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Gluten& Free MORE LIVING WITHOUT’s
FEATURES | Spring Baking Issue
24 A Better Brunch Tender spring produce and fresh baked goods make for easy entertaining.
36 Spring Muffins Laced with fruit and veggies, these moist muffins are full of flavor.
46 Angel Food Cakes These heavenly desserts are devilishly delicious.
58 Rolling in the Dough From calzones to focaccia, one dough makes six amazing breads.
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Pies & Tarts Mouthwatering desserts prepared with easy crusts and seasonal ingredients.
Page 79: Fresh berry mini tarts
Baking Issue Spring 2015 | G L U T E N F R E E & M O R E
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DEPARTMENTS | Spring Baking Issue
FOOD 82 Bake Up Some Biscuits They’re fast, fresh and fabulous.
88 Homemade Bread Make lofty loaves with your bread machine. 94 The Wonder of Brownies Satisfy chocolate cravings with these rich, dark, fudgy treats.
MUST HAVES
FOOD FOR THOUGHT
12 Kitchen Bookshelf Favorite books we think you’ll love.
114 Nourish the Heart Gluten-free cookies feed a sweet romance.
102 Make-Em-Quick Breads Save time and trouble with these streamlined recipes.
16 Cooking Tools Master your gluten-free diet with these kitchen helpers.
HOW TOS 18 Make the Most of Mishaps Save-the-day tips turn your baking botches into baking beauties. 20 Garnish Rules! Here’s how to garnish like a pro. 22 Ask the Chef Food editor Beth Hillson answers your baking questions.
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Recipe Index & Allergen Guide Editor’s Note Substitution Solutions GF Flour Substitutions Gluten-Free Diet Guide Casein-Free Diet Guide Shopping List
How Tos
ASK THE CHEF
FOOD EDITOR BE TH HILLSON ANSWERS YOUR QUESTIONS ABOUT SPECIAL-DIE T BAKING
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My homemade gluten-free muffins are really crumbly and they dry out quickly. Help!
muffins and quick breads. They’re really crumbly and they dry out quickly. Can you help? A: This is a common complaint. In place of 1 cup of liquid, try adding the same amount of a fruit puree or vegetable puree. I like to use unsweetened applesauce or strained pureed carrots, the junior baby food variety. These add moisture and texture to gluten-free baked goods, plus some extra nutrients. For moist muffins that hold together, try out our muffin recipes on page 36. You won’t have to doctor them with puree. Q: Why am I seeing strange, new flours in glutenfree recipes and baked goods? It used to be just rice flour and some starches. A: Rice flour and the “white” starches still play a role in gluten-free baking but, frankly, we’re moving away from using them exclusively. Highly processed, these white flours and starches contain simple carbohydrates that are nutritionally depleted. Flours made from gluten-free whole grains are more nutritionally dense; many contain higher levels of vitamins and fiber than wheat flour. These “new” flours—amaranth, chickpea, coconut, millet, quinoa, sorghum, teff and others—are made from grains and seeds that have been staple foods of ancient cultures around the world. Not only are these flours metabolized more slowly (warding off unhealthy spikes in blood sugar levels), they also add valuable protein and elasticity to glutenfree baking.
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You can bolster the nutrient count of your baked goods by simply adding ¼ to ½ cup of an ancient grain flour to each cup of your favorite gluten-free flour blend. Whisk to combine and use this as your all-purpose flour blend. Alternatively, purchase a blend that already contains one of these great flours. A growing number of gluten-free commercial blends include them. Q: I don’t have any xanthan gum. Can I use guar gum instead? A: Yes. Guar gum can be a one-for-one replacement of xanthan gum in baking recipes. Q: I react to corn. What can I substitute for
cornstarch in your recipes? A: Each starch has slightly different properties, with cornstarch and arrowroot powder producing the lightest baked goods and tapioca starch/flour and potato starch producing a slight denser texture. Nevertheless, as part of a flour blend, you can replace one starch for another on a one-to-one basis with excellent results. Q: My cookies tend to be very crumbly. Is there anything I can do to improve the texture? A: Try these tips for improving the texture of gluten-free goodies: Include a bit of high-protein flour, such as chickpea, quinoa, sorghum or amaranth, as part of your baking blend (up to 30 percent). The extra protein provides elasticity. Consider adding a little more xanthan gum or guar gum or try adding a tablespoon
of flax meal softened in 3 tablespoons hot water along with the eggs in your recipe. Q: Does it matter if I bring ingredients to room temperature before starting a recipe? A: When making most gluten-free baked goods (except pie crusts), recipes generally work best when ingredients are at room temperature. For gluten-free bread, eggs at room temperature are a must; place eggs in a cup of warm water until they reach room temperature. Yeast should be brought to room temperature before using it in a recipe. Q: Do you have any tips for making a gluten-free pie crust that’s tender and flaky? A: Most gluten-free pie crust recipes call for at least two or three flours and a starch or two. This combination of flours helps balance flavor and texture. To avoid grittiness, use superfine flours. Can’t find superfine? Process your flours in a clean coffee grinder, blender or food processor to make them more powdery. Whether it’s butter, a dairy-free butter alternative or leaf lard, make sure that the fat you use is very cold. Cut the fat into the dry ingredients until pea-size pieces of fat are evenly distributed throughout the flour. (As the crust bakes, the fat melts, creating flaky layers.) Use ice water or a very cold liquid, according to your recipe instructions. This ensures that the fat stays chilled before the crust is baked. Consider using a crust recipe that calls for an egg as it helps bind the flour and improves structure. If you’re avoiding eggs, use flax gel
PHOTOGRAPHY BY TIM HOREL
Q: I have trouble with my homemade gluten-free
How Tos
or chia gel instead. Here’s how to make gel: To replace each egg, combine 1 tablespoon flax meal or ground chia seeds with 3 tablespoons hot water; let this mixture sit for 5 minutes until slightly thickened. Recipes for gluten-free crust usually call for xanthan gum or guar gum to prevent crumbling and help build structure. If you can’t tolerate gum, replace it with an equal amount of agar powder or add 1 tablespoon potato flour (not potato starch) to the dry ingredients. Turn to “Pies & Tarts” on page 70 for delicious recipes and more tips on making glutenfree pie crusts. Q: With multiple food allergies in my family, I’m always substituting some key ingredient or other when I’m baking. These replacements are expensive, especially when the recipe doesn’t turn out! Is there a less costly way to experiment with substitutions to see how they will work in a recipe? A: Divide your recipe and work with a smaller version of it. Here’s my rule of thumb: Use the number of eggs to guide you. If the recipe calls for two eggs, divide the recipe in half. If it calls for three eggs, make a third of the recipe. If you bake egg-free, follow the same technique but use an egg replacer for each egg substituted. Be sure to divide all ingredients by the same amount so ratios stay the same and your outcome is consistent. If a recipe calls for only one egg, divide the recipe in half and use either the yolk or the white of one egg in the recipe. To divide the recipe of a full cake or a loaf of yeast bread, prepare the cake batter as cupcakes and the bread dough as rolls. The baking time will be shorter—about 18 to 22 minutes total—but the taste and texture should be the same. I often use this method when developing new recipes for Gluten Free & More and we routinely use it in the magazine’s test kitchen. Q: I’d like to get away from using so much refined white sugar. Is there another type of granulated sugar I can use instead?
nut sugar or maple sugar. Note that maple sugar has a pronounced flavor that might not be ideal in more delicate baked items. Q: Gluten is bad for me but sugar is worse. I have yet to see cookie recipes that are both gluten-free and sugar-free. Is it possible to make desserts that don’t contain so much sugar? A: I’ve had success reducing the sugar in a recipe by replacing part of it with a stevia product that contains a bulking agent and is designed for baking, such as Stevia in the Raw. You might give this a try. Usually I replace half the sugar with a stevia product and leave the remaining sugar in the recipe. But if you cannot have any sugar, by all means, try replacing it all with a stevia product and see how you like it. Stevia in the Raw can replace white sugar in a one-to-one ratio.
For gluten-free bread, eggs at room temperature are a must. Place eggs in a cup of warm water until they reach room temperature.
Q: I don’t have a big, heavy-duty stand mixer with a paddle attachment. All I own is a hand mixer. Will it work with gluten-free recipes? A: Big stand mixers save time and effort but almost any recipe can be made “by hand” or with a hand-held mixer. Just be sure that your mixer has at least 250 watts of power. The xanthan gum or guar gum in gluten-free bread recipes causes the dough to become sticky and very heavy, which may burn out a less powerful machine. Q: I want to bake gluten-free breads and cakes for my friends. What’s a good pan size to use? A: When it comes to gluten-free baking, smaller pans tend to work best. Mini-muffin pans and mini-loaf pans are preferred by many gluten-free bakers. Making gluten-free baked goods in smaller pans can improve their quality and help them hold together. If your recipe calls for a large pan, try dividing the batter among two or three smaller pans and reduce the baking time accordingly. Start checking for doneness after about 12 minutes for mini-muffins, 18 minutes for miniloaves. Bake until a toothpick inserted in the center comes out clean.
Food editor Beth Hillson (bhillson@GlutenFreeAndMore.com) is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (DaCapo Lifelong). Both books are available at GlutenFreeAndMore.com.
A: Replace the white sugar in your recipes with an equal amount of less-processed granulated sugar. Try using date sugar, coco-
Baking Issue Spring 2015 | G L U T E N F R E E & M O R E 23
THIN WEDGES OF THIS PANCETTA PIZZA MAKE AN IRRESISTIBLE NIBBLE BEFORE BRUNCH. The dough is first baked without the toppings, then Fontina and Parmesan cheese and other goodies are added. It’s finished under the broiler, yielding a crisp yet tender shell. This recipe makes two crusts. They can be baked early in the day and topped shortly before serving. Cooked crusts can be made in advance and frozen up to a month. Thaw crusts about 40 minutes at room temperature before topping.
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White Pizza with Pancetta and Green Onions SERVES 6
Filling 3/4 cup warm water (100°F-110°F) 3 teaspoons firmly packed brown sugar, divided 1 (¼ ounce) package active dry yeast (about 2¼ teaspoons) 3/4 cup tapioca starch/flour 1/2 cup white rice flour or brown rice flour 1/3 cup whole grain corn flour (not cornmeal) or chickpea flour 1/3 cup sorghum flour or millet flour 1 teaspoon xanthan gum 1 teaspoon coarse kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus more for forming dough 1 large egg Topping Extra-virgin olive oil, as needed Pinch red pepper flakes 3 tablespoons chopped green onion, divided
PHOTOGRAPHY BY BRIAN AMBROSE PHOTOGRAPHY
1 cup coarsely grated Fontina cheese or dairy-free alternative 2 tablespoons freshly grated Parmesan cheese or dairy-free alternative 1/4 cup finely chopped pancetta Freshly ground black pepper 3 tablespoons thinly sliced fresh basil
1 Place one oven rack in the lowest position, and the second rack in the top position. Place a pizza stone or upside down heavy baking sheet on the lower rack. Set the oven to 400°F. Preheat the pizza stone at least 45 minutes or the baking sheet 20 minutes. 2 Measure warm water in a glass measuring cup. Add 1 teaspoon brown sugar and yeast and stir to dissolve. Let stand until foamy, about 5 minutes.
TIP Experiment with different flours in this recipe. White rice flour will give a crisp result. Brown rice flour is more nutritious than white. Whole-grain corn flour delivers a great semolina-like flavor. If you’re allergic to corn, chickpea flour works well, too. Sorghum flour offers a pleasant, slightly sweet background, while millet is slightly nutty in taste.
3 Meanwhile, in the bowl of a stand mixer, combine tapioca starch, white rice flour, corn flour, sorghum flour, xanthan gum, salt, pepper and remaining 2 teaspoons brown sugar; whisk to blend.
4 Add yeast mixture, 2 tablespoons oil and egg to dry ingredients. Using the paddle attachment, mix on slow speed until blended. Scrape down the sides of the bowl. Increase speed to medium and beat until the dough is smooth and very thick about 5 minutes. 5 Place two 12-inch squares parchment paper on a work surface. Trace a 9-inch circle on each and turn over. Scrape half the dough into the center of each circle. Using a rubber spatula dipped in water, form each into a 5-6-inch round. Drizzle about 2 teaspoons olive oil over each. Using oiled fingers, spread each out to a 9-inch diameter round with edges higher than the center, filling in any holes and dipping fingers into more oil if sticking. Cover loosely with plastic wrap and let rise until puffy, about 20 minutes. 6 Pull one pizza crust with EGG-FREE OPTION its parchment onto a pizza peel or the back of a pizza For Egg-Free White Pizza, omit 1 egg. Combine 1 tablespoon golden flax meal pan or small baking sheet. with 3 tablespoons hot water. Let cool. Use this mixture to replace the egg in Slide onto the pizza stone step 4. Dough will be soft. Bake until a toothpick comes out clean. or heavy baking sheet. Bake until the top is puffed and firm and the bottom is crisp, 8 to 10 minutes. Slide the parchment onto a peel or backside of a pizza pan, and then slide onto a metal cooling rack. Remove the paper. Repeat with second crust. Cool completely before topping. 7 To top the pizza, position one rack so the top of the pizza will be 4 to 6 inches from broiler heat source. Preheat the broiler. Transfer one baked crust to a pizza pan or small baking sheet (reserve the second crust for another use). 8 Brush crust with olive oil, sprinkle with red pepper flakes and 1 tablespoon green onions. Top with Fontina and Parmesan cheese. Sprinkle with pancetta, remaining 2 tablespoons green onions and black pepper. Broil until cheese melts and crust is golden, 4 to 6 minutes. Sprinkle pizza with basil. Cut into 12 thin wedges and serve. Each serving contains 331 calories, 18g total fat, 6g saturated fat, 0g trans fat, 65mg cholesterol, 670mg sodium, 35g carbohydrate, 2g fiber, 3g sugars, 10g protein, 22 Est GL.
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THESE TENDER, TRIANGULAR-SHAPED BISCUITS feature flavorful whole grains. Because they are so delicate, spread the batter in a cake pan and then cut them into individual wedge-shaped biscuits after baking. Gently crushing the sliced berries helps release their juices into the topping. These shortcake biscuits are best served the same day they’re baked.
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Strawberry Shortcakes with Ginger Biscuits S E R V E S 6 TO 8
Shortcake Biscuits 1/2 tablespoons melted butter 1 or dairy-free alternative, divided, for greasing pan and brushing cake 1 cup sorghum flour 6 tablespoons whole-grain corn flour (not cornmeal) 1/3 cup potato starch (not flour) 1/4 cup firmly packed brown sugar 11/2 teaspoons baking powder 1 teaspoon xanthan gum 3/4 teaspoon baking soda 1/2 teaspoon coarse kosher salt 6 tablespoons chilled unsalted butter, or dairy free alternative, cut into ½-inch pieces 2/3 cup plain yogurt or dairy-free yogurt 1 large egg 1/2 t easpoon pure vanilla extract 1/2 cup finely chopped crystalized ginger 1 tablespoon granulated sugar
PHOTOGRAPHY BY BRIAN AMBROSE PHOTOGRAPHY
Strawberries and Cream 21/2 pounds fresh strawberries, hulled and quartered lengthwise 1/3 cup + 2 tablespoons granulated sugar 1 cup chilled heavy whipping cream or dairy-free whipped topping 1 teaspoon pure vanilla extract 1/3 cup plain yogurt, dairy-free yogurt or sour cream
1 Grease a 9-inch round cake pan with some of the melted butter. Line bottom with a round of parchment paper and grease the parchment. Combine sorghum flour, corn flour, potato starch, brown sugar, baking powder, xanthan gum, baking soda and salt in a food processor. TIP The brown sugar in these biscuits can be replaced with white sugar for a less earthy flavor. Pulse to blend well. Add For variation, use oat flour or almond meal to 6 tablespoons butter and pulse (about 20 times) until replace the corn flour and 1 teaspoon ground cinnamon to replace the crystalized ginger. the mixture resembles a coarse meal. 2 Combine 2/3 cup yogurt, egg and 1/2 teaspoon vanilla in a small bowl. Whisk with a fork to blend. Add yogurt mixture to the processor and process until a rough batter forms, about 10 seconds. Add crystallized ginger and pulse to mix in. 3 Scrape batter into prepared pan, spreading evenly. Brush the top with melted butter. Sprinkle with 1 tablespoon granulated sugar. 4 Preheat oven to 375°F. Let batter rest while oven heats. 5 Place pan in preheated oven and bake until cake is brown, springy to the touch and a toothpick inserted in the center comes out clean, about 20 minutes. 6 Transfer pan to a cooling rack. Cut cake into 6 to 8 wedge-shaped biscuits. Let biscuits cool in pan 15 minutes. Transfer to a rack to cool, removing the parchment. 7 Place strawberries in a large bowl. Mix in 1/3 cup sugar. Let stand 5 minutes. Gently press with a potato masher just enough to help release their juices, if desired. Let stand 45 minutes to 1 hour, stirring occasionally. 8 Combine cream, remaining 2 tablespoons sugar and 1 teaspoon vanilla in a medium bowl. Using a mixer, beat until soft peaks form. Fold in 1/3 cup yogurt. 9 Split biscuits in half horiEGG-FREE OPTION zontally. Arrange the botFor Egg-Free Strawberry Shortcakes, omit 1 egg. Combine 1 tablespoon toms cut side up on plates. golden flax meal with 3 tablespoons hot water. Let cool. Use this Spoon some strawberries mixture to replace 1 egg in step 2. and their juices over. Spoon a big dollop of whipped cream over each. Place the biscuit tops over. Spoon another big dollop of whipped cream over each. Spoon more berries over and serve immediately. Each serving contains 479 calories, 24g total fat, 14g saturated fat, 0g trans fat, 97mg cholesterol, 358mg sodium, 65g carbohydrate, 5g fiber, 35g sugars, 5g protein, 36 Est GL.
Contributing chef Kristine Kidd (kristinekidd.com) is former food editor of Bon Appetit magazine. She is author of Weeknight Gluten Free (Williams-Sonoma) and Gluten-Free Baking (Williams-Sonoma).
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Classic Blueberry Muffins MAKES 12 MUFFINS
13/4 cups Mary’s Baking Blend (page 37)
2 teaspoons baking powder
½ teaspoon xanthan gum ¼ teaspoon salt
2 large eggs
¾ cup coconut sugar or sugar of choice
½ cup coconut milk or milk of choice
½ cup vegetable oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries
¼ cup sweetened coconut flakes, optional Sparkling sugar, for garnish, optional
1 Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups. 2 In a medium bowl, whisk together dry ingredients—flour blend, baking powder, xanthan gum and salt. 3 With stand or hand mixer at high speed, beat eggs and sugar together until fluffy, about 3 minutes. Mix in coconut milk, oil and vanilla. 4 Add dry ingredients to wet ingredients and mix just until combined. Gently fold in blueberries and coconut flakes (if using). 5 Fill muffin tins ½ to 3/4 full. Place in preheated oven and bake 18 to 20 minutes or until muffin centers are firm to the touch and a tester comes out clean. Garnish with sparkling sugar, if desired. Each muffin contains 231 calories, 10g total fat, 3g saturated fat, 0g trans fat, 35mg cholesterol, 126mg sodium, 33g carbohydrate, 1g fiber, 14g sugars, 2g protein, 21 Est GL.
EGG-FREE OPTION
For Egg-Free Blueberry Muffins, omit 2 eggs. Reduce oil to 6 tablespoons. Add 1 tablespoon cornstarch or arrowroot powder to the dry ingredients. Add 2 tablespoons water to the liquid ingredients. In a small bowl, combine 1 tablespoon flax meal with 3 tablespoons hot water; let cool. Use this mixture to replace 2 eggs in step 3.
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PHOTOGRAPHY BY BENKO PHOTOGRAPHY
These muffins have a delicious coconut twist. Coconut milk, coconut sugar and sweetened coconut flakes give them extra flavor and nutritional value. This recipe can be made with egg replacement; see instructions at left.
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VANILLA ANGEL FOOD CAKE SER VES 10
This light and airy white cake is anything but ordinary. Serve it with sliced strawberries or top it with hot fudge sauce and whipped cream.
1 cup Beth’s Cake Flour Blend (page 57)
1 Preheat oven to 350°F.
3 tablespoons cornstarch
2 Place flour blend, cornstarch and ¾ cup sugar in a medium bowl and whisk together until well blended. Sift and set aside.
1½ cups sugar, divided 12 large egg whites (1½ cups), room temperature 1 teaspoon pure vanilla extract ½ teaspoon lemon, almond or orange extract, optional ½ teaspoon salt 1½ teaspoons cream of tartar
3 Place egg whites in the clean, dry bowl of a stand mixer or a large mixing bowl. Add extracts and salt and beat until frothy on medium speed. Sprinkle cream of tartar over the top of the whites and beat at high speed until whites form soft peaks. Add remaining 3/4 cup sugar in a slow, steady stream, while continuing to beat whites until stiff and shiny, 4 to 5 more minutes. 4 Sprinkle ½ cup flour mixture over the top of the whites and fold in. Repeat using ½ cup at a time until all ingredients have been folded in. Spoon into an ungreased 10-inch aluminum angel food cake pan, preferably one with feet.
LEMON ANGEL FOOD CAKE You can easily transform Vanilla Angel Food Cake into Lemon Angel Food Cake by adding lemon extract to Vanilla Angel Food Cake batter. Then serve the cake with a dollop of Lemon Curd (page 52) and whipped cream. Alternatively, slice the cake horizontally into three layers. Top each layer with Lemon Curd and frost with whipped cream or dairy-free whipped topping.
PHOTOGRAPHY BY BRIAN AMBROSE PHOTOGRAPHY
5 Place cake in preheated oven and bake 40 to 50 minutes or until the top is golden brown and springs back to the touch and a skewer inserted in the middle comes out clean. Place the pan upside down on a wire rack. 6 Let cool completely, about 1½ hours. (This helps set the structure and keeps the cake from collapsing.) To unmold, run a thin knife around the sides of the pan. Invert cake onto a serving plate or gently push the pan base up if using a two-piece pan. Slice cake using a serrated knife. Each serving contains 200 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 182mg sodium, 44g carbohydrate, 0g fiber, 30g sugars, 6g protein, 31 Est GL.
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EGG-FREE OPTION
For Egg-Free Pizza Dough, omit 2 egg whites. Add 1 teaspoon Ener-G egg replacer to dry ingredients in step 2. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let cool. Use this mixture to replace 2 egg whites in step 3. If dough is too dry, add more water, 1 tablespoon at a time.
This pizza dough bakes up puffy and light. It’s crispy on the outside and chewy on the inside—just like a pizza should be. Oil your hands well to spread the dough. Be prepared for it to rise a lot during baking. If you don’t like a thick crust, spread the dough out more thinly.
PIZZA DOUGH SERVES 3
1½ cups Jules Homemade All-Purpose Flour Blend (page 63) 3 tablespoons milk powder, dairy-free milk powder or almond meal ½ teaspoon salt ¼ teaspoon dried oregano 1-2 pinches garlic powder, to taste 2 large egg whites, room temperature 2 tablespoons extra-virgin olive oil ½ teaspoon apple cider vinegar ½ cup warm water 2 ¼ teaspoons (1 packet) rapid rise/bread machine yeast
1 Bring all ingredients to room temperature. Line a pizza pan or baking sheet with parchment paper and spray with cooking oil. 2 Whisk together flour, milk powder, salt, oregano and garlic powder in a medium bowl. 3 Using a stand mixer fitted with the paddle attachment (or a bowl and wooden spoon), combine egg whites, oil, vinegar and water, reserving some of the water. Slowly beat while adding the flour mixture. Gradually add more water as needed to get a firm but very sticky dough that can still be spread. Add yeast and beat on high 2 to 3 minutes. 4 Spoon dough into the middle of prepared pizza pan or baking sheet. Generously oil your hands with olive oil to spread dough gently into a 12-inch circle. Raise the outer edges to form a rim so the sauce won’t spill out.
Olive oil, for spreading and brushing
5 Cover with parchment paper and let the dough rise at least 30 minutes in a warm spot.
Pizza sauce, for topping
6 Preheat oven to 375°F.
Cheese or dairy-free alternative, for topping
7 Poke several holes in the crust with a fork to prevent large air bubbles forming. Place crust in preheated oven and bake about 15 minutes. (Cooking time varies depending on pan.) When done, crust should have risen nicely and just begun to slightly brown.
Toppings of choice
Each serving contains 392 calories, 12g total fat, 3g saturated fat, 0g trans fat, 8mg cholesterol, 457mg sodium, 65g carbohydrate, 2g fiber, 0g sugars, 7g protein, 39 Est GL.
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PHOTOGRAPHY BY JEFF RASMUSSEN
8 Spread pizza sauce, cheese and toppings onto middle of crust. Return to oven and cook an additional 20 minutes or until cheese, if using, is bubbly.
TIP To quickly warm chilled eggs, place them in a bowl of very warm water for a few minutes while you read through the recipe and gather ingredients.
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PIE-MAKING TIPS
deep dish blueberry lattice pie MAKES ONE 9-INCH PIE, SER VES 6
A lattice crust is a nice alternative to the traditional two-crust pie and shows off those spring berries. Lemon zest and a sprinkle of ground cloves make the blueberry flavor pop. Lightly cooking the filling on the stovetop before adding it to the crust helps remove some of the excess liquid that occurs with berry pies. This pie is best served the same day but we have it on good authority that leftovers are terrific for breakfast. 8 heaping cups blueberries, fresh or frozen (2 pounds) Zest of 2 lemons ¼ cup brown sugar ¼ teaspoon ground cloves 2 tablespoons orange juice or apple juice 2 tablespoons tapioca starch/flour (preferred) or all-purpose gluten-free flour blend 1 recipe prepared dough for Basic or Dairy-Free Pie Crust, divided (page 71) 1 egg, beaten, optional TIP If using frozen blueberries, thaw and drain the extra liquid before cooking.
1 To make the filling, cook berries, lemon zest, brown sugar, cloves, orange juice and tapioca starch in a large saucepan over medium-low heat just until the blueberries begin to pop open and the mixture thickens, about 10 to 12 minutes. Cool thoroughly. 2 Roll half the dough into a 14-inch round. Place it in a 9-inch pie pan and press to fit the pan, leaving a slight overhang. 3 Pile the filling into the crust so it’s almost even with the top of the pan on the sides and a little taller in the center. 4 To make a lattice top, roll the remaining dough between sheets of plastic into a 13x8-inch rectangle. Remove the plastic wrap from the top of the dough and replace it without pressing on the dough. Carefully flip the rectangle over and remove top piece of plastic wrap. If the dough warms up, refrigerate it on a baking sheet until chilled. Using a pastry cutter or sharp knife, slice the dough into strips, each 1x13-inches long. Weave each piece across the top of the filled pie. Alternatively, place 4 pieces across in one direction and 4 across in the other direction. Trim the lattice pieces even with the bottom crust edge. Crimp or flute the edge. Refrigerate prepared pie 20 minutes prior to baking.
Hands off The fats in pie dough should not be completely dispersed. You want to see uneven pieces of fat in the dough as you’re rolling it out. Minimal handling helps keep those important pieces intact, which results in a flaky, delicious crust. Squeeze test When adding water to the crust ingredients, stop as soon as the dough holds together when squeezed. Plastic protection To prevent sticky dough, roll chilled dough between sheets of heavy-duty plastic wrap. Build it high To counter a shrinking crust, form the sides of the raw crust a little taller or wider than necessary before baking. Best flake Chilling the pie crust before baking helps create a more flaky crust. Pre-bake Partially pre-baking a gluten-free crust keeps a filled pie from getting soggy. Golden wonder Brushing the top of a glutenfree pie crust with egg wash or melted butter right before baking helps it turn golden brown. Fill ’er up Most fillings reduce when baked. Pile the filling high to keep the top crust from collapsing. Fruit pizzazz Lemon zest enhances the flavor of any fruit pie filling.
PHOTOGRAPHY BY TIM HOREL
5 Preheat oven to 350°F. 6 Right before baking, brush the lattice top with beaten egg, if using. Place pie in the center of preheated oven. Place a sheet pan on the lower rack directly under the pie to catch any drips. Bake 50 to 60 minutes or until the center is bubbling and the crust is golden brown. Cool on a rack until room temperature. Each serving contains 562 calories, 27g total fat, 15g saturated fat, 0g trans fat, 41mg cholesterol, 205mg sodium, 81g carbohydrate, 6g fiber, 31g sugars, 4g protein, 38 Est GL.
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Food EGG-FREE OPTION
For Egg-Free Sesame Seed Italian Bread, omit 3 eggs. Stir 1 tablespoon flax meal into ¼ cup hot water. Add this mixture to the wet ingredients in the bread pan in step 2. Then add 1 tablespoon Ener-G Foods egg replacer powder to the dry ingredients in step 3. If your bread machine struggles to mix the dough, add water, 1 teaspoon at a time, until the dough mixes more easily. Add water cautiously, as too much will cause your loaf to collapse while baking.
sesame seed bread M A K E S O N E 2 - P O U N D LO A F
This bread is wonderful served warm with a bowl of olive oil for dipping. The recipe can be made with egg replacement; see instructions at left. 11/2 cups milk of choice, room temperature or warmed to 110ºF 3 large eggs, lightly beaten (reserve 1 teaspoon to brush loaf) 3 tablespoons olive oil 3 tablespoons honey 1 tablespoon cider vinegar 1 cup rice flour 1/2 cup millet flour 11/4 cups cornstarch or tapioca starch/flour 1 cup potato starch (not potato flour) 11/2 tablespoons potato flour (not potato starch) 1 tablespoon xanthan gum 11/2 teaspoons salt 1 tablespoon active dry yeast 1 tablespoon sesame seeds, optional 1 Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively, use a quick white bread cycle. 2 In the bottom of the bread pan, combine milk, eggs, olive oil, honey and vinegar. Stir with a fork to blend well. 3 In a mixing bowl, whisk together rice flour, millet flour, cornstarch, potato starch, potato flour, xanthan gum and salt. Sprinkle over liquids in the bread pan. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.” 4 Midway through the knead cycle, open the lid and scrape down the sides of the pan with a rubber spatula to make sure all the dry ingredients are incorporated. 5 When the bread has advanced to the bake cycle and baked about 10 minutes or when the top is set, brush with reserved egg and sprinkle sesame seeds over the top. Close the lid and continue baking. 6 Remove the bread immediately when the bake cycle is complete. Turn bread onto a wire rack to cool. Loaf yields 14 slices. Each slice contains 225 calories, 5g total fat, 1g saturated fat, 0g trans fat, 48mg cholesterol, 278mg sodium, 41g carbohydrate, 1g fiber, 5g sugars, 4g protein, 25 Est GL.
TIP For Sesame Seed Italian Herb Bread, add 1 teaspoon dried basil, ½ teaspoon dried thyme and ¼ teaspoon garlic powder to the dry ingredients.
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Food
THE WONDER OF BROWNIES Satisfy chocolate cravings with these rich, dark, fudgy treats
A
merica’s favorite dessert is also one of the most versatile, as these three recipes deliciously prove. They run the gamut of appetizing flavors and toppings and introduce surprising ingredient combinations for mouthfuls of good taste. Although they’re very different from each other, these brownie recipes have this in common: mouthwatering appeal and rich, dark chocolate flavor in every bite. For added elegance, serve your brownies topped with a rich layer of Chocolate Mint Frosting, a spoonful of Raspberry Fudge Sauce or a drizzle of Salted Caramel Topping.
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Food
DOUBLE CHOCOLATE BROWNIES WITH CHOCOLATE MINT FROSTING MAKES 20 BROWNIES
These fudgy vegan brownies contain surprisingly nutritious ingredients like pears, seed butter and flax meal and they’re made with a high-protein flour blend (millet and bean flours). When baking them, aim for a slightly under-baked result. They may seem too moist just out of the oven but they’ll be perfectly fudgy when cooled. Top with Chocolate-Mint Frosting for a decadent dessert.
2 medium unpeeled ripe pears, cored and cut into chunks (about 10 ounces) 1¼ cups coconut sugar 1 tablespoon pure vanilla extract 1/3 cup coconut oil, softened 1/4 cup smooth natural sunflower seed butter or sesame tahini 2 tablespoons ground flax seed 1 tablespoon whole psyllium seed husks or ¾ teaspoon xanthan gum or guar gum 1/2 cup chocolate or vanilla rice milk or flavored milk of choice 1¼ cups Ricki’s All-Purpose Flour Blend (see right) 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/3 cup chocolate chips or unsweetened carob chips Shredded coconut, for garnish, optional Fresh mint leaves, for garnish, optional
PHOTOGRAPHY BY RICKI HELLER
1 Preheat oven to 350ºF. Grease an 8½- or 9-inch square pan or line it with parchment paper. 2 In the bowl of a food processor, process pears, sugar, vanilla, oil, sunflower seed butter, ground flax seed, psyllium and rice milk until smooth and no traces of pear remain visible. Add remaining ingredients, except chocolate chips. Pulse a few times to mix and then process until combined. Scrape the sides of the processor, if necessary, to incorporate all dry ingredients. 3 Remove blades and add chocolate chips. Do not process again.
4 Turn batter into prepared pan and smooth the top. 5 Place in preheated oven and bake 35 to 40 minutes, rotating pan about halfway through baking. Brownies are done when a toothpick inserted in the center comes out just barely clean. (Do not over-bake or brownies will be more cake-like.) Cool completely in the pan before frosting. Garnish with shredded coconut and fresh mint, if desired.
Chocolate-Mint Frosting
2/3 cup coconut butter, gently melted (not coconut oil)
2 tablespoons sesame tahini or smooth natural sunflower butter
RICKI’S ALL-PURPOSE FLOUR BLEND MAKES 4 CUPS
Store this high-protein blend in a tightly covered container in the refrigerator until used.
2 cups millet flour 2/3 cup garfava flour 2/3 cup potato starch (not potato flour) 2/3 cup arrowroot starch Directions Mix ingredients together until well combined. Each cup contains 500 calories, 4g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 28mg sodium, 104g carbohydrate, 11g fiber, 0g sugars, 12g protein, 58 Est GL.
2½ tablespoons unsweetened cocoa powder 1/4 cup light agave nectar or pure maple syrup 10-15 drops plain or vanilla liquid stevia, optional 1/4-1/2 teaspoon pure peppermint extract, to taste
1 teaspoon pure vanilla extract
6 tablespoons chocolate rice milk or chocolate milk of choice, more as needed 1 Place all ingredients in a food processor and blend until smooth and creamy. If frosting is too thick, add more milk, 1 tablespoon at a time, and blend again. (Frosting will firm up when refrigerated.) 2 Spread frosting over cooled brownies, swirling the top. Refrigerate. About 15 minutes before serving, remove brownies from the refrigerator and cut into squares.
Recipe by holistic nutritionist Ricki Heller, author of Living Candida-Free: 100 Recipes and a 3-Stage Program to Restore Your Health and Vitality (DaCapo Lifelong Books) and Naturally Sweet and Gluten-Free: Allergy-Friendly Vegan Desserts (Sellers Publishing, Inc.).
Each frosted brownie contains 244 calories, 12g total fat, 9g saturated fat, 0g trans fat, 0mg cholesterol, 63mg sodium, 34g carbohydrate, 5g fiber, 18g sugars, 3g protein, 18 Est GL.
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