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Posts Tagged ‘guar gum’

We haven’t made these muffins but the ingredients work and they sound devine! Will check them out later.

The marmalade and cranberries is what makes this muffin scrumptious!

Dry Ingredients
1 ½ cups rice flour
1/3 cups cornstarch (will try potato starch)
1/3 cups tapioca starch
1 ½ teaspoons xanthan gum (will use guar gum)
1 tablespoon gluten free baking powder
¾ teaspoon salt

Wet Ingredients
2 eggs
2/3 cups cranberry juice
1 teaspoon cider vinegar
¼ cups canola oil
2/3 cups orange marmalade
1/3 cups water
1 cup cranberries, fresh or frozen (don’t thaw)

Directions:
Preheat oven to 350°F.

Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until smooth.

Whisk the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the electric mixer.

Take this wet ingredients mix and combine it with the dry ingredients mixture. Fold in the cranberries then pour in greased muffin tins or if you prefer use paper liners.

Let the mixture sit for about 30 minutes then bake for 25 minutes.

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1 3/4 cup Living Without – Self-Rising Flour Blend (130g AP Flour & 105g WW Flour)
1/3 cup sugar (66g Granulated)
2 T flax meal (12g)
2 t baking powder (or 1 t cream of tartar & 1/2 t baking soda)
1 egg, beaten
3/4 cup canned coconut milk or milk
1/4 cup canola oil

1. Mix dry ingredients in a medium-size bowl.
2. Mix wet ingredients in a separate container.
3. Add wet ingredients to dry ingredients. Stir just until moistened. Let rest overnight and bake in the morning in order to get good muffin tops.
4. Spray muffin cups with canola oil.
5. Fill 2/3 full with muffin batter. Sprinkle tops with sugar and cinnamon mixture.
6. Bake in 375F oven about 20 minutes or until toothpick inserted comes out clean.
7. Remove muffins from pans right away. Makes 12.

Note
– Adjust the coconut milk (by adding it last) when making the additions below in order to get the right batter consistency.
– Do not store on the countertop for too long as they tend to crumble. Store in the freezer.
– If you take these to school in your lunch box, put them in a little container not a ziploc bag or they will crumble.

Self-Rising Flour Blend
Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening.

1¼ cups white sorghum flour
1¼ cups white rice flour
½ cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
½ teaspoon salt

Apple-Cinnamon Muffins
2 apples, diced
1 teaspoon cinnamon
2 tablespoons sugar

Cranberry
1 cup fresh/frozen cranberries, coursely chopped
2 tablespoons sugar

Banana
3/4 cup bananas, mashed
1/2 cup coconut milk (remove the coconut milk from the recipe above and reduce it to this amount)
1/4 teaspoon nutmeg

Pumpkin Muffins
1 t ground cinnamon
1/2 t ground nutmet
1/8 t ground cloves
1/2 cup canned pumpkin to egg mixture
1/4 c chopped nuts into batter (25g)
Do not use paper cups

Oatmeal Muffins
Prepare as above, except reduce flour and add rolled oats to flour mixture
1 1/3 cup Flour (130g AP Flour & 47g WW Flour)
3/4 cup rolled oats (68g)

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2 1/4 cup Living Without Substitutions High-Protein, Gluten-Free Flour Blend, see below
1 3/4 teaspoon guar gum
1 cup brown sugar, packed
3/4 cup canola oil
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup sugar for rolling (optional)

In a mixing bowl combine about half of the flour, brown sugar, oil, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined. Add remaining flour.

Drop by icecream scoop (about 1 oz) on pan and bake for 10 minutes at 350F. Leave lots of room on baking sheet because they spread out. Do not allow to burn. After baking, let cookies cool on sheet for about 3 minutes and then move to wire. Makes about 30.

Notes:
– I don’t roll them in sugar before baking.
– They easily burn so watch carefully.
– If you move them too soon after baking, the cookies will fall apart.
– Add 1 tablespoon of flour if too moist. Dough should stick together.

Living Without Substitutions High-Protein, Gluten Free Flour Blend
makes 4 1/4 cups

1 1/4 cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

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I make half the recipe below because it makes a lot.

1 1⁄3 cups gluten-free rolled oats or 1 cup quinoa flakes
1⁄2 cup millet flour or sorghum flour
1⁄2 cup Montina or sorghum flour
1⁄2 cup plus 2 tablespoons white or brown rice flour
1⁄2 cup tapioca starch or cornstarch
1⁄2 cup mesquite flour or teff flour
1 1⁄2 teaspoons guar gum
1⁄2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder (Baker’s Supply House contains no corn starch)
1 1⁄2 teaspoons cinnamon
1 2⁄3 cups light brown sugar, not packed
2⁄3 cup canola oil or other vegetable oil
2 eggs
4 tablespoons maple syrup
2 teaspoons vanilla extract
2⁄3 cup raisins, soaked in warm water

1. Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking pan.
2. In large bowl, combine dry ingredients (first 12 listed).
3. In medium bowl, combine vegetable oil, eggs, maple syrup and vanilla.
4. Add wet ingredients to dry mixture and mix with a fork or wooden spoon until blended.
5. Drain raisins, reserving 1⁄4 cup liquid. Fold raisins into batter. Add reserved liquid, a little at a time until batter is smooth. Batter will be thick.
6. Spread batter into prepared baking pan. Bake 20 to 25 minutes until golden.
7. Cool on wire rack. Cut into bars or squares. To store, wrap and freeze.

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6 tablespoons canola oil
1 cup sugar*
2 large eggs
1 tablespoon lemon peel, grated
1 cup rice flour, white or brown
6 tablespoons potato starch
2 tablespoons tapioca flour
1 teaspoon guar gum
¼ teaspoon baking powder (Bakers Choice Organic contains no corn)
¼ teaspoon baking soda
⅓ teaspoon salt
¾ cup buttermilk or 2 teaspoons lemon juice or cider vinegar with enough milk
(cow, rice, soy or nut milk) to equal ¾ cup
1 teaspoon vanilla extract
Cooking spray

1. Preheat oven to 325 degrees. Coat a 9X5-inch loaf pan or two 5X2½–inch pans with cooking spray. (The cake rises better in smaller pans.) Set aside.
2. Using an electric mixer and a large mixer bowl, cream together the oil, granulated sugar and eggs on medium speed until thoroughly blended. Add grated lemon peel.
3. In a medium bowl, combine the flours, xanthan gum, baking powder, baking soda and salt.
4. In another medium bowl, combine the buttermilk (and the honey or fruit juice concentrate, if using) and vanilla.
5. On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
6. Spoon batter into pan(s). Bake in preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. For the 9X5-inch loaf, bake for 50 to 55 minutes. For the 5×2½–inch pans, bake for 35 to 45 minutes.
7. Remove from oven and cool in the pan for 5 minutes. Then remove from the pan and cool on a wire rack.

To make cupcakes, bake 12 cupcakes for 20 to 25 minutes or until done. To make a layer cake, bake two 8-inch round pans for 30 minutes. Line the pans with waxed paper or parchment paper and lightly spray with oil for easy cake removal.

*TIP: For a sugar alternative, use 2/3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2/3 cup pure fruit juice concentrate, thawed but not reconstituted.

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2 teaspoons dry yeast
1 teaspoon sugar or honey
1 3/4 cups rice flour (white or brown)
1/2 cup potato starch
1/3 cup tapioca starch/flour
1 teaspoon guar gum
1 teaspoon salt
1 cup milk (cow, rice, soy or nut)
1 egg, large
3 tablespoons canola oil
1 teaspoon apple cider vinegar
cooking spray
rice flour for dusting

1. Put yeast, sugar, flours, starches, guar gum and salt in medium-size bowl.
2. Warm milk to temperature according to yeast used in recipe. Add egg, oil and vinegar to warmed milk.
3. In the bowl of a food processor, puree the warmed milk mixture until very smooth.
4. Add the dry ingredients to the food processor bowl and blend until thoroughly mixed. Mixture will be stiff.
5. Spoon the dough onto prepared pan, smoothing the top of the dough with a spatula. Cover and let rise in a warm place until doubled in bulk, about 30 to 40 minutes.
6. Preheat the oven to 425F. When the oven is warm, slash the top of the dough with a knife and spray with vegetable oil or brish it with milk (of choice) for a sheen (both optional).
7. Place bread in oven and bake for 30 minutes.
8. Remove bread from pan and cool on wire rack. Cool thoroughly before slicing.

Makes 1 loaf.

Time Saving Tip
Put all the dry ingredients (not the yeast) in a ziploc bag and store it in the refridgerator until ready to use.

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3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon guar gum
1 tablespoon baking powder (Baker’s Supply House contains no Corn)
2 teaspoon cinnamon
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup rice milk
1 teaspoon oil

1. In Ziploc Bag, add flours, guar gum, baking powder, sugar and cinnamon. Store in refigerator until ready to use.

2. Combine dry ingredients above, with eggs, vanilla and oil. Add rice milk until batter is of pancake consistency. Do not overmix.

3. Cook at 325F on West Bend Fryer or heat oil in a heavy skillet or non-stick pan. When pan is sizzling hot, use icecream scoop to make individual pancakes. If batter requires spreading add more rice milk to thin. Flip when pancakes have formed bubbles on top and cook briefly until done.

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