Vitamin & Antioxidant packed, and Gluten-free recipes
Healthy Eating / Delicious Choices
Recipes listed by ingredients:
A,B, C, D&E, F, G, H I J K L, M, N&O, P, Q&R, S, TUV, W&X, Y&Z
Home Page, FYI, Gluten-free Baking, ABC's of Nutrition
July 25, 2011
Gluten Free Sourdough Bread
Starter:
- 80 grams of Thai rice flour (about 4 heaping tablespoons)
- 1/4 cup Greek or plain yogurt
- 1/2 teaspoon sugar (do not use honey!)
- Juice from 1 freshly squeezed lemon or 1/2 teaspoon vinegar
- 1/2 cup water
Combine above ingredients in a sterilized glass jar (right out of the dishwasher is fine).
Cover and leave at room temperature.
Feed 1 heaping tablespoon of flour and 2 tablespoons of water every 12 hours for 3 days.
After 3 days, it should be ready to begin baking.
Refrigerate and feed at least once (twice is better) a day forever. (If it appears to be losing its “umph”, add in the yogurt, sugar and lemon juice. I normally do this about once a month.)
Cycle: take some out, feed, repeat……..
Bread: (this makes enough for 2 baguettes, or 4 hamburger buns. If you want to make a large loaf for sandwiches, double the amount.)
Dry ingredients:
- 250 grams of gluten-free pastry flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon yeast (it is sourdough, it shouldn’t be necessary, but I haven’t learned to trust gluten-free flours on their own yet. I give them the extra boost)
Wet ingredients:
- 150 grams of starter
- 2 tablespoons yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar – optional
- 1/2 to 3/4 cup warm water (about 104 degrees) (this will vary depending on the amount of liquid in your starter and yogurt as well as the humidity in the air. I normally use about 3/4 of a cup)
Combine dry ingredients and whisk to blend.
Add in starter, yogurt, olive oil, lemon juice and 1/2 cup warm water. Add in the additional water 1 tablespoon at a time as needed.
The thinner the batter, the more the dough rises and the lighter the crumb.
I normally make mine about the consistency of a thick cake batter.
For best results: cover and refrigerate the batter overnight or up to 3-4 days.
During the hot summer months, I normally give the dough about 2-3 hours to return to room temperature and rise until double in bulk. I normally let it rise in the pan I plan to bake it in. (The exception being when I make an aluminum foil pan to carefully place in a pre-heated Dutch oven for baking.)
This is the ideal bread for a working household during the cold winter months.
I take the batter out of the refrigerator and pour into my pan. Then I cover it and set it in a warm place and go to work.
8-12 hours later I return and bake the bread at 350 degrees (normally in my toaster oven) (I am sure it would work even better in the big oven baked inside a Dutch oven, however, I do not normally turn on my oven during the summer. The house is hot enough!)
Hamburger buns bake in the toaster oven about 20-25 minutes.
Baguettes bake about 40-45 minutes in the toaster oven.
Loaf – 50-60 minutes.
Internal temperature should be between 200 and 210 degrees F.
Note: After you have baked this bread, you can make it healthier by adding a tablespoon of rice bran or flax meal. I have also used buckwheat to make the starter. It makes a much softer bread.
July 21, 2011
Roasted Tomato and Pesto Pasta
Imagine a huge helping of pasta with roasted tomatoes and Italian sausage for less than 300 calories per serving....
I was flipping channels and came across the cooking show, Hungry Girl. She swore that Shirataki noodles were low calorie and wonderful. I had my doubts.
They sat in the refrigerator for two weeks before I was brave enough to try them. If it had not been for the fact that 8 ounces of cooked noodles are only 40 calories, I never would have summoned up the courage. (They are also no fuss, all you have to do is rinse them and add them to your dish.)
Once they are immersed in the dish, the whole dish comes together and is quite good.
Be brave... give them a try.... Pasta Recipe....
July 12, 2011
Bark-a-licious Biscotti
(Healthy, gluten-free dog treats)
I have this foster puppy who presents a challenge.
I have always trained dogs through praise rather than food rewards. This puppy did not respond to praise for months, just food. I would give her a command and she would just stand there and look at me.
With food in my hand, her response was not only immediate, but she learned new commands instantly.
At times, I felt she was getting too many treats for her growing health.
So, I decided to make her treats that I knew were not only “inspiring” but also healthy.
(P.S. – That is Ziva’s “mistreated” look. She was given the command “Wait” so I could take a picture of her looking at her biscotti. I am only sorry that I was unable to capture the droll as she anticipated her treat.)
Update: Bark-a-licious Biscotti made easy
Past Blogs:
May 2011
