Your Gluten Free Recipes

Here it is.  The recipe from one of our most popular products sold at the Red Wing Farmer's market.  Everyone loves these scones.  They make a great accompaniment to tea or coffee, and I love to enjoy one for my breakfast.



2 TBSP plus 1 C sugar
2 TBSP fresh orange juice, divided
3 C BE Gluten Free All-purpose flour
1 TBSP baking powder
1 tsp. salt
3/4 C butter, diced (1 1/2 sticks)
1 C dried sweetened cranberries
1/2 C sliced almonds
1/2 C half and half

Position rack in the top third of the oven and preheat to 375 degrees F.  Line baking sheets with parchment paper.  Whisk 2 TBSP sugar and 1 TBSP of orange juice in a bowl for glaze. Set aside.

Whisk flour, baking powder, salt, and 1 C sugar in a large bowl.  Add chilled butter and mix with electric mixer until coarse meal forms.  Mix in cranberries and almonds.  Add 1/2 C half and half and 1 TBSP orange juice.  Mix until dough just comes together in moist clumps.  You may add more half and half if the dough seems too dry. Gather dough into a ball; divide in half.  Press each half on a floured surface to a 6" diameter (1" high) round.  Cut each round into 6 wedges.  Transfer to a baking sheet; brush with glaze.

Bake scones until golden and tester comes out clean, about 18 minutes.

If you have a garden and have planted zucchini, you know, like I do, that zucchinis are prolific.  So what can we do with all those zucchini that have come in abundance?  This and the next several posts will be about what I have found to do with all those zucchini.  Of course everyone knows you can make zucchini bread, but you can only take so much of that, so I will be giving recipes for things other than zucchini bread, I'll make my last post in the series the zucchini bread we make and sell at the farmer's market. Today's recipe is one we have made a lot over the years, but we have used winter squash instead of zucchini.  The recipe actually calls for yellow summer squash (yellow zucchini) and we made it as written this year for the first time.  The original recipe came from The New York Times Heritage Cookbook  but it was not gluten free. So we reworked it to be gluten free.



Squash and Cheese Casserole

2 pounds yellow summer squash
boiling water
1 C. onions, chopped
3 sprigs parsley
1/2 tsp thyme
salt and fresh ground pepper to taste
2 TBSP butter
2 TBSP cornstarch
1C. milk
3/4 C. Swiss Cheese
1/4 tsp fresh ground nutmeg
2 egg yolks, lightly beaten
1/4 tsp cayenne pepper
1/4 C. soft almond bread, cubed

Preheat oven to 325 degrees.  Trim ends of squash and cut into rounds and place in a saucepan.  Add boiling water to cover.  Add onions, parsley, thyme, salt and pepper.  Cook briefly until squash is crisp-tender.  Discard parsley and drain squash mixture.  Heat butter in a saucepan and add the cornstarch.  Stir until blended and add the milk,stirring rapidly with a whisk.  When sauce is blended and smooth, remove from heat.  Add half of the cheese, the nutmeg, egg yolks, and cayenne, beating rapidly.  Add squash mixture and pour into a buttered baking dish.  Sprinkle with remaining cheese and bread cubes.  Bake for 25-30 minutes, or until bubbling and golden brown.  Makes 6 servings.

I entered this give away for grass fed sausage package.  Check it out at Food Renegade

One of the foods that gave me the most grief before I became gluten free was pizza. I would feel the effects for days. Thankfully, pizza dough is one of the first recipes my husband (who would eat pizza every night if he could) was able to create gluten free. Did you know you can bring in a gluten free crust to Pap Murphy's and they will put their toppings on it, so it can be just like the complete pizzas the sell? You do still need to check on their ingredients to make sure they are gluten free and MSG free - but WOW the possibilities are fantastic.

Here is a recipe for the pizza we had last night.  This one has a delicious white sauce.

Dough:

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1/2 C. white rice flour
1/2 C. brown rice flour
1/2 C. tapioca flour
1/4 C. potato starch
1/4 C. sorghum
1/2 tsp Xanthan gum
1 1/2 tsp guar gum
1/2 TBSP baking powder
1/2 TBSP yeast
1 1/4 C. warm water


Sauce:

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3 TBSP butter
2 TBSP B.E. Nourished Gluten Free all purpose flour mix
1/2 C. Parmesan cheese
1/4 tsp garlic salt
2 C. milk

Toppings:

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Mozzarella cheese
cooked chicken, diced
sun dried tomoatoes ( we used our own dried sun gold tomatoes, YUM)
spinach (fresh from our garden)

Directions:

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The above crust recipe makes a fantastic crust (or focaccia if you're so inclined) that is dry enough that it can be patted into place on the pizza pan. My husband prefers to add the milk a bit at a time, shooting for a crust that is 'dry enough to roll out' on a well (tapioca) floured surface.

1. Combine all dry ingredients (except yeast...) in the bowl of a stand mixer fitted with a paddle (or dough hook if you are like my husband) - and combine while prepping the milk and yeast mixture to ensure that the gums are dispersed throughout the flours.


2. Bring milk to 38 - 45 C (100 - 110 F), add yeast and allow to stand for 5 minutes to ensure that the yeast has 'bloomed'.


3. Add milk mixture to dry ingredients and combine for 3 minutes on medium to allow gums to hydrate and begin 'binding' to starches. This will also 'loosen' the dough a bit if you are shooting for a slightly drier version by not adding all the milk mixture. The difference is not usually enough to worry about the yeast that doesn't get added at this point.


4. Oil the pizza stone or pan and scrape dough onto middle of surface. using the tips of your fingers (still oily from pan?!) to press dough into an even layer covering slightly more than out to the edges.


5. Proof dough in 180 C (350 F) oven for 5 minutes to prevent a 'wet\doughy' crust under the toppings.


6. While dough is proofing, melt butter in a small sauce pan, add flour mix (as you would for a 'regular' bechamel sauce. Allow to bubble for a minute and then whisk in the milk.


7. When sauce JUST begins to thicken, remove from heat and add cheese. Stir cheese and garlic into sauce and return pan to heat, stirring continuously until cheese JUST melts.


8. Remove crust from oven and top with sauce. Add toppings.


9. Raise oven temperature to 220 C (425 F) and bake pizza on top rack of oven for 15 - 20 minutes or until cheese is to your preferred 'crispness' ;)

We would like to apologize for not posting any new recipes lately...apparently starting a Gluten Free business - and prepping things for sale at the local Farmers Market in Red Wing takes a lot more time than we scheduled for! First-timer gaffs I suppose...

So far everything has been going better than we could have hoped, and it's really been fun getting to know people from all over the state of Minnesota! Not only have we met some wonderful people, but we get to share stories as well as knowledge and experience of the Gluten Free lifestyle choices we all make. We've learned a lot about what people are struggling with, what things they would like to learn about - and best of all: what recipes they'd like to see on the site or even try at the market (Baklava June 5th - come try\buy some)!

If you ever get the chance please come down and say 'Hello'! Look for B.E Gluten Free on Facebook or visit our other blog and help everyone to B.E. Gluten Free!

We look forward to hearing from you!

4 eggs

My husband and I were reducing ham stock yesterday, and I got the craving for potato soup.  I have never made potato soup before and was disappointed with the recipes I saw on line, so I decided to try making my own. My family loved it. It is a hearty soup which can be enjoyed anytime of year, but I look forward to making it with my home grown, organic potatoes, leeks, celery, and carrots this fall. This recipe used home made ham stock, but if you don't like to use pork, you could use a chicken or vegetable stock.