Recipes from Flour Blends

There are many recipes from flour blends that we can try to make. Here is some of them.

Butter milk pan cakes – flour blends

( Makes 4 servings )

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 1½ tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cups butter milk
• 2 eggs
• 2 tablespoons butter, melted and cooled
• Vegetable oil
• Maple syrup and additional butter

*Or use any all-purpose gluten-free flour blend that does not contain xanthan gum.

Instructions

1.Combine flour blend, sugar, baking powder, baking soda and salt in large bowl. Whisk butter milk, eggs and 2 tablespoons butter in small bowl. Gradually whisk butter milk mixture into flour mixture until smooth.

2.Heat oil on griddle or large nonstick skillet over medium heat. Pour ¼ cup full of batter 2 inches apart onto griddle. Cook 2 minutes or until lightly browned and edges begin to bubble. Turnover; cook 2 minutes or until lightly browned. Serve with maple syrup and additional butter.

Note: If you do not plan on serving the pancakes right away, keep them warm in a 200°F oven.

Chocolate cherry bread – flour blends

(Makes 12 servings)

Ingredients

• 2/3 cup plus ¼ cup warm water (110°F), divided
• 3 tablespoons sugar, divided
• 1 package (4 ounce) active dry yeast
• 2 cups Gluten-Free All-Purpose Flour Blend
• 1½ teaspoons xanthan gum
• ½ teaspoon salt
• 5 tablespoons butter, melted and cooled.
• 3 eggs, at room temperature
• ¾ cup dried sour cherries**
• 4 ounces bitter sweet chocolate, chopped

*Or use any all-purpose gluten-free flour blend that does not contain xanthan gum.

**If dried sour cherries aren’t available, substitute dried cranberries. recipes from flour blends.

Instructions

1. Spray 9X5-inch loaf pan with nonstick cooking spray. Combine ¼ cup warm water, 1 tablespoon sugar and yeast in large bowl; let stand 10 minutes or until foamy.
2. Add flour blend, remaining 2 tablespoons sugar, xanthan gum and salt to yeast mixture. Whisk butter, remaining ½ cup warm water and eggs in small bowl. Gradually beat into flour mixture with electric mixer at low speed until well blended. Beat at medium-high speed 3 minutes or until well blended. Add cherries and chocolate; beat at low speed just until incorporated.
3. Pour batter into prepared pan. Cover and let rise in warm place about 1 hour or until batter almost reaches top of pan.
4. Preheat oven to 350°F.
5. Bake 35 to 40 minutes or until tooth pick inserted into center comes out clean. Cool in pan on wirerack 10 minutes. Remove to wire rack; cool completely.

Note: This bread may fall slightly after coming out of the oven.

Wild rice and pepper frittata

(Makes 6 servings)

Ingredients

• 1 tablespoon olive oil
• 1 large shallot, minced
• 1 clove garlic, minced
• 1 cup chopped fresh shiitake mushroom caps
• 1 large roasted red bell pepper, chopped (see Note)
• 1 cup cooked wild rice
• ¾ tea spoon salt, divided
• 4 teaspoon black pepper, divided
• ½ teaspoon ground paprika
• 6 eggs
• ¼ cup shredded Asia go cheese

Instructions

1. Preheat broiler. Heat oil in large nonstick oven proof skillet. Add shallot and garlic; cook and stir over medium heat 1 minute. Add mushrooms; cook and stir 5 minutes or until tender. Stir in red pepper, wild rice, ¼ teaspoon salt, ½ teaspoon black pepper and paprika. Cook and stir over high heat 1 minute or until liquid evaporates. Remove from heat.
2. Beat eggs in large bowl with remaining ½ teaspoon salt and ½ teaspoon black pepper. Pour eggs into skillet; tilt to spread over rice mixture. Cook over medium heat until eggs are set but still glossy. Sprinkle with cheese.
3. Broil 5 inches from heat 3 to 4 minutes or until cheese melts and edge is browned. Let stand 2 to 3 minutes. Cut into 6 wedges.

Note: To roast a red bell pepper, broil 4 inches from heat, turning frequently with tongs to blacken all sides. Place the pepper in a paper or plastic bag, shut the bag and set it aside for 30 minutes to 1 hour to loosen the skin. Scrape off the blackened skin with a paring knife.