one who is just starting out.
For 1 TBS of wheat flour, sub one of
these:
1 1/2 tsp Cornstarch
1 1/2 tsp Potato starch
1 1/2 tsp Arrowroot starch
1 1/2 tsp Rice flour
2 tsp quick cooking tapioca
______________________
For 1 cup Wheat flour, sub one of
these:
1 cup Soy Flour with 1/4 cup potato
flour
7/8 cup Rice Flour
5/8 cup Potato Flour
1/2 cup Soy Flour with 1/2 cup
Potato Flour
7/8 cup Buckwheat Flour
3/4 cup plain Cornmeal, coarse
1 cup plain Cornmeal, fine
Mix ahead and use in recipes calling for
Gluten-Free Flour Mix:
6 cups Rice Flour
2 cups Potato Starch Flour
1 cup Tapioca Flour
Most of the recipes on this site were developed
using the above Bette Hagman's original
gluten-free flour mix. This mix makes light baked
goods with a pleasant texture and flavor.
____________________________________________
Bean Flour Blend
Mix ahead and use in recipes calling for
Gluten-Free Flour Mix:
3 cups Garfava Bean Flour
1 cup Sorghum Flour
4 cups Tapioca Flour
4 cups Cornstarch
I have found that many recipes which call for
gluten-free flour mix work just as well or better
using a blend of bean flours combined with other
gluten-free flours.
2 cups GF flour (see below)
3 tbsp sugar
2 tsp xanthan gum (see below)
1 cup milk, or milk sub. (I use Dari-Free)
1 tsp salt
1.5 tsp yeast
2 tbsp oil (or use butter, just barely melted in
the microwave)
2 eggs
1 tsp cider vinegar Put these ingredients into
your breadmaker in whatever order
it requires them and bake like any other white
loaf.
The GF flour is a flour substitute. You make it
like
this:
2 parts white rice flour
2/3 part potato starch flour (NOT potato flour)
1/3 part tapioca flour
I make up 3 cups of this into a canister, 2
cups goes for the bread and the
other cup stays in the canister for next time.
Provided by Donna!
Frosting
By Marisol Sosa
I hope someone can use it ... boy is it
YUMMY!
3 heaping TBsp, creamy PB.
3 heaping TBsp, soft butter (I use the Smart
Balance Light).
1 tsp vanilla.
2 cups of powdered sugar.
3 heaping TBsp, Cocoa (I use Heresy's or
Chatfield).
1/8 tsp, salt.
2-4 TBsp, of milk (I use Dari-Free).
~~~~~~~~~
*Mix together PB, butter, and vanilla.
Stir in sugar, cocoa, and salt. Add milk,
stirring, until desired
consistency is reached.
1 3/4 cups unsifted GF flour mix ( Bette
hagman)
1 teaspoon xanthan gum
2 cups sugar
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons GF baking power
1 teaspoon salt (I use bit less)
2 eggs
1 cup rice milk
1/2 cup canola oil
2 teaspoons GF vanilla
1 cup boiling water
Combine dry ingredients in large mixer bowl.
Add remaining ingredients
EXCEPT boiling water; beat at medium 2
minutes. Stir in boiling water
(batter will be thin). Pour into two greased
and floured (w/rice flour)
9 inch or three 8 inch layer pans or one 13 x 9
x 2 pan. Bake at 350
degrees for 30-45 minutes for layers, 45-55
minutes for 13 x 9 x 2 pan,
or until tester inserted in center comes out
clean. cool 10 minures;
remove from pans. cool completely
Ingredients:
2 cups Sorghum blend (2 cups sorghum, 2/3
cup arrowroot, 1/3 cup tapioca)
1 1/2 tsp guar gum
2 Tbsp brown sugar
1/2 tsp baking soda
2 tsp baking powder
2 tsp dried egg whites
1/2 tsp salt
2 eggs (could replace if needed)
3 Tbsp Spectrum palm shortening
1 Tbsp honey
1 cup + 1 Tbsp soda water, Perrier, etc.
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine ingredients, consistency will be
like cake batter.
3. Grease and flour a bread pan.
4. Bake 30 minutes, and then cover with foil
and bake 25 minutes longer.
5. Remove from pan and cool.
1C. margarine (Fleishman's light stick with
the green ribbon label)
1/2 C. sugar
3/4 C. Domino light brown sugar
Cream above ingredients together, add 2
eggs, mix well.
1 1/2 C. White Rice Flour
1/2 C. potato starch
1/4 C. tapioca starch
1 1/2 tsp. Xanthum Gum
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Combine ingredients and add to egg/sugar
mixture.
Add 12 oz. GFCF Chocolate Chips EnjoyLife,
Tropical Source or
another 'safe
' brand).
Drop by rounded tablespoons on to a
greased cookie sheet.
>
>Bake at 375 degree's for 12m. (or until
golden brown)Enjoy!
Source: Paula Sessing
1 package gluten free hotdogs
1/2 cup white rice flour
1/2 cup potato starch flour
1 tsp xanthan gum
2 Tbsp cornmeal
1& ½ tsp salt
3 Tbsp shortening
3/4 cup liquid dairy substitute
1 large egg, beaten
Heat oil in a skillet or deep fryer to 350°F. Mix
flour, xanthan, cornmeal, baking powder, &
salt. Cut in shortening. Stir in remaining
ingredients. Pat hot dogs with paper towels
& dip into batter, allowing excess batter to
drip back into bowl. Fry, turning once, until
brown (about 6 min.); drain on paper towels.
Insert wooden skewers in end of hot dog, if
desired.
2 egg whites
½ cup sugar
¼ tsp salt
½ tsp vanilla
6 ounces semisweet chocolate chips, melted
1 ½ cups sweetened shredded coconut
Beat egg whites until foamy. Gradually add
sugar and beat until stiff peaks form. Add
salt and vanilla and fold in chocolate; then
add coconut. Drop small mounds onto
cookie sheet lined with parchment.
Bake at 325 degrees for 20 minutes. Cool a
few minutes on pan before transferring to
cooling rack. Makes about 1 dozen cookies.
Per serving: 162 calories; 2 grams protein; 8
grams fat; 6 grams saturated fat; 23 grams
carbohydrate; 1 gram fiber; 0 milligrams
cholesterol; 90 milligrams sodium
For those of you (like me) who can't use
dyes, just use cranberry,
blueberry, apple, orange, grape juice with
your gelatin packs!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Broken Glass JELL-O
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 3-ounce boxes of JELL-O® brand gelatin*
1 12-ounce can of evaporated milk**
4 envelopes unflavored gelatin
*You may use any flavor of JELL-O® that you
want.f grape, strawberry, lime and lemon.
**Instead of evaporated milk, you may
substitute the following:
1 can of condensed milk, plus 1 can water, or
1 cup of heavy whipping cream. OR 1 can of
coconut milk!
In separate bowls, dissolve 1 box of
JELL-O® in one cup of boiling
water. Pour into an eight inch square dish or
pan. Chill until set,
approximately 3 hours.
Once set, cube JELL-O® and mix in a 13" x 9"
baking pan and set
aside (in the refrigerator).
In a separate bowl, combine four envelopes
unflavored gelatin with
one cup boiling water. Let dissolve
completely, about 5 minutes.
Strain and combine with one can of
evaporated milk or coconut milk. Set aside to
cool.
When milk mixture is cool, pour into 13" x 9"
containing cubed JELL-
O® and mix carefully until well combined.
Chill until set, about 4
hours.
**NOTE**
If you are using sweetened condensed milk,
combine with one can of
warm water prior to adding to gelatin mixture.
If you are using heavy whipping cream, you
may want to dilute it
with one cup of warm water.
Once set, cut into desired shape and serve!
Butter Cookies.
Ok, for all those that are "baking challenged"
and you know who you are ...
Flourless PB cookies!!
Ready ... Set ... Bake!!
Ingredients:
1cup Peanutbutter.
1cup brown sugar [or white if that all you have]
2eggs.
Directions:
Preheat 350. Combine all ingredients. Drop
spoonful on cookie sheet about 2" apart.
Bake for about 8-10 mins. Let Cool.
I recommend doubling the recipe.
See ... that was painless!
15 min
1 hour 45 min
10-12 min
15 min
15 min
10 min
2 hours, 15 min standing time
25-30 min, 10 min standing time
1 min + 3-5 min standing time
5 min
20 min
15 min
1 hour 55 min
1 hour 5 min
2 hours, 15 min standing time
1 hour 45 min
1 hour 10 min
5-10 min
15 min
50-55 min
15 min
Simmer
Simmer
Cereal
Cereal
Cereal
Cereal
Simmer
Simmer
Cereal or steep
Cereal
Cereal
Simmer
Simmer
Cereal
Simmer
Simmer
Simmer
Steep
Cereal
Cereal
Steep
Amaranth
Barley, hulled
Barley, cereal
Buckwheat, groats, unroasted
Buckwheat, groats, roasted'''
Corn, meal
Kamut
Millet
Oats, quick
Oats, old-fashioned
Oats, steel-cut
Quinoa
Rye, berries
Rye, flakes
Spelt, berries
Triticale, berries
Wheat, berries
Wheat, couscous
Wheat, cracked
Wheat, flakes
Wheat, bulgur
3
4
2
2
2
4
3
3
2
2
4
2
3
3
3
3
3
1-1/2
2
4
2
To Simmer: Bring liquid to a boil. Stir in the grain. Cover and reduce the heat to low. Cook until
liquid is absorbed and grain is tender to the bite. Fluff with a fork before serving. Soaking whole
grains in the liquid overnight in the refrigerator will reduce the cooking time.
To Steep: Pour boiling liquid over the grain. Cover and let stand until grain is tender to the bite.
For Cereal (using meal, grits, or flakes): Combine cold water and grain. Bring to a boil, stirring
constantly, over high heat. Reduce temperature to low, cover, and cook to desired thickness.
**Cooking times are approximate. Length of time stored since harvest can cause fluctuations in
the time needed to cook a grain. Always check for doneness 5 minutes before shortest specified
cooking time, and then be prepared to cook it longer than the longest specified time.
***Before cooking roasted buckwheat groats, stir the grain into 1 beaten egg-substitute. Then,
pour the mixture into a heated skillet and toast it to dry the egg, about 3 minutes. This "egg"-
wash will keep the grains separate and crisp during cooking and prevent the buckwheat from
turning to mush.
The information on this chart is listed for customer convenience only- Joshua's Blessings is not
responsible for any mishaps, please try to cook on your back burners ESPECIALLY if you have
small children, hot cereals can cause horrible 3rd degree burns.
Remember—grain cooking can vary for many reasons—age, storage, etc—so cooking times are
approximated.
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