Recipes?

Ronda - posted on 04/29/2009 ( 12 moms have responded )

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I've seen most of you buy mixes but I'm interested to see if any of you have found some good GF recipes that turn out each time. I added my bread recipie to the lunch box delima post. I also have GF choco-chip cookies if someone wants it. I am looking for holiday items (GF gingerbread to make a house this fall), I good flaky pie crust recipe. What do you have in your bakery? I've been experimenting GF baking for 3 years now and still feel a novice on baking goods.

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Amanda - posted on 05/01/2009

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Chiffon Cake



3/4 cup white rice flour 175mL

3/4 cup sugar 175mL (less if you want)

1 1/2 tsp salt 2mL

1/4 cup oil 60mL

3 egg yolks

1/4 cup water 60mL

1/2- 1 cup flavour Ive used berries, nuts, raisions,lemons, limes, cherries.. If your flavouring with lemons or limes use about 2 tbsp. This is also really good as an orange cake.. You can also use cocoa(Its great) So is the Vanilla takes about 4 tbsp, the vanilla bean works great to.

3 egg white

1 tsp of cream of tartar



Sift dry ingredients together 3 times. Make a well in the dry ingredients and add oil, beaten egg yolks,water and the flavouring. Beat well until smooth, about 5 minutes. Beat egg white with cream of tartar until stiff but not dy. Fold into batter. Pour into greased cake pan or muffin tins. Bake 35 minutes in a preheated oven at 350*F (180*C) or until firm to touch. Invert pan on rack to cool, put a cloth done on you rcounter an put the pan on the cloth. Works for me. If allowed, top with cherry pie filling and whip cream.



hope you enjoy.

Jennifer - posted on 05/01/2009

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I started my family on GF about a yr and a half ago. I have experimented a lot. I am fortunate enough that I drive about 40mins. to an Amish store that sells bulk flour. I can buy 10 and 5 lbs bags of buckwheat, corn, rice at VERY reasonable prices. I like the buckwheat for a lot of things and have found that rice is a good in rues. A lot depends on your own particular taste. When I want a recipe I usually google it. Every time I find a new website and googling usually gives me the best of the best. I don't know how that works. We really have just cut down on baked goods and consider them a real treat. Using sorghum would probably be good for a gingerbread house, it has the same color and strong texture of gingerbread. It makes wonderful molasses cookies, but because of the strong flavor that is the only I use it for. I also use tapioca, brown rice, soy flour, potato starch and corn starch. At any given time I have all of those in my pantry so I can make my own blend depending on what I want. It sounds like a lot to have, but I slowly added over the year and now I have flexibility when I cook/bake.

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Jennifer - posted on 05/07/2009

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I've been able to find the name, but honestly Berlin is pretty small, if they stopped any store owner should be able to direct them. SORRY!!

Jennifer - posted on 05/04/2009

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I live in Ross County which is a couple of hours south of Berlin, but I know that there are Amish stores that sell bulk flour in Berlin. I will ask around to see if anyone knows the name of a store(s) that sell bulk and re-post later.

Ronda - posted on 05/04/2009

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Which Amish store? My parents will be driving through ?Berlin, Ohio? next week and asked me to see if it was one of these stores. They said their were 3 main stores for flours but one has bulk flours. They like to go through and get the fresh cheese too.

Amanda - posted on 05/01/2009

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Banana Muffins or Bread



1 cup mashed banana

1/4 cup melted shortening

3/4 cup white sugar (can only use 1/2 cup)

1 tsp vanilla

1/4 tsp salt

1/2 tsp baking soda

1 1/4 cups plus 2 tbsp rice flour

2 tsp baking powder





Blend banana, shortening, sugar and vanilla. Add dry ingredients unsifted. Bake for 25 minutes at 375*F (190*C) in greased muffin or Bread Pan.





Variations



1/4 cup fresh berries or cherries

1/3 cup cubed raw apple (cinnamon goes well in the one)

1/4 cup raisions or dates

1/3 cup cubed banana with strawberries

Amanda - posted on 05/01/2009

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Frosted Brownies



1/4 cup margarine

1 cup of sugar

2 eggs

1 tsp vanilla

1 cup flour, your can also use 1/2 cup of rice flour with 1/2 cup of potatoe flour

1/2 tsp baking powder

2 tbsp cocoa powder

1/4 tsp of salt

1/4 cup of water

1/2 cup of nuts chopped



Cream together margarine, sugar, add eggs an vanilla and beat until fluffy. Sift together the dry ingredients and add to creamed mixture alternately with the water. Mix well. Add nuts. Bake at 375*F (190*C) ina greased 8 inch square pan for 25 minutes.



Frosting

1 1/2 tspp margarine

1/2 vanilla

1 1/2 cocoa powder

2/3 cup icing sugar

2-3 tbsp cinnamon



You can also put cinnamon in the brownie itself it turns out really nice.

Ronda - posted on 05/01/2009

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Do you have a scanner? The only things I have that my daughter loves right now is a land o lakes cookie recipie (from their website) and a bread recipie. I'd love to find a cake that doesn't turn out like rice flour cornbread. I'd probably try each recipie at least once. My husband is SOOO picky about the wheat free foods and it is sometimes harder on me because he insists on the wheat product and risks cross contamination. I have found a few tricks that work every time. Tapioca starch works well to replace flour in rues.



I thankfully grew up in the country and my parents knew farmers and bought their own grains and ground them themselves. I've been told that since my parents had heirloom wheat, I probably didn't suffer like my daughter as today's hybrid wheats seem to produce more reactions. My parents still have their grinder and they grind flours for us. It is a blessing.



I once had to take my daughter inside an open bakery for 15 min. She stood next to me while a lady went to get paperwork for us. The wheat flour in the air was enough to put my daughter into hives that took a week to disappear.

Tammy - posted on 04/30/2009

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I usually use "normal" recipes and just switch out the flour with 1/2 sorghum flour & 1/2 rice flour to equal the amount of the wheat flour and add 1 tsp of Xanthan gum per cup of flour. I experiment, and sometimes add extra sugar and vanilla, but usually everything comes out pretty darned good!! =)

Amanda - posted on 04/30/2009

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Good day to you. I can relate. Although I was diagnosed when I was 16mths old. My mother went through what your goign through right now. An now I have a son whos also got celiacs it still can be a dilema. Its difficult trying to find recipes that both of us will like. Considering the price of alot of our foods anyways. I hate wasting our food. I came up with ideas just from taking one recipe an mixing it with a bunch of other things also known as happy accidents. When my mom was struggling to find things that I could eat baked goods an such. She then spoke with a Dr an he gave her this paper booklet that my mom was kind enough to pass down to me when my son was diagnosed. Its great. It has in it a wonderul cake recipe. Any flavour you so choose. It has a brownie recipe. Fudge squares. Pancakes. different kinds of cookies. Different kinds of squares. Along with different bread recipes. Funny thing Ive never used a bread machine my entire life then my hubby went an bought me one an I just substitute his flour for ours an it works pretty good. Anyways I put up a few items here if your interested Ill gladly put up the recipes for you.

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