Gluten Free Flour Blends

Here, I found another chart giving great information on the gluten free flours and their blends. It was uploaded by nuts online. I am happy that I found such great information and am able to share with my GFCF Rasoi readers.

Comparison of Flours

I was just searching for the options of gluten free flours available, and I found the following chart comparing all the flours (GF and non-GF) -

This chart has very useful information. I have found this chart on this link Comparison of Gluten-Free Flours by Nicole of The Benevolent Kitchen, which was taken originally from the blog The Benevolent Kitchen. 

Gluten Free Conversion Chart

theDr.com

Banana Walnut Bread

Banana Walnut Bread - Behind is the bread machine

One day I saw a recipe for Gluten Free Banana Walnut Bread on internet, and wanted to try it. This recipe uses Bread machine. My hubby also told me that he likes Banana Walnut Bread. But he used to eat the regular Banana Walnut Bread, not Gluten Free. So, I decided that I should give a try.

Yes, that was yummy. That was definitely delicious. Everyone liked the bread, even my both kids. And it was all finished in 2 days only.

But there was one ingredient which I wanted to avoid - yeast. So, I again tried to find another good recipe for GFCF Banana Walnut Bread. I found a recipe - Gluten Free Dairy Free Banana Bread from 'Book of Yum'  I tried that recipe. It was good. I modified the recipe according to our taste & also to make Banana Walnut Bread. So, here is the recipe. I hope you all will like this.

Ingredients:

2 cups Brown Rice Flour or Gluten Free All Purpose Flour

1/2 cup chopped Walnuts, toasted (See below)

1-1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 tsp Ground Cinnamon

2 Eggs, beaten

1-1/2 cups mashed, ripe bananas

1 cup Sugar

Few drops of Vanilla Extract

1/2 cup Canola Oil

Method:

1. Preheat oven to 350 F. Spray medium bread pan with nonstick cooking spray.
2. Combine dry ingredients except sugar in a small bowl.
3. Mix other eggs, banana, sugar, vanilla extract and oil in a large bowl.
4. Add dry ingredients and mix it to make a smooth batter. Pour the batter into the pan.
5. Bake for an hour or until a toothpick comes out clean.
6. Cool for a few minutes before removing from pan and then cool on a wire rack.

Toasted Walnuts - Place the walnuts on a cookie sheet and bake them at 350 F for 15-20 minutes. 

Cheese Parantha

When Tanishk was toddler and was not on GFCF diet, I used to make stuffed paranthas with various things - veggies, paneer, cooked beans, cooked lentils, tofu and cheese. He was good at eating at that time. Everyday, I tried to give him different type of parantha. Sometimes, I used to make masala parantha (stuffed with spices). Now, when he is on GFCF diet, I have to struggle daily mentally and physically both. 

Mentally struggle is to find the way to cook food with variety and having nutrition too. And also for minimizing the chances of rejection as Tanishk doesn't easily put the new food in the mouth. Physically struggle is for to prompt him to taste the new food and then prompt him to eat it. If he didn't like it, he won't eat it at all. If he liked it, he will eat it but still I have to prompt him.

Still, I make stuffed paanthas but with only gluten free flour. Till few days back, I normally used Sorghum Flour (Jowaar Atta) for Paranthas. But recently I found a recipe on internet for gluten free flour mix for rotis and paranthas. I tried that mix for my paranthas, and it was perfect. Gluten Free Flour Mix 

I didn't have Amaranth Flour (Rajgira Atta) and Cornstarch, so I replaced them with Ragi flour and Potato Starch respectively. It worked. I make the mix in advance to use it later.

So, today I made Cheese Parantha. Cheese means Dairy free Cheese and I used Daiya Cheese.

Ingredients:

1/2 cup Gluten Free Flour Mix

1/2 cup Daiya Cheese

1 tbsp Oil

1 tsp Salt

1 tsp Dry Mango Powder

2 tsp Dhaniya Powder

Water to knead the dough

Oil for cooking

Method:

1. Mix all the ingredients in the mixing bowl. If dough is dry, add some more water (1 tsp at a time). Make soft dough.
2. Cover the dough with damp towel for 10 minutes.
3. Take a straight plastic and put some oil on it. Make one small ball from dough and roll it on the plastic. Oil will prevent it to stick on the plastic. Roll it like chapatti.
4. Heat the non-stick pan and put it on the pan.
5. After 1 min. turn it and put some oil on both sides. Cook it until both sides are light brown.
6. Serve hot with chutney, dip, curry, curd, pickle or you can eat it without anything.