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Cuisine Soleil Recipes With Gluten Free Flours Print

Carrot Muffins with Brown Rice Flour

Ingredients

  • 2 1/2 cups brown rice flour
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 3 large eggs, lightly beaten
  • 1/4 cup safflower oil
  • 1/3 cup prune purée (see note)
  • 3/4 cup skim milk
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar or honey
  • 2 cups grated carrots
  • 1 cup canned unsweetened, crushed pineapple, drained
  • 1/2 cup raisins

Method:

  1. Preheat oven to 350°F.
  2. Lightly grease and flour 12 standard muffin pan cups.
  3. In large bowl, mix flour, cinnamon and baking soda.
  4. In medium bowl, pour in lightly beaten eggs, oil, prune purée, milk and both sugars and mix until thoroughly blended.
  5. Stir in carrots, pineapple and raisins.
  6. Add to flour mixture and stir just until mixed.
  7. Spoon batter into prepared muffin cups filling them three-quarters full.
  8. Bake until muffins are springy to the touch and a toothpick inserted in center comes out clean, 30 to 40 minutes.
  9. Let cool 5 minutes, then transfer to wire rack and cool completely.

Note:

Look for puréed prunes in the baking aisle of supermarkets or natural food stores. You also can use prune baby food that doesn't use additional fillers or thickeners.

Source: http://recipes.wikia.com/wiki/Carrot_Muffins

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crepesPhoto: Andrews McMeel

Buckwheat Crepes with Sautéed Apples and Gruyère Cheese

Ingredients

Crepe Batter

  • 1 cup gluten free buckwheat flour
  • 1/2 cup all-purpose flour gluten free flour
  • 1 teaspoon coarse salt
  • 2 large eggs
  • 11/2 cups water
  • 2 tablespoons salted or unsalted butter, melted

Filling

Crepes are like very thin pancakes typically filled with cheese, ham or bacon, thinly sliced fruit, and/or eggs. Crepes are very popular in France and originated in the region of Brittany, where they are made with buckwheat flour. In most of France, crepes are rolled up or folded into half or quarter circles, but in Brittany the four rounded sides are folded in over the filling, forming a square, and then the crepe is inverted onto a serving plate.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

  • 4 tablespoons salted or unsalted butter
  • 3 yellow onions, cut into 1/8-inch wedges
  • 6 slightly green Golden Delicious apples, quartered, cored, and cut into 1/8-inch wedges
  • 2 ounces smoked ham, thinly slivered (optional)
  • 3 tablespoons freshly squeezed lemon juice
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of coarse salt
  • 1 tablespoon salted or unsalted butter, melted, plus 2 tablespoons, softened
  • 3 cups (12 ounces) coarsely grated Gruyère or Comté cheese

Method

  1. Make the crepe batter: In a large bowl, stir together the buckwheat flour, all-purpose flour, and salt. In a small bowl, whisk the eggs until well blended; stir in the water and butter. Gradually whisk the egg mixture into the flour mixture until the batter is smooth. Cover and refrigerate for 1 hour. The batter should be the consistency of heavy cream. If it is too thick, whisk in additional water, 1 tablespoon at a time.
  2. While the batter is resting, prepare the filling: In a large skillet, melt the butter over medium-low heat. Add the onions, increase the heat to medium, and cook, stirring, for 5 minutes. Add the apples and cook, stirring, for 10 to 15 minutes, until the apples begin to brown and have softened. Add the ham and sprinkle with the lemon juice, nutmeg, and salt. Cover and set aside until ready to fill the crepes.
  3. Heat a 9- to 11-inch crepe pan over medium-low heat until hot enough for a drop of water to sizzle on contact. Brush the surface of the crepe pan with a thin film of the melted butter. Blot any excess with the tip of a paper towel. Stir the crepe batter well with the whisk. Ladle about 1/3 cup of the batter into the heated pan, and simultaneously tilt and roll the pan from side to side to coat the surface with a thin layer of batter. Cook for 1 minute, or until the edges begin to set. Run the tip of a small, narrow rubber spatula under the edges of the crepe to loosen it from the pan. Use your fingertips to lift the crepe and quickly flip it over. Cook the other side for 30 seconds, or until the batter is set into a thin pancake. Do not brown the crepe or cook it until crisp. Transfer the crepe to a large, round plate. Repeat with the remaining batter, brushing the pan with more butter if necessary. Stack the crepes as they are made. You should have 12 crepes. If making ahead, wrap the crepes in plastic wrap or aluminum foil to prevent drying out. The crepes can be refrigerated for up to 2 days.
  4. If the crepes have been made ahead, fill them one at a time by first warming each crepe in the pan over low heat. While they are still in the pan, sprinkle about 1/4 cup of the cheese in the center of the crepe. Top the cheese with a large spoonful of the warm apple filling, spreading it into a single layer. Fold in two opposite sides of the circle to cover the filling. Then fold in the remaining two rounded sides, overlapping slightly, to form a square envelope. With a wide spatula, lift the crepe from the pan and invert it, so it is seam side down, onto a serving plate. Cover with aluminum foil to keep warm if not serving at once. Fill the remaining crepes in the same way. Reserve the remaining filling.
  5. Just before serving, brush the smooth top of each crepe with a thin film of the softened butter. Reheat the remaining apple filling and spoon a portion on top of each crepe. Serve at once.

Source: http://frenchfood.about.com/od/maindishes/r/buckwheatcrepes.htm, courtesy of Things Cooks Love by Marie Simmons (Andrews McMeel 2008).

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pizzaPhoto: Zubin Shroff

Chickpea Flour Pizza with Tomato and Parmesan

Called socca in Nice and farinata in Genoa, this workingman's morning snack is traditionally baked in brick ovens in pizza pans. My method calls for using a skillet on the stovetop, then moving the pizza to the broiler.

Servings: Makes 8 wedges.

Ingredients

  • 2/3 cup chickpea flour (see Notes)
  • 1/3 teaspoon salt
  • 1 cup water
  • 1/2 teaspoon finely chopped rosemary
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped tomato
  • 1 tablespoon finely chopped onion
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground pepper

Method

  1. Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
  2. Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
  3. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.

Source: www.foodandwine.com. Recipe by Madhur Jaffrey.

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Gluten-free Tapioca Flour Crepes

Ingredients

  • 2 eggs
  • 2 tbsp water
  • 1 tsp vanilla
  • 1/2 cup tapioca flour

Method

  1. Beat eggs with fork. Beat in water, vanilla and tapioca flour. Batter will appear very liquid. Let sit for 5 minutes.
  2. Cook over medium high heat on a crepe pan or low-sided skillet brushed with oil (should be just hot enough that a drop of water sizzles and jumps across the pan). Grasping the pan by the handle pour batter (about 1/3 cup) on pan and quickly tilt all directions, swirling the batter to form a very thin round layer of batter.
  3. Cook until the batter loses its wet look and the edges start to brown a bit. Carefully turn with a spatula and brown the other side for a few moments. Remove and stack on a plate and keep warm until ready to fill and roll with a sauce.

Source: http://vegetarian.about.com, courtesy of Ener-G Foods

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Gluten Free Brownies

Ingredients

  • 7.5 oz bittersweet chocolate chips
  • 1/2 cup unsalted butter
  • 2 tbsp cocoa powder
  • 3/4 cup sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 3 large eggs
  • 3/4 cup CS All purpose Mix Flour
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips

Method

  1. Preheat oven to 350F (176C)
  2. Lightly grease an 8" pan with butter
  3. Melt the chocolate and butter in a large stainless steel bowl over a pot of barely simmering water
  4. Once melted, remove bowl from heat and whisk in sugar and cocoa powder to incorporate
  5. Whisk in the applesauce, vanilla and eggs one at a time, beating well after each
  6. Stir in flour, salt and white chocolate chips
  7. Pour into prepared pan and bake for approximately 30 minutes.
  8. Remove from oven and cool on wire rack in the pan.
  9. Cut and serve once cooled.
  10. Store refrigerated in a airtight container

Source: N2 Ingredients

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Gluten Free Pancakes

Ingredients

  • 1 cup Flour, CS All purpose Mix
  • 2 tsp Baking Powder
  • 2 tbsp sugar
  • 1 large egg
  • 1 cup milk
  • 2 tbsp canola or vegetable oil
  • 1 tsp pure vanilla extract
  • Melted butter (unsalted for pan)

Method

  1. Mix dry ingredients in one bowl
  2. Mix wet ingredients in 2nd bowl
  3. Add wet ingredients to dry ingredients all at once and whisk until just combined
  4. Heat griddle on Medium-High heat
  5. Brush griddle with a little melted butter
  6. Pour 1/4 cup (60 mL) of batter onto frying pan and cook until bottom is brown and bubbles appear on top
  7. Turn and cook another 1-2 minutes
  8. Serve immediately

Source: N2 Ingredients

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Gluten Free Peanut Butter Cookies

Ingredients

  • 1/2 cup butter (unsalted for pan)
  • 3/4 cup packed golden brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1-1/4 cup crunchy peanut butter
  • 1 cup CS All purpose Mix Flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method

  • Preheat oven to 350F (176C)
  • Cream together butter, sugar, egg and vanilla until fluffy. Add in peanut butter and blend until incorporated
  • Mix together flour, baking soda and salt. Add slowly to wet ingredients and mix until incorporated
  • Put in freezer for 30 minutes or until somewhat firm
  • Scoop out teaspoons and roll into balls
  • Place onto parchment lined baking sheet and flatten with fork dipped in N2 flour blend to prevent sticking
  • Bake for approximately 12-15 minutes or until golden on bottom
  • Cool completely on rack and store in airtight container

Source: N2 Ingredients

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Gluten Free Chocolate Chip Cookies

Ingredients

  • 1/2 cup butter (unsalted for pan)
  • 1/4 cup sugar
  • 1/2 cup packed golden brown sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1-1/4 cup CS All purpose Mix Flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup bittersweet chocolate chips

Method

  1. Preheat oven to 350F (176C)
  2. Blend butter sugars, egg and vanilla in mixer until creamy and fluffy
  3. Mix dry ingredients and add slowly to wet ingredients in mixer until incorporated
  4. Fold in Chocolate Chips
  5. Drop spoonfuls on parchment lined baking sheet and bake for approximately 12-14 minutes or until golden on bottom
  6. Cool completely on tack and store in airtight container

Source: N2 Ingredients

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