Sunday, November 25, 2012

Dairy-free Pancake Recipe



Making pancakes dairy free is not too difficult and just calls for some tasty substitutions for the milk and butter normally found in pancake recipes.  I like the flavor of coconut milk, and it's easy to cook with.  That's what I've chosen to use for this recipe but it's certainly not the only substitute available.  Coconut milk has a nice sweet flavor and gives the pancakes a fluffy texture.  For butter I find that coconut oil is a very close cousin to butter in the texture it lends to the pancakes.  Steer clear of other vegetable oils like canola oil because they can make the pancakes rubbery.


Dairy-free Pancake Recipe
Makes about 12 5-inch pancakes.



Heat your griddle to medium-low.  Mix in a large bowl:

2 1/4 cups (300g) Pancake Flour
6 Tbsp (72g) sugar
1 1/4 tsp baking soda
1/2 tsp salt

In a medium bowl, whisk together:

2 eggs
4 Tbsp coconut oil
1 tsp apple cider vinegar 


Add the wet ingredients to the dry ingredients and beat for a few strokes.  Measure out:


2 cups coconut milk

Add the coconut milk to the batter a bit at a time until you get the consistency that you want.  The amount of coconut milk you use will vary greatly depending on what kind of coconut milk you use.  Some are much thicker than others.  Thicker coconut milk requires you to use more. Beat the batter until well-combined.  Don't worry, there's no gluten.  You can't over-beat.  The texture should look like this:



Once it's smooth, pour the batter onto the griddle to the size of pancake desired (if the batter doesn't pour, you need to add more milk).  Cook the first side until bubbles appear evenly over the entire surface.  Flip the pancakes once bubbles appear in the middle of the disk.  Cook the second side until the pancake is evenly brown on the bottom.  Set them aside on a warm plate as they cook and repeat the process until all your batter is gone.

Friday, November 23, 2012

Black Friday Giveaway!

I hope everyone had a good Thanksgiving.  For my day of thanks my sister dabbled in GF pastry crusts for the first time to bring our family some delicious Thanksgiving desserts.  They turned out amazing!




Today for Black Friday I have a GIVEAWAY going on!  I am giving away two bags of flour of your choice from my shop.  Find out how to win at my sister's blog Green Baby Guide.  I wish you luck and a good Thanksgiving weekend!

Wednesday, November 21, 2012

Quickest Stuffing Recipe!

I've been there.  Pretty much every time I've cooked a turkey.  I go to dress the turkey and... oh, yeah.  You have to put the stuffing in hot!  Also, it takes an hour to make.  Well, not this stuffing!  You can have this ready in half the time.  Also, a little secret:  The turkey takes less time to cook and comes out even better if you don't stuff it! Another time saver!  If you use this recipe for stuffing the turkey, add in the chicken stock hot and omit the eggs.

Check Back on my blog Friday to learn about my GIVEAWAY!


If you need some bread recipes, I have made excellent, fluffy stuffing from these loaves:

Teff Sandwich Bread
Gluten-free Gourmand Sandwich Bread

Quickest Stuffing Recipe

In a large bowl, mix:

1 lb GF Bread cubes (cut them extra small if your bread is really dense)
1/2 stick minced celery (optional)
2 Tbsp minced shallot or onion
1 Tbsp dried sage
1 Tbsp dried thyme
1 tsp dried or fresh, chopped rosemary
1 cup chopped fresh cilantro or parsley (optional)

Once the dry ingredients are mixed, add to the bowl:

2 eggs, whisked (optional)
2 cups chicken or vegetable stock (use hot stock if you are stuffing the bird)

Mix the wet ingredients into the dry ingredients.  Stuff the bird with the hot stuffing or grease or butter a large casserole dish and place all the contents of the bowl inside the casserole.  Cook the casserole uncovered at 375 for 20 minutes. Serve hot.  Enjoy!

Sunday, November 18, 2012

Holiday Recipes, Gluten-free

Here is a list of holiday classics that I have made wonderful for those who eat gluten-free - and for their families, too!  Remember that Thanksgiving is THIS WEEK so if you would like to order any flours or mixes from my shop you should do so by Monday at noon for shipping this week!



Dinner Rolls

Gingerbread Cookies

Traditional Stuffing

Quick Bread Stuffing





Butternut Squash Pie

Pie Crust

Turkey Soup

Coq au Vin

Saturday, November 17, 2012

Sandwich Bread Recipe - Lower Fat


I've heard about using applesauce as a fat substitute and decided to try it out.  This recipe is very similar to my standard Sandwich Bread Recipe, but there were enough changes to warrant posting the entire recipe again.  To my surprise, this variation on the recipe provided lighter, fluffier bread.


Gluten-free Sandwich Bread Recipe

You will be placing your risen dough in a COLD OVEN.  Do not pre-heat!

In a medium bowl combine:

2 Tbsp sugar or honey
1.25 tsp salt
1 packet quick-rise yeast

In the bowl of your stand mixer, combine:

2 eggs
4 tsp apple cider vinegar
1 cup warm water (100-115 degrees F)

Mix the ingredients with the paddle attachment on medium until the mixture begins to froth.  Stop the mixer and add:

30g whole psyllium husk (or 20g ground psyllium husk)

Blend the psyllium husk into the wet ingredients until the mixture thickens quite a bit, 2-3 minutes.  Stop the mixer and add all of the dry ingredients.  On top of the dry ingredients, also add:

2 Tbsp vegetable oil
3 Tbsp unsweetened apple sauce
1/5 cup warm water

Mix everything on low until the mixture starts to look well-blended.  Turn the mixer to high and mix well for another two minutes.  If the mixture seems too thick for the blender to handle switch to the dough hook.

The dough will be sticky, but you should be able to scrape it out of the bowl with your hands and form a large ball.  Elongate the dough ball slightly and place it in a lightly oiled or greased pullman pan.  Even out the loaf as best you can.  Cover with a cloth and set aside in a warm place to rise for 40-45 minutes, or until the crown reaches almost to the top of the pan and the dough no longer springs all the way back when dented with a finger.  
Dough just put in the pan

Dough ready for baking
Place the loaf inside a heavy stock pot if possible, or cover the pan with a pullman loaf cover.  Place the covered stock pot and pan inside a COLD OVEN.  Turn the oven on to 450 degrees F.  Bake for 45-50 minutes, or until the bread reaches 180 degrees or makes a hollow sound when tapped.


Remove from the pan and let cool for at least 15 minutes before slicing.  Enjoy!

Storage: After the bread has completely cooled, store in a large plastic bag at room temperature for 2-4 days.  After that time, slice and freeze remaining bread.

Friday, November 16, 2012

Rustic Boule Bread

Rustic boules or round loaves have been made for thousands of years by people all over Europe.  It is one of the oldest forms of bread making there is.  Round loaves used to be cooked in simple clay ovens.  The fire would be built inside the hollow oven then swept out once the clay walls were very hot.  The bread would then be placed on the hot oven floor and the openings were stopped up to trap the heat  and steam inside, giving the bread a nice crunchy crust.  As the oven gradually cooled, the bread would gradually stop cooking, giving the inside a tender crumb.  This recipe uses a technique that simulates this ancient way of baking, but in reverse.  The bread goes in a cold oven to help it rise more than it would at room temperature.  Placing the bread in a heavy stock pot or dutch oven helps trap the moisture to get a nice crisp crust.  The bread finishes at a high temperature to brown the outside.


This recipe makes a 1-lb loaf.  You can double the recipe for a larger loaf.

Rustic Boule Bread Recipe

Mix together in a medium bowl:

225g gluten-free bread flour 
1/2 tsp salt
1 TBSP sugar
1 package yeast

In the bowl of your stand mixer, whisk together:

1 egg at room temperature or warmer*
3/4 C warm water (100-115 degrees F)
2 tsp apple cider vinegar

When the wet ingredients are thoroughly whisked together, add:

15g whole psyllium husk (or 10g ground psyllium husk)

Whisk the psyllium husk into the wet ingredients until the mixture begins to thicken, 1-2 minutes.  Start adding the dry ingredients spoonful by spoonful until the mixture starts to come together.  If you are using a stand mixer then switch to the dough hook.  If you are mixing by hand then start to knead.  Keep adding the dry ingredients bit by bit until the dough starts to clean the side of the bowl.

If there is still a lot of flour left, you can add 1 Tbsp warm water and 3 Tbsp flour and knead that into the dough.  Add flour again bit by bit until the dough cleans the side of the bowl again.

Use any extra flour to flour a banneton basket or a medium bowl.  Form a cohesive ball of dough with your hands and place it in the floured basket seam side up.  Cover and let the dough rise in a warm place for 40 minutes.  Carefully invert the dough into a dutch oven or heavy stock pot.  Cut slits in the top of the loaf about 1/4 inch deep.

Place the covered pot into a COLD oven.  Turn the oven on to 450 degrees F and cook the bread for 30 minutes, or until it is done.  When the bread is cooked through it will sound hollow when tapped on the bottom.

Enjoy some rustic bread!

* To make this recipe egg-free, just omit the egg and use an additional 1/4 cup water.



Thursday, November 15, 2012

Gluten-free Dinner Rolls

You, my readers, have asked for a dinner roll recipe, so you shall get one!  Dinner rolls are actually not too difficult or time-consuming.


These dinner rolls are perfect for the holidays.  They are light and fluffy with big pockets of air that make them perfect for soaking up butter, olive oil, or gravy.

Yeasted Olive Oil Dinner Rolls


Whisk together with a fork in a medium bowl:

225 g GF Bread Flour
1/2 tsp salt
1 Tbsp + 2 tsp sugar or honey
1 packet yeast

In a large bowl or the bowl of your stand mixer, whisk together with a fork:

1 egg at room temperature or warmer
2 tsp apple cider vinegar
3/4 cup warm water (100-115 degrees)

Once that is whisked, add:

15g whole psyllium husk (or 10g ground psyllium husk)

Mix the psyllium husk into the wet ingredients for about one minute, or until the mixture begins to thicken.  Add most of the flour mixture to the wet mixture and mix with the fork until it starts to come together.  Mix in:

2 Tbsp olive oil

Knead the dough with your hands or use the dough hook.  Add in the flour mixture one tablespoon at a time until the dough comes together and smooths out.  It may not completely clean the bowl if you are using the stand mixer.  This is okay as long as you can handle the dough easily.  If there is still quite a bit of flour mix left, you can use it up by adding one tablespoon of warm water and three tablespoons of flour to the dough and kneading it in.  Keep adding flour one tablespoon at a time until you get the desired texture again.  If it becomes too dry add a little more warm water.  Knead until smooth.

Divide the dough into 8 equal parts.  If you want an excuse to use your kitchen scale, they should be about 60 grams each.  Gently roll each part into a ball and place all of the rolls inside a lightly-oiled large pan with a fitted lid.  Leave as much space as possible between the rolls, as they will expand quite a bit.  Cover the pan with the lid and set aside in a warm place for 30 minutes.


After 30 minutes have passed, check on your dinner rolls.  They should have relaxed a bit and risen quite a lot.  If not, then you may need to find a slightly warmer spot and let them rise another ten minutes.




After the rolls have risen place the covered pot (with the rolls still inside!) in a COLD oven.  Turn the oven on to 450 degrees F.  Bake for 25 minutes or until they sound hollow when tapped on the bottom side.  Serve them warm if possible with olive oil or fresh butter.

Enjoy your dinner rolls!

Wednesday, November 14, 2012

Gluten-free Sandwich Bread Recipe

While gathering ideas for new recipes, I like to poll my friends and Facebook followers.  After countless informal surveys, I've learned that the No. 1 thing that people want to replace after going gluten-free is bread - just plain bread.  After almost a year of recipe development, I am happy to say that I finally have several amazing recipes for just plain bread.  Today I'll bring you sandwich bread.  Over the next few days, and just in time for the holidays, I'll bring you recipes for rolls, french bread, round loaves or boules, and more - if I can think of more recipes to give you!


Gluten-free Sandwich Bread Recipe

You will be placing your risen dough in a COLD OVEN.  Do not pre-heat!


In a medium bowl combine:

450g Bread Flour
2 Tbsp sugar or honey
1 tsp salt
1 packet quick-rise yeast

In the bowl of your stand mixer, combine:

2 eggs
4 tsp apple cider vinegar
1.5 cup warm water (100-115 degrees F)

Mix the ingredients with the paddle attachment on medium until the mixture begins to froth.  Stop the mixer and add:

30g psyllium husk

Blend the psyllium husk into the wet ingredients until the mixture begins to thicken, about 1-2 minutes.  Stop the mixer and add all of the dry ingredients.  Also add:

5 Tbsp vegetable oil

Mix the dry ingredients into the wet ingredients on low until the mixture starts to look well-blended.  Turn the mixer to high and mix well for another two minutes.  If the mixture seems too thick for the blender to handle, add one tablespoon at a time:

1-3 Tbsp warm water (100-115 degrees F)

Add just enough for the dough to relax a little, then blend it in well.

Using a stiff spatula or wooden spoon, scrape the dough into a lightly greased or oiled pullman pan.  The dough will be thick, so gently press it down into the pan as evenly as you can.  Cover with a cloth and set aside in a warm place to rise for 30-40 minutes, or until about halfway up the sides of the pan.  Place the loaf inside a heavy stock pot if possible, or cover the pan with a pullman loaf cover.  Place the covered stock pot and pan inside a COLD OVEN.  Turn the oven on to 450 degrees F.  Bake for 50 minutes, or until the bread reaches 180 degrees or makes a hollow sound when tapped.
Remove from the pan and let cool for at least 15 minutes before slicing.  Enjoy!

Tuesday, November 13, 2012

Gluten-free Bread Flour

Did you ever wish you could find a gluten-free flour that gave you nice, soft, fluffy bread just like you used to eat?  A gluten-free bread flour that rose well, that you could knead if you wanted to.  That gave you a nice, crisp crust and a soft, chewy inside.  One that gives you flexible bread slices perfect for sandwiches.


Now you can have that bread flour.

I am very proud to introduce to you Gluten-free Gourmand's No. 7 Artisan Bread Flour.  This hand-crafted blend of specially selected gluten-free flours gives you loaves with consistent texture and mild but traditional flavor.  Containing no rice flour, this proprietary flour blend rises well and maintains flexibility.

Knead it.  Using Gluten-free Gourmand's proprietary blend of flours, you can achieve doughs that are kneadable and stand on their own for beautiful boules, batards, and french loaves.

Slice it.  No. 7 Bread Flour makes the best gluten-free sandwiches.  It slices easily, and you can handle the slices - they flex under your grip and around your huge stack of ingredients.

Toast it.  This bread toasts so nicely!

Taste it.  This bread tastes and feels delicious, just like you remember home-made bread used to be.

No. 7 Artisan Bread flour is also notable for what it doesn't have.

- No gluten
- No rice
- No corn
- No soy
- No bean flour
- No xanthan gum
- No guar gum
- No artificial ingredients

With stone-ground flours and natural ingredients, you can make wholesome bread again.

Specially formulated for the craft of bread making, No. 7 Artisan Bread Flour is the best gluten-free bread flour you will find on the market.


Sunday, November 11, 2012

Coq au Vin Made Gluten Free

I may have found a new favorite dish.  My cooking partner and I were looking at the photos from the Coq au Vin shoot and we both decided to make this dish again for dinner tonight.  We were going to do a roasted chicken, but somehow that didn't seem adequate after seeing these photos.  If you are looking for a creative new dish for a holiday meal that doesn't involve roasting a turkey but will still impress, this is the dish for you.  You can serve this Coq au Vin with any number of sides: rice, pasta, or bread, or as pictured with baked potato and braised greens.  Tonight I may make it with a bread stuffing.

Coq au Vin is a delicious traditional French recipe that is easy to make gluten free.  It's basically a chicken stew with a wine-based gravy.  In this recipe I have thickened the gravy with quite a bit of gluten-free flour to make a nice, glossy sauce.  I use my No.1 All-Purpose Flour, which is excellent for making any kind of gravy, in part because it doesn't have any xanthan gum in it.  In other versions the flour is omitted altogether, which is another way to make this dish gluten-free.

Recipe for Coq au Vin

First, you will need to sautee some lardons to render out the fat.  Lardons are strips of bacon or pancetta that are cut into pieces slightly larger than matchstick-sized.

Cut into strips:

two pieces of bacon or 3-4 pieces pancetta

In a large oven-proof pan or dutch oven, fry the lardons at a low heat to render out the fat.  Don't brown them too much.
While the bacon is cooking, cut into large pieces:

4-6 shallots
2 carrots
Take out the lardons and set aside.  Turn up the heat under the pan and fry 2-3 at a time in the hot bacon grease:

1 whole chicken cut in quarters, or 6 chicken thighs

Don't crowd the chicken.  Brown on both sides then remove. Once the chicken is browned, brown your shallots and carrots.

Now is a good time to heat your oven to: 350 degrees F.

Deglaze the pan with:

1/2 bottle red wine

While the wine is reducing, mix in a small bowl:

4 Tbsp gluten-free flour (use one without any xanthan gum or other thickeners)
6 Tbsp red wine

When the wine has reduced a while and the bottom of the pan has been scraped clean, reduce the heat on the pan.  Add the wine and flour mixture slowly and stir it in constantly until incorporated.  This will make a thick, glossy sauce.  Stir in:

1/2 tsp dried thyme
salt and pepper to taste

Now is the time to adjust your sauce's thickness if desired.  The rule of thumb is, the thickness of the sauce will be the same now as it will be when it comes out of the oven.  You may think it will reduce some more, but the liquids coming out of your chicken and vegetables will counteract any  thickening from the oven.

Add all your chicken pieces skin-side down then add the bacon pieces and browned vegetables back in the pan and cover everything with the sauce.

Bake the dish in your oven at 350 for 25 minutes.  Turn the chicken pieces over and cook another 20-40 minutes, or until cooked through.  This recipe was originally created to braise a tough old rooster in the wine sauce to tenderize him, but if you have a store-bought young chicken then it won't be necessary to cook it longer than it takes to cook it through.

Serve with your favorite sides and enjoy!