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gluten free dairy free pita

this recipe is not modified and therefore is not my own , it is from show me the curry . com. this recipe is a family favorite and a delicious alternative to a pita. (note this recipe is not for a pita and cannot open up) all credit belongs to show me the curry.com . go to their website to see their gluten free flour blend

Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.

For a child or adult allergic to gluten, Chapati or Paratha is by far the most missed item in an Indian meal. Try this Gluten-free Chapati recipe and see how soft and pliable the chapati remain long after they are made. Serve them hot off of the tava or use them as a perfect snack or meal on the go.

Disclaimer: Mangala Deshmukh is NOT a licensed Dietitian/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.

Ingredients:

Gluten-free Basic Flour Mix – 1 cup (see recipe here)
Potato – 1/4 cup, boiled and mashed
Oil – 2 tsp
Warm Water – 1/3 to 1/2 cup, as needed
Rice Flour – 1 heaped tablespoon, for dusting
Oil or Ghee – optional, for pan frying or coating

Method:

1. Place Flour Mix in a bowl and add Potato. Incorporate it into the flour.
2. Add Oil and rub it into the flour to incorporate well.
3. Add half the water and start to knead the dough.
4. Slowly add the remaining water (as needed), kneading gently all the time.
5. Note: Gluten free flours usually require more kneading than wheat flour, to acquire a soft, smooth texture and the addition of the gum will make the dough a little sticky.
6. When dough has formed into a ball, smear your hand with a little oil and continue to knead and make a smooth dough. Place prepared dough in a bowl and allow it to rest for about 15 minutes.
7. Meanwhile, place the rice flour onto a plate and keep it handy nearby.
8. Tear off two large sheets of plastic wrap, about 10” long. Place one sheet on rolling surface, and the other one on any clean, dry surface nearby. Take care to ensure that plastic sheets are not close to the stove top.
9. Heat a tava/skillet on medium heat till it is nice and hot.
10. Divide dough into 7 equal sized balls.
11. Roll each ball smoothly with your hands, press and flatten to form a disc.
12. Take one flattened ball and dust it lightly with rice flour
13. Place on top of the first plastic sheet, in the center. Place the second sheet on top of the ball, in parallel with the bottom sheet.
14. Begin to roll gently. You will be able to roll out a fairly thin roti about 7” round.
15. Once rolled out, remove upper plastic sheet and set aside away from stove top.
16. With one hand, gently peel away the lower plastic sheet, while lifting the rolled roti onto the palm of the other hand.
17. Place roti on tava. Allow some bubbles to appear, flip the roti onto the other side and allow it to cook while gently pressing and moving it a little.
18. Flip once again and let the first side cook a little more. Roti will balloon a little, though not as much as a wheat roti
19. Take off the flame, smear with Ghee (optional) and serve hot, or keep in an insulated container till all rotis are made

Tips—

Make your puris just like you would make wheat puris. Divide the dough into 10-12 small balls, flatten into discs and follow the above procedure. Since puris don’t have to be rolled out large or thin, you may be able to make them without using plastic wrap.

One advantage of using the plastic wrap is that the dough does not directly come into contact with the rolling surface or the rolling pin. This is a safe practice as it completely prevents cross contamination, especially if the same equipment is being used to make other foods

In any case, ensure that everything is completely free of allergens before starting to prepare for kids and others with allergies.

Make parathas just as you would make wheat parathas. Make a hollow in the ball of dough, place your filling, then close the hollow so that filling is firmly enclosed within. Gently press, dust with rice flour, place on plastic wrap and roll out without pressing too hard with the rolling pin.

If you wish to make Hetal and Anuja’s fantastic kathi rolls, do add the potato. Imagine the delight of a wheat allergic child, when he/she can also hold a tasty chapatti roll and eat it!

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Anna’s food substitutes

there are many things i use in my recipes to transform them to gluten and dairy free and here are my favorites.

nearly normal flour – i use nearly normal flour to replace almost any gluten flour in any recipe and i have found it works just as well . ( see the recipe on page 1 )

margarine- i use margarine to replace butter in most recipes , but margarine is ineffective in buttercream frosting. ( my favorite is melt because it has no soy )

flax milk- i use flax milk to replace milk in most recipes, although it is ineffective in whipped cream. ( my favorite flax milk brand is good karma flax milk )

i hope this helped you , please comment below for recipe requests and post ideas .

 

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anna’s dairy free gluten free berry cake

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease ( i use avocado oil ) and flour a 9×9 inch pan or line a muffin pan with paper liners.
  2. chop the berries
  3. In a medium bowl, cream together the sugar and margarine. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour mix and baking powder, add to the creamed mixture and mix well. Finally stir in the milk substitute until batter is smooth. Pour or spoon batter into the prepared pan.
  4. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
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gluten free dairy free pumpkin bread

original recipe by : Jennifer Segal
Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes

Ingredients

  • 2 cups nearly normal flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 cup, margarine softened ( i use melt , because it has no soy )
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin (I use Libby’s)

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with oil ( i use avocado ) and dust with flour mix
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the margarine and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
  4. Add the flour mix and pumpkin on low speed until combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
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gluten free dairy free vegan low sugar scones

Scone Recipe
Prep time : 
Cook time : 
Total time: 30

the original recipe is by Desiree Campbell

Scone Recipe
Ingredients
  • ½ Cup Warm Water
  • ½ tsp Sugar ( add this amount with the yeast and water )
  • 2 Tbs Yeast
  • 1½ Cups Warm flax milk ( or other milk substitute )
  • 2 Tbs Vegetable Oil ( i used avocado)
  • 3 tsp Sugar ( add to the mixture in step 2 )
  • ¼ Cup Water
  • 2 tsp salt
  • 4 to 5 Cups of nearly normal flour
 ( you will need more oil for frying -i used coconut *)
Instructions
  1. Dissolve sugar and yeast in warm water and set aside.
  2. Add oil, sugar, yeast mixture, and ¼ cup water to scalded milk substitute.
  3. Mix flour mix and salt together. Add enough flour mix to make a soft dough and let sit for 5 minutes.
  4. Knead lightly again and roll to about an inch thick on floured board. Let it sit for 3 to 5 minutes.
  5. Cut into triangles and fry in hot oil turning once halfway.

*coconut oil can clog your drains when it cools , so dispose of left over oil in a jar or container

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gluten free-dairy free muffins

INGREDIENTS

    • 2 cups nearly normal flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons sugar
    • 1 egg, slightly beaten
    • 1 cup milk substitute
    • 1/4 cup melted margarine

PREPARATION

    1. Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
  2. Blueberry Muffins.
    1. Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
  3. Pecan Muffins.
    1. Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
  4. Date or Raisin Muffins.
    1. Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
  5. Bacon Muffins.
    1. Add 3 strips bacon, fried crisp and crumbled, to the batter.
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gluten free-dairy free cupcakes

READY IN:

40mins
YIELD:

20-25 cupcakes

INGREDIENTS

(this recipe is based off of the recipe by : geniuskitchen.com to see their recipe click here: http://www.geniuskitchen.com/recipe/simple-vanilla-cupcakes-178370#activity-feed)

  • 2 cups nearly normal flour 
  • 1⁄2 teaspoon salt
  • 2 tsp baking powder
  • 1⁄2 cup margarine*, softened
  • 3⁄4 cup sugar (if you like your cupcakes very sweet, add a little more.)
  • 2 eggs 
  • 1 cup almond ,soy ,coconut or flax milk*
  • 1 tsp vanilla extract (optional)

DIRECTIONS

  1. Preheat oven to 375f or 190c; line muffin cups with papers.
  2. Cream margrine and sugar till light and fluffy. beat in eggs one at a time.
  3. Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
  4. Divide evenly among pans and bake for 18 minutes. let cool in pans

*vegetable shortening may be a good substitute for the margarine in this recipe

*other NON-lactose milk options may apply

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gluten free – dairy free challah recipe

Ingredients

(this recipe is based off the recipe by thekitchn.com. to see their recipe click here :https://www.thekitchn.com/how-to-make-challah-bread-181004)

  • 2 teaspoons active dry or instant yeast
  • 1 cup lukewarm water
  • 4 cups nearly normal flour
  • 1/4 cup  white granulated sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 1 large egg yolk (reserve the white for the egg wash)
  • 1/4 cup avocado oil
  • Equipment
  • Standing mixer (optional)
  • Large mixing bowl
  • Bench scraper or sharp knife
  • Baking sheet
  • Parchment paper

Instructions

  1. activate the yeast: Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of sugar. Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won’t dissolve, it has likely expired and you’ll need to purchase new yeast.)
  2. combine the dry ingredients: Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).
  3. Add the eggs, yolk, and oil: Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl.
  4. Mix to form a shaggy dough: Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix.
  5. Knead the dough for 6 to 8 minutes: With a dough hook attachment, knead the dough on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
  6. Let the dough rise until doubled: Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.
  7. Separate the dough and roll into ropes: Separate the dough into three or six equal pieces, depending on the type of braid you’d like to do. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax tand then try again.
  8. Braid the dough: Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete.
  9. Let the challah rise: Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour.
  10. Brush the challah with egg white: About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.
  11. Bake the challah: Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking. The challah is done when it is deeply browned and registers 190°F in the very middle with an instant-read thermometer.
  12. Cool the challah: Let the challah cool on a cooling rack until just barely warm. Slice and eat.
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nearly normal flour blend

this flour blend is an excellent flour blend for any type of gluten-free baking and  can be used as a replacement for normal all-purpose flour in most recipes. (note : i use bob’s red mill flours as they seem the most effective)

1 cup white rice flour

1 cup potato starch

1 cup cornstarch

1/2 cup cornflour

1/2 cup tapioca flour

1 tsp xantham gum