Gluten Free Savory Amish Bread

Gluten Free Savory Amish Bread
Clinical Translational Research Center
Nutrition Core
Gluten Free Savory Amish Bread
Recipe
Yield: 1 loaf
* Overall User Rating: 3/5
Taste Rating: 5/7
Texture Rating: 5/7
Ingredients:
1 cup
Starter
2/3 cup
Oil
3 each
Eggs
1 teaspoon
Vanilla
1 ¼ cups
Rice Flour
7/8 cup
Bean Flour
1 teaspoon
Xanthan Gum
½ cup
Sugar
1/3 cup
Water
1 teaspoon
Yeast
2 teaspoons
Gluten Free Baking powder
½ teaspoon
Baking soda
½ teaspoon
Salt
Method of Preparation:
1. Bring Amish bread starter to room temperature for use.
2. Preheat oven to 300 F.
3. Grease and rice flour a medium loaf pan.
4. Combine yeast, sugar and warm water in a small cup or bowl and allow yeast to dissolve.
5. Mix liquid ingredients together.
6. Combine dry ingredients in a separate bowl, and then add to the liquid ingredients.
7. Pour into pan and bake for 60 minutes.
*For easy use, keep starter going in the fridge.
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Quinoa Mac and Cheese
* Overall User Rating: 5/7
Recipe
Yield:4 servings
Ingredients:
1 ½ cup
Cheddar cheese
½ cup
Mexican blend grated cheese
1/8 teaspoon
Cheyenne pepper
1 cup
Milk
1 each
Bay leaf
¼ teaspoon
Salt
2 cups
Quinoa Elbow Pasta
Method of Preparation:
1. Cook the pasta according to package directions and set aside.
2. Simmer milk with saffron and bay leaf for 10 minutes.
3. Pour hot milk over cheese and stir until dissolved.
4. Season sauce with cayenne pepper and salt and return to heat.
5. Fold in the pasta and serve.
* For a more “adult” version, try baking the sauce with the pasta and topping with gluten free bread crumbs.
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Pizza Crust
Recipe
Yield: 2 – 10 inch crusts
* Overall User Rating: 3/5
Taste Rating: 6/7
Texture Rating: 6/7
Ingredients:
1 cup
Amish Starter
½ cup
Rice Flour
¼ cup
Brown Rice Flour
1/8 cup
Tapioca
1/8 cup
Potato Starch
¼ teaspoon
Garlic Powder
½ teaspoon
Salt
2 Tablespoons
Sugar
1 ½ teaspoons
Yeast
1 each
Egg
1 Tablespoon
Olive Oil
1 Tablespoon
Corn meal
½ teaspoon
Baking powder
1 teaspoon
Xanthan Gum
¼ cup
Warm water
Method of Preparation:
1. Combine the yeast, sugar and water and allow to develop.
2. In a bowl, combine the dry ingredients.
3. In another bowl, combine the wet ingredients and allow to come to room temperature.
4. Combine all three mixtures. Pour in to a greased and rice floured bread pan.
5. Bake for 10 minutes at 350 F. Top with pizza toppings and bake for an additional 20 – 25 minutes.
*Dough has a yeast/sourdough taste and should be batter consistency when spread on the cookie sheet.
* Recipe ratings from people not following gluten-free diets
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Gluten Free Orange Blueberry Muffins
* Overall User Rating: 5/5
Taste Rating: 6/7
Texture Rating: 5/7
Recipe
Yield: 24 servings
Topping:
Ingredients:
1 cup
Gluten Free Oats
½ cup
Walnuts, finely chopped
1 cup
Orange Juice
1/3 cup
Sugar
1 3/4 cup
Oat Flour
1 teaspoon
Cinnamon, ground
½ cup
Sorghum Flour
2 Tablespoons
Butter
¼ cup
Potato Flour
2 teaspoons
Xanthan Gum
4 teaspoons
Gluten Free Baking powder
1 teaspoon
Salt
½ teaspoon
Baking soda
1 cup
Sugar
1/3 cup
Vegetable Oil
4 each
Eggs, beaten
1 ½ cups
Blueberries, fresh or frozen
1 Tablespoon
Orange peel, grated
Method of Preparation:
1. Combine the oatmeal and orange juice. Set aside.
2. In a large mixing bowl, combine flour, baking powder, salt, baking soda and sugar. Make a well in the
center of the dry ingredients and add oatmeal mixture and eggs. Stir only until ingredients are
moistened. Stir in ½ cup vegetable oil
3. Carefully fold in berries and orange peel. Spoon batter into greased muffin tins, filling about ½ full.
4. Bake at 400 F degrees for 10 minutes. Remove and add crumble topping. Bake an additional 5
minutes. Remove from tins and serve warm, if desired.
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Oatmeal Chocolate Chip Cookies
Recipe
* Overall User Rating: 5/5
Taste Rating: 6/7
Texture Rating: 6/7
Yield: 54 cookies
Ingredients:
¾ cup
Gluten Free Oat Flour
¼ cup
Tapioca starch
½ teaspoon
Xanthan Gum
¾ teaspoon
Baking soda
¾ cup
Butter
½ cup
Sugar, granulated
½ cup
Brown sugar, packed
1 each
Egg
2 teaspoons
Vanilla
2 ½ cups
Gluten Free Oats
1 ½ cups
Chocolate Chips
Method of Preparation:
1. In a small bowl or plastic bag, combine oat flour, tapioca starch, xanthan gum and baking soda. Mix well
and set aside.
2. In a large bowl, using an electric mixer, beat butter, sugar, brown sugar, egg and vanilla until light and
fluffy. Slowly beat in dry ingredients until combined. Stir in oats and chocolate chips.
3. Drop dough by rounded spoonfuls about 2 inches apart on prepared baking sheets.
4. Bake in preheated oven for 10 – 13 minutes, or until lightly browned. Let cool on baking sheets on a rack
for 2 – 3 minutes. Carefully transfer to a cooling rack.
* These cookies must be watched very closely and removed before suggested time (and before you think they
are done) to prevent burning. This recipe creates a crunchy cookie. To create a more cake-like product, add
another egg and 1/8 – ¼ cup oat flour.
* Recipe ratings from people not following gluten-free diets
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Modified Nestle Chocolate Chip Cookies
Recipe
* Overall User Rating: 4/5
Taste Rating: 6/7
Texture Rating: 6/7
Yield: 60 cookies
Ingredients:
½ cup
Coconut Flour
¾ cup
Oat Flour
½ cup
Potato Flour
1 teaspoon
Baking soda
1 teaspoon
Salt
1 cup (2 sticks)
Butter, softened
¾ cup
Sugar, granulated
¾ cup
Brown sugar, packed
1 teaspoon
Vanilla extract
2 each
Eggs
2 cups (12 oz pkg)
Semi-sweet chocolate
morsels
1 cup
Nuts, chopped
Method of Preparation:
1. Preheat oven to 375 F.
2. Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in
large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in
flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto un-greased baking sheets.
3. Bake for 9 – 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks
to completely cool.
* These cookies must be watched very closely and removed before you actually think they are done to prevent
burning. Also, because of the high fat content of coconut, reducing the butter to ½ - ¾ cup can increase the
cookies’ height. To create more cake like cookies, add another egg and ¼ cup coconut flour.
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Gluten Free Molten Chocolate Cake
Recipe
Yield: 9 cakes
Ingredients:
6 oz
Bittersweet chocolate,
broken into small pieces
2 oz
Buttermilk
6 oz
Butter
6 oz
Eggs
1 ½ oz
Sugar
¾ oz
Rice Flour
½ oz
Bean Flour
½ teaspoon
Xanthan Gum
9 each
Truffles (see another recipe)
Method of Preparation:
1. Heat butter milk to a low simmer and pour over chocolate pieces in a small bowl while stirring.
2. In a separate bowl, whisk together eggs, sugar and softened butter.
3. Whisk in chocolate mixture, flours and xanthan gum.
4. Pour into greased and rice floured cupcake pan.
5. Bake at 325 F for 5 minutes.
6. Add truffles to still soft center and bake for additional 2 – 5 minutes (you want the center to still be
runny).
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Gluten Free Moist Chocolate Cupcake
Recipe
Yield: 12 cupcakes
* Overall User Rating: 4/7
Ingredients:
½ cup
Oat Flour
1/3 cup
Brown Rice Flour
¼ teaspoon
Xanthan Gum
1 ½ teaspoons
Baking powder
¼ teaspoon
Salt
2 each
Egg Whites
¼ cup
Shortening
1 cup
Milk
1 each
Egg
¾ teaspoon
Vanilla
1 ¼ cups
Sugar
1 cup
Cocoa
Method of Preparation:
1. Cream together sugar and butter.
2. Add the egg and vanilla.
3. In a separate bowl, whisk egg whites until a soft peak forms.
4. In another bowl, combine the dry ingredients.
5. Combine dry mixture and batter mixture until well incorporated and fold in the egg whites.
6. Pour batter into lined muffing tins (fill each cup only ¾ of the way full).
7. Bake at 350 F for approximately 12 minutes.
* Be sure to buy oat flour or oats that are not processed in the same plant as wheat products.
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Gluten Free Mock Matzo
Recipe
Yield: 12 round Matzo
Ingredients:
2/3 cup
Potato Starch
2/3 cup
Almond meal
2 Tablespoons
Flaxseed meal
½ teaspoon
Salt
¼ cup
Butter
6 Tablespoons
Warm water
Method of Preparation:
1. Preheat oven to 450 F. Line two cookie sheets with parchment paper.
2. Combine the dry ingredients. Cut in shortening until mixture resembles coarse meal.
3. Add water until dough forms a ball.
4. Knead well. If dough is sticky, add more potato starch.
5. Break off small pieces of dough and place on a sheet of lightly oiled plastic wrap or parchment paper.
6. Press with your fingers or roll until flat and thin. Using a fork, prick rows of holes in each matzo.
7. Place matzo on a prepared cookie sheet and bake in preheated oven for 8 – 10 minutes.
*If you want to use matzo as a crust or in gluten free lasagna, add 1 tsp Xanthan gum for structure.
Clinical Translational Research Center
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Gluten Free - World’s Best Lasagna (Matzo)
Recipe
* Overall User Rating: 5/7
Yield: 12 servings
Ingredients:
1 pound
Italian sausage, sweet
1 teaspoon
Italian seasoning
¾ pound
Ground beef, lean
¼ teaspoon
Black pepper, ground
½ cup
Onions, minced
4 Tablespoons
Parsley, fresh, chopped
2 cloves
Garlic, crushed
12 Matzo dough
1 can (28 oz)
Crushed tomatoes
Partially baked and cut into
lasagna shaped noodles
2 cans (6 oz)
Tomato paste
16 oz
Ricotta cheese
2 cans (6.5 oz)
Tomato sauce
1 each
Egg
½ cup
Water
½ teaspoon
Salt
1 ½ teaspoons
Basil leaves, dried
¾ pound
Mozzarella cheese, sliced
½ teaspoon
Fennel seeds
¾ cup
Parmesan cheese, grated
Method of Preparation:
1.
In a Dutch oven, cook sausage, ground beef, onion and garlic over medium-heat until browned.
2.
Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian sausage, 1 Tbsp salt,
pepper, and 2 Tbsp parsley.
3.
Simmer, covered for about 1 ½ hours, stirring occasionally.
4.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 – 10 minutes. Drain noodles and rinse with
cold water.
5.
In a mixing bowl, combine ricotta cheese, egg, remaining parsley and ½ tsp salt.
6.
Preheat oven to 375 F.
7.
To assemble, spread 1 ½ cups meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 matzo dough sheets lengthwise over
meat sauce.
8.
Spread with ½ ricotta cheese mixture.
9.
Top with 1/3 of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
10. Repeat layers and top with remaining mozzarella and Parmesan cheese.
11. Cover with foil. To prevent sticking, spray foil with cooking spray or do not allow foil to touch cheese.
12. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Cool 15 minutes before serving.
* Recipe ratings from people not following gluten-free diets
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French Bread – Pizza Dough Recipes
French Bread Mix
Yield: 1 loaf
Ingredients:
3 ½ cups
White Rice Flour
2 ½ cups
Tapioca Flour
2 Tablespoons
Xanthan Gum
2 (7g packs)
Gelatin
2 Tablespoons
Egg replacement
¼ cup
White Sugar
Method of Preparation:
1. Stir together all ingredients.
Italian Seasoned Pizza Crust
Yield: 1 crust
* Overall User Rating: 4/5
Taste Rating: 4/7
Texture Rating: 5/7
Ingredients:
1 ½ cups
French bread mix
3 Tablespoons
Dry Milk Powder
¾ teaspoon
Italian seasoning
½ teaspoon
Onion granules
¼ teaspoon
Garlic powder
½ teaspoon
Salt
2 ½ teaspoons
Dry yeast
2 each
Egg whites
1 ½ Tablespoons
Olive Oil
½ teaspoon
Vinegar
¾ cup
Warm water
Method of Preparation:
1. Preheat the oven to 400 F. Lightly grease (dust with cornmeal) 1 cookie sheet or solid bottom round
pan.
2. Blend all the dry ingredients and set aside.
3. Place wet ingredients in a bowl and mix (reserve 1/3 cup water).
4. With the mixer on low speed, add the flour mixture.
5. Add more water if needed to get a firm dough that can still be spread.
6. Beat on high for 3 ½ minutes. Spoon dough onto the prepared pans and spread in a circle about 12
inches in diameter, making sure the edges are raised enough to hold the sauce.
7. Bake for 10 minutes. Remove, top with pizza toppings and bake an additional 20 – 25 minutes.
* Batter should look like mashed potatoes before you bake it.
* Recipe ratings from people not following gluten-free diets
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Gluten Free English Muffins
Recipe
* Overall User Rating: 6/7
Yield: 12 servings
Ingredients:
1 Tablespoon
Yeast
1 teaspoon
Sugar
1 ¼ cups
Warm water
1 cup
White rice flour
2/3 cup
Potato starch
1/3 cup
Tapioca flour
1 teaspoon
Xanthan gum
½ teaspoon
Salt
5 teaspoons
Sugar
3 egg
Whites
4 Tablespoons
Canola oil
Method of Preparation:
1. Proof the yeast with the sugar and warm water. Mix the white rice flour, potato star, tapioca starch,
xanthan gum and salt.
2. Combine the 1 tablespoon Yeast + 2 teaspoon sugar, egg whites and canola oil.
3. Add yeast mixture. Beat to mix. Add half of the flour mixture and beat until smooth. Add rest of the
flour mixture and beat three minutes.
4. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular
yeast and 25-35 minutes for quick rise yeast.
5. Bake at 375 F degrees for 20-22 minutes.
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Gluten Free Crispy Pecan Chicken Fingers
Recipe
* Overall User Rating: 5/7
Yield: 4 servings
Ingredients:
4 each
Chicken Breast
1/3 cup
Brown Rice Flour
2 each
Eggs, beaten
1 Tablespoon
Water
1 Tablespoon
Dijon Mustard
1 cup
Gluten Free Bread Crumbs
2/3 cup
Pecans, coarsely chopped
½ cup
Cornmeal
¼ teaspoon
Salt
¼ teaspoon
Pepper, freshly ground
Method of Preparation:
1. Cut each chicken breast into strips about ¾ of an inch wide. Pat Dry.
2. Place the rice flour in a shallow dish.
3. In a second shallow dish, whisk together the eggs, water and Dijon mustard.
4. In a large plastic bag, combine the bread crumbs, pecans, cornmeal, salt and pepper.
5. Coat the chicken strips a few at a time in the rice flour and then the egg. Then shake the strips in the
pecan mixture.
6. Place the chicken strips in a single layer on a prepared baking sheet.
7. Bake at 425 F for 20 – 25 minutes or until golden and fully cooked.
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Cranberry Orange Muffins
Recipe
* Overall User Rating: 5/5
Taste Rating: 6/7
Texture Rating: 5/7
Yield: 12 servings
Ingredients:
2 each
Eggs
2 cups
Gluten Free Baking flour
1 ½ teaspoons
Xanthan
1 cup
Sugar
1 ¼ teaspoons
Baking powder
½ teaspoon
Baking soda
2 Tablespoons
Vegetable Oil
½ cup
Orange Juice
½ cup
Water
½ Tablespoon
Orange Zest
1 cup
Cranberries
½ cup
Walnuts
Method of Preparation:
1. Grease muffin tins. Preheat oven to 350 F.
2. In a large bowl, mix dry ingredients – flour, sugar, baking powder, baking soda.
3. In a small bowl, use just enough dry mix to coat cranberries
4. In a medium bowl, mix water, orange juice, orange zest and egg.
5. Combine dry and wet ingredients and add in the oil.
6. Fold in cranberries.
7.
Bake about 30 minutes.
* Prior to baking, heavily coat muffin tins with pan spray and fill only ½ full. If dull appearance, may want to add a
crumble topping of cinnamon, sugar, butter, and nuts or oats to give more texture and color.
* Recipe ratings from people not following gluten-free diets
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Corn Pasta Mac and Cheese
Recipe
* Overall User Rating: 5/7
Yield: 4 servings
Ingredients:
1 ½ cup
Cheddar cheese
½ cup
Mozzarella Cheese
1 pinch
Saffron (optional)
½ teaspoon
Cayenne pepper
1 cup
Milk
1 each
Bay leaf
¼ teaspoon
Salt
2 cups
Corn Elbow Pasta
Method of Preparation:
1. Cook the pasta according to package directions and set aside.
2. Simmer milk with saffron and bay leaf for 10 minutes.
3. Pour hot milk over cheese and stir until dissolved.
4. Season sauce with cayenne pepper and salt and return to heat.
5. Fold in the pasta and serve.
* Saffron and cayenne are used as flavoring agents and therefore are optional but highly encouraged. Pasta
absorbs a lot of moisture, so if you want to reheat add more milk.
* Recipe ratings from people not following gluten-free diets
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Chicken Pot Pie (Matzo)
* Overall User Rating: 5/7
Recipe
Yield: 8 servings
Ingredients:
Chicken Breasts halves,
skinless, boneless, cubed
½ teaspoon
Salt
¼ teaspoon
Black pepper
1 cup
Carrots, sliced
¼ teaspoon
Celery seed
1 cup
Green peas, frozen
1 ¾ cup2
Chicken broth
½ cup
Celery, sliced
2/3 cup
Milk
1/3 cup
Butter
2 (9 inch)
1/3 cup
Onion, chopped
Matzo dough rounds,
unbaked
1/3 cup
All-Purpose Floud
1 pound
Method of Preparation:
1. Preheat oven to 425 F.
2. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover mixture and boil for 15
minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt,
pepper and celery seed.
4. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.
5. Remove from heat and set aside. Place the chicken mixture in bottom crust.
6. Pour hot liquid mixture over the top. Cover with the top crust. Seal edges and cut away excess dough.
7. Make several small slits in the top to allow steam to escape. Bake in the oven for 30 – 35 minutes, or until
pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
* Recipe ratings from people not following gluten-free diets
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Gluten Free Fried Chicken Fingers
Recipe
* Overall User Rating: 4/7
Yield: 12 servings
Ingredients:
2 cups
Rice Flour
½ Tablespoon
Paprika
¼ Tablespoon
Cayenne
2 Tablespoon
White sesame seeds
1 quart
Cold soda water
4 single
Chicken breasts – cut into
strips
To Taste
Salt
Method of Preparation:
1. In a bowl, mix together the flour, paprika, cayenne and sesame seeds.
2. Whisk in the soda water until pancake batter consistency is achieved.
3. Dip the chicken fingers individually in the batter and fry until golden brown (about 5 minutes).
4. Season with salt.
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Amish Friendship Bread
* Overall User Rating: 5/5
Taste Rating: 6/7
Texture Rating: 6/7
Recipe
Yield: 1 loaf
Ingredients:
Starter:
2 cups
Warm water
1 teaspoon
Vanilla
1 Tbsp
Dry powdered yeast
1 cup
Rice Flour
2 cups
Rice Flour
7/8 cup
Bean Flour
1 teaspoon
Granulated sugar
1 teaspoon
Xanthan Gum
1 cup
Granulated sugar
1 teaspoon
Cinnamon, ground
Bread:
1 cup
Sourdough starter
2 teaspoons
Gluten Free Baking powder
2/3 cup
Oil
½ teaspoon
Baking soda
3 each
Eggs
½ teaspoon
Salt
Method of Preparation:
1. Combine starter ingredients and allow to sit at room temperature until fermented and bubbly. Cover and
refrigerate (day 1).
2. Stir the starter (day 2, 3, 4).
3. Add 1 cup rice flour, 1 cup warm water, and 1 tsp sugar (day 5).
4. Cover loosely with cloth or plastic and let rise for 24 hours.
5. Take out the amount needed for the recipe and bring to room temperature for use.
6. Preheat the oven to 300 F.
7. Grease and rice flour a medium loaf pan.
8. Mix liquid ingredients together, except the oil.
9. Combine dry ingredients in a separate bowl and then add to liquid ingredients. Mix in oil.
10. Pour into pan and bake for 60 minutes.
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Rice Pizza Crust
Recipe
Yield: 1 crust
Ingredients:
1 cup
Rice Flour
½ cup
Brown Rice Flour
½ cup
Bean Flour
1/3 cup
Sugar
1 teaspoon
Xanthan Gum
3 each
Eggs
1 Tablespoon
Yeast
1 teaspoon
Italian seasoning
1 teaspoon
Salt
1 teaspoon
Baking powder
1/2 teaspoon
Baking soda
¾ cup
Warm water
1 Tablespoon
Olive oil
Method of Preparation:
1. Combine the yeast, sugar and water and allow to develop.
2. In a bowl, combine the dry ingredients.
3. In another bowl, combine the wet ingredients and allow to come to room temperature.
4. Combine all three mixtures. Pour in to a greased and rice floured bread pan.
5. Bake for 10 minutes at 350 F.
6. Top with pizza toppings and bake for an additional 20 – 25 minutes.
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