Monster Cookies

3 large eggs
1 1/2 cup dark brown sugar
1/2 cup unsalted butter - softened
1/4 cup sugar
1 1/2 teaspoon vanilla
1 1/2 cup peanut butter - chunk or smooth
1 teaspoon cinnamon

1 teaspoon salt
2 teaspoons baking soda
4 cups oats - old fashioned or quick, but not instant
2 1/2 cups of stuff*

I used 1/2 cup coconut flakes, 1 cup white chocolate chips, and 1 cup semi-sweet chocolate chips

1. Preheat oven to 350F, line baking sheets with parchment paper (no oil)

2. Cream butter, PB, and sugars until smooth

3. Add eggs, one at a time, to butter mixture. Add vanilla.

4. Toss oats with baking soda, cinnamon, and salt.

5. Mix wet ingredients with dry ingredients, then stir in "stuff"

6. Drop by heaping tablespoons onto baking sheet. Press cookies flatter (they don't spread much during baking) and leave about 2" between cookies.

This recipe makes about 40 large cookies. They received rave reviews, even from gluten-lovers.

Chocolate Chip Cookies

This is the classic Nestle Toll House Recipe, adjusted to be GF. A work in progress.

First attempt (makes about 48 cookies)

1 cup butter at room temperature, unsalted

3/4 c white sugar

3/4 c brown sugar

2 tsp vanilla extract

2 eggs

2 1/4 c GF all purpose flour

1/2 tsp xanthan gum

1 tsp baking soda

1 tsp salt

lots of chocolate chips

Cream the butter, sugar, and vanilla. Add eggs, beat until smooth. Add dry ingredients (ideally sifted together), mix until combined. Then add chocolate chips to taste.

Bake at 350 F for 9-10 minutes, until the bottoms are brown and the tops are starting to turn golden. Don't overbake.

The dough freezes well, but doesn't keep for more than a day in the fridge.

Cinnamon Raisin Bread

mmm....cinnamon and raisins.

(pg 38)

Ingredients:

1.00 cup milk

2 eggs, lightly beaten

2 egg whites, lightly beaten

2.00 tsp cider vinegar

2.00 tbsp vegetable oil

2.75 cups all purpose GF flour

0.50 cups white sugar

1.00 tbsp xanthan gum

1.25 tsp salt

1 tbsp cinnamon (but this should be doubled)

1.50 cups raisins

1.50 tsp yeast

Bake settings:

regular bake

medium loaf

light crust

Nutrition:

flour: 242 g carbs

sugar: 120 g carbs

milk: 12 g carbs

total: 374 per loaf (about 23 per slice)

We added the wet ingredients first to encourage the machine to mix all the dry ingredients in. It worked. No clumps of flour in the corners of the finished loaf this time! The bread toasted pretty well, and was delicious served with butter. We did think that the bread could take more cinnamon (as noted in the ingredient list). The crust was fairly dark. This might be good with brown sugar instead of white sugar for a little extra flavor and color.

Pizza Dough

Taken from an old email, but this should be here.

1 tablespoon of yeast
1 cup of milk
1 teaspoon of sugar

1 tablespoon olive oil
1 tablespoon vinegar (cider if you have it, otherwise white is fine)

1 and 1/2 cups of flour (slightly more than this probably)
1/4 cup of corn starch
2 tsp xanthan gum
1 tsp salt
seasonings (if you want)

Warm the milk to about 40C, basically it should feel very warm when you put your finger in but not hot. Otherwise you'll kill the yeast.
Add the sugar and yeast to the warm milk, stir until dissolved.
Let the milk/sugar/yeast mixture sit until it starts to bubble.
When foamy (maybe 5 minutes?) add the olive oil and vinegar, stir again to mix
Add the dry ingredients (four, corn starch, xanthan gum, salt, and seasonings). Ideally you want to mix them together first to ensure even distribution, but you can do this in one bowl, just add all the dry ingredients on top of the milk mixture, stir the drys together, then mix in the wet.
You may need to add more flour--stir and add flour until the mixture has a sticky, doughy texture.
Cover the bowl with saran wrap, turn on the oven to 425, and put the bowl on the range (the heat from the oven will help it rise faster).
It will need to rise for about 20 minutes

Herbed Bread (hand mixing)

Recently the breads have come out with areas of flour that hasn't baked (mostly in the corners). To try to counteract this I'll try hand mixing the dry and dry+liquid ingredients first.

Using fresh rosemary and basil from the garden.

No flour is seen at the corners after the bread was baked.

GF Zucchini Bread

Soooo good...and it gets rid of 1.5 cups of zucchini per loaf! This basic recipe can be modified with a tablespoon or so of orange/lemon rind, additions like chopped nuts or chocolate chips, and a deliciously crunchy topping. For example, orange flavored zucchini bread with white chocolate chips. Or ginger-zucchini bread with a pecan-filled crunchy topping. Go crazy.

3 eggs

1 cup vegetable oil (or 1/2 cup oil, 1/2 cup applesauce)

2 cups white sugar

3 cups grated zucchini

2 teaspoons vanilla extract

3 cups Bob's Red Mill All-Purpose flour

3 teaspoons xantham gum

3 teaspoons cinnamon/ginger/nutmeg (some combination)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

optional:

1 tbsp zest

1 handful of chocolate chips

optional crunchy topping:

1 cup four

1 cup brown sugar

3 tbsp butter (melted)

1 tsp cinnamon

1/2 cup chopped nuts

Mix the dry ingredients in with the melted butter, sprinkle on top of unbaked loaf.

Finally, here's what you do:

1. Preheat oven to 350F and spray or grease and flour 2 pans. Loaf pans work, as do muffin pans or cake pans.

2. Beat the eggs until light and fluffy. Then add the sugar and oil/oil and applesauce.

3. Add the other wet ingredients--vanilla, zucchini, and zest if desired.

4. Sift in flour, baking soda, baking powder, salt, spices, and xantham gum (ideally pre-mixed together, but the sifting helps with that). Stir in chips/nuts here.

5. Divide into 2 pans, then top with the topping (if desired). Bake for about 50 min (loaf pan), until a toothpick inserted into the middle of the loaf comes out clean. I suspect muffins would take less time (maybe 25 min?).

These will last for weeks in the fridge and months in the freezer.

Mock Rye Loaf

An attempt to make a rye-like bread. Unfortunately, the rye of the rye bread comes from gluten-containing rye flour. So this loaf is rye-less rye bread. If that makes sense. Here goes (based on pg 58):

2 3/4 cup all-pupose GF flour

1/4 cup brown sugar

1 tbsp xanthan gum

1 1/4 tsp salt

2 tbsp caraway seeds

1 1/4 cup milk

2 tbsp vegetable oil (I used olive)

1 tsp cider vinegar

2 eggs, lightly beaten

2 egg whites, lightly beaten

1 1/4 tsp yeast

Settings:

Medium Loaf

Basic/Bake

Light Crust

Nutrition:

~250 g carbohydrates

Italian Herbed Bread

Based on page 42

Ingredients:

• 3 cups GF flour
• 1/3 cup granulated sugar
• 1 tbsp xanathan gum
• 1 1/2 tsp instant yeast
• 1 1/2 tsp salt
• ~8 leaves fresh basil (chopped)
• 1 tbsp ground dried rosemary
• 1 tbsp ground dried oregano
• 1 1/4 cups milk
• 1/3 cup veg oil
• 1 tsp cider vinegar
• 2 eggs, beaten lightly

Machine Settings:

• Basic
• Medium Size
• Light Crust

Nutrition:

• ~310g per loaf (using half sugar value)
• 264g Flour
• 15g Milk
• 64g Sugar

pancakes

Too hungry and sick to write anything witty...but here's what we did.

1/2 cup brown rice flour
1/4 cup sweet white rice flour
1/4 cup tapioca starch

1 tsp xanathan gum

3 tbsp white sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt (coarse grained)

1 egg

Milk, add to desired consistency (used just under 1 cup)

Made 6-8 medium pancakes

164 carbs for the entire recipe. You can substitude 1/4 c sorghum flour for either 1/4 c brown rice or sweet white rice flour, this drops the carbs to 150 per recipe.

Matt and Vin's Drunken Kitchen Adventures

Matt wanted to taste the gluten free flour, so he did. He was immediately grossed out. Vin tried some and said it tasted fine, just with a beany flavor. They compared it to regular flour and corn meal. Matt changed his mind, but liked cornmeal the best.

After telling them not to try the xanathan gum, they did. They are idiots. They will forever have a gummy gel stuck between their teeth

Maiden Voyage

Modifying White Bread recipe (page 28)

• Combining brown rice flour, potato starch, tapioca starch, dry milk powder to all purpose GF-flour
• Replacing water with milk, removed nonfat dry milk

Ingredients:

• 3 1/2 cups GF flour
• 1/4 cup granulated sugar
• 2 1/2 tsp xanathan gum
• 1 1/4 tsp instant yeast
• 1 3/4 tsp salt
• 1 1/4 cups milk
• 1/4 cup veg oil
• 1 tsp cider vinegar
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten

Machine Settings:

• Basic
• Medium Size
• Medium Crust

Nutrition:

• ~350g Carbohydrates per loaf
• Flour 308g
• Milk 15g
• Sugar 50g (1/2 value used in final calcualtion)

Thoughts:

The loaf came out really well. The crust was a bit dark for a medium setting but not overdone. The bread was pretty moist, held together fairly well in a sandwich, and tasted good. Didn't really get toasted in toaster oven.

How it all got started

Had a problem set to do. Got drunk with roommates to make it more fun. Opened bread machine. Matt suggested I start a blog. Vin heckled.