ARTISAN GLUTEN-FREE FLOUR BLENDYield: About 12 cups 5 cups (625 grams) brown rice flour 3 cups (350 grams) sorghum flour 2 2/3 cups (360 grams) cornstarch 1 cup (148 grams) potato starch 1/3 cup (57 grams) potato flour 4 teaspoons xanthan gum Combine all ingredients and store in an airtight container in the fridge. The authors recommend measuring by weight rather than by volume for a more accurate and consistent result. Notes: If you have a sensitivity to a specific ingredient, use the following substitutions. For corn, replace the cornstarch with 1 3/4 cups arrowroot flour. For potatoes, omit the potato starch and potato flour and replace with 1 1/3 cups tapioca starch. For sorghum, omit the sorghum flour and replace with an additional 3 cups of brown rice flour for a total of 8 cups of brown rice flour. The ingredients can frequently be found in the specialty-flour or health-foods aisle of the supermarket or in health food stores. Per cup: 468 calories; 2g fat; 0.5g saturated fat; no cholesterol; 6g protein; 105g carbohydrate; 1g sugar; 5g fiber; 11mg sodium; 11mg calcium. Adapted from "Artisanal Gluten-Free Cooking," by Kelli and Peter Bronski (second edition, The Experiment, 2012) --- QUINOA SALAD WITH VINAIGRETTE Yield: 4 servings 1 cup quinoa, rinsed if necessary 1/4 cup red wine vinegar 1/4 cup olive oil Salt Freshly ground black pepper 1/2 red bell pepper, stemmed, cored, seeded and diced small 3 green onions, thinly sliced 1. Prepare the quinoa according to package directions. Refrigerate until cooled. 2. Combine the vinegar and olive oil in a small bowl and season to taste with salt and pepper. Mix together the quinoa, bell pepper, green onions and olive oil and toss with the vinaigrette. Serve chilled. Per serving: 290 calories; 17g fat; 2g saturated fat; no cholesterol; 6g protein; 29g carbohydrate; 1g sugar; 4g fiber; 5mg sodium; 29mg calcium. Adapted from "Artisanal Gluten-Free Cooking," by Kelli and Peter Bronski (second edition, The Experiment, 2012) --- SZECHUAN NOODLES Yield: 6 servings 1 (12-ounce) package brown rice spaghetti or other gluten-free thin noodle 2/3 cup pineapple juice 1/3 cup gluten-free tamari or Bragg Liquid Aminos 1/3 cup brown rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons gluten-free brown rice syrup 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly ground black pepper 1 cup shredded carrots 1/2 cup thinly sliced green onions 1/2 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 2 tablespoons sesame seeds (regular or black) 1. Cook noodles according to package directions. Drain, but do not rinse. Transfer to a large bowl. 2. Meanwhile, in a medium glass bowl, whisk together pineapple juice, tamari, brown rice vinegar, sesame oil, brown rice syrup, garlic, ginger and peppers. 3. Pour pineapple-juice mixture over noodles and, using a pair of tongs, toss well to coat noodles evenly. Set aside for 5 to 10 minutes. 4. Add carrots, green onions, cilantro, parsley and sesame seeds and toss well to combine. Per serving: 290 calories; 17g fat; 2g saturated fat; no cholesterol; 6g protein; 29g carbohydrate; 1g sugar; 4g fiber; 5mg sodium; 29mg calcium. Adapted from "The Complete Idiot's Guide to Gluten-Free Vegan Cooking," by Julieanna Hever and Beverly Lynn Bennett (Alpha Books, 2011)
(c)2012 St. Louis Post-Dispatch Distributed by Mclatchy-Tribune News Service.
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