I don’t know if you are freaky about baking powder or not. I am because I don’t like the aluminum factor. Some people are allergic to gluten, though, and need to make sure they have a gluten free baking powder. Now, Rumford’s is very good,and it is gluten free and aluminum free, but it can be expensive, comparatively.

Whether you are on a gluten-free diet, or just want to make your own baking powder this video is awesome, and the baking powder is excellent.

This post will go over onto the substitutions page so if you need it in the future you can find it easily!

If you don;t catch what she says on the video the basic recipe is:

Gluten Free Homemade Baking Powder

Cream of tartar:2 parts

Baking Soda:1 part

Cornstarch:1 part

Be careful, making your own baking powder can be addictive..Pretty soon you find yourself making your own cleaners, and soap, and….

Post from: Baking Delights

If you are not allergic to wheat, eggs, or dairy, then by all means, try the filling in a pie. It’s absolutely delicious. For those of you that are allergic to those things, however… sorry, you’ll have to wait till I can come up with an allergy-free pie crust…

Apples, pears, and plums most definitely do!!! go together! But I’m not too impressed with the topping recipe that I tried, so we have to work on that.

For the filling:
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp rice flour
1/8 tsp salt
2 apples, peeled, cored, and sliced thinly
2 pears, peeled, cored, and sliced thinly
2 plums, pitted, and sliced thinly

For the topping:
1 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 cup melted shortening

Preheat the oven to 375 degrees.

Combine sugar, cinnamon, rice flour, and salt in a large bowl. Add the prepared fruit and mix well. Transfer filling to a 9 inch pie dish. Set aside.

Combine topping ingredients in a medium bowl and mix well. Sprinkle over filling.

Bake for 30 minutes, or until topping is golden brown.

Can be served immediately if desired.

Post from: Baking Delights

Hmm… I am not too pleased with this. I used all shortening instead of half shortening and half butter, but that ought not have been the reason for it turning out the way it did; it does have a note saying that replacing the butter with shortening for a lactose-free pie crust is fine. I also used egg replacer, but I don’t think that would have been a problem…

Basically, it was too soft, and too sticky. I chilled it longer than it said to, and even left it in the freezer overnight, and it was just too soft to roll out. Eventually, I pressed it into a muffin tin with my fingers to make mini-somethings, but after working it for maybe half a minute, it was more a matter of… well, sort of smearing it, more than pressing it into shape.

How does it taste? Well. It crumbles very easily… it does not taste unpleasant, but the texture is not very much like a regular pie crust. It tastes fine, though. Kind of melts in your mouth. That’s sort of nice…

Post from: Baking Delights

1/2 cup wheat-free baking mix
1/2 cup almond meal/flour
1/2 cup rice flour
1/2 cup tapioca starch
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup oil
1 cup sugar
4 1/2 tsp Ener-G Egg Replacer + 6 tbsp warm water (= 3 eggs)
2/3 cup rice milk
1/4 cup fresh orange zest

Preheat the oven to 350 degrees. Grease a loaf pan and set aside.

Combine mix, flours, starch, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, whisk together oil and sugar. Add the egg replacer and milk, followed by half of the flour mixture at a time. Fold in the zest.

Pour into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Leave to cool in loaf pan for at least an hour before turning out and serving.

Note: You most definitely want to fold in the orange zest, trust me. You don’t want to whisk it in, because the zest catches on the whisk and you’ll spend some time un-tangling it off. You don’t want to waste one bit of that zest.

Post from: Baking Delights

Preheat the oven to 325 degrees. Line standard 36 size muffin cups with muffin liners and set aside.

Whisk together the four flours, starch, and baking powder in a small bowl and set aside.

In a saucepan, combine brown sugar, 1 1/2 cups water, canola oil, chopped apricots, raisins, cinnamon, ground cloves, and freshly grated nutmeg. Bring to a boil and stir (without lowering heat) for three minutes. Remove from heat and let cool for ten minutes. While it’s cooling, dissolve the baking soda and salt in the remaining 2 tsp of water. When the mixture has been allowed to cool for ten minutes, add the baking soda solution. The mixture will foam up. Stir well.

Fold in the flour mixture.

Spoon warm batter into lined muffin cups.

Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Post from: Baking Delights

Chocolate Peanut Butter and Jelly Sandwich Cookies

Pumpkin Pie

Allergy-Free Granola Bars

Chocolate Almond Logs

St. Therese’s feast day

August YFC Birthdays

MY wheatless eggless dairyless chocolate chip muffins!!!

Post from: Baking Delights

1 cup granulated sugar
1 cup packed brown sugar
1/2 cup + 2 tbsp applesauce
1/4 cup + 2 tbsp Earth Balance (whipped buttery [dairy-free] spread)
1 tbsp Ener-G Egg Replacer + 1/4 cup warm water (= 2 eggs)
2 tsp vanilla
3 cups uncooked old-fashioned rolled oats
3/4 cup wheat-free baking mix
3/4 cup rice flour
3/4 cup garbanzo & fava flour
1/2 cup almond meal/flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dried cranberries

Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine the first 6 ingredients, beating at high speed and scraping down the sides when necessary. Switch to the slowest speed, and add the rest of the ingredients. Beat until fully incorporated.

Drop by heaping teaspoons (or use an ice cream scoop) two inches apart on greased baking sheets. Bake for 12 to 15 minutes, or until the top is firm when touched. Let cool on the sheets for at least 10 minutes before transferring to wire racks to cool completely.

Post from: Baking Delights

I’ve had a couple posts where I put “pics to be uploaded” and then I totally forgot about them… so here, I’ve fixed that.

Allergy-Free Turnovers

Peanut Butter Cookies

Post from: Baking Delights

Preheat the oven to 400 degrees.

Combine the wheat-free baking mix, the three flours, baking soda, and salt in a medium bowl, and set aside.

In the bowl of an electric mixer fitted with a paddle, combine Earth Balance, applesauce, and oil. Add the sugar, followed by the egg replacer. Add the dry ingredients half a time, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and fold in the M&Ms by hand. It will be a very stiff dough.

Roll 1 inch balls and place two inches apart on a greased baking sheet. (Trust me on the distance between cookies; they’re going to spread a little, no matter how thick you think the dough is.)

Bake for 7 to 10 minutes or until golden brown (see picture). Leave to cool on sheet for at least 10 minutes before transferring to a cooling rack.

(sorry for the blurry pics)

Post from: Baking Delights

  The recipe calls for Quinoa but you can substitute brown rice, barley, corn, or just about anything you like…

Quinoa is a mild grain…high in protien. I believe it is related to wheat but many people who cannot eat wheat can eat quinoa.  Really a nice way to introduce this grain to the family.

2/3 c quinoa

2 c water

2 tsp olive oil

2 Tbs fresh lime juice

1/4 c chopped cilantro

1/2 tsp cumin

1/2 tsp coriander

1/4 c minced red onion

3 c cooked black beans

4 c diced fresh tomatoes

2 c diced bell pepper (nice to do a color medley here, there are so many colors to choose!)

1 Tbs minced chiles (more to taste)

salt and pepper to taste

lime wedges to garnich

Rinse the quinoa in a sieve under cool, running water. In a saucepan bring the water to a boil , add the quinoa, cover and simmer on low heat until water is absorbed and quinoa is tender, about 15 minutes.

  Allow to cool.

In a large bowl combine the rest of the ingredients except lime wedges, add teh cooled quinoa and combine thoroughly. Refrigerate several hours. Garnish with lime wedges

  O.k..I will admit..I like this with strips of corn tortillas…FRIED until crispy.

  Serves 8 as a side dish

197 colories…8.9 g protien..2.8 g fat…..35.1 g carbs.

Post from: Baking Delights