Who doesn’t love Mardi Gras? Well. It’s over, for this year anyway…but I found a new treat. It mimics the jam filled donuts that I loved when I could still eat wheat, eggs, cream and butter things, fried in oil. … yadda yadda.
These are better. Really. I promise. And baked, not fried… sweet dough.
I added raspberry jam to each “pocket” that I made with a dumpling folder I found at an asian market. (They also sell the dumpling folders in several sizes on Amazon.com)
I made the dough with:
- one recipe of wonder dough, and added……
- 1 T gluten free vanilla (found at Costco)
- 3 T granulated sugar
Mix dough. Pat out a golf ball sized bit of dough into a flattened circle. Set that on the dumpling folder. Spoon in a teaspoon of jam. Fold it to press the edges. You could also just do this with a fork.
Bake for 20 minutes at 400.
Roll each Jam Pocket in powdered sugar, (I use Trader Joe’s powdered sugar with tapioca starch- most other brands use corn starch) and let cool on a wire rack.
EGG FREE! Dairy-FREE! SOY- FREE! tapioca pudding! And it tastes exactly the same as the long standing “perfect” recipe off the box of Instant Tapioca Pearls, the food of my childhood.
Well.. I can’t have that anymore, I had to find the “real” tapioca pearls at the International Market down the road. Surprizingly, they come in many sizes, and some shocking colors. I can’t quite bring myself to buy the food color additives, but it’s interesting that the crazy version isn’t available in American grocery stores.
Back to pudding. Make this soothing pudding. It’s amazingly comforting.
Ahhhh.. comfort food.
- 2 C water
- 3 T tapioca pearls
Boil the water in a saucepan. Turn the heat down to a simmer, and add the pearls, whisking them constantly to keep them from clumping. Simmer for 15 minutes.
- 3 T sugar
- 1/8 tsp salt
- 3/4 C coconut milk
- 1/3 C unsweetened coconut flakes (Bob’s Red Mill)
Simmer another 15 minutes or until it’s the consistancy that you like. I like it thick.
Enjoy!! : )
It is fabulous. I am telling you, it’s real bread. I can’t stand it. I am completely sure that if you don’t understand my excitement, that you can buy bread at any store you please. Being able to buy convience food of any sort has gone by the wayside here.
I have gone without sliced bread for YEARS, people. Simply and flat-out years.
This is amazing. I am in awe.
Gluten-free, egg-free, soy-free.. and I love it. I heart bread.
I am totally having a sandwich for lunch. ahhhhhhhhhh.
So now we have three options in the bread category. I am so happy : )
1.) wonder dough to make breadsticks, pizza crust, calzones, filled dumplings, rolls, sandwich buns, roly-poly buns and cinnamon rolls, and whatever….
2.) sliced bread with this real bread option recipe
and 3.) the flax seed bread that is so great as buns, or flat bread
Mix ahead for a quick mix that makes four Vanilla or Chocolate cakes.
I make a batch of the “basic mix” and store it in pint jars in my pantry. Dump a mix in a bowl and *poof* you have cake in a flash. Just like Betty Crocker, only no wheat or other poisons.
Basic Mix: Mix this and store for quick cakes.
- 5 1/4 C gluten free flour mixture (I used potato starch, rice flour and tapioca starch)
- 2 +2/3 C sugar
- 8 tsp baking powder
- 2 tsp soda
- 4 tsp xanthan gum
- 2 tsp salt
- 2 T egg replacer powder
- 1 T unflavored gelatin powder
To make a vanilla cake:
- 2 C of the basic mix (listed above)
- 2 eggs (replaced with flax meal + hot water)
- 2 T oil
- 3 T pear sauce (1 container of baby pears)
- 1/2 C rice or hemp milk
Bake at 350 for 25-30 minutes in an 8 x 8 pan.
To make a chocolate cake:
- 2 C of the basic mix (listed above)
- 3 T cocoa powder
- 2 eggs (replaced with flax meal +hot water)
- 2 T oil
- 3 T pear sauce
- 1/2 water, or coca-cola
Bake at 350 for 25-30 minutes in 8 x 8 pan.
I love the sandwich buns I make with the wonder dough recipe, and the pizza crust, and I like the flax seed flat bread too… but this is a moment.. seriously. .. to think about SLICED BREAD.
I don’t think there is a mountaintop close enough for me to scream off of… but we have achieved
sliceable/ “REAL BREAD” / PEOPLE!
It baked in a loaf pan just like it knew what it was doing. OMG. and my family said: “it looks like bread.”
Sure it does. Finally. If you have sunk so low as to actually LIKE the bricks of the substance they claim to be bread on the gluten-free shelf at the store, then do I have a wake up call for you. I am sorry, but having to pay $6 + for a loaf of bread that has to be toasted to be edible, and smells like a wet dog when toasted? yeah. I vote no. And why would I want a shelf life of 4 years on my bread? eew.
Buy a loaf pan. Bake it yourself. Really.Slice and freeze it once a week would give you sandwiches and whatever, when you wanted it. I made grilled cheese sandwiches for the first time in THREE years. Yes I am a happy camper.
I am doing a cost analysis on this recipe. It’s not completely done, but it’s close to $2.50. Same as the wheat bread that I used to buy off the shelf. My budget loves me again.
Bread is life
- 1 T yeast
- 2 T sugar
- 1 C warm water
- 1/2 C warm hemp milk
- 4 T oil
- 1 tsp vinegar
Mix the yeast, sugar and water together, add oil and vinegar and all the dry ingredients.
- 3/4 C brown rice flour
- 2 T ground flax meal (gives it that “wheat” look)
- 1 1/4 C potato starch
- 1/2 C millet flour
- 2 tsp xanthan gum
- 1 1/4 tsp salt
- 1 egg (replaced with flax meal + HOT water)
Mix well. Pour batter into well oiled and floured (rice flour) loaf pan. let rise for 20 minutes. Bake at 350 for 40 minutes.
When completely cooled….. slice and freeze.
I tested the “leave it out on the counter” theory.. and I am less than impressed. It seemed dry even though it had spent it’s very short life in a sandwich bag. And, although zapping the slice back to life in the microwave for 8 seconds did seem to revive it, I still recommend slicing the bread and keeping what you might use for a day or two in the refrigerator. Ziplock bags work great for this. But freezing the slices for bread on demand is even better.
If it looks like cake, smells like cake, tastes like cake. Then it must be cake. Seriously.
I live with people who think that a daily ration of wheat is a necessary part of life and that to be denied wheat products is just somehow criminal. It’s not. My food (wheat free/gluten free and also egg free) is looked at as something to be suspicious of more often than I can count. At some point they will just be jealous. Why they never ask about the eggs just kills me. So concerned that they might miss out on an opportunity to eat wheat. Oh pah-leesze.
“Is this real cake or fake cake?” Are you kidding me?
It’s cake. Eat it.
Chocolate Birthday Cake
- 1/3 C palm shortening (Spectrum brand)
- 1 C sugar
- 2 eggs (replaced with flax meal +hot water*see note)
- 1 carton of GLUTEN FREE plain Cascade Fresh yogurt
- 1 T water (more or less)
- 1/4 C cocoa powder
- 3/4 C potato starch
- 3/4 tsp soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1 1/4 tsp xanthan gum
Bake at 350.
9 inch pan = 40-50 minutes
(6) -3 inch pans = about 20 minutes
Note about the EGGS: to replace two eggs, I add 2 tablespoons of golden flax meal to 5 tablespoons of HOT water and add a tsp of shortening. Step two is to whip it to a complete froth with the stick blender. Not only is this mixture the “right color” for eggs, it seems to always work, where the egg replacer powder doesn’t always quite do it.