Category Archives: Wheat Free/Gluten Free
Well, I have a few things to show you today one being the All British Car Meet that was held at the Van Dusen Gardens in Vancouver B.C. I have always wanted to go to this show and finally, “my husband and I” (imagine it being said in a right royal “Queenie ” voice !)had a wonderful day out to the gardens, by the way always a great place to visit if you love flowers, trees and a vast expanse of serenity.
The cars show up early so being there by 8:30- 9am was a real plus and we could still find a parking space! The day was hot and sunny with a lovely breeze blowing. Now in truth I am not a car aficiando I go simply to see the few cars I like and remember fondly, but my nearest and dearest loves old british cars I’m not sure why but he loves them! So we spent a good portion of the day there. I wandered around some of the lovely gardens and enjoyed the glorious colours on show and the beautifully manicured lawns.
Now to a fabulous recipe that a friend sent to me: DELICIOUS Chocolately black bean brownies.
This recipe is from the best-selling new book Spilling the Beans (White-cap Books). Canadian authors Sue Duncan and Julie Van Rosendaal say these brownies are the real deal, and nobody has ever detected the merest hint of a bean. Use good-quality chocolate; you’ll be happy you did.
Preparation time: 20 minutes Cooking time: 28 to 30 minutes
Makes: 16 brownies
1 cup rinsed and drained canned black beans
11/4 cups pecan pieces (optional)
1/2 cup butter
2 oz. (60 grams) unsweetened chocolate
1/3 cup all-purpose flour pinch of salt
2 large eggs
3/4 cup sugar
1 tsp. vanilla
2/3 cup good-quality chocolate chips, or a 3 ½ oz. (100 gram) bar of good quality bittersweet or semi-sweet dark chocolate, chopped
Preheat the oven to 350 F. Spread the rinsed black beans on a double thickness of paper towel and blot them gently to remove as much moisture as possible.
Leave them uncovered on the counter until later.
Spread the pecan pieces (if using) on a rimmed baking sheet and toast in the oven until fragrant and lightly browned, about six to seven minutes. Set aside to cool.
In a small saucepan set over very low heat, melt the butter and unsweetened chocolate, taking care not to let the mixture scorch. Whisk to combine, then remove from the heat and let cool for a few minutes. In a medium bowl, whisk the flour and salt together and set aside.
Place the dried-off beans and cooled butter/chocolate mixture in the bowl of a food processor and process until very smooth, scraping down the bowl once or twice.
Add the eggs, sugar and vanilla; process again until combined. Scrape the mixture into the flour mixture and fold gently, leaving streaks of flour still visible. Add the pecans and chocolate chips and fold to just combine.
Pour the batter into a lightly buttered (or sprayed, with non-stick cooking spray) eight-inch square pan, and smooth the top. Bake for 28 to 30 minutes: the batter should no longer jiggle when the pan moves, but any toothpick inserted would be very chocolatey. Let cool completely in the pan on a wire rack.
I have yet to get hold of the book Spilling The Beans but from the LONG wait at the library I gather it must be popular and let’s hope really good. I love these brownies and in place of the wheat flour I used brown rice flour and just a bit more than the 1/3 cup. Next time I make them I think I will try using a blend of flours maybe quinoa and brown rice. Let me know if you like them too!
Not much going on in the way of knitting or felting I seem to run out of time and energy after work and household chores. But I have been reading mostly novels that I can pick up and put down easily during quick 30 minute lunch breaks and 15-20 minutes before I fall asleep at night.
I have been able to sew up a few skirts, one of which is my first Alabama Stitch Project trial. Very plain natural coloured organic cotton made with six gores instead of four. Stitched with purple thread ! I have not been able to take any photos of it yet but when I do I will post them 🙂 I promise.
I have three more different skirts ready to sew, one in a floral linen which just needs the waistband and hem to be finished. Another in dark purple organic cotton a different style again in A.S.P but I cannot decide on the stencil design for that one so it may be a while! and I completed a short A-line skirt in a lovely floral indian cotton. Can you tell I am hoping for warm weather here in B.C
I hope that you are enjoying whatever creative project you are working on at this time, that’s all for now.
With Love ❤
Here is a great recipe for gluten free rice bread to make in your bread machine. Now not all bread machines are the same so I can only speak for the one that I use: Black and Decker All-In-One Horizontal Bread Maker
1 cup of buttermilk (I often use soymilk or Almond Milk and add a tbsp lemon juice.
1/4 cup of butter or oil
1 tsp rice vinegar
1 1/2 tsp salt
2 cups of rice flour ( I change this up every now and again and use one cup of quinoa or cornmeal plus the one cup of rice flour, for a different texture and flavour)
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 tsp of sugar ( I use brown)
3 1/2 tsp xanthan gum
1 1/2 tbsp bread machine dry yeast
Mix buttermilk,rice,vinegar,butter and salt in the bread pan. Mix all the dry ingredients except the yeast in a bowl and whisk well. In a separate bowl beat the eggs lightly.
Place half the dry ingredients in the bread pan. Add the egg mixture. Add the rest of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start.
Watch the dough in the kneading cycle and add more flour if needed using a rubber spatula to assist.
I have found that if I change to flour mix sometimes I need to add a little more flour to the kneading cycle.
1/4 cup of strong cheese grated adds good flavour. I like to add a teaspoon of dried mustard with this combination.
I hope you will enjoy the pleasure of making your own gluten free bread. This loaf freezes well if you slice it first.
Happy baking 🙂
I love this recipe and for the life of me I cannot tell you the name of the book from whence it came 😦 my sincere apologies.
3/4 cup sugar ( I use brown sugar)
2 large eggs
1 tsp vanilla extract
1 tsp glycerin
1 1/4 cups of flour mix * see below for flour mix combo
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup of oil plus whatever you use to coat your cake pans!
1/2 cup of milk ( I use rice milk)
* flour mix
Make this up and store in an air tight container.
5 1/2 cups of rice flour ( I use brown rice flour)
1 cup of potato flour NOT STARCH
1 cup of tapioca flour
*This mix works well for any cakes or muffins
Mix sugar, eggs,vanilla,and glycerine into a bowl and beat with electric hand mixer at high speed for approx four minutes. meanwhile combine flour,baking powder and gum sift a couple of times. Once the egg mixture is nice and thick add the flour and oil and milk blend slowly and DO NOT OVER BEAT just enough to blend it all together. Divide mixture between two oiled pans (I use a round 8 inch pan)
Bake @ 350 F 20-25 minutes or until done. This cake works well with fresh fruit and cream. Always better eaten the same day…lucky you if you have leftovers for another day !
Share with friends and family and a good cup of tea.
Enjoy the recipe and your cake.
Happy summer to you and yours, hope it is a good one.
Eggless Sugarless Carrot Cake
1/2 cup of crated carrots – I often use 1 cup
1 1/4 cup of chopped dates
2 cups of raisins/and or chopped apricots
1 1/3 cup of water
1/4 cup butter /or olive oil
1 teaspoon of cinnamon and ground nutmeg- use more if you like more flavour.
2 cups of flour….I use gluten free flour here
1 teaspoon of baking powder
a pinch of salt
1/2 cup of chopped nuts
Place carrots, dates, raisins, apricots, butter, water and spices in a large pan . Bring slowly to the boil and simmer for 5 minutes; cool. Meanwhile stir together the dry ingredients and add with nuts to the first mixture. Stir until blended. Pour into a well greased pan 9 inch ring mould. Bake at 375 degrees F for 45 -60 minutes. To fill a large Bundt pan double the recipe.
****This Part Makes It……Not Sugarless !
*Honey could be used in place of icing sugar for a healthy option !
If you like cream cheese icing. Use a small package of cream cheese and mix with *icing sugar until you have the right consistency. I also add a teaspoon of vanilla essence.
Great after a hard day of knitting and felting! goes well with a good cup of tea or coffee.
I know it has been a while since my last post…! sounds like a confessional!
I have been busy knitting, felting and selling…. yeah! but I did have time to try a new product. Being rather busy I thought I would try Pamela’s Wheat Free Bread Mix in my bread machine. I have to say it is not my favourite, it tastes bland and glue like. I was very disappointed with this product in the past Pamela’s had a lovely wheat free pancake mix that I enjoyed.
I now know that I can mix my own flour combinations and get a better tasting bread for a lot less.
This is the combination I have used in my bread machine and it wasn’t to bad .
1 1/4 cups of bean flour ( chickpea or soy)
1 cup of arrowroot or potato starch
1/4 cup tapioca flour
1 3/4 cups of brown rice flour
I have replaced the tapioca flour with more rice flour and then add 1 teaspoon of xanthan gum and a pinch of salt. I use olive oil, yeast, sugar and water as per bread machine recipes.