Gluten Free Adventures- A Continuous Post

I'll add to this post occasionally. 

10/16/14: "Oatmeal" cookies
The original recipe is here.

Here is what I did:
1 cup almond meal
1/2 cup coconut flour
1/4 cup old fashioned rolled oats
1/8 (ish) cup shredded unsweetened coconut
1/2 cup coconut oil, melted
2 TBS flax meal (ground whole flax in the coffee grinder) + 6 TBS water
scant 1/2 cup "sweet blend" (erythritol and stevia- a mix of different brands)
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
2 TBS unsweetened applesauce

Directions: Preheat oven to 350*F. Line cookie sheet with non-stick material. Mix flax meal and water; set aside until gelled. In a large bowl combine all other dry ingredients. Combine oil, applesauce, and vanilla to the flax gel. Add to dry ingredients and mix until combine. 

Drop by spoonfuls onto lined cookie sheet. Bake for 15 minutes or so. {I baked about 20.}

Result: I baked half of the dough to start with because they are small cookies. Due to the coconut flour (I'm sure) they were drier than I think the original recipe. I added about 1/2 cup unsweetened almond milk to the remaining batter, and refrigerated it until the first batch were done baking. 
I flattened the cookies because they don't rise or 'melt'. They cook the way they drop on the sheet. I wanted to make oatmeal sandwich cookies. 
Why didn't I just use the recipe I have down the page here? Because I wanted something more 'on-plan' with THM. These cookies here would be an S or perhaps S-helper {bordering on crossover, maybe}. Whereas the others are not on plan because of the flours I used. 
Taste is yummy; texture is not so good. Crumbles way too easily.
Edited: After they'd cooled much, they stay together better.

Cream is just heavy whipping cream with stevia/erythritol blend and vanilla.
Edited: I put these in the freezer and yum. They are like ice cream cookies :)

04/30/14: Gluten free, yeast free, milk free oat bread

Long title for a bread. Easier to call it ...bread... Anyway. Here's the link to the original recipe- which I followed mostly.
Here's my tweaks:

3/4 cup oat flour {this is simply oats ground up in my coffee grinder}
1 cup sweet sorghum flour
1/4 cup sweet white rice flour
1/4 cup cornstarch
2 tsp baking powder
1 tsp baking soda
2 TBS chia seeds
6 egg whites
1 TBS ACV
1 TBS honey

I also put the 1/4 cup oats on top. I couldn't figure out why it took so long to cook compared to the instructions on the original recipe. Silly me; I didn't copy the oat flour amount correctly. I only put in 1/2 what was called for! I used the sweet white rice four and cornstarch because I don't have tapioca starch. And I used egg whites because I have egg white powder and not so many whole eggs. I tend to improvise. A lot.

Result: I love the first loaf of this bread. Really. I made it on Sunday or Monday. Texture is really good and if I'd used what was called for with the oat flour it could have been even better! Taste was good. It went well with butter and made a yummy peanut butter sandwich. I didn't try it any other way but I'd think it would be good for a meat sandwich, too. 

I am making it again today. I tweaked the recipe again. I cut the sweet white rice flour and cornstarch in half and added 1 tsp gluccomannan. I also used only 1 TBS chia seeds and added 1 TBS flax seeds. I used the coffee grinder to make meal out of 1/2 TBS of each, so there would be a little crunch in the loaf. And finally I omitted the honey and subbed erythritol instead. {And for some reason I still forgot to make sure I put the right amount of oat flour.}

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04/11/14: Gluten free pizza using Bob's Red Mill GF Pizza Crust mix. 

I followed the instructions for the most part but instead of 2-12 inch pizzas I made 4-6 inch pizzas. I cooked them for a total of 20 minutes, with no toppings. I let them cool completely on a rack and then wrapped three for the freezer and one for the fridge for tonight. 

I topped it with homemade pizza sauce, goat cheese {definitely not a favorite but it'll work} and pepperoni. 

Results: The taste is fine; the texture is a bit tougher than regular pizza but okay. The only problem I had is that my heart rate accelerated after eating and I'm waiting for it to go back to normal. That's a biggie for me. Not sure why that happened. I only bought one package so I think I will see how it goes next Friday to see if it repeats. {Edited: I've not had it again yet. 04/30/14}

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03/30/14 (?): Gluten Free Oatmeal Cookies

1 1/4 cup gf flour
1 3/4 cup old fashioned oats
cinnamon, cloves
1 tsp baking powder
1/4 tsp baking soda
1 TBS molasses
1/2 cup erythritol
1 egg + 1/3 cup egg white 
1/2 cup almond milk
1/2 cup coconut oil

Preheat oven to 375*F. Line a cookie sheet with parchment paper. If you use aluminum foil, grease it first.
Mix coconut oil {I melted mine in the microwave}, erythritol, and molasses well. 
Add egg and egg white. Mix. 
Add 1/4 cup almond milk. Mix. 
Add cinnamon, cloves, baking powder and baking soda. Mix well. 
Add in flour gradually, stirring until combined. If it's too dry, add the rest of the almond milk. 
Stir in oats. 
Drop by spoonfuls onto lined cookie sheet. Press into cookie shape as these do not spread as the cook. Makes about 3 dozen.
Cook for 10-12 minutes. Cool for a minute or so on the tray, then transfer to rack to cool completely. 

Result: Super yummy! I ate way too many. I put the leftovers in ziplock baggies in the fridge. After they get cold they are a little crumblier than fresh; still good!

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3/21/14: Tonight I want to try to make a gf pizza crust and then use cottage cheese for the cheese. I can tolerate cottage cheese but not regular cheese {go figure}. I really want pizza!

I will use the same gf flour I used in the drop biscuits that turned out so yummy. {Really, I am so making those again!} The crust recipe I normally use is as follows:

2.5 cups all-purpose flour
1 tsp salt
2 TBS oil
1 TBS yeast
1 tsp sugar
1 cup warm water

Directions: I use hot tap water in my pyrex liquid measuring cup and add the tsp sugar to the water. Next sprinkle the yeast on top. It usually falls into the water and starts to eat the sugar, and within 5 minutes there are bubbles. 

Put all other ingredients in a food processor with the dough blade. When yeast mixture is frothy- it's usually very frothy at just under 10 minutes- add to the flour mix. Pulse processor to get it going, then blend until a ball forms and doesn't stick to the sides. It doesn't take long at all. 

Dump dough unto a lightly floured board. Knead just a few times and then press into a pizza crust shape. Make it the size you want, or split the dough to make individual pizzas. That is usually what I do. 

To make the pizzas, put on a pizza stone or cookie sheet and add toppings. Bake at 450*F for 10-12 minutes. 

For my purpose, I only need 1/2 the recipe. I'll post again later with the result.

Results: Taste was great. The texture was 'wrong'. And I didn't follow the original recipe as written because I've read that it takes more gf flour than regular flour; also, it needed more water. Unfortunately, I added too much water at first. Next time {yep, it was good enough to make again *smile*} I will let the dough attempt to rise before baking; something I don't have to do with regular flour.

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3/17/14: I posted my 'drop' biscuits using the diy gf flour I made but I really need something that is a little more THM friendly. Next up is an attempt at Gwen's Easy Bread, but gf with what I have. Having made the Easy Bread before, I know it tastes good {at least I like it}. Here's to a yummy gf easy sourdough bread.

And... it isn't as I'd hoped. Here is the recipe I used {but I cut it down to half a batch}:

2 cups buckwheat flour
1 cup Millet flour
1 cup Brown Rice flour
1 cup Garbanzo bean flour
1 TBS + 1 tsp Glucomannan Powder
2 TBS Instant Rise Yeast
1 TBS salt 

Mix it together. Add:

3 cups warm water

2 TBS Apple Cider Vinegar

I mixed it and then let it rise. Then put it in the fridge as per Gwen's recipe. I took it out today and let it 'rise' {it did not} for 20 minutes. Preheated the oven and let it 'rise' 20 minutes more {it still did not}. Then baked for the time called for. It 'rose' about a half inch. Maybe. Photo below.

One thing I am sure of when it comes to gf flours: I do not like garbanzo bean flour. Love garbanzo beans themselves, cooked, canned, etc. Not the flour. Blech!

Result: Nasty. In the trash it went. It was a bit like vomit tasting. LOL. Just being honest here.