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    Best of Gluten Free Homestyle Cooking
    Best of Gluten Free Homestyle Cooking
    Best of Gluten Free Homestyle Cooking
    Ebook281 pages1 hour

    Best of Gluten Free Homestyle Cooking

    By Sharon Hicke

    ()

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    About this ebook

    Inside you'll find Recipe options for Appetizers, Salad & Soup, Breads, Muffins & More, Main Dishes, Desserts & Sweets and Side Dishes 125 Gluten Free recipes, including simple Flour Mixes and Large Crowd Menu Ideas. Alert symbols identifying ingredients that
    may have gluten. Delicious cakes including Novelty themed cakes for children's birthday parties, a three tiered Butter Cake recipe for a wedding cake and Decorators Buttercream. All purpose Buns that can be used for sandwich or hamburger buns.

    LanguageEnglish
    PublisherSharon Hicke
    Release dateSep 1, 2017
    ISBN9780995982222
    Best of Gluten Free Homestyle Cooking

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      Book preview

      Best of Gluten Free Homestyle Cooking - Sharon Hicke

      Flour Mixes

      How to Measure

      Flour And Liquids

      The recipes in this book will state how the flour is to be measured.

      PLEASE DO NOT SCOOP the flours or you will end up with too much flour and a dry, heavy product. Very few recipes in this book call for scooping the flour, the cake flour mix is one of the few.

      Sifted directly into cup and leveled

      Place wax paper on the counter and set a measuring cup (for dry ingredients) in the center. Sift the flour directly into the cup. Level off with a knife but do not tap, bump or shake the measuring cup. Any flour that has spilled onto the wax paper can be poured back into the container. You can use a flour sifter (but don't use a sifter that has also been used for gluten flours), or use a fine mesh strainer and the back of a spoon to help it through. Sifting might seem tedious, but makes a big difference in the end product.

      Lightly spooned & leveled

      Using a spoon, fluff the flour up to get some air into it. Using a spoon, lightly sprinkle the flour into a measuring cup, until the cup is overflowing. Level off with a knife but do not tap, bump or shake the cup,

      Scooped & leveled

      Scoop cup into flour container, then level off with a knife.

      Measuring Liquids

      Use a measuring cup specifically for liquids measurements. The following test is for a 2-cup (500 mL) measuring cup. Check the accuracy of the cup by placing it on a food scale, turn it on (or otherwise set the scale to zero with the cup on it), then add 473 gm of water (use 475 gm because most home food scales measure to the nearest 5 gm). Water weighs 236.5 grams per cup/8 oz. Read where the bottom of the curve of the meniscus is on the cup, it should be at the 2 cup mark. Not all measuring cups have accurate marking.

      My Reminders

      The flours in this mix are bland, which is perfect for cakes. It allows for the intensity of other flavors in the cake to come through, such as vanilla, butter, chocolate.

      GF Cake Flour Mix

      6 cups ( 1.5 L) premium superfine white rice flour 66.67 % of total mix

      11/2 cups (375 mL) premium tapioca flour 16.67 % of total mix

      11/2 cups (375 mL) premium cornstarch (starch not flour) 16.67 % of total mix

      Measure all flours using the scooped and leveled method. Use a stand mixer and make sure the bowl and flat beater are completely dry before starting. Measure the rice flour and tapioca flour into the stand mixer bowl. Then sift the cornstarch (to remove any lumps) directly onto the other flours. To sift, use a fine mesh strainer and a spoon to help it through.

      Attach the flat beater to the stand mixer and drape plastic wrap or a tea towel over the machine to completely cover the top of the bowl. Mix on lowest speed for one minute to fully incorporate all the flours together. Put into a large size zippered plastic bag, label and date. Store in cupboard. Before using, shake bag to redistribute flours.

      Rather than doubling the recipe, it is better to make two separate mixes and put into two separate plastic bags. One large plastic zipper bag holds one recipe with sufficient room to shake and redistribute the flours. If using a container to store the mix, be sure it is large enough to be able to shake and redistribute the flour before using. Sifting the flours together simply aerates the flours and removes any lumps, but does not blend them thoroughly. Using a stand mixer will ensure that the mix is well distributed. Sifting the flour mix just before a cake is baked, will aerate the flours and produce a lighter product.

      Weights of the flour mix are: (Depending on the flour brand used and humidity, weights may be slightly different)

      1 cup (250 mL) sifted into cup & leveled 115 grams

      1 cup (250 mL) lightly spooned & leveled 125 grams

      1 cup (250 mL) scooped & leveled 135 grams

      GF Thickening Flour Mix

      4 cups (1 L) white rice flour 50 % of total mix

      2 cups (500 mL) potato starch 25 % of total mix

      2 cups (500 mL) tapioca flour 25 % of total mix

      Mix all together in a plastic zipper lock bag. Store at room temperature.

      Measure all flours with the scooped & leveled method. Use whenever thickening is required, such as gravy or a casserole.

      The rice flour and tapioca flour both hold up well with freezing.

      To make a small batch use:

      1/2 cup (125 mL) white rice flour

      4 tbsp (60 mL) potato starch

      4 tbsp (60 mL) tapioca flour

      Mix well and store in a small container.

      Superfine Cake Sugar

      Set up food processor with the knife blade attachment.

      Put 1-2 cups (500-1000 mL) of white granulated sugar at a time into processor.

      Process for about 1-2 minutes to make sugar crystals very small.

      The grind should be as fine as sand.

      DO NOT OVER-PROCESS OR YOU WILL HAVE POWDERED ICING SUGAR.

      Continue batches until your cake sugar container is full. Store covered in a dry place.

      (Can also use a blender if a food processor is unavailable.)

      A superfine sugar results in a lighter texture, will rise higher and dissolves more easily.

      The small grains of sugar crystals will trap air and produce a better baked product.

      Superfine grind sugar is available in supermarkets, but making your own with a food processor and regular grind sugar is much more affordable.

      How to store baking ingredients

      Appetizers

      Layered Mexican Dip

      8 oz (250 g) cream cheese, set out at room temperature for 1 hour

      1/2 cup (125 mL) light sour cream

      1/4 cup (60 mL) mayonnaise

      2 green onions, finely chopped

      1 ripe avocado, peeled, pitted & mashed

      1/2 tsp (2 mL) lemon juice

      1 can (4 oz/110 g) green chilies, drained & chopped

      1 tomato, chopped & drained on a paper towel

      5 slices bacon, cooked & crumbled

      or 4 tbsp (60 mL) packaged real bacon bits

      1/2 cup (125 mL) pitted ripe olives, sliced

      1/2 cup (125 mL) green olives, sliced

      11/2 cups (375 mL) taco sauce, medium or hot

      1 cup (250 mL) cheddar cheese, grated

      1 red pepper, chopped

      1 green pepper, chopped

      1/4 cup (60 mL) sliced ripe olives for garnish

      To prepare for assembly:

      Take cream cheese out of refrigerator to soften for 1 hour

      Cook bacon in microwave on paper towel

      Mash avocado, chop tomato and green onions, drain & chop chilies,

      slice olives, grate cheese

      Using a mix master, beat together the sour cream, mayonnaise and cream cheese until smooth and fluffy, about 5 minutes. Stir in the green onions. Spread on a glass pie plate or serving dish. Add remaining ingredients in layers as follows:

      - Combine avocado, lemon juice and chilies. Spread over cream cheese layer.

      - Sprinkle with tomato and bacon, then ripe and green olives.

      - Top with taco sauce, then with cheddar cheese.

      - Sprinkle with red and green peppers. Garnish with ripe olives.

      Chill for 1 hour, then serve with gluten-free nacho chips, taco chips or crackers.

      Prep Time: 30 minutes

      Total Time: 11/2 hours, includes chilling

      Satay

      11/2 lb (750 g) sirloin steak

      3/4 cup (175 mL) soy sauce

      1/2 cup (125 mL) brown sugar, packed

      2 tbsp (30 mL) canola oil

      1/4 tsp (1 mL) garlic powder

      1/2 tsp (2 mL) powdered ginger

      wooden skewers, soaked in water to prevent scorching

      Slice partially frozen steak into long thin slices. Steak is easier to cut if it is slightly frozen.

      In a bowl with a tight fitting lid mix soy sauce, sugar, oil, garlic powder and ginger powder. Add the sliced beef and coat well with the sauce. Allow to marinate for at least 30 minutes, preferably longer.

      Thread meat on skewers, accordion fashion. Broil until medium-well, turning once. Cool completely then store in refrigerator until ready to serve.

      To serve, heat in microwave on high for 2 minutes, or on a cookie sheet in a 400°F (200°C) oven for 5 minutes or until hot.

      Note: May be frozen when cooked and completely cooled. Thaw in refrigerator before reheating.

      Remember to Always Read Labels

      Prep Time: 15 minutes

      Total Time: 1 hour

      Chinese Chicken Wings

      3 lb (1.5 kg) chicken wings, cut apart at joints

      1/2 cup (125 mL) soy sauce

      1/2 cup (125 mL) pineapple juice

      2 tbsp (30 mL) brown sugar

      1/2 tsp (2 mL) ground ginger

      1/3 tsp (1.5 mL) minced or pureed bottled garlic

      cooking spray

      Preheat oven to 350°F (180°C) for 15-20 minutes.

      Prepare chicken wings. Cut off wing tips (discard or save for soup stock), then cut wings apart at the joint so there are two pieces.

      Line a large cookie sheet pan with several layers of aluminum foil (to make sure the pan is completely protected). Spray foil with cooking spray. Spread the wings in a single layer on the cookie sheet.

      Combine the soy sauce, pineapple juice, brown sugar, ginger and garlic. Pour over the wings, making sure all are coated with the sauce.

      Bake uncovered for 50-60 minutes

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