Saturday, July 9, 2011

Things to Come

I have been very frustrated! My child caught a virus and seems to be reacting to everything.  I am also trying to figure out if the vanilla is bothering her now.  I have decided to just make vanilla sugar.  Also, the KFP margarine isn't working out.  Luckily, I can use it from my food.  Thinking about replacing it with avocado. A friend of mine let me taste her avocado and it didn't taste like anything.  They say it is a good fat.  I will replace it for the margarine in my cupcake recipe and hope for the best.  I will post the results.  I also will share how I use my pizza crust recipe to make noodles and how I made the vanilla sugar.

Monday, June 27, 2011

Hope to Post New Foods Soon

I have been dealing with a mysterious allergen in my child. I think the vanilla is the problem. She also has been sick, a lot. So I haven't made anything new. I did play around with doubling my bread recipe some more and here is the best one.  It is a little more than doubling, though.  I put it in the breadmaker in this order. I am also thinking it may not need to rise, but I will get back to you on that.

2 C of water
1 individual applesauce
2 T of honey
3 C of sorghum
2 3/4 C of tapioca
1 t of sea salt
1/2 C of arrowroot
2 t of unflavored gelatin
2 1/2 t of yeast

Monday, March 14, 2011

No More Frozen Pancakes!

My child doesn't like my homemade frozen pancakes anymore!  I went to my mom's house and noticed that she had some pancake batter in the fridge that you just shake and use.  I got the idea to use my bullet mixer container to store the leftover batter.  I put the leftovers in the fridge and then when needed put the container in the bullet mixer and then pour on the griddle.  Works great and we have fresh pancakes when we want them. Look at if you need a picture of what I am referring to for storing the pancake mix.

Tuesday, January 18, 2011

Yes! You Can Double The Bread Recipe!

I haven't had time to cook anything new, but as I was running out the door I decided to double my bread recipe and it worked.  I put 16 oz of water in it though.  That was the only change.  Just double it and walk away.  I let it rise for 2 hours.  This may vary due to the temp in your house.  I would check it every 30 minutes or so.  It just has to double in size.  I hope you enjoy the taller version of my bread recipe!  I forgot that I was going to do a brownie recipe, but I got disappointed when my daughter started reacting to the passover margarine.  

Wednesday, December 29, 2010

Missing in Action

I haven't forgotten about the blog:)  I have been so busy with grad school that I haven't cooked anything that isn't already on here.  I have been having trouble with my bread, but the only thing is that my arrowroot wasn't frozen the first time so I am going to try that first.  I hope that is the problem and not my Zo bread maker. I am hoping to post some brownies soon.  That is what my daughter wants and I can't do my old recipe, because she can no longer eat the Enjoy Life chocolate chips:(  It was my Zo breadmaker and not the recipe. I have worn out my first memory baking cycle.  I just use the second one!

Tuesday, November 23, 2010


I just modified my pancake recipe and we now have waffles!

3/4 cup sorghum (Bob Red Mill's)
1/3 cup potato starch (EnerG)
1/4 cup of tapioca + 2 Tablespoon (EnerG)
2 Tablespoons of sugar
2 Tablespoons of canola oil
2 teaspoons of pure vanilla (Frontier-Alcohol-free)
1/2 teaspoon of sea salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 individal applesauce made of just applesauce and water (1/2 cup scant of applesauce)
1/2 cup of water

* Make sure to spray your waffle iron a lot or they will stick.

Monday, November 8, 2010

Flexible Gluten Free Sandwich Bread

It bends without cracking!
Sorry for the delay.  I think my Zo is not working correctly.  My rise stage seems to not be getting warm enough.   I made five loaves before I got the same results as the first time.  I have tried many pre-prepared gluten-free breads from different health food stores.  Udi's gluten free bread is the most similar to regular bread and my gluten-free bread to me, and my husband likes mine MUCH better.  Making this bread is a necessity because all the other gluten-free breads I've tried in the store have ingredients such as eggs, rice, or corn that my daughter cannot have.  My success with this bread is what really gave me the confidence and motivation to try all of the other gluten-free receipes I have.  This bread doesn't really have a taste to it.  It is great for a sandwich.

I freeze it after cooled, but I have left it out for a day and it was still great!  I haven't tried keeping it out longer than that, because it will dry out quickly and I don't want my hard work to go to waste. 

To get the best shelf life, I slice the entire loaf of bread after it has cooled and freeze the portions I will not use immediately.  Unthawing the freezed portions on an as-needed basis in the microwave for about 15-20 seconds has not dilluted the , taste, texture, or flexibility of my bread at all.  I use the Zo bread machine to make this bread.  The bread machine directions are included below with the ingredients. 

Very flexible! Yum!

Flexible Gluten free Sandwich Bread Recipe ( put in Zo bread machine in this order)

7 ounces filtered water 
1/4 c individual applesauce (Full Circle - only organic apples and water) 
1  teaspoons sea salt (Hain)
1T Honey
1/4 c canola oil
1 1/2  c sorghum (Bob Red Mills)
1 1/3 c tapioca starch (Ener-g)
1/4 c  arrowroot
1 teaspoons Knox gelatin (do not let it get in the liquid)
1 1/2t red star "highly active" active dry yeast (do not let it get in the liquid)
*Zo (5 preheat, 20 knead, rise 1 3:00, no rise 2 or 3 and 37 cooking time)

* Watch the bread as it rises.  It depends on how warm the house is on how quick it rises.  I turn on the oven sometimes to help it rise quicker.  It may take up to 3 hours to get it to the bump of the Zo.  I will post pictures later, but I have school work to do:)   I may have some adjustments, too.  Sorry for the wait!!!

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