Thursday, October 25, 2012

How to Make Gluten Free Flour Blends

How to Make Gluten Free Flour Blends

If you struggle with gluten or need to eliminate all wheat, use this reference 
guide from

ALL-PURPOSE FLOUR BLEND: Use this blend for all of your gluten-free baking.
½ cup rice flour
¼ cup tapioca starch/flour
¼ cup cornstarch or potato starch

HIGH-FIBER FLOUR BLEND: This high fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes such as sugar cookies, crepes, creme puffs, birthday cakes or cupcakes.
1 cup brown rice flour or sorghum flour
½ cup teff flour (preferably light)
½ cup millet flour or Montina Flour
2/3 cup tapioca starch/flour
1/3 cup cornstarch or potato starch

HIGH-PROTEIN FLOUR BLEND: This nutritious blend works well in baked goods that require elasticity, such as wraps and pie crusts.
1' ¼ cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

SELF-RISING FLOUR BLEND: Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening.
1' ¼ cups white sorghum flour
1' ¼ cups white rice flour
½ cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
½ teaspoon salt

General Guidelines for Using Xanthan or Guar Gum: Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.
-Add ½ teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
-Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.

The following is from my friend, Dawn. Her children struggle with many allergies.

1c rice flour
1 c millet flour
2/3 c potato starch
1/3 c tapioca starch
½ T guar gum

Posted by Rbudladi ~ the Beegan Vegan!

Friday, October 19, 2012

Acid vs. Alkaline

WOW! I was stunned to learn all that is in this nine minute video. Simply put, we are eating ourselves into poor health, chronic disease and early death.

Why is Acid Reflex medications the fastest growing medications?

Why is it that Americans have the highest Calcium consumption in the world yet have poor bone health?

How can Diet Soda with zero calories make you gain weight?

For these answers and more click on the above link.

Be prepared to be amazed! Beegan Vegan Rbudladi 

Thursday, October 18, 2012

Beet Bundt Cake

Very very good! A bit on the sweet side SEW no topping was needed!

1/2 cup canola oil
2 cups pureed cooked red beets
1.5 cup packed dark brown sugar
1/2 cup non-dairy semisweet chocolate chips, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder

Preheat oven to 375° and lightly oil a Bundt pan
Cream oil and brown sugar. Add beets, melted chocolate chips and vanilla, mix well.
In a separate bowl, combine dry ingredients. Add to wet beet mixture and stir until just combined.
Pour into prepared Bundt pan, bake 45 mins or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 mins before removing to a wire rack. Cool completely. 
Dust with confectioners sugar and top with blueberries if desired.

From The Vegan Table by Colleen Patrick-Goudreau, page 184.

Changes that I made: 
Everyone knows I can't keep the cayenne pepper out of chocolate SEW of course, I added it. 
Used 4 Tablespoons cocoa in place of chocolate chips.
I added 1 teaspoon baking soda the second time and it came out better.
Baked in small loaf pans.

Enjoy! The Beegan Vegan, Rbudladi

My friend adds this topping and her children LOVE it!
1 cup non-dairy milk
1/4 cup rice flour
1/2 cup non-dairy butter
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
Whisk milk and flour till no lumps. Cook over medium heat, whisking constantly until reaches pudding like texture - about 3-5 mins. until smooth.
Melt butter & shortening, add sugar & vnailla. Add milk and flour and mix quickly smooth and slightly fluffly.
Refrigerate before using. Refrigerating helps the mixture stay together adn prevents it from becoming extremely runny.

Saturday, October 6, 2012

Carpet Cleaner

Carpet Cleaner

For home owners who clean their own carpet from the Family's Very Own Carpet Man, Ken.

Use this home made cleaner and your carpet will look, feel and smell cleaner with no soap residue to attract dirt.

The best steam "cleaner:"

1/2 cup of lemon scented ammonia
one gallon of hot water

Wednesday, October 3, 2012

Peas have Protein

Peas have Protein

People often ask how do Vegans get their protein if they don't eat meat or drink milk? 

Easy! Quoting T. Colin Campbell, You can’t be protein deficient unless you are calorie deficient.” That’s because all whole foods have protein -- even bananas and rice.

As long as you eat whole foods, you’ll get enough protein. In fact, you could eat potatoes all day and still meet your protein needs!

Plus, per calorie, many plants have more protein than meat. For example, a cheeseburger contains .05 grams of protein per calorie compared to spinach which has .12 grams of protein per calorie. And then there’s soy beans--one of the best sources of protein on the planet, beating out all dairy products, eggs and most meats when measured up calorie for calorie.

Other protein-rich plant foods include peas, quinoa, beans, legumes, nuts, seeds, whole grains, whole wheat foods, seitan, bulgar, broccoli and you guessed it: potatoes.

Take Action
: Pick a plant food and look up how much protein it has per serving.
Copyright © 2012 Happy Herbivore

Monday, October 1, 2012

Egg-Free and Vegan Gluten-Free Baking

Great tips posted on Made Just Right. 

Tips:-One trick to transforming many recipes to egg-free is to choose the right pan. Many quick breads, muffins and cakes will not have the same structural integrity without real eggs, so cheat a little bit and give your recipe more support by using smaller pans or muffin tins.
-In any given recipe calling for more than two eggs, reconsider if you really must try it egg free.
-In recipes calling for 3 eggs or more, try not to use more than two recipes of the same substitute (e.g. replace 3 eggs in a recipe by using two recipes of egg substitute #1 plus one recipe of egg substitute # 6 – see below).
-Keep the fat in your recipes to help stand in for the lack of eggs, especially in recipes calling for more than 2 eggs. Thus, in a recipe calling for 3 eggs and milk, use egg substitutes and milk like coconut or almond which have more fat and body than a milk like skim dairy or rice milk.
Substitutes:Like gluten-free flours, there is no one-egg-substitute-fits-all for every kind of recipe. Try some of my preferred substitutes in your gluten-free baking to see which works best for you! (Note: each substitute given will replace one large egg)
-Mayonnaise (Best for: Casseroles, Dressings and Quick Breads)Egg-free mayonnaise dressing alternatives help bring lots of salads, baked goods and casseroles back to the table for those avoiding eggs. Look for Earth Balance® Mindful Mayo as a reliable alternatives for these recipes.
-Ener-G® Egg Replacer (Best for: Cookies, Cakes and Quick Breads)Pre-made Ener-G® egg replacer is gluten and egg free; the manufacturer states that this product is free of gluten, wheat, casein, dairy, egg, yeast, soy, nut, and rice. Although this product is billed as a substitution for a full egg, egg white, or egg yolk, I personally do not like its performance as an egg yolk substitute, largely because this egg substitute is fat-free and yolks are largely comprised of fat. In recipes calling for yolks, try using this egg substitute plus 1 teaspoon canola oil to improve the texture of your dish.
-Homemade Egg Substitute #1 (Best for: Quick Breads, Cakes, Brownies and Some Cookies)    1 Tablespoon soy or Dari-Free® milk powder
    1 Tablespoon cornstarch
    2 Tablespoons warm water
-Homemade Egg substitute #2 (Best for: Quick Breads, Cakes, Brownies and Some Cookies)    1 Tablespoon canola oil
    2 Tablespoons water
    2 teaspoons gluten-free baking powder
-Homemade Egg substitute #3 (Best for: Quick Breads, Cakes, Brownies and Some Cookies)    ¼ cup soy or coconut yogurt
    ¼ teaspoon gluten-free baking powder
-Homemade Egg substitute # 4 (Best for: Savory Dishes and Cheesecakes)    ¼ cup firm or extra firm silken tofu, blended in a food processor or blender
    ½ teaspoon gluten-free baking powder
-Homemade Egg substitute # 5 (Best for: Quick Breads, Brownies and Pancakes)    ¼ cup mashed, very ripe bananas, or apple purée, apple butter, applesauce or canned pumpkin
    ½ teaspoon gluten-free baking powder
-Homemade Egg Substitute #6 (Best for: Quick Breads, Yeast Breads, Batters and Some Cookies)    1 Tablespoon flaxseed meal
    3 Tablespoons very warm water
Once the flaxseed meal is added to the water, stir and allow it to gel and absorb all the water before adding to your recipe; you can speed this process along by heating over low heat until a viscous liquid is formed.

Enjoy! Rbudladi