Posts Tagged ‘potato starch’

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)

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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3 lbs Chicken pieces (we use legs)

Gluten-Free Flour Blend
Makes 1 ½ cups
½ cups Sorghum Flour
½ cups Tapioca Starch
¼ cups Potato Starch
¼ cups Rice Flour

Egg Bath
1 Egg
1/3 cups Rice Milk

Dry Bath
1 ½ cups Gluten-Free Flour Blend
2 tablespoon Sesame Seeds (optional)
1 tablespoon Baking Powder
1 tablespoon Paprika
2 teaspoon Salt
1 ½ teaspoons Cayenne Pepper

1/3 cups Olive Oil for drizzling

1. Rinse chicken pieces and pat dry.
2. Mix Dry Bath ingredients in large Ziploc Bag.
3. Dip chicken pieces, one at a time, into egg mixture; shake chicken in flour mixture.
4. Place chicken pieces on foil-lined baking sheet; drizzle with Olive Oil.
5. Bake in 350F oven for 1 hour or until chicken is crispy on outside and no longer pink inside.

Serves 6

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Regular Flours & Ingredients
½ C butter, softened
1 ½ C flour (AP 97g & WW 105g & 3T Flax Meal)
¾ C brown sugar (161g)

1 egg
2 T Milk
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves

1 C Raisins, Currants, or diced mixed Candied fruits and peels (120g)
½ C chopped Nuts (50g)

Put bolded items in ziploc bags except for raisins & nuts.

Alternate Flours & Ingredients
½ C butter (I use ¼ C + 2 T Canola Oil)
1 ½ C flour (I use Living Without High Protein Flour Blend)
¾ C brown sugar
1 egg (I use 1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
2 T Milk (I use Rice Milk)
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves
1 C Raisins, Currants, or diced mixed Candied fruits and peels
½ C chopped Nuts, or raisins 

Living Without High Protein Flour Blend
Makes 4 ¼ C Flour
1 ¼ cups Bean flour (your choice), chickpea flour
1 C Potato starch
1 C Tapioca flour
1 C Rice flour

1. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves in mixing bowl.
2. Add oil, egg, vanilla to flour mixture.
3. Add milk a tablespoon at a time until mixture is correct consistency.
4. Add raisins and nuts.
5. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.
6. Bake in a 350F oven about 10 minutes or till edges are lightly browned. Do not overbake or flours will burn.
7. Let the cookies cool on the cookie sheet until they firm up (about 3 minutes). Cool cookies on a rack. Makes 36.

Note: My children (although they don’t know it) prefer the Flax Meal instead of the Egg.

C = cup
T = tablespoon
t = teaspoon

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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.

– 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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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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