Monday, April 18, 2011

Rice Flour & Whatever Muffins (wheat-free and potentially milk-free and egg-free)

  • 1 large egg (or use an egg replacement such as 1 Tbsp. ground flaxseed simmered in 3 Tbsp. water for 1 minute, then let sit 5 minutes to gel)
  • 1/2 cup liquid of choice (fruit juice, lowfat milk, soy milk, water, etc.)
  • 2 tablespoons granulated sugar (or banana)
  • 2 tablespoons canola oil (or banana)
  • 1 cup brown rice flour (white rice flour can be substituted)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons chopped nuts -- whatever type you have in pantry (optional)
  • 3/4 cup fresh or frozen fruit (blueberries or raspberries, finely chopped apples, or peaches, etc.)
  1. Preheat oven to 425 degrees. Line 6 muffin cups with foil or paper liners or coat the cups with canola cooking spray.
  2. In large mixing bowl, combine egg or egg replacement, liquid of choice, sugar, and canola oil, beating on low until smooth.
  3. In medium bowl, combine brown rice flour, baking powder, and salt. Add all at once to egg mixture and beat on low just until combined. Stir in nuts (if desired) and fruit of choice.
  4. Divide batter among the prepared 6 muffin cups and bake for 15 minutes or until toothpick or fork inserted in the center of largest muffin comes out reasonably clean.
Makes 6 muffins

Friday, April 1, 2011

Gluten-free Waffle - the rules


Here are my rules for making gluten-free waffles: 

  1. Start with 1 cup of a mediumweight flour, such as amaranth, sorghum, or millet. You can use all one type of flour or mix two or more together. For a heartier waffle, try replacing some of the flour with a heavyweight flour such as almond flour or buckwheat.
  2. Add in 3/4 cup of starch, such as tapioca or potato starch. Again, you can use all one kind or do a mix. If you want a lighter waffle, you can increase the starch and decrease the mediumweight flour. For a healthier, whole-grain waffle, increase the flour and decrease the starch. Either way, you should end up with 1 3/4 cups total of flour and starch. 
  3. Add 2 tsp. baking powder and 1/2-1 tsp. salt. Whisk the dry ingredients together. 
  4. For your wet ingredients, you have a lot of options. You want to start with 1/4 cup of pureed fruit, applesauce, oil, or melted butter/Earth Balance. I'm pretty sure yogurt would work well here too, although I haven't tried it myself. If I'm thinking healthy, I go with applesauce or pureed fruit. For savory waffles, I use canola oil. For a richer taste, I would go with melted Earth Balance. 
  5. Next, eggs. I've tried the same recipes with and without an egg, and I barely notice a difference. In fact, in some cases, they taste better without the egg. I add one in for extra protein, but if you want to skip it, go ahead. 
  6. Liquid. You'll need 1 3/4 cup of liquid, although you may need more or less depending on the types of flour you use. You can use water, any type of milk including coconut milk, even fruit juice in some cases. You can use all one or a combination, although if you're using fruit juice, I recommend mixing it with water or coconut milk to dilute the flavor. 
  7. Optional add-ins: If you're planning on drizzling your waffles with maple syrup, they don't need to be that sweet, so 1 Tbsp. of honey/agave nectar/maple syrup should be plenty. You can also skip that and chop up some fresh or dried fruit to add in. Chopped walnuts and pecans, sunflower seeds, flax seeds, even sesame seeds (in a savory waffle) add a nice texture. Play around with spices and herbs: cinnamon is wonderful in a sweet waffle. Fresh dill, basil and garlic powder go well in savory waffles.  
  8. This should make 4-6 servings (2 squares each).

Because that was long, I'll summarize: 
1 cup mediumweight flour
3/4 cup starch
2 tsp. baking powder
1/2-1 tsp. sea salt
1/4 cup applesauce, melted butter, oil, etc.
1 egg (optional)
1 3/4 cup water, milk, fruit juice, etc.
optional: chopped nuts, fruit, seeds, spices, and herbs

Whisk dry ingredients. Whisk wet ingredients into dry. Pour onto (greased) waffle iron.

Millet Sweet Vegetable Soup


1/2 cup millet-rinsed well
1/4 cup each onion, carrot, winter squash, green cabbage-finely diced
5 cups spring or filtered water
2 teaspoons barley miso
1-2 fresh scallions-thinly sliced for garnish

Rinse millet by placing in a glass bowl and covering with water. Gently swirl grain with your hands to loosen any dust. Drain well.

In a soup pot, layer onion, cabbage, squash, carrot, and then millet. Add enough water to just cover, careful not to disturb layering too much. Cover and bring to a boil over medium heat. Reduce heat and cook soup for 30 minutes. Remove a small amount of broth and puree the miso. Gently stir into the soup and simmer for another 3-4 minutes. Serve garnished with fresh scallions.