hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Gluten free cooking

Recipes with tapioca flour

22Jun 12

Coconut Pancakes

Coconut PancakesThese coconut pancakes are made with coconut flour, which lends a delicious and intense coconut flavour and is also a great ingredient for gluten-free baking because of its high fibre, high protein, and low carbohydrate content.  The addition of the shredded coconut and coconut-flavoured extract make the pancakes even more delicious and sweet.

It can be difficult to get these pancakes right the first time, so make sure you follow the instructions carefully, mix all the ingredients very well and don’t skip any steps, such as letting the batter set.  For best results, make sure you use a good non-stick frying pan whose surface isn’t scratched or worn. (For mini treats, try these mini pancakes with mozzarella, spinach and pine nuts.)

 

You Need:

  • 65g sorghum flour
  • 65g cornflour
  • 50g tapioca flour
  • 60g coconut flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt, or to taste
  • ¼ teaspoon xanthan gum
  • 200ml to 250ml milk
  • 2 tablespoons unsalted butter
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut-flavoured extract
  • 65g sweetened shredded coconut
  • Additional butter or oil for frying

 

Steps:

 

  1. In a mixing bowl or large measuring cup, sift together the sorghum flour, cornflour, tapioca flour, coconut flour, sugar, baking powder, baking soda, salt, and xanthan gum.
  2. Gradually whisk in the milk, butter, egg, vanilla, and coconut extract.  Mix well until very smooth.
  3. Mix in the shredded coconut. Let the batter stand 5 minutes and then add more milk, if necessary, just until the batter is thin enough to pour.
  4. Heat the butter over medium-high heat in a large non-stick frying pan until hot but not smoking. Pour 65ml of the batter onto the frying pan and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn the pancake over and cook until it has browned on other side.
  5. Repeat step 4 with the rest of the batter to make the rest of the pancakes.
  6. Serve immediately, either plain or with maple syrup or your favourite pancake topping.

 

Ready In:  25 minutes

Serves:  2

Difficulty:   2 out of 5

Continue reading
12Jun 12

Raisin Bread

Raisin BreadThis raisin bread recipe may take a bit of work to get right, but it’ll make your morning breakfast oh-so-much better! If you are looking for something crispier, this Biscotti di Prato recipe might also do the trick.

Toast and butter it for best results.

 

You Need:

  • 1 tablespoon active dry yeast
  • 250ml warm (45°C) milk
  • 55g dark brown sugar
  • White rice flour for dusting
  • 2 large eggs, at room temperature
  • 435g potato starch
  • 90g sorghum flour
  • 90g cornflour
  • 70g tapioca flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 85ml canola oil
  • 2 teaspoons cider vinegar
  • 170g raisins tossed with 1 teaspoon of potato starch

 

Steps:

 

  1. In a small bowl, combine the yeast, warm milk, and 1 teaspoon of the brown sugar. Set aside to foam 5 minutes.
  2. Generously grease a non-stick loaf pan. Dust the bottom and sides of the pan lightly with white rice flour.
  3. In the bowl of a heavy-duty stand mixer, beat eggs until light and frothy, about 30 seconds. Add the potato starch, sorghum flour, cornflour, tapioca flour, xanthan gum, salt, cinnamon, oil, vinegar, and remaining brown sugar and beat on low speed until blended.  Scrape down the sides of the bowl as necessary.
  4.  Increase speed to medium and beat 30 seconds, or until dough thickens slightly. Stir in the raisins. Dough will be slightly softer than most yeast breads.
  5. Transfer the dough to the prepared pan and smooth the top with a wet spatula.
  6. Cover the dough lightly with foil and let rise in a warm place (about 25ºC) until the dough is level with the top of the pan.
  7. Preheat the oven to 190ºC.
  8. With a sharp knife, make three diagonal slashes (1/3cm deep) in the  loaf so steam can escape during baking.
  9. Bake 1 hour to 1 hour 5 minutes or until temperature reaches 205°F on an instant-read thermometer inserted into centre of loaf. Do not under bake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.
  10. Remove from the oven and cool in pan the 10 minutes on a wire rack.
  11. Remove from the pan and let cool completely on the wire rack.

Ready In:  150 minutes

Serves:  6

Difficulty:   4 out of 5

Continue reading
10Jun 12

Lemon Blueberry Muffins

Lemon Blueberry MuffinsThese lemon blueberry muffins are mouth-wateringly delicious and make a great snack or only slightly decadent breakfast.  The crispy lemon and sugar topping is the icing on the cake, or in this case, the muffin!  If you manage to not eat them all in one sitting, they will keep in the refrigerator for up to ten days. (I would also recommend these raspberry and cinnamon muffins.)

 

You Need:

LIQUID INGREDIENTS

  • 2 large eggs, at room temperature
  • 185ml milk
  • 125ml canola oil
  • 1 tablespoon grated lemon zest
  • 1 teaspoon pure vanilla extract

DRY INGREDIENTS

  • 180g + 25g sorghum flour
  • 180g + 20g cornflour
  • 140g + 15g tapioca flour
  • 150g granulated sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons xanthan gum
  • 1 teaspoon salt
  • 175g (1 cup) fresh blueberries, washed and patted dry

TOPPING

  • Cooking spray
  • 100g granulated sugar
  • 1 teaspoon grated lemon zest

 

Steps:

 

  1. Place a rack in the middle of the oven and preheat to 190ºC.
  2. Generously grease the cups of a standard 12-cup non-stick muffin pan, or line with paper liners coated with cooking spray.
  3. In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds.
  4. Add the milk, oil, lemon zest, and vanilla and beat just until blended.
  5. In a small bowl, whisk together the dry ingredients except the blueberries. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened.
  6. Gently stir in the blueberries.
  7. Divide the batter evenly in the muffin pan.
  8. Bake 25 to 30 minutes or until the muffin tops are firm and the edges start to pull away from the pan.
  9. Cool the muffins in the pan for 10 minutes and then transfer them to a wire rack.
  10. Spray the tops with cooking spray.
  11. Make the topping: In a small bowl, combine the sugar and lemon zest.
  12. Dip each muffin top into the sugar mixture and let stand on a wire rack for 5 minutes.
  13.  Serve warm.

 

Ready In:  60 minutes

Serves:  10-12

Difficulty:   3 out of 5

Continue reading
24May 12

Creamy Cheese Blintzes

Creamy Cheese BlintzesThese creamy cheese blintzes are great for dessert or brunch.  The sweet cherry topping is both colourful and tasty. For a saltier flavour, you could also try these crepes stuffed with ricotta and courgette.

You Need:

For the crepes:

  • 190ml milk
  • 30g sorghum flour
  • 30g cornflour
  • 25g tapioca flour
  • 2 large eggs
  • 6 teaspoons unsalted butter, melted
  • ¼ teaspoon xanthan gum
  • 1/8 teaspoon salt
  • Additional butter for frying

 

For the filling and topping:

  • 230g ricotta cheese or firm silken tofu
  • 90g cream cheese, softened
  • 3 tablespoons icing sugar + 125g for dusting
  • Grated zest of 1 lemon
  • 1 large egg, at room temperature
  • 1 can (about 500ml) cherry pie filling

 

Steps:

 

  1. Make the crepes: In a blender, combine all the ingredients except the additional butter, and process until smooth. Refrigerate 1 hour.
  2. Preheat the oven to 205°C.
  3. Coat a glass baking dish with cooking spray.
  4. Just before frying the crepes, blend again to reincorporate ingredients.
  5. Heat a 20cm frying pan over medium-high heat until a drop of water dances on the surface.
  6. Brush the surface of the pan with butter.
  7. Pour 60ml of batter into the pan and immediately tilt and swirl the pan to coat the bottom evenly with the batter.
  8. Cook until the underside of the crepe is crispy brown, then flip with a thin spatula and cook the other side for 20 to 30 seconds, or until the batter sets.
  9. Repeat steps 4 to 6 with the remaining batter.
  10. In a medium bowl, beat the ricotta cheese/tofu and cream cheese together on medium speed until smooth.
  11. Gradually beat in the 3 tablespoons icing sugar, lemon zest, and egg until smooth.
  12. Spoon 60ml of the cheese mixture in a line along the lower third of each crepe.
  13. Fold the bottom to just cover the cheese filling and keep rolling, ending with the seam side down.
  14. Place the blintzes in the baking dish and bake 10 to 15 minutes, or until the egg is cooked and the cheese sets.
  15. Dust with icing sugar, spoon cherry pie filling on top, and serve warm.

 

Ready In:  90 minutes

Serves:  4

Difficulty:   4 out of 5

Continue reading
12Apr 12

Rosemary Focaccia

Rosemary FocacciaThis delicious rosemary focaccia can be served as an accompaniment for dinner or used as an original and filling sandwich bread.  You can even eat it dipped in Moroccan hummus. Or if you’re feeling a bit adventurous (and rather hungry) you could use it as a base for pizza.  Just top it off with your favourite sauce, toppings and cheese and grill for a few minutes to melt the cheese.

You Need:

  • 1½tsps active dry yeast
  • 2tsps granulated sugar
  • 125ml  warm (45°C) water
  • White rice flour for dusting
  • 140g sorghum flour
  • 140g cornflour
  • 95g tapioca flour
  • 1½tsps xanthan gum
  • 2tsps chopped fresh rosemary or 1tsp dried, crushed with your hands
  • ½tsp onion powder
  • ½tsp salt
  • 2 large eggs, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 1tsp cider vinegar

Topping:

  • Olive oil cooking spray
  • 2tsps chopped fresh rosemary or 1tsp dried, crushed with your hands
  • ½tsp Italian seasoning
  • 1tsp coarse sea salt

Steps:

  1. Preheat the oven to 205°C.
  2. In a small bowl, dissolve yeast and sugar in warm water.
  3. Set aside to foam for 5 minutes.
  4. Generously grease a 27cm x 20cm pan. Dust the bottom and sides lightly with white rice flour.
  5. In a mixing bowl, sift together the sorghum flour, cornflour and tapioca flour
  6. Blend in the xanthan gum, rosemary, onion powder, salt, eggs, oil, vinegar, and yeast-water mixture.
  7. Beat dough with mixer on low speed until thoroughly blended.
  8. Increase mixer speed to medium and continue beating for 30 seconds or until dough starts to thicken slightly.
  9. Dough will be somewhat soft and sticky.
  10. Transfer dough to pan. Spread dough to edges of pan with a wet spatula, making sure dough is uniform in its thickness.
  11. Let dough rise in a warm place (24°C to 27°C) until dough is level with the top of the pan.
  12. Spray dough lightly with cooking spray.
  13. Sprinkle dough with rosemary, Italian seasoning, and salt.
  14. Bake on the lower-middle oven rack 25 to 30 minutes or until top is dark golden brown and firm.
  15. Remove from oven and cool focaccia 10 minutes in the pan and 10 more on a wire rack.
  16. Slice and serve.

Ready In:  60 minutes

Serves:  8

Difficulty:   4 out of 5

Continue reading