Egg, Yeast, Casein And Gluten Free Biscuits

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 -6 tablespoons ghee (clarified butter)
• 1/2-3/4 cup rice milk or 1/2-3/4 cup soymilk

Recipe

• 1 mix dry ingredients.
• 2 cut in 4 tbs of the butter. if a more moist dough is desired add up to 2 tbs more.
• 3 add rice or soy milk and mix.
• 4 for a traditional biscuit add 1/2 cup of milk.
• 5 for a drop biscuit add up to 3/4 cup of milk.
• 6 the rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
• 7 for traditional biscuits roll to 3/4 inches thick and cut.
• 8 for drop biscuits drop 1 tbs of batter onto cookie sheet.
• 9 bake 10-12 minutes at 400°f.
• 10 note: baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.

Fettuccine With Creamy Tomato And Sausage Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 shallots, chopped
• 2 large garlic cloves, shopped
• 1 lb sweet italian sausage, casings removed
• 1 cup whipping cream
• 2 (14 1/2 ounce) cans italian-style diced tomatoes, in juice
• 1 tablespoon dried sage
• 1/2 teaspoon dry crushed red pepper
• 3/4 lb fettuccine
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat oil in heavy large pot over medium-high heat. add shallots and garlic and sauté until beginning to soften, about 3 minutes. add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. add cream; simmer 5 minutes. add tomatoes with juices, sage and crushed red pepper. simmer until sauce thickens, stirring occasionally, about 15 minutes.
• 2 meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. drain pasta, reserving 1/2 cup cooking liquid.
• 3 return pasta to same pot; add sauce. toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. season with salt and pepper. transfer to bowl; sprinkle with cheese and serve.

Fettuccine With Fresh Asparagus And Lemon Cream

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb fettuccine
• 1 1/2 lbs asparagus, ends removed and cut into 2-inch lengths
• 1 tablespoon olive oil
• 1/2 cup chopped shallot
• 1 cup low sodium chicken broth
• 1/2 cup fat free sour cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons freshly grated parmesan cheese

Recipe

• 1 bring a large pot of salted water to a boil. add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. drain.
• 2 bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. drain.
• 3 meanwhile, bring the chicken broth and shallots to a boil in a large skillet. cook until the broth has reduced by half. add the lemon juice and lemon zest. whisk in the sour cream.
• 4 add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. season with salt and pepper.
• 5 divide the fettuccine and asparagus among 4 warm bowls and sprinkle with parmesan cheese.

Fettuccine Florentine

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 tablespoons butter
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup 1% low-fat milk
• 1/2 cup chicken broth
• 2 tablespoons reduced fat romano cheese
• 1 (10 ounce) package frozen chopped spinach
• 12 ounces linguine or 12 ounces fettuccine pasta

Recipe

• 1 melt butter, stir in flour and salt& pepper.
• 2 add milk and broth.
• 3 heat to boiling, stirring constantly.
• 4 boil and stir 1 minute.
• 5 stir in cheese.
• 6 add spinach which has been thawed and squeezed to drain.
• 7 heat through.
• 8 add to pasta which has been cooked per package directions.

Grandma's Secret Chocolate Chip Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3 cups bread flour
• 2 tablespoons cornstarch
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/4 cups unsalted butter, soft
• 2 large eggs
• 1 1/8 lbs bittersweet 60% cacao chocolate chips
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups brown sugar
• 1 1/8 cups sugar
• 2 teaspoons vanilla

Recipe

• 1 in a bowl, whisk together baking soda, baking powder, cornstarch, flour, and salt. set aside.
• 2 now, with a mixer, mix the butter and sugars together well. eventually the mixture will become fluffy.
• 3 now, on low speed, begin adding the remaining ingredients slowly while continuing to mix. add the chocolate chips last and mix them in shortly.
• 4 wrap the dough in plastic wrap and refrigerate for 60 hours (2 1/2 days). really, any time between 48 and 72 hours (2 and 3 days) will work well. shoot for 60 hours.
• 5 when it is time to bake preheat your oven to 350.
• 6 line baking sheets with parchment paper and place ping pong ball sized dough balls 2 1/2"-inches apart on your baking sheets. suggested to lightly sprinkle salt on top before baking.
• 7 bake for 17 minutes. once baking is complete, transfer to wire racks to cool for 12-15 minutes.

Fettuccine With Mascarpone And Basil

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb fresh fettuccine
• 3/4 cup heavy cream, room temperature
• 1/2 cup mascarpone cheese, room temperature
• 1/2 cup freshly grated parmesan cheese
• 2/3 cup packed fresh basil leaf, washed well, spun dry, and sliced thin
• 1/4 teaspoon freshly grated nutmeg

Recipe

• 1 boil pasta in plenty of boiling, salted water until al dente.
• 2 while it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
• 3 in warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
• 4 drain cooked pasta and add to bowl with the sauce.
• 5 toss well.
• 6 serve immediately.

Healthy Gluten-free Artisan Bread -- Free-form Crusty Boule

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs 30 mins Cook Time: 35 mins

Ingredients

• 2 cups brown rice flour
• 1 1/2 cups sorghum flour
• 3 cups tapioca flour (also called tapioca starch)
• 2 tablespoons yeast (can be reduced but you will have to increase the rise time)
• 1 tablespoon kosher salt (increase or decrease to taste)
• 2 tablespoons xanthan gum
• 2 2/3 cups lukewarm water
• 4 large eggs, whisked together
• 1/3 cup neutral-flavored oil or 1/3 cup olive oil
• 2 tablespoons honey or 2 tablespoons sugar

Recipe

• 1 mixing and storing the dough:.
• 2 whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded round food storage container or the mixing bowl of your stand mixer (a metal mixing bowl should be fine as long as it is stainless steel).
• 3 combine the oil, honey and water; set aside.
• 4 dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. (unlike wheat doughs, we do not add all of the liquid at once and stir. if you do that it will result in a lumpy dough).
• 5 continue to stir while you pour in another 1/3 of the liquid; the dough will start to come together in a thick dough. note: you can use your mixer for these steps with your bread hook rather than stirring the dough ingredients together.
• 6 add the final 1/3 of liquid and stir until the dough is nice and smooth. cover container with the lid, but do not snap it shut. allow it to rest on the counter for about 2 hours.
• 7 place the dough in the refrigerator and store for up to 7 days.
• 8 note: if you want to bake a loaf immediately after the initial proving you can bake it the first day, but you need to reduce the resting time before hand. in fact, you can mix the dough, shape it and let it rest on the parchment. after it has risen then slide it directly into the oven.
• 9 baking day:
• 10 on baking day take the bucket from the refrigerator. the dough will be quite fluffy still and you do not want to handle the dough too much. just like our other doughs the trick is to keep as much of the air bubbles intact as possible.
• 11 use wet hands to remove a 1-pound (grapefruit-size) piece of dough from the bucket. in order to not handle the dough too much you can even scoop it out of the bucket with a slightly wet metal spoon.
• 12 the dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.
• 13 use wet hands to smooth out the surface of the dough and shape it as desired. do not knead. this may take dipping your hands in the water a few times…to get a nice shape. gently smooth it out with wet hands into the shape you want.
• 14 cover dough loosely with plastic wrap and allow to rest on the counter for about 90 minutes. if your kitchen is very warm you may only need about 75 minutes.
• 15 the dough will not have grown much while resting, but it will seem a little bit puffier. use a serrated knife to cut slashes in the dough.
• 16 baking options:.
• 17 stone or cookie sheet option: if you want to bake using a baking stone, you can or you can use a cookie sheet.
• 18 preheat oven to 450°f
• 19 place parchment paper with your prepared dough on prepared stone or baking sheet.
• 20 place a pan (not glass) under the baking stone or sheet (at least 4 inches away) and add a cup of hot water to it when you put the loaf in the oven to create steam.
• 21 bake at 450 degrees for 30 minutes.
• 22 dutch oven option: preheat the oven with a 5 1/2 quart dutch oven in it to 500 degrees 30 minutes before baking time. (be sure it is fitted with a metal replacement knob, the original plastic knobs can only be heated to about 400 degrees.)
• 23 remove the pot from the oven and take off the lid.
• 24 lift the bread on the parchment and very carefully lower the parchment and bread into the pot, replace the lid onto the pot.
• 25 return to the oven and bake for 20 minutes.
• 26 after 20 minutes remove the lid, turn the heat down to 450f and bake for an additional 15 minutes.
• 27 cool the bread:
• 28 once the bread is done baking remove it from the pot using a spatula or from the stone/sheet and transfer to a baking rack to cool.
• 29 allow the bread to cool completely before eating or the center may seem gummy.
• 30 the loaf is also wonderful toasted and served with butter and marmalade. enjoy!