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Posts Tagged ‘tapioca flour’

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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1 5-pound roasting chicken
2 tablespoons olive oil
2 teaspoons salt
1 teaspoons pepper
4 medium onions, peeled and sliced 1/2 inch thick
2 lemons
3 large garlic cloves, peeled
4 sprigs thyme, fresh

Gravy
3 tablespoons tapioca flour or arrowroot powder (approximately)

1. Let chicken stand at room temperature for 30 minutes. Preheat oven to 350F.
2. Place the palm of your hand on top of each lemon and, pressing down, roll it back and forth several times. This softens the lemon and allows the juices to flow more freely. Pierce the surface of the lemon with a fork.
3. Using the side of a large knife, gently press on garlic cloves to open slightly and remove skin. Insert garlic cloves, thyme sprigs, and lemons into cavity.
4. In the centre of the roasting pan, place the onion slices in two rows, touching.
5. Cut about 18 inches of kitchen twine.
6. Remove the giblets from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towells. Tuck the wing tips under the body. Rub salt and papper in the cavity of the chicken and set aside. Bring chicken legs forward, cross them, and tie together with twine.
7. Spread oil over bottom surface of chicken, and rub with salt and pepper mixture. Place chicken in pan, on onion slices and spread oil over top surface of chicken and rub with salt and pepper mixture.
8. Place in oven and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 20 minutes per pound and an extra 20 minutes extra to finish cooking.
9. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180F and the thigh 190F.
10. Remove chicken from oven, and transfer to a large plate. Let chicken stand 10 to 15 minutes so the juices settle.
11. Mix 1/2 cup water and tapioca flour into measuring cup.
12. Place the roasting pan on the stove over medium-high heat to cook, about 1 minute. Warm pan and loosen all brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan.
13. Add tapioca/water mixture and stir with wooden spoon. Reduce the liquid by half, about 4 minutes. If not thickened add more water and tapioca flour.
14. Untie the legs, and carve the meat. Place the bones in a pot, lightly covered with water to make delicious broth for soup.
15. Serve gravy on the side.

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