Gluten Free Recipes

gluten-free recipes have become very popular today as more and more people are diagnosed with allergy to gluten. You show up with some of our favorites that we use. It 's very important to know and understand your meal to confuse the other to make a good all-purpose flour for work. Making these small changes to your kitchen may need to be successful when you start the path to cook gluten-free.

We use:

1 cup potato starch
1 cup cornFlour
1 cup soy flour
1 cup cornmeal
½ cup tapioca starch
1 cup rice flour

Mix the flour together above and save it in a container

O

A part of potato starch
Part of tapioca flour
A portion of rice flour
1 tsp. Xanthan gum for 7 / 8 rice flour

Come together and store in a container.

The following recipe is my husband Ray came up with a couple of carrots for pressing. He save the pulp and tasty carrotsMuffins.

Carrot Muffins

1 1 / 2 cups gluten free flour
1 tsp. Each baking powder and baking soda
½ teaspoon sea salt
½ teaspoon cinnamon
a pinch of allspice
½ cup of maple syrup or less
1 egg (or egg substitute)
½ cup soy milk
1 / 3 cup olive oil
1 teaspoon vanilla
11 / 2 cups of carrot pulp (from juicer)
½ cup raisins or 1 / 2 cup walnuts, pumpkin seeds, or dried cranberries

Preheat the oven to 375th flour, baking powderSoda and flour and salt. Mix the remaining ingredients, then beat the flour mixture. Spoon mixture into muffin tins and bake for 20 minutes Makes 12 large muffins.

Tortillas:

11 / 4 cups brown rice flour
½ cup millet
½ cup tapioca flour
¼ teaspoon salt
¼ cup oil
2 tablespoons of flax seed flour and ½ cup water (this is the egg substitute)
11 / 2 cups of soy milk or rice
¾ cup water

until brown on the plate preheated Cook

To2 egg substitute

Place 2 tablespoons of ground flaxseed in a large bowl, add half a glass of water if mixture in the microwave and heat until bubbles (or oven) Cool in the freezer until the mixture is thick. Mix with electric mixer until creamy and frothy color flip.

Gluten Free baking powder:

½ cup cream of tartar
½ cup cornstarch
¼ cup of baking soda

In a small processor or sieve, or blend Sift together the cream of tartar, cornstarch and baking powder and mix everything.In closed containers.

Listen to the gluten-free pasta:

1 cup water
2 tablespoons vegetable oil
¾ cup rice flour (or beans, corn, etc.)
¼ cup cornstarch
¼ cup sea salt
2 tablespoons cream of tartar
Food coloring, water from the cooked beet powder or Koolaid

In saucepan over medium heat, bring water and oil to a boil. Combine the flour, cornstarch, salt and cream of tartar. Please enter at once into boiling mixture, stirring constantly, about30 seconds or until a ball forms.

Turn the surface lightly dusted with cornstarch. 5 minutes to cool. Knead 8-10 times or until very smooth.

For the color of clay, a division into portions that much by the number of colors you want, or a batch for each color. For the red, blue, green or yellow to achieve with a fork or spoon, work in coloring, drop by drop to the desired color.

Store in airtight containers at room temperature.

Create hours of fun for children, with the help of gamesCookie cutter, small tools such as rolling pins, pizza cutter, scissors, etc. Children ...

Tea Biscuits:

11 / 2 cups gluten free flour
¼ cup cornstarch
¼ cup corn flour
2 tablespoons of baking gluten-free
2 teaspoons maple syrup or raw sugar
½ teaspoon sea salt
1 / 3 cup margarine or soy margarine vegan
1 cup soy milk or rice milk

In a bowl, mix together the flour, cornstarch, cornmeal, baking powder, sugar and salt.

With pastaBlender or knives, cut in margarine until mixture resembles two and a combination of coarse crumbs purposes.

stir quickly to give the milk mixture. Turn the surface lightly dusted with cornstarch. With your hands lightly dusted with cornstarch, and knead 8-10 times feels smooth for about 20 seconds until the dough.

Roll or pat into ½ inch thick. Cut with floured biscuit cutter round (2 cm long) pasta. Place on a nonstick sheet 1 inch apart.

Bake at 400 for12-15 minutes or until golden brown.

For 24 cookies

For biscuits cheese Add cheese mixture.

gluten-free bread:

1 cup brown rice flour
The mix of flour mixed cup (see note above)
½ teaspoon sea salt
2 teaspoons baking powder
1 teaspoon xanthan gum
½ tablespoons raw sugar
½ teaspoon rice vinegar
1 cup soy or rice milk
1 / 3 cup cooking oil or olive oil
½ cup flaxseed gel, egg substitute (see note above)
½ cup pumpkin seeds

PlaceMixture in oiled baking pan for 25-30 minutes at 400 degrees

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