Yummy Gluten-Free Recipes
4 large eggs ¾ cup gluten-free flour blend ¾ cup soy, rice or almond milk
½ tsp salt 1
/3 cup coconut oil
2 medium apples, thinly sliced ¼ cup natural granulated or raw sugar ¼ tsp ground cinnamon
1. Preheat oven to 400 degrees. Gluten-Free German
Apple Pancakes “These delicious gluten-free yummies should be served as soon as they’re pulled from the oven, as they will deflate soon enough,” says gluten-free health advocate Tina Turbin. “They’re perfect for an easy, laid back brunch.” On her website,
GlutenFreeHelp.info, Turbin offers recipes for two home- made, gluten-free flour blends.
Makes 2 large pancakes, or 4 servings
2. Place 2 round, 9-inch cake pans in the oven.
3. Beat the eggs, flour, milk and salt in a small mixer bowl on medium speed for 1 minute.
4. Remove the pans from the oven. Place 2 Tbsp margarine in each pan. Rotate pans until margarine is melted and coats sides of pans.
5. Arrange half the apple slices in each pan. Divide batter evenly be- tween pans. Mix sugar and cinnamon. Sprinkle 2 Tbsp sugar mixture over
Gluten-Free Flours Flour Almond
Amaranth Buckwheat Chestnut Chickpea Corn
Fava bean Millet
Quinoa
Rice flour (white or brown) Sorghum (milo) Soy
Tapioca Teff
Color Ivory
Pale yellow
Medium brown Pale brown Tan
White
Very pale green Pale yellow Beige Beige Beige
Pale yellow White
Medium brown Flavor
Sweet and mild Mild
Strong Strong Strong
Very mild Mild Mild
Medium Mild Mild
Like bean sprouts Very mild Earthy
Source: Adapted from The Artisan Bread Machine, by Judith Fertig (Robert Rose).
batter in each pan.
6. Bake uncovered until puffed and golden brown, 20 to 25 minutes. Source: Recipe at
GlutenFreeHelp.info
No-Knead, Gluten-Free Pizza Dough
In this recipe, the ingredients just mix together in a bowl—no kneading is necessary. The raw dough doesn’t taste like yeast dough; but magically, during baking it becomes a gluten-free pizza crust, with a browned crust and mel- low, yeasty flavor.
Makes dough for 1 pizza to serve 8 to 12
1 cup stoneground brown rice flour 1 cup tapioca flour or potato starch 1 cup garbanzo bean or chickpea flour ½ cup cornstarch or corn flour 1 Tbsp xanthan gum 1 Tbsp instant or bread machine yeast 1½ tsp fine kosher or sea salt 3 large eggs or equivalent substitute 1 tsp cider vinegar 2 Tbsp agave nectar or honey 3 Tbsp vegetable oil, such as canola, corn, or light olive oil ½ cup unsweetened applesauce 1 cup lukewarm water, about 100 degrees
1. Spoon the flours and xanthan gum into a measuring cup, level with a knife or fin- ger, then dump into a large mixing bowl.
2. Add the yeast and salt to the flour. Stir together with a wooden spoon. Lightly beat the eggs in 4-cup measur- ing glassware. Add the brown sugar, vegetable oil, applesauce and water and whisk until thoroughly mixed. Pour the liquid into the flour mixture and whisk until arriving at a smooth, very loose, batter-like dough.
3. Cover the bowl with plastic wrap and let rise at room temperature, about 72 degrees, for 2 hours or until the dough has risen to nearly the top of the bowl and has a thick, golden, mashed potato-like appearance.
Source: Adapted from 200 Fast & Easy Artisan Breads, by Judith Fertig.
natural awakenings September 2011 37
Courtesy of Tina Turbin
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56