Apple Crumble Pie
Created By: Kristine Kidd, author of Gluten-free Baking
BASIC PIE CRUST
- 1/2 cup Bgreen Food Organic BAKE MORE™ Brown Rice Flour
- 1/2 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
- 1/3 cup tapioca flour
- 1 1/2 tbsp granulated sugar
- 3/8 tsp xanthan gum
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter, cold, cut into 1/2” pieces
- 1 large egg, beaten
- cold water as needed
- 3 lbs Granny Smith or pippin apples, peeled, halved, cored, and cut into scant 1/4 inch slices.
- 1/2 cup granulated sugar (4 oz)
- 2 tbsp unsalted butter, melted
- 1 tbsp cornstarch
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- large pinch – kosher salt
- 1 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
- 6 tbsp firmly packed brown sugar
- 6 tbsp granulated sugar
- 1/4 tsp kosher salt
- 6 tbsp cold, unsalted butter, cut into 1/2 inch pieces
Prepare the pie dough as directed below, shaping it in the pan and refrigerating while you make the filling and topping. Place racks in the center and lower third of the oven and preheat to 400°F
To make the filling, in a large bowl, combine the apples, granulated sugar, melted butter, cornstarch, cinnamon, allspice, and salt. Using a rubber spatula, toss to blend well. Let stand while you prepare the stirring, tossing occasionally.
To make the topping, in a food processor, process the sorghum flour, almond meal, brown sugar, granulated sugar, and salt until well combined. Add the butter and pulse until the mixture resembles wet sand.
Stir the filling and spoon it onto the crust, mounding the apples high in the center (they will be very high) and spooning any juices in the bowl over the top. Scatter the topping over the apples, covering them completely and pressing the topping gently to keep it in place.
Place the pie on the center rack and a rimmed baking sheet (or pizza pan) on the lower rack directly under the pie. Bake the pie for 35 minutes, covering the top of the pie loosely with aluminum foil if the topping is browning too quickly. Reduce the oven to 350°F and continue baking for 35-40 minutes longer until the apples are tender when pierced with a small sharp knife (do not cut through the bottom crust).
Transfer the pie to a wire rack and let cool at least 1 1/2 hours.
Serve warm or at room temperature.
Thin apple slices become tender and juicy when baked. For easy cutting, slice them in food processor fitted with the thick slicing blade. It take only a minute or two. If the crust softens while rolling, return it to the fridge for a few minutes to make it easier to work with.
Black Rice Flour Crusted Halibut
Created By: Christi Silbaugh, author of Gluten-free Made Easy
- 12 oz fresh halibut
- 1/3 cup Bgreen Food Organic BAKE MORE™ Black Rice Flour
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tbsp high quality olive oil
- 1 tbsp butter or coconut oil
- * OPTIONAL - fresh chives for garnish
Preheat oven to 450°F
Combine Bgreen Food Organic BAKE MORE™ Black Rice Flour, garlic powder, paprika, onion powder, salt, and pepper in a small bowl and dip the fish into the flour mixture. Turn fish over, and coat in seasoning mixture.
Heat cast iron skillet until a drop of water sizzles upon the surface. Add oil and butter to pan, then add fish. Cook for 2-3 minute, or until the rice flour begins to form a crust on the fish. Flip fish over and slip the skillet into the oven. Cook for 5 min., or until the internal temperature of the fish is 120°F.
Top with chives for garnish*
Serve over a bed of lettuce, rice, quinoa, or your favorite pasta.
Black Rice Flour Artisan Bread
Created By: Jillayne Clements, author of The Secrets of Gluten-free Baking
- 1 1/4 cup Bgreen Food Organic BAKE MORE™ Black Rice Flour
- 1 cup Bgreen Food Organic BAKE MORE™ White Rice Flour
- 1/4 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
- 1/2 cup flax, grounded into meal
- 2 3/4 cups water
- 3/4 tbsp kosher salt
- 1/2 tbsp yeast
- 1/4 cup warm water
- 3/4 cup extra Bgreen Food Organic BAKE MORE™ White Rice Flour to strengthen dough, also for handling
Mix together the flours, flax meal, and 2 3/4 cups water.
Let rest for a long time: at least 1-12 hours or more. The longer the rest the better the product will be.
After this time, dissolve salt and soften yeast in 1/4 cup warm water. Mix into dough until incorporated.
Dough will be sticky, so add more flour, kneading it in a little at a time until it doesn’t stick anymore but is still pliable.
Divide dough into two balls, using extra flour for handling.
Spread the tops of the balls smooth while placing the extra dough underneath, keeping the underside slightly hollow.
In the meantime, preheat a pizza stone in the oven to 450° F. When bread is done rising and the oven is hot, gently shake the loaves onto the hot pizza stone.
Bake for 40-45 min., or until the outside is golden but the inside is still moist.
Created By: Gretchen Brown, author of Fast & Simple Gluten-free
- 1/2 cup brewed, cooled coffee
- 1/3 cup dark chocolate cocoa powder
- 1 tbsp espresso powder
- 1 tsp vanilla extract
- 1/2 cup melted, cooled coconut oil
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups Bgreen Food Organic BAKE MORE™ Black Rice Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup butter
- 1/4 cup dark or regular cocoa powder
- 1/4 tsp espresso powder
- 3 tsp brewed, cooled coffee
- 1/2 tsp vanilla extract
- 4 oz bittersweet chocolate (60% cocoa or higher), melted and cooled
- 8 oz powdered sugar
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
Combine coffee, cocoa powder, espresso powder, vanilla, coconut oil, sugar, and eggs in a large bowl. In another bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to coffee mixture; stir well. Add buttermilk to mixture and stir until well combined.
Divide batter evenly among cupcake liners. Bake at 350°F for 20 minutes or until pick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
Beat butter with a mixer (stand mixer, if possible) until pale and fluffy. Add cocoa powder, espresso powder, cooled coffee, vanilla, and cooled chocolate. Beat until well combined.
Add powdered sugar and beat until frosting is nicely spreadable, but not stiff. (Add more coffee if frosting is stiff)
Try not to eat the entire bowl prior to frosting the cupcakes!
Brown Rice Pasta with Caramelized Tomatoes
For a stunning, unexpected use of tiny ripe grape tomatoes, it's hard to beat roasting them with orange zest and tossing the aromatic, slightly caramelized results with our delicate angel hair pasta. (Larger cherry tomatoes don't work so well here; their skins are too tough.)
- 8 oz 8 ounces tiny red and/or yellow grape tomatoes
- Zest of ½ orange, preferably organic, cut into thin julienne
- 1 tsp sugar
- Pinch of anise seeds
- Fine sea salt and freshly ground black pepper
- 2 tbls extra-virgin olive oil
- 1 1 large garlic clove, unpeeled, cut in half
- 5.5 oz 5 ½ ounces (2 portions) Bgreen gluten-free organic brown rice pasta
- Grated Parmesan cheese
Heat the oven to 400°F. Combine the tomatoes, orange zest, sugar, and anise seeds in a shallow baking dish just large enough to hold them in one layer (a little crowding is fine). Season with salt and pepper, add the olive oil, and mix well. Roast until the tomatoes soften and start to caramelize, about 20 minutes. Let cool slightly.
Bring a large pot of salted water to a rolling boil, add the pasta and cook, stirring occasionally, until al dente, about 5 minutes.
Drain the pasta, and add to the baking dish containing the tomatoes. Toss gently to mix. Divide between two shallow, heated bowls and top with freshly grated Parmesan to taste.
White Rice Pasta with Scallops and Zuccini
Small frozen bay scallops are at their best in this quick supper dish, thaw right in the pan, and pair well with our mellow white rice pasta.
- 1 tbls extra-virgin olive oil
- 3 tbls unsalted butter
- 2 small zucchini (4 ounces each), cut in 1/3-inch dice
- 1 garlic clove, chopped
- 3/4 lb frozen bay scallops, unthawed, separated if any are stuck together
- 1/4 cup dry white wine, such as Pinot Grigio
- Fine sea salt and black pepper
- 1 small lemon
- 2 tsp capers, rinsed and drained
- 5 1/2 oz (2 portions) Bgreen gluten-free organic white rice pasta
Heat the olive oil and 1 tablespoon of the butter in a large skillet over moderate heat. Add the zucchini and garlic, and cook until softened, about 2 minutes. Add the frozen scallops to the pan. Sauté for 2 minutes, then add the wine and simmer, stirring often, until the scallops are opaque and tender, about 2 minutes more. Season with salt and pepper. Grate the lemon zest finely over the scallops and add the capers.
Meanwhile, bring s large pot of salted water to a rolling boil. Add the pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain and add to the skillet. Add the remaining 2 tablespoons of butter, toss to mix, and mix gently. Divide between two shallow, heated bowls.