Fluffy Rice Pancakes

These are definitely fluffier than the other pancake recipe I posted! Some of us prefer these and some of us prefer the other recipe. These are harder to cook, since they stick and fall apart more easily. We haven't tried the Sautéed Apples but they look good.

Rice Pancakes - Makes approximately 14 (4-inch) pancakes.

 1 1/3 cups rice flour
 ½ cup millet flour
 2 tsp. baking powder
 ½ tsp. baking soda
 ¼ tsp. salt
 1 Tbsp. apple butter
 1 Tbsp. ghee
 Egg Replacer to equal 2 eggs (Refer to recipe below.)
 1½ cups rice milk
 1½ Tbsp. apple cider vinegar

Mix the almond or rice milk with the vinegar and allow them to stand for 5 minutes until curdles form. Mix dry ingredients together and set aside. In large mixing bowl, beat apple butter, oil, egg, and milk. Add dry mixture and stir gently. Be careful not to over-mix. Serve with Sautéed Apples (refer to recipe below).

Egg Replacer - equals one egg 

 1/3 cup water 

 1 Tbsp.whole or ground flaxseed 

Place the water and flaxseed together and allow to gel for about 5 minutes. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do, but it will not leaven like eggs for souffles or sponge cakes. Increase amounts accordingly for additional egg replacement.

Sautéed Apples - Serves 2 

 2 apples, washed 

 ½ Tbsp. olive oil or ghee 

 2 tsp. cinnamon 

 2-3 Tbsp. apple juice 

Thinly slice apples and sauté in oil until softened. Add cinnamon and apple juice and simmer, stirring, uncovered for a few more minutes. 

Source: http://global.oup.com/us/companion.websites/9780195371109/pdf/00_Mullin_Appendix_3.pdf

This is where I got a lot of information for our elimination diet.

Chicken Dumpling (or Noodle) Soup

Source: a combination of several recipes, trial and error :)

Ingredients:

• 1 Broiler Chicken (remove giblets, sprinkle with salt and pepper, and cook for 20 minutes PER pound @ 350 degrees; when cooked, remove meat and retain stock)

• 2-3 TB oil
• 1 large onion, diced
• 3 carrots, peeled and chopped
• 1/2-2 stalks celery, diced
• (fresh cut green beans, opt.)
• 6-8 cups chicken broth (stock from cooking chicken plus needed amount of broth to make 6-8 cups; chicken broth in can or box works, or water with bouillon cubes or granules)
• 1 tsp celery salt
• 1 TB fresh chopped parsley (or 1 tsp dry parsley)
• 2 bay leaves
• salt and pepper, to taste

Directions:
In cooking oil, sweat onion, carrots, and celery.  Add chicken, stock/broth, celery salt, parsley, bay leaves, and green beans (opt).  Simmer about 30 minutes, until vegetables are tender.  Taste.  Season with salt and pepper.  Add dumplings or noodles :)

Dumplings:

1 cup milk
1 cube butter
1/4-1/2 tsp salt
1/2 tsp nutmeg (opt)
3/4-1 1/2 cups flour
3-4 eggs

Bring milk and butter to boil.  Add salt and nutmeg (if using; Bill definitely prefers his dumplings without the nutmeg, but I thought it was good).  Remove from heat.  Add flour immediately, slowly while stirring rapidly until it leaves the sides of pan, forming a dough.  Beat 1 egg at a time, forming a sticky dough.  Add spoon-sized balls of dumpling dough to top of soup, and simmer until dumplings rise.  **Don't think of dumplings as a biscuit.  They are not meant to be a "soggy" biscuit.  They are more like a biscuit-shaped, buttery noodle.  I've grown to really like them.  This was one of Bill's favorite soups growing up.

Noodles:

1 cup flour
2 eggs
2 TB water

Mix well and roll thin.  Cut into thin noodles.  Add to simmering soup.  Cook until noodles are done.


**This soup could easily be adapted to be gluten-free by using gluten-free flour or flour-free by leaving the dumplings and noodles out.  Could add potatoes, beans (I would use white or black), and/or brown rice to give it more substance if desired, especially when leaving dumplings and noodles out.

***This is one of our favorite soups.  Bill loves dumplings, so that's usually how I make it.

Rice Flour Dosa

This is a South Indian breakfast that's like a savory crepe. We ate ours with fried onions/ground venison. I omitted the green chilis and used ground cumin, coriander and curry. I cooked this in ghee.

Prep Time:          5 Mins  

Cook Time:        10 Mins

Yields:                5 to 6

INGREDIENTS:

1 Cup - Rice Flour

3 tbsp – Semolina (I used millet flour)

2 Cups - Water

1 - Medium Onion

2 - Green Chili

1/2 tsp - Cumin Seeds

1 tbsp - Chopped Coriander Leaves

1 tbsp - Chopped Curry Leaves

To Taste - Salt

To Cook - Oil

METHOD:

Finely chop onion, green chili, coriander and curry leaves, keep aside.

In a wide bowl add rice flour, semolina, salt-- mix well. Add water in small quantity and make loose dropping consistency batter.

Add onion, chili, coriander and curry leaves, cumin seeds and mix well.

Heat a pan and drop one ladle or small bowl of batter from outside to inside in circular motion and another ladle inside to make circle or to fill the gaps. If you won't get perfect circle don't bother, drizzle oil in dosa corner and cook until sides becomes light brown.

Flip dosa and cook for a minute in medium to high heat or until gets cooked, crispy.

Repeat same for rest of batter and every time pouring dosa mix batter well or water will come on top.

Serve hot or warm with chutney.

Notes

Semolina helps to make dosa crispy.

Always pour from outside to inside and try to make circular pattern. Don't overlap batter while pouring; it will make dosa very thick and it won't be crispy.

Each time before making dosa, mix the batter well.

If you’re making in large quantity, after a while you may need to add more water to get batter to good pouring consistency.

Cook in high to medium flame to get golden brown, crisp dosa.

Source: http://www.indiankhana.net/2013/11/instant-rice-flour-dosa-dosa-recipes.html (has more pictures)

Rice Flour Pancakes

This makes flat pancakes. This has been my kids favorite breakfast during our elimination diet. We eat them with applesauce (no sugar added) and bananas.

INGREDIENTS:
x4     x1

12      3 eggs (OR 3 T. ground flax mixed with 1 cup water; 
          so ¾ c. flax, 4 c. water for x4)
2 c.    1/2 cup milk (I used rice milk)
¼ c.   1 tablespoon olive oil
2 t.     1/2 teaspoon salt
4 c.    1 cup rice flour

DIRECTIONS:
1. Beat the eggs in a mixing bowl; stir in the milk, oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.

2. Heat a lightly-oiled griddle (I used ghee) over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Source: http://allrecipes.com/recipe/rice-flour-pancakes/

Ghee

You may be wondering, what is ghee? "Ghee is essentially clarified butter that is cooked a bit longer until the clarified butter is golden and the milk solids at the bottom are toasted (but not burnt!)." Another definition: pure butterfat left over after the milk solids and water are removed from butter.

This was allowed during our elimination diet, even though "dairy" was not allowed. We've used it a lot in recipes, on bread and for greasing pans and griddles.

Directions: 

Place 1 pound butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/ghee-recipe/index.html?oc=linkback

Gluten Free Bread

Preheat the oven to 350 F.

Ingredients

6x         1x

6 c.       1 cup rice flour 
6 T.       1 tablespoon agave nectar
             1 3/4 teaspoons gluten free baking powder OR

4:4:2 t.  (2:2:1 ratio of cream of tartar:arrowroot:baking soda)
3 t.        1/2 teaspoon salt
6T:2c.   1 egg OR 1 T. ground flax seeds mixed in 1/3 cup water (let sit 5 minutes)
3 c.       1/2 cup milk (I used rice milk)
3/4 c.    1/8 cup olive oil or ghee

cinnamon and raisins, optional

Method
Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly; the batter should be similar to the consistency of a muffin mix.
Pour the batter into a greased small loaf tin.
Place on the center rack of the oven and bake for 20-30 minutes.
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.*

For some other variations, during the mixing stage you could try adding cheese, fruits, or some favourite herbs or spices. Use your imagination.

*The recipe says to cool completely for 30 minutes, but we ate it warm with ghee and raisins and we all loved it! This reminds me of corn bread. It's been our go-to treat during our elimination diet.

 source: http://www.squidoo.com/simple-gluten-free-bread-recipe

White Chili with Jalapeños

Source: Bernie in Pinedale

6 cans white beans or Northern beans*

4 c. diced chicken breasts

2 Tbsp. olive oil

1 large onion, diced

1 Tbsp. chopped garlic

4-7 oz. cans chopped green chiles

1 -16 oz. carton sour cream

salt and pepper

2 tsp. cumin

1 1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. cayenne pepper

6 c. chicken broth

Garnish:

shredded Monterey Jack or pepper jack cheese

bottled sliced jalapeños (use tamed jalapeños if you don't like a lot of spice)

sour cream

tortilla chips

Instructions:

Brown chicken in olive oil. Add onion, garlic, and green chiles. Cook until soft. Add spices and continue to sauté. Add sour cream and stir well. Add beans* and chicken broth. Bring to a boil and then reduce heat.

Serve with cheese, jalapeños, sour cream, and tortilla chips. The jalapeños add a lot of flavor. If you don't like spice get the tamed jalapeños. 

*Bernie said not to drain the beans, but Erin and I with like rinsing them so that they aren't too salty so we rinsed them. You can add extra chicken broth if you want. We doubled the amount of beans it calls for. I think we ended up doubling the spices too.

Pumpkin Crumb Coffee Cake

Ingredients

• Topping:
• 1 cup all-purpose flour (I use whole wheat sometimes)
• 1/2 cup packed dark brown sugar
• Pinch of salt
• 1 1/2 teaspoons cinnamon
• 6 tablespoons unsalted butter, cold, cut into pieces
• Cake:
• 2 cups all-purpose flour (sub whole wheat flour for all or part)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon nutmeg
• 1/3 cup vegetable oil
• 3/4 cup unsweetened applesauce
• 1 15-oz. can pumpkin (1 3/4 cups)
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs, at room temperature, lightly beaten

Preparation

1. 1. Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.
2. 2. Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.
3. 3. Bake cake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.

Source: allyou.com

Yield: Serves 12

Cost per Serving: $.43

Pumpkin Pie Steel Cut Oats

(Original Recipe from Food Doodles)

Pumpkin Pie Steel Cut Oats in the Crockpot

Serves 6-8

• 2 C steel cut oats
• 1 15oz can of pumpkin(or about 1 3/4C)
• 1 400 mL or 14 oz can full fat coconut milk plus enough water to make 7C(about 5 1/4C water)
• 1 tbsp vanilla
• 1 tbsp + 1 tsp pumpkin pie spice
• 1/2 C honey or maple syrup(or leave unsweetened and add after it’s been cooked)

Put all ingredients in your crockpot.  Mix well and set to cook for 5-6 hours on low.  Serve hot with milk or a dollop of greek yogurt, extra honey or maple syrup and a sprinkle of cinnamon.

If you have leftovers, they keep well in the fridge but can also be frozen in small portions to take out when needed for a quick breakfast.

**Sheri's version: I cooked mine on the stovetop according to box directions.  For 2 servings: 3 cups water, 1/2 cup steel cut oats, and probably 1/4 tsp salt. (Bring water to boil, add oats, turn to low, cook for about 25 minutes stirring fairly regularly.  Use a bigger pot than you think you'll need because it does boil up quite a bit.)  I didn't use coconut milk because I didn't want to open a can to use part of it.  To the oats, I added:  1/2 cup pumpkin, 1 tsp pumpkin pie spice, 1 tsp vanilla.  Cook to desired texture.  I served warm with brown sugar, maple syrup, pecans, shredded coconut, and milk.  It was very delicious :)  I think Bill was skeptical, and he even liked it.  Could also sweeten with honey or add a dollop of greek yogurt and sprinkle with cinnamon like the original recipe suggests.