Recipes Included On This Page Gluten-Free Baking Powder Gluten-Free Bread Gluten-Free Pastry Grilled Asparagus Salad Grilled Potatoes and Onions Grilled Swordfish with Avocado Hollandaise Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gluten-Free Baking Powder Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cream of tartar 1/2 cup cornstarch 1/4 cup baking soda In a small processor or sifter, blend or sift together cream of tartar, cornstarch and baking soda until well blended. Transfer to container with tight-fitting lid; label. Store at room temperature. Makes 1 1/4 cup. Source : "Full of Beans, 1993, p. 211" S(MC formatting by): "bobbi744@acd.net" Yield : "1 1/4 cups" NOTES : All gluten-free baked goods - pancakes, biscuits, muffins, quick breads, cookies, cakes - are made using gluten-free baking powder. It is smart to make up a supply of it to keep on hand. Keep handy in the cupboard and use within three months. Contributed to the FareShare Gazette by Bobbie; 30 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 430 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 103g Carbohydrate; 0mg Cholesterol; 15146mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Gluten-Free Bread Recipe By :Violet Currie and Kay Spicer Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon granulated sugar 1/2 cup warm water 1 envelope active dry yeast 1 cup water 2 tablespoons minute tapioca 2 cups whole bean flour 1/4 cup cornmeal 2 tablespoons cornstarch 2 teaspoons gluten-free baking powder 1 teaspoon salt 2 egg whites 1/2 cup skim milk 1 teaspoon poppy seeds Spray 8-4 inch loaf pan with non-stick cooking spray. Coat inside with cornmeal. Set aside. In small bowl, dissolve sugar in warm water. Sprinkle yeast over top; set aside for 10 minutes or until frothy. Stir well. In saucepan, combine water and minute tapioca; bring to boil. Cook for 1-2 minutes or until thickened and clear. In mixing bowl, stir together bean flour, cornmeal, cornstarch, baking powder and salt. In separate bowl, whisk together egg white and milk; whisk in yeast and tapioca mixture. Stir into dry ingredients until smooth. Set aside for 10 minutes. Turn out onto surface generously dusted with cornstarch. Dust hands with cornstarch and sprinkle a little over dough. Knead 4-5 times; form into oblong. Fit into prepared pan. Brush top with milk; sprinkle with poppy seeds. Bake in 400 F. oven for 45 minutes or until browned and loaf sounds hollow when tapped. Makes 1 loaf of 16 slices Variation : 1. Seed Bread: Add 1 tablespoon each sesame seeds, poppy seeds and millet to dry ingredients. 2. Herb Bread: Add 1 teaspoon dried basil and 1/2 teaspoon each dried rosemary, thyme and dillweed to dry ingredients. (For a more fragrant fresher herb taste use finely chopped fresh herbs when you can. Increase the amount to three times the amount of dried herb called for in the recipe.) 3. Focaccia: On non-stick baking sheet, pat dough into a round or square about 1 1/2 inches thick. Sprinkle with dried or fresh rosemary, pressing it lightly to adhere o crust. Let stand for 10 minutes. Bake in 400 F. oven for 35 minutes or until crust is golden brown. Gluten-Free Pizza Crust: Spray two pizza pans with non stick coating. Set aside. Divide dough in half. With hands dusted with cornstarch, flatten each half into disc; place one in center of each pizza pan. With cornstarch-dusted hands, press out to edges of pan. (Crust can be wrapped and frozen for up to 4 weeks; thaw for 15 minutes before proceeding.) Spread, as desired, with tomato paste and toppings. Bake in 400 F. oven for 25 minutes or until crust is golden and topping cooked. Makes 2 pizza crusts, 8 servings. Source : "Full of Beans, 1993, p. 154-155" S(MC formatting by): "bobbi744@acd.net" Yield : "1 loaf" NOTES : Dense and delicious, that is a fair description for this bread. Because there is no gluten in whole bean flour, the dough made from it is not as strong and elastic as dough made from wheat flour. However, in this bread the tapioca and egg white join forces to help hold the cell structure of the air bubbles created by the action of yeast and gluten- free baking powder. The bread is lightest when both leavening agents are used. Contributed to the FareShare Gazette by Bobbie; 31 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 3g Carbohydrate; trace Cholesterol; 145mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Gluten-Free Pastry Recipe By :Violet Currie and Kay Spicer Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole bean flour 1 1/4 cups cornstarch 1 tablespoon cornmeal 1 teaspoon gluten-free baking powder [recipe in cookbook and FareShare Gazette Y4 v01 n30] 1/2 teaspoon salt 6 tablespoons vegetable shortening 1 egg white 3/4 cup cold water In mixing bowl, stir together bean flour, cornstarch, cornmeal, baking powder and salt. With pastry blender or two knives, cut in shortening until mixture is crumbly. Whisk together egg white and water. Stir into dry ingredients to make a soft dough. Press into ball. Divide in half; flatten each half into a patty. On cornstarch dusted surface with stockinette-covered rolling pin (or between two sheets of waxed paper or plastic wrap) roll out dough to 1/8 inch thick circle shape. Carefully roll up onto rolling pin; unroll over pie plate. (Or remove plastic wrap from top of pastry; using remaining bottom sheet for support, carefully place pastry, plastic wrap up into pie plate.) Press smoothly into pan. (If pieces break away, press them back in place.) For pie shell or single-crust pie: Trim edge leaving 1/2 inch overhang. Tuck under to make double layer of pastry around rim; flute edge. (For straight-sided flan pan, fold the overhang to the inside.) Line inside of pastry shell with a pieces of foil. Bake in 400 F oven for 15-18 minutes or until edges are golden brown. Remove foil. For double-crust pie: Trim edge of pastry evenly. Fill as recipe directs. Roll out remaining pastry for top crust. Fit over filling; trim, leaving 1/2 inch overhang. Tuck overhang under edge of bottom crust; press firmly together. Flute edges to seal tightly. Cut steam vents in top crust. Bake as recipe directs. Makes pastry for 1 double crust 9 inch pie or two 9 inch pie shells or 24 medium tart shells. Source : "Full of Beans, 1993, p. 177" S(MC formatting by): "bobbi744@acd.net" Yield : "1 double-crust 9" pie shell" NOTES : Since whole bean flour makes a more tender pastry than wheat flour not as much fat is required as is needed for pastry using whole wheat flour. Contributed to the FareShare Gazette by Bobbie; 31 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1350 Calories (kcal); 77g Total Fat; (52% calories from fat); 5g Protein; 153g Carbohydrate; 0mg Cholesterol; 1141mg Sodium Food Exchanges: 10 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Grilled Asparagus Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- This delicious asparagus salad from Geoff Jansz has a nut-tomato and herb dressing, and is served with toasted Italian bread. Bellissima! 1 bunch fresh asparagus 1/2 roma (egg) tomato, flesh chopped 1/2 tb chives, chopped 2 tbs hazelnuts, split Italian bread (ciabatta, a flat Italian-style loaf, is best) olive oil nut oil (walnut or hazelnut) sherry vinegar parmesan cheese, shaved sea salt and black pepper to taste 1. Wash the asparagus spears well. Remove the tail ends with a potato peeler, as they can be a bit woody. Prepare the tomato, chives and hazelnuts. Put a saucepan of water on the stove to boil 2. Slice the Italian ciabatta bread and brush each side with olive oil. Grill the slices on each side. 3. Pop the asparagus into a saucepan of boiling water for 30 seconds to intensify the green colour. 4. Remove asparagus to a hot grill. Splash with olive oil and grill for just a minute or so. 5. Place asparagus on a plate. White plates make the food look great. Top with the chopped tomato, chives, hazelnuts, a drizzle of walnut or hazelnut oil and a splash of sherry vinegar. Shave fresh parmesan cheese over and season with sea salt and pepper to taste. Serve with grilled Italian bread. Further information: Geoff's asparagus salad is perfect with Elise Pascoe's Seafood Feast for Christmas. You'll find all the recipes in the December edition of the Burke's Backyard Magazine, at newsagents now for $4.20. (c) Burke's Backyard 42/1999 Burke's Backyard, PO Box 929 Willoughby, NSW 2068 Contributed to the FareShare Gazette by Sundarah; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Grilled Potatoes and Onions Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small potatoes 2 small onions, sliced melted butter/margarine paprika salt grated parmesan cheese Cut potatoes crosswise into 4 pieces. Reassemble, placing onion slices between potato pieces; skewer to hold together. Drizzle potatoes with butter; sprinkle with remaining ingredients. Wrap potatoes in foil. Cook on grill until tender, about 1 hour; turn every 10 minutes. (Note: potatoes can be assembled at home and carried to campsite.) Contributed to the FareShare Gazette by Sundarah; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Grilled Swordfish with Avocado Hollandaise Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 swordfish steaks -- 8 oz each 1/2 cup olive oil 1/4 cup Gold tequila 1/4 cup fresh lime juice 1 teaspoon minced garlic 1 jalapeno chile pepper 2 tablespoons cilantro -- minced 1 Sliver red pepper and cilantro Avocado Hollandaise Sauce 3 egg yolks 1 lime -- squeezed 1 dash Tabasco sauce 2 tablespoons cilantro -- chopped 1/2 pound butter -- melted 1/2 avocado -- cubed salt and pepper Combine all marinade ingredients and pour over swordfish. Marinate for 15 minutes, turning once. For best flavor, prepare grill with mesquite chips. Grill fish about 5 minutes on each side, basting frequently. Top with avocado mayonnaise. Avocado Mayonnaise: Bend egg yolks, lime juice, Tabasco and cilantro in blender. Slowly add hot melted butter. When thickened add avocado, salt and pepper, blend 30 seconds. Contributed to the FareShare Gazette by Jennie; 30 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 704 Calories (kcal); 61g Total Fat; (77% calories from fat); 36g Protein; 4g Carbohydrate; 256mg Cholesterol; 474mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates

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