I found this recipe here. This is a GREAT recipe. It does not contain MSG and is delicious. Nutritional yeast can be found at the health food store and isn't very expensive. Especially if your store has a bulk section.
Vegetable Broth Powder
2 cups Nutritional Yeast
1/2 cup sea salt
2 Tablespoons onion powder1 Tablespoon turmeric
2 teaspoons dried dill weed
2 teaspoons marjoram (optional)2 teaspoons dried powdered lemon peel (optional)
1 teaspoon celery seed
1 teaspoon basil
1 teaspoon powdered thyme
1 Tablespoon dried parsley
Place all, except parsley, in a blender in the listed order. Blend until powered together. Add parsley and pulse to chop. Store in an airtight container indefinitely in the cupboard. To make veggie broth, add 1 tbsp of powder to every quart of water.
Monday, August 16, 2010
Sunday, August 8, 2010
Pita Bread Again
Okay, so I rolled the pita bread dough a little thicker and now I can make a slit in it. SUCCESS. It still didn't work like the recipe said but it was really yummy.
Gluten-Free tip of the week
I'm new to gluten-free but not new to changing a diet. Over a year and a half ago I changed our family diet to near sugar-free and whole grain instead of white flour. My tips are going to be ongoing as I learn more about cooking without gluten. It's going to be a challenge but I'm ready and willing to learn.
My number one tip for any type of diet change is that you need the proper equipment. I know that this can be costly, but it's really the only way to save money in the long run and make the food work out the way you want it to. Buying special flours in small packages can be really expensive. Several years ago I was given an electric grain grinder for Christmas. I can buy whole grains in large quantities and grind only what I need. Whole grains store much longer than flour and hold their nutrition. I also own a small hand ginder/roller and a coffe grinder for nuts and flax. Another expensive but worthwhile investment is a mixer. I use the Bosch Universal which also comes with a good blender. Kitchen Aid stand mixers come on sale quite often through places like Kohls or buy.com and I've heard good things about them.
My number one tip for any type of diet change is that you need the proper equipment. I know that this can be costly, but it's really the only way to save money in the long run and make the food work out the way you want it to. Buying special flours in small packages can be really expensive. Several years ago I was given an electric grain grinder for Christmas. I can buy whole grains in large quantities and grind only what I need. Whole grains store much longer than flour and hold their nutrition. I also own a small hand ginder/roller and a coffe grinder for nuts and flax. Another expensive but worthwhile investment is a mixer. I use the Bosch Universal which also comes with a good blender. Kitchen Aid stand mixers come on sale quite often through places like Kohls or buy.com and I've heard good things about them.
Gluten-Free Pita Bread
This recipe was really tasty but I still need to work on getting the pita to open up like it's supposed to. I think I may have rolled it out too thin. I'll be trying it again and I'll post the results. I would give it a high rating because everyone in my family LOVED the taste. Cooking it a bit longer and rolling it a bit thinner would have made a nice cracker.
1 package yeast
1/2 cup warm water
1 teaspoon sugar (I used honey)
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 cup sorghum flour (I used 1/4 cup buckwheat flourand 1/4 cup quinoa flour)
2 teaspoons xanthan gum
1 1/4 teaspoons salt
1 cup warm water
1 egg, or 1 T. ground flaxseed mixed with 3 T. warm water
How to make it
Dissolve yeast in 1/2 cup warm water. Add sugar and stir until dessolved. Let sit for 10-15 minutes until water is frothy.
Combine flours, xanthan gum and salt in large bowl using a HEAVY-DUTY mixer (Kitchen Aid or equivalent). Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
Slowly add 1/2-1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
Coat large bowl with vegetable oil and place dough in bowl. Turn upside down so all dough is oiled. Allow to sit in warm place for about 2-3 hours or until it has increased in size.
Preheat oven to 500 degrees. Using bottom rack of oven, place baking sheet in oven as it preheats.
Pinch off 12 small pices of dough and place pieces on floured surface.
Roll each into a circle, about 5-6 inches across and 1/4 inch thick.
Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
Remove each from baking sheet with spatula and gently push down each puff. Repeat with the rest of the raw dough. Serve immediately or freeze pita in a plastic storage bag for up to a month.
1 package yeast
1/2 cup warm water
1 teaspoon sugar (I used honey)
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 cup sorghum flour (I used 1/4 cup buckwheat flourand 1/4 cup quinoa flour)
2 teaspoons xanthan gum
1 1/4 teaspoons salt
1 cup warm water
1 egg, or 1 T. ground flaxseed mixed with 3 T. warm water
How to make it
Dissolve yeast in 1/2 cup warm water. Add sugar and stir until dessolved. Let sit for 10-15 minutes until water is frothy.
Combine flours, xanthan gum and salt in large bowl using a HEAVY-DUTY mixer (Kitchen Aid or equivalent). Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
Slowly add 1/2-1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
Coat large bowl with vegetable oil and place dough in bowl. Turn upside down so all dough is oiled. Allow to sit in warm place for about 2-3 hours or until it has increased in size.
Preheat oven to 500 degrees. Using bottom rack of oven, place baking sheet in oven as it preheats.
Pinch off 12 small pices of dough and place pieces on floured surface.
Roll each into a circle, about 5-6 inches across and 1/4 inch thick.
Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
Remove each from baking sheet with spatula and gently push down each puff. Repeat with the rest of the raw dough. Serve immediately or freeze pita in a plastic storage bag for up to a month.
Wednesday, August 4, 2010
Going Gluten-free
I have really neglected this blog for some time. I'll be updating the look and feel of this blog and emphasizing gluten-free eating. Recently, I found out that two of my children are gluten intolerant. One is also having trouble with corn and soy. This blog will be a place to put down the recipes I've tried and comment on how they worked and were received by my family.
Sunday, October 5, 2008
Family, Fun, and Soup
My family had a great get together Friday night. We all brought a soup and my mom made scones. The soups were all so good that I asked my brother and sisters to send the recipe. I haven't received any recipes yet, but I'll post mine and keep bugging them for theirs.
Bratten's clam chowder
1 C finely chopped onion
1C finely sliced celery
2 C finely diced potatoes
2 or more cans minced clams
3/4 C butter
3/4 C flour
1 qt half and half
1 1/2 tsp salt
dash pepper
1/2 tsp sugar
Prepare vegetables - place in saucepan. Drain clam juice over veg. Add enough water to barely cover veg. Simmer, covered, over med. heat until potatoes are tender - about 20 min. Melt butter, add flour, and blend - cook 2 min. Add cream to butter mixture and cook, stirring (wire whisk) until mixture is smooth and thickened. Add undrained veg and clams. Heat through. season with salt and pepper.
For those that don't like clams, use corn instead. To speed up the process, cook potatoes in electric pressure cooker - 5 min., high pressure.
Bratten's clam chowder
1 C finely chopped onion
1C finely sliced celery
2 C finely diced potatoes
2 or more cans minced clams
3/4 C butter
3/4 C flour
1 qt half and half
1 1/2 tsp salt
dash pepper
1/2 tsp sugar
Prepare vegetables - place in saucepan. Drain clam juice over veg. Add enough water to barely cover veg. Simmer, covered, over med. heat until potatoes are tender - about 20 min. Melt butter, add flour, and blend - cook 2 min. Add cream to butter mixture and cook, stirring (wire whisk) until mixture is smooth and thickened. Add undrained veg and clams. Heat through. season with salt and pepper.
For those that don't like clams, use corn instead. To speed up the process, cook potatoes in electric pressure cooker - 5 min., high pressure.
Thursday, June 26, 2008
Fun Class
I went to a great cooking class last night. Chef Brad (www.chefbrad.com) was giving a demonstration on the electric pressure cooker and making salads with grains. It's amazing the benefits we can get from adding whole grains in to our diets. Our family has been adding kamut, spelt, buckwheat and other wonderful grains to the food we eat. Kamut is my favorite grain because of the taste. I make a hot breakfast with freshly rolled oats, kamut, freeze dried blueberries, agave nectar and cinnamon. The kids love it. I cook it in the pressure cooker because it is SO fast and the grains come out perfect every time.
Spelt is the perfect grain for baking. It's basically an ancient wheat. Many people who cannot tolerate the gluten in wheat CAN eat spelt. It rises much better than wheat and is very light. I love spelt in pancakes. I use it in the place of white flour. I also like to replace the sugar in pancakes with a ripe banana (blended with milk). The banana not only sweetens the batter but it makes the batter thicker. It also works great with whole wheat pancakes which tend to be too thin.
Spelt is the perfect grain for baking. It's basically an ancient wheat. Many people who cannot tolerate the gluten in wheat CAN eat spelt. It rises much better than wheat and is very light. I love spelt in pancakes. I use it in the place of white flour. I also like to replace the sugar in pancakes with a ripe banana (blended with milk). The banana not only sweetens the batter but it makes the batter thicker. It also works great with whole wheat pancakes which tend to be too thin.
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