Microwave Hamburger Buns

I was recently alerted to this recipe by Carolyn on the Delphi Celiac forum. I’m not sure where it originally came from, but she found it on RecipeZaar. It is basically no-carb, which is great for my current predicament (failed first round of gestational diabetes testing). The RecipeZaar poster says it tastes like a whole-wheat bun. Quite frankly, I can’t even remotely recall what whole wheat tastes like (or any wheat, for that matter). I think it is a little eggy tasting, but I don’t think you would taste it with a hamburger (I’ll try tomorrow). It made a good peanut butter sandwich, though if I was going to make one specifically for a sandwich, I’d use a slightly larger bowl (more surface area = less height). I used a 2 cup Pyrex bowl.

I intend to spend some time experimenting with this recipe this week. I would like to see if I could use less butter, because it feels a little too oily for me. I will also try adding various flavors to the bread.

Microwave Hamburger Buns (from RecipeZaar)

Ingredients:

2 Tbs melted butter
1/2 pinch of salt
1 egg (I used large, though the recipe said extra large)
4 Tbs flaxseed meal
1/2 tsp baking powder

Mix all ingredients together in a microwave-safe bowl or container, and microwave on high for 1 minute or until center is set (it will get larger in the bowl). Let set in bowl for one minute, then turn onto a cooling rack to cool. When it is cool, slice through the middle with a bread knife.

Please let me know if you make any modifications or variations that you really like.

A Visit From Anna

Our support group had the wonderful pleasure today of listening to (and watching) Breads From Anna creator, Anna Sobaski.  She had prepared for this meeting by spending 2 days in the kitchen so that she had plenty of food for us to taste!  There were breads, pizza, a cake, and a pie.  We had quite the feast!

If you’ve never had Breads From Anna, they are not the starchy rice-based breads that we often see in the gluten-free world.  They are healthier, hearty breads.

Anna spoke to us about how she got started and what she has been doing in the kitchen.  She also demoed for us baking bread in a bread machine, preparing the dough in a stand mixer and portioning out for hamburger and hot dog buns, rolling a pie crust, and she made some flatbreads.  She even has a flatbread machine that her sister bought her for Christmas.  The flatbreads were really good (she sent me home with some!). I also got to be the lucky recipient of the extra pizza.

Anna told us that when she finished her first bread, she said she was done.  She had made bread, it was good, and that was enough.  But there were people who asked her for a bread mix that didn’t contain this or that, and she just set to work to make things right for them.  She now has 3 bread mixes, plus banana, pumpkin, and cranberry breads, and a pie crust mix.  She will soon be introducing some more new products.  On her website, you will also find many recipes to use her mixes in lots of new ways.  If you create a new recipe with one of her mixes, be sure to share it with her.

North Texas GIG is very grateful to Anna Sobaski for taking the time to come to Texas and speak to us.

Restaurant-Style Cheese Biscuits

Super easy recipe to the rescue!

For a long time, we have kept some of this Bisquick-type mix in the fridge. It’s really great for when you want something and don’t want to spend a long time in the kitchen measuring out ingredients. Well, today, we wanted biscuits. Maybe it was looking at Carrie’s cheese biscuits that did it. Whatever it was, I was grateful that I had this in the fridge and it took so little to prepare it.

These recipes come to us from Mireille at the Delphi On-line Celiac Support Group.

First you need the bisquick mix, then you can make the biscuits (or tons of other stuff - just look up bisquick recipes and replace this for the gluten kind). I like to triple this recipe, so I have a lot available to me. No, it does not have xanthan in it. For the few things I have used it for, it is not needed.

GF BUTTERMILK BISQUICK MIX

2 & 1/2 c. rice flour (could be white, brown or half & half)
1 & 2/3 c. potato starch
3 tsp baking powder
2 & 1/2 tsp salt
2 tbs sugar
1/2 c. dry buttermilk powder (in supermarkets over dairy section or baking section)
3 tbs egg replacer powder
1 c. less 1 Tbs shortening.

In a large bowl, wisk together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of buttermilk powder.
The Bisquick mix is adapted from Bette Hagman’s.

RESTAURANT-STYLE CHEESE BISCUITS

2 cups GF bisquick mix
3/4 cup shredded cheddar cheese (I use 1 & 1/4 cup today and loved it!, or you could use different cheeses)
1/2 cup water

Combine bisquick mix and cheese (you can do this with a fork). Add water. Bake in a preheated 375° oven for 10 to 12 minutes.

For an extra kick, brush on a butter topping. Use 1/2 cup of melted butter mixed with 1 teaspoon garlic powder, 1 teaspoon parsley flakes, and 1 teaspoon Italian seasoning.

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We often make sandwiches out of these biscuits. A couple of slices of lunch meat ham or turkey between two of these biscuits is a great sandwich!!

Variations on a Theme - Tom’s 2

I made another loaf of the Tom’s Light Bread, European Style. This version had no chickpea flour. The flour mix (made the other week) consisted of:

• 1/2 cup sorghum flour
• 1/2 cup millet flour
• 1/8 cup quinoa flour
• 1 cup cornstarch
• 1 cup + 1 TBS tapioca starch

Friday afternoon, I prepared my sponge. I took half of the flour mix above, added 3 TBS light brown sugar, and a packet of yeast (rapid rise this time). I stirred it up, covered it, and let it set. I had intended to make the bread Saturday afternoon, but did not have time. Sunday morning, I finished the recipe, let it rise, and put it in the oven.

We could hardly wait to cut into it. And we didn’t - within 15 minutes of it being out of the oven, we had eaten 5 pieces (between the two boys and me). It was really good. I had thought (yesterday) that I detected a very slight bitterness to it, but it went away with only a teeny tiny bit of butter. But, it may just be my preggo tastebuds (they’re a little off right now). Braden said “this is the best bread ever. You should make this every time you don’t have a new recipe to try.” (Braden is a true believer in Cassandra’s Gluten-Free Test Kitchen.) Andy tried it this morning and said it’s really good. It is still very soft today.

While writing this post, I heard a loud pop and some metal clinking downstairs. Upon inspecting the kitchen, I found the lid to my bowl that contains a sour sponge for tomorrow, had popped off and flown across the counter. Perhaps I shouldn’t put a tight lid on it, lol.

Corrallin’ the Crescent Rolls

Since the crescent roll recipe from the Better Batter website is such a huge hit, I thought I’d find as many of the variations floating out there in blogland as I can. Bear with me, I’m sure I won’t catch them all. Feel free to leave a link if I missed it, and I’ll get it put in here.

My original post, with some variations, including cinnamon rolls and using Montina flour
My Pizza
My Chicken Alfredo Pizza
Kate’s Crescent Dog Army
Kate’s Homemade Croissants
Carrie’s, using a starch-less flour blend
Carrie’s hubby’s Chicken Pot Pie
Ginger’s Muffin Cup Quiches
Steve’s using blackberry jam and cream cheese
Melanie’s picture of a crescent roll with the ends eaten off (I love it!)

Tom’s ES in the Bread Machine

I tried doing the European Style of Tom’s Light Bread in my Cuisinart. Let’s just say it wasn’t a whopping success.

I placed the oil and eggs (warmed to room temp in warm water) in the bottom of the pan, followed by the sour sponge, the rest of the flour and the salt and cream of tartar. I added 1 TBS and 1 tsp of water because the dough was so thick I didn’t think my poor machine would be able to mix it. I helped it get started mixing, and I scraped the side about 5 times during the whole mixing process.

It did not rise at all during the rise process. Now, as I said before, yeast and I don’t get along very well. Last week, I had to let my bread rise for more than an hour and a half before I put it in the oven. What gives?

This one did rise while baking, but about halfway through. When it came out, it was tall (with very funky sides). I had to rush off to get Braden from school, and returned to find it quite compacted. Upon cutting into it, here is what I learned:

• It had humongous air bubbles in it, possibly because of how thick the dough was and it pretty much kept it’s shape (and I had taken out the paddle - the space probably did not fill back up).
• It seemed a little too moist.
• The top crust had an odd look to it - almost like it was more dried than cooked.
• I probably should have set mine to dark crust and given it the extra two minutes of cook time.

If you have a Zojirushi, perhaps you can get a good loaf.

1. You’ve got two paddles - it probably mixes better and you might not need to add that extra water.
2. If it needs more rise time, you can program it in (right? - I think you can).
3. You can also program it to cook longer if you need to.

If you make this in your Zo (or other bread machine) and it works (and even if it doesn’t), please let me know. I will probably try it again in the future, but I think I will stick to the oven for now. Perhaps the yeast and I can come to some sort of understanding first.

Variations on a Theme - Tom’s 1

No, it’s not a post about Mozart (though I could). It is about the Tom’s Light Bread.

I decided to mix it up a bit. I did not get the ingredients together in time to try the European method in my bread machine this weekend (but the sponge is on the counter now!). Braden seriously wanted bread today, so I decided to make one now, make the sponge for tomorrow, and then make some flour mixes using different flours, to have on hand to do the European method.

Today’s bread was changed only by substituting 1/2 cup Montina in for 1/2 cup of the tapioca starch. It is definitely a heartier, whole-grain type of bread. Montina is my new favorite flour, as it is high in fiber (and we could all use more of that). You can’t use all Montina, though, so read their suggestions before using it.

The bread machine was removed from its cluttered corner and given prime real estate on the baking counter, delighted to be in use again. (I have a Cuisinart with a gluten-free setting.) I think I actually spent more time on it than I would have if I had baked it in the oven, because I was totally obsessing over it. Oh, well. I won’t have time to obsess over it tomorrow.

The other variations will be baked in the coming weeks, all as the European method. I should have a post tomorrow letting you know how the European method works in the bread machine.

What are the other variations, you ask? I will write out the flours that I have prepared in my jars.

• 1/2 cup sorghum flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
• 1/2 cup quinoa flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
• 1/2 cup millet flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
• 1/2 cup buckwheat flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
• 1/2 cup sorghum flour, 1/2 cup millet flour, 1/8 cup quinoa flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum

I just went along the row of jars and prepared these flour mixes (the labels were color-coded to keep me straight). When I am ready to use one, I will shake it up to mix the contents, take out half (a little over a cup and a half), add three tablespoons of brown sugar, a yeast packet (stir), and 1 & 1/8 cup warm water (stir and cover). Then let it sit for a day then continue on with the recipe.

Keep your eyes open for more variations on a theme!

Tom’s Light Bread

For a very long time, a forum buddy, Jen, has been talking about this Tom’s Light Bread Recipe that she got from www.celiac.com. It’s been on my to-do list that whole time, and I finally got around to it, LOL!

I made this recipe 2 ways - the way Jen makes it (the original way), and a European way of making bread (sourdough sorta). (I’m not going to copy down the original recipe, you can click on that link and go to it. There are oven and bread machine directions.)

The European method was recently posted on the Delphi Celiac forum by Mireille, having come from the Better Batter Blog. Essentially, you are letting the yeast meld with the flours and create a sour, more complex flavor.

We did not find any difference in the texture of the two breads, but we highly favored the flavor of the sour one. These breads were baked side by side, for exactly the same amount of time.  (The sponge of the sour one had sat on the counter for 27 hours.) Interestingly, the regular version got a really dark crust, though the European method was a light golden brown.

Tom’s Light Bread, European Style

To make the sour sponge (this part to be done the day before):

Mix together in a bowl:
1 1/8 cup chickpea flour (garbanzo bean)
1 cup cornstarch
1 cup + 1 TBS tapioca starch
3 1/2 tsp xanthan gum
Remove half of this mixture and store in a bag.

To the bowl add:
3 TBS brown sugar (make sure there are no lumps)
2 1/4 tsp active dry yeast
Whisk together well, then stir in (gently - does not need to be beaten):
1 1/8 cup warm water
Cover with plastic wrap and place in a warm area for 8 to 24 hours.  I placed mine in the microwave (off, of course), after having heated a bowl of water to warm the microwave.

The next day:

In the bowl of your KitchenAid, place:

Sour Sponge (yesterday’s work)
The rest of the flour mixture
1 1/2 tsp salt
1/4 tsp cream of tartar
3 TBS vegetable oil
3 eggs, lightly beaten (before cracking, warm the eggs in a bowl by running warm water over them)

Beat on medium speed for a few minutes (remember to scrape the sides). You may need to add a little warm water to achieve a thick cake batter-like consistency. Place in a greased 9 x 5 loaf pan. Cover with plastic wrap and set in a warm, draft-free place, until the dough has doubled in size.

Bake in a preheated 375° oven for 35-40 minutes, until the bread sounds hollow when thumped. Turn out onto cooling rack and allow to cool. Store in a large ziploc bag or other closed container.

Crescent Rolls! / Cinnamon Rolls!

Recently, a crescent roll recipe was posted on the Delphi Celiac group, coming originally from the Better Batter Flour website. It has been such a hit, that I just knew I must try it. Many people on the forum have been tweaking it, and I’m using their good ideas. So, thanks, guys.

Crescent Rolls

1/2 stick butter (note - that is 1/4 cup), room temperature
3/4 cup small curd cottage cheese

1 cup gf flour mix (I used the rice/potato starch/ tapioca blend)
1 tsp xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBS sugar

In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.

Wrap in plastic wrap and chill 2 hours (I left mine overnight, as I wanted it ready in the morning).

Preheat oven to 350 degrees. On lightly floured piece of parchment paper, roll the dough into a 14 inch circle. Cut into 8 triangles (really easy with a pizza cutter).

Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20 to 30 minutes.

Fiber Variation: Use 3/4 cup gf flour mix and 1/4 cup Montina (In this picture of the Montina rolls, I accidentally used a whole stick of butter - oops. They didn’t rise like the others, lol.)
This is a very versatile recipe. I have used it for pigs in a blanket (with little smokies), a snuggly dog (lol, using a hot dog), and cinnamon rolls (I like both the regular version and the Montina as cinnamon rolls.). For cinnamon rolls, roll the dough into a rectangle. Mix 3/4 cup brown sugar, 1 tsp cinnamon, and raisins (1/4 to 1/2 cup), and sprinkle onto dough. Roll the dough into a log, cut 2- to 3-inch pieces, and place them in a pan (with parchment on the bottom). Bake for 20 to 30 minutes. Glaze, if desired, with a mixture of 1/2 cup powdered sugar, 1 TBS milk, and a few drops of vanilla. (These cinnamon rolls are not huge and fluffy, but they are really good, and easy to make.)This recipe is also being used as pot pie crust by some members of the forum.
Find a new way to use it, or just make some great rolls. Enjoy!

GF (of course) Flour Tortillas

We’ll credit this recipe to Bobbie Coughlin, over at the Delphi Celiac group. She thinks it came from a support group in Texas, but I was unable to find this recipe on any of the Texas groups’ websites. I have made this a few times and we really like them.

GF Flour Tortillas

1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour
1 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed

Mix dry ingredients and add water and oil. Let rest 10 minutes.

Divide into balls, roll into tortillas, and cook on a hot skillet.