Wednesday, January 24, 2007
Friday, January 19, 2007
Thursday, January 18, 2007
Chebe also make dry mixes, including a "pizza" mix -- the basic manioc (tapioca) flour mix, with Italian spices incorporated into the mix. Tonight, we made calzones using the basic recipe from the back of the packet. It was quite straightforward -- combine the mix with eggs, cheese, water, and mix/ knead until the dough is smooth. Divide the dough into four portions, roll each out into a thin circle, and spoon some filling on one half of each round (we used a combination of ricotta and mozzarella cheeses, olives, and tomato sauce for the filling). Fold the other half of the dough over the filling, seal the edges, brush with oil and bake. It was a pretty easy recipe, except for the tedium of rolling the dough out.
The Chebe web site (www.chebe.com) lists a lot of other ways to use the dough, including a recipe for "pigs in the blanket" (little hot dogs wrapped in dough) -- this one is near the top of Emily's "we should try that" list. I've even heard of people using Chebe dough to make ravioli -- an easy to prepare gluten-free substitute for frozen ravioli or tortellini is still something that we are on the lookout for! If anyone finds one, please let us know.
Tuesday, January 16, 2007
Chocolate Ricotta Muffins
(from Gluten-Free Baking Classics by Annalise G. Roberts)
(posted with permission from Annalise Roberts)
Makes 10 muffins.
1 1/4 cups Brown Rice Flour Mix
(To make 3 cups of this mixture, combine 2 cups brown rice flour (extra finely ground, she suggests Authentic Foods brand), 2/3 cup potato starch, and 1/3 cup tapioca flour)
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup semisweet chocolate chips
1 large egg
1/2 cup ricotta cheese (part skim)
2/3 cup milk
2 tablespoons canola oil
2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees F. Position rack in center of oven. Spray muffin pan with cooking spray or line with paper baking cup liners.
2. Whisk flour, cocoa, sugar, baking powder, baking soda, xanthan gum and salt together in a large mixing bowl. Stir in chocolate chips.
3. In another medium mixing bowl whisk egg, ricotta, milk, oil, and vanilla together until well blended.
4. Pour the milk mixture into the flour mixture and combine until well blended. Do not over beat.
5. Spoon batter into prepared muffin cups and place in center of oven. Bake for 18-20 minutes until toothpick inserted in center of a muffin comes out clean. Remove from pan and serve immediately or cool on a rack.
Muffins can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil and stored in freezer for up to three weeks. Best when eaten within four days of baking. Rewarm briefly in microwave.
Monday, January 15, 2007
Tastes just like wheat tortillas! ( They are very flexible)
1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour
1 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed
Mix dry ingredients and add water. Let rest 10 minutes. Divide into balls, roll into tortillas, and cook on a hot oiled skillet until it starts to bubble. Flip and cook on the other side. Makes 4 - 6 largish tortillas.
Some tips we learned from the people on Delphi and from making this recipe a lot:
-- You can roll the tortillas out using a rolling pin. It helps a lot to put the dough between parchment paper because it is very sticky. We bought a tortilla press, so we now put a ball of dough in the press between two pieces of parchment paper, then roll it out some more to get the tortillas really thin.
-- If the dough is a little sticky when you roll it out, dust it with white rice flour.
-- As each tortilla is finished, put it into a zip lock plastic bag while you are cooking the rest. It keeps them moist and flexible.
-- I like to have a wrap for lunch in school, but it takes too much time to make the dough in the morning. We've made the dough and rolled it out the day before and stored it in the refrigerator in between damp paper towels in a plastic bag. It only takes a couple of minutes in the morning to fry the tortilla and make a wrap. (I wrap the whole wrap in aluminum foil so it doesn't fall apart.)
-- If you like the recipe, you can mix up several batches of the dry ingredients and store in plastic bags. Then, when you want to make the tortillas, just add the oil and water and you are ready to go.
A teen and her family's experiences living gluten-free.