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1 -4 lbs. sweet potatoes, peeled and diced (about 3 medium)
4 carrots, peeled and diced
6 cups vegetable broth
I teaspoon dried thyme
2 teaspoons canola oil
I cup finely diced onion
4 garlic cloves, minced
2 teaspoons maple syrup
2 teaspoons honey
1—3 teaspoons chipotle powder (optional)
Fresh cilantro leaves, stems removed, finely shredded, for serving.
Baked corn chips (Tostitos), for serving.
In a large heavy stockpot simmer the sweet potatoes, carrots, thyme, and broth for 2 hours, covered, stirring occasionally with a wire whisk, until vegetables disintegrate.
Mash vegetables in pot with a potato masher if necessary.
In a non-stick skillet heat oil over medium low, and sauté onion and garlic until lightly golden. Add to broth with maple syrup, honey; and chipotle powder to taste. Serve individual bowls of soup topped with a sprinlde of cilantro. Serve with baked corn chips.
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Basic Cake Mix
This mix will make four cakes, and it can be doubled easily. Store the mix in a plastic bag or plastic container with your regular flours for you to add the fresh eggs, shortening, and liquid when stirring up the cake.
5¼ cups GF Flour Mix** (below)
2¼ teaspoons xanthan gum
8 teaspoons baking powder
2 teaspoons salt
2 teaspoons baking soda
2 1/2 cups sugar
4 teaspoons powdered vanilla
2 tablespoons Egg Replacer
Whisk all ingredients together and store on pantry shelf.
FEATHERLIGHT YELLOW CAKE: Preheat oven to 350. In a mixing bowl place 2 cups Basic Cake Mix.
Add: 1 egg plus 1 egg white (or ¼ cup liquid egg substitute)
1/3 cup mayo or light mayo
2/3 cup nondairy sour cream
Beat for about 1 minute on medium speed and turn batter into an 8" square pan sprayed with vegetable spray. Bake 25 to 30 minutes. (See below for flavor variations.)
LOW-FAT CAKE: Preheat oven to 3500. In a mixing bowl place 2 cups Basic Cake Mix.
Add: 1 egg plus 1 egg white (or ½ cup liquid egg substitute)
2 tablespoons vegetable oil
2 tablespoons pear or apple sauce
1/2 cup low-fat milk or nondairy liquid
Beat for about 1 minute on medium speed and turn batter into an 8" square pan sprayed with vegetable spray. Bake 25 to 30 minutes. (This is excellent with the Spiced Ginger Flavor.)
LACTOSE-FREE, SOY-FREE CAKE: Preheat oven to 350. In a mixing bowl place 2 cups Basic Cake Mix.
Add: 1 egg plus 1 egg white
4 tablespoons melted margarine
1/3 cup citrus-flavored carbonated beverage (Sprite, etc.)
Beat for about 1 minute on medium speed and turn batter into an 8" x 8" pan sprayed with vegetable oil spray. Bake 25 to 30 minutes.
LOW-FAT CHOCOLATE CAKE: Preheat oven to 350. In a mixing bowl place 2 cups Basic Cake Mix.
Whisk in: 3 tablespoons cocoa
Add: 1 egg plus 1 egg white
2 TB vegetable oil
One 2 ½ -ounce jar baby pea puree
½ cup cherry cola
Beat for about 1 minute on medium speed and turn batter into an 8" square pan sprayed with vegetable spray. Bake 25 to 30 minutes.
MOCHA FLAVOR: To any of the above recipes add 1 tablespoon instant coffee granules plus 2 ½ tablespoons cocoa to the dry mix before adding any liquid.
ORANGE FLAVOR: To the Basic Cake Mix add 1 tablespoon fresh orange zest before adding any of the liquids. This is especially good with the citrus-flavored carbonated beverage.
SPICE CAKE: To the Basic Cake Mix add 1 ½ teaspoons cinnamon, 1 teaspoon cloves, and ¼ teaspoon allspice before adding the liquids.
SPICED GINGER FLAVOR: To the Basic Cake Mix add 1 tablespoon finely chopped candied ginger before adding the egg and liquids.
**GF Flour Mix
2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour
Large quantity mix:
6 cups white rice flour
2 cups potato starch flour
1 cup tapioca flour
I believe this is from a cookbook by Bette Hagman, the QUEEN of wheat free cooking!
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Gluten Free Buttermilk Biscuit Mix
2 ½ cups rice flour
1 2/3 cups potato starch
3 tablespoons baking powder
2 1/2 teaspoons baking soda
2 ½ teaspoons salt
1/4 cup sugar (or to taste)
1/2 cup dry buttermilk powder
3 tablespoons Egg Replacer (optional)
1 cup less 1 tablespoon shortening
In a large mixing bowl, whisk together the rice flour, potato starch, baking powder, baking soda, salt, sugar, buttermilk powder, and Egg Replacer (if used). With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart plastic bag or container in the refrigerator.
PLAIN BISCUITS: Preheat oven to 400. To 1¼ cups Buttermilk Biscuit Mix add 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water for rolled biscuits or 1/3 cup water for light drop biscuits. Handle gently and roll out or drop as soon as the dough is moistened. Bake for 12 to 15 minutes. Makes 8 biscuits.
SWEET SHORTCAKE BISCUITS: Preheat oven to 400. To 1¼ cups Buttermilk Biscuit Mix add 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water. Handling lightly, pat into rounds and put on a cookie sheet. Bake for 12 to 15 minutes. Makes 8 biscuits.
SWEET POTATO BISCUITS: Preheat oven to 400. To 1¼ cups Buttermilk Biscuit Mix add 1 sweet potato, baked, peeled, and mashed. (I microwave mine.) Use 1 egg and add enough water to make a stiff dough. Roll or pat out and place on cookie sheet. Bake for 12 to 15 minutes. Makes 8 to 10 biscuits.
GREEN ONION BISCUITS: Preheat oven to 400. To 1 cup plus 2 tablespoons Buttermilk Biscuit Mix add 5 tablespoons chopped green onions and 2 tablespoons cornmeal.
Mix with 1 egg (or ¼ cup liquid egg substitute) and about ¼ cup cold water to make a dough stiff enough to roll out. Cut and place on cookie sheets. Bake for 12 to 15 minutes. Makes 8 biscuits.
QUICK CHEESE MUFFINS: Preheat oven to 350. Prepare 12 muffin tins by greasing the bottoms only. To 2 cups Buttermilk Biscuit Mix add:
Mix together:
2 tablespoons sugar
2 tablespoons chopped green onion
¼ cup grated Parmesan cheese
2 eggs, beaten slightly, or ¼ cup liquid egg substitute
¼ cup mayonnaise
¼ cup cold water
Stir the liquids into the biscuit mix and drop into the prepared tins. Bake for 20 to 25 minutes. Makes 12 muffins. Recipe may be halved for 6 muffins.
Again, I believe this recipe came from a Bette Hagman cookbook.
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Wheat Free Almond Cookies
1 cup sifted oat flour
1 cup almond meal flour
½ cup butter (I use soy or canola margarine)
6 TB maple sugar
1 tsp vanilla
Topping:
½ tsp cinnamon, Saigon
2 TB maple sugar
Preheat oven to 300 degrees F. Grease cookie sheet, set aside.With a hand mixer, blend the butter, maple sugar and vanilla extract until creamy. Add the almond meal flour and the oat flour and mix until the dough sticks together.
Form the dough into 1-1/2 inch balls. Place them on the prepared cookie sheet and bake for 30-35 minutes. Remove the cookies from the oven and roll them in the cinnamon/maple sugar mixture while they are still warm. Yield: 2 dozen.
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Rice Flour Tortillas
1 cup white rice flour
1 tsp Mexican seasoning
½ cup water
2 tsp vegetable oil
In a small bowl, mix the flour and Mexican seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour or water to achieve the proper consistency.
Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as your pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across. Repeat with all dough.
Heat a heavy frying pan or griddle. Use no oil. Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.
Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.
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Oat Flour Pie Crust
1 ¼ cups oat flour
¼ tsp sea salt
2 TB vegetable oil
4 or 4 ½ TB chilled water
Before you start, make sure all ingredients are well chilled. Preheat oven to 350°F. Oil a 9" pie plate, set aside.
In a medium-sized bowl, stir together all ingredients with a fork. Pat dough into prepared pie plate. Press pastry between fingers to make an edge. Add pie filling of choice, bake according to directions for pie filling.
If baking pie crust alone, use fork to prick bottom in several places to prevent buckling.
Bake 18-20 minutes or until crust is golden. Yield: one 9" pie crust.
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Applesauce Rice Bread
1/3 cup sugar
1 large egg
1 ½ cups white rice flour
1/3 cup potato Starch
¾ tsp baking soda
¼ tsp cream of tartar
¼ cup applesauce
3 Tb milk
Preheat oven to 350°. Lightly grease a 4" x 6" bread pan, set aside.
Mix sugar and egg. Sift together flour, potato starch, soda and cream of tartar. Stir into egg mixture. Add applesauce and milk. Pour into prepared pan and bake 40 minutes.
Cool slightly before removing from baking pan. Makes good peanut butter sandwiches, is sweeter than plain rice bread. Yield: 1 loaf
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Hi Peanut,
Corn flour is a great substitution for millet - nice and light. Millet can be dry in cake mixes, so don't use too much.
Try your Asian groceries for g/f flours. Indian shops have lentil and chick pea flours (strong tasting) and may have potato flour - great for thickening savoury dishes. (Arrowroot flour is good for thickening sweet dishes.)
Chinese groceries usually have rice flour, corn flour, polenta, etc. and at prices a lot less than the supermarkets.
If you are into eating porrige, try making one with rolled rice or rice flakes and water - about 1/2 cup. Microwave for 3 minutes and then add your milk. (I use soy or rice milk). If you can find it, amaranth (puffed) also makes a great porrige. I make porrige from half rice flakes and half amaranth. It's a good way to get some soluable fibre first thing in the morning.
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