tag:blogger.com,1999:blog-7081256918059186822024-03-14T05:03:07.709-07:00Food For All KindsLeighhttp://www.blogger.com/profile/17896058863581454555noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-708125691805918682.post-8998841897863406242014-04-15T13:48:00.003-07:002014-04-15T14:06:17.611-07:00Hearty Vegetarian Pita Pockets with Warm Roasted Mushrooms & Feta<br />
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<span class="s1"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here’s a delicious and cost effective vegetarian recipe that you are sure to love!</span><br />
<br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It's so versatile it's bound to please everyone at your table. It can easily be made gluten free by serving it as a salad and omitting the pita bread. It can also be made nut free by substituting the almonds for more chickpeas (or sunflower seeds), and dairy free by leaving out the feta (or serving it on the side). </span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Meat eaters and vegetarians alike are sure to be satiated by the hearty warm roasted mushrooms and seasoned chickpeas.</span></div>
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To save time you can prep the dressing and kale salad (minus the mushrooms and the cheese) up to a day ahead of time.</span><br />
<br /><span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Hearty Vegetarian Pita Pockets with Warm Roasted Mushrooms & Feta</b></span><br /><span style="font-family: Courier New, Courier, monospace;"><b>prep time: 25 min</b></span><span style="background-color: white; font-family: Courier New, Courier, monospace;"><b><br /><br />Ingredients:</b></span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
4 whole grain pita pockets</span><br />
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For the salad filling:</i></span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
4 cups cremini mushrooms</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1/2 red onion, chopped into bite size pieces</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
4 cups kale (any variety works)</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1/3 cup crumbled feta cheese</span><br />
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For the dressing:</i></span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 tablespoon lemon juice</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 tablespoon red wine vinegar</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 large minced clove garlic</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 tablespoon honey or other sweetener</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 tablespoon dijon mustard</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 tablespoon feta cheese (or other hard cheese)</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
3-4 tablespoons extra-virgin olive oil</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
salt & pepper to taste</span><br />
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For the “meat”:</i></span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 cup low-sodium chickpeas (rinsed and drained well if canned)</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 cup raw almonds</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 clove minced garlic</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 teaspoon cumin</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
1 tablespoon extra-virgin olive oil</span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
pinch of salt</span><br />
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Directions:</b></span><br /><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
Gently clean mushrooms by wiping the dirt off with a paper towel (don’t rub to hard or you may lose some nutrients). Now, wash your kale very well under cool running water (it can be quite dirty) and let dry completely using a salad spinner or laying the leaves flat on rag or paper towel. Once your kale is clean you will need to derib it. This means removing the tough center stem. This can be done with a knife or by hand (I prefer by hand). Gently tare the leaves away from the stem, starting from the bottom, and then tare those leaves into smaller, bite size pieces.</span><br />
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Preheat your oven to 350 degrees</span><br />
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Mix all ingredients for your dressing in a blender until emulsified or use a bowl and whisk. You’ll know your dressing is emulsified when it looks creamy. Put your kale in a large serving bowl and coat with your desired amount of dressing. It should be enough that the leaves glisten and are well coated. Cover bowl and let sit in the refrigerator for 20 min. The purpose of this is to break down some of the fibers in the kale, which can be tough to chew and digest. If you are willing to get your hands dirty, you can massage your dressing into the kale for faster marinating time. When the kale is ready the color will turn a darker shade of green and be fairly easy to tare by hand.</span><br />
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While your kale is marinating, roast your mushrooms. Lay them on a lined baking sheet and place in oven until the juices begin to release, about 10 min. After your mushrooms are in the stove, toast your almonds. Place almonds in a skillet on medium heat until they become golden brown and fragrant. Slightly lower heat and add olive oil. Then add chickpeas, followed garlic and seasoning. Sauté the almonds, chickpeas and garlic for about 3-5 min. Stick your pita bread in the oven to warm up. (about 5 min)</span><br />
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<span class="s1"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Remove mushrooms from the oven and chop.<br /><br /> Add mushrooms, feta and onion to the kale and toss well. Stuff pitas with salad mixture and seasoned chickpeas & almonds. Enjoy!</span><br />
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Leighhttp://www.blogger.com/profile/17896058863581454555noreply@blogger.com1tag:blogger.com,1999:blog-708125691805918682.post-8820035220845871702014-01-06T14:12:00.000-08:002014-01-07T06:08:05.075-08:00Recipe Review: Slow Cooker Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.foodnetwork.com/recipes/melissa-darabian/slow-cooker-tortilla-soup-recipe/index.html"><img alt="http://www.foodnetwork.com/recipes/melissa-darabian/slow-cooker-tortilla-soup-recipe/index.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSauynxaJI15qLDcZuVZj_v0Q-g4zoSGsIvaMVpo5nTgzPmQL5f8QGHWwjtatbz6hjv1jEwUTVMJ2eTQnuTS0BOlzMk5hseOcIBi6xgfyrXoArtpLvLSXX2vZq2nAm7pub8T9QIMqoF10/s1600/FN_Ten-Dollar-Dinners-Slow-Cooker-Tortilla-Soup_s4x3_lg.jpg" height="300" title="http://www.foodnetwork.com/recipes/melissa-darabian/slow-cooker-tortilla-soup-recipe/index.html" width="400" /></a></div>
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<span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s1">Today, I review an easy and delicious recipe by Melissa d'Arabian of the Food Network. (You can find the original recipe <a href="http://www.foodnetwork.com/recipes/melissa-darabian/slow-cooker-tortilla-soup-recipe/index.html"><span class="s2">here</span></a>). My inspiration for reviewing this dish comes from </span><span class="s2"><a href="https://www.facebook.com/chelsi.thissen?fref=ts">Chelsi Myer</a></span><span class="s1">, a Family and Consumer Science agent at the Dickinson County K-State Extension program in Kansas. Recently, Chelsi decided to pledge a "Junk Food-Free January," and she has been recruiting others to do the same — myself included. To help us stay on track, she has been sharing some wonderful recipes. Thanks, Chelsi, for sharing such a flavorful and versatile recipe!<br />
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Chelsi suggests swapping out the chicken thighs used in this recipe for chicken breasts. I couldn't agree more, as this results in a leaner source of protein. Other healthful hints include swapping some of the ingredients for lower sodium options. Here are some examples:</span></span></div>
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<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Low-sodium black beans can be found at most grocery stores. However, you can also rinse a regular can of black beans to cut sodium almost in half. (Black beans should be rinsed thoroughly regardless for optimal flavor). You can also use dry beans you make at home and skip the salt completely.</span></span></li>
<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Low-sodium diced tomatoes can also readily be found. This recipe calls for a 10 oz. can of diced tomatoes with green chilies. I used a combination of fresh tomatoes and low-sodium diced tomatoes, and I skipped the green chilies.</span></span></li>
<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Low-sodium tortilla chips are the best choice to top this soup. I used a blue corn variety, which added some nice color.</span></span></li>
<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Low-sodium chicken broth can also be found! Check the labels for low-sodium options. </span></span></li>
<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Add extra veggies to lower overall sodium and boost this soup’s nutrition (and flavor). I used what I had in the fridge, which included 2 diced celery sticks, 1 diced green bell pepper and about 1/2 cup frozen corn.</span></span></li>
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<span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s1">Another swap is to skip the chicken and make this a vegetarian soup. (I would add brown rice if you are skipping the chicken. Why? Black beans + brown rice= a delicious </span><span class="s4"> </span><span class="s1">complete protein.)</span></span></div>
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For better flavor and consistency of your chicken, you will probably want to braise it. Braising makes a lean, tough cut of meat flavorful and tender. This can easily be done by heating up your stovetop to high and coating a pan with 1 tablespoon canola oil. (The pan should be wide enough to fit the chicken breasts flat without overcrowding them). Sear each side of the chicken breasts for about 2-3 minutes or until golden brown on the surface but not cooked through. Remove from pan and add to a preheated slow cooker, with liquid added, on the low setting. Other flavor-enhancing tips include: </span></span></div>
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<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Sautéing onions, garlic and pepper before throwing them in the slow cooker. This will deepen the flavor of the whole dish. This can be done in the same pan as your chicken, after you have cooked it. </span></span></li>
<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Adding 1/2 teaspoon oregano or Mexican oregano, if you can find it.</span></span></li>
<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Swapping lemon juice for lime juice if you prefer it.</span></span></li>
<li class="li2"><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span class="s3"></span><span class="s1">Using different beans, such as pintos or a mix of beans.</span></span></li>
<li class="li2"><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Topping the soup with chopped green onions and a dollop of Greek yogurt.</span></li>
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<br style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" /><br style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" /><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Have you tried this recipe and made any of your own changes? If so, I'd love to hear about them! Please leave any of your own suggestions in the comments. </span><ul>
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Leighhttp://www.blogger.com/profile/17896058863581454555noreply@blogger.com0tag:blogger.com,1999:blog-708125691805918682.post-62271323944827680912013-12-31T14:25:00.001-08:002014-01-03T16:09:26.567-08:00Gluten-Free Buckwheat Rice Flour<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Have you ever tried buckwheat flour?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLs1taVv8NuQO4ICbiqEwNEk_84PQVeARTOFTmjFsZIoxpFFsNNfXWR6oKDqud0gBghU2M9Aknkr9iK4D3RNOU6trgpfSJFjaCY35QKTh7iiB_3mRhqHbVeu9RIwPEpltR5CBHnyOQ95-/s1600/buckwheat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLs1taVv8NuQO4ICbiqEwNEk_84PQVeARTOFTmjFsZIoxpFFsNNfXWR6oKDqud0gBghU2M9Aknkr9iK4D3RNOU6trgpfSJFjaCY35QKTh7iiB_3mRhqHbVeu9RIwPEpltR5CBHnyOQ95-/s320/buckwheat.jpg" width="320" /></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br /><span style="color: #666666;">Buckwheat is one of my favorite gluten-free grains to work with when baking. It is highly nutritious and has a unique flavor. The grain is slightly bitter so when making the flour mix, pair it with something sweet and mild, such as white rice flour. I find that gluten free baked goods with buckwheat flour are somewhat moister and softer than those made with some other grains. You can find buckwheat flour at speciality food stores or farmers markets/food cooperatives in regions where grains are grown. I found a great deal on a big old bag of locally produced buckwheat flour at an Amish country store while living in Chi-town (</span><a href="http://amishhealthyfoods.com/"><span style="color: purple;">Check them out!</span></a><span style="color: #666666;">)</span><br /><br /><span style="color: #666666;">Fun Facts about Buckwheat:</span><br /><br /><span style="color: #666666;">- Bees love buckwheat plants! Bees that frequent buckwheat plants make a very strong flavored honey, that is best enjoyed in small quantities. (Try adding a teaspoon to a basic vinaigrette recipe.)</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #666666;"><br />- Buckwheat is a great source of fiber. </span><a href="http://www.eatright.org/Public/content.aspx?id=6796"><span style="color: purple;">By the way your mother called; Are you getting enough fiber?</span></a></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #666666;"><br />- Buckwheat can be enjoyed in it's unrefined form as a groat, also known as kasha. Kasha can be cooked and enjoyed as a breakfast cereal or served over pasta.</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #666666;"><br />- In terms of diet, buckwheat is considered a whole grain (even when turned into a flour) so chowing done on this tasty plant helps you make half your grains whole!</span></span><br />
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<span style="background-color: white; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: medium;"><strong><span style="color: #666666;">Gluten Free Buckwheat Rice Flour</span></strong></span><br />
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<span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16.363636016845703px;"><em>prep time: </em><strong>15 min</strong></span><span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16.363636016845703px;"><strong> </strong></span><span style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16.363636016845703px;"><span style="line-height: 1.4;"><br /></span></span><span style="background-color: white;"><b><br /><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 1.4;">Ingredients:</span></b></span><br />
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<li><span style="color: #656360; font-family: inherit; font-style: inherit; font-weight: inherit;">1 part brown rice flour* </span></li>
<li><span style="color: #656360; font-family: inherit; font-style: inherit; font-weight: inherit;">1 part sorghum flour*</span></li>
<li><span style="color: #656360; font-family: inherit; font-style: inherit; font-weight: inherit;">2 parts buckwheat flour*</span></li>
<li><span style="color: #656360; font-family: inherit; font-style: inherit; font-weight: inherit;">3 parts tapioca starch*</span></li>
<li><span style="color: #656360; font-family: inherit; font-style: inherit; font-weight: inherit;">3 parts white rice flour*<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"> </span></span></li>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">*All of these items can be found at specialty food stores such as, Whole Foods & Trader Joe's. They are also becoming more and more popular at chain grocery stores and are often sold by a company called Bob's Red Mill. Ask your store if they cary Bob's Red Mill and if not, perhaps they will order some for you. Check out <a href="http://www.bobsredmill.com/">Bob's Red Mill</a> website for a store locator.<br /></span><b style="color: black; font-family: Times; line-height: normal;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 20px;"><span style="color: #666666;">Note: This recipe is broken down into parts so you can make as much or as little as you need. Using grams as your unit of measurement will make the math easier. For that, you will need a kitchen scale, which inexpensively at most home stores). If you are using grams the, list would contain the following ingredients: 100 grams brown rice flour, 100 grams sorghum, 200 grams buckwheat flour, 300 grams tapioca starch and 300 grams white rice flour (totaling 1,000 grams). For more information about why I use a scale to measure my flour mixes please read my </span><a href="http://food4allkinds.blogspot.com/2013/12/gluten-free-flour.html"><span style="color: purple;">previous post</span></a><span style="color: #666666;">.</span></span></span></i></b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /><br /><b>Items needed:</b></span></div>
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<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16.363636016845703px;">kitchen scale</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16.363636016845703px;">2 very large bowls.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16.363636016845703px;">wooden spoon </span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16.363636016845703px;">sifter (optional)</span></li>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Set your large bowl on top of your scale and find the "tare" button to zero out your scale (or keep mental note of how much the bowl weighs and account for that).</b><span style="color: #77787b;"><b> </b>Combine all of your flours in the bowl. If working in grams, add as you go until you have reached 1,000 grams. Mix all of your flours very well with a wooden spoon. This step is critical because it ensures that all of the flours are well-incorporated and produces more evenly baked items. You can use a flour sifter to be extra certain you mix all the flour as well as possible. Store your flour mix in an airtight container or bag inside of the freezer to keep the oils inside of the grains from going rancid (which will give your food an off flavor).</span></span></div>
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Leighhttp://www.blogger.com/profile/17896058863581454555noreply@blogger.com0tag:blogger.com,1999:blog-708125691805918682.post-60184472361207786832013-12-30T19:15:00.001-08:002014-01-01T15:09:50.293-08:00Gluten Free Flour<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EmrxtZGt5367FWD-_t2CywY1DZMp-hhiRdIQ_AFipJPpf4o75xu-UqWIkEEC3dBKreBsb9zt3tpNtUBUvhRGrXnUnuys1RhrAxMwdS1zQQNqgeVEr8qXryltbpDZjyqrIqcVs2BQvXbB/s320/flour2.jpg" width="320" /></div>
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<span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">From time to time you will find gluten free recipes here at Food For All Kinds where home-made gluten free flour is used. I do not use premixed gluten free flours because they are over-priced and usually not as good as what I can make in my kitchen.</span><br />
<span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />But how does one make home-made gluten free flour? Isn't that time consuming and complicated?</span><br />
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<span style="color: #666666;">Well, yes and no but mostly no. Yes, it takes time and there is a bit of a science behind it but I'd rather save money and have a healthier and better tasting end result. I used to be afraid of making my own flour mixes but all I needed was a little confidence. That happened one day when I came across this choco-tastic recipe for </span><span style="color: black;"><a href="http://www.nytimes.com/2013/01/28/health/gluten-free-banana-chocolate-muffins.html?_r=0">Gluten Free Chocolate Banana Muffins</a> </span></span><span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">from the NYTimes.</span><br />
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<span style="color: #666666;">The author describes her recipe for gluten free flour in this recipe but gives credit to the inspiring blogger, </span><span style="background-color: white; color: #666666; line-height: 22px;">Shauna James Ahem of</span><span style="background-color: white; color: #666666; line-height: 22px;"> </span><span style="color: black;"><a href="http://glutenfreegirl.com/">Gluten Free Girl</a>,</span><span style="color: #666666;"> for the idea. I say inspiring because after reading about her method of making gluten free flour mixes, my whole view of GF baking changed forever. She uses a very precise percentage of grains and starches, which eliminates the need for any 'gum' products. Now, chances are, if you are familiar with a gluten free lifestyle you've probably heard (or read) the words xanthum gum and guar gum before. </span></span><br />
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(They are added to gluten free flour mixes to act as sort of a glue. Traditional wheat flours contain gluten which acts as binding agent, therefore flour without wheat is less stable).</span><br />
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<span style="color: #666666;">However, maybe what you didn't know were some of the...um... </span><a href="http://www.webmd.com/vitamins-supplements/ingredientmono-919-GUAR%20GUM.aspx?activeIngredientId=919&activeIngredientName=GUAR%20GUM"><span style="color: black;">unpleasant side effects</span><span style="color: #666666;"> </span></a><span style="color: #666666;">of those gums. Often times symptoms for Celiac Disease sufferers ALREADY include stomach and digestive issues so it's suffice to say they don't need anything else stressing out their tummies.</span></span><br />
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<span style="color: #666666;">So what's a gluten free girl to do? Turn to the smartest gluten free girl of them all! Gluten Free Girl's blog describes a food proof method for making your very own </span><span style="color: black;"><a href="http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/">Whole Grain GF Flour Mix</a> </span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #666666;">and </span><a href="http://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/"><span style="color: black;">All Purpose GF Flour Mix</span></a><span style="color: #666666;"> (she even includes a great video to make it extra user friendly). I won't get into the nitty gritty of exactly how it's done because I think it's worth a read but I will say that there are a lot of variations for making your own flour. All you need is to follow her percentage of 'grains' to 'starches', preferably using a kitchen scale.</span></span><br />
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Now, that finally brings me back to Food For For All Kinds. I am continuously making my own gluten free flour mixes. I find it incredibly fun to experiment and play with different flours. They all have unique tastes and textures that contribute differently to their final baking or cooking destination. Often my flour mixes are based on what I'm in the mood for but more often they are based on what's cheap at the store and what I have around the house.</span><br />
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No matter what I am making here in the Food For All Kinds Kitchen (whether gluten free or not) my goal is to be as transparent and concise as possible. That's why I will always link to the recipe for any gluten free flour mix and include a rating for it's ability to bake and cook well. Some flours work better for baking and some work better for sauce thickening, it all depends on lots of factors and I'm not enough of a scientist to know exactly why but I will always tell you honestly how well they work (remember, I'm still experimenting myself!)</span><br />
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I will also keep an updated list on this page of all of my gluten free flour recipes so be sure to check back!</span><br />
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #666666;">For more information about Celiac Disease (including symptoms and support information) please visit </span><a href="http://www.mayoclinic.com/health/celiac-disease/DS00319"><span style="color: black;">Mayo Clinic</span></a><span style="color: #666666;"> and </span><a href="http://celiac.org/"><span style="color: black;">The Celiac Foundation</span></a><span style="color: #666666;">. If you suspect you may have Celiac Disease, please consult a doctor.</span></span></i>Leighhttp://www.blogger.com/profile/17896058863581454555noreply@blogger.com0tag:blogger.com,1999:blog-708125691805918682.post-57563126564087564732013-12-01T10:56:00.000-08:002014-01-03T16:21:10.957-08:00Gluten-Free Pumpkin Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, Geneva, sans-serif; line-height: 20px; text-align: start;"><span style="color: #666666;">I hope you're not pumpkined out yet because I still have some pureed in my fridge from my Thanksgivikuh baking frenzy. I've got to use it somehow!</span></span></div>
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<span style="color: #666666; font-family: Verdana, Geneva, sans-serif; text-align: start;"><span style="line-height: 20px;">Hmm, how about gluten-free pumpkin sugar cookies?</span></span></div>
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<span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Yeah, I thought so!</span></div>
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<span style="color: #666666;">Below is a gluten-free adaption of various pumpkin sugar cookie recipes I have come across. Most recipes called for cinnamon or pumpkin pie spices, which I can definitely say my palate is just a teensy bit tired of after Thanksgiving. These cookies have a hint of pumpkin flavor but are not too overbearing. They are chewy, moist and just bit cakey. According to my roommate, they are reminiscent of the French macaroons I introduced him when he visited me in New York.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><strong>Gluten-Free Pumpkin Sugar Cookies</strong></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><em><span style="color: #666666;">prep time: </span></em><strong>25 min </strong></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><em><span style="color: #666666;">bake time:</span></em> <strong>8-10 min </strong></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><em><span style="color: #666666;">makes: </span></em><strong>about 2 dozen</strong></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 1.4;"><br /></span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 1.4;"><b><br />Ingredients</b></span></span><br />
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<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 cup unsalted butter, melted</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3/4 cup pumpkin puree</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup white sugar</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup brown sugar</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 teaspoon vanilla</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 cups </span><a href="http://food4allkinds.blogspot.com/2013/12/gluten-free-buckwheat-rice-flour.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">gluten free buckwheat rice flour mix</a><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> (or other flour*)</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> 2 eggs, room temperature**</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 teaspoon salt</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup white sugar for coating</span></li>
<li><em style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Optional: pecans for topping</em></li>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Items needed</b></span></div>
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<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Small bowl wide enough to fit the width of the bottom of a drinking glass.</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Drinking glass OR other item (such as the bottom of one of your measuring cups) to press in sugar coating and flatten cookies.</span><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Set of dry measuring cups.</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Set of measuring spoons.</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Parchment paper for lining baking sheets (skipping this step will result in cookies baked less evenly and more clean up).</span></li>
<li><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">At least 1 baking sheet (to bake all the cookies you will need to make 4-5 batches with 1 sheet or use more sheets).</span></li>
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<span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>* </b>Different gluten-free flour mixes or regular wheat flour may be used for varied results. Please share any results used with other types of flour!</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #666666;"><i><b>** </b>Bring eggs to room temperature by setting on counter 20 min before baking.</i></span><br /><br /><strong>Set oven to 350 degrees and line up to 4 baking pans with parchment paper.<span style="color: #77787b;"> </span></strong><span style="color: #666666;">Combine flour, baking powder and salt, mixing throughly. Set aside.<br /><br />In stand mixer with paddle attachment or large bowl with whisk, combine 2 eggs, 1 cup white sugar, 1/4 cup brown sugar, melted butter, pumpkin, and vanilla until evenly combined.<br /><br />Slowly mix dry ingredients into wet. If you are not using a stand mixer, you should now switch to your sturdy mixing spoon. Mix until throughly combined and thick dough forms. Chill dough for about 10 min.<br /><br />While cookies are chilling pour 1/4 cup white sugar into your wide bowl. Remove cookies from fridge and scoop out heaping tablespoons. Roll dough into balls with hands and place cookies about 2 inches apart on baking sheet. Using a drinking glass or the bottom of one of your measuring cups press down cookie dough down until 1/2 inch thick. Dough will stick to cup, so coat the bottom of the glass with the sugar from your bowl (this is easier once there is a little dough on the cup). Continue to flatten and coat each cookie with sugar and then place pecans on top of cookie.<br /><br />Bake for 8-10 mins or until cookies have set. When set, cookies will appear to have a slight crust forming around the circumference. Ideally, set your timer for 8 min and check on them. If they are not set, return to oven and check on them every 2-3 min until set.</span></span></div>
<br />Leighhttp://www.blogger.com/profile/17896058863581454555noreply@blogger.com0