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French-Italian Bread (AR)

French-Italian Bread (AR)

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1) Lightly grease a 2 1/2" wide French bread loaf pan and dust lightly with rice flour (spray and dust it over a pa...

  • 2 cups bread flour mix
  • 1 1/4 teaspoons xanthan gum
  • 1 teaspoon salt
  • 4 teaspoons granulated sugar
  • 1/4 oz. (7 g) active dry yeast granules
  • 2 teaspoons olive oil
  • 1 cup water, heated to 110°F
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Vanilla Filling (AR - for cream puffs & eclairs)

Vanilla Filling (AR - for cream puffs & eclairs)

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1) Beat egg yolks in large bowl of electric mixer at medium-high speed until foamy

  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup corn starch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 tablespoon unsalted butter
  • Optional for cream puffs: 1 tablespoon pure vanilla extract and 1-2 tablespoons rum or cognac.
  • Optional for eclairs: 1 tablespoon pure vanilla extract and 1 teaspoon pure almond extract.
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Eclairs (AR)

Eclairs (AR)

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1) Preheat oven to 400°F

  • 1/2 cup brown rice flour mix
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon xanthan gum
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, cut into 4 pieces
  • 1/2 cup fat-free milk
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 recipe vanilla filling
  • CHOCOLATE GLAZE
  • 2 oz. semisweet chocolate
  • 1 1/2 tablespoons unsalted butter
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Buttermilk Doughnuts (AR)

Buttermilk Doughnuts (AR)

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Makes nine 3" doughnuts and holes

  • 1 3/4 cups plus 1 tablespoon brown rice flour mix
  • 1/2 cup granulated sugar
  • 1/2 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (or more if desired)
  • Frying oil
  • 2 large eggs
  • 7 tablespoons buttermilk
  • 2 tablespoons oil
  • 2 teaspoons pure vanilla extract
  • Confectioners' sugar
  • VANILLA ICING
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons half-and-half or milk
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Traditional Dinner Rolls (AR)

Traditional Dinner Rolls (AR)

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1) Lightly grease 8 cups of a 12 cup square muffin pan with cooking spray

  • 2 cups bread flour mix
  • 1 1/2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons granulated sugar
  • 1 packet (1/4 oz./7 g) active dry yeast granules
  • 2 large eggs (room temperature)
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 3/4 cup plus 2 tablespoons buttermilk, heated to 110°F
  • Optional: white corn meal, sesame seeds, or poppy seeds for top of rolls
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Oatmeal-Sesame Artisan Bread (AR)

Oatmeal-Sesame Artisan Bread (AR)

By

Ideally, this bread should be about 3 1/2" - 3 1/4" high in the very center of the loaf

  • 1 1/2 cups water (between 65 °F and 75 °F)
  • 2 teaspoons oil (between 65 °F and 75 °F)
  • 2 2/3 cups Bread Flour Mix "A"
  • 1/3 cup coarsely ground oatmeal
  • 3 tablespoons sugar
  • 2 teaspoons xantham gum
  • 1 teaspoon salt
  • 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
0/5 (0 Votes)

Multi-Grain Artisan Bread (AR)

Multi-Grain Artisan Bread (AR)

By

Ideally, this bread should be about 3" - 3 1/2" high in the very center of the loaf

  • 1 1/2 cups water (between 65 °F and 75 °F)
  • 2 teaspoons olive oil (between 65 °F and 75 °F)
  • 2 2/3 cups Bread Flour Mix "A"
  • 3 tablespoons sugar
  • 1/3 cup teff flour
  • 2 teaspoons xantham gum
  • 1 teaspoon salt
  • 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
  • 2 tablespoons sesame seeds
  • 2 tablespoons flax seed
  • 2 tablespoons sunflower seeds
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Lemon Squares (AR)

Lemon Squares (AR)

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Makes 16 lemon squares

  • CRUST
  • 1 cup Brown Rice Flour Mix
  • 1/4 cup granulated sugar
  • 1 teaspoon xantham gum
  • 5 tablespoons cold, unsalted butter
  • FILLING
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons Brown Rice Flour Mixture
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon pure lemon extract
  • Confectioner's sugar
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Spaghetti Sauce

Spaghetti Sauce

By

1) Add the oil to the pressure cooker and sauté the shallot until golden brown

  • 1 (28 ounce) can crushed tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water
  • 3 cloves garlic, minced
  • 1 tablespoon granulated sugar
  • 1 shallot, finely minced
  • 1 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 pinch crushed red pepper flakes
  • 1 bay leaf
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Braised Scallops with Fennel

Braised Scallops with Fennel

By

1) Cut a few of the fronds off the fennel bulb and reserve for garnish

  • 1 fennel bulb
  • 1/2 cup dry white wine
  • 1 tsp coriander seeds
  • 16 lg scallops, 18 small scallops, or 6 very large scallops
  • 4 tbs butter, cut into 1 tbs slices
  • Salt, preferably fleur de sel
  • Pepper
0/5 (0 Votes)