Until Sunday night I had never eaten a popover. Not once in my baked-good filled life had I ever tried one.
Tag: ratio rally
GF Ratio Rally: Biscuits
I didn’t know until about 10 minutes ago what I was going to post today. I have been working on a post for a week about 2011. You know an annual review, so to speak. Weeeeell, that post is still in the works. And I didn’t get to biscuit making until today. That’s right, the night before I have to have a post all about how awesome it is to bake by ratio and not be tied to someone’s recipe. And I hadn’t even attempted to make a biscuit yet.
GF Ratio Rally: Pinwheel Sugar Cookies
I found out that my new coworkers already read my blog. They asked me questions about my baking on my first day. And they have asked for something spectacular for the company Christmas party. Peppermint brownies? Eggnog blondies? Decisions, decisions.
But, let’s procrastinate those decisions and talk cookies.
These cookies are brought to you by the numbers 3, 2, 1.
GF Ratio Rally: Gluten Free Maple Apple Cream Cheese Pie
I promised 2 kinds of pie, so 2 kinds of pie I give you.
This is part of this month’s Ratio Rally. Read more
GF Ratio Rally: Pumpkin Mousse Pie
I am going to dedicate this post to my mom. She helped me pull together the recipes for this month’s rally while I am supposed to be on bed rest. And this month you will really see where I get my baking sense from.
Oh, you read that part where I am on bed rest? I had surgery last Thursday and it was a little rockier than we had anticipated. I am waiting for electric leads to scar into place in my spine and because they were placed with no wiggle room, I have to stay put so that everything stays where it was placed. The good news is that the surgery was successful, and when you are reading this, I will be at the doctor’s office for my post-op appointment. And hopefully talking my sister into some Pei Wei.
Now, back to the pie.
I have baked this crust before for Gluten-Free Girl’s summer Pie Party. And I love it. It is light, flaky and delicious.
You can bake pie crust from scratch. Really, you can. It is not scary, and you never need to buy frozen pie crust again. Just make a double recipe of crust and freeze the spare. If you have a food processor, this takes about 10 minutes and once you make it a couple of times, you will never need a pre-made crust again.
The entire rally this month is full of proof.
The crust is great. The ratio is so basic, I will never forget it. 3-2-1. Flour-fat-water. I should be telling you that the ratio reigns supreme. But as important as the ratio is, there is a secret. The secret to pie crust is not the ingredients, or their amounts, but how cold your ingredients are. I keep my vodka in the freezer at all times, if you don’t you’ll want to prepare ahead. I also tend to keep an extra pound or two of butter in the freezer (I buy it when it goes on sale). If you only keep enough butter on hand for your current baking (if such a person exists), then you need to freeze your butter (or vegan alternative). This recipe will also work with Crisco in pace of butter. But again, you want to make sure that it chills in the freezer over night.
There is no need to vary the ratio. You can add a teaspoon of sugar for a sweet pie, if you want. But you don’t need it.
Now, onto the pies. That’s right, pies plural. Mom and I made 2. I will link you to the Apple Maple Cream Cheese pie, but I want to talk to you about this pumpkin mousse pie. Yes, pumpkin mousse. I love traditional pumpkin pie. I really do, but I was certain that someone else was going to post about it (and they did, so go to the list of posts if you want a traditional pumpkin pie). I wanted to do something that put a new spin on a perennial favorite.
Mom and I made a pumpkin mousse pie to do just that. You simmer the pumpkin and cream with spices and then chill it and fold it to some cream that you have whipped and make an incredibly light and airy pie with just the right amount of spice for the season.
Before you bake my pie, make sure you take a moment to see all the other delicious pies from this month’s Ratio Rally hosted by Lisa from Gluten Free Canteen.
Charissa from Zest Bakery made Apple Galette with Pisco Soaked Golden Raisins
Claire from Gluten Freedom made Autumn Pumpkin Spice Pie
Meredith from Gluten Free Betty made Blueberry Pie
Jean Layton made Cheese Crusted Apple Pie
Erin from The Sensitive Epicure made Chess Pie
Silvana Nardone from Silvana’s Kitchen made Chicken Potpie
TR from No One Likes Crumbley Cookies made Chocolate Mousse Pie
gretchen from kumquat made deep dish chocolate bourbon pecan pie
Lisa from Gluten Free Canteen made Frangipane Apple Pie & Tart
Shanua from Gluten Free Girl & The Chef Fresh made Pumpkin Pie
Caneel from Mama Me Gluten Free made Green Tomato Pie
Kate from katealicecookbook made Kale & zucchini tart
Caleigh from Gluten Free[k] made Leek and Potato Pie
Rachel from The Crispy Cook made Maple Walnut Pie
Morri from Meals With Morri made Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Brooke from B & the boy! made Pot Pie
Mary Fran | frannycakes made Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Jenn from Jenn Cuisine made Sweet Potato and Duck Pot Pie
Meaghan from The Wicked Good Vegan made Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
~Mrs. R from Honey From Flinty Rocks made Mock Apple Pie
Irvin from Eat the Love made Double Butterscotch Apple Pie
| Pumpkin Mousse Pie |
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Recipe Type: Dessert
Author:
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 8
A twist on a traditional and well-loved pie.
Ingredients
- For the crust
- 15 grams ground flax seeds
- 45 grams brown rice flour
- 45 grams sweet white sorghum flour
- 30 grams sweet rice flour
- 20 grams tapioca starch
- 20 grams corn starch
- 1/8 teaspoon salt
- 1 stick butter, frozen
- 1 tablespoon vodka, ice cold*
- 1/4 cup ice water*
- For the mousse
- 1 15-oz can pumpkin puree
- 1 cup plus 2 cups chilled heavy cream
- cup granulated sugar
- teaspoon cinnamon
- teaspoon fresh nutmeg
- 1/8 teaspoon salt
- 4 fresh cardamom pods
- 3 star anise pods
- 2 tablespoons chopped crystallized ginger
- 1 ½ teaspoons vanilla extract
- 1 empty teabag meant for loose leaf tea or spice bag
Instructions
- In a food processor, combine the flours, salt and butter. Pulse until the mixture resembles sand.
- Add the vodka and then add the water a little bit at a time. You want to add water just until you can get the dough to start to come together. If you add too much water, your crust can get tough.
- Pat the dough into a 4″ disk and wrap in plastic wrap. Chill for at least 30 minutes while you make the filling.
- In a medium saucepan, stir together the pumpkin, 1 cup of the cream, the cinnamon, nutmeg and salt. In the tea bag, add the cardamom, star anise and ginger. Close and add to the pumpkin mixture. Bring to a simmer and stir constantly. Simmer for 5 minutes. This is really more of a popping than a simmer because the mixture is so thick. Remove the tea bag of spices.
- Put the mixture in a bowl and refrigerate.
- Meanwhile, roll out the crust. Put in a pie pan, crimp the edges and pierce the bottom with a fork. Blind bake the crust with pie weights or dry beans in foil for 35-40 minutes. For the last 5 minutes of baking, brush with an egg wash if you want your crust to brown further.
- Chill the crust completely.
- Whip the remaining 2 cups cream until you have peaks. Fold 1/2 of the whipped cream into your pumpkin mixture to lighten it up. Then gently fold the pumpkin mixture into the whipped .
- Fill the pie crust with the mousse and decorate with some star anise and cinnamon (don’t eat the anise!). You will have some extra mousse. Just eat it with a spoon. I won’t tell. Or make a second crust and don’t fill either as full as the picture.
Notes
Don’t have a scale? Use 1 1/4 cups of a commercial all purpose blend.
You might not need all the water, be careful or your dough will bake up hard on the edges and be hard to cut.
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2.1.7
GF Ratio Rally: Raspberries & Cream doughnuts
I might have a thing for doughnuts. I made 3 kinds of baked doughnuts earlier this summer with grown up flavors like honey lavender and ginger brown butter. (I might have also shown you that I have a ridiculous sweet tooth with those powdered sugar doughnuts).
When we were kids, doughnuts were a special tradition. On the morning of my first day of first grade, the ceiling collapsed in the kitchen. The fan was still spinning while it was sitting on the kitchen table. My dad, the breakfast superhero, couldn’t cook. So, he did what any dad would do. He went out to get doughnuts and started a tradition that lasted until I went away to college.
My favorites? Chocolate snowballs (powdered sugar-covered, chocolate whipped cream filled), Boston Creme and strawberry. Oh and pumpkin or apple spice doughnuts.
For this month’s Gluten Free Ratio Rally (in which we all create a recipe based on a ratio – you can learn more at Shauna’s introductory post), Meg thought we should all make doughnuts or fritters. The timing was perfect. School has just started; the air was cool this morning. And I had a whole bottle of canola oil.
My first two attempts at doughnuts were miserable failures. I tried one where you create a yeast sponge that you let sit overnight (hockey pucks) and another with the ratio that everyone else seemed to find workable (sand).
I sat down and did some math from recipes of chefs I admire (Jamie Oliver, Baked, Alton Brown, etc.). My ratio is radically different from the other ones that you will see. I used no eggs. I used a lower flour to liquid ratio. But I ended up with doughnuts that are like eating clouds. They were good plain (I had to taste to make sure), they were excellent with just the glaze (again, I had to taste them to verify) and they were pretty close to perfection once I filled them with cream and dipped them in the glaze again.
My ratio was 3:2:1:1. Flour:Liquid:Sugar:Fat. Pretty simple. You can scale this recipe down if it is just for 2 or scale it up to feed a small army.
If you are going to buy a flour blend, I made some of these with the Cup4Cup flour from Williams-Sonoma (that bag cost $20! You better believe I will be baking with it). You will have equally fantastic results with Jules’ Nearly Normal Flour. Want to blend your own? There is a break down in the recipe notes on how to do this.
Yeast doughnuts are not for the time-pressed, and I made these a little more complicated than just your basic doughnut. There is time involved (lots of waiting). You don’t have to fill yours, or cook raspberries to make a juice. (I also used the pulp to flavor my yogurt and cooked the leftover juice into a syrup for adding to bubbly water).
Think of the doughnut as a blank canvas with infinite possibilities. And then think of just how worth it a warm straight-from-the-fryer doughnut is. (KrispyKreme did not end up all over the country for nothing! Warm doughnuts are a superb treat).
Before the recipe magic, here are links to all the other participants in this month’s event, hosted by Meg at Gluten-Free Boulangerie
Charissa from Zest Bakery made Picarones (Sweet potato/pumpkin fritters)
Jenn from Jenn Cuisine made Mini raspberry doughnut cakes
Lisa from Gluten Free Canteen made Apple Butter Maple Syrup Donuts, GF
gretchen from kumquat made peach cider doughnuts
Brooke from B & the boy! made Apricot Fritters
Meg from Gluten-Free Boulangerie made Old-fashioned raised doughnuts & cake doughnuts
Rachel from The Crispy Cook made Chocolate Doughnuts with Chocolate Glaze
Caneel from Mama Me Gluten Free Thai Fried Bananas
Jean Layton made Cinnamon Apple FrittersOK
Silvana from Silvana’s Kitchen Vanilla-Glazed Chocolate Chip Doughnuts
Claire from Gluten Freedom made Chocolate Coconut or Cinnamon-Glazed Vanilla Cake Donuts
Jeanette from Jeanette’s Healthy Living made Pumpkin Spice Donuts
Shauna from Gluten-Free Girl & the Chef made Gluten-free yeast doughnuts
Caliegh from Gluten Free(k) made Beetroot Fritters
TR from Nobody Likes Crumbly Cookies made Sweet Pepper Fritters
Pete from No Gluten, No Problem made doughnut holes
Britt from GF in the City made fritters
Tara from A Baking Life made Gluten Free Brioche Doughnuts
Irvin from Eat the Love made Vanilla Doughnuts
| Gluten Free Raspberries & Cream doughnuts |
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Recipe Type: Breakfast
Author:
Prep time: 2 hours 30 mins
Cook time: 10 mins
Total time: 2 hours 40 mins
Serves: 6
I really love doughnuts and this recipe has you making every last bit from scratch. But don’t worry. I won’t tell anyone that you decided to fill them with store bought jam and didn’t make a glaze but topped them with powdered sugar instead. No matter what, as long as the dough is right, you can’t go wrong.
Ingredients
- 160 ml milk (I used SoDelicious), warmed
- 35 grams sugar
- 250 grams (2 cups +1 tablespoon) all-purpose gluten free flour*
- 7 grams (1 t) active dry yeast
- 40 grams (2.5 T) butter or EarthBalance
- 1 teaspoon vanilla bean paste (or vanilla extract if you don’t have the paste)
- Pinch salt
- 3 tablespoons butter
- 1/2 cup raspberry juice**
- 1 cup powdered sugar
- 1 cup [url href=”http://frannycakes.com/recipes/master-recipes-pastry-cream/”]pastry cream[/url]
- 1 cup heavy cream or coconut milk cream
Instructions
- Measure out your ingredients and prepare a mise en place.
- In a small bowl combine warm milk, a teaspoon of your sugar, a tablespoon of your flour and your yeast. Let sit for about 15 minutes – the mixture should have produced a decent amount of foam.
- In the bowl of a stand mixer combine the remaining flour, sugar, butter, vanilla and salt.
- Add in the yeast mixer and mix to combine. Once combined, turn the mixer speed to low-medium (mine was on 3) and let the dough “knead” for about 10 minutes.
- Watch the dough, if it is impossibly sticky add a little more flour a teaspoon at a time. (It was a bit humid in my apartment and I ended up adding 2 teaspoons of flour).
- After 10 minutes, place the dough in a greased bowl in a warm spot (my microwave is the warmest spot in my kitchen). Cover with plastic wrap or a damp towel. If you have a spare bowl for your mixer, pop it and the whisk attachment (or any bowl and the beaters for your hand mixer) into the freezer. You need it good and cold to whip the cream.
- Let the dough raise for 45 mins-1 hour. It should have just about doubled in size.
- Roll out the dough to ½” thickness and cut it into small circles (I used a small cup and they were about 2.5” in diameter.) Place them onto a greased baking sheet. Keep re-rolling the dough until you use it all up. (I got 15 mini-doughnuts from this recipe).
- Let them rise for another 45 minutes.
- While the doughnuts are raising, melt the 1 ½ tablespoons butter and combine it with ½ cup raspberry juice and ½ cup powdered sugar. Whisk until smooth. If it is too runny, add more powdered sugar, too stiff add more liquid
- With about 10 minutes of rising time left, heat 1 quart of oil in a big, deep pot (I used my 5 quart dutch oven). You want it to be about 370 degrees.
- Fry the doughnuts for about a minute on each side. You want them to turn a nice golden color.
- Set on a cooling rack.
- Once all the doughnuts are fried and are cool enough to touch, dip them into the glaze. This first dip doesn’t have to be perfect – it just helps the flavor seep into the doughnut.
- Take your bowl and whisk out of the freezer. Beat the heavy cream or non-dairy cream until you have stiff peaks. Add the pastry cream and beat about a minute more, until you have a uniform cream.
- Fit a pastry bag with a narrow plain tip and fill it with the filling (the fancy name for this is diplomat cream).
- Poke holes in the sides of all of your doughnuts with a skewer and then insert the pastry tip in the hole. Squeeze about 1 ½ tablespoons of filling in each doughnut.
- Dip them one more time in the glaze and top with sprinkles (optional).
Notes
*If you are not using a pre-blended flour, you can either use [url href=”http://glutenfreegirl.com/gluten-free-holiday-baking-2010/”]Shauna’s All-Purpose Blend[/url] and add 2 teaspoons xantham gum. Whisk well before using.
Or you can make your own with 90 grams (3/4 cup) tapioca starch, 100 grams (1/2 cup) sweet white rice flour, 60 grams (1/2 cup) sorghum flour. Add 2 teaspoons xantham gum and whisk together well to ensure that the gum is spread throughout the flour.
**I made mine by cooking a half pint of raspberries in 2 cups of water with a half cup of sugar for about 30 minutes – you can use store bought or just use milk and vanilla extract
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2.1.7
GF Ratio Rally: Confetti Cake
I can’t believe that it has been a month since I posted about making gluten-free pasta from scratch. Or, that just 2 months ago, I was making cream puffs and apricot dumplings.
This month’s challenge: white or yellow cake. It is the host’s daughter’s birthday, and we are all bringing cake to the party.
When I was a younger, my mom brought me up with a general disdain for baking from boxes. And I loved funfetti cupcakes when they were brought in as treats to school. Especially when they were baked in sugar cones.
As a kid, I had a cake that was decorated like a hamburger and one that was ballet shoes. I had the kind of cakes that you normally don’t get when your mom bakes your cake. Really cool cakes that taste good. But I remember being envious of those kids and their funfetti cupcakes.
I was envious of the sprinkles inside the cupcakes. Not the actual taste.
When I heard it was Kate’s daughter’s first birthday this month, I couldn’t wait to put sprinkles inside my cake. Because, really, they are better when they are inside.
I used a modified version of Ruhlman’s ratio. I couldn’t remember baking a cake without liquid. And his ratio somehow forgot that. I found an article on fine cooking about cake ratios. It was a bit less straightforward than a 1:1:1:1 ratio, but that’s ok. I did all the math for you. You can thank me later. When you squeal with delight because there are sprinkles inside your cake (or cupcakes), and you didn’t use a box mix.
My ratio ended up being 2:2:1:1:.75… flour:sugar:eggs:butter:liquid
Now, let me explain the wonky ratio. Yes, I said wonky.
Complex ratio math:
- flour = sugar
- eggs ≥ fat
- eggs + liquid = sugar
- add chemical leveners, flavorings and gums as needed.
Oi, that’s complex. What does it mean? It means that it is a good thing I paid attention in math. If you have 300 grams of flour, you have 300 grams of sugar plus some eggs and liquid that weigh as much as the sugar. Got it? Me either. I kind of winged it. Meh, it happens.
Britt @ GF in the City made Boston Cream Pie
brooke @ B & the boy! made White Cake with Apricots & Blueberries
Caleigh @ Gluten Freek[k] made White Chocolate Cupcakes
Caneel @ Mama Me Gluten Free made Fresh-Squeezed Lemon Cake
Caroline @ The G-Spot made Dark Chocolate Raspberry Cupcakes
Charissa @ Zest Bakery made White Russian Cake
Claire @ Gluten Freedom made Banana Rum Cupcakes with Rum Glaze (alcohol-free!)
Dr. Jean Layton @ GFDoctorRecipes made Mocha Buttercream Yellow Birthday Cake-Gluten-Free
Erin @ The Sensitive Epicure made Chocolate Hostess CupCakes Dupes
gretchen @ kumquat made coconut boston cream pie cupcakes
Karen @ Cooking Gluten-Free! made Traditional Birthday Cake
Kate Chan @ Gluten Free Gobsmacked made GF Basic White Birthday Cake
Kate @ KateAliceCookbook made Lemon tea cake
Lisa @ Gluten Free Canteen made Frangelico Cupcakes with Nutella
Marla @ Family Fresh Cooking made Lemon Poppy Seed Muffins
Shauna @ Gluten-Free Girl and the Chef
The Healthy Apple made Gluten-Free Chocolate Pistachio Pound Cake
TR Crumbley@ No One Likes Crumbley Cookies made Gluten Free Tiramisu Cake
Winnie @ Healthy Green Kitchen made Gluten Free Vanilla Cupcakes
Rachel @ The Crispy Cook made Czech Cherry Bublanina
| Gluten Free Confetti Cake |
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Recipe Type: Dessert
Author:
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 10
Even better than my classic yellow birthday cake is a cake with sprinkles baked inside. This cake is easily made vegan with a couple of simple swaps.
Ingredients
- 100 grams (1/2 cup) sweet white rice flour
- 50 grams (scant 1/2 cup)tapioca starch
- 50 grams (1/3 cup) brown rice flour
- 50 grams (1/3 cup) sorghum flour
- 1/4 teaspoon salt
- 1/2 teaspoon xantham gum
- 4 teaspoons baking powder
- 300 grams (1 1/2 cups)sugar
- 150 grams (6 T) butter, softened, or earth balance
- 1 teaspoon vanilla extract
- 5 (150 grams) egg whites, or 4 flax eggs
- 1 cup cold milk (I don’t drink milk, so I only use So Delicious when I bake)
- 1/4 cup non-pareils
- 225 grams (2 sticks) butter, very, very soft (again, sub Earth Balance for vegan)
- 1 1/2 cups powdered sugar
- 1/2 cup powdered, dry milk, or powdered dry soymilk (Whole Foods carries this)
- food coloring
Instructions
- Preheat oven to 350 degrees & prepare pans by greasing them and lining with parchment paper.
- Sift together dry ingredients.
- In the bowl of a stand mixer, cream together the butter, sugar and vanilla until light and fluffy.
- Add egg whites and beat for a minute or two on medium.
- Add the flours and mix a bit more, scraping down the sides. The batter should look a little thick.
- Add in the milk and mix until combined.
- Add in the nonpareils and give it a quick mix. Over stirring here will cause the color to spread throughout the batter and not be in concentrated little flecks.
- Pour into the prepared pans and bake for 35-45 minutes.
- Let cool in the pan for 5 minutes and then turn out onto a wire rack to cool completely.
- For the frosting: whip together the powdered sugar, soft butter and powdered milk. Add food coloring as necessary and add additional powdered sugar to get the desired consistency.
- When the cake is cool, spread a filling (I used lemon curd) on one of the layers and stack the cakes. Frost and top with more sprinkles!
Notes
Vegan swaps: use 4 flax eggs (1 tablespoon ground flax dissolved in 3 tablespoons water). Use Earth Balance Buttery Spread in place of butter and powdered, dried soymilk in place f the powdered dry milk.
To use a gluten free flour blend (or if you can bake with gluten flour), you need 1 1/2 cups of flour. (For a non-gf cake or if you use Jules Nearly Normal Flour, you can omit the xantham gum).
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1.2.4
GF Ratio Rally: Pasta with Pink Vodka Sauce
This is the kind of discovery that I can’t believe that I am still having. Fresh. Pasta. Oh em gee. For realz. Ok, I’ll stop.
For this month’s Ratio Rally, we all made pasta. I don’t want this one to end. I also want to keep this secret formula for myself. It is that good. Each time and with each ratio it was good. So very, very good. I am going to make lasagna with fresh noodles before this post goes live just so that I can bask in the glory of fresh pasta. I am Irish. And British. And German. And Norwegian. I am definitely not Italian. We had a pasta maker in the house growing up, and we made fresh pasta a couple of times, but it wasn’t really our thing. I make a mean potato anything. And some delicious gluten free spaetzle. And desserts, I make the best desserts.
But fresh pasta? Who does that? Apparently, I do. Pasta is so easy to make. Some flour, some eggs and some getting your hands dirty.
The ratio that I used is 3:2, flour:eggs (from Ruhlman), but it wasn’t so simple this month. I tried his ratio. The pasta was a little dry. Water made it pliable, and it was delicious, but it was too finicky to share with you. I tried a different ratio. This one was 8:5 with a splash of olive oil. I also tried a flour combination used by my favorite dry pasta. With brown rice and soy pasta, I was so close that I could taste victory, but I could also taste beans and olive oil. The third time was the charm. Thank you Gluten Free Girl & The Chef cookbook. More yolks, less whites. I replaced an egg with 2 yolks and found the texture I was looking for. If you are interested in how she tackled pasta, check out her cookbook – her’s has olive oil and a different array of flours.
I apologize now for what I am sure will be an excessive amount of pasta recipes. Today, I paired my fresh gluten free pasta with a pink vodka sauce, which despite the cream is actually a fairly light tasting sauce. (Actually, I just needed to use the vodka that I bought for my pie crusts for something else to justify the purchase).
The pasta freezes exceptionally well, so once it has partially dried, put it in individual baggies in the freezer. When you want a quick dinner, boil a pot of water and add the still frozen noodles. They need about 5 minutes to cook, and with some olive oil, oregano and parmesan cheese, you have an almost instant dinner. Now, go make some pasta, you’ll be glad you did.
My recipe is after the list of this month’s participants. The Ratio Rally was hosted this month by Jenn of Jenn Cuisine.
Brooke | B & the boy! – Ravioli w/strawberry filling and chocolate berry sauce
Caneel | Mama Me Gluten Free – Multi-grain Fettuccine
Pete and Kelli | No Gluten, No Problem – Tortellini
tbdgretchen | kumquat – vegetable lasagna
Jenn | Jenn Cuisine – Tagliatelle with Smoked Salmon, Peas and Parmesan
Lisa from Gluten Free Canteen – lokshen kugel
Meaghan | The Wicked Good Vegan – vegan gluten-free homemade pasta, in Creamy Artichoke Tagliatelle
Meg | Gluten-Free Boulangerie – Fettuccine with sun-dried tomatoes
Silvana Nardone | Dishtowl Diaries – Lemon-Poppy Pasta with Tomato, Corn and Basil
Tara | A Baking Life – Rag Pasta with Wild Mushrooms and Spring Onions
| Fresh Pasta with Pink Vodka Sauce |
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Recipe Type: Entree
Author:
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 2
Nothing beats fresh pasta. Nothing.
Ingredients
- 15 grams ground flax
- 60 grams brown rice flour
- 65 grams sweet white sorghum flour
- 40 grams sweet white rice flour
- 30 grams tapioca starch
- 1/2 teaspoon salt
- 2 eggs
- 2 yolks
- 1 14oz can of diced fire roasted tomatoes (buy the good ones!)
- 1/2 small onion diced
- 1 clove garlic, minced
- 1 dried chili pepper, seeds discarded, minced (or 1 teaspoon crushed red pepper)
- 1 teaspoon fresh thyme, stems removed
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1/4 cup cream
- 1/4 cup vodka
- salt, to taste
Instructions
- Whisk together flours and salt in a large mixing bowl.
- Make a well in the middle, and add in eggs and yolks. This really is if you are brave enough to mix it on your counter with out a bowl. I am not that brave, nor do I want to have to clean up the mess it would leave, so I made my pasta dough in a bowl.
- Mix with a wooden spoon until it starts to come together. Knead the flour into the eggs until every thing is combined and the texture is like playdough.
- Cover with plastic wrap and let rest while you make the sauce.
- Melt butter in a medium sauce pan over medium heat.
- Add chili pepper and let it fry in the butter until it starts to become fragrant, about 1 minute. Add the onions and cook until translucent, about 5 minutes. Add the garlic and stir. Once you start to smell the garlic, add in the can of tomatoes. Reduce heat to medium-low, stir and return to pasta making.
- This is the fun part: divide your dough into thirds and press into a disc about 1/2 inch thick. If you are rolling it out by hand, flour your table and roll the dough to about 1/16 inch. If you are rolling by pasta maker, roll it through the maker several times on the widest setting, folding it into thirds after each pass. This helps with the texture of the pasta.
- Roll the dough through the maker at each thickness until the dough is thin enough to be cut by the linguine rollers. (Or by hand into lasagna noodles).
- Let pasta dry for 15-20 mins before cooking or putting in the freezer.
- Set a pot of salted water on medium-high heat and bring to a boil (do this after pasta has been drying for 10 mins)
- Once your sauce has been simmering for 30 mins (or you are done rolling & cutting your pasta, whichever is longer), use an immersion blender or pour your sauce into a blender. This will help the texture.
- Return your sauce to low heat and add the fresh herbs, vodka and cream. Cook over low for about 5 minutes more.
- While the sauce is in its last 5 minutes, boil your fresh noodles. They will most likely be done in about 4 minutes.
- Drain and top with sauce.
- Feel super awesome about the fact that you are eating fresh pasta with a delicious sauce.
Notes
Acording to my nifty scale that converts weight to volume, you could substitute 1 1/2 cups of a Gluten Free AP blend (Jules Nearly Normal Flour is a good one to keep in your kitchen). This recipe makes enough for me to eat 3 meals. If Blondie were here, it would be enough for the 2 of us. Don’t despair, this recipe can easily be doubled or tripled.
Ratio Rally: Pâte à Choux
I am a joiner. And this time it was for something really great – the blogging event started by Shauna at GlutenFreeGirl – the Gluten Free Ratio Rally. It is all about the relationship between the ingredients. It gives you freedom to just cook. And bake. We start with a ratio for a well known (& loved) product and go from there.
This month’s rally was Pâte à Choux. A perfect opportunity to indulge in French pastry. I adore french pastries. (Okay, I adore all pastries). This particular technique for pastry dough has many applications – from sweet to savory, I had to stop myself from cooking myself into a sugar coma. After reading up on the dough, I found out that there are so many different things that you can make with this dough. There were the usual: eclairs, gougeres and profiteroles (cream puffs), the extravagant: croquembouche (a large number or profiteroles) and St. Honoré Cake, the surprising: churros and the one I had never heard of and absolutely had to make and make my own: Marillenknödel.
I needed to start with the basic Pâte à Choux. The ratio here is 2:1:1:2. 8 ounces liquid, 4 ounces fat, 4 ounces flour, 4 eggs (8 ounces). Simple math and stunning results. Getting this dough right, once you understand what is happening, is simple (although easy to mess up). This recipe works in traditional baking, not because of gluten, but because of the starches and the eggs. Like all baking (especially pastries) it is important that you pay close attention to what you are doing. There are a very specific chain of chemical reactions taking place.
This mix works because there is a good mix of starches & whole grains. If you need to know what flours to swap for (the brown rice & sorghum are whole grains, the sweet white rice and tapioca are starches), you can reference this chart. Only replace starches with starch and grains with grains for predictable results.
If you want to read about my foray into German apricot dumplings, read part 2 of this post.
A special thanks to Erin at the Sensitive Epicure for hosting this month’s event!
And here is a list of this month’s participants:
- Amanda of Gluten Free Maui | Earl Grey Cream Puffs
- Amie of The Healthy Apple |Pate Choux with Creamy Macadamia Icing
- Caleigh of Gluten Free[k] | Savoury Paris-Brest
- Caneel of Mama Me Gluten Free | Key Lime Cream Puffs
- Charissa of Zest Bakery | Choux Shine: Koshi-an Filled Cream Puffs
- Claire of Gluten Freedom | Chocolate Eclairs
- Gretchen of kumquat | Cheddar Gougères with Dates and Pine Nuts | A Danish Puff
- Jenn of Jenn Cuisine | Gruyère & Herbed Gougères
- Lisa of Gluten Free Canteen | Cracked Pepper & Cheese Gougères
- Mary Fran of Frannycakes | Marillenknodel with ginger and cardamom sugar & chai cream puffs
- Meaghan of The Wicked Good Vegan | Cardamom and Rose Water Cream Puffs (with Rad Whip!)
- Meg of Gluten-Free Boulangerie | Chouquettes
- Pete & Kelli of No Gluten, No Problem | Almond Choux Florentines
- Rachel of The Crispy Cook | Cream Puffs Filled with Coffee Cream
- Robyn of Chocswirl | Gruyere & Parmesan Gougeres with Sage & Thyme
- Sea of Book of Yum | Rose Vanilla Cream Puffs and Vanilla Eclairs
- Silvana of Silvana’s Kitchen | Gluten-Free Spinach Gnocchi Parm
- T.R.of No One Likes Crumbley Cookies | Beignets
- Tara of A Baking Life | Parmesan & Black Pepper Gougères | Frangipane Puffs
[box type=”info”]If you have never baked by weight, I encourage you to try it. Scales can be obtained relatively inexpensively and help you to achieve consistent results in your baking. [/box]
| Gluten Free Pate a Choux with Chai Pastry Cream |
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Recipe Type: Dessert
Author:
Prep time: 60 mins
Cook time: 40 mins
Total time: 1 hour 40 mins
Serves: 24
Cream Puffs with a spicy twist
Ingredients
- 8 oz (by weight) whole milk (a scant cup)
- 4 oz (1 stick) butter
- 1.2 oz sorghum flour
- 1.2 oz brown rice flour
- 8 oz tapioca flour
- 8 oz sweet rice flour
- 4 eggs
- 1/4 teaspoon xantham gum
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 1/4 cup + 1/2 cup sugar
- 21/4 cups milk
- 2 T loose chai tea
- 4 large egg yolks, lightly beaten
- 1 pinch salt
- 2 tsp vanilla extract
- 2 T unsalted butter
Instructions
- Make the choux: Whisk flours, cardamom & xantham gum together. Boil milk, butter & salt. Reduce heat to medium and add the flour all at once. Stir until ingredients start to pull away from the sides of the pot. Remove from heat & put in the bowl of a stand mixer. Add eggs one at a time, incorporating each one before adding the next one. Chill the dough covered for at least half an hour.
- Make the chai milk: Simmer the milk and chai over medium-low heat for 20 mins, stirring occasionally. Strain milk into measuring cup, discarding any extra.
- Make your puffs: Preheat oven to 425 degrees.Spoon small mounds of dough onto a parchment lined baking sheet about 2 inches apart. Bake for 20 mins and then reduce temperature and bake for another 20 mins. Remove from oven and let sit for 5 mins. Poke a hole in the bottom (with a skewer and transfer to a cooling rack.
- Prepare the pastry cream. While the puffs are cooling. whisk together cornstarch and 1/4 cup sugar in a mixing bowl. Stir in 1/2 cup of the milk. Blend yolks into the mixture, stirring until smooth. Prepare an ice bath (a very large bowl filled with ice & water – it should be a bowl that the sauce pan you are using does not quite fit in). Combine remaining milk (1 1/2 cups), salt and sugar (1/2 cup) in a medium sized sauce pan (non-reactive is ideal). Bring to a boil over medium heat while stirring constantly. Temper the egg mixture with about 1/3 of the hot milk (you have to whisk constantly – you do not want to cook the eggs unevenly) Add egg mixture to remaining milk mixture and return the pan to the heat. Continue to cook over medium heat, vigorously stirring with a whisk until the mixture boils and a trail forms after the whisk, about 5-7 minutes. Transfer pan to the ice bath and stir occasionally until the pastry cream is cool.
- Assemble the puffs. Once everything is cool, slice the top third off of your puffs and pipe in the pastry cream. Melt white chocolate in the microwave on medium power, stirring every 30 seconds until melted. Replace tops and drizzle with white chocolate. Share.
Notes
To cook by volume: use 1 cup of sifted flour. No tapping of the measuring cup. You want 4 ounces of flour, which is the average weight of a cup of cake flour. You want 7/8 cups of whole milk.
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Ratio Rally: Pâte à Choux pt. 2
If you missed part 1 of my recipes for this month’s ratio rally, you can find it here.
A Marillenknödle is a southern German and Austrian treat made with apricots (Marille) and wrapped in either choux pastry or a potato dough. I wanted to be adventurous, so I added some crystalized ginger chips to the inside and made a cardamom sugar breadcrumb to dust the outside. The sweetness of these depends on the sweetness of your apricots. But they taste like summer should.
I made the regular choux for some chai cream puffs, and they turned out fantastically. My apricot dumplings on the other hand, were a bit more frustrating. I used the same basic choux dough, but all I had was a sticky mess. I did some googling, and although wikipedia and tons of other sites said that choux is used in making Marillenknödle, almost all of the recipes that I could find were ones that used cheese and were not actual choux. Braving it and thinking that maybe wikipedia was right (and all the sites that said that choux was used to make these), I kept looking. Then, I found a blog in French & German where the poster had the same problem: the dough stuck more to her hands than the apricots. Solution: dip your hands in cold water before making each dumpling. It worked like a charm – as long as I didn’t have too much dough.
I made a second batch after figuring out that researching a French pastry term with a German delicacy was going to fail me, I started looking in German, found the correct name for the dough Brandteig. Some German YouTube videos and 20 recipes later, I had it figured out.
| Gluten Free Marillenknodel |
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Recipe Type: Dessert
Author:
Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Serves: 8
Ingredients
- 8 oz (by weight) whole milk
- 4 oz (1 stick) butter
- 1.2 oz sorghum flour
- 1.2 oz brown rice flour
- 8 oz tapioca flour
- 8 oz sweet rice flour
- 4 eggs
- 4 oz ricotta, strained to remove extra whey
- 1/4 teaspoon xantham gum
- 1/2 teaspoon salt
- 8 sugar cubes
- chopped crystalized ginger
- 8 apricots
- 1 1/2 cups gluten free bread crumbs
- 1/4 cup sugar
- 4 T butter
- 1 teaspoon cardamom
Instructions
- Melt the 4 T of butter in a skillet and add the bread crumbs. Toast until golden and fragrant (about 5 mintues). Mix with 1/4 cup sugar and the cardamom. Set aside.
- Slice each apricot along the slit (halfway around) and remove the pit.
- Fill the holes with a sugar cube & a few bits of crystalized ginger.
- Whisk flours, cardamom & xantham gum together.
- Boil milk, butter & salt.
- Reduce heat to medium and add the flour all at once.
- Stir until ingredients start to pull away from the sides of the pot. Remove from heat & put in the bowl of a stand mixer.
- Add eggs one at a time, incorporating each one before adding the next one.
- Add in the ricotta & mix well.
- Chill the dough for at least an hour.
- Bring a large pot of water to a boil.
- Get a bowl of cold water out.
- Dip your hands in cold water and wrap the choux around your apricots. Dipping your hands between each dumpling. This prevents sticking.
- Drop the dumplings in boiling water and cook for 5-10 minutes.
- Drain the dumplings on a slotted spoon.
- Roll them in sugar & toasted bread crumbs once the majority of the water has dripped off.
- Serve warm.
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