1 cup brown rice flour (requires refrigeration)
1¼ cup white rice flour ¼ cup potato starch flour 2/3 cup tapioca starch flour ¾ cup sweet rice flour 1/3 cup organic cornstarch 2 teaspoons xanthan or guar gum Using brown rice flour in the mix provides a healthier nutrition profile and is much better tasting than white rice flour. If you buy a bulk size of brown rice flour, keep it in the fridge or freezer. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to the processing facility to your table. Triple or quadruple this flour mix recipe and keep it on hand (in the freezer or fridge) for all of your baking needs. Once you have the flour mix together you are ready for many sessions of gluten-free baking. This Gluten-Free Flour mix is used "cup for cup" in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don't use this flour mix for bread or pizza crust as they require specific flour combinations for the best results. Quinoa is one of the healthiest grains around. It’s higher in protein and essential fatty acids than any other grain and much lower in gluten and carbohydrates, making it a great choice for people who have wheat sensitivities.
5 cups cooked quinoa 1 cup chopped parsley ½ cup chopped scallions 2 T chopped fresh mint 2 cloves garlic 1 t chopped fresh basil ¾ cup lemon juice ¼ cup olive oil ½ long English cucumber 2 small tomatoes salt and pepper to taste Cook the quinoa several hours before assembling the salad. Rinse it well and then cook as you would rice (2:1 ratio of water to grain). The grains are coated with a bitter substance (saponins) so rinse well and rub between fingers before draining and cooking. Once cooked, cool in the fridge. Chop all other ingredients to desired size and toss well with the lemon juice and olive oil. Experiment and make it your own. 1-2 tbsp. extra virgin olive oil
2 cloves fresh garlic, minced ½ medium sweet onion, chopped into large pieces ¼ -½ cup slivered almonds or pine nuts 1 cup fresh red bell pepper, chopped 1 cup quinoa, rinsed well 2 cups chicken stock, vegetable stock or water 2 tbsp. fresh basil and/or parsley, finely chopped Sea salt and pepper to taste Directions: In a large, deep sauté pan add olive oil, garlic and onion. Sauté on medium heat until onion is translucent. Add quinoa and cook for about 1-2 minutes, stirring occasionally. Add stock; cover and reduce heat to low. Cook until quinoa has absorbed all the liquid (approximately 15-20 minutes; quinoa should fluff with fork). Remove from heat and set aside. Add vegetables and herbs into cooked quinoa. Cover until ready to serve. (The vegetables and fresh herbs will blend with the cooked quinoa but will remain crisp.) Top with nuts and serve. About Quinoa: Quinoa (keen-wa) is a gluten-free grain and an excellent source of both soluble and insoluble fiber. It is also high in protein. You can buy quinoa in bulk, but buying it pre-rinsed allows for easier cooking. You may use traditional, red or black quinoa for this recipe. |
|