Pumpkin Spider Webs

2 flax eggs
       * (2 tbsp of ground flaxseed whipped together with 6 tbsp of hot water, until a egg-like paste is           formed)
2 tbsp Agave
3/4 cup milk or milk substitute (I use rice milk)
1/4 cup grapeseed oil
1/2 tsp vanilla
1/2 tsp bourbon vanilla
        *=or just 1 tsp of vanilla if its all you got:)
1 can (15 oz) pumpkin puree
2 cups all-purpose gluten free flour
2 tsp baking powder
1 tsp cinnamon
2 + tbsp honey to sweeten

pure maple syrup for serving

In large bowl, mix flax eggs, agave, milk, oil and vanilla(s) until well blended.  Stir in remaining ingredients, you really can't stir this too much! You just want to make sure there are no more pumpkin or baking powder clumps left. To finish off batter, I like to add at least 2 tbsp honey. These cakes are happily processed sugar-free and in my opinion are lacking this little touch of sweetness to counter the pumpkin.

Next fill a gallon-size plastic bag with batter, and cut a 1/4 inch or bigger hole in one of the bottom corners.  This hole is completely up to you and will determine the thickness of your web strings.  We tend to like our webs thicker, the more yummy pumpkinie goodness the better!

Heat large electric griddle to 375' or grill pan over medium.  Grease to begin, and continue greasing every time you start a new batch.  For each pancake, gently squeeze the bag to pipe and drag batter onto hot griddle or pan forming 6 points (closing it up on the 6th point) giving you the outside of your spider web shape.  Lastly, stop batter flow, and starting at the top point, draw a line with the batter down to parallel point.  Finish by connecting all six points.  It will look like a sweet little Spider Web! Feel free to add a chocolate chip as your spider, really creativity is endless with these things:)

*Don't forget that maple syrup!

Autumn-Warm Granola

1/4 cup grapeseed oil
1/4 cup raw agave syrup
1/4 cup clover honey
1 tsp cinnamon
2 Tbsp packed coconut sugar
1/2 tsp vanilla
1/2 tsp bourbon vanilla

3 cups Gluten Free old-fashioned rolled oats (not instant)
1/2 cup slivered almonds
1/2 cup coarsely chopped walnuts
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
2 Tbsp flax seeds
1/4 tsp sea salt
1/2 cup unsweetened dried mango
1/2 cup sweetened dried mango (That is if you are wanting to add sugar:))
 = or just 1 cup unsweetened mango

*You could also sub dried apples, apricots, cherries or blueberries. Or a combination of you favs!

Preheat oven to 325*.  Line a cookie sheet with parchment paper.
Mix the grapeseed oil, agave syrup, honey, cinnamon, coconut sugar and vanillas in a small bowl until smooth.  Combine oats, almonds, walnuts, sunflower seeds, pumpkin seeds, flax seeds and salt in a large bowl.  Add the delicious-looking and smelling wet mixture to the textured dry mixture, making sure everything is evenly coated.  Spread the mixture flat on the prepared cookie sheet.  Bake for 20 minutes, take out and stir, place back into oven to bake for 5 more minutes.
Remove granola from oven and let cool completely. After cool, break up with hands to get your desired big or small clumps. Lastly, toss dried mango (fruit choice) and granola in a bowl to serve or into an airtight container to store in a cool place.

*And BTW, the smell will produce THE most heavenly aroma!  I like to make this and have it ready to take out of the oven just as I am receiving visitors from near and far:) No better treat!
It can be enjoyed with Greek yogurt, Dairy Free yogurt, or even with your favorite variety of milk.

Substitution Solutions

Milk Replace 1 cup cow's milk with one of the following: 1 cup soy milk (plain) 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat's milk, if tolerated 1 cup hemp milk Buttermilk Replace 1 cup buttermilk with one of the following: 1 cup soy milk, rice milk, or coconut milk + 1 tablespoon lemon juice or 1 tablespoon white or apple cider vinegar (Let stand until slightly thickened.) Yogurt Replace 1 cup yogurt with one of the following: 1 cup soy yogurt or coconut yogurt 1 cup soy sour cream 1 cup unsweetened applesauce 1 cup fruit puree Butter Replace 8 tablespoons (1 stick) butter with one of the following: 8 tablespoons (1 stick) Fleischmann's unsalted margarine 8 tablespoons Earth Balance (Non-Dairy) Buttery Spread 8 tablespoons Spectrum Organic Shortening 8 tablespoons vegetable or olive oil For reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice Eggs Replace 1 large egg with one of the following: 3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder 1 tablespoon flax meal, chia seed or salba seed + 3 tablespoons hot water. (Whip up with fork until you have formed an egg consistency.  Let stand, stirring occasionally, about 5-10 minutes or until thick.) Egg Replacer, according to package directions 4 tablespoons pureed silken tofu + 1 teaspoon baking powder Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly. Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again. Nuts Replace tree nuts or peanuts with an equal amount of the following: Toasted coconut Sunflower seeds Toasted sesame seeds (use only 2 to 3 tablespoons) Crushed cornflakes Crushed crispy rice cereal Crushed potato chips Pumpkin seeds

 Gluten-Free Flour Substitutions

To make a flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

All-Purpose Flour Blend Use this blend for all your gluten-free baking. 1/2 cup rice flour 1/4 cup tapioca starch/flour 1/4 cup cornstarch or potato starch Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein High-Fiber Flour Blend This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes. 1 cup brown rice flour or sorghum flour 1/2 cup teff flour (preferably light) 1/2 cup millet flour 2/3 cup tapioca starch/flour 1/3 cup cornstarch or potato starch Each cup contains 428 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 92g carbohydrate, 19mg sodium, 5g fiber, 8g protein.

High-Protein Flour Blend This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts. 1 1/4 cups bean flour (your choice), chickpea flour or soy flour 1 cup arrowroot starch, cornstarch or potato starch 1 cup tapioca starch/flour 1 cup white or brown rice flour Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein. Self-Rising Flour Blend Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. 1 1/4 cups white sorghum flour 1 1/4 cups white rice flour 1/2 cup tapioca starch/flour 2 teaspoons xanthan or guar gum 4 teaspoons baking powder 1/2 teaspoon salt Each cup contains 514 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 113g carbohydrate, 1163mg sodium, 8g fiber, 10g protein.

Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparati

A list of Gluten Free Flours & How they can help

Almond flour

Take raw, blanched almonds, grind them to a fine flour (but not so much that they become almond butter), and you have almond flour. This and other nut flours — such as chestnut and hazelnut, macadamia and pistachio — add protein and vibrant taste to gluten-free baking.

Amaranth flour

The tiny whole grains that make a surprising breakfast cereal can be ground into a fine flour. Amaranth has a grassy, earthy taste, so it works best in savory dishes, like pizza dough.

Arrowroot flour

The name alone is enough to make you want to try it. Legend has it that the Arawak people of the West Indies, long before the arrival of Columbus, used arrowroot powder to draw out the poison from arrow wounds. Hopefully, it will have similar beneficial properties for those of you cooking gluten-free. It is best used as a thickener, for rouxs and sauces, and fillings for fruit pies. Those who are allergic to corn are especially grateful for the existence of this starch.

Bean flours

Dried beans can be ground into flours as easily as grains can. Chickpea flour — also known as garbanzo bean or ceci flour — makes a memorable flatbread in the south of France. Lentil flour shows up in Indian cuisine. Even fava beans become flour, and show up in some commercial gluten-free baking mixes. Experiment with the beans you like, in small doses.

Corn flour

You may not have heard of corn flour yet, but you have eaten it. Have you ever enjoyed a corn tortilla in a Mexican restaurant? That was made of corn flour. After corn kernels have been dried, soaked in lime water, and then washed, the corn is ground into a fine flour. Buy some authentic masa harina (as Mexican cooks call it) and make your own corn tortillas at home. You can also try it in gluten-free corn bread.

Millet

Mild and ever-so-slightly sweet, millet is an adaptable grain. It soaks up the tastes of the foods surrounding it. It sings in harmony, rather than blaring out loud. Millet flour lends a crumbly texture to breads and muffins, and it is especially good in quick breads.

Potato starch

Potatoes are endlessly useful. Their starchiness makes them fantastic when mashed. And that starch, when extruded by machines and put into little bags, helps gluten-free cooks to eat well. As is true for all the gluten-free flours, potato starch will not substitute directly for wheat. It needs to be combined with other flours and starches in a blend. Those who celebrate Passover or are allergic to corn are particularly grateful for the existence of potato starch. (This is not to be confused with potato flour, which is dried potatoes ground into a flour. If you want the taste of potatoes, choose potato flour.)

Quinoa

As a grain, quinoa is nutty and delicious. As a flour, quinoa is a little bitter. It is packed with protein, however, and the texture adds density to gluten-free baked goods. Works great in combination with other gluten-free flours, especially something savory: cheddar-cheese biscuits; zucchini bread; or herb muffins.

Rice flours

When rice farmers harvest rice, they shuck the grains of its outer husk, which is inedible. What is left after this process is brown rice. If the farmer also removes the germ and brain from the rice grain, he or she is left with white rice. Brown rice flour is made from the first type of rice, and white rice flour is produced from the latter. Whether it is brown or white (or black or green), rice comes in three different categories: long-grain, medium-grain, and short-grain. Each type can be ground into rice flour. The starchiness of short-grain rice makes it the perfect candidate for rice flour. Smooth and finely ground, sweet rice flour thickens sauces and gravies so well that no one eating them can tell they are gluten-free.

Sorghum

It is astounding that people in India and across the continent of Africa have been eating sorghum for generations, and I only discovered it when I had to go gluten-free.  sorghum flour is close in texture and taste to traditional wheat flour of any of the gluten-free flours. It can be used in nearly every baked good. In a few cases, it even works as a direct substitution for wheat flour, such as in pancakes. It makes the basis for a decent gluten-free bread. Some people, however, detect a bitter taste in sorghum flour, so you should try some for yourself.

Tapioca flour

What we in the West call tapioca comes from a plant originally from Asia, known as cassava. (In South America, it is known as manioc.) When the root has been dried, it is ground into a white flour. This tapioca flour is also known as tapioca starch (just to confuse us). Its starchiness makes it an excellent gluten-free flour, but it must be used in combination with other flours to make great baked goods.

Teff

The tiny seeds of teff make a fascinating porridge. Dark brown as molasses, with a slight taste of chocolate, teff porridge will fill you up in the mornings. You can also cook up the grains the way you would polenta. As a flour, teff is nearly miraculous. The fine flour — ground from the tiny seeds — almost dissolve in baking, giving it a slightly gelatinous quality. This binds the baked goods in a somewhat similar fasion to gluten. Teff flour adds to fabulous waffles and banana breads.

Guar gum

The seeds of the guar plant, which grows in India and Pakistan, make a granular flour when dried and ground. Take a look at many processed foods — such as commercial ice creams and puddings — and you will see guar gum on the list of ingredients. In small amounts, guar gum can be a somewhat effective binder, mimicking some of the effects of gluten.

Xanthan gum

Geeky chefs in love with molecular gastronomy adore xanthan gum. So do commercial food producers, who put xanthan gum in salad dressings and frozen foods as a stabilizer. If you have ever looked at the ingredients of your toothpaste, you saw xanthan gum there, since it binds everything together in a uniform consistency. Now, you can buy some for your gluten-free baked goods. Only a tiny amount (1/2 teaspoon or less) is enough to bind that dough to make cookies and pie crusts.

How much exactly?

According to “Bob’s Red Mill”:

¼ tsp. for Cookies

½ tsp. for Cakes

¾ tsp. for Muffins and Quick Breads

1 to 1 ½ tsp. for Breads

2 tsp. for Pizza Crusts

These quantities of Xanthan Gum are suggested per cup of flour used.

Using gums for a gluten sub: (yet another definition of gums vs. other alternative binders)

Xanthan gum is a cellulose additive that adds stretch and viscosity to gluten-free recipes, and is often derived from a corn base).

Guar gum is legume derived, so those who are sensitive to beans, soy or legumes may react to it. Even if one is not allergic to legumes, guar gum may act as a laxative in sensitive individuals.

Here are some thoughts about baking with no gums:

Try adding a tablespoon of potato starch, or tapioca starch (or arrowroot); certain starches have a binding ability, especially when whisked with warm liquid.

If you can handle eggs- try adding an extra whipped egg white.

Adding 1-2 tablespoons of honey- or agave- to a baking recipe adds moisture and binding.

Gluten-Free Thickeners

 For making gravy, use a slurry made with arrowroot starch instead of wheat flour; it thickens better than gluten flour, anyway.  (What's a slurry? Stir a tablespoon of arrowroot starch into an equal amount of cold water. You now have a slurry. Add it to the gravy and stir over gentle heat till thickened.) Arrowroot, by the way, is a starchy powder made from West Indies tubers. It's a good choice for those avoiding corn and potato.

Other starches also work for thickening gravy, sauces and soups:

Potato starch is a Kosher favorite for thickening. Make a slurry and add it to gravies, sauces and soups. Stir constantly as you heat gently till thickened- and don't boil it. Potato flour can get lumpy. It's not my favorite thickener.

Cornstarch may be used to thicken stir-fry sauces and chili that you'll be eating right away (it doesn't freeze well). Cornstarch also creates a glossy look (I don't like my gravy shiny) and it doesn't re-heat well. It also gets a bit gluey for my taste if it starts to over-cook.

Tapioca starch thickens a sauce rather quickly. You can add it to a soup or sauce near the end of cooking time if you need to.

Taste test and make sure the starch slurry you added has cooked enough so that your sauce, gravy or soup doesn't taste "starchy"; if it does, continue to stir and cook a bit longer.

For making a roux- a cooked flour and butter paste used as a thickening base in white sauces, stews, cream soups, gumbo, and cheesy dishes like macaroni and cheese- there are several choices:

Sweet rice flour is an excellent choice for making a roux; it has a lovely neutral taste and is tolerated by most- except those allergic to rice.

If you need to avoid rice flour in a roux I might suggest using sorghum flour- it works.

And if you are avoiding grains completely, try making a slurry with potato starch instead and adding it into the liquid as you heat it. Use sparingly- as potato starch or potato flour thickens and clumps quickly.

Other thickening ideas include:

Add some cooked mashed or baked potato, or even sweet potato; whisk it in; stir well and cook gently.

If you can do eggs, adding egg yolks helps to thicken a sauce or soup base. Stir and cook through thoroughly but do not boil or heat too quickly; use gentle, lower heat and whisk to blend.

A few GREAT gluten free Blogs: In which MUCH of this knowledge was found!
http://glutenfreegirl.com
http://www.celiateen.com
http://www.gfinthecity.com
http://thegspotrevolution.com
http://www.thisglutenfreelife.org
http://kumquat-blog.blogspot.com
http://glutenfreecanteen.com
http://www.familyfreshcooking.com
http://abakinglife.blogspot.com
http://laphemmephoodle.com
http://www.healthygreenkitchen.com
http://glutenfreegoddess.blogspot.com

Spicy Pesto

Pesto is all about playing with what is fresh and available!  Please don't mentally get stuck thinking pesto is only made for basil and pine nuts. Be Creative :)

1 c. nuts ( I like Trader Joe’s walnuts, Thai flavored Cashews, and almonds, have fun!)
2 cloves garlic - coarsely chopped
Harder cheese (Parm or Asiago)  about 1-2 cups

*look for similar in Dairy Free if needed
3 oz. baby spinach
3 oz. arugula
The zest and juice of 1 lemon
cilantro
parsley   (just use whatever herbs you love!)
thyme
Kosher salt & pepper
Olive oil (at least 1/4 cup)

Throw nuts, garlic, cheese ( either variety ), lemon & zest, salt and pepper into processor. Process until it comes together. Add herbs, greens, and mix while adding oil in until your perfect desired consistency. Add salt (I love to finish with sea salt) and pepper to taste:)
Pesto great with pastas, rice, ricecakes, pizza, and especially over corn cakes!