Gluten-Free Flour Blend

I realized that all of my recipes had been turning out better when I used half white rice flour blend, and half brown rice flour blend.  So now I make it easier on myself, and always blend the two together for my everyday baking.


Favorite Gluten-Free Flour Blend:
1 cup white rice flour (Bob's Red Mill)
1 cup brown rice flour (Bob's Red Mill)
2/3 cup potato starch (I only use Ener-g brand - it's the only one that works for me)
1/3 cup tapioca flour (Bob's Red Mill)
1 t. xanthan gum (Bob's Red Mill)

Combine all ingredients in a large bowl.  Mix well.  Store in airtight container.  Always stir well before using.

White Rice Flour Blend:

2 cups white rice flour

⅔ cup potato starch (I recommend Ener-g brand)

⅓ cup tapioca flour

1 t. xanthan gum

Brown Rice Flour variation:  replace white flour with brown rice flour.

Big Batch:

6 cups rice flour (for Favorite Blend, use 3 cups white rice flour, and 3 cups brown rice flour)

2 cups potato starch

1 cup tapioca flour

1 T xanthan gum

Banana Bread GFCF

1 1/4 c. Favorite Gluten-Free Flour Blend
2 t. baking powder

1 ½ t. cinnamon

½ t. salt

2 eggs, room temperature

1 c. sugar

1 c. mashed bananas (about 2 - 3 medium)

2 t. gluten-free vanilla extract

½ c. canola oil

Preheat oven to 350 degrees.

Grease 8 ½ inch by 4 ½ inch loaf pan with non-stick cooking spray.  In a large bowl, whisk together flour, baking powder, cinnamon, and salt.

In separate bowl, whisk together eggs, sugar, bananas, vanilla and oil.  Stir the wet ingredients into the dry just till combined. Transfer batter to prepared pan.

Bake 30 minutes then remove from oven and carefully cover with foil to prevent overbrowning.  Return to oven and continue baking for 15 - 20 minutes or till toothpick inserted in center comes out dry.  Let cool completely in pan.

Tips

• Pareve or Parve on a label means the item is totally dairy-free.
• Wheat-free does not necessarily mean gluten-free.
• Allergen labeling is much better these days but always read the ingredient list to be sure.  (Who knew Twizzlers licorice had gluten?!)
• Spoon flours lightly into measuring cups.  Don’t pack them or it will throw off your recipe.
• When trying to alter your own recipes, try a straight one-for-one substitution first.  It usually works.  
• If your baked goods aren’t rising enough, try lowering the oven temperature to give them more time to rise.  You can also try adding a little more baking soda or baking powder.
• Baking soda and baking powder only keep for about 6 months.  After that, you won’t get as much rise in your baked goods.
• All ingredients should be room temperature.  I often use eggs and milk right out of the refrigerator and it’s usually fine, but if you have a problem try leaving them out for a while before starting your recipe.
• You can make dairy-free “buttermilk” by adding a tablespoon of lemon juice or vinegar to dairy-free milk and letting it sit for a few minutes.
• Most cookie recipes will hold together better if you chill the dough before portioning them onto the pans, and also chill the pans at least 10 minutes before baking.
• Most gluten-free products freeze well.  I’ve read over and over that gluten-free baked goods don’t refrigerate well but I have never had a problem with that.  A few seconds in the microwave freshens them right up.
• Frozen gluten-free breads are best toasted no matter what they say.

Resources for OBX locals

These are some of the products and brands that I use and where to find them.

Amazon - www.amazon.com

• Bob’s Red Mill rice flour (both white and brown) is cheaper here than anywhere else I’ve found.  You have to buy a case (pack of four), but it’s worth it if you do a lot of baking.  Also available at Food Lion and Harris Teeter.
• Enjoy Life chocolate chips - these are good but are mini-sized. 

Food Lion 

• Ener-g Potato Starch/Flour - This is my favorite brand.  I’ve tried other potato starches but they didn’t work for me.
• Bob’s Red Mill Tapioca Flour
• Bob’s Red Mill Xanthan Gum - all of these items are less expensive here that anywhere in our area.  You don’t use as much of these items (especially the xanthan gum) as the rice flours so I just buy them as I need them at Food Lion. That said, the Bob’s Red Mill products are cheaper in bulk on Amazon.  The Ener-g potato starch is about the same price after shipping on their website.

Harris Teeter

• Earth Balance Light with Olive Oil - this is a dairy-free spread in a tub.
• Fleischmann’s Unsalted - these are dairy-free margarine sticks.
• Almond Breeze Original Almond Milk - this is my choice for drinking, cooking and baking.  I prefer to have one all-purpose milk and this is my favorite.  It can also be purchased at Food Lion.
• Hodgson Mill Buckwheat Flour - great for pancakes and the price is reasonable here.
• Bob’s Red Mill Ground Flaxseed Meal - I sometimes add this into my pancakes or oatmeal to bump up the nutrition and fiber.  It can also be purchased at Food Lion.
• King Arthur Flour Gluten-Free Bread Mix - this is the best gluten-free sandwich bread I’ve tried.  It freezes well if you don’t use it all, but it will have to be toasted after freezing.
• Ancient Harvest Quinoa Pasta Spaghetti Style - I think this is the best substitute for regular spaghetti.  It’s taste and texture is more like wheat pasta than rice noodles which are softer and more bland.  That said, rice noodles are great in asian dishes which is where they’re traditionally used.  If you like it, it’s available in bulk on Amazon.
• Udi’s Gluten-Free White Bread - this is the best pre-made sandwich bread I’ve tried.  It says it doesn’t need to be toasted but I really think it does.  This is also available at Tommy’s Market in Duck.

Walmart

• Baker’s Semisweet Baking Chocolate - This is dairy free.  Most semi-sweet chocolates have some type of milk fat or casein so always check the label. Walmart’s price is cheapest but this is available most anywhere.
• Ghirardelli SemiSweet Chocolate Chips - dairy free and cheap at Walmart.

Health-A-Rama

• Their prices are high but that’s to be expected from a small local store.  They have a fairly good selection of gluten and dairy free items so it’s a good way to try something out before ordering large quantities online.

Divvies - www.divvies.com

• Chocolate Chips.  I think they have the best chocolate chips and the price is reasonable.  These are regular sized chips - not the mini ones like the Enjoy Life brand.  

Chefs Catalog - www.chefscatalog.com

• Nielsen-Massey Madagascar Vanilla.  This is a gluten-free vanilla.  I buy the largest quantity and found the best price at Chefs Catalog. It’s expensive, but it lasts a long time and is actually cheaper than the small bottles of vanilla when comparing the ounce price.  

Bob’s Red Mill - www.bobsredmill.com

• Good source for alternative flours and gluten-free tips. 

Honeyville Farms - www.honeyvillegrain.com

• Blanched Almond Flour.  Cheapest source for quality blanched almond flour.  

Live Gluten Freely - www.liveglutenfreely.com

• This is the gluten-free section of the Bisquick/Betty Crocker (General Mills) website.  

Celiac Sprue Association - www.csaceliacs.org

• Support organization for celiac disease.  Lots of information on gluten free living.  

Land O’ Lakes - www.landolakes.com

• Lots of gluten-free recipes.  This is where I found the recipe for the gluten-free flour mix I use in almost all of my recipes.  

Living Without - www.livingwithout.com

• This website addresses issues concerning gluten and dairy free living along with other sensitivities.  They also publish a magazine which I subscribe to and get good information and recipes from.

Cook It Allergy Free - www.cookitallergyfree.com

• This was started by a woman whose children has food allergies.  She has lots of useful information, links, recipes, etc.  

Cooking For Isaiah by Silvana Nardone 

• This is the best cookbook I’ve found that addresses both gluten and dairy.  The ingredients she uses are easily available which is rare in allergy-free cooking.  I’ve tried many recipes and been very happy with them.

Toll House Chocolate Chip Cookies GFCF

2 ¼ c. Favorite Gluten-Free flour blend

1 t. baking soda

1 1/8 t. salt

1 c. (2 sticks) dairy-free margarine sticks, such as Fleischmann’s Unsalted (room temperature)

¾ c. granulated sugar

¾ c. packed brown sugar

1 t. gluten-free vanilla extract

2 eggs (room temperature)

2 cups dairy-free chocolate chips

Preheat oven to 375 degrees.

Combine flours, baking soda, and salt in small bowl.  

Beat dairy-free sticks, sugars, and vanilla extract in large bowl till creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture on low speed.

Stir in chocolate chips.

Chill dough 30 minutes.

Drop by level tablespoon scoop onto ungreased cookie sheets.  Chill sheets 10 - 15 minutes prior to baking.

Bake for 6-7 minutes or until brown around edges and center is just set.

Cool in pans.

Makes approx. 5 dozen 

Spiced Zucchini Bread GFCF

3 eggs

1 large zucchini, grated (about 2 cups)

1 ½ cups sugar

¾ cup canola oil

2 t. gluten-free vanilla extract

2 ½ cups Favorite Gluten-Free flour blend

1 T. ground cinnamon

¾ t. baking soda

¾ t. salt

¼ t. baking powder

¾ cup chopped walnuts or pecans, toasted (optional)

Preheat oven to 325 degrees.

Grease two 8x4 inch loaf pans.

In bowl, with mixer on medium speed, beat eggs till foamy.  Add zucchini, sugar, oil, and vanilla and mix well.  Add flour, cinnamon, baking soda, salt, and baking powder; mix on low speed just till blended.  Stir in nuts.  Divide batter evenly between prepared pans and tap pans lightly to release any air bubbles.

Bake 55 - 60 minutes or until loaves are golden brown and toothpick inserted in center comes out clean.  

Cool in pans.  

This recipe freezes very well.

Snickerdoodles - GFCF

1 cup butter-flavor crisco

1 ½ cups sugar

2 eggs

2 ¾ cups Favorite Gluten-Free flour blend

2 t. cream of tartar

1 t. baking soda

½ t. salt

3 T. sugar

3 T. cinnamon

In large bowl, beat together crisco, sugar and eggs until creamy.

In a separate bowl, mix flour, cream of tartar, baking soda and salt together.  Add to creamed mixture and blend thoroughly.  Chill dough briefly, about 10 - 15 minutes.

Preheat oven to 400 degrees.

Mix 3 T. sugar and 3 T. cinnamon in small bowl.

Roll dough into 1 inch balls and roll in cinnamon sugar mixture.  

Place about 2 inches apart on ungreased baking sheet.

Baked until lightly browned but still soft about 6 -7  minutes.

Peanut Butter Cups - GFCF

10 oz. plus ½ cup dairy-free semi-sweet chocolate chips (13 oz.)*

⅓ cup peanut butter

Line mini muffin pan with small cupcake liners.

Melt chocolate chips in microwave in 30 second increments stirring just till melted.

Spoon 1 ½ t. melted chocolate in each cup.

Top with 1 t. peanut butter, then 1 ½ t. chocolate.

Refrigerate till set.  Makes about a dozen.

*Alternatively you can use 13 ounces of Baker’s Semisweet Baking chocolate.

Peanut Butter and Chocolate Chip Muffins GFCF

1 3/4 cup Favorite Gluten-Free flour blend

¼ cup granulated sugar

¼ cup packed brown sugar

1 T. baking powder

½ t. salt

1 ¼ cups dairy-free milk

⅓ cup creamy peanut butter

1 egg, beaten

2 T. Fleischmann’s Unsalted, melted

1 t. gluten-free vanilla extract

½ cup dairy-free chocolate chips

Preheat oven to 400 degrees.

Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk.  Make a well in center of mixture.  Combine milk and next 4 ingredients (through vanilla); add to flour mixture along with chocolate chips, stirring just until moist.

Spoon batter in to 12 muffin cups lined with paper liners.  Bake for about 15 minutes or until muffins spring back when touched lightly in center.

Ginger Spice Cookies GFCF

2 ¼ cups Favorite Gluten-Free flour blend

1 cup packed brown sugar

¾ cup canola oil

¼ cup molasses

1 egg

1 t. baking soda

1 t. ground ginger

1 t. ground cinnamon

½ t. ground cloves

¼ cup sugar

Preheat oven to 375 degrees.

In a mixing bowl combine about half of the flour, the brown sugar, oil, molasses, egg baking soda, ginger, cinnamon, and cloves.  Beat with an electric mixer on medium to high speed till thoroughly combined.  Beat in remaining flour.  (This batter is very thick - remaining flour may have to be mixed in by hand.)

Shape dough into 1-inch balls.  Roll in sugar.  Place 2 inches apart on an ungreased cookie sheet. Bake for 8 - 10 minutes or till set and tops are crackled.  Makes about 40.

Easy Chocolate Pudding GFCF

2 cups dairy-free milk

⅓ cup sugar

2 egg yolks

1 egg

3 T cornstarch

pinch of salt

3 oz. dairy-free chocolate, chopped

½ t. gluten-free vanilla extract

In a large microwave-safe bowl, combine milk sugar, egg yolks and egg, cornstarch and salt.  Whisk until bell blended.

Microwave, uncovered, for 5 minutes.  Whisk until smooth.

In second bowl, melt chocolate in microwave for 1 minute. Stir. Microwave in 30 second increments, stirring in between, till chocolate has melted.  Whisk chocolate and vanilla extract into milk mixture until smooth.

Spoon into 4 serving dishes.  Lay plastic wrap directly on surface to prevent skin from forming.  Refrigerate at least 4 hours.

Easy Chocolate Fudge Brownies GFCF

Awesome brownie recipe!  Super moist, and they stay fresh a long time.  (These are fudgy not cakey.)


1 cup granulated sugar

⅔ cup packed brown sugar

½ cup (1 stick) Fleischmann’s Unsalted

2 T. water

4 oz. (4 squares) dairy-free unsweetened baking chocolate, broken up

2 eggs

1 ½ t. gluten-free vanilla extract

1 1/3 cup Favorite Gluten-Free Flour Blend

¼ t. baking soda

¼ t. salt

dash cinnamon (optional)

Preheat oven to 350 degrees.

Microwave sugars, butter, and water in large bowl on high power 4 - 5 minutes or until mixture bubbles, stirring once.  Add chocolate; stir until melted.  Stir in eggs one at a time until incorporated.  Stir in vanilla.  Add flour, baking soda, salt, and cinnamon (if using).  Stir well.  Pour into greased 13x9x2 inch pan.

Bake 15 - 20 minutes or until toothpick inserted in center comes out slightly sticky.  Cool in pan and cut into squares.

Devil’s Food Cake GFCF

2 cups Favorite Gluten-Free flour blend

2 cups sugar

½ cup cocoa powder

1 ½ t. baking soda

¼ t. salt

1 ½ cups dairy-free milk

½ cup shortening

1 t. gluten-free vanilla

2 eggs

Preheat oven to 350 degrees.

In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt.  Add milk, shortening, and vanilla.  Beat with electric mixer on low till combined.  Beat on high for 2 minutes.  Add eggs and beat 2 minutes more.  Pour into greased and floured 13x9x2 inch baking pan.  Bake for approx. 32 minutes or till toothpick comes out clean.

Chocolate Glaze GFCF

4 squares (4 ounces) Baker’s semi-sweet chocolate, cut up (or other dairy-free chocolate)

3 T. dairy-free margarine

1 ½ cups powdered sugar

3 T. hot water

dash salt

In a small saucepan melt chocolate and margarine over low heat, stirring frequently.  Remove from heat; stir in powdered sugar and hot water.  Stir in additional hot water, if needed, to make of drizzling consistency.  

Spoon over cake, allowing excess to drip down sides.  Glazes top of a 10-inch tube cake, tops of two 8 - 9 inch cake layers, or 13x9x2 inch cake.

Microwave directions:  In a 1 quart casserole microwave chocolate and margarine for 1 to 1 ½ minutes or till softened, stirring once.  Stir till smooth, continue as above.

Chicken Rice Tetrazzini with Mushroom Gravy GFCF

Topping:

1 cup rice cereal crumbs (2 cups crushed Rice Chex equals about 1 cup crumbs)

2 T. dairy-free margarine, melted

1 t. dried parsley

Filling:

2 T. extra virgin olive oil (plus more for drizzling)

1 8 oz. package mushrooms, sliced

2 T. Favorite Gluten-Free flour blend

½ cup chicken broth

½ cup dairy-free milk

2 cups water

2 t. dried parsley

1 t. salt 

¼ t. pepper

1 cup long grain rice

2 packed cups chopped rotisserie chicken (or Perdue Shortcuts) 

Preheat oven to 400 degrees.

Grease 9x13 inch baking dish.

In a small bowl, combine topping ingredients.

In a large skillet, heat olive oil over medium heat.  Add mushrooms, and cook, stirring occasionally, till softened.  Sprinkle flour on top; stir for 1 minute.  Stir in the broth and milk and simmer, stirring occasionally till slightly thickened.  Stir in water, 2 t. parsley, salt and pepper.

Spread the uncooked rice in an even layer in the prepared dish; top with chicken.  Pour the mushroom gravy on top.  Cover snugly with aluminum foil and bake until bubbly, about 45 minutes.  Remove casserole from oven, sprinkle with topping and drizzle with olive oil.  Bake uncovered for 5 minutes more.

Buttercream Frosting GFCF

1 box confectioner’s sugar

¼ to ⅓ cup dairy-free milk

¼ cup butter-flavor crisco

2 t. gluten-free vanilla extract

¼ t. salt

Blend crisco with vanilla extract and salt.  Gradually add confectioner’s sugar, alternating with milk until desired consistency.

Buckwheat Pancakes GFCF

These pancakes cook up light and fluffy.  They're awesome with honey!


1 cup Favorite Gluten-Free Flour Blend

1 cup buckwheat flour

2 T. brown sugar

4 t. baking powder

½ t. salt

2 eggs, beaten

2 ½ cups dairy-free milk

4 T. canola oil

In a mixing bowl, stir together flours, brown sugar, baking powder, and salt.  In another mixing bowl, combine eggs, milk, and oil.  Add to flour mixture all at once.  Stir mixture just till blended.

Pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet.

Cook till lightly browned, turning when surface begins bubbling and edges are slightly dry.

Makes about 20 pancakes.


*These freeze very well.  Let cool completely; then place plastic wrap between pancakes so they don't stick together.  Store in a heavy-duty freezer bag.  When ready to eat, just place 1 or 2 frozen pancakes on a microwave-safe plate and microwave for about 1 minute.  

Buttermilk-Cinnamon Coffee Cake GFCF

2 ¼ c. Favorite Gluten-Free Flour Blend

½ t. salt

2 t. cinnamon (divided)

¼ t. powdered ginger

1 c. packed brown sugar

¾ c. granulated white sugar

¾ c. canola oil

1 c. chopped walnuts or pecans (optional)

1 t. baking soda

1 t. baking powder

1 large egg, beaten

1 c. dairy-free buttermilk (place 1 T. white vinegar or lemon juice in a measuring cup and fill to 1 cup with dairy-free milk; let stand 1 minute)

Preheat oven to 325 degrees.

In large bowl, mix flour, salt, 1 t. cinnamon, ginger, both sugars, and oil.  Remove ¾ cup of mixture; add nuts (if using) and 1 t. cinnamon to it.  Mix well and set aside to use as topping.

To remaining batter add baking soda, baking powder, egg, and buttermilk.  Mix. Small lumps are fine.  Pour batter into well-greased 13x9x2 inch pan.  Sprinkle topping evenly over surface.  Bake approx. 40 minutes. 

The picture doesn't do it justice.  So moist and delicious!!

Peanut Butter Bars GFCF

3/4 c. Fleischmann's Unsalted, softened
3/4 c. peanut butter
1 c. packed brown sugar
1/2 c. granulated sugar
2 t. baking powder
1/4 t. salt
2 eggs
1 t. gluten-free vanilla
2 1/4 c. Favorite Gluten-Free flour blend

Preheat oven to 325 degrees.
Line a 13x9x2 inch pan with foil, extending foil beyond edges.  Set aside.
In large mixing bowl, beat margarine and peanut butter on medium to high for 30 seconds.  Beat in sugars, baking powder, and salt until combined.  Beat in as much flour as you can with mixer.  Stir in remaining flour.  (dough is thick)
Spread dough in prepared pan.  Bake 25 - 30 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
Cool completely.  Remove from pan by lifting foil and cut into bars.

Hot Milk Sponge Cake GFCF

1 cup Favorite Gluten-Free flour blend
1 1/4 t. baking powder
1/4 t. salt
2 eggs
1 cup sugar
1/2 dairy-free milk
2 T. Fleischmann's Unsalted (or similar dairy-free stick margarine)

Preheat oven to 350 degrees.
Mix flour, baking powder, and salt in bowl.  In separate bowl, beat eggs at high speed 4 minutes or until thick.  Gradually add sugar.  Beat at medium speed 4 - 5 minutes.  Add dry ingredients to egg mixture and stir by hand just till blended.  Heat milk with margarine till margarine melts.  Stir into batter and mix well.  Spoon into greased 9" square pan.
Bake approx. 25 minutes or till lightly brown.

This is a moist, light, and airy cake.  I love dense cakes, but this makes a nice change.