Ingredients: 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons ground turmeric 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon mustard seed 1/2 teaspoon ground ginger In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Description: There are a lot of different flour blends out there- but I never have liked the ones with bean or quinoa flour. You can’t eat the dough, it is too bitter. Baking with kids is no fun unless someone gets to lick the gooey spoon. Ingredients: 3 cups sorghum flour 1 cup tapioca flour 1/2 cup almond flour Instructions: Sorghum is the GFCF flour that I like most. It isn’t gritty like rice, it isn’t bitter like quinoa and
Instead of using two eggs, I place 2 tablespoons ground flaxseed meal and 6 tablespoons of water in a microwaveable container for each egg replaced. Microwave for about one minute. Stir. Let it rest and gel up while you prepare the rest of the recipe. Before we went soy and corn free we also had good luck using either a heaping tablespoon of soy flour or cornstarch mixed with 1 tbsp. of water for each egg. You can also use
Ingredients: 2 Tablespoons ghee (or margarine) 2 Tablespoons Tapioca flour ¼ teaspoon salt 1/8 teaspoon pepper 1 cup milk substitute of your choice. I use rice milk Heat ghee in 1 ½ quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Mustard sauce: Stir in ¼ teaspoon dry
Ingredients: 2 tablespoons cream of tartar 1 tablespoon baking soda 1 tablespoon arrowroot or tapioca flour or cornstarch Instructions: Combine ingredients and store tightly covered. (For double-acting baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for each teaspoon needed.) Notes: If you are on a rotation diet, or also avoiding corn, you could replace it with another flour like tapioca or arrowroot. We have also used rice flour. Apparently the flour is just a
Don’t want to make a huge batch of Ozma Mix to test it out? Try the small batch version below:Ingredients: 2 2/3 cups GFCF flour (any mixture will work) 6 Tbsp shortening 2 Tbsp baking powder 2/3 cup tapioca flour 1 tsp sugar 2 tsp xanthan gum 1/2 tsp salt Don’t buy expensive mixes at the Health food store, you never know what is really in them. Make it your self, and you can make sure it is safe for your family.
Ingredients: 2 c sorghum flour 1 1/2 tsp guar gum /xantham gum 1/2 tsp baking soda 2 tsp baking powder 2 tsp dried egg whites (real whites ok) 1/2 tsp salt 2 eggs (could replace if needed) 3 Tblsp Spectrum palm shortening or GHEE or GF CF Margarine 2 Tblsp honey 1 cup + 1 Tblsp soda water, perrier, etc 1 to 2 tsp flaxseed meal (optional. This gives the “Roman Meal” bread affect!) Mix ingredients together. Consistency will be
When I say real, I mean it is not gritty, it stays together, it is flaky and good. You would not know it was gluten free. It tastes and acts like the real thing! Ingredients: 2 cups Sorghum Flour 1 teaspoon salt 2/3 cup palm shortening 6-8 tablespoons ice water Mix flour and salt in a large mixing bowl. With a pastry blender, (or use one like mine, called a fork!) cut in shortening until it resembles coarse crumbs. Mix
Ingredients: 1 1/2 cups Ozma MIX – an easy baking mix you can make yourself. Get the recipe here. 1/3 cup water 1 tsp. oregano 1 tsp. cumin 3 tsp. olive oil Combine MIX with other ingredients to make a soft dough. Knead in bowl 12 times. Roll or pat out thin on a greased (with olive oil) cookie sheet into an 11 or 12 inch circle or into a rectangle. Turn up edges of dough. Bake in a 425o F oven for
Ingredients: 1 2/3 cup GFCF Flour (rice flour, sorghum or garbonzo bean works great!) ½ cup honey OR maple syrup 2 teaspoons cinnamon 1 teaspoon allspice 2 teaspoons baking powder 1/4 teaspoons salt 3 eggs (or 2 teaspoons arrowroot) 1 cup pumpkin (Libby’s or all pumpkin equivalent) ¾ cup oil 3 Tablespoons flaxseed meal (ground up flaxseeds) Mix all ingredients well. Bake 350 degrees for 35 minutes into a greased bread pan. Recipe makes 1 loaf. Note: this recipe can