Brown Rice Flour Mix

This is the best gluten-free all-purpose flour mix that I've used. I love it! It's from Annalise G. Roberts' cookbook. I mix a new batch every weekend.

 

2 cups Brown rice flour (finely ground)

2/3 cup Potato starch (not flour)

1/3 cup Tapioca starch

 

 

1. Mix all together and store in an airtight container in the pantry.

GF Buttermilk Biscuits

 

3/4 cup Brown Rice Flour mix

1/4 cup sweet rice flour

2 tsp granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp xanthan gum

1 tbsp buttermilk powder

1/4 tsp salt

5 tbsp cold butter cut into five pieces

1 large egg white

3 tbsp water

 

 

1. Preheat oven to 450 degrees F. Grease small baking sheet with cooking spray.

 

2. Mix brown rice flour, sweet rice flour, sugar, baking powder, baking soda, xanthan gum, buttermilk powder and salt in large bowl. Cut butter into rice flour mixture until it resembles coarse crumbs. Place in a smaller bowl. 

 

3. Use the same large bowl, place egg white in bowl and beat with an electric mixer until very frothy. Place rice flour mixture and water in egg white and beat for 1 minute.

 

4. Turn dough onto a board that has been dusted with rice flour and pat into a 1/4-inch thick circle. Using a 2-inch cutter cut out five rounds, reshaping dough scraps. Place biscuits on baking sheet.

 

5. Turn oven temp down to 400 degrees F, and bake biscuits for 12 minutes or until lightly brown. 



 

 

6. Biscuits can be stored in air tight container in fridge for 2 days. Reheat in oven and not microwave.



GF Carrot Spice Muffins

 

 1 cup Brown Rice Flour Mix

1/3 cup granulated sugar

1/2 tbsp baking powder

1/2 tsp baking soda

1/4 tsp xanthan gum

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp salt

1/2 cup finely shredded carrot

1/4 cup finely chopped toasted walnuts

1/4 cup sweetened shredded coconut

1/4 cup raisins

1/4 cup milk

1/4 cup vegetable oil

1 large egg

1/2 tsp vanilla

 

 

1. Preheat oven to 350 degrees.

 

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, and salt in a medium mixing bowl. Add carrots, walnuts, coconut and raisins; stir to coat.

 

3. Combine milk and oil  in small bowl. Beat in egg and vanilla. Add liquid to flour mixture and mix until just blended.

 

4. Grease 6-cup muffin pan with cooking spray. Fill muffin pans 2/3 full. Sprinkle cinnamon sugar on top if you like. Bake for 18 - 25 minutes until light golden. Remove from pan and serve immediately or cool on rack.

 

5. If not eaten in three days, store in an air tight container in the fridge. Warm up before serving.



Gluten Free Banana Muffins



1 cup brown rice flour mix

1/3 cup granulated sugar

1/2 tbsp baking powder

1/2 tsp baking soda

1/3 tsp xanthan gum

1/8 tsp salt

1/2 tsp cinnamon

1 medium banana, mashed

1 large egg, room temperature

1/4 cup milk

1/4 cup vegetable oil

 

 

1. Preheat oven to 350 degrees. Grease six-cup muffin pan with cooking spray and set aside.

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt & cinnamon in large mixing bowl. Add banana and nuts (if using) and stir to coat evenly.

3. Combine milk and oil in small bowl; remove 1/2 tablespoon of liquid and discard. Beat in egg. Add liquid to banana mixture and stir until just blended.

4. Fill muffins 2/3 full. Bake 18 - 25 minutes until golden brown. Remove from pan and serve immediately.

5. Muffins are best eaten within three days, or store in tightly sealed plastic container in refrigerator. Just warm up in toaster oven before serving.

 

Note: You can add 1/4 cup chopped walnuts  or 1/4 - 1/2 cup chocolate chips to the batter. Sprinkling maple sugar or brown sugar on top of muffins before baking adds a sweet crunch. And you can also add 1/4 cup of sweetened coconut to the recipe and it will be delicious ... I know, I tried it.

Gluten Free Brownies

 

2/3 cup Brown Rice Flour Mix

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp xanthan gum

2 oz. unsweetened chocolate

4 oz. semisweet chocolate

1/2 cup unsalted butter

1 1/4 cups granulated sugar

2 tsp. pure vanilla extract

3 large eggs, room temperature

1/4 cup chopped toasted walnuts (optional)

 

 

1. Preheat oven to 325 degrees. Line bottom and sides of 8-inch square baking pan with foil and grease with cooking spray.

 

2. Combine flour, salt, baking powder, and xanthan gum in a small bowl. Set aside.

 

3. Melt butter and chocolate in a heavy, medium-size saucepan over low heat. Remove from heat and whisk in sugar and vanilla. Whisk in eggs, one at a time, and continue to whisk until mixture is completely smooth and glossy. Add flour mixture and whisk until just incorporated. Stir in nuts if using.

 

4. Pour batter into prepared pan and place in center of oven. Bake about 45 - 55 minutes or until a tester inserted into the center comes out with wet crumbs. Pour 1/2 cup of semisweet chocolate chips over top of brownie and let sit for 5 - 10 minutes. When all of chocolate has melted, use a knife to spread it all over the top. Remove brownies from pan by lifting out foil, and cool completely on rack. Cut into squares or triangles.

 

 

Note: I cut the brownies when they were still warm and they tasted just like a regular brownie. I ate my piece with an ice cold glass of milk, and hubby ate his with ice cream. Store the brownies in an airtight container and transfer to fridge if not eaten after 3 days. Brownies can be frozen but I have not tried it.

 

 

Gluten Free Brown Rice Flour mix:

 

2 cups Brown Rice Flour

2/3 cups Potato Starch

1/3 cups Tapioca Flour

 

1. Mix all together and store in an airtight container.

 



Pesto Chicken Kebabs

 

 

3 boneless chicken breasts, cut into 1 1/2-inch cubes

24 cherry tomatoes

1 cup basil, chopped

1 garlic clove, diced

3 Tbsp. olive oil

1/4 cup shredded parmesan cheese

Salt & pepper

 

 

1. In a mini food processer, pulse basil, garlic, olive oil and parmesan cheese until well combined. Set pesto aside.

 

2. In acontainer with a top, place chicken cubes. Salt & pepper the chicken and mix with pesto. Put top on and place in fridge for 2- 4 hours.

 

3. Soak eight wooden skewers in water for at least 30 minutes.

 

4. Place three chicken cubes and three cherry tomatoes on a skewer ... alternating chicken and cherry tomato.

 

5. Grill 8 minutes on each side or until thoroughly cooked. Seve with salad and pasta salad.

 

 



Blueberry Buttermilk Bundt Cake

 

 

2 sticks unsalted butter, at room temperature

3 cups all-purpose flour

2 1/2 tsp baking powder

1 1/4 tsp salt

1 3/4 cups granulated suger

1/4 cup vegetable oil

4 large eggs, at room temperature

1 tsp vanilla extract

3/4 cup buttermilk

2 cups blueberries

 

 

1. Preheat to 350 degrees. Generously butter a nonstick 12-cup Bundt pan.

 

2. Whisk the flour, baking powder and salt in a medium bowl. Set aside.

 

3. Beat butter, sugar and vegetable oil in a bowl with a mixer on medium high speed until fluffy, scraping down the sides of the bowl. Add eggs, one at a time, then add vanilla.

 

4. Add one-third of flour mixture and fold in with a rubber spatula or wooden spoon. Add half of the buttermilk and mix well. Continue until all the flour and buttermilk are used up.

 

5. Toss the blueberries with 2 tablespoons of flour in a small bowl.

 

6. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries and then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter, and smooth the top.

 

7. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about an hour. Transfer to a rack and let cool 30 minutes in the pan. Loosen cake from pan, then invert onto a rack to cool completely.

 

8. When cake is cold, mix 1 cup confectionary sugar, 2 tablespoon milk and flavoring of your choice. I used Penzy's lemon powder. Let stand for a little while until of thick enough consistency to drizzle on cake.

 

 

Makes a beautiful tall cake.

 

The crumb is tender and cake is delicious with coffee or tea.