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    56 Recipes

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    This recipe also comes from Judith Fertig's 200 Fast & Easy Artisan breads. I am posting it by request. Use half of the Easy Artisan Gluten-Free Dough, Recipe # 446567. There are other glaze options in Easy Artisan Glaze with Variations Recipe #446612. The loose dough is harder to work with than a traditional wheat dough for cinnamon rolls, so follow the tips given in the recipe. The recipe was a little confusing as to the size of the rectangle & the rolls, so I have adjusted that in the directions. Bake in greased muffin tins. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add 2 cups of hot water to a broiler pan. I will include this recipe in my shared Gluten-Free cookbook

    Recipe #446634

    1 Reviews |  By Demelza

    Another of Judith Fertig's recipes from 200 Fast & Easy Artisan Breads. I have never made gluten-free cinnamon rolls, so I hope this will provide a cinnamon roll fix for those on a gluten-free diet. Use half of Easy Artisan Gluten-Free Dough Recipe #446567. I have also posted the Easy Artisan Glaze with Variations Recipe #446612 recipe to go with these. The loose dough is harder to work with than a traditional wheat dough for cinnamon rolls, so follow the tips given in the recipe. The recipe was a little confusing as to the size of the rectangle & cinnamon rolls, so I have adjusted that in the directions. Bake in greased muffin tins. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add 2 cups of hot water to a broiler pan. I will include this recipe in my shared Gluten-Free cookbook.

    Recipe #446632

    This is another recipe from Judith Fertig's book, 200 Fast & Easy Artisan Breads. I have not made it, but am posting it to go with the gluten-free recipes I am posting by request. For a gluten-free diet, make sure the flavorings you use are gluten-free. Use the glaze right away on cinnamon rolls, coffee cakes, tea rings or even pound cakes or angel food cakes. You will get a hint of sweetnes & flavor. Do not store this glaze as it will harden and may get lumpy. I have included the variations in the directions, so don't be alarmed by the length of the directions. It is a simple 3 step recipe, measure, mix, & use.

    Recipe #446612

    This is another recipe from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan. If you don't have a baking stone put your mini pie pans on a cookie sheet for ease of handling. I am sure you could use a jumbo muffin pan instead of mini pie pans. These buns are supposed to freeze well. Check my shared Gluten-Free cookbook for other recipes from this book.

    Recipe #446607

    1 Reviews |  By Demelza

    This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a rye bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan

    Recipe #446602

    This is another recipe from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan."

    Recipe #446599

    1 Reviews |  By Demelza

    This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. The chickpea flour may also be replaced with soy flour. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan.

    Recipe #446567

    I just found this recipe on another site this morning. One of our forum hosts has recently been diagnosed as having celiac disease, and asked me to post it here. I have made some minor adjustments to it, nothing to serious, just enhance the flavour a bit. I might try some chipotle chili, or smoked paprika as well. To get a flavour similar to Red Lobster add 1/2 tsp garlic powder to the dough. I am not sure if Old Bay seasoning is gluten free or not, but I think most of the copycat recipes for Red Lobster also contain Old Bay seasoning. You should be able to sub any gluten free flour for the almond flour. You can also sub any combo of cheeses you prefer, cheddar with blue, gruyere, mozz & parmesan combined, how about some smoked cheese, the possibilities are endless. I am not familiar with gluten free techniques, but if it is possible, I would be tempted to use the food processor to mix this all together, I use a cookie scoop to get uniform sized biscuits or crackers.

    Recipe #445632

    I was making and Eye of Round roast for New Years dinner, and needed a recipe for the slow cooker. I don't like onion soup, and that is what most of the slow cooker recipes use so I came up with this version. It smelled heavenly while cooking, and was fork tender when cooked. I used a package of Club House turkey gravy mix (reduced salt) for seasoning. It was a 25 gram package in Canada, so would be about 1 oz in the US. I always have some in the pantry as my daughter likes it with oven fries. Feel free to use whatever variety of mushrooms you have. The slow cooking and the wine help to tenderize the roast. Everyone raved over the end result. I hope you enjoy it.

    Recipe #445247

    I always make a loaf of this bread on Boxing Day to use for hot turkey sandwiches. I took a stuffing bread recipe and tweaked it a bit to suit what my family likes. It is a wonderfully scented, dense loaf of bread. It is also great toasted. I make it in my Black & Decker All in One Bread Maker with a horizontal loaf pan, rapid bake II cycle, medium crust, 2 1/2 pound loaf size. If you were actually going to use it for stuffing you could add sauted celery, onion or other ingredients you wanted. I always use instant yeast when I bake breads & rolls. You can substitute brown or white sugar for the honey in this recipe. I always have fine cornmeal in the cupboard, feel free to use coarse grind if that is what you have. Don't forget if your spices have been in your cupboard for too long, they will have lost their flavor. The directions are for using a breadmaker, but you could certainly make this by hand. I also remove my mixing paddles before the bread starts to rise to avoid big holes in the bottom of the loaf.

    Recipe #444781

    I just came across this in a cookbook, so have not tried it yet. I did not see anything like it on the site so decided to share. You can use this with pork chops, chicken, fish or veggies (broccoli & cauliflower). I am posting the recipe as it is in the book, but think I will cut the salt in half for sure. You can add some parmesan cheese to this as well. Store it in an airtight container in a cool, dark place for up to 2 months.

    Recipe #441777

    There have been all kinds of recipes out there over the years for a Bisquick like mix. Most have used shortening, and of course we have all been trying to avoid the hydrogenated products. I worked at this for a while to come up with a recipe that I was happy with. Make sure your baking powder is fresh to get the best quality when you bake with this mix. I have never used more than about 3 cups of whole wheat flour in the mix. I think it would end up being too heavy if you use to much whole wheat flour. You can use this mix in any recipe that calls for Bisquick. I have never tried it with powdered buttermilk, I would think you would need to add a bit of baking soda if you try that. You should store this in the fridge. The cooking time is actually the time to mix it all together.

    Recipe #441456

    2 Reviews |  By Demelza

    Another copycat recipe I found somewhere. From www.TopSecretRecipes.com The original recipe called for butter to fry the french toast in. I find it is not needed when you cook this on a nonstick grill or in a well seasoned cast iron frying pan. I have increased the amount of cinnamon in it, and added some nutmeg as well. You can make this up and freeze it for a quick breakfast, pop a couple of slices in the toaster to reheat. I normally use bread that is cut about 3/4" thick. If you let your bread soak in the mixture you will not get as many servings. You will also have to watch that it is cooked through to avoid the risk of salmonella from the eggs. Serve with your favorite syrups, fresh fruit and whipped cream, or a warm fruit sauce.

    Recipe #441208

    1 Reviews |  By Demelza

    I don't remember where I found this copycat recipe. I am always looking for ways to sneak some healthier things into the foods kids love. The cream of wheat & buttermilk in this recipe are one way to do that. Serve these with your favorite syrups, or fresh fruit and a bit of whipped cream. A warm blueberry or saskatoon berry sauce is always nice on any kind of pancake, griddle cake or french toast. We prefer smaller pancakes or griddlecakes rather than the plate size ones they serve in restaurants. The cooking time is based on using a cast iron fryingpan, so I can only cook 4 griddlecakes at a time. They do warm up nicely if you have any leftovers. Update, I have been told that this recipe is from Todd Wilbur's Top Secret Restaurant Recipes 2. The ingredients are basically the same (a few slight differences), but my method is not the same as as Todd's. I have been using Quaker Oat Bran cereal instead of Cream of Wheat for the last year as well to add some fiber to these.

    Recipe #441206

    I watched Elizibeth Baird from Canadian Living make a lemon tart using this recipe on the Steven & Chris show one day. I had been trying to find a good recipe for pastry using butter rather than oil, shortening or lard. I was not really pleased with any of the recipes I tried. I made this one, and it is now my go to pastry recipe. It just uses all purpose flour, and salted butter is fine as well, as there is no salt in the recipe. For those of you who want to use some whole wheat flour in it I woudl suggest whole wheat pastry flour. If you use it for a savory dish, omit the sugar from the recipe. I have found that you can make it in the food processor as well. You don't have to use frozen butter, just cold from the fridge. I am posting the recipe exactly as it was on the website. I do increase the flour up to 1 1/4 cups, and use just a bit more water then as well. The first time or two that you make it, just use one cup of flour so you can get a good feel for the pastry, then feel free to add the extra flour the next time if you want to. While it only makes a single crust, you can double the recipe with no problems. I have posted the cooking time for blind baking a single crust. Don't be alarmed by the number of steps, I have included directions for using a food processor as well. Once you try this pastry you will never buy another frozen pie shell again. With almost 5000 pastry recipes posted on the site, this may already be here somewhere, but I wanted to share it anyhow.

    Recipe #441199

    These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.

    Recipe #364044

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