The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free with less Fuss and Fatby Bette Hagman
Bette Hagman, the Gluten-free Gourmet, is recognized as a pioneer in the use of "safe" flours for those who are gluten intolerant and allergic to wheat. Her first two books, The Gluten-free Gourmet and More from the Gluten-free Gourmet, offered recipes that brought good-tasting meals back into the lives of those who must follow this very restrictive diet. In this book… See more details below
Bette Hagman, the Gluten-free Gourmet, is recognized as a pioneer in the use of "safe" flours for those who are gluten intolerant and allergic to wheat. Her first two books, The Gluten-free Gourmet and More from the Gluten-free Gourmet, offered recipes that brought good-tasting meals back into the lives of those who must follow this very restrictive diet. In this book, she adds two new elements, speed and health. Responding to the needs of those who must whip up a gluten-free meal at the end of a working day, she has created time-saving and versatile mixes for baked goods, pasta, and soups that are just as easy to use as any supermarket mix. And she has lowered the fat and cholesterol in many recipes while retaining the flavor. As in the first two books, breads, cakes, cookies, pies, pastries, and deserts - all the pleasurable foods most often missed by celiacs and the wheat allergic - get first consideration. She has added the new bean flours to her baking ingredients, with tasty and more healthful results, and she gives many helpful hints on using bread machines, telling which machines work well with gluten-free flours. But this is a full-service cookbook with recipes for every part of the meal, including a special chapter on stir-frying. There is a comprehensive list of what is allowed on the celiac diet and what is not, answers to twenty-two questions most often asked by celiacs, and a long list of sources for gluten-free products. The foreword is by Joseph A. Murray, M.D., Coordinator, Celiac Disease Clinic, University of Iowa Hospital and Clinics.
- Holt, Henry & Company, Inc.
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- 6.32(w) x 9.40(h) x 1.42(d)
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Gluten-Free Gourmet Cooks Fast And Healthy
Basic Cake Mix
Featherlight Yellow Cake
Lactose-free, Soy-free Cake
Low-Fat Chocolate Cake
Buttermilk Biscuit Mix
Sweet Shortcake Biscuits
Sweet Potato Biscuits
Green Onion Biscuits
Quick Cheese Muffins
Pancake and Waffle Mix
Dream Pastry Mix
Easy Cream Cheese Pastry
Pasta Base Mix
Mock Rice-A-Roni Mix
Creamed Soup Base
Cream of Chicken Soup
Cream of Mushroom Soup
Cream of Tomato Soup
Cheese Soup or Sauce
Shrimp Soup or Sauce
Tasty Cream Sauce
Onion Soup Mix
The last time I accidentally steered my cart down the crowded aisle of baking mixes in my neighborhood grocery, I wondered if anyone still buys flour and sugar and baking powder anymore to make their own baked goods. Probably notno one has the time.
I came home thinking it wasn't fair. We who have to live gluten free are just as busy, and starting from scratch may often seem more trouble than a treat is worth. Some gluten-free mixes can be ordered or found in the health food stores, but they're expensive, and we have to take the trouble to order by phone or mail or look up that distant store. There's the additional problem that the mixes, while gluten free, can still contain some ingredient to which we may be allergic, such as lactose, soy, or corn.
With this in mind, I started creating more mixes you can stir up in your own kitchen to pull out when time is short. I have discovered that, with alterations, I can make my Buttermilk Biscuit Mix (here into biscuits or muffins and even bases for quiches and meat pies. The Pancake and Waffle Mix turns out a great sponge cake.
To save all that measuring and whisking and flour on the kitchen floor when I want a pie, I put together a whole bag of the Dream Pastry Mix so I can make several different types of crusts with almost no trouble. And as for pasta, all I do is measure some liquid egg substitute or crack an egg and add with 1 tablespoon of oil to a cup of the Pasta Base Mix, then roll it out for homemade noodles or lasagne. After a lot of trials (with the resultsending in the garbage disposal), I finally found the combination for a Basic Cake Mix that can be made with your choice of liquids, whether you desire a lactose-free cake, a soy-free one, or a cake that contains neither.
And if you've hungered for that box of Rice-A-Roni to stir up a quick rice and pasta dish, I've discovered we can even make this at home.
Because I use the Onion Soup Mix and the Powdered Soup Base from More from the Gluten-free Gourmet so much that they stand beside the salt and pepper by my kitchen stove, I have included them here. I've added two new flavors to the soupcheese and shrimp. In this book you'll find a lot of recipes using these time-savers.
Many of the mixes start with GF Flour Mix. You can order this from a supplier listed on here or make your own. I mix up a large batch at a time.
THE FORMULA IS:
2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour
THIS CAN BE:
12 cups white rice flour 4 cups potato starch flour 2 cups tapioca flour
Basic Cake Mix
This is a basic mix that can be changed in many ways. Make a rich Featherlight Yellow Cake, a low-fat cake, or one both lactose and soy free. Flavor it with mocha, chocolate, or orange. Add spices or ginger. This quantity of mix will make four cakes, and it can be doubled easily. Store the mix in a plastic bag or plastic container with your regular flours for you to add the fresh eggs, shortening, and liquid when stirring up the cake.
5¼ cups GF Flour Mix 8 teaspoons baking powder 2 teaspoons baking soda 4 teaspoons powdered vanilla 21/2 teaspoons xanthan gum 2 teaspoons salt 22/3 cups sugar 2 tablespoons Egg Replacer
Whisk all ingredients together and store on pantry shelf.
FEATHERLIGHT YELLOW CAKE: Preheat oven to 350°. In a mixing bowl place 2 cups Basic Cake Mix.
1 egg plus 1 egg white (or 1/2 cup liquid egg substitute) 1/3 cup mayonnaise or Light Mayonnaise (here) 2/3 cup nondairy sour cream
Beat for about 1 minute on medium speed and turn batter into an 8 square pan sprayed with vegetable spray. Bake 25 to 30 minutes. (See below for flavor variations.)
LOW-FAT CAKE: Preheat oven to 350°. In a mixing bowl place 2 cups Basic Cake Mix.
1 egg plus 1 egg white (or 1/2 cup liquid egg substitute) 2 tablespoons vegetable oil 2 tablespoons pear or apple sauce 1/2 cup low-fat milk or nondairy liquid
Beat for about 1 minute on medium speed and turn batter into an 8 square pan sprayed with vegetable spray. Bake 25 to 30 minutes. (This is excellent with the Spiced Ginger Flavor.)
LACTOSE-FREE, SOY-FREE CAKE: Preheat oven to 350°. In a mixing bowl place 2 cups Basic Cake Mix.
1 egg plus 1 egg white 4 tablespoons melted margarine 1/3 cup citrus-flavored carbonated beverage (Sprite, etc.)
Beat for about 1 minute on medium speed and turn batter into an 8 × 8 pan sprayed with vegetable oil spray. Bake 25 to 30 minutes.
LOW-FAT CHOCOLATE CAKE: Preheat oven to 350°. In a mixing bowl place 2 cups Basic Cake Mix.
3 tablespoons cocoa
1 egg plus 1 egg white 2 tablespoons vegetable oil One 21/2-ounce jar baby pea puree 1/2 cup cherry cola
Beat for about 1 minute on medium speed and turn batter into an 8 square pan sprayed with vegetable spray. Bake 25 to 30 minutes.
MOCHA FLAVOR: To any of the above recipes add 1 tablespoon instant coffee granules plus 21/2 tablespoons cocoa to the dry mix before adding any liquid.
ORANGE FLAVOR: To the Basic Cake Mix add 1 tablespoon fresh orange zest before adding any of the liquids. This is especially good with the citrus-flavored carbonated beverage.
SPICE CAKE: To the Basic Cake Mix add 11/2 teaspoons cinnamon, 1 teaspoon cloves, and ¼ teaspoon allspice before adding the liquids.
SPICED GINGER FLAVOR: To the Basic Cake Mix add 1 tablespoon finely chopped candied ginger before adding the egg and liquids.
Buttermilk Biscuit Mix
This gluten-free "Bisquick" can serve in any recipe that calls for biscuits, muffins, potpie toppings or for those "easy" dishes that rely on a self-rising prepared mix for the "easy." This formula makes 5 batches of biscuits.
21/2 cups rice flour 12/3 cups potato starch 3 tablespoons baking powder 21/2 teaspoons baking soda 21/2 teaspoons salt ¼ cup sugar (or to taste) 1/2 cup dry buttermilk powder 3 tablespoons Egg Replacer (optional) 1 cup less 1 tablespoon shortening
In a large mixing bowl, whisk together the rice flour, potato starch, baking powder, baking soda, salt, sugar, buttermilk powder, and Egg Replacer (if used). With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart plastic bag or container in the refrigerator.
PLAIN BISCUITS: Preheat oven to 400°. To 1¼ cups Buttermilk Biscuit Mix add 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water for rolled biscuits or 1/3 cup water for light drop biscuits. Handle gently and roll out or drop as soon as the dough is moistened. Bake for 12 to 15 minutes. Makes 8 biscuits.
SWEET SHORTCAKE BISCUITS: Preheat oven to 400°. To 1¼ cups Buttermilk Biscuit Mix add 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg (or ¼ cup liquid egg substitute) beaten with ¼ cup water. Handling lightly, pat into rounds and put on a cookie sheet. Bake for 12 to 15 minutes. Makes 8 biscuits.
SWEET POTATO BISCUITS: Preheat oven to 400°. To 1¼ cups Buttermilk Biscuit Mix add 1 sweet potato, baked, peeled, and mashed. (I microwave mine.) Use 1 egg and add enough water to make a stiff dough. Roll or pat out and place on cookie sheet. Bake for 12 to 15 minutes. Makes 8 to 10 biscuits.
GREEN ONION BISCUITS: Preheat oven to 400°. To 1 cup plus 2 tablespoons Buttermilk Biscuit Mix add:
5 tablespoons chopped green onions 2 tablespoons cornmeal
Mix with 1 egg (or ¼ cup liquid egg substitute) and about ¼ cup cold water to make a dough stiff enough to roll out. Cut and place on cookie sheets. Bake for 12 to 15 minutes. Makes 8 biscuits.
QUICK CHEESE MUFFINS: Preheat oven to 350°. Prepare 12 muffin tins by greasing the bottoms only. To 2 cups Buttermilk Biscuit Mix add:
2 tablespoons sugar 2 tablespoons chopped green onion ¼ cup grated Parmesan cheese
2 eggs, beaten slightly, or 1/2 cup liquid egg substitute 1/2 cup mayonnaise ¼ cup cold water
Stir the liquids into the biscuit mix and drop into the prepared tins. Bake for 20 to 25 minutes. Makes 12 muffins. Recipe may be halved for 6 muffins.
Pancake and Waffle Mix
This simple mix can go from pancakes to waffles to cake with very little work. This is another staple on my shelf. It does not have to be refrigerated
4 cups GF Flour Mix 1 cup buttermilk powder ¼ cup sugar 11/2 teaspoons salt 4 teaspoons baking powder 2 teaspoons baking soda 4 teaspoons Egg Replacer (optional)
Combine the ingredients and mix well. Store in an airtight container on the pantry shelf. Makes 4 batches of pancakes, waffles, or cakes.
PANCAKES: Beat together:
2 eggs 1 cup water 2 tablespoons oil
Place 11/3 cups of the Pancake and Waffle Mix in a bowl. Add the egg mixture and beat until smooth. Do not overbeat.
Drop spoonfuls of the batter onto a hot greased griddle and cook until the top is full of tiny bubbles and the underside is brown. Flip and brown the other side. Makes ten 4 pancakes.
WAFFLES: Place in mixing bowl:
11/3 cups Pancake and Waffle Mix 1 tablespoon sugar 3 tablespoons shortening
Cut in the shortening until the mixture is very fine.
In a small bowl, beat:
2 eggs 1 cup less 1 tablespoon water
Add these to the dry ingredients. Beat just until the batter is smooth. Do not overbeat. Pour enough batter to cover on a hot waffle iron, and cook until golden. Makes 3 or 4 waffles.
EASY SPONGE ROLL OR SPONGE CUPCAKES: See here.
Dream Pastry Mix
Make this mix and keep it handy for baking pies in a hurry. This is enough for 4 batches of Dream Pastry, which makes one 2-crust pie plus an extra crust. Use it for many of the recipes in the Pies and Pastries section.
2 cups tapioca flour 2 cups cornstarch 1 cup potato starch flour 4 cups sweet rice flour 4 rounded teaspoons xanthan gum 2 teaspoons salt 2 teaspoons sugar
Mix well and place in coffee can or plastic bag. Store it with other flours. It does not need to be refrigerated.
TO MAKE DREAM PASTRY: You will need:
2¼ cups Dream Pastry Mix 1/2 cup (1 stick) margarine 1/2 cup Butter Flavor Crisco 1 egg, cold 1 tablespoon GF vinegar ¼ cup ice water Sweet rice flour, for rolling
Place Dream Pastry Mix in medium bowl. Cut in the margarine and Crisco in small pieces until you have shortening the size of lima beans (not cornmeal).
Beat the egg with a fork and add the vinegar and ice water. Stir into the flour mixture, forming a ball. You may knead this a bit since it can stand handling. Refrigerate the dough for an hour or more to chill.
Divide dough and roll out on a sweet ricefloured board (or on floured plastic wrap, for easier handling). Place in a pie tin. If using plastic wrap, remove it to the pie tin and invert the dough into the pan. Shape before removing the plastic. Bake as directed for the filling used.
For a baked shell, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450° oven for 10 to 12 minutes or until slightly browned. Cool before filling. Makes enough pastry for a 2-crust 9 pie plus 1 pie shell.
TO MAKE EASY CREAM CHEESE PASTRY: You will need:
1/3 cup Butter Flavor Crisco 1 ounce cream cheese 1 cup Dream Pastry Mix ¼ cup ice water
In a food processor, blend the shortening and cream cheese. Add the Dream Pastry Mix and process a few seconds. Add the water and process until the dough forms a ball.
Place the ball in the center of a 9 pie tin and pat out with the fingers, covering the bottom and up the sides of the pan. For a precooked filling, bake the crust first in a preheated 425° oven for 6 to 8 minutes. The crust will not brown much. Cool before filling. For a pie that is to be baked, fill the unbaked crust and follow baking directions for the pie.
TO MAKE AN OIL CRUST: To 2 cups Dream Pastry Mix add:
3 tablespoons cold milk or nondairy liquid blended with 2/3 cup vegetable oil
For a pie baked with the filling, bake at the temperature suggested in your recipe. For a baked shell, bake in a preheated 450° oven for 10 to 12 minutes or until slightly browned. Cool before filling. Makes 1 crust.
MAYONNAISE CRUST: To 12/3 cups Dream Pastry Mix add:
2/3 cup cold mayonnaise
Blend well and press the crumbly mix into the pie tin. If using for a pie with precooked filling, bake 10 to 12 minutes at 450°. Cool before filling. If the pie is to be baked, just add the filling and bake at the temperature the recipe suggests.
Pasta Base Mix
With this dry mix on hand, it takes only a few minutes to add the eggs and oil to turn out fresh egg pasta for dinner. In experimenting with egg substitutes in the pasta, I've found they work very well.
2 cups tapioca flour 2 cups cornstarch ¾ cup potato starch flour 1 tablespoon salt 5 tablespoons xanthan gum
Blend the flours, salt, and xanthan gum well. Store in a covered container in a dry place. Makes 5 batches of pasta, each making 2 to 3 servings.
TO MAKE PASTA: Put 1 cup Pasta Base Mix in a medium mixing bowl. Mix in 1/2 cup liquid egg substitute or 1 egg plus 1 egg white plus 1 tablespoon vegetable oil. Stir together until this forms a ball. Work with the hands, kneading gently on a cornstarch-covered board until the dough is firm and not at all sticky. Roll out as thin as possible, using more cornstarch to dust the board, and cut into desired shapethin spaghetti, widenoodles, lasagne shape (2 × 6 ) or manicotti shape (4 squares). Or put the dough through an Atlas pasta cutter.
Cook the spaghetti or noodles in boiling salted water to which a few drops of cooking oil have been added for 10 to 12 minutes or until the pasta tests done. Follow recipe directions for other shapes.
Mock Rice-A-Roni Mix
Add this gluten-free form of the familiar commercial Rice-A-Roni to your shelves as a quick standby. It'll take only minutes to make up a delicious baked or stove-top pilaf to accompany plain meats.
2 cups dried GF spaghetti broken into 1-inch lengths 4 cups white rice
Preheat oven to 400°.
Place broken spaghetti in a 9 × 13 baking pan. Bake in oven, stirring occasionally, until the pasta is a rich brown color, approximately 5 minutes. Let cool before mixing with the rice. Store in a plastic container on the kitchen shelf. Makes 6 cups or enough for 4 recipes of Mock Rice-A-Roni (here).
Creamed Soup Base
This base is a time-saver when a recipe calls for 1 can of creamed soup. I keep some on hand all the time so that it is now as handy for me as canned soups used to be. A few tablespoons of this plus water or other stock (see directions below) and you can have chicken soup, mushroom soup, tomato soup, cheese soup, shrimp soup, or a cream sauce.
For vegetarians, there are some vegetable soup bases on the market. Use one of these in place of the chicken soup base.
For the lactose intolerant, use the powdered baby formula Isomil (soy) or Pregestimil (corn) instead of Lacto-Free nondairy dry powder for the best flavor.
1 cup non-instant dry milk or nondairy substitute (see note above) 1 cup white rice flour 2 tablespoons dried minced onions 1/2 teaspoon pepper 1/2 teaspoon salt 3 tablespoons GF powdered chicken soup base or vegetable soup base
Combine all ingredients and mix well. Store in an airtight container on your pantry shelf. This mix is the equivalent of 8 or 9 cans of soup.
CREAM OF CHICKEN SOUP: Blend 3 to 4 tablespoons of Creamed Soup Base with ¼ cup cold water. Add 1 cup hot or cold water (or chicken stock) and cook, stirring, until the soup thickens. Use 3 tablespoons for thin soup, 4 for a thick soup.
CREAM OF MUSHROOM SOUP: Follow the instructions for Cream of Chicken Soup, using the liquid from one 4-ounce can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.
CREAM OF TOMATO SOUP: Follow the instructions for Cream of Chicken Soup, using one 5.5-ounce can of V-8 juice as part of the liquid.
CHEESE SOUP OR SAUCE: Follow the instructions for Cream of Chicken Soup, using ¼ cup Creamed Soup Base. Add ¼ cup extra water. Stir in 1/2 to 2/3 cup grated Cheddar cheese before removing from the stove.
SHRIMP SOUP OR SAUCE: Follow the instructions for Cream of Chicken Soup. Use one 8-ounce bottle clam juice plus the ¼ cup water and add one 41/2-ounce can broken shrimp (drained) or 1/2 cup cut-up, cooked shrimp, before removing from the stove.
TASTY CREAM SAUCE: Melt 1 tablespoon butter or margarine in a small saucepan and add 1 teaspoon chopped chives or 2 thinly sliced green onions before putting in the soup base. Add 1¼ cups hot water and cook as directed for Cream of Chicken Soup.
TO USE IN A CASSEROLE: If your casserole (scalloped potatoes, etc.) calls for canned soup and is to be baked over 1 hour, just tumble the Creamed Soup Mix with the ingredients and pour on 1¼ to 11/2 cups hot water.
Onion Soup Mix
This mix works like that packet on the grocery shelf but contains less sodium and is definitely gluten free. When a recipe calls for 1 packet dried onion soup, use 2 tablespoons of this mix, increasing or decreasing to your taste. I use this frequently in recipes in this book.
1/2 teaspoon onion powder 1/2 teaspoon onion salt 1/2 teaspoon sugar ¼ teaspoon Kitchen Bouquet browning sauce 1 tablespoon vegetable oil 1/2 cup minced dehydrated onions 1 tablespoon potato starch flour
In a small bowl, combine the onion powder, onion salt, and sugar. Add the Kitchen Bouquet and oil. Stir until the seasonings are uniformly colored.
Add the dehydrated onion and mix thoroughly until an even color is achieved. This may take several minutes. Stir in the potato starch flour to keep the flakes separated. Store in a closed container on the kitchen shelf. Makes 1/2 cup mix (four packets).
Copyright © 1996, 2000 by Bette Hagman
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