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GF Crepes!

March 7, 2012 in Baking, Baking Recipe, Breakfast, Dessert, Gluten Free Ratio Rally, Recipe, Snack | 19 comments

Last month I was on Twitter. I tweet as @cleverhands, because I try to tweet for the stationery business I run with my sister. I must say I’m a total twitter failure. I don’t feel as though I can pop onto and off of Twitter – if I go on it’s an hours long event because once I’m on, I can’t manage to log off – what if I miss something interesting or a chance to connect with someone I follow?! Perhaps I’m too anxious and too high strung to tweet, but I keep trying. Anyhow, when I was on Twitter last I saw a tweet about amazing GF popovers with the hashtag of #gfreerally. I followed the link to see these amazing popovers and was wowed by the gorgeous results of a fellow GF baker’s hard work. I also discovered the Gluten Free Ratio Rally. The rally was started a year ago by Shauna James Ahern. It’s a group of GF cooks/baker-bloggers who have decided to create GF recipes based on the basic cooking and baking ratios in Michael Ruhlman’s book, “Ratio”. A chance to do some recipe development alongside some awesome GF bloggers with a hint of competition? I wanted in, immediately. After all, I’m convinced high strung people invented baking. And anyway, there’s no way one person has all of the time and resources necessary to uncover the secrets of truly fantastic GF food. The rally is genius and I’m excited to be part of it, even if I am a year late.

This month’s rally is hosted by T.R. of No One Likes Crumbley Cookies and the food is Crepes. Here’s a link to T.R.’s post: Brownie Crepes with Strawberry Wine sauce. You can find links to other rally contributors at the bottom of this post. Ruhlman’s ratio for crepes is 1:2:2 flour:liquid:egg. I followed this exactly. Sorry for those of you who don’t use a kitchen scale, my measurements are all in grams! Rather than writing off this recipe though, you should get a kitchen scale – true precision is quite satisfying. So here we go: my rally recipe for crepes…

 

 

 

 

 

 

Buckwheat Crepes

93 g. eggs*

46 g. Buckwheat Flour Mix (see below)

93 g. Milk

*Sooo when I made these I started with my eggs, because I figured I’d start with the weight of one or two whole eggs and then base the rest of the ingredients on that weight, per the ratio. This method just seemed simpler to me rather than beating an egg and trying to get twice of whatever arbitrary amount of flour I might have chosen to start with.

Just whisk the flour, egg and milk together and let the batter sit. Mine sat for about 30 – 45 minutes. The Ruhlman book suggests that as the batter sits, the flour absorbs the liquid. Before cooking with the batter I whisked it again as the flour had settled a bit in the bottom of my bowl. Now, I don’t have any fancy crepe tools and was glad the internet had lots of information on how to make crepes without anything fancy. I used a small (8-inch) stainless steel fry pan. Sprayed some oil in the pan and cooked over medium heat. I used a 1/3 cup measure to pour some batter in my pan once the pan was heated. Crepes cook fast, so you need to be ready to flip them. I made such a scene in our kitchen when I flipped my first crepe perfectly! It was much easier than I thought. I found out as I went along that if I didn’t have enough oil on the pan I had trouble and if I tried to flip the crepe before it was ready they gave me trouble and seemed sort of suctioned to the pan. Once you get the hang of it though it is tons of fun! Once both sides are cooked you can fill them with most anything.

We made a peanut butter + honey crepe, a cream cheese + sundried tomato + pesto crepe, a chocolate chip + powdered sugar crepe, a chocolate chip + peanut butter + mashed banana crepe, a smashed blueberry + powered sugar crepe and our favorite was the smashed blueberry + homemade lemon curd crepe. (If you read my blog, then you know that I {heart} Ina Garten – see her lemon curd recipe here.) Not only did my husband and kids get a kick out of my celebration over properly flipping a crepe, but they also enjoyed helping me think of what to put in them – and they were fabulous taste testers as well.

Buckwheat Flour Mix

(Based on all purpose flour from glutenfreegirl.com)

100 g. Buckwheat Flour

75 g. Sorghum Flour

25 g. Potato Flour

125 g. Sweet Rice Flour

75 g. Potato Starch

50 g. Tapioca Starch

50 g. Cornstarch

Other Rally Contributors

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Ginger  ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Morri  ~  Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

 

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Pumpkin Season – Pumpkin Bread

November 10, 2011 in Baking, Baking Recipe, Breakfast, Recipe, Snack | No comments

Yet another reason to love fall – pumpkins! I have such fond associations with pumpkins, memories of going to the local pumpkin farm, going to the farmers market on a 1st grade field trip to get a pumpkin and roast the seeds and of course, pumpkin foods! I find that pumpkin has such a great aroma, it’s a shame there isn’t a pumpkin perfume (at least one that isn’t mixed with something abrasive like ginger). As a gluten free baker, pumpkin is my pal because it’s so flavorful and moist – I’m convinced a gluten free pumpkin baked good will never be dry. We put it in our pancake mix (I told you I eat a lot of pancakes), pumpkin bread/muffins, pie and more. Below you’ll find my pumpkin bread recipe. I almost always make it into muffins because the loaves take so long to bake and it’s sort of a pain to have to cut a slice off when unwrapping a muffin is so easy. Plus, it’s easier to pack muffins to go with the kids. This is my mom’s recipe and I’m not sure where the title came from, but I’d have to agree it is “The Best Pumpkin Bread Ever”.

The Best Pumpkin Bread Ever

Makes 2 One-Pound Loaves or 12-16 muffins

2 C. Sugar

1 – 15oz. Can of Pumpkin (pure pumpkin – don’t be fooled by those cans of pumpkin pie mix)

2 Large Eggs (if you’re using extra large or jumbo eggs, I’d just put one in)

1/2 C. Oil (vegetable/safflower/canola/etc.)

2 C. Flour – for the GF bakers out there, use your favorite all purpose blend and add 280 g of it – that’s 140 g for each cup, and yes, the weight measure really is different than the scoop and sweep cup measure method.

1/2 T. Baking Soda

1 tsp. Cinnamon

3/4 tsp. Ground Cloves

1/2 tsp. Salt

1 C. Walnuts* (optional, raisins are also good)

Preheat your oven to 350 degrees. In a medium to large bowl or the bowl of your mixer, combine the sugar, pumpkin, eggs and oil. In a separate bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Add the dry ingredients to the wet ingredients 1/2 cup at a time mixing until just mixed between each addition. Stir in walnuts or raisins.

*Note: Black Walnuts have a very powerful and distinct flavor. English walnuts are the variety that you’ll consume most. If you’re at the store, unless you know you like the flavor of black walnuts, you should probably go with the traditional English variety.

Scoop into your greased loaf pan or greased muffin cups. Fill your pan or cup about 2/3 full. You can grease your pan with butter or a spray. GF folks be sure to watch the ingredients of the sprays – some are combined fat and flour!

Bake loaves for 45 minutes – 1 hour (depending on your oven temperature swing), or muffins for approximately 25 minutes. When your bread is done (in loaf or muffin form) the top should be springy – if you touch it with your finger it shouldn’t depress and stay depressed. Also, you can use the toothpick/knife method. If it comes out clean, you’re good to go. Let cool in pan for at least 10 minutes.

These were delicious for 5-6 days left out at room temperature, but also froze nicely.

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Raspberry Nectarine Pancakes

August 14, 2011 in Baking, Breakfast, Dinner, Recipe | No comments

It’s probably worth mentioning that I’ll be posting a variety of recipe types – some will be quick & easy-peasy and others will be more of an afternoon endeavor kind of thing. Since we all need to eat food from a box every now and then, one of our boxed foods is pancakes. We have pancakes on a pretty regular basis for either breakfast or dinner. King Arthur Flour has come up with an absolutely fabulous Gluten-Free Pancake Mix. My husband and kids (who aren’t GF) love them and my friends and their kids love them too. We just went to Florida and shared a house with 4 other couples and their families who requested that we bring the King Arthur Pancakes for one of our breakfasts.

The mix requires 2 eggs, 4T. oil/6T. butter (I use vegetable oil) and 2C. water. The instructions on the box will have you mix the wet ingredients first then add the packet of dry ingredients. Then stir, stir, stir until the lumps are gone. I add just a little bit of mix at a time, stirring between additions to avoid too many lumps. I add the fruit once the mix is ready to go. We almost always mix some type of fruit into our pancakes, because that’s how we like ‘em. Typically we’ll make blueberry pancakes or banana pancakes. Summertime fruit has been great this year though so I made raspberry nectarine pancakes and they were INCREDIBLE! I imagine peach pancakes would also be delicious. Ooh and we’ve done banana nut pancakes with pecans or walnuts which were delicious. How much fruit you add is up to you. We usually put 1.5 – 2 bananas in or a small container of blueberries, etc.

I cook on a non-stick griddle over medium to medium-high heat. You’ll want your griddle to pre-heat before you put your first batch on. A ladle will do fine for pouring onto the griddle. I usually use my 1/3 cup measure to scoop and pour. Make sure you see little air pockets forming in the pancakes before you try to flip them over.

We have our pancakes with real maple syrup and occasionally we’ll have some Jimmy Dean Turkey Sausage links or some Bacon on the side. Another awesome thing about pancakes? If you have any left over, put them in a freezer bag and store them for a quick breakfast or snack. I usually put two per bag and then grab a bag on my way to work and pop them in the toaster when I get there.

 

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