killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
So, only one member of my household had any idea what a buttermilk pie might be when I was playing with recipes this weekend.

All things considered, between that and the fact that we don't keep buttermilk in the house --hell, we don't even keep dairy milk in the main fridge--, I probably should have chosen another recipe. Instead I went, "Okay. Hopefully, y'all don't hate this."

First things first, of course, was proving that I could make buttermilk out of Silk almond milk. Somewhere, my very Southern father was horrified Saturday night and had no idea why.

Second was making a gluten free pie crust.

Third was making certain I knew how to get around the bit of flour used in the recipe itself.

So.

I used a gluten free pie crust mix that's made by a local company; it's sorghum flour and xanthan gum; I added the spectrum palm shortening, water, and sugar, froze it for about 20 minutes, oiled the pyrex pie plate, added the crust and then baked it for five minutes on 350.

This recipe will work with probably any crust, but I do recommend it's at least been in the oven for a few minutes before you add the filling.
Ingredients )
Directions )

Twinkies

May. 16th, 2009 03:33 pm
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
Elana's Pantry has produced another masterpiece: Gluten free, dairy free Twinkies!!!! See the goodness for yourself! Aside from a mouth-watering photo, the page also has suggestions/substitutions for this recipe.

Gluten-Free Dairy-Free Twinkies
3 eggs, separated
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
6 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon celtic sea salt

1. In a large bowl, whip egg whites to stiff peaks, then set aside
2. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave
3. Whip vanilla and lemon juice into egg yolk mixture
4. In a medium bowl combine coconut flour, baking soda and salt
5. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth
6. Gently fold egg whites into yolk-flour mixture
7. Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies)
8. Bake at 350° for 11-12 minutes
9. Remove from oven and allow Twinkies to cool


Gluten-Free Dairy-Free Twinkie Filling
2 egg whites
¼ cup agave nectar

1. Whip egg whites to stiff peaks
2. Blend in agave and re-whip until stiff peaks form again
3. Place filling in Twinkie filling injector
4. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side
5. Serve
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
I have made numerous Hot Grand Marnier Soufflés to the delight of my friends and family. In fact, one of my first attempts is in this userpic. (I used too little batter in too high of a dish, so the traditional height of the souffle is only evidenced by the air bubbles near the top of the dish where it rose and pulled away from the pyrex.)

It's vital the soufflé is served immediately out of the oven. Visitors may wait for a soufflé, but a soufflé never waits for visitors. Even so, a flat soufflé is still quite tasty, even days later!


Hot Grand Marnier Soufflés

Yields 6 servings

Ingredients

* Cooking spray
* 3/4 cup granulated sugar, divided
* 4 large egg yolks
* 3 tablespoons Grand Marnier (orange-flavored liqueur)
* 3/4 teaspoon vanilla extract
* 6 large egg whites
* 1/4 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1 teaspoon powdered sugar

Preparation

Preheat oven to 400°; place a heavy baking sheet on middle rack.

Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.

Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla.

Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.

Place soufflé dishes on baking sheet in oven; bake at 400° for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.

Note: Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion from the bottom of the bowl to the top. This prevents the egg whites from deflating.


Nutritional Information

Calories: 167 (18% from fat)
Fat: 3.4g (sat 1.1g,mono 1.3g,poly 0.5g)
Protein: 5.4g
Carbohydrate: 27.2g
Fiber: 0.0g
Cholesterol: 142mg
Iron: 0.4mg
Sodium: 109mg
Calcium: 18mg

Ice Cream

May. 13th, 2009 05:23 pm
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
A Gluten-Free Day has two dairy and gluten free ice cream recipes with photos documenting each major step. I have not tried them, yet, but I hope to do so soon!

Here is the first of the two recipes:

Cardamom ice cream

makes a bit over one litre of ice cream

-1 cup or 2,5 dl sugar (unrefined if possible, use 2 cups of sugar for a sweeter result)

-12 egg yolks

-2 vanilla pods

-3 flat tbls ground cardamom

-800 ml coconut milk (one can is 400ml, so it is two cans)

-400 ml coconut cream (you can measure it with the coconut milk can)

- 1-2 tbls of alcohol, rum for example, to prevent ice crystals (this is optional)

Separate the egg yolks and measure the sugar, place them into a bowl.

Whisk them together until they become creamy. Leave aside.

Measure the coconut milk and coconut cream into a saucepan. Measure the ground cardamom into the saucepan. Split the vanilla pods and scrape the seeds from the inside and place into the saucepan. Chop up the emptied pods and place them also into the saucepan.

Heat them together on medium heat, the mixture should not boil, just warm it.

Then pour the warm coconut milk mixture into the bowl were you have the creamed eggs and sugar. Whisk them together.

Pour everything back to the saucepan and place it on medium heat.

This is the only difficult part of the ice cream process, you should not overcook the mixture, but if you do, it is not the end of the world, it will just taste a bit more like eggs. After a couple of times you will notice it more easily.

You have two options with the custard, either wait for the bubbles to disappear, it is done when the bubbles disappear. The second option would be to stick a spoon into the mixture and draw a line on the middle of the spoon, if the line sticks for a while, the custard is done.

Place the mixture into a container and leave to cool into the fridge. When it has cooled down place it into your ice cream machine and follow the manufacturers’ instructions.

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gfdfcooking: Gluten & Dairy Free! (Default)
Gluten-Free, Dairy-Free Cooking

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