A crisp not too sweet gluten free cookie/biscuit
agmss15
20 days ago
Featured Answer
Sort by:Oldest
Comments (11)
Related Discussions
Gluten Free, Soy Free, Protein-ful Vegan Loaf?
Comments (23)I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10...See MoreMild crisp cookie recipe (second try)
Comments (23)Will check out the suggested recipes. I spent some time on the King Arthur site and took note of the graham crackers, as it happens, and also of the animal crackers. One of the problems with baking in Italy is how many ingredients that are common in the U.S. can't be found here, at least not in the country: Milan or Florence might be a different story. Our local small supermarket is not currently carrying oatmeal (it was expensive anyway). Also unavailable: molasses, wheat germ, buttermilk, sour cream, buckwheat, rye, hard wheat flours (buckwheat flour used to be available, but not lately), dried currants and cherries, pecans, cranberries fresh or dried. Water pack pie cherries, though there's an abandoned orchard down the road. Pumpkin pack, though we get a fine substitute by roasting winter squash. Reliable dried yeast: I only use fresh now. Walnuts are very expensive. Vanilla and almond extract come in miniscule individual vials: my last trip to the U.S. I brought back bottles of both. We still eat well, but I really had to revise a lot of my cooking, and baking in particular. Also I'm a healthy cook, and getting older, both of which have caused changes in my cooking. We have good produce here, and the cheeses are sublime, though mostly I limit myself to a bit of Parmesan....See MoreGluten-free, dairy-free recipes which might appeal to a young man.
Comments (50)Well, despite my good intentions, I didn't get any baking done because my son-in-law awoke before everyone else yesterday, and used all the eggs to make us Mother's Day breakfast. Who could complain about that? ;) I spoke to my brother (nephew's father) who does most of the cooking for their family; he said they'd made spaghetti using the gluten-free product we'd given my nephew. They all, including the two teenagers, liked it, and brother said he couldn't tell any difference in taste from semolina pasta. Most of the time, I try to tailor recipes to my family's tastes, or convenience, so I appreciate the discussions of different methods and substitutions of ingredients. Thanks again to all of you who have shared real life experiences and advice about gluten-free/vegan cooking and medical issues. My SIL (nephew's mother) shares a practice with a local internist, so I think they have the medical issues covered. I'm just trying to help out with my specialty--as the family baker....See MoreGluten-free/Dairy-free GOOD desserts?
Comments (31)When my daughter was vegan and gluten free (she also has gut issues), her favourite dessert was a mousse made by whipping coconut creme (just the solid part in a good can of coconut milk) with high quality cocoa powder and powdered sugar. Sorry, but I don't think I ever used a recipe - just eye balled it. If I had to guess, probably a couple of tablespoons of the cocoa and sugar to the solids in one large can of coconut milk. To fancy it up, I'd add candied nuts or chopped bits of chocolate. It sounds like your son is under care and being given good advice, so feel free to ignore this unasked for information, but my daughter's doctor advised she take Biogest (digestive enzymes) for a few months to give her gut time to heal while she took a break from eating things that they thought might be causing the issues. She seemed to feel it helped....See Moreagmss15
14 days agoagmss15
12 days agoagmss15
12 days ago
Related Stories
RUSTIC STYLECountry Style Soothes the Soul
Take cues from country living for a design style that feels as easy, free and open as a Midwestern plain
Full StoryKITCHEN DESIGNGet Organized for Holiday Baking
Before you crack that first egg, establish a game plan for stress-free success
Full StoryFRUIT TREESHow to Grow Your Own Persimmons
Sturdy and easy to care for, these trees offer bright fruit through winter — and keeping them in bounds is no sweat
Full StoryKITCHEN DESIGN7 Steps to Pantry Perfection
Learn from one homeowner’s plan to reorganize her pantry for real life
Full StoryKITCHEN DESIGNDream Spaces: 12 Beautiful White Kitchens
Snowy cabinets and walls speak to a certain elegance, while marble counters whisper of luxury
Full StoryKITCHEN STORAGEHow to Whip Your Baking Center Into Shape
Corral your supplies and ingredients to make baking a sweeter experience
Full StoryWHITEWhat to Know Before You Paint Your Walls White
A coat of white paint can do wonders in one room and wreak havoc in another. Here are tips for using the popular hue
Full StoryKITCHEN DESIGNKitchen of the Week: Grandma's Kitchen Gets a Modern Twist
Colorful, modern styling replaces old linoleum and an inefficient layout in this architect's inherited house in Washington, D.C.
Full StoryEDIBLE GARDENSHow to Grow 10 Favorite Fruit Trees at Home
Plant a mini orchard in fall, winter or early spring to enjoy fresh-off-the-tree fruit the following year
Full StoryENTERTAININGSimple Pleasures: The Reimagined Potluck
Party guests can bring more to the table than just the food. Enlisting help with setup, decorations and drinks spreads the work and the fun
Full Story
floraluk2