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Posts Tagged ‘rice flour’

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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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.

Legend:
C = cup
T = tablespoon
t = teaspoon

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Apple version
3 cups sliced apples
2 tablespoons sugar
2 teaspoons cinnamon

Dry Ingredients
1/2 cup sugar
pinch of salt
3/4 cup rice flour (brown or white)
1/4 cup sweet rice flour
1/2 teaspoon baking powder

Wet Ingredients
3 eggs
1 1/2 cup milk of choice (dairy, rice, soy, almond, hemp)
1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Grease a 9-inch deep-dish pie pan and line it with sugar-tossed apple slices.
3. Mix dry ingredients together.
3. Add wet ingredients to dry ingredients and mix until smooth, about one minute.
4. Pour 1/3 batter over apples and bake for 15 minutes, just until edges are set.
5. Add remaining batter and bake another 45 minutes or until done.

Time Saving Tip
Put all the dry ingredients in a ziploc bag and store it in the refridgerator until ready to use.

Banana version
3 cups sliced bananas
2 tablespoons coconut
2 tablespoons sugar

1. Follow instructions for Apple version above.

Pumpkin version – Like eating pumpkin pie
1 1/2 cup pumpkin meat, drained
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1. Drain pumpkin in fine-mesh colander for about 1 hour.
2. Add spices to dry ingredients and stir.
3. Add wet ingredients to dry ingredients.
4. Add drained pumpkin to batter.
5. Pour 1/3 batter in greased pie plate and bake for 15 minutes, just until edges are set.
6. Add remaining batter and bake another 45 minutes or until done.

Blueberry / Cherry / Raspberry / Blackberry version
3 cups raspberries
2 tablespoons sugar
2 teaspoons cinnamon

1. Add cinnamon to dry ingredients.
2. Follow instructions for Apple version above.

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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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Regular

1 cup Living Without Self Rising Flour Blend

1 cup milk (rice, almond, soy)

2 large eggs

1/4 teaspoon salt

1 teaspoon oil

1. Mix flour and salt in a mixing bowl. Add milk, eggs and oil. Combine well. Batter should be thin, like cake batter. If it’s too thin, add more flour, a tablespoon at a time. Refrigerate batter for at least 30 minutes to allow time for the flours to absorb the liquid ingredients.

2. Warm a heavy skillet or non-stick pan to medium high. Spray pan with oil. Pour enough batter into the skillet to coat the bottom of the pan. tilt the pan until batter is evenly distributed. Cook until bubbles cover the crepe.Crepe should cook until bottom is lightly browned.  Flip crepe with a spatula and cook briefly until done. Repeat until all batter is used.

Living Without 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

Sweet-tasting Crepes
1 cup brown rice flour
3 tablespoons sugar
1 cup milk (plain-flavoured rice, almond or soy)
2 large eggs*
1 teaspoon vanilla
1 teaspoon oil

*Egg free? An egg substitute may make crepes more brittle. To help prevent this, add 1/4 cup more milk and 1 teaspoon oil to the batter. Keep crepes small, about 4 to 5 inches in diameter.

Variation
For banana crepes, add half a ripe mashed banana. for berry crepes, add 1/2 cup fresh or frozen pureed berries of choice; increase sugar to 5 tablespoons.

Note
These are great to wrap around hot dogs without condiments.

Tips
– Batter can be made the night before.
– How to make a crepe video
– Martha Stewart making crepes pictures

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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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