The first time I heard of Jowar Roti was when I was on a trip to India and staying in Bangalore. I read in a blog that the “Jolad rotti oota” in Kamat Minerva (at Minerva circle) in Bagalore was absolutely amazing. The Jowar Roti there might even be gluten-free- but I didn’t have time to go and investigate. Once I returned to the States i didn’t think much about it, but I’d filed away the thought of single flour, gluten-free roti. Once I had to go on a rotation diet for baby Yum, I remembered those breads and set to work perfecting them at home. First, I came up with a yummy millet flatbread recipe. The sorghum one was considerably harder. When it has worked, the results have been spectacular, but it has been hit or miss, with quite a few impromptu “pizzas” made with the failed dough. However, recently I finally stumbled upon a winning technique that seems to work every time. It requires a roux whisk- but you should have one of those anyway! It is by far my favorite whisk, perfect for making gluten-free vegan gravy. If you don’t have one, I have a backup technique, but it doesn’t work half as well and you may end up eating pizza. Surprise.
While I love the mild flavor of the millet roti, the sorghum roti is amazingly flexible and can be easily wrapped around fillings without cracking. They taste the best hot off the griddle. For a dry, crackly bread, just leave them on the griddle until dark spots appear. For a soft, pliable tortilla, make them a little thicker and/or only keep them on the griddle until a few light brown spots appear. I love this roti with vegetable fajita filling or an Indian curry. It has more whole grain personality than millet, which I personally like, and is definitely more versatile. Best of all, it naturally does not need eggs, dairy, baking powder, xanthan gum or any other ingredient that may be problematic for the gluten-free, allergic baker. Let’s hear it for naturally simple gluten-free baked products! Let me know what you think when you try it. It has become a favorite menu staple at our house. *Also, if you have any great gluten-free vegetarian curry recipes that would go well with this roti, share in the comments and I’ll add links to the post!
2 cups sorghum flour (for pretty, cream colored roti use Authentic Foods Sorghum flour, for a more rustic greyish roti use Bob’s Red Mill) 2 cups water
salt to taste
Directions
Put your flour container near the stove and measure out one cup of sorghum flour to have ready next to the burner. You will either need a heavy roux whisk OR a food processor and lots of patience. You will also need a sturdy wooden spoon and strong arm muscles for this recipe (or the ability to fake it, like me).
Bring your water barely to a boil in a saucepan. Add your 1 cup of flour gradually but steadily, whisking the stream of flour into the water with the roux whisk continuously. Reduce heat to low. Moving quickly, measure out the second cup of flour and grab your wooden spoon. Stir in your second cup of flour into the dough in the pan. This is the part that requires arm muscles. Ouch. Let’s just say this was a workout for me. A skin of dough should have formed on the bottom of the pan, leaving you with a ball of dough that becomes increasingly rubbery the longer you have it on the stove. I keep it on the stove, mixing and moving the ball of dough around, for around two minutes, or until the dough attains a really nice rubbery texture. (Trust me, it is a good thing.) Remove dough to a heat resistant bowl and leave for five-ten minutes or until cool enough to handle. Form into small balls and place in a bowl.
Take a quart size freezer safe ziploc bag and cut out the sides.
For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.
For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.
Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.
Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.
Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It
I met Ali of Whole Life Nutrition Kitchen at the Blogher Food ‘09 event. Those of us who blogged gluten-free had a lot to talk about at the event, and I enjoyed chatting to Ali. Not only was she gluten-free but also was a mom with twin babies at home. Since Baby Yum was at home too it was nice to meet someone else who knew what I was going through. Ali radiated good health, and seemed to have a very healthy food philosophy, so I was very interested in checking out her blog. I decided to adopt Ali this month because ever since I got on this restricted diet for Baby Yum, I’ve found it difficult to follow recipes. However, Ali (and her husband Tom)’s site has a whole series of recipes for elimination diets, making it a valuable resource for those of us who must cut back on allergens.
I wanted to try out some of Ali’s baked good recipes, but unfortunately I ran out of arrowroot starch last night, and currently I can’t do buckwheat, potato starch, or tapioca starch, so my options were limited in that department. Instead I decided to go for a course of nutritious food, starting with soup, including an entree, and ending in dessert.
First, the soup. I was intrigued by her recipe for Vegan Spiced Pumpkin Soup. I didn’t have sugar pumpkins, but I did have a beautiful organic butternut squash (a recommended substitute), a kabocha Japanese pumpkin, and a can of regular pumpkin. So, the soup became a three squash pumpkin soup. It made a huge recipe so I was hoping I would like it… and happily, it turned out to be utterly delicious. It evoked a savory pumpkin pie- with a little something extra. The coconut milk drizzle and cilantro (ok, i used parsley because my cilantro wilted) took this recipe over the top into pure delicious decadence… and it is elimination diet friendly!
Next, I was intrigued by her easy recipe for pizza sauce. As you know I’m a girl that likes her pizza. I whipped up a batch of her sauce and baked up a recipe I’ve been developing for amaranth pizza. I topped the sauce with fresh minced parsley and basil, and some gorgeous roasted heirloom peppers I bought fresh at the Farmer’s Market. It was lovely, although I just used plain ol’ organic tomato paste from a can instead of the glass bionature brand Ali recommends. I would definitely make it again.
And finally, I made Ali’s recipe for Cinnamon sunflower truffles. This was probably a little silly of me, but they looked so pretty. I could also identify with the need a busy mom-on-the-go has for a little protein-energy boost that she can take with her. However, since I’m not that crazy about cinnamon OR raw sunflower seeds, this recipe was probably not for me. It was really easy to make, though, and would win over anyone who loves cinnamon. They really are gorgeous and great snacks to throw in your purse. I should try them with different nuts, and some spice other than cinnamon when my diet gets more versatile. They may also be even tastier tomorrow as the flavors develop.
Ali and her husband Tom have a cookbook as well as their blog. I highly recommend both! My lovely peppers that inspired cheese-free pizza yumminess.
It makes me mad when I hear relatively recently diagnosed Celiacs talk about how they haven’t had pizza or bread since diagnosis… or that when they have had it, they didn’t enjoy it. It is not that I am mad at them- far from it! No, I’m mad at a society that equates bread products with gluten, and mad at companies that create allergen-free bread completely lacking in taste or appeal that scar these poor souls so dreadfully that they vow off bread entirely.
Oh, I know there is a school of thought that says breads are over-rated, and what we all need to do is go back to the basics. Protein, Vegetable, Fruit, crunchy grain that looks like bird seed (preferably boiled). I suppose that might be healthy and good for the body, sometimes. And this diet certainly simplifies life when you are first overwhelmed by a bewildering new diagnosis. But all the time? Forever and ever? No! Just say no, I say. Because toothsome, luscious, crunchy bread and supple, seductive pizza is something I would never want to live without… and all of us gluten-sensitive people don’t have to. And… furthermore, let me tell you a secret. Even if you can’t have dairy, or eggs, or soy- you can still have amazing bread that kicks all those lead weight gluten-free breads to the curb.
I’ve finally gotten to the point with my darling baby Yum where I can have enough ingredients to make some really tasty baked goods. Karina the gluten-free goddess showed me the ropes there, to the joy that is rice-free, dairy-free, egg-free baking. But glorious and abundant as her site is- there are still things I want to eat that haven’t been created yet. And so, this week I turned my sights to french bread. Ah, french bread. I’ve long had an affair with Bette Hagman’s classic white rice-tapioca rapid rise french bread. But, its reliance on eggs, flirtation with dairy, and rice-heavy base just doesn’t work for me these days. My spiced olive oil with fresh basil leaves balsamic vinegar drizzled recipe was getting dusty… and so, I wiped off my beloved Kitchenaid and started experimenting. This loaf was the incredibly satisfying result.
We took this loaf on a car-picnic to the drive-in movie with Baby Yum. Basil dipping oil? Check. Caraway and fresh Beet vinaigrette salad? Check. And the bread? With its crunchy exterior and soft center, it was wonderfully rippable, and made up for my long lost rice french bread big time.
Special equipment *french bread pan- worth every penny! spectrum shortening (or other palm oil shortening, or coconut oil) Millet grits (or cornmeal if corn is not an issue for you)
1 1/2 cup sorghum flour 1/2 cup millet flour 1 cup tapioca flour (or, for a more delicate bread, arrowroot starch) 1 tbsp. xanthan gum 1 1/2 tsp. salt 2 tsp. egg replacer 2 tbsp. sugar 1 1/2 cup lukewarm water 2 tbsp. rapid-rise yeast 2 tbsp. olive oil 3 Ener-g foods Egg replacer “eggs” (4 1/2 tsp. egg replacer whisked with 6 tbsp. warm water) 1 tsp. vinegar (i use cider)
melted Soy-free dairy-free earth balance margarine crushed rosemary kosher salt (flaked is perfect)
Directions
Preheat oven to 375F.
Grease french bread pan with shortening or coconut oil and sprinkle with millet grits or other gritty gluten-free substance like cornmeal. Do NOT line french bread with aluminum foil or anything like that- the holes are there for a reason and the dough is thick enough that it will not leak out the bottom.
Combine dry ingredients (through 1st egg replacer) in a medium mixing bowl of a standing mixer and fold together. Put sugar and lukewarm water in a small bowl and add yeast. As it starts to puff up, add the yeast water to the medium mixing bowl. Add olive oil, egg replacer “Eggs” and vinegar and mix on medium for 3 minutes.
Carefully scoop out your dough and make bread shaped ovals in your french bread pan. Baste with melted margarine and make a few slightly slanted decorative slices in the top. Sprinkle with crushed rosemary and flaked kosher salt.
Bake for 25-30 minutes or until bread sounds slightly hollow when you tap it and is a nice brown color.
Rating:9
Original Source:Inspired by Bette Hagman’s french bread, but now my own very different recipe. Please do not replicate without permission. Thanks!
This Tuesday I realized I had eaten most of my store of gluten-free baked goods left over from my adoption of Karina, the Gluten-free Goddess, so I decided to spend a few hours baking up a replacement store. I made her English Muffins,her Irish Soda Bread, and tried a new recipe for un-rye bread. While i was in the kitchen, I started thinking about scone recipes. Maybe it was the recipe on the back of the Bob’s Red Mill Sorghum flour, maybe it was the hint of spring in the air lately, but for some reason I felt like a nice scone. I tried using coconut cream for the first time as a dairy/yogurt substitute and it worked beautifully as a rich liquid. And then, because I had some lovely medjool dates, and cardamon is one of our favorite spices, I added that to the mix. The result was a lovely, unique scone basted with creamy coconut and sparkling with organic sugar. After tasting it, I can honestly say I didn’t miss the devonshire cream, but if you like you could serve it with some Cashew Cream or use coconut cream from a second jar of coconut, with powdered sugar and vanilla added. Enjoy!
Gluten free Vegan Coconut Date Cardamon Scone Recipe
1 1/4 cup sorghum flour 1/2 cup arrowroot starch 1 1/2 tsp. cream of tartar 3/4 tsp. baking soda 1 tsp. xanthan gum 1/4 tsp. salt 4 tbsp. sugar 4 tbsp. Palm Oil Shortening 2/3 cup coconut milk cream (leave canned coconut in refrigerator for a few hours and let solids rise to the top) 1 Ener-g Foods Egg Replacer Egg 1/3 cup chopped dates 1 tsp. freshly ground cardamon sprinkle of nutmeg
extra coconut cream for brushing scone, organic sugar for sprinkling on top
Directions
Preheat oven to 400F.
Gently blend dry ingredients in a medium bowl. Then blend in shortening until you have course meal. Whisk together egg replacer (1 1/2 tsp. powder, 2 tbsp. warm water) and then add your coconut cream. Fold together and add your dates and spices.
Fold dough together until it is workable and put into a gallon freezer bag, rolling until you have a rectangle 3/4 inch thick. Cut out the sides of the bag, and then cut the dough into rectangles.
Baste dough with coconut cream and sprinkle generously with sugar.
Bake for 12-14 minutes.
Enjoy!
Rating:8
Original Source:My own creation, please do not replicate without permission. Inspired by Bob’s Red Mill dairy-egg scone recipe on bag but radically modified.
I can’t lie to you. Dealing with a gluten-free and top 8 allergen free diet plus some can be really tough. Gluten-free doesn’t even make me blink, but you start talking soy-free, egg-free, and even rice-free (my latest effort for Baby Yum), and some key dishes start getting to be a real challenge. Take sushi. There is nothing I love more than an avocado sushi roll, dipped in gluten-free soy sauce. But now both the sushi rice and the soy sauce are (temporarily) off the menu, what is a Japanese-food-loving girl to do? Get serious about thinking outside the box! I’ve been playing with the idea of a quinoa based sushi “rice” for a while now, but the soy sauce had me stumped. Usually I would sprinkle the sushi with sesame seeds and salt for a good soy sauce substitute for my soy-free friends… but right now I’m avoiding sesame seeds! Luckily I was in my local Cupertino Whole Foods the other day and found a miracle staring me right in the face- a bottle of gluten-free and soy-free soy sauce! This miracle potion is called Coconut Secret Raw Amino Acids and is compatible with a gluten-free as well as a raw foods diet. The price tag, unfortunately, is steep. In fact, I think I bought it in a delirious haze of joy and didn’t notice the price until later, at which point I gulped and felt (some) buyers remorse. But this stuff is so awesome and works perfectly in Japanese and Chinese recipes as a straight substitute for soy sauce that I didn’t feel bad for long. And it was the perfect partner to my quinoa sushi rolls! The week I made this, my father was visiting, and it passed the glutenoid test with flying colors. It’s not quite vegetarian sushi without rice, but this quinoa sushi satisfied my sushi craving nicely, and is a fun and new way to use a very healthful “grain.” I hope you enjoy it as much as I did!
*If you don’t have nori you can make a chirashi “zushi” by sprinkling the filling over a nice bowl of the seasoned quinoa. Quick and easy, especially for leftover quinoa!
sushi vinegar: 1/4 cup of neutral vinegar (i used a filtered apple vinegar) 1 tablespoon of sugar 1 teaspoon of sea salt
2 green onions, quartered horizontally 2 carrots, peeled,sliced into long pieces and blanched 1/2 avocado, sliced
Unseasoned nori sheets
*A large recipe- you will have enough leftover quinoa for several servings of quinoa “chirashi” with vegetables sprinkled on top, unless you are cooking for a large group very hungry for “sushi” rolls.
Directions
Toast quinoa in a skillet on medium low, stirring to prevent burning. When quinoa is nicely toasted, move to a fine wire strainer and rinse. Pour into pan with water and bring to boil. Cover and lower heat and leave for 15 minutes.
Meanwhile, heat vinegar, sugar and salt in a small pan on low and let the sugar and salt dissolve into the liquid.
Put your quinoa in a large, glass bowl and drizzle your sushi vinegar mixture over the quinoa. Fold it in for even distribution. Once quinoa has cooled, you can begin to make your sushi.
To prepare your sushi, get your nori sheet and place on a bamboo rolling mat. Cover the entire sheet with quinoa “sushi-rice” except for a horizontal strip at the bottom. Choose a line about 1 or two inches above the bare strip of nori and create a strip on top of the quinoa of filling ingredients. Make sure a small strip or two of green onions,blanched, thin carrot and a slice of avocado will be in every bite. Gently roll your nori together to form a cylinder and moisten the bare nori strip with water. Seal together and let rest while you make your desired number of sushi rolls.
When ready to serve, gently slice cylinders into bite size rolls. You may want to cut a wider roll at the ends where the quinoa mixture is the loosest.
Serve on a plate. If allergies don’t prohibit it, you can sprinkle the rolls with sesame seeds, but it is not necessary.
Enjoy with your favorite wheat-free soy sauce or one of the new soy-free sauces on the market like Coconut Secret’s Raw Coconut Aminos. (Yummy!)
Rating:8
Original Source:The contents of my brain. Do not replicate without my permission. Thanks!
It has been quite a few months since I had the courage to participate in my Adopt-a-gluten-free-Blogger event. I have always been quite devoted to the idea of following my fellow bloggers’ recipes as written the first time around, and my limited ingredient options during the past few months made this difficult to say the least. However, being top eight-allergen free and rice shy at the moment, it occurred to me that the one blogger who might have options for me was our own Allergic goddess, Karina. I’ve always been inordinately fond of rice and rice blends in baking. And, barring that, I like to use bean flour blends. What to do when both are (temporarily) off the menu? Find someone who relishes the challenges of dairy and egg-free baking like Karina, and luxuriates in the stretchy, wholesome goodness of sorghum and millet, or course! Before I began this whole experiment, I had to make sure Baby Yum could tolerate a few fundamental ingredients, largely Hemp Milk, Ener-g Foods Egg Replacer, Sorghum, and baking powder. Happily, all ingredients seemed to work well with her delicate tummy. Because I’m doing potato starch and corn “light” at the moment, I did substitute arrowroot starch for the potato starch in Karina’s recipes, and alternated between coconut milk and hemp milk.
One of the first recipes I tried was Karina’s Vegan Gluten-free Irish Soda Bread recipe. I have never been that appreciative of Irish Soda bread (sorry Bette Hagman), but the Millet-sorghum base in this recipe intrigued me, as well as the inclusion of caraway seed. I never met a caraway seed bread recipe I didn’t like… and this recipe was no exception. I used coconut milk instead of the alternative, and arrowroot starch instead of potato starch. I shaped it, baked it, let it cool (as much as I could bear to wait) and sliced it. Heaven! One of the best quick breads I’ve ever had. It is sweet, yet savory, and each bite is crunchy when toasted yet melts in your mouth at the same time. This will go into my regular rotation!
I also tried Karina’s Vegan Gluten-free English Muffin Recipe. I’m a big fan of any round, yeasty bread product, whether it be Crumpets, English Muffins or buns, and I had high hopes for this recipe. Bette Hagman has spectacular recipes for gluten-free crumpets that I’ve enjoyed for years, and I was hoping Karina could help me make one using sorghum flour as the tasty base. Happily, this recipe did not disappoint in the slightest, even with the substitution of arrowroot starch for the starch flour. The dough was elastic and light, and I knew before I even poured them into the molds that this recipe was going to be a winner. I did make one error when I took them out of the oven- greedily sawing one out of the mold and trying to cut it in half and drizzle it with olive oil right away. Perhaps due to the arrowroot starch, they are delicate and if you rush these beauties by threatening them with a knife right away they may deflate and you may miss out on the optimal light-hole riddled english muffin experience. I found out that if you let them cool entirely and THEN delicately remove them, you can gently saw them in half with no damage to the structure of the muffin. Or if you just can’t wait (understandable, when you smell these lovelies in the oven), you can gently rip them apart (in half, horizontally) without entirely destroying them. These english muffins made me realize I’ve been giving sorghum a bum rap all these years. Just because there are some bad recipes using sorghum doesn’t mean the grain is bad… and these wonderful, faintly nutty, whole-grain flavored muffins are proof. I forced myself to freeze half of the first batch, but happily made another batch the next time sorghum day rolled around. And I’m sorry to say, none of those made it to the freezer. They made an excellent base for a sunbutter and jelly sandwich when I went out for a bachelorette party… and were just as good when i gobbled them with some no-soy margarine and dill. Karina should get a medal for these English Muffins. They are that good. *I also found that if you are greedy like me, you can squeeze 8 muffins out of the recipe. Just be slightly stingy when pouring the batter into your molds.
I also tried one of Karina’s quinoa-based recipes for what she calls a Vegan Breakfast Brownie. I love eating dessert for breakfast, but it is usually a guilty pleasure I don’t share with others. Who, me, eat half a gluten-free apple pie for breakfast? I don’t know what you’re talking about. Honest. But our decadent gluten-free goddess has no such compunctions, brazenly throwing out recipes for brownies that you are SUPPOSED to eat at breakfast time. My heroine. Who could feel guilty about a high protein treat stuffed with quinoa, anyway? I’m sure all that healthy goodness cancels out the chocolate chips, although not in flavor! These breakfast brownies are worthy of the name, and they travel gloriously well. You can also individually wrap them and freeze them. Brilliant! *I take them out of the plastic wrap and either defrost by leaving them out at room temperature or microwave on half-power. Perfect with a steaming Americano!
Of all the recipes I tried from Karina’s site, the only one that didn’t quite work for me was her Vegan gluten-free Herbed Flatbread Recipe. Perhaps the temperature of my liquids was off… but it just didn’t rise and look as lovely as her images. However, since I actually have a vegan gluten-free pizza crust recipe that works for me, I wasn’t too worried about it, especially since every other recipe was a keeper.
The one thing this little experiment taught me is that Karina’s title of “gluten-free goddess” is well deserved. All of us with gluten-intolerance and multiple intolerances can find yummy recipes, inspiration, and a bit of magic over at the Gluten-free Goddess’s Blogspot. What’s your favorite Gluten-free Goddess recipe? Share in the comments!
You may know that I have a crush on raw foods. After all, barring a few instances of nama shoyu (fresh wheat soy sauce) raw foods are mostly gluten free and almost always vegetarian (depending on who you ask). That’s why avoiding nuts for Baby Yum may be one of the more difficult restrictions, because some of my favorite raw food dishes at restaurants or at home require them. I was at the library the other day and I saw a book by Ani Phyo on the shelves. I couldn’t resist bringing it home, even though I was pretty sure most of the recipes were currently off limits. I enjoyed browsing the tasty recipes, but I was most struck by one dill-sunflower seed spread that could be adapted to fit my current diet. Ani took this nut sauce and mixed it up with grated carrot and nori (i think) and dehydrated it to make un-fish salmon cakes. It sounded yummy! Someday I might go and make that recipe with all the ingredients (for all three parts including an un-hollandaise sauce) . However, this time I was happy to take the idea of using sunflower seeds and dill together in a “nutty” un-cheese sauce and run with it in my own direction. I ended up making a salty, onion dill sauce which i then used on everything I could think of.. including this light and lovely salad. I highly recommend the addition of avocado slices- the creaminess is such a nice contrast to the spread! And on amaranth crepes- it really was divine, even if it abandoned any hope of being a real raw foods recipe. (Yeah yeah, I know, the roasted sunflower seeds already sabotaged the mission- but they taste so good!) Anyway, hope you enjoy this tasty recipe that takes a salad to a whole new level of yumminess… And to think, I once thought I didn’t like salads!
Almost Raw Dill un-cheese Havarti Spread and salad Recipe
Un-havarti: 1/2 cup raw sunflower seeds 1/2 cup roasted, unsalted sunflower seeds 2 green onions, chopped 1 bunch of small dill, or to taste (reserve 1 tsp or more for dressing) 1/4 to 1/2 cup water salt to taste
Salad: your favorite salad greens (I like arugula mixed into a more mild green romaine) 1 carrot (or more, depending on desired serving) peeled and shredded small lemon wedge (optional) Avocado slices, optional (but very nice)
Dressing: 1 tbsp. cider vinegar 1 tbsp lemon juice 2 tbsp. olive oil agave nectar to desired sweetness your favorite salt 1 tsp. minced fresh dill
Directions
Grind sauce ingredients in small food processor or blender, adding water slowly to get the desired consistency. Salt to taste.
Assemble salad ingredients. Whisk together dressing ingredients and drizzle on salad. Top with a big dollop of un-havarti sauce and garnish with a lemon wedge.
If you want to be really fancy with it, and aren’t wanting an entirely raw foods meal, serve on amaranth flatbread.
Heavenly!
Rating:9
Original Source:Un-havarti inspired by Ani Phyo’s Sunny Dill Cheese. Ultimately my original creation. Please do not replicate without my permission. Thanks!
As you might have noticed, Baby Yum has been keeping me extremely busy lately. So busy that there have been fewer posts here at the Book of Yum, but I still post at least once a week. With less posting and Baby Yum’s allergies, you might think that I haven’t been cooking much- but it couldn’t be further from the truth! With Baby Yum’s allergies improved I’ve incorporated more foods into my diet, including sorghum. I’m a little bit in love with sorghum, actually- and have a host of new recipes I’m dying to share with you all. Let me start by introducing a wonderful, gluten-free vegan cookie recipe inspired by our own Karina, the Gluten-free Goddess and her vegan chocolate chip cookie recipe. I’m sure as written, this recipe would make you swoon. But unfortunately, I can’t use most of the listed flours (yet) and although I could eat chocolate chip cookies on a daily- make that hourly- basis, the chocolate seems to make Baby Yum hyper. So I took this recipe as a jumping off point to come up with my own yummy vegan millet-coconut flour cookies that evoke the raisin-rich goodness of an oatmeal cookie… without the oatmeal. I think you’ll enjoy these coconut treasures. They earned a big thumbs up from my traditional gluten-eating Father, who enjoyed his with some honey-sweetened herbal tea. The hardest part was sharing! I hope you enjoy them as much as I do. Tell me about your own inspired cookie experiments in the comments!
The additions: 1/2 cup unsweetened coconut 1/2 cup sweetened coconut 1 cup raisins
Directions
Preheat oven to 375. Put parchment paper on your favorite cookie sheet.
Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.
Chill dough for an hour in the refrigerator, if you can stand waiting that long!
Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.
Cool and remove from parchment paper. Enjoy!
Notes
You can freeze this dough in logs and cut off uncooked cookie disks and bake them. You may have to bake them slightly longer.
Rating:8
Original Source:Inspired by Karina’s Vegan Chocolate Chip Cookie Recipe, but revolutionized to be an entirely new, creative recipe. Please do not replicate without my Permission. Thanks!
For some time now, I’ve had a recipe idea rolling around in my head. I have been longing for some of my tasty Southern Fried Tofu Recipe but since I’m avoiding soy for Baby Yum, it is off the menu. So I thought, what if I could take the flavor elements of that yummy nutritional yeast, herb coating and somehow feature them in an entirely different but equally homey and comforting dish? As winter has darkened even sunny California with grey and rainy skies, soup started seeming more and more appealing. I decided to take those Southern Fried tofu flavors and infuse them into a warm, soothing un-chicken soup with nary a soybean to be seen. I loved the idea of a recipe where herbs could really sing in concert with roasted, fresh veggies and wanted a way to use some delightful baby zuchinni and baby pattypan squash that I’d found at the wonderful Milk Pail Market. This soup was just as savory and delicious as I had imagined, and was luckily done just in time for me to participate in Diane’s Gluten Free Progressive Dinner.
But a secret? This is one recipe I think I’ll be playing with for quite some time to get just right. After all, now that I’m a Mommy, I have to come up with a perfect un-chicken soup for all the colds, flus and chilly days ahead. Try this recipe, and enjoy- but don’t be afraid to tweak it for your taste buds. Just promise to tell me about your experiments- and whatever you do, don’t leave out the nutritional yeast, as it gives this recipe some serious vegan soul.
I took this soup base And these delightful veggies To make one yummy soup!
What’s your favorite gluten-free vegan soup recipe? Share the URL in the comments and I’ll add the link to this post!
A Gluten-free Progressive Dinner Entry.
Visit the other entrees for January’s Light Winter Warmers:
1 tsp basil 1 tsp oregano 1 tsp tarragon 1 tsp garlic powder 1 tsp salt 1 bay leaf pepper to taste 1/4 tsp ground thyme 1/4 tsp ground sage
1/4 cup nutritional yeast (I like Kal’s)
4 cups water 4 cups veg stock
1/2 bunch of kale, de-veined and julienned (optional)
1/2 lb special veggies for roasting (i used baby zucchini and baby pattypan squash), cut into interesting shape,drizzled with olive oil, sprinkled with your favorite italian seasoning. Freshly ground black pepper
Optional: 1/3 cup millet grits 6 tbsp hot water 1 tsp olive oil
Directions
Heat oven to 450F.
Heat olive oil in large dutch oven or similar pan on medium and add your died onion. Saute for a few minutes and add your carrot, fennel, and celery. Saute until the onions are translucent and vegetables begin to caramelize. Add fresh herbs and dried herbs and saute for another minute or two. Add your nutritional yeast. Warm throughout and then add your water and vegetable stock. Add kale (optional) to pan and let soup simmer.
While soup simmers, prepare your roasting vegetables and place on medium to large baking sheet. Put in oven and roast until vegetables are golden brown on one side. Roast for at least 15 minutes- timing will depend on the type of veggie you use, your preference for doneness, and the cut of the veggie. My veggies took at least 20 minutes, but i wasn’t watching them closely.
If you want a thicker soup with some substance, you can take millet grits and combine them in a small bowl with hot water, olive oil, and any seasonings you like. I microwaved them for a minute, but this probably isn’t necessary. Stir into your soup. I think next time I might leave this out.
Simmer soup until it has reduced to a strength of flavor that you like. For me, the soup was tasting very yummy by the time the vegetables were done roasting (about twenty minutes). Taste and adjust seasonings as needed, and add pepper.
Add your roasted vegetables to the dish and let flavors marry for a few minutes. Serve and enjoy!
Notes
Wonderful for a cold, drizzly day or if you have a cold, just like a traditional chicken soup.
Rating:7
Original Source:Contents of my brain. Please do not replicate without my permission.
In my current gluten-free rotation diet for Baby Yum, I’m rotating millet, quinoa, and amaranth. I came up with one tasty way to enjoy millet that uses millet grits like corn grits in polenta, and I’ll be sharing the recipe with you soon. However, I can’t say I enjoy whole millet seeds very much, and I didn’t have much use for the flour either until I recently had a very interesting idea. I thought that if millet grits could be used like corn grits, perhaps millet flour could be used like corn flour in tortillas or flatbread. So I went searching online to see what others had done with millet flour. Imagine my delight when I found that in India millet flour is used in delicious, smoky Bajra Roti flatbread. Of course those who must follow a gluten-free diet should be VERY careful with freshly made stuff as recipes often incorporate gluten to make it easier to handle. However, I was inspired by one intrepid Bangalorean runner, Balu’s recipe for Bajra Roti, to think that you didn’t need any other flour to make Millet flatbread, but that the method was the important thing. His chef came up with a clever way of heating the dough to make it pliable, and to my delight it really worked to create a malleable tortilla that was easier to handle than even its corn counterpart. You can also freeze uncooked flatbread by layering it with wax paper and storing in a quart ziploc freezer bag. So delightfully easy! The beauty of the recipe is that it can be made plain and substituted for corn tortillas- perfect for corn intolerant, gluten intolerant mexican food aficionados, or it can be jazzed up and given an Indian twist with spices and herbs. You can also baste the flatbread with oil for a rich, savory treat. Buttered with Earth Balance Soy-free margarine and a generous sprinkling of salt, it is simply divine. For a real treat, you could whip up a batch of Cilantro Chutney, although traditionally bajra roti is paired with a robust Garlic Chutney, Lahsun Ki Chutney. Chutney aside, this simple and satisfying bread is a recipe I would make even if I wasn’t on an elimination diet… and that’s really saying something.
For seasoned roti: 1 shallot- minced 1 to 1/4 green chili- minced (amount depends on spiciness of chili and your preference) 3 tbsp. cilantro, diced
Directions
Bring your water to boil in a saucepan and add your flour, butdo not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover
Take a quart size freezer safe ziploc bag and cut out the sides.
For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.
For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.
Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.
Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.
Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It’s up to you. :) I usually gobble a few before dinner gets anywhere near the table.
Rating:9
Original Source:inspired by various recipes online but my own creation. Do not repicate
