19 OZ. CAN CREAM-STYLE CORN. CHECK INGREDIENT LIST TO BE SURE THAT THE CORN IS THICKENED WITH GF STARCH.
1/2 CUP MILK, OR MORE AS NEEDED
Mix dry ingredients. Add creamed corn and egg, then add enough milk to make batter the right consistency for pancakes.
These pancakes are moist, flavourful and filling.
BASIC BREAD FOR BREAD MACHINE WITH VARIATIONS (ONE AND ONE HALF POUND LOAF)
Based on John Clarke's recipe from "Gluten Free By The Sea" published in 1999 by the Canadian Celiac Association in Nova Scotia, this is my favorite recipe for gluten-free bread made in a bread machine.
3 cups gluten-free flour mix*
3/4 cup instant skim milk powder
3 tbsp sugar
1/2 tsp salt
1 3/4 tbsp guar or xanthan gum
2 tsp bread machine yeast
1 1/2 tsp unflavoured gelatin (optional)**
3 eggs at room temperature***
3/4 tsp lemon juice or vinegar
1 3/4 cups warm water for brown bread
(or 2 cups for white bread)
1/3 cup shortening or margarine (not oil)
Sift dry ingredients and mix together well in bowl.
Add shortening to cool water. Microwave for 1 minute. Water should be only lukewarm.
Add eggs and lemon juice to dry ingredients, then add shortening and warm water.
Mix together well until no dry ingredients remain. Pour into bread machine pan. Use rapid cycle if available since this bread doesn't benefit from second raising. Dough will rise to the top of the pan, but will settle while baking. Remove from pan and cool.
If you freeze this bread, place waxed paper between the slices for easy removal of a few pieces at a time. Microwave or toast, or use to make french toast.
* Gluten-free flour mix: 2 cups white or brown rice flour or a mixture of the two, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca flour. Mix together well.
** Gelatin is used to reduce crumbling.
*** The 3 eggs can be substituted with 1 egg and 5 tbsp liquid egg whites.
VARIATIONS ON THE BASIC BREAD RECIPE
Use white rice flour mix. To dry ingredients add 1 1/2 extra tbsp sugar (4 1/2 tbsp in all). To wet ingredients add 3/4 tsp lemon extract. Add grated orange rind if you wish. Substitute all or part of 2 cups liquid with orange juice. Mix 1/2 cup fresh or dried cranberries into batter before pouring into pan.
Use half white / half brown rice flour mixture. To dry ingredients add 1 1/2 tsp cinnamon, 1/2 tsp nutmeg (or measurements to your taste), and one extra tbsp sugar (4 tbsp in all). I use all brown sugar. To wet ingredients add 3/4 tsp lemon extract. Use 1 2/3 cups water instead of 1 3/4 cups. Add 1/2 cup raisins either at first or at signal..
Use any rice flour mix - white, brown, half & half. To dry ingredients add 3 tbsp dried parsley, 1 1/2 tbsp caraway seeds, 1 1/2 tbsp dill weed (not seeds). Experiment with other herbs.
Judy C's CRISP TOPPING FOR FRUIT DESSERTS
1/2 cup margarine or butter
1 cup rice flour (add 1 tsp baking powder if desired)
1/4 cup brown sugar
dash of cinnamon if you wish
Crumble together. Use to top sweetened, fresh or frozen fruit (eg. raspberries, blueberries, rhubarb, apples) or mincemeat. Bake at 350 - 375 degrees until fruit bubbles and top is lightly browned. Adjust ingredients for a less rich or less sweet topping. Easier than pie and just as good.
Topping can be made in quantity and stored in covered container in refrigerator.
Note: For more recipes. Click on Page 1 etc. etc. etc. at top of page.