Monday, April 26, 2010

Gluten Free Cheese Scooped Biscuits Recipe

This is a great biscuit recipe. They remind of the biscuits you can have at Red Lobster if you are not eating gluten-free. When we have company for dinner and they aren’t used to eating gluten-free, I like serving these biscuits. They taste very close to regular biscuits and they are always a favorite. I usually make these the day before without cooking them. I scoop them out onto a cookie tray and freeze them on the tray. After they are frozen I put them in a baggy and put them back into the freezer. The next day I take them out and defrost them about an hour before cooking them. Mmmmm good!

Makes about 12 biscuits

2 cups Gluten-Free Baking Classics” brown rice flour mix, page 6
1 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar
1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1-1/8 cups cold milk + 1 Tablespoon lemon juice (let sit about 10 minutes)
3/4 cup unsalted butter, melted and slightly cooled
1/2 cup shredded sharp cheddar cheese

Preheat oven to 450F.

Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again

Cut butter into pats and melt in the microwave, set aside and let cool a bit.

Sift and whisk together dry ingredients (flour mix, xanthan gum, baking powder, baking soda, sugar and salt) in a small mixing bowl.

Pour the melted butter into the cold milk while stirring. The butter will form small clumps within the milk. Don’t worry - This helps disperse the butter in little chunks throughout the dough when it bakes.

Add milk/butter mixture and cheese to dry ingredients and stir gently until combined. The dough should not be too sticky. If it is, add a tablespoon of flour mix at a time until it comes together better but isn’t super-sticky.

Scoop out with a 1/4 cup measuring cup and drop onto a cookie sheet.

Bake for 10-12 minutes or until golden brown. If you like, you can brush the baked biscuits with melted butter (mixed with garlic, optional).

Sandra D. Halpenny © 2010 All rights reserved

Saturday, April 10, 2010

Gluten Free Chick Peas & Bananas Muffins Recipe

As I have said in previous blogs, my son has muffins every day for lunch. So I am always on a quest for healthier choices. We also don't like to use a lot of lunch meat, so I am worried he isn't getting enough protein. That's why I added the chick peas to this recipe. The chick peas add a great taste too. You can add a 1/2 cup of chocolate chips if you like to the muffin mix, but I like putting 4 or 5 chips on top of the muffins. It adds less sugar and fat to the muffins, but it makes you feel like you are having chocolate chip muffins.

Dry Ingredients
1 1/2 cups Sandra's Muffin mix
1 teaspoon baking soda
3 teaspoons baking powder
2 teaspoons egg replacer
1-1/2 teaspoons guar gum
1/2 teaspoons salt
1/3 cup sugar

Wet Ingredients
2 eggs
1/2 cup pureed chick peas
1/2 cup mashed bananas
2 teaspoons vanilla
1/4 cup oil
1/2 cup milk mixed with 1/2 Tablespoon lemon juice (sour milk)
Preheat oven to 350°F Grease a 12 cup muffin pan and dust well with flour.

In a large bowl sift, then stir together dry ingredients. Set Aside.
Puree chick peas in food processor with the 2 eggs. Add the check peas and eggs to a bowl. Add mashed bananas, oil, sugar, vanilla and sour milk; mix well. Make a well in the centre of flour mixture and pour in banana mixture; fold just until combined.. Pour batter into prepared muffin pan. Bake in a preheated oven for 30 to 40 minutes. Remove muffins from pan after 5 min. and cool on wire rack.
Makes 12 muffins

Sandra D. Halpenny © 2010 All rights reserved

Gluten Free Chocolate Chip Bean Cookies Recipe

I finally have new recipe for you. I just haven't been able to find the time to add recipes, I guess I am too busy cooking them. This is a wonderful cookie recipe that has a cake like taste. The beans add extra protein and the applesauce cuts down on the fat. the perfect cookie. Enjoy!

Wet ingredients
1/2 cup butter softened
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1/2 cup white sugar

1 cup canned navy beans, rinsed well and pureed
4 teaspoon vanilla
2 eggs

Dry Ingredients
1-1/2 teaspoons guar gum
2 tsp egg replacer
1 teaspoon baking soda
1/2 teaspoon (1/4 tsp)  salt
1 cup quick cooking rolled oats

1 cup chocolate chips
Preheat oven to 375°C (190°F).

Puree white pea beans in food processor (I usually puree the beans with the eggs).
Cream together butter, applesauce and sugars. Then mix in the pureed beans, eggs and.

Sift and mix well dry ingredients, then mix in the Oatmeal.

Beat in the dry ingredients to the bean mixture. Mix in chocolate chips.

Drop from spoon onto greased cookie sheets. These cookies do not spread at all, so you might want to smooch them down a bit for a flatter cookie. Bake in 375°F (190°C) oven for 12-14 minutes.
Makes 4 dozen

Sandra D. Halpenny © 2009 - 2010 All rights reserved