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Posts Tagged ‘sorghum flour’

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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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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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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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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