Wednesday, December 30, 2009

Pudding

Note the many variations for this recipe.


3/4 cup cane sugar, or turbinado, or light brown sugar, or agave nectar
1/4 cup tapioca starch, or cornstarch
pinch of sea salt
1/4 cup Vance's DariFree powder, or dry milk powder of choice
1 tablespoon egg replacer powder
2-1/4 cups water
2 tablespoons soy-free vegan buttery spread (Earth Balance), or butter of choice
2 teaspoons GF vanilla extract 
  1. In small airtight container combine cane sugar, tapioca starch, DariFree powder, and egg replacer powder; place on lid; shake vigorously to combine; set aside. 
  2. In small saucepan set over medium heat, combine dry mixture with water; whisk together until smooth. 
  3. Whisk in Earth Balance and GF vanilla extract; stir until thick and smooth, cook 1 minute. 
  4. Pour into glass storage container or bowl; refrigerate 1 hour to set and cool (or eat immediately as hot pudding).


Servings: 2-1/2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: 5 min

Variations
To use milk of choice: omit Vance's DariFree powder; replace water with milk of choice.

To use egg: omit egg replacer poweder; reduce water to 2 cups; beat 2 large eggs and for step 2 beat eggs with water then whisk in dry ingredients; proceed with recipe.


Chocolate Pudding
Increase cane sugar to 1 cup; add 1/4 cup soy-free vegan 100% pure unsweetened cocoa powder during step 1.


Butterscotch Pudding
Increase sugar to 1-1/2 cups, using light brown sugar or dark brown sugar only; increase Earth Balance to 3 tablespoons.


Lemon Pudding
Omit GF vanilla; add 2 tablespoons fresh lemon juice or 2 teaspoons GF lemon extract during step 3.

Tuesday, December 29, 2009

Country Biscuits

Yummy, quick and easy to make – also yeast-free.
From: "Every Body Eats" by M.H.W. Hill

1 cup millet flour, brown rice flour, or sweet rice flour, or sorghum flour
3/4 cup potato starch, or tapioca flour, or cornstarch, or arrowroot starch
1/4 cup GF oat flour, or pure rice bran, or Montina, or quinoa flour, or millet flour, or sorghum flour
1/3 cup DariFree powder
1 tablespoon baking powder
2 teaspoons xanthan gum, or 1-1/2 teaspoons guar gum, or 1-1/2 teaspoons arrowroot starch
1 teaspoon sea salt
4 tablespoons palm shortening, or frozen butter substitute, or butter of choice
1 cup water
1 tablespoon lemon juice
  1. Place baking rack into second position; preheat oven to 425F; line rimmed baking sheet with parchment paper; set aside.
  2. In airtight container combine millet flour, potato starch, GF oat flour, DariFree powder, baking powder, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air.
  3. Pour dry mixture into food processor or large mixing bowl; add shortening or frozen fat of choice; pulse to create coarse meal (or cut fat in with pastry cutter or 2 knives).
  4. Measure water; add lemon juice.
  5. Stir wet ingredients into dry; stir to form dough; set aside 5 minutes.
  6. Cover flat work surface with a sheet of parchment paper; dust generously with millet flour (or GF flour of choice); pat hands in GF flour.
  7. Place dough in large pile onto floured paper; dust top generously with GF flour; pat dough into large rectangle 3/4”-inch thick (add GF flour as needed to prevent sticking); using biscuit cutter or knife cut out biscuits (12 to 14); place biscuits on prepared baking sheet.
  8. Place biscuits in preheated 425F oven; bake 18 – 20 minutes.
  9. Remove from oven to wire cooling rack.
Serve immediately or cool completely then store at room temperature in airtight container up to 5 days.

Servings: 12 - 14 biscuits (depends on how big you make them)
Preheat: 425F
Prep Time: 10 min
Cooking Time: 18 - 20 min 

Variations
To use milk of choice: omit DariFree powder; replace water with milk of choice.
To use buttermilk: omit DariFree powder and lemon juice; replace water with milk of choice.
To omit xanthan gum: replace 1 cup millet flour with coconut flour.

Saturday, December 05, 2009

Sugar Cookies

Perfect for the holidays!

1 cup tapioca flour, or cornstarch, or arrowroot starch, or potato starch
3/4 cup sweet rice flour, or white rice flour, or brown rice flour
1/4 cup millet flour, or garbanzo bean flour, or almond meal
2 tablespoons DariFree powder
2 teaspoons xanthan gum, or 1-1/2 teaspoons guar gum
2 teaspoons egg replacer powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup cane sugar, or light brown sugar
6 tablespoons grapeseed oil, or pure olive oil, or oil of choice
1/4 cup water
1/2 teaspoon GF vanilla extract
Royal Icing
  1. In airtight container combine tapioca flour, sweet rice flour, millet flour, DariFree powder, xanthan gum, egg replacer powder, baking powder, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  2. In large mixing bowl beat together with an electric mixer cane sugar, grapeseed oil, water, and vanilla; beat 1 minute on medium high.
  3. Add dry ingredients to wet; beat to create coarse meal.
  4. Turn out onto parchment paper; press to form dough ball; split into two balls; flatten into discs; wrap separately with parchment paper; refrigerate at least 1 hour.
  5. Place oven baking rack to second position; preheat oven to 350F; line baking sheet with parchment paper.
  6. Remove dough from refrigerator; roll to 1/4" thick; punch out desired shapes; place cookies on parchment-lined baking sheet.
  7. Place in preheated 350F oven; bake 10 minutes; remove from oven; cool cookies on sheet 2 minutes; remove cookies to cooling rack; cool completely prior to icing or storage.
Store at room temperature in airtight container up to 5 days, or refrigerate up to 2 weeks, or freeze up to 3 months.

Ice with Royal Icing.

Servings: 24 cookies
Prep Time: 10 minutes, plus 1 hour
Cook Time: 10 minutes

Variations
To omit DariFree powder: omit DariFree powder; use milk of choice in place of water as called for.
To use egg: omit egg replacer powder; reduce liquid to 2 tablespoons; beat 1 egg in during step 2.

Pepparkakor (Swedish Gingerbread)

This recipe is based on a traditional Swedish recipe.

2 cups garbanzo bean flour, or millet flour, or brown rice flour, or garfava flour
1-1/4 cups tapioca starch, or potato starch, or arrowroot starch
1/2 cup GF oat flour, or pure rice bran, or almond flour
4 teaspoons xanthan gum, or 3 teaspoons guar gum, or 3 teaspoons arrowroot starch
3-1/2 teaspoons ground cinnamon
2-1/2 teaspoons ground ginger
1-1/4 teaspoons baking soda
1 cup dark brown sugar, or brown sugar, or cane sugar
1/2 cup agave nectar, or honey, or maple syrup
1/2 cup pure olive oil, or grapeseed oil
1/2 cup water, boiling
1/4 cup DariFree powder
Royal Icing
  1. In airtight container combine garbanzo bean flour, tapioca starch, GF oat flour, xanthan gum, ground cinnamon, ground ginger, and baking soda; place on lid; shake vigorously to combine and to introduce air; set aside.
  2. In large mixing bowl combine dark brown sugar, agave nectar, and pure olive oil; using electric mixer beat on high 2 minutes.
  3. Bring 1/2 cup water to a boil; remove from heat; whisk in DariFree powder; set aside.
  4. Add 1/2 dry mixture to sugar mix; beat on high 1 minute; add prepared DariFree; beat on high 1 minute; add remaining dry mixture; beat on high 1 minute.
  5. Turn dough out onto parchment paper; split into two discs; wrap in parchment paper; place in refrigerator for at least 1 hour.
  6. Remove chilled dough; roll to 1/4" thick; punch out cookies in desired shapes; place cut cookies about 1" apart on parchment-lined baking sheet; place parchment paper over top, making as many layers as needed to use up all the dough; store in refrigerator at least 20 minutes prior to baking.
  7. Place oven rack into second position; preheat oven to 350°F.
  8. Line rimmed baking sheet with parchment paper; place on single layer of cookies, about 1" apart; bake 12 minutes in preheated 350°F oven.
  9. Remove sheet to cooking rack; cool 5 minutes on sheet; remove to cooling rack to cool completely.
Ice then store at room temperature in airtight container up to 5 days, or in refrigerator up to 2 weeks, or freeze up to 3 months.

Servings: 48
Preheat: 350°F
Prep Time: 75 min
Cooking Time: 12 min

Variations
To replace DariFree powder: omit DariFree powder; use 1/2 cup cream of choice.
To replace olive oil: omit olive oil; use 3/4 butter of choice (1/2 cup of any Earth Balance).

Buttercream Frosting

Classic fluffy sweet frosting used to top the typical (but delicious) birthday cake.

2 cups powdered sugar, sifted
1-1/2 teaspoons egg replacer powder
1/4 cup palm shortening, or shortening of choice
1/4 cup coconut butter, or soy-free vegan buttery spread (Earth Balance), or butter of choice, or palm shortening
1 tablespoon water or milk of choice
1/2 teaspoon GF vanilla extract, or GF extract of choice
  1. Sift powdered sugar into mixing bowl; add egg replacer powder; stir to combine.
  2. By the tablespoonful, add palm shortening and coconut butter; using electric mixer or large spoon beat until smooth.
  3. Add GF vanilla extract to water or milk of choice; add to frosting mix; using electric mixer beat frosting until smooth and fluffy.
Extra frosting can be stored in airtight container in refrigerator up to 2 weeks; beat to soften prior to using.

Servings: 1-1/2 cups
Prep time: 10 minutes
Cook time: None

Classic Icing

This is a wonderful, dependable, classic recipe for icing. Use this icing to glaze cookies, top a cake, or drizzle over quick bread.

2 cups powdered sugar
2 tablespoons water or milk of choice
1 teaspoon lemon juice or GF extract of choice
  1. Place powdered sugar into mixing bowl; stir in water or milk of choice.
  2. Add lemon juice; using electric mixer or whisk beat icing until smooth.
Use immediately or store in airtight container in refrigerator up to 5 days; beat with mixer to soften prior to use.

Servings: 48 cookies
Prep time: 5 minutes
Cook time: None

Royal Icing

Use this classic icing to decorate your holiday cookies - it is wonderful for gingerbread and sugar cookies. This icing is liquid when made, but will harden slightly if left in the open air - ideal for cookies with delicate patterns or those you would like to stack between sheets of parchment to store ahead for a holiday party.

1 cup powdered sugar
1-1/2 teaspoons egg replacer powder
1 tablespoon water or milk of choice
1/2 teaspoon GF extract of choice (such as vanilla, anise, mint), or 1 teaspoon lemon juice
  1. Place powdered sugar and egg replacer powder into mixing bowl; stir to combine.
  2. Add water or milk of choice; stir until smooth.
  3. Stir in extract of choice, or lemon juice; stir to combine well.
  4. Can beat with an electric mixer set on high to fluff icing, if desired.
Extra icing can be stored in an airtight container in the refrigerator up to 5 days; beat with electric mixer to soften prior to use.

Servings: Icing for 24 cookies
Prep time: 5 minutes
Cook time: None