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Wednesday, March 15, 2017

Baking with Success


     You may wonder: “If I can’t use wheat, will my recipes work?”
     I have a possible solution for you. Each flour blend will work in different climates and altitudes. Experiment until you find the right consistency for your baked goods. Don’t get discouraged if it doesn’t turn out the first time! Use determination (with the Lord’s guidance) and you will succeed in your cooking! Use this section as a guide when you are converting wheat recipes into gluten free until you are confident in your gluten free cooking. Then, just have fun!
Increase or decrease to meet your needs.
Cake flour 
2 ½ cups sifted white rice flour
¼ cup potato starch
¼ cup corn starch
Cookie flour:
(For oat cookies, always use rice flour for the flour part)
2 cups white rice flour (un-sifted) + ¼ cup potato starch
 Bread flour:
Option 1 for gluten free white bread (Use Domata Gluten Free Recipe Ready Flour if it is at your local grocery store: 
    3 cups white rice flour (non-glutinous, since glutinous rice flour makes things gummy)
    1 cup corn starch
    ¼ cup tapioca dextrin
    1/8 cup potato starch
    ¼ cup rice extract
    2 teaspoons xanthan gum
Option 2 for whole grain bread:
3 cups sifted white rice flour
1 cup sifted brown rice flour
½ cup sifted sorghum flour
1 cup cornstarch
1/4 cup potato starch
2 teaspoons xanthan gum

If you need to, combine ideas. Be sure to have a good consistency and as easy to work with as possible. Gluten free bread is very tricky to make, so do not expect for it to turn out for the first time.
Quick Bread:
For Quick Bread, you will want the batter to be similar to muffin batter. Make sure you have plenty of leavening and balance. Don’t make it too light or too heavy.
1 cup white rice flour
1/4 cup potato starch
1/4 cup cornstarch 
1/2 cup brown rice flour
Biscuit flour:
Option 1:
1½ cups white rice flour
¼ cup potato starch
¼ cup cornstarch
Option 2:
1/2 cup brown rice flour
1 cup white rice flour
1/4 cup cornstarch
1/4 cup potato starch
Muffin flour:
Sweet muffin:
1½ cup sifted white rice flour
¼ cup cornstarch
¼ cup potato starch
 Oat muffin:
1 cup gluten free quick or regular oats
1 cup white rice flour
 Corn muffin:
1 cup cornmeal (preferably fine ground cornmeal)
1 cup white rice flour

Sunday, January 15, 2017

Rebecca's Lemon-Garlic Chicken Thighs


This recipe is egg, dairy and wheat free.
Serves 3 people, two chicken thighs each. Increase recipe as much as needed.

Step 1:
Prepare in one dish:
       1/4 cup olive oil
       4 tablespoons lemon juice

Dip washed 6 chicken thighs into this mixture.

Step 2:
Prepare in second dish:
       2 cups of seasoned Gluten Free Bread crumbs (can be found in Wal-Mart and other markets)

Thoroughly coat chicken in bread crumbs on both sides.

Step 3:
Heat 1/2 cup of corn oil (or extra-virgin olive oil) in a wide skillet.
Braise chicken thighs until golden on both sides.

Step 4:
Turn on oven to 400 degrees Fahrenheit. 
Into a casserole dish, pour 1/3 cup chicken broth and 3 tablespoons lemon juice.
Place chicken thighs into dish. 

Step 5:
Peel and mince 1 large bulb of garlic. Divide into 6 even portions. Sprinkle each portion on top of each chicken thigh. 
Slice 1 lemon and place one slice on top of each thigh.

Step 6:
Cover loosely with foil, and bake for 45 minutes, or until chicken is completely done.

Serve with sides of roasted red potatoes and salad, or bread and asparagus...or anything you desire! Enjoy!



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