Past Recipes

9 Jan

For those of you who followed us at our older site, you might be wondering where the recipes went! Here we go:

5-Minute Chocolate Cake, via Food.com http://www.food.com/recipe/gluten-free-5-minute-chocolate-cake-in-a-mug-355637

4 Tbl sweet rice flour

4 Tbl sugar

2  Tbl cocoa powder

1 egg

3 Tbl milk

3 Tbl oil

3 Tbl chocolate chips

Dash of vanilla

Combine ingredients in a large mug, pop in the microwave for about 3 minutes and watch the cake rise above the rim! Don’t worry – it won’t make a mess. It pops up, then relaxes when you pull it out of the microwave. I flop it out into a bowl, cut it in half and share it with whoever comes sniffing around. I also serve it with berries, nutella, or whipped cream. It’s good.

Gluten-Free Cheddar-Dill Rolls

1 packet rapid rise yeast (or 2.25 tsp)

1 3/4 c warm water

1 Tbl honey

1 whole egg + 3 whites

1/3 c vegetable oil

1 box Gluten Free Pantry French Bread Mix

1/2 c shredded cheddar cheese

1 tsp fresh dill +  1 tsp dried dill weed

1 tsp salt

In the bowl of a stand mixer equipped with a paddle attachment combine water, honey, and yeast and let bloom for a few minutes. Add egg, whites, and vegetable oil. Mix to combine. In a bowl combine flour mix (minus a yeast packet, if included), herbs, salt, and shredded cheese. Toss to combine. Add dry ingredients to wet ingredients and mix thoroughly. Spoon into a greased muffin tin about 3/4 way full. Bake at the temperature recommended on the GF Pantry box (I can’t remember what it is off the top of my head – sorry). Bake until golden. I find that they are best when eaten warm with butter or dipped into pea soup, but hey. I also froze a bunch of mine and they turned out pretty good later on when I microwaved them for about 30 seconds.

Gluten-Free Pasta Recipe, via epicurious.com http://www.epicurious.com/recipes/food/views/Fresh-Gluten-Free-Pasta-362249

I altered my recipe a bit, as follows:

2/3 c masa flour

1/2 c quinoa flour

1/2 c potato starch

3 tsp guar gum

2 tsp salt

3 large whole eggs + 4 yolks

Sift dry ingredients into the bowl of a stand mixer equipped with a paddle attachment. Add eggs to the center of the flour mixture, and mix well to combine until the dough comes together. It resembles playdough quite a bit. Now, here is where things get tricky. You can either follow the directions on epicurious, use a past machine, roll by hand, or freeze it. I opted to roll mine out very thin, cut circle out of it, filled the circles with butternut squash and ricotta filling, shaped them into tortellini, boiled them until they came to the surface + 5-10 minutes, and served them in a sage and browned butter sauce. I found the taste of corn to be a bit overwhelming, and the texture to be a bit odd. In the future I may try different flours, roll the dough thinner, add more herbs, etc. If you guys try it and have any tips, please let me know!

I know I am missing the banana cake, fig jam, bagels, and probably a few other things. Don’t fret, plenty of new things to come.

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