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Recipes
Lemon Poppy Seed Muffins (AR)
By IUPUI95
1) Preheat oven to 350 °F
- 2 cups Brown Rice Flour Mix
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xantham gum
- 1/4 teaspoon salt
- 1/4 cup poppy seeds
- 2 packed tablespoon grated lemon zest
- 1/2 cup milk
- 1/2 cup oil
- 2 large eggs
Pasta (Gluten-Free GFI)
By IUPUI95
Makes 1/2 lb of pasta. TO COOK: Bring 2 quarts of water to a rolling boil
- 2/3 cup (107 g) brown rice flour
- 1/3 cup (40 g) tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
Pancakes (ATK)
By IUPUI95
1) Whisk the milk and lemon juice together in a medium bowl or large measuring cup; set aside to thicken while prep...
- 2 cups milk
- 1 tablespoon lemon juice
- 2 cups AP flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons oil
- 1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
Lemon Coconut Muffins (AR)
By IUPUI95
1) Preheat oven to 350 °F
- 2 cups Brown Rice Flour Mix
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xantham gum
- 1/4 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 packed tablespoon grated lemon zest
- 1/2 cup milk
- 1/2 cup oil
- 2 large eggs
Honey Garlic Chicken (PC-BW)
By IUPUI95
1) Toss chicken breasts with garlic powder, salt, and pepper to combine
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 1/2 cup chicken stock
- 2 tablespoons minced garlic
- 2 tablespoons honey
- 1 teaspoon soy sauce
Pasta Dough (AR)
By IUPUI95
Store in refrigerator for 2 days
- 1 cup (163 g) brown rice flour mix
- 1/2 teaspoon xanthan gum
- 1 egg, large
- 1 egg yolk, large
- 1 teaspoon olive oil
Cream Puffs (AR)
By IUPUI95
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 of vanilla filling
Panini Sandwich Bread (AR)
By IUPUI95
Ideally, this bread should be about 3 1/2" - 3 3/4" 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)
- 3 cups Bread Flour Mix "A"
- 3 tablespoons sugar
- 2 teaspoons xantham gum
- 1 teaspoon salt
- 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
- 2-3 tablespoons fresh chopped rosemary
- White cornmeal (Optional)
Oatmeal Artisan Bread (AR)
By IUPUI95
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 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)
French-Italian Sandwich Bread (AR)
By IUPUI95
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 olive oil (between 65 °F and 75 °F)
- 3 cups Bread Flour Mix "A"
- 3 tablespoons sugar
- 2 teaspoons xantham gum
- 1 teaspoon salt
- 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)