Created By: Kelli & Peter Bronski, authors of Artisanal Gluten-free Cooking
- • 1 to 1 1/2 cups – Bgreen Food Organic BAKE MORE™ Buckwheat Flour
- • 2 lbs. – starchy potatoes (3-5)
- • 2 eggs, beaten
- • salt
- • marinara or your favorite sauce
- • 1 – 14.5 oz can diced tomatoes
- • 1 tbsp – dried basil
- • 2 tsp – garlic powder
- • 1 tsp – salt
Preheat oven to 350° F.
Pierce potatoes multiple times on each side with a fork, place directly on rack in the oven. Bake for about 1 hour or until soft (Alternatively you can microwave them on high for 10 to 15 minutes). Let cool.
When cool enough to handle, cut open each potato and scoop out flesh. Put flesh through a ricer, Foley mill, or mash with a potato masher, being careful to create a smooth, but not pasty, consistency.
Mound potatoes on a work surface and create well in the middle. Add the beaten eggs, 1 cup flour, and salt. Work mixture with your hands to form a dough. Add additional flour as needed to form a smooth dough that is not sticky, but not too stiff.
Dice the dough into quarters and squeeze/roll the dough into a snakelike roll about ½ inch in diameter. Dough will be tender. Cut snake into ¾-inch segments and roll each segment over the tines of a fork to create grooves (these are purely cosmetic and not strictly necessary, though they will make your gnocchi look nice and hold more sauce. Set completed gnocchi aside, tossing with flour to prevent them from getting sticky. Repeat with remaining dough.
Bring a large pot of salted water to a boil. Add gnocchi in batches. When you initially drop them in water, they will sink. Once they float continue to let them boil for 2 to 3 minutes. Remove from the water with a slotted spoon and place in a colander to allow any excess water to drain.
Toss the gnocchi with sauce and serve.
Puree all ingredients in a blender and then heat in a saucepan. Serve over the gnocchi.
General Chang’s Chicken
Created By: Kelli & Peter Bronchi, authors of Artisanal Gluten-free Cooking
- Bgreen Food Organic BAKE MORE™ White Rice Flour
- 3 tbsp - Bgreen Food Organic 12-Month Aged Soy Sauce
- Olive Oil
- 4 – boneless, skinless chicken breasts, cubed
- 3 – garlic cloves, minced
- 1/2 cup – orange juice
- 1/2 cup – cranberry juice
- 2 tbsp – rice vinegar
- 3 tbsp – packed brown sugar
- 1 to 2 tbsp – ground fresh chili paste
- 2 tbsp – water
- Chopped scallions for garnish
Preheat 4 to 5 tbsp olive oil in a skillet or wok over high heat. Meanwhile, coat the cubed chicken breasts fully with white rice flour.
Add chicken to the oil and cook in batches, turning, until cooked through, lightly browned, and crispy on all sides. Transfer to a bowl lined with paper towels.
Add the garlic to the remaining olive oil in the skillet and cook until fragrant. Add orange juice, cranberry juice, vinegar, soy sauce, brown sugar, and chili paste. Stir to mix well. Mix 1 tbsp white rice flour with the water and stir into the sauce. Bring to a boil.
Return chicken to skillet and cook until the sauce thickens and the chicken is heated through. Garnish with chopped scallions and serve.
• Bgreen Food Organic BAKE MORE™ White Rice Flour
• 3 tbsp - Bgreen Food Organic 12-Month Aged Soy Sauce
• Olive Oil
• 4 – boneless, skinless chicken breasts, cubed
• 3 – garlic cloves, minced
• 1/2 cup – orange juice
• 1/2 cup – cranberry juice
• 2 tbsp – rice vinegar
• 3 tbsp – packed brown sugar
• 1 to 2 tbsp – ground fresh chili paste
• 2 tbsp – water
• Chopped scallions for garnish
1. Preheat 4 to 5 tbsp olive oil in a skillet or wok over high heat. Meanwhile, coat the cubed chicken breasts
fully with white rice flour.
2. Add chicken to the oil and cook in batches, turning, until cooked through, lightly browned, and crispy on
all sides. Transfer to a bowl lined with paper towels.
3. Add the garlic to the remaining olive oil in the skillet and cook until fragrant. Add orange juice,
cranberry juice, vinegar, soy sauce, brown sugar, and chili paste. Stir to mix well. Mix 1 tbsp white
rice flour with the water and stir into the sauce. Bring to a boil.
4. Return chicken to skillet and cook until the sauce thickens and the chicken is heated through. Garnish
with chopped scallions and serve.
GENERAL CHANG’S CHICKEN
CREATED BY: KELLI & PETER BRONCHI, AUTHORS OF ARTISANAL GLUTEN-FREE COOKING
BAKING MEMORIES ONE RECIPE AT A TIME
Vietnamese Crepe With a Spicy Tamarin Dripping Sauce
Created By: Jenny Engel & Heather Goldberg, authors of Spork-fed: Super Fun and Flavorful Vegan Recipes
- 1 cup Bgreen Food Organic BAKE MORE™ White Rice Flour
- 1/2 cup regular coconut milk
- 2 tbsp garbanzo beans
- 1/2 cup arrowroot powder
- 1 tsp turmeric (more if desired)
- 1/2 tsp sea salt
- 1 1/2-2 cups water
- 2 tbsp + 2 tsp neutral tasting high heat oil
- 2 scallions, thinly sliced
- 1 onion, thinly sliced
- 1 package enoki mushrooms
- 12-15 crimini mushrooms, roughly chopped
- 2 cups organic mung bean sprouts
- 1 bunch red leaf lettuce, washed
- 1 small bunch mint leaves
- 1/4 1/4 cup – Bgreen Food Organic 12-Month Aged Soy Sauce
- 1 clove garlic, coarsely chopped
- 1 red jalapeno pepper, seeds removed
- 1/4 cup evaporated cane sugar (or palm sugar)
- 1/4 cup brown rice vinegar
- 1 tbsp ume plum vinegar
- 1/2 cup water
For The Crepe Batter
Add coconut milk to a medium bowl and whisk in flours, arrowroot, turmeric, sea salt and water. Whisk until uniform. Let rest for 30 minutes to overnight. Refrigerate if leaving overnight.
To Make One Crepe
Heat 2 tablespoons of oil in a non-stick sauté or crêpe pan over medium-high heat. Add 1 teaspoon chopped scallion, 6 slices onion, ¼ package enoki mushrooms and 2-3 crimini mushrooms and cook for about 1 minute.
Ladle about 1/3 cup of crêpe batter into pan. Tilt and swirl pan to coat the bottom and even out batter over ingredients. Cook for about 2-3 minutes over high heat until edges look browned.
Add ½ cup bean sprouts to half of crêpe. Cover pan and cook over high heat for about 2 minutes. Fold crêpe in half. Remove from heat and carefully slide crêpe onto a serving plate. Repeat for remaining batter.
For The Dipping Sauce
Add garlic, jalapeño, sugar, rice vinegar, soy sauce, plum vinegar and water to a blender and blend until uniform. For a milder sauce, do not put jalapeño in blender; instead, slice it and add after sauce is blended.
Serve with lettuce leaves, mint, and dipping sauce.
Poppy Seed Coffee Cake
Created By: Linda J. Amendt, author of Gluten-free Breakfast, Brunch & Beyond
- 1/3 cups Bgreen Food™ Organic BAKE MORE™ White Rice Flour
- 2/3 cup Bgreen Food™ Organic BAKE MORE™ Brown Rice Flour
- 2/3 cup tapioca flour (or tapioca starch)
- 1/3 cup potato starch (not potato flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 1/4 tsp table salt
- 3 tbls poppy seeds
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 12/ tsp almond extract
- 1/2 tsp pure vanilla extract
- 1 1/4 cups buttermilk
- 1 cup confectioners’ sugar
- 2 tbls half-and-half or light cream
- 1 tbls unsalted butter, melted
- 1/4 tsp almond extract
- 1 tbls sliced almonds
Preheat oven to 350°F. Grease a 10” Bundt pan with unsalted butter.
2. MAKE THE CAKE – In a medium bowl, combine the flours and potato starch. Whisk together until the ingredients are thoroughly
blended. Use a large spoon to bring the flour from the bottom of the bowl up to t the top and whisk again, repeating a few times to make sure flours are evenly distributed.
Whisk in the baking powder, baking soda, xanthan gum, and salt until well combined. Stir in the poppy seeds. Set aside.
In a large bowl, using an electric mixer on medium speed, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Stir in the almond and vanilla extracts.
Alternately add flour mixture and buttermilk to the butter-sugar mixture, starting and ending with the flour mixture, stirring between each addition until blended. Mix until smooth, about 30 seconds.
Spoon the batter into the prepared pan and spread smooth with lightly greased fingers or the back of a greased spoon.
Bake until golden brown and a wooden pick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. If necessary, gently run a knife blade between the cake and the edge of the pan to loosen. Invert the coffee cake onto a wire rack to cool.
In a medium bowl, combine the confectioners’ sugar, cream, butter, and almond extract. Beat until smooth and spreadable. Spread or drizzle the icing over the cake. Sprinkle the almonds over the top of the icing. Let the icing harden for about
15 minutes before serving.
Angel Food Cake
Created By: Jillayne Clements, author of The Secrets of Gluten-free Baking
- 1 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
- 10 egg whites
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 cup liquid sweetener slightly warm honey or grade-B maple syrup
- 1/2 tsp sea salt
Beat egg whites in a mixer until soft peaks form.
Beat in lemon juice and vanilla and then gradually drizzle liquid sweetener and beat until stiff peaks form.
In a bowl, stir together flour and salt. Fold flower into mix a couple tablespoons at a time until incorporated. Batter should still be fluffy when finished.
Pour into a parchment-lined cake pan and bake for 40-45 minutes at 350°F.
When finished baking, invert cake pan over a wire rack. Cool for one hour before removing from pan.
Serve with whipped cream and berries.
Chocolate Chip Oatmeal Cookies
Created By: Kristine Kidd, author of Gluten-free Baking
- 1 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
- 1/4 cup gluten-free oat flour
- 1/2 cup tapioca flour (or potato starch)
- 1 tsp xanthan gum
- 1 tsp baking powder
- 2/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground allspice
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 2 tsp – pure vanilla extract
- 2 1/2 cups – gluten-free rolled oats
- 1 cup – chocolate chips (or dried fruit or nuts)
Place racks in the upper & lower thirds of the oven. Preheat to 325°F. Line 2 large baking sheets with parchment paper.
In a bowl, whisk together the sorghum flour, oat flour, tapioca flour, xanthan gum, baking powder, salt, baking soda, cinnamon, cardamom, and allspice.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed, until light, about 2 minutes. Add the brown sugar and beat until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating until each one is incorporated.
Beat in the vanilla just until incorporated. Add the dry ingredients and beat on medium speed just until blended. Add the rolled oats and chocolate chips and mix until incorporated. Let the dough stand for 10 minutes.
With dampened hands, shape the dough into 1 1/2 inch balls. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
For chewy cookies, bake until golden and still slightly soft in the center, about 12 minutes. For crisp cookies, bake until golden and just firm in the center, about 14 minutes. Let the cookies cool on the baking sheets on wire racks for 3 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.*
The cardamom in the recipe lends irresistible flavor and fragrance, but if you don’t have any, increase the cinnamon to 1 teaspoon and you won’t be disappointed.
Chewy, yet light, filled with oats and chocolate chips, and not too sweet, these are addictive oatmeal cookies. Think of the dough as a basic formula for your own variation – swap in dried fruit or nuts in place of the chocolate chips.
For my wedding rehearsal dinner, I mixed in 1/2 cup finely chopped crystallized ginger and 1 cup dried sour cherries, and everyone asked for the recipe.