Gluten-free foods to take its place in the world these days. We are becoming more and more aware of gluten, gluten intolerance, celiac (or celiac disease) and the consequences of so many people. Even though I'm not gluten intolerant, I often cook and bake functions locally. Last year I was asked to give a little treats the Princess party put on by the Dacotah Prairie Museum. Along with "the queen," little girls for tots to teens were invited to learn about the lives of real princesses. They taught the wave properly and curtsey.
Little girls hear the word "princess", and go, dreamy eyes. The program was sold out. I did a lot of little dishes, but the little princesses and his Queen were gluten intolerant and was not able to enjoy the many little goodies. This is an intolerable situation! I decided I needed to learn about this disease to be aware of what was at stake, and to offer alternatives, that would be a great and exciting.
During the past year, I've had to experiment with different gluten-free flour mixtures, and do a lot of dishes, mainly for their own normal recipes, gluten-free flour and adding, simply replacing converted to xanthan gum. Primarily, they are an awesome success. In my honest opinion, as I am for 42 years, some cakes, Baking fruit breads turn out moist and tender than when made with wheat flour; happy discovery, no doubt. "The Queen" above, the works in the Museum, so I took the afternoon to talk to this young woman and to learn more about what was at stake. Also had fried one of my favorite gluten-free recipes for coffeecake, and took her and the Museum staff to try out. They all loved it; moist and tender and full of flavor. The young woman was happy with my experiment, as I do.
Another great help along the way was to find Shauna Ahern "gluten-free girl" website. I've studied his site widely and learned all sorts of things out there. Messed up her gluten-free flour mixture to try, as well as to try out one of his bread recipes; Another success. I picked up some bread and a slice of homemade Museum of the female sample, slathered with pesto and cheese and fried. He exclaimed: "this is the best bread I've tasted since going gluten-free!"
Coffeecake recipe was given to me by my best friend for 54 years and has a great recipe, no matter which flour. This is the original recipe; because of the gluten-free, gluten-free flour mixture to replace 6 cups Brown rice flour, 2 cups potato starch and 1 cup tapioca starch. This measure is used to measure the mixture in this recipe, and added 1 teaspoon of xanthan gum sifted dry ingredients. Be sure to check out the ingredients hidden in wheat labels, when you do this, the gluten-free!
Bundt Coffeecake
1 cup unsalted butter
1 ½ cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
½ teaspoon baking soda
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped nuts; walnuts or Pecans are good
2 tsp sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees. Cream the butter and sugar until light. Add the eggs, sour cream and vanilla and mix well. Sift both the flour, soda, baking powder and salt. Add dry ingredients to wet and mix well. Grease a 10-inch tube or bundt pan.
Stir in the chopped nuts, 2 tsp of sugar and cinnamon. Sprinkle half of the topping of buttered pan. Place half of the dough-this requires a small spoonfuls of the batter into the Pan-European "plopping my" the batter is very thick. Then gently smooth it to fill in any gaps. Tap the pan on the countertop to help. Pour the rest of the "topping" and again until all of the dough in the Pan, plop the spoonfuls are used.
Bake for 1 hour or until a knife inserted in the Middle comes out clean. Let cool on a rack for 10 minutes before removing from the pan. Sprinkle with powdered sugar on top of cake, if desired. Serves 12-16.
A GLUTEN-FREE alternative: to replace the primary gluten-free flour mixture with the flour and add 1 teaspoon of xanthan gum. Mix and bake as directed. (Sometimes in baking is a little longer than usual, but because the structure is so wonderful, and Sandy is waiting for those few minutes!)
Try this recipe either way and you won't be sorry!
My name is Chris Rawstern and I have been cooking and baking oven, a journey for 42 years. Many people have asked what the "flavors of Harmony" means. Have you ever had a meal in which the Visual presentation was gorgeous, the smell was incredible flavor was so remarkable that ate slowly, savoring every bite wanting the experience does not end? Then you've experienced a truly balanced meal can be. My passion is to teach people how to create "the flavors of the Harmony" of cooking and help pass along my love and joy of food, as well as simple and exotic, plain or fancy. I will continue my journey to ethnic and domestic cuisine, trying new things. I'd love to hear from you, help me, my trip to explore a variety of culinary experiences and hope to start your journey. Visit the Web site http://www.aharmonyofflavors.com/I would like to know, and send you a monthly news letter full of recipes for the latest tips.
Gluten-free foods to take its place in the world these days. We are becoming more and more aware of gluten, gluten intolerance, celiac (or celiac disease) and the consequences of so many people. Even though I'm not gluten intolerant, I often cook and bake functions locally. Last year I was asked to give a little treats the Princess party put on by the Dacotah Prairie Museum. Along with "the queen," little girls for tots to teens were invited to learn about the lives of real princesses. They taught the wave properly and curtsey.
Little girls hear the word "princess", and go, dreamy eyes. The program was sold out. I did a lot of little dishes, but the little princesses and his Queen were gluten intolerant and was not able to enjoy the many little goodies. This is an intolerable situation! I decided I needed to learn about this disease to be aware of what was at stake, and to offer alternatives, that would be a great and exciting.
During the past year, I've had to experiment with different gluten-free flour mixtures, and do a lot of dishes, mainly for their own normal recipes, gluten-free flour and adding, simply replacing converted to xanthan gum. Primarily, they are an awesome success. In my honest opinion, as I am for 42 years, some cakes, Baking fruit breads turn out moist and tender than when made with wheat flour; happy discovery, no doubt. "The Queen" above, the works in the Museum, so I took the afternoon to talk to this young woman and to learn more about what was at stake. Also had fried one of my favorite gluten-free recipes for coffeecake, and took her and the Museum staff to try out. They all loved it; moist and tender and full of flavor. The young woman was happy with my experiment, as I do.
Another great help along the way was to find Shauna Ahern "gluten-free girl" website. I've studied his site widely and learned all sorts of things out there. Messed up her gluten-free flour mixture to try, as well as to try out one of his bread recipes; Another success. I picked up some bread and a slice of homemade Museum of the female sample, slathered with pesto and cheese and fried. He exclaimed: "this is the best bread I've tasted since going gluten-free!"
Coffeecake recipe was given to me by my best friend for 54 years and has a great recipe, no matter which flour. This is the original recipe; because of the gluten-free, gluten-free flour mixture to replace 6 cups Brown rice flour, 2 cups potato starch and 1 cup tapioca starch. This measure is used to measure the mixture in this recipe, and added 1 teaspoon of xanthan gum sifted dry ingredients. Be sure to check out the ingredients hidden in wheat labels, when you do this, the gluten-free!
Bundt Coffeecake
1 cup unsalted butter
1 ½ cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
½ teaspoon baking soda
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped nuts; walnuts or Pecans are good
2 tsp sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees. Cream the butter and sugar until light. Add the eggs, sour cream and vanilla and mix well. Sift both the flour, soda, baking powder and salt. Add dry ingredients to wet and mix well. Grease a 10-inch tube or bundt pan.
Stir in the chopped nuts, 2 tsp of sugar and cinnamon. Sprinkle half of the topping of buttered pan. Place half of the dough-this requires a small spoonfuls of the batter into the Pan-European "plopping my" the batter is very thick. Then gently smooth it to fill in any gaps. Tap the pan on the countertop to help. Pour the rest of the "topping" and again until all of the dough in the Pan, plop the spoonfuls are used.
Bake for 1 hour or until a knife inserted in the Middle comes out clean. Let cool on a rack for 10 minutes before removing from the pan. Sprinkle with powdered sugar on top of cake, if desired. Serves 12-16.
A GLUTEN-FREE alternative: to replace the primary gluten-free flour mixture with the flour and add 1 teaspoon of xanthan gum. Mix and bake as directed. (Sometimes in baking is a little longer than usual, but because the structure is so wonderful, and Sandy is waiting for those few minutes!)
Try this recipe either way and you won't be sorry!
My name is Chris Rawstern and I have been cooking and baking oven, a journey for 42 years. Many people have asked what the "flavors of Harmony" means. Have you ever had a meal in which the Visual presentation was gorgeous, the smell was incredible flavor was so remarkable that ate slowly, savoring every bite wanting the experience does not end? Then you've experienced a truly balanced meal can be. My passion is to teach people how to create "the flavors of the Harmony" of cooking and help pass along my love and joy of food, as well as simple and exotic, plain or fancy. I will continue my journey to ethnic and domestic cuisine, trying new things. I'd love to hear from you, help me, my trip to explore a variety of culinary experiences and hope to start your journey. Visit the Web site http://www.aharmonyofflavors.com/I would like to know, and send you a monthly news letter full of recipes for the latest tips.
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