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Tuesday, 07 October 2008
Archives 2006 Nov/Dec RECIPES
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Bread Machine Recipes Excerpted from The Bread Lovers Bread Machine Cookbook by Beth Hensperger Gluten-Free Breads Hints for creating great gluten-free breads: Mix dry ingredients with a whisk until evenly combined. If you have a Welbilt machine, add an extra 2 Tbsp of liquid to each recipe. Xanthan gum & Guar gum can be used interchangeably. Cider vinegar, added w/wet ingredients, acts as a preservative in the baked loaf. Do not use the Delay Timer, as gluten-free recipes contain egg for extra leavening. Dough consistency is a very moist batter. These breads tend to be flat on top. Cool bread completely...slice w/serrated knife so it holds together properly. NOTE: Without Xanthan gum or Guar gum, you will have a flat bread with no structure. Gluten-Free Ricotta Potato Bread 1 ½ or 2 pound Loaf Machine Potato starch flour makes for an exceptionally nice bread. 1 1/3 C water 3/4 C ricotta cheese 1 tsp apple cider vinegar or rice vinegar 3 tbsp vegetable or canola oil 3 large eggs, break into measuring cup, add water to make 3/4 cup 2 1/4 C white rice flour 1/2 C instant potato flakes 1/3 C potato starch 1/2 C dry buttermilk powder or nonfat dry milk 3 tbsp sugar or powdered fructose 2 tsp Xanthan gum 1 1/2 tsp salt 3/4 tsp baking soda 2 1/4 tsp SAF yeast or 2 3/4 tsp bread machine yeast Place all ingredients in pan according to bread machine instructions. Set crust on medium and program for Non-Gluten or Quick Yeast Bread cycle; press Start. (Do not use delay time.) When baking cycle ends, immediately remove pan from machine and place it on a rack. Let cool for 10 minutes before removing loaf from pan. Let loaf cool to room temperature before slicing. C = Cup / tsp = teaspoon /tbsp = tablespoon Flours available or ordered from your local healthfood store. An extraordinary book filled with delicious bread machine recipes for all occasions with accompanying hints for each type of bread: holiday loaves, sweet loaves, flavored loaves, quick breads, plus pasta recipes. www.HarvardCommonPress.com Pesto 1 cup packed cilantro leaves ½ cup packed fresh flat-leaf parsley leaves 1 medium clove garlic, crushed 1 Tbs. toasted sliced almonds 1 ½ Tbs. low-sodium vegetable broth 1 Tbs. Parmesan cheese 1 Tbs. olive oil 1 tsp. lemon juice Directions: In blender or food processor, combine all ingredients, except oil. Process until smooth, scraping bowl sides. With motor running, gradually add oil until well-blended. Note: Toast almonds in small, dry skillet over medium heat, frequently shaking pan, until almonds are lightly browned, about 4 minutes. Uses: Most pestos work well as pasta sauces, vegetable or bread dips, a savory sandwich spread, instead of mayonnaise, or swirled into a light sauce for a flavor boost. Creamy Whip Topping Astonishing taste treat! 1 1/2 C Raw macadamia nuts, rinsed 1/2 C Pine nuts, rinsed Juice of 1 orange Juice of 1 Lemon 1/4 C Raw honey or Agave nectar, w/stevia extract powder to taste 1 tsp vanilla or 1 vanilla bean Put in blender until creamy . Sprinkle with unrefined salt. Excerpted from: The Raw Food Gourmet: for total well-being by Gabrielle Chavez. www.NorthAtlanticBooks.com |
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