astoria mills gluten free cookbook series by trina astor-stewart

Astoria Mills Gluten Free Cookbook Series by Trina Astor-Stewart

2012 © Trina Astor-Stewart

Illustra on & Photography Copyright 2012© Trina Astor-Stewart

All Rights Reserved

Without limi ng the rights under copyright reserved above, no part of this

publica on may be reproduced, stored in, or introduced into a retrieval system, or

transmi ed in any form or by any means, (electronic, mechanical, photocopying,

recording, via internet, or otherwise), without the prior wri en permission of

both the author and copyright owner, and the publisher of this book.

Gluten Free Cooking&

Baking System

Recipes made with Astoria Mills Gluten Free MixesFormulated for Taste, Nutri on & Performance

Gluten Free Cookbook Series by Trina Astor-Stewart ©

Published by Astoria Mills Ltd.

Website: www.astoriamills.caAstoria Mills Ltd.

Alan Breck Stewart - Execu ve Director [email protected]

Trina Astor-Stewart - President [email protected]

Astoria Mills Cooking & Baking Mixes

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Table of Contents

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CRANBERRY MUFFINS Page 29BLUEBERRY MUFFINS Old Fashioned Poppy Seed Muffi ns

BUTTERMILK PANCAKES WITH BLUEBERRIES 1

MAKE A MIX TO GO CAMPING …Just add water Page 32Wild Man Camp Cookout MixTradi onal Bannock BreadWild Man PancakesWild Man BiscuitsWild Man Soup DumplingsWild Man Mash UpWild Man Raisin BiscuitsWild Man Corn Bread

OLD FASHIONED CORN BREAD Page 33HOT TAMALE PIE

WALNUT APRICOT BISCOTTI Page 34

CLASSIC FISH & CHIPSDeep Fry Ba er: For Onion Rings, Veggies Page 36

LIVER AND ONIONS Page 37Lumber Jack Liver and Egg BreakfastBroccoli Salad

Zucchini Bread Page 38Rosh Hashana Honey Cake Zucchini Pa es with Apricot Almond Cream Sauce

Astoria Mills Gluten Free Cooking & Baking System

• Why a Cooking & Baking System? Page 14

• New to a Gluten Free Diet? Page 16

• Easy Ingredient Subs tutes Page 18

• Astoria Mills Enriched Baking Mixes - Photograph Page 19

• Ingredients that are good for you. Page 21

• Vitamin & Mineral For fi ca on• Germinated Chia Seeds and Germinated

Flax Seeds• Resistant Starch• What are the benefi ts of resistant

starch?• Resistant Starches and Blood Sugar• Ingredients, Manufacturing & Gluten

Free Tes ng Page 23• A super food ingredient: Sweet Potato

Page 24• Astoria Mills Ar san Gluten Free Breads

Photo Page 25

Chapter One Recipes using: All Purpose Flour - Mix #1 Page 26

ORANGE GINGER MUFFINS Page 28BASIC MUFFIN RECIPE

Table of Contents

Moroccan Style Flat bread, or Matlouh 9Spiced Moroccan Tomato Sauce for Dipping Flat Breads

DECADENT DATE, RAISIN & NUT LOAF Page 50Persian Polow Rice

BANANA SNACK CAKE Page 51Banana Bread

WHOLE GRAIN BUTTERMILK PANCAKES Page 5215 MINUTE PAN BISCUITS

IRISH SODA BREAD WITH RAISINS & WALNUTS Page 53Ultra Easy YEAST FREE PIZZA Crust

MEXICAN FLOUR TORTILLAS Page 54

TOMATO SOUP Page 55Creamy POTATO SOUP

PLUM FRUITY SNACK CAKE with crumble topping Page 57

Potato Lefse- A Scandinavian Flat Bread Page 59SOUTHERN FRIED CHICKEN

Roux sauces & gravies Page 60Cheese Sauce

DEEP FRIED ONION RINGS Page 61WEST COAST SALMON CROQUETTES

Cheese Puff s Page 39Spinach Guacamole

Cream Soup Base Page 40Making soups using the Cream Soup BaseCream of Broccoli Soup with Cheddar Cheese

Cream of Mushroom Soup Page 41Cream of Chicken SoupCream of Celery SoupGinger Honey Chicken with Orange Sauce

GRANDMA’S SCOTTISH SCONES WITH RAISINS Page 43Time saving ps

CREAM PUFFS & Pastry Cream Page 44Choux Pastry

Spiced Orange Upside Down Cake Page 45CROQUEMBOUCHE OR A WEDDING‘PIECE MONTE’

Trina’s Best Carrot Cake As seen on TV Page 47Cream Cheese Fros ngCandied Orange PeelCRUMBLE TOPPINGSEASY PEACH CRUMBLE

Spice Cake a la Morocco Page 48Moroccan Preserved Lemons

Table of Contents

DEATH BY CHOCOLATE BROWNIESGluten Free -Olympic Pep ...Chocolate BrowniesChocolate & Peppermint Fros ng Fresh Blueberry Pie

Chocolate Cupcakes with Mocha Fros ngPage 78Tradi onal Scones with RaisinsPage 79

Strawberry Custard Tarts Page 83Custard Almond Torte LayersDeligh ul Rhubarb SquaresVanilla Pudding

LASAGNE that Melts in your mouth! Page 85FRESH HOME MADE RAVIOLI

SOUL FULL CHICKEN SOUP WITH NOODLES Page 85Basic GF Egg Noodle Recipe for Fresh Pasta (or Spaetzle)

Green Noodles Page 86Orange Noodles Blueberry NoodlesBlack Forest Ham & Cheese Puff s

Puff Pastry for Crescent Rolls and other shapes Page 87Crescent RollsViennese Vanilla Slices Vanilla Pastry Cream FillingFondant Icing

CRUNCHY GARDEN SALAD WITH BLUEBERRIES Page 88

Chapter TwoRecipes using: Pastry Flour - Mix #2 Page 62

Mom’s Best Tradi onal Pie Crust -Quick Direc ons Page 64

Trina’s Famous LEMON MERINGUE PIE Page 65CHOCOLATE CREAM PIE

CHERRY PIE WITH HEART LATTICE TOP CRUST Page 67

SOUTHERN BISCUITS and Gravy Page 69Beef GravySavory Cookies for the Not-So-Sweet Tooth

Rhubarb Pie Page 71APPLE PIE ...3 VERSIONS

RED VELVET CHOCOLATE CAKE Page 72

PATTI’S PASTRY DISCOVERY Page 73Chicken with Pomegranates and Walnut Sauce

PUFF PASTRY - Method One (also see page 85) Page 75

CHOCOLATE BLUEBERRY MUFFINS Page 77CHOCOLATE BROWNIES -1CHOCOLATE FROSTING

CHOCOLATE BROWNIES -2 Page 77

Table of Contents

Raspberry/Blueberry Coolis

VANILLA BIRTHDAY CAKE Page 104APRICOT CREAM FILLINGBUTTER CREAM FROSTING

GERMAN CHOCOLATE CAKE Page 105COCONUT PECAN FROSTING

LIGHT AS AIR CHOCOLATE TORTE Page 106COINTREAU CREAMSwedish Almond Kringle

SPONGE TORTE LAYERS Page 108BAVARIAN FRUIT FLANENGLISH TRIFLE

TIRAMISU Page 109AN ELEGANT ICE -Granita GelatoHearty Whole Grain Spätzle

GNOCCHI Page 110Pesto SaucePIEROGIESWhite Potato FillingCo age Cheese Filling Sweet Potato Filling

Vegetarian Lasagne Rolls Page 111

Easy Tomato Sauce Recipe Page 113Japanese Tempura-Style Ba erTradi onal Crepe Ba er Chocolate Crepe Ba er

HAMBURGER & PASTA CASSEROLE Page 89

Chapter 2.5

Recipes using: A Combina on of All Purpose Flour - Mix #1 and Pastry Flour -Mix #2 Page 90

VANILLA SUGAR COOKIES WITH LEMON ICING Page 92ROYAL LEMON ICING

VANILLA WAFER & CARAMEL CHOCOLATE BARK Page 94

COOKIE n’ Custard PIEHomemade ‘Oreo’ Cookies Page 95White Cream fi llingChocolate Cream fi lling

CRISPY & CHEWY OLD FASHIONED OAT MEAL COOKIES Page 97

QUICK ....CHOCOLATE CHIP COOKIES TO THE RESCUE! Page 99

Chapter Three Recipes using: Fine Flour - Mix #3 Page 100

CHOCOLATE CAKE WITH GANACHE ICING Page 101Chocolate Ganache IcingChocolate Fros ng

Pink & Lavender Chiff on Cake Page 102Lavender Whipped Cream

Table of Contents

Vanilla Slices ‘Vanilla Slice’ Icing Austrian Apple Strudel Page 123

POT ROAST BASICS Page 128STIR FRY BASICS

Mushroom, Sweet Potato & Red Quinoa Side Dish Page 129Potatoes Au Gra n with Mushrooms Page 128Baked Asparagus with Parmesan Cheese Sauce

Rosemary Bu erworth’s Chocolate Orange Tea Cakes Page 131Orange GlazeVictorian Tea Bread - A deligh ul so bread without yeast.Peanut Bu er & Banana Sandwich Spirals

Bombay Chicken Sandwich Filling Page 132

Chicken Salad Filling with Almond Slivers Ham & Pickle Tea Sandwich FillingSmoked Salmon Tea Sandwich FillingFine English Cucumber SandwichesOlive Cream Sandwich Filling

Lavender Cream Cheese Filling Page 134Egg Salad Sandwich Filling With Chives S lton Cheese Sandwiches Pineapple-Cream Cheese Sandwich FillingOpen Faced Chicken & Apple Sandwich FillingCrab & Cheese Make Ahead Hot Hors d’oeuvres

Pfanne Kuchen Page 114Crepe FillingsWilmot Orchards Blueberry SauceAsparagus and Swiss Cheese FillingHollandaise SauceLuncheon Crepes with Chicken, Mushrooms and Sweet Red Peppers

Crepe Noodles Page 115Wholly Good Pancakes Batman!Roasted Chicken and Chicken with Dumplings -2 Dinners, 1 Prep me.Roasted Chicken

Chicken and Dumplings 2 ways. Page 116Dumpling RecipeRed Len l and Carrot Soup with Pasta

QUICK AND EASY FLAXSEED CRACKERS Page 118SODA CRACKERSSesame CrackersHarvest CrackersHerb CrackersPoppy Seed CrackersCheese Crackers

Wholesome Graham-Style Crackers Page 119NEW YORK CHEESECAKE

PHYLLO DOUGH Page 120Baklava FillingHoney glazeCustard Filled Phyllo Pastries

Heavenly Orange Custard Page 122Spiced Lemon Syrup

Table of Contents

Herbed Flatbread Page 144Lucy’s HummusGuacamole Dip

Aubergine Cream or Roasted Eggplant Dip Page 145Roasted Red Pepper DipSpicy Greek Yogurt DipYogurt and Cucumber DipTahini Spiced Dip

Delicious Flatbreads Page 146Wholesome Gingerbread Loaf or CakeBrown Sugar Fros ng

Boston Harvest Brown Bread or Muffi ns Page 149Ar san BreadsAztec Harvest Ar san Bread RecipeNutri ous Graham Style Crackers

Campfi re S’mores Page 150Aztec Cream Harvest Rice with Turmeric

Pumpernickel Bread Page 151Black Russian BreadIrish Oatmeal Bread

Whole Grain Noodles with Ginger Sauce Page 152Whole Grain NoodlesGinger SauceGinger Tea MarinadeOrange Ginger Curried Roast Chicken

Crab & Cheese Make Ahead Hot Hors d’oeuvres Page 134Pecan Wafer CookiesBacon Wrapped Chicken Breast Hors d’oeuvresSweet and Sour Pineapple Dip

Devonshire Cream Page 135Treacle Scones Lemon Curd

Stuff ed Mushroom Caps Page 136Fresh Spinach Dip in an Ar san Bread BowlHot Shrimp Bread Bowl

Open Faced Portabella Mushroom & Goat Cheese Hors d’oeuvres Page 137Vegetarian Lasagne with Mushrooms and Spinach

Vegetarian Pasta with Beans Page 138

Chapter FourRecipes using: Aztec Harvest Blend - Mix #4 Page 140

Quick n’Hot Aztec Harvest Porridge Wake up to Breakfast with Slow Cooker Porridge Page 141Aztec Harvest Flat BreadThe Nu y Whole Grain BrownieNu y Brownie Topping

Tradi onal Chapa Recipe Page 143Puff BreadTahini Paste

Table of Contents

CINNAMON ROLLS Recipe 1. Page 167FILLINGSCinnamon Roll AssemblyCinnamon Roll Vanilla Fros ng:

Mush Rolls and Polenta Page 168Grandma’s Corn Meal MushTexas Homestead Mush RollsQuetschekuchen or Plum Cake

Raisin Nut Tea Bread or Christmas Stollen Page 169

Trina’s Amazing ‘Apple Pizza’ or Apfel Kuchen Page 170Apple Raisin Fri ers

MOCK RYE BREAD OR FARMER’S Bread Page 172BANNOCK or EGG FREE CAMP BREAD

Rus c Beer Bread Page 173

HONEY GLAZE DONUTS Page 176BERLINER DONUTS

Making Parisian Style Loaves Mock Bagels - Quicker than the real thingBeaver Tails Page 177

Making Bagels Page 178

Power Packing Green Stuff ! Page 179

Easy Chocolate Cake Page 154Chicken Breast Crockpot DinnerWild Whole Grain Pasta - with Harvest Tomato SauceHarvest Tomato Topping

Vegetarian Mock Meatloaf Page 154Aztec Harvest PolentaRussian Buckwheat and Co age Cheese Casserole

Whole Grain Pie Crust Page 155Aunt Ode’s Raisin Pie Quiche for breakfast or lunchQuiche Lorraine

Whole Grain Onion Ringsor deep fry ba er for veggies, fi sh etc. Page 157Wholesome Baked Banana Donuts

Chapter Five Recipes using: Pizza & Bagel - Mix #5 Page 158

TRADITIONAL ITALIAN PIZZA Page 158

Make ahead PizzasA Lesson in Pictures - Making Pizza Page 161

A couple of Gourmet Pizza Topping Sugges ons Page 166Trina’s Flavoured Olive Oil

Table of Contents

Hearty & Crusty Bread au Provence Page 194

Brown Cinnamon Sugar Donuts Page 196Brown Pita Bread Brown Raisin Bread with a Cinnamon SwirlBest Chicken Salad Sandwich Filling

Brown Bread - Mix #6 - Egg free so Sandwich loaf for slicing. 197

Chapter Seven Recipes using: White Bread - Mix #7 Page 198

So White Bread or Buns Page 199‘Two No knead Methods’ for Sandwich loavesMake All Kinds of Shapes

Challah or Braided Bread Page 200

Bu ery Croissants Page 201

Dairy Free Croissants Page 202Chocolate Croissants

Gourmet Cheese Bread Page 2003Onion BunsRaisin Bread with a Cinnamon Swirl

Hot Cross Buns Page 204

Crea ng SOURDOUGH --a lesson with photographs Page 180

HOW TO MAKE A SOURDOUGH STARTER Page 181

Ciaba a Style Rolls & Breads Page 183

FRENCH TOAST Page 184Black Olive Spread

Gluten Free Luncheon Plate Page 186Potato SaladCucumber SaladChelsea Buns

Chapter Six Recipes using: Brown Bread - Mix #6 Page 187

WHOLESOME BROWN BREAD OR ROLLS Page 188‘Two No knead Methods’ for Sandwich loaves‘Knead Method’ for Buns or Ar san shaped loaves

Toasted Roast Pork Salad Sandwich Page 190Chicken Salad Sandwich with fresh Brown Bread

Count of Monte Cristo Sandwich -Stuff ed, Ba ered and Grilled Page 191

Classic Grilled Cheese Sandwich Page 192

Table of Contents

White Bread or Buns with Added ProteinSo Squishy White Ba er Bread Loaf

Sour Dough Bread Baking Page 205Sour Dough Bread StartersWhite Gluten Free Sourdough Starter: 2Brown Gluten Free Sourdough StarterSour Dough Bread made with Astoria Mills

White Bread Mix #7 Page 206

Ar san Raisin Bread with Marsala Page 207

Cinnamon Buns - Gooey Good Page 208

French Bread and Bague es Page 209Marjorie’s Rosemary & Thyme Herbed Bread

Moroccan - Style Flat Bread - Egg and Dairy Free Page 210

Sausage Sandwich on a Bague ePage 211

Inside Baquette Sandwichmade with Astoria Mills White Bread Mix -#7

Astoria Mills Gluten Free Cooking&

Baking SystemAstoria Mills Gluten Free Cookbook Series ©

by Trina Astor-Stewart

Feel good and enjoy all the foods you love again, with Astoria Mills gluten free baking mixes!

Enriched with a proprietary vitamin and mineral formula created especially to augment dietary needs of those on a gluten free diet. Six mixes with added resistant starch.

Taste the diff erence with easy and nutri ous fresh breads from your own oven!

Astoria Mills mixes are made in a dedicated gluten free facility using state of the art pharmaceu cal blending equipment. They are cer fi ed gluten free meaning non-detectable gluten under 5ppm.

There are 3 basic fl our mixes designed to create the best performance for par cular baked goods. Aztec Harvest Blend - Mix #4 is both a fl our and a stand alone mix for porridge and fl at breads. Three stand alone mixes for pizza, bagels, brown and white breads and rolls.

This book is organized by Mix which are both named and numbered so once you get to know the mixes it is handy to just pick by number.

Each mix has it’s own chapter of things you can make, plus recipes that allow you to mix and match mixes.

With a set of Astoria Mills mixes in your kitchen, you are never far away from having something Good n’ Yummy to eat!

Feel good and live each day in Joy! Trina Astor-Stewart

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‘Forward’...to a healthy, happy gluten free life!

‘Forward’...to a healthy, happy gluten free life!

Astoria Mills Cookbooks

HEALTH & NUTRITION ©by Trina Astor-Stewart

• Including: How to Start a Gluten Free Diet

• Healing Stages & Recipes - plus Menus

• Feeding Baby• & The Gluten Free Encyclopedia

About 100’s of Foods You Can Eat’ -• Ingredients - Food Labels, Foods to

Avoid.

GLUTEN FREE GOODIES ©by Trina Astor-Stewart Special Baking & HolidayRecipes with Dinner Menus “It is my sincere desire to help you live a be er gluten free life ...and never feel deprived again.”

Trina Astor-Stewart

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(c) Trina Astor-Stewart - www.astoriamills.ca - [email protected]

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Astoria Mills Cooking & Baking SystemWhy a Cooking & Baking System?

Well, no ma er who you are, you need to eat. Most people have their own way of ge ng three square meals and snacks into themselves every day. Usually a combina on of cooking at home, enjoying someone’s cooking at home, or ea ng out. O en a combina on of these.

If you are on a tradi onal non allergy related, eat anything diet, your way of ge ng your meals has been established. It is a system you follow whether you call it that or not.

Now enter a food allergy, an autoimmune disease, a food intolerance, Gluten Sensi vity, Celiac Disease or such and your system is shot.

For someone following a Gluten Free Diet, this means totally re-vamping the kitchen, where they eat out, and in short, their whole life! Astoria Mills gluten free mixes save you hours of me trying to fi gure out how to make fl our mixes, how to subs tute in regular recipes. You need tried and true recipes so that you don’t waste me and foods experimen ng and then having to throw out.

You want to know that you are also ea ng a healthy diet. Some doctors have said that a gluten free diet is not a healthy diet and should only be followed by people who have to eat gluten free. Well, our food is our only medicine, so we feel we should have healthy choices. Astoria Mills endeavours to bring a new dimension to nutri on through its mixes and will con nue to develop more nutri ous blends.

There is nothing like the fragrance of delicious bread filling your

kitchen with its aroma,

with Astoria Mills you can have that

and more any time you feel like it!


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Astoria Mills Cooking & Baking SystemMore Reasons for a good Cooking and Baking System at your house.

Because, most people who are familiar with tradi onal cooking and baking are used to having just a short list of fl ours, - all purpose wheat fl our, cake and pastry fl our, whole wheat fl our, rye fl our etc. - to cook and bake with. When they fi nd they now have to adhere to a gluten free diet, fi nding gluten free fl ours that work and that taste similar, or at least ‘good’ and are good for you, can be a daun ng task.

If someone has been used to ready-baked wheat goods, and not done a lot of baking, this can be even more diffi cult. In this case, many people are not only learning to cook for the fi rst me; they now have to learn to cook and bake alterna vely, which adds to the diffi cul es. Many people are new to a gluten free diet and are looking for ways to manage this life long change, not feel deprived, and also save me and money.

When a diet is important to keep you feeling good, and healthy, you have no op on. You cannot cheat and maintain your health.

Astoria Mills Cooking and Baking System. Proven recipes that work

Great taste, texture and nutri onSave your me, your health and your money.

Feel good and enjoy all the foods you love again!

Please Note: Every Photograph of Food in our books are made with Astoria Mills gluten free mixes, the

real thing ...we ate them all! Or in some tes ng we shared generously just so as to not gain too much weight.

So let’s get cooking and have some fun. Memories are made around the sharing of foods and making them. Hope you enjoy making some wonderful memories using

Astoria Mills gluten free baking mixes.


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Astoria Mills Cooking & Baking SystemNew to a Gluten Free Diet? - If you are really just starting to get organized to follow a gluten free diet, then you need to prep your kitchen first.

If you plan to have a dedicated gluten free home:• Clean out all cupboards, fridge, freezer and discard (give away) all foods containing gluten. • Give away or discard any toaster you might have used for regular wheat breads. I fi nd a toaster oven to be more versa le than a regular toaster, but then it is also nice to have both.• Wash and sani ze all kitchen surfaces• Clean the oven. If you have a self cleaning oven, wipe the oven down a er the cleaning cycle to get any residue off with mild soap, rinse. Remember, heat does not get rid of glu-ten, items must be thoroughly washed and sani zed. Any kitchen baking trays can harbor minute par cles, so just to be on the safe side, get new ones.• If you are not well as a result of ea ng gluten, get help to do this. Friends and family to the rescue. This will also help make them aware of how careful you need to be so they can be conscien ous in helping you with your new diet.• Now you are ready to fi ll your pantry with items you can eat!

Grocery List for Stage 1 of a Gluten Free Diet. First 2 weeks.

1. Starches • Sweet potatoes• White rice (brown rice is more nutri ous, but can have a mold which makes it diffi cult to digest especially if your system has been severely compromised or you have Candida)2. Fresh Vegetables (or plain frozen)• Salad greens, cucumbers, le uce, tomatoes - any fresh salad ingredients you enjoy. • Salad dressing: Apple cider vinegar, lemon juice, olive or veg. oil, salt, pepper.• Greens for cooking, spinach, collards, kale, cabbage etc.• Carrots, squash, beats etc.3. Fresh Fruits - or frozen• Blueberries, strawberries, cantaloupe, melons, kiwi, avocado, apples, oranges, pineapple any fruit.• Fresh ginger root for making soothing tummy teas.4. Meats, Fish, Chicken• Fresh, unprocessed meats, fi sh and chicken are good to eat. Watch out for chicken that has had chicken broth or water injected as it o en contains hidden gluten. Find a butcher that can assure you the meats are natural. If you like sausages, make sure they contain no fi llers or bread crumbs.


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Astoria Mills Cooking & Baking System

You may want to go on a cleanse diet for a few days and skip the meat. Your body in the beginning will be trying to eliminate glutens and this can help. Eat foods that pass through easily, eat more small meals o en. Drink plenty of water, sip ginger tea.

Astoria Mills basic fl our mixes are safe for any stage in a gluten free diet. We do recommend that you keep any baked goods of any brand to a minimum during stage 1.

For more about How to Start a Gluten Free Diet, see Astoria Mills e-book, Health & Nutri on.

Astoria Mills mixes are blended to be good for all stages of a gluten free diet.Three Stages of Healing:

Stage 1: The elimina on phase for about 2 weeks to a month. This stage is basic whole foods and is designed to help you heal. Many people go gf and don’t follow this step and o en fi nd it more diffi cult and also the healing stage can be prolonged. Astoria Mills recipes using Mix #1, 2 and 3 are good during this stage.

Some people fi nd diges ng dried beans, peas and nuts diffi cult in stages 1 and 2.

Stage 2: Add more foods sort of watching your body to see what feels good. What agrees with you. Con nue the 6 month to healing the gut phase. Depending on how badly dam-aged the villi are, this stage can last from 6 months to 2 years. It is not a depriva on diet, just being very careful. All foods of course have to be gf. Try adding recipes using Astoria Mills Aztec Harvest Blend mix #4.

You may add Astoria Mills Breads, Pizza & Bagel -Mix #5 and Brown Bread -Mix #6 and White Bread -Mix #7 at this stage or some mes earlier, depending on how you feel.

Stage 3: Eat whatever you like and that agrees with you as the villi are healed or at least much be er. My wish is for you to enjoy all your foods again, with total confi dence that you are ea ng gluten free and don’t need to feel deprived at all.

Please note: any informa on regarding dietary advice contained in this book is from personal experience or opinion only. We recommend you seek the advice of a health professional.

addi onal baking powder or other leavening may be required.

BAKING POWDER: Commercial gf source non-aluminum is good, to make your own, mix equal parts cream of tartar and baking soda, use amounts directed in each recipe. Please note that baking powders can vary in the way they perform and baking powder can also become stale. I learned this the hard way one me making pancakes. Always buy a good quality baking powder.

See Astoria Mills, Health & Nutri on -The GF Encyclopedia for salt, sugar, & more subs tutes. Astoria Mills Bread Mixes are sugar and salt reduced.

Astoria Mills baking mixes are also casein and milk free. Recipes may call for milk, but you can easily subs tute using almond milk or soy milk or other subs tute based on your preferences.

When subs tu ng add liquids slowly to adjust for consistency.

A handy thing to have for baking bread is an ‘instant read’ bread

thermometer– internal temperature for breads should be 190-210 F.

Astoria Mills provides gluten free answers to all your needs, whatever stage you are on in your gluten free journey. A life long diet of great tas ng and healthy gluten free foods await you!

Need Subs tu ons for other allergies or intolerances?EGG SUBSTITUTES:1 whole extra large egg = 1/4 cup liquid.

FLAX SEED EGG SUBSTITUTE:3 tablespoons blond (golden) fl ax seeds, (Grind in a coff ee grinder) mix in 1 cup of cold water to avoid clumping. Heat gently, no need to boil, un l thick and glu nous. Use in place of 4 to 5 eggs. For clear fl ax seed egg subs tute, don’t grind the seeds and let them boil, then strain. (Store in refrigerator)

Alterna vely you can also just add 2 tablespoons of ground fl ax seeds to the dry fl our mixture. This works well in AM Pizza & Bagel -Mix #5Brown Bread - Mix #6White Bread- Mix #7

CHIA GEL EGG SUBSTITUTE: Add 2 tablespoons of ground Chia seeds to 1 cup of cold water to avoid clumping of the seed, let thicken for about 10 minutes or more. For a clear gel, use whole seeds but let sit for several hours. Store in the refrigerator for up to 2 weeks.

EGG WHITE SUBSTITUTE: 1 Tablespoon plain Agar Powder dissolved in 1 Tablespoon cold water, Whip, then chill and whipped again.Note: When using egg subs tutes,

Easy Ingredient Substitutes

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Astoria Mills Enriched Baking Mixes

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Astoria Mills Enriched Baking Mixes Astoria Mills Enriched Gluten Free Cooking and Baking Mixes

All Purpose Flour - Mix #1

Makes: Muffi ns, Pancakes, Quick Breads, Snack Cakes, Crumble Toppings, Roux sauces & gravy, Deep fry ba ers, & for dredging meats. Also used in combina on with Pastry Flour Mix #2 in various recipes.

Pastry Flour -Mix #2

Makes: Pies, breads, cookies, pasta, biscuits and scones. (also used in combina on with All Purpose Mix # 1 in various recipes)

Fine Flour -Mix #3

Makes; Tortes & Fine Cakes, Crackers, Breads, Biscuits, Phyllo Dough, Kneading & Dus ng mix.

Aztec Harvest Blend - Mix-#4

Makes: Delicious hot porridge, Flat Breads- Pumpernickel Style Bread, Boston Brown Bread and adds gf whole grain nutri on to other mixes.

Pizza & Bagel - Mix #5 Makes: Ar san Italian Breads & Pizzas, Hearty Farmers Loaves, Bagels, Ciaba a style breads and rolls, and is a Mock Rye Breads Base or Egg-free Chia Bread base. A Knead-able Tradi onal Yeast Dough -use Pastry Flour -Mix #2 to knead with for best results.

Brown Bread Mix - #6

Makes: Sandwich Breads, Hamburger/Hot Dog Buns,Dinner & Sub Style Rolls, Pitas & Donuts

White Bread Mix –#7 Makes: White Sandwich Breads, Dinner Rolls, French Breads, Donuts, & Bu ery Croissants.


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So now you get both, the ground seed and the germinated seed which has been dehydrated and included in Astoria Mills Aztec Harvest Blend -Mix #4 and also, Astoria Mills Brown Bread -Mix #6.

Also included in the above blends are sprouted fl ax seeds. Germina on improves the bio-availability of many of the benefi cial components in fl ax by more than 50% because sprou ng breaks down the protec ve outer shell and ini ates the diges on process. This makes the omega-3 fa y acids, lignans, soluble and insoluble fi bers more accessible. It also results in improved availability of vitamins A, B, C, choline and folate (B9), enzymes as well as minerals for diges on.

Adding both sprouted chia and sprouted fl ax adds a greater dimension to both Astoria Mills Aztec Harvest Blend Mix #4 and also, Astoria Mills Brown Bread Mix #6. Ea ng foods made with these mixes is an easy and tasty way to add more nutri on to your diet.

Resistant Starch

Hi-maize® 260, from Na onal Starch LLC, is a resistant starch, a natural dietary fi ber from a strain of non GMO corn, called high amylose corn. It resists diges on in the small intes ne and is fermented within the large intes ne helping to give a slower release of energy and avoid feeling hungry soon a er ea ng. Find out more about Hi-maize® 260 from this website h p://www.hi-maize.com/HiMaize/USA/FAQ/

Hi-maize® 260 is a registered trademark of Na onal Starch LLC

Ingredients that are good for you.

Astoria Mills ...Good Food Period!Just happens to be gluten free!

Vitamin & Mineral For fi ca on

Astoria Mills proprietary for fi ca on formula was created especially to augment dietary needs for those on a gluten free diet.

Even wheat breads and baked goods are o en for fi ed to ensure be er nutri on.

For those of us on a gluten free diet for health reasons, our food is our medicine! Now you can enjoy and serve foods with more nutri on in every bite. Your body knows when you eat something good!

Foods made with Astoria Mills mixes are both Good and Yummy!

The Added Benefi t of both germinated Chia Seeds and germinated Flax Seeds

Two Astoria Mills blends contain the goodness of germinated Salvia Hispanica or Chia Seed, as well as some ground whole chia seed, and germinated Flax Seed. Astoria Mills Aztec Harvest Blend Mix #4 and also, Astoria Mills Brown Bread Mix #6. Both of these mixes also contain whole ground chia seeds.

Salvia Hispanica, full of healthy omega fats, protein, an oxidants and dietary fi ber in its whole seed form is even more enhanced by sprou ng. Germina on increases the nutri onal profi le and enzyme content, allowing easier diges on and assimila on.

Astoria Mills Enriched Baking Mixes


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Astoria Mills ingredients that are good for you...Calories in Resistant Starches:

Calories in resistant starches are less than in regular starch. When resistant starch reaches the colon, it is used for fuel by the bacteria there. This process, called fermenta on, produces a certain type of fat called short-chain fa y acids (SCFAs). It is these fa y acids which produce most of the calories from resistant starch, as well as many of the benefi ts. SCFAs are also produced by soluble fi ber and oligosaccharides - this is the reason why on some food labels, fi ber is shown as having calories associated with it, but these calories do not raise blood glucose.

What are the benefi ts of resistant starch?

It seems that the more it is studied, the more posi ve eff ects are being found. As we now know, not all fats are bad; many are good for you, so it is with starches. Many early pioneers travelling across the USA in covered wagons in the early days arrived at their des na ons almost starving although there was an abundance of wild game available. It was found that carbohydrates from breads etc., as fl ours had run out, also played an important role in ongoing nutri on. We are always learning more about what foods are good for us.

Resistant starches are especially associated with one type of SCFA, called Butyrate, which is a protec ve coa ng of colon cells. This is one of the real strengths of resistant starch over oligosaccharides and soluble fi ber.

Resistant starches such as Hi-maize® 260 produce more Butyrate than oligosaccharides and soluble fi ber. Also

Many starches are digested and absorbed into the body through the small intes ne. Hi-maize® 260 resistant starch passes through to the large intes ne where it helps improve diges ve health.

In our R&D kitchen we also found that aside from the added nutri onal benefi ts of including Hi-maize® 260 resistant starch, adding just the right amount didn’t change the desirable texture, quality and baking performance.

(Astoria Mills mixes, #1, #2, #3, #5, #6, and #7 contain Hi-maize® 260. Aztec Harvest Blend Mix #4 is corn free and does not contain Hi-maize® 260)

Over me ea ng foods made with Astoria Mills gluten free baking system can make a diff erence to how you feel, not to men on that if you are a mom or dad and trying to get your children to eat be er foods, this will make your job a whole lot easier! We want you to feel good about what you eat!More about Resistant Starches and why they are good for you.

Foods containing resistant starches naturally:

Whole grains and legumes which are cooked intact contain resistant starches from their fi brous shells. Unripe bananas, raw potatoes, and plantains, have a type of starch which our diges ve enzymes can ‘t break down.Small amounts of resistant starch are produced when some starchy cooked foods, such as potatoes and rice, are allowed to cool before ea ng. Most starchy foods have at least a small amount of resistant starch in them.


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Astoria Mills ingredients that are good for you...is a mild tas ng blend of gluten free whole grains and seeds. With Astoria Mills Mix n’Match System, you can enjoy at tradi onal diet in gluten free form and not feel you are compromising taste or nutri on.

Ingredients, Manufacturing & Tes ng

Only the fi nest cer fi ed gluten free ingredients are sourced for Astoria Mills gluten free baking mixes. Although not cer fi ed organic, the ingredients contain mostly organic. And of course non GMO cornstarch and other ingredients are very important to us.

Astoria Mills gluten free baking mixes are blended and packaged in a state of the art, pharmaceu cal grade, dedicated and cer fi ed gluten free -HACCP facility which is also Kosher parve, nut and peanut free. Although our products do not contain soy, the facility also processes soy products.

Each batch of Astoria Mills baking mixes are independently laboratory tested

Tested by The Food Science Technology Centre, Mississauga, Ontario, Canadausing the Gluten test: Ridascreen. r-Biopha: MDL 5ppm;Results Non-Detectable Gluten

We are happy to provide batch test results on request. We strive for the highest standards possible, being gluten sensi ve ourselves, we understand how important this is.

A super food ingredient: Sweet Potato

as with other fermentable fi ber, resistant starch is associated with more mineral absorp on, especially calcium and magnesium.

Resistant Starches and Blood Sugar

Resistant starch produce what is some mes called a “second meal eff ect”. Resistant starch seems to improve insulin sensi vity providing an improved glucose tolerance the day a er being consumed. This is said to be caused by the presence of short chain fa y acids and by pep de which is a by-product of the fermenta on process in the large intes nes.

Resistant starches help make you feel fuller longer, help lower cholesterol and triglyceride levels and promote the growth of good bacteria in the diges ve tract. Resistant starch consump on is associated with lower cholesterol and triglyceride levels.

Please note: Any informa on in this book or on our website is not meant to be advice; we are not doctors, just good cooks who care about the people who eat our foods. Always consult your own doctors and die cians.

Foods made with Astoria Mills mixes are part of a healthy gluten free diet – we suggest you follow the USA and Canadian food guides and make sure you add plenty of vegetables, fruits, gf whole grains, beans and unprocessed meats, nuts and seeds as per your own preferences. A balanced diet with fi ber, vitamins and minerals from numerous sources is always the best recommenda on.Astoria Mills Aztec Harvest Blend -Mix #4


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Astoria Mills ingredients that are good for you...potatoes contain Adiponec n a protein hormone produced by our fat cells, and it appears from recent studies this is an important modifi er of insulin metabolism.

Soy Free

Although Astoria Mills blends are soy free and every precau on is taken to avoid any cross contamina on we want you to be aware that our facility also processes soy. All our products are blended on pharmaceu cal grade blending equipment with li le chance of cross contamina on. We believe you have a right to know how your food is produced.

A Healthy Gluten Free Diet

Foods made with Astoria Mills mixes are part of a healthy gluten free diet – we suggest you follow the USA and Canadian food guides and make sure you eat plenty of vegetables, fruits, gf whole grains, beans and unprocessed meats, nuts and seeds as per your preferences. A balanced diet with fi ber, vitamins and minerals from numerous sources is always the best recommenda on. Astoria Mills Aztec Harvest Blend is a mild tas ng blend of gluten free whole grains and seeds. With Astoria Mills Mix n’Match System, you can enjoy a tradi onal diet in gluten free form and not feel you are compromising taste or nutri on. Even indulgent, light fl uff y gluten free pancakes have added nutri onal value when made with Astoria Mills mixes.

As I always say, if it tastes good they will eat it, so be er make sure it has lots of good stuff in there too!

Flour in Astoria Mills Aztec Harvest Blend – Mix #4 and Astoria Mills Brown Bread – Mix #6.

“In 1992, the Center for Science in the Public Interest compared the nutri onal value of sweet potatoes to other vegetables. Considering fi ber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutri onal value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato. Sweet potato varie es with dark orange fl esh have more vitamin A than those with light colored fl esh.”

The sweet potato is low in sodium, and very low in saturated fat and cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.

Sweet potato fl our is actually concentrated sweet potato, as all of the water is removed.

It takes almost 9 pounds of sweet potatoes to make 700 grams of sweet potato fl our.

Orange-fl eshed sweet potatoes are surprisingly low in calories and they are a good source of beta-carotene and help raise blood levels of vitamin A. The best news is that a li le bu er, or oil, actually helps in the absorp on of the vitamin A in the sweet potato, yum. Sweet potatoes are equally valuable for their an -infl ammatory health benefi ts due to the Anthocyanin and other color-related pigments they contain.

Amazingly, ea ng sweet potatoes actually helps improve blood sugar regula on too—even in people with type 2 diabetes. Sweet


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Astoria Mills Artisan Gluten Free Breads


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Chapter One - Astoria Mills - All Purpose Mix #1

Chapter One

Astoria Mills

All Purpose Flour - Mix #1

Use to make gluten free: Muffins, pancakes, snack cakes, cookies, pan

breads, biscuits, crumble toppings, roux sauces, deep fry batters, use for

dredging and coating meats, fish and vegetables. Also used in combination

with Pastry Flour - Mix #2 in various cookie recipes.

English Style Fish & Chips


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Make all kinds of wonderful easy and nutri ous muffi ns your whole family will enjoy.

So what if you have company coming - even those who don’t have to eat gluten free will be asking you for the recipes!

A... is for All the great things you can eat on a gluten free diet now!

Baking... it’s just All a lot of fun!


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Chapter One - Astoria Mills - All Purpose Mix #1ORANGE GINGER MUFFINS

Spicy and Fruity ...Orange and Ginger are wonderful together. Ginger is good for you too.

Whisk together wet ingredients in a bowl.4 eggs¾ cup oil ¾ cup sugar1 teaspoon pure vanilla ½ cup frozen concentrated orange juice2 tablespoons fresh ginger juice

To make ginger juice, peel a piece of ginger root, grate it and then squeeze the pulp out in my hands.

Mix dry ingredients in a separate bowl and blend before adding to the wet mixture.

2 cups Astoria Mills All Purpose Flour - Mix #12 tablespoons ground fl ax (blond) seed, (grind in coff ee grinder)2 tablespoons psyllium husk powder 2 tablespoons baking powder, (non aluminum GF)

You can actually make any kind of muffi n you feel like using the Basic Muffi n Mix Recipe that follows.

Try your own crea ons. -Chocolate Muffi ns are more moist using Astoria Mills Pastry Mix #2See recipe for those in the next sec on.

If you lean the basis of making these muffi ns as I did, you will be able to whip them up any me. You are less than an hour away from

enjoying delicious fresh muffi ns any me.

TIP: Subst. 4 tblsp. Astoria Mills Ancient Grain Mix #4 - for the fl ax or add +adjust liquids.

BASIC MUFFIN RECIPE:Step One Wet Ingredients: : Whisk together wet ingredients in a bowl.

4 eggs beaten ( or use egg subs tute)¾ cup oil1/2 cup sugar1 teaspoon vanilla or dash cinnamon1 cup – fruit juice or a grated apple, or 2 mashed bananas, You can subs tute this for other fruit, or 1 grated carrot, or the fi ber le a er you juice grapes or such.

In a separate bowl, mix together well,

Step Two: Mix dry ingredients in a separate bowl and blend before adding to the wet mixture.

2 cups Astoria Mills All Purpose Flour - Mix #12 tablespoons baking powder,

2 tablespoons ground fl ax (blond) seed, 2 tablespoons psyllium husk powder (op onal)

Blend wet ingredients with dry ingredients all at once using a whisk, blending un l lumps disappear. ( If adding whole fruit such as blueberries or cranberries, add at this point to blend slightly) Depending on thickness of ba er, it should be able to fall off the spoon, not too thick. If needed add another

½ cup juice or water to make a muffi n ba er consistency. Or another tablespoon or 2 of Mix # 1 depending on fruit or liquid used. Blend together and fi ll paper muffi n cups in muffi n n or place in non-s ck muffi n n and bake at 350F for about 35 to 45 minutes or un l tester comes out clean. Makes approx. 1 dozen muffi ns. Muffi ns keep well for about 2 days and can be frozen.The recipe can be halved also, to make approx. 6 muffi ns.


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c. Add to Wet ingredients and blend this together and then add1 cup cranberries, fresh or frozen.1/2 cup pineapple pieces. (op onal) 1/4 cup Walnut pieces (op onal). Blend together gently and fi ll paper muffi n cups or greased or non s ck muffi n n that you have placed in a muffi n n and bake at 350F for about 35 to 45 minutes or un l tester comes out clean.

BLUEBERRY MUFFINS

Use Basic Muffi n Recipe and subs tute blueberries for the fruit. You can use water, milk or almond or soy milk instead of the juice if you like.

Old Fashioned Poppy Seed Muffi nsUse Basic Muffi n Recipe and add 1/4 cup poppy seeds to dry ingredients.Juice of 1/2 lemon instead of other juice.Frost with Lemon Glaze: Juice and zest of 1/2 lemon mixed with confec oner’s Sugar to make a not too thick glaze.

Want to eat only one at a me and have a fresh one for your lunch every day?Make a dozen or two ahead, fi ll paper muffi n cups and freeze raw in the muffi n n. When frozen solid, store in freezer bags.

Take out one at a me and bake in a Toaster oven un l done.

CRANBERRY MUFFINSA great Healthy, good source of fi ber Recipe: Hungry children just love coming home from school and fi nding freshly baked muffi ns on the kitchen counter! Makes 1 doz. muffi ns.

a. Whisk together wet ingredients in a bowl.4 eggs¾ cup oil ¾ cup sugar1 teaspoon vanilla ½ cup pineapple juice (or water, to make a muffi n ba er consistency). b. Mix dry ingredients in a separate bowl and blend before adding to the wet mixture.2 cups Astoria Mills All Purpose Flour - Mix #12 tablespoons ground fl ax (blond) seed, (grind in coff ee grinder)2 tablespoons psyllium husk powder 2 tablespoons baking powder, (non aluminum GF)



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Buttermilk Pancakes with Blueberries


31

BUTTERMILK PANCAKES WITH BLUEBERRIES

In a bowl beat with a whisk,3 eggs 1 1/2 cups bu ermilk (or milk with a teaspoon of white vinegar, or half yogurt, half milk or almond milk)4 tablespoons oil dash salt 1/2 teaspoon pure vanilla extractDash Cinnamon (op onal)

In a separate bowl, mix together1 cup Astoria Mills All Purpose Flour - Mix #11 level tablespoon baking powder, 1 scant teaspoon soda

Make Buckwheat Pancakes by adding to the dry ingredients listed:

3 tablespoons Buckwheat fl our ( Buckwheat is not wheat, it is gluten free)

or add 3 tablespoons or more of Astoria Mills Aztec Harvest Blend - Mix #4 more whole grain nutri on

Add dry ingredients to wet, whisk un l blended to make a smooth pancake ba er.

(Add a li le more milk if the ba er is too thick)

Ladle onto a hot fry pan or griddle. Drop a few blueberries, fresh or frozen onto the tops of each pancake.

Wait un l the top of pancake bubbles a li le and then turn over.

Serve hot with a pat of bu er and maple syrup.


Here is my husband Alan Breck, I managed to catch a picture of him sampling the pancakes I made to show you. All the photographs in my cookbooks are foods made in my gluten free kitchen at home.


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Chapter One - Astoria Mills - All Purpose Mix #1MAKE A MIX TO GO CAMPING

This is a versa le and healthy gluten free mix you can take with you camping. All you need is water!

Wild Man Camp Cookout Mix

5 cups Astoria Mills All Purpose Flour Mix #12 cups Astoria Mills Aztec Harvest Blend - Mix #45 tablespoons baking powder1 teaspoon salt1 teaspoon Xanthan Gum (op onal)1 cup dry bu ermilk powder or soy milk powder or almond fl our1/2 cup ground blond fl ax seeds1 tablespoon psyllium husk (op onal)1/2 cup vegetable shortening

Blend all together by hand un l you have a course mealy blend. Store in a ziplock bag or other air ght container.

Tradi onal Bannock Bread

1 or 2 cups of Wild Man Camp Cookout Mix

Add enough water to make a thick ba er. Spoon ba er into a medium hot skillet with some oil in the bo om. (or dust skillet with WM cookout mix) Let cook on the bo om fi rst, fl ip over and cook un l done. Or cover and cook slowly un l browned on both sides.

Wild Man Pancakes

Same as above, just use less Mix and more water -mix un l it resembles pancake ba er and cook in skillet like pancakes.

Wild Man Biscuits

Add enough water to make a kneadable dough. Pat out to make a dough circle

about 1 inch thick. Cut in wedges or squares and place in skillet. Cover and cook un l done. Turning over once.

Wild Man Soup Dumplings

Add enough water to Wild Man Camp Cookout Mix to made a medium thick ba er. Set aside.

Make soup, water, vegetables, meat. Heat to the boiling point and drop small spoonfuls of dumpling ba er to soup. Simmer un l dumplings fl oat to top or are done.

Wild Man Mash Up

Cook bacon crisp. In a bowl place some vegetables, meat, whatever you have, n beans etc. Add enough WM Cookout Mix and water to make a ba er. Add bacon crumbles.

Spoon ba er into skillet with le over bacon grease and fry on both sides un l done.

Wild Man Raisin Biscuits

1 cup Wild Man Camp Cookout Mix1/4 cup raisins1/2 teaspoon cinnamon1/4 cup walnut pieces

2 tablespoons honey if you have it, or sugarAdd enough water to make a thick ba er.Place spoonfuls on medium heat greased skillet. Cover and cook on both sides un l done.

Wild Man Corn Bread

1 cup Wild Man Cookout Mix1 cup corn mealWater to make a not to thick ba er.Pour into greased skillet, cover, cook un l done all the way through.


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Chapter One - Astoria Mills - All Purpose Mix #1OLD FASHIONED CORN BREADBlend dry ingredients together1 ½ cups yellow corn meal 1 cup Astoria Mills All Purpose Flour - Mix #12 tablespoons baking powder 1/2 teaspoon baking soda ½ teaspoon salt

Beat together in a separate bowl, 3 eggs, lightly beaten 2 cups bu ermilk ( or sweet milk with a tablespoon vinegar)3 tablespoons melted bu er, oil or bacon drippings.

Blend wet ingredients to dry and s r un l just blended.Pour into a 10 inch greased skillet, ‘square’ pan or muffi n n, makes about 12.Bake in a 400 F pre-heated oven un l it tests done, about 25 minutes.

Tip: You can use yoghurt in place of bu ermilk or another milk subs tute or just plain water if you like.

Corn Bread can also be made using only Corn Meal. It is a bit harder though, so this so er kind is very popular.Try a few varia ons for this recipe:

Add a li le Cayenne Pepper to pick up the spices, and incorporate some cooked Kernel corn and pieces of sweet red and green peppers for a li le variety. Or bake in some cheese and enjoy several varia ons.

HOT TAMALE PIEStep One: Saute 2 cups of lean ground beef with 1 large onion, chopped1 clove of garlic 2 tablespoons chili powder1/2 teaspoon cumin1/2 teaspoon saltDash black pepperDash Cayenne pepper (op onal)

When mixture is browned and beef is cooked throughAdd: 1 cup pi ed green olives (op onal)

Step Two: Make the corn bread ba er recipe on the le and pour into a large greased cast iron skillet or casserole dish.

Tip: Heat the skillet or casserole dish slightly in the oven before adding a bit of olive oil to grease the pan with. By hea ng the skillet, you get a crispier bo om and as the meat mixture is hot everything cooks more evenly and more quickly.

Step Three:

Pour beef mixture on top of the corn bread mixture, sprinkle with some grated cheese if you like and bake at 350 F for about 30 minutes or un l corn bread is done.

Recipe can be cut in half for smaller Hot Tamale Pie.


34

Step 4: Gently blend the fl our mixture into the egg mixture and fold in mixed dry fruits and nuts and fruit.

Spoon ba er out onto a parchment lined baking sheet in a long log-like form. Wet hands and pat into oblong shape, fl a en along the middle.

Log should look like a uniform oval squared off as much as possible at both ends so as to assure reasonable even slices later. The log should be about an inch and half high.

Step 5: Bake for about 15 to 20 minutes un l cookie is fi rm to touch. (Not quite brown as yet, but basically done)

Remove from oven and cool for about 30 minutes then slice into ½ inch thick oblong slices, crosswise along the ‘log’.

Step 6: Place each bisco gently slice back onto the baking sheet. (Hold the knife underneath to avoid breaking, when done they are less likely to crack)

Bake 10 minutes, turn slices over, and bake for another 10 minutes or un l golden brown and crisp. Remove from oven and let cool completely. Store in an air ght container. Makes about 16 - 20 bisco .

If you want to be absolutely ‘sinful’ you can dip the ends of each Bisco into melted GF pure chocolate.

I have made chocolate almond bisco also, and they are delicious, just subs tute for the 2 cup dried fruit & nut measure.

WALNUT APRICOT BISCOTTI

These are the best Bisco ever! Prac cally fat free!Crispy and delicious, ready to pack and take along for a delicious and nutri ous snack with a coff ee, tea or glass of milk. These are a wonderful snack to take along on a trip as they won’t spoil. They will keep in a ghtly closed container for a few weeks, they probably won’t last that long though. The extra fi bre make this an even be er for you treat.

Pre-heat oven to 350 F (middle oven rack in the center of the oven). Line a baking sheet with parchment paper. Set aside.

Step 1: Prepare walnuts, chopped apricots and raisins to make 2 cups, Blend together, Set aside. Dried Cranberries are good too.

Step 2: In a separate bowl,Blend 2 cups Astoria Mills All Purpose Flour - Mix #11 teaspoon Xanthan Gum1/8th teaspoon cinnamon2 tablespoons baking powder1 tablespoon psyllium husk, for fi ber1/8 teaspoon salt Set aside

Step 3: 4 large eggs3/4 cup granulated white sugar 1 teaspoon pure vanilla extract

In separate bowl of electric mixer, whip eggs on high speed un l thick, pale, and fl uff y (about 5 minutes) adding sugar slowly, the ba er will fall back into the bowl in slow ribbons.



35

Classic English Style Fish n’Chips

Fish & Chips is classic English street food and many would not go a week even today without heading down to their favorite locale. The fi rst shop opened in London in the mid 19th century. By the 1930’s, shops were located in towns all over England.

Now there is no need for you to go without one of your favorites, you can have a gluten free version. When I fi nally perfected this recipe a er several a empts, my husband was ecsta c ...he hadn’t had this favorite of his in years!


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Fish: About 1 lb. fi sh, cut into chunks. Each piece of fi sh should be about 2 inches by about 3 inches. Tradi onally Cod or Sole are the fi sh most commonly used to make fi sh and chips, any fi rm, white-fl eshed fi sh will work.

Prepare fresh or thawed Fish by draining thoroughly. Pat fi sh dry. Sprinkle fi sh on both sides with salt and pepper.Place about ½ cup of Astoria Mills All Purpose Flour Mix #1’ in a bowl, mix in ½ teaspoon Herbs Provencal ( op onal) and dredge each piece of fi sh in the fl our mixture un l well coated, shaking off excess.

Deep Fry Ba er: For Onion Rings, Veggies anything you want to deep fry.

Blend together dry ingredients¾ cup Astoria Mills All Purpose Flour Mix #1½ teaspoon salt½ teaspoon baking soda1 teaspoon Xanthan GumIn a separate bowl, whisk together,2 tablespoons vinegar 1 egg1 cup water or Gluten Free Beer, seltzer, or plain water.Mix dry ingredients and wet together with a whisk to make a smooth, thick ba er.

Dip one piece of fi sh at a me in the ba er, and then slide into the hot oil. Repeat with 4 or 5 pieces and fry turning each piece of fi sh over frequently, un l deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Then fry remaining fi sh in batches of 4, returning oil to 375°F between batches.

CLASSIC FISH & CHIPS

Serve freshly deep fried fi sh & chips with apple cider vinegar, tartar sauce, ketchup and a nice GF ale on the side. Serves four.

PotatoesWash and peel and cut into strips, about4 large potatoes (if new potatoes leave the skins on)Pat dry with paper towel.

Heat sunfl ower oil in a wok, or deep fryer (depth should be 2 or 3 inches to cover) to 375 degrees or un l just about sizzling heat.Fry potatoes about 7 minutes or un l golden brown and remove from hot oil with a slo ed spoon, (or basket in deep fryer) Place potatoes on a baking sheet, lightly salt the chips and reserve warm in a 250 F oven.



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Chapter One - Astoria Mills - All Purpose Mix #1LIVER AND ONIONS

You either love or loath it. My dad used to get us to eat it by calling it ‘bear meat’ which didn’t appeal much to me, but my brothers thought that was cool. It will make you grow up strong,” he said. Of course how you cook it can make a diff erence. Fresh beef liver cooked just right can be a melt in your mouth meal that is very high in iron, niacin, pantothenic acid, phosphorus, ribofl avin, selenium, vitamin A, vitamin B6, vitamin B12, and zinc. So if you are craving a bit of an infusion of those vitamins. Try this.

Liver and OnionsYou can add a bit of bacon too for fl avor or omit, either way it is good.

1. Peal and slice about 1 onion per person and sauté in oil.2. Pre-heat a dry cast iron skillet on the stove (add oil just before placing the liver in the pan)3. Place about ½ cup of Astoria Mills All Purpose Flour - Mix #1on a plate.4. Add a dash pepper, a dash of salt and perhaps some Montreal Steak Spice blend.5. Now dredge the liver in the gf fl our mixture and then pop it into the pre-heated pan with oil in it. The temperature should be semi-sizzling.

Cook liver for about 4 minutes and then turn over, for another 4 minutes or un l just done.

Serve smothered in onions with a side of Broccoli Salad and a boiled in the skin potato.

Tip: Cold liver is good with a bit of mustard on it as a lunch snack, so make extra and enjoy it the next day.

Lumber Jack Liver and Egg Breakfast

Make liver as per recipe, instead of onions make a so poached, or over easy egg and place on top of cooked liver. Serve with hearty toast made from Astoria Mills Brown Bread - Mix #4 to which you have added some whole grain goodness withAstoria Mills Aztec Harvest Blend -Mix #4

Broccoli Salad

1 broccoli stem and fl orets, chopped fi ne. 1 apple chopped 1/4 cup raisinsDressing:1 tablespoon grape seed oil1 tablespoon lemon juiceDash salt and pepper each1 tablespoon gf mayonnaise2 tablespoons yogurt1 teaspoon honey

Toss all together and serve.

Tip: You can make Broccoli salad a day ahead, just add a pinch of crystalized vitamin C to keep it fresh and of course refrigerate.

B... is for Beautiful,’Bee Licious’, Blessings!


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Chapter One - Astoria Mills - All Purpose Mix #11/2 teaspoon baking soda1 tablespoon baking powder1/2 cup slivered almonds c. Wet IngredientsBeat 3 large eggs in mixing bowl un l frothy and then s r in the following.1 cup honey ( you can subs tute honey for brown sugar which you have melted and browned slightly in a pan ahead of me)1/3 cup vegetable oil Grated zest and juice of 1 lemon Grated zest and juice of 1 orange 1/3 cup granulated sugar 1/2 teaspoon salt 1/3 cup apricot jam d. Strain apricots, reserving the rum. Bake for 40 minutes or un l center is fi rm when pressed. Remove from oven and immediately drizzle the remaining rum on the cake. Let cool Yield: 2 cakes. Serve sliced. Freezable.

Zucchini Pa es with Apricot Almond Cream Sauce

Coarsely grate 1 large or 3 small zucchini with the skin on. Sprinkle with salt, toss and place in a colander to drain for about an hour or up to 3 hours in the fridge. Press to remove as much liquid as possible.

Mix all together and add to Zucchini:4 green onions chopped2 tablespoons chopped parsley2 tablespoons chopped cilantro1 clove grated garlic1/4 teaspoon salt1/4 teaspoon black pepper1/2 cup crumbled feta cheese1/3 cup walnut pieces2 eggs beaten1/2 cup Astoria Mills All Purpose Flour - Mix #1

Zucchini Bread

a. Wet Ingredients: : Whisk together wet ingredients in a bowl.4 eggs beaten ( or use egg subs tute)¾ cup sunfl ower oil1/2 cup sugar1/2 teaspoon cinnamon2 cups grated zucchini zest of 1 orange¼ teaspoon nutmeg

b. Mix dry ingredients in a separate bowl and blend before adding to the wet mixture.2 cups Astoria Mills All Purpose Flour - Mix #11 ½ tablespoons baking powder,¼ teaspoon baking soda

Blend wet ingredients with dry ingredients all at once using a wooden spoon. Depending on thickness of ba er, it should be able to fall off the spoon, not too thick. If needed add another

c. ½ cup orange juice or water to make ba er consistency. Blend together and pour ba er into a non-s ck or greased loaf pan and bake at 350F for about 35 to 45 minutes or un l tester comes out clean.

Rosh Hashana Honey Cake

Preheat oven to 350 degrees. Grease 2 (9-by-5-inch) loaf pans.

a. Soak together and set aside1/2 cup dried apricots, chopped 1/2 cup rum b. Dry Ingredients2 cups Astoria Mills All Purpose Flour - Mix #1


39

Chapter One - Astoria Mills - All Purpose Mix #1and con nue cooking and s rring vigorously un l the dough feels a bit dry to the touch, and no longer s cking to the bo om of the pot. About 3 minutes. Remove from heat and place dough into a bowl of electric mixer.

d. While bea ng add 5 eggs to the dough, one at a me on medium speed. It is important to make sure each egg is en rely blended in before adding the next.

e. Turn mixer to low and add:1 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese

f. Spoon rounded tablespoonfuls of dough onto parchment paper lined cookie sheet about 1 inch apart. Bake un l golden brown. Serve plain hot or cold or slice and fi ll with Spinach Guacamole.

Spinach Guacamole

Place in a bowl and pure together:

1 ripe avocado peeled and pi ed1 clove garlic gratedDash salt and pepper3 drops Hot Pepper Sauce1 tablespoon lemon juice1 tablespoon Hellman’s Real Mayonnaise

S r in: 1 cup fresh spinach chopped.

Use as a dip for fl at breads, veggies, or even hollow out some Ar san Bread made with Astoria Mills gluten free mixes and fi ll. Use bread pieces to dip into.

Heat skillet and drizzle in some olive oil for frying. Spoon Zucchini ba er into hot oil a ladle full at a me depending on the size pa es you would like. Cook about 3 minutes per side un l golden brown and cooked through. Serve hot with a topping of Apricot Almond Cream Sauce.

Apricot Almond Cream SauceIn a saucepan place a drizzle of olive oil and sauté together for about 3 minutes:1/2 cup chopped dried apricots1/2 cup chopped almondsAdd zest and juice of 1 orangeRemove from heat and s r in 1 cup of sour cream

Cheese Puff s

A deligh ul appe zer or elegant li le roll to add to any meal.

Prepare a cookie sheet lined with parchment paper and pre-heat oven to 375 F.

a. Combine dry ingredients in a separate bowl and set aside:1- 1/2 cup Astoria Mills All Purpose Flour - Mix #11/4 teaspoon Xanthan Gum

b. Combine in a sauce pan and bring to a boil:1- 1/2 cups milk1/4 pound bu er1 teaspoon salt1/4 teaspoon black pepper3 drops Hot Pepper Sauce

c. Reduce Heat and add fl our mixture all at once. S r the fl our mixture into the hot milk mixture quickly un l well incorporated


40

Soups from the Hearth This blend must be stored in the refrigerator or freezer and will keep for about 3 months in the refrigerator or longer frozen. If you wish to store this at room temperature, or take along on a camping trip. Just leave out the bu er and add that at the me. Actually vegetable shortening can keep un-refrigerated for about 3 months.

Making soup using the Cream Soups Base:

1. To make a pot of soup, place

1/2 cup of the Cream Soup Base in a sauce pan. Heat gently, s rring as you go to make an nice ‘Roux’ simmer to golden brown about 3 minutes. Add cold water, or stock a li le at a me to avoid lumping. If lumps appear a hand blender works miracles.

2. Add about 1 quart of liquid to make the soup, gently bring to a boil then turn down to simmer.

Add other ingredients to soup such as cooked vegetables, cooked chicken pieces, etc. Save drippings from roasts, chicken etc. remove fat, these make nice stocks.

Cream of Broccoli Soup with Cheddar Cheese

1. Cook Broccoli un l just tender, puree using a hand blender. 2. Grate Jack or Cheddar Cheese3. Follow 1. and 2. of Making soup using the Cream Soup Base:4. Add the Broccoli and Cheese to the soup, simmer about 2 minutes un l cheese is melted. Taste, add salt to taste.

Most store bought Soups have wheat in them, making it diffi cult to just pick up a store bought soup for those on a gluten free diet. One of the things I have done over the years to save me is to make this simple Cream Soup Base to have on hand. Most soups are made using a Roux, a stock, vegetables or meat and some spices. Here is an easy soup base that you can use to make soups any me.

Cream Soup Base

2 cupsAstoria Mills All Purpose Flour - Mix #1 3 cups Dry Instant Powdered Milk (omit for a dairy free version)1 teapoon salt1 teaspoon black pepper¼ teaspoon Cayenne Pepper½ teaspoon dry mustard1 teaspoon Turmeric ( this makes a nice yellow color and is actually good for you, it can be le out for a whiter soup base)¼ teaspoon nutmeg1 teaspoon onion powder½ teaspoon garlic powder½ teaspoon celery seed ( place this and a li le of the fl our mix into a coff ee grinder and blend, this will avoid having ‘seeds’ in your soup. Makes a nice fl avor though)1 cup Bu er, (vegetable shortening or margarine)

Blend all ingredients together well, crumbling in the bu er to a very fi ne blend using your fi ngers, a bit like blending pastry fl our for pie. Leave out any spices you like or add others you prefer.


41

Chapter One - Astoria Mills - All Purpose Mix #1Ginger Honey Chicken with Orange Sauce

Step One: Marinade Blend together all1/4 cup frozen orange juice concentrate 1 tablespoon lemon juice 3 tablespoons honey, 1/2 teaspoon grated orange peel 1/2 teaspoon fresh ginger juice, (without the pulp –grate and squeeze in hands) 1/4 cup orange marmalade

Step Two: Marinate 4 skinless, boneless chicken breasts 2 hours or overnight in fridge.Drain and place in a cast iron skillet and bake un l chicken breasts are done, approximately 30 minutes at 350 F.

Step Three: SauceHeat reserved marinade to a boil then add ½ cup cold water to which you have added two tablespoons of cornstarch.Serve chicken with sauce and a garnish of orange slices. Serve with freshly cooked rice and a salad.

C... is for Creating something in your kitchen to warm

another’s heart with!

Cream of Mushroom Soup

Method 1:

1. Saute about 10 mushrooms sliced un l golden. 2. Follow 1. and 2. of Making soup using the Cream Soup BaseBlend together.

Method 2:

1. 1 cup dried mushrooms, grind coarsely in a food processor2. Add to 1 cup Cream Soup Base3. Follow 1. and 2. of Making soup using the Cream Soup Base:

Easy Tomato Soup1. Follow 1. and 2. of Making soup using the Cream Soup Base2. Add 1 small n of tomato paste, or fresh tomatoes.

Cream of Chicken Soup1. Follow 1. and 2. of Making soup using the Cream Soup Base2. Add chicken broth and diced chicken breast

Cream of Celery Soup1. Wash and cut up 4 stalks of Celery2. Bring celery to a boil in 1 quart of water3. Follow 1. and 2. of Making soup using the Cream Soup Base:4. Add Celery and water to (instead of broth) to the soup, start with a li le cold water so the soup won’t get lumps.5. Serve with a dollop of sour cream and a garnish of watercress or fresh parsley.


42

Grandma’s Scottish Scones or Southern Biscuits

I learned to make real Southern biscuits from my dear grandmother in North Carolina as a young girl. Now the telling sign of a good biscuit, according to grandma, was that there never be a need to use a knife to separate them in the middle, as that would be the height of bad Southern table manners!

There should be a nice li le natural break in the middle where you can pull the biscuit apart with your fi ngers ...Not that easy for the gluten free variety, so needless to say, a er my many a empts at gf biscuits to fi nally get the ‘science’ of them just right, well my grandma ‘Miss Burdie’ would be smiling down from heaven for sure.

Also see Astoria Mills Pastry Flour - Mix #2 as it can also be used to make scones or biscuits. The pastry fl our biscuits are a bit lighter, it all depends on your preferences in biscuits!

Simple Goodness ....Grandma’s Scottish Scones with apricot jam.


43

Bake at 350F for 20 minutes un l slightly golden brown. Serve warm out of the oven, with a dollop of bu er and your favorite jam, jelly or preserves.

Time saving ps: This recipe is easy to make any me. With Astoria Mills All Purpose Flour - Mix #1 on hand ready to use, making the scones will only take about 10 or 15 minutes to mix and cut out. 20 minutes for baking and they are good to enjoy. If you are having guests for breakfast and you want to have these made and on the table in a fl ash. You can always make them the night before and bake in the morning.

For a Victorian Tea I was faced with the dilemma of needing a large number of scones, ready to bake as needed. So I placed raw scones on cookie sheets and froze them. Taking the frozen scones, I placed them in plas c freezer bags and stored them frozen to use the day of the tea. So easy to bake any me.

To bake frozen scones, I just take them out of the freezer, place the number I would like to have on a cookie sheet, place in a pre-heated, 350 F oven and bake un l done. Only takes a few more minutes than the fresh. Or if you only want one and have them made ahead, they will cook up nicely in a toaster oven.

Serve with daubs of bu er and fresh fruit preserves or jam. Whipped Cream is good too!

These scones are really good, hot out of the oven, but they are s ll good the next day, just heat a li le in the micro-wave and they are s ll delicious.

GRANDMA’S SCOTTISH SCONESWITH RAISINS

Place in a bowl: 2 cups Astoria Mills All Purpose Flour - Mix #1 Pinch of salt (if using salted bu er instead of sweet, cut down on the salt)1 tablespoon baking powder ¼ teaspoon baking soda (or 1 teaspoon baking soda + 1 tablespoon cream of tartar, the Sco sh method)2 teaspoons sugar2 tablespoons Xanthan GumBlend above together and then add¼ cup sweet bu er (or shortening)Crumble mixture together by hand to a course mealy texture.

Add 3/4 cup full of Raisins and toss to coat. Leave out for plain scones or biscuits.

In a separate bowl whisk together:1 egg 1 cup bu ermilk (or whole milk to which you have added 1 tablespoon of white vinegar, or yogurt )

Add wet ingredients to dry, then work into a pliable dough. Add a teaspoon at a me of water if dough is too crumbly. Roll out dough on surface dusted with Astoria Mills All Purpose Mix # 1, using a light hand, to about 1 inch thickness and then cut into round scone/biscuit shapes. The dough may crack a li le around the edges but this does not eff ect the cut out shapes. Just cut out scones or biscuits and keep rolling out dough un l it is all used up.

Makes about 9 to 12 scones.



44

Choux Pastry for savory or sweetCREAM PUFFSPastry CreamA. Whisk the fi rst four ingredients together then heat slowly, s rring all the while with a wooden spoon. 3 cups milk 3/4 cup granulated sugar 1/4 cup Astoria Mills All Purpose Flour - Mix #1 B. When just boiled, turn off heat and temper mixture into3 eggs beatenC. Then mix tempered eggs back into hot mixture and add2 tablespoon. bu er1 1/2 teaspoon. Vanilla D. Remove from stove and cool completely. Cover pudding with waxed paper to keep from forming a skin on the pudding. Refrigerate at least 4 hours.

Whip the Pastry CreamWhip the pudding to loosen then whip 2 cups whipping creamFold both together Store in refrigerator for up to 2 Days.

Choux PastryLine two large cookie sheets with parchment paper and pre-heat oven to 425 F.

1. Bring to a boil the following 3 ingredients:1 cup water 1/2 cup bu er1 teaspoon white sugar1/4 teaspoon. salt Immediately remove from heat,

Add:1 -1/4 cupsAstoria Mills All Purpose Flour - Mix #1 ...All at once, and very quickly and vigor-ously s r with a spoon un l the mixture comes away from the sides of the pan in a smooth ball. Con nue cooking over medium heat, s rring constantly, for 4 minutes or

un l a fi lm forms on the bo om of the pan.

Step Two:Transfer dough to the bowl of an electric mixer and s r for about 30 seconds to cool slightly. Make a well in the center of the dough. Adding 1 egg at a me beat well a er each egg.

4 eggs Beat un l shiny and pastry holds its shape when li ed.Make li le mounds either with a spoon or a Pastry Bag on the Parchment paper lined cookie sheets.

Step Three: make a Glaze with1 egg 1 tablespoon waterBrush glaze over each Pastry Puff , just the top and a bit of the sides, being careful not to drip onto the pan as much as possible.

Step Four:Bake in 425 F oven for 20 minutes; rotate tray. Reduce heat to 375 F bake for 10 minutes or un l golden. With knife, make a small hole in bo om of each; and bake again for 5 min-utes. Turn off oven; let stand in oven for 10 minutes to dry. Cool Pastry Puff s. Transfer to rack; let cool. With wooden spoon handle, en-large hole in each puff . Remove and discard any doughy bits inside the puff .

Spoon pastry cream into pastry bag fi ed with 1/4-inch (5 mm) plain p. Pipe into hole in each puff , squeezing bag gently un l puff is fi lled with cream. Place on waxed paper-lined baking sheet. Pate a choux will collapse if removed from the oven before the structure has set and the shells have not fully baked.

“Pate a choux” is leavened by “steam”. It is this baking principle, that causes them to become infl ated and puff y in the oven! However, if they are remove them from the


45

CROQUEMBOUCHE OR A WEDDING‘PIECE MONTE’

Caramelized Sugar:In a heavy bo om 2 quart pot. Pour in 8 ounces of water, to this add 4 cups sugar. Place over medium heat, and s r constantly ll the sugar is totally dissolved and the liquid is ready to come to a boil. Add 1 cup of corn syrup.STOP s rring.

Wash down the sides of the pot with a brush dipped in water. Allow the sugar to take on an amber color. This takes about 10-15 minutes. Remove pot from the heat and plunge the bo om of the pot into ice water - hold for about 5 seconds. This stops the cooking process!Be pa ent, you must allow the sugar to cool slightly and begin to thicken. This takes about 5-10 minutes. Slowly s r with a fork, to assure the sugar cools evenly.

Now begin dipping the cream puff s using a pair of tongs in the sugar, careful, its burning hot! The sugar should stay on the crown of the puff and not run much. If it does not, the sugar is s ll to hot and runny.

Proceed to build the Croquembouche. Build the base ring, then another on top and so on.

Keep the sugar warm. If the sugar begins to thicken, rewarm in the microwave un l liquid again, this way the color will not change. If you reheat over the stove, the sugar will change colors and will not match the previous dipped cream puff s! Have fun....

oven prematurely, the structure of the shell has not solidifi ed, and the pate a choux will collapse and look fl at. Always bake the shells to a nice medium brown color. Don’t worry, you will not overbake them. A perfect pate a choux product is crisp on the outside, with a slightly moist crumb on the inside.

Spiced Orange Upside Down Cake

This is a great co age cake, just make it in a skillet. Cover with n foil or a lid to cook all the way through. A one pan cake, you can also start this on the top of the stove and fi nish in the oven.

Mix the cake ba er fi rst. Blend Dry ingredi-ents:1 cup All Purpose Flour - Mix #11/2 cup brown sugar1 teaspoon cloves1 tablespoon baking powder1 pinch saltZest of one orange

Whisk wet ingredients un l frothy3 eggs1 tsp. Vanilla1/2 cup almond milk (or regular milk)1/2 cup bu er melted (or oil)

Blend all together and set aside. In a skillet melt 2 tablespoons of bu er to coat pan or use oil. Drizzle 1/2 cup brown sugar evenly in the bo om of the skillet. Peel and Slice 2 or 3 oranges in circles and place on top of brown sugar. Chop orange peel and add about 2 tablespoonsHeat skillet to melt brown sugar and once melted pour in the cake ba er.

Cover and con nue cooking on top of stove or in oven, un l cake is done. A ba er will be cake like when a fork is inserted. Let cool and serve.



46

Carrot Cake ...almost everyone’s favorite

Chock full of healthy carrots, this cake is moist

and delicious!


47

Candied Orange Peel

Slice small slivers of Orange peel, place in a small sauce pan. Add ¼ cup sugar and 1 tablespoon orange juice. Heat and s r un l sugar is melted, simmer gently for 10 minutes, keeping an eye on it so as not to scorch. Put peel on waxed paper and separate. Let the peel cool. Arrange pieces on top of Carrot Cake with Cream Cheese Fros ng.

CRUMBLE TOPPINGS

¾ cup Astoria Mills All Purpose Mix #1½ cup sugar½ cup bu erMix together to a crumbly consistency.Crumble Topping is good as a pie topping instead of a full crust. Easy too. Or if you are in a hurry, just leave off the crust bu er a casserole dish and fi ll with your favorite fruit fi lling and add a crumble topping only. Bake and serve.

EASY PEACH CRUMBLEAn easy and fast dessert is to take a n of drained, peaches, pour them into a bu ered, ‘square’ pan, sprinkle with a bit of cinnamon, add a squirt of peach schnapps and drizzle with Crumble Topping. Bake un l the topping turns slightly golden brown on the edges. Serve warm with a li le cream.

D... is for Delightful Dishes filled with

Dazzling Desserts!

Trina’s Best Carrot Cake As seen on TV

Flour Mixture, Place ingredients in a bowl and blend together2 cups of Astoria Mills All Purpose Flour - Mix #1 2 cups sugar1 teaspoon baking powder & 1 teaspoon baking soda½ teaspoon salt2 teaspoons cinnamon1 cup raisins½ cup walnuts½ cup maraschino cherries, halved& ½ cup grated coconut ( op onal)

Grate or in a food processor 4 cups of carrots (about 5 carrots, washed) Mix together with fl our mixture and reserve.

In separate bowl beat4 eggs1 teaspoon pure vanilla extractAdd 1 cup oil

Blend all dry and wet ingredients together. Pour ba er into a greased 8” round pan and bake at 350°F for 40 to 60 minutes or un l done.

Cream Cheese Fros ng:1 package, about 1 ½ cups cream cheese, 2 cups icing sugar, more to create consistency desired.Grated peel of 1 orange1 teaspoon orange juicePlace all in a food processor and blend un l well mixed. Spread icing on carrot cake, a er it has cooled and decorate with slivers of candied orange peel. (Op onal)



48

Flavorful Moroccan Cooking Gone Gluten FreeMoroccan Preserved LemonsMoroccan Preserved Lemons can be purchased at specialty stores or you can make your own. With a very dis nc ve fl avor, this old world recipe can give your gluten free diet quite a fl avorful li . Use the syrup in place of salt.1. Thoroughly wash about a dozen lemons and place them in a large glass container. Cover the lemons completely with cold water and allow to soak for 5 days. Drain the water and add fresh cold water each day. 2. On the fi h day, drain the lemons and dry them off . Then using the point of a sharp knife, make 4 incisions in each lemon cu ng them in quarters, but not cu ng through to both ends. The lemons are cut completely through on all 4 sides, but s ll held together at both ends.3. Using your fi ngers push about a 1/4 tsp. of coarse pickling salt into the center of each lemon. Arrange the lemons loosely into 3 glass mason jars which you have sterilized previously. Squeeze the lemons slightly open as you go to reveal the inside of the lemon in the jars. Makes a nice colorful display on a kitchen shelf.4. Sprinkle 1 tablespoon of course pickling salt on top of lemons in each jar. Add the strained juice of 1 addi onal lemon to each jar. Cover the lemons and fi ll each jar full with boiling water.5. Steep the lemons in this mixture for at least 3 weeks before using. The resul ng juice is honey thick with a dis nct and beau ful aroma c fl avor which along with the chopped lemon skins (in modera on – throw away the pulp) can be used in salad dressings or to spice up other dishes. The lemons will keep in this mixture for up to a year. Refrigerate upon opening.6. Some mes a whi sh fi lm appears on the lemons in the jar, not to worry, just rinse this off before using.

Spice Cake a la Morocco

Blend together well in a separate bowl and set aside:2 cups Astoria Mills All Purpose Mix #11 tablespoon baking powder2 teaspoons cinnamon½ teaspoon nutmeg½ teaspoon cloves½ teaspoon ginger root (dried)½ teaspoon cardamom¼ teaspoon turmeric½ cup chopped walnuts½ cup chopped dates

Beat together un l frothy3 eggs or egg subs tute1/2 cup oil1 cup sugar1 teaspoon pure vanilla2 tablespoons Moroccan preserved lemon juice(plain lemon juice, with some lemon zest and ¼ teaspoon salt will do instead)1 cup grated apple½ cup water ( adjust to create a thick pour-able ba er)

Bake in a 350 F oven un l cake tests done. Cool completely, dust with confec oners sugar or ice with Lemon Glaze – Also good with cream cheese fros ng.

Lemon Glaze

Juice from ½ lemon2 teaspoons Moroccan preserved lemon juice1 cup icing sugarZest from one lemonBlend all together and pour on cake while it is s ll hot from the oven, let cake cool completely.


49

pan without adding oil, on the stove on medium/low heat for about 10 minutes before beginning to fry.

7. Again using olive oil to keep your hands from s cking, fl a en the breads by punching it down with your palms into a nice round fl at of dough about ½ inch thick. Place one at a me in the cast iron fry pan and cook on one side un l it browns nicely and li s easily from the pan. Flip onto the other side and cook un l browned.

Eat and enjoy. Roll like a pita and fi ll or use as a dipping bread. You can also bake rounds in the oven or use them as pizza rounds if you like.

Spiced Moroccan Tomato Sauce for Dipping Flat Breads

1. Place in a sauce pan and bring to a boil, then drain and set aside2 cups green olives in brine-remove pits2. Sauté 4 sliced garlic cloves un l just golden 1/4 cup olive oil 3. Add the olives to the sauce pan, plus:½ cup tomato paste 1/3 cup water 3 sprigs of fresh thyme Dash of cayenne pepperSimmer gently for about 5 minutes then add 2 thin lemon slices or 1 teaspoon chopped preserved lemon peel.Chill for 24 hours before using.

Moroccan Style Flat bread, or Matlouh

1. In an electric mixer combine: 2 cups Astoria Mills White Bread - Mix #71 cup Astoria Mills All Purpose Flour Mix #11 teaspoon marjoram or other herb

(sauté some fi nely chopped onions lightly and add them to the dough, make sure they are cooled to lukewarm so as not to kill the yeast)

2. Add one at a me:3 eggs 3/4 cup warm lukewarm water

3. Blend for a couple of minutes to make a s cky tacky dough. If the dough is too fi rm, add a tablespoon of water at a me un l it is like the consistency of thick fl uff y cream cheese.

4. Divide the dough into equal balls. Using your fi ngers or a pastry brush, oil the balls of dough with a fruity olive oil and let rise in a warm place for 30 minutes to 1 hour.

5. The idea is to knead the dough using olive oil so it won’t s ck to your hands. The dough is rather s cky, and you may need to s r in a li le more Mix #1.

Pat the dough into a round pizza like shape and pat on more olive oil and fold it over onto itself to like a handkerchief to rest. Let rise another 30 minutes to an hour. At this point you can refrigerate the dough over night to cook the next day if you like. Bring to room temperature before cooking.

6. Using a large cast iron fry pan, heat the



50

Decadent Date Raisin & Nut LoafDECADENT DATE, RAISIN & NUT LOAFStep 1. Soak Together2 cups coarsely chopped pi ed dates 1 cup Raisins1 cup concentrated frozen orange juice¾ cup white grape juice or water

Step 2. Blend Dry Ingredients together2 cups Astoria Mills All Purpose Flour - Mix #1 2 tablespoons baking powder1/2 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon salt3/4 cup coarsely chopped pecans1/2 cup walnut pieces

Step 3:Cream together in an electric mixer:1/2 cup so bu er3/4 cup light brown sugar3 eggs1 teaspoon pure vanilla extract

Step 4. Blend all ingredients together to make a semi s ff ba er. Pour into a greased bread loaf pan and bake in a preheated 325°F oven.

Cool and slice. Serve alone or with a li le Mock Devon Cream

Mock Devon Cream Whip all together:1 cup cream cheese 2 cups sour cream Juice from 1/2 lemon 2 teaspoons vanilla 2 cups powdered sugar

Persian Polow Rice

2 cups basma or scented rice5 cups cold water3 tablespoon olive or vegetable oil ¼ cup plain yogurt1/2 teaspoon saff ron threads or ½ teaspoon Turmeric

Rinse the rice in 3 or 4 changes of water to remove as much starch as possible. Add the rice to the cold water and slowly bring the rice to a boil. S r gently. Let simmer for 10 minutes covered.Remove the rice from the stove and drain any excess water s ll in the pot. Rinse the rice again with a li le warm water. Toss the rice with the yogurt and oil.

Heat a second pot with a ght fi ng lid, with small amount of olive oil. Place the rice in the second pot, close the lid, and keep the heat on low for about 20 minutes.

When you hear the pot start to crackle it is almost done. The idea is to get a nice gold-en crust on the bo om. When the rice is done, take out a cup or so out of the top of the pan, mix it with the Saff ron or Turmeric. Place the rest of the rice on a pla er, scrap-ing off the bo om crispy crust. Decorate top with the Saff ron rice and serve immediately.

E... is for Everyday Eventful ‘‘Eppreciation’

for Everything!


51

BANANA BREADStep One: Blend together,

2 cups Astoria Mills All Purpose Flour - Mix #1 1/2 cup Astoria Mills Aztec Harvest Blend - Mix #41 tablespoon baking powder,1/2 teaspoon baking soda1/4 teaspoon Cinnamon1 cup walnuts

Step Two: In electric mixer cream together, ¾ cup so bu er1/2 cup brown sugar1/8th teaspoon saltAdd 4 eggs one at a me and beat well, then slowly mix in

3 small ripe bananas mashed1 teaspoon pure vanilla1 1/2 cups apple juice or water

Keep bea ng slowly and incorporate all of the dry mixture. Ba er should fall gently from the spoon, not stay on the spoon to be the right consistency. Bake in a greased cake pan in a pre-heated 325 F oven for about 45 minutes or un l a toothpick inserted comes out clean.

Pumpkin Cake with Brown Sugar Fros ngSubs tute 1 small n pure pumpkin for banana & double the cinnamon, in Banana Cake Recipe. Brown Sugar Fros ng -Penu-che StyleSlowly heat the following ingredients to the boil, s rring all the while. Let simmer for 2 minutes only. Then cool to lukewarm.1/2 cup bu er1 cup brown sugar1/4 cup milkPlace in a bowl of an electric mixer and beat in about, 2 cups si ed icing sugarAdd a teaspoon of boiling water if too thick.

BANANA SNACK CAKE

Step One: Blend together, 2 1/2 cups Astoria Mills All Purpose Flour - Mix #1 (You can also make this using Astoria Mills Fine Flour - Mix #3 for a bit lighter version)2 tablespoons baking powder,1/2 teaspoon baking soda1/4 teaspoon Cinnamon

Step Two: In electric mixer cream together, ¾ cup so bu er1/2 cup brown sugar1/8th teaspoon saltAdd 5 eggs yolks one at a me and beat well, then slowly mix in

3 small ripe bananas mashed1 teaspoon pure vanilla1 cup milk or apple juice

Beat whites of 5 eggs un l frothy. Fold into banana cake mixture.

Keep bea ng slowly and incorporate all of the dry mixture. Ba er should fall gently from the spoon, not stay on the spoon to be the right consistency.

Bake in a greased cake pan in a pre-heated 325 F oven for about 40 minutes or un l a toothpick inserted comes out clean.Let cake cool completely.

Assemble Cake:

Whip 2 cups whipping cream with 2 table-spoons maple syrup. Spread on the cake and dust with cocoa through a sieve.

You can also make this cake in 3 cake pans, for 3 layers, and slice fresh bananas into whipped cream in the two middle layers. When using fresh bananas in the cream it has to be eaten the same day.



52

Pancakes or Easy Pan Bread WHOLE GRAIN BUTTERMILK PANCAKES with Blueberries.Step One - Wet Ingredients: In a bowl beat with a whisk,3 eggs 1 cup bu ermilk ( or milk with 1 tablespoon white vinegar or milk subs tute)4 tablespoons oil 5 drops pure vanilla extract (or dash cinnamon)

Step Two: Dry Ingredients -In a separate bowl, mix together

3/4 cup Astoria Mills All Purpose Flour - Mix #1 1/4 cup Astoria Mills Aztec Harvest Blend - Mix #41 tablespoon baking powder, 1/8 teaspoon salt 1 teaspoon Baking Soda

Add dry ingredients to wet, whisk un l blended to make a smooth pancake ba er. (Add a li le more liquid if the ba er is too thick) Ladle by the spoonful onto a pre-heated medium hot non s ck or oiled fry pan or griddle.

Drop a few blueberries, fresh or frozen onto the tops of each pancake. Wait un l the tops bubble a li le and then turn over. Serve hot with a pat of bu er and maple syrup.

F... is Frankly for having Funwhether it is Friday or not!

15 MINUTE PAN BISCUITSOnly minutes to make a nice breakfast or tea me snack.

Whisk together:1/2 cup cold water1 tablespoon oil 2 eggs (or fl ax seed subs tute)

Blend together then add:1 cup Astoria Mills All Purpose Flour - Mix #1 1/4 teaspoon salt 1 tablespoon Baking Powder

S r un l thick, then turn out onto counter top which has been dusted with a li le more Astoria Mills All Purpose Flour - Mix #1 . Knead into a long roll.

Cut in round slices, fl a en slightly to make biscuit and place in a dry pan on low heat, cover with a lid for fi rst part of cooking. Turn over when slightly brown on the underneath, cook on the other side un l done. Slice and eat plain, with bu er, honey or your favorite fruit preserve.

Just make as many as you want to eat as they are best eaten fresh. They harden a bit when cold. You can refrigerate the uncooked dough and cook them as needed. The uncooked dough will keep for a couple of days in the fridge.

Tip: Drop dough by the spoonfuls in a boiling soup pot for a very quick dumpling.

An Egg Subs tute: In a coff ee grinder place 2 tablespoons fl ax seed (light/golden) and grind un l smooth. Add a teaspoon Chia Seeds also. Place above mixture in 1 cup cold water, s r and gently heat un l mixture is somewhat thickened. No need to boil.


53

Ultra Easy YEAST FREE PIZZA Crust

Here is a solu on for you. Use the recipe for 15 Minute Pan Bread as the base. Or for a thin crust use the Tor lla Recipe. Or you could even make a version using the Scandinavian Lefse recipe.

Yeast Free Pizza ...with a hearty twist

Step One: 1 cup Astoria Mills All Purpose Flour -Mix #1 1 cup Aztec Harvest Blend - Mix #41/2 teaspoon Xanthan Gum1 tablespoon Baking Powder1/4 teaspoon salt (Blend dry ingredients together well)1/2 cup cold water -plus a li le more depending on thickness of dough1/4 cup oil

Blend by hand un l thick, then turn out onto counter top which has been dusted with a li le more Astoria Mills All Purpose Mix # 1. Roll out into a pizza shape, place on parchment paper lined pan, prick with a fork.

Sprinkle with a mixture of fresh basil leaves chopped with a clove of garlic, salt pepper and olive oil. Drizzle with a li le Parmesan and Mozzarella Cheeses. Or try any of your own favorite toppings.

Bake about 12 to 20 minutes un l crust is done depending on thickness of pizza.

IRISH SODA BREAD WITH RAISINS & WALNUTS

Mix dry ingredients together well:2 cups Astoria Mills All Purpose Flour -Mix #1 1/3 cup sugar ½ teaspoon salt 2 teaspoons Xanthan Gum1 tablespoon baking powder 1 teaspoon baking soda ¾ cup raisins1/2 cup chopped walnuts

Add wet ingredients and blend well:2 eggs, lightly beaten 2 cups bu ermilk ( or plain milk with 1 teaspoon. Vinegar)1/4 cup bu er, melted

Place dough into a round, greased pan, ( a 9 inch cast iron fry pan is nice)Bake at 350F for 20 to 30 minutes. Cut in wedges, serve with bu er or Devonshire Cream and preserves.

Best eaten warm, you can re-heat slightly to restore moistness the next day as desired.



54

Mexican Flour Tortillas MEXICAN FLOUR TORTILLAS–GF of courseEat as is, with a nice cup of hot coff ee, or use as a base for Tor llas. Really good as a quick lunch. Dip then into HUMMUS, made from chickpeas.

In a bowl mix together well,1 cup of Astoria Mills All Purpose Flour -Mix #1 1 teaspoon baking powder ¼ teaspoon salt 1 1/2 teaspoon Xanthan GumAdd and mix again slightly ,2 tablespoons oilAdd 1/2 cup lukewarm water S r and knead into a ball. Let dough sit for a few minutes if you have me.Cut dough in four quarters and make a round ball out of each one.

Using a small rolling pin, roll dough out into a circle as thin as possible, about 1/8th inch thick.

Place each ‘Flour Tor lla’, one at a me, in a pre-heated (dry - no oil needed.) non-s ck skillet or cast iron fry pan on medium heat. Cook for about 3 to 4 minutes per side or un l done. Just cook ll so , and they remain pliable, - cook more and they are crispy. A faint bit of browning happens, but they remain pre y white, even when done. This recipe makes four tor llas, but you may want to increase the recipe if there is more than one of you! Best eaten fresh, you can make ahead and freeze between layers of waxed paper and cook as needed.

With a li le prac ce you can make even nicer edges than I did here.


55

Creamy POTATO SOUP In a pot of cold water, about 5 cups, place4 washed peeled and cubed potatoes1 chopped carrot1 medium peeled onion2 stalks celery with leaves1/2 teaspoon salt1/8th teaspoon black pepper1/8th teaspoon marjoram

Cook un l potatoes are so and tender.Without draining the hot potato water, take a hand blender and puree the soup mixture un l smooth.

The Finish: Saute 1 onion in olive oil, add 2 tablespoons All Purpose Flour -Mix #1 to make a Roux Sauce. Blend a li le at a me hot potato mixture to thicken and add taste.

Pure with a hand blender and serve with a dollop of sour cream and a garnish of chopped fresh parsley.

Potato Soup was always a special treat to have with Plum Cake or ‘Quetschekuchen Kuchen’ as it was called. Chapter 5 for Recipe.

Big Purple Damson plums with the pits removed, placed on a Pizza crust ( Astoria Mills Pizza & Bagel Mix #5)

Bake un l the crust is golden, sprinkle with cinnamon sugar right out of the oven.

Only available in the Plum Season, and oh such a memory.

Plum Cake is good cooled with whipped cream too!

TOMATO SOUP

Chop 5 or 6 fresh tomatoes or a large n of plain stewed tomatoes. Or use tomato juice.

Saute in a sauce pan 1 medium onion in 2 tablespoons olive oil un l glazed not brown.Remove onions from oil and reserve.Add 2 tblsp. Astoria Mills All Purpose Flour -Mix #1 S r gently to make the Roux and when the oil and fl our mixture is a li le brown, (you may need to add a teensy bit more oil) add in cold water to make a sauce, a li le at a me.

Now add the tomatoes and s rring add enough water to make the consistency of soup.

Next add 1/4 teaspoon salt1/8 teaspoon black pepper1/8 teaspoon cayenne pepper or a few drops of Hot SauceThe sauteed onions

Simmer gently for about 3 minutes. Take a hand blender and puree the tomato soup un l fi ne. Strain if you desire or serve chunky style, garnished with a fresh Basil leaf.

A hand blender works wonders to make the soup extra smooth.

Finish with a dollop of sour cream if you like.



56

Plum Fruity Snack Cake ...or easy dessert if you please!


57

Chapter One - Astoria Mills - All Purpose Mix #1Layer 3 – CRUMBLE TOPPING

Brown Sugar Crumble ToppingIn a bowl crumble together1/2 cup brown sugar1 teaspoon Cinnamon1/4 cup Bu er1/4 cup Astoria Mills All Purpose Flour -Mix #1

Sprinkle Topping on top of fruit layer.

Step 4. Bake at 350 F for 30 minutes. Remove from oven, let cool. Serve slightly warm with ice creamRefrigerate to enjoy the next day, re-heat slightly before serving.

G... is for Goodness Gracious it’s Gluten Free, and that’s

Good!

PLUM FRUITY SNACK CAKE with crumble topping.

Layer 1 -Ba er:Step One Beat un l frothy: 2 eggs 1/4 cup oil4 tablespoons sugar1 teaspoon vanilla 1 cup milk or fruit juice Step Two: Mix dry ingredients in a separate bowl and blend before adding to the wet mixture.

1 cup Astoria Mills All Purpose Flour -Mix #1 1 tablespoon baking powder,¼ teaspoon baking soda

Add wet and dry ingredients together and beat by hand a bit. Ba er should not be too thick but run off the spoon when held up. This is so the fruit will sink into it.Pour Ba er into bu ered 8 inch square cake pan.

Layer 2 - FruitWash and de-pit about 5 or 6 ripe Dark Purple Plums ( you may subs tute other fruits or berries as desired) 1 pear sliced1 peach slicedPlace fruit on top of ba er – watch them sink in a bit.


58

Potato Lefse...a Scandinavian quick bread


59

Chapter One - Astoria Mills - All Purpose Mix #1Potato LefseA Scandinavian Flat Bread (or what to do with le over mashed potatoes)

Mashed Potatoes Recipe:

Place pealed potatoes in pot of cold salted water, bring to boil, turn down heat and simmer un l so when pricked with a fork or sharp knife. Drain. Add a li le milk to the pot un l the milk scalds, a pat of bu er, a dash of nutmeg, (the secret french ingredient)Mash well with a potato masher

Lefse: Take 5 cups cold le over potatoes. Blend smooth with 1 egg, 1 teaspoon sugar, 1/2 teaspoon salt.

Place on counter top sprinkled with 1 cup, Astoria Mills All Purpose Flour -Mix #1 Knead the fl our into the dough adding more as needed to make a pliable, roll-able dough.

Cut dough into small equal por ons, Roll out very thin, (tor lla-like). In a skillet with a small amount of oil, fry each Lefse on one side ll it bubbles and starts to brown, fl ip. Dust with sugar, jam or bu er or anything you like, roll and eat.

You can half the recipe if you like, or if you have more and don’t want to fry them up all at once, just keep the dough in the fridge for the next day or two.

SOUTHERN FRIED CHICKEN

5 or 6 chicken pieces washed (with or without skin)

Flour Mixture

¼ cup Astoria Mills EnrichedAll Purpose Flour -Mix #1

Dash Salt and PepperDash Cayenne Pepper¼ teaspoon Turmeric¼ teaspoon sweet paprika1 teaspoon dry mustard

Dredge Chicken pieces in Flour Mixture. Fry in hot oil in skillet on medium heat un l golden brown. Cover for part of the cooking me to assure chicken cooks through.

There is just nothing like taking southern fried chicken on a picnic. One of my fondest memories as a child was visi ng grandma in North Carolina. She packed us a picnic lunch for the trip home and included her awesome fried chicken in the hamper. It was delicious.

Foods made with love make las ng memories.

H... is for Healthy stuff in every bite;

why that’s just Heavenly Honey!


60

Roux Sauces and GraviesRoux sauces & graviesUse Astoria Mills All Purpose Flour -Mix #1 for Old fashioned gravies and Roux Sauces

GRANDAD’S TOMATO GRAVY

Starts off with a Roux Sauce, use this method in your favorite recipes calling for a Roux sauce.

Step One: In a skillet place about 4 tablespoons olive oil or bacon drippings(Granddad used bacon drippings or lard because that’s what they had on the farm)3 Tablespoons Astoria Mills All Purpose Flour -Mix #1

Heat gently, s rring all the while, un l golden brown.

Step Two: Add cold water, a li le at a me un l you have a sauce that is free of lumps, about 1 cup water or milk

To this point - we have sauce or milk gravy.Great over Southern Biscuits

Step Three: Add 1 small can of tomato paste½ teaspoon saltdash black pepper5 or 6 drops of Tobasco Hot Sauce

S r and simmer gravy for about 5 minutes. Serve over vegetables, meats or Astoria Mills Brown Bread -Mix # 6

An Aside: This recipe has been handed down ( Trina made it gluten free) for 4 genera ons. It was a staple in The Great Depression, and our family accredits it with saving the family, there were 8 children, back then from ge ng the 1918 Infl uenza Pandemic. Apparently the family ate this every day, (canned tomatoes from the Oklahoma farm) Not one of the family came down with the infl uenza even though they were ready nurses to neighbors that did. When it was all over, this is the only thing they could think of that they did diff erently from other folks. Tomatoes and Hot Sauce!

CHEESE SAUCE

Follow steps one and two on the le . Use milk instead of water.

Step Three: Add 1 cup Grated Cheddar or Jack Cheese1 tablespoon Parmesan Cheese ½ teaspoon saltdash black pepperdash cayenne pepper1 teaspoon mustard1/2 teaspoon Tarragon

Heat all together and fi nish with a tablespoon of cream. Serve on top of steamed broccoli or other vegetable or use as a base for macaroni and cheese.


61

WEST COAST SALMON CROQUETTESAn easy meal in minutes everyone will love.

Salmon:In a mixing bowl place,1 -213 gram -medium n of salmon, juice and all - for quick home-style version.Croque es Ba er:Add to the bowl,2 eggs,1 small onion chopped1 chopped sweet red pepper ( op onal)1 teaspoon baking powder3 tablespoons gf mayonnaise½ teaspoon black pepper½ teaspoon Herbs Provencal ( op onal) ¼ cup Astoria Mills All Purpose Flour Mix #1

Mix all together at once making a chunky mixture.Drop spoonfuls of the ba er with the salmon into a pre-heated non-s ck skillet with a li le olive oil. Fry on one side ll lightly browned. Flip and cook un l done.Serve with lemon juice on top. Makes a nice meal with a side salad.

Chapter One - Astoria Mills - All Purpose Mix #1DEEP FRIED ONION RINGS

Slice 1 large Spanish Onion into Rings – Place in a plas c zip lock bag and add 2 tablespoons of Astoria Mills All Purpose Flour -Mix #1 Toss gently and set aside

Ba er:

Blend together dry ingredients¾ cup Astoria Mills All Purpose Flour -Mix #1 ½ teaspoon salt½ teaspoon baking soda1 teaspoon Xanthan GumIn a separate bowl, whisk together,2 tablespoons vinegar 1 egg1 cup waterMix dry ingredients and wet together with a whisk to make a smooth, thick ba er.

Dip an onion ring at a me into the ba er and deep fry un l golden brown.Drain on paper towels.

Gourmet version of salmon croque es:

Instead of nned use, 1 cup loosely packed grilled boneless salmon fi let and 1 small slice of smoked salmon cut into pieces, in place of nned salmon


62

Cherry Pie

Melts in your mouth!

Chapter Two - Astoria Mills - Pastry Flour - Mix #2

Chapter Two

Astoria Mills

Pastry Flour - Mix #2

Use to make gluten free: Pies, pastry, cookies, yeast breads, biscuits, scones, moist

chocolate muffins, cakes and brownies. Also use to make: puddings, gravies and a flour

with which to knead dough and to dust baking pans. Also used in combination with

All Purpose Flour - Mix #1 in various cookie recipes. The is the best mix to use for

kneading Astoria Mills Pizza & Bagel - Mix #5


63


Lemon Meringue Pie

Great for light and crispy cookies.

Chocolate Chip Cookie Dough pictured

on the right. You can make it ahead and

bake as needed.

With Astoria Mills gluten free baking

mixes in your kitchen cupboard, you will

always have something good you can

make to eat.


64

Amazing Pie Crust

Mom’s Best Tradi onal Pie Crust -Quick Direc ons

Cream together, in Food Processor

1 cold egg½ cup shortening½ cup bu er or margarine1 tablespoon vinegar1 tablespoon brown sugar5 drops Pure Vanilla Extract 2 tablespoons cold water¼ scant teaspoon xanthan gum2 cups Astoria Mills Pastry Flour Mix # 2

See complete direc ons with Cherry Pie Recipe.Chill dough for best results.


65

Trina’s Famous LEMON MERINGUE PIE

Lemon FillingPrepare all ingredients ahead.

Step One: Mix fi rst four ingredients together in a sauce pan un l blended. Turn on heat and s r un l mixture just comes to the boil and thickens. 1 cup cold water1/4 cup corn starch 1/4 cup cold milk 3/4 cup sugar

Step Two: Separate bowl.Temper 3 egg yolks beaten together with 1 egg white by pouring a li le of the hot mixture into the egg mixture and whisking quickly so the eggs do not curdle. When suffi ciently mixed together add the two mixtures together in the sauce pan, all the while simmering very slowly.

Remove Sauce pan from heat and add1 tablespoon Bu erjuice from 2 lemons ( 1/4 cup)Grated rind from one lemon (1 tablespoon)

Pour mixture into Pre-baked Mom’s Best Pie Crust

Meringue3 egg whites adding 4 tablespoons sugar1/4 teaspoon SaltIn an electric mixer, Beat un l s ff peaks form and then spread on top of warm lemon pie fi lling. With a spoon, create peaks in the meringue. Place Pie in heated oven 350°F for about 5 min. or un l meringue is just golden at the edges.

CHOCOLATE CREAM PIE Pour into a pre-baked pie shell made from ‘Mom’s Best Pie Dough’ recipe in this book.

The Chocolate Pudding Pie Filling:Step One: Blend together in sauce pan.5 tablespoons cocoa 2 ½ cups milk1 cup sugarDash salt1 - 2 x 3 piece of a quality dark chocolate bar, (op onal) Heat slowly un l cocoa and chocolate is dissolved into the milk mixture.

Step Two: Mix 6 tablespoons corn starch in ½ cup water, add this to the hot chocolate mixture and bring just to the boil, s rring constantly. Step Three: Place in a separate bowl and beat with a whisk 3 egg yolks

Temper the eggs and chocolate mixture while whisking egg yolks with one hand, pouring a small amount of hot mixture into the bowl and con nue blending, when the mixture has enough of the hot chocolate mixture blended in so that it won’t curdle, add this to the remaining hot chocolate in the sauce pan and con nue bea ng to thicken. Remove from stove.

Step 4: add 1 tablespoon of bu er, and 1 tablespoon of pure vanilla extractS r together well, pour into a pre-baked pie shell let cool completely. Whip 1 cup of heavy cream, with 1 tablespoon vanilla sugar and smooth onto top of chocolate pie. Garnish with a li le shaved chocolate.Serve chilled. Keeps 2 days in fridge.



66

Mouth watering Cherry Pie

A magnificent Cherry Pie, juicy and delicious on the inside, a soft and flaky pie crust ...and the whole thing just melts in your mouth. The best part is it is gluten free and you can eat it without fear!


67

I fi nd that placing the fi nished pie shell in the freezer for a few minutes before adding the fi lling works well. In fact most of the me I make a double batch of dough and fi ll

about 3 pie plates with dough, and freeze. This way I have an unbaked crust ready and all I have to do is make the fi lling and bake.

Now for the Cherry Pie!The most delicious cherry pie you have ever tasted! Our wonderful neighbors have a cherry tree in their back yard, and I look longingly out our kitchen window each year. They both appeared at the door with this basket of cherries and so I just had to make a pie! or two ... They were delicious. You can use thawed frozen and pi ed cherries as well.

Step 1. Make the GF pie crust, as in Mom’s Best Pie Crust Recipe, and place dough in pie plate in the freezer.

Roll out dough for top la ce heart crust between two sheets of wax paper or plas c wrap, that you have placed on a cookie sheet. Just spoon the dough out onto a piece of plas c wrap and then placing a layer of plas c wrap on top, roll out the pie dough. Place the cookie sheet with the dough on it into the freezer.

You can add more fl our Mix un l the dough is more roll-able, I just like this easy way, and the crust is more fl aky.

Step 2. Pit freshly washed tart cherries using a p from a cake decora ng tube on your forefi nger, or a cherry pi er. It will take about 2 to 3 cups of cherries for one pie. (or use frozen pi ed cherries)

OLD FASHIONED MELT-IN-YOUR-MOUTH CHERRY PIE WITH HEART LATTICE TOP CRUST

Mom’s Best Pie Crust - Detailed instruc ons

This GF pie crust for one pie, slices beau fully and tastes great! Be careful to use only ¼ teaspoon Xanthan Gum, or it will be too so and won’t slice properly.

Cream together, 1 cold egg½ cup shortening or lard½ cup bu er1 tablespoon vinegar1 tablespoon brown sugar5 drops Pure Vanilla Extract 2 tablespoons cold water¼ teaspoon xanthan gum

Once the above is mixed well, (I o en use a food processor) then add the fl our mix and blend.2 cups Astoria Mills Pastry Flour Mix # 2 Mix together into a so dough. As the dough is so , it is best not to try and roll it out. Best to pat it into the pie pan using a bit of my GF fl our mix on your fi ngers. Some mes I also place a layer of plas c wrap over the dough in the pie plate and smooth into place around the bo om and sides. Then remove the plas c wrap and pinch edges slightly to make a decorated edge.

To make a top crust, roll out some dough between two sheets of plas c wrap about the size of the pie plate you are covering.



68

Cherry Pie ....continued

Pictured above, 1. Unbaked Cherry Pie, 2. Cu ng out the hearts, and 3. a close up of the baked pie, ready to cut and eat.

Step 3. Assemble the fi lling

CHERRY PIE FILLING

Add the following to cherries and blend. 3 cups pi ed fresh or frozen (unsweetened) cherries3/4 cups sugar1/2 teaspoon cinnamona few drops of pure vanilla1/4 teaspoon vitamin C crystals 1 tablespoon corn starch1 tablespoon tapioca starch

…if you can wait that long, and you want to prep the night before, let this mixture stand in the refrigerator and it will get juicy then next morning add this, or add right away.

Step 4.

Put cherry fi lling into frozen pie crust, cut heart shapes from frozen rolled dough on the cookie sheet and place hearts in a design on top of the pie and then bake in a 350* oven for about 30 minutes un l the cherries bubble and the crust is golden.

You can serve with ice cream or whipped cream if you like, but we ate ours just warm out of the oven and it was delicious!


69

Southern Biscuits & Gravy3 Tablespoons - Astoria Mills All Purpose Flour -Mix #1

Heat gently, s rring all the while, un l golden brown.Add cold water, a li le at a me un l you have a sauce that is free of lumps, about 1 cup water.Add 1 cup beef stockTaste and spice up as required with a li le salt and pepper.

These are great as a Victorian Tea Scone served with fruit preserves and cream.

See some Victorian Tea Recipes at the end of chapter Three

Why not add some whole grain nutri on to these deligh ul biscuits by subs tu ng 1/4 cup of Astoria Mills Aztec Harvest Blend - Mix #4 for part of the Pastry Flour Mix #2

Savory Cookies for the Not-So-Sweet Tooth

Cream together in an electric mixer: 1/3 cup bu er or margarine1 teaspoon Hot Pepper Sauce1/4 teaspoon black pepper1/4 teaspoon dried Cardamom 1/2 teaspoon Turmeric1/8 teaspoon Xanthan Gum1 -1/2 cup Astoria Mills Pastry Flour - Mix #2(or subst. 1/2 cup Aztec Harvest Blend- Mix #4)Fold in 2 cups Seriously Sharp Cheddar Cheese - grated.Scoop onto waxed paper and shape into a log. Refrigerate dough for 2 hours or overnight. Slice cold cookie dough and place discs onto parchment paper lined cookie sheet. Press a walnut piece into the top of each cookie.

SOUTHERN BISCUITS and Gravy

1. Place in a bowl: 2 cups Astoria Mills Pastry Flour Mix #2 - (plus about ¼ cup for dus ng see below)Pinch of salt 1 ½ tablespoons baking powder ½ teaspoon baking soda ¼ cup sugar 1 tablespoon Xanthan Gum2. Blend above together and then add1 cup cold bu er or shortening.Crumble mixture together with pastry blender un l course and bu er is in small pieces.3. In a separate bowl whisk together un l frothy:1 egg 1 cup whole milk 1 tablespoon white vinegar

Add wet ingredients to dry, and blend gently un l dough just comes together. Place dough on lightly fl oured surface with, Astoria Mills Pastry - Flour Mix # 2.Lightly fl our the top of the dough with Mix #2. Add just enough Mix #2 to make workable, don’t add too much. and roll out the dough into a rectangle about 1 1/2 inch thick.

Place in fridge for 15 minutes or overnight. Pre-heat oven to 400F. Place biscuits on middle rack- bake scones about 20 minutes, un l tops are slightly golden, tops are fi rm when touched and slightly golden. Cool slightly. Makes about 1 dozen. For Scones Add ¾ cup of raisins to dry mixture.

Beef GravyIn a skillet place about 4 tablespoons olive oil


70

Rhubarb Pie

Rhubarb Pie is one of the fa-

vorites at our house every

spring.

We await anxiously as the large green leaves emerge from the cold winter earth.

Did you know that Rhubarb leaves actu-ally benefi t the ozone layer? I read that somewhere, but please don’t eat the leaves they are poisonous.

Rhubarb stems are very tart and loaded with vitamin C. Our ancestors used these as the fi rst fresh fruit of the season, a great spring cleanse of the system.

Bake in a pre-heated 350F oven. Bake for about 12 minutes or un l cookies are golden. Use as appe zers, nibbles etc.


71

APPLE PIE ...3 VERSIONS

First decide on the Apples...

Any kind of apples will make a lovely apple pie. However for apple pie aff ec onados, everyone has a special one in mind.

Some like them so , some like them crisp.So centered apple pies:Cortlands, Fuji, Ida Red, McIntosh, GalaFirm textured apples that retain their shapeGolden Delicious, Granny Smith, Honeycrisp, Johnathan, Jonagold, Winesap

Apple Pie Filling:Peal and pare 5 or 6 apples and slice. Place in a large bowl and add 3 tablespoons corn starch.Add depending on your ‘kind’ of pie...

American Apple Pie: (Double Crust)1/4 cup sugar1 teaspoon cinnamon2 tablespoons honey (the secret ingredient)Juice of 1/2 lemon or (sprinkle with 1/2 teaspoon. Ascorbic Acid)Canadian Apple Pie: Use maple syrup instead of honey.Bri sh Apple Pie: Leave out the cinnamonDutch Apple Pie: Add raisins and use crumble topping.

RHUBARB PIE

Make Mom’s Best Pie Crust Recipe, fi ll pie shell and place in freezer.

In fact, why not triple the recipe, make 3 or 4 pie shells and have them ready in the freezer for whenever you want to whip up a pie!

You can roll the top crust between two sheets of plas c wrap,or waxed paper and freeze on a cookie sheet ready to use as well.

Rhubarb Filling:

In a large bowl cut up freshly washed rhubarb stems. About 4 or 5 cupfuls.

Add 1/2 cup of sugar1/4 cup corn starch1/2 teaspoon cinnamon1 tablespoon water

Toss all together and fi ll pastry shell.

Crumble Mixture or (Deutsche Streusel)

1/2 cup Astoria Mills All Purpose Flour Mix #11/2 cup sugar4 tablespoons so bu er

Crumble together and sprinkle on top of Rhubarb pie.

Bake at 350F un l crust is golden and rhubarb bubbles in the middle.

TIP: To place the top crust on the pie, remove rolled pie dough from freezer and place on top. Smush in the sides and bake.



72

Chapter Two - Astoria Mills - Pastry Flour - Mix #2RED VELVET CHOCOLATE CAKE An old classic made a li le more nutri ous as well as gluten free.

Step One: Wet IngredientsBeat fi rst four ingredients together, then blend in the remaining wet ingredients.

4 eggs¾ cup oil 1 cup sugar 1 teaspoon vanilla1 cup peeled grated raw beets- (pureed canned beets can also be used)1 teaspoon vinegar1 tablespoon red food coloring¾ cup bu ermilk

Step Two: Wet ingredientsIn a separate bowl, blend together:1 ½ cup Astoria Mills Pastry Flour Mix #2½ cup Astoria Mills All Purpose Flour Mix #1 ¾ cup pure cocoa 2 tablespoons baking powder,¼ teaspoon Baking soda

Mix wet and dry ingredients together to make a smooth ba er. Pour ba er into a greased (and fl our dusted with Pastry Flour Mix #2) 9 inch round spring-form cake pan.Or bake in 2 separate pans. Bake at 350F for about 45 to 60 minutes or un l tester comes out clean.Remove from oven and cool somewhat, place on cake plate and cool completely. Frost with Velvet Cream Cheese Fros ng.

Velvet Cream Cheese Fros ngIn the bowl of an electric mixer cream to-gether1 cup so bu er 1 small package cream cheese1 teaspoon pure vanilla2 cups icing sugar (may take a bit more sugar to gain correct consis-tency) If fros ng is too thick, add a teaspoonful at a me of milk.

Cake Assembly:

Slice Cake in half through the middle (or take fi rst layer from one of two cake pans baked in) and fi ll with fros ng. Place top half of cake on top. Frost cake with the rest of the Velvet Cream Cheese Fros ng. Deco-rate as desired. Refrigerate cake two hours before serving.

PATTI’S PASTRY DISCOVERYEgg Free fl aky pastry


73

Chicken with Pomegranates and Walnut Sauce

1 large chicken or 5 whole chicken breasts Roasted and de-boned cut in large pieces.

Step One: The Onion & Spices Pot

Saute to golden brown 1 onion – then add2 cloves garlic1 teaspoon salt 2 1/2 cups fi nely ground walnuts 1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon pepper1 cup water

Step Two: Place Chicken in pot with The Onion & Spices Pot and add3/4 cup pomegranate syrup ( this is available in stores, or take fresh pomegranate and run it through a juicer a er peeling)3 tablespoons sugar1/2 teaspoon saff ron (or turmeric)2 tablespoons fresh lime juice

Simmer for about 30 minutes, being careful that it does not burn. Add a li le more water at a me if too dry. Serve with cooked rice on the side.

This is a fancy dish for company.

A salad tray of fresh fruit and veggies is a nice balance.

PATTI’S PASTRY DISCOVERY

My friend Pa raved about a pastry recipe she received from a Chef when she and her husband went to Los Vegas. Of course it was a wheat recipe, but as it was so good she asked if I might try and make a gluten free version of it. So here it is. Don’t add any water and mix as is, or use the vodka which makes the pastry fl akier.

This is a great Egg Free Pastry Recipe

All at room temperature: blend in food processor or cream together with an electric mixer.

Add items to food processor in this order and blend well a er each addi on.

1 cup cream cheese 1 cup bu er1/2 scant teaspoon Xanthan Gum 2 cups Astoria Mills Pastry Flour Mix #22 tablespoons vodka The Vodka adds to the fl akiness. Shape into pie sized discs wrap and chill.

Or pat directly into bu ered pie plates, chill for 10 minutes in the freezer and bake.

Makes 2 pie crusts with a li le le over.

I... is for Interesting Ideas that pop up just when you need them.



74

Puff Pastry Steps


75

Step 4: Dust the dough with a li le of the fl our mixture and place the bu er rectangle on one end of the dough.

Be prepared for a bit of a mess, but don’t give up and it will come out fi ne.

Start turning the dough on top of the bu er, pa ng the dough to seal the bu er inside. Use a rolling pin to fl a en with gentle pounding mo ons rather that rolling mo ons. Pound gently one way and then the other to move the dough outward

Keep turning, dus ng each turn with the fl our mixture, gently blending it all in un l you can roll the dough smoothly.

Roll and place dough in a pre y Tart pan, freeze before baking. Spread with fruit or such and bake in recipes calling for puff pastry. You may fi nd it good to pre-bake the shell somewhat before adding the fi lling if the fi lling is too juicy and may result in weighing down the pastry.

For Cut out shapes for Chicken A-La-King style dishes, roll dough about 2 inches thick and then using a cookie cu er gently cut out a round. Using a smaller circle, gently cut into the round to about half way down. Freeze dough before baking at 400F. for about 12 minutes or un l browned.

Makes six to a dozen pastry shells. These are very rich, so serve in small por ons. Thankfully with the Astoria Mills Enrichment formula in the mix, it is not all empty calories! I have a theory, that if you can have a treat now and then, you won’t feel so deprived and eat what you shouldn’t.

PUFF PASTRY - Method One

This sounds like it is a lot of work, but it is really not, you just have to start a day ahead. This is one of the harder things to make in gluten free form, it may not be iden cal to its wheat version, but sa sfi es the craving now and then.

Step 1:

Take a 1/2 pound so bu er and blend it with 1/4 teaspoon baking powder.Dust a piece of plas c wrap with some Astoria Mills Pastry Mix #2 and place the bu er on top and fl a en into a rectangle about 4x6 inches in size. Refrigerate overnight. With pastry.

Step 2:

In a food processor blend together,

1 teaspoon Xanthan Gum4 tablespoons honey or corn syrupdash salt2 cups Astoria Mills Pastry Flour Mix #25 tablespoons bu er1/4 cup cold water

Remove dough from the food processor and scrape it onto waxed paper or plas c wrap dusted with Astoria Mills Pastry Flour Mix #2Shape into a rectangle of doughChill overnight.

Step 3: Remove bu er from fridge to warm slightly. 1 cup of Astoria Mills Pastry Flour Mix #2 to use as a dus ng mix. Place the dough rectangle on a counter top dusted with the fl our.

Puff Pastry


76

Chocolate Muffins ....with blueberries yum!

Moist and delicious, with added fiber, these muffins are sure to be a hit

whenever you make them. And actually very healthy too!


77

CHOCOLATE BROWNIES -1Bu er an 8 inch ‘Square’ pan and pre-heat the oven to 325 F.

Bowl One: Melt bu er and chocolate together and set aside to cool slightly100 g or about 1 cup chopped gf chocolate, 1 cup bu er

Bowl Two: Cream ingredients together with an electric mixer½ cup so ened cream cheese1 cup sugar3 eggs1 teaspoon white vinegar1 teaspoon pure vanilla

Bowl Three: Si dry ingredients together1/2 cup cocoa 1/2 cup Astoria Mills Pastry Flour #22 tablespoons Astoria Mills Aztec Harvest Blend -Mix #4 (op onal)¼ teaspoon Xanthan Gum 1/4 teaspoon salt¼ teaspoon baking soda ½ cup walnuts ( op onal)

Method: Beat Bowl One, into Bowl two a li le at a me.Gently fold dry ingredients in Bowl Three into the wet mixture and then scrape dough out into the Bu ered Square Pan. Bake for about 40 Minutes or un l a tester comes out clean. Let Cool about 10 minutes while you prepare Fros ng.CHOCOLATE FROSTING: melt Cream and bu er together then add chocolate and s r to melt the chocolate. Spread on the Brownies while s ll warm.¼ cup heavy cream 3 tablespoons unsalted bu er 6 oz. semi-sweet chocolate

CHOCOLATE BLUEBERRY MUFFINS

Whisk wet ingredients together in bowl.

4 eggs¾ cup oil ¾ cup sugar 1 teaspoon vanillaDash cinnamon1 ½ cup milk

In a separate bowl, blend together

¼ cup ground (blond) fl ax seed, 1 tablespoon psyllium husk powder 2 cups Astoria Mills Pastry Flour Mix #2(note: although most muffi ns work best with Astoria Mills All Purpose Flour Mix #1, chocolate muffi ns are more moist with Mix #2. 2 tablespoons baking powder, (non aluminum GF)¼ Teaspoon. Baking soda ½ cup cocoa

Mix Dry ingredients with wet ingredients all at once and quickly beat together un l you have a smooth pourable ba er.

Add: 1 cup fresh or frozen blueberries.

Blend then fi ll into paper muffi n cups only 3/4 full.

Bake at 350F for about 35 to 45 minutes or un l tester comes out clean.

Makes 1 ½ doz. Muffi ns. You can freeze the muffi ns raw, and bake later. Just put them in a cold oven and turn it on to 350F for about 40 minutes.No Blueberries, just subs tute Chocolate Chips - Great just plain too.



78


Tradi onal Raisin Scones 1. Place in a bowl: 2 cups Astoria Mills Pastry Flour Mix #2 - (plus about ¼ cup for dus ng see below)Pinch of salt 1 ½ tablespoons baking powder ½ teaspoon baking soda ¼ cup vanilla sugar (this is my secret ingredient, I keep a large bo le of sugar handy which I have 2 vanilla beans in to add fl avor* or just use plain sugar) 1 tablespoon Xanthan Gum

2. Blend above together and then add1 cup bu er Crumble mixture together with pastry blender un l course and bu er is in small pieces.

3. In a separate bowl whisk together un l frothy:1 egg 1 cup whole milk 1 tablespoon white vinegar

Add wet ingredients to dry, and blend gently un l dough just comes together. (If adding dried fruit such as raisins or dried blueberries, do so at this point ¾ cup).

Place dough on lightly fl oured surface with, Astoria Mills Pastry - Flour Mix # 2.

Lightly fl our the top of the dough with Mix #2 and turn dough over gently a couple of mes to make a rollable dough. Dont’ overwork. Roll dough into a rectangle about 1 ½ inch thick.

With a sharp knife, cut rectangle into two halves. Cut triangle shaped scones out of rectangles. Or cut circular scones. Place

Chocolate Cupcakes with Mocha Fros ng - makes about 16 cupcakes

1. Beat wet ingredients together in bowl. 4 eggs¾ cup oil ¾ cup sugar 1 teaspoon vanilla1 ½ cup milk 2 tblsp. White vinegar

2. In a separate bowl, blend together well1 tablespoon psyllium husk powder (adds moistness and healthy fi ber)2 cups Astoria Mills Pastry Flour - Mix #22 tablespoons baking powder¼ Teaspoon Baking soda ¾ cup cocoa

Fold/s r Dry ingredients in to wet ingredients all at once and quickly beat together un l you have a smooth pourable ba er.

Pour ba er into cupcake liners in muffi n n. (lightly spray paper liners with gf pam) Bake at 350F for about 25 minutes or un l tester comes out clean. Cool and frost with Mocha Fros ng.

Mocha Fros ngWhip 1/4 lb. so bu er and 2 cups icing sugar together to make a fros ng. Add 1 teaspoon strong coff ee. Pipe onto cupcakes.


79

blender un l course and bu er is in small pieces.

3. In a separate bowl whisk together un l frothy:2 eggs 2 cups milk (you can also use heavy cream instead)2 tablespoons white vinegar

Follow previous direc ons for rollout.

scones on a parchment paper lined cookie sheet. Place in fridge for 15 minutes or overnight.

Pre-heat oven to 400F. Place scones on middle rack- bake scones about 20 minutes, un l tops are slightly golden, tops are fi rm when touched and slightly golden. Do not over-bake.

Place scones on a linen towel covered cooling rack to cool. Makes about 9 to 12 scones. Recipe can be doubled and scones frozen and baked as needed. Baking me will increase slightly. Cool about 10 minutes or more before sampling.

When I froze scones to be baked later, I found a be er result occurred when scones were let to defrost a li le prior to baking, but s ll remaining cold. Baking frozen, did not rise quite as much but were s ll good.

Scones with dried fruit: Add ¾ cup of dried fruit such as dried blueberries, raisins, cranberries or cherries to dry mixture before gently kneading and rolling out dough. Only add enough dus ng mix to be workable don’t add too much.

Double Batch Scones

1. Place in a bowl: 4 cups Astoria Mills Pastry Flour Mix #2Pinch of salt 3 tablespoons baking powder 1 ½ teaspoon baking soda 1/2 cup vanilla sugar2 tablespoons Xanthan Gum

2. Blend above together and then add2 cups bu er - 1lb.Crumble mixture together with pastry



80

Chapter Two - Astoria Mills - Pastry Flour - Mix #22 cups of Astoria Mills Pastry Flour -Mix #2

4. S r in by hand, 1/2 cup white chocolate chunks 1/2 cup semisweet chocolate chunks Pour ba er into a greased 11 x9 inch cake pan that has been lined with parchment paper and smooth to edges. Bake for 20 to 25 minutes, gooey brownies look undone.

Drizzle with melted semi-sweet chocolate, slice, and place a half walnut in the middle of each brownie (walnut s cks to melted chocolate)

Gluten Free -Olympic Pep ...Chocolate Brownies

Everyone needs a li le extra pep or energy and chia seed and fl ax are so good for you. I always think it is fun to add a bit of extra healthy stuff , even in a treat. Astoria Mills baking fl ours are enriched too!

Go for the Gold and GET READY for your Olympics with some Olympic Pep Chocolate Brownies.

1. - Blend together well in separate bowl¾ cup Astoria Mills Pastry Flour Mix #2½ teaspoon Xanthan gum½ cup Chopped Walnuts1/8th teaspoon salt2 tablespoons ground fl ax seeds1 tablespoon ground Chia seeds2 tablespoons Astoria Mills Aztec Harvest Blend -Mix #4Set aside.

2. -In a small saucepan melt and set aside:½ cup bu er¼ cup pure cocoa

CHOCOLATE BROWNIES -2 1. In a large saucepan, melt1/2 cup bu er 2. Remove from heat and s r in 3/4 cup white sugar3 eggs1 teaspoon vanilla extract1/2 cup unsweetened cocoa powder3/4 cup Astoria Mills Pastry Flour -Mix #21/4 teaspoon salt1 teaspoon baking powder

3. Pour ba er into a greased 8 inch square pan. Bake in pre-heat 350 F. oven for 25 to 30 minutes. Do not overcook.

4. Frost Brownies while they are s ll warm with a mixture of:

3 tablespoons so bu er3 tablespoons unsweetened cocoa powder1 tablespoon honey1 teaspoon vanilla extract1 cup icing sugar

DEATH BY CHOCOLATE BROWNIES

1. Melt together in a pan over a low heat, remove and cool slightly. 3/4 cup unsalted bu er 12 ounces bi ersweet chocolate

2. Beat together: 7 eggs 1 1/2 cups brown sugar 1/2 teaspoon salt 1 tablespoon pure vanilla extract

3. Add the melted chocolate to the egg mixture gradually while bea ng, then slowly fold in


81


Fresh Blueberry Pie

Make a pie crust and bake it.

Filling1 package of unfl avored gela n dissolved in 1 cup of boiling waterAdd 3 tablespoons of sugar1 teaspoon vanilla1 teaspoon lemon juice or 1/4 teaspoon Ascorbic Acid ( vitamin C Crystals)A splash of Blueberry wine or White wine (op onal)

Cool to lukewarm then: Toss in about 3 or 4 cups of fresh blueberries s rring to coat all the berries. Fill pie shell. Refrigerate for 2 hours or un l set. Serve with whipped cream.

J... is for Jumping for Joy when you taste something

this good!

2 squares semi-sweet bakers chocolate3. -In a medium size bowl, beat3 eggs un l frothy, add, but don’t s r3/4 cup Brown sugar1 teaspoon pure Vanilla ExtractNow add melted chocolate and egg mixture on top of fl our mixture and s r all together quickly.

Scrape ba er into an 8x8 square bu ered pan. Bake in a 350 F oven for 25 minutes. Don’t overcook. Frost while s ll warm. Cool completely before cu ng.

Note: You can also use Astoria Mills All Purpose Flour Mix #1 for the brownie recipe above. They turn out great, Mix #2 makes them just a bit more oohey goohey, you decide.

Chocolate & Peppermint Fros ng:

Beat together4 tablespoons so bu er5 tablespoons Boiling water1 & 1/3 cups icing sugar1/3 cup cocoa2 or 3 drops of peppermint extract

I o en wonder if Brownies are a treat or a necessity!

Brownies are Blessings - these and a cup of tea will cure

anything!


82

Strawberry Custard Tarts


83

Chapter Two - Astoria Mills - Pastry Flour - Mix #22. Mix together then Fold in Gently1 ½ cups of very fi nely ground raw almonds2 tablespoons Pastry Flour - Mix #23. Bake in 2 separate layers in 2 bu ered spring form pans, at 325 F for about 25 minutes.

Fill with freshly whipped cream which you have sweetened with brown sugar and a dash of cinnamon. Place some fresh fruit on the side.

Deligh ul Rhubarb Squares

1. Base:2 cups Astoria Mills Pastry Flour Mix #21/2 cup bu er½ cup cream cheese so ened’¼ teaspoon Xanthan Gum2 teaspoons sugarMix and press into 9x13in square pan. Bake at 350F for 12 minutes

2. Vanilla Pudding1 cup evaporated milk1/4 teaspoon salt4 tablespoonsAstoria Mills All Purpose Mix #12 cups white sugar6 egg yolks, beaten6 cups rhubarbMix custard ingredients well and pour over cookie base add the rhubarb evenly on top. bake 1 hour at 350F

3. Meringue:6 egg whites, s ffl y beaten6 teaspoons white sugar1 teaspoon pure vanilla Put meringue on top of baked rhubarb custard. Bake un l golden brown 10-15 minutes.Slice into squares when cool.

Make any Tarts you like by using Mom’s Best Pie Crust Recipe and your favorite fi llings.

( A note of cau on: Use scant Xanthan gum or pastry will be too so , you can also use guar gum in pastry instead of Xanthan Gum. In my baking I found guar gum makes a crispier pastry, more crumbly, and you have to use about 4 mes more)

Strawberry Custard TartsStrawberry Tarts here were made using vanilla pudding - see chocolate pie and leave out the chocolate- and glazed with a bit of gela n to shine up the strawberries.

Custard - or Use Vanilla Pudding

A baked in the tart shell custard is made by mixing together;

One beaten egg,One tablespoon sugarfor every cup of milk used. Sprinkle with a li le nutmeg and bake.

Slice strawberries and arrange on top of custard. With a li le water or juice make a glaze by dissolving gela n in fruit juice or sweetened water and coat berries.

Almond Torte Layers1. Start Bea ng adding other ingredients a li le at a me. Bea ng un l s ff peaks form.

5 egg whites1 cup sugarpinch salt½ teaspoon cream of tartar1/8th teaspoon Xanthan Gum


84

Comfort Foods Nourish the SoulLASAGNE that Melts in your mouth!

Meat layerSaute Together and strain any fat drippings off . 2 extra thick gf Italian sausages removed from casings 1 pound lean ground beef 1/2 cup minced onion

Tomato Layer: Saute in sauce pan 2 cloves garlic in a li le olive oil. Add 1 teaspoon dried basil leaves 1/2 teaspoon fennel seeds,1/8th teaspoon marjoram, 1 teaspoon salt 1/4 teaspoon ground black pepper 1 handful chopped fresh parsley

Fresh Pasta Layer: Use: Basic GF Egg Noodle Recipe for Fresh Pasta- Mix #2 (or See Pierogi Recipe made with Astoria Mills Fine Flour -Mix #3)Freshly made gluten free pasta, cut into long lasagne like noodle strips.Cheese Layer: 1 cup rico a cheese 2 cups mozzarella cheese grated 3/4 cup grated Parmesan cheese, Blended together.

Spinach layer: Op onal1 bunch spinach washed well wilted in a sauce pan with a small amount of water. Drain and set aside.

Saute, make a roux sauce by placing about 2 tablespoons of olive oil in a sauce pan, heat, add 2 tablespoons Astoria Mills All Purpose Mix #1 heat through. Add a li le cold water to make the sauce. Chop or puree the spinach and add the spinach. S r to make a sauce. Add 1/4 teaspoon salt and pepper each, a splash of gf soy sauce, and a tablespoon of heavy cream. S r well

Assemble star ng with a layer of noodles alterna ng all the way to the top. The ‘green’ layer is usually 2nd from the top. Top with plain Mozzarella shredded and bake in a 350 oven un l the whole thing bubbles nicely and cheese on top is browned. About 35 to 45 minutes.

This recipe can be doubled and made ahead and frozen in smaller amounts for easy “Take it out of the freezer and Cook it” meals.

FRESH HOME MADE RAVIOLI

Use: Basic GF Egg Noodle Recipe for Fresh Pasta- Mix #2 (or See Pierogi Recipe made with Astoria Mills Fine Flour -Mix #3)

Ravioli FillingSaute 1 lb. lean hamburger meat in a skillet in 1 tablespoon olive oil.Add: ½ teaspoon salt¼ teaspoon black pepperdash cayenne pepper1 teaspoon oreganoWhen meat is well done, Add: 1 clove chopped garlic1 small n tomato pasteSimmer together to reduce liquid. Let cool. Mix thoroughly, and then knead the whole amount on a counter top while adding small amounts of the same Mix #2, to make a pliable dough. When the dough no longer s cks to the counter top, it is ready to roll out into a thin, round, fl at of noodle dough or put through a Pasta Machine.

Roll the dough out on the counter into as thin a sheet as you can.

Place a tablespoon of Tomato/Beef fi lling at a me along one half of the dough in li le piles. Using your fi ngers dipped in cold wa-ter, smooth around the edges of each li le pile of fi lling along the outside edge of the dough so that the top layer will s ck. Fold the other half of the pasta dough over the fi lling. Gently cut out ravioli, pinch down the


85

S r 3 tablespoons of corn starch into a cupful of cold water and add to the simmering soup. S r un l the soup is thickened and fi nish by adding 1/4 cup of fresh cream.

Basic GF Egg Noodle Recipe for Fresh Pasta (or Spaetzle) Pastas here need to be rolled by hand and are not suitable for use in Pasta Machine. Fresh Pasta - Mix #8 is a commercial grade which can be rolled in a pasta machine and will be made available soon.

Pasta made with Mix #2 Recipe is delicious, a li le more substan al than that made with Mix #3, however, Mix #3 Pasta recipe can be rolled thinner. Make them both and see which one you prefer.

Recipe for Fresh Pasta Blend together in a separate bowl2 cups Astoria Mills Pastry Flour Mix #23 teaspoons xanthan gum½ teaspoon salt¼ teaspoon Baking SodaAdd 2 slightly beaten eggs1 tablespoon oil

Mix thoroughly, and then knead the whole amount on a counter top while adding small amounts of the same Mix #2, to make pliable dough. When the dough no longer s cks to the counter top, it is ready to roll out into a thin, round, fl at of noodle dough or put through a Pasta Machine. Roll the dough out on the counter into as thin a sheet as you can. Star ng from one end, roll the dough in onto itself to make a long rolled ‘log’. Taking a sharp knife, cu ng along the open end, cut thin noodle strips.

edges to seal well.

Drop li le ravioli packets into a shallow pan of salted boiling water for about 4 to 5 minutes un l done. Remove with a slo ed spoon, cover with tomato sauce and serve.

SOUL FULL CHICKEN SOUP WITH NOODLES

A wonderful nutri ous chicken soup that will fi ll your ‘tummies’ with goodness! Bring back memories of childhood when mom always had something good cooking.

Guaranteed to nourish any ‘pa ent’ back to health, and be a great family favorite any me at all!

Put in a stew pot,3 or 4 chicken legs1 chicken breast3 onions peeled3 large carrots peeled3 cloves of garlic

Cut the leafy end off of an en re stalk of Celery. About 4 inches worth. Place this on top of the rest of the ingredients in the pot.

Add salt, pepper, and fi ll the pot with cold water. Bring to a boil, turn down and simmer un l the chicken is done and the vegetables are so .

Take the meat off the bones, roughly chop the vegetables except for the celery which you can discard.

TIP: If you would like a cream soup, just puree the soup a er you have removed the bones.

Soul Full Chicken Soup with Noodles!


86

Chapter Two - Astoria Mills - Pastry Flour - Mix #2Puff Pastry for Crescent Rolls and other shapes

Dough Block:Blend together in a food processor:1 cup so ened Cream Cheese2 cups of Astoria Mills Pastry Flour -Mix # 21 tablespoon Xanthan Gum1/2 teaspoon salt1 teaspoon cream of tartar1 teaspoon baking soda3 tablespoons honey or corn syrup1 teaspoon cold water or potato vodka

Scrape dough out onto a countertop dusted with Astoria Mills Pastry Flour -Mix # 2And knead dough into a pliable mass for rolling. Place dough in fridge to cool .

Bu er Block:Beat together un l bu er is smooth and fl uff y1 cup so unsalted bu er 2 tablespoons Astoria Mills Fine Flour Mix #31 tablespoon Baking Powder2 tablespoons lemon juiceScrape the bu er mixture into a ball and freeze.

Remove Pastry dough from fridge and begin to roll it out to about 1/4 inch thick. Using a grater, grate the frozen bu er onto the top of the pastry layer.Start folding, rolling the dough in towards the center baking layers of dough with bu er in-between. Gently roll out dough again, place back in the fridge if the dough becomes too so . Roll out just enough to create a few layers of dough that you can work with.

Noodles Con nued: Cook in a pot of salted, boiling water un l al dente. Or Roll noodle dough in wide strips for Lasagne.

Green Noodles - Add to wet ingredients:½ cup pureed cooked spinach (dash pepper and a couple of basil leaves for fl avor

Orange Noodles are great made with a li le squash instead.

Blueberry Noodles - believe it or not!

Add a few pureed blueberries. Cook in the usual manner. Toss with a li le heavy cream and sprinkle with icing sugar.

Black Forest Ham & Cheese Puff s

Cut frozen Puff Pastry into squares or diamond shapes. Spread each square lightly with fi ne gluten free mustard.

Place a piece of Black Forest Ham on half of the squares and then place a slice of swiss cheese on top of the ham. Fillings should remain inside the edges of the pastry. Place a sprig of parsley on top of the swiss cheese and fi nish the pastry by placing the other squares of puff pastry on top of the fi llings with the mustard side down. Pat down slightly around the edges. Brush with an egg wash consis ng of 1 egg and 1 tablespoon water.

Place on a parchment paper lined baking sheet and place in a pre-heated to 400F oven. Bake for 15 minutes or un l golden and done. Serve warm.


87

Chapter Two - Astoria Mills - Pastry Flour - Mix #24. S r together while cold in a separate bowl:2/3 cup cornstarch1 cup milk 2 tablespoons Astoria Mills Fine Flour #3

5. Add this mixture to the double boiler and bring to a boil, whisking con nuously to avoid lumps.

6. Whisk egg yolks un l creamy, and slowly add the hot custard mixture whisking con nuously to temper egg yolks. Add all back into custard and blend, adding 2 teaspoons pure vanilla. (Or use a vanilla bean cooked in with the milk at the beginning.

7. Whip 2 cups heavy cream with 2 teaspoons vanilla sugar and a tablespoon of rum. Fold custard into cream.

Spread Pastry Cream on top of layer with Apricot. Slide top layer of pastry on top.

Pour Fondant Icing (recipe below) on top, create a swirl by adding melted chocolate. Chill and slice with an electric or sharp knife.

Fondant Icing6 cups confec oners’ sugar, si ed, 1/2 cup water, 2 tablespoons light corn syrup, 1 tsp. Vanilla extract.

Method: 1. In a saucepan, combine confec oners’ sugar, water and corn syrup. Cook over low heat, s rring constantly, un l it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick so that it is not runny .Smooth across pastry with a spatula.

Crescent Rolls

Roll Puff Pastry dough out about 1/4 inch thick and cut into triangular shapes using a sharp knife. Star ng with the wide end, roll in towards the pointed end. Twist slightly into a crescent or croissant and place onto a baking sheet lined with parchment paper. Brush tops with an egg wash. Place in freezer for several hours or overnight to completely chill. Place in an oven pre-heated to 400 F. and bake for about 15 minutes to 25 minutes un l done.

Puff y Pastry TartsCut above pastry into squares and place a square on each opening on a muffi n n. Indent slightly, freeze. Remove from freezer, fi ll with desired fi lling and bake. Or bake empty and fi ll as desired.

Viennese Vanilla Slices

Place parchment paper on two cookie ns with rims.Place Pastry on each n and roll out to fi ll n or to edges about 1/4 inch thick.

Place in freezer for several hours or overnight. Bake at 400F for 12 to 15 minutes un l pastry is golden. Remove from oven. Spread bo om half with apricot jam and let cool.

Vanilla Pastry Cream Fillling

1. Make Custard Mixture as follows.2. Separate 5 eggs, using only egg yolks for recipe.3. In the top of a double boiler, slowly bring to a boil:1 cup milk1/2 cup sugar1/8th teaspoon salt


88

Crunchy Garden Salad with BlueberriesRemember to eat plenty of Vegetables & Fruits ...a well balanced diet is key to healthy living.

‘Mom’ says, with all these treats in the book, you have to remember to eat your fruits and veggies too. How be er than with a nice crunchy salad.

CRUNCHY GARDEN SALAD WITH BLUEBERRIES

Romaine Le uceTomatoesGreen OnionsBlueberries

Dressing

Plain Yogurtdrizzle of honeydash salt and pepperDrizzle pure olive oil or grape seed oil.

Toss and serve.

Make any Salad almost with a few simple basics.

Basic Vinaigrette Salad Dressing

Oil, lemon juice or vinegar, salt, pepper.

Make it a cream dressing, just add mayonnaise.


89

HAMBURGER & PASTA CASSEROLE a hearty meal that is bound to please any child and easy to make ahead and freeze for those mes when you want a quick meal.

Make this with fresh pasta using the above recipe, Basic GF Egg Noodle Recipe for Fresh

Pasta- Mix #2 subs tute 1/4 cup of Pastry Flour -Mix #2 with Aztec Harvest Blend -Mix #4 for added whole grain nutri on, or use one of the many ready made gf pastas on the market. A great recipe to feed hungry boys with. Everyone loves it for sure.

Cook bought brown rice pasta, drain. Or any other gluten free pasta you like.

Layer bo om of casserole dish with a layer of pasta, grate cheddar cheese and either blend with or layer with cheese. Saute hamburg meat with salt, pepper, gf soy sauce, green peppers and onion. Place on top of the pasta. Spread your favorite gf tomato sauce on top and sprinkle with grated Mozzarella Cheese. Place in the oven and bake at 350 F about 20 minutes un l heated through and cheese is melted on top. Serve with a salad and a Crusty Ciaba a Roll made using Astoria Mills Pizza & Bagel - Mix #5. See Chapter 5

Hamburger and Pasta Casserole


90

Combination Recipes Mix #1 and Mix #2Cookies are o en best with a combina on of All Purpose Flour -Mix #1

and Pastry Flour- Mix #2 - The diff erence in the ingredients in these two mixes are the types of rice fl our used.

Two diff erent rice fl ours crea ng diff erent baking eff ects.The combina on creates a similar texture

to wheat cookies. There are over 2000 varie es of rice.

Chapter 2.5

Chocolate Chip

Cookies

Recipe in this

chapter.


91

Chapter 2.5 -Combination Recipes Mix #1 and Mix #2

Baking with Love makes all the difference!

Everyone eating your food will feel the goodness in

your heart.

Mail-able sugar cookies. Sweeten the heart of

a soldier, Lighten the load of a friend, Keep for

weeks. The cookie that says ...“ I love You”


92

Old Fashioned Sugar Cookies

I can’t think of anything more fun than ge ng together and cu ng out cookies!

Old Fashioned fun, that makes memories for a life me.

Any me is cutout cookies me!


93

ROYAL LEMON ICING

Beat together 1 egg white (beat slightly fi rst) or 3 tablespoons meringue powder4 cups icing sugarJuice from 1 lemon 1 tablespoon warm waterLiquid is approximately 1/3 cup, experiment with the consistency you like.

Divide icing into small bowls; nt each bowl of fros ng with food coloring as desired. Keep all bowls covered to prevent icing from drying out. Place cookies on waxed paper lined cookie sheets. Decorate as desired. With small metal spatula or knife spread a layer of icing over the en re cookie surface of each cookie. Decorate by fi lling decorator tube with icing and forcing through the nozzle. (If icing is too s ff dilute it with a li le water.) Set cookies aside to allow fros ng to dry completely, about 2 hours. Store cookies in ghtly covered container. Best eaten within a few days or a week. Makes about 3 dozen.

I have mailed these and they’ve arrived unbroken and been quite delicious a er a couple of weeks.

On another occasion I had a series photo shoots to do. I had made a beau fully decorated plate of these up for a par cular shoot, and decided to take them along for a prior shoot also, leaving them on the set ll the next day, I was shocked to come and fi nd there was only one le . Fortunately I had extra dough and icing in the fridge and could just whip up a few more in me for the shoot. I had nothing but raves from those who had helped themselves, and they never knew they were ea ng GF cookies!

VANILLA SUGAR COOKIESWITH LEMON ICING

This recipe will please the most fas dious cookie lovers. So no need to deprive your whole household of cookies, just because one of you is gluten intolerant. These will please the whole family!

One me I baked 500 li le hearts to take to a occasion. Most people there were not on a gluten free diet. I received a lot of raves and they didn’t even know they were gluten free!

(A) In electric mixer bowl place:1 cup bu er (at room temperature)3/4 cup white sugar1/2 cup light corn syrup

(B) Start bea ng then add:1 tablespoon real vanilla extract or (vanilla sugar) 1/4 teaspoon salt (omit if using salted bu er)3 large eggs¼ teaspoon xanthan gum

(C) Beat 2 minutes then add at slow speed

2 1/2 cups Astoria Mills All Purpose Mix #11 cup Astoria Mills Pastry Flour Mix #2

Mix together to form a ball of dough.

Refrigerate dough 30 minutes or so, (if you have refrigerated it overnight, let warm up a bit) before rolling and cu ng shapes.

TIP: Add a bit of culinary Lavender to the cookies for a li le bit of a twist, they are sooo fragrant and lovely that way.



94

Chapter 2.5 -Combination Recipes Mix #1 and Mix #2COOKIE n’ Custard PIE

Another ni y use for some le over Vanilla Cookie Dough that I made one me is to use it as a base for a custard pie. It is surprisingly good. Make sure you tell guests that this is a ‘cookie’ dough pie, they love it but if they are expec ng a short crust pie dough, they might look at you funny.

Custard

Beat the following together and pour into an unbaked cookie shell pie.

3 Cups Milk3 eggs1 teaspoon pure vanilla

Sprinkle nutmeg on top of custard.

Bake at 325 F un l custard is set and cookie crust turns golden brown.

Cool, eat while slightly warm or cold, great either way.

K... is for the Kindness you share when you cook up

something good for someone.

VANILLA WAFER & CARAMEL CHOCOLATE BARKEver since I visited San Francisco, where you can order ice cream with both, delicious Ghirhardelli Chocolate sauce and deligh ully mellow caramel, I have love how chocolate and caramel go together. Here is a great treat to cure any sweet tooth.

Step 1: Make or use some le over Vanilla Cookie Recipe from this book.

Roll out one very large, thin cookie – sort of like a pie dough, and place on a parchment paper lined cookie sheet to bake.

Step 2: Lightly crush 1 cup Almonds into pieces and add 1 cup Pecans then toast in the oven for about 10 minutes.

Step 3: Make the CaramelIn a sauce pan melt the following and simmer for 3 minutes.1 cup fi rmly-packed light brown sugar1 cup bu er, cut into chunks1/4 teaspoon sea salt

Step 4: Prick holes in the cookie and Spread the Caramel over the Baked Vanilla Cookie SheetPlace back into the 350 F oven and bake about 5 minutes un l the mixture bubbles. Remove from oven and drizzle with chocolate mixture

Step 5; Chocolate Mixture:1 cup fi nely chopped bi ersweet gf chocolate Toasted Almonds and Pecans1 teaspoon chunky sea salt.

Step 6: Let cool completely and then break into pieces. Store in a ghtly closed n. Keeps about 1 to 2 weeks.


95

Chapter 2.5 -Combination Recipes Mix #1 and Mix #2Chocolate Cream fi lling:

Cream together in an electric mixing bowl:1/2 cup room-temperature, unsalted bu er2 cups icing sugar2 teaspoons vanilla extract1 ‘square’ of pure dark chocolate melted ...drizzled chocolate in at the end.Turn the mixer on high and beat for 2-3 minutes un l fi lling is light and fl uff y.

Assemble the cookies:Line up the chocolate wafer cookies, bo om sides up. Either spoon a small amount of fi lling onto one half of each cookie or using a pastry bag, squeeze out a li le of the white cream fi lling or the chocolate, depending on the cookie you are making. Place another cookie wafer on top, bo om side down and press gently together and press, to ooze the cream fi lling out to the edge.

You can also use these cookies as a base for delicious ice cream sandwiches!

Homemade ‘Oreo’ Cookies

Chocolate Cookie WafersA. In a separate bowl blend together:1 cup Astoria Mills Pastry Flour Mix # 21/2 cup Astoria Mills All Purpose Mix # 1½ cup unsweetened cocoadash salt3/4 cup sugar¼ Scant teaspoon Xanthan gum

B. In a small bowl of an electric mixer beat together un l fl uff y,½ cup room-temperature, unsalted bu er1 tablespoon Grape Seed oil, ( or other veg. oil)1 large egg1 teaspoon baking soda¼ teaspoon baking powder

Blend dry ingredients with bu er mixture to form a dough mass. Spoon teaspoonfuls of dough onto parchment paper lined cookie sheets about 2 inches apart, smooth the dough out with a wet fi nger to make a round, fl a ened shape. Bake in a pre-heated 350 F oven for about 10 minutes. Let cool.

White Cream fi lling:

Cream together in an electric mixing bowl:1/2 cup room-temperature, unsalted bu er2 cups icing sugar2 teaspoons vanilla extract Turn the mixer on high and beat for 2-3 minutes un l fi lling is light and fl uff y.


96

Old Fashioned Oatmeal Cookies

Like Mom Used to Make!As a gluten/wheat sensi ve person, you must be careful to obtain oats from a gluten free source. Regular oats are milled and grown along side wheat and can be cross contaminated. Gluten free oat farmers use their own uncontaminated seeds to avoid contaminated seeds which are o en present in regular oat seed.

Some individuals, cannot tolerate oats even if they are grown and processed to avoid cross contamina on.

The oats used in this recipe are fromCream Hill Estates in Quebec Canada.


97

Spoon out a heaping Tablespoon of ba er at a me, on a greased (or parchment paper) cookie sheet about two inches apart.

Fla en each cookie slightly with the nes of a fork. The ba er will spread a bit so leave about 2 inches around each cookie. Bake for 10 to 12 minutes un l edges are golden but middles s ll look doughy.

Let cool un l solid on the cookie sheet, then transfer to a cooling rack.

You can bake them all at once, one pan a er another, or you can save some of the dough in the refrigerator to bake as needed.

Ba er will keep refrigerated for 1 week. But you will probably have them all eaten before then!

Especially if there are any li le people at your house!

I remember having extra on hand in the fridge when my boys were small, when they came home from school, even though I was a busy working mom, it took only a few minutes to have fresh cookies from the oven.

There is just nothing like having your children bring friends home to share some fresh home-made cookies and a glass of milk. Moments life long memories are made of.

No oats for you? Just wait ll you have the chocolate chip cookies on the next page!

CRISPY & CHEWY OLD FASHIONED OAT MEAL COOKIES

Make these cookies, sit down with a tall glass of milk, close your eyes and take a bite. You will be transported immediately to memories of your childhood, as I was. Un l these, I had not had an oatmeal cookie in years!

Step One: Mix Together Dry Ingredients ina separate bowl.

3/4 cup Astoria Mills All Purpose Mix # 11/4 cup Astoria Mills Pastry Flour Mix #22 cups ’gluten free’ oatmeal1 teaspoon salt1 teaspoon baking soda½ teaspoon Xanthan Gum1 cup raisins½ cup walnut pieces

Step Two:Cream together un l light and smooth

1 ½ cups bu er 1 cup brown sugar1 cup white sugarThen beat in:1 egg1 teaspoon cinnamon1 teaspoon pure vanillaAdd dry ingredients to the wet and make a s ff cookie ba er.

L... is for Love!For Loving someone enough to bake them their favorite cookies in a gluten free version so they

can have some and feel good.



98

Chocolate Chip Cookies ...good anytime!

Keep some dough in the fridge


99

Spoon a heaping tablespoon full at a me onto a well greased baking sheet or one lined with parchment paper.

Leave room to spread, fl a en each cookie with the nes of a fork.

Bake in a 375 F oven for about 10 -12 minutes un l just turning golden around the edges. Makes a li le more than 2 dozen cookies depending on the size.

If you don’t want to bake them all right away, save some dough in the fridge, or in the freezer, rolled up like an ‘ice-box cookie, ready to slice and bake.

They might last longer uncooked, although as my mother-in-law Ginnie, says, she raised 8 children, “They will eat them out of the freezer when you aren’t looking, you know.”...and they will too!

These chocolate chip cookies are a real treat. When my son came in this morning as I was baking and taking pictures of them and tried one, his reac on was ...sound muffl ed by cookie in mouth ....wwwwooooow WOW!

Whatever the situa on, bring these chocolate chip cookies to the rescue, they are guaranteed to make everything be er!

QUICK ....CHOCOLATE CHIP COOKIES TO THE RESCUE!

What childhood could possibly be complete without Chocolate Chip Cookies ! Invite the friends over a er school, these will fool the most discrimina ng into believing they must be made with wheat. A lovely so , melt in your mouth cookie.

In an electric mixer bowl, cream together un l fl uff y,

1 cup bu er3/4 cup sugar3/4 cup brown sugar1 teaspoon vanilla extract3 eggsPinch of salt

In a separate bowl mix together:

1½ cups Astoria Mills Pastry Flour Mix #21 cup Astoria Mills All Purpose Mix #1½ scant teaspoon Xanthan Gum1 teaspoon baking powder

Turn mixer lower and blend the dry ingredients in with the bu er and egg mixture. Whip well.

Now s r in by hand:2 cups GF chocolate chips or chunks (You can make your own with good quality, pure dark chocolate.

The photo on the right shows the uncooked cookie dough consistency.



100

Chapter 3 -Astoria Mills Fine Flour- Mix #3

Chapter Three

Astoria Mills

Fine Flour -Mix #3

Use to make gluten free: Tortes, fine cakes, crepes, breads, biscuits, fresh

pasta, pierogies, wraps, lasagna noodles, phyllo dough, use as a kneading and

dusting mix.


101

Chocolate Ganache Icing

Place a large stainless steel bowl on top of a pot of boiling water. Bowl should be larger than the pot so the steam won’t get into the chocolate. Or use a double boiler.

500 grams - Belgian Chocolate Wafersor - gf bakers chocolate, semi-sweet1 cup heavy cream

Method: Melt Chocolate completely then pour in cream and s r un l all blended. Pour over cake and spread out with spatula.

Decorate with Bu er cream Fros ng (page 108) also use fros ng for middle layer of cake.

or you may prefer chocolate fros ng instead ...

Chocolate Fros ng

In the bowl of an electric mixer beat:1/4 cup melted bu er1/2 cup cocoa 1/3 cup milk1 teaspoon pure vanilla pinch saltAdd:3 cups icing sugarBeat un l smooth. Add a bit more milk or icing sugar to achieve the consistency you like.

You may have to double the above recipe if using to fi ll the cake as well.

CHOCOLATE CAKE WITH GANACHE ICING

Cream together un l light and very fl uff y. 3/4 cup bu er 1½ cups sugarKeep bea ng and add a li le at a me: 5 large eggs 1 teaspoon pure vanilla1 tablespoon white vinegar1 half of a ripe banana pureed

Dry Ingredients:2 cups Astoria Mills Fine Flour Mix #31/2 cup Cocoa 2 tablespoons baking powder¼ teaspoon Xanthan Gum

Add dry ingredients to bu er mixture alternately with 1 cup Milk

Pour ba er into a previously bu ered round spring-form pan. Use two pans for two layers (or later slice cake in half). Bake in a preheated oven 350 F for 25 to 35 minutes depending cake thickness. Test for done-ness, a toothpick inserted comes out clean. Loosen spring-form pan from around cake and cool completely.

M... is for Moments filled with Memories!

Like when mom made you your favorite chocolate cake, or you shared cookies with friends at

school.Food brings back Memories.



102

minutes or un l cake springs back when lightly touched with fi nger ps.Invert pan and cool completely. The cake will rise quite a bit and then se le somewhat, but s ll be reasonably high. Gently li cake out of pan with the tube and loosen bo om. Remove from tube sec on and frost with whipped cream as desired or eat plain or with fruit.

Or dress as below: For Pink & Lavender Chiff on Cake with Raspberry/Blueberry Coolis

Lavender Whipped CreamRaspberry/Blueberry Coolis

Coolis:In a bowl place ¼ cup of raspberry jam2 tablespoons peach Schnapps or Kirsch1 cup full of each, pureed and thawed frozen, or fresh blueberries and raspberries, Strain to remove all seeds.

Whip in an electric Mixer

1 cup whipping cream, 1 teaspoon pure vanilla extract Whip to s ff peaks then add 1 teaspoonful or more of the coolis mixture to achieve the desired lavender nt.

Spread cooled cake with lavender whipped cream. Just before serving drizzle with coolis and garnish with fresh blueberries.

Pink & Lavender Chiff on Cake with Raspberry/Blueberry Coolis

or Angel Food Cake

Assemble ingredients ahead, Prepare an Angel Cake Pan with cooking spray or with bu er. Dust cornstarch over the pan and invert, tap to remove excess. Pre-heat oven to 375 F

Step 1:Mix in a separate bowl, 1 1/3 cup Astoria Mills Fine Flour -Mix #3½ teaspoon Xanthan gum¼ teaspoon Baking powder

Step 2:In an electric mixer, beat un l so peaks form,12 large room temperature egg whites (about 1 ¾ cups)1/2 teaspoon salt1 1/2 teaspoons cream of tartarBeat in a li le at a me:1 ½ cups granulated sugarBeat un l s ff peaks form. Then fold in gently,1 teaspoon vanilla extract5 drops red food coloring (op onal)

Step 3. Si in the fl our mixture while mixer is on the lowest se ng, to fold together un l blended.

Step 4. Spoon the cake ba er into angel cake pan. The ba er will be thick and you may need to push the ba er into the ridges so that it will be fi rmly in place in the bo om of the pan. Bake for 30 minutes and then turn oven down to 325 F. for another 30



103

Vanilla Birthday Cake with Apricot Cream Filling

11

Birthdays are times when memories are made, how better than with a home

made cake.

& Butter Cream Frosting


104

BUTTER CREAM FROSTING

Beat 1 cup Unsalted sweet bu er (room temperature)Slowly add 5 cups Si ed icing sugar 1 teaspoon pure vanilla extract1 tablespoon Peach or Apricot liqueur Whip icing to desired thickness for decora ng cake.

Assembly:

1. When cake is cooled completely, Remove cake from spring-form pan and place bo om layer on fancy cake plate on top of paper lace doilies. Spread Apricot Cream over top of bo om layer and gently place top layer on top.

2. Smooth Bu er Cream Icing on top and sides of cake in an even smooth layer. Place some of the icing in a separate bowl or bowls and s r in the desired colors. Using a decora ng tube, create a design on the cake and write Happy Birthday on top.

Bring to the table with lighted candles for the birthday person to blow out. Take a picture, memories are made in moments!

Keep le over cake refrigerated. Place waxed paper over cut ends to keep cake moist for several days if it lasts that long.

VANILLA BIRTHDAY CAKE WITH APRICOT CREAM FILLING AND BUTTER CREAM ICING

1. Cream together un l light and very fl uff y. 3/4 cup bu er or vegan margarine1½ cups sugarKeep bea ng and add a li le at a me: 5 large eggs 1 teaspoon pure vanilla

2. Dry Ingredients:3 cups Astoria Mills Fine Flour Mix #33 tablespoons baking powder¼ teaspoon Xanthan Gum

3. Add dry ingredients to bu er mixture alternately with 1 cup Milk or unsweetened almond milk

Pour ba er into a previously bu ered and lined with parchment paper spring-form pan. Use two pans for two layers (or later slice cake in half). Bake in a preheated oven 350 F for 25 to 35 minutes depending cake thickness. Test for done-ness. Loosen spring-form pan from around cake and cool completely.

APRICOT CREAM FILLING

1. Beat in bowl of electric mixer, 1 cup whipping cream1 tablespoon apricot or peach liqueur 1/4 teaspoon Xanthan Gum1/4 teaspoon Astoria Mills Fine Flour - Mix #3Whip un l so peaks form and fold in 3 tablespoons apricot jam..

Vanilla Birthday Cake with Apricot Cream Filling


105

German Chocolate Cake with Pecan FrostingGERMAN CHOCOLATE CAKEAn All American Classic originally invented using German Chocolate

A. Bu er or use non s ck spray, 3 round 8 ‘ cake pans. Spring form pans allow you to remove the bo om. Line regular pans with a disk of Parchment paper as well to assure easy release of cakes. Cake will be baked in 3 separate layers.

Prepare ingredients ahead:

B. Melt -4 ounces (120 grams) semi-sweet chocolate set aside to cool slightly.

C. Blend Dry Ingredients together:

2 cups Astoria Mills Fine Flour -Mix #3 1 cup pure cocoa 1 ½ teaspoons baking powder½ teaspoon baking soda½ teaspoon Xanthan Gum

Cream together in an electric mixer: beat un l light and fl uff y adding each ingredient in the following order a li le at a me. (beat approx. 5 to 7 minutes)1 1/4 cups so bu er 1 cup white sugar½ cup brown sugar5 large eggs1 ½ teaspoons pure vanilla extract

D. Slowly beat in the blended dry ingredi-ents alterna ng with:

1 cup bu ermilk or yoghurt3/4 cup coff ee or water

Pour cake ba er into 3 cake pans and bake at 350 F. about 25 to 30 minutes or un l a toothpick inserted in the center comes out clean. Let cool and assemble cake using Co-conut Pecan Fros ng.

COCONUT PECAN FROSTING

A. 1 ¼ cups roasted pecan halves. ( Roast in oven un l browned, cool completely)

B. Place the following ingredients in a sauce pan and s rring constantly, bring to a boil, then remove from heat quickly and add coconut and vanilla. 1 cup granulated white sugar1 cup half and half cream 1/2 cup bu er3 large egg yolks, lightly beaten

C. 1 1/2 cups fl aked coconut1/2 teaspoon pure vanilla extract

Assemble Cake:Place fi rst layer on cake plate and put a few dollops of s ll warm icing on top. Place the 2nd layer of cake on top and again put a few dollops of icing on top. Cover with the 3rd layer, and frost the cake with the remaining Coconut Pecan Fros ng.

Serve at room temperature, keeps well re-frigerated for 2 or 3 days.

N... is for something New!Try something,Give something,

Think something New!


106

Assemble the cake into layers and ice with Cointreau Cream. Drizzle with strands of melted semi-sweet chocolate to decorate.

Swedish Almond Kringle

Bo om Pastry Layer:

Cream together, in Food Processor and spread bo om layer on parchment paper lined cookie sheet in an oblong rectangle. Place in freezer while preparing middle and top layers.

1 cold egg½ cup shortening½ cup bu er or margarine1 tablespoon vinegar1 tablespoon brown sugar5 drops Pure Vanilla Extract 2 tablespoons cold water¼ scant teaspoon xanthan gum2 cups Astoria Mills Pastry Flour Mix # 2

Middle Layer:In a saucepan s rring constantly, bring to a boil:1 cup cold water1/2 cup bu er1 cup Astoria Mills Fine Flour -Mix #3Remove from heat and beat in:3 eggs (one at a me un l fully incorporated)1 teaspoon almond extract

Let cool slightly and spread on top of bo om pastry layer and then bake in a pre-heated 350F oven for about 20 minutes or un l golden brown.

Remove from oven and spread with Top Layer while s ll hot.

LIGHT AS AIR CHOCOLATE TORTE WITH COINTREAU CREAM

Step One: In Large Bowl Beat in an Electric Mixer un l s ff :12 egg whites1 cup sugar¼ teaspoon cream of tartar¼ teaspoon salt

Step Two: Beat in Medium Bowl of Electric Mixer 5 minutes12 egg yolks½ cup water½ teaspoon Xanthan Gum1 tablespoon baking powder1/2 cup Astoria Mills Fine Flour Mix #31/4 cup si ed cocoa1/2 cup melted semi-sweet chocolate(drizzle this in very slowly)

Method: Gently fold egg white & yolk mixtures together, pour into 2 separate greased and lined with Parchment paper spring-form cake pans. Or one large oblong pan lined with parchment. Bake at 325 F for 30 minutes, or un l a toothpick inserted comes out clean. This may sink a bit a er baking but when fi lled with cream you won’t no ce. Cool completely, layer and fi ll with Cointreau whipped cream.

COINTREAU CREAMIn Large Bowl Beat in an Electric Mixer 1 cup of whipping cream 1 tablespoon vanilla sugar1 tablespoon Cointreau Liqueur1/4 teaspoon Fine Flour - Mix #31/4 teaspoon Xanthan Gum

Light as Air Chocolate Torte


107


I made Sponge Torte for my husbands birthday party, fi lling it with whipped cream with blueberry sauce for one layer folded into it and vanilla pudding and whipped cream for the second layer; iced and decorated the cake with nted Apricot Bu er Cream Icing and froze the whole thing a week ahead. I brought it out the day of the birthday, it beaded a bit with water droplets in the July heat but stayed cool for the outdoor party. In fact the whole picnic ou ng was gluten free and everyone enjoyed it. The other cake on the plate is my gluten free banana cake with maple syrup whipped cream dusted with cocoa.

See Cakes in Mix #1 for the Banana Cake recipe - for a lighter Banana Cake - subs tute Fine Flour -Mix #3

Vanilla Sugar is cane sugar which has had a vanilla bean or two inserted in the sugar and allowed to absorb the vanilla fl avor. Always an interes ng thing to have on hand. Use vanilla sugar and cinnamon together for dipping donuts. The vanilla sugar brings out the fl avor of the cinnamon.

Swedish Kringles- cont.

Top Fros ng Layer:

Whisk together the following,1 cup confec oner’s sugar1 tablespoon heavy cream1 tablespoon bu er, so ened1 teaspoon almond extract Decorate with slivered almonds.

Slice in oblong slices and serve at room temperature.

Additonal Fillings if DesiredSpread Raspberry jam on top of Pastry Layer or other preserve if desired.

Keep an eye on these as they might disappear before your eyes!


108

Chapter 3 -Astoria Mills Fine Flour- Mix #3BAVARIAN FRUIT FLAN

Bake Sponge Torte Layer Recipe in a ‘fl an’ pan, or a European Tart pan with a removable bo om and fl uted edges. Prep: Bu er the pan and place a circle of Parchment paper on the bo om.

Cool the Sponge Torte and then spread vanilla pudding on top, about a quarter inch thick.

Place nned peaches or apricots, fresh kiwi, banana slices, raspberries, fresh blueberries or other fruit combina ons on top.

Glaze the whole fl an with clear gela n which you have fi rst proofed in cold water and then dissolved completely with boiling water. Add a tablespoon of lemon juice to the glaze.

Serve with whipped cream.

An elegant and easy dessert

TIP: Use as Sponge Torte Layers as Lady Fingers - just slice and toast in the oven slightly and dust with icing sugar.

This Torte Recipe makes a great sponge base for English Trifl e.

ENGLISH TRIFLE

Raspberry JelloPuddingFresh Raspberries or other fruit in seasonWhipped CreamSponge layers.Place in alternate layers, pour Jello over all, top with cream and refrigerate un l set.

SPONGE TORTE LAYERS

Light and luscious sponge torte layers are the basis of many a lovely torte recipe. The Torte Layers freeze extremely well, either as they are or assembled into a cake.Separate eggs & prepare all ingredients for the torte ahead, then begin mixing.

Step One: In Large Bowl Beat in an Electric Mixer un l s ff :12 egg whites1 cup sugar¼ teaspoon cream of tartar¼ teaspoon salt

Step Two: Beat in Medium Bowl of Electric Mixer 5 minutes12 egg yolksZest & juice of 1 lemon½ cup water½ teaspoon Xanthan Gum1 tablespoon. baking powder¾ cup Astoria Mills Fine Flour Mix #3

Method: Gently fold egg white & yolk mixtures together, pour into 2 separate greased and parchment paper lined spring-form cake pans. Or a large oblong cake pan and cut in half.

Bake at 325 F for 30 minutes, or un l a toothpick inserted comes out clean. This will rise nicely but don’t be discouraged when it se les, it is s ll great. You just fi ll in with cream.

Cool completely, layer and fi ll with fresh fruit and whipped cream.


109

TIRAMISU

Prep all ingredients ahead.

Step One: Mascarpone Cheese Mixture.In the bowl of an electric mixer beat un l light and lemon colored about 3 minutes, then add rum, coff ee liqueur, vanilla, cinnamon and Mascarpone; beat un l smooth.6 eggs yolks½ cup sugar1/4 cup rum1/4 cup coff ee liqueur 1 teaspoon pure vanilla1 teaspoon ground cinnamon16 ounces Mascarpone Cheese

Step Two: Egg White FoamBeat Egg Whites un l frothy, adding ½ cup sugardash saltWhip un l s ff peaks form.

Step Three: Gently fold Egg White Foam and Cheese Mixture together.

Step Four: Star ng at the bo om, line a pre y glass bowl with a layer ofSlices of Quick Sponge Torte (see previous recipe) Layers cut into Ladyfi ngers(2 cups brewed strong coff ee)

Sprinkle coff ee over Sponge, and cover with a layer of Mascarpone Cheese Mixture. Repeat layers un l all it used up ending with a layer of the Cheese Mixture. Si some pure Cocoa on top and chill for 4 hours before serving.

Chapter 3 -Astoria Mills Fine Flour- Mix #3AN ELEGANT ICE -Granita Gelato

Step 1:1/2 cup Sugar1 cup WaterBlend in a sauce pan and bring to a boil. S r un l the sugar is all dissolved. Let cool

Step 2. Add together well, and pour into a 10x10 casserole dish2 tablespoons freshly squeezed lemon juice3 cups pureed fruit and juice

Step 3. Place in freezer and s r every 30 minutes un l fi rm. Makes 4 cups. Serve scrapings in a Mar ni Glass with a sprig of mint on the side.

Hearty Whole Grain SpätzleA German or Austrian drop noodle.

Blend together in a separate bowl1 1/2 cups Astoria Mills Fine Flour -Mix #31/2 cup Astoria Mills Aztec Harvest Blend - Mix #43 teaspoons xanthan gum½ teaspoon salt¼ teaspoon Baking SodaAdd 2 slightly beaten eggs½ cup cold water

Mix thoroughly, beat dough with a whisk un l you get an nice smooth ba er. The ba er should be sort of thick, not pourable, but not s ff . Boil a large pot of salted water.Place dough on a small cu ng board. Scrape off small bits of dough into the boiling water. Cook un l noodles are done. Drain and serve with sauteed onions. You can also push the ba er through a course sieve into the boiling water.


110

Fresh Pasta and PierogiesPIEROGIESPierogie or Wrapper DoughA. Blend together in a separate bowl2 cups Astoria Mills Fine Flour -Mix #33 teaspoons xanthan gum½ teaspoon salt1/4 teaspoon baking soda

B. Add 2 slightly beaten eggs2 tblsp. sour cream 2 tblsp. melted bu er(or 5 tblsp. veg. oil) ½ cup room temperature water

Work into a fi ne pasta like dough. Dust counter top with a li le Fine Flour Mix #3 and roll out dough into a thin sheet.Thinly roll out 1/4 of dough at a me to make it easier. Using a round 4 inch cookie cu er, cut out circles. Place a small amount of fi lling in the center and fold over to make a half moon shape. Glue edges with a li le water, press fi rmly with your fi ngers to seal. Makes about 30 two inch circles.

White Potato Filling: 2 cups hot mashed potatoes 2 cups of fi ne co age cheese or cream cheese3 tablespoons of bu erSalt and freshly ground black pepper to taste. Blend together well.Co age Cheese Filling 4 cups of fi ne co age cheese (blend in blender); 2 whole eggs, Dash each Salt & PepperSweet Potato Filling:Mashed baked or boiled sweet potato, salt & pepper.

A er fi lling, place pierogies in a pot of boiling water salted water. Cook for a few minutes un l done, li out with a slo ed ladle. Serve with a drizzle of chopped sauteed onions in bu er. You can make wrappers ahead of me, use within 4 days. Just make and stack between plas c wrap, refrigerate un l ready to use.

GNOCCHI

3 starchy potatoes boiled, mashed and cooled to warm. 2 eggs lightly beaten 3/4 cup plus a li le, Astoria Mills Fine Flour Mix #3 ½ teaspoon salt, dash nutmeg

Spread the potatoes on the counter and pour eggs on top and start to knead together. Adding a li le fl our at a me. Use a delicate hand. The Gnocchi should be feathery to the touch but not tacky or s cky.

Roll into a long snake like log (or logs) about the thickness of your thumb. With a sharp knife cut pieces out, about ¾ inch long. Dust with a li le more Mix #3. Using a fork, press slightly on the long end of each piece to give it the ‘Gnocchi look’ set aside as you do the whole lot before boiling.

Boil the Gnocchi in a large pot of boiling salted water. Drop about 20 in at a me. They will sink to the bo om and then rise to the top as they are done. Let simmer for 30 seconds a er rising to the top and then fi sh them out with a slo ed ladle. Place them on a pla er and drizzle with Pesto a li le olive oil or sauce of your choice.

Pesto Sauce:A good sized bunch of Fresh green or purple basil1 clove of garlic crushedpinch of sea salt1/4 cup pine nuts 1/4 cup olive oil1/2 cup Parmesan CheeseJuice of 1 lemonWhirl together in a food Processor, store in fridge. for a few days or freeze.


111

Mix together fi lling ingredients2 cups rico a cheese1 cup co age cheese1 egg beaten1/2 cup grated Parmesan cheese1 cup grated mozzarella cheese (save some for topping)1/2 teaspoon salt1/8 teaspoon black pepper3 tablespoons freshly chopped parsley3 tablespoons freshly chopped basil1 teaspoon oregano (dried)1 Tablespoon lemon juice3 cups fi nely chopped spinach

Vegetarian Lasagne RollsYou can make this lasagne in the tradi onal manner by layering fresh pasta between this creamy co age cheese fi lling, or you can spread the fi lling on to wide strips of fresh pasta and then roll each strip up individually, place in a casserole dish and drizzle with tomato sauce and more cheese. Cut pasta into long strips, one for each lasagne roll. No need to cook fi rst. Place rolls in greased casserole pan, cover with tomato sauce and more mozzarella cheese. Use gf nned tomato sauce or make Easy Tomato Sauce Recipe (page 111)

Pierogies drizzled with onions and butter


112



113

Chapter 3 -Astoria Mills Fine Flour- Mix #3Tradi onal Crepe Ba er

Crepes are so easy to make and fi ll the desire for something yummy. They can be fi lled with almost anything and go from an easy meal, just for yourself to an elegant repast to share with others, either savory or sweet.

The ba er can be kept refrigerated for 2 or 3 days.

In a bowl place:1 1/2 cup of cow’s milk or almond or soy milk2 large eggs, 1/4 cup water3 tablespoons melted bu er or margarine1/8th teaspoon nutmeg1 cup Astoria Mills Fine Flour -Mix #3Beat or whisk un l bubbles form in the liquid. Ba er should be thin enough to pour easily.

These can be made very thin as a French style crepe or just make the ba er a li le thicker for the German style pfanne kuchen.

Heat a non s ck pan and coat with bu er or oil. Ladle ba er into the center of the pan and swirl pan to coat the pan thinly with ba er. Cook for 30 seconds and fl ip crepe. Cook for another 30 seconds or un l done. Repeat the process un l all the crepes are made.

Chocolate Crepe Ba er

Subs tute 1/4 cup of the Astoria Mills Fine Flour - Mix #3 above for 1/4 cup pure chocolate cocoa.

Easy Tomato Sauce Recipe:

Saute chopped onion in a li le olive oil plus some green bell pepper slices and mushrooms. Add garlic cloves last so they won’t burn, or roasted garlic. Add tomatoes, nned or fresh or just juice. Add tomato

paste from a n. Salt, pepper, Italian spices, like oregano, basil, parsley. Simmer, add some Parmesan cheese if you like. You can even add some rapinni to the sauce to smuggle in some greens. Puree sauce if adding greens.

Japanese Tempura-Style Ba er

Blend together dry ingredients1 cup Astoria Mills Fine Flour Mix #31/4 teaspoon salt½ teaspoon baking soda1/2 teaspoon baking powder1 teaspoon Xanthan Gum

In a separate bowl, whisk together,2 tablespoons rice wine vinegar (or white vinegar)1 egg ( for egg free, add 1/2 teaspoon more Xanthan Gum)1 cup club soda or ice water

You may need to add a bit more water if ba er is too thick.

S r wet into dry ingredients all at once and then dip (the fi sh, meat or cooked sweet potatoes) into the ba er and fry in hot oil in a wok un l golden.

Drain on paper towel, serve immediately, or reserve warm in oven un l ready to serve.


114

Asparagus and Swiss Cheese Filling:

Fill crepes with a few cooked asparagus stems plus a li le Hollandaise Sauce. Place a slice of Black Forest ham plus a slice of swiss cheese on top. Fold over crepe, drizzle with a li le more Hollandaise, serve.

Hollandaise SauceMelt in a sauce pan: 1/2 cup bu erBeat together:3 large egg yolks2 tablespoons lemon juice1/8 teaspoon salt5 drops hot pepper sauce2 tablespoons hot, not boiling water

Drizzle melted bu er into beaten egg mixture, pour mixture into double boiler and reserve warm for up to 30 minutes over a warm, not boiling water. Makes approx. 2/3 cup.You can stretch this a bit by adding 2 tablespoons of gf mayonnaise.

Luncheon Crepes with Chicken, Mushrooms and Sweet Red Peppers

A. Make crepe ba er and set in refrigerator to chill.B. Place 3 good sized boneless chicken breasts in pan, with a li le olive oil, salt, pepper and a pinch of turmeric to coat. Bake at 350 un l just done, do not over cook.C. Cut 2 sweet red bell peppers into halves discarding seed core.Clean 10 bu on mushrooms and slice.Saute un l so with a li le olive oil and 1 teaspoon of bu erD. Make 8 or 10 crepes using ba er and begin fi lling. ...con nued

“Ich Will Pfanne Kuchen!”

(or “I want Pancakes”, was the choice request from the son of a friend of mine who loved these, slightly thicker style of crepe)

Pfanne Kuchen are good eaten just with Applesauce.

Schmarren: Same ba er, dribbled into a hot pan with a li le oil. While the pancakes are frying, break apart with a spatula into li le bite size bits. S rring around as you cook them. Drain on a paper towel and sprinkle with cinnamon sugar. The ul mate kid’s meal any me. Add some Aztec Harvest Blend, and they will never know that are so healthy!

Crepe Fillings:Fresh Strawberries: sliced with a tablespoon of sugar. Finish with freshly whipped cream and a dus ng of confec oner’s sugar.

Blueberry Crepes: Fresh blueberries or blueberry sauce. Fill Crepe, fi nish with a dollop of whipped cream and a sprinkle of confec oner’s sugar.

Wilmot Orchards Blueberry Sauce:www.wilmotblueberries.com

Combine in a sauce pan:1 Tsp. lemon juice1/4 cup cold water2 Tbsp. cornstarch2 tablespoons sugarDash cinnamonHeat mixture un l it thickens and add:1 cup fresh or frozen blueberries, rinsed

S r un l incorporated and fi ll crepes.

Crepes


115

Chapter 3 -Astoria Mills Fine Flour- Mix #3Roasted Chicken and Chicken with Dumplings 2 Dinners, 1 Prep me.

Day 1: Roasted Chicken - Day 2 next page:1 or 2 whole roas ng chickens, depending on how many people.Wash chicken, and rub with the following marinade:

1 tablespoon oil1 teaspoon turmeric1/2 teaspoon salt1/4 tsp. black pepper5 drops Hot Pepper Sauce1/4 teaspoon dried sage

Place in roas ng pan and bake at 350F un l chicken tests done. For a browned chicken, bake uncovered for 10 minutes at 400 F, turn oven down, cover and fi nish baking.

Serve with a side salad and gluten free whole grain bread, see Mix #6 and Mix #4 Ar san Bread

De-bone any le over roasted chicken, wrap and save refrigerated un l next day. De-glaze roas ng pan by adding 1 cup water and hea ng. Pour roast chicken stock (drippings/gravy) into a bowl, cover and refrigerate. To use, discard fat off top and use only chicken stock remaining.

O... is for being Open!Allowing yourself to feel good,

it’s Oh so delicious.

Chicken Crepes Con nued

1. Sprinkle crepe with grated Mozzarella Cheese and Parmesan Cheese2. Layer slices of chicken breast 3. Layer slices of Roasted Red Peppers and Mushrooms4. Place a dollop of sour cream and a sprig of parsley or a few spinach leaves on top.

E. Fold crepes over fi lling and place crepes in a greased casserole dish.Sprinkle with grated Mozzerella Cheese and bake in the oven for about 10 minutes un l heated through and cheese is melted. Serve immediately. Serves 8 to 10 people. Serve with a side salad and this is an elegant luncheon.

Crepe Noodles: le over crepes can be cut in thin strips and added to soup like noodles for an extra fun way to use up le overs if there are any :) Roll crepe, slice from one end.

Wholly Good Pancakes Batman!

Melt 2 tablespoons bu er and add to 3/4 cup milk (or more depending on thickness desired)Beat in un l smooth and bubbly:2 eggs1/2 cup Astoria Mills Fine Flour -Mix #32 Tablespoons Aztec Harvest Blend - Mix #41 -1/2 teaspoons baking powderDash salt

Pour 1 ladle full per pancake in a bu ered non s ck pan and cook on one side ll they bubble, fl ip and complete cooking. Serve with maple syrup, fruit and whipped cream.


116

Chapter 3 -Astoria Mills Fine Flour- Mix #3Red Len l and Carrot Soup with Pasta

See fresh pasta recipe in this chapter or use your favorite gf dried pasta.

Astoria Mills Pasta is nutri ous with a good source of resistant starch and can be made with whole grain Aztec Harvest Blend Mix #4 for added nutri on.

In a sauce pan saute:2 tablespoons olive oil1 large yellow onion, fi nely chopped4 carrots, chopped1 tsp. salt1/4 tsp. black pepper1/2 tsp. Turmeric1 tsp. ground cuminOnce onions are slightly golden add”1 cup dry red len ls, picked over and rinsed6 cups waterSimmer un l len ls are so . Puree with a hand blender then add cooked and drained fresh pasta. Serve with a garnish of lemon wedges.

P... is for PerfectionIt is the feeling you get when you

smell the fragrance of bread baking in the oven.

Or you come home from school and mom just baked cookies.

Or you know you can share some of your baking with wheat eaters and they eat it, ask for more , and you

know they are not just being Polite!

Day 2:

Chicken and Dumplings 2 ways.

Place chicken stock in deep pot or pan for cooking on top of stove (also oven ware is good).

Add, fresh carrots, 2 onions chopped, 2 celery stalks cut into pieces, simmer un l vegetables are tender. Add roasted chicken cut up into bite sized pieces. Bring to a boil, add dumplings or biscuits and cook un l done. Taste for salt and serve. Add a li le heavy cream to the chicken if desired and/or thicken with cornstarch. Add frozen peas just before serving stew so they will be just heated though but not overcooked.

Biscuit Recipe can be found in Chapter 2

Dumpling Recipe:

2 cups Astoria Mills Fine Flour Mix #33/4 tsp. salt1 1/2 tablespoon baking powder4 tablespoons bu er or margarine melted3/4 cup milk or water to make a s ff dough.(You may halve the recipe if you like)

Drop by the spoonful into the simmering chicken stew and simmer un l dumplings are done. If using biscuits, place biscuits on top of simmering stew and place uncovered into a 350 F oven and bake for 30 minutes un l the biscuits are done.


117

Fresh Bread with Butter and Jam

...Sliced Fresh Bread with Butter and Jam ...you can take it for granted again with

Astoria Mills gluten free bread mixes.

Above bread made with Astoria Mills Pizza & Bagel Mix #5.

This bread is a substan al European style white bread. Try White Bread - Mix #7 for a lighter version.

I love them both, it is nice to have variety. Mix #7 will do things that Mix # 5 won’t do quite as well and visa versa.

Want a soft light bread for tea sandwiches without yeast,

try Victorian Tea Bread in Chapter 3.


118

1/4 teaspoon salt3/4 teaspoon baking soda1 teaspoon Xanthan Gum 2 tablespoons bu er or vegan margarine 2/3 cup lukewarm water

Mix together to form s cky ball of dough. Make sure you add enough water for the yeast to dissolve and proof through the dough properly. Let proof for 30 minutes to 1 hour.

Knead dough using more Fine Flour - Mix #3. Roll into a thin layer, fold over a couple of mes more sprinkling Mix #3 as you go. Roll out thinly and cut into squares, or use cookie cu ers for shapes and place on a parchment lined cookie sheet. Sprinkle tops with coarse kosher salt, prick tops with the nes of a fork. Bake at 350F un l edges are

slightly brown, about 12 minutes. Let cool.

Varia ons:

Sesame Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds.Harvest Crackers: Subs tute 1/4 cup Fine Flour - Mix #3 with Aztec Harvest Blend -Mix #4Herb Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley, cilantro, chives and 1/2 teaspoon dried dill weed.Poppy Seed Crackers: Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.Cheese Crackers: Add to the dough, with the dry ingredients, 1 cup Parmesan Cheese, 1/4 teaspoon dry mustard.

QUICK AND EASY FLAXSEED CRACKERSGrind ½ cup blond fl ax seeds ( for light looking crackers) in a coff ee grinder un l very fi ne. Mix with ¾ cup cold water in a sauce pan and gently heat un l the mixture thickens, s rring occasionally. Takes about 1 minute, mixture does not need to come to a boil. Set aside.

Blend well in a separate bowl 1 ½ cups Astoria Mills Fine Flour Mix # 3(plus 1 cup for kneading)¼ teaspoon Xanthan Gum¼ teaspoon salt1 teaspoon Baking Soda ( omit if you would like unleavened crackers, s ll good, just a bit more chewy)2 tablespoons sunfl ower seed oil2 tablespoons honeyand all of the s ll slightly warm fl ax seed mixture. ( about ¾ cup)

Blend well and knead into a ball of dough, place some of the reserved fl our mixture on a counter top and knead to make a dough that you can roll out in a thin sheet. If the mixture is too dry add a tablespoon of water at a me un l workable. Roll the dough out as thinly as you can and then cut into squares, triangles or cut out with rounds or any shape you like. Place crackers on a parchment paper lined baking sheet and prick each cracker 2 or 3 mes with a fork. Bake in a pre-heated 350 F oven un l crackers are puff y and the edges are nicely browned.

SODA CRACKERSBlend dry ingredients in a bowl adding water at the end:1 1/2 cups Fine Flour - Mix #3 plus more as needed for rolling. 2 teaspoons instant dry yeast



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Graham Style CrackersWholesome Graham-StyleCrackersThe whole original idea behind the original Graham Cracker invented by Rev. Graham in the 1830’s was to have a nutri ous cracker to snack on. Over the years, since they have been made commercially they have become iconic as a fast crumb crust and immortalized as Smores by the Boy Scouts, an easy thing to pack on a camping trip and a wonderful treat around the campfi re.

Somehow the memory of these is pasted in our senses, though as a gluten intolerant person we can no longer indulge, or so we thought. When I fi rst played with this recipe and got a blend that worked, I took the fi rst ones out of the oven and a er cooling a bit, took a whiff . The fragrance was just as I recalled it. I took a cracker to my husband and calling out on my way into the other room, said, “Do you remember what graham crackers smelled like? I said, fi x that in your mind.” He took a whiff and that smile came over his face, that is it. And promptly ate it!

Now these hold together well and, don’t crumble. The Dry crackers keep well for a trip. They also make a great dipping cracker for hot tea. Just a li le piece can cut the corner off your hunger on a road trip.

Rev. Graham would be thrilled that these are actually good for you as he intended too. Make your neighborhood kids jealous of your ‘Graham Crackers’!

Crush them up and use as a graham cracker crust for cheese cake etc.

These keep extremely well when well wrapped. Make some and have them on hand for those munchies.


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NEW YORK CHEESECAKE

Crust:1 1/2 cups crushed Graham Style Crackers 3 tablespoons bu er, melted Mix together and press into a pie shell or 9 inch spring form cake pan that has been bu ered. Cream Cheese: Beat all together in an elec-tric mixer to make a smooth creamy ba er. 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup Astoria Mills Fine Flour Mix #3

Pour cream cheese mixture onto graham crust and bake at 350 F for about 1 hour. Cool then refrigerate un l serving..Smores – the perfect camp-out treat

Make a batch of Trina’s Graham Crackers. Pack for camping along with some gf chocolate bar and marshmallows.

Prepare 1 Graham Cracker and place a piece of chocolate on top of it and set aside. Toast a marshmallow over a campfi re un l golden and the middle has started to melt. (Toas ng marshmallows can be done in a fi replace in winter or over and open fl ame) Place the roasted marshmallow onto the graham cracker and chocolate; then top with another graham cracker and smush together.

Let cool slightly before devouring as toasted marshmallows can have very hot centers.

Wholesome Graham-Style Crackers

Blend Dry Ingredients together in a separate bowl

½ cup red Quinoa fi nely ground1 tablespoon Chia fi nely ground 2 cups Astoria Mills Fine Flour Mix #31/8th teaspoon salt 1 teaspoon baking soda1 level teaspoon Xanthan Gum 1/4 cup brown sugar

Cream Together Wet Ingredients in Food Processor¼ cup so bu er 2 eggs1 tablespoon molasses (or honey) I love the taste of Blackstrap Molasses in these.½ cup water

Method:Preheat the oven to 350°F.

In a food processor cream together wet ingredients un l creamy, (save water to add a li le at a me at a er dry ingredients) add dry ingredients all at once. Blend to a s cky dough.

Using a li le Astoria Mills Fine Flour Mix #3 to dust the surface of a counter, roll out the dough to about ¼ inch thick. Cut into approximately 3 x 4 inch rectangles and place on a cookie sheet lined with Parchment paper.

Bake for 10 minutes and remove from oven. Flip the crackers over and bake for another 6 to 10 minutes or un l lightly browned. Turn the oven off , leave crackers in the oven and let dry for about 2 hours. Store in a ghtly closed container.



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Baklava ...ahPHYLLO DOUGH

Blend the following dry ingredients together in a separate bowl.

2 cups Astoria Mills Fine Flour -Mix #32 tablespoons Xanthan Gum3 tablespoons Expandex (R) op onal

Wet ingredients3/4 cup hot water3 tablespoons olive oil1 teaspoon vinegarjuice of one lemon

Place the dry ingredients in a food processor and dump the wet on top. Turn on the processor and blend about a minute. Turn the so dough out onto a lightly fl oured (with Mix #3) pastry board. Knead the dough with a li le more of Mix #3. Just un l the dough does s ck much to the counter top.

Shape Dough into a log like roll and cut into even amounts and form small balls of dough about 2 to 3 inches across. Cover to keep moist.

Roll out on a large sheet of parchment paper or Silipat, dusted with Mix #3 for easier handling.

‘Open up’ one ball of dough at a me, mak-ing one sheet at a me of Phyllo dough. Dust with more Mix #3 as you go to avoid s cking to the rolling pin. A small rolling pin works best and too big and it may make holes. Roll as thinly as you can.Using a pastry brush, dust off as much of the excess fl our mixture as you can. Transfer sheet with parchment paper to the baking pan you are using to bake the Baklava in.

Brush the layer gently with melted bu er.

Repeat the process un l you have opened up each ball of dough, adding fi lling as you go. Baklava should be about 2 inches high.

Baklava Filling:

3 cups fi nely chopped walnuts1 cup sugar1 ½ teaspoons ground cinnamon

Cover the top layer with melted bu er and with a sharp serrated edged knife, gently cut small pieces of Baklava. It is easier to cut before baking. Some cut into triangular pa erns some rectangular.

Bake in a pre-heated 350 F oven un l crisp and light brown. Drain off any liquid bu er.

Honey glaze:

Scald, but do not boil, 1 cup honey and 1 tablespoon lemon juice. Pour the hot honey over the Baklava and let cool completely for 4 hours or overnight.

Custard Filled Phyllo PastriesThis consists of a few layers of Phyllo brushed with bu er, a custard layer in the middle, a few more layers of bu ered phyllo and either a syrup or icing on top.

Q... is for Quite Quaint!Quaint Cookies that are Quite

wonderfully Quantifiably Cute.


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Greek Bougasta, are individual pastries fi lled with cream. Just open out a couple of layers in a square, place a dollop of custard in the middle, then fold the phyllo over on itself. Bake.

Spiced Lemon Syrup: Op onal3 Tablespoons water1 cup sugar Zest of 1 lemon, in strips 2 cinnamon s cks 4 whole cloves Bring all above to a boil to make sugar syrup, simmer about 3 to 5 minutes. Add the Juice of 1 lemonPour syrup over the pastry, let cool about 4 hours and serve.Instead of the syrup you can make an icing to put on top.

Vanilla Slices -A European Bake shop Treat.

These are delicious rectangles of phyllo pastry on the top and bo om with a thick vanilla custard cream in the center topped with Vanilla Icing with a chocolate swirl.

‘Vanilla Slice’ Icing

2 cups icing sugar 1 tablespoon bu er 1 teaspoon vanilla Hot waterPlace icing sugar, bu er and vanilla in a bowl and whip in enough hot water to make a thin to medium textured icing. Swirl chocolate through the icing once the vanilla is spread out for a textured eff ect.Chill then slice.

Heavenly Orange Custard

– Prepare ingredients ahead of assembly.

1. Mix together4 tablespoons cornstarch into 4 cups cold milk Add¾ cup sugar Slowly bring to a boil and turn down to simmer slowly.

2. Beat 4 eggs -thenTemper the egg mixture by whisking in a small amount of the hot milk mixture, then add all the egg mixture to the milk mixture. S r quickly and remove from heat.

3. Quickly s r in Zest of 1 orange 1 tablespoon vanilla extract 2 tablespoons freshly squeezed orange juice1 tablespoon Cointreau Liqueur½ cup bu er

Cover to avoid ge ng a skin on top, s r occasionally while cooling. Chill completely before adding to the Phyllo Dough

Tip: Spread the custard into a pan the same shape and size as the one you are using to bake the pastries in and then you can just fl ip it out onto the dough when ready.

Prepare bu ered pan with several layers of bu ered Phyllo. Spread with a thick layer of chilled custard. Top with more layers of Phyllo and brush top layer with melted but-ter. Deeply score the pastry in a diamond pa ern. Bake in a 350 F oven un l pastry is crisp and golden, about 45 minutes. While baking prepare Syrup.



123

Making Strudel or Phyllo Dough


124

Fold Strudel by taking hold of Cloth and flipping Strudel


125

Austrian Apple Strudel

Austrian Apple StrudelYou can’t imagine the mes I’ve tried to make a gluten free apple strudel, only to throw the hard thing out, not worth ea ng. I almost gave up, but was determined and really prayed for the answer as to what to add or subtract to make it work. Here it is. Not as fl aky as the wheat kind, but a close second in taste and sa sfac on!

Note: The method is as important as the ingredients here. Making this does not take a long me.

Strudel doughBlend the following dry ingredients together in a separate bowl.

2 cups Astoria Mills Fine Flour Mix #32 tablespoon Xanthan Gum1 teaspoon Baking Powder1/2 teaspoon Baking Soda3 tablespoons Expandex (R)1/8th teaspoon salt

Blend the following wet ingredients togeth-er in a separate bowl.3/4 cup cold water3 eggs slightly beaten3 tablespoons vegetable oil2 tablespoons corn syrup

Place the dry ingredients in a food proces-sor and dump the wet on top all at once. Turn on the processor and blend about a minute. Turn the so dough out onto a lightly fl oured (with Mix #3) pastry board. Knead the dough with a li le, don’t add too much, more of Mix #3. Just un l the dough does not s ck too much to the counter top.


126

Austrian Apple StrudelRoll and Bake the Strudel

Roll one edge of the dough over fi lling, using the towel to turn it over on itself. Taking hold of the co on cloth fl ip some strudel dough over on each end to seal the edges.

Now li ing at the side where the fi lling is, fl ip over 2 or 3 mes ll you have a long roll. Li the roll with the towel onto a parchment paper lined baking sheet. Slide the co on sheet out from underneath.(Launder sheet and save for next me.)

Brush the top and sides of the Strudel. Bake in the oven at 375° F for 30-45 minutes, or un l golden brown. Baste half way during baking with melted bu er.

6. Once cool, dust with confec oners sugar and cut in two-inch slices, serve warm with a li le whipped cream on the side. Or vanilla ice cream is good too.

You can use bread crumbs from Astoria Mills Light Brown Bread Mix #6 instead of nuts if you prefer. Actually I have made this without either with good results.

You can get crea ve too and add a splash of brandy to the apples, whatever you like.

Keep refrigerated once cool. The outer crust gets crispier the next day.

I’m thinking I could have rolled it a bit thinner, my cloth determined how large, so next me I’ll have to get a larger co on cloth and see.

Shape into a disc. Dust a large square co on cloth about 30 x 30 inches with Mix #3 making sure to go all the way out to the edges. This is to keep the dough from s cking.

Begin gently rolling the dough out into as thin as possible sheet of dough as you can. Add more Mix # 3 as you go to keep the rolling pin from s cking. Just keep rolling, if it starts to tear, don’t worry. Using a dry pastry brush, dust off as much of the fl our as you can without tearing the dough.

Apple Strudel FillingPrepare each layer of fi lling in a separate bowl and set aside.

Step 1:1/3 cup melted Bu er. Use a pastry brush to spread on the en re surface of the strudel. Leave some bu er for the top and sides and for bas ng.

Step 2: Mix together 1/2 cup sugar 1 1/2 teaspoons cinnamon1/2 cup ground pecans or almonds Sprinkle mixture evenly on dough.

Step 3 : Assemble the following:3 large green apples, ( a kind that hold their shape when baked) washed peeled and sliced thinly about 1/8th inch thick. 2 teaspoons of grated lemon peel 1/4 cup brown sugar1/2 cup of fi nely chopped walnuts (op onal) 1/2 cup of raisins (op onal)

Layer the above gently on top of one end of the dough in a long rectangular shape. Try and place apples on an end without tears to avoid seepage of juices.


127

Pork Pot Roast & Leftover Pork Roast Stir Fry


128

The next day I can take the fat off the top and discard it. The ‘au jus’ you are le with makes the best tasty gravy, or splash of natural bouillon to add to any s r fry. The best part is you know it is gluten free because you made it yourself. So many bouillon cubes are not gf.

STIR FRY BASICS

Saute onion in a li le oil to goldenAdd green or red peppers and sauté some moreAdd any other vegetables. I like to have frozen mixed vegetables on hand to fi ll out the s r fry. So add these next. Add some of that nice ‘au jus’ Add some fresh broccoli,Whatever vegetables you have on hand and someThinly sliced roast pork, beef or le over chicken.

Spice it up to taste with a li le salt and pepper and simmer a minute or two.

To make the sauce, Just take a couple of tablespoons of cornstarch and dissolve them in a cup of cold water. Add this mixture to the s r fry, s r to thicken.

Now you have a lovely meal in minutes. Enjoy with a side of rice or a nice crusty Ciaba a Roll which you have made from Astoria Mills Italian Bread & Pizza Mix #5

Oh ….aaaah Heaven.

With a li le of what I call ‘Cooking Ahead’ and planning, you can feed your family deligh ul meals, and s ll have that busy life of yours!

The Basics of any good diet is your main course meal. Thankfully, a good old fashioned pork or beef pot roast can be popped in the oven on a Sunday a ernoon, enjoyed for dinner and le overs can make a few more meals, such as a vegetable s r fry with roast pork. Or roast pork sandwiches, with mayonnaise, salt and pepper on Light Brown Bread is really a delicious treat. You can even add small thin slices to a big salad and there you have it a Salad Supper. There is no need to feel deprived on a gf diet.

POT ROAST BASICS:

To make a pot roast, just put a li le oil in the bo om of a roas ng pan. Place carrots, potatoes, onions, parsnips too if you want, in the pan. Sprinkle with a li le salt and pepper and toss. Now place your meat on top, sprinkle with salt, pepper, a spicy medley of herbs, rub the top with a li le olive or vegetable oil to brown. Perhaps even a li le dry powdered mustard ( make sure it is pure and gf).

Pop the roast in the oven at 400 F. for a half hour, (THIS IS THE SECRET TO BROWN GRAVY) turn down to 350 and go forget about it for a couple of hours ll you want to have dinner.

Any le over roast makes the basis of a great s r fry. Or you can also start a s r fry from scratch with fresh meat. I just like the ease of this. Make sure you save the drippings from the roas ng pan. I o en add a bit of water if the roast drippings are dark, heat, pour out this delicious juice and then refrigerate.

Pork Pot Roast & Leftover Pork Roast Stir Fry


129

Mushroom, Sweet Potato & Red Quinoa Side Dish

Mushroom, Sweet Potato & Red Quinoa Side Dish

Two things I like to have on hand are sweet potatoes and red Quinoa. Both are extra nutri ous. Of course baked sweet potatoes are best, but take awhile to bake. Boiled sweet potatoes are just as good and the skins just slide off and they are easy to add to a meal any me. Red Quinoa makes a nice breakfast cereal or side dish, you cook it like rice and it has a nicer fl avor than the white Quinoa. Just use 1 cup quinoa to 2 cups cold water, bring to a boil, then cover and simmer for about 20 minutes un l done. Have some for breakfast with a li le brown sugar and milk. Save the rest for a main dish that night.

Sauté about 7 mushrooms sliced in a li le olive oil and a tablespoon of bu er. Add some sweet red pepper slices and toss to brown gently. Add some cut up slices of cooked sweet potato and heat through. Sprinkle on a bit of salt and pepper to taste. A sprinkle or two of GF soy sauce, or some drippings from a roast you have on hand for a bit of fl avor (op onal). Now toss in the cooked Red Quinoa and toss gently. Serve immediately with a side salad. No ce the li le white tails s cking out of the Quinoa, the sure sign it is cooked.

If you have sweet potatoes cooked and the quinoa, coming home red, you can have dinner in 10 minutes.


130

Side DishesBaked Asparagus with Parmesan Cheese Sauce

1. Blanch un l al dente, 1 pound cleaned and trimmed asparagus spears,in lightly salted water, drain, reserving some liquid and set aside.

Sauce:Whisk 1/2 cup Astoria Mills Fine Flour Mix #3 into1 1/4 cup cold milk½ cup of asparagus cooking liquid Heat slowly un l thickened and then add3 tablespoons grated Parmesan cheese2 tablespoons bu er2 teaspoons lemon juicedash salt and pepper

Arrange Asparagus spears alternately with ps facing one way and then the other in

a shallow bu ered baking dish. Pour sauce over asparagus, drizzle with more Parmesan Cheese and bake in a 350F oven for about 10 minutes un l sauce bubbles and cheese is slightly browned.

For and extra decadent treat. A nice appe zer. Place a layer of ‘Almost …Puff Pastry’ or ‘Pa ’s Pastry Discovery’ in a shallow oblong baking dish, bake un l almost turning golden, remove from oven and then follow the direc ons above pu ng the asparagus and sauce on top.

Potatoes Au Gra n with Mushrooms

1. Slice about 4 medium sized peeled potatoes. (New potatoes you can just wash and slice) set aside. 2. Sauté 1 onion, diced, in a tablespoon of olive oil with5 mushrooms sliced un l golden brown,add 2 tablespoons bu er.

3. Toss potatoes, onion and mushrooms with 4 tablespoons Astoria Mills Fine Flour Mix #3½ teaspoon salt½ teaspoon pepper1/8th teaspoon each, paprika & turmeric1 teaspoon mustard 1 cup shredded sharp Cheddar cheese

4. Place the mixture in a bu ered casserole dish, making sure there is room for expansion so they won’t boil over.Now pour on 1 1/2 cups of milk

5. Sprinkle top with a li le more grated cheese and bake in a 350 F oven un l potatoes are tender and sauce is bubbly. Garnish with some freshly chopped parsley.

Serves 4 to 6

R... is for Real,As in Real Good,

As in the Real Thing,As in get Real

...these recipes are Reallly Good!and there is no wheat or gluten in them.


131

Victorian Tea Fare

Victorian Tea BreadFor One Loaf - A deligh ul so bread without yeast.Step One:Mix well in a separate bowl, 1/2 cup Astoria Mills Fine Flour Mix #33 tablespoons Astoria Mills Aztec Harvest Blend - Mix #4 (Op onal - omit for plain white Tea Bread)1/8th teaspoon Xanthan gum1/2 teaspoon Baking powderStep 2:In an electric mixer, beat un l so peaks form,6 fresh egg whites -(3/4 cup egg whites)1/8 teaspoon salt1/4 teaspoon cream of tartar2 tablespoons brown sugar, sieved1 tablespoon white sugarBeat un l s ff peaks formStep 3. Fold gently and quickly:Si in the fl our mixture while mixer is on the lowest se ng, to fold together un l blended. Adding as you go, between fl our addi ons, 2 tablespoons lemon juice1/4 cup cold waterScrape ba er into bread loaf pan which you have previously greased or sprayed with cooking spray. Bake at 325 F for 25 to 30 minutesRemove bread from pan, let cool completely. Slice bread and/or cut into tea sandwich size shapes.

Peanut Bu er & Banana Sandwich SpiralsCut bread lengthwise. Bu er with so peanut bu er mixed with a li le bu er and place a banana or two, end to end in the center. Roll the bread around the bananas and slice. Keep bread moist with a damp tea towel.

Rosemary Bu erworth’s Chocolate Orange Tea Cakes

1. Blend together dry ingredients2 cups Astoria Mills Fine Flour Mix #33 tablespoons cocoa1 tablespoon baking powder1/4 teaspoon salt1 cup gf chocolate chips1/4 teaspoon cinnamon

2. Cream together in an electric mixer4 eggs, lightly beaten¼ cup so bu er1 1/2 cups brown sugar, fi rmly packed1 teaspoon pure vanillaZest of 1 whole orangeJuice of one orange, strained

Slowly incorporate dry ingredients into wet by hand.

Spread ba er in a 9x12 inch bu ered pan and bake at 350F for 35 minutes or un l a tester comes out clean. Remove from oven and let cake cool in pan. Cut into small squares. You can also use ny muffi n ns and make separate tea cakes.

Orange Glaze

Orange Glaze:Zest of one orange2 cups icing sugar3 teaspoons corn starch2 tablespoons corn syrup½ cup orange juice1 tablespoon boiling waterMix un l smooth.


132

Victorian Tea FareSmoked Salmon Tea Sandwich Filling

8 ounces smoked salmon8 ounces so ened cream cheeseZest of 1 lemon1 tablespoon lemon juice1 tablespoon capers½ teaspoon dill¼ teaspoon black pepper

Blend together well

Fine English Cucumber Sandwiches

A. 1 English cucumber washed and sliced very thinly, leaving the skin on. Dash with a li le salt and set aside. Drain cucumbers before adding to sandwiches.

B. Blend the following to make a smooth paste and use to spread on slices of Victorian Tea Bread.1/2 cup mayonnaise¼ cup cream cheese2 tablespoons fresh dill, chopped1/2 teaspoon fresh lemon zest( for a twist you can grate one clove of garlic very fi ne and add to mixture)

Place cucumber slices on bo om layer of sandwich, top with the other half, be careful not to let cucumbers hang over edges. Sandwich both halves together.

Olive Cream Sandwich Filling1/2 cup Olives of your choice sliced and chopped.Cream together with 1/2 cup so cream cheese, 5 drops Hot Pepper Sauce1 tablespoon mayonnaiseSpread on bread of you choice.

Bombay Chicken Sandwich Filling

2 chicken breasts cooked and chopped1/2 cup walnuts, chopped1 tablespoons fresh parsley, chopped fi ne1/4 teaspoon salt1/4 teaspoon black pepperdash cayenne pepper½ teaspoon curry powder½ cup mayonnaiseBlend all together.

Chicken Salad Filling with Almond Slivers

1. Bu er Spread Mixture3/4 cup so bu er, 2 teaspoons lemon juice, 1 tablespoon dried basil or fresh basil chopped. Use this to spread on the bread before fi lling. 2. Chicken Filling Mixture:1 whole cooked chicken breast fi nely chopped 1/2 cup slivered almonds1/2 cup mayonnaisepinch cayenne pepper½ teaspoon salt

Ham & Pickle Tea Sandwich Filling

In a food processor grind a piece of cooked ham, or from a n, about 2 cups.Add 1 tablespoon mustard1 tablespoon pickle relish2 tablespoons mayonnaise.Blend all together.


133

Victorian Tea FareS lton Cheese Sandwiches

1. Bu er Spread Mixture:Cream together1 cup so bu er 2 teaspoons brown sugar 1/4 teaspoon nutmeg

Cheese Filling Mixture:1 cup S lton cheese, fi nely grated 1/2 cup fi nely chopped walnuts2 teaspoons lemon juice1 teaspoon black pepper2 tablespoons brandy1/4 cup heavy cream

Pineapple-Cream Cheese Sandwich Filling

1/2 cup drained unsweetened pineapple, fi nely chopped1 1/2 cups so cream cheese1/2 cup fi nely chopped walnuts dash each salt and pepperdash nutmeg

Open Faced Chicken & Apple Sandwich Filling

2 chicken breasts, cooked and shredded1/2 cup walnuts, chopped 1 granny smith apple, peeled, cored and chopped small sprinkled with 1/8th teaspoon Ascorbic Acid (to preserve whiteness)1/4 cup cheddar cheese½ cup mayonnaisedash each salt and pepper

Serve on French Slices made using Astoria Mills Italian Breads & Pizza Mix #5

Lavender Cream Cheese Filling

Great for cream cheese miniature sandwiches. You can also subs tute olives for the lavender for a nice cream cheese fi lling.

8 ounce cream cheese so ened1 teaspoon herbs de Provence 1 teaspoon lemon juice1 teaspoon culinary lavender1 tablespoon mayonnaise1 pinch pepper

Egg Salad Sandwich Filling With Chives

1. 6 hard boiled eggsMethod: Place eggs in cold water, bring eggs to a boil, turn down and simmer for 6 minutes. Or turn off heat and let rest 15 minutes. Empty water from eggs and drain immediately in cold water for 5 minutes. Peel eggs. Run egg under cold water to remove any bits of shell.

2. 4 tablespoons mayonnaisesalt and pepper to tasteChopped chivesBlend together and use as a sandwich fi lling.

S... is for Smileson people’s faces that have not

had anything like this since going gluten free!


134

Pecan Wafer Cookies

An elegant wafer thin cookie sure to please everyone.

1. Combine dry ingredients together well in separate bowl and set aside.1 cup Astoria Mills Fine Flour -Mix #31 tablespoon cocoa1 cup fi nely-ground pecans1/8th teaspoon Xanthan Gumdash salt

2. In a sauce pan combine the following and heat, s rring constantly.½ cup bu er2/3 cup brown sugar, fi rmly packed1/2 cup corn syrup

3. Remove from heat, and s r in the fl our and nut mixture forming a dough. On a parchment paper lined cookie sheet drop spoonfuls of the dough, making sure to leave room for spreading.

Bake for 5 or 6 minutes at 350F and let cookies cool for a few minutes before removing from the cookie sheet. Store in an air ght container in a cool dry place.

Bacon Wrapped Chicken Breast Hors d’oeuvres

Slice 1 large boneless chicken breast in about 1 inch pieces. Wrap each piece in raw bacon. Place on a baking sheet and bake at 350 un l bacon is crisp and chicken is done.

Sweet and Sour Pineapple Dip1 n unsweetened pineapple juice1 tablespoon apple cider vinegar3 tablespoons cornstarch. Bring to boil.

Crab & Cheese Make Ahead Hot Hors d’oeuvres

(Make ahead, cover and refrigerate then bake and serve at the party)1. Mix all together well.1 (6-ounce) can crab meat, drained 1 tablespoon lemon juice 1/2 cup freshly grated Parmesan cheese¼ cup cheddar cheese1/3 cup fi nely minced onion 1/4 cup fi nely snipped chives Herbs de Provence1/2 cup mayonnaise 1 teaspoon olive oilCayenne pepper

Make a French s ck out of Astoria Mills Italian Breads & Pizza Mix #5

Cool bread ( Day old works great) Cut into miniature rounds. Cover each li le round of bread with about two teaspoons full of crab mixture. Cover well and refrigerate un l ready to bake and serve.

Bake in a 400 F oven for about 10 to 12 minutes un l crab and cheese is bubbly and bread is slightly browned.

T... is for feeling Truly, Truthfully, Terrifically

that Tremendous.

After Tea Time with Treacle Scones and Devonshire

Cream!

Victorian Tea Fare


135

Victorian Tea FareDevonshire Cream

Any Victorian Tea must have some Devonshire Cream, or Clo ed Cream as it is o en referred to. It goes well with scones and Lemon Curd. As a fi lling for miniature tarts with fruit toppings and many other delicacies.

Mix all the following ingredients together in an electric mixer1 cup Mascarpone cheeseor sour cream1 cup heavy cream1 teaspoon pure vanilla 2 tablespoons icing sugar1/2 teaspoon lemon zestUse right away or store in the refrigerator for up to 3 days.

Treacle Scones Place in a bowl: 1 1/4 cups Astoria Mills Fine Flour -Mix #33/4 cup Astoria Mills Aztec Harvest Blend - Mix #4Pinch of salt1 tablespoon baking powder ¼ teaspoon baking soda 2 teaspoons sugar1/2 teaspoon nutmeg2 tablespoons Xanthan GumBlend above together and then add¼ cup bu er (or shortening)Crumble mixture together by hand to a course mealy texture.In a separate bowl whisk together:1 egg 1 cup bu ermilk or sour cream with a li le milk added. (Almond Milk will also work)1 tablespoon fancy molasses (treacle)Quickly add all together, knead with Mix # 3, roll, cut into shapes & bake at 350F 15 to 20 minutes.

Lemon Curd

A great Victorian complement to scones and cream, lemon curd also makes a great fi lling for tarts or cakes and pastries.

1. In the top of a double boiler whisk together:3 whole eggsJuice from 3 lemons1/4 cup white sugarCon nue whisking and cook about 10 minutes or un l mixture thickens.

2. S r in 4 tablespoons sweet bu erZest from 2 lemons

3. Pour into a glass jar and store in the refrigerator to use as needed.

In the top of a double boiler, whisk together eggs, sugar and lemon juiceCreate a double boiler with a metal bowl over a saucepan of simmering water.In the metal bowl, whisk eggs, sugar and lemon juice. Whisking and s rring constantly,cook for approximately 10 minutes or un l mixture becomes thick like custard.2. Pour hot mixture through a fi ne mesh strainer to catch any lumps. Whiles ll hot, add the bu er and lemon zest. 3. Whisk un l bu er is melted. Pour intoan air ght container and refrigerate. 4.


136

Fresh Spinach Dip in an Ar san Bread BowlMake an 8 inch round loaf using Astoria Mills Light Brown Bread Mix #6 You can also use White Bread - Mix #7, Let bread cool completely. Cut out the top of the loaf and hollow it out bits at a me. (Make an extra loaf and cut it up to use for dipping) Fill with Spinach Dip as follows.

Wash and drain in a salad drainer one bunch fresh spinach. Set aside. Or squeeze frozen spinach.

In a skillet sauté 3 cloves of garlic un l slightly golden brown. Briefl y add spinach to wilt in pan. Splash with gluten free soy sauce. Cool and then add all to a mixture of:

1 cup Sour Cream1 cup so ened cream cheese2 tablespoons mayonnaise½ teaspoon saltdash black pepperdash cayenne pepperchopped green onions1 n drained water chestnutsBlend all together and fi ll bread bowl.

Hot Shrimp Bread BowlHollow out bread. Pre-heat oven. Cream together: 1 (8oz.) pkg cream cheese, 1 cup sour cream1 cup shredded cheddar cheese2 tablespoons Hot Pepper Sauce2 teaspoons lemon juice1 tablespoon horseradish1 lb. pre-cooked shrimp, choppedPlace in Bread bowl, place bread top on. Wrap in nfoil, bake 30 minutes. Serve hot or cold.

Stuff ed Mushroom Caps

2 dozen white bu on mushroomsfresh parsleyParmesan cheese

Clean mushrooms with damp tea cloth. Remove stems. Set caps aside on a greased baking sheet.

Sauté mushroom stems in a li le bu er with 1 slice of crumbled le over Astoria Mills Light Brown Bread Mix #61 clove garlic minced – remove from stove.

Add ¼ teaspoon black pepperDash salt¼ cup Parmesan Cheese2 tablespoons lemon juice

Fill mushroom caps with mixture. Refrigerate un l ready to bake and serve. Bake about 15 minutes un l caps are done and sizzling.

Brushe aSlices of bread made in French Style loaves from Astoria Mills Italian Breads & Pizza Mix #5 Rub bread slices with a piece of garlic and drizzle with olive oil, toast bread.Marinate Tomato Mixture for 2 to 4 hours:

3 large tomatoes (chopped) 1 tablespoon olive oil 3 tablespoons chopped fresh basil ¼ teaspoons salt dash pepper

When ready to serve, dress bread slices with tomato mixture. Use a slo ed spoon to avoid making the brushe a too wet.

Party Appetizers


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Party Appetizers or Vegetarian Lasagne Anyone?Vegetarian Lasagne with Mushrooms and Spinach

1. Make Fresh Pasta

A. Blend together in a separate bowl2 cups Astoria Mills Fine Flour -Mix #3For added whole grain nutri on, subs tute 1/4 cup fl our for Astoria Mills Aztec Harvest Blend - Mix #43 teaspoons xanthan gum½ teaspoon salt1/4 teaspoon baking soda

B. Add 2 slightly beaten eggs5 tblsp. veg. oil½ cup room temperature water

Work into a fi ne pasta like dough. Dust counter top with a li le Fine Flour Mix #3 and roll out dough into a thin sheet. Cut Lasagne strips. Set aside.

2. Mushroom Sauce: Clean and dry about 10 bu on mushrooms and 2 Portabella mushrooms, slice.

Saute mushrooms in 1/4 cup Olive Oil with the following un l golden brown and carrots are tender.1 carrot, fi nely chopped 1 onion, fi nely chopped 4 cloves garlic, fi nely chopped 1/4 teaspoon salt1/4 teaspoon black pepper5 drops Hot Pepper SauceAdd:1/2 cup tomato paste1 teaspoon paprika 3. Spinach Filling: Pour boiling water over 1 package fresh pre-washed baby spinach leaves to wilt, drain.

Open Faced Portabella Mushroom& Goat Cheese Hors d’oeuvres

Slices of bread made in French Style loaves from Astoria Mills Bread & Pizza Mix #5 --Rub bread slices with a piece of garlic and drizzle with olive oil, toast bread in the oven.

Sauteed, Portabella Mushroom slices.

1 Portabella Mushroom slice very thinly sauté in 1 tablespoon bu erdash salt and pepper eachSprinkle with 1 tablespoon lemon juice and place on garlic toasted bread slices.

Top with a slice of Goat Cheese

Hold together with a fancy toothpickServe immediately.

U... is for Understanding that being gluten free is not a lifestyle, it is a

necessity for some people.

Thank you for Understanding it is not all in their head...

Thank you for Understanding and providing something they can eat at a

party...

Thank you for Understanding and doing something helpful...


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In a sauce pan, saute in olive oil, 1 onion chopped3 cloves garlic chopped1 teaspoon Italian seasoning1 28 oz can crushed tomatoes1/4 teaspoon salt1/4 teaspoon black pepper2 ns Cannellini beans, drained and rinsed or red kidney beansAdd freshly cooked noodles, adding a li le water if needed.

Simmer gently un l fl avours come together. Serve topped with shredded Parmesan cheese.

Simply Delish! Parmesan Cream Pasta Sauce

A li le bu er, cream and Parmesan cheese blended with freshly cooked pasta is a real treat and so easy to make with no fuss.

You can makes fresh plain pasta ahead and

freeze it uncooked to use anytime for a quick and

hearty meal.

Blend spinach with 1/4 cup cream1 cup grated Parmesan Cheese2 -(14- to 16-ounce) containers fresh Rico a cheese or co age cheese 1/2 teaspoon grated nutmeg 3 eggs, beaten

4. Cream Sauce:

Make a roux in a sauce pan, using 2 tablespoons bu er 2 tablespoons olive oil4 tablespoons Astoria Mills All Purpose Flour - Mix #1Add:1 1/2 cups cold milk1/4 tsp. salt 1/8th tsp. pepper 1/4 tsp. nutmeg

5. Assemble, Bake n’Serve:Place a layer of fresh pasta in a well bu ered baking dish. Start Alterna ng Mushroom Layers and pasta layers un l mushroom fi lling is used up. Con nue layering with Spinach fi lling alterna ng with fresh pasta un l spinach fi lling is used up. Cover spinach layer with a sheet of pasta and then spread the Cream Sauce over the en re top of the casserole and sprinkle with grated Parmesan Cheese or Mozzarella.

Bake at 350 F for about 35 to 40 minutes when pasta is fully cooked and the lasagne bubbles. Slice and serve.

Vegetarian Pasta with Beans

Prepare Fresh Pasta, cut into thick noodle strips and cook in salted boiling water for about 4 minutes.



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Chapter 4 - Astoria Mills Aztec Harvest Blend - Mix #4

Chapter Four:

Astoria Mills

Aztec Harvest Blend - Mix #4

A yummy blend of naturally gluten free whole grains & seeds with sprouted fl ax and sprouted chia seeds.

Specially blended to add gluten free whole grain/seed nutri on to your diet. Mild tas ng, cook or bake with it all by itself or

add it by the spoonful or more to any of Astoria Mills Mixes.

There’s just no denying it. Naturally gluten free whole grains are good for you. In addi on to providing necessary vitamins,

minerals, and fi ber, they’re low in fat and cholesterol.

Use to make gluten free: Flat breads, hot porridge, ar san breads, pumpernickel bread, add to any recipe for more whole grain/seed goodness. Adds healthy and

delicious whole grain goodness to your baking by the spoonful or more! Even cookies, cakes & pies can be more nutrient rich!


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A Perfect Blend of wholeness!Easy to use, no more guessing, no more umpteen bags of this and that, just one perfect blend of wholeness!

A yummy blend of naturally gluten free whole grains & seeds with sprouted fl ax and sprouted chia seeds.

More whole grain containing foods are recommended for a healthy balanced diet. Aztec Harvest Blend makes adding whole grains easy and tasty.


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Chapter 4 - Astoria Mills Aztec Harvest Blend - Mix #4Use as a dipping bread, roll-up or just plain with bu er or olive oil is yummy too!

Makes about 8 six inch wide rounds. You can also cut these in quarters and stack for some cute and nutri ous snack bread.

The Nu y Whole Grain Brownie

1. In a large saucepan, melt1/2 cup bu er or margarine 2. Remove from heat and s r in 3/4 cup white sugar3 eggs1 teaspoon vanilla extract1/2 cup unsweetened cocoa powder1/2 cup Astoria Mills Pastry Flour -Mix #21/4 cup Astoria Mills Aztec Harvest Blend - Mix #41/4 teaspoon salt1 teaspoon baking powder

3. Pour ba er into a greased 8 inch square pan. Bake in pre-heat 350 F. oven for 25 to 30 minutes. Do not overcook.

Nu y Brownie Topping:

Cream together:1 Cup Peanut or cashew bu er1/4 Cup Bu er or margarine1 Cup confec oner’s sugar1/8th teaspoon SaltAdd:1/2 cup sunfl ower seeds1/2 cup Hemp HeartsSpread mixture on top of brownie layer and then top with,1 Cup Gluten Free Chocolate Chips

Wake up to Breakfast with Slow Cooker Porridge

1 cup Astoria Mills Aztec Harvest Blend -Mix #41 cup gluten free oats or 1/2 cup brown rice1 tablespoon whole fl ax seeds1 tsp. ground cinnamon1/2 tsp. grated fresh ginger or 1/4 teaspoon ground ginger1/4 tsp. salt2 medium apples, coarsely chopped 1/2 cup chopped dried apricots

Enough cold water to cover plus a li le extra so it won’t dry out.

Blend all together and cook on low-heat for 6 to 7 hours. Serve with brown sugar and milk or cream or almond milk. Makes 8 servings. You can easily freeze le over and microwave for quick morning breakfasts.

Aztec Harvest Flat Bread

1 cup Aztec Harvest Blend - Mix #4plus aprox. ¼ cup for rolling, ¼ tsp. salt,½ cup hot water.1 tablespoon oil

Mix together to make a so dough. Knead dough on a lightly oiled surface to make the dough smooth and pliable.

Roll dough into a log, cut into equal por ons, shape into balls. Press 1 ball at a me in more Mix #4, roll into a thin circle.

Place circles one at a me into preheated ungreased cast iron skillet. (Water sprinkled on pan sizzles) Cook about 1 minute per side un l brown in spots.


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Chapter 4 - Astoria Mills Aztec Harvest Blend - Mix #4Tradi onal Chapa Recipe

Makes about 16 or more Chapa .

2 cups Aztec Harvest Blend - Mix #42 tablespoons oil or ghee1 cup warm to hot water1/2 teaspoon salt

Method: Blend together Mix #4 and oil. Dissolve salt in hot water. Blend all together by hand or in a food processor. Add a li le water at a me un l you have a so knead-able ball of dough. Let dough rest in a greased bowl for 30 minutes to 2 hours , covered. (You can skip this rest period if you are in a hurry)

Return the dough to a Mix #4 fl oured work surface. Roll the dough into a long log and cut it into 12 separate balls. Dust the dough balls with a li le fl our and roll each one out into a very thin round about 6 inches in diameter.

Heat an un-greased, heavy skillet or fl at iron griddle over medium heat. Place a round of dough at a me in a skillet and about 1 minute per side un l done.

Brush each round with so bu er, oil or ghee as desired or leave plain.

Puff BreadYou can also make puff bread by deep frying the dough instead of cooking it on top of the stove.

Tahini Paste

Gently roast 1 cup of sesame seeds in a

Chapa are a simple unleavened whole wheat bread made on a hot griddle in India mainly. They are used as a simple whole grain bread to accompany a meal. Pieces of chapa are broken off , dipped or wrapped around foods and eaten.

I have a friend, Narjis, whose mother Fa ma showed me how to make these. She just spread ghee on them a er cooking and stacked them for the family to eat as a snack or to have with meals.

Chapa was also used partly instead of a fork, a fun way to sit around and eat a meal consis ng mostly of hummus and dips. I started making these as a low fat, no ghee, easy whole grain bread that went well with relaxing Saturday a ernoons when the family gathered to watch a movie and the snack monster struck. A quick dip, some home made hummus and a few chapa and we were in la la land.

But then we found out that wheat, rye, barley, well they were just off limits.

Now with Astoria Mills Aztec Harvest Blend - Mix #4 delicious and easy chapa are possible again.

Because some people cannot have yeast, these are a yummy bread that can be made many diff erent ways to fi ll that gap.

See Tradi onal Chapa Recipe as follows.


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Place in a food processor and add:2 cloves of fresh garlic peeled1/2 teaspoon salt4 tablespoons of tahini, op onalJuice from 1 lemon2 tablespoons olive oil2 tablespoons water (if consistency is too thick only)1/2 teaspoon Hot Pepper Sauce or a pinch of cayenne pepper1 teaspoon cumin

Blend all un l smooth. Spread onto a pla er and use fl at bread to dip with.

Tip: You can cook your own chickpeas. Just cover and soak overnight, cook for about 2 hours un l completely so .

Guacamole DipMaking Guacamole is easy, basically all the following ingredients are mashed up together, placed in a bowl and there you have it. Some people add seeded tomatoes, but I like mine without.

Guacamole Dip Recipe

Flesh of 2 ripe avocados - Cut through the avocados lengthwise all the way to the pit and break in half. Slash the pit with the knife, and pull it out. Scoop the avocado out. Place in a bowl. Add:Juice of 1 lemon2 cloves of garlicDash Cayenne Pepper or 6 drops Hot Sauce1 tablespoon mayonnaiseDash salt

frying pan, don’t burn they are delicate, about 4 minutes. Grind them up in a coff ee grinder. Place in a tall glass jar and add 1/3 cup of fruity olive oil ( not extra virgin) and blend un l smooth. Store in glass jar in refrigerator and use as needed.

Herbed Flatbread

Blend together dry ingredients:1 cup Aztec Harvest Blend - Mix #41 cup Fine Flour -Mix #32 teaspoons dry or fi nely chopped parsley1/4 teaspoon dried rosemary1/4 teaspoon dried thyme1/4 teaspoon dried basil1/4 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon baking sodaAdd wet ingredients and blend into ball.1 egg1 teaspoon vinegar2 tablespoons oil3/4 cup warm to hot water

Knead, shape and roll into rounds, cook in skillet about 1 minute per side.

Lucy’s Hummus

As a young woman, I worked with Ar n Cavouk in the Colonnade in Toronto. Lucy was his wife’s name and she would o en bring a treat of fl at breads, delicious black olives and hummus for lunch. Food brings back memories. Why not make some memories today.

Drain and rinse well: 1 large n or 2 small ns of cooked chickpeas.



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Chapter 4 - Astoria Mills Aztec Harvest Blend - Mix #41 medium garlic clove, minced or pressed1/2 teaspoon fresh thyme leaves chopped1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon ground cinnamon1/8 teaspoon ground cardamom1/8 teaspoon chili powderA pinch of cayenne pepperSea salt and freshly ground pepper, to taste.

Place in a bowl and drizzle with fruity olive oil, garnish with lemon slices.

Yogurt and Cucumber Dip

1 cucumber peeled and sliced very fi ne then drained. Blend together with: 1 cup Greek yogurt1 cup sour cream3 tablespoons olive oil1 tablespoon vinegar2 cloves garlic, crushedSalt and pepper to taste

Tahini Spiced Dip

Blend together un l smooth and creamy:1 cup Tahini (sesame seed paste)1 cup water3 cloves garlic3 tablespoons fruity olive oil1/2 teaspoon salt1 teaspoon cumin2 teaspoon freshly squeezed lemon juice3 tablespoons fresh parsley chopped

Place Tahini dip into a shallow bowl, drizzle with fruity olive oil and sprinkle with cayenne pepper. Serve with fl at breads.

Aubergine Cream or Roasted Eggplant Dip

Roast two medium sized eggplants wrapped in n foil in the oven un l they are so and mushy. Peel the egg plants and place the pulp into a food processor adding the following ingredients.

Juice of 1 lemon¼ cup olive oil1/2 teaspoon hot pepper sauce1/8th teaspoon cloves1 tablespoon cumin1 tablespoon paprika1/4 teaspoon black or white pepper

Blend into a dip. Serve in a bowl, indent a wide circle in the top of the dip and drizzle olive oil on top, garnish with chopped fresh parsley and a sprinkle of paprika.

Roasted Red Pepper Dip

Roast 4 sweet red bell peppers to almost blacken on the BBQ or under broiler. Peel the skins off and remove seeds. Place peppers in a food processor.Roast a whole head of garlic in the skin, squeeze pulp into food processor.Puree with 1 tablespoon sugar1 teaspoon dried and crushed red pepper1/4 cup fruity olive oil

Serve with fl atbreads or corn chips.

Spicy Greek Yogurt Dip

Blend together:1 1/2 cup thick Greek Yogurt 2 tablespoons fresh chopped parsley


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1 1/2 cups Astoria Mills Fine Flour - Mix #31 cup Astoria Mills Aztec Harvest Blend - Mix #41 teaspoon baking soda1 1/2 tablespoons baking powder1 teaspoon ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground cloves1/8 teaspoon salt

Cream together:

1/2 cup so bu er or margarine3 eggs 1/2 cup brown sugar1 cup fancy molasses (if using blackstrap molasses, use half amount and increase sugar by 1/4 cup)1 cup water

Add Dry ingredients to wet un l smoothly incorporated and pour ba er into a greased bread loaf pan or 9 inch square pan. Bake 1 hour in 350F pre-heated oven, un l a knife inserted in the center comes out clean. Allow to cool in pan. Dust with si ed confec oner’s sugar. You can also make this cake in a round springform pan and ice it with brown sugar fros ng.

Brown Sugar Fros ng:

Place in a sauce pan and bring to just the boiling point and remove from stove. S r con nuously.1/3 cup brown sugar, packed2 tablespoons bu er or margarine2 tablespoons milk or (omit for a dairy free version ) Beat in: 1 1/4 cup confec oner’s sugar1/2 teaspoon vanilla extractSpread on cake.

Delicious Flatbreads can be made with other Astoria Mills gluten free mixes as well.

Astoria Mills Pizza & Bagel - Mix#5

Makes great pita style fl atbreads, focassia etc. and I dare say, the wheat ea ng friends at your table will rave. Or try making a chiaba a style bread or roll and breaking it up into chunks for dipping. Ummmm, my mouth is watering already!

Astoria Mills Brown Bread - Mix #6

Makes interes ng and nutri ous fl atbreads also, while

Astoria Mills White Bread -Mix #7

Makes so er style wraps and pitas or so on the inside, crusty on the outside (when egg wash is applied) french loaves.

With Astoria Mills bread mixes on hand, really, just go with your imagina on and you can turn a mix into almost any bread your heart desires!

Wholesome Gingerbread Loaf or Cake

One of the things we moms know is that feeding children a nutri ous diet can infl uence their health and food choices for a life me. Some mes we have to smuggle in the good stuff and old fashioned gingerbread is a good way to do this some mes. You know, spices have health benefi ts too, and the whole grain in this loaf is good for us all.

Mix dry ingredients together:



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Ar san Breads

You can use Aztec Harvest Blend to add whole gluten free nutri on to breads or rolls you make with Brown Bread -Mix #6 or White Bread -Mix #7 and even Pizza & Bun Mix #5.

Let your imagina on go and you will always have exci ng new breads to eat using Astoria Mills mixes. Aztec Harvest Blend is formulated to use as a stand alone blend or as an addi ve to any other Astoria Mills mixes. Even a piece of pie can be more nutri ous!

Bread can be baked in normal bread pans or shaped in Ar san shapes as desired.

Aztec Harvest Ar san Bread Recipe

Blend in separate bowl:½ cup of Aztec Harvest Blend -Mix #4with 2 cups Astoria Mills Brown Bread -Mix #6Whisk in separate bowl un l fl uff y:3 eggs (or 3 tblsp. fl axmeal)2 tablespoons vegetable oil,1 1/2 cup lukewarm water.Tip: Yeast needs enough moisture to proof properly, if dough is too ght, add another 1/4 cup of water or more.Mix wet and dry ingredients together.Cover, let dough rest at room temperature 2 hours. Knead with Astoria Mills Fine Flour - Mix #3. Shape, brush top with oil or egg wash. Bake at 350F for 40 min. or un l done.

Boston Harvest Brown Bread or Muffi ns

yeast free (1 dozen muffi ns)

Mix together dry ingredients:2 cups Aztec Harvest Blend #4,1 cup Astoria Mills Fine Flour Mix #3For a corn free loaf, use potato starch (not potato fl our) instead of Mix #32 tblsp. Psyllium, 2 tablespoons ground fl ax seeds¼ teasp. salt,3 tblsp. baking powder,2 tblsp. honey or sugar

Whisk wet ingredients un l frothy:4 eggs (or use 4 tblsp. fl axmeal),¾ cup oil,2 cups cold water.

Blend together, pour ba er into well greased pan or muffi n cups.Bake at 325F for 40 minutes or tester comes out clean.For interes ng varia ons, add raisins and other dried fruits, nuts, sunfl ower seeds and Hemp Hearts etc.

You can also subs tute corn meal for the 1 cup of Mix #3 which makes quite an awesome bread or muffi n.


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Campfi re S’moresPlace 1 square of graham style cracker as bo om layer. Place gf chocolate bar on top. Roast marshmallow on s ck over open fi re, place on top of chocolate and cover with another graham style cracker. Squish together and enjoy an America Classic.

...Feel good and enjoy sharing some S’mores, life is all about

having happy times with friends.

Aztec Cream A sort of dressed up porridge. We used to make this with Cream of Wheat.

Cook the porridge:1. Pour 1½ cup of cold mild or almond milk in sauce pan,2. add: ⅓ cup Aztec Harvest Blend - Mix #4, 3. dash salt4. 2 tablespoons sugarS r, bring to boil. Simmer 3 minutes.Beat whites of three eggs. and fold into the porridge. Pour into a casserole dish and top with nned peach slices.

Harvest Rice with TurmericA healthy and delicious vegetarian main dis or side dish.Place 1 cup rice in 2 cups cold water. S r in 2 tablespoons Aztec Harvest Blend - Mix #4 and bring to a boil. Turn down to simmer, cover and cook un l rice is done. Saute 1 diced onion in 1 tablespoon olive oil1/2 teaspoon Turmeric1/4 teaspoon mild curry spice

Nutri ous Graham Style Crackers

Can be made ahead and stored in air ght an container for up to 6 months.Great to have on hand and take on trips with you or send along in a lunch box.Also great used crumbled, as a bo om layer for cream pies or New York Style Cheesecakes.Blend Dry ingredients:¾ cup AM Aztec Harvest Blend Mix #4,2 cups AM Fine Flour Mix #3,dash salt1 teasp. baking soda1 teasp. Xanthan Gum¼ cup dark brown sugar. cont.Cream together in separate bowl:¼ cup so bu er or margarine,2 eggs, (or use 4 tablespoons fl axmeal egg subs tute and add instead to dry ingredients)1 tblsp. blackstrap molasses,½ cup water. (Add more warm water when using fl ax)

Mix all together.Knead using Astoria Mills Fine Flour Mix #3.

Roll out ¼ inch thick.Slice into 3 x 4 inch rectangles, prick with fork. Place on parchment paper lined cookie sheet. Bake at 350F for 10 minutes, fl ip and bake 6 more minutes.Turn oven off , leave crackers in oven, let dry for 2 hours. Store in ghtly closed container once completely cooled.



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Chapter 4 - Astoria Mills Aztec Harvest Blend - Mix #42 cups Astoria Mills Aztec Harvest Blend - Mix #4 blending well.

Beat 3 eggs un l frothy with 2 tablespoons oil2 tablespoons apple cider vinegar1 ounce unsweetened chocolate melted4 tablespoons blackstrap molassesBlend together and add:2 cups Astoria Mills Brown Bread -Mix #61 tablespoon caraway seeds1/2 teaspoon fennel seeds2 tablespoons minced shallots

Blend to moisten adding: 1 cup of lukewarm water. If ba er is too thick add 1/4 cup more water. Let rise for 2 hours or overnight in the fridge.

Knead bread with Aztec Harvest Blend - Mix #4 and shape as desired.

Let proof for 30 minutes before baking. Bake in a 325F oven for 1 hour or un l done.

May be frozen a er 2nd rise to bake at another me. Makes approximately 2 loaves.

Irish Oatmeal Bread

Blend together1 cup Astoria Mills Aztec Harvest Blend - Mix #41 cup gluten free oat meal 2 cups Astoria Mills Brown Bread -Mix #6

Beat 3 eggs un l frothy with 4 tablespoons oil2 tablespoons apple cider vinegar2 cups of lukewarm water

Dash salt and pepper1 small n red kidney beans drained well.Blend with rice and add a few drops of Hot Pepper Sauce and chopped fresh parsley.

V... is for ValueValue your FriendshipsValue your surroundings

Value each day!

Pumpernickel Bread

Soak 1/2 cup raisins in 1 cup of apple cider or juice for 2 hours or un l raisins are plump. Add 2 cups Astoria Mills Aztec Harvest Blend - Mix #4 blending well.

Beat 3 eggs un l frothy with 2 tablespoons oil2 tablespoons molassesAdd all together with:2 cups Astoria Mills Brown Bread -Mix #62 tablespoons dark cocoa ( op onal)Blend to moisten adding: 1 cup of lukewarm water. If ba er is too thick add 1/4 cup more water. Let rise for 2 hours or overnight in the fridge.

Knead bread with Aztec Harvest Blend - Mix #4 and shape as desired.Let proof for 30 minutes before baking. Bake in a 325F oven for 1 hour or un l done.May be frozen a er 2nd rise to bake at another me. Makes approximately 2 loaves.

Black Russian BreadSoak 1/2 cup raisins in 1 cup of apple cider or juice for 2 hours or un l raisins are plump. Add


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ginger ( pulp squeezed out)1 tablespoon Tahini (ground sesame)zest and juice of 1/2 a lemon3 chopped green onions2 teaspoons brown sugar or honey1/2 teaspoon salt or to taste3 tablespoons vinegar1 celery stalk, strings removed, chopped1/3 cup oil1/4 cup of toasted squash seeds or pumpkin seeds, 1/4 cup of walnuts, 1 tablespoon of sesame seeds

When noodles are done, drain and toss with Ginger Sauce to coat noodles. Sprinkle sesame seeds on top and serve with cubes of fried tofu or grilled chicken breast slices, with a wedge of lemon on the side.Grate about 1 cup full of fresh ginger root and place in a glass jar. Add boiling water and let sit at room temperature overnight. Strain - discard pulp and retain juice in fridge. Use for sauces, or marinades or add a li le to hot boiling water and sip as a tea.

Orange Ginger Curried Roast Chicken

This is an easy one pot meal. Put it together ahead of me and bake an hour and a half before serving.

Marinade for : 1 whole chicken2 tablespoons orange marmalade2 tablespoons fresh squeezed ginger juice1/4 teaspoon salt6 drops Hot Pepper Sauce1/2 teaspoon Turmeric1/2 teaspoon Mild Curry Powder

Rub marinade on chicken and place in a roas ng pan. Place an apple, an onion, and 3 potatoes in beside the chicken. Place in

Blend all together well:If ba er is too thick add 1/4 cup more water. Let rise for 2 hours or overnight in the fridge. Knead bread with Aztec Harvest Blend - Mix #4 or Fine Flour Mix #3 and shape as desired. cont...

Brush loaves with egg wash and sprinkle oatmeal on top. Let proof for 30 to 60 minutes before baking. Bake in a 325F oven for 1 hour or un l done.May be frozen a er 2nd rise to bake at another me. Makes approximately 2 loaves.

Whole Grain Noodles with Ginger Sauce

Whole Grain Noodles

A. Blend together in a separate bowl1 -1/2 cup Astoria Mills Fine Flour -Mix #31/2 cup Astoria Mills Aztec Harvest Blend -Mix #43 teaspoons xanthan gum½ teaspoon salt1/4 teaspoon baking soda

B. Add 2 slightly beaten eggs5 olive oil½ cup hot water

Work into a fi ne pasta like dough. Dust counter top with a li le Fine Flour Mix #3 and roll out dough into a thin sheet.With a sharp knife cut dough into strips and place into salted boiling water for 4 minutes un l done.

Ginger Sauce

1- 1/2 tablespoons freshly grated fresh



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Chapter 4 - Astoria Mills Aztec Harvest Blend - Mix #41 n heavy coconut milk1 teaspoon honey2 tablespoons Aztec Harvest Blend - Mix #4 Blend all together in a 3 1/2-quart slow cooker. Adding just enough water to cover chicken.Cover and cook on LOW for 7 to 8 hours or un l the chicken is cooked through. Or on HIGH for 4 to 5 hours.

Serve with some hearty brown bread toast made with

Astoria Mills Brown Bread -Mix #6

Wild Whole Grain Pasta - with Harvest Tomato Sauce

3 cups Aztec Harvest Blend - Mix #42 teaspoons Xanthan Gum4 large eggs Beaten1 tablespoon fruity olive oil1 teaspoon salt1/4 teaspoon dried ginger

Blend all together well and knead into a roll-able ball of dough. Use more Mix #4 to dust counter to avoid s cking or use Fine Flour -Mix #3Roll out into a thin rectangle and cut into strips for wide noodles or other shapes.Place in salted boiling water for about 5 minutes un l pasta is cooked. Drain and toss with the following topping. (If you have more than you need for a meal, freeze already cut pasta for another meal and halve topping recipe or you can make all, toss and refrigerate for use in up to 2 days)

Harvest Tomato Topping

2 cups fresh tomatoes, chopped1 tablespoon freshly squeezed lemon juice

a 375F oven for 1 and a half hours or un l chicken juices run clear and potatoes are so . Serve with a side salad or vegetable.

Le overs are good turned into a s r fry with fresh vegetables and served with a

hearty french loaf made with Astoria Mills Pizza & Bagel Mix #5.

Easy Chocolate Cake

Cream together:1/2 cup so bu er or margarine1/2 cup sugar3 eggsAdd:3/4 cup Fine Flour Mix #31/2 cup cocoa4 tablespoons Aztec Harvest Blend - Mix #41 tablespoon baking powder1/2 teaspoon baking soda1 cup bu ermilk or -almond milk and 1 tablespoon vinegar

Beat 2 minutes and pour cake ba er into 8 inch square pan. Bake at 350F for 30 minutes or un l tester comes out clean. Frost as desired or dust with confec oner’s sugar.

Chicken Breast Crockpot Dinner

Serves 4 Have dinner wai ng for you when you come home from work, 4 skinless, boneless chicken breasts halves2 cloves of garlic minced4 carrots sliced lengthwise1/4 teaspoon salt1/4 teaspoon black pepper1/4 cup chopped sun dried tomatoes2 tablespoons drained capers5 kalamata olives pi ed1/2 teaspoon turmeric


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Blend together the above while cold, then bring to a boil while s rring. Simmer for 5 minutes un l thickened.

Saute the following in a li le olive oil:1 fi nely chopped onion2 cloves garlic minced

Add to the Polenta Mixture with 1/4 cup Parmesan Cheese Serve with a dollop of bu er on top

Russian Buckwheat and Co age Cheese Casserole

This a wintery comfort pudding vegetarian main dish or also a side. Full of whole goodness.

1. Grease an 8 inch square casserole pan with bu er or margarine and liberally coat with:1/3 cup Astoria Mills Aztec Harvest Blend - Mix #4

2. In a heavy 2-quart Dutch oven or saucepan, combine 3 cups of water with:1 1/2 cups buckwheat groats1 1/2 tsp. dried dill1 tsp. salt1/4 tsp. freshly ground black pepperCook un l buckwheat is tender ( you can subs tute brown rice)

3. S r in:1 Tbsp bu er or margarine1 1/2 cups low-fat co age cheese2 large eggs, lightly beatenPlace in previously prepped casserole pan.

4. Cover top of casserole with 3/4 cup sour cream and sprinkle with1/8 tsp. sweet paprika

4 tablespoons fresh parsley, chopped4 tablespoons fresh green onions2 tablespoons fresh basil chopped2 tablespoons olive oil1/4 cup slivered almonds1/4 cup grated Parmesan Cheesesalt and pepper to taste

Vegetarian Mock Meatloaf

Saute in a skillet with 2 tablespoons olive oil un l sweet potatoes are cooked through.

1 sliced sweet potato4 cups collard greens fi nely chopped2 onions sliced1/2 teaspoon salt1/4 teaspoon pepper5 drops Hot Pepper Sauce1 tablespoon chopped sundried tomatoes2 tablespoons chopped basil1 tablespoon chopped cilantro2 cloves garlic minced1 n white bu er beans or chick peas drained

Add:1 cup of cold water1 cup Aztec Harvest Blend - Mix #4Blend well and scoop all into a casserole or loaf pan which has been oiled with olive oil.Topping: 1 ny n tomato paste mixed with 3 tablespoons brown sugar and 2 tablespoons vinegar. Bake in a 325 F oven for 45 minutes.

Aztec Harvest Polenta

1 cup organic white cornmeal1/2 cup Aztec Harvest Blend- Mix #41 quart home made chicken stock or water1 teaspoon salt1/4 teaspoon pepper



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Even Pie can be more Wholesome!1 tablespoon bu er3. Cool somewhat and then fi ll pie shell, place cover on top and then bake for 35 minutes at 350F.

Quiche for breakfast or lunch

Make a whole grain crust for your Quiche and make it a wholesome meal any man would be glad to eat :)

Layered Cheese and Spinach QuicheLayer 1 Unbaked Whole Grain Pie CrustLayer 2Place fresh spinach leaves on bo om of pie crust.Fresh tomato wedgescrumbled cheddar cheeseLayer 3:Whisk together and pour over veggie layer:4 eggs2 cups milkdash each salt and pepper

Topping: Sprinkle with a li le freshly grated Mozzarella cheese. Bake at 350F for 30 to 45 minutes.

Quiche Lorraine - pre-bake Whole Grain Crust for 10 minutes, then fi ll with the following.

4 slices cooked and crumbled1 cup shredded Swiss cheese 4 green onions chopped4 large eggs beaten2 cups half and half cream1/4 teaspoon salt 1/4 teaspoon pepper 6 or 7 drops Hot Pepper SauceBake 30 to 45 minutes at 350F

Bake at 350F un l the edges are fi rm and the center is set, about 50 minutes.

5. Remove from the oven and let cool for 5 minutes. Run a knife along the edges and cut into 8 por ons. Use a spatula to remove the pieces from the pan. Serve with a vegetable side dish.

Whole Grain Pie CrustWhy even a piece of pie can be more wholesome!

Cream together, in Food Processor1 cold egg½ cup shortening½ cup bu er or margarine1 tablespoon vinegar1 tablespoon brown sugar2 tablespoons cold water¼ teaspoon xanthan gum1 cup Astoria Mills Pastry Flour Mix # 21 cup Astoria Mills Aztec Harvest Blend - Mix #4Pat dough into a greased pie plate and fi ll with your favorite fi lling and bake at 350F about 30 minutes or un l done.

Aunt Ode’s Raisin Pie Double crust - prepped ahead. 1. Combine the following ingredients in a sauce pan and bring to a boil, then simmer for 5 minutes.2 cups raisins2 cups water1/2 cup packed brown sugar2 tablespoons cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon salt2. Remove from stove and s r in 1 tablespoon apple cider vinegar1 tablespoon Brandy


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Chapter 4 - Astoria Mills Aztec Harvest Blend - Mix #4Wholesome Baked Banana Donuts

1. Blend together dry ingredients in a bowl:

1 cup Astoria Mills Fine Flour -Mix #31/4 cup Astoria Mills Aztec Harvest Blend - Mix #42 teaspoons Baking powder1/2 teaspoon Baking Soda1/4 teaspoon salt1 teaspoon cinnamon1/2 cup sugar2 tablespoons poppy seeds ( op onal)

2. Mix in by hand to form a crumbly texture:1/2 cup shortening3 tablespoons bu er or margarine

3. Beat Wet ingredients together into a frothy mixture:2 eggs 1 tablespoon pure vanilla extract2 ripe bananas1/4 cup almond milk

Blend together both wet and dry ingredients to form a thick ba er. If ba er is too runny, add more fl our, if too thick add another banana or more almond milk. Spoon ba er into a 6 count non-s ck doughnut pan, greased. Place in a pre-heated 350F oven and bake for approximately 15 minutes or un l a tooth pick inserted comes out clean.

Lemon Glaze:In a bowl mix together:Zest of 1 lemonJuice of 1/2 lemon1 cup confec oner’s sugarSpread lemon glaze on donuts while s ll hot. Let cool completely on a rack.

Whole Grain Onion Ringsor deep fry ba er for veggies, fi sh etc.

Blend together dry ingredients¾ cup Astoria Mills All Purpose Flour Mix #11/4 cup Astoria Mills Aztec Harvest Blend - Mix #4½ teaspoon salt½ teaspoon baking soda1 teaspoon Xanthan GumIn a separate bowl, whisk together,2 tablespoons vinegar 1 egg1 - 1/4 cup water or Gluten Free Beer, seltzer, or plain water.

Mix dry ingredients and wet together with a whisk to make a smooth, thick ba er.

Dip one piece of fi sh sliced onion ring or veggie a me in the ba er, and then slide into the hot oil. You can put several pieces in the hot oil at a me. Repeat turning each piece over frequently, use a slo ed spoon or long tongues, un l deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Then fry remaining batches of 4, returning oil to 375°F between batches.

W... is for WonderfulYou are Wonderful,Worthy and Wonky.

Relax, Wonky can be Weirdly Wonderful!

Like when dough over rises and you have to turn it into flatbread. It’s all the way

you look at it.


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Astoria Mills- Pizza & Bagel- Mix #5

Chapter Five

Astoria Mills

Pizza & Bagel- Mix #5

Use to make gluten free: Pizza, bagels, pitas, kaiser rolls, baguettes, artisan breads,

donuts. A complete mix, all you add are liquids.


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Making gluten free pizza with Astoria Mills Pizza & Bagel Mix #5

is easy...

All you do is add the liquids, s r,

let proof, shape,

top it and bake.

The preceding photograph was taken at a taste test and baked at a commercial pizzeria, the one below

was baked in my own kitchen.

Pizzeria ovens are very hot, place your pizza on the bo om rack of your

oven for best results.



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Real Pizza Crust

Make this real Italian Pizza as a thin

crust pizza or a deep dish pizza.

Whatever you wish. Slather with

your favorite toppings.

Pictured here as a Hawaiian Pineapple Pizza! You decide your favorite toppings!


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Astoria Mills- Pizza & Bagel- Mix #5Or just a plain greased baking pan.

When Pizza is done, I usually slice with a pizza slicer right away and let the pizza cool for about 2 minutes before serving.Make ahead Pizzas

You can make and freeze pizzas ahead so that you can come home from work and pop one in the oven and be ready for dinner in a half hour!

Follow the direc ons, top the pizzas with your favorite toppings, let the pizza sit at room temperature for about a half hour, to proof. Cover the pizzas with plas c wrap and freeze.

To bake a frozen pizza, just remove from freezer, unwrap, place the whole pizza in a cold oven. Turn the oven on to 350 F and bake for about 1 hour un l pizza crust is golden brown and toppings bubble.

If you are freezing pizza rounds without toppings, thaw dough before topping & baking so that the pizza dough is the same temperature as the toppings to bake evenly.

You can brush the edges with a li le olive oil to make the edges shine. Or made a stuff ed cheese edge by placing pieces of cheese inside the edge and turning the edge inwards.

Fast Pizza

Half recipe, mix as stated. Spread dough onto greased cookie sheet. With a li le oil on fi ngers smooth top. Let rise 1 hour while prepping toppings. Add toppings. Place in 350F oven and bake 25 to 30 minutes.

One 2.2 lb. package makes three 14 inch Pizzas

Pizzeria Style ITALIAN PIZZA …mama mia, itza gluten freeah!

Makes 2 large 14 inch pizzas

1. Beat un l frothy in a large bowl:4 eggs 4 tablespoons olive oil2 cups room temperature water

2. Add: 4 cups Astoria Mills Pizza & Bagel - Mix #5

3. S r all together well. Cover and let sit at room temperature for 2 hours.

4. Knead dough using Astoria Mills Pastry Flour -Mix #2 or Fine Flour Mix #3 incorpora ng just enough to make a workable dough. (do not add too much to make too s ff a dough) Knead only long enough to make a workable dough, about 30 seconds. Gluten free dough requires much less kneading than wheat dough as there is no gluten.

Roll dough into desired pizza size and thickness. Top with your favorite toppings.

Place on bo om rack of oven pre-heated to 400F for 30 minutes or un l done.

Pizza Pans?

You can bake your pizza on a pizza stone dusted with corn meal or Mix #2 fl our.On a parchment paper lined baking sheet.On a pizza pan with holes.


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A Lesson in Pictures - Making Pizza1. Astoria Mills Pizza & Bagel -Mix #5Covered with plas c wrap and res ng for 2 hours.

Yeast dough can rise at diff erent rates depending on the moisture in the air and the temperature.

You can also let the dough slow rise in the fridge overnight.

2. The Dough has risen and is si ng on my counter top, I have kneaded it to incorporate just enoughAstoria Mills Pastry Flour -Mix #2 to make a workable dough.

3. Here I have kneaded the dough, cut some off for rolls and using a rolling pin rolled out some for a pizza.


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1. Here is the pizza dough transferred to a pizza stone dusted with cornmeal. You can also dust with Mix #2.

2. Here I am making a Hawaiian Pizza with ham and pineapple.

Note: I always buy gf ham on the bone and save some for pizza or soup.Pressed ham is o en glued together with wheat starch so beware.

3. Cheddar and mozzarella cheese on top.

4. Here is a slice a er baking this thin crust pizza.

Some mes we like thin pizza, other mes a li le thicker. You decide what

you like when you make it.

A Lesson in Pictures - Making Pizza


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STEP BY STEP - IT’S EASY MAKING GREAT GLUTEN FREE PIZZA

WITH ASTORIA MILLS PIZZA & BAGEL - MIX #5

1. Here you see I am kneading the risen dough on my counter top, which has been sprinkled with some Pastry Flour -Mix # 2

2. You turn the dough over several mes kneading the outside in, picking up fl our as you go. If the dough is s cky you add more fl our Mix #2 un l the dough is nicely workable and is not s cking too much to the counter.

3. Then you shape the dough into a ball, ready to make into a pizza.

4. You can make the pizza right away, or save a few ‘balls of dough’ in the refrigerator for the next day or two. Just brush the rolls with olive oil to avoid cracking, cover lightly with plas c wrap andRefrigerate un l ready for use.

Dough keeps this way for up to 3 days. Or you can freeze it. If freezing, I usually roll out into pizza shapes. If freezing like this, thaw in the fridge overnight.



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1. Roll out the ball of dough to fl a en it.

In professional Pizzeria, they call this ‘Shee ng’ the dough.

2. Flip it a me or two and roll a nice round circle.

3. Here you have the ‘sheeted’ dough ready to be shaped and have those ragged edges made more smooth and pre y.

If you are in a hurry, just go ahead and put the toppings on and bake.

( In a Pizzeria, they take the sheeted dough at this stage and twirl it around. I tried, but I just don’t have the knack and gf dough is not as elas c as the wheat kind)

4. Here I have transferred the sheeted dough onto my pizza stone, which I have dusted with corn meal. You can bake on a greased baking sheet, or one covered with Parchment paper instead.

Ideally, I would shape and top it on a pizza board and then transfer it to a hot pizza stone, but, I don’t have one of those fancy pizzeria gadgets. Here the stone is just room temperature.



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1. Now you start coaxing the edge into a nice smooth round without too many rough edges.

Don’t you just love playing with Dough! This is great fun for the kids, too.

2. Here you can make a li le lip if you want to, or place mozzarella along the edge and fold the dough over it for that cheese in the edge of the pizza thing.

3. Now take a li le olive oil on a pastry brush, or fi ngers will do, and brush oil around the edge of the pizza. This gives a nice pre y brown edge and also keeps the edge from looking ‘pasty’. Just oil the edges as oiling the middle will make the toppings slide off .

4. Then prick the pizza with a fork to keep it from bulging up in any one spot.

Let the pizza rise a bit while you prepare the toppings.

Try and have the toppings at room temperature. Cold will shock the yeast.

Ahhh Mamma Mia, this is gonna be a great pizza!



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Here is the pizza - all topped with tomato sauce, sweet red and green peppers, mushrooms, gluten free sausage, and cheddar and mozzarella cheese.

Ready for the oven.

Then the baked pizza ready to eat.

The real test is in the baked Pizza ... Yummy yummy, with the boys around, it didn’t last long!

A couple of Gourmet Pizza Topping Sugges ons

1. Goat cheese, mushrooms, peppers, Italian seasoning, olive oil drizzle.

2. Tomato Sauce, Fresh Basil, Trina’s Flavored Olive Oil, Fresh Mozzarella Cheese

3. Fresh Basil, Oregano, Trina’s Flavored Olive Oil, Kosher Salt

Trina’s Flavoured Olive Oil

Sterilize and dry a medium sized glass oil jar. Find a fancy one you like. An empty maple syrup bo le is good.

Place 3 or 4 cloves of peeled garlic in jar.3 Sprigs of fresh Thyme leaves1/4 cup sun dried tomatoes1 Pablano Pepper Roasted

Pour a good quality fruity olive oil into the jar, fi lling to the top. Seal and let sit for 2 weeks before using. Store in a cool dark place and drizzle on pizza as desired.



167

Cinnamon RollsCinnamon Roll Assembly

Brush dough with a li le melted bu er,drizzle with brown sugar and cinnamon. Add walnuts and raisins if you like.

Star ng at one end, roll the whole thing up into a long roll. Now slice cinnamon rolls about 1 and 1/2 inches wide. Place on a Parchment paper lined baking sheet leaving a li le space between each one, or together in a bu ered square baking pan.

Let rise in a warm place for another 30 minutes to an hour. Bake in a 350 oven for about 40 to 60 minutes depending on size of roll. If stuck together they may take a bit longer, make sure they are done in the middle.

You can freeze these individually on waxed paper lined baking sheets and then package in freezer bags and bake as needed. Bake one at a me in a Toaster Oven.

Cinnamon Roll Vanilla Fros ng:Boil fi rst three ingredients in a sauce pan un l the so ball stage. Mixture will look creamy. Place pan in kitchen sink that has cold water in it to cool it quickly.

1 cup white sugar1 tablespoon dark corn syrup1/3 cup milkNow beat in 1 teaspoon vanilla1 tablespoon bu er

Beat un l icing begins to look white and creamy. Pour over hot cinnamon rolls and let cool.

CINNAMON ROLLS - ONE

You can also make Cinnamon Rolls With White Bread - Mix #7

1. Beat un l frothy in a large bowl:2 eggs 2 tablespoons olive oil1 cup lukewarm water



Tip: Ba er should be moist enough for yeast to work properly, add 1/4 cup more water if ba er is too thick)

4. Knead dough using Astoria Mills Pastry Flour -Mix #2 incorpora ng just enough to make a workable dough. (do not add too much to make too s ff a dough)

5. Dust some more Pastry Flour -Mix #2 on a rolling pin and roll out the dough on the counter top into a nice fl at sheet about a half to 3/4 inch thick.

FILLINGS

I like oohey gooey cinnamon rolls so here goes. You can fi ll any way you like.

You can use, just cinnamon, sugar and bu er alone. Or you can add nut pieces like walnuts and add raisins too. Chopped dried apricots are also good.


168

German Plum Cake or ‘Quetschekuchen’ Tip: Ba er should be moist enough for yeast to work properly, add 1/4 cup more water if ba er is too thick)


5. Knead dough into a long log and cut into equal size chunks. Shape into rolls. Place on a parchment paper lined baking sheet and brush with an egg wash and sprinkle tops with a li le corn meal. Let rise a further 30 minutes and bake at 350F un l done, about 30 to 40 minutes.

These make a hearty roll. You can also cut the baked rolls into thin slices, toast and eat, or toast as dippers, or use as canape bread.

Quetschekuchen or Plum Cakealso referred to as Pfl aumenkuchen

This is a fall treat. When the dark purple damson plums are ripe what be er treat than Quetschekuchen! This is a sort of fruit pizza but with dark plums on top instead. In fact you can use apple slices or cherries instead for a wonderful treat.

Use the same recipe for dough you made for Cinnamon Rolls. Roll out the dough and place like pizza on a pizza stone or on a bu ered baking pan. While dough is rising prepare the plums. Wash and pit plums, cu ng a slit to remove pit.

There is a special way to cut the plums. Hold the plum, stem side down, with the ‘ridge’ side facing you. With a paring knife, slice down the ‘ridge’. Now slice a quarter

Mush Rolls and Polenta

Corn Meal Mush is a version of Polenta. You just take salted boiling water and add enough corn meal, a li le at a me, s rring constantly, to make a thick ‘mush’. Fry it in wafers, eat it as porridge or use some le over mush to make Mush Rolls.

Grandma’s Corn Meal Mush Mix together in a sauce pot:1 cup yellow or white cornmeal with4 cups cold water1 teaspoon salt1 teaspoon sugar

Bring the corn and water mixture to a boil, s rring constantly and then reduce heat, simmer on low for about 10 minutes un l thickened.

This is very hearty breakfast I like You can serve it with a li le bu er on top, some shredded cheese or with sugar or molasses and milk.

As Polenta, fi ll mush into a loaf pan and chill. Cut slices and fry in a skillet as a side dish.

Texas Homestead Mush RollsA delicious and hearty bun.

1. Beat in a large bowl:2 eggs beaten2 tablespoons oil1 cup lukewarm water1 cup lukewarm Corn Meal Mush2. Add: 2 cups Astoria Mills Pizza & Bagel - Mix #53. S r all together well. Cover and let sit at room temperature for 2 hours.


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Astoria Mills- Pizza & Bagel- Mix #5Raisin Nut Tea Bread or Christmas Stollen

1. Beat un l frothy in a large bowl:2 eggs 2 tablespoons vegetable oil1 cup lukewarm waterjuice of 1 lemon, 1 teaspoon vanilla, 2 tablespoons brandy.2. Blend together dry ingredients: 2 cups Astoria Mills Pizza & Bagel - Mix #51/2 cup raisins1/2 cup walnutszest of 1 lemon, 1/4 cup maraschino cherries1/4 cup dried apricots chopped1/2 teaspoon baking soda

3. S r wet and dry together well. Cover and let sit at room temperature for 2 hours.

Tip: Ba er should be moist enough for yeast to work properly, add 1/4 cup more water if ba er is too thick)


Shape into a long ar san loaf folding dough end up over top and pinching in to create one higher edge top than the other or any shape you like. Let rise for 30 minutes to an hour more on a parchment paper lined baking sheet. Brush top and sides liberally with oil or melted bu er. Bake at 350F for about 40 minutes un l done. Sounds hollow when tapped. Remove from oven and roll in confec oner’s sugar while s ll warm. Let cool completely. Slice thinly as needed. Store wrapped ghtly in the refrigerator.

an inch crosswise across the top. Open the plum, remove the pit. When the plum is opened it resembles a petal.

Place each plum, cut side up, stem side down on top of the yeast dough. Keep arranging. If you are making a round one, it will resemble a fl ower when baked or a rectangle is good too. Just make sure you put the plums close together, be generous.

Place the plum bedecked dough in a 350 F oven and bake un l the crust is done and the plums bubble a bit. 40 to 50 minutes or so. Remove from oven and sprinkle with cinnamon sugar (no sugaring before baking they will be too juicy).

Eat plum cake while warm, or cooled. Great with some whipped cream on top.

I’ll never forget eating plum cake in Nancy, France! It was a corner

bakery and the girl behind the corner politely cut me the piece of plum cake I’d pointed to. With one quick nod of

the head she asked, “Avec?”

It only took me about 2 seconds to realize she was asking me if I wanted

cream.

Ma Oui, with cream!

That was in my wheat eating days. O f course I had to come up with a

gluten free version!


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You can make Apple Cake or Cherry Cake using the same Astoria Mills Pizza & Bagel Mix #5 dough.

Trina’s Amazing ‘Apple Pizza’ or Apfel Kuchen

Roll out dough made with Astoria Mills Pizza & Bagels Mix #5 a er 1st rise.Place on parchment paper-lined baking sheet. Place fresh apple slices on top in rows. Bake at 350F for about 30 to 40 minutes.

Sprinkle with cinnamon sugar mixture right out of oven. Serve slightly warm or at room temperature. Serve with whipped cream or plain.

Need it fresh for breakfast! Prep the whole thing the day before, cover, refrigerate and just bake off in the morning. They will think you got up at 5 am! Try freshly pi ed sour cherries instead, for a heavenly treat.

Apple Raisin Fri ers

Add a li le honey, some raisins & chopped apple to Pizza & Bagels Mix #5 dough a er fi rst rise. S r and drop by the spoonful into medium hot oil (a wok works well) and fry for delicious donuts. Remove from hot oil, drain on paper towels and roll in cinnamon sugar.

Some mes I keep this dough in the fridge for baking buns or pizza during the week. Then end up with a li le le over on the weekend. These are easy to make for a special weekend breakfast treat or taking along on a day trip.



171

Pizza Fresh out of the oven

Freshly Baked Pizza

Farmer’s Bread


172

BANNOCK or EGG FREE CAMP BREAD

Much like fi ne rye bread. Good any me,this bread lends itself very well for a camping trip when all you have to mix with is water.

Take a package of Astoria Mills Pizza & Bagel Mix #5 (or just amount needed) along with you on a camping trip plus freshly ground fl ax seeds and a li le Mix # 1 or 2 for kneading if you like. You can make this bread in the quan ty you need. This can also be done with Brown Bread Mix #6

Take Mix #1 to save space and make pancakes too. See Chapter #1 Make a mix for camping.

Blend 2 cupsAstoria Mills Italian Breads & Pizza Mix #5with 2 tablespoons ground blond fl ax seeds.S r in 1 1/2 cups lukewarm water.Let rise as long as you can, up to two hours or even a bit longer. Just make it up a er breakfast and pack it to bake for supper on the trail.

You can knead and bake any shape you like. For camping all you need to do is make Fry Bread. Place spoonfuls in a greased skillet, cover and bake. A nice trick for so rolls is to add a li le water to the oiled fry pan, cover ghtly and steam the buns over an open fi re or fi eld stove.

Bannock: Dust a skillet with a li le Mix #1 and place a round of dough in the pan. Cover and cook un l done. Just make sure the bread is completely done, never eat raw yeast.

MOCK RYE BREAD OR FARMER’S Bread

1. Blend together DRY INGREDIENTS:4 cups Astoria Mills Pizza & Bagel - Mix #51 cup Astoria Mills Aztec Harvest Blend - Mix #42 tablespoons Caraway seeds (op onal)

2. Whisk WET INGREDIENTS un l frothy in a separate bowl,4 eggs, beaten. 4 tablespoons olive oil2 cups lukewarm water1 teaspoon blackstrap molasses

3. ADD WET INGREDIENTS ALL AT ONCE TO DRY and quickly blend well. Cover and let sit at room temperature for 2 hours.

4. Knead the farmer’s bread dough with a li le of the fl our mix fromAstoria Mills Pastry Flour Mix #2 This is what gives this the so whi sh edges that look so pre y. Let rise a further 30 minutes to an hour and slash loaf to make pa ern.

Bake in a 350 F Oven for about an hour un l it tests done by sounding hollow when thumped. You can also brush surface of bread with either oil, which will give a so er crust, or egg wash for a crispier crust.

X... is for Xanthan Gum

It is fake gluten, glue, fluff and made from a bacterium colloquially called Black Rot that forms on Broccoli and leafy vegetables. Isn’t nature

wonderful. Imagine from slime to sublime. Opportunities often look like that.

Chapter 5 - Astoria Mills- Pizza & Bagel- Mix #5


173

Astoria Mills- Pizza & Bagel- Mix #5Rus c Beer Bread

1. Beat un l frothy in a large bowl:2 eggs 2 tablespoons oil1 cup gluten free beer at room temperature.



Tip: Ba er should be moist enough for yeast to work properly, add 1/4 cup more beer if ba er is too thick)


Shape into a braided loaf or any shape desired.

Place on a Parchment pager lined baking sheet. Brush with an egg wash, sprinkle with sesame seeds. Let rise a further 30 minutes to an hour and then bake at 350F un l done. About 35 to 45 minutes depending on the size.


174

HONEY GLAZE DONUTS

This recipe for Challah, makes nice honey glazed donuts as well. Just add a bit more honey or a couple of tablespoons addi onal sugar to the dough while mixing together in Step 3.

A er raising 2 hours, knead the dough as stated in other recipes. Shape into a long log like roll. Cut the roll in half and then each in half again un l you have donut sized pieces.

Roll each donut into a ball, then placing your thumb in the middle make a hole. ( or roll the dough out thick and cut with a round cookie cu er on the outside and a smaller one to make the hole)

Let rise from 30 minutes to an hour and then, heat a wok, or deep fryer with enough oil to fl oat the donuts in. Oil should be medium hot, as too hot will burn the donuts too quickly.

Cook un l golden brown. Donuts will sink to the bo om at fi rst and then fl oat to the top. Use a slo ed ladle to dip the donuts out when done.

HONEY GLAZE1 cup honey 1/2 cup water 1/2 teaspoon ground cinnamon

Whisk the above ingredients together in a heavy medium sized saucepan over medium heat un l syrup comes to a boil. Remove pan from heat. Using tongs, dip the warm doughnuts fresh from the oven into the honey syrup, let drain a bit to remove excess then place onto a pla er.Let cool before ea ng.

Astoria Mills- Pizza & Bagel- Mix #5BERLINER DONUTS

These are just round balls of the same dough, fried and then dipped in cinnamon sugar while s ll hot. The originals have plum bu er injected into the centers. I remember buying these at a bakeshop on Roncesvales Avenue on trips to Toronto as a young girl. The only way I could get myself to not feel deprived on a gluten free diet was to fi nd a way to make some things myself. Sure you can go without for a few weeks or months, but a life me? Now through all my years experimen ng, you can have your favorites again too!


175

Boil 4 cups of water, add 1 scant teaspoon salt, ¼ teaspoon baking soda and 1 tablespoon molasses. Cool and place in a squirt bo le. Before placing bagels in oven, squirt or brush liberally with water mixture.Bake at 350F un l done, about 30 minutes.

Beaver Tails

These are oval pieces of dough, fried like a donut. Follow direc ons for Apple Raisin Fri ers, just add 1 teaspoon vanilla and 2 tablespoons maple syrup to the dough before frying. Take a ball of dough, roll around and pull or roll into an oval shape about 3/4 inches thick, place in hot oil. Fry on both sides. Drain on paper towel.

Dip in cinnamon sugar and eat warm.

Mock Bagels - Quicker than the real thing.

Blend well together:4 cups of Astoria Mills Pizza & Bagels - Mix #51 teaspoon ground blond fl ax seeds ( use a coff ee grinder)1 teaspoon chia seedsAdd: 2 cups hand temperature waterS r to mix well. Let rest 2 hours. Or overnight in fridge. Knead with a li le Mix #3 and shape into balls. Poke your thumb in the middle of each ball to make the hole. Place on parchment paper. Proof 30 to 60 minutes.

Apple & Raisin Fritters

APPLE & RAISIN FRITTERS


176

Bagels


177

Making Bread and Bagels with Mix #51. Making Parisian Style Loaves.

In view 1. There is some dough made from Astoria Mills Pizza & Bagel- Mix #5.

Some mes when I don’t want to bake right away, I put the dough in the fridge and can take it out and make it as needed within about 4 days.

2. Here I have shaped it into long French Style or Parisian loaves, ( Parisian loaves have more than three slashes apparently)

I’m brushing the loaves with an egg wash. Just a li le raw egg mixed with water. This helps give a nice crispy light brown crust and also helps the sesame or poppy seeds s ck to the dough.

3. The two loaves of bread are res ng, rising from 1/2 to an hour before going into the oven.

4. Here is a close up of the baked breadwith one sliced open so you can see the lovely chewy/crispy crust on the outside and the so white interior.

You can also make long Bague es and French style loaves using White Bread- Mix #7

Make sure you cool completely before slicing.


178

Making Bagels

1. Using the same dough, I shaped round buns, then using my thumb I poked a hole in the bun, twirled it around a bit and there you have a bagel ready to be boiled and baked.

First I let it rise for about 30 minutes to and hour.

2. Here you see some bagels fl oa ng in so ly boiling, salted water. In New York, they put a pinch of baking soda in the water to give it a special fl avor.

First I gently put in about 3 or 4 bagels at a me into the boiling water. They sink at fi rst, then rise to the top. Some mes I have to give them a bit of help using a slo ed ladle. I let them simmer for about 30 seconds and then take them out and place them in another tray lined with parchment paper.

3. I quickly drizzle a few sesame seeds or poppy seeds on top. Some mes I leave them plain.

Making Bread and Bagels with Mix #5


179

1. Once out of the hot water they are ready to bake. You can bake a few or freeze them at this point to bake another day. Then you can take one out at a me if you like, and even bake it in a Toaster Oven.

2. Here is the baked bagel cut open so you can see the nice so interior. Bagels are great to take along with you for lunch. Kids love them, and no one would possibly think it was gluten free.

Try some Bagels, Cream Cheese and ...Power Packing Green Stuff !Also good as a marinade for meats, a condiment, or to mix with salad dressing. Good for you with a delicate fl avor and a gentle heat.

a. Wash and let drip dry:2 bunches fresh parsley2 bunches fresh cilantrostems removed.b. Peel 1 whole bulb of garlic. Roast garlic in skillet in a small amount of olive oil. Simultaneously roast in the same pan:1 Jalapeneo pepper1 Pablano pepperc. Using a pair of tongs, turn peppers and garlic so they roast on all sides. Remove garlic when golden brown and set aside. Using a sharp knife and tongs, cut ends off peppers, slice down one side, scrape out all seeds and discard. d. Puree parsley, cilantro, garlic and peppers in a food processor into a smooth paste adding 1/2 cup olive or grape seed oil and 1 teaspoon salt. Store in glass jars in refrigerator for 1 week, or freeze in ice cube trays to use as needed.

Use as a salad dressing, add mayo and lemon juice, toss. Good with fresh spinach.

Making Bread and Bagels with Mix #5


180

Crea ng SOURDOUGH --a lesson with photographs

The Health benefi ts of sourdough are numerous. Sourdough is said to have a lower glycemic index among other health benefi ts. Longer fermenta on mes whether sour dough or not, give the yeast a chance to metabolize the sugars and starches and create more fl avorful breads.

1. Here you see a glass container with some sourdough proofi ng in it. The thick milky stuff at the bo om is the sourdough, the yellow watery substance is what forms on the top.

You can pour the watery liquid away and use the milky substance to make the sourdough bread, it is less sour that way, or you can s r it all up and use it all. ( When feeding the yeast mixture, always feed with Astoria Mills All Purpose Flour -Mix # 1.

TIP: You must use glass or plas c containers when making sourdough, metal will react with the sourdough.

This is sourdough that I had going for quite awhile. Baking it off , saving some for the next me. I fi nd gluten free sourdough some mes gets just a li le too sour, so I start over periodically.

2. Here is a top view of the sourdough starter. See the fi ne living powdery par cles of natural lactobacillius on top.

Never eat raw baker’s yeast!

Sourdough Breads


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1. HOW TO MAKE A SOURDOUGH STARTER

A. Sterilize a glass jar (do not use metal utensils)

B. Boil a ke le of water and let it cool down to at least room temperature.

C. In a glass jar place 1 cup of Astoria Mills All Purpose Mix #11 tablespoon yeast1 tablespoon sugar

D. Add enough room temperature water to make a thin watery ba er. About 5 cups of water. If you get lumps you may need to use a plas c whisk, but don’t worry too much as the sourdough will work itself out. Fill the glass container only half full. Leave the lid off for 24 hours, then leave it ajar for the rest of the fermenta on period. Let the mixture work at room temperature for about 3 days before using.

2. To Make a Sourdough Bread. Add 3 beaten eggs to 1 cup of Starter3 cups of Astoria Mills Pizza & Bagel Mix #5Start with 1/2 cup of water to bring dough to a good consistency and let rest for 2 hours at room temperature. 3. Knead the dough using Pastry Flour Mix #2 and form Ciaba a Style Rolls or Breads or French Bread or Pizza.

A er using, feed the mixture again with water and 1 cup Mix # 1. You can keep the mixture in the fridge between usages to slow the ac on down. Always bring the sourdough to room temperature before using.

Sourdough Breads


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1. Here is a shaped loaf of Sourdough bread, it has been res ng again for about 30 minutes and is ready to go into the oven.

To make a loaf look like this, I fi rst make a long log sort of roll. I round off the ends, and holding the roll in both hands, I just give each hand a twist in opposite direc ons. It sort of gives it a rus c sort of French loaf appearance.

Brush with egg wash and bake at 350 F for about 35 to 50 minutes.

Let cool and you have a great loaf with a crispy crusty exterior and a so interior.

2. This is the same loaf a er baking.

3. Cut into the bread and see the delicious texture.

Mmmmmmm......Tastes soooo good.

Ciaba a Breads and Rolls

Using Mix #5 and a li le prac ce kneading and shaping, you will soon have fi ne Ciaba a Style Rolls and breads. Crusty exteriors are achieved by brushing the dough with an egg wash.

Ciaba a breads are tradi onally shaped a li le fl a er than others.

Sourdough Breads


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Ciabatta Style Rolls & Breads

Ciaba a Style Rolls & BreadsThe buns pictured above are just out of the oven. Made with Astoria Mills Pizza & Bagel- Mix #5 kneaded into small rolls. These are the actual mix, with no addi ons of any other gf fl ours, just the called for- eggs, oil and water only.

Ciaba a or ‘Slipper’ Breads and Rolls resemble quaint ar san loaves. Usually they are shaped a bit fl a er than puffi er breads in order to slice them lengthwise and fi ll them in a manner similar to sub sandwiches. They usually have a crusty exterior with a so interior. This is achieved by brushing the dough with an egg wash mixture of egg and water. Brush the dough from Astoria Mills Mix #5 with oil and you will get a so er brown exterior. Brushing with nothing, the rolls or breads are less browned.

Le ng the dough ferment in the fridge for a day enhances the fl avor.

Astoria Mills Pizza & Bagel- Mix #5 can be baked in a tradi onal loaf pan but I fi nd having the air from the oven move around all sides, it makes a lovely crust. Experiment by adding herbs or olives to the dry mix and enjoy. Have fun playing with the dough.Bread and Rolls have a good 2 to 3 day shelf life, when wrapped and make great croutons, toast and bread crumbs a er that.


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FRENCH TOAST

Astoria Mills Pizza & Bagel- Mix #5

This makes a crusty loaf and so the French Toast will have that rus c feel to it as well.

A er the ‘kneading’ Stage, shape into a long French style loaf, let rise 1 hour, slash the top a few mes and bake on a cookie sheet on parchment paper. Bake this the night before so it is ready in the morning.

French Toast:Cut slices of bread, about ½ inch thick. Enough for 4 people.

In a separate bowl beat together 2 eggs¾ Cup milk or soy milkDash nutmeg,Dash cinnamon½ teaspoon pure vanilla

Dip the slices of bread into the egg mixture to soak. Place in a pre-heated medium hot skillet with a li le oil and bu er or margarine.

Gently cook French Toast un l slightly browned on each side and egg is cooked through. Serve with a dollop of bu er and pure maple syrup.

A little French Bread, some Camembert cheese, a few grapes... what a wonderful lunch for friends out on a spring stroll.

Black Olive SpreadGreat with cream cheese on a nice roll made from Astoria Mills Pizza & Bagel- Mix #5

In a food processor or blender puree

2 garlic cloves10 black olives pitted2 tablespoons capersJuice from 1/2 lemon2 Tablespoons olive oil. I like pure olive oil rather than extra virgin. It is not as heavy and has a lighter taste.Dash cayenne pepperBlend all till smooth in food processor.

Saturday Morning French Toast


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A Gluten Free Luncheon Plate


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Chelsea Buns

1. DRY INGREDIENTS:4 cups Astoria Mills Pizza & Bagel- Mix #5...place in separate bowl.Add some currents, raisins and possibly some mixed peel for variety to the dry mix.

2. Assemble WET INGREDIENTS In a separate bowl, beat with a whisk un l frothy.4 eggs4 tablespoons oil1 3/4 cups lukewarm milk2 tablespoons honey

3. ADD WET INGREDIENTS ALL AT ONCE TO DRY Mix #5 and quickly blend well. Cover and let sit at room temperature for 2 hours.

4. Knead the dough with a li le of the fl our mix from Astoria Mills Pastry Flour Mix #2

Using the same fl our mix, dust a counter top and roll out the dough into a large round fl at. Sprinkle a li le cinnamon on the dough and roll up star ng at one end into a swiss spiral.

Star ng at one end, slice off 1 and 1/2 inch rolls and place them onto a greased baking sheet. Brush with a li le oil, sprinkle with cinnamon and bake in a 350 F oven for about 40 to 50 minutes depending on size.

You can also add a drizzle of confec oner’s sugar mixed with lemon juice and water as a glaze if you like .

Gluten Free Luncheon Plate -Photograph on previous pageOf course cream cheese just goes with bagels. Here is a lovely gluten free lunch decorated with edible chive fl owers. As well as a delicious bagel the luncheon includes slices of cold roast pork with a dollop of mustard. Some mustards contain wheat, please read the labels.

Potato SaladMake it hot -eat it cold...

Peel 7 or 8 good sized potatoes and adding cold salted water, bring to a boil, turn down and cook until a knife inserts easily.Drain the water off.Right away, before the potatoes have a chance to cool add3 raw eggs½ teaspoon salt1/8th teaspoon pepper1 tablespoon mustard2 tablespoons vinegar2 tablespoons oil1 tablespoon pickle relish2 stalks of fi nely chopped celery¼ cup gf mayonnaiseUsing a potato masher, quickly mash hot potatoes and other ingredients. Then spoon into a serving bowl, shake a little paprika on top for garnish, cover with plastic wrap and place in the refrigerator immediately. Chill for at least 3 hours before serving.

Cucumber Salad1 cucumber thinly sliced, salt and pepper to tastesplash oil and vinegar1 clove minced garlic (op onal)4 tablespoons sour cream(op onal)2 tablespoons mayonnaiseToss.

Chapter 5 - Astoria Mills- Pizza & Bagel- Mix #5


187

Chapter 6- Astoria Mills- Brown Bread- Mix #6

Chapter Six

Astoria Mills

Brown Bread - Mix #6

Nutritious brown bread with sprouted flax,

ground chia seeds and sprouted chia seed and sweet potato flour!

In the photograph below, you can see the differences in color between buns made with 3

different Astoria Mills mixes. Brown Bread - Mix #6 , Creamy, White Bread -Mix #7 and

White buns made with Pizza & Bagel -Mix #5. With these three mixes, your imagination

is the only limit as to what kinds of breads you can make! Enjoy them all.


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‘Knead Method’ for Buns or Ar san shaped loaves.

Let dough rest at room temperature for 2 hours, or overnight in refrigerator. Knead dough using a li le Astoria Mills Fine Flour -Mix #3.

Knead just enough fl our into the dough so that it won’t s ck to the counter top. Adding too much will make a heavier bread.

Shape dough as desired, Brush tops with veg. oil for a so crust, or egg wash for a crispier crust. Let rise 30 to 60 min. bake at 350 F. for approx. 35 to 45 minutes depending on size.

Tip: Longer proofi ng mes while refrigerated creates even more fl avor.

For fresh any me bread or rolls you can freeze unbaked dough in desired shapes a er 2nd rise. Take directly from freezer as needed and place in a cold oven. Bake at 350F un l done. Frozen dough requires about 15 min. addi onal baking me.

Cool baked goods completely, store in plas c wrap & refrigerate baked rolls or bread for longer shelf life.

I’ve le this out on the counter, wrapped in plas c, for 3 days and it was s ll so and good. Depends on room temp. Summer or winter. Of course it won’t keep as long in a hot humid climate.

Great for Hamburger Buns too. If you have a hamburger bun pan, use the NO KNEAD method, just put a li le in each bun opening and let rise 2 hours before baking.

WHOLESOME BROWN BREAD OR ROLLS

S ll fresh tas ng the next day, so you don’t have to toast it , or you can if you like…you never thought you’d have bread like this again!

Whisk together un l fl uff y:

4 eggs 4 tablespoons vegetable oil 1 ¾ cups lukewarm water S r in 4 cups Brown Bread Mix –#6

Tip: Dough needs to be moist so that yeast can dissolve and proof properly, if dough is too thick add another 1/4 cup of water.

‘Two No knead Methods’ for Sandwich loaves.

Method One: Pour dough directly into 2 greased or non-s ck loaf pans, about 3/4 full. Dip fi ngers in oil and smooth top of ba er.

Let rise 2 1/2 hours at room temp., bake at 350 F approx. 40 to 60 minutes.

Method Two: Let rise a er mixing ingredients for 1/2 hour - s r in 1/4 scant cup of Fine Flour - Mix #3. Pour ba er into bread pans about 3/4 full and brush tops with oil or egg wash. Let rise 1 to 2 hours and then bake.

Makes delicious toast and grilled cheese sandwiches also.



189

If you don’t have a bun pan, use the Knead Method. All of these lovely rolls and a loaf of bread came from about 4 cups of Astoria Mills Brown Bread Mix #6. The buns above are about 3 inches across.

You can half the recipe and make 1 generous loaf of bread with about 2 cups of mix.

Brown Bread is a great every day bread, with the sweet potato fl our and sprouted fl ax, sprouted chia and ground chia it is packed with good wholesome goodness. For more whole grain nutri on and a darker loaf, add a li le Aztec Harvest Blend- Mix #4


Y... is for Yes!

Yes You can bake great gluten free breads now!

Yes, Yes, Yes!


190

Toasted Roast Pork Salad Sandwich(Pictured above)

Toasted slices of Brown Bread -Mix #6 from an Ar san style loaf. Sliced le over Roast Pork with Salt and Pepper, Mayonnaise and le uce leaves with sprigs of parsley and cilantro. Yumm, it was surely good!

Chicken Salad Sandwich with fresh Brown Bread(Pictured next page) Two slices of Brown Bread made with Mix #6Sliced chicken breast, mayo, salt and pepper. So good!



191

Delicious Sandwiches made with Astoria Mills Brown Bread Mix #6.

Count of Monte Cristo SandwichStuff ed, Ba ered and Grilled

Ba er:4 eggs, beaten together with:1/4 cup Half-and-half cream or milk¼ teaspoon grated nutmeg1/4 teaspoon black pepper5 drops Hot pepper sauce

Stuff ed Sandwich:8 thick slices bread made with Astoria Mills Brown Bread -Mix #6spread inside each half with mustard.

Layer one half of each sandwich withA Slice of Ham, Havar Cheese, Turkey Breast, Smoked Bacon cooked and top with a dollop of cranberry sauce. Place top half of sandwich and put a tooth pick through each one. Squish together slightly. - con nued next page



192

Count of Monte Cristo Sandwich ...con nued.Using a pair of tongues, take hold of each sandwich and dip in the egg ba er. Place in a heated and oiled skillet on medium heat and sear on both sides.Repeat with each sandwich. Cut sandwiches from corner to corner diagonally and drizzle with hot maple syrup. Servings: 4

All that is le is to just enjoy!

Classic Grilled Cheese Sandwich.

I know, I know, you know how to make grilled cheese.....but hey, just in case you are just learning to cook, here it is. You cut two slices of bread. You place cheddar cheese slices in the middle ( no need to bu er inside) You place the second slice on top of the cheese and bu er the top of the sandwich. You place the sandwich, bu er side down in the a un-greased fry pan. You bu er the top side of the sandwich. Take a spatula and press gently. Toast un l lightly browned then fl ip and do the same thing. Remove from the pan and slice in half, watch the cheese ooze out and then go for it, close your eyes and remember, yes that is it!



193


Astoria Mills Light Brown Bread Mix is a great bread just as is, but like all the other mixes you can tweak it in diff erent ways to make mul ple recipes with only a few simple addi ons. Here is a nice round loaf shaped like an Ar san Bread and baked to form a crusty loaf. As no oil was used to brush on the bread, it takes on a hear er look. You can s ll see some of the Mix #3 dus ng mix coa ng the outside. To make the top, I used a small cookie cu er to indent dough before baking.


194


Hearty & Crusty Bread au Provence

This is a really good bread with lots of fi ber and nutri on. Whisk together un l fl uff y

4 eggs 4 tablespoons vegetable oil 2 cups lukewarm water –(about 70 degrees)

Add and blend un l fully incorporated:

4 cups Brown Bread Mix –#61 cupful of Astoria Mills Aztec Harvest Blend - Mix #4

Tip: Add 1/2 cup more water if dough appears too s ff to allow yeast to work fully.

Let rise for 2 hours, or up to 3 days in fridge, knead, shape as desired, bake in a 350 F oven un l bread sounds hollow when thumped, about 35 minutes or more depending on size.This is a great bread to use as a dipping bowl. See spinach dip recipe in Chapter 3. Or use any dip of your choice. Make two, one to hollow out and the other to cut up and dip with. Use hollowed out bread in bread pudding or bread crumbs.


195

Brown Donuts are good too!


196

Brown Pita Bread

Prepare dough as for the donuts. A er rising and kneading. Roll the dough out into 8 inch circles about 1/4 inch thick.

Cook on both sides in a skillet or bake in a 350 F oven un l done.

Use as wraps for rolled sandwiches or as a so dipping bread.

Brown Raisin Bread with a Cinnamon Swirl

Add raisins to the dry Brown Bread - Mix #6 before adding the liquid ingredients. This helps the raisins blend evenly through the loaf.

A er kneading the dough a er the fi rst rise, roll dough out to about an inch or so thick. Sprinkle cinnamon on the rolled out surface of the dough and then, star ng from one end roll the dough into an oblong. Fold the ends under and either set in a greased loaf pan, or on parchment paper for a free form Ar san style loaf.

Let rise for another 30 minutes. Slash top and bake for 45 minutes or un l done, depending on size of loaf.

Best Chicken Salad Sandwich Filling:

Cooked cubed chicken BreastCelery ChoppedHalved green grapesSalt & pepper Mayonnaise

Brown Cinnamon Sugar Donuts

4 beaten eggs 4 tablespoons vegetable oil Add 1 tablespoon honey 1 ¾ cups lukewarm water (plus 1/4 cup depending on thickness of dough to allow yeast maximum workability)

Add all at once, and blend completely:

4 cups Brown Bread Mix –#6

Let dough rise for 2 hours - you can mix this the night before and leave overnight in the fridge. Knead with a li le Astoria Mills Fine Flour -Mix #3 to make a roll-able dough.

Using a large round cookie cu er or doughnut cu er, cut out a circle of dough, then use a smaller one for the middle as shown.

While dough is rising for another 30 minutes, heat a wok with vegetable oil, (or deep fryer)

Place 3 or 4 donuts at a me on medium heat, fry about 10 minutes on each side un l brown. Remove from oil, place on paper towels to drain, and immediately dredge in a bowl of sugar and cinnamon to coat.

Eat warm and really enjoy. I had company over for coff ee the morning I made these. It was easy a er mixing the dough the night before.

Vanilla Sugar mixed with cinnamon brings out the fl avors. (Sugar with a vanilla bean in it)



197


Brown Bread - Mix #6 - Egg free so Sandwich loaf for slicing. 1. 2 cups or 350g Mix #6 in electric mixer bowlAdd 1 ¼ cup room temp. 70 D. water and s r by hand un l dough thickens and releases from the sides of the bowl, about 30 seconds.Cover and let proof at room temperature for 1 hour 2. Dissolve 1 teaspoon PaneRiso Egg subs tute ( or EnerG) I used PaneRiso in 1/2 cup room temperature water and added to the dough mixture in the bowl.(Alterna vely add 2 eggs no water, the egg replacer has something in it that makes it fl uff y though)Beat and add 1/4 cup Fine Flour - Mix #3 Con nue bea ng about 1 minute.Grease bread pan.

3. Spoon dough into small bread pan, 3/4 full. Wet hands, smooth top. Sprinkle with sesame seeds.

4. Place in proofi ng oven for 30 to 40 minutes. (I turn oven on to 100F. boil water and s ck a pan in oven. Turn oven off , and place bread in to proof)

5. Bake at 325 F. for 35 to 45 minutes. Taps hollow when done.

6. Let cool before slicing.


198

Chapter 7- Astoria Mills- White Bread- Mix #7

Chapter Seven

Astoria Mills

White Bread - Mix #7

Create whatever shape you like, imagination is unlimited.


199

White Bread or Buns

(This amount makes 1 loaf or several small rolls)

Whisk or beat un l frothy:3 eggs ¾ cup lukewarm water

Add all at once: 2 cups (340g)Astoria Mills White Bread -Mix #7

Mix well with a spoon. Cover and let dough rest at room temperature for 2 hours.

‘Two No knead Methods’ for Sandwich loaves.

Method One: Pour dough directly into 1 small greased or non-s ck loaf pan, about 3/4 full. Dip fi ngers in oil and smooth top of ba er.

Let rise 2 1/2 hours at room temp., bake at 350 F approx. 40 minutes.

Method Two: Let rise for 1/2 hour a er mixing ingredients - s r in 1/4 scant cup of Fine Flour - Mix #3. Pour ba er into bread pan about 3/4 full and brush tops with oil or egg wash. Let rise 1 to 2 hours and then bake.

Make All Kinds of Shapes:

To shape dough: Knead with Astoria Mills Fine Flour Mix #3. Add just enough fl our so dough will not s ck to the counter, adding too much will result in a heavier bread, S ll good, just takes a bit of prac ce and you will be a pro! Besides, kneading dough is half the fun!

Chapter 7- Astoria Mills- White Bread- Mix #7Shape dough as desired. You can also use a li le oil on your fi ngers to help shape dough without adding too much oil. Brush tops with vegetable oil, let rise 30 to 60 minutes more. Bake approx. 30 to 45 minutes at 350 F. depending on size.Cool completely before slicing.

Refrigerate unbaked dough for up to 3 days to use as needed. Longer fermenta on adds fl avour. Shaped dough can be frozen a er second rise.To bake, place frozen in cold oven, turn oven to 350F and bake un l done.

Bread/buns keep moist for 2 or 3 days, great for travel. Makes awesome Texas Toast, hamburger and hotdog buns, donuts, challah & croissants. The breads and buns are so and moist, they become airier with the addi on of 4 tablespoons Expandex (R) for a 2 cups of mix batch. Photographs shown are without Expandex (R)

Astoria MillsWhite Bread -

Mix #7 is fun to make, delicious

to eat. Use your imagination, have fun and make all kinds of

great tasting gluten free breads and buns.


200

Challah or Braided Bread

Make some dough using the recipe on the back of your package or on the preceding page. Let dough rise for an hour or more in the fridge if you like.

Knead with Astoria Mills Fine Flour Mix #3. Cut into a minimum of 3 equal por ons.

Too good to be called, just white bread, I wanted to name this one Awesome Bread, because it is just awesome!

It is a very versa le mix, created as a base for you to add your own ideas too. Here are a few of the delicious ideas I came up with.


Roll each por on of dough ( some people braid using 4 or up to 7 strands) into log like strips. Place strips parallel to each other and pinch the strands together at one end. Start braiding the dough un l all is used up. Fold both ends under.

Place braided Challah on a parchment lined cookie sheet or in a greased bread pan (if only the top is to look braided) Brush with

either oil or egg wash and sprinkle with sesame seeds or poppy seeds as desired. Leave dough to rise another hour before baking.

Place in a 350 F oven and bake for about 40 minutes or un l done depending on size. Bread is done when it sounds hollow when tapped.


201


Method:Blend the wet and dry ingredients together just un l blended with a spoon. Cover and let dough rest for 1/2 hour. Chill the dough for at least 2 hours or overnight.Prepare Bu er Mixture:

Cream together with whisk or spoon un l well blended making a spreadable mixture.1/4 lb. room temperature bu er 2 tablespoons Astoria Mills Fine Flour - Mix #31/4 teaspoon baking powder

Scrape chilled dough out onto a counter top dusted with Fine Flour -Mix #3Gently knead dough, adding just enough fl our to make a workable dough that you

Bu ery Croissants

Recipe can be doubled and extra croissants frozen raw and baked as needed.

Croissants shown were made without Expandex (R) the addi on of which makes an airier version.

Crumble together to form a mealy texture and set aside:2 cups Astoria Mills White Bread- Mix #71 tablespoon baking powder4 tablespoons Expandex (R) op onal4 tablespoons room temperature bu er

Whisk for 30 seconds un l frothy:3 eggs 1 cup lukewarm milk or water


202

Prepare Kosher Margarine Mixture:Cream together with whisk or spoon un l well blended making a spreadable mixture.1/4 lb. room temperature kosher margarine2 tablespoons Astoria Mills Fine Flour -Mix #31/4 teaspoon baking powderFollow previous Method for croissants. Making Croissants so they would sa sfy our missing the wheat version was not an easy task. Many a batch went ...well just didn’t make it. Now, I am not saying these are exactly like the real thing, but they sure do fi ll the taste buds with something wonderful, bu ery, crispy and surely make our family feel less deprived. I hope you will enjoy making them. They are not diffi cult, you just need to take the me to chill the dough in-between. They need to be quite cold before baking in order to puff properly.

I tried many a empts at making a bu er block and doing the turns like tradi onal croissants. They always got a li le too heavy and not really worth all the work and mess.

So one day I got lazy and decided, as I was making other things as well, and just whip the so bu er up and spread it on. Voila! The fi rst good batch was born. Now, I usually make a few, bake 1 each for whoever is around and freeze the rest to bake later.

This makes it easy to have Sunday morning brunch with Croissants. Everyone thinks I slaved all night ge ng them ready, when all I do is heat the oven and bake. These are good warm out of the oven. You can make large or small versions. Don’t worry about making them look too perfect when you are rolling them up. They come out just fi ne once baked.

can roll out without s cking too much to the counter top.

Roll dough out to about 3/4 inch thick. Spread so bu er mixture onto surface of the dough. Fold the outer edges into the center to create a smooth rectangular shape. Fold dough twice ( or 2 to 3 turns) and gently roll into a rectangle. Add as li le dustsing Mix #3 to work with as possible.Trim sides as folded areas will aff ect rise. Roll dough about 1/4 inch thick.

Cut into triangles and slash each triangle about 1/4 inch on the side opposite the point. Roll croissant, star ng at the wide end, fi nishing with the point. Turn ends in slightly to make crescent shape. Place on a baking tray lined with parchment paper. Brush tops and sides with an egg wash (egg beaten with a li le cold water and a drop of oil) or brush with melted bu er.

Chill croissants again for at least an hour before baking or freeze to bake later. To bake place in a pre-heated 400F oven for about 30 minutes or un l golden brown.

Dairy Free Croissants

Whisk for 30 seconds un l frothy:3 eggs2 tablespoons oil 1 cup lukewarm waterAdd all at once:2 cups Astoria Mills Bread & Buns - Mix #74 tablespoons Expandex (R) op onal1 tablespoon baking powder

Blend the wet and dry ingredients together with a spoon. Cover and let dough rest for 1/2 hour. Chill the dough for at least 2 hours or overnight.



203

Chapter 7- Astoria Mills- White Bread- Mix #7li le oil un l golden brown. Cool. Knead dough into buns and press to fl a en slightly. Spoon onions on top of buns and bake un l done.You can also add grated cheddar to the tops of the buns for delicious cheddar n’ onion buns.

Raisin Bread with a Cinnamon Swirl

Whisk or beat un l frothy:3 eggs2 tblsp. oil,¾ cup lukewarm water

Add all at once: 2 cups (350g)Astoria Mills White Bread -Mix #7Blended with 1 cup raisins.

Mix well with a spoon. Cover and let dough rest at room temperature for 2 hours.

Adding raisins to the dry mix before adding the liquid ingredients helps the raisins blend evenly through the loaf.

Knead dough just enough to shape and so it won’t s ck to the counter top using Fine Flour - Mix #3. Roll dough out to about an inch or so thick. Sprinkle cinnamon on the rolled out surface of the dough and then, star ng from one end roll the dough into an oblong. Fold the ends under and either set in a greased loaf pan, or on parchment paper lined cookie sheet for a free form Ar san style loaf.

Let rise for another 30 minutes. Slash top and bake for 45 minutes or un l done, depending on size of loaf. Makes good raisin buns too.

For Chocolate Croissants, brush melted sweetened chocolate inside each croissant before rolling it up. Chill of course and then bake. Gourmet Cheese Bread

Whisk or beat un l frothy:3 eggs2 tblsp. oil,¾ cup room temperature water or milk5 drops hot sauce

Blend dry ingredients: 2 cups (350g)Astoria Mills White Bread -Mix #73 or 4 cloves roasted garlic1/4 cup minced fresh basil or 1 Tablespoon dried basil1 teaspoon chopped sun dried tomatoes2/3 cup grated Parmesan cheese1 -1/2 cups shredded Gruyere cheese or Cheddar

S r wet and dry ingredients together to blend. Let rise overnight in the fridge. Or rise for 1 hour at room temperature, then chill dough for 1 or 2 hours.

Place spoonfuls of dough onto a parchment paper lined baking sheet and fl a en with the nes of a fork. Or knead and roll dough out to 1/2 inch thick, using some Fine Flour - Mix #3 so dough won’t s ck. Cut into triangle shapes. Brush with 1 egg mixed with 1 teaspoon olive oil.

Bake at 350F. for 20 minutes or un l golden and baked through.

Onion BunsMake some White Bread -Mix #7 according to direc ons and while the dough is proofi ng, saute some chopped onion in a


204

1 cup milk powder or bu ermilk powder or soy milk pwder1 cup almond meal1 cup coconut fl our1 cup bean fl our 1 cup ground raw cashews1 cup whey powder1 cup gluten free protein powder

some altera ons in liquids added may be necessary, add an extra 1/4 cup liquid at a me.

Mix well un l blended. Cover and let dough rest at room temperature for 2 hours. Knead, shape and bake at 350F un l bread taps hollow. About 25 minutes to 1 hour, depending on size.

So Squishy White Ba er Bread Loaf

Beat together wet ingredients fi rst:

4 eggs 3/4 cup room temperature water S r in 2 cups Astoria Mills White Bread Mix #72 tablespoons skim milk powder3 tablespoons Expandex (R) op onalLet rise 1 hour Beat in 1/2 cup Astoria Mills Fine Flour -Mix #3

Spoon ba er into a loaf pan and

Bake in a pre-heated 325F oven for 35 to 50 minutes or un l bread sounds hollow when tapped.

Hot Cross Buns

Whisk or beat un l frothy:3 eggs¾ cup room temperature water or milkBlend together in a separate bowl: 2 cups (340g)Astoria Mills White Bread -Mix #72 tablespoons so bu erAdd wet to dry and mix well with a spoon. Cover and let dough rest at room temperature for 1 hour.Remove 1/3 of Dough and set aside to knead and make crosses.

Add to the remaining dough:1/4 cup raisinsZest of 1 orange1 teaspoon cinnamon1/4 teaspoon nutmeg3 tablespoons candied orange peel

S r well and using a li le Astoria Mills Fine Flour Mix #3 to knead with form dough into several buns. Brush with egg wash and place Crosses on top using reserved dough.

Let rise 30 minutes to 1 hour and then bake in a pre-heated oven at 325F Un l done.

May be frozen a er second rise for baking at a later me.

White Bread or Buns with Added Protein

Whisk for 30 seconds un l frothy:3 egg whites2 tablespoons vegetable oil3/4 cup lukewarm water 2 cups Astoria Mills Awesome Bread & Buns Mix #7Add the protein of your choice from the following:



205


Sour Dough Bread StartersSourdough breads have a lower glycemic index than regular breads because it is thought that the longer the yeasts can work to metabolize the starches the lower the‘g-level’. See Chapter 5 for more details and photographs of Sour Dough starters.

Method:Sterilize a glass container, such as a glass cookie jar with a lid. Never use metals in contact with sour dough starters.

White Gluten Free Sourdough Starter: 2

Boil 6 cups of water and let cool to room temperature.S r in:2 tablespoons maple syrup2 cups Astoria Mills All Purpose Flour -Mix #11 tablespoon gluten free wild yeast or baker’s yeast

Brown Gluten Free Sourdough Starter

Boil 6 cups of water and let cool to room temperature.S r in:2 tablespoons maple syrup1 cup Astoria Mills All Purpose Flour -Mix #11 cup Astoria Mills Aztec Harvest Blend - Mix #41 tablespoon gluten free wild yeast or baker’s yeast

Let mixture bubble uncovered for 24 hours. S r occasionally, fun to watch. Never taste/eat uncooked yeast. The mixture will se le and have a watery liquid on the top. You can s r this in, or pour it off and just use the bo om thick sour dough sponge.

Sour Dough Bread Baking:

You can use these sourdough starters with any Astoria Mills Bread Mix.

White Bread - Mix #7Brown Bread - Mix #6Pizza & Bagel - Mix #5

See Chapter 5 for more about Sourdough Starters and Breads.


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Sour Dough Bread made with Astoria Mills White Bread Mix #7

Whisk for 30 seconds un l frothy:3 eggs (or subs tute)2 tablespoons vegetable oil1/4 cup lukewarm water3/4 cup White Sour Dough Starter Add all at once 2 cups Astoria Mills Awesome Bread & Buns Mix #7

Mix well with a spoon un l blended. Cover and let dough rest at room temperature for 2 hours.

Knead dough with Astoria Mills Fine Flour - Mix #3 adding enough so dough doesn’t s ck too much to the counter and you can shape into loaves or buns. Place shaped dough onto a parchment paper lined baking sheet. Let rise 30 minutes to an hour more.

Bake in a pre-heated 325F oven for 30 minutes to an hour or un l bread taps hollow when thumped.Follow same Method for sourdough using Astoria Mills Pizza & Bagel - Mix #5You can also use White Sour Dough Starter to create a lighter Brown Bread - Mix #6

Or you can use Brown Sourdough Starter for a European style mock rye bread using Pizza & Bagel -Mix #5 or use Brown Bread- Mix #6, or make a semi-brown bread using White Bread - Mix #7

Z... is for Zesty Breads that make you feel Zealous! In an age when a lot of stuff is Zapped fast, it is nice to have something made with loving hands.

Use the sour dough starter to replace part of the liquid added to bread mixes. You can keep adding to the sour dough by adding more boiled and cooled water plus 1 cupful of Astoria Mills All Purpose Flour -Mix #1 at a me. (for Brown Sour Dough, use half Aztec Harvest Blend -Mix #4)

Do not use Astoria Mills Pastry Flour - Mix #2 to feed the yeast starter as this will tend to make the starter too sour. I don’t know why, but in my tests, the sour dough just didn’t like Pastry Flour - Mix #2!

Since the yeast in the bread mixes needs suffi cient liquid to dissolve and start to metabolize the yeast, always see that the dough has a nice spongy texture. Too dry and the yeast will not rise properly and result in less rise in your breads or buns.

You always want to be able to add a li le Astoria Mills fl our mix to the bread dough to fi rm up the dough. More if you are kneading and shaping the dough, but don’t add too much as the fi nished product may become more dense than desired. S ll ok, just more like a European Rye bread in weight and texture.

Keep the sourdough starter out on your counter at room temperature, with the lid on or ajar, or store in the refrigerator. Let sourdough starter return to room temperature to use.

If sour dough becomes too sour, or acidic, start over.

Always use very clean utensils to s r with. You can use stainless steel utensils to s r or blend with.


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Chapter 7- Astoria Mills- White Bread- Mix #71 cup White Sourdough StarterBlend wet and dry together well and let dough proof for 2 hours or overnight in fridge.

Knead dough with Astoria Mills Fine Flour -Mix #3 adding just enough to be able to handle dough well. Shape dough into round discs of dough to form an Ar san style loaf or bun. Place on a parchment paper lined baking sheet. Let rise a further 30 minutes to an hour.

Brush tops with egg wash and sprinkle with coarse demerara sugar and cinnamon if desired. Bake in a pre-heated 325F oven for 30 minutes to an hour depending on size. Breads should be golden and sound hollow when tapped.

Ar san Raisin Bread with Marsala

Tear off pieces of this delicious earthy bread and serve as a rus c accompaniment to assorted cheeses, jams and jellies.

A day ahead, soak 1 cup of raisins in 1/4 cup of golden Marsala or white wine and 1 cup of water. (You can omit the wine and just use water to soak the raisins)

Blend Dry Ingredients:3 tablespoons blond fl ax seeds - ground fi ne4 cups Astoria Mills White Bread - Mix #7

Blend Wet Ingredients together:All the raisins in the wine and water1/2 cup applesauce


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a workable dough. Dust counter with more Fine Flour- Mix #3 and roll out dough to about 1/2 inch thick. Spread with so bu er, drizzle with zest of 1 orange, 2 tablespoons sugar, walnuts, raisins, and 2 teaspoons cinnamon. Fold edges in towards the center, star ng at one end, roll up into a log-like roll. Slice into cinnamon rolls and place in a bu ered baking pan. Bake at 350F for 40 minutes or un l done. Drizzle with a mixture of confec oner’s sugar and orange juice or Fros ng, see Chapter 5.

Cinnamon Buns - Gooey Good

Whisk or beat un l frothy:3 eggs (or subs tute),2 tblsp. oil,¾ cup lukewarm water

Add all at once: 2 cups (350g)Astoria Mills White Bread -Mix #71/4 cup Skim Milk Powder (op onal)Mix well with a spoon. Cover and let dough rest at room temperature for 1 hour.

Knead dough with a li le Astoria Mills Fine Flour - Mix #3 adding just enough to make



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corn meal or Fine Flour - Mix #3.or: Place breads on a parchment Paper lined baking sheet, or parchment paper lined French Bread Rack.(Or a long cast iron or clay baker. Add 1 tablespoon water before placing in oven, cover and bake for 10 minutes. Remove top and fi nish baking.)

Create steam in your oven by splashing 1/4 cup water on the bo om of the oven, just a er placing the bread in to bake.

Bake 20-25 minutes in a pre-heated 350F oven. Check temperature of the bread with an instant read bread thermometer– internal should be 190-210F. Or alterna vely, bread is done when outside is just browned and inside is done. Sounds hollow when baked. Don’t over bake.

Cool completely before slicing.

Marjorie’s Rosemary & ThymeHerbed Bread

Whisk or beat un l frothy:3 eggs (or subs tute),2 tblsp. oil,¾ cup lukewarm water

Add all at once: 2 cups (350g)Astoria Mills White Bread -Mix #71/4 cup Skim Milk Powder (op onal)1 teaspoon chopped fresh rosemary1 teaspoon chopped fresh thyme1 teaspoon dried marjoram

Mix well with a spoon. Cover and let dough rest at room temperature for 1 hour.Knead dough with a li le Astoria Mills Fine Flour - Mix #3 adding just enough to make

French Bread and Bague es

Makes 2 or 3 long loaves.

Measure out and mix together:2 cups (350g)Astoria Mills White Bread -Mix #71/4 cup Expandex (R) op onal

In an electric mixer place1/2 cup of lukewarm water4 egg whitesBeat about 3 or 4 minutes un l eggs are frothy.

Fold in the dry mixture un l ba er is thick but uniformly blended.

( If dough is too wet, beat in 2 tablespoons Astoria Mills Fine Flour - Mix #3 if too dry, add a li le water) Dough should be thick and drop heavily from the spoon if held up.

Let the dough rest for 5 minutes.

Knead gently into 2 or 3 long French loaves or smaller Bague es using Astoria Mills Fine Flour - Mix #3 to keep dough from s cking to hands.

Make sure to pinch any open ends of the dough and place these on the bo om. You want to have nice smooth edges so the bread will rise up instead of out too much.

Place dough to rise on parchment paper lined baking sheets or see more instruc ons below. Brush tops and sides lightly with egg wash. Let rise 1 hour in proofi ng oven. Slash tops gently with a sharp knife.

You can bake on a dedicated gluten free pizza stone. Dust stone with either a li le


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I planned to take a photograph of this delicious bread so you could see it. However, it got eaten before I could get the camera ready.

I will be upda ng this book from me to me as well as working on other recipe

books. So I will bake this again and this me get a picture.

Here it is February 8th, 2012 and everything is a go, the mixes are on their way to the warehouse ready for your orders.

I hope you will enjoy cooking and baking with Astoria Mills mixes as much as I have in formula ng and cooking with them myself.

Wishing you every joy

With love in my heart...

May your every day be filled with

Delicious experiences.

It is my sincere hope that you

Feel good and enjoy all your favorite foods again!

Trina

a workable dough. Dust counter with more Fine Flour- Mix #3 and roll out dough to about 1/2 inch thick.

Moroccan - Style Flat BreadEgg and Dairy Free

2 cups (350g)Astoria Mills White Bread -Mix #72 tablespoons ground fl ax seeds2 tablespoons Astoria Mills - Aztec Harvest Blend - Mix #4 2 tblsp. oil1- 1/2 cup lukewarm water(replace 1/2 cup water with sourdough starter, op onal)

Blend together well, cover and let rest for 1/2 hour. Knead dough with Astoria Mills Fine Flour - Mix #3

Roll into a log, divide dough into equal por ons, roll each por on into a ball in your hands and then with a rolling pin, fl a en the ball out into an oval fl at bread.

Let each fl atbread rise for 30 minutes to 1 hour and then place on a heated pizza stone, dusted with cornmeal or All Purpose Flour - Mix #1

You can bake about 3 at a me depending on size and enjoy once cooled a bit. Freeze the rest of the dough before baking on a cookie sheet- when frozen you can stack and store in ziplock containers to bake another day.

Sausage Bague e Sandwich - Next Page



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Sausage Sandwich on a Bague e

French Bread or Bague e made with White Bread - Mix #7

Bo om: Bu er and MayoFresh le uce leavesFresh Cilantro

Middle:Gluten Free Sausage - CookedMozzarella CheesePlace in microwave to melt

Top with: Mustard, Mayo & Top Half of Bague e(cool completely before slicing Bague e)



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Feel Good and Enjoy All Your Favorite Foods

Thank you for purchasing Astoria Mills Enriched

Gluten Free Mixes

Browse and Shop at www.AstoriaMills.ca

astoria mills gluten free cookbook series by trina astor-stewart

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