Vegan Buttermilk Gluten-Free Biscuits

I've been doing a lot of experimenting with gluten-free flours. The other night I made a hearty soup and really wanted to have a yummy biscuit to help sop it up. I came up with the following recipe, which was incredibly quick and easy. The next morning the leftover biscuits tasted awesome with strawberry preserves. Here's what I did....

FIRST: 
~ Pre-heat oven at 400 degrees
~ Pour 1 teaspoon of apple cider vinegar into 1 cup of soy milk (This will become the "buttermilk"; it needs a little time to "curdle" so be sure to do this before going to the next step. I recommend using a 2 cup measuring cup so that you'll have room to stir during the third step.)

SECOND: 
In a large mixing bowl, combine the following dry ingredients throughly: 
~ 1/3 cup tapioca flour
~2/3 cup sweet sorghum flour
~1 cup Bob's Red Mill all purpose gluten-free flour (blend of various flours)
~ 1 tsp baking soda
~ 1/2 tsp baking powder
~ 1/2 tsp sea salt
~ 1/2 tsp xantham gum

THIRD: 
~ Add 3 tablespoons of Olive Oil to the "buttermilk" (Stir the mixture; it should be rather thick) 

Pour the liquid mixture into the bowl of dry ingredients and stir until a dough forms. Knead the dough into a large ball. Create biscuit by flattening out balls of dough and place on a prepared or non-stick baking sheet. Bake for approximately 12 minutes. 

Gluten-Free Buckwheat Biscuits

Lately, I have been going crazy for organic strawberries. They are great on homemade waffles, cold cereal and banana splits. I've been creating all kinds of "healthy" desserts centered around strawberries. I love the combination of something hearty paired up with delicate berries and then topped with something creamy, such as soy yogurt or coconut ice cream.

One evening I decided to make an alternative vegan version of a strawberry shortcake. I started by creating a healthy biscuit, which could  replace the fatty, gluten-filled, high-caloric ones normally used. I then topped it with sliced strawberries, shredded coconut and low-fat vegan ice cream.

Here's how I created a low-fat, low-sugar biscuit, which was super yummy and tasted great the next day with low-sugar jam!

• This recipe will yield 8 large (but flat) triangular biscuits.

• Give yourself about 45 to 60 minutes to make, bake and cool biscuits. 

• You'll need a large cutting board or a large clean surface to cut the dough, various size measuring cups, 1 large mixing bowl and a large cookie sheet (or 2 small ones). 

PRE-HEAT OVEN at 375 DEGREES

1. In a bowl, throughly mix the following dry ingredients: 

~ Buckwheat flour: 1/2 cup & 1/8 cup

~Gluten-Free All Purpose Baking Flour: 1 & 1/8 cups

~Sweet Sorghum Flour: 1/2 cup

~Baking Powder: 1 & 1/8 tsps

~Sea Salt: 1/8 tsp & one pinch

~Organic Cane Sugar: 1/3 cup

2. Push the dry ingredients to the sides of the bowl and pour the wet ingredients into the well. Then mix the wet ingredients within the well first and then mix with the dry until fully incorporated and the dough forms:

~Organic Rice Milk (or other non-dairy milk): 1/2 & 1/8 cups

~Extra-Virgin Olive Oil: 1/2 cup

3. Put the dough in the fridge to cool for about 10 minutes. 

4. On a large cutting board, cover the surface lightly with one of the flours used. Then press the dough with your hands or use a rolling-pin until it forms a circle. Cut the dough with a knife or pizza cutter into 8 triangular pieces. 

5. On a prepared cookie sheet (with either parchment paper or a non-stick surface), place the biscuits so that they have a little room to expand. 

6. Bake for 15 minutes at 375 degrees. Cool on wire rack for approximately 10 to 15 minutes before serving unless you want to eat them warm. 

Brownies with a KICK

Last night I went to a New Years Eve party and wanted to bring brownies. Since I knew there would be numerous, yummy chocolaty choices, I decided to do something different. I am a fan of dark chocolate candy bars spiced with hot peppers and this was my inspiration. The result was a crowd pleaser and I was happy to discover that the brownie was still deliciously sweet but had a pleasant after burn. It wasn't too spicy. No one ran to the kitchen for a glass of water. If I had added more heat, I don't know if the positive reaction would have been the same. I guess if you tweak this recipe, know thy audience!

Preheat oven to 350 degrees

You'll need 2 mixing bowls, one for dry, one for wet. If you don't have two big bowl, you can use a smaller one for the wet.

DRY BOWL (mix the following throughly):
~1 1/2 cup sugar (I like to use organic sugar)
~ 1 1/3 cup flour
~3/4 cup unsweetened cocoa powder
~3/4 tsp baking powder
~1/4 tsp sea salt
~1/4 tsp ground habanero chile powder (I used the Spice Island brand which is SUPER hot, one little morsel on your tongue can be a fiery inferno to the faint hearted. There is also a warning label on the bottle! If I used cayenne, I would probably add more. Use your best judgement if you alter the type of chile powder.)


WET BOWL: 
Rapidly mix together: 
~ 2 tsp ground flax seed/ flax meal
~ 2 tbsp water
Now add the following and throughly mix together:
~1/2 cup water
~3/4 cup apple sauce (plain, not sweetened)
~2 tsp vanilla extract


Add the wet ingredients to the dry ingredient and stir until batter is smooth. Pour into lightly oiled glass baking pan (8X8). Bake for 40 minutes. The brownies will come out VERY moist and gooey. If you like a more cake-like brownie, cook for a little longer. 


I topped the brownies with a couple of dried hot peppers and glazed the brownies with a mixture of powder sugar, vanilla, red food coloring and a tiny bit of water. Then I added glittery sprinkles. I used the hot peppers as a decoration but mostly as a warning device. None of the topping is necessary. 

Pumpkin Scones

I LOVE pumpkin! During Fall and Winter, I crave the yumminess of pumpkin. Although I love savory pumpkin dishes such as Thai curry or Caribbean soup, to me the ultimate pumpkin experience comes from a little added sugar! Another ingredient, which compliments pumpkin is ginger. I've had raisins in scones before, so I thought...why not crystalized ginger. It worked! Depending on fast you can throw stuff in a bowl, you can have these scones started and out of the oven in about 30 to 35 minutes.

Pre-heat Oven: 425 degrees

Add the following dry ingredients in a large mixing bowl and mix throughly:

• 1/2 cup sugar (these scones are not sweet)
• 3 1/2 cups flour (I used Bob's Red Mill - whole wheat pastry flour)
• 1 tsp baking soda
• 3 tsp ginger powder

Now add:

• 1/2 cup vegan shortening (I used Earth Balance, it comes in sticks and easy to cut the correct amount, you can also use vegan margarine) 

Use a metal pastry blender (hand-held kitchen gadget with three or four metal wires) or a couple of knives and cut through the shortening/margarine until the pieces are pea size. 

Now add:

• 1 can pumpkin puree (regular size can, NOT pumpkin pie mix)
• A handful of crystalized ginger cut into small raisin-sized pieces

1. Gently mix ingredients (you don't want to over mix, because the dough won't be as flakey) until the dry ingredients become more wet and the dough begins to form. 
2. Then on a cutting board (lightly floured) knead the dough until the dry parts are all incorporated. 
3. Roll out dough or push out with hands until dough forms a circle. 
4. Slice the dough into 12 triangles.  
5. Place on baking sheet (non-stick pan or lightly sprayed pan) with enough room between each other for expansion as they bake. 
6. Bake for 12 to 15 minutes. 

Pumpkin Pie (with gluten-free option)

My sister, nephew and I are planning a big Vegan Thanksgiving for friends and family. One of my very favorite Thanksgiving menu items is Pumpkin Pie!! I love the stuff. My sister decided not to make one, but instead order it from New Seasons. Nothing against New Seasons, but their pies are EXPENSIVE. I'm a penny-pinching, DIY person; so, last night I experimented making a pumpkin pie and IT CAME OUT AWESOME!!! I must admit it wasn't completely DIY, I used a store bought crust and canned pumpkin. But it was EASY!!!

Here's what I did......

FOR THE FILLING

In a large metal mixing bowl I mixed the following (note you can use a blender or food processor): 

• 1 box extra firm silken tofu - use an emersion blender and blend until creamy and the chunks are gone, be sure to do this first (if you don't have an emersion blender, you can mix everything in a food processor or regular blender)
• 1 can pumpkin puree (NOT pumpkin pie mix)
• 3/4 cup organic pure cane sugar
• 1/4 cup tapioca starch (I get this stuff dirt cheap at asian markets, but Bob's Red Mill makes it too)
• 4 tsp vanilla (the real stuff - you can get a giant bottle of this at Costco fairly cheap)
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp sea salt
• 1 tbsp agave (optional. I added this to make it slightly sweeter. Taste batter and if you think it needs extra sweetener you can add the agave to your liking. Maple syrup would also work or a little more sugar)

Mix all the ingredients thoroughly, pour into pie shell* and bake for 1/2 hour at 400 degrees and 15 minutes at 350 degrees.**

Cool pie on rack.

*I used a store bought graham cracker crust. I did not pre-bake it. However, you could use a gluten-free pie crust or a traditional pie crust and pre-bake pie crust if needed. If you're even more DIY than me, you can make your own crust.

**My oven is old, therefore I tend to bake things at a high temperature. Be sure to keep an eye on your pie and adjust the heat as needed. Keep in mind that the pie needs to get firm and the higher temperature at least for 15 minutes in the beginning really helps. 

Gluten Free - Cinnamon Raisin Bread

My husband and I are trying to reduce our gluten intake. So I've been experimenting with various gluten-free flours and ingredients. Last night I made a loaf of cinnamon Raisin Bread that turned out really yummy. 

In a large bowl MIX the following DRY ingredients:

~ 1 cup sorghum flour (try Bob's Red Mill brand)

~1 + 1/8 cup oat flour (try Bob's Red Mill brand)

~ 1/2 cups Brown Rice Flour (I get this in bulk or use Bob's Red Mill)

~1/2 cup tapioca starch (I get this really cheap at Asian markets, but Bob's Red Mill makes this too)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)

~1 Tbsp + 1 tsp Cinnamon (I get this from Costco in a huge container, which is pretty affordable)

~ 2 Tbsp + 1 tsp Organic Pure Cane Sugar (I get this at Costco too, 1 giant bag costs a little more than one regular size bag at the grocery store)

MIX THESE DRY INGREDIENTS THEN ADD 

~1 or 1 + 1/2 cup organic raisins (I get these in a giant bag at Costco)

In another bowl MIX the following WET ingredients:

~2 Tbsp + 1 tsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~1 Tbsp agave syrup (you could add a little more to make the bread sweet)

~2 Tbsp flax oil (I got this from Costco too)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water 

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, DARK browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).

Flax & Rice Gluten-Free Bread

In a large bowl MIX the following DRY ingredients:

~ 1 cup sorghum flour (try Bob's Red Mill brand)

~1-1/2 cups Brown Rice Flour (I get this in bulk)

~1/2 cup tapioca starch (this item is really cheap at Asian markets)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)

In another bowl MIX the following WET ingredients:

~2 Tbsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~2 Tbsp agave syrup

~2 Tbsp flax oil (I got this from Costco too)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water *

*Note, the bread turns out a little doughy sometimes (due to my bread maker). If your bread maker tends to make things more doughy then add a little less water. The bread comes out REALLY moist and toasts up really well. 

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, MED browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).