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Egg-Free, Milk-Free, Gluten-Free Pancakes

Pancakes are a comfort food. Flat round cakes often topped with fruit or for many maple syrup. I have a recipe in my cookbook for pancakes but it does contain eggs. You can use an egg substitute in that recipe but I bake up some terrific pancakes.

But I think this recipe bakes up even lighter and fluffier pancakes for those who need to avoid eggs. Even great for those who don’t, too!

 

Egg-Free, Milk-Free Gluten-Free Pancakes

Makes eight 4-inch pancakes

 

In a medium sized bowl, briskly whisk together:

1¼ cups water

2 tablespoons extra light olive oil

1 teaspoon vanilla extract (optional)

 

In another medium sized bowl, briskly whisk together:

1¼ cups Celeste’s Best Gluten-Free Flour Mix*

2 – 4 tablespoons sugar (depending on desired sweetness)

1½ teaspoons cream of tartar

¾ teaspoon baking soda

½ teaspoon konjac powder or xanthan gum

¼ teaspoon sea salt

 

Add wet ingredients to flour mixture and whisk well until batter is free of lumps. For fluffier pancakes, let batter stand for 10 minutes.

Lightly grease a griddle with extra light oil and heat over medium heat. When griddle is well heated (see note box on following page) pour approximately ¼ – ⅓ cup of batter onto griddle.

Cook until the bottom of pancake has lightly browned. Flip over and cook an additional 1 – 2 minutes, or until both sides are evenly browned.

Serve immediately or keep warm in a 200 degree oven until ready to serve.

Freeze any leftovers in a plastic freezer bag, separating pancakes with sheets of wax or parchment paper between them.

* To replace flour in this recipe use 1 cup white rice flour and 1/4 cup sweet rice flour.

Tips:

  • You can tell if your griddle is hot enough by flicking a drop or two of water on its surface. The water will dance around and quickly evaporate when ready.
  • Griddles are best for pancakes because they don’t have sides and you’ll be able to maneuver the spatula more easily when flipping the pancakes.
  • If you prefer a thinner pancake, add an additional tablespoon or two of water to the batter.
  •  

Maple Syrup Substitute

This recipe is good in a pinch and only takes a few minutes to prepare. My family has found they prefer it to most commercial syrups.

 

Makes approx. 1¼ cups syrup

 

Place in a small saucepan:

1½ cups coconut palm sugar

 

Heat to medium and cook just until the sugar melts and browns.

Then add:

1 cup boiling water

 

Cook on medium heat, stirring often until sugar dissolves completely in the water. Reduce heat to a simmer and continue to cook on low, stirring often, as syrup thickens, about 5 – 7 minutes.

 

Once syrup has thickened, remove from heat. Add:

1 teaspoon extra light olive oil

1 teaspoon vanilla or maple extract

 

Use mixture in any recipe that calls for maple syrup.

  • For those with corn sensitivities: Some maple syrups may use corn oil as an anti-foaming agent when processing. Be sure to check with the manufacturer to see if they defoam their syrup and what they may be using to defoam it.

For a printable pdf version of the pancake recipe click here and for the maple syrup recipe click here. To download Adobe Reader to view pdfs click here.

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Gluten-Free, Yeast-Free Bread Recipe

There’s no doubt that one of the main foods those who are following a gluten-free diet would like to enjoy again is bread. I have several recipes in my cookbook for gluten-free bread, including:

  • Gluten-Free, Yeast-Free Bread
  • Gluten-Free, Yeast-Free Multi-Grain Bread
  • Gluten-Free, Yeast-Free, Egg-Free Multi-Grain Bread
  • Gluten-Free, Yeast-Free French Bread

 

Creating a Gluten-Free Bread Recipe without Sweet Potato Flour

I worked for many years developing these recipes and they produce incredibly delicious loaves of bread, but they were all dependent on sweet potato flour. Little by little, I’ve been developing new recipes that no longer contain any sweet potato flour. I started with the breadstick recipe and have been working my way through the remaining recipes.

Although sweet potato flour is a great find and adds so much to gluten free bread, there is currently only one main distributor of the flour. That makes it very difficult for many of my readers to obtain, especially those who live outside the United States. Seems that too many manufacturers are clamoring to discover another new gluten-free flour, but what I really wish is they’d see the benefits of sweet potato flour and more companies would start producing it.

I have tried and tested many of the sweet potato flour brands available in Asian markets, too. Unfortunately, none of them proved suitable, and some gave me a reaction — whether it was to corn or gluten, I don’t really know.

I’ll post the recipe on my sample recipes page. I find the only real drawback between this bread and my original recipe is in longevity of the loaf. The sweet potato flour allowed the bread to last several days, but I find with the newer loaves they’re great the first day and the second, but after that it’s best to slice and freeze the remainder of the loaf.

Chia Seed in Gluten-Free Baking

I’ve recently started using chia seed in my gluten-free baking instead of flax seed. Chia seed is especially helpful in egg-free baking. I found that for some recipes like muffins and cakes, the ground chia works best — while other recipes like this gluten-free bread recipe, the whole chia seed is needed. It helps gives the bread a little more rise.

 

Cooking Time and Temperature

Another thing I do a little differently with this loaf is I heat my oven to 425 degrees, my usual temperature for cooking all my gluten-free breads, but then I lower it down to 400 degrees when I place the bread in the oven. I cook these loaves for an hour, instead of 45 minutes. I’ve found these two changes, along with the whole chia seed, produced loaves that rose much higher.

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Gluten-Free, Homemade DIY Egg-Free Mayonnaise Recipe

I’ll start by saying that my husband loves his mayonnaise. I had been making my mayonnaise with flaxeggs – a combination of ground flaxseeds and hot water. Most of the time it worked. Sometimes it broke. That’s what they call mayonnaise that starts to thicken up and then breaks back down again and looks more like salad dressing. There was often no rhyme or reason why that happened.

Chia Seed Mayonnaise

I had heard that flaxseed may not be good for someone with thyroid issues so I started to switch over to chia seed. Chia seed is a terrific substitute in egg-free baking. Unfortunately it doesn’t do so well with egg-free mayonnaise. If I thought the flaxseed mayo was at times challenging – the chia was even more difficult.

Mayonnaise without Flax or Chia

I knew I needed a new recipe. But what I didn’t know was that what I really needed was an old recipe. When I first wrote my cookbook Celeste’s Best Gluten-Free, Allergen Recipes, I had been working on an egg-free mayonnaise recipe. I couldn’t seem to get it just right.

But then I looked at the recipe again recently with fresh eyes and made one small change and it all seemed to come together. Sometimes that’s all it takes – a small adjustment to one or two of the ingredients.

Immersion Stick Blender

You will need an immersion or stick blender for this recipe. I use them often in my kitchen. They’re powerful little kitchen appliances and super quick when it’s time to clean up, too.

Konjac Powder vs. Xanthan Gum

I make my mayonnaise with konjac powder instead of xanthan gum. Read more about why I use konjac powder in my blog post, “Why I No Longer Use Xanthan Gum“.

Milk Substitute Recipe

One final note, I use the rice milk substitute recipe I have posted on my website to prepare the milk. One slight change – it calls for 1/4 cup white rice flour which is 4 tablespoons. I used 3 tablespoons white rice flour and 1 tablespoon sweet rice flour. The sweet rice flour seems to help the milk stay blended together better.

Egg-Free Mayonnaise Recipe

Makes about 2¼ cups

Place the following into a 4 cup measuring cup or large mason jar:

½ cup milk or non-dairy milk substitute
2 tablespoons lemon juice
1 teaspoon ground mustard
1 teaspoon sea salt
1 teaspoon sugar (optional)
¾ teaspoon konjac powder or xanthan gum

Blend with an immersion stick for 10 – 15 seconds on high speed then slowly drizzle in:

 

1¼ cups extra light olive oil 

As you’re adding the oil, slowly bring the immersion stick to the top of the liquid and then slowly back down again until all the oil has been incorporated and has thickened to desired consistency.

Store in an airtight container in the refrigerator for 7 – 10 days.

Click here for PDF version of the Egg-Free Mayonnaise recipe. To get Adobe Reader to view the pdf, click here.

Watch the video below to see just how easy it is to make Egg-Free Mayonnaise.

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How To Freeze And Store Fresh Parsley

I often use fresh herbs in the recipes in my cookbook Celeste’s Best Gluten-Free, Allergen-Free Recipes. Herbs are a great way to season your foods. One of my favorite herbs is parsley.

Parsley can be used in salads, as a garnish and also in cooking. This leafy green herb is a good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.

Where to Find Fresh Parsley

Parsley is an easy herb to grow. You can grow it outside in your garden in the warmer months or inside in pots during the cooler months.
And if you don’t have a green thumb, you can usually find organic parsley in your local grocery store.

How to Freeze and Store Fresh Parsley

Parsley is one of the easiest herbs to store and freeze.
Using kitchen shears, snip an inch off the bottom of the stems and then rinse the parsley very well.
Place parsley in a bowl or cup with just enough water so that only the bottom two inches of the stems are in in the water. Allow the leaves to dry. (Parsley can stay in the water for a day or two before proceeding to next step. This is also a good way to revive parsley that is very wilted.)
Pinch off leaves with your fingers. It’s okay if you get a few pieces of stem, too.
Place in your food processor.
Pulse (turn on briefly) your processor several times, until the parsley is well chopped.
Place the parsley in a plastic freezer bag, label it and store in the freezer. Parsley can be stored in freezer for up to six months.
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My Favorite Brand Of Gluten-Free Flours And My Breadsticks Recipe

There are many gluten-free flours on the market. When I first started I was a Mrs. Roben’s girl. She was the Allergy Grocer and I ordered all my flours from her company on line, usually in large 5 pound bags. But then she closed the doors on her shop and her site.

I switched over to Bob’s Red Mill when it became more readably available. I used Bob’s products for probably close to ten years. Then recently, everyone in our family began to notice we were having issues with it. I write more about it on my blog post here, Bob’s Red Mill Gluten-Free Flours.

Authentic Foods Brand Gluten-Free Flours

A few years ago I tried Authentic Foods brand flours. I liked them, but they were a little out of our budget then and hard to find. Thankfully, now they’re more affordable. Amazon is carrying their products as well as several online stores and I’ve started using their flours in all my gluten-free cooking and baking again.

Isn’t Rice Flour Just Rice Flour? Does It Make a Difference Which Brand I Buy?

A pretty simple question – isn’t rice flour just rice flour? Could there be such a huge difference between brands?

Absolutely. There’s a huge difference.

I sometimes grind my flour in my own mill and I can’t even get it anywhere close to how fine Authentic Foods brand processes their gluten-free flours. I find all their flours to have a lighter feel than other brands of the same type flour. In fact even the rice flours feel more like a starch to me than a flour.

And actually the other day I was working on some new recipes and I couldn’t remember if I had added the tapioca flour or the white rice flour. Normally you could just rub a small amount between your fingers and you’d know. The rice flour would be grittier. But not with the Authentic Foods brand White Rice Flour. It took me a few moments to figure out which flour I had already added, because the Authentic Foods rice flour is ground so finely.

I also have to add that I love that put Non-GMO right on the label!! And how many gluten-free flours label themselves as “corn-free“? – love that, too!

No Need for Bean Flour

If you use Authentic Foods brand White Rice Flour and Sweet Rice Flour I’ve recently discovered that you don’t need to use the White Bean Flour to create the main gluten-free mix in my cookbook. Using just the rice flours resulted in no noticeable difference to the taste or texture of the finished baked goods.

Celeste’s Best Gluten-Free Breadsticks Recipe

Authentic Foods brand flours are great in the recipes in my cookbook. Have you been hungering for some bread? A great way to end your hunger for gluten-free bread is to try my breadsticks recipe. Click here to view a pdf file with my breadsticks recipe. (Click here to download Adobe Reader to view pdfs.)

You can also read what some of my readers had to say about my breadsticks recipe in this post, Celeste’s Best Gluten-Free Breadsticks Recipe.

 

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How To Stop GMOs

I can think of a lot of things I’d do with $22 million. A lot of things we could change in this world with the right people behind that money. Instead I just read an article that said Monsanto, Coke, Pepsi, Kraft, DuPont and various retail associations spent a whopping $22 million – into the campaign against Referendum 522, which would require labeling of food produced using genetically modified organisms. . A huge number in comparison to the $6 million raised by food labeling advocates.

But Then A Crazy Idea Hit Me

Well maybe, not so crazy, really just semi-crazy. All the while I was thinking we were losing this campaign on some fronts against this big conglomerates and their millions.
But maybe we’re not losing the battle at all. 
Those companies spent $22 million to try to stop Ref. 522 and before that nearly $23 million to stop Prop 37, which would have given us the right to know if our food has been genetically engineered. And you know what?
That means they now have $45 million less to spend fighting against us on the next campaign.

We Don’t Need To Try to Stop Them

We don’t need to try to stop them, we just need more campaigns. Lots and lots more propositions and referendums. Let’s create them night and day and then they’ll have to pour and pour and pour their money into these battles and at some point we’ll have evened the playing field. They’ll have no more money to spend influencing the vote and it will just be a matter of common sense and facts.

Start or Join a Petition

Has your state started a petition of referendum for labeling of our foods? Visit MoveOn Petitions to add your signature or start one up in your state.

 

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Celeste’s Best Gluten-Free Breadsticks Recipe

The gluten-free breadsticks recipe is a quick and easy recipe in my cookbook, Celeste’s Best Gluten-Free, Allergen-Free Recipes. In under a half hour from start to finish, you can put an end to your hunger for bread. We enjoy these gluten-free breadsticks alongside a bowl of hot soup or they’re terrific to accompany any meal.

Recipe Update

The gluten-free breadstick recipe has recently been modified and updated. I love sweet potato flour and used it in many of my bread recipes, including the original breadsticks recipe. It really is a fabulous flour. And in case you haven’t tried it yet, it’s  a white flour that doesn’t impart any taste on your baked goods. It’s very light and that’s wonderful for breads because it helps them rise much higher!

But I’m working on removing the sweet potato flour from all my bread recipes. Why? Because it’s a hard flour to obtain. And I have no idea why that is. It seems everyone is trying to jump on the gluten-free band wagon and create flours out of all sorts of things – the craziest one I heard of lately was green bananas.

Sweet potato flour is a tried and much desired flour, but unfortunately there’s only one real source for the flour that I know of here in the US. Other countries carry sweet potato flour,but its consistency is more of a flour and gritty and not like the fine, starchy flour I’ve been using in my gluten-free bread recipes.

The Gluten-Free Breadstick Recipe

If you haven’t had a chance to try any of my recipes, this is a great one to try. It will give you a chance to see how I write my recipes – in a very clear, easy to follow manner, so even if you’ve never cooked or baked before, you’ll still be able to bake up a perfect batch of gluten-free breadsticks.

Click on the Breadsticks recipe (click here to download Adobe Reader to view pdfs) and give one of my recipes a try. Here’s what a reader Stephanie had to say after trying the latest revision along with a photo she sent me:

I made the breadsticks and they were so yummy!!  I am going to make them again tomorrow using less water because I wasn’t able to manipulate the dough and roll it on the cookie sheet to take on the oil.  Nonetheless, all 4 of us loved them and my son and hubby are a tough crowd to please.

and later:

I made the breadsticks again today with a little less water and they came out perfect! Much easier to handle and shape + the use of the oil.  (They tasted just as good as last night)  I used a little pastry tool to put a design on the top of the breadsticks just because:)  I also added some Italian spices to 2 in case the family wasn’t a a fan, but they were.  Kuddo’s to you!!!  ~Stephanie

And more from another reader:

I made bread sticks and the family enjoyed them. It was very easy. I appreciate the changes. It was the first time I made bread sticks. I made lasagna and breadsticks. Color us happy. Will try pizza next. It feels to good to eat bready substances.  ~Jeri

I’m very happy to have found a substitute for the sweet potato flour in some of my recipes and that it didn’t detract from the taste at all and the breadsticks are still delicious. I’ll also share my favorite comment from Stephanie’s email because I know a lot of families might feel the same way when faced with so many food challenges:

I am so excited!!!  I feel like it’s Christmas around here!!! Thank you, Thank you, Thank you for doing this for families like ours. I love that you have discovered your gift and are sharing it with the world! Many Blessings to you!  ~Stephanie

Living with celiac or food sensitivities and intolerances can still mean you can eat and enjoy all the foods you once did, you just may have to learn different ways to cook them.

 

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White Rice Flour

White rice flour is produced from rice that has had the bran and germ removed. Then the rice is ground into a fine powder.

 

White rice flour is one of the least allergenic flours to use for baking for anyone following a gluten-free diet. White rice is also easier to digest and assimilate than other grains. White rice flour is the backbone of my gluten-free flour mix. It has a neutral, mild taste which does not alter the taste of your baked goods.

If you are using Authentic Foods Brand White Rice Flour and their sweet rice flour or Vitacost White Rice Flour you do not even need to add any bean flour to your recipes as I had originally formulated the flour mix in the cookbook.

You can find Authentic Foods Brand White Rice Flour on Amazon or through Vitacost. Vitacost often has terrific sales on their gluten-free products and it’s a great time to save some money and stock up on these flours.

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Sweet Rice Flour

Sweet rice flour is a gluten-free flour milled from white glutinous short grain rice. Don’t be alarmed – it is only called glutinous because of its sticky nature. Sweet rice flour does not contain any gluten. It does, however, contain more starch than regular rice flours.

It is also an excellent thickener for puddings, gravies and sauces. And one of my favorite properties of sweet rice flour is that it retains moisture which helps keep baked goods soft, light and airy.

The brand I use is Authentic Foods Brand because it is so finely ground there no need any longer to add bean flour to my gluten-free flour mix.

You can buy Authentic Foods Brand Sweet Rice Flour on Amazon or at Vitacost. Vitacost often has sales on this flour and I always stock up then.

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White Bean Flour

* 11/13/13 – Update – I’ve recently discovered that if you are using Authentic Foods Brand White Rice Flour and Sweet Rice Flour you do not need to add any bean flour. The Authentic Foods brands flours are so finely milled and light it is no longer necessary.

If you’re unable to obtain Authentic Foods Brand flour each cup you prepare of Celeste’s Best Gluten-Free Flour Mix uses less than 2 tablespoons of bean flour.

You can simply grind your own flour from white beans or great northern beans in a coffee grinder.