Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (29 page)
Whisk together the flours, cornmeal, brown sugar, baking powder, xanthan gum, salt, and cinnamon in a large bowl. In a separate bowl, combine the milk, butter, honey, and eggs. Add the liquid ingredients to the dry ingredients and mix gently with a fork just to combine.
Spray the griddle with vegetable spray or lightly oil the surface. Spoon ¼ cup of the batter onto the griddle and cook until bubbles begin to form on the surface and the edges start to dry, about 2 to 3 minutes. Flip and cook another 2 minutes, or until lightly browned on the bottom. Serve warm or keep warm in an oven set on low heat.
VARIATION: Sauté coarsely chopped apples and fold into the batter.
Egg-free
These bars rival
any in the gluten-filled world. They are perfect for snacking or tucking into school lunch boxes and backpacks and can be made with any gluten-free granola. However, the secret to their success is to start with a granola that you really like. My choice is Jen’s Deluxe Granola on page 91 or Maple Cranberry Granola from Bakery on Main.
2½ cups Jen’s Deluxe Granola (page 91) or commercial brand (see Pantry, page 274)
¾ cup sorghum flour
½ cup chickpea, quinoa, or soy flour
¼ cup tapioca starch/flour
1½ teaspoons xanthan or guar gum
1½ teaspoons ground cinnamon
½ teaspoon salt
½ cup chunky or smooth peanut butter, almond butter, soy butter, or sunflower butter
⅓ cup maple syrup
¼ cup honey
¼ cup milk, soy milk, or rice milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract
½ cup mini semi-sweet chocolate morsels
¼ cup sweetened shredded coconut
Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan.
Pour the granola into a zip-top bag and seal. Coarsely crush the granola using a rolling pin. Set aside.
In a medium mixing bowl, combine the sorghum and chickpea flours, tapioca starch, xanthan gum, cinnamon, and salt. Add the crushed granola and mix well.
Spoon the peanut butter into a medium microwaveable bowl. Microwave on high for 30 seconds. Add the maple syrup, honey, milk, oil, and vanilla and almond extracts and mix well. Add to the dry ingredients and mix until evenly moistened. Stir in the chocolate and coconut. Press the mixture into the prepared baking pan. Use lightly greased hands or plastic wrap to smooth and spread evenly.
Bake for 22 to 25 minutes, until the top is golden brown. Cool and cut into bars.
Dairy-free
and
Egg-free
When gluten-free
oats became available and I could add them to my diet, I felt like I had reached another milestone in gluten-free living. This recipe from my sister, Jennifer, is the ultimate granola and one of the additions to the gluten-free diet that I celebrate with each handful. To shorten preparation time, chop the fruit in a food processor.
4 cups gluten-free quick-cooking oats (see Pantry, page 274)
2 cups sweetened shredded coconut
2 cups sliced almonds
¾ cup vegetable oil
½ cup honey
1 tablespoon vanilla extract
1½ cups small diced dried apricots
1 cup small diced dried figs
1 cup chopped dates
1 cup dried cherries
1 cup dried cranberries
1 cup unsalted sunflower seeds, toasted
Preheat the oven to 350 °F.
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil, honey, and vanilla in a small bowl and pour over the oat mixture. Stir with a wooden spoon until well coated. Pour onto a 13 × 18 × 1-inch baking sheet.
Bake until the granola turns a golden brown, stirring frequently, about 45 minutes. Remove from the oven and let cool, stirring occasionally.
