Gluten Free Pasta?
nekotish
2 years ago
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Lars
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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 MoreGluten free dinner suggestion?
Comments (17)Ok, as a celiac person -- don't use teflon pans to cook for your son's friend -- the nonstick can retain gluten. Tacos -- use 100% corn tortilla Nacos -- again 100% corn chips Hot wings -- Franks hot wing sauce is GF BBQ -- Sweet Baby Rays sauce is GF For soy sauce I like SanJ-- a bit more expensive but good flavor and they do make a teriyaki sauce too. Lettuce wraps for sandwiches if you don't want to get GF bread -- if making corn bread -- watch the flour! Some Gluten Sensitive and Celiac individuals cannot tolerate Oats (I unfortunately am one) so while tasty find out about the oats before planning a oat streusel topping on desserts. Some lunch meats are "enhanced" by using broth containing Gluten -- Boars Head does not and a few other brands. Research! But as I read above -- making a meal based on a nice grilled or roasted meat, potato or rice and fresh veggies/salad (be careful not to add croutons and check the salad dressing) is good -- use fresh herbs rather than ground and no worry if they added gluten as an anti caking agent. (Plus, fresh is SO TASTY!) Some cheeses are not GF -- anything with mold is suspect -- esp in the US -- fast way to produce Bue is to grow molds on bread then scrape and mix in -- Gluten is retained. Mushrooms are an issue if not cleansed or grown on GF materials -- sent the study on that to a friend with Microbiology degree -- real science -- so I buy from known source of NON Gluten growing material . . . Love my mushrooms! For breakfast I saw a note about a frittata -- filling and yummy! crustless quiche . . . beware of flavored sausages and bacons but there are some normal priced brands labeled GF so just read packaging. A veggie and cheese tray, to start or for nibbles is good (and healthy option to some other types of apps) SIDE NOTE -- check on your hand and body soap -- some do have gluten and if having finger foods this could cause Cross Contamination. But most of all is is nice as someone GF to eat the SAME meal as everyone else -- so stick with basics and as I surmise you to be --be warm and welcoming and that will ensure a pleasant visit to all your guests. Too many thoughts running through my head . . . message me if you want more info Susan...See MoreOT sorta: Gluten-Free Homes
Comments (31)My husband was diagnosed with Celiac about 18 months ago. He has always been extremely active and healthy but went downhill for a couple of years until he was a wreck. Within 48 hours of his diagnosis the changes were amazing. I bake his "daily bread" using recipe's from the Gluten Free Goddess blog. We live at higher altitude- she used to live in New Mexico and many of her recipes work for us. One of our close friends is Celiac and casein free & Goddess recipes also work for her. If I can't bake for some reason I buy Canyon Bakehouse bread. I don't buy much that is prepared/processed but the Kinnickkinnick donuts are too yummy to resist. We especially like the cinnamon donuts with hot apple cider. I also like the Pamela's chocolate chunk cookie mix and Arrowhead Mills brownie mix. Martha Stewart's "Best Buttermilk Pancake" recipe works well for us with Gluten Free Pantry or Bob's Red Mill GF all purpose flour. This is the only recipe where I like using one of the flour mixes. I serve this to guests and they have no idea that it's gluten free. We rarely have pasta at home any more. I serve things over polenta, shaved zucchini, shaved carrots or spaghetti squash instead, and I make risotto more often. Martha Stewart also has a nice gluten free lasagna recipe using shaved zucchini. When I need to use GF pasta DH prefers DeBoles corn pastas. I received Elizabeth Barbone's Easy Gluten Free Baking book as a gift and have found that some of her recipes work beautifully and others fail completely. My kitchen is not completely GF but I do completely segregate my equipment and storage. Most of our meals are GF but I do make gluteny special occasion and holiday treats (I am the holiday hostess in our family these days), and the children and I still have granola and some other things. I was thrilled to see my husband's health return but there were times shortly after his diagnosis when I felt overwhelmed at learning how to bake without gluten, especially at higher altitude. if you are just starting out, don't get discouraged, you will probably have to kiss some frogs on your way to your prince charming recipes. Keep notes and keep your sense of humor! I am linking to the Gluten Free Goddess Blog's tips for success section- lots of good information there. I make her Delicious Gluten Free Bread and Gluten Free Multi Grain sandwich bread every week. I use white wine vinegar rather than apple cider vinegar. Here is a link that might be useful: Gluten Free Goddess Tips...See Moregluten free setup
Comments (24)I've been following a GF diet for over 11 years now. I remember how daunting the transition into this new world was. It does get easier as time goes by and we adjust to a new way of doing things! It's only been my husband and I in the house, but Mom just moved in. My rules are: colander for GF first, then regular pasta, then to the DW, on the days I don't drag out two colanders. I am the only one who can use the wooden spoons (for my GF cooking). I also keep separate spoon rests set up when I'm cooking "both ways". I've adapted many recipes to be GF, so unless it's pasta, all meals are GF. I generally roast poultry unstuffed now, and bake separate stuffings. We have separate toasters; I keep a separate shelf in the pantry for my pastas, flours, etc, but that's only because I can't find things unless they're organized. LOL We use the same pots and pans and cutting boards and just wash them well with hot water and soap or the DW. I've always been conscientious (ok, a bit excessive) about wiping down countertops, so crumbs aren't usually a problem. My husband has been wonderful about no "double dipping" butter, jelly, PB and the like, but now we're going to have to keep containers of "mine" and "theirs". Having more people in the house does make things a bit more complicated. I love the color coding idea. I follow it at work and will have to move it home. My husband also suggested using a label maker to mark things. I have a Zojirushi bread machine, bought in the "early days" that is working fine. I love the Bread from Anna mix. It tastes good, has some whole grains, holds up well, and acts like wheated bread in sandwiches. Welcome to the club! You're going to feel better and gain a new lease on life. :-)...See Moresleevendog (5a NY 6aNYC NL CA)
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