The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat - Softcover

Hagman, Bette

Softcover

ISBN 10: 0805065253 ISBN 13: 9780805065251

Publisher: Holt Paperbacks, 2000

Synopsis

The Gluten-Free Gourmet Cooks Fast and Healthy is the perfect cookbook for those who must put together a gluten-free meal at the of the long working day

From the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store. With new bean flours to add to the other gluten-free flours, there are also fantastic recipes for gluten-free breads, cakes, cookies, pies, and pastries and other desserts.

Complete with frequently-asked questions about Celiac Disease, The Gluten-Free Gourmet Cooks Fast and Healthy is a helpful resource for cooks mindful of dietary restrictions.

About this title

About the Author:

Bette Hagman, a.k.a. the Gluten-free Gourmet, was diagnosed as a celiac over twenty years ago, she has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle, Washington.

Excerpt. © Reprinted by permission. All rights reserved.:

Gluten-Free Gourmet Cooks Fast And Healthy
Time-saving MixesBaking MixesBasic Cake MixFeatherlight Yellow CakeLow-Fat CakeLactose-free, Soy-free CakeLow-Fat Chocolate CakeButtermilk Biscuit MixPlain BiscuitsSweet Shortcake BiscuitsSweet Potato BiscuitsGreen Onion BiscuitsQuick Cheese MuffinsPancake and Waffle MixPancakesWafflesDream Pastry MixDream PastryEasy Cream Cheese PastryOil CrustMayonnaise CrustPasta MixesPasta Base MixMock Rice-A-Roni MixSoup MixesCreamed Soup BaseCream of Chicken SoupCream of Mushroom SoupCream of Tomato SoupCheese Soup or SauceShrimp Soup or SauceTasty Cream SauceOnion Soup MixThe last time I accidentally steered my cart down the crowded aisle of baking mixes in my neighborhood grocery, I wondered if anyone still buys flour and sugar and baking powder anymore to make their own baked goods. Probably not--no one has the time.I came home thinking it wasn't fair. We who have to live gluten free are just as busy, and starting from scratch may often seem more trouble than a treat is worth. Some gluten-free mixes can be ordered or found in the health food stores, but they're expensive, and we have to take the trouble to order by phone or mail or look up that distant store. There's the additional problem that the mixes, while gluten free, can still contain some ingredient to which we may be allergic, such as lactose, soy, or corn.With this in mind, I started creating more mixes you can stir up in your own kitchen to pull out when time is short. I have discovered that, with alterations, I can make my Buttermilk Biscuit Mix (here into biscuits or muffins and even bases for quiches and meat pies. The Pancake and Waffle Mix turns out a great sponge cake.To save all that measuring and whisking and flour on the kitchen floor when I want a pie, I put together a whole bag of the Dream Pastry Mix so I can make several different types of crusts with almost no trouble. And as for pasta, all I do is measure some liquid egg substitute or crack an egg and add with 1 tablespoon of oil to a cup of the Pasta Base Mix, then roll it out for homemade noodles or lasagne. After a lot of trials (with the resultsending in the garbage disposal), I finally found the combination for a Basic Cake Mix that can be made with your choice of liquids, whether you desire a lactose-free cake, a soy-free one, or a cake that contains neither.And if you've hungered for that box of Rice-A-Roni to stir up a quick rice and pasta dish, I've discovered we can even make this at home.Because I use the Onion Soup Mix and the Powdered Soup Base from More from the Gluten-free Gourmet so much that they stand beside the salt and pepper by my kitchen stove, I have included them here. I've added two new flavors to the soup--cheese and shrimp. In this book you'll find a lot of recipes using these time-savers.Many of the mixes start with GF Flour Mix. You can order this from a supplier listed on here or make your own. I mix up a large batch at a time.THE FORMULA IS:2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flourTHIS CAN BE:12 cups white rice flour 4 cups potato starch flour 2 cups tapioca flourBasic Cake MixThis is a basic mix that can be changed in many ways. Make a rich Featherlight Yellow Cake, a low-fat cake, or one both lactose and soy free. Flavor it with mocha, chocolate, or orange. Add spices or ginger. This quantity of mix will make four cakes, and it can be doubled easily. Store the mix in a plastic bag or plastic container with your regular flours for you to add the fresh eggs, shortening, and liquid when stirring up the cake.5¼ cups GF Flour Mix 8 teaspoons baking powder 2 teaspoons baking soda 4 teaspoons powdered vanilla 21/2 teaspoons xanthan gum 2 teaspoons salt 22/3 cups sugar 2 tablespoons Egg ReplacerWhisk all ingredients together and store on pantry shelf. 
FEATHERLIGHT YELLOW CAKE: Preheat oven to 350°. In a mixing bowl place 2 cups Basic Cake Mix. 
Add:1 egg plus 1 egg white (or 1/2 cup liquid egg substitute) 1/3 cup mayonnaise or Light Mayonnaise (here) 2/3 cup nondairy sour creamBeat for about 1 minute on medium speed and turn batter into an 8 square pan sprayed with vegetable spray. Bake 25 to 30 minutes. (See below for flavor variations.) 
LOW-FAT CAKE: Preheat oven to 350°. In a mixing bowl place 2 cups Basic Cake Mix. 
Add:1 egg plus 1 egg white (or 1/2 cup liquid egg substitute) 2 tablespoons vegetable oil 2 tablespoons pear or apple sauce 1/2 cup low-fat milk or nondairy liquidBeat for about 1 minute on medium speed and turn batter into an 8 square pan sprayed with vegetable spray. Bake 25 to 30 minutes. (This is excellent with the Spiced Ginger Flavor.) 
LACTOSE-FREE, SOY-FREE CAKE: Preheat oven to 350°. In a mixing bowl place 2 cups Basic Cake Mix.Add:1 egg plus 1 egg white 4 tablespoons melted margarine 1/3 cup citrus-flavored carbonated beverage (Sprite, etc.)Beat for about 1 minute on medium speed and turn batter into an 8 × 8 pan sprayed with vegetable oil spray. Bake 25 to 30 minutes. 
LOW-FAT CHOCOLATE CAKE: Preheat oven to 350°. In a mixing bowl place 2 cups Basic Cake Mix.Whisk in:3 tablespoons cocoaAdd:1 egg plus 1 egg white 2 tablespoons vegetable oil One 21/2-ounce jar baby pea puree 1/2 cup cherry colaBeat for about 1 minute on medium speed and turn batter into an 8 square pan sprayed with vegetable spray. Bake 25 to 30 minutes. 
MOCHA FLAVOR: To any of the above recipes add 1 tablespoon instant coffee granules plus 21/2 tablespoons cocoa to the dry mix before adding any liquid. 
ORANGE FLAVOR: To the Basic Cake Mix add 1 tablespoon fresh orange zest before adding any of the liquids. This is especially good with the citrus-flavored carbonated beverage. 
SPICE CAKE: To the Basic Cake Mix add 11/2 teaspoons cinnamon, 1 teaspoon cloves, and ¼ teaspoon allspice before adding the liquids. 
SPICED GINGER FLAVOR: To the Basic Cake Mix add 1 tablespoon finely chopped candied ginger before adding the egg and liquids.Buttermilk Biscuit MixThis gluten-free "Bisquick" can serve in any recipe that calls for biscuits, muffins, potpie toppings or for those "easy" dishes that rely on a self-rising prepared mix for the "easy." This formula makes 5 batches of biscuits.21/2 cups rice flour 12/3 cups potato starch 3 tablespoons baking powder 21/2 teaspoons baking soda 21/2 teaspoons salt ¼ cup sugar (or to taste) 1/2 cup dry buttermilk powder 3 tablespoons Egg Replacer (optional) 1 cup less 1 tablespoon shorteningIn a large mixing bowl, whisk together the rice flour, potato starch, baking powder, baking soda, salt, sugar, buttermilk powder, and Egg Replacer (if used). With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart plastic bag or container in the refrigerator. 
PLAIN BISCUITS: Preheat oven to 400°. To 1¼ cups Buttermilk Biscuit Mix add 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water for rolled biscuits or 1/3 cup water for light drop biscuits. Handle gently and roll out or drop as soon as the dough is moistened. Bake for 12 to 15 minutes. Makes 8 biscuits. 
SWEET SHORTCAKE BISCUITS: Preheat oven to 400°. To 1¼ cups Buttermilk Biscuit Mix add 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water. Handling lightly, pat into rounds and put on a cookie sheet. Bake for 12 to 15 minutes. Makes 8 biscuits. 
SWEET POTATO BISCUITS: Preheat oven to 400°. To 1¼ cups Buttermilk Biscuit Mix add 1 sweet potato, baked, peeled, and mashed. (I microwave mine.) Use 1 egg and add enough water to make a stiff dough. Roll or pat out and place on cookie sheet. Bake for 12 to 15 minutes. Makes 8 to 10 biscuits. 
GREEN ONION BISCUITS: Preheat oven to 400°. To 1 cup plus 2 tablespoons Buttermilk Biscuit Mix add:5 tablespoons chopped green onions 2 tablespoons cornmealMix with 1 egg (or ¼ cup liquid egg substitute) and about ¼ cup cold water to make a dough stiff enough to roll out. Cut and place on cookie sheets. Bake for 12 to 15 minutes. Makes 8 biscuits. 
QUICK CHEESE MUFFINS: Preheat oven to 350°. Prepare 12 muffin tins by greasing the bottoms only. To 2 cups Buttermilk Biscuit Mix add:2 tablespoons sugar 2 tablespoons chopped green onion ¼ cup grated Parmesan cheeseMix together:2 eggs, beaten slightly, or 1/2 cup liquid egg substitute 1/2 cup mayonnaise ¼ cup cold waterStir the liquids into the biscuit mix and drop into the prepared tins. Bake for 20 to 25 minutes. Makes 12 muffins. Recipe may be halved for 6 muffins. Pancake and Waffle MixThis simple mix can go from pancakes to waffles to cake with very little work. This is another staple on my shelf. It does not have to be refrigerated4 cups GF Flour Mix 1 cup buttermilk powder ¼ cup sugar 11/2 teaspoons salt 4 teaspoons baking powder 2 teaspoons baking soda 4 teaspoons Egg Replacer (optional)Combine the ingredients and mix well. Store in an airtight container on the pantry shelf. Makes 4 batches of pancakes, waffles, or cakes. 
PANCAKES: Beat together:2 eggs 1 cup water 2 tablespoons oilPlace 11/3 cups of the Pancake and Waffle Mix in a bowl. Add the egg mixture and beat until smooth. Do not overbeat.Drop spoonfuls of the batter onto a hot greased griddle and cook until the top is full of tiny bubbles and the underside is brown. Flip and brown the other side. Makes ten 4 pancakes. 
WAFFLES: Place in mixing bowl:11/3 cups Pancake and Waffle Mix 1 tablespoon sugar 3 tablespoons shorteningCut in the shortening until the mixture is very fine.In a small bowl, beat:2 eggs 1 cup less 1 tablespoon water Add these to the dry ingredients. Beat just until the batter is smooth. Do not overbeat. Pour enough batter to cover on a hot waffle iron, and cook until golden. Makes 3 or 4 waffles. 
EASY SPONGE ROLL OR SPONGE CUPCAKES: See here.Dream Pastry MixMake this mix and keep it handy for baking pies in a hurry. This is enough for 4 batches of Dream Pastry, which makes one 2-crust pie plus an extra crust. Use it for many of the recipes in the Pies and Pastries section.2 cups tapioca flour 2 cups cornstarch 1 cup potato starch flour 4 cups sweet rice flour 4 rounded teaspoons xanthan gum 2 teaspoons salt 2 teaspoons sugarMix well and place in coffee can or plastic bag. Store it with other flours. It does not need to be refrigerated. 
TO MAKE DREAM PASTRY: You will need:2¼ cups Dream Pastry Mix 1/2 cup (1 stick) margarine 1/2 cup Butter Flavor Crisco 1 egg, cold 1 tablespoon GF vinegar ¼ cup ice water Sweet rice flour, for rollingPlace Dream Pastry Mix in medium bowl. Cut in the margarine and Crisco in small pieces until you have shortening the size of lima beans (not cornmeal). Beat the egg with a fork and add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit since it can stand handling. Refrigerate the dough for an hour or more to chill.Divide dough and roll out on a sweet rice--floured board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, remove it to the pie tin and invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used.For a baked shell, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450° oven for 10 to 12 minutes or until slightly browned. Cool before filling. Makes enough pastry for a 2-crust 9 pie plus 1 pie shell. 
TO MAKE EASY CREAM CHEESE PASTRY: You will need:1/3 cup Butter Flavor Crisco 1 ounce cream cheese 1 cup Dream Pastry Mix ¼ cup ice waterIn a food processor, blend the shortening and cream cheese. Add the Dream Pastry Mix and process a few seconds. Add the water and process until the dough forms a ball.Place the ball in the center of a 9 pie tin and pat out with the fingers, covering the bottom and up the sides of the pan. For a precooked filling, bake the crust first in a preheated 425° oven for 6 to 8 minutes. The crust will not brown much. Cool before filling. For a pie that is to be baked, fill the unbaked crust and follow baking directions for the pie. 
TO MAKE AN OIL CRUST: To 2 cups Dream Pastry Mix add:3 tablespoons cold milk or nondairy liquid blended with 2/3 cup vegetable oil For a pie baked with the filling, bake at the temperature suggested in your recipe. For a baked shell, bake in a preheated 450° oven for 10 to 12 minutes or until slightly browned. Cool before filling. Makes 1 crust. 
MAYONNAISE CRUST: To 12/3 cups Dream Pastry Mix add:2/3 cup cold mayonnaiseBlend well and press the crumbly mix into the pie tin. If using for a pie with precooked filling, bake 10 to 12 minutes at 450°. Cool before filling. If the pie is to be baked, just add the filling and bake at the temperature the recipe suggests.Pasta Base MixWith this dry mix on hand, it takes only a few minutes to add the eggs and oil to turn out fresh egg pasta for dinner. In experimenting with egg substitutes in the pasta, I've found they work very well.2 cups tapioca flour 2 cups cornstarch ¾ cup potato starch flour 1 tablespoon salt 5 tablespoons xanthan gumBlend the flours, salt, and xanthan gum well. Store in a covered container in a dry place. Makes 5 batches of pasta, each making 2 to 3 servings. 
TO MAKE PASTA: Put 1 cup Pasta Base Mix in a medium mixing bowl. Mix in 1/2 cup liquid egg substitute or 1 egg plus 1 egg white plus 1 tablespoon vegetable oil. Stir together until this forms a ball. Work with the hands, kneading gently on a cornstarch-covered board until the dough is firm and not at all sticky. Roll out as thin as possible, using more cornstarch to dust the board, and cut into desired shape--thin spaghetti, widenoodles, lasagne shape (2 × 6 ) or manicotti shape (4 squares). Or put the dough through an Atlas pasta cutter.Cook the spaghetti or noodles in boiling salted water to which a few drops of cooking oil have been...

About this edition

• Publisher: Holt Paperbacks
• Publication date: 2000
• ISBN 10: 0805065253
• ISBN 13: 9780805065251
• Binding: Paperback
• Edition number: 2
• Number of pages: 416