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The inside to one of the 12 pull apart sections. Tender and delicious!
glutenfree.wordpress.com/2012/08/20/gluten-free-pull-apar...
(forgot to upload this last week!) onigiri with smoked salmon, cream cheese, spring onion and cucumber filling. spring roll with smoked salmon, cucumber, carrots, spring onion and bean sprout.
Amelia looks at the book Bagels, Buddy, and Me, and enjoys the page that shows a microscope and antibodies attacking the gluten.
These coconut flour waffles are my favorite! They come out light and fluffy, so freeze them and toast them up crispy the next day. Full of nourishing fats from coconut oil.
I was hesitant when making these because the only gluten-free-vegan cookie recipes I could find online had a number of ingredients that I didn't have on hand and didn't know where to find. I decided to mix and match and see what happends, and fortunately, these came out pretty well! I used brown rice flour, sweet rice flour, cornstach, soy flour, arrowroot starch, and agar-agar for the wheat flour substitutes and thickening agents.
If you're on a gluten-free diet, I'll be happy to share the recipe! I've never had a gluten-free cookie before, but the texture in these were perfectly cookie-like! :)
I experimented a new flour mix today. I could not find coconut flour in Singapore. So I used desiccated coconut instead.
Flour mix
10% potato starch
10% corn starch
10% arrowroot flour
30% hazelnut
20% brown rice flour
10% desiccated coconut
10% oat flour
Initially I had wanted to use 20% coconut. Likely I reduced to 10%.
The rest of the ingredients are
2 eggs + 1 yolk (the extra yolk is optional)
3/4 cup almond milk
1 1/2 tsp apple cider vinegar
2 tbs honey
5 tbs extra virgin olive oil
1 tsp ground ginger
1/2 tsp salt
1 tsp xanthan gum
1 tsp heaped active dry yeast.
Added 1 cup mix of sesame seeds, pine nuts, melon nuts, cranberry, wolf berry, rasins.
I'm adding ground ginger in my breads as it has anti-inflammatory benefits.
The bread taste sweeter than the others that I've made. The coconut taste stronger than the hazelnut.
Most GF baker's who blog have recommended to use 70:30 or 60:40 ratio of grain flour to starch in the flour mix. I've read a book which does not use starch at all. I havent got the guts to try it yet.
See that pork chop lurking under there? Imagine the seared taste with plums, white balsamic vinegar, and butter. Oh, the humanity.
Chicken nuggets and edamame. Onigiri. Vietnamese spring rolls with chicken and shrimp and fresh mint from the garden and ginger sauce in the small container below the cantalope balls. Raw asian cucumber.
Uppermost container items are not GF. It contains gyoza(potstickers) and a fish and vegetable pick.
Gluten-free, yeast-free, dairy-free, egg-free
Also no soy, no corn, no rice
This one contains potato starch, tapioca starch, light buckwheat flour, amaranth flour and garfava flour
Best gluten-free pizza "crust" ever!
Get the recipe: cookingontheweekends.com/2012/02/portabella-chorizo-pizza...
lucullian.blogspot.com/2006/02/almond-and-ricotta-cake-gl...
I doubled the recipe and baked it in a springform pan. its wonderful... best cake recipe I've tried.
Apple cinnamon pancakes with pure maple syrup. Cranberry white cheddar cheese wedges next to the hard boiled egg. The pancakes were made from a mix that we didn't care for because the flours in it made the pancakes a little firmer than we like but that made them perfect for dipping and perfect for a bento!
this is a page from my friend Silvana's book. she has chocolate doughnuts, gluten-free!
I made a batch and they were good and I forgot to get a photo.
so I'm cheating and showing you hers.
Mmmm... watch it cook....Yummy, fast, and easy - what more could you want? Recipe lives on the recipe blog
Heidi Collins, an anchor at CNN, did a piece on celiac disease on the tv network yesterday. Holy cow, it made my day.
See glutenfreegirl.com for link.
i'm playing with "real bento" this week for a variety of reasons. so first attempt at making onigiri, and i decided to cheat and make actual balls instead of the usual triangles most bento makers use. i figured if masa-san always made them round, then i could to. :) ad it is easier.
so rice steamed up in the cooker, and a then a liberal shake of japanese rice seasoning tossed in (i love the stuff -- bento flakes, seaweed, sesame seeds, sea salt. . .). then i filled them not just smoked salmon, but smoked salmon with some whipped cream cheese, cucumber and spring onions. not exactly traditional, but i cannot tell you how much i miss my bagel and smoked salmon. . .
these are HEAVEN! the filling is just perfect and the rice seasoning taking things just to where they need to be for flavor.