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Musings on Music and Food

Musings on Music and Food

Category Archives: Baking

Easy Rolls (Gluten-Free, Low Carbohydrate Quick Bread)

17 Saturday Jun 2017

Posted by dhw in Baking, Food, Recipe

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This is a fairly simple recipe for a quickbread, but it does require one unusual ingredient.

The base of this is the curds from clabbered Kefir. Simply let a live culture Kefir (the final liquid, not the mother colonies that you use to make it) sit out at room temperature for a day, and clabber up. Then drain the whey from the resulting curds.

Ingredients:

  • 1/2 cup Golden Flax Meal
  • 1 cup clabbered Kefir curds (loosely packed)
  • 2 cups Almond Flour
  • 1 tsp Sea Salt (fine)
  • 4 large eggs
  • 1 TBSP Double acting Baking Powder
  • 1/4 cup (one stick) unsalted Butter

Instructions:

Oil a pan (either of these works well) with a little bit of a neutral oil. Heat the oven to 325 degrees (300 if you are using a Convection oven).

Combine the flax meal, curds, almond flour, eggs, and salt in a mixing bowl, and mix well.

Melt the butter.

Add the Baking Powder to the batter, and mix well. Then immediately, add the melted butter, and again, blend well.

Divide the batter equally into the wells in the pan (this recipe will fill either of the two pans listed above).

Bake for 45 minutes. Remove from the oven, and immediately remove from the pan and onto a cooling rack.

Calzone / Pigs-in-blanket / Apple Dumpling Dough

03 Sunday May 2015

Posted by dhw in Baking, Food, paleo-cuisine, Recipe

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Here is another variant for baked goods.

Ingredients

  • 175 grams Almond Flour
  • 2 TBS Golden Flax
  • 2 TBS Powdered Psyllium Husk
  • 1 TBS Baking Powder
  • 2 TBS Powdered Cream Cheese (optional)
  • 1/2 tsp Salt
  • 1 Cup Boiling Water

Instructions

Preheat an oven to 350 degrees.

Combine the dry ingredients in a bowl, and mix well. Add the boiling (and I do mean boiling) water, and blend well. This gives you the dough.

Take a blob about the size of a golfball, and press it flat in a tortilla press. If you don’t have a tortilla press, you can roll the dough out, but that will take longer. This is a forgiving dough, if it tears, you can press it together or patch over it.

Wrap the items to be baked, and place on a baking sheet. For these, I prefer the USA Pans cookie sheet. Bake for 30-45 minutes, turning as necessary to get all sides a solid deep brown.

Gluten-Free Devil’s Food Cake

08 Thursday May 2014

Posted by dhw in Baking, Food, paleo-cuisine, Recipe

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This can be used to make a cake, or to make baked chocolate doughnuts, if you use an appropriate pan.

Dry Ingredients

120g Almond flour
2T / 20g Coconut Flour
1/4 cup Cocoa
1/2 tsp Baking Soda
The sweetening equivalent of 1 cup of sugar
1/4 tsp salt

Liquid Ingredients

225g Buttermilk
2 large eggs
30g Melted Unsalted Butter or Ghee
1 tsp Almond extract

Instructions

Preheat oven to 350 degrees (325 if you are using a convection oven).

Spray your baking pan with olive oil.

Combine dry ingredients and blend well.

Combine all wet ingredients except the butter, and mix well. Then add the
melted butter and mix.

Combine all ingredients into a batter, and pour or spoon into the pan or pans.

Bake for 30 minutes. Remove from the oven and let cool fully before removing the cake/doughnut from the pan(s).

Almond Flour Flatbreads

08 Thursday May 2014

Posted by dhw in Baking, Food, paleo-cuisine, Recipe

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Please note, this recipe is based heavily on this bread recipe from Maria Emmerich. 

Ingredients

175g Almond Flour
2 tsp Baking Powder
1 tsp Sea Salt
2 TBS Powdered Psyllium Husk
3 TBS Powdered Egg Whites
2 TBS Olive Oil
6 TBS Water
1 cup Boiling Water

Instructions

Heat a griddle to 400 degrees. This is easiest to accomplish with a non-stick electric griddle.

Cut a heavy duty quart plastic bag such that it has three of the four sides open (making it effectively a hinged pair of plastic sheets).

Combine the dry ingredients, and mix well. Add the olive oil and the non-boiling water, and mix well. Add the boiling water, and mix well.

Form a ball of dough roughly the size of a golf ball. Put it between the plastic sheets you made earlier, and use a tortilla press to flatten it. Cook the flatbread on the griddle until it is lightly browned on each side. Once you are comfortable with this, you can cook multiple flatbreads simultaneously.  This recipe should make roughly 18.

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