Gluten-Free Recipes using alternative grains/legumes/nuts

GLUTEN FREE LIVING

 MARCH 13, 2012

 LA GRANGE HALL, BAYVIEW

1)  French Crepes

1 and ¼ cup milk or dairy free milk substitute

2 large eggs slightly beaten

2 tbsps melted butter

1 cup of all purpose gluten free flour *

½ tsp salt

1 tbsp sugar**

1/2tsp vanilla extract**

1/8 tsp gluten free baking powder (optional)

 

Mix together the flour, salt, sugar and baking powder (if used). Set aside

Mix together the milk, beaten eggs, vanilla, melted butter.  If using a blender, pour liquid mixture in the blender glass top.  Add the flour mix a little at a time, blending in after each addition.  If using a hand whisk, mix a little of the flour in the liquid mixture and whisk vigorously after each addition.  Regardless of the method, the end product should be smooth and slightly thinner than a pancake batter.   Pour in a bowl if using a blender and cover with plastic.  Place in the fridge for at least one hour.

To cook the crepes, preheat a 8 in. skillet.  Rub the bottom with a cloth or paper napkin with butter or margarine (do this before each crepe).  Pour a shy ¼ cup of batter in the pan, swirling the pan to cover the entire bottom uniformly and very sheer.  Cook until brown on the edges; turn and cook again until golden.  About one minute each side depending on the heat of the burner.

Either dust each crepe with sugar or drizzle you favorite fruit jam before rolling.  Makes about 20 crepes.

* Maybe store bought All Purpose Gluten Free Flour as Bob’s Red Mills or your own mix made from individual flours.

**  Omit if making savory crepes

 

2)  Bacon Cheese Frittata

 6 eggs

1 cup of milk or substitute

2 tbsps of butter melted

½ tsp of salt

Pinch of pepper to taste

¼ tsp nutmeg

¼ cup chopped green onions

1 small yellow onion chopped

5 bacon strips, cooked and cut in tiny pieces

1 cup of shredded Cheddar Cheese or cheese substitute

Grease a 11inx7inx2in baking dish.  Preheat the oven to 350 F.  Sautee the bacon and cut in tiny pieces, discard the bacon fat, except for a tbsp.  Sautee the onions in the tbsp of bacon fat until soft but not brown.  In a bowl, mix eggs, milk, butter, salt and pepper.  Whisk until a bit foamy.  Add the onion mixture and the bacon.  Pour into the baking dish.  Bake at 350 for 25 to 30 min until a knife inserted in the center comes out clean.  The frittata will puff up and then collapse when removed from the oven.  Let cool at least five min before serving

 

3)  Colorful Frittata

6 eggs

½ cup of milk or substitute

1 small green bell pepper, seeded and cut in ¼ in cubes

1 small red bell pepper, seeded and cut in ¼ in cubes

1 small yellow onion, chopped

1 tomato seeded and cut in small pieces

1 tbsp olive oil

½ tsp salt

¼ tsp pepper

1 tsp Italian herbs

½ cup of shredded mozzarella cheese or cheese substitute

Grease a 10 in round deep pie dish.  Preheat the oven to 350 F.  Sautee the onion and the peppers in the olive oil until soft but not brown.  Add the tomato and remove from the heat almost immediately.  In a bowl, mix eggs, milk, butter, salt and pepper.  Whisk until a bit foamy.  Add the pepper mixture.  Pour into the baking dish.  Bake at 350 for 25 to 30 min until a knife inserted in the center comes out clean.  The frittata will puff up and then collapse when removed from the oven.  Let cool at least five min before serving.

 

4)  Tarte Tatin Gluten Free

 Crust

5 tbsps of butter very cold and cut into small pieces

1 extra large egg, beaten with a tsp of cold water

4 tbsp sugar

½ cup amaranth flour

½ cup almond meal

1/3 cup white rice flour

Apple mixture

4 medium apples, peeled, cored and cut in 1/8 in thick wedges

½ cup sugar

1 tsp cinnamon

¼ tsp salt

5 tbsps butter

Measure the amaranth, almond and rice flours into a bowl.  Whisk in the sugar and the salt.  Using a pastry cutter or your fingers, work the butter into the flours.  It does not need to be totally incorporated.  Add the lightly beaten egg and stir to form a ball.  Wrap the ball in wax paper and refrigerate for at least 30 min.

Melt the butter in skillet, stir in the sugar and cook for one min. until the sugar is dissolved.  Place the apples in the pan, as flat as possible.  Cook the apples until tender but not soft or mushy.  This stage will depend on the type of apples.  Remove the apples with a slotted spoon.  Add the honey and make a caramelized mixture.  The caramel will be golden and slightly sticky.

Preheat the oven to 425.  Cut a round of parchment paper the size of the bottom of a round cake pan.  Grease lightly.  Place the apples on top of the paper, arranging in a flat and pleasing manner. Pour the caramel on top of the apples.

Lightly sprinkle a large sheet of wax paper with rice flour.  Place the chilled dough on the paper and cover with a second sheet.  Using a rolling pin, make a circle about the size of the bottom of the pan and about 1/8 in thick. Lift the top sheet of wax paper.  Using the bottom wax paper place the dough on top of the apple and as to cover the entire bottom of the pan/apple.  Gently lift the wax paper from the dough while pressing to keep it in place.  Press around the edges.

Bake for 25 min or until golden brown.  Cool for 5 min, invert on a serving plate.  If you want a darker finish on the apple, slide the tart on a cookie sheet and place under the broiler of you oven for about 5 min or until desired caramelization is achieved.  Keep watching every minute or so.

 

FLOURLESS  CHOCOLATE BROWNIE                                      PREHEAT OVEN 350

Grease and flour a 11×7 inch pyrex dish

10 oz. pkg dairy and gluten free chocolate chips-melt and cool  (Tropical Source is sold locally)

2 cups drained, cooked chickpeas or pinto beans or 15.5 can of them

4 eggs

1 cup brown sugar

1 teas. baking powder

chopped nuts, if desired

 

IN A FOOD PROCESSOR:

Process chickpeas or beans

Add eggs 1 at a time

Add sugar, baking powder, and melted chocolate chips

Process until smooth

Stir in nuts, if desired.

 

Pour into pan

Bake 350 for 45 minutes or until a knife comes out clean.

Like frosting?  Put a few chocolate chips on top of the hot, cooked brownie and spread them around as they melt.

Gluten and Dairy Free Gingerbread
1 can pinto or garbanzo beans (chickpeas) DRAINED
4 eggs
3 T. molasses
1 T. vanilla
COMBINE DRY INGREDIENTS
1 1/2 cups dark brown sugar ( I prefer less)   Break up any lumps
1/2 cup millet flour (or rice flour)
1 T. tapioca flour
2 teas. ground cinnamon
2 teas. ground ginger
1/2 teas. nutmeg
1/4 teas ground cloves
3/4 teas baking powder
1/2 teas baking soda
Spray inside a 9 inch round cake pan with oil.  Cover bottom of pan with parchment paper.  Spray the paper.
Place drained beans, eggs, and vanilla in food processor.  Mix till thoroughly combined.
Add the dry ingredients to the food processor and process for 1 minute. ( I don’t add it all at once.  Stir the last bit in by hand if it’s over working your machine).
Pour the batter into the sprayed, lined pan.
Bake at 350 for 50 minutes or until a knife inserted, comes out clean.
Note:  Bake 40-50 minutes.   Glass pans and metal pans plus thickness of pan and size influence baking time.  I use 1 cup of brown sugar and it’s plenty sweet for me.
SOCCA  (Farinata)–  A quick,easy, yummy flatbread   DAIRY AND EGG FREE

 I have used this recipe with the original flour, chickpea flour, and I have also subsituted it for Teff Flour.

I like chives and fresh herbs sprinkled on the chickpea version.  I may add cashews and sun dried tomatoes. It’s good also with curry powder.  The original recipe calls for 1/2 teas. each of ground cumin, coriander, and dried thyme.

When using Teff flour, I add cinnamon to the batter.  After I pour it into the pan, I swirl a little molasses on top and sometimes add chopped apples and nuts.

1 cup chickpea flour

spices-your choice

Salt and pepper to taste-(usually I leave it out)

1 cup WARM water

2 tablespoons olive oil for batter

2-4 more T. oil for pan

Add spices to flour.  Slowly add water, whisking to eliminate lumps.  Lastly, add oil.

Cover and let sit while oven heats or as long as 12 hours. Batter will be the consistency of heavy cream.   Turn on oven to 450 and place a 12 inch nonstick pan ( I use a caste iron skillet) in the oven to heat up.  Pizza pan may also work.  Once the oven is heated, remove the pan and swirl in the oil to cover it evenly.  Pour in the batter and add toppings if you like.

Bake— and serve it HOT.  I bake for 15 minutes.  It’s still a little soft and I like it that way.

However, the recipe calls for making it crispy by putting it under the broiler for a few additional minutes and brushing it with olive oil if its dry.  Broiling would burn the toppings, so you would need to add them when it’s done.

Another recipe calls for not pre-heating the pan, instead, baking it 25-30 minutes.  Toppings might burn, so add them afterwards.

If you prefer, you can cook it on an oiled griddle.  Using a small ladle, swirl on a little round shape and cook for a couple minutes on each side, like pancakes.  I have done this too and it worked well.  Try eating it with a little nut butter.