Thursday, February 25, 2016

Gluten-Free Crepes

  • 1/3 cup (5½ ounces) of euforia Gluten Free Flour Blend (without xanthan gum)
  • ¼ tsp Salt
  • 3 tbsp Sugar
  • 2 Eggs, large
  • 1 ½ cups Whole Milk
  • 2 Tbs Butter, very soft
  • In a medium bowl, whisk flour/sugar/salt.  In a separate bowl, combine milk/butter/eggs
  • Add wet ingredients to dry, mix until batter is smooth
  • Heat small amount of oil in a crêpe pan (test pan temperature by using a tbsp of batter - when it's the preferred brownness, the pan is the proper temp.  This can take about 5 minutes or more)
  • Pour ¼ cup of batter into the pan, tilt to spread the batter into a thin layer.  Cook for 20-25 seconds until the edges start to brown 
  • Flip to cook the other side, then place on a paper towel to remove any excess oil
  • Fill in a line with preferred filling (such as a berry compote), roll and top with yogurt or whipped cream

Note:  This recipe has been tested with and without xanthan gum with slight differences.  The crêpe with xanthan gum was slightly more firm and slightly tougher.  The differences were subtle but noticeable.

Gluten-Free Waffles

  • 1½ cups euforia Gluten-Free Baking Blend (without Xanthan Gum) .                            
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 2 tbsp Sugar
  • 3 Eggs, large
  • 1 ¾ cups Buttermilk
  • 4 tbsp Butter, very soft
  • Pre-heat waffle iron while waffle batter is being prepared. 
  • In a medium bowl, whisk flour/salt/soda/sugar. In a separate bowl,mix eggs/buttermilk/butter.
  • Add wet ingredients to dry and whisk well until batter is smooth (about one minute)
  • Spray oil onto the waffle iron and pour amount necessary to fill.  Bake until crispy brown.

Note: You can use this recipe to make pancakes as well.  Increase the amount of buttermilk by ¼ cup or more, depending on your preference for how thick the pancake will cook on the griddle. Also, if you don't have buttermilk, you can add 1 Tbsp of white vinegar or lemon juice to a measuring cup, then fill with milk until it reaches 1 cup.  Let sit for five minutes, then stir and use.  (For this recipe, you'd use 1 1/2 tbsp vinegar, then add milk to make 1 3/4 cups.)

Gluten Free Blueberry Muffins

  • 4 tbsp Unsalted Butter 
  •  ½ c Sugar
  • 2 tsp Lemon Zest
  • Large Egg
  • ½ Vanilla Extract
  • 1 cup Euforia Gluten-Free Baking Mix (w/o xanthan gum)
  • 1 tsp Baking Soda
  • ¼ tsp Salt 
  • 1/3 cup Sour Cream
  • ¾ cup Small Blueberries (rinsed and dried)
  • Grease muffin tin and preheat oven to 350F degrees
  •  Cream butter and sugar. 
  •  Add remaining wet ingredients and mix until incorporated. 
  •  Combine all dry ingredients together and sift into the wet portion. Mix well, but don't overbeat.
  •  Stir in blueberries. Again, don't over beat.
  •  Fill each compartment 3/4 full and bake 25-30 minutes. (Test for doneness before removing from oven.) 
 Notes: If you prefer a lighter muffin, add 1/2 tsp of baking powder as well to the dry ingredients. You can use frozen blueberries rather than fresh as they will not bleed some much into the muffin when baked.

Gluten-Free Banana Muffins

  • 1 very ripe banana, mashed 
  • ¼ cup sour cream 
  • 1 large egg
  • 1 tsp lemon zest 
  • ¾ tsp vanilla extract 
  • ¾ cup flour  
  • 6 tbs sugar 
  • ½ tsp baking powder
  • ½ tsp baking soda 
  • ½ tsp salt 
  • ½ cup walnuts
  • Cream together butter and sugar. 
  • Add remaining wet ingredients and mix to incorporated. 
  • Combine all dry ingredients together and sift into the wet portion. Mix well. Don't over beat. 
  • Grease a muffin tin and fill each compartment 3/4 full.
  • Bake at 350° for about 25-30 minutes. 
  • Test for doneness before removing from oven.

 Notes: Recipe works well with gluten-free flour mix. You may prefer to omit the baking powder and replace with equal amount of baking soda to give a firmer muffin.