Sunday, March 25, 2012

Redeem at Purchase...The Bread of Life Section


 Sunday is the day I share a little of my soul. I call it the Bread of Life Section. Enjoy.

I was looking at a coupon website yesterday. I think that's a freakish first in the history of Chef Tess. I'm not a coupon person. I know...How odd is that? I'm usually so concerned about saving money and living on a budget but one thing I don't do is clip the coupons. Shocked? I had a friend tell me once that she was pretty sure I was the most frugal person on the planet. So...there it is. How does one achieve the noble title "Most illustrious Frugal Person on the Ever-lovin'-Planet" and not use coupons? Not sure. I do know, however, that as I looked at the coupon website I saw something epic. No, there wasn't a smokin' deal on carpet cleaning. It said,"Redeem at Purchase."
What does it mean to redeem anyway?
The trusty Merriam-Webster says:
Redeem : to free from what distresses or harms: as a : to free from captivity by payment of ransom b : to extricate from or help to overcome something detrimental c : to release from blame or debt : clear d : to free from the consequences of sin. 


I thought of the One who bought me with a price and even now saves me from so much pain and heartache every single day. I thought of how the price was so high and how He willingly gave up the difference to basically appease the demands of Justice. Mercy...even for me. So today I just want to thank my Savior for giving me the best coupon ever. The coupon that would supply me with what I needed to be able to return to My Father. The example of what it really means to Redeem was given to me by his Hands. 
It made me want to use His Grace Coupon every single day. Come to think of it...I guess I am a coupon person. 


There it is. "Though I'm not yet as I would be, Has shown me how I could be."


Always My Very Best,
Your Friend Chef Tess

Friday, March 23, 2012

Thermal Cooking 202. The Heat Retention Method using a Saratoga Jack Thermal Cooker

 Recently I was made aware of a new type of  Thermal Cooker called the Saratoga Jack. In the past I've covered the thermal cooking method (AKA the Heat-retention method) in my  Powerless Cooking Class Notes.  For more on this amazing cooking method look HERE. It's not, in fact, a new method!  If you want to learn more about the heat retention method I also recommend this e- book: Retained Heat Cooking ... the Wave of the Future Again .  It's only 55 pages and under 10$ and I learned A LOT from reading it. xoxo! Special thanks and hugs to author Leslie Romano!  I've used my  Solar Oven  as a sun-less thermal cooker! Yes...it can be done. However, I really love this new Saratoga Jack because it's not encased in fabric in any way. That is something that has been bothersome in the past for me when cooking this way because I've needed to launder hay-basket fabrics and things. Plus...it was really hard to adjust to a new cooker and have to figure out if it was going to stay hot and keep food at a safe temperature. That is something you have to do whenever you use a cooker like this. For the record. Check temperatures!


I love this cooker! It's the size of a crock pot with a 7 liter capacity. Yup...that's enough space to cook food for 6-11 people. 
 It has several pieces. Basically that thermal outer unit that clasps closed and then two pots with a lid that fit inside the outer unit. These are all stainless steel. Ahhh. No mess. Really that's a big perk in sanitation for me. The cooker does cost right around 100$, but the quality is such that I would not doubt that we'll have this unit for many years to come without any problems. 
One thing to be very alert and aware of when using a thermal cooker of any kind, is that it is very important to check the temperature of meals before serving to your family.  Some important safety guidelines for getting started are here

So for my first run, I decided to cook some whole grain KAMUT® in the smaller pot and in the large pot  on the bottom, cook some beans. I figured if those two basic staples could be done then I could do most anything! 
In the large pot I brought the dry white beans and pinto beans and water to a boil, covering with enough water to go 3/4 the way up the pot. Cover with the lid so it can get hot as well. That makes a difference. 
In the small pan I put KAMUT® and water and a little salt. Again, I'm going to do more with this but for my first run, I wanted a simple basic. I allowed the water to come to a full rolling boil and checked the temperature. 
The beans pot came to a boil as well. I let both of them boil about 4 minutes. Checking the temperature was around 212 degrees (yup...that also makes me sure my thermometer is calibrated correctly). 
Put the large pot in the thermal case, remove lid. The smaller pot perches perfectly inside the large pot.  cover the whole thing with the hot lid. Cover. Clasp lid closed. Walk away. In this case, it was 3 A.M and I was ready to fall asleep. So...I decided that I'd give it the full eight hours. I'm nice that way. Plus, I needed the sleep.  Another thing with cooking this way is that it's better to not open the cooker and "check it". Let it do it's thing. That "not checking" has been really hard for me in the past because I've been so worried about safe food temperatures. I still worry every time I use a thermal cooker. I'm just chef-like in that way I guess. However...I wanted a full science-type-experimental-run. If the folks at Saratoga Jack said it was okay to wait 8 hours, I wanted to see if it would really be hot and safe.
At 10 AM (ironically I'd been awake for several hours anyway) I checked the top pot of KAMUT®. The temperature was close to 165 degrees. A safe holding temperature.
Down below, I checked the beans. They too were still in a safe range. 
The KAMUT® was cooked perfectly and ready for breakfast! I was a happy girl. You know how I love my Whole Grain KAMUT®. Drizzle a little honey caramel sauce on that golden-happy-love-fest...and do a dance of joy.
The beans were tender and also perfect. 
At any rate, if you have any more questions, go see  the folks at Saratoga Jacks. I for one, am very excited to have this new little cooker around. I'm going to have a wonderful time with it. I can tell!


For some printable Thermal Cooking Food Safety guidelines go Here.


There you go. 
Always My Very Best,
Your Friend Chef Tess

Monday, March 19, 2012

Butterscotch Pecan Buckwheat Pancake with Butter-Toffee Sour Cream Syrup


Monday I try to share a little about cooking with food storage. Since I started writing the book on cooking with food storage for Honeyville, it has seemed to spill into some of the rest of my posts. I'm sorry about that. I'm trying to keep a balance. But, since today is the official day, I'm showing you my new favorite addiction. Buckwheat pancakes. I love them! They're gluten free and soooo pretty to make, it's a wonder that I haven't been making them every single day for the last ten years. Buckwheat is also a very good source of protein and the fiber is just outstanding!  Recently I had the insane idea of also making the Butter Toffee Sour Cream Syrup. It is my own recipe...and I have to tell you that the combination of the lightly nutty and beautiful buckwheat pancakes with a kiss of butterscotch are just completely made whole by the syrup. Oh the syrup...the syrup...is Evil. Liquid evil. You will never recover. I swear you'll hate me. But...that's a risk I'm willing to take.


My Butterscotch Pecan Buckwheat Pancakes

Ingredients: 
1 1/2 cup certified gluten free buckwheat flour or the organic is here. (I milled my own)
2 T sugar
1/2 tsp salt
1 tsp baking powder

2T Melted butter or olive oil
2 eggs
1 1/4 cup low fat buttermilk or unsweetened soy milk
1/2 tsp butterscotch oil or 1tsp butterscotch flavor
1/4 cup fine chopped toasted pecans (optional)

Combine the dry ingredients. In a separate bowl, combine the wet ingredients and mix well. Combine the wet and the dry ingredients.  Cook on a hot oiled griddle until bubbles come to the top, flip pancakes and cook on the other side. Serve hot with Butter Toffee Sour Cream syrup.

To make the Pancake mix for later use:
11/2 cups Buckwheat flour
2T sugar
1/2 tsp salt
1 tsp baking powder
1/4 cup whole egg powder
1/4 cup instant non-fat dry milk or soy milk powder
1/2 tsp butterscotch oil (blend into the dry ingredients)
1/4 cup fine chopped toasted pecans

Add 1 1/2 cups water to mix. Stir with a whisk to combine. Cook on a hot oiled griddle until bubbles come to the top then flip the pancakes and cook on the other side. Serve hot with butter toffee sour cream syrup.
Chef Tess' Butter Toffee Sour Cream Syrup

1/2 cup fat free sour cream
2T butter
1 cup sugar
1 tsp ultra gel
1 cup sugar
1/2 tsp English Toffee flavor oil
2T hot water

Directions: Combine all the ingredients in a sauce pan. Bring to a boil and boil 2 minutes until sugar is dissolved. Stir well. Serve warm over hot pancakes. Store any un-used portion in the fridge. Yields 1 1/2 cups.

Butter Toffee Sour Cream Syrup Mix

1 cup sugar
1 teaspoon cornstarch or ultra gel

1/2 cup hot water

To make the syrup, combine the dry ingredients and the oil. Stir well. Add the hot water and bring to a simmer over low heat in a medium size heavy bottom sauce pan. Cook 2-3 minutes until sugar is dissolved. Do not over-cook or the syrup will get very thick. Serve over the pancakes. Store unused portion in the fridge after use. I doubt there'll be much left over. 


There you go. Make some buckwheat pancakes. You love me right now right? I know...it's an evil relationship, but it's all good. To get the printable version, go here

Always My Very Best,
Your Friend Chef Tess

Sunday, March 18, 2012

Being Mortal...The Bread of Life Section

For the first time that I can remember, it's actually colder here in Arizona than it is in Delaware. March is the month that it's usually warming up and two days ago I was bragging about walking outside bare foot and having to put away my sweaters (the three I have) since it was going to be warm again. Now, the gusts of wind howling outside my window remind me how interestingly new each day is that I get to live on this planet and be subject to things of mortality. Odd as that may seem to think about, I spent the better part of the day cursing this mortal self and my inability to just move forward and do all that I needed to do. I rarely complain about much of anything, but the few things I do deal with, sometimes catch up to me. Today I stayed in bed. A few times I ventured across my room to the computer to try to put into words what I was really most excited to share during my Sunday Bread of Life post.  I feel like someone needs to hear this, even if it's just me making myself hear it.


Here's what I need to share today. I'm so thankful that I have every single day that I have been given to live and breathe. For, despite the days I do have to slow down, this life I live is remarkable! There are so many dear friends who I've come to know and love through this blog and I want each of you to know that no matter what, I have counted it my greatest honor to be considered one of your friends. Many who I meet talk to me as if they've known me for years, and for that, I thank you. It's a remarkable gift. 


Late last night I voiced this feeling with my friends on Facebook, "Ever have one of those moments when the body you have won't keep up with the energy in your spirit? I realize it's all part of the mortal experience...but somehow I wish I could just go forever. When I do finally move on to the next world, do you think I could have turbo speed to do all the good I could possibly do, as fast as I possibly could do it?"  I realize that I might have sounded a little ungrateful for my life at that moment of posting on Facebook, it was actually more of a lamentation at my own mortal shortcomings.After I posted that, I thought immediately of Mosiah 4:27, "And see that all these things are done in wisdom and order; for it is not requisite that a man should run faster than he has strength. And again, it is expedient that he should be diligent, that thereby he might win the prize; therefore, all things must be done in order. " 
I realize that God won't expect more than I can do, but He will expect all that I can do. Keeping that in mind, I didn't feel guilty that my body wouldn't move forward today. I let it rest. I had given my all this week and I knew it. Had I done less, I could have felt guilty. Being mortal is a new experience for this "spiritual being" stuck in this human frame. Everyone has their own beliefs when it comes to things spiritual. I've long believed that the spirit and body will someday be united forever and that this body, will someday be perfected by God and in fact be part of my immortal inseparable soul. That would be part of the Resurrection I'd look forward to most...finally having the spirit and the perfected immortal body that doesn't need to sleep. I think my mother said it best when I was last visiting her, "Honey, you've always been so excited to be on earth you never wanted to miss a single minute. Even when you were a new baby! For you, sleep never came easily. I always knew it was because you wanted to see everything all around you in this world. Honey, sleep now. You won't miss anything. You're only human...so far."
So I rest today with this in my heart: “Have courage for the great sorrows of life and patience for the small ones; and when you have laboriously accomplished your daily task, go to sleep in peace. God is awake.” ― Victor Hugo . So...Sleep well my friends. Move onward and upward, but rest when you need it. God will only expect your best, nothing more, nothing less. 

Always My Very Best,
Your Friend Chef Tess


Saturday, March 17, 2012

Auntie Em's Soft Divine Gluten Free Pumpkin Chocolate Chip Cookies


I didn't bake these. I did however, eat them. Those who know the ever zany trips I take to the fantastic state of Utah will also know that my adorable sister Em lives there. She's gluten free and also watches a lot of things, like sugar and junk in her diet. It's cool because she's not the only one! When Em shared these cookies she made, I couldn't help from smiling! They are the perfect pumpkin cookie. Never mind that they are gluten free, low sugar, loaded with the health benefits of pumpkin and um...chocolate. They are beautiful! No way anyone on earth would ever think they were gluten free...and I've tasted a lot of gluten free snacks. These blew me away. So, this one is all Em. She converted my pumpkin cookie recipe and I'm seriously in love. Thank you Em! Now I can't stop thinking about them...in fact, I'm making them today. Again.  

Auntie Em's Soft Divine Gluten Free Pumpkin Chocolate Chip Cookies
1 1/2 cups butter, softened
2 cups brown sugar * 
1 cup white sugar*
2T molasses
1 can (15 oz solid pack) Pumpkin
2 eggs
2 tsp vanilla
6 cups Chef Tess Super-Grain All Purpose Gluten Free Flour Blend** OR you can use my  favorite white flour blend from Grandpa's Kitchen --it's not whole grain but it's awesome!
1T baking powder
1 tsp salt
2 tsp xanthum gum
1T Chef Tess Wise Woman of the East Spice Blend OR 1T Saigon Cinnamon and 1/2 tsp nutmeg (note...this isn't even going to be close to how amazing they would be with the Wise Woman blend...it's available in all the Honeyville Farms retail locations)
3 cups gluten free chocolate chips
1 cup walnuts or pecans (optional)

Preheat oven to 375 degrees. In a large mixing bowl, cream  the softened buter, sugars, and molasses. Scrape down the bowl. Add the pumpkin, eggs and vanilla. Mix well about 2 minutes. Add the flour, baking  powder, salt and Wise Woman Spice Blend. Stir well and add chocolate chips and pecans. Drop by rounded Tablespoon onto ungreased  baking sheet, about 1 inch apart. Bake 10-12 minutes. Remove from baking sheet to a cooling rack. Yield about 8 dozen pumpkin cookies. Yeah...that's a lot of cookies. Emily put them in snack size baggies in her freezer to take to work and for snacks. 
*Sugar free and natural? I use granular erythritol in place of the sugars in this recipe.

There you go. Make some awesome pumpkin cookies! Thanks Auntie Em!

Get the printable version of this recipe here.

Always My Very Best,
Your Friend Chef Tess

Friday, March 16, 2012

Whole Grain Sour Cream Irish Soda Bread with Orange Brandy Golden Raisins


 If you've never made Irish Soda bread, it's a quick bread that is formed into a round loaf and traditionally marked with an "X" across the top. Usually when the whole grain versions of this bread are made, they are dry. Even my original recipe gave me some trouble now and then if I didn't start it steaming soon enough. 

Who wants a dry soda bread? I don't! Whole grain is so flavorful and so beautiful in Irish soda bread and it makes such a delicate beautiful loaf using whole grain flour, but there are some tricks to make it perfect. For whole grain, I use more moister, egg, some sour cream, and golden raisins to give it just the right balance of sweetness. You can omit the raisins if you want to have a more traditional loaf. I adore them with a kiss of Grand Marnier-type flavor that the LorAnn oil imparts (without adding alcohol). I also wrap it in a clean crisp tea towel right after it comes out of the oven and let it steam itself for a while. It's even more amazing and moist the next day if you take the loaf wrapped in a towel and put it in a bag overnight. No matter how you have it, count yourself among the lucky Irish for finding this recipe! 

Chef Tess' 9 Grain Sour Cream Irish Soda Bread
with Orange Brandy Golden Raisins
Ingredients
4 cups whole wheat pastry flour
1 tablespoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1/2 cup olive oil or melted butter
4 large  eggs
 1/2 cup sour cream
1 cup golden raisins
1 tsp LorAnn Orange Brandy Oil (or 1 tsp brandy flavor and ½ tsp orange zest)
1 cups water
Preparation:
1.Preheat the oven to 400°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
2. Sift the flour, baking soda, sugar, and salt together.

3. In a separate bowl, combine the oil, eggs, and sour cream.
4. In a small bowl combine the raisins and the LorAnn Orange Brandy Oil. Coat well.
4. Add 1 cup water to the  raisins and soak for 10 minutes. Pour the raisin mixture into the sour cream mixture.  Add to the dry ingredients and  mix the dough until just combined. It will seem really moist! Don't panic. Don't add more flour. Allow mixture to sit 10 minutes to absorb moisture.
 It will thicken after resting 10 minutes. Yes, it will still seem rather moist.  
5. Turn the dough onto a  floured surface. Using a light hand, press the dough into a ball ( Or you can  rolled it in oats). Form the dough into a round  a loaf. Dust with flour and lightly score an "X" across the top of ea loaf with a sharp knife. Place on prepared pan. 
6. Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom (0h come on!! Just test it with a meat thermometer 175 degrees) , twenty-five to thirty minutes for loaves. 

Wrap the bread in a tea towel directly out of the oven. 
Cool the soda bread in the tea towel on a wire rack before serving.
I like to put the toweled loaf in a plastic bag and let it steam about 3 hours or overnight.
 It can be held at room temperature for up to two days or frozen for up to four weeks. I doubt it will stay around that long. Really...it's so amazingly moist and delicious!



Always My Very Best,
Your Friend Chef Tess

Tuesday, March 13, 2012

Today's Home Canning Segment (Video Clip) from Fox 10 AZ AM

Here it is! A quick 5 minute introduction to home canning from my visit to Fox 10 this morning! 


Here are a few links that will be helpful:
My basics on Home Canning Safety 


Don't forget,
 I also have a free class 
on Home Canning upcoming! 
This is a great way to get all the basics and taste some of the goodies too! 

Home Canning Safety 101 and a Jam Session

Saturday March 31st 10 AM


There are things to know when home canning that can protect your family and those you love from serious illness and even death! Home canning should be fun and should preserve the foods you love for later use. Learn what you need to know to keep the good things in the jar and keep the bad bugs out! We'll be making a batch of jam and home canning it right there in the store. You'll see the steps first hand! Class is Free! 

Always My Very Best,
Your Friend Chef Tess

Monday, March 12, 2012

Join Me on Fox 10 for Home Canning 101 and get the Printable Tutorials here!


Tomorrow morning at 9:45 I'll be visiting the Fox 10 studio again for some fun with Rick D'Amico and Alexis Vance home canning! It's such an up and coming trend in food as people are wanting to get back to the basics that their grandma used to do. Well...things have changed since granny was in the kitchen and home canning is a lot safer than you may think. I'm excited to share the details with you! 

Remember that my Quick Cook Bean Giveaway ends Wednesday! You must go to that post and leave a comment there to enter. Yeah...go here.

Here are a few links that will be helpful:
My basics on Home Canning Safety 
I made Spiced Blueberry Vanilla Compote for pancakes and waffles. The big jars...because it's just pretty. If you see it on the show...don't pass out. 


Yes, it's basically the Spiced Blueberry Amaretto Jam...but use vanilla bean paste and double the blueberries. I found some stinkin' huge blueberries the size of cherries for 1.50$ a pint. I loaded up. So far, I haven't raised my own blueberries yet. However...this stuff just turned out so pretty. It's gloriously pretty! 


I also made  my husband's two favorite salsas
Homemade Tomatillo Salsa,


  
Roasted Tomato Fajita Salsa


as well as my favorite Peach Mango Jalapeno Jam


 If you've never made jam, my Jam Session Tutorial is pretty cool for seeing the steps. 

Also, if you want the printables:
Home Canning Safety 101
Utah State University Extension Office PDF on jam and jelly
Chef Tess Jam Session Tutorial


There you go! I'll catch you tomorrow on Fox 10.

Always My Very Best,
Your Friend Chef Tess

Saturday, March 10, 2012

Almond Toffee Chocolate Chip Cookies...100% Gluten free!



When I was visiting my glorious sister Auntie Em I spent a little time with her making some gluten free goodies! I love developing recipes that will be put to good use, and this one is a keeper! It's an adaptation on the almond flour sugar cookies I used for my gluten free class yesterday, with a few extra ingredients...like chocolate chips! Who doesn't love chocolate chip cookies?! Plus, the almond flour these are made with is a little different than the blanched almond flour I've used in the past. It's the Natural Almond Flour so it looks a little more like a whole wheat flour when it's baked. Ironically, there's not a speck of wheat or gluten in this cookie!
These ones are also low sugar, and lower carb than most gluten free cookies. This is largely due to the fact that auntie Em is also diabetic. So...she has issues. Don't we all. Xoxo. Love you Em. 

Chef Tess' Almond-Toffee Chocolate Chip Cookies 
(Gluten free)

4 Cups Natural Almond Flour
4 large eggs
16 packets Splenda or eqivalent of 1 cup sugar
1/2 tsp LorAnn English Toffee Flavor
1 tsp baking powder
1/2 tsp salt
1/2 cup mini-chocolate chips (gluten Free)

I'm not gonna lie...I'm a huge fan of the English toffee flavored oil. I've used it before on my blog but I'm telling you it just adds some rockin' flavor to the cookies. Plus, for gluten free and sugar free...you can't go wrong. 
For this recipe, just combine all the ingredients. It's very simple. 


Place by rounded Tablespoon on a lightly oiled  cookie sheet, about an inch apart. 
Lightly flatten the cookie dough balls. 
Bake 375 degrees 10-12 minutes. Allow cookies to cool on the cookie sheet 3-5 minutes, then transfer to a cooling rack...or your open mouth. 

Yield 2 dozen cookies.

There you go! Make some delightful lower sugar, gluten free almond-toffee chocolate chip cookies! Xoxo!

Always My Very Best,
Your Friend Chef Tess

My Whole Grain Gluten-Free Flour Blend Tutorial


I've had a few people ask, since my gluten free baking class in Utah, if I could please put up a single post with my whole grain gluten free flour recommendation and technique. If you missed it, I've included the full class notes and printables here. Whenever possible, I try to provide links to the bulk purchase of these grains and products that I think will be helpful. I use whole grain, higher protein grains. This seems to be one of the hardest things when converting to a gluten free diet and still avoiding a lot of simple starches. If you want more information, I highly recommend looking at the class notes. Again, here.
    Tips and Techniques of Baking  with Gluten-Free Blends
Use a combination of flours. Usually not one single flour will do the trick for avoiding dense heavy results. Generally plan on no more than 30 % of each flour. Usually this means no more than 1 ½ cup of each flour for every 5 cups of blended flour. The exception: chickpea and millet. They have a strong flavor and will overpower the flavor of baked goods. For these you can use a lot less, about ¾ cup for every 4 to 5 cups of flour blend. I don't use the chickpea or millet in my blends because of that stronger flavor. Most especially I don't use the chickpea flour. It's a personal preference thing, but I don't like it at all. 
A good formula for healthy all purpose flour: 1½ cups nutrient- dense flour (amaranth, buckwheat, quinoa, sorghum)1 cup neutral flour (white/ brown rice flour, corn flour)1 cup starch (tapioca,corn, potato) ½ cup alternate starch
Store high-protein flours in airtight containers with a wide mouth so you can measure over the container.
Refrigerate all gluten-free flours. Allow refrigerated flours to return to room temperature before you use them, unless the recipe states otherwise. Use a wire whisk to get rid of flour clumps before you measure.

Chef Stephanie Petersen’s Gluten Free multi-grain flour
    Chef Stephanie Petersen’s Gluten Free Fresh Milled multi-grain flour
    24 oz sorghum
    12 oz buckwheat
    12 oz brown rice
    12 oz amaranth
    12 oz quinoa (pre-rinsed variety is best and will not impart a bitter flavor to flours)
    Measure by weight. Mix the grain together. Mill on finest setting. If you are not generally gluten free and are milling flour for someone who is, you may need to find out how sensitive they are to gluten. Generally try to have one mill that is 100% gluten free. This will keep the flour from being contaminated. For those highly sensitive to gluten, this is very important.

    Chef Tess All Purpose Super-Grain flour 

    5 cups of Chef Tess multi grain flour (above)
    2 cups tapioca starch OR potato starch
    1 cup corn starch,
    2T xanthum gum or guar gum
     1T seas salt.

     Use anywhere you would use all purpose flour. 
How to make my favorite fresh milled gluten free whole grain blend:

24 oz of sorghum. I love this whole grain and what it does for my gluten free baking. 
12 oz Buckwheat. Yes, it's gluten free!
Quinoa, ( boxed "pre-washed" variety if using for flour or get it in bulk unrinsed and rinse then dry 24 hours before milling to ensure it is very dry) If it is not rinsed, it will impart an bitter flavor to baked goods. This is due to the natural enzyme that covers unrinsed quinoa. 
  12 oz Brown rice, 
and 12 oz amaranth.
Combine all the grains, and place in your grain mill. Mill according to the manufacture's directions, I prefer the finest setting. 
Though the flour looks rather white, there is 100% whole grain there. 100% gluten free.

      Combine:
      5 cups of this whole grain flour
      2 cups tapioca starch OR potato starch
      1 cup corn starch,
      2T xanthum gum or guar gum
       1T seas salt
      Use anywhere you would use all purpose flour. Perfect for cakes, muffins, cookies, and lighter textured breads. If you want to have a chewy bread or pizza crust, you will need to add 1 tsp xanthum gum or guar gum per cup of flour. 
There you go! Use whole grain for your gluten free lifestyle. It will make a huge difference!
 For the printable version of this recipe alone go: Here.


Always My Very Best,
Your Friend Chef Tess