A crisp not too sweet gluten free cookie/biscuit
agmss15
20 days ago
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Gluten Free, Soy Free, Protein-ful Vegan Loaf?
Comments (23)I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10...See MoreGluten Free Pie Crust
Comments (8)Annie, Bonnie's got you covered on the response.. For some easy pretty tasty treats I've found that Land O Lakes.com has some pretty tasty things. I like their marble cake, the macaroon "cupcakes"..(I can't think of what they call them, they are a coconut "crust" with a dollop of ganache).. and the sugar cookies aren't to bad either.. Brown rice flour will be grainer than white rice flour, and and a "popular" sweet rice flour is marketed under the name Mochi... I've expanded my GF flour's to a few I haven't even tried yet. Teff and Amaranth...And Trader Joe's Almond Flour/Meal is what I use when that kind of thing is called for. It's the best price I've found. In crisp topping I use oats and oat flour(in place of AP)..but you must make sure since they are true Celiacs that they are certified gluten free. Gluten free baking isn't cheap...LOL...See MoreHow to survive gluten free holidays
Comments (23)You all are wonderful. I thank you all so much for your suggestions and kindness in taking time to help me find recipes or posting them. The menu so far is roasted organic turkey (my favorite TG food), mashed potatoes, green bean casserole, cope's dried corn, whole cranberry sauce, stuffing balls, & gravy. I have decided to make cherry cheese cakes that use cream cheese, sour cream, eggs, sugar, and cherry topping. I will make a few more from the recipes you all shared when I have gone through them all. i was at a tea yesterday that my DD hosted and she made a wonderful raspberry baked oatmeal for me as everything else was loaded with gluten. The oatmeal was so delicious that I didn't feel the slightest bit tempted by the other items. Going GF has helped my digestion so much that it's worth the irritation of not being able to eat normally and it truly is getting easier. I've also lost twelve pounds since July so that is also an added benefit....See MoreMild crisp cookie recipe (second try)
Comments (23)Will check out the suggested recipes. I spent some time on the King Arthur site and took note of the graham crackers, as it happens, and also of the animal crackers. One of the problems with baking in Italy is how many ingredients that are common in the U.S. can't be found here, at least not in the country: Milan or Florence might be a different story. Our local small supermarket is not currently carrying oatmeal (it was expensive anyway). Also unavailable: molasses, wheat germ, buttermilk, sour cream, buckwheat, rye, hard wheat flours (buckwheat flour used to be available, but not lately), dried currants and cherries, pecans, cranberries fresh or dried. Water pack pie cherries, though there's an abandoned orchard down the road. Pumpkin pack, though we get a fine substitute by roasting winter squash. Reliable dried yeast: I only use fresh now. Walnuts are very expensive. Vanilla and almond extract come in miniscule individual vials: my last trip to the U.S. I brought back bottles of both. We still eat well, but I really had to revise a lot of my cooking, and baking in particular. Also I'm a healthy cook, and getting older, both of which have caused changes in my cooking. We have good produce here, and the cheeses are sublime, though mostly I limit myself to a bit of Parmesan....See Moreagmss15
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