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Gluten Free, Casein Free Bread Stuffing for Thanksgiving

Mary Frances — Wed, 16 Nov 2011 20:24:14 +0000

Having grown up on Cornbread Dressing, I had quite a mental block about making Bread Dressing. However, I have to say ,this recipe is quite good and it’s easy to make. So, if you’re still looking for a GF Thanskgiving stuffing/dressing recipe, this is a great option. If you need to be gluten free and corn free, then just make this dressing with your favorite GF/corn free bread.

The key to good stuffing/dressing is to cut the bread cubes to the right size and toast them well. Otherwise, you’ll end up with a soggy mess. If you’ve not done much cooking and would like to see how it’s done, a video demonstration is included in my Gluten Free Thanksgiving Made Easy Kit.

Gluten Free Bread Stuffing

10 c. gluten free bread, cut into ½” cubes
8 Tbsp. butter (use Earth Balance for casein free)
2 c. chopped onions
1 c. chopped celery
¼ – ½ c. minced parsley
1 tsp. sage
1 tsp. thyme
¾ tsp. salt
½ tsp. black pepper
1/3 to 1 c. chicken stock
2 large eggs (optional)

Preheat the oven to 400 F. Place the bread cubes on a baking sheet and toast for 5 – 10 minutes, stirring every 2 – 3 minutes. Pour the bread into a large bowl. Melt the butter over medium high heat. Add the onions and celery and cook for 5 minutes. Remove from the heat and stir in the parsley and spices. Add this to the toasted bread and toss until well combined.

Stir in the stock until the stuffing is lightly moist but not packed together. Taste and adjust the seasonings as desired. For a firm stuffing, stir in 2 beaten eggs and the more stock if needed to get to the desired consistency. Bake until the stuffing reaches an internal temperature of 165 F.

The Gluten Free Casein Free Diet – Butter Substitutions

Mary Frances — Wed, 21 Sep 2011 20:48:49 +0000

Butter, butter, butter. So good for you, and so enjoyable as long as you don’t look at the calorie count and you’re not allergic to it. If you bake a lot, you already know that it’s possible to go through an incredible amount of butter every so quickly. Knowing how to substitute for butter in any given recipe is essential if you want to keep baking on a gluten free, casein free diet.

Photo by pinprick Let’s start off with a few words about butter. Butter is fat. Butter’s primary role in most baking recipe is to be the “fat”. Since butter is a dairy product it also adds some water to the recipe – butter is about 80% fat and 20% water. Butter also adds flavor to the recipes, and it’s dairy proteins can help with browning. Yet, despite all of that, butter’s most important role is that it’s fat.

So, if you need to replace butter in a recipe, you can replace it with one of a number of other fats. The particular fat that you choose will depend on two things.

1) You can’t be allergic to the fat.
2) Pick the right fat for the recipe.

Here is a quick list of fats that might work as a dairy substitute for you. I would keep all of these that you’re not allergic to on hand at all times.

Non-Dairy Butter Substitutes for Baking

shortening (often contains soy) - Shortening has a lingering bad reputation for saturated fats, but it’s a great butter substitute, especially for biscuits and pie crusts. In fact, shortening in biscuits is phenomenal; the crust shatters in your mouth and gives one little perfect moment of baking joy.
vegetable oils (often contains soy and corn) - Vegetable oils work if the fat in the recipe doesn’t have to be solid. Oil does a great job of covering up flour particles and can really reduce the grainy mouth feel you sometimes get with gluten free flours.
coconut oil (tree nut) – Coconut oil is solid above 76 degrees F, so if your house is cool then this can work a as a butter (or shortening) substitute. Get the temp above 76 degrees and you can use it as a liquid oil.
Earth Balance (often contains soy)- Earth Balance is one of my favorite options! Earth Balance makes vegan buttery spreads AND buttery sticks. Most of their products contain soy, but one of the spreads is soy free too, and suitable for baking.
animal lard – I’ll be honest, I haven’t used lard, but it is a fat and it used to be widely used. Using lard in cooking/baking is on my to-do list. From what I’ve read you shouldn’t use the stuff that can be stored for months at room temparature. Instead, look for lard in the refrigerated section or make it yourself.

As always, check and make sure any product that you buy is gluten free, even if that means calling the manufacturer and asking about their manufacturing practices.

How to Choose a Non-Dairy Butter Substitutes

If you wanted, you could get really scientific about which butter substitute would work best in a given recipes. You could start checking melting points, water content, and burning points. But we’re not going to do that today.

Most of the time you will be perfectly fine if you follow this rule:

Rule: Substitute solid fats for solid butter; substitute liquid fats for melted butter.

So, if the recipe calls for solid butter, you could use shortening, lard, Earth Balance or solid coconut oil. If the recipe, calls for melted butter then you can use vegetable oil, or you can melt the shortening, lard, Earth Balance or coconut oil.

Even this is not a hard and fast rule. If you’re making biscuits and only have vegetable oil, go ahead and use it. It’s won’t be the same as if you had used a solid fat, but it won’t be bad. Sometimes things won’t work out. The melting point of the fat can be extremely important in some recipes, and you might actually have to experiment with different fat substitutes to find one that works. But that’s not going to happen all that often.

In most situations, just use the fat that you have on hand and don’t worry all that much about it. This is just one recipe out of the thousands (millions maybe?) that you’ll cook, and it’s really not worth worrying over all that much. The recipe will probably turn out just fine and you can spend your worrying energy on something else =)

The Gluten Free, Casein Free Diet – Milk Substitutions

Mary Frances — Fri, 09 Sep 2011 13:56:41 +0000

If you have celiac disease and are not experiencing a full recovery on a gluten free diet, then casein, a protein in cow’s milk may be the culprit. Many of you have already figured this out and are already on a gluten free, casein free diet, or at least a casein-reduced diet. For those of you who haven’t eliminated dairy products, it’s probably worth trying.

Thankfully, it’s not at all difficult to use non-dairy substitutes in baking. We had a cow-milk free house for 4 years, and I often use non-dairy substitutes when I’m baking, In fact, I rarely notice now when a recipe calls for a dairy product; I automatically reach for the non-dairy substitute without even thinking about it. Recent reader emails and comments have reminded me that I haven’t ever written a post about how to make dairy substitutions in gluten free recipes, so here goes:

Part 1: Non-Dairy Substitutions for Cow’s Milk:
Photo by Andurinha

As a nation, our cow milk consumption starts with breakfast – milk in the cereal bowl. Non-dairy milk alternatives are becoming much more readily available, even in rural areas. We try to rotate through the non-dairy milks since our kids drink a lot of “milk” and we want to avoid creating new allergies through overuse of a single ingredients. Some of the “milks” that we like are: almond milk, soy milk, coconut milk, and rice milk. I’ve also seen hemp milk and flax milk in Walmart lately, but we haven’t tried them.

If you have access to different brands of a particular non-dairy milk, then I highly suggest that you try them all before deciding that you do or do not like them. We loved Silk products but detest 8th Continent. The Publix and Walmart private label non-dairymilks are both good, but each has a discernibly different taste. Different milks have different textures too. Almond milk is often thick, while rice milk is very thin and watery (it tastes better than it looks).

Many non-dairy milks come in Vanilla, Original, and Unsweetened Flavors. The vanilla flavor may be a good stepping stone if your palate needs some help adjusting to the flavor of a non-dairy milk. However, you will probably find that Vanilla becomes cloyingly sweet after awhile and you can then transition to the Original Flavor. Unsweetened is best saved for cooking and baking.

As with any processed food, be sure to read the label to make sure that the non-dairy milks do not contain wheat, barley or rye. Most do not….but some do.

Non-dairy milks are often priced higher than cow milk, but that price differential can often be overcome with coupons if you are willing to use whichever brand is currently on sale and/or offering a coupon. When I lived in Birmingham and could shop at Publix I was usually able to get non-dary milks for $2 for a half-gallon by combining coupons and sales. Unfortunately prices are much higher in the rural grocery stores that I now frequent, and the non-dairy milks never go on sale. Ugh!

Substituting Milk in Baking:

When you see milk in a recipe, you generally have two options. Substitute a non-dairy milk for the cow milk, or replace the cow milk with water. The main function of milk in a recipe is to provide liquid. Milk makes a recipe more rich and flavorful, so if that is an important aspect of the recipe then you would want to replace the cow milk with a non-dairy milk. A good example of this is Easter Bread. The usual liquid in bread is water, but Easter Bread uses milk instead and as a result the bread is sweeter, more tender, and much more special. Milk also tenderizes, which is why it’s usually used in biscuits.

Photo by RyanIsHungryIn other recipes, the milk can easily be replaced with water. When I first started making homemade gluten free pizza crusts I used milk as the liquid. One night when I was out of milk I used water instead and realized that the pizza was just as good with water. Since water is much less expensive than milk, I always use water in that recipe now.

I like unsweetened non-dairy milks for most baking, but Original flavored milk is usually an acceptable alternative. Avoid the Vanilla flavor for baking – it has too much sugar and vanilla flavoring to work as a 1:1 substitute for cow milk.

If you’re not sure whether you should use water or a non-dairy milk in a particular recipe, just make a choice and see what happens. Since they are both liquids, you’re not likely to end up with a failure either way. Seriously, for four years I had a veritable revolving door of soy milk, rice milk, and almond milk in my refrigerator. When I needed milk for a recipe, I grabbed whichever container was the nearest and used it. I cannot remember any recipes turning out badly as a result, except when I used a milk that I didn’t like (8th Continent soymilk- yuck!) in a pizza recipe. So, use whatever you have, except for nasty soy milk in pizza crust recipes.

Come back for Part 2: Non-Dairy Substitutes for Butter

Gluten Free Drop Biscuits Recipe No. 2

Mary Frances — Mon, 17 Sep 2007 00:48:27 +0000

Gluten free breakfasts are a thorn in my side. My whole-grain loving self cannot stomach gluten free cereals and John only likes eggs for about two weeks a year. So for the last couple of months we’ve been eating a lot of pancakes, biscuits, and grits, and I and my scale are ready for a change.

The last straw was a batch of biscuits on Friday morning. Monday is a big tax deadline so I was trying to get to work early on Friday to finish up one of my client’s extensions. I couldn’t think of anything quick for breakfast, so I started a batch of drop biscuits. (called”drop” biscuits because you drop them into the pan, rather than rolling them out). I didn’t have any of my gluten free flour mixed up, so I just started scooping out of various flour canisters to get the right ratio.

As I mixed the wet ingredients into the dry ingredients I realized something was terribly wrong. A bit of quick math revealed the problem. Eight scoops with a 1/2 cup measure does not equal two cups. (If you think accountants are good with numbers, you’re wrong. We’re heavily dependent on calculators, especially at 6:00 AM.)

Now that I had invested 4 c. of gluten free flour in this batch of biscuits I was not turning back. I added more baking soda, baking powder, salt, and xanthan gum and then reached for the soy milk. Soy Milk. Snap! I had just poured the last of it into David’s breakfast and lunch cups. So I went with water.

I also realized that I had already put the last of the shortening into the biscuits. There was no way that I was going to waste Smart Balance on biscuits, so I just left it out. We’ve had too much fat in our diet lately anyway.

After these additions/alterations the biscuit dough seemed to be about the right consistency. I scooped big spoonfuls out onto a cookie sheet, popped them in the oven, and in about 15 minutes, we had huge, yummy, golden biscuits.

Cooking Tip: Fixing a Cooking Goof

Here are some points to keep in mind in case you ever goof in the kitchen.

1. Figure out what you did wrong Hopefully, you will realize that something is amiss before you’re finished cooking. If so, take a minute to consult the recipe and compare it against what you’ve done thus far. Did you measure something incorrectly? Did you do something out of order? In my case, I had put in twice the amount of flour that the recipe called for.

2. Anticipate what will happen Now, try to anticipate the effect of the error. Sometimes, the goof will not have a big effect at all. In that case you may proceed with the recipe. For instance, if I add 1/2 c. of diced onion to a dish that only calls for 1/4 c., it’s not going to ruin the recipe so I can just keep going.

With the biscuits, I guessed that the extra flour would yield a very dry, flat biscuit due to a skewed ration of liquids and leavening agents to flour.

3. Consult a cooking reference, if needed If you’re not sure how your goof will affect the end product, consult a good cooking text such as Joy of Cooking. Besides recipes, Joy of Cooking has textbook type articles in each section that explain why recipes work a certain way. In the section on biscuits, I learned that the amount of fat in a biscuit recipe can vary greatly. This is why I chose to not add any additional shortening/butter to my dough.

4. Decide on a plan of action. Once you know what you’ve done wrong and what affect it may have, try to counter that affect. Some potential solutions are increasing or decreasing the remaining ingredients, increasing or decreasing another ingredient that serves the same function, or adding a completely new ingredient to the mix. This step is probably the most difficult, but your ability will improve the more that you cook, read, and experiment with new ingredients.

5. Write down what you’ve done Every now and then you’ll come up with a great new recipe when you’re just trying to fix a goof. I try to write my corrections down as I go, or quickly thereafter, just in case I’ve had a moment of brilliance =)

So, now that you’ve read all that here’s my new recipe for big batches of biscuits. It has less fat and doesn’t use a mix, and, therefore, may be more appealing to some of you. Enjoy!

P.S. I made a new breakfast menu for this coming week. Once I’ve tried it out and tweaked a few recipes I plan to make the whole menu and shopping list available for download.

Gluten Free Drop Biscuits Recipe No. 2

(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
1 1/2 c. corn starch
1 c. soy flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
1tsp. xanthan gum

5 Tbsp. vegetable shortening
1 c soy milk
1 Tbsp. cider vinegar
1 c. water
1 egg, beaten

Preheat your oven to 350 degrees. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum. Cut the shortening into the flour (see "Gluten Free Drop Biscuits Recipe"for further instructions). Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

(If you’re not vegan or casein free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar.)

Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe

Mary Frances — Tue, 26 Jun 2007 02:18:07 +0000

Update 10/3/2011: Baking gluten free bread can be overwhemlming, frustrating, and scary. But it doesn’t have to be. Learn to bake good gluten free bread the first time and every time, by taking Gluten Free Bread 101, a virtual cooking class from Gluten Free Cooking School. An updated version of this recipe is featured in the class. ~Mary Frances

Sandwiches are a staple of our diet. When John first started a gluten free diet we searched through grocery store after grocery store hunting the elusive frozen rice bread that our internet searches indicated should be there. We finally found some and, upon trying it, promptly spit it out. It was horrible! John kept eating it though, because what else is one to do when you don’t know how to cook and your girlfriend is away at grad school.

By the time we married the following year, we had a bread machine and Bob’s Red Mill Gluten Free Bread Mix. Thus started the four year saga of baking gluten free bread that was either dense, wet, full of air holes, or incredibly misshapen. At last count we’ve been through three different recipes plus innumerable variations of each when I just couldn’t keep my hands off the recipe (which would be at least 95% of the time). But do not be disheartened – Finally, after four years, I have worked out a recipe that consistently turns out really good sandwich bread.

One of the reasons that I really like this bread recipe is that the flours in it are relatively inexpensive. And, at least in Birmingham, they are widely available. I can get all of the different flours at our local Wal-mart. The bread is also very easy to make, especially once you have the recipe memorized from making it frequently. I even do shortcuts now and often mix everything up in one bowl. However, if you’re trying this recipe for the first time, I do recommend that you follow the recipe as closely as possible.

Updated: 3/10/2011 – Finally! An updated picture of FRGB. Look at that beautiful loaf of bread!!

Really Good Gluten Free Sandwich Bread

1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)

2 ½ cups of my gluten free flour mix
2 tsp. xanthan gum
1tsp. salt

3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:

Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:

Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

Other Notes:

The masa harina in the flour mix for this recipe is usually available in the Hispanic sections of most grocery stores. Due to the way it is processed, masa harina is very absorbent and you cannot substitute corn meal or corn flour. You can purchase masa harina on Amazon.com if it is not available locally.
If you are allergic to corn I’ve developed a corn free version of this recipe that uses tapioca starch, almond flour, and guar gum. The recipe is currently available as part of the Gluten Free Bread 101 class
If you are allergic to soy, then you can substitute any of the following flours for the soy flour in the flour mix: sorghum flour, garfava flour, or quinoa flour.
If you are on a dairy-free diet, then you may use soy milk or rice milk. Just make sure that they are gluten free. Water is also a good option.
If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.

Gluten Free Pancakes

Mary Frances — Sat, 16 Jun 2007 02:00:04 +0000

Just in time for the weekend, here is one of our favorite breakfasts: gluten free pancakes. We love to cook these on the weekend, when we have more time to sit and enjoy them. You can always top them with syrup, of course, but we’ve also enjoyed strawberries, blueberries, whipped cream and bananas.

For more fun and easy recipes like this one, make sure to check out my ebook, The Gluten Free Survival Guide. I’ve packed it full of all of my favorite GF recipes, like biscuits, waffles, pizza and more. I know you’ll enjoy cooking them as much as we do!

Gluten Free Pancakes
(Yield: one dozen)
2 1/3 c. of my gluten free flour mix
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt

1 1/2 c. soy milk (or cow’s milk)
3 Tbsp butter, melted (or canola oil)
2 eggs, beaten (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1/2 tsp. vanilla

Instructions: Combine the first four ingredients in a large mixing bowl and give it a few whisks. Crack the eggs into a separate bowl and whisk them until they are well beaten. Add the soy milk, butter, and vanilla to the eggs and whisk again.

Pour the wet ingredients into the dry ingredients and stir until the ingredients are combined. (I usually abandon the whisk at this point and grab a wooden spoon.) Stir the batter until all of the flour is mixed in. This should just take a few seconds – there will still be lumps in the batter and that is okay. Put the batter aside while you heat up the griddle.

Put a teaspoon of butter on your griddle or non-stick skillet and heat on medium. Once the butter has melted, use your spatula to spread the butter over the entire surface of the skillet. This is going to keep the pancakes from sticking.

Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. I can generally fit three pancakes on my skillet at once. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake like this:

Now, flip the pancakes immediately. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them. Once they are, take them off the griddle and slip them into a plate that is warming in a 200 degree oven. Put some more butter on your skillet and do it again.

Tips:
Adding the melted butter to the other ingredients can be a bit tricky. If the butter is too hot, then it may cook the eggs. If the milk and eggs are super cold, then the butter may re-solidify once you add it in. The solution is to have all of your ingredients at room temperature. However, this is not always convenient, so I sometimes substitute canola oil for the butter just to make my life a little easier.

If the pancakes are turning out darker than you like, or if the butter in the skillet is turning brown, turn the heat down. I usually have to turn my skillet down to medium low after the first batch. You may even need to take the skillet off of the heating element for a few minutes to let the skillet cool down. Don’t worry, you’ll soon get a feel for it.

On the other hand, if you’re not sure that the pancakes are done, just use the corner of your spatula to make a small slice in the middle of the pancake. Press down on the pancake and if you see oozing batter keep cooking.

If you’re having trouble with the pancakes sticking to the skillet add more butter or try another skillet. I use a Lodge Logic Cast Iron Griddle to cook pancakes. I have used non-stick surfaces and cast-iron surfaces and my pancakes always turn out better on a well-seasoned cast-iron skillet. This may just be a personal preference, but if you’re not having any luck with non-stick, try a cast-iron griddle.

If the pancakes fall apart when you flip them, then you’re either flipping them too soon, or you need a bigger spatula. Ideally, the spatula should be wider than the pancakes. Here is a list of pancake spatulas from Amazon to give you an idea of what I’m talking about. I haven’t tried any of these, and therefore cannot recommend one, but it should give you a general idea.

Gluten Free Drop Biscuits Recipe

Mary Frances — Fri, 08 Jun 2007 01:08:43 +0000

My husband loves biscuits. In the pre-gluten free days, one of his favorite Saturday morning breakfasts was a sausage and cheese biscuit. For years we used gluten free bread for our breakfast sandwiches, but a recent trip to Whole Foods inspired me to try my hand at biscuits. I have to say, these taste just like the biscuits my Mom makes.

If you’re new to baking, drop biscuits are a great place to start. You just mix them up, drop them on a pan, and bake them. (You also get to put your hands into the dough, which is a lot of fun.) I usually bake these on a weekend morning, and then heat up the leftovers in the microwave during the week. We also had them for dinner this week, and I’ll write a post on that soon.

Gluten Free Drop Biscuits
(Yield: 1 dozen)

2 c. of my gluten free flour mix
1 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. xanthum gum

6 Tbsp. butter, shortening, or margarine
1 c. buttermilk
1 egg, beaten

Preheat your oven to 350 degrees. In a large mixing bowl thoroughly combine the flour mix, baking powder, salt, baking soda, and xanthum gum. Cut the butter, margarine, or shortening into the flour (see below for further instructions). Add the buttermilk and beaten egg to the flour and stir until the dry and liquid ingredients are combined. Using a spoon, drop the dough onto a greased pan to make 12 biscuits. Cook at 350 degrees for 12 minutes.

(Vegan/Casein Free Subsitution: Replace the buttermilk with 1 Tbsp. cider vinegar plus enough soymilk to equal one cup. Use vegetable shortening rather than butter.)

Cooking Lesson: Cutting in the fat

To cut the fat into the flour first measure out 6 Tbsp of butter and break it into small pieces (with a knife or your fingers) . Drop the pieces into the flour mix and, using your hands, toss the pieces of butter in the flour so that they are all coated.

Using a pinching motion (like you’re playing with a sock puppet), pick up some of the flour and butter in your hand and pinch the pieces of butter into smaller pieces. Make sure each of these pieces gets coated with flour when it falls back into the bowl. Your goal is to have lots of little flour-coated pieced of butter in your dough. These pieces of butter will melt when the bisuits are baked and make it fluffy and light. Be careful not to rub the butter into the flour as you pinch it – you’re just breaking the butter into smaller pieces and THEN coating them with flour. This is what it should look like when you’re done.

Gluten Free Cooking School » gluten free casein free

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Gluten Free Drop Biscuits Recipe No. 2

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Gluten Free Drop Biscuits Recipe No. 2

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