Best Bet Recipes

BEST BET RECIPES BOOK
Baking

Ingredients:
5 bananas
1/3 cup extra virgin olive oil
1/3 cup brown rice syrup
1 tsp. baking soda
4 tsp. baking powder
2 cups quinoa or millet flour
1/2 cup walnuts

Method:
Mash bananas and mix with wet ingredients. Mix dry ingredients and mix all together. Bake 35 minutes at 325 degrees. Makes 12.

Miracle Rolls - Barbara Powell(Barbara's Kitchen)

(MAKES: 4 big rolls)

Dry ingredients:
1 cup white rice flour
1/4 cup potato starch flour
1/4 cup tapioca starch flour
1&1/2 tsp gluten free baking powder
1/2 tsp salt
1 tsp xanthan gum

Wet ingredients:
EnerG, or other Egg Replacer, equivalent to 1 large egg.
2 tsp cider vinegar
2&1/2 oz melted Dairy-Free Spread. (In the UK Safeway have an Organic one)
1 cup warm water

Method:
1. Preheat oven to 180°C/350°/ Gas 4.
2. Combine the dry ingredients.
3. Combine the wet ingredients.
4. Then mix the wet ingredients into the dry using an electric hand mixer, to make a smooth, slightly sloppy texture.
5. Spoon into 4 lightly oiled individual pie tins and place on a baking sheet.
6. Bake for 18-20 minutes until golden and crusty on the outside.

Buns - Joan & Ashton Embry

Ingredients:

Master mix:
8 cups white rice flour
4 cups brown rice flour
3 cups sweet rice flour
1 cup sugar
1 tablespoon salt
7 tablespoons of xanthum gum

Method:
Mix ingredients well in a large bowl. This recipe can be halved. Store in a cool, dry place

Making Buns:
Ingredients:
4 * cups master mix
2 tablespoons of yeast (fast acting)
* cup extra virgin olive oil (warmed in microwave for ~ 30 seconds) (not too hot or it kills the yeast)
2 * cups warm water

Method:
Mix yeast with master mix, then add olive oil and water.
Beat 3 minutes with electric mixer on high
Rest for 15 minutes in a warm place
Beat 3 minutes more
Drop into greased large muffin tin so that each is * full (use low fat vegetable spray in the muffin tin)
Let rise 20 minutes in warm place
Bake at 375 for 20-25 minutes

Note: The buns freeze well and microwave each for 25 seconds to thaw

Cinnamon Buns - Joan & Ashton Embry

Use the above bun recipe.
Mix in separate bowl sugar mix:
* cup brown sugar, 4 tablespoons of olive oil, cinnamon to taste

Method:
Fill well greased muffin tin 1/3 full with bun dough
Sprinkle small amount of sugar mix on top and add more dough and sprinkle more sugar mix on top. Bake at 375 for 25 minutes or until done.

Pizza Base Alternatives - Brian & Linda Pile

1. Mark Pillans' pastry-type base
Use Doves Farm gluten-free flour. (Ingredients:rice flour, potato flour, buckwheat flour, maize flour).
A quarter fat to flour with a bit of water (makes very short pastry, you sort of press it into shape rather than roll it out).
Try 4oz flour, 1 oz marg. (careful to use an acceptable type) and a bit of water to bind, per base.
Par bake for 6-10 mins, then add your topping.

2. Use Orgran bread mix as base (makes 2 large pizzas) (Don't use the Orgran Pizza-base mix, as it contains soya)- cook base for 10 mins until firm, then add topping. Cook for another 20-30 mins as Orgran bread mix needs lengthy cooking.

3. Barbara's miracle roll mix - see above.

Cheese-free PIZZA TOPPING
* For 2 pizzas :
* 2 onions chpped finely + 2 cloves garlic crushed
* 450 gr tin of chopped tomatoes
* 1 tbsp tomato puree
* 1 small tin anchovies (opt)
* olives (opt)
* courgettes
* mushrooms
* mixed herbs + bay leaf
* small amount of chopped low-fat bacon (opt! probably best to leave this out)
* salt/pepper to taste
* Olive oil

Cook for 30/40 mins at gas 200C
Sweat the onions and garlic in olive oil. Fry bacon if used, discard excess bacon fat. Add toms and puree. Add everything else except vegetables and anchovies and cook for about 30 mins. When bases have firmed up put on topping and add courgettes/anchovies/mushrooms and olives.
Shame about the cheese!

Comments
Can recommend the pizza base recipe that Brian posted. Sunday night is my night out of the kitchen, so husband and daugher knocked up some pizzas. I had made my own base earlier in the day, and although it looked and felt like putty, when it was cooked it was really good! The base, as per Brian's recipe(sufficient for one pizza) is 1 oz rice flour, 1 oz potato flour, 1 oz maize flour and 1 oz buckwheat flour but, since I don't care for buckwheat much, am going to try quino next time in the place of buckwheat - but it was
still good even with buckwheat) I tossed all that in the food processor, threw in 1 oz margarine, and gradually poured in some water until it had rolled into a ball. As Brian said, it can't be rolled, so I pressed it into a pizza tin, which I oiled first. I left the kitchen and retreated to the lounge with some jazz, a glass of wine and the lazyboy. (that's a chair guys)
The cooks cooked the base for about 8 minutes, then spread a pizza sauce over the top. It was liberally topped with:onion, lean bacon, red pepper, olives, crushed pineapple and mushrooms. Sprinkled with oregano and small amount of chilli flakes.Took a bit of cooking, but the cooks went by look rather than time. High temperature. It was yummy, and I did not miss the cheese at all! In fact I thought it was better without the cheese, but the family just looked at me when I said that - I was addicted to the stuff once.
Thanks for the recipe Brian. Can recomment it everyone. Do try it. - Trish.

Dumplings - Barbara McLellan

Ingredients:
1 cup of flour - can be rice flour and buckwheat, or all rice flour
2 tsps baking powder - the gluten free one
Pinch salt and sugar

Method:
Cut in two tablespoons of your margerine/dairy-free spread (whatever kind you use). Pour in about 1/2 cup or more of rice milk or whatever kind of milk you use.
(Also add any herbs you want).

Dumplings should be runny.
Put by tablespoon onto stew for 20 minutes - 10 minutes covered, and 10 minutes uncovered.

Comments:
Over the past five years of working with rice flour, I came to a discovery that when you mix equal parts of rice flour with equal parts of applesauce, you can then make things like waffles and pancakes (and probably the dumplings would taste better too) and they are really tasty. I make applesauce by coring the apples, not peeling them, put them in microwave, cook until done, throw it in a food processor, and cool. No sugar added. Get for constipation difficulties.

Ginger Biscuits - Jules Williamson

The mixture makes about ten to twelve biscuits - although original recipe states 24 - I suppose it depends on how much of a mouthful you want your biscuit to be!

They are very crunchy and quite strongly flavoured but we love them.

Ingredients:
4oz flour ( I use Doves Farm all purpose gluten-free)
2oz margarine of choice
2oz honey (the original recipe called for 3oz of golden syrup but I
wasn't sure about it so have always used the 2oz honey instead)
2 tsp sugar (I used fruit sugar)
1 tsp baking powder
1tsp powdered ginger
1tsp powered cinnamon

Method:
First stir the ginger, cinnamon, sugar and baking powder into the flour and then rub the fat into the flour until it is absorbed. Then stir in the honey. This requires a bit of a strong wrist and forms a fairly thick dough.
Spoon the mixture onto an oiled baking sheet (or you can cover the baking sheet with baking parchment, if you prefer).

Form each spoonful into a fairly thin biscuit shape and cook in a pre-heated oven to Gas mark 5 (about 375 degrees). The recipe I adapted this from asked for a cooking time of between 18-20 minutes but this burns them. I have found that I need only about twelve minutes and then to keep a good eye on them. 15 minutes seems to be the limit before they overcook(burn to a cinder!). Experiment a few times for flavour.

Pecan Bites - Sheilah Hendry

Ingredients:
Crust:
3 cups brown rice or favorite flour 1/4 teaspoon salt
2 teaspoons baking powder 2/3 cup grape seed or safflower oil
3/4 cup brown rice syrup 1 teaspoon vanilla

Topping:
1/4 cup oil - use favorite 1/2 cup brown rice syrup
1/4 cup regular or vanilla rice milk 4 cups coarsely chopped pecans

Method:
For crust, combine flour, baking powder,and salt in medium bowl.
Stir in oil, rice syrup, and vanilla to make a stiff dough. Press into lightly oiled 9 by 13" pan, pushing up the sides 1 inch. Refrigerate at least 1 hour.
Preheat oven to 375F.(190C)
Bake crust 8 to 10 minutes or until lightly golden. Cool slightly.

Meanwhile, for topping, combine oil and rice syrup in medium saucepan over medium heat. Cook, whisking frequently, until mixture foams,about 4 minutes.
Remove from heat. Whisk in milk. Stir in pecans.

Spread filling evenly over warm crust. Bake 25 to 30 minutes at 350F watching carefully, until topping bubbles and starts to firm. Cool.
Cut when cooled completely. Makes about 40 pieces.

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