Testing Cookbook Recipes–Peanut Butter Cookies

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Peanut Butter Cookies

1 cup Namaste Gluten Free Perfect Flour Blend
½ cup Tapioca Starch
1 ¼ tsp baking powder
½ tsp salt
1 stick unsalted butter, softened
1 cup peanut butter
½ cup white sugar
½ cup firmly packed brown sugar
1 large egg
1 large egg yolk
½ tsp vanilla extract

Preheat oven to 375. Line baking sheets with parchment paper.

Combine flour, tapioca starch, baking powder, and salt. Mix.

Combine butter, peanut butter, white sugar, and brown sugar and beat until light and fluffy.

Add egg, egg yolk, and vanilla. Beat.

Slowly add dry ingredients to wet ingreidents. Beat until a stiff dough forms.

Using 1 TBSP, form balls and transfer to baking sheet. Leave 2 inches between cookies. Flatten with tines of fork for crosshatch pattern.

Bake for 8 to 10 minutes until golden brown. Cool for 2 minutes and transfer to rack to cool completely.

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Testing Cookbook Recipes–Graham Crackers

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Graham Crackers

1 ½ cups Namaste Gluten Free Perfect Flour Blend
½ cup Tapioca Starch
½ cup firmly packed brown sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
6 TBSP unsalted butter
5 TBSP Almond Milk
¼ cup honey
½ tsp vanilla extract

Combine flour, tapioca starch, brown sugar, baking powder, cinnamon and salt. Mix. Cut butter into slices. Using pastry cutter, create a coarse meal.

Combine milk, honey, and vanilla in a cup. Mix well. Combine wet and dry ingredients. Mix until a stiff dough forms. Add milk by 1 tsp until dough forms a ball.

Divide dough in half and wrap in plastic wrap. Press into a pancake shape.

Refrigerate for 1 hour or until firm, up to 2 days.

Preheat to 350.

Lightly dust a piece of wax paper with tapioca starch. Roll dough to ¼ inch. Using a pizza cutter, cut dough into rectangles. Prick all over with a fork.

Bake for 15 to 17 minutes, until browned. Cool completely.

Tip: Great for s’mores and peanut butter pie!

Testing Cookbook Recipes–Gingerbread Men

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Gingerbread Men

1 cup Namaste Gluten Free Perfect Flour Blend
1 cup Tapioca Starch
2 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
6 TBSP unsalted butter, melted
1/3 cup confectioners’ sugar
½ cup molasses
½ tsp vanilla extract

Combine flour, tapioca starch, ginger, nutmeg, cinnamon, baking soda, and salt. Mix well.

Combine butter and sugar. Beat until light and fluffy. Add molasses and vanilla. Mix.

Slowly add dry ingredients to wet ingredients. Beat until a stiff dough forms.

Divide dough in half and wrap in plastic wrap. Press into a pancake shape.

Refrigerate for 1 hour or until firm, up to 2 days.

Preheat oven to 350.

Lightly dust a piece of wax paper with tapioca starch. Roll dough to ¼ inch. Dip cookie cutters in tapioca starch and cut out cookies. Remove excess dough and re-roll until out of dough. Chill dough if needed.

Bake for 10 to 12 minutes until firm. Cool for 2 minutes on baking sheets before transferring to racks to cool completely. Decorate with desired icing.

Testing Cookbook Recipes–Easy Scrambled Eggs

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Easy Scrambled Eggs

8 eggs
½ cream or milk
Onion powder
Garlic powder
Salt and Pepper
Ham pieces
Shredded cheese or pieces of cut cheese (I recommend cheddar or asiago)

Preheat oven to 400.

Spray two muffin tins with butter, liberally. Crack 8 eggs into a mixing bowl and whisk. Add cream or milk, onion powder, garlic powder, salt and pepper. In muffin tins, place a piece of ham and then put cheese on top. Carefully pour egg mixture into pans, about ¾ full, or enough to cover the ham and cheese. Bake for 20 minutes. You can eat them cold or hot. Warm up in microwave for a quick breakfast.

Testing Cookbook Recipes–Sugar Cookies

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Sugar cookies

1 ½ cups Namaste Gluten Free Perfect Flour Blend
½ cup Tapioca Starch
1 cup confectioners’ sugar
1 tsp cream of tartar
Pinch of salt
½ pound (2 sticks) unsalted butter
1 large egg
1 TBSP Almond Milk
1 tsp vanilla extract

Combine flour, startch, sugar, cream of tartar, and salt in a mixing bowl. Blend.

Cut butter into thin slices. Use pastry cutter to process dry ingredients and butter into a coarse meal.

Combine egg, milk, and vanilla in a small cup. Mix well. Slowly pour wet ingredients into dry ingredients. Mix until a stiff dough forms. You may use your hands!

Divide dough in half and wrap in plastic wrap. Press into a pancake shape.

Refrigerate for 1 hour or until firm, up to 2 days.

Preheat oven to 350. Line baking sheets with parchment paper.

Lightly dust a piece of wax paper with tapioca starch. Roll dough to ¼ inch. Dip cookie cutters in tapioca starch and cut out cookies. Remove excess dough and re-roll until out of dough. Chill dough if needed.

Bake cookies for 10 to 12 minutes until edges are brown. Cool for 2 minutes on baking sheets before transferring to racks to cool completely. Decorate with desired icing.

Optional: roll doll in sugar and then bake.

Testing Cookbook Recipes–Pizza

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Pizza Crust

Two crust options. I like both, and add Italian Seasoning and garlic to the dry ingredients.

Option One:

2 cups Namaste Gluten Free All-Purpose Flour
1 cup tapioca starch
1 tsp salt
½ tsp baking powder
2 TBSP white sugar and 1 TBSP white sugar, separated
1 TBSP yeast
¾ cup warm water and ½ cup warm water, separated
1 TBSP olive oil

Preheat oven to 350.
Grease pizza baking stone or pan with oil. Optional: add a dusting of cornmeal.
Add yeast to ¾ cup warm water. Add 1 TBSP sugar and stir. Let it sit. If the yeast is not reacting with the sugar or making crackling noises, then the yeast is bad. I use a jar and keep it in the fridge. Because I use yeast for a lot of baking goodies, it doesn’t take me six months to go through it.
Combine flour, starch, salt, baking powder, and 2 TBSP sugar.
Create a well in the middle of the dry ingredients.
Add olive oil and ½ cup warm water. Stir.
Add yeast mixture.
Bake for 23 to 30 minutes.
Then add toppings. Let cheese melt and it’s ready to enjoy!
I like using La Rosa’s jar of pizza sauce or just spaghetti sauce with mozzarella cheese. Add whatever toppings you like.

Pizza

Option Two:

Mix French Bread/Pizza Mix
3 ½ cups Namaste Gluten Free All-Purpose Flour
2 ½ cups Tapioca Starch
2 TBSP Almond Meal
½ cup White Sugar

For Crust:
1 ½ cups French Bread/Pizza Mix
3 TBSP Almond Meal
¾ tsp Italian Seasoning
½ tsp salt
Optional: Garlic Powder
2 ½ tsp yeast

2 eggs whites (or 1 egg)
1 ½ TBSP olive oil or vegetable oil
½ tsp rice vinegar
¾ cup warm water

Preheat oven to 400.
Grease pizza baking stone. Optional: add a dusting of cornmeal.
Mix dry ingredients in one bowl. Mix wet ingredients in another bowl.
Mix dry and wet ingredients. Add more water to get a firmer ball of dough.
Using a spatula, spread the dough on the baking stone. Push the dough higher on the edges so the sauce and toppings don’t fall off.
Rise for 10 minutes and bake for 10 minutes. Add toppings and bake until cheese is melted. Enjoy!

Testing Cookbook Recipess–Pork Stir Fry

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Pork Stir Fry

8 oz rice noodles (or cook 8 oz of rice)
About ¾ pound pork tenderloin or pork chops
3 cups stir fry vegetables (frozen is acceptable!)
2 cups chicken broth
Scallion whites (or dried onion)
1 2-inch piece ginger, minced (or dried ginger)
2 garlic cloves, minced (or dried garlic)
2 TBSP cornstarch and 1 TBSP cornstarch, separated
3 tsp vegetable oil and 1 tsp vegetable oil, separated
Salt and Pepper
Optional Garnish: lime zest, scallion greens, and lime wedges

Cook 8 oz rice noodles according to package directions.
Cut pork tenderloin or pork chops into ¼ inch thick strips. Toss strips into mixture of salt, pepper, and 2 TBSP cornstarch. Cook in 1 tsp of vegetable oil in skillet until lightly browned. Transfer to bowl.
Add 3 tsp of vegetable oil to skillet, and then cook scallion whites, ginger, and garlic cloves. Reduce heat and stir occasionally. If using dried spices, skip this step.
Cook 3 cups of stir fry vegetables.
Mix broth with 1 TBSP cornstarch. Add to pan and bring to a boil until slightly thickened.
Return pork and noodles to pan. Season with salt and pepper.
If desired, add lime zest, scallion greens, and lime wedges for garnish. Enjoy!

Testing Cookbook Recipes–Asiago Bagels

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Asiago Bagels

Preheat oven to 350.

I double this recipe, so if you just want to make 12 bagels, only use one bowl for the dry ingredients instead of two.

In each mixing bowl:

1 cup Namaste Gluten Free Perfect Flour Blend
½ cup grated (or pulsed in food processor) asiago cheese (about 4 oz)
6 TBSP Almond meal
2 tsp baking powder
1 tsp salt
1 tsp oregano
½ tsp garlic

(I don’t measure the spices. I just add them in dashes. This is what happens when you’re comfortable with cooking! I would highly recommend measuring the flour exactly, however.)

Then in a separate bowl, mix the wet ingredients.

(If doubling recipe, I use one bowl for the wet ingredients. I add the wet ingredients to one bowl of dry ingredients, and then reuse the wet ingredients bowl for the second bowl of dry ingredients.)

4 eggs
2 4-oz. containers of applesauce
6 TBSP butter, melted

Whisk the wet ingredients.
Combine the wet and dry ingredients. Make sure to mix them together completely, but do not over mix.
Spray two bagel pans with butter. Carefully put dough in. You can smooth the tops with your finger. (It’s ok to get messy!)
Bake 18 to 22 minutes.
Brush tops with melted butter, add a sprinkling of asiago cheese for the topping. Bake for 1 to 2 minutes until cheese is melted.
Remove from doughnut pans to cool. Add more dough and keep baking until dough is gone!

I like to freeze my bagels, so I put them in a big container in the freezer. When I want to eat them, I pull two to thaw for an hour or so and then heat in the microwave for 15 seconds per donut. If you’re eating two donuts, heat for 30 seconds. You can also thaw them overnight. Enjoy!

Testing Cookbook Recipes–Rice Pudding

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Rice Pudding

2 cups cooked rice
I cup milk (I use almond, sweet and unsweetened are good substitutes.)
1 large egg, beaten (can also be made without egg)
1 TBSP butter
¼ teaspoon salt
½ cup raisins
¼ cup sugar
¼ teaspoon cinnamon
1 teaspoon vanilla extract

In a saucepan, heat rice and milk.
Add egg, butter, salt and raisins.
Heat until begins to boil. Cover and simmer until milk is absorbed. Stir occasionally.
Add sugar, cinnamon and vanilla. Transfer to ramekins to chill.
Add whipped topping if you desire before serving.
Optional: Add sliced almonds on top.

Testing Cookbook Recipes–Asparagus and Tomato Pasta

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Asparagus and Tomato Pasta

Bag of Box of Gluten Free Noodles (I like spirals)
Bunch of asparagus
Lemon (or lemon juice)
Pint of grape tomatoes, halved (or can of diced tomatoes)
Olive oil
Dried garlic, basil, and onion (powdered or minced)
Salt and Pepper

And don’t forget the cheese!

I prefer feta, but any white cheese will do. Swiss and mozzarella are yummy options.

First, cook the noodles according to the package directions.
Wash the asparagus, tomatoes, and lemon.
Cut off the asparagus ends. Toss in skillet with dash of olive oil until crunchy and bright green.
Slice tomatoes in half.
Slice lemon in half. Remove the seeds! Or find them as a surprise later. Squeeze lemon into large mixing bowl. (Or if using lemon juice, just add a splash.)
Put lemon juice, tomatoes, and dashes of salt, pepper, garlic, onion, and basil. You can add more for taste later. Add a dash of olive oil. Stir to coat.
When asparagus and noodles are ready to eat, drain the noodles and asparagus. Add to the mixing bowl and mix.
Add your cheese of choice and stir until it starts to melt.
Enjoy!
Add more spices or olive oil or lemon juice to taste.
Can cook at a campfire! (I use laughing cow cheese)