RECIPES FOR BAKED GOODS
that PEOPLE WILL PAY $$ FOR!
MANY OF US LIVE with body maladies that are TWO PARTS bothersome and ONE PART MYSTERIOUS: Our noses run all the time, we get stuffy in the middle of the night but we ascribe it to allergies or something in the air. Or, we have mysterious gut pains and IBS problems. We have asthma. We develop diabetes. Actually, Celiac disease is a common factor in drippy or infected sinuses and is the main factor in IBS and asthma. These discomforts come from MUCUS being stored in the body. What causes MUCUS? GUMMY FLOUR. GLUTEN is what!
IBS sufferers and SINUS infection sniffers and ALLERGY afflicted can just give up wheat flour and you lose all these bothersome conditions or maladies. And make no mistake, mucus and gluten allergies are really incipient diseases as mucus stored in the body gives way to infections at those sites, to microbes living there. BUGS love mucus laden tissue as it's their ACAPULCO.
Can we fix it with Healthfood stores? One poster at this list, said pasta can cost over 50$ a pound at those pricey stores! Some of these foods cost so much $ that people call WHOLE FOODS "WHOLE PAYCHECK"They have gluten-free baked goods but they cost the world. Their BIBLE BREAD is fouly flavored too. Why not start baking and get a subscriber list of chums who want fresh pasta, cookies, cakes, organic or bible breads from you that are GLUTEN FREE and health enhancing. My gal pal gets 25$ for each gluten-free pie she bakes, of course that's in West Los Angeles at a Farmers Market, outdoors, where she pops a booth once a week. There she gets posh hostesses who want home deliveries, catering so it makes her a living.. Other people at the same open-air market charge up to 55$ for a coconut cake. One can make a lot of money as a baker. The deal is, you have to get some local bakery that has a kosher code kitchen to take money for letting you say you work there, but you don't, you work at home. Or pay them to do your recipes. Less profit though.
Even if we're not planning on a cottage industry, all of us need to switch our diets to strictly healthfood and that means NO Baked goods from commercial sources. (Gluten and transfat guarantee a miserable body condition and maybe even an earlier expiration date.) Any starches YOU eat cannot have wheat in them. Sorry, but all of us seem to be allergic to it. Test yourself. Have two pieces of wonderbread in a sandwich lunch or dinner. And at 4am you will awake sinuses clogged, unable to sleep for 'stuffy breathing.'
Not to worry, we SINUS TOUCHY folks can have ground Almond, Amaranth, Brown Rice, Buckwheat, Corn, Millet, Oat, Quinoa, Sorghum, Sweet Brown Rice and Teff So practice making your own almond or oal flour, buying the others at the healthfood store. And then in recipes, to three parts FLOUR, throw in ONE PART STARCH, i.e. any combination of the above starches. Then use the STARCH "THICKENER" LIST
OK starch thickeners.
-------------
Arrowroot
Cornstarch
Potato Starch (Pepin makes his own boiling potatoes.)
Tapioca Flour
White Rice Flour
These are the thickeners you will use to contribute the gluey-batter-quality that you must have so that the finished cake doesn't fall apart like so many grains of rice. The GLUTEN FREE GIRL says use 1 1/2 parts of arrowroot and potato starch, at the moment to two parts flour or she says : Combine 700 grams of whole-grain flours with the 300 grams of starches in all batters.
GOOGLE UP GLUTEN-FREE WHOLE GRAIN MUFFINS. I did. RECIPE BELOW IS adapted from Shuna Fish Lydon’s muffin recipe but found on the GLUTEN FREE GIRL WEBSITE says "One of the reasons I love this muffin recipe is that it is endlessly adaptable. As long as you bake by weight (do you have that scale yet?), you can replace any of the following with your favorite new ingredient of the moment: the flours, the sweetener, the milk, the oil, and the figs and walnuts.
We’ve made these muffins for weeks, with a slightly different multi-grain flour blend each time. We have made them with sucanat and coconut sugar instead of dark brown sugar. We have tried soy milk and rice milk instead of buttermilk. We have used olive oil, coconut oil, and melted butter in place of the grapeseed oil. In the latest batch, we used a chia seed slurry (1 teaspoon of ground chia seeds and 3 tablespoons of hot water for every 1 egg) to make these egg-free for a friend. And we have enjoyed apricots, raisins, and apple chunks, along with pecans, pine nuts, and pistachios.
Each muffin has a slightly different flavor for the interesting combinations, which makes eating whole-grain muffins interesting. But the texture has been the same, every time: a tender crumb, a strong structure that yields to the teeth, and gone in only a few moments."
350 grams whole-grain flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams deark brown sugar
1 teaspoon kosher salt
2 eggs
300 grams buttermilk
100 grams grapeseed oil
handful dried figs
handful walnuts
Preheat the oven to 350*. Grease a large muffin tin thoroughly.
Combine the flour, baking soda, baking powder, sugar, and salt in a large bowl. Whisk them together to combine and aerate.
Whisk together the eggs, buttermilk, and grapeseed oil until they are combined well. Add them to the dry ingredients. Use a rubber spatula until the batter is almost fully combined. Throw in the figs and walnuts and continue stirring until all trace of flour is gone.
Fill the muffin tins 3/4 full. Slide the muffins into the oven. Bake
until the muffins are browned with a bit of a crunch, the top springs back
to the touch, and a knife goes through cleanly, about 25 minutes to 35
minutes.
Makes about 15 muffins.
~^~^~^~^~^~^~^~~^~^~^~^~^~^~^~^~^~^~^
GLUTEN-FREE PIZZA CRUST
~^~^~^~^~^~^~^~~^~^~^~^~^~^~^~^~^~^~^
Here's the part about this recipe that I like the best: it's a ratio
that
works for any pizza or bread dough that you want to make.
Our original recipe was for 125 grams each of cornflour, cornstarch,
potato starch, and sweet rice flour. I made that mix again for the
first
five photographs you see in this post. If you?re going for a
traditional-looking pizza, use that. If you eat can?t corn, substitute
millet for the cornflour and arrowroot for the cornstarch. If you can?t
have potatoes, try tapioca flour. If you can?t eat rice, try any of
those starches in its place. All you have to do is substitute flours
by
weight and you?ll have your own pizza. It won?t be the exact same pizza,
but it will be darned fine.
However, these days, I?m interested in baking more with whole-grain
flours. I tried the same multi-grain flour mix we used for the muffins
in this pizza. Oh yeah. See that above? It has flavor, a flavor other
than whiteness. It's crisp on the bottom and has a chew in the center.
I
love it. If you're looking for an interesting texture and a pizza that
is entirely itself, this is what you want.
1 tablespoon ground flaxseed or ground chia seeds
500 grams whole-grain gluten-free flour mix
1 1/2 teaspoons kosher salt
15 grams (4 teaspoons) active-dry yeast
50 grams (1/4 cup) extra-virgin olive oil
85 to 190 grams (1/2 to 1 cup) warm water, about 110*
Olive oil for brushing on top of the crust
Making the flaxseed or chia slurry. Mix the flaxseed (or chia seed)
into
a bowl. Pour 2 tablespoons of boiling-hot water over the seeds. Whisk
immediately and quickly until you have a thick paste. Let this set
aside
and cool down.
Combining the dry ingredients. Put the gluten-free flours and the salt
into the bowl of a stand mixer. Mix them up together.
Activating the yeast. Put the yeast, olive oil, and half the warm water
into a small bowl. Stir gently. Let them sit for a moment to activate
the yeast.
Making the dough. Add the slurry to the dry ingredients and mix for
a
moment. Pour the yeasty water into the dry ingredients. With the mixer
on medium, whirl for a few moments, until the dough comes together
into
a soft ball around the paddle of the stand mixer and feels soft and
pliable. If the dough feels too dry, add more of the warm water in
small
amounts until the dough feels right. (You might not need all the water.
You might need more. Yeast doughs can differ from kitchen to kitchen.)
Set the dough aside in a warm place and let it rise for 1 hour.
Preparing to bake. Preheat the oven to 450?. (If you feel comfortable
with heat, take it up to 550?. Just watch the dough in the oven,
carefully.) If you have a pizza stone, make sure it is in the oven.
If
not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.
Rolling out the dough. Grab 1/2 of the dough and put it between 2 pieces
of parchment paper. Through the paper, roll out the dough to your
desired thickness. (We like super-thin crust around here. You might
like
it thicker.)
Pre-baking the dough. Take the parchment paper off the dough, then
transfer the dough to the pizza stone or prepared pizza tray. Brush
the
top with olive oil. Bake until the dough has started to crisp up and
browned at the edges, about 8 to 10 minutes. (And less if you have
the
oven cranked up to 550?!)
Take the crust out of the oven. You now have a pre-baked pizza crust.
Top with anything you fancy and continue baking until the cheese is
bubbly and melty.
Makes 2 8-inch pizza crusts or 1 16-inch pizza crust. (We usually make two as they freeze well.)
Both recipes from gluten free girl. Cannot figure why she uses grams when half cup and third of a cup works for our brains. Surf to their website and tell her she's making our lives hard. Learning equivalancies is a lot of googling and couldn't SHE do it? Turn to diff pages at her site to see reader comments on this and other recipes: http://glutenfreegirl.com
GLUTEN FREE ITEMS that you can use, even for sweet cakes, see http://www.luckinlove.com/glutenfreecakes.htm List includes fava flour, chickpea flour, blanched almonds, (*do it yourself, way cheaper,) toasted slightly, food processed into flour. Then lists on that page include fifty OTHER flours. All gluten free. NOTE: If you do not want to use eggs, soak ground flax seed (Red Mills corp sells it in a big bag) soak in water. That mix thickens into egg-like guck so you don't have to buy xanthan gum..
* * * * * * * * * * * * * * * * * * *<=== BACK TO THE FRUGAL TIPS and CHEAPO LIFESTYLE WEBPAGE
THE ACTIVIST should utilize the internet and become a POSTER which is what ANITA SANDS HERNANDEZ, Los Angeles Writer, Futurist and Astrologer does. She finds 'telling' articles, posts them and POSTS them at her website then sends the URL out to her TWITTER friends, her FACEBOOK readers and to her extensive EMAIL lists, --to people who she's noted are thinkers, do-ers and are likely to pass the information on. The themes? HOLISTIC HEALING without doctors, but also for CATS AND DOGS , TRUTHS the GOV WILL HIDE & NEVER TELL YOU, The FUTURE, WHAT'S COMIN' AT YA! FRUGAL LIFE STYLE TIPS, and ALL the things you'll need to do to SURVIVE the COMING GREAT DEPRESSION, Also cottage industries galore, like ARTISANRY FOR EXPORT, EARN EUROS... (and more.. see the dozen themes below) Anita is at astrology@earthlink.net ). Get a 15$ natal horoscope "my money/future life" reading now + copy horoscope as a Gif file graphic! No smarter, more accurate career reading out there!
<=== BACK TO THE HOLISTIC INDEX PAGE, HOW TO LIVE 150 YEARS
<=== BACK TO TRACKING THE ECONOMY, an INDEX PAGE
<===BACK TO MONEY SECRETS ONLY STREET SMART EXPERTS KNOW
<=== BACK TO DIRTY SECRETS which the GOV DOES NOT WANT YOU TO KNOW
<===BACK TO THE SECRETS OF THE OLIGARCHS, THE EMPIRE INDEX PAGE
<=== SHOW ME THE FIX INDEX PAGE.
<== SHOW ME THE HAPPY R)EVOLUTION PAGE
<=== BACK TO "GUERILLA CAPITALISM" -- THE SOLUTION!
<==== BACK TO THE "VITAL SIGNS OF A DYING ECONOMY" the "FUTURE" WEBPAGE
<==== BACK TO THE WALL STREET MELTDOWN WEBSITE, with "WHAT TO DO TO SURVIVE" TIPS
<=== BACK TO ENRON PLANET, the DOOMSDAY SCENARIO!
<====BACK TO THE HOLISTIC GOURMET, BON MARCHE
<=== BACK TO THE FRUGAL ARTISAN IMPORT/ EXPORT TYCOON AND HIS "STUFF"
<=== BACK TO THE GLEENERS PAGE
<== BACK TO THE FUTURE INDEX PAGE
<=== BACK TO THE GENTLEMAN FARMER'S GARDEN INDEX
<=== INVESTIGATE DOING DRIP IRRIGATE- LINES in PUBLIC GARDENS as a CHARITY
<=== BACK TO "DONE WELL, ACTIVISM IS A DELIGHT and IT CREATES CAREERS for YOU as well as PLANETARY EVOLUTION"
<=== BACK TO THE MALTHUSIAN INDEX PAGE
<===BACK TO THE PHILOSOPHY INDEX PAGE
<=== BACK TO THE LUCK IN LOVE WEBSITE
<== BACK TO THE PROPAGANDA STUDIES WEBSITE, HOW GOV LIES TO YOU
<=== BACK TO ALL POINTS OF THE COMPASS POLITICAL PHILOSOPHY TUTORIAL
<=== BACK TO JERRY'S REFRIGERATOR & the Tin Foil Hat Collection of CONSPIRACY THEORIES!
<====BACK TO THE FREE MONEY WEBSITE
<==== BACK TO THE HARD TIMES WEBSITE
<===== BACK TO THE POVERTY INDEX PAGE
<==== BACK TO THE "TIPS to SURVIVE THE FUTURE" INDEX PAGE
BACK TO THE "FIX YOUR FLAGGING AMBITION" SEMINAR
<== BACK TO THE SNOOKERED INDEX PAGE
<===BACK TO THE REALITY 101 SEMINAR FOR TEENS
<==== BACK TO THE SHOW BUSINESS PAGE, ARCHIVE, SEMINAR, WHATEVER YA WANNA CALL IT
<====HOW TO TINKER WITH OTHER PEOPLE's BRAINS
<====BACK TO THE NEW AGE EMPOWERING INDEX
<===BACK TO "HOW TO MERCHANDISE YOURSELF" INDEX
<===BACK TO THE ALL ABOUT TAXES INDEX PAGE
<=== MEET ANITA SANDS WHO WRITES ALL THESE ARTICLES
<=== TAKE ME TO THE HOLISTIC PET, HOW NEVER TO NEED a VET
<=== BACK TO THE TRUTHS ABOUT DENTISTRY THAT WILL SAVE YOU 100 THOUSAND!
<=== BACK TO THE SNOOKERED WEBPAGE, HOAXES WE HAVE ALL KNOWN
<===BACK TO EVERYTHING YOU NEED TO KNOW ABOUT WEB STUFF (for dummies) so you can make your own website.
<=== BACK TO THE CONVERSATION INDEX
<=== BACK TO REAL ESTATE BUYING FOR THE POOR PERSON. IT CAN BE DONE!
<===== BACK TO THE
PHILOSOPHIC DIFFERENCES INTERPRETED WEBSITE.
<=== BACK TO "HOW TO MARRY A
BILLIONAIRE" A 120 CLASSROOM SEMINAR that teaches THE SUPER BEAUTY how
to GIVE UP JOCKS, SACRIFICE HERSELF AND SAVE THE WORLD