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                                                                     Susan Schneider

                                                                                      (September  2004)

1 cup Rice flour, ½ cup Sweet Rice flour               ½ cup corn meal                   2 Tbs. onion powder

1 tsp salt                                                                       1 tsp sugar(optimal)            3/4 cup of club soda

 

Mix well with Wisk 1 cup Rice flour, ½ cup Sweet Rice flour, 2 Tbs. onion powder, 1 tsp salt, and 1 tsp sugar(optimal).  Take one cup of the mixture and pour in 1 to 3/4 cup of club soda (depending on the weather) and mix with a Wisk. Put ½ cup corn meal into a plastic container with lid. Dip sliced Onions in above batter then shake in corn meal with the lid closed.  Deep-fry in hot oil (350°) for 3 to 5 minutes or until golden brown or sizzle sound begins to descend. Drain on paper towels. Adjust salt if needed 

 

Inspired By Ming Tsai Blue Ginger

     Revised September 2005

                                                               Susan Schneider and Glinda Taylor

                                            Susan’s  Gluten Free mix I
1  box  Argo Cornstarch                                      1    box  Tapioca  flour**
1  box Potato starch flour**                                 3  cups Mung Bean flour*** 
½  cup  Soy flour (raw)                              1  cup  Flax seed meal
½   cup  Juwar or Sorgam flour
Mix and store in plastic bag. Makes 17 1/2 cups. for recipe use 3 cups and 3 T. or use all of below mix.

1  cup  Argo Cornstarch                                         1    cup  Tapioca  flour**
1  cup Potato starch flour**                                    ½   cup Mung Bean flour*** 
2  Tbs  Soy flour (raw)                                1/8 cup  Flax seed meal
2 Tbs.  cup  Juwar or Sorgam flour

 

1 t ground fennel seeds                  2 ½ T Xanthan Gum                   1 ½ t. salt

T cocoa powder, sifted                  1 +½ T dry yeast                          3 T molasses  
1 1/3 c water (105°)or 1 1/3 c sparkling water (best club soda)       1 T Vegetable oil                 
1 t Vinegar                                            2 large eggs                              2 egg whites

 

Preheat oven to lowest temp (190°/warm): turn oven off.  
 Combine water sugar and yeast. Set aside to proof.
Sift flour but use all flax bits. Combine all dry ingredients until thoroughly blended 
Whip egg whites into peaks.. 
In medium bowl, mix liquid ingredients until thoroughly blended.
Pore liquid into dry ingredients ,mix on low speed to incorporate all liquid. Beat on medium speed of heavy-duty mixer 3 minutes to mix well (4 minutes on smaller mixer). Fold in egg whites.
Pour batter (cake- like consistency) into large loaf pan lined with aluminum foil (with foil brought up to form collar to support bread) pray lightly with olive oil. You may use any combination of pans: 2 medium and one small or 4 small plus muffins.
Place in warm oven for 30 – 45 minutes, until dubbed in size in a shape of a beautiful loaf.  Remove from oven and preheat to 400°.
Bake 10 minutes at 400°. Cover with foil tent. Bake additional 40 to 50 minutes (for a total of 50 –60 minutes), until hollow-sounding. Do not over bake! Remove from oven and lift foil lining with bread pan: peel foil from bread: let cool. Slice thinly and package or freeze slices.

 
Bread Machine: 
Sift flour but use all flax bits. Combine all dry ingredients until thoroughly blended 
Whip egg whites into peaks.. 

In medium bowl, mix liquid ingredients until thoroughly blended. Pore into machine as directed by manufacture. Start machine on less time cycle. Mix in machine with spatula if it does not mix well. During mix cicle stir or fold in egg whites wile machine is on with rubber spatula. At end of time let cool. Slice thinly and package or freeze slices

 

Inspired By Shirley O. Corriher Cook Wise

 

 

 

Double Chocolate cookies

                                                                       Glinda Taylor

 1 ½  pkg. Baker’s Bittersweet Baking Chocolate or Semi-Sweet Baking Chocolate
¾ cup Domino’s firmly packed brown sugar
¼ cup Fleischmann’s unsalted stick margarine
3 ea. Egg whites
1 tsp. Vanilla (made with potato vodka and 2 vanilla beans)
½ cup Susan’s Gluten-Free Flour Mixture*
½ tsp. NOW Xanthan Gum
¼ tsp. Calumet baking powder
½ cup chopped nuts (optional)

Preheat oven to 350°. Prepare two large baking sheets with non-stick liners. 
Coarsely chop 3 squares (½ package) bittersweet chocolate; set aside. 
Sift together flour, Xanthan gum, and baking powder; set aside.
Microwave 6 squares (1 package) bittersweet chocolate for 1-2 minutes on high. Stir until chocolate is melted and smooth.
Stir in butter and blend thoroughly. Add sugar, eggs, and vanilla until well mixed.
Stir in flour mixture and mix well. Stir in reserved chopped chocolate and nuts (if used).
Drop by tablespoonful onto baking sheets.
Bake 10 – 12 minutes or until cookies are slightly puffed and feel set/dry to the touch. Cool one minute on baking sheet. Transfer to wire rack to cool completely (what a laugh!!). Store cookies in the freezer…..rather, hide them in the freezer!
Makes 18 – 32 cookies, depending upon size. (Size can vary from scant tablespoonful to ¼ cup-full.)

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