Tuesday, November 26, 2013

Onion Rosemary Muffins

A unique savory & wholesome muffin. 
The almond meal adds protein and fiber and helps to replace some of the starch that is inherent with GF breads. Perfect with Thanksgiving dinner!

1 large onion, thinly sliced*
2 t. olive oil
1 1/2 cups GF flour blend
1/2 cup almond meal
1 t. baking powder
1 t. salt
1 egg
1 cup milk (I used plain almond milk)
1/4 cup olive oil
1 heaping T. of rosemary, minced

Heat a skillet over medium heat. Sauté the onion in 2 t. olive oil, then reduce heat to medium-low and allow onions to caramelize for 
approximately 45 minutes, or until that are tan to dark brown and giving off no moisture. 

Heat oven to 350˚F. Oil an eight or twelve muffin pan. 

Mix the flour and almond meal, baking powder and salt. Beat the egg, milk, and oil together. Combine both the wet and dry ingredients, now add the
rosemary, and onion. Stir just to combine; do not over mix. 

Spoon into the muffin pan and bake for approximately 25 minutes or until toothpick inserted in center of muffins comes out clean. 

Makes: Twelve small muffins or eight medium-sized muffins.

Notes: *Make the caramelized onions ahead of time.

From "The Farmer's Daughter Cooks Gluten Free" cookbook.
To view a Youtube slide show of the book...

Wednesday, October 30, 2013

Old Fashioned Country Biscuit

For the lightest biscuits, the less you handle the dough, the better. A delicious country classic; like mom used to make!

2 cups GF flour blend, plus 1 T. extra for dusting
1/2 t. salt
4 t. baking powder
1/4 t. baking soda
2 T. butter, chilled and chopped into pieces
2 T. coconut oil, chilled
1 cup buttermilk or sour milk

Preheat oven to 450˚F.

Combine all dry ingredients and whisk together. Add the butter and coconut oil and work into the dry ingredients quickly, using a pastry cutter or fork. Do not allow the fat to melt. Make a well in the center of the dry mixture and pour in the buttermilk. Stir just until the dough forms a soft, moist glob. It should be sticky. But it still needs to have enough body to be able to form a very soft dough that you can cut into loose biscuits. We are not making hockey pucks here!

Plop the ball of dough onto a tea towel that has been dusted with the extra flour. With floured hands, very gently knead the dough 4 or 5 times and gently pat down  into a mound that is about 1 1/2 inches thick. Again, do not overwork the dough!

Cut biscuits with a floured drinking glass or 2.5 to 3 inch biscuit cutter and  arrange them, touching each other, in an unbuttered cake or pie pan.

Bake 15-20 minutes or until lightly golden and flakey (not doughy) when pulled apart. They should read around 205˚F on an instant read thermometer.

Makes: Eight biscuits.

Notes: For a shortcake biscuit to be used with berries and as dessert, add a
little extra sugar to the recipe and sprinkle extra sugar on top of the
biscuits just before baking.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link: