RE: Some GF recipes you might want to try

[Guest guest]

Wow!

Thanks for posting all that!

From: [mailto: ] On Behalf Of vdolcourt

Sent: Saturday, January 26, 2008

6:51 PM

Subject: [ ] Some GF

recipes you might want to try

A number of us get together, generally monthly, for a pot-luck. Here are three

recipes that worked out well and disappeared quickly during our most recent

brunch.

GF Orange Cake: Here is a recipe straight out of

the newspaper, modified to be gluten-free and then zipped up because it

was a little dull: http://home.comcast.net/~vhdolcourt/gfbaking/desserts/orange_cake.html

or http://tinyurl.com/33canx.

The version we served was without " official " frosting but the

cake was split in half and the area between the two layers was spread with

a mixture of blackberry and blueberry preserves. The top had a thin layer

of peach-raisin preservers. You can let your imagination run wild!

Since some of our members have issues with soy,

dairy and eggs, it was a bit of a challenge to come up a single recipe

that tasted good and could be made to accommodate the group of 25

brunchers. A modification to the following recipe, previously posted on

our Gluten Free Baking website, did the trick: http://home.comcast.net/~vhdolcourt/gfbaking/quick_breads_and_pancakes/ocqb_pancakes.html

or http://tinyurl.com/2s4jty.

The modification, using applesauce, worked extremely well. The modified

pancake recipe is different than the original, but it is wholly good in

its own right.

If you have The

Best-ever Wheat and Gluten-Free Baking Book by Ann and

Mace Wenniger, you might want to try the following modification to

" Basic Pancakes " on page 83. Since one of our members can't eat

corn, I substituted sorghum for the cornmeal. But I thought the recipe

looked kind of Wonder Bread-y with 2/3 of the flour being cornstarch and

tapioca starch. So I left out 2 Tablespoons of each and substituted in 2

Tablespoons of Millet flour, 2 Tablespoons of Bob's Red Mill Garbanzo-Fava

flour and 1 Tablespoon of golden flaxseed meal. The recipe is pretty rich

with two eggs and 3 Tablespoons of melted butter, so I left out the butter

and one egg. I've made the recipe before with and without the yogurt, and

I think omitting it improves the pancakes. These, too, disappeared

quickly. The plain pancakes were an interesting contrast to the ones

above, and I figured that soy, dairy and egg-free pancakes would be a bit

too health-foody for some of our guests that could eat either. Must have

been the crowd, because people were taking both, even the kids. Go figure!

Please

let me know your changes to the recipes. We are always looking for

improvements.

Vic and

Hallie - Sunnyvale

[Guest guest]

Can you email me a slice, that sounds

delicious!

From: [mailto: ] On Behalf Of Lillyth Denaghy Keogh-Quillan

Sent: Saturday, January 26, 2008

11:20 PM

Subject: RE: [ ] Some

GF recipes you might want to try

Wow!

Thanks for posting all that!

From:

[mailto: ]

On Behalf Of vdolcourt

Sent: Saturday, January 26, 2008

6:51 PM

Subject: [ ] Some GF

recipes you might want to try

A number of us get together, generally monthly, for a pot-luck. Here are three

recipes that worked out well and disappeared quickly during our most recent

brunch.

GF Orange Cake: Here is a recipe straight out of

the newspaper, modified to be gluten-free and then zipped up because it

was a little dull: http://home.comcast.net/~vhdolcourt/gfbaking/desserts/orange_cake.html

or http://tinyurl.com/33canx.

The version we served was without " official " frosting but the

cake was split in half and the area between the two layers was spread with

a mixture of blackberry and blueberry preserves. The top had a thin layer

of peach-raisin preservers. You can let your imagination run wild!

Since some of our members have issues with soy,

dairy and eggs, it was a bit of a challenge to come up a single recipe

that tasted good and could be made to accommodate the group of 25

brunchers. A modification to the following recipe, previously posted on

our Gluten Free Baking website, did the trick: http://home.comcast.net/~vhdolcourt/gfbaking/quick_breads_and_pancakes/ocqb_pancakes.html

or http://tinyurl.com/2s4jty.

The modification, using applesauce, worked extremely well. The modified

pancake recipe is different than the original, but it is wholly good in

its own right.

If you have The

Best-ever Wheat and Gluten-Free Baking Book by Ann and

Mace Wenniger, you might want to try the following modification to

" Basic Pancakes " on page 83. Since one of our members can't eat

corn, I substituted sorghum for the cornmeal. But I thought the recipe

looked kind of Wonder Bread-y with 2/3 of the flour being cornstarch and

tapioca starch. So I left out 2 Tablespoons of each and substituted in 2

Tablespoons of Millet flour, 2 Tablespoons of Bob's Red Mill Garbanzo-Fava

flour and 1 Tablespoon of golden flaxseed meal. The recipe is pretty rich

with two eggs and 3 Tablespoons of melted butter, so I left out the butter

and one egg. I've made the recipe before with and without the yogurt, and

I think omitting it improves the pancakes. These, too, disappeared

quickly. The plain pancakes were an interesting contrast to the ones

above, and I figured that soy, dairy and egg-free pancakes would be a bit

too health-foody for some of our guests that could eat either. Must have

been the crowd, because people were taking both, even the kids. Go figure!

Please

let me know your changes to the recipes. We are always looking for improvements.

Vic and

Hallie - Sunnyvale