lifes crazy as always. Holidays are over! and trying to get back to a "normal" routine. funny I know! I was going over school stuff, what we have done so far this year. I was feeling stressed about it, though we were way behind where I wanted us to be, my usual. When I was going over it all I was shocked! We have done a lot! I have not posted near as much as usual, I am slacking! I am very happy with what the kids have done so far!
We built a volcano last week, lots of natural disaster talk going on! One of these days soon I want to make it to the Airplane museum in Wichita! Sir N is doing some amazing cooking these days! His spagettie is a hit, we cant get enough. I have the recipe to share with ya'll!
He made a Vegan chocolate cake that was soooooo good! Could not get enough! I was so amazed at how good the cake was. We had found a recipe for one, but did not like some of it, so by the time I got through changing it we had a totally different recipe than started out with. LOL! It was good! Examiner
Chubs has his first 2 adult teeth! He is very happy bout them! I was reading about children and getting teeth and ages to start reading and writing, recognizing alphabet. How a lot of children show no signs of readiness and then teeth come in and they are ready, usually around 7 years old. I was shocked when I was rolling what I had read round my head, and suddenly he is excited over teeth, and recognizing letters he had struggled with! I had been worried about him, catching things slower than the others did, he has caught on to different things over the last year but still worried me. Now all the sudden he is a sponge, soaking it all up and retaining it finally!
We have been talking and studying COB! I have wanted to build a cob home for years, I have my home designed. The kids are doing an architecture and we are adding COB building onto it. It will be a long study, we will do a lot come spring- Summer! Kids are talking a bench to sit on, BBQ/Fire pit, possible Gazebo if I am brave enough to let them attempt it! Several small projects being planned.
I have had some unexpected business inhterest sent my way. Not sure if it will do much, but would be nice if it did. I also did an interview on teaching math for another business. scroll down some to find it. Interview
Bubba had a birthday the 7th! He is growing so fast! it amazes me! Boo has one this week, he will be 17 years old! waaaaa
While setting small goals for myself has been something I try to do all the time, I usually dont make them public. But I have made a goal to be able to walk the Autism Walk in Wichita in April!
will post again soon! give you all time to read the links posted, share your thoughts, and consider a pledge for walking~
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Wednesday, January 12, 2011
Friday, July 10, 2009
making gluten free flour and almond milk!
ya baby! thats what I love to do! Bake, whip it up from scratch, I mean the very beginning! I used to do it all scratch, grind my wheat the whole thing. Then L was arrested and life changed. I am either to tired, to sick, not enough time, dont care whatever there is a reason. So we have mainly eaten store bread(YUCK GAG SPIT SPUTTER EW) But now with chubby not being allowed any dairy I have to make sure he can have substitutes. And with the possible gluten issue no one gets it for a month or 2! We will see if there is a difference in anyone after the month, if there is on Chubby is in for more testing, if not we will give it another month, if no one does anything different its back to gluten. But in the mean time we have to find good stuff! I love to cook and bake. So instead of sitting here complaining about what we cant have I am looking for new stuff to try! Been fun so far!Since we love yogurt and ice cream I had to find substitutes! I did! Ice cream can be made from coconut milk and it is delicious! Creamy, just oh awesome. We made chocolate coconut ice cream. I would take it over store ice cream any day! Its a soft serve, but thats ok, I dont mind. It was yummy. I think I put the recipe for it in the last post. If not and you want it let me know I will repost. I am putting together a recipe book of the dairy and gluten free stuff we try, keeping track of specifically the yummy ones!
I just whipped me up a breakfast/lunch drink, its yummy and fast took me under 5 minutes here is the recipe:
Coconut milk smoothie
½ can coconut milk
Coconut
Hersheys syrup(small amount)
Ground flax
Almont flour(from making almond milk)
Ice cubes
Blend in blender and drink up!
This filled a 1 qt jar.
ok back to my flour and stuff. I took pictures and am going to write the process. The items I have to make flour, and I am finding I can make any flour with these. I had all but 1 I picked it up cheap I have:
* wheat grinder
*blender
*food processor
*coffee bean grinder- great for grinding beans for bean flour!
*juicer
Cheese clothe for straining some things
Ok first recipe to cover Almond milk. Of the options for Chubby its all he likes, and having tasted them with him I understand why! Almond milk tastes like almonds, its good stuff! But its expensive and you know me if I can make it cheaper I am all for learning how to do it, so I did! Plus making it I also get almond flour for baking, he can have almond flour!
So start off
2 cups almonds
6 cups water, cover and sit over night
in the morning put almonds and the water in blender and blend until smooth.
strain with cheese cloth
you can keep the left over almond and dry and grind for flour, use and make a paste for baking or whatever.
I added 2 TBS almond back into it and blended, about 3/4 cup coconut ground and 1/2 can coconut milk, blended and its cooling in the fridge now. Tastes pertty good. Hope its even better when chilled.
Next up flours
* Brown rice flour- simple same for white rice also, but it is stickier
put the rice in blender or if your grinder will do it the grinder and turn it on until flour consistency!
*Flax-
flax in blender and blend- refrigerate after if you dont it goes rancid fast. Also only do small amounts at a time. I keep a spice grinder full and in the fridge, no more than that. If I want more I grind it when I want it.
*bean flour- I know what would I want bean flour for? Well we discovered it is awesome as a thickener for gravies and sauces! I used white northern beans and we made sausage gravy, turned out good. Its a little different to get the amount than using corn starch but it works good, and it adds to the daily protein! You can use any bean. Some bread and other recipes call for it. Good for soups and stews either as thickener or for flavor and nutrition
*Oat flour- in blender oats(oat meal) or steel cut oats, blend until flour, makes awesome cookies! Use to thicken also but I love this in cookies and bread
The biggies now! Potatoe flour, can also do with sweet potatoe/yams! I did this and made starch and potatoe flour! it was fun!
Step 1 -
Grate the potato very finely and place the wet pulp into a clean cloth that you have sitting in a bowl or chop and run through juicer. I did both and got more juice from the juicer than shredding
Pulp is dried for flour, juice is saved and made into starch
Step 2 -
In this step you will be rinsing the starch out of the pulp by squeezing the bag of pulp then adding clean water and squeezing again until the water runs clear when you squeeze. I forgot to rinse repeatedly as I was squeezing the bag, I sq ooze and then went to next step, the result was less starch and my flour was gray. Still can be used but not as pretty as the starch
Step 3 -
Settling out and rinsing the starch is next. At this point you will need to place the liquid into the refrigerator (to keep the liquid from oxidizing or fermenting). Let it sit in there for 1-2 hours Take it out as carefully as you can so as not to stir up the starch that has settled to the bottom. Pour off as much of the liquid as you can without loosing all the white starch at the bottom. No add some clean water and stir up the starch. I used a turner which worked really well to loosen the starch from the bottom. Then place back in the refrigerator for at least an hour. The starch will have settled again. Pour off the rinse water being careful not to loose the starch. Allow what water does remain to evaporate until you have dry starch. Collect this and store it once you are sure it is dry. I let it sit in the pan with cheese cloth over it to dry
OK, Now. How to Make Potato Flour:
If all you are after is the flour and not any separate starch you can skip the steps above and merely dry the pulp with the starch in it. All you need to do is let the pulp dry out. I dried the pulp in my dehydrator and then used the blender to grind, after the blender I used the coffee grinder for a finer grind.
I threw together a large bowl of all purpose flour for mixing fast, bread, cakes, cookies whatever. If its handy we are more apt to do it, and less intimidated than grinding it all every time the kids want a cookie! The mix I made was simple and tastes good. Here it is:
6 c brown rice flour
5 c oat flour
2 c quinoa
1 c flax
1 2/3 c corn starch
mix well seal in air tight container.
This may sound like a lot but with the baking we do its not. I also have the following I found and have not tried but plan on trying this next week or at least soon.
add this to the above:
Self-Rising Flour Mix
Combine:
1 cup gluten-free flour mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
more tricks
Adding Moistness and Flavor to Gluten-Free Baked Goods
Choose a recipe wisely. Recipes containing pureed fruit, shredded veggies, yogurt, or sour cream translate beautifully to gluten-free. Think: banana muffins, carrot or pumpkin cake, sour cream apple cake.
Adding applesauce, pureed fruit or yogurt to recipes helps gluten-free cakes, muffins and quick breads stay moist.
Adding shredded or desiccated coconut, chopped nuts, dried fruit, and chocolate chips also goes a long way to improving texture and flavor. Start with adding one half cup to your favorite recipe. Experiment and have fun.
Use organic brown sugar instead of refined white sugar. It boosts moistness and flavor.
Honey is a humectant and adds moistness [use less liquid in the recipe if you use honey].
More recipes later! Any ideas? Questions? Let me know love to hear thoughts
oh and yes I do know about the oats and gluten being unsure, I made sure mine are gluten free.
Agave adds moisture, too. But if it's humid on the day you are baking, use less agave (or honey).
Use more vanilla. I always double the vanilla in my recipes. Gluten-Free flours can taste strong and unfamiliar, and a little extra vanilla helps soften their flavor.
Add extra baking spices - like cinnamon and nutmeg - to deepen flavor complexity cinnamon and chocolate is a yummy secret
here are some pics of making the almond milk, some of the flours I have made and the simple appliances needed to do it!
boring? Ya maybe, for someone else. I am easily entertained and love doing this stuff! So now you get lessons and pictures!
I just whipped me up a breakfast/lunch drink, its yummy and fast took me under 5 minutes here is the recipe:
Coconut milk smoothie
½ can coconut milk
Coconut
Hersheys syrup(small amount)
Ground flax
Almont flour(from making almond milk)
Ice cubes
Blend in blender and drink up!
This filled a 1 qt jar.
ok back to my flour and stuff. I took pictures and am going to write the process. The items I have to make flour, and I am finding I can make any flour with these. I had all but 1 I picked it up cheap I have:
* wheat grinder
*blender
*food processor
*coffee bean grinder- great for grinding beans for bean flour!
*juicer
Cheese clothe for straining some things
Ok first recipe to cover Almond milk. Of the options for Chubby its all he likes, and having tasted them with him I understand why! Almond milk tastes like almonds, its good stuff! But its expensive and you know me if I can make it cheaper I am all for learning how to do it, so I did! Plus making it I also get almond flour for baking, he can have almond flour!
So start off
2 cups almonds
6 cups water, cover and sit over night
in the morning put almonds and the water in blender and blend until smooth.
strain with cheese cloth
you can keep the left over almond and dry and grind for flour, use and make a paste for baking or whatever.
I added 2 TBS almond back into it and blended, about 3/4 cup coconut ground and 1/2 can coconut milk, blended and its cooling in the fridge now. Tastes pertty good. Hope its even better when chilled.
Next up flours
* Brown rice flour- simple same for white rice also, but it is stickier
put the rice in blender or if your grinder will do it the grinder and turn it on until flour consistency!
*Flax-
flax in blender and blend- refrigerate after if you dont it goes rancid fast. Also only do small amounts at a time. I keep a spice grinder full and in the fridge, no more than that. If I want more I grind it when I want it.
*bean flour- I know what would I want bean flour for? Well we discovered it is awesome as a thickener for gravies and sauces! I used white northern beans and we made sausage gravy, turned out good. Its a little different to get the amount than using corn starch but it works good, and it adds to the daily protein! You can use any bean. Some bread and other recipes call for it. Good for soups and stews either as thickener or for flavor and nutrition
*Oat flour- in blender oats(oat meal) or steel cut oats, blend until flour, makes awesome cookies! Use to thicken also but I love this in cookies and bread
The biggies now! Potatoe flour, can also do with sweet potatoe/yams! I did this and made starch and potatoe flour! it was fun!
Step 1 -
Grate the potato very finely and place the wet pulp into a clean cloth that you have sitting in a bowl or chop and run through juicer. I did both and got more juice from the juicer than shredding
Pulp is dried for flour, juice is saved and made into starch
Step 2 -
In this step you will be rinsing the starch out of the pulp by squeezing the bag of pulp then adding clean water and squeezing again until the water runs clear when you squeeze. I forgot to rinse repeatedly as I was squeezing the bag, I sq ooze and then went to next step, the result was less starch and my flour was gray. Still can be used but not as pretty as the starch
Step 3 -
Settling out and rinsing the starch is next. At this point you will need to place the liquid into the refrigerator (to keep the liquid from oxidizing or fermenting). Let it sit in there for 1-2 hours Take it out as carefully as you can so as not to stir up the starch that has settled to the bottom. Pour off as much of the liquid as you can without loosing all the white starch at the bottom. No add some clean water and stir up the starch. I used a turner which worked really well to loosen the starch from the bottom. Then place back in the refrigerator for at least an hour. The starch will have settled again. Pour off the rinse water being careful not to loose the starch. Allow what water does remain to evaporate until you have dry starch. Collect this and store it once you are sure it is dry. I let it sit in the pan with cheese cloth over it to dry
OK, Now. How to Make Potato Flour:
If all you are after is the flour and not any separate starch you can skip the steps above and merely dry the pulp with the starch in it. All you need to do is let the pulp dry out. I dried the pulp in my dehydrator and then used the blender to grind, after the blender I used the coffee grinder for a finer grind.
I threw together a large bowl of all purpose flour for mixing fast, bread, cakes, cookies whatever. If its handy we are more apt to do it, and less intimidated than grinding it all every time the kids want a cookie! The mix I made was simple and tastes good. Here it is:
6 c brown rice flour
5 c oat flour
2 c quinoa
1 c flax
1 2/3 c corn starch
mix well seal in air tight container.
This may sound like a lot but with the baking we do its not. I also have the following I found and have not tried but plan on trying this next week or at least soon.
add this to the above:
Self-Rising Flour Mix
Combine:
1 cup gluten-free flour mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
more tricks
Adding Moistness and Flavor to Gluten-Free Baked Goods
Choose a recipe wisely. Recipes containing pureed fruit, shredded veggies, yogurt, or sour cream translate beautifully to gluten-free. Think: banana muffins, carrot or pumpkin cake, sour cream apple cake.
Adding applesauce, pureed fruit or yogurt to recipes helps gluten-free cakes, muffins and quick breads stay moist.
Adding shredded or desiccated coconut, chopped nuts, dried fruit, and chocolate chips also goes a long way to improving texture and flavor. Start with adding one half cup to your favorite recipe. Experiment and have fun.
Use organic brown sugar instead of refined white sugar. It boosts moistness and flavor.
Honey is a humectant and adds moistness [use less liquid in the recipe if you use honey].
More recipes later! Any ideas? Questions? Let me know love to hear thoughts
oh and yes I do know about the oats and gluten being unsure, I made sure mine are gluten free.
Agave adds moisture, too. But if it's humid on the day you are baking, use less agave (or honey).
Use more vanilla. I always double the vanilla in my recipes. Gluten-Free flours can taste strong and unfamiliar, and a little extra vanilla helps soften their flavor.
Add extra baking spices - like cinnamon and nutmeg - to deepen flavor complexity cinnamon and chocolate is a yummy secret
here are some pics of making the almond milk, some of the flours I have made and the simple appliances needed to do it!
boring? Ya maybe, for someone else. I am easily entertained and love doing this stuff! So now you get lessons and pictures!
Wednesday, July 8, 2009
gluten free, dairy free what else are we free of next?
I really dont want to know. So far Chubby has made massive improvements with the dairy cut out of his diet! He is feeling better, getting more regular, its good! His appetite seems to be doing better. We are now on part 2, removing gluten. You know it sounds simple, but its not, its in everything. My cans of tomato soup have it! Its every where. I cant make 2 meals, one for him one for everyone else, I dont have time and health not up to that. Also if its in the house I run the risk of him eating it and getting sick, so we all get gluten free. We only do it a short time, unless there is more improvement then we continue. So we started today. I am kinda taking it slow, removing as much as I can as I go. Its a shock to see how much has wheat in it. Today was a busy day, one I totally enjoyed. I was doing things I love to do, things I have missed doing daily since L was arrested. I made Gluten free bread(from here on out referred to as G-free cause I am to lazy to type it) it was not bad. Everyone ate some, did not mind it much. The texture is like corn bread, we all love corn bread. I will try more recipes. I made 2 loafs. I threw together a G free flour mix so its already to go for pancakes or whatever. I made potato flour and potato starch. That was a pain! But the starch turned out awesome, the flour not as good. Doing it a little different next time I think. Then we made chocolate coconut milk ice cream! iT WAS AWESOME! No dairy for Chubs means no ice cream. I have made yogurt from coconut milk and its good, now I have ice cream for him. It was so good, creamy. Its a soft serve, not real firm. But thats ok, its creamy and awesome. I plan on making more soon when its gone. I am looking for more good recipes, found some that look awesome. Found one with yams, apple, lime and cilantro. We are having it tomorrow, I hope.
For now I'll share the recipes used today, if your brave enough givem a try.
the ice cream first cause it was awesome! I would eat this anytime!
This was enough for our family- 7 kids 2 adults. With some left over!
Chocolate Coconut Milk Ice Cream
6 cans of unsweetened coconut milk
1 2/3 cup of cocoa powder
6 tablespoons agave syrup or b sugar(I used b sugar)
3 teaspoon vanilla extract
Almond milk enough to fill line on ice cream maker after using 6 cans coconut milk
Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions.
Can use any sweetener choose in place of agave syrup
The bread I made:
G free bread- 2 loafs
2 ½ c rice flour
2 ½ c oat flour
1 1/3 c tapioca flour
2 tsp salt
3 TBS b sugar
Wet Ingredient
1 can coconut milk, and the rest soy to make 3 cups
4TBS olive oil
2 TBS yeast
4 eggs
1. In a small bowl, combine milk and yeast.
2. Place all dry ingredients in a mixer bowl and wisk through to mix together.
3. Add yeast mixture, coconut oil and eggs.
4. Using an electric mixer, mix dough for 2 mins on medium.
5. Lightly grease a 9x5-inch loaf pan with butter.
6. Spread batter evenly into the pan.
7. Cover pan with greased saran wrap.
8. Allow dough to rise for 1 hour in a warm place.
9. Preheat oven to 350 degrees F.
10. Bake dough for 50 minutes.
11. Remove bread from oven and allow it to cool in the pan for 5 minutes.
12. Ater five minutes, turn bread out onto a wire rack to cool completely.
Makes one 9x5 loaf
Heres a copy of the directions for potato flour and starch the blog is here
http://www.homeschoolblogger.com/armoorefam/47426/
The bread was not bad. I found a recipe for potato bread I am going to try. Hope it turns out good!
anyone have any dairy, gluten free recipes you want to share? Either email or comment with it, I would love to see more!
For now I'll share the recipes used today, if your brave enough givem a try.
the ice cream first cause it was awesome! I would eat this anytime!
This was enough for our family- 7 kids 2 adults. With some left over!
Chocolate Coconut Milk Ice Cream
6 cans of unsweetened coconut milk
1 2/3 cup of cocoa powder
6 tablespoons agave syrup or b sugar(I used b sugar)
3 teaspoon vanilla extract
Almond milk enough to fill line on ice cream maker after using 6 cans coconut milk
Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions.
Can use any sweetener choose in place of agave syrup
The bread I made:
G free bread- 2 loafs
2 ½ c rice flour
2 ½ c oat flour
1 1/3 c tapioca flour
2 tsp salt
3 TBS b sugar
Wet Ingredient
1 can coconut milk, and the rest soy to make 3 cups
4TBS olive oil
2 TBS yeast
4 eggs
1. In a small bowl, combine milk and yeast.
2. Place all dry ingredients in a mixer bowl and wisk through to mix together.
3. Add yeast mixture, coconut oil and eggs.
4. Using an electric mixer, mix dough for 2 mins on medium.
5. Lightly grease a 9x5-inch loaf pan with butter.
6. Spread batter evenly into the pan.
7. Cover pan with greased saran wrap.
8. Allow dough to rise for 1 hour in a warm place.
9. Preheat oven to 350 degrees F.
10. Bake dough for 50 minutes.
11. Remove bread from oven and allow it to cool in the pan for 5 minutes.
12. Ater five minutes, turn bread out onto a wire rack to cool completely.
Makes one 9x5 loaf
Heres a copy of the directions for potato flour and starch the blog is here
http://www.homeschoolblogger.com/armoorefam/47426/
The bread was not bad. I found a recipe for potato bread I am going to try. Hope it turns out good!
anyone have any dairy, gluten free recipes you want to share? Either email or comment with it, I would love to see more!
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