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It was in the crock pot while I went grocery shopping. Very smart, since I'm exhausted by the end of a shopping trip. It was delicious! I added fresh baby spinach in the last 30 minutes of cooking.
Recipe on my Redesigned Recipe Box
Kiddo's on the left. Mom's on the right. Mild Italian chicken sausages, carrots and green beans(Mom's have garlic olive oil on them), and swiss cheese for both. Saffron rice for Kiddo and Quinoa with Earthbalance for Mom. Gluten-free cookies for Kiddo's treat and baby greens with red wine dijon vinaigrette to supplement Mom's bento.
new gluten free cookies from Freedom Foods.
we ate 2 boxes in one afternoon (we being - me, the baby, Regan and my sister; not we being me, lol).
Can you tell it's hot by the steam rising? I've only burned myself a couple times when the cornmeal splattered on me. Otherwise, making polenta is quite easy.
we've been working on this for awhile. we wanted the right mix of whole grain flours to starches, to create a mix that would work for nearly everything.
in our kitchen, we make up big batches of this, store it in a cambro, and bring out 140 grams of it when we want to bake. mix it with other whole grain flours, like millet or teff or oat, and you have a powerful baking combo.
here it is.
All-Purpose Gluten-Free Flour Mix
300 grams superfine brown rice flour
250 grams sweet rice flour
150 grams tapioca flour
100 grams sorghum flour
100 grams potato starch
100 grams cornstarch
I've posted an easier recipe for dairy-free and allergy-safe beef stroganoff. Yummy, fast, and cheap - what's not to like. er, if you eat beef...
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. :) and it is easy.
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.
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.
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.