<<Disclaimer: Verify this information before applying it to your situation.>>
I procrastinated long enough on sending this summary that I opted to wait
until my baking demo was over to report how things went. I had samples of
the various flours we use in GF cooking and first had the students feel the
texture and smell each one. I even put a little xanthum gum into a dish
with a bit of water. This gives it the consistency of paper mache paste and
is so gummy that it led to our next step of washing hands before baking!
I decided on making the chocolate chip cookie recipe from Donna Washburn and
Heather Butt’s 125 Best Gluten-Free recipes because I really wanted to use a
combination of sorghum and bean flours due to their nutritional
characteristics (something I talked about). Our electric power went out
this morning before the school arrived, so everything was done by hand (no
mixer--thank goodness our oven is propane!). The kids all took turns trying
to cream the shortening and sugar, breaking eggs, measuring the flours, and
mixing in the chocolate chips. The results, judging by the response of the
kids, were fantastic!
I also had baked a loaf of bread this morning before the students arrived,
so they all had a sample of it with lunch. Of course, nothing tastes as
good as warm bread and butter, eh?
Thanks to all who contributed their ideas and suggestions. I didn’t think
anyone else would be interested in the information I received about a good,
kid-friendly, kid-tested recipe I could use for this cooking demo ...but I
was wrong. Several folks asked to read what I got, so here it is. I really
appreciate the support and the extra mile many of you go to help out another
listserv member. This is a collection worth printing off if you have
kids...or even if you don’t!
One list member sent a collection of recipes from a Celiac camp (Camp
Courage) which has a lot of scrumptious, kid-friendly ideas. It is an
attachment and too big to add to this sending, but if you would like a copy,
let me know and I have Bev’s permission to forward it on.
Joy
*************
My recommendation is a muffin recipe (I use mixes) and add chocolate chips.
Kids love anything with chocolate chips. I always bake for playgroup and
it is a big hit. Cookies are another good alternative.
******************
The first recipe I have attached is cinnamon toast muffins. This is not made
with sorghum flour, but I guarantee they'll like it. I make them as mini
muffins, don't think I have ever tried it as a full size muffin. All the
kids can help make them as the final steps are to dip the mini muffin in
melted butter and twist the tops into a cinnamon sugar mix.
The second recipe is for a bread machine, specifically the Zojirushi. Even
if you don't use this recipe, you can still bake bread for the class. Just
have a loaf you made the night before for sampling, and show how to mix the
flours and start the machine for the kids.
The last one is a crust less pumpkin pie that my kids (5 and 6) just love.
It uses Bob's Red Mill Baking Mix. I know that is not mixing flours, but it
is delicious (with or without a Coolwhip topping). Good luck with your
class and let the list know how it went.
CINNAMON TOAST MUFFINS
Ingredients:
Dry-
1 3/4 Cups GF flour (I used Bette Hagman's feather light mix, see below)
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Wet-
1/3 Cup vegetable oil
3/4 Cup white sugar
1 egg
3/4 Cup milk (I used rice milk)
Topping
3/4 Cup white sugar
1 teaspoon ground cinnamon
1/2 Cup butter, melted
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin
cups (2 dozen mini muffin cups).
2 In a large bowl, combine flour, xanthan gum, baking powder, salt and
nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk.
Stir egg mixture into flour mixture, just until moistened. It will be
fairly lumpy.Spoon batter into prepared muffin cups.
3 Bake in preheated oven for 20 to 25 minutes (15-17 minutes for mini
muffins), until a toothpick inserted into a muffin comes out clean.
4 While muffins are baking, mix together 3/4 cup white sugar and 1
teaspoon cinnamon. While muffins are still hot, dip tops in melted butter
and then in cinnamon sugar mixture.
--------------------------------------
Bette Hagman's featherlight mix from the GF gourmet bakes bread book:
For three cups of featherlight flour, mix
Rice Flour (1 part) 1 cup
Tapioca Flour (1 part) 1 cup
Cornstarch (1 part) 1 cup (use arrowroot powder if corn is a problem)
Potato Flour**(1 teaspoon per cup) 1Tablespoon
** DO NOT use Potato STARCH
For larger quantities use
2 cups each flour and 2 Tablespoon Potato Flour for 6 cups
3 cups each flour and 3 Tablespoon Potato Flour for 9 cups
4 cups each flour and 4 Tablespoon Potato Flour for 12 cups
Impossible Pumpkin Pie
Makes 1 - 9 inch pie
Prep Time: 10 Minutes
Cook Time: 50-65 Minutes
Ready in: 1 Hour
" This is one of the 'impossibles' that we all love. A pumpkin pie that
makes its own crust"
INGREDIENTS
3/4 cup white sugar C&H
1/2 cup biscuit & baking mix Bob's Red Mill
** 2 tablespoons butter
12 fluid ounces Westbrae Rice Beverage Plain (can use one 12 oz can
evaporated milk)
2 eggs
1 (15 ounce) can solid pack pumpkin puree Libbys (not pie filling)
2 1/2 teaspoons pumpkin pie spice Kroger brand
2 teaspoons vanilla extract McCormicks
**optional, can leave butter out
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie
pan.
2 In a large bowl, combine sugar and baking mix. Stir in butter,
milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until
smooth. Pour into pie pan.
3 Bake in preheated oven for 50 to 65 minutes, or until knife inserted in
center comes out clean. Refrigerate any remaining pie.
High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 60
minutes.
*******************
This recipe doesn't have either Sorghum or Quinoa as we haven't been able to
get these flours yet, only being new to this. It seems to be a well liked
muffin or at least folks never turn them down.
Pumpkin Raisin Muffin
2 eggs
1 cup sugar
1 cup canned pure pumpkin
1/2 cup oil
1 1/2 cups 3 flour blend*
1/4 cup rice bran
3/4 tsp xanthan gum
2 tblsp ground flaxseed
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup raisins
Beat eggs, oil, pumpkin and sugar together until smooth.
Whisk dry ingredients together.
Add to wet ingredients.
Fold in raisins.
Pour into 12 greased muffin tins
Bake at 400 for approx 20 min
Let stand in tins for 10 minutes.
Turn out to cool completely.
*Flour mixture:
4 cups Brown Rice Flour
1 1/3 cups Potato Starch
2/3 cup Tapioca Flour
Blend together and store in refrigerator.
Hope you and the kids have a great time and the message gets out there.
*Support summarization of posts, reply to the SENDER not the Celiac List*
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