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Progresso Soup Chicken Tuscany Garden Vegetable

Chicken Corn Chowder New England Clam Chowder French Onion Lentil 99% Fat Free Lentil Hearty Black Bean Garden Vegetable Creamy Mushroom Southwestern Style Chicken Chowder Chicken Rice with Vegetables Chicken Cheese Enchilada Flavor Manhattan Clam Chowder New England Clam Chowder Potato Broccoli & Cheese Chowder 99% Fat Free New England Clam Chowder

Bette Hagman's Featherlight Mix

Bette Hagman's Featherlight Mix 

Source: http://jewelsglutenfreekitchen.blogspot.com/2012/02/bette-hagmans-featherlight-mix.html

I use several different flours, but Bette Hagman's Featherlight Mix is the one I use the most.  I mix up a 5 gallon bucket at a time.  I buy my flours & starches at Honeyville Grain in Salt Lake in 50 lb bags and store the extra in 5 gallon buckets as well. 

1 cup Rice Flour
1 cup Cornstarch
1 cup Tapioca Starch
1 Tbsp Potato Flour (not potato starch)

For a 5 gallon bucket I 5 times the above recipe in a big bowl then dump into the bucket.  I do that 4-5 times until the bucket is full.  I find it easier to mix when doing it in smaller amounts.

Gluten-Free Fettuccini

Gluten-Free Fettuccini

Homemade Gluten-free Fettuccini
2 large eggs
100 grams Gluten-Free bread flour mix
58 grams white flour mix
3 grams kosher salt

In a large bowl, weigh all the flour mixtures and salt.
Add the large eggs and beat till well combined.
Knead the mixture in the bowl for a minute or so till it starts to get a bit sticky.
Cover the bowl with plastic wrap and let it rest for ½ hour or so.
Place the dough between two sheets of parchment paper.
Roll out the dough to ⅛ inch thick in a rectangular shape if possible.
Remove the top layer of paper, the dough might still be a bit sticky.
Using a pizza cutter or sharp knife, cut the dough into long ½-¾ inch strips.
Replace the top sheet of parchment, flip the two sheets over and remove the current top sheet.
Let the noodles dry a bit on the sheet of parchment paper while you get the water boiling.


Using a large stock pot, bring 6 quarts water to the boil. Add 2 tablespoons salt.
Using the parchment paper to carry the noodles, gently maneuver the noodles into the water.

Remove them when they float to the top.  It will only take a minute or so for this to happen.
Serve with butter and Parmesan cheese or a sauce of your choice.

 

Pasta is one meal that makes an appearance on our dining table frequently. Part of the reason why is that it can be made and on the table in about an hour, starting from the simplest of ingredients.


Once you've beaten all the ingredients together

See how thin you can roll it?


Letting it dry


With a bit of Parmesan and butter, gluten-free fettuccini

Gluten Free Sourdough Bread Starter

Gluten Free Sourdough Bread Starter Recipe-if you dare

Source: http://www.gfdoctorrecipes.com/recipes/gluten-free-sourdough-bread-starter-recipe-if-you-dare.html

by Jean Layton on August 5, 2010

Are you someone who cringes at the sight of moldy growth on cheese left too long in the deli drawer of your fridge?
Do you shudder as you open the veggie drawer to see the furry blueberries left at the bottom of the crisper drawer after eating so many freshly picked ones your stomach hurt?
Then growing your own sourdough starter might not be the fun experience I’ve had.
To grow your own yummy wild yeast colony means embracing the quirks and temperamental behavior of wild beings. Getting passionate about bubbles forming in solution, desiring the sour smell and taste that wild yeasties can give to your bread. Craving the need to nurture and care for another living breathing being.
If you can embrace the unpredictably of wildness, here is the big secret about gluten-free sourdough.
It’s easy!
All you have to do is take equal amounts of the Gluten-Free Sourdough Starter Food mixture and water. Mix together well; Then put it in a glass jar, and leave it open to the air of your kitchen for a couple of days for the wild yeasts that surround you to colonize the medium, wait and watch for growth.
Typically that it only takes a couple of days before you see tiny bubbles of gas separated by the flour mixture, before you see the surface moisture layer get thicker and frothy.
Before you have live wild yeast in your jar.
That’s it,
Just food and time and you will have your very own wild sourdough yeast colony.
Simple but there are places where you need to be cautious so you get yummy instead of yucky.
So lets gather our materials first and I’ll explain a bit of why I choose what I did to make my Starter Food mixture.
In the flour mix I attempted to match the protein, fats, fiber and carbohydrates of organic hard winter wheat flour.
Why?
That is what bread bakers who make a classic wholegrain wheat sourdough loaf use to create the thick crust, open-holed, tangy flavor and tender-threaded bread of my former dreams.
So I used the flour chart I had compiled to work out proportions.
Now before you get concerned about not having nutritional information about the overall quantities of fiber, fat, protein and carbohydrates in the mix, realize that for home chefs it is very difficult to do that analysis.
Someday I will be able to get it analyzed professionally and can see how close I got, but for right now, I will let my success be the proof.

Here is the printable recipe:

Recipe: Sourdough Food- How to keep the beasties alive and growing.

Summary: Gluten-Free Sourdough Food Mix- Makes 5 pounds

Ingredients

• 583 grams brown rice flour
• 583 grams sorghum flour
• 583 grams millet flour
• 290 grams sweet rice flour
• 74 grams garfava (Garbanzo-Fava) flour
• 155 grams white bean flour

Instructions

1. Stir together till one color. I measure by grams since that is the most exact of all measurements.

Quick notes

I always measure by weight for precision. All of my flour’s have come from Bob’s Red Mill since they have a dedicated gluten free facility. Feel free to use any flour manufacturer that you like, but verify that they are truly gluten free first.

Preparation time: 10 minute(s)

Diet tags: High protein, Gluten free

Copyright © Dr. Jean Layton-GFDoctor.
Recipe by Gluten-Free Doctor Recipes.
Microformatting by hRecipe.

Success is the norm for my sourdough recipes, all except the chocolate chip cookies.  Those were an epic fail. So I won’t be giving you that one, but I will be sharing all the others over time.
How to create a flour mix? Have you ever heard Shauna Ahern aka The Gluten-Free Girl, talk about this problem?  I have been fortunate to hear her speak several times, if you ever get a chance to hear her present her work, seize the moment. Only a former teacher truly gets the body language in the description.
I will paraphrase:
Imagine a clique of middle schoolers bouncing down the hall of the school. Absolutely certain that in the world of school, they are an unparalleled force of nature.
There is the backbone girl of the clique, the one everyone goes to with their problems simply because she guides without flash and frenzy.
Sometimes there is another girl, one of substance and presence. Tender but firm, kind of a mommy figure, steadfast and homey.
There is the tender-hearted, moony one, the girl with the little hearts dotted over all her i’s.
Lastly the airy girls, flipping their hair just ‘cause they can, insubstantial but essential to the dynamics of the group.
Creating a flour mixture that works means gathering these components for balance in baking.
I started out by searching for a strong backbone for the mix, one that would allow for growth and crust without adding too much density.
I chose organic brown rice flour for its fiber component, mild taste and strong firm presence.
Next I wanted to increase the homey flavor components since I find brown rice flour to be very bland and the goal was to be a bit more whole grain.
I really like sorghum flour for a wheaty taste and BONUS it has the highest protein quantities of all the typically available gluten-free flours, even higher than quinoa. Wish I could find it in organic but my local stores just don’t stock it.
Then I went looking for my tender hearted flour and found it in millet. Millet flour is pale yellow and very soft. I tend to use it whenever I want a tender crumb structure.
The binder of the group I found in one of my favorite gluten-free flours, sweet rice flour aka glutinous rice flour. This flour has a few wonderful qualities.
It is bland.
It is a small, finely ground flour that works into the gaps between the brown rice flour grains and sticks them together.
This is my go-to flour for structure in combination with brown rice flour.
And lastly for my sourdough starter food flour blend, I reached for beans since I wasn’t anywhere close to the right protein quantity yet.
I use just a bit of garfava (garbonzo and fava bean mix) since I don’t truly love the taste. White bean flour is a larger component since it is very bland but adds a good quantity of both fiber and protein per ¼ cup.
I live in the Pacific Northwest and feel that shipping flours across the country is just ecologically silly. They’re heavy after all!
I used Bob’s Red Mill flours for my mix. You can order them directly yourself right here.
Whenever possible, I chose the organic ones*, but occasionally there isn’t that choice. If organic is something you value, make sure to ask anyway. The greater the demand, the more likely we will be able to order our flours in organic.
Stirred all together till the color is uniform. This is the gluten-free sourdough food.
Now get a gallon glass jar if you plan on baking frequently. It doesn’t need to be sterilized, just make sure it is very clean.
Scoop out 2 cups of starter mix and add an equal amount of water. Stir well to blend the flour and water into a smooth batter.
Leave uncovered in your kitchen at room temperature.
In two days, once your starter has had a chance to grow and look like this, we can bake the bread!

But what about the last group of girls, the airy ones?
They are added when we actually make the bread.
They are just too flighty to rest comfortably in water for days.
I’ll be posting the actual bread recipe in a few days, once I get back from BlogHer. I’ll also be telling you how to request a dried starter from if you would rather start from an already proven starter rather than gather your native wild yeasts.

Gluten-Free Sourdough Bagels

Gluten-Free Sourdough Bagels

Source: http://www.gfdoctorrecipes.com/recipes/gluten-free-sourdough-bagels.html 

 

Ingredients

• 200 grams of sourdough food
• 70 grams potato starch
• 30 grams tapioca flour
• 7 grams xanthan gum
• 8 grams salt
• 6 grams honey
• 5 grams olive oil
• 220 grams sourdough starter hooch stirred in
• 200 grams water

Instructions

1. Combine flours in the bowl to a mixer with a whisk till they are a uniform color.
2. Add salt, honey, olive oil, sourdough starter and water.
3. Using the paddle, beat on high 3 minutes
4. Pipe out bagels using a piping bag fitted with a onto parchment squares leaving a large open hole in center.
5. Let rise 1 ½ hours at room temperature.
6. Preheat your oven to 550 degrees
7. Bring a large pot of water to the boil, add 2 tablespoons of sugar to the water.
8. Slip one or two bagels still on the parchment square into the water.  Boil for 2 minutes or till they float, taking care to turn them over once.  The parchment will fall away.
9. Remove from the water using a skimmer strainer or slotted spoon.
10. Place on a cookie sheet that has been covered with a silpat or sprinkled with cornmeal.
11. Top each bagel while damp with seeds, garlic chips, or coarse salt.
12. Continue to boil each bagel for 2 minutes till all have been boiled.
13. Place bagels into 550 degree oven for 10 minutes
14. Reduce the heat to 425 and bake for 8 more minutes.
15. Remove and let cool till just warm, Eat!
16. They can be cooled completely and served within 2 days.  
17. They are far more delicious when warm.

Raspberry Custard Pie

Raspberry Custard Pie- yield one pie
Source: http://www.gfdoctorrecipes.com/recipes/gluten-free-raspberry-custard-pie-with-a-butter-crust-and-a-preview.html

1 single crust pie shell ( see recipe below)
3 large eggs
1 14 oz can condensed milk – preferably organic
1 teaspoon vanilla extract
¼ teaspoon salt
⅛ teaspoon nutmeg ground
3 tablespoons water
240 grams 2 cups frozen or fresh raspberries
Preheat oven to 425 degrees.
Bake the pie shell empty for 6 minutes on top of a cookie sheet.
Beat the large eggs till light and fluffy.
Add the milk, vanilla extract, salt, nutmeg and water, making sure to beat them well into the eggs.
Scatter the raspberries into the pie pan and pour the egg mixture  on top of the raspberries, allowing them to float to the top in the custard without moving them too much.  If you do move the frozen raspberries, then the custard will be tinted pink.
Bake for 10 minutes then reduce oven to 350 degrees and continue to bake for 25-28 minutes or till the center is risen and firm.

Gluten-free Butter Pie Crust

Gluten-free Butter Pie Crust- makes 2 pie crusts
Source: http://www.gfdoctorrecipes.com/recipes/gluten-free-raspberry-custard-pie-with-a-butter-crust-and-a-preview.html

93 grams ½ cup +1 tablespoon whole grain flour mix
80 grams white rice flour
56 grams ⅓ cup +1 tablespoon white flour mix
58 grams ⅓ cup +1 tablespoon sweet rice flour
4 grams 1 teaspoon organic cane sugar
3 grams ½ teaspoon salt
1 gram Pinch of baking powder
112 grams ½ cup butter
6 grams 1 ½ teaspoon apple cider vinegar
117 grams ½ cup water
Stir together all the flours till you get an even color.
Using your hands, rub the butter into the flour, smearing the mixture between your fingers.
Continue till the mixture resembles sand with a few chunkier pieces.
Add the vinegar and stir.
Add the water a bit at a time, stirring with your hand to incorporate the water.
The dough should hold together with a gentle squeeze.
If you need another tablespoon of water to reach this consistency, that is fine. Everyone’s flours have a different moisture content, just based on regional moisture differences.
Divide the dough in half, form into a neat disc about an inch tall.
Wrap well in plastic and chill for at least ½ hour.
Cover your rolling surface with tapioca flour. Remove one disc of dough from the plastic, sprinkle generously with tapioca flour.
Place on prepared surface and begin to roll.
Roll lightly as a butterfly with almost no downward  pressure. Just allow the dough to move gently flatter, keeping the board and surface of the dough well sprinkled with tapioca flour.