The Jim Patchell Gluten Free Webpage
Why the heck would I care about doing Gluten Free
baking? Well, it seems I am one of the
lucky people who is sensitive to Gluten. I live in the lovely city of
Gluten Free Cookie Recipe
1 Cup White Rice Flour
½ Cup Amaranth Flour
½ Cup Vegetable Shortening (Crisco)
½ Cup Tapioca Four
1 Tsp Salt
1 ½ Tsp Xanthan Gum
1 Large Egg
2 Tbl Milk
¼ Cup confectioners sugar
2 Tsp Bobs Redmill Baking Power
Dash of Cinnamon and Vanilla Extract to taste
Cream the shortening and mix in the sugar. Add the egg and the milk and beat until fairly smooth. Mix all of the dry components in a separate bowl and mix together. Add ½ of the dry components into the liquid and mix. Then add the rest of the dry components and mix some more. Roll dough on cutting board and cut into favorite shapes. I bake these things pretty hot. I set my oven to 450 F. It takes about 10 to 15 minutes. While these are not great cookies, these are the best I have managed to do that are gluten free. Be real careful of the Xanthan Gum, too much and you can bounce the cookies off the floor.
Gluten Free Pancake (baking) Mix
6 Cups of White Rice Flour
1 ½ Cups of Amaranth Flour
¼ Cup of Tapioca Flour
¼ Cup of Potato Flour
¼ Cup of Bobs Redmill Baking Powder
1 Tbl Salt
1 Tbl Baking Soda (Bicarbonate of Soda)
1 Tbl Confectioners Sugar
Thoroughly mix all ingredients in a large mixing bowl and then put it in some sort of storage container.
To make buttermilk pancakes:
1 Large Egg
2/3 Cup of Buttermilk (Sort of depends on the buttermilk, I use Altadena Low Fat Cultured Buttermilk, which is thinner than some others)
1 Tsp Vegetable Oil
½ Cup of Gluten Free Pancake Mix
Add the liquid components first. Beat until well mixed. Before adding in the Pancake mix, make sure the Griddle is ready to cook on. I set mine to about 375 F. Add the ½ cup of Pancake mix and beat until the lumps are gone. If it is too thick, I sometimes add just a smidge of water and beat that in. Don’t let the mix stand for very long, it thickens up real fast. I can get about four 6 inch diameter pancakes from the above. It takes about 4 minutes on each side.
Gluten Free Donuts
1 Cup Rice Flour
¾ Cup Amaranth Flour
¼ Cup Tapioca Flour
1 ½ Tsp Bob’s Redmill Baking Powder
1/3 Cup Confectioners Sugar
¼ Tsp Baking Soda
1 Tbl Nutmeg
1 Tsp Xanthan Gum
Dash of Cinnamon
1 Cup Butter Milk
4 Tbl Olive Oil
I mix all of the dry ingredients together first. Then in a separate bowl, I mix the Eggs, Buttermilk and Olive oil together. I then add the liquid into the dry and mix together. When mixed, the dough will be pretty gooey. This is important. Makes it a little difficult to work with…but… Now if you must, you can maybe add one or two tablespoons of rice flour, but remember, it needs to be pretty gooey. I divide the dough in half. Dust a cutting board with a bit of rice flour. Coat your hands with rice flour, as well as the rolling pin. I put the dough on the cutting board, coat the top with just a bit of rice flour and then roll it out. Rather amazingly, it did not stick to either the rolling pin or cutting board when prepared like this. Cut out the donuts with a cutter and put them in the bin for a deep fat fryer and fry at 375 degrees. It takes about 2 minutes per side. Just keep going until you run out. I didn’t actually count the donuts, but it looks like I got about 2 dozen donuts and donut holes…When they are fresh, they were pretty good. After a day, they are OK but a little heavier in texture. Still, the best gluten free donuts I have made to date.
Where to get supplies.
Finding high quality rice flour is a bit of a problem. Some of it is very gritty. I have used rice flour from three places.
This is pretty subjective, but I would rank the white rice flour from Cause You Special to be the best, Bob’s Red Mill is a close second, with Arrowhead Mills bringing up the rear. All of the rest of the products I would say are pretty equal. Making flour out of rice must be extremely difficult judging by the wide differences in quality.
Now if you
happen to live in