Posts Tagged ‘tapioca flour/starch’

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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cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk

In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.

Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg

3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed

Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed

Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg

2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed

3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder

2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed

Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed

5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry

2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced

2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed

3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg

Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg

3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg

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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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