Quoted from 1323

did you make the millet bread?man can't wait to try this one!

no got it from DeLand Bakery in Florida. and yes, this is good!! had tooooooo much of it last night. at least it's not wheat and cashew is a black dot.

Needs to be dairy-free too.

Italy, are you talking about Sami's Bakery?  Man, I wish millet and flax behaved that way in my kitchen.  I don't know how they get it to be bread-like.  I can make nice cake-like breads, but never bread-like.  I don't know how they do it, and I consider myself pretty good in the kitchen.  I just can't figure it out unless it's somehow fermented, but it certainly doesn't taste fermented.

Quoted from Ribbit

What can I do to improve them?  I was hoping to make it like a corn tortilla, but they're more like a flour tortilla which made me happy too.

I don't know how coarse your rice flour was, but one thing about corn tortillas is the coarseness of the flour...  Maybe a bit coarser grind on the rice would be in order.  May also add a bit of crunch, unless you soak it well...

Just some untried suggestions...FWIW...

oops, ricotta sure is not dairy free-- sorry hmm, that is a hard one then    I guess it could be nut-cream or coconut-cream based if you are having these ingredients? And rice cooked up in coconut cream is divine but I can not have it- maybe you can? You bring the rice to boil in coconut cream and coconut milk, add spices and sweetner of choice   Perfect with cardamom, cinnamon, vanilla or maple syrup flavours..I am sure you could probably make a baked rice custard using coconut cream too  

Quoted from Ribbit

Needs to be dairy-free too.
Italy, are you talking about Sami's Bakery?  Man, I wish millet and flax behaved that way in my kitchen.

if you can have almonds and cashews, the Mimic Creme is great. I use the unsweetened variety.
The bakery is DeLand......  http://www.delandbakery.com/
this website shows the ingredients in their breads:
http://www.deliciousorganics.com/Products/bread.htm

they start about 1/3 of the way down the page

I'm w/ you, I'd like to know their secret. They do use yeast in some of their bread products but not all. So, hmmmmmmm, don't know, but I'm glad it's out there. Can't even tell you how good it was to have a real hamburger the other day. They have hamburger and hot dog buns as well. HOT DOG!!!  
MILLET HAMBURGER ROLLS
Ingredients: organic millet flour, brown rice flour, water, baking powder, sea salt.
MILLET HOT DOG BUNS
Ingredients: organic millet flour, brown rice flour, water, baking powder, sea salt.

This recipe might work for those trying to make something like Mimic Creme. The recipe comes from Ten Talents cookbook by Frank J. Hurd and Rosalie Hurd.

Cashew Nut Cream  
1/2 cup raw cashews
1 cup water
1 tablespoon honey or 3 dates
1/8 teaspoon pure vanilla
Pinch of salt

Blend all together in blender till very smooth (about 2 minutes).
For Almond Cream, follow above recipe using blanched almonds. Omit the vanilla.  Use dates to sweeten.
For something like Mimic Creme, try equal parts cashews and almonds.

Another recipe for Cashew Cream


http://www.vegcountry.com/recipes/Cashew-Cream.html

I'd have to use pecans to be compliant for all of us.  But pecans are so strong-tasting...

Oh!  I could use macadamias!  It would cost me an arm and a leg, but if I was desperate for some sort of creamy dessert, I could use macadamias.

How about some good ways to cook okra?

We've been coating it in almond flour, garlic, salt and frying it up in olive oil.

any other suggestions?  

We've had to trade our beloved morning oven baked asparagus (out of season now), for this stir fried Okra!  Which is also delicious.

Ouu la la...

found this most excellent site:  

http://www.neurophys.wisc.edu/ravi/okra/

Rice flour or millet flour is nice too.

Quoted from Ribbit

Rice flour or millet flour is nice too.

I tried both those and we found that the Almond Flour had the most flavor.  BUT I still have to try cornmeal which is a black dot.  

I'll save that for a special day!

Quoted from italybound

Moist Zucchini Bread
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1034

Enjoy

I tried this recipe with Pumpkin. It's out of this world, truly! Here's what I did. Halved all the measurements and:

1C freshly milled basmati rice ( for me spelt triggers bronchitis)
1t cinnamom
1/2t sea salt
1/2t baking soda
1/2t garam masala (instead of all spice)+1/8t freshly ground cloves
1/4t baking powder
1/2C jaggery (instead of agave)
1/2C ghee (i would reduce this further coz it does feel pretty "oily")
2small farm eggs
1/2t vanilla extract
1C  grated fresh pumpkin

Follow baking instructions as per IB's link.

IB, is this more cake like than bread?

Almost all of the above ingredients are Superfoods for Hunters, except vanilla which isnt rated for us, therefore neutral. I will add pine nuts the next time. Oh the possibilities  !

For my Nomad hubby I'll try this with yes, zucchini and raisins, 2 superfoods for him  !

My baking experience is very, very limited, so here are some  questions  :

1. Butter & flour a 9x13 pan. Does butter & flour mean greasing the pan and sprinkling flour? Why do we need to do this? I used my little square pyrex dish. Ghee & millet flour are what I used.

2. Add dry ingredients to wet ingredients. Why please? Anything to do with air bubbles..giving it the desired texture? Mine turned out very light and almost- by a hair's breadth- crumbly. Maybe coz of the basmati, which I think I should soak, dry and then mill for baking.

3. IB, why didnt you add a warning that it is extremely addictive ?

Superb recipe IB, thanks a lot!

Tried Ribbit's gluten free muffins http://www.dadamo.com/typebase4/recipedepictor7x.cgi?966

Very, very good! Subbed pine nuts for poppy seeds. Jaggery for agave. Also added raisins for my Nomad hubby. Oh I love how the grated lemon peel tastes!

I still havent found stainless steel muffin cups/trays...so I used our stainless steel dessert cups. Got to find a way to make these dessert cups non stick . Ghee didnt work, and these cups have a wide bottom-like half a cricket ball size. Any ideas?

Muffin cups: I saw waxed (I think they were wax) varieties and plain paper varieties. You can see how green I am with these things... Which ones should I get..?

Ribbit, if using muffin cups, does the batter rise and come out looking like muffins? You know...mushroom head like..?

Thanks a lot for this recipe!

You can use either plain or waxed paper cups.  My muffins have a tendency to stick to the paper so much that you sometimes lose half your muffin to the paper  , so waxed might be a better choice.

Yes, using muffin cups (if you mean the stainless steel baking pan and not the paper liners) gives them the mushroom-like head if you fill them that  much.

You know, you could use applesauce or grated fresh apples for some of the ghee in your zucchinni bread recipe.

Hey, you think that zuchinni bread recipe can be adapted to pumpkin bread? with maybe 1/2 rice flour 1/2 aramanth? applesauce instead of oil?

Try it and let us know!

Eeek, I'm scared to experiment, lol!

Has anyone broken down the flours and how they react in baking as opposed to wheat flour?  Like I notice brn rice flour is drier and denser, what about the others?

I find millet flour bitter, but I heard if you get it fresh it's not.
Rice flour is gritty. Oat flour is ok. I found almond flour having the best density in a roll or muffin. I'm becoming a big fan of almond flour..for some reason, it just reminds me the most of wheat.

Syren, the one thing that helped me the most in learning how to deal with gluten-free flours is to quit trying to make wheat-like bread.  Once I realized the others taste just fine (when not compared to Cracker Barrel's biscuits), I became very happy with what came out of my oven.  People who are used to wheat flour (especially white) aren't at all impressed by what I bake.  I can make some amazing muffins and take them to an event and they won't be touched because they're brown instead of white.  Or if they're tasted, people are like, "What's that?  Oh, you made those?"  Now other foods I make people love.  But not the baked goods....unless you have to eat gluten-free, then you get so desperate you'll do anything for some semblance of bread.  So see what you can do with the different flours.  There are some great recipes in the database.  Do a google search on gluten-free recipes too, then tweak as needed.  Don't be afraid to make a blend.  Like millet + almond + flax is nice.

Tell me more about Almond Flour.  Do you buy it or make it at home?

I make it in my coffee grinder.  All I can seem to do with almonds in the Vita Mix is make almond butter.

Quoted from MyraBee

Tell me more about Almond Flour.  Do you buy it or make it at home?

I make it. Too expensive. I grind raw almonds in my vitamix.

Quoted Text

All I can seem to do with almonds in the Vita Mix is make almond butter.

If you keep the almonds very cold or from the freezer, it should grind into flour before it turns into butter..just don't let it over grind so the friction gets it hot. Take if from Mayflours.

I just bought my first bag of almond flour from bobs red mill.

Ribbit, I totally empathize with what you are saying about cooking. People who aren't used to really 'healthy' alternative cooking always finds my food bland or baking the wrong texture. But you know I agree, I'm not trying to duplicate the texture, I'm trying to find new delicious treats and good meals that won't blow my way of eating.

I just need to likely avoid spelt, because I don't do too well with wheat or oats.

I cooked this soup last night from the BTD recipe site and it was very good. I had to make a few changes because I didn't have some of the items in my pantry. I had pinto beans instead of northern beans and I didn't have chicken. But is came out very good. I did add some garlic salt to add a little more flavor. Very tasty. Next time I want to cook some cornbread to go with it so I will be hunting down cornbread recipes.

               
     White bean chicken soup                    
               
Ingredients:

    * 3 Tablespoons olive oil
    * handful of diced onion
    * 1/4 cup shredded carrot (or more if you prefer)
    * 3 Tablespoons rice flour (or your preface)
    * 1 can chicken broth
    * 1 can white northern beans
    * 1 precooked chicken (approximately 1 cup)[or turkey]
    * Dash of parsley


How to make it:

   1. Saute diced onion in olive oil in skillet.
   2. Add flour.
   3. Add broth and beans.
   4. Add shredded carrots and chicken.
   5. Sprinkle parsley.
   6. Let it simmer for a few minutes then reduce heat and cook on low for approximately 20 minutes.
   7. Serve in bowl.

      Optional

      May add shredded cheese of choice.


Now that it is getting cooler I love to cook soups.

Quoted from Mayflowers

If you keep the almonds very cold or from the freezer, it should grind into flour before it turns into butter..just don't let it over grind so the friction gets it hot. Take if from Mayflours.

Oh, thanks, Mayflours.  I'll go stick my almonds in the freezer now.

BusyBee, here's my mama's cornbread recipe:

2 c. cornmeal (or millet flour)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. oil
1 egg
1 c. compliant milk or seltzer water

Preheat oven to 450.  For a crisp crust, heat some oil in an iron skillet in the oven (watch for smoke--work quickly) while it's preheating.  Mix all ingredients.  Remove pan from oven and pour in batter.  Return to oven and bake 20 min.  Variation: add chopped onion or Italian seasoning, or both.