Waffles

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.

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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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Bread is Coming!

I have been working on the sandwich bread recipe.  I want to try it again and then I will post it, but here is a preview:)  It is lightly toasted for my BLT sandwich.

Yum!

Stayed together the whole time!  Yum!

Untoasted

Flexible, spongy and soft!  Yum!  

Hope to post this Sunday coming up!  I have a busy week, but I just have to make sure it will work every time!

Corn Free Simple Syrup

I'm so tired of reactions to things that she was fine with before.  She wanted syrup to go with her pancakes!  Since she had a reaction the day before I had to do something. I got the idea to make my own when I thought of the syrup I make for fresh squeezed lemonade.   I used that base to make my own and she thought it was the old syrup and when I told her I  made it, she just smiled:)

Syrup Recipe

1 cup water

1 cup organic brown sugar

1 cup C&H white sugar

1 pinch of Hain sea salt

1 tsp of Frontier pure vanilla

1. Place the first 3 in a sauce pan and boil for 8 minutes. Stir occasionally.

2. Turn down to low and add salt and vanilla and simmer for 3 minutes

3. Let cool for 5 minutes.  Yum! 

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Anger Equals Gluten Free Pizza Crust!

Look at that air bubble!  Yum! (that is parchment paper under it)

                                    
I got excited when I visited Gluten Free Girl and The Chef's blog and they had a picture of this pizza with the air bubbles.  I instantly got angry because I knew that they used ingredients that we couldn't use in our house.   I downloaded the book on to my Kindle and I COULDN'T MAKE IT!!!! Then I watched the video of him making it and sprung into action (he only showed how to make the pizza with the dough already made). I was one angry mama!  I slammed my Kindle shut and headed for the kitchen.   I complained the whole time as I did my old pizza recipe and tweaked it a little, but when I added the olive oil on top I got bubbles when I baked it!  Amen!  God must of gotten tired of me complaining!

If you poke a hole in the middle it should stay.

                                                                            

Your thumb or fingerprint should stay in dough when it is ready.

Here is what I came up with for my pizza crust.  I'll post more pictures and information later.  Here is the recipe.

1 1/2 cups sorghum flour (Bob Red Mills)
1 cup tapioca (Ener-g)
3/4 cups potato starch (Ener-g)
1 1/2 teaspoons sea salt (Hain)
1 1/4  cup warm water
1/3c extra virgin olive oil
3 teaspoons yeast
Preheat oven at 350 with a pizza stone in the oven.

1.  Sift the dry ingredients together
2.  Measure 1 1/4 cup warm water and add 3 teaspoons of yeast.  Let sit for a few minutes to activate.
3.  When yeast activates pour in 1/4 cup extra virgin olive oil
4.  Put sifted ingredients in mixing bowl and pour in water, yeast and extra virgin olive oil mixture.
5. Mix until well combined.
6. Cut into 3 parts.
7. Take one part and place on parchment paper, flatten and place a piece of plastic wrap over it to roll on.
8.  Roll out to a thin crust and then peel off plastic wrap.  Rub with about a 1/2 tablespoon on oil.
9.  Slide the crust on the parchment paper on to a cookie sheet and take to the oven.  Slide the parchment paper into the oven on the pizza stone.
10.  Let if cook for 15 minutes

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Chocolate Chip Cookies - Gluten Free, Rice Free, Egg Free, Dairy Free, Soy Free and Corn Free

This is the second recipe I ever made.  Served at a preschool concert and they were enjoyed by all.  My Mother in law and mother love these cookies.  My husband eats them for breakfast sometimes if I am not paying attention.  My husband says they are very close to nestle toll house homemade chocolate chip cookies.  My husband likes them crispy like Chips-Ahoy!, my daughter and I like them softer.  We freeze them!  To unthaw them try warming them up in a microwave for 15-20 seconds to get them warm, soft, and gooey.

2 1/4 cups all-purpose flour (2 sorghum , 2/3 potato starch and 1/4 tapioca flour)

1 teaspoon baking soda

1 teaspoon salt

1/4 cup margarine MELTED (we use margarine we purchased during passover time) 

3/4 cup granulated [white] sugar

3/4 cup unpacked brown sugar

1 teaspoon pure vanilla

1 individual applesauce (1/2 cup scant)

2 cups Enjoy Life Chocolate Morsels

1. Sift flour, baking soda and salt in small bowl.


2. Beat melted margarine, granulated sugar, brown sugar and vanilla in a large mixing bowl. 


3.  Add applesauce into the bowl.


4. Gradually beat in flour mixture. Stir in morsels. Put in freezer for 30 minutes.  I use parchment paper and drop by rounded tablespoon onto the covered cookie sheet.  I have done it without the paper and it is fine.  I just want it to be easy to clean up!   I sometime just put it in the fridge overnight.

Bake in preheated 375 degree oven for 10-13 minutes or until golden brown. Let stand for 1-2 minutes; remove to wire racks to cool completely.

This is how it looks after being in the refrigerator over night.  I put it in the freezer for 30 minutes when I am in a hurry!

Bet you can't eat just one!!!!!!!

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All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Chocolate Cupcakes

My child's preschool class loved these cupcakes.  One student told the teacher that they were the best cupcakes he ever had and was trying to eat the crumbs off the cupcake holder.  They are nice, moist, and chocolatey.  This recipe is also the same recipe that I use for my chocolate cake.  I found that the silicone pans work the best.  My daughter likes for me to use this recipe with her butterfly silicone pan for her birthday cakes.  Sometimes my husband likes to use melted dairy-free Enjoy Life chocolate chips as a ganache to top off the cupcakes. 

Dry (sift all together) 

1 1/4 c sugar     

1 1/2 c gf mixture  (1 c sorghum and then put 2 T  of sorghum in a 1/2 c and then fill 

rest with tapioca flour

3/4 c Hersey's cocoa         

1 1/2 teaspoon baking powder         

1  teaspoon baking soda     

1 1/2  teaspoon knox gelatin

1/2 teaspoon sea salt 

Wet        

1 individual applesauce (1/2 cup scant of applesauce)        

1 teaspoon of pure vanilla
1/3  (scant) cup canola oil         

1/4  (scant) cup very hot water

½ stick Passover margaine at room temperature

1.  Heat oven to 350°F.

2.  In large mixer bowl, sift together dry ingredients and set aside

3.  Add applesauce, oil, and vanilla; beat on medium speed for 2 minutes.

5.  Place dry ingredients into wet and let mix for 2 minutes.

6.  STIR in boiling water by hand (batter will be like mousee when combined well. Scoop      two tablespoons into cupcake holders

.

7.   Bake for 18 minutes.(Depending on your oven.  They start to crack when done or a toothpick comes out clean).

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted).