Tag Archives: gluten free

30Oct / 2012

A little gift from the sky…and Almond Meal Pancakes???


I wrote this guy quite a while ago – forgot to publish it though

So when my alarm went off this morning at 5am, I was not exactly in the mindset of jumping out of bed, whipping up my favorite almond meal pancakes and conquering a day full of flying. Luckily, I didn’t have to….

To my great surprise and relief, a fellow flight attendant had taken off my shoulders the early-wake-up portion of the 3 day trip I have on my schedule today, i.e. I’m not flying to Denver and back this morning. This discovery = ecstatically happy Adria who can now wake up with husband and indeed make almond flour pancakes. In my overwhelming joy, I have decided that you too should make almond flour pancakes, with chocolate OF COURSE…

A few ingredients make the most tender delicious pancakes you’ve ever had!

1 cup almond meal

2 eggs

1/4 buttermilk or plain kefir

2 tbsp agave nectar

pinch of salt

1/4 tsp cinnamon

1/4 tsp baking soda

butter

bittersweet chocolate chips

Mix together in a bowl all of the above ingredients, except the butter and chocolate chips. The consistency will be thicker than regular pancakes – don’t worry! Heat a flat non-stick pan or skillet at just under medium heat and melt in a heaping tablespoon of butter – You enough butter that the pancakes will kind of ‘float ‘ on a thin sea of butter…mmm…. When you can feel the heat of the pan several inches away, use a 1/4 cup measure to drop-pour your pancake mix.

See how they ‘float’ on the butter?! OH SO YUM!

These take a while, so be patient – wait until there are a few bubbles and the pancake will lift easily from the pan before attempting to flip, about 3 minutes. Just before you flip each pancake, carefully place the chocolate chips into the batter. flip very gently and cook on the opposite side for about 1-2 minutes. Remove from the pan, add more butter and do the same with your next batch. Enjoy!!

These are a little overcooked – OOPS! They should be more golden and less black!

Posted in Desserts, Mains

Tags: , ,

Permalink Leave a comment

09Sep / 2012

Gluten-Free Banana Bread Muffins


2 bananas

2 eggs

1/4 cup light oil (like grapeseed or safflower)

3 tbsp buttermilk (if doing non-dairy: 1tsp apple cider vinegar and 2 tbsp water)

1 cup brown sugar

1 tsp vanilla

1 1/2 cups all-purpose gluten free flour ( I like Bob’s Red Mill or Jule’s)

2/3 cup blanched almond flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

Preheat the oven to 350 degrees, and grease a muffin tin; set aside. In a large bowl, mash together the bananas and the brown sugar. Then add the remaining wet ingredients (oil, buttermilk, eggs, vanilla), and mix well to combine. In a second bowl, combine the remaining ingredients, stir to combine and slowly add it to the banana mixture until well combined.

Fill each muffin tin approximately 3/4 full and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Enjoy them warm!!

Posted in Desserts, GF Baking

Tags: , ,

Permalink Leave a comment

20Mar / 2012

Tip Board Corn Flour


The Cupboard Tip Board

Gluten-Free Breading

Lots of really delicious recipes call for a coating of flour on chicken or beef or fish before it is cooked. The purpose of this coating is often to maintain the tenderness of the protein while simultaneously thickening the pan sauce or gravy that will come from this dish (i.e. pot roast, chicken marsala, etc). After a good amount of experimentation, I have found that the best substitute for regular flour is a mixture of 3 parts corn flour (super fine so it looks like a powder) and 1 part corn starch. I always recommend that you season your coating for an extra flavor boost.

If you are frying something, like fried chicken, I recommend a different coating: 3 parts corn flour and 1 part corn meal for texture. You will not need the corn starch, as its primary purpose is as a thickener.

Posted in The Cupboard Tip Board

Tags: , ,

Permalink Leave a comment

11Mar / 2012

Vanilla Cupcakes with Maple Mascarpone Icing


½ cup blanched almond flour

¼ cup coconut flour

pinch of salt

1 teaspoon baking soda

1/3 cup agave nectar, light or dark

1/3 cup grapeseed oil

1 teaspoon good vanilla

3 eggs

 

For Icing:

1 8oz container mascarpone cheese, room temperature

¾ cup confectioners sugar

zest of ½ orange, optional, but it really adds depth of flavor

2-3 drops maple flavoring

½ cup whipped cream

1 chocolate toffee bar, crushed into small pieces for the garnish, optional

 

This recipe make approximately 6 cupcakes. I like to make them in small batches since they really are best the day you make them or the day after.

Preheat the oven to 325 degrees. In a bowl, whisk to combine all dry ingredients. Add the remaining ingredients: eggs, oil, agave and vanilla. Stir until just combined, and QUICKLY spoon into a greased or paper lined cupcake pan, otherwise the mix will get dry and stiff. Bake in the oven for 20-25 minutes or until golden on the top and a toothpick inserted in the middle comes out clean. Set aside to cool.

For the icing, beat together all the ingredients except the whipped cream until light and fluffy. Add in the whipped cream and beat again until just combined. Store in the fridge until the cupcakes are cool and ready to ice. I recommend icing these cupcakes just before you serve them since the icing is perishable. Garnish with crushed chocolate toffee bar pieces.

 

Posted in Desserts, GF Baking

Tags: ,

Permalink Leave a comment

21Feb / 2012

Gluten-Free Sandwich Bread


Gluten-Free Sandwich Bread

2 cups brown rice flour (white will work if it’s all you have)

1 cup tapioca starch

3/4 cup potato starch

1 3/4 teaspoons xanthan gum

2 packets active dry yeast

1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons honey

1/4 cup oil

1/2 cup sour cream

1 cup hot water (not boiling!)

1 large egg + 1 more for egg wash

In a large bowl, sift together all the dry ingredients including the yeast. In a separate bowl, combine the egg, oil, honey and sour cream until well mixed; then add the hot (not boiling) water. Add the liquid mixture to the dry ingredients in a few batches, incorporating the liquid between each addition.

Preheat the oven to 350 degrees. Place the dough in a greased and parchment lined loaf pan in a warm place (I usually place mine on top of the stove as the oven heats up). As soon as the dough has risen to about twice its bulk, it is ready to bake, usually about 15 minutes. Be sure not to let it rise so much that it spills over the top of the pan.

Gently brush the top of the risen dough with an egg wash (one beaten egg plus about 1tbsp water) before placing it in the oven. Bake for 45-55 minutes, or until a toothpick or skewer comes out clean. Allow the bread to cool completely before you slice it, or it will be too sticky to slice!

This will stay moist and delicious stored in a plastic zipper bag for about 3 days. After that, slice it and put it in the freezer for easy access. Enjoy!

Posted in GF Baking

Tags:

Permalink Leave a comment

Categories