Posts Tagged ‘sorghum flour’

Best cobbler topping recipe ever! No. Really. It is.

Sunday, August 12th, 2012
(plum + blueberry) cobbler = best color ever!!!

Plum and blueberry cobbler served with fresh blackberries. SO GOOD!!!!

This topping was so delicious and simple. You have GOT to try it. Amazing texture and sweetness. Mix up your favorite fruit filling and top it with this divine mixture. Bake at 375 for about 40 minutes (until the filling boils and the smell drives you mad).

1/4 cup sorghum flour

1/4 cup millet flour

1 T tapioca

1/4 t salt

dash cinnamon

1 cup light brown sugar

1/4 cup brazil nuts

Process in cuisinart until coarse crumb forms.

Add 1/4 cup coconut oil (you can use a less flavorful oil if you don’t like the taste of coconut or a mix of coconut and, say, unrefined sesame)

Process until uniformly incorporated.

Add 1/2 cup oats and 1/4 cup toasted almonds

Process briefly.

Spread evenly over the top of your unbaked fruit and bake that bad boy!

EAT! EAT! EAT!!!!

——————————————————
UPDATE:

Day 2 – This topping absorbs all the delicious liquid so well. I like it even more the second day. There will be no third day…. the cobbler in now GONE!!!!

Updated Gluten-free Flour Recipe(s).

Tuesday, June 5th, 2012
amaranth

amaranth... naturally gluten-free, essential to our flour blends

I don’t believe there has been one moment in the last several years, that our gluten-free flour blend recipe has not been in a transition. Trying to create a blend of flours to be an all-purpose substitute for the one thing you aren’t using… gluten. It get’s tricky. But, if only….

My conclusion is that one flour blend is not enough! Little by little, we abandoned the idea of one working blend to achieve a wide variety of results and textures. We currently use three  distinct formulas for different final results.

We are also conscious of that almost omnipresent gritty texture, commonly found in gluten-free baked goods, which we believe we successfully avoid or exploit in some cases. For example, brown rice flour is uniquely well suited to making gluten-free shortbread!

I encourage people to be very skeptical when they encounter recipes that suggest you substitute a gluten-free flour blend 1 for 1 for gluten containing flours to make a gluten-free version of the same item.  For one thing, the amount of liquid absorbed by various gluten-free flours is going to effect recipes differently. Perhaps your results will be edible, but will they be exceptional? If your going to take the time to gather ingredients and bake, shouldn’t you feel like what you make is good, not just good enough. Or, worser, good for gluten-free!!!

BROWNIE BLEND

This a dense blend we use in our brownie recipes. The blend itself has flours that absorb moisture and make a nice fudgy brownie. The brownies also use buckwheat flour to reinforce that fudgy  texture. This blend is perfect for brownies, but little else.

  • 7.5 ounces garfava flour
  • 6 ounces brown rice flour
  • 6 ounces potato flour
  • 4.5 ounces tapioca flour
  • 4 ounces amaranth flour

LIGHT BLEND

This is an ultra light whole grain flour blend we use for more cakey muffins, layer cakes, cookies and tarts. This blend is super light and fluffy. It has the most neutral character of all our flour blends. In changing to this flour, I find I need to use a little more xanthan gum and a little extra flour. I am using maybe an extra 1/2 ounce per 8 ounces of flour. The results bake light and maintain their rise.

  • 6 ounces amaranth flour
  • 10 ounces garfava flour
  • 5 ounces brown rice flour
  • 12 ounces  tapioca flour
  • 12 ounces sorghum flour

HIGH PROTEIN FLOUR BLEND

I stumbled upon this recipe a few years back when I was researching our Irish Soda Bread recipe. The recipe referred to this blend as high protein, so we call it that.  We love this in cornbread and quick breads and breadier muffins. It bakes a little bit denser than the light blend and is really nice used in a 50/50 combination with the light blend.

  • 10 ounces garfava flour
  • 10 ounces arrowroot flour
  • 10 ounces tapioca flour
  • 10 ounce millet flour
  • 5 ounces amaranth flour

In addition to selecting the appropriate blend for each recipe, in most recipes, we add different flours, depending on the character of the final item. Some of the flours we use this way are quinoa, almond, coconut, oat flour…

So you see… this idea that you can take a cup of gluten-free flour and use it for a cup of “regular” flour in a “regular” recipe, is kind of an irresponsible statement. Experiment carefully. And beware of recipes that tell you to just use a cup of any gluten-free flour blend.

The key to successful gluten-free baking, in my experience, is finding a way to hide the characteristics of the flours you use in a way that produces a treat that tastes like what you remember. A challenge for sure!!

I hope my experiences help you! I love the challenge of getting to know and use all the different gluten-free flours that are available to us these days. Feel free to share your favorite flour stories.

Gluten-free/vegan Chocolate Spice Cupcakes

Monday, March 29th, 2010

Chocolate spice cupcake with a modified version of our very own rich dark chocolate frosting, then topped with chopped filberts and crystallized ginger.

I have a new favorite blog these days – An Opera Singer in the Kitchen.

One day, when perusing this ultra-tasty looking blog, I found a recipe, which inspired the above creation. Here is the recipe for the Gone Pie version of the cupcake. I recommend topping it with your favorite vegan ganache with a bit of cinnamon added.  There is a ganache recipe on the original post that seems nice (although I urge you to replace the Earth Balance with coconut oil).

Liquid ingredients:

  • 2/3 cup non-dairy milk (gluten-free)
  • 1/3 cup ginger syrup*
  • 1/4 cup vegetable oil
  • 1 T coconut oil (melted)
  • 1 t vanilla
  • 1 t cider vinegar (gluten-free)
  • 3/4 cup vegan sugar

* ginger syrup is a delicious bi-product of crystallized ginger making. You can replace it with maple or agave and a touch more ginger powder.

Dry ingredients

  • 2T gluten-free flour blend
  • 1/3 cup coconut flour
  • 1/4 cup buckwheat flour
  • 1/3 cup sorghum flour
  • 1/3 cup cocoa powder
  • 3/4 t baking soda
  • 1/2 t baking powder
  • 1/8 t salt
  • 1/4 t cinnamon
  • 1/8t ginger
  • dash cloves
  • dash cardamom
  • 1/4 t xanthan gum
  • Whip up the wet ingredients until they are well mixed and fluffy.

    Sift together dry ingredients.

    Fold dry ingredients into whipped wet ingredients.  Do not over mix.

    Scoop into muffin tins (I got 10 cupcakes) and bake at 350 degrees for 20-25 minutes.

    Depending upon how much you pack your flours into measuring cups, particularly the coconut, this will either make a perfectly domed cupcake or a slightly concave one.  I prefer the concave as it leaves a little crater for more frosting!

    Enjoy!

    The evolution of my glutenfree baking/flour choices

    Sunday, March 28th, 2010

    Cassava root, the source of tapioca flour

    Cassava root, the source of tapioca flour

    Gluten-free/vegan baking is a very unique process!  Those that have tried their hand at it,  know I have said a mouthful right there!

    It seems to me that the biggest challenges arise in selecting what flours to use for what items.  This is the challenge for all gluten-free baking, but is a somewhat more pronounced problem when baking vegan as well.  For the most part I have settled on a blend of flours that works in most recipes.  It contains enough *carrier* flours and *functional* flours to yield good results. I have tried to avoid making it a blend of nutritionless white starches and flours – a common problem in gluten-free flour blends.

    GLUTEN-FREE BLEND

  • 2 cup brown rice flour
  • 1 1/4 cup garfava flour
  • 1 cup potato flour
  • 3/4 cup tapioca flour
  • 1.5 cup sorghum flour
  • Why these flours?

    Rice flour: Rice flour was the first gluten-free flour I started experimenting with 10 years ago so I am kind of attached to/used to using it. When used in combination with other flours, it has great baking properties. On its own it is pretty gritty and. in my opinion, dreadful! I have, at times, substituted millet flour for all or part of the rice flour very successfully.

    Garfava flour: Garfava flour, I love you. You are light, not too beany and super fun to say. If you avoid beans, a combination of quinoa and amaranth can be substituted here.

    Potato flour: Potato flour is a not so secret, secret passion of mine. When used in combination like this it gives a very unique lightness to everything.  I first encountered it in French chocolate cakes.  That’s a little bit of knowledge that has served me well for years!

    Tapioca flour: Tapioca flour is where most of the *glue* in the mix is coming from. In this blend it is well aerated by the *carrier* flours. Tapioca is a root starch derived from cassava.

    Sorghum flour: Sorghum flour has a very neutral flavor and adds lightness to the blend. The blend also works just fine without the sorghum. If you opt to use it this way, you will use less in a recipe and can add the sorghum as part of your other flours in the recipe.

    I like to use this blend for 1/3 to 1/2 of the flour in a recipe. I use more in cookies and brownies than cakes. The most common flours I use along side the mix are buckwheat, coconut and additional sorghum. I like quinoa and amaranth as well. It is kind of up to you, how many different flours you want to keep around. Sorghum is by far the most neutral, but too much leads to a pasty texture. I like coconut a lot. It has a sweet flavor and is very light – both in color and in texture. It has to be used carefully or everything will taste like coconut. Buckwheat has a great almost nut-like flavor, but is very dark and can effect the color of your final product. Quinoa and amaranth have distinct flavors and can overwhelm if not used moderately.

    It is often a good idea to increase the flavoring in a given recipe to mask some of the flavors. For example, increase the lemon, vanilla, spices, etc. After texture, flavor is the biggest drawback to many gluten-free flours.

    …… and don’t forget the xanthan gum!

    The never ending search for the perfect gluten-free flour blend

    Sunday, December 6th, 2009

    Sweet sorghum growing

    Sorghum growing

    THIS POST HAS BEEN UPDATED HERE

    For the most part, in gluten-free baking I have settled on a blend of flours that works in most recipes. It contains enough *carrier* flours and *functional* flours to yield good results. I generally use this blend for about 1/2 to 3/4 of the flour in a recipe and combine a few favorite flours for the balance of the flour. I find myself using a lot of buckwheat, additional sorghum, coconut, quinoa, amaranth and oats in various combinations, as suits the recipe.  The decision of what to use is based on the desired texture and flavor of the final product.  Most of these flours do not have flavors you want peaking through in your baked good.  Coconut flour in moderation, buckwheat flour and sorghum flour are the obvious exceptions.  Both coconut and buckwheat add a great flavor element to a recipe.  Sorghum is fairly neutral in flavor, while giving a great lightness of texture.  Introducing these flours into a recipe also enhances the nutritional value of gluten-free baked goods, which with lots of starches can be quite low.

    In some cases, I find the flour mix without the sorghum is preferred. The choice is really just a way to vary textures in the final products. Often in recipes with this blend, I add sorghum in on its own in larger quantity than in the sorghum mix. Sometimes I use the concentrated starch properties of this blend in combination with other “carrier” flours to carry out a recipe.

    So here for your consideration are the two gluten-free blends I have been using. I keep some of each made up at all times. I use far more of the second blend which is really just a sorghum enriched variation of the first.

    GLUTEN-FREE BLEND #1

    • 1 1/4 cup brown rice flour
    • 1 cup white rice flour
    • 1 1/4 cup garfava flour
    • 1 1/4 cup potato flour
    • 3/4 cup tapioca flour

    GLUTEN-FREE BLEND #2

    • 1 1/4 cup brown rice flour
    • 1 cup white rice flour
    • 1 1/4 cup garfava flour
    • 1 1/4 cup potato flour
    • 3/4 cup tapioca flour
    • 1.5 cup sorghum flour

    And don’t forget the xanthan gum!

    An exercise in expanding on a recipe

    Monday, October 5th, 2009


    We are so proud of this recipe we had to share it and how it came to be. If you want to try our version, you can order them here (for a limited time only).

    Once upon a time, a small vegan bakery had a cookie order to fill. When the vegan baker arrived at work on the baking day she realized she had committed a big baking sin. She had not inventoried her ingredients the night before. And this led to the development of this recipe for… THE ULTIMATE VEGAN AND GLUTENFREE PUMPKIN COOKIE.

    This recipe provided the basis for a little early morning Gone Pie magic. Here it is with a little discussion of the changes we made and why. At the end of that is the new recipe.

    This is the original recipe:

    1/2 c. shortening
    We substituted 1/4c coconut oil and 1/4c mild vegetable oil
    We did this to omit the shortening, which contains palm oil. We do not consider palm oil vegan. (See this recent post on veganism to read more on that.) Coconut oil is deliciously rich if used in moderation. Vegetable oil (we used sunflower) is used to add a bit more oil for texture.

    1/2 c. granulated sugar
    1/2 c. firmly packed brown sugar
    We also added some brown rice syrup, which is great for making cookies more chewy.

    1 c. 100% pure pumpkin puree (NOT pie filling)
    More pumpkin please!

    1 tsp. pure vanilla extract
    1 c. chopped, toasted pecans

    2 c. all purpose flour
    In selecting flours to use, we wanted to consider the properties needed for taste and texture. The goal was a hearty gluten-free cookie and so we selected some really substantial flours. The usual Gone Pie gluten-free flour blend is a good base to build on. We added buckwheat and amaranth to make a heartier cookie. We added coconut for a background richness of flavor and tapioca for chewiness.

    1 tsp. baking powder
    1 tsp baking soda
    We cut both of these ingredients for less rise amd more chew!

    1 tsp cinnamon
    1/2 tsp. ginger

    We cut the ginger because the baker is obsessed with crystallized ginger and wanted to add some.

    1/4 tsp. nutmeg
    1/8 tsp. cardamom

    We messed with the spice quantities and types a bit.

    pinch salt
    We added more salt.  Pumpkin recipes NEED salt.

    That is it for adapting the recipe. But then to make it a bit more Gone Pie, we added some pumpkin seeds, flax seeds, chopped apricots, crystallized ginger and more spices.

    This is the final recipe:

    1/4 cup coconut oil
    1/4 cup vegetable oil
    1/2 cup vegan white sugar
    1/2 cup vegan brown sugar
    1 t vanilla

    Combine this in a mixer until smooth and creamy.

    1 1/2 cup pumpkin
    1/2 cup brown rice syrup

    Combine these two ingredients.

    3/4 cup gluten-free flour blend
    1/2 cup sorghum flour
    1/2 cup buckwheat flour
    4T tapioca flour
    2T amaranth flour
    4T coconut flour
    1/4 tsp ginger
    1 tsp cinnamon
    1 tsp nutmeg
    1/8 tsp cardamom
    1/8 tsp mace
    1/8 tsp allspice
    3/4 tsp baking powder
    3/4 tsp baking powder
    1/8 tsp salt
    1 t xanthan gum

    Combine all the dry ingredients.
    Add the remaining liquid and dry ingredients alternately.
    Bake at 350 degrees for 14 minutes. Our yield was 20 BIG cookies.
    Fold in nuts and fruits and seeds and whatever you want. Now make it yours!

    I think it is nice to start with a recipe as a point of departure. From there, have some fun and express yourself!!!!

    Gluten-free flour redux

    Friday, August 21st, 2009

    When I first started to get more creative with my gluten-free baking, I had the thought that I could create a basic all-purpose flour to use in any recipe. Make baking simple. Who was I kidding? That has never been my way of baking. I like combined flavors more than simple flavors. For gluten-free baking, there are certain properties you want to promote — mostly lightness and cohesion, so a basic mix that accomplishes this is a great idea. It has been a whirl wind of experimentation and researching and tasting! My basic formula has gone through quite a few formulas. I am pretty stuck on the most recent one that I posted recently (July). It is quite bland (in the good sense) and versatile.
    Here it is again:

    Gluten-free flour blend

    • 1 cup white rice flour
    • 1 1/4 cup brown rice flour
    • 1 1/4 cup garfava flour
    • 1 1/4cup potato flour
    • 3/4 cup tapioca flour
    • 1 1/2 cup sorghum flour

    This provides a great foundation for most of the recipes I do. Having experimented with several other flours — buckwheat, quinoa, amaranth, millet, coconut, gluten-free oat — I have found that if I bake a recipe with at least 50% of this blend, I can then select other flours based on the item I am creating. This blend has good binding properties and is quite light in flavor. It is a lot like all-purpose wheat flour. On its own, it doesn’t have a great flavor profile, but it does a great job holding all the tasty bits together. In most baked goods, I like to boost the flavor with tasty flours or spices or coconut oil!!! The flour on its own works really well in brownies and fruit breads — pumpkin, banana, zucchini, applesauce. As I re-read that sentence, I find myself thinking out loud about trying it in the pumpkin brownies for the fall.
    I recently used a combination of buckwheat and coconut flours, along with the blend to make a really tasty chocolate chip cookie. I had been making the cookie with just the flour blend, but it really needed a little more flavor depth. The coconut flour, used in moderation, added a lightness and sweet/rich flavor. The buckwheat also provided a flavor depth, and the cookies baked up really light.

    That’s all for now……

    The latest and greatest gluten-free flour blend

    Tuesday, July 14th, 2009

    Earlier posts have had versions of my basic gluten-free flour mix. I have again changed it a little. I am finding this version a little lighter and more versatile. Thus far, I have used it in cookies, brownies, cakes and pies. What no muffins?!?!

    And here it is….

    Gluten-free flour blend

    • 1 cup white rice flour
    • 1 1/4 cup brown rice flour
    • 1 1/4 cup garfava flour
    • 1 1/4cup potato flour
    • 3/4 cup tapioca flour
    • 1 1/2 cup sorghum flour

    Nutritional facts on a few more gluten-free flours

    Monday, June 22nd, 2009

    When selecting flours to use in gluten-free baking, the nutritional profile for each type of flour is definitely an important consideration for me.  Here is the information for four more flours, taken directly from the individual flour packages.

    Millet is an excellent whole grain addition to a mix. A small amount can nutritionally enhance the blend. It is golden in color, with a texture similar to rice flour. I am currently adding about 1/4  cup to selected recipes, rather than changing my basic flour blend.

      Ingredients: Millet flour

      NUTRITION FACTS
      Serving Size 1/3 cup (26 g)
      Calories 130 Calories from fat 15
      Amount Per Serving – % Daily Value
      Total Fat 1.5g – 2%
      Saturated Fat 0g – 0%
      Trans Fat 0g – 0%
      Cholesterol 0mg – 0%
      Potassium 150mg – 4%
      Sodium 0mg – 0%
      Total Carbohydrates 26g – 9%
      Dietary Fiber 3g – 12%
      Sugars 0g
      Protein 4g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 0%
      Iron 15%
      Thiamine 12%
      Riboflavin 8%
      Niacin 4%

      Sorghum adds a nice nutritional boost to a flour mix as well. It has a very neutral flavor and is really nice in a gluten-free product. It is a beige flour with dark flecks.  It seems to add some lightness and texture  to my currently very starchy gluten-free flour blend.  I will be adding a significant amount.

      Ingredients: Sorghum flour

      NUTRITION FACTS
      Serving Size 1/4 cup (34g)
      Calories 120 Calories from fat 10
      Amount Per Serving – % Daily Value
      Total Fat 1g – 2%
      Saturated Fat 0g – 0%
      Trans Fat 0g
      Cholesterol 0mg – 0%
      Sodium 0mg – 0%
      Total Carbohydrates 25g – 8%
      Dietary Fiber 3g – 14%
      Sugars 0g
      Protein 4g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 0%
      Iron 8%

      Coconut is a non-grain alternative that adds a nutritional boost. It is an especially good source of fiber. I am expecting it to add richer flavor and lighter texture to the final product.

      Ingredients: Coconut Flour

      NUTRITION FACTS
      Serving Size 1/8 cup (14g)
      Calories 60 Calories from fat 15
      Amount Per Serving – % Daily Value
      Total Fat 0g – 1.5%
      Saturated Fat 1g – 5%
      Trans Fat 0g
      Cholesterol 0mg – 0%
      Sodium 0mg – 0%
      Total Carbohydrates 10g – 3%
      Dietary Fiber 6g – 23%
      Sugars 0g
      Protein 2g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 0%
      Iron 2%

      Quinoa is an edible seed that is ground into a rather nutritious flour.   This is another non-grain alternative.  It is valued for its balance of essential amino acids, making it an unusually complete protein source. It is also an excellent source of fiber. In my experience, it makes the product very moist and imparts a grainy/nutty flavor. I am adding 1/4 – 1/2 cup to recipes rather than changing the flour blend.  It also seems to add texture and lightness to the final product.

      Ingredients: Quinoa flour

      NUTRITION FACTS
      Serving Size 1/4 cup (24g)
      Calories 120 Calories from fat 15
      Amount Per Serving – % Daily Value
      Total Fat 2g -3%
      Saturated Fat 0g – 0%
      Trans Fat 0g
      Cholesterol 0mg – 0%
      Sodium 0mg – 0%
      Total Carbohydrates 21g – 7%
      Dietary Fiber 4g -16%
      Sugars 0g
      Protein 0g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 1%
      Iron 9%

      My goal is to come up with a good basic “all purpose” flour that I can enhance for specific recipes.   Of the flours discussed here, only the sorghum will make it to the mix. The others will be used in individual recipes as appropriate. For example, the banana cake I discussed in my last post had both millet and quinoa flour. I chose them because, for me, banana cake is a good snack to make healthier. The flours combined well with the banana.

      I have not yet worked with coconut flour.  But I am about to.  And I will report back with my results.

      The quest continues: Gluten-free flours

      Saturday, April 18th, 2009

      One of my earlier posts had what I was using, at the time, as my basic gluten-free flour mix.  I have since changed it a little.  It works really well as is, but I am not so down with the gritty feeling some of these flours leave you with.  The second version is slightly lighter as well as slightly less gritty.

      OLD MIX

      • 1 cup white rice flour
      • 1 cup brown rice flour
      • 1 cup garfava flour
      • 1 cup tapioca flour
      • 1 cup potato flour

      NEW MIX

      • 1 1/4 cup white rice flour
      • 1 cup brown rice flour
      • 1 1/4 cup garfava flour
      • 1 cup potato flour
      • 1 cup tapioca flour

      Both versions of the mix have held together quite well for my purposes.  I have also started using xanthan gum, when appropriate.  This is also helpful in holding the baked good together.  I use about 1/2 teaspoon per cup of flour.

      But why leave it alone?????  I think I can improve it. I am looking for more of a neutral texture.
      Today I am going to add in some sorghum flour. Not sure exactly what amount yet. But all I have read about sorghum, intrigues me. I have read that it has a “bland, neutral taste that leaves no trace of unusual colors or flavors when added to food products“. That sounds like wheat to me. I am making chocolate chip cookies.  And I will post my results later (tomorrow).  Mind you, these cookies were awesome already.  But I want them to be even better. When I brought them to a client to taste yesterday, this was how it went. She approached the cookie with typical gluten-free “phobia”. She took a bite, and with utter dismay in her voice said “Wow. These are really good.” Get ready cause they are gonna get even better.
      When I tweak the recipe I will post pictures and the new mix!
      And if you want to try them the way they are now, you can get them at the juice bar at Integral Yoga Natural Foods.