Bake Gluten free

Island Epicure


The biscuits below can be made with 1 ¾ cups of barley flour for a produce that’s less expensive and low on the glycemic index product. But if you or anyone else in your family is sensitive to gluten, these gluten free recipes will help you make breadstuffs, cakes, and cookies everybody can eat with pleasure, confident of remaining healthy. If nobody cares about gluten, they’re still good eating.

African Sesame Seed Biscuits
Preheat oven to 450 degrees.
Makes 7 biscuits
1½ cup sorghum flour
¼ cup teff or amaranth flour
¼ cup+1 Tablespoon sesame seeds
2 teaspoons baking powder
1/2 teaspoon salt
½ to ¾ cup milk
1 egg, beaten
Tablespoons light olive oil
¼ cup plain yogurt
1 Tablespoon honey
Sift flours with baking powder and salt. Grind and stir in ¼ cup sesame seeds. Mix egg, yogurt and oil. Stir into dry ingredients. Line 10-inch pie pan with foil. Spray with olive oil. Drop batter by tablespoonfuls onto foil. Sprinkle with remaining sesame seeds. Bake 15 minutes. Flip from foil into napkin-lined basket or onto racks.
Note: “bene” is an African word meaning sesame. This recipe originated, I believe, in Ghana. Probably the slaves who made them in the Carolinas used plain white flour, 2 cups, omitted the yogurt, and put in a spoonful of sugar instead of honey.

Preheat oven to 400 degrees
Makes 6 to 8 servings
Bake in 9-inch glass pie pan
1 ½ cups whole cornmeal
½ cup brown rice flour
2 teaspoons baking powder
½ to 1 teaspoon salt
1 egg
2/3 cup milk, any kind
1 Tablespoon light olive oil
2 Tablespoons honey
Sift dry ingredients into mixing bowl. Add and stir in milk, eggs, oil, and honey.  Bake in oiled, preheated (6 min.) glass pie dish or ceramic casserole 25 minutes.

5-Star Gluten Free Dairy-Free
Makes 30 cookies
Preheat oven to 350 degrees
Melt and stir to smooth creamy sauce:
1 cube (1/2 cup) butter
½ cup peanut butter
1 teaspoon vanilla
2 Tablespoons water
3 Tablespoons molasses
2 Tablespoons honey
Beat in:
1 egg
Sift and stir in:
1 cup quinoa flour
1 teaspoon baking soda
¼ teaspoon salt
Stir in and work with clean hands to a ball:
1 cup quinoa flakes
½ cup chopped walnuts
½ cup raisins, dried cranberries, or
½ cup semi-sweet chocolate bits
Drop by spoonfuls on two foil-lined baking sheets. Bake in preheated oven 10 to 12 minutes. Remove baking sheets from oven and let cookies rest 5 minutes on them to solidify. Transfer with pancake turner to racks to cool.  Store in paper-towel-lined tightly covered container.
P.S. Honey in baked goods keeps them fresh. Something in it acts as a preservative.