Gifts...on a shoestring.

BS"D

Can't wait to use that Amazon gift card you received this holiday? Why not try Nicole Hunn's new book, Gluten-Free on a Shoestring, Quick and Easy,  a follow up to Gluten-Free on a Shoestring: 125 Recipes for Eating Well on the Cheap.

The sparkly donut on the cover is festive in it's own right.  The book incorporates Hunn's frugal approach to gluten-free food prep with a short on time flair.  Although she uses shortcuts like cake mix for desserts, such as, Twinkie cupcakes (yes the Twinkie rears it's head in this blog once again).  She also provides a whole chapter with homemade mixes-- a cost conscious approach, and appreciated.

She gives tips for using ones limited time in the kitchen wisely, such as freezing portions of rice to have on hand for a spontaneous fried rice.   Her section on yeast-free breads including English Muffins, Pita Bread and Hamburger buns certainly makes the lengthy process of bread baking quick and easy.

One aspect of the book I didn't like was the lack of pictures. There is a cluster of pictures in the middle of the book, and they are all baked goods. Although the whimsical picture of Goldfish-style crackers is adorable, the one of Texas Toast is uninspiring. I would have like to see a variety of dishes, and more of them throughout the book.

There is a lot of variety in Hunn's book from Meatless Monday ideas like Italian Polenta to Workday Dinners including a Quick Shepherd's Pie. All around the globe, Hunn keeps costs in mind showing you how much you saved at the end of each recipe. I think Nicole Hunn's new book is a feather in her Gluten-Free on a Shoestring cap, and worth checking out.

In addition to cupcake pans, you can make this recipe actually look like a real Twinkie (or close). To make the "boats"see Todd Wilbur's instructional video on making them out of foil (not difficult once you get the hang of it; I was able to wash them on the top shelf of my dishwasher), or get a "canoe baking pan" as above for a consistent professional look.

Twinkie-Style Cupcakes

from Gluten Free on a Shoestring, Quick and Easy by Nicole Hunn, p.p. 154-5

Cake:
1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own Vanilla Cake Mix
2 Tablespoons  vegetable shortening, melted and cooled
2 Tablespoons unsalted butter, melted and cooled
2/3 cup water, at room temperature
5 ounces egg whites (from about 4 extra-large eggs), at room temperature

Filling:
8 ounces marshmallow creme (1 small jar Fluff)
1/2 cup vegetable shortening, melted and cooled
1/3 cup confectioners' sugar 
1/2 tsp. pure vanilla extract

1. Pre-heat oven to 325F degrees. Grease or line a standard 12-cup muffin tin, and set it aside.

2. Place the cake mix in a large bowl and whisk a bit to break up any lumps. Add the shortening, butter, and water, and mix well. The batter will be thick.

3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry.

4. Scrape half the egg whites into the bowl of batter and fold in gently. Add the remaining egg whites and fold gently until on a few white streaks remain.

5. Fill the wells of the prepared muffin tin about three-quarters of the way full. Place the tin in the center of the preheated oven and bake for about 22 minutes, rotating the pan once during baking. The cupcakes are done when a toothpick inserted into the center of the middle muffin comes out nearly clean. Allow the cupcakes to cool in the pan.

6. While the cupcakes are cooling, make the filling. In the bowl of your stand mixer fitted with the paddle attachment, place the marshmallow creme and shortening. Beat on medium speed to mix well. Add the confectioners' sugar and vanilla, and beat on high speed until fluffy. Transfer the filling mixture to a pastry bag fitted with a small "Bismarck tube" pastry tip.

7. Once the cupcakes have cooled, invert them onto a piece of parchment paper. With a wooden skewer or large toothpick, make four holes in the underside of each cupcake, and wiggle the top around a bit to create space for filling. Insert the pastry tip into each of the holes, and pipe in some filling (as much or as little as you like). Repeat with remaining cupcakes. 

Yield: 1 dozen cupcakes

Egg Fried Rice

from Gluten Free on a Shoestring, Quick and Easy by Nicole Hunn, p.p. 103

4 Tablespoons canola oil
3 extra-large eggs, lightly beaten
2 scallions, white and green parts chipped finely
4 cups cold, previously cooked rice, with the grains separated as much as possible (not clumpy and sticky)
1 teaspoon toasted sesame oil
2 Tablespoons gluten-free tamari, plus more to taste
1 teaspoon rice wine vinegar

1. Heat a wok or large skillet over high heat and add 2 tablespoons of the canola oil. When the oil is hot, add the add the eggs. Stir to scramble the eggs, and cook only until slightly runny. Remove the eggs from the pan and set them aside. Wipe out the pan.

2. Add the remaining 2 Tablespoons of canola oil to the hot pan. Add the scallions and the rice, and stir, spreading the rice in a shallow layer int he pan. Allow to cook for about 2 minutes without stirring. Using a wooden spoon, break the rice apart, then stir int he sesame oil, tamari, and rice vinegar.

3. Return the cooked egg to the pan, and mix well. Serve immediately.

Yield: 4 servings

Nearing Normal

BS"D

Last week was Chanukah, the festival of lights, 8 days on the Jewish calendar reserved for celebration and festivity.  I have been busy making and baking, latkes, donuts, more donuts, and yet more donuts. Donuts, traditionally fried, are a popular treat to commemorate the oil which G-d miraculously made last for 8 days for the Jews in the desecrated Temple in Jerusalem.

This year I was thrilled to pieces to discover a new book called Learning to Bake Allergen-Free by Colette Martin, of the blog learningtoeatallergyfree.com. I thought I had already "learned" to bake allergen-free when Rosie was diagnosed with multiple food allergies years ago. Out went the eggs, out went the dairy, as for nuts, uh-nope! But I learned a few new things in Ms. Martin's well written tome.

The first few chapters give a detailed explanation of the ins and outs of allergen-free baking. Flours, milk and egg substitutes are explained along with oils and off the shelf gluten free flour blends. She goes into detail of not only the hows, but the whys of egg substitutes. I found it particularly helpful to learn how certain egg substitutes work better for a cake than a cookie, let's say.  I have tried and rejected flax seed gel as an egg substitute due to it's strong flavor, but I gave it another go round thanks to this book. There is also a homemade powdered egg substitute recipe, which is way more economical than the store bought variety.

The book goes on to provide very easy and clear from scratch recipes. It ends with recipes made from gluten free mixes. This is extremely helpful for me, and I think, especially economical. If  you use the mixes you do not have to buy 5 different types of gluten free flours and xanthan gum, only to use a small amount in a particular recipe. She varies the brands enough that one can find their favorite amongst the recipes. 

My only criticism is that she seems to favor hemp milk and coconut oil in her recipes. Although she does devote a whole page to the sing the praises of hemp milk, I've found it still a bit hard to find, and when I have it's been the costliest non-dairy milk alternative. Ditto for coconut oil, whose expense can be prohibitive for many. In addition,  personally don't care to have to melt it before using (as it is a solid at room temperature) when I'm doing a quick recipe. It's not until the very last pages that a chart is provided for substitutes. It is not made clear in the recipes themselves what can be subbed for these items. I used rice milk and canola oil, and all turned out well.  Other than that, I find the ingredients readily available in most chain supermarkets.

Last year I had success making baked cake donuts in addition to fried Jelly donuts, so I decided to try some of her cake recipes as donuts.  I utilized both the from scratch recipes and one from the mix for this purpose.

They could not have come out more beautiful or delicious. I have become very familiar with the egg free cake I refer to as "vinegar chocolate cake", also know as wacky cake, lazy day cake, or 3-hole chocolate cake, and disliked the taste. But, I was willing to give it one more try. Martin's technique is a bit different than others I've tried, first combining wet ingredients and adding the dry second.  Whatever it was it worked and I have an easy new favorite gluten-free and vegan chocolate cake.

Learning to Bake Allergen-Free is a fantastic gift for the allergic and gluten free family or friend. The thanks will keep on coming, along with the baked goods!

Basic Chocolate Cupcakes

from Learning to Bake Allergen-Free by Colette Martin, p. 195

1 1/2 cups gluten-free flour blend
1/2 tsp. xanthan gum (leave out if your flour blend contains xanthan gum)
3/4 cups sugar (I felt it needed about 1 cup)
1/4 cup unsweetened natural cocoa powder
1 1/2  teaspoons baking soda
1/2 teaspoon salt
6 Tbsp. coconut oil, melted (or canola oil)
2 Tbsp. apple cider vinegar
1 cup water
1 tsp. vanilla extract

1.  Pre-heat the oven to 350F degrees. Line a muffin tin with baking cups.

2. Mix the flour, xanthan gum, sugar, cocoa powder, baking soda, and salt together in a medium bowl, making sure the cocoa is fully incorporated. Set aside.

3. Combine the coconut oil, vinegar, water and vanilla together in a large bowl, with a mixer on medium -low speed, about 30 seconds.

4. Gradually add the flour mixture to the wet ingredients. Blend completely

5. Spoon the batter into the baking cups, filling each cup about 3/4 full.

6. Bake at 350F for 20-24 minutes until a toothpick comes out clean.  Cool on a wire rack

Yield: 12 cupcakes

Party Cupcakes from Bob's Red Mill*

from Learning to Bake Allergen-Free by Colette Martin, p.240

1 pkg.  Bob's Red Mill Gluten Free Vanilla Cake Mix
3/4 cup flax seed gel (3 Tbsp. Flax seed meal mixed with 1/2 cup plus 1 Tbsp. warm water; allow to rest 10 minutes before using)
1/2 cup sunflower oil
1/2 cup vanilla hemp milk (I used rice milk)
 1/2 cup allergen-free candy sprinkles.

1. Follow the package preparation instructions with the above substitutions.

2. Stir in the candy sprinkles last, by hand.

3. Bake according to package instructions.

Yield: 12 cupcakes.


*I used Betty Crocker Gluten Free Yellow Cake Mix with good results. I adjusted the liquid in the recipe to match the liquid requirements on the Betty Crocker box.

What to give? What to give?

BS"D

 This time of year, people sit down with a pad and pencil and then tap their pencil on the side of their head racking their brains for what to buy loved ones for holiday gifts. Scanning the myriad glossy ads for Black Friday I noticed the same old things ("mittens again, how nice" yawn), coupled with novelty items that seem cool but really end up taking up space, and are an unneeded expense (how often will you use a home cotton candy maker? Really?!). New books are fresh and interesting. New cookbooks are useful. In addition, they are often glossy and appealing. I find people on specialty diets, like gluten and allergy-free are always looking for new and exciting recipes. In the coming weeks, I hope to review some great new cookbooks that make wonderful holiday gifts. If you want to push your gift over the top, prepare one of the dishes in the book and present it on a nice new platter or baking pan for the recipient to keep. I guarantee you it will be appreciated.

I revisit the Twinkie controversy to review my first book, Real Snacks by Lara Ferroni. As Americans sit biting their nails over whether they will be able to buy classic snack cakes ever again, you can prepare them at home, and make them gluten free and vegan! Once again the ever considerate Lara Ferroni, author of another favorite of mine, Doughnuts, has included gluten-free and vegan (no eggs, no dairy) substitutions for her recipes. How great is that! Ferroni's book covers popular American snacks savory to sweet that are normally purchased. The subheading on her book states, "make your childhood treats without all the junk", sounds good to me. From the goldfish crackers to the Hostess style cupcakes on the cover, she does quite a comprehensive job of covering all the biggies. Being a food photographer, Ferroni's photos in Real Snacks, are top notch, style wise, and mouth watering, stomach wise. You can purchase a Twinkie mold baking pan , or you can create your own molds out of aluminum foil and a spice jar as in Todd Wilbur's video.

 

 Vanilla Snack Cakes

from Real Snacks by Lara Ferroni, p.p. 5-6, 140

Ingredients:


    3/4 cup (90 grams) gluten-free all-purpose baking mix.
    1/4 cup (30 grams) ground millet
    1 teaspoon baking powder
    1/2 teaspoon salt
    4 egg whites
    1/3 cup (66 grams) cane sugar
    2 tablespoons honey
    1/4 cup (2 ounces) water
    2 tablespoons safflower oil
    4 egg yolks
    1 teaspoon vanilla extract
    1 batch (about 1 cup) Snack Cake Crème
Preparation:

Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.

Sift the all purpose baking mix, ground millet flour, baking powder, and salt together and set aside.

In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.

In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.

Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.

To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.

To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.

Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate (Chocodiles anyone?!).

Filling:

2 tablespoons ground millet flour
1/2 cup milk
1/2 cup (100 grams) cane sugar
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 tablespoons coconut oil
Dash of salt (optional)

Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.

For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil.

Yield: 8 large

I have made the appropriate substitutions for gluten free. Ingredients 3/4 cup (90 grams) white spelt or all-purpose flour 1/4 cup (30 grams) ground millet or cake flour 1 teaspoon baking powder 1/2 teaspoon salt 4 egg whites 1/3 cup (66 grams) cane sugar 2 tablespoons honey 1/4 cup (2 ounces) water 2 tablespoons safflower oil 4 egg yolks 1 teaspoon vanilla extract 1 batch (about 1 cup) Snack Cake Crème print a shopping list for this recipe Preparation Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan. Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside. In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside. In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half. Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème. To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème. To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious. Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate. For gluten-free Vanilla Snack Cakes, replace the white spelt flour with an equal amount of gluten-free all-purpose baking mix. Filling: 2 tablespoons white spelt or ground millet flour 1/2 cup milk 1/2 cup (100 grams) cane sugar 1/2 teaspoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter, cut into pieces 4 tablespoons coconut oil Dash of salt (optional) Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely. In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days. For gluten-free Snack Cake Crème, use the ground millet flour instead of the white spelt. For vegan Snack Cake Crème, replace the milk with an equal amount of rice milk and the butter with an equal amount of coconut oil. Yield: 8 large