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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


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 mellow, 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


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).


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 October 2013 31


Courtesy of Tina Turbin


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