|Posted on March 4, 2014 at 9:50 AM||comments (0)|
MARDI GRAS!!!! Happy Fat Tuesday!
Pamela's Products posted a very interesting looking recipe that I just have to try today... Wish me luck!
Anyone else who would like to try it... Here's the link:
½ cups Pamela’s Bread Mix
½ cup sugar
2 tsp. lemon zest
1 tsp cinnamon
1 tsp baking powder
¾ tsp salt
¾ cup hot water
¾ cup milk
2 ¼ tsp yeast
½ cup butter, melted and cooled
2 eggs plus one yolk
1 tsp vanilla extract
8 oz cream cheese, softened
¼ cup granulated sugar
½ tsp vanilla extract
½ tsp lemon zes
t¼ cup powdered sugar
1 TBSP cinnamon
1 cup pecans, finely chopped (optional)
¼ cup sugar
1 TBSP cinnamon
2 cups powdered sugar
1 tsp vanilla extrac
3 TBSP milk
½ tsp lemon zest
Mix dry ingredients in bowl of stand mixer. In a separate bowl, combine hot water, milk and yeast. Let proof for 5 minutes. Add other liquid ingredients and yeast mixture to dry ingredients and mix on medium/high for three minutes. Turn into a greased bowl, covered in plastic and let rise in warm location for 1 to 2 hours or until about doubled in volume. Make filling while dough is rising.
Cream granulated sugar and cream cheese together. Add egg, extract and zest and mix well. Add powdered sugar, cinnamon and pecans and mix well again. Cover and refrigerate to firm slightly before baking.
Spray parchment with non-stick cooking spray. Scoop half the dough onto parchment, and using wet or lightly oiled hands, pat the dough into a large rectangle. Leaving 1” borders, lay half the sprinkle on the dough. Spread half the FILLING evenly over the dough, leaving the top 3 inches of dough clear and keeping the other edges clear with a 1 inch border.
Pulling up on the parchment, roll the front edge into itself as tightly as you can and continue rolling dough into a log (like a jelly roll). The dough will be very loose; carefully seal the ends and seam by gently pressing the edges together. If too much filling is pushed out while you are rolling the dough, simply scrape it off carefully with a small rubber spatula. Use the parchment to lift the cake onto a sprayed parchment lined baking sheet.
Gently form into a half circle. Use a small metal bowl or can to help keep a round hole in the center during baking. Repeat with second roll, placing on baking sheet to complete the circle or oval shape, gently pinching ends together. The dough is fragile; if it splits open a little when forming the circle just smooth it back together.
Let rise a second time in warm draft free spot while you preheat the oven to 350°.
Bake at 350° for 40 to 50 minutes. Check after 40 minutes and use a piece of foil if it is getting too brown. Let cool completely before glazing and decorating with sugar sprinkles.
Mix all ingredients, adding more milk if necessary to make a pourable consistency. Pour over the cake set on a rack over waxed paper. Immediately sprinkle colored sugars over glaze in alternating pattern.
Chef's Note: The cake is baked with a bean, or a plastic baby inserted through the bottom of the cake after baking, and whoever gets the piece with the prize is king or queen for the day. Consequently the king or queen is responsible to present a King Cake to everyone the following week or workday (or the following year)!
|Posted on August 22, 2013 at 12:45 AM||comments (0)|
Mmmmmm MMmmmmmm Good!
Tastes like Taco Bell Cinnamon Twists... from what I can remember...
|Posted on August 22, 2013 at 12:40 AM||comments (0)|
DELICOUS!!! I have now found this packaged in stores and also a recipe by The Vegan Project.
This time of year when the fresh tomatoes are DIVINE, you must try adding this!
3 large handfuls of large flake, unsweetened coconut
1 Tbsp. liquid smoke
2 Tbsp. tamari
1 Tbsp. water
1 Tbsp. maple syrup
Preheat oven to 300. Place coconut in a shallow baking pan (I lined 2 baking sheets with parchment paper to assure there would be no sticking). Combine other ingredients together in a small bowl and drizzle over coconut. Use your hands to mix and make sure the coconut is evenly coated. Bake at 300 for 20 minutes, or until crisp, checking every 5-10 minutes. It will continue to crisp as it cools, and is best eaten at room temperature. Store in an airtight container in the fridge for about a week.
|Posted on August 10, 2013 at 12:20 AM||comments (0)|
MY NEW FAVORITE PROTEIN
|Posted on August 9, 2013 at 11:55 AM||comments (0)|
Making Sense of the FDA's New Gluten-Free Labeling Law
By Tamara Duker Freuman
August 6, 2013 RSS Feed Print
Tamara Duker Freuman
The U.S. Food and Drug Administration, at long last, has issued a formal rule regulating use of the term "gluten-free" on foods and beverages. When the news was announced last Friday, collective sighs of "finally!" came from all corners of the gluten-free universe. The FDA regulation limits the use of the "gluten-free" claim to foods and beverages that contain fewer than 20 parts per million (or, 20 ppm) of gluten – which translates into less than two-hundreths of a gram of gluten per kilogram (2.2 pounds) of the food.
Industry experts and consumer advocacy groups have generally lauded the final rule. Some have objected that even 20 ppm of gluten may pose a risk for a minority of extra-sensitive individuals with celiac disease – though available research data don't necessarily support this position.
Indeed, the FDA's decision was in part a pragmatic one based on the limitations of available analytical testing methods – currently available tests cannot reliably detect gluten at lower levels – as well as concern that too strict a standard would reduce the ability of food companies to legally label their products gluten-free and therefore reduce consumer choice. Of note, the 20 ppm level is aligned with existing gluten-free labeling standards in Europe and Canada.
[Read: What is Gluten, Anyway?]
Beyond the well-publicized definition of the gluten-free labeling standard, there are some important nuances to the rule that have received little coverage thus far. If you've got celiac disease – or shop for someone who does – read on for more details on the highlights, and limitations, of the FDA's new rule.
The Good News
• The FDA standard also applies to dietary supplements. Wheat-derived fillers and coatings – including modified food starch and maltodextrin – are commonly used in pills. So in theory, the FDA regulation should help consumers navigate the vitamin aisles more safely.
And yet, the supplement industry has a checkered history when it comes to abiding by FDA labeling claim regulations. Furthermore, many raw ingredients used in these pills – and often the entire pill itself – are sourced from China, where quality control standards are lax. Smaller supplement marketers may not have the resources to test their imports before selling them, and therefore may rely on suppliers for guarantees that the product is gluten-free when making the claim. For these reasons, I advise patients to choose larger, more established supplement brands, specifically ones that can afford to – and do – test their products in-house.
[Read: Making Sense of the Gluten-Free Food Frenzy.]
• Even if a food contains less than 20ppm of gluten, it cannot be labeled gluten-free if it was made from a gluten-containing grain that wasn't specially processed to remove the gluten. While this seems a somewhat convoluted principle, it's actually quite relevant. Wheat starch, wheat-derived dextrins (starches) and wheat-derived glucose syrup are ingredients that circulate in the supplement, packaged food and confectionery realms.
These ingredients are especially common in Europe, so you're even more likely to encounter them in imported packaged foods. Essentially, they are highly processed carbohydrates derived from wheat – meaning that the protein (gluten) portion should have been fully separated from it. The operative phrase is: "should have been." It usually is, and as a result, it's not uncommon to see products that contain these ingredients bearing a "gluten-free" claim. But serendipitous removal of most gluten isn't good enough by the FDA's rule; these wheat-based products must be deliberately processed to ensure the raw ingredient is thoroughly decontaminated from gluten.
[Read: Great New Foods for Restricted Diets.]
• Manufacturers using the gluten-free claim aren't actually required to test their products to ensure they meet the standard. Any manufacturer can make the gluten-free claim, whether or not they've tested a final product or its raw ingredients.
The FDA, in theory, has the authority to monitor compliance of suspected cheaters. In practice, surprise spot checks of gluten-free cookie factories are not likely to take priority in an agency whose limited resources must also be allocated to ensure food safety of all domestic and imported foods. If you have celiac disease and have an adverse reaction to eating a food labeled gluten-free that you believe to be gluten-related, the FDA encourages you to report it to your state's local FDA Consumer Complaint Coordinator as well as the Center for Food Safety and Applied Nutrition's Adverse Event Reporting System (CAERS) at 240-402-2405.
[See: Fresh Fish Shouldn't Stink and Other Rules of Thumb.]
• Naturally grain-free products are also allowed to use the "gluten-free" claim. From bottled water to hummus to bananas, grain-free foods that are naturally gluten-free can shout it out on their labels. On one hand, such claims pose no risk to gluten-free consumers and may even help novices to the diet navigate the supermarket more easily. On the other hand, since many consumers (falsely) equate products labeled "gluten-free" as somehow healthier than their peers, the FDA's rule ups the competitive ante for every product on supermarket shelves. I fear we are about to encounter an onslaught of "gluten-free" labeling claims that confer an undeserved health halo on products ranging from cola to Crisco.
• Manufacturers can skirt around the "gluten-free" standards with related claims. A product can claim it was made with "no gluten ingredients" without being subject to the FDA's regulation of the term "gluten-free." This is of particular concern for products that contain conventionally-processed oats and oat flour – like cereals, energy bars and granola – that are very likely to be cross- contaminated with significant amounts of gluten. For my patients with celiac disease, I'm concerned that such claims might give the impression that a food is safe and gluten-free when, in fact, it very likely is not.
[Read: 5 Sources of Hidden Gluten in Your Diet.]
• The FDA standard does not apply to most alcoholic beverages, since they are not covered under its regulatory authority. Alcohol is a tricky area for celiacs to navigate, as many beverages – from beer to spirits – originate from wheat, malted barley or rye. It's well accepted that conventional beer and malt liquor are not gluten-free. But debate rages on about whether distilled spirits are safe for celiacs.
I advise my patients that plain distilled spirits – like vodka, gin, rye, whiskey and scotch – are safe. The distillation process fully separates all traces of protein (gluten) from the ethanol (alcohol). As for distilled spirits in which flavorings or colorants are added to the product after distillation, there's no way to be sure of safety unless all ingredients are clearly labeled. As a result, some gluten-free labeling could really come in handy here. Here's hoping the Alcohol Tobacco Tax and Trade Bureau (TTB) follows the FDA's lead and issues some guidance soon, too!
|Posted on August 5, 2013 at 6:20 PM||comments (0)|
KING ARTHUR FLOUR GLUTEN FREE PIZZA CRUST
1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tablespoons buttermilk powder or nonfat dry milk powder
1 tablespoon sugar or honey
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 1/2 teaspoons instant yeast
1 cup warm water
2 tablespoons olive oil (for dough)
2 tablespoons olive oil (for pan)
1) Place the dry ingredients (except the yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
2) Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
4) Cover the bowl, and let the dough rest for 30 minutes or so.
5) Preheat the oven to 425F.
6) Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
7) Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.
Let the dough rest, uncovered, for 15 minutes.
9) Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
10) Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
11) Remove from the oven, and serve warm. Yield: one 12" to 14" pizza.
|Posted on August 12, 2012 at 10:00 PM||comments (0)|
These are the apple fritter version...
Great Doughnut Recipe
1 1/4 cups white rice flour
Lg 1/4 cup sugar
1/4 cup potato starch
2 2/3 Tablespoons tapioca starch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
1/8 tsp nutmeg
1/2 cup milk
1 Tblsp butter
1/2 tsp vanilla
1/4 tsp lemon extract
*May also add finely chopped apples and cinnamon to make fritters. Or add grated orange peel and candied orange peel and orange juice instead of milk for orange flavored doughnuts.
Fry in peanut oil heated to 360 degrees for ~45sec each side.
Glaze with powdered sugar mixed with butter and orange juice concentrate. Mmmmmm mmmmmm.......
|Posted on August 12, 2012 at 9:10 PM||comments (0)|
Little Jeni's Favorite Cookies - Thank you Mommy!
1 1/2 cups crushed almonds
Scant 1/3 cup coconut oil or butter
1/2 cup honey
Place a few on a parchment or tin foil lined baking sheet. Bake at 375 for seven minutes or until carmel colored. Keep a close eye, they burn quickly!
Carmel Lace Cookies
4 Tblsp unsalted butter
1/4 cup white sugar
1/4 cup brown sugar
2 Tblsp heavy cream or coconut cream
1/3 cup finely chopped almonds
1/4 cup white rice flour
2 Tblsp honey
Preheat oven to 350. In small saucepan, combine butter, sugar, and cream. Bring to a boil stirring til sugar disolved approximately 1 min. Remove from heat. Stir in almonds, flour, and a pinch of salt. Drop a tsp of the batter 4 inches apart. Keep extra batter on low on the stove top. Bake only one sheet at a time. Rotate after 4 min. Bake approximately 7-8 minutes. Beware because it can burn quickly. Cool 5 min then transfer to a wire rack.
To make coconut carmel to fill them with:
3/4 cup coconut nectar
1/3 cup heavy cream or coconut cream
1 1/2 Tbsp butter
Small pinch of sea salt
Combine coconut nectar and butter in a saucepan. Bring to boil. Simmer 5 min. Add cream and simmer 5 min. Add salt. Store in a mason jar. Normal to be a rubbery consistency when it's cold, so place between two cookies while still warm. Has a bold carmel flavor.
|Posted on August 12, 2012 at 9:05 PM||comments (0)|
A beautiful vegetarian mock curry chicken salad... Chop in small pieces celery, apple, green grapes, tofu pups, currants, parsley, chives, and dressing made of mayo, pinch of curry powder, and small splash of lemon juice. I hear there is a gluten free chicken alternative coming soon to replace the tofu pups! I served this in a pumpernickel roll or you can wrap it in the new gluten free tortillas we found at the co-op!!!