Just Another Day In Paradise

Almond Milk Recipe- How to Make Almond Milk

1 cup whole raw almonds (not toasted or roasted, etc) $1.10 per cup (A 3 lb bag of raw almonds is 9 cups and costs $9.75 at Costco)

4 cups water, more if desired

a pinch of salt

honey, to taste

1 tsp vanilla extract 

Soak the almonds in some water for 8-12 hours.

After they have soaked, drain the water and blend all the ingredients on high in a blender. 

Strain milk through a nut milk bag, linen towel or cheesecloth and squeeze out the excess almond milk.

What’s left in the towel is almond meal. 

Pour in a glass jar and refrigerate for an hour or so. Enjoy! 

Makes 4 1/2 cups

Kefir pancakes

Ingredients:

• 1-1/2 kefir
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1/4 cup butter, melted

Directions:

1. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into kefir. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Gluten-free pumpkin pancakes

Ingredients:

1 1/4 cups GF Flour Mix (1/2 cup sorghum, 1/2 cup rice flour, and 1/4 cup tapioca flour)

2 teaspoons baking powder

1 teaspoon pumpkin pie spice ( for simplicity’s sake I opted to just add this one ingredient, but you can add the spices individually if you wish)

1/2 teaspoon salt

2 Tablespoons of brown sugar

6 Tablespoons of pumpkin puree (I used heaping Tablespoons)

2 Tablespoons melted butter

1 cup milk

1 egg

Topping : whipped cream and cinnamon sugar or maple syrup

Directions:

In a med. bowl, whisk together dry ingredients. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or on a griddle with butter or oil. Use about 1/4 cup of batter for each pancake.

recipe source: gluten free mommy

 

Gluten Free Pumpkin Muffin Recipe

These are absolutely the BEST gluten free pumpkin muffins we have ever had. The original recipe is for pumpkin bread, but the middle didn't cook well, so we have been making these into muffins and they turn out perfect. We top them with a little bit of brown sugar before baking them and dust powder sugar after they cool.

Ingredients:

• 3/4 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup potato starch flour
• 1 and 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon xanthum gum
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup unsweetened pumpkin puree
• 1/3 cup water

Directions:

1. Preheat oven to 350 degrees. Whisk together the brown rice flour, sorghum flour, potato starch flour, 11/2 cups sugar, baking powder, baking soda, sea salt, cinnamon, cloves, ginger, nutmeg and xanthum gum.
2. In a separate bowl, cream together remaining 11/2 cups of sugar and the vegetable oil. Add eggs, unsweetened pumpkin puree and water. Add flour mixture to batter and mix until well-blended. Put mixture in muffin pans.
3. Bake for about 25 minutes or until toothpick comes out clean. Cool in pan for about 5 minutes, then transfer to a wire rack.

 

Potato Starch recipe

Step 1 Line a colander with two layers of cheesecloth, and place the colander over the bowl.

Step 2 Grate the potato with the smallest set of holes on your grater into the cheesecloth.

Step 3 Fold the ends of the cheesecloth up and over the potatoes to cover.

Step 4 Press down on the cheesecloth until the starchy liquid from the potatoes drains into the bowl.

Step 5 Open the cheesecloth and pour ½ cup of water over the potatoes.

Step 6 Reclose the cheesecloth and squeeze the potatoes.

Step 7 Repeat steps 5 and 6 with the remaining ½ cup water.

Step 8 Place the two cans on top of the cheesecloth and leave them on top of the cheesecloth to squeeze more starch from

the potatoes for 1 to 2 hours.

Step 9 Remove the colander and discard the cheesecloth with the potatoes.

Step 10 Carefully pour the liquid into the measuring cup from the the bowl without disturbing the starch that settled to

the bottom.

Step 11 Discard the liquid in the cup and use the remaining potato starch in the bowl.

Brown Rice Flour recipe

25 lb. bag of rice. It will make enough flour to last for several months. The bulk rice  is easily stored in a bin-where it should be kept in a cool, dry storage area.  It's important to buy the right type of rice-only use whole-grain rice, and not instant rice.

Place the rice grains into the spout on the grain mill and run the mill as directed.  It's not necessary to wash the rice before grinding!  But make sure there are no small stones mixed in with the rice, before grinding, as these could ruin the blades of your grain mill! This is the one we own.

Once you have your rice ground into flour, place your new flour in an air-tight container and keep in a cool, dry spot.  The flour will last as long as regular wheat flour.

1/2 cup brown rice flour + 2 cups oat flour + 1 cup barley flour is equivalent to 4 cups conventional flour

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Baking with Brown Rice Flour

Refrigerate your dough or batter for 1/2 an hour before baking---this will improve its texture.

Brown rice flour products should be baked at a lower temperature than conventional products. Lower your oven temperature to 25 degrees less than what your recipe recommends.

Cook your baked good until a toothpick inserted into its center comes out clean.

Rice Milk recipe

1. Place four cups of water and a third of a cup of brown rice to a large saucepan. Add a quarter of a teaspoon of sea salt. Bring the mixture to a full boil. Turn down the heat and allow the mixture to simmer on low heat for thirty minutes. (place a lid over the pan).

2. Blend the mixture. Once the rice and water mixture has cooled to room temperature, pour it into a blender. Add a half teaspoon of vanilla. Turn the blender on high and blend until smooth.

3. Strain. Allow the blended mixture to stand for twenty minutes, then use a piece of cheesecloth to strain the milk several times. Refrigerate.