GrainFree Baking Class Grains VS. Seeds Many glutenfree substitutes are made from grains. If you want to expand your list of substitutes, think of seeds and fiber. Seeds are packed with nutrients and can be made into different forms like flours, meals, powders, and gels. All of the Seeds and Fiber below are both grainfree and glutenfree*. CATEGORY EXAMPLES GLUTEN? Grains Wheat, Barley, Rye, Oats, Spelt, Semolina, Kamut, Farro Contain Gluten Grains Rice, Corn Glutenfree Roots Potato, Tapioca (Cassava), Taro, Sweet Potato, Kuzo (Kudzo), Arrowroot Glutenfree SeedsType 1 Millet, Quinoa, Sorghum, Amaranth, Buckwheat, Teff Glutenfree SeedsType 2 Chick Pea, Soy, Fava and Garbanzo Beans, Peanuts Glutenfree SeedsType 3 Sesame, Pumpkin, Squash, Flax, Chia, Hemp, Sunflower Recipes: ● Energy Powder (sample) ● Flax Bread ● MVM Bumble Babies (sample) Glutenfree SeedsType 4 Almond, Cashew, Coconut, Pecan, Walnut, Hazelnut (Filbert), Macadamia, Brazil, Pistachio Recipes: ● Raw VanillaMaple Macaroons ● Strawberry Shortcakes ● Flourless Pancakes ● Coconut Bread ● Almond Bread Glutenfree Fiber Psyllium Husks Examples: ● Paleo Almond Bread ● Paleo Coconut Bread ● Paleo Cinnamon Bread ● Paleo Cookies (Ginger, Strawberry Banana and Cocoa Delight) Glutenfree GrainFree Baking Shopping List
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Grain-Free Baking ClassGrains VS. Seeds
Many gluten-free substitutes are made from grains. If you want to expand your list of substitutes, think ofseeds and fiber. Seeds are packed with nutrients and can be made into different forms like flours,meals, powders, and gels. All of the Seeds and Fiber below are both grain-free and gluten-free*.
milk, coconut spread Macadamia nut oil, nuts, and butter Ghee Red Palm Oil Tahini (sesame seed)
Starred (*) are bulk items so you buy as little or as much as you want.
What is the paleolithic diet? No grains, just meats (and their fats), fruits and vegetables, eggs, nuts,seeds, and berries. Some allow for dairy. People say they lose weight and have increased energy byeating this way, even without increased exercise. http://infographic.paleolithicdiet.com
A resource book with grain-free recipes: It Starts with Food by Dallas & Melissa Hartwig
Websites for more grain-free info/recipes:
elana’s pantry paleo parents paleOMGrunning to the kitchen the preppy paleo freerange humanthe whole kitchen cave girl cuisine ancestral chefrubies and radishes real paleo food paleolithic dietnom nom paleo paleo autoimmune diet paleo hacks
Energy Powder(The Power of Life Blend from Slimmer: The New Mediterranean Way to Lose Weight by Harry
Papas)
Combine the following ingredients in a blender or processor and pulverize until powder-like. Sprinkle oncereal, soups, salads, entrees, eggs, fruit, smoothies, anything! Store in refrigerator.
1 cup hulled sunflower seeds1 cup hulled pumpkin seeds1 cup flax seeds1 cup sesame seeds
Preparation:In a stand mixer with paddle attachment, mix together peanut butter and agave nectar. Add remainingingredients until everything is well mixed together. On greased roasting pan, spread even layer of bumblebaby mixtures. Bake for 25 minutes in 300 degree oven. Let for and cut into pieces approximately 2 x 3inches.
Raw Vanilla-Maple MacaroonsGluten-Free, Grain-Free, & Vegan
[knock off of Wonderfully Raw Coco-Roons - recipe by kristinannbeck.blogspot.com/]
Yield: 30-36 cookies
1-1/2 cups almond flour 1/2 cup melted coconut oil3 cups coconut flakes (dried and unsweetened) 1-1/2 Tablespoons vanilla 1/2 teaspoon sea salt 3/4 cup real maple syrup
Mix dry ingredients (flour, coconut, and salt) thoroughly. Add wet ingredients (syrup, oil, and vanilla) andmix. Use either the Oven Method or Dehydrator Method to bake.
Oven Method: On cookie sheet lined with parchment paper, form cookies using a small cookiescoop. Bake approximately 2 hours @ 200 degrees with the door open. Finished cookie should holdtogether when removed from the cookie sheet. Dehydrator Method: On dehydrator tray(s), form cookies using a small cookie scoop. Dehydrateapproximately 8 hours. Finished cookie should hold together when removed from the tray(s).
For both methods, check cookies at the half-way mark to make sure they are baking as expected, i.e.,not getting too dry through the middle and/or the bottom still too moist to hold together. Cool and store inairtight container for one week or longer.
GF Strawberry ShortcakesYield: 12 slices
Ingredients:½ cup coconut flour2 tablespoons blanched almond flour¼ teaspoon baking soda½ teaspoon sea salt4 whole eggs, room temperature2 egg yolks, room temperature½ cup butter, melted½ cup honey1 teaspoon vanilla extract2 egg whites1 pound strawberries, dicedWhipped cream for garnish
Directions:1. Preheat oven to 350 degrees F and lightly grease a muffin tin. Set aside.2. In a large bowl, combine coconut flour, almond flour, baking soda and sea salt. Whisk to combine.3. In a blender (or using an immersion blender), blend together 4 whole eggs plus 2 egg yolks, butter,
honey, and vanilla until thick and fully combined.4. In the bowl of stand mixer or using a hand mixer, whip 2 egg whites until stiff peaks form.5. Add egg yolk mixture to dry ingredients and whisk well or blend to combine. Gently fold in egg
whites until fully incorporated.6. Divide batter evenly between muffin tins and bake for 25 to 35 minutes until golden and toothpick
inserted in the center comes out clean. Let cool on a cookie rack.7. Gently slice shortcakes in half and fill with a layer of diced strawberries, a dollop of whipped
cream and more strawberries.
Flourless PancakesMakes 4 servingsPer serving: 416 calories, 20 g protein, 16 g carbohydrates, 36 g total fat, 4 g saturated fat, 8 g fiber,
2 tsp poppy seeds1/4 tsp lemon stevia or to desired sweetness (optional)1 1/2 cups blanched almond flour1/2 tsp baking powder1/4 tsp baking soda1/4 tsp sea salt Directions:1. In a large bowl, whisk together the egg yolks, buttermilk, lemon juice, lemon peel, poppy seeds, andstevia (if using). 2. Add the almond flour, baking powder, baking soda, and salt and mix until thoroughly combined. 3. In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter. 4. Grease a skillet or griddle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batteronto the skillet. Cook for 1 minute, or until bubbles form around the edges. Turn and cook for 1 minute, or untilunderside is lightly browned. Remove from heat to a serving platter. Repeat with remaining batter, re-greasing the skilletif needed.
Coconut Flour BreadBrought to you by Nourished Kitchen
Ingredients:3/4 cup coconut flour1/2 cup ghee (plus extra for greasing the pan– Ghee is clarified butter)6 eggs2 tablespoons honey1/2 teaspoon sea salt
Directions:1. Preheat oven to 350 degrees F2. Combine the ingredients above and mix together well, making sure the batter is clump-free.3. Grease the bread pan.4. Pour the batter into the loaf pan and bake in the oven for approximately 40 minutes.
1 ½ cups blanched almond flour¾ cup arrowroot powder¼ cup golden flax meal½ teaspoon celtic sea salt½ teaspoon baking soda4 eggs1 teaspoon agave nectar or honey1 teaspoon apple cider vinegar
1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda2. In a larger bowl, blend eggs 3-5 minutes until frothy3. Stir agave and vinegar into eggs4. Mix dry ingredients into wet5. Pour Scoop batter into a well-greased 7.5 x 3.5 loaf pan6. Bake at 350º for 30-35 minutes (test for doneness with toothpick inserted in center)7. Cool and serve
GF Focaccia-Style Flax Breadby Laura Dolson @ about.com
This grain-free yeast-free bread is high in fiber and omega-3’s and works well for toast and sandwiches.For a sweeter loaf, omit the garlic and seasonings and use the golden flax - add fruit such as blueberriesor nuts. Makes 12 servings. Each serving has 6 gm protein and 185 calories.
Ingredients:2 cups flax meal (golden flax gives a buttery flavor;; brown flax gives an earthier flavor)1 Tablespoon baking powder½-1 teaspoon salt1-2 Tablespoon sweetener (like sugar or a sugar substitute) (can be omitted)5 beaten eggs½ cup water1/3 cup oil (olive oil, hemp seed oil, walnut oil, coconut oil, grape seed oil etc.)Minced garlic and other seasonings like caraway seeds can be can be added
Preparation:Preheat oven to 350 F. Prepare pan (20 x 15 with sides) with oiled parchment paper.
1) Mix dry ingredients well.2) Add wet to dry and be sure to incorporate eggs well.3) Let batter set for 2-3 minutes to thicken (don’t wait beyond this time).4) Pour batter on to pan. Because it’s going to tend to mound in the middle, you’ll get a more even
thickness if you spread it away from the center in roughly a rectangle an inch or two from the sidesof the pan. You can go to sides of pan for a thinner result.
5) Bake for about 20 minutes until it springs back when touched and/or is visibly browned.6) Cool and cut into slices.
1. Dawna’‛s Carrot Cake (This is a wheat-based recipe that we convertedwith the substitution of GF baking mix.)350 degrees. Grease & flour 9 x 13 pan. Bake 40-50 minutes.
Beat egg, oil, sugar, vanilla. Mix in flour*, soda, b. powder, xanthan gum, salt, cinnamon. Stirin carrot. Pour in pan and bake. Cool 60 minutes on wire rack. After cool, frost with:
Dawna’‛s Carrot Cake Frosting½ cup butter 12 oz cream cheese2 cups powdered sugar 1 tsp vanilla
Beat all ingredients until smooth.
*Substitute GF Baking Mix2 cups rice flour 2/3 cup potato starch1/3 cup tapioca flour
------------------------------------------------------------------------------------------------------2. Bunny’‛s Black Bean Brownies (Vegan) (The original recipe called forbean flour and eggs. We substituted chia flour for the bean flour and flaxmeal for the eggs.)
1-15 oz can black beans, drained and rinsedand pureed
½ cup chia flour
Egg substitute for 3 eggs* 1 teaspoon xanthan or guar gum5 T vegetable oil 1 teaspoon vanilla1 cup sugar ½ teaspoon baking powder½ cup unsweetened cocoa powder ½ teaspoon cayenne or chili powder (optional)½ cup chopped walnuts (optional) ¼ cup chocolate chips (optional)
Preheat oven to 350. Greased 8” baking pan. Mix pureed black beans, eggs, oil, sugar, cocoa,flour, xanthan gum, vanilla, baking powder and chili powder. Process in food processor untilsmooth and well-combined. Stir in walnuts if using. Spread batter evenly. Top with chocolatechips if using. Bake for 30 minutes or until tester comes out clean. Do not overbake.*Egg Substitute for one egg: Stir together 3 T water with 1 T flax meal. Let sit 10 minutes.
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3. Alexa’‛s Gingerbread Hearts (Vegan). (This recipe was adapted from awheat-based recipe by my sister, Susan. She sent me a whole box ofgingerbread boys for Christmas. )Cream together:
6 T butter or vegan substitute ¾ cup dark brown sugar1 large egg or substitute*
*Egg Substitute: Stir together 3 T water with 1 T flax meal. Let sit 10 minutes.
Add to above mixture and mix well:½ cup molasses 2 tsp vanilla1 tsp lemon zest 3 Tablespoons water**
**Note: extra water was added here because coconut flour is used in the baking mix. If notusing coconut flour, do not add water.
***GF Baking Mix:2-1/4 cup brown rice flour ¼ cup coconut flour¼ cup corn meal ¼ cup ground flax
Refrigerate dough for at least 4 hours. Roll-out between wax paper or cling wrap about ¼”thick. Cut out desired shapes. Place on parchment paper lined cookie sheet. Bake small shapes8-10 minutes at 375 degrees. Larger shapes may take longer.------------------------------------------------------------------------------------------------------
Alexa’‛s Gingerbread Frosting (Vegan Royal Icing) (The cookie recipe called for royal icingbut we substituted this one to make it vegan.)
Combine all ingredients and beat at low speed one minute or until combined. With mixerrunning, drizzle 1/3 cup water down side of bowl slowly increasing mixer speed until all sugaris incorporated. Beat at medium-high speed 2 minutes, scraping down sides of bowl as needed.The icing should be thick and stiff enough so that there are ridges. Frost cookies. Icing willstay pliable for several hours and can be thinned with water if necessary.
4. Other samples provided by:The Cupcake Hut in the Arroyo Plaza and La Iguana Restaurant in downtown Cruces.
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GF Baking Class Mountain View Market November
15, 2012
Comparison of Commercial GF Baking Mixes
Listed by price/ounce (highest to lowest price). When you compare a mix -- look at ingredients,type of flour, cost, organic, binder, dairy. [Prices will vary—these were the prices in 2012.]Mix Ingredients Cost
(plus you will have left-overs to make another batch)
$3.67/24 oz
(.15 oz)
Make Your Own GF Baking Mix
Use this basic blend for cakes, cookies, muffins, gravies, cream sauces, cheese sauces. If yourrecipe calls for wheat flour, substitute this mix spoon for spoon. Combine ingredients and store inair tight container in the refrigerator. Create a personalized baking mix by substituting from theSubstitution list below. Example: add ¼ cup corn flour to substitute for ¼ cup of rice flour.
2 cups rice flour (brown or white) 2/3 cup potato starch (not flour) 1/3 cup tapioca flour
Substitutions
Other GF flours/starches/meals/ground nuts or seeds can be used alone or in combination with aGF baking mix. Caution: Always check for the GF symbols on these products.If goal is: Then substitute a portion of the baking mix with:
Higher Fiber GF oats, flax, chia, rice bran, coconut, almond, hazelnut, hemp, corn,buckwheat, quinoa, sorghum, mesquite, psyllium husk flour. [Addingextra fiber means you must also add more liquid. Example: substitute ½ cupcoconut flour for the rice flour and add ½ cup water or other liquid.]
Higher Protein Seed or nut flours like teff, amaranth, quinoa, chia, hazelnut, almondor bean flour like chickpea or soy
Lower Glycemic Fiber ingredients (see above) or fruits, vegetable or bean purees.Extra Lightness More tapioca starch, potato starch, corn starch, white or brown rice,
or sprouted brown rice flour. If using eggs in the recipe, separatewhites and yolks and beat the whites to stiff peaks.
Extra Flavor Brown or toast butter, nuts, seeds, flour, oats before adding.Higher absorption Sprouted brown rice flour vs plain brown rice flour.
Go to next page for how to add a binder to the baking mix.
GF Baking Class Mountain View Market November
15, 2012
Add A Binder or “Glue” to the Baking Mix
Most GF baking recipes require a binder such as adding a gum--either xanthan gum or guar gum.They help make the finished product less dry and crumbly. Some flours (like almond, hazelnut, chiaor flax) may not require as much or any. Binders (available in Bulk Dept.) include:
Basic Binders
Binder Cost/lb Made from Amount to use Comments
Guar Gum 12.89 A beanfrom theGuar plant.
Add 1 teaspoon percup of flour blend tomake yeast doughs.
Add ½-1 teaspoon gumper cup of flourblend to make cakes,cookies, bars,muffins and quickbreads.
May help to lower blood cholesterol and stabilizeblood sugar. Helps prevent constipation,hemorrhoids, obesity and remove toxins.
Caution: It should not be used if you have
difficulty swallowing or if gastrointestinal
surgery or colon disorders
May act as a laxative for some.
Xanthan Gum 28.29 Bacteriagrown oncorn sugars
Same as guar gum. Can be interchanged with guar gum but providesmore stretchiness to things like yeast bread. Acts
as a laxative for some.
Other Binders
Arrowroot 23.89 Arrowrootplant
1 Tablespoon to 1 cupliquid
Used to thicken sauces, and puddings. Good forthickening acid bases like lemon curd. It is themost neutral tasting of the thickeners and producesa glossier result than cornstarch.
Corn Starch 5.19 Corn 1 Tablespoon to 1 cupliquid
Should be mixed into a slurry with an equal amountof cold water before it's added to a hot liquid. Youthen need to simmer the liquid, stirring constantly,for a minute or so until it thickens. Cornstarchdoesn't stand up to freezing or prolonged cooking,and it doesn't thicken well when mixed with acidicliquids.
Agar agar 69.99 Seaweed Use 1 1/2 teaspoonspowder to 1 3/4 cupsliquid.
Gelling agent. Not interchangeable witharrowroot. Good source of minerals. It can beused like gelatin in molded foods or in place ofpectin in fruit spreads.
Acts as a laxative for some.
Chia 12.99 Chia seed ¼-1/2 teaspoon percup of flour blend.
Grind into a flour. May help to stabilize bloodsugar levels.
Psyllium Seed husksfrom thePlantagoplant
Add 1 teaspoon percup of flour blend tomake yeast bread,pizza dough or otherbaked items that callfor yeast.
Grind into flour and mix with water. It turns into afirm, tasteless gel. When added to breadingredients, it eliminates the need for guar orxanthan gum. Acts as a laxative for some.
Other Substitutions
Egg Flax 1 T ground flax meal mixed with 3 T water. Let sitfor 10 minutes.
EnerG Egg Replacer 1-1/2 tsp mixed with 2 T water. Let sit for 5 minutes.
Chia 1 tsp ground chia mixed with ¼ cup water or
1-1/2 tsp whole chia mixed with ¼ cup water. Letboth sit for 10 minutes.