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Tuesday

Deep Abyss Chocolate Brownies



Ingredients

14 ounces semisweet baking chocolate
1 cup ghee
6 eggs
2 2/3 cups sugar
2 tablespoon vanilla
1/2 teaspoon salt
1/2 cup cocoa (not Dutch processed)
1/2 t baking soda
1 cup sorghum flour
1 cup sweet rice flour
1/4 cup potato starch
(or 2 1/4 cups GF all purpose flour of your choice)

Directions

Line a 9x13 pan with parchment paper. Preheat the oven to 350 degrees.

  1. Melt the chocolate and butter together over medium heat in a double boiler -- stop before all the chocolate is melted and let the heat melt the rest -- thus avoiding burning the chocolate
  2. Mix the eggs, sugar, and vanilla together until blended
  3. Stir in the melted chocolate mixture.
  4. Whisk the cocoa, salt, baking soda, and the flours
  5. Stir in the flour mixture until just combined
  6. Pour the finished batter into the pan
  7. Bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean.
  8. Let the brownies cool completely in the pan on a rack.
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Saturday

A Comparison of Flours

*Montina is an Indian Rice Grass grown in Montana by Authentic Grains


The chart above will assist you when selecting the most effective gluten free flour for your baking needs.

Trying to select which gluten free flour to use is not always easy, but as with traditional baking the ratio of protein, carbohydrates, and fats makes all the difference. The protein content of any given type of flour determines the texture and how tender, strong, pliable, etc., the dough and final product will be.

For example:
Bread Flour = 12% an 13% protein = good hold and good chew
Pastry Flour = 8% to 9% protein = a little body lends itself to flakier texture
Cake Flour = 5% to 8% protein = less elastic and very tender product

Many gluten containing all-purpose and bread flours:
  • have ascorbic acid already added to the mix -- consider adding ascorbic acid (crushed vitamin C) to your Gluten Free mix to increase volume and create a better texture
  • are also bleached and beside removing nutrients which must be added back during the enrichment process beaching also leaves the flour slightly acidic, which can lead to a faster setting baked good and improved texture -- so make sure to adjust your Gluten Free flour mix with some added acid, like vinegar or cream of tartar
I already have some flour mixes on this blog already -- whole grains style mix -- &-- lighter all purpose mix

Another mix is:
equal parts of potato starch, sorghum flour, and sweet rice flour

Thursday

Mini Coconut Pound Cakes



Ingredients


1/2 cup (1 stick) unsalted butter, softened (or coconut oil)
3/4 cup sugar (agave would work well too)
2 large eggs
1 egg white whipped to soft peaks
5 tablespoons coconut milk* + more to top
1 tablespoon vinegar
½ teaspoon baking soda
1 cup all-purpose GF flour (or ¼ almond meal, ¾ rice flour)
1 cup unsweetened flaked coconut



Directions

Preheat oven to 350 degrees F and grease and flour muffin tins.
Beat together butter, sugar, and zest until light and fluffy.
Beat in whole eggs, one at a time.
Whisk flour(s) and baking soda.
Mix milk and vinegar.
Beat in egg white and milk mixture then flour mixture, on low speed until just combined.
Stir in coconut.
Spoon batter into cups, ¾ filling the cups.
Top off each cup with coconut milk*.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Rest on rack and cool completely.


*I made coconut milk this way for this recipe: let 1 cup of unsweetened coconut flakes sit in ½ cup of water then blend – if using canned coconut milk use both solids and liquids and use as directed in recipe but also sprinkle dry coconut on top when baking


Variations:

· ¾ cup coconut + ¼ cup blueberries + 1 tablespoon lemon zest
· Drizzle rum on top instead of coconut milk
· Add 1 tablespoon of citrus zest



Recipe copyright retained by the Benevolent Baker as part of the Benevolent Kitchen.
Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Tuesday

Easy Dinners -- no cooking necessary!


Don't cook and get smiles on your kids faces -- tastes great, nutritious, easy -- what else could you want?!

Bell Peppers at Sea or on Land

after pulling out the stem and seeds, stuff bell peppers with salad - tuna or chicken -- one of those pre-roasted ones or in the can/bag like tuna -- protein, lemon juice, chickpeas (or white beans), parsley, S&P

California Pizza Wrap
In a tortilla, (I like the large brown rice wraps wrapped in a moist paper towel warmed in the microwave for 5 seconds) lay strips of ham, pineapple, cheese (I like cheddar), bell pepper, & add some cabbage for color and crunch too, dress with sour cream with a dash of apple cider vinegar for extra flavor then wrap and eat!

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Thursday

GF Crema Pasticcera

  • 6 tablespoons tapioca starch
  • 3/4 cup sugar
  • A vanilla bean, or 1/2 teaspoon vanilla extract*
  • 6 very fresh egg yolks
  • 1 1/2 c + 1/2 c = 1 pint (500 ml) whole milk
  • pinch of salt
if you have a copper pot this is the recipe to use it for. if you have a round bottomed pot, this too, is a recipe for which to use it -- don't have either?! no worries, just make sure you get into the corners as best you can!

Start 1 1/2 cups of the milk to warm over a slow burner with the vanilla bean (if using extract wait on vanilla but do start to warm milk).
In the meantime, lightly whisk the yolks.
Sift/Strain the flour into the bowl, then whisk gently -- making sure that no lumps form.
Whisk in the sugar.
Whisk the remaining half cup of milk, keeping a wary eye for lumps.

By this time the milk on the stove will be about ready to boil.
Remove the vanilla bean (or let the milk cool a bit and leave bean in and cover with lid for up to ten minutes)
-Slowly- whisk the hot milk into the egg-and-milk mixture.
Return the creama to the pot and the pot to the heat, and continue cooking over a -low- flame, stirring -gently- (if using extract add that now)
Count to about 100 while stirring constantly until it's done. (Note it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup it's done).

Transfer it to a bowl and let it cool.

To keep 'skin' from forming:
  • keep stirring until its cool
  • place plastic wrap directly on top of the cream
  • sprinkle sugar consistently over the top and mix the sugar in when its cool
When cool, spoon into cut zeppoles, baked pie crust, or pudding bowl -- and enjoy!

*try coffee beans, lemon peel, amaretto, anise oil or other flavorings of choice

Wednesday

Healthful Gluten-Free All Purpose Flour Blends

These flours are great for cookies, cakes, plus quick and yeast breads, thus making them pretty much all purpose. So grab your favorite cookbook and get baking!

1/2 cup sweet rice flour
1/2 cup teff flour
1/2 cup white buckwheat flour
1 cup sorghum flour
1 cup tapioca flour
1 3/4 cups brown rice flour
2 cups cornstarch
2 cups potato starch

looking for a bit lighter, more cake flour type blend? try this one:

2 cups sweet rice flour
2/3 cup potato starch
1/3 cup tapioca flour

2 t of double acting baking powder

Here's another lighter mix:
1 cup sorghum flour
1 cup sweet rice flour
1/4 cup potato starch


Either way:
Store in an air tight container with tight-fitting lid.
WHISK before using.
Will stay shelf stable for at least a couple of months if it does not get hot. otherwise, fridge it!


Happy Johnny Appleseed Day: Baked Apples GF & Vegan

INGREDIENTS

4 large apples (see cooking apple varieties) (can also be done with pears)
1/4 cup brown sugar (don't do sugar? try dark honey or agave)
4 tspns cinnamon (can't have cinnamon? try nutmeg or allspice)
1/4 cup chopped cashews (or nut of choice)
1/4 cup currants (or dried fruit of choice)
4 tsps coconut oil
boiling water

DIRECTIONS

Preheat oven to 375°F.

Scrub apples. Use an apple corer or a small pairing knife to remove core. Don't go too deep, leave a good 1/2 inch at the bottom. Make the holes about thumbs width.

In a small bowl, combine the sugar, cinnamon, dried fruit, and nuts.

Place apples in a baking pan then fill each apple with this mixture.

Top with a tsp of coconut oil

Pour boiling water into baking pan, about a quarter way up the apples

Bake 30-40 minutes, until fork tender

Remove from the oven and baste the apples several times with the juices

Sprinkle with cinnamon or top with ice-cream of choice!


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Tuesday

On My Reading List Today -- Wine Bar Food by Cathy & Tony Mantuano

These folks know good traditional based foods! I am always pushing folks to eat what I call 'true foods' -- foods that are as close to the source as possible -- locally grown, used foods in their simplest form, etc. These recipes are filled with true foods used in uncomplicated dishes creating harmonious & flavorful appetizers, main meals, and desserts. And because they use so many 'true foods' many are free of the major allergens, and the ones which aren't could be adjusted with ease!

My favorite recipes from the Wine Bar Cookbook:
Lemony Shrimp with Currants & Pine Nuts pg 5
Amaretto Polenta Pound Cake pg 13 (go GF with corn flour)
Bresaola of Salmon with Lemon & Greens pg 23
Barolo Risotto pg 30
Italian Almond Cake pg 31 (go GF using almond meal, brown rice flour & tapioca starch)
Pork Ribs with Garlic, Chilies, & Tomato pg 90
Mascarpone-Filled Dates with Chocolate pg 110
Garlic Shrimp with Chiles & Rosemary pg 134

PLUS any of those cocktails!

Sunday

Purim Desserts: Gluten Free Hamantaschen


This year I changed the recipe because I needed them in less than 1 hour.

1 cup sweet white rice flour
½ cup almond meal
½ cup potato starch
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of kosher salt
1/3 cup honey
3 large eggs (separated) (you'll use all three yolks but only use 2 egg whites)
1 teaspoon raspberry liquor
raspberry jelly

Maxing the dough:
Sift flours, baking powder, soda, and salt.
Beat honey and egg yolks until frothy. Beat in liquor.
Slowly blend in dry mixture
Whisk egg whites until frothy mix into batter.
Spoon onto parchmented cookie sheet and shape into triangles.
Press a deep thumb imprint into the center and dollop in raspberry jelly
bake for 15-20 minutes at 325 degrees.

Here is mine from last year:
http://benevolentkitchen.blogspot.com/2008/03/hamantashen.html

Here is on from Elana's Pantry
http://www.elanaspantry.com/desserts/gluten-free-raspberry-hamantaschen/

For Raw, here's one from Raw Epicurean:
adjust this recipe by shaping into a tri-corner shape and switching pureed dried fruit (with raw honey if desired) for the pignoli nuts on top
http://rawepicurean.net/category/cookies/

Share your recipe too!

Saturday

Blueberry Lemon Bars


Ingredients:

  • 2 sticks (8 ounces) butter (or ghee or even soy 'butter')
  • 2 cups flour -- I prefer 1/2 coconut and 1/2 chestnut flour, almond flour would work well too, or a mix of 2/3 rice flour, 2/3 tapioca flour, and 2/3 potato starch
  • 1/2 cup confectioners' sugar (or granulated sugar food processed really fine)
  • 4 beaten eggs
  • 2 cups sugar (or 1 2/3 cups agave or honey)
  • 4 tablespoons flour (use whatever you used previously)
  • 1/4 cup lemon juice
  • 1 tablespoon finely grated lemon peel
  • fresh blueberries
  • sifted confectioners' sugar

Preparation:

Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar.
Pat into ungreased, but parchmented, 13x9x2-inch pan.
Bake for 18 to 20 minutes.
For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel.
Pour over first layer.
Drop in fresh blueberries, (or puree them and drizzle and swirl into lemon mixture).
Return to oven and bake at 325° for 20 minutes.
Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Vegan Onion Quiche (great for Lent too)





2 T Oil (safflower is my choice)
3 large onions (scallions would be nice, one bunch)
1 cup soy milk (any will do)
1/2 cup firm tofu, crumbled
1 t salt
1 t freshly ground pepper
2 T starch (corn, arrowroot, potato, etc.)
1 T quinoa
1 pie shell (see pie crust recipe)

Preheat oven to 325 degrees F. Saute onion until soft. Whisk milk, tofu, salt, pepper, and starch until there are no lumps. Mix in onions, and quinoa. Pour into shell. bake for 25-35 minutes or until golden brown.

Try it topped with vegan grated cheese!


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

a great magazine resource


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Subscribe to Delight Magazine!

Friday

New Use For Your Omlette Pan!


Pannekoeken --

pancakes meet omlettes meets crepes

more history at Wikipedia

Ingredients

1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk (any milk will do)
3/4 cup all-purpose GF flour (or try 1/4 each of buckwheat flour, rice flour, and arrowroot)

Directions

Place the butter in your ovenproof omlette pan
Preheat your oven to 400 degrees. Putting the skillet with the butter on the rack in the center as it warms up. Remove the pan when the butter is melted.
Whisk the eggs and the salt in a medium. Add the milk.
Whisk the flours until well aerated -- uniform color then whisk into egg mixture until nearly smooth.
Pour the batter into the pan.
Bake for 15 to 20 minutes or until the top starts to turn golden brown.
Serve hot.

Serving ideas:
Sprinkle toppings of choice just before baking. Some toppings to try include:
bacon
peppers
apples
sausage

Some toppings to try upon serving:
pure maple syrup
honey
apples
pears
bananas


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Wednesday

Artichoke Soufflé -- gluten free


Ingredients

1 can artichoke hearts drained (about 14 ounces) -- in water not oil
1 tablespoon lemon juice
7 egg yolks
1 1/2 cups milk (any kind will do)
1 tablespoon cornstarch
2 cups grated swiss cheese
7 egg whites
Softened butter
4 tablespoons pecorino romano cheese



Directions

Preheat the oven to 375 degrees F.
Butter the inside then coat with grated romano cheese -- five smooth interior ramekins
Place the artichoke hearts, lemon juice, egg yolks, milk, and cornstarch into a food processor and blend
Place mixture into a bowl and add cheese
In a separate clean bowl, whip egg whites to a soft peak (meaning they still move with ease and have a wet sheen -- too far? make meringue cookies).
Gently fold in egg whites into artichoke mixture until uniform in color -- be gentle.
Fill each ramekin to the brim of soufflé batter.
Bake at 375 degrees until internal temperature is 160 (about 25-30 minutes).
Serve immediately -- or the steam cools and the soufflé will begin to collapse.

DO NOT check on it each time you open the door you can cause it to collapse.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.