cup milk

Ingredients for Crumb Mixture

3/4 cup brown sugar
1/4 cup butter
1/4 cup bread and bun mix
1 tsp Cinnamon
1/2 cup chopped nuts (pecan, almond, walnut or hazelnuts)

Mix dry ingred. together then make crumbs by rubbing the butter into the dry ingred. with hands. Then add nuts.

Method

*mix flours together with baking powder, sugar and spices
*using hands rub the butter into the dry ingredients

*put liquids into mixer (eggs and milk)
*add dry ingredient/butter mixture and beat until batter is smooth
*spread into greased 9x13" pan and put crumbs on top

Bake in 350' oven for 40-45' minutes or until tests done.

Serve warm with ice-cream or cool as a snacking cake. Keeps well /freezes well.
*****

Cinnamon Buns Gluten-free

I adapted this recipe from a recipe I found online. You can find the original here.
These cinnamon buns are delicious and I have non-Celiac people ask for them.

Cinnamon Buns

Proof....until foamy
1 cup luke-warm milk
1 tsp sugar
1 1/2 tbsp instant yeast

In heavy duty mixer bowl beat....
2 tbsp. butter
2 tbsp. oil
1/4 cup sugar
1 egg
2 tsp. vanilla

Add proofed yeast liquid .... mix then add all at once the following dry ingredients....

1/4 cup white bean flour (you can use a coffee grinder to grind your own small white bean flour..use a fine sieve .... you will have to grind several times to get nice fine flour, but it is very doable)
1/4 potato starch
1/2 cup tapioca starch
1/2 cup cornstarch
1/4 tsp baking soda
2 tsp baking powder
1 tsp xanthan gum
1 tsp guar gun
1/2 tsp salt

Mix on low speed until dry ingredients are moistened then beat on high for a couple of minutes until dough is smooth and elastic.

Tape plastic wrap onto your counter or cutting board..... Sprinkle with Sweet Rice Flour...
Turn dough onto the plastic wrap.
Cover with plastic wrap and roll dough into a rectangle about 15" by 10"
Remove top plastic wrap and sprinkle dough with cinnamon ... and about 1 cup of brown sugar. (optional - add raisins and/or nuts)

Using the bottom wrap to help, roll up the dough lengthwise, sealing edges.

Cut roll into 10 - 1 1/2" slices and place them in a large round pie plate.

Cover with cloth or towelling and let rise for about 40 minutes.

Bake at 375' for 30 minutes or until tops are nicely browned.

Remove from oven and cover the rolls with icing.
I cup icing sugar,
1 tsp butter
1 tsp vanilla
milk to make thick consistency

Enjoy warm... or cool.

Elora's Cheese Bread - Gluten free

Shortly before Christmas my gluten-free granddaughter, Elora, said, "Nanna, what I want for Christmas is Cheese Bread..... it has to be white and soft with cheese in it."
How could I say no? smile....
In the photo above her cheeks are full of the bread and her smile is happy.
She is also quite pleased that the bread is named after her.

Here is the recipe......

Elora's Cheese Bread

Ingredients and Method

1/2 cup warm milk
1 tsp. sugar
1 slightly rounded tbsp. instant yeast

(quick stir and set aside to proof)

2 eggs separated
2 tbsp water
1 tbsp oil

Beat egg whites with 1/2 tsp pectin until stiff
set aside

Add following dry ingredients mixed together in ziplock bag ..

1/2 cup gluten-free bread/bun mix (I use Kinnikinnick)
1/4 cup Arrowroot powder
1/4 cup tapioca starch
1/4 cup white bean flour or Sorghum flour (NOTE - taste your white bean flour - it should have only a very slight after taste of bean.... not all white bean flour is equal... I do NOT like Bob's Red Mill's - white bean flour in gluten-free baking mimics wheat flavor)
1/2 tsp salt
1 tsp baking powder
1 tsp xanthan gum

Beat batter for 2-3 minutes then gently beat in egg whites
and lastly add
1/2 cup grated cheddar cheese

Using spoons shape dough into a high loaf on greased baking sheepand sprinkle more grated cheese on the top.
Let rise for 30-40 minutes - this rises quite quickly.

Bake until golden brown (about 30 min) at 375' F.

** if you add your favorite spices this makes a nice pizza crust as well. Just smooth dough with a spoon into a thin circle on baking sheet.

Portzelke Bites - Gluten-free

I was challenged by several requests for gluten-free Portzelke. I didn't really think I could do it. But you never know until you try and my second attempt produced these very tasty morsels. I am very pleased with how they taste and my husband pronounced them 'very good' and proceeded to help himself to a goodly number! The true test! A non-Celiac person has the final word.

I used the white bean flour in this recipe because it mimics a wheat flavour. If you buy white bean flour, taste it first. If there is more than a very faint aftertaste. it is not flour from only the small white bean. There is nothing worse tasting to me than a 'raw bean' flavor. I grind my own small white beans that I buy in the grocery store. We bought a second hand flour mill, an old stone motor driven one .

Portzelke (New Years Fritters)

Ingredients and Method

1/2 cup warm water

1 tsp sugar

1 tbsp. yeast

(let proof in warm spot)

Liquid Ingredients

1/2 cup warm milk

1 tsp melted butter

1 tsp vinegar

2 tsp. vanilla extract

1 egg

Dry Ingredients

1/2 cup white bean flour

1/2 cup white rice flour

1/4 cup sorghum flour

1/4 cup potato starch

2 tbsp Arrowroot flour

1 rounded tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

3 slightly rounded tablespoons of sugar

2 cups of raisins

Method

1. In mixing bowl put in liquid ingredients and beat ... then add the proofed yeast.

2. Mix dry ingredients in zip lock bag and add all at once to liquid .

3. Beat on low until blended then on high until dough is smooth and changed texture- a minute or two.

4. Add raisins and beat until mixed evenly.

5. Scrape sides of bowl down with spatula to form a ball of dough in bottom of bowl.

6. Cover and let rise in warm spot for 30 -40 minutes.

Heat about 3/4 of an inch of oil in a pot or small frying pan.

When hot drop by teaspoon a dollop of dough , about the size of a large walnut, into the hot oil and fry until a rich golden brown.

I made them smaller than the regular wheat ones because they seemed to be better.... but you can try them any size you like. And I also prefer them well done.

The texture of the Portzelke is very good - slightly crispy on the outside and soft on the inside with a very good crumb. (Next day - warm left overs in toaster oven)

Let them cool and dust with icing sugar if you like them that way.

Enjoy !!!

**

Peppernuts - Gluten-free

I have been asked by several people for a Gluten-free version of the little round Peppernuts that are a Mennonite traditional favorite.

Erica Buller shared her family recipe with me and I adapted it to be gluten-free.

Peppernuts Ingredients

1 cup brown sugar

1/2 cup shortening, creamed with brown sugar

1 egg

1/8 cup sour cream - add to sugar mixture

2 tsp. yogurt

add following dry ingredients (mixed well)

1 cup white bean flour (or Sorghum)

1/2 cup Teff flour

1/2 cup potato starch

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp. soda

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup chopped nuts (optional)

Combine wet ingredients , then add dry ingredients and mix well.

Using a little Sweet Rice if necessary on counter, divide dough into 4 pieces and roll each piece into thumb sized rolls, and cut into 1/2" slices.

Lay cut side down on baking sheet and bake for 20 minut. at 350°

Baking time determines how soft or hard you like them.

They are like dunking doughnuts... dipped in coffee to eat.