Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Sunday, January 13, 2013

Gluten Free Applesauce Muffins


Ok - tried this one again.  I used Namaste Gluten Free Perfect Flour Blend (I buy mine through amazon) and increased the eggs from 2 to 3.  It did not change the point plus values.  They worked great!!!!!!!  I have only tried this with the muffins - not the bread (may have to increase the cook time for bread). 
 
 
 
Makes 12 muffins
Serving Size: 1 muffin
Weight Watchers: 3 pp+ per muffin
 
Source: adapted from Heavenly Homemakers
 

Serves: 1

Ingredients

  •  1 1/2 cup Namaste Gluten Free Perfect Flour blend
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. sea salt
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 cup honey
  • 1 cup applesauce
  • 3  eggs

Directions

  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients.
  3. Make a well in the center and add honey, applesauce, and eggs.
  4. Stir well.
  5. Pour into a bread pan (sprayed with Pam) or stone or into 12 muffin tins (sprayed with Pam)
  6. Bake for 45-55 minutes for a loaf, 20 minutes for Muffins until a toothpick inserted in the middle of the loaf/ muffin comes out clean.
Source: adapted from Heavenly Homemakers

Saturday, January 5, 2013

Granny's Gluten Free Breadmaker Bread


I got my first bag of Namaste Perfect Flour Blend at Health Hut on Harwood Road in Bedford, TX. However, I found that it much cheaper online - still costly - but much cheaper.   

When I first started the bread - I kept thinking it is too wet, it is not going to be good. But I just let it go through the entire process. Glad I did - this bread is great!
 
Granny's Gluten Free Breadmaker Bread
 
Source: Namaste Foods
Serves: 1

Ingredients

  • 3 1/2 cups Namaste Perfect Flour Blend
  • 1 1/2 cups milk
  • 1 tablespoon cider vinegar
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 1/2 cup Arrowroot starch (or cornstarch or tapioca starch)
  • 1 teaspoon salt
  • 3 eggs
  • 1 tablespoon yeast

Directions

  1. Combine wet ingredients and place in breadmaker.
  2. Combine dry ingredients (except yeast) and add to breadmaker.
  3. Make well in top of flour mixture and add yeast.
  4. Close breadmaker.
  5. Bake on medium crust, 1 to 1 ½ lb or gluten free bread setting. (Settings vary by breadmaker). With mine - I did 1 ½ lb setting.
  6. Cool completely before slicing.
 

Paleo Pancake


First note:  I do not do Paleo.  However, I am not far from it.  The big thing for me is that they have many great recipies. Many who do gluten free, use many different kinds of flours and starches and use a lot of sugar.  I am trying to stick to mostly almond and coconut flour with a limited amount of starches and only honey or maple syrup as sweeteners (considering another- but the jury is still out on that one). 
 
The website I found this recipe on called it the best Paleo Pancake ever.  When I first mad
e it I say - "Yeah Right!"  This is good, but not the best.  As I tell my scholars "If you can't make a mistake - you can't make anything."  So I kept trying.  Funny thing this time - the recipe did not change at all - only how I did things changed.
 
Third times a charm!

First batch came out good, but a little grainy, very difficult to turn and fell apart - more like pancake crumbles. 

Second batch, I "sort of" sifted (with a spoon slowly adding to measuring cup) and they turned out better. They were not as grainy but still fell apart - but not as bad as the first batch.  

This morning, I used my sifter.  This batch turned out much better.  They were not grainy, and held together like pancakes.  I will be freezing the extra for ready made breakfasts next week.  I will update to let you know how they do with freezing.
 
Now I can say this is the best gluten free (Paleo also) recipe  I have tried yet! 

But I had a lot of learning to do. 
 
Lessons learned:
  • sift coconut flour - it makes a difference in texture
  • when it says beat eggs until frothy- beat eggs until frothy
  • turn down heat a little and cook a little longer
  • if it looks like it will not turn over - cook a little longer
  • the batter is very thick - but will melt with heat (from coconut milk) - see picture
This is what pancake batter looks like when "plopped" on griddle
 
 The Best Paleo Pancake Ever
 
Weight Watchers pp+ values (gotta love ww math)

1 pancake = 2 pp+
2 pancakes = 3 pp+
3 pancakes = 5 pp+
4 pancakes = 7 pp+
 

Ingredients

  • 6 eggs
  • 1 can coconut milk (I used light)
  • 2 Teaspoons vanilla
  • 1/2 Tablespoon baking soda
  • 1 Tablespoon honey
  • 2 Teaspoons cinnamon
  • 3/4 Cup coconut flour

Directions

  1. Beat the eggs until they're frothy.
  2. Mix the remaining ingredients together.
  3. I thought it was a little dry, so I added water.  Next time will probably use butter or coconut oil. 
  4. Cook on a griddle.   When you pour the batter, try to keep the cakes small. If they're difficult to flip, cook them a bit longer.
From:  Hivelogic