Archive for the ‘Oat-free’ Category

Jar Mix holds enough for 2 cups of flour.

1 cup wheat flour
1 t cream of tartar*
1/2 t baking soda*
1 tablespoon sugar
1/2 t salt
1 beaten egg
1 cup milk
2 tablespoons oil
1 tablespoons cinnamon (optional)

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine dry and wet ingredients together. Add more milk if too thick.
4. Cook on stove over medium heat or on West Bend Fryer at 350F.

*Substitute for 2 t baking powder

Banana version
Prepare as above except omit cinnamon, reduce milk and add:
1/2 cup milk
1 banana, mashed
1/4 teaspoon nutmeg

Apple version
Prepare as above except, reduce milk and add:
3/4 cup milk
1 apple, diced


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I found this resource that will go well with my post on how to make yogurt. Please share your experience with us if you try anything. Click here for the entire article or an excerpt below. Thank you.

Yogurt can be a refreshing treat, a delicious condiment, or a nourishing ingredient in a variety of foods. While many people enjoy yogurt fresh from culturing, some like to improve it by thickening or flavoring.

Thickening Yogurt
Depending on the type of milk and the culture you use, yogurt can be as thin and runny as cream, or as thick and solid as sour cream. Raw milk will usually produce a thinner yogurt than pasteurized milk. Here are some ways to produce a thicker yogurt.

Use milk with a higher fat content. The fat in yogurt is part of what makes it thick, so obviously whole milk will result in a thicker yogurt than skim milk. You can even use cream to make yogurt, or add cream to the milk to make a rich, thick, yummy yogurt.

Add milk solids. The coagulation of milk proteins is what produces the typical gelatinous texture of yogurt, so by increasing the proportion of milk solids, you will get a thicker yogurt. Powdered milk solids generally comes in cow, goat, and soy varieties. You can add powdered (instant or non-instant) milk to the yogurt before adding the culture. For easy mixing, use a small amount of milk or water to reconstitute the powdered milk before adding it to the fresh milk. Using powdered milk alone, without fresh milk, may give you poor results because the powdered milk is highly processed. As a general rule of thumb, for every 3-4 cups fresh milk use 1/2 to 1 c. powdered milk solids if using fresh goat milk or soy milk and 1/4 to 1/2 c. powdered milk solids if using fresh cow milk. Please note, when adding milk solids to yogurt, it is important not to mix protein sources as doing so can lead to unpredictable and often undesirable results. For example, when using fresh cow milk, use cow-based milk solids; when using fresh goat milk, use goat-based milk solids.

Add thickeners. These can be added to the milk just before you add the culture. This is a process that’s most successful with direct-set cultures, or yogurt where you are maintaining a separate mother culture, since the thickeners may interfere with the yogurt’s ability to reproduce over successive generations. If you are using a re-culturing yogurt, another way to add thickeners is to wait until just after the yogurt has set up. Take out some of the finished yogurt to use for inoculating the next batch, then add the thickener to the larger batch before you refrigerate it.

Tapioca starch: For 3-4 cups of milk, dissolve 2 tablespoons tapioca starch into a small amount of milk. Add the small amount of milk to the larger portion of milk and mix well.

Ultra-gel (modified corn starch): For 3-4 cups milk, add 3/8 cups Ultra-gel and mix well to combine. While regular corn starch can be used, it’s not particularly stable and can yield an odd consistency.

Gelatin: For every 3-4 cups milk, sprinkle 1 teaspoon of gelatin into the milk as it is getting close to 110°. Mix well to combine. Please note, the effects of the gelatin will not be noticeable until after the yogurt has set and has chilled in the refrigerator.

Agar: For every 3-4 cups milk, dissolve 1/2 teaspoon Agar into a half cup of water. Bring the Agar and water mixture to a boil. Allow the mixture to cool sufficiently prior to adding it to the milk.

Guar gum: For every 3-4 cups of milk, add 1 teaspoon of guar gum. Add the guar gum to a small amount of milk, mix well and then combine the small amount of milk with the larger portion of milk.

Hold the milk at high temperature. When you are preparing the milk, heat it to 160° or more (no higher than 180°), and hold it at that temperature for 20 to 30 minutes before letting it cool to culturing temperature. The additional heating time denatures (breaks down) the milk proteins more so they will coagulate better.

Strain the yogurt. Make the yogurt as usual, including refrigeration to stop the culturing. Then strain it through a cheese bag or coffee filter, which will let a good deal of the whey drip out, leaving you with a thicker yogurt. (This is how traditional Greek yogurt is made.) Straining should be done in a cool place so the yogurt doesn’t spoil as it strains. (It can take a while!) Save the whey for culturing vegetables or adding to baked goods. You can also freeze the whey in ice cube trays and add to smoothies for extra flavor and protein!

Flavoring Yogurt
There is no end to the different ways you can flavor yogurt! Many people find that the addition of fruit or other flavorings turns yogurt into a delightful snack or dessert that can be enjoyed by the whole family.

Remember to remove any yogurt you need for reculturing before you add sweeteners or flavorings.

Since yogurt is tart by nature, plain sweeteners are a popular addition to yogurt. If you prefer not to use plain sugar, there are a number of alternatives.

Raw or pasteurized honey
Maple syrup
Natural non-caloric sweeteners such as stevia or erithrytol
Chemical sweeteners such as Splenda, aspartame, or saccharine
Sweet ingredients like jam, fruit juice, or fruit syrup

Many types of flavorings are also compatible with yogurt, like vanilla, almond, chocolate, or other flavoring extracts.

Yogurt can also be flavored with non-sweet or even savory ingredients. Mint, lemon juice, garlic, and cucumber are common enhancements to yogurt. Saffron, cardamom, and nutmeg are also popular in some Middle Eastern countries.

What Not to Do

It may be tempting to add more cultures to the yogurt in an attempt to increase the probiotic content, but this is rarely successful. Yogurt cultures are carefully balanced so that the strains work together to give a particular result in terms of taste and consistency. Adding additional strains can weaken or even kill off the yogurt cultures, and may even produce something that is harmful to eat.

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A friend who is a diabetic gave me this recipe. I’m not sure if it is their own or someone else’s. I haven’t tried it but they tell me it is delicious!


1/4 cup tomato paste
1 cup sugar-free cola
1 tablespoon dehydrated onion flakes
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon minced garlic clove
Dash cayenne pepper

In a medium sauce pan, combine ingredients in order listed. Bring to a boil, reduce heat and simmer for 5 minutes. Serve over grilled chicken, beef, pork or frankfurters. The recipe can be doubled or tripled according to need.

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Gluten-Free Fudge Pops

This revamped version of classic fudgsicles is easy to make and fun to eat. If you don’t have plastic popsicle molds, use small paper cups and wooden sticks (sold in craft stores and online).

3 cups unsweetened lite coconut milk
½ cup honey or agavé nectar, extra to taste
¼ cup + 2 tablespoons arrowroot starch/powder or cornstarch
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 ounces unsweetened baker’s chocolate, chopped into ½-inch pieces
2 tablespoons coconut butter or nut butter or 1 tablespoon coconut oil
1½ teaspoons pure vanilla extract

1. Combine coconut milk, honey or agave nectar, arrowroot, cocoa powder and salt in a 4-quart saucepan. Bring to a boil over medium heat, whisking frequently. Continue to cook and whisk as mixture bubbles and thickens, about 6 minutes.

2. Remove from heat. Add chocolate, coconut butter or nut butter and vanilla and stir until completely melted and smooth. Taste and add additional honey or agave nectar, as desired.

3. Pour into 8 popsicle molds or small paper cups. Allow to cool slightly and insert popsicle lids. Or freeze briefly and insert wooden sticks. If using paper cups, cover with foil, poking the stick through the foil.

4. Freeze until solid. To unmold, hold the stick and warm the outside of the cup with warm water until pop loosens. Serve immediately.
Each serving contains 310 calories, 24g total fat, 20g saturated fat, 0g trans fat, 0mg cholesterol, 51mg sodium, 29g carbohydrate, 2g fiber, 3g protein.

TIP For lower sugar content, reduce honey to ¼ cup + 2 tablespoons and add 1 teaspoon clear stevia liquid.


For Mocha Fudge Pops, replace 1 cup milk with 1 cup strong brewed coffee.

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1 ¾ C Flour (AP 130g & WW 105g)
2/3 C Sugar (132g)
1t Cream of Tartar*
½ t Baking Soda*
½ t Baking Soda
¼ t Salt

1 C Banana, mashed ripe (2 to 3 medium bananas)
¼ cup Canola Oil (or 1/3 C Butter)
2 T Milk
2 Eggs
¼ C Nuts, chopped (I substituted with raisins) (Raisons 120g, Nuts 100g)

* Substitute for 2 t Baking Powder

Bolded items are in jars.

1. In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt.
2. Add mashed banana, shortening, butter, and milk.
3. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes.
4. Add eggs and remaining flour, beat until blended. Stir in nuts.
5. Pour batter into a greased 8x4x2-inch loaf pan.
6. Bake in a 350F oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes on a wire rack.
8. Re-rack.
9. Wrap and store overnight before slicing.

Makes 1 loaf (16 servings)

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This will be a work in progress because its been awhile since I had the process working to perfection.

Ingredients and tools::
2 L Milk
Plain yogurt (fresh, not old) If it is too old, the yogurt will fail or not be thick and creamy)

1. Place milk in clean, large (5Q) pot. Pot must be clean or the yogurt will fail.
2. Turn burner on to level 8 on stove and place pot on stove to bring to temperature. Do not boil, or milk will boil over edget of pot and make a mess.
3. Do not cover with lid. This will allow the water to boil off the milk and make thicker yogurt.
3. Set timer for 15? minutes. This is when you will watch the pot very carefully to ensure milk does not boil over.
4. When milk BEGINS to bubble up like a balloon, remove from heat. If you miss this point, it will boil over.
5. Still do not cover pot with lid.
6. Allow milk in pot to cool to where you can put bare hand on outside of put and count to 10 while hand is touching pan. This will tell you when you should add the starter.
7. Spread large blanket on counter in order to cover pot with blanket. (Let me know if you need a picture of this)
8. Place pot on blanket.
9. Place 3 tablespoons of yogurt in three different areas of the pot.
10. Wrap pot and lid with blanket. Make sure there are no gaps in the blanket. This is to ensure the heated milk is kept at a constant temperature.
11. Leave pot on counter for one day.
12. The next day, VERY CAREFULLY, unwrap the pot from the blanket. Remove cover from pot and you should notice a difference in the milk. It will look like yogurt. Pace pot in refrigerator. Do not jostle the milk contents very much or you will not have thick creamy yogurt.
13. The next day the yogurt will be ready.
14. You can now make Yogurt Cheese.

Check these out:
Yogurt Cheese, Herb Flavoured
Flavouring / Thickening Yogurt

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I follow the steps outlined in the Poolish starter and then add these ingredients to make the dough.

5 t gluten flour
2 1/2 tablespoons vegetable oil*
1/3 cup honey
2 teaspoons salt
1 1/2 cups whole wheat flour
3 cups unbleached flour (plus 1 cup additional flour in order to roll out the dough to the correct consistency)
1 1/2 cups warm (110F) water
1 teaspoon Caraway Seeds (optional) June 26, 2010 – testing amount

To save time:
I put 1 1/2 cups whole wheat flour, 5t gluten flour, 2t salt in a Ziploc bag.

My cooking instructions
– Put 1 1/2 cups whole wheat flour, 5t gluten flour, 2t salt in small bowl separate from poolish; getting it ready to add to the poolish mixture when it is ready.
– Put 2 1/2 tablespoons vegetable oil, 1/3 cup honey, and 1 1/2 cup 110F water in measuring cup to add to the poolish/flour mixture.
– Add up to 4 cups of unbleached flour to the poolish/flour/water mixture so dough is the correct consistency.
– Perform a window pane test to ensure the dough has formed enough gluten.
– Place dough into a large greased pot, spray the top of the dough with oil (so the dough doesn’t dry out) and cover with lid.
– Let dough rise for 1 to 1 1/2 hours until double in size.
– When you think enough time has passed, pull the lid off and make a big poke in the dough with a finger. Watch the hole. Did it fill up again right away? Did it fill up slowly? Or did it just sit there, a big hole, doing nothing? If the answer is either of the first two, it’s not ready yet. Put the lid back on and go do something else for a while. Check it again later. If it’s the last answer you’re ready to shape the dough
– When the dough is ready to be shaped, prepare the pan by spraying the bottom and sides with oil.
– Remove the dough and proportion it out.

Bread – 2 portions
Hamburger buns – 12 portions
Dinner rolls – 24 portions
Rolls – 16 portions

– Use hands to roll the dough into a ball. Watch this video for an excellent demonstration that shows how to do this. I use this technique for all the different shapes of bread I want to bake.
– Place in oiled pan(s) and spray top of dough, again, so the dough doesn’t dry out when it is going through its final rise. Cover with cloth. This rise will take an hour or less, depending on how warm the room is. The dough should come at least an inch above the top of the pans before you put them in the oven. A finger poke is still a good way to decide if the dough is ready, but in this case you want the hole to fill in slightly. When it fills in slightly so the yeast will have good action in the oven for a final push.
– Turn your oven on to 350 degrees and wait for the oven to warm up.

Bake for:
Bread – 40 minutes and internal temperature is 200 – 205 degrees.
Hamburger buns – 30 minutes and internal temperature is 200 degrees
Dinner rolls – 24 portions
Rolls – 16 portions

To ensure they are ready, insert a thermometer and the internal temperature of the bread should be 197 – 205 degrees. If so, remove the dough from the oven and the pan and let cool on rack. So far, it has taken approximately 40 minutes to bake the bread and hamburger buns and the internal dough temperature reads 197 – 205 degrees.
– Cool for at least one hour before slicing. If you slice it before the dough has cooled enough, the dough will mush down permanently and won’t be appealing.

Finally finished adding the instructions for making the bread. I haven’t proofed them yet to ensure they are completely accurate so be cautious when using this recipe as it may not be entirely complete. Thanks!

Herb flavoured:

Herb Combo 1 2nd favourite:
½ t Ginger
2 t Thyme
2 t Savory
2 t Rosemary

Herb Combo 2, Italian:
1 t Basil
½ t Thyme
2 t Parsley
1 t Oregano

Herb Combo 3, favourite:
1 t Celery seeds
1 t ground Caraway seeds
1 teaspoon ground Dill or Dill seeds

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