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Date: | Sun, 11 Aug 1996 12:10:16 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi gf cooks: I have been baking from scratch for years, due to allergies
and now CD. Bette Hagman's books are good, but so is the Joy of Cooking.
I can adapt just about any recipe from any source. All I do for pancakes
and waffles is substitute 1 c. rice flour+ 1 T of tapioca flour for 1 c.
wheat flour, and increase the liquid by about 2 T. I also substitute
whites for whole eggs (1 egg = 2 whites). Thought you would enjoy my
favorite muffin recipe: Ginger Currant Muffins
Mix Wet ingredients:
1 c. apple juice concentrate
1 c. milk (can be soy or buttermilk)
1/4 c. canola oil
1/2 c. molasses
2 egg whites
1 T. grated orange rind
1 tsp. gf vanilla
Mix Dry ingredients separately, then add to wet
3 c. rice flour
1/2 c. tapioca flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 T. powdered ginger
Mix well for at 1-2 minutes, then add 1 c. currants
Spoon into greased or papered baking tins, and fill almost to the top.
Bake at 400 degrees for 20-25 minutes. Cool in the tin for about 5 minutes
then remove. Great to eat warm, freezes well. Enjoy, Ellen, Eugene,
Oregon
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