Tag Archives: Flour

Recipe: Gluten-Free Garlic Quinoa Flour Breadsticks

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I altered Jules Gluten Free‘s bread stick recipe to have less sugar and use Quinoa flour in addition to her baking flour. I do this because I cannot eat as much sugar or starches as the recipe calls for. Quinoa flour is a very high protein and fiber-rich flour. It has a slight taste of Quinoa, but is undetectable when mixed with Jules All Purpose Flour.

These little goodies were absolutely delicious and fluffy!

Gluten-Free Garlic Quinoa Flour Breadsticks

Preheat oven to 350 F.

3/4 tsp. apple cider vinegar
1/4 cup shortening
2 eggs
1 Tbs yeast
1 cup of plain yogurt
1 cup of Jules All Purpose Flour
1 cup of Bob’s Red Mill Organic Quinoa Flour
1/2 tsp baking soda
2 tsp baking powder
pinch of salt
crushed fresh garlic (sprinkled on top)
brush with olive oil

Mix together all ingredients until lumps are gone. Dust pastry mat with cornstarch and also dust your hands. Take a small handful of dough and form it into a breadstick shape. Lay the breadsticks on a cookie sheet that has been greased with olive oil. Sprinkle on toppings and bake for 10-12 minutes, or until top is golden brown and the dough has risen.

If you are a Seattle gluten free foodie, Jules Gluten Free all purpose flour is a great way to bake delicious gluten free goodies. If you try this recipe, comment and let me know how yours turned out! Also re-post your results referencing Seattle’s @guideglutenfree on Twitter.

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Mastering the Gluten-Free Pancake.

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How many times have you messed around with different flours to get your perfect gluten-free pancake? For me it’s been numerous; almond flour, coconut flour, Bob’s Red Mill (potato & rice flours), Jule’s Gluten-Free Flour (potato, corn, & rice), to name a few and they are never quite what I want. Whether they are too mushy, too dense, or too much like a macaroon, mastering the Seattle gluten-free pancake presents a significant challenge.

Fret no more folks, I have found the perfect Seattle gluten-free pancake recipe that is guaranteed to produce the BEST gluten-free pancake you have ever had. They are so good, you won’t be able to tell the difference between real wheat pancakes and these ones!

What did I use? Mostly Quinoa flour and a little Jule’s Gluten-Free Flour. Recipe Below.

Quinoa Flour Pancakes

2 cups of quinoa flour
1/3 cup Jules GF flour
4 tsp baking powder
2 eggs
1/2 tsp salt
2 tbs of agave nectar
1 tbs of vanilla
2 cups + 1 tbs of water
Coconut oil for frying

I used a small teflon frying pan, which helped with making the pancake perfectly round.

The newest addition to Gluten Free: Coconut Flour

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There has been chatter for the last six months or so about coconut flour and its many benefits, i.e. it’s high in fiber, gluten-free, contains protein, and is lighter to cook with than almond flour (another flour growing in popularity).

While I have not experimented with it yet, I am very excited about this new alternative flour. Namely because rice, potato, and tapioca are starches, which means they turn to sugar in your body once they are processed. The aforementioned are not even remotely fibrous, are processed, and pack on the pounds just as fast as baked goods containing gluten.

Coconut flour however has my eyebrow arched. While it may not be as powdery and delicious as it’s counterparts, it is still tasty and good for you. This is a magical notion.

Gluten-free allergies are popping up more and more every day. In my case, I am definitely allergic to gluten, but I also have another condition called PCOS or Polycystic Ovarian Syndrome. I don’t believe the allergy is disconnected from the PCOS, in fact for me it seems they both go hand in hand. PCOS causes my hormones to go out of balance, specifically my testosterone increases to levels that start wreaking havoc in my body. What are PCOS symptoms you ask? Unpleasant ones like facial and body hair also called Hirsutism, female pattern baldness aka Alopecia, cysts on the ovaries, fibrocystic breasts, and to top it off acne and weight gain in the mid-section. ALL seem to be exacerbated by eating sugar or processed starches that convert to sugar in the body.

My symptoms are particularly bad, which means in order to not lose my hair and experience all the other unpleasantries, I have to take a testosterone inhibitor called spironolactone, every morning and night. I take 50 mg twice a day and for the most part my symptoms are at bay, but not completely. For example, if I eat too many gluten-free baked goods with ANY TYPE of sweetener I get irritable (blood sugar crashes) and I am depressed the next day.

So you are probably asking yourself why don’t I just cut out gluten-free goods out of my diet completely, avoid the hassle, and get better. Easier said than done. For the most part I choose what I eat very carefully, but sometimes it is hard to avoid breads, especially when you’ve had a bad day and want some gluten-free pizza. The prospect of having a flour that does not affect my body the way the current list of GF flours affect me is a positive one. It’s fibrous, has protein, is low carb, and doesn’t convert to sugar! I will be back to report how my first baking project went in a few days and how I felt after eating it.

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Best Gluten-Free Flours

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Jules Gluten Free Flour
I like the name Jules, reminds me of my grandpa whose name is Julius. Course in this day in age, it’s short for Julie. Jules came up with her own blend of gluten-free flour after experiencing the baking dismal failures of other brands. I must say, it’s hands down the best gluten-free flour I have baked with. Her blend is a mix of corn flour, tapioca starch, potato starch, and white rice flour. Over the holidays I made Challah bread (pictured) and Christmas cut-out cookies. No one knew the difference.

She has a comprehensive book of recipes called Nearly Normal Cooking for Gluten-Free Eating. I HIGHLY suggest getting it.

Elana’s Pantry
Another favorite and completely different approach to gluten-free baking is Elana Amsterdam’s recipes using Blanched Almond Flour. It isn’t her own blend, but she is the reason why people are buying it from Honeyville over the last year or so. Bob’s Red Mill also has blanched almond flour, but (she claims) it doesn’t work very well in her recipes. Personally, I have had success with some recipes of hers and failures with others. One thing she tries to do is stay vegan if she can, which ultimately leaves baked goods lacking in many ways. So I add an egg or two more than her recipes call for to add fluffiness.

Below are two of her recipes from her cookbook; almond flour pizza and carrot, date muffins. I have not had success with her breads, however the muffins, cakes, and cookies are usually gobbled up in a matter of hours.

Gluten Free Pantry Country French Bread Mix
You can get this bread mix at most grocery stores, namely QFC, Whole Foods, and PCC. It’s my favorite for making pizza because the yeast makes it fluffy and it goes a long way producing two medium-sized pizzas. I recently made a pear, walnut, gorgonzola, chicken pizza with this bread mix (pictured), you truly could not tell it was without gluten.

The flour mix includes white rice flour, potato starch, corn starch, guar gum, granulated honey, salt, and a packet of yeast.

 

Another favorite is King Arthur’s Gluten Free Multi-Purpose Flour. I have not personally baked with this flour, but my good friend Elaine has. She made me the best Christmas cookies I have ever had this last holiday season. They were simple Christmas cut out cookies, but tasted exceptionally better than any I have tasted. She said her secret was Irish Butter. Sorry Elaine, had to share it!

King Arthur’s is a mix of rice flour, potato starch, and tapioca starch and can be found at most grocery stores.