Accepting the challenges in creating a gluten free household

Archive for January, 2012

Brown Bread

Brown Bread

I have had too many failures lately.  So when I found this recipe again with the notation “good” from 2009, I knew I had to try it again.  When it was cooling in the kitchen my hubby realized the house was smelling real good.  I picked up my cooled bread and showed him… “What’s wrong with this!!”  (It wasn’t really a question… rather an exclamation that I finally had bread that looked and smelled like bread again.)  He only heard the question, and, of course, needed to answer.  Not wanting to appear to be ignorant, he guessed, “It’s too brown?”  I shouldn’t have asked…  I sighed.  “Look, it didn’t fall, it looks and smells like bread!!  He agreed and was happy to help me out by taste testing.  It passed.The recipe is adapted from 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt.

1¼ cups brown rice flour
½ cup sorghum flour
½ cup cornstarch
½ cup rice bran
1 tbsp xanthan gum
1 tbsp bread machine or instant yeast
1 ¼ tsp salt
1 cup warmed water or milk (I used almond milk)
1 tsp cider vinegar
2 tbsp Olive oil
2 tsp liquid honey
2 tbsp fancy molasses
3 eggs

In a large bowl or plastic bag, combine all dry ingredients.  Mix well and set aside.
In your mixer bowl, combine all liquids with paddle attachment.
With the mixer on lowest speed, slowly add the dry ingredients to the honey mixture until combined.  With a rubber spatula, scrape the bottom and sides of the bowl.  With the mixer on medium speed, beat for 4 minutes.


Spoon into prepared pan.  Let rise, uncovered, in a warm, draft-free place for 60 – 75 minutes or until the dough has risen to the top of the pan.  Meanwhile, preheat oven to 350 F.  Bake for 35-45 minutes or until the loaf sounds hollow when tapped on the bottom.

Seven Layer Casserole

Ah comfort food!

Seven Layer Casserole

Seven layer casserole has always been one of my husband’s favorite casseroles.  Thankfully, a celiac diagnosis doesn’t have to change that.  It is a gluten free meal with a couple of changes.  The farmer sausage I buy here in southern Manitoba is gluten free.  I use Campbell’s Gardennay Fire Roasted Sweet Pepper and Tomato soup (500 ml) in place of the 10 oz can of condensed soup and the 1 cup water originally asked for in this recipe.  Perfect comfort food.  I also have made this in the slow cooker.  Layer it as described, and cook on low for about 8 hours.

I know my original recipe was taken from a cookbook I owned many years ago.  This version is adapted from http://mennonitegirlscancook.blogspot.com/2011/03/seven-layer-casserole.html?pfstyle=wp

  • 3 medium potatoes, thinly sliced
  • 1 onion, sliced into rings
  • 2-3 carrots, thinly sliced
  • 1/2 cup uncooked long-grain white rice
  • 2 cups peas, frozen
  • 1 pound pork sausage or farmer sausage
  • 1 500ml Campbell’s Gardennay Fire Roasted Sweet Pepper and Tomato soup (or other gf soup)
  • salt and pepper to taste
  1. Lightly grease 2 1/2 quart casserole dish.
  2. Layer the potatoes, onions and carrots.
  3. Sprinkle with a layer of rice and then peas.
  4. Arrange sausages on top.
  5. Pour tomato soup evenly over casserole.
  6. Season with salt and pepper.
  7. Cover and bake at 350°F for about 1 1/2 to 2 hours.

Good information!

I am determined to get back here this month to add a number of my favorite recipes that have worked well for me over the last few months.  But today I came across this site when I was looking for information on the various flours, and although it wasn’t exactly what I was looking for, it contained information for anyone wanting to know more about how gluten works, and how to deal with non-gluten flours.  Very useful, and in order to bookmark it so I can find it again, here is the link:

http://celiacdisease.about.com/od/cookingglutenfree/a/FlourBasics.htm

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