Battle of the Gluten Free Flours

Battle of the GF Flours

I've tried making my own blends, gets to be a pain in the butt. I've tried Bob's Red Mill and Pamela's (both baking mix and vanilla cake mix) and like both well enough. But they are better with cakes, cookies and "quick breads". Not biscuits, rolls, pizza, etc. I aim to find flour I can make (huge huge challenge) FLAKY LAYER BISCUITS for Jacob. He simply adored the America's Test Kitchen recipe for Flaky Layer Biscuits I made him. They were better than canned could ever be, since the bread had a fresher "just baked" kinda texture. 

HOWEVER, Biscuits are the more IMPOSSIBLE goal, one that most gluten freer's don't ever seem to reach a happy place with. Its difficult to do breads and biscuits due to gf flours tendancy to get a "grainy" texture. I made one half decent one and they were half breed gf. Not 100%, I had to mix normal with gf to get them. The 100% GF ones were awful, like a corn bread textured biscuit. 

Now I did make fabulous gf cinny rolls, but I made my own flour blend and used quite a bit of garbanzo bean flour in them, which resulted in a much better texture. 

I have big plans in my future for popovers, yeast rolls, pie crusts, flaky puff pastries, biscuits and breads. I wish to find the flour that can handle it. 

The TOP Contenders?

Seems for this type of thing the top names floating around are King Aurther, Jules, C4C, and Better Batter. Now Better Batter has quite a cult following. Its been around long enough and impressed alot of people with the results. The other one I'm quite curious about is C4C. It is created by reputable chef's, and is now sold in one of my favorite stores, Williams Sonoma. Which, to my knowledge, are not known for carrying that sort of thing. Making it a very impressing option. Jules has a following, but I've heard more of BB, and King Aurther is truelly King in the normal flour world, but about mid level in the gf world. Probably equal to Bob's and Pamela's.  So IF I do choose to pick new flours to begin a "BATTLE OF THE BLENDS", I am thinking those two, C4C and BB, are my picks for the fight. Fight for who is the best bread (and biscuit) flour.

Addendum

Found a few links to try:

GF Puff Pastry

Crescent/Dinner Rolls

GF Popovers

Double Dark Chocolate Muffins

Double Dark Chocolate Muffins

I warn you now, these are serious milk muffins! 60% Cocao Ghirardelli Chocolate chips both in the batter and in the muffins. Along with Hershey Special Dark Cocoa Powder. I won't make "from scratch" chocolate baked goods without melting and adding real chocolate. Cocoa Powder is a good mix in, but would never be the chocolate backbone of my recipe. 

These muffins will kill your chocolate craving for sure. And since they are GLUTEN FREE, they fill you up quick, I warn you, one is enough. 

I used Pamela's baking mix, again, and spring boarded off her recipe. I could not for the life of me find any gf dark chocolate muffin recipes (worth crap) so here is mine!

Ingredients

1-1/4 cups Pamela's Baking & Pancake Mix
1/4 cup oil (or melted butter)

1/4 cup Half n' half

1/4 cup sour cream
1/3 cup sugar
1 egg, 1 white
1 tsp vanilla

1 tsp cinnamon

3/4's bag of (ghirardelli) dark chocolate chips 

1/3 cup Hershey Special Dark Cocoa

- water if needed to thin out, added by tbsp, until not to thin, not to thick-

Directions

Yield: approximately 6 to 7 muffins.

Melt half the bag of chocolate chips, with some of the cream if needed. Mix all the remaining ingredients together, then add chocolate slowly stirring then mix in about 1 cups of remaining chocolate chips (or more) and spoon 2/3 full into greased muffin pan (or use paper muffin cups) Or to top if you want, I did. Bake in preheated 350º oven for about 25 minutes at 350 degrees in preheated oven. Let cool, then remove. 

Grilled Pizza Sandwich?

QUICKIE BLOG

QUICKIE YUM - GRILLED PIZZA SANDWICH

Thats what I'm calling it anyway. 

Basically a grilled cheese (my fave is mozzarella on rye) with herbed tomato sauce. Starting out normal, butter bread slices heat pan medium, then when the bread is first on the pan, quickly rub the sauce on it, then layer with cheese and last bread slice. Or variation would be to do it my bro in laws way, (Dan) by toasting both breads and layer both sides with your stuff. I thought about adding chicken in on this. It prob taste good! Or even more Pizza-y, pepperoni. If I try it, I'll let you know.

hugs! LD

Breakfast Cookies

Almost a variant name for a fancy oatmeal cookie. The idea of these has gotten quite popular these days. As a busy on-the-go society, we need grab-n-go food. And the concept of a cookie can really take a quick breakfast far! you can stick all kinds of things in them! I guess we all get tired of muffins and bars. As well cereal and fruit. So why not mix it up with a healthy-ish cookie?

Yup healthy! These can be as healthy, or fattening, as you wish. On a typical 1-10 scale, I'd say 3-6 would be the best fat range. To lite and they won't be quite as scrumptious. Remember, if your going to eat sugar and fat, breakfast is the best time to do it! (balanced, not just that)

These are creative cookies. They leave plenty of room for your personal touch. Its your basic chocolate chip or oatmeal cookie recipe, cut some fat out, replace with mashed bananas and applesauce, through in some nuts, oats, dried fruit, chocolate, whatever. Some of the better sounding ingridients to a gal with my picky taste buds (don't like fruit much, esp dried) would be toasted coconut, walnuts, pecans, peanuts, flax, sunflower seeds, peanut butter, soy protein powders, chocolate chips, maybe dried cranberries. etc. I'd also probably have to up the applesauce to banana ratio, If I taste banana in the food, I'll be done with it. 

I plan on taking this idea and running with it myself. I'd encourage anyone to give it a try! Best you start with a recipe to work off of, and replace as close as possible to what is replaceable. I'll include a few below as options. (googled "breakfast cookies" to find)

Elle's Breakfast Cookies

Healthified PB Oatmeal Breakfast Cookies

King Arthur Breakfast Cookies

Ok, well, thats all for now. I can't say I'll get to try my ideas out soon, as I will be "dukan-ing" the next few weeks/months. I start next week, as this week we are not properly equipped (groceries) to do so now. I will be adding a section to my "Cooky's Diets" tab about Dukan to further explain it later. I hope despite my not jumping on the breakfast cookie bandwagon that won't hinder, as I do plan on it as SOON as i'm allowed by Dukan.

PS - You might ask, "Why is she adding ANOTHER diet in the mix?" Well, I don't typically follow a certain one, I mix knowledge from the ones that I feel fit my life and situation best. At the moment, I'm having trouble with ANY AND ALL sugars, carbs, and starches PERIOD. Its causing a flare up of my Candida (stomach, digestive, etc), which feeds off so many things. And never fully goes away. It is also responsible for some food allergies and intolerances. well, the GENERAL RULE for killing them off is to eat certain veggies and protein, and not only does my blood type diet agree with this (for 0) but Dukan goes right with it. It be a great opportunity to cleanse my system (holding off cal counting temp) and really tone my muscles. Since I'll be eating so much muscle building and feeding foods. 

In short, its for my health, so I can enjoy food and cooking again. Right now I can't eat anything (of specified above) without getting so ill. So I look forward to fixing it. As well as to being toned. 

But, I really look forward to playing with these ideas. I love the idea of creative cooking! 

Pineapple Updside Down Cake

Pineapple Upside Down Cake

This turned out a bit too tantalizing, for though I'm not into pineapple, even I had to try some. Smelled Fantastic! Tasted SO GOOD! Def worth the burned flesh I got during the brown sugar melting part. 

Recipe? Its two recipes. One "altered slightly". First Williams Sonoma Pineapple Upside Down Cake recipefrom the fruit cookbook we bought, the methods and everything minus the cake mix, which was Pamela's GF Baking Mix's recipe for Yellow Cake. Basic gist would be yellow cake or vanilla cake mix or recipe. Start by buying sliced pineapple or fresh and slicing. Melt 1/4 cup butter on medium/medhigh heat, add 3/4 cup brown sugar mix and cook till small bubbles form, pour in lightly greased pan, place fruit on top, then cake mix, then cook 350 for 35+ mins. I'd suggest a cake recipe that has 2 or more eggs, or add if using mix. I'd suggest whipping egg whites to stiff peaks and folding in at end before pouring in pan.

Changes? Well, not many. I added about 1/4 ground pineapple (I had slices left) to the cake mix, and instead of milk I used a mix of half n half, heavy cream, and yogurt. That was for moistness, though not needed as the brown goo and fruit from the pan provide plenty, so I'd suggest just following directions. But a pinch or dash of cinnamon in the brown sugar butter mix was a great idea, I'd def recommend doing that, and the mashed pineapple thing. 

Enjoy! (serve warm)

Hubby sure did, he had seconds! :)

Would have had more but he complained about us being out of milk to drink, he loves his milk. We go through a gallon in about 3 days. He prefers milk with sweets, so do I. Kinda cuts the sugar.

LD

Upside Down Ideas

Upside down cakes! Wow, that was a brilliant invention! It makes it so much easier to make spectacular cakes, especially fruity ones!

The classic pineapple is what I'll be making later this week. But There is a whole world of opritunaty in the upside down area. Berrys, banana-chocolate, chocolate chip, citrus, apple, or even just brown sugar and nuts!

The recipes always follow a basic pattern, the messy good stuffs goes at the bottom of the pan, and a basic cake recipe goes on top. Best your cake include extra eggs, like 3, due to the variations I've seen of one not rising well. 

I'll be posting my madness methods and plenty of pics upon completion of my P.U.D.C. (Pineapple Upside Down Cake). For now, our pineapple must further ripen. Its likely I'll be going GF on this one. Heads up. Hugs!

Bestest Brownies - Part 2

LANI'S DARK FUDGE (GF) BROWNIES

Hi, Have you met me? My name is Lani and I can not EVER leave well enough alone! Even if I get rave reviews from everyone, and hubby loves it, I must continue trying to PERFECT it. This "it" was my brownies. I desired them to be more brownie-ish and slightly toned down on the "punch you in the face fudge" texture. But still deeply chocolately. 

THESE ARE 100% GLUTEN FREE! YIPPY! 

But not 100% guilt free, lol, dark as they are, there is sugar and crisco/butter involved! 

3 eggs

1 cup white

3 tbsp dark brown

1 tsp cinnamon

1 cup Pamela's GF Baking mix

1/2 cup butter/crisco

+ 1 tbsp butter or oil ...

to add in melting chocolate if desired

2 oz semi and 2 oz unsweetened chocolate chopped

(or even one ounce more if you like)

1/4 cup dark cocoa powder

large pinch of salt

nuts, add ins and espresso or coffee optional.

pre heat oven to 400

prepare square pan with foil tightly wrapped both ways, spray.

set up your double boiler, once water in pot boils turn off - add glass bowl on top and put in chocolate. stir stir stir. on the side, sift together flour, salt, and cocoa. set aside. keep eye on slowly melting chocolate. now cream together butter, and sugars, until ...well ...creamy, lol. then add vanilla and eggs, mix together. add flour mix in parts, stiring in, then slowly stir in melted chocolate. 

pour into prepared pan and cook, 25 mins. (varies by pan, oven, altitude, etc) test with toothpick, quickly, then cover with foil. let sit 30 mins, then remove, wrap with plastic and let cont cooling to the touch with saran wrap. cut with pizza cutter or knife, whatever. wrap well, and save or serve. 

serve warmed with cold vanilla icecream, yum!

GF Snickerdoodles!

SNICKERDOODLES

Yup! I decided to make some super yummy slightly crispy and chewy SNICKERDOODLES, GF! I BASICALLY followed the LAND O LAKES RECIPE  but though I did stray SLIGHTLY, I'd suggest to follow theirs. As I do not recall what exactly what it was I did. I forgot to note it. 

PICS

NOTE : WATCH FOR BROWNING! Do not let them get to brown. Though they still taste great (like cinnamon toast crunch) It takes away some of the chewy texture.

the end!