Marshmallows, Fluffy and Genuine (Free From Gluten, Dairy, Egg, Yeast, Wheat & Soya)

So, funny story about marshmallows, I've been wanting them for so long. I LOVE marshmallows. Loooooove them. I don't love all the crap they contain. Yiiiick! So I had this plan to make some myself. Thing is, every time I looked at a tutorial or recipe it required a candy thermometer and some sort of other equipment that my kitchen did not have so it just didn't happen. I kept browsing, and studying, I felt determined at some point that I was going to experiment and eventually get this right in my own way.

...and I did! I made marshmallows, GOOD marshmallows...no, GREAT, FREAKING AMAZING MARSHMALLOWS, right in my own kitchen, without any fancy bells or whistles. The texture is exactly and I do mean exactly the same as I remember the store bought ones I used to get having, the taste is slightly different but that is because I don't use corn syrup. If you want to use corn syrup, you are welcome to do so and I bet they'll taste exactly like store-bought...but to be honest with you, I like the taste of this a helluva lot better!! It's not that often I get something so spot-on on a first-attempt, but wowee.

I also made gluten-free graham crackers, and we made s'mores. They roast, oh so nicely. They are a little meltier when you roast them than your store bought one but in a good way. Like, slightly caramelized, or something. I dunno, you've just gotta try it for yourself-and then tell me about it!

So, I know the properties of these ingredients very very well, and there are several variants you could make to this marshmallow if you wished to vary the taste to your liking. Here is a basic template for marshmallows, with my recipe as well as subs you can make if you wish to alter the flavour to your liking:

A generous/somewhat heaped 3 1/2 teaspoons powdered gelatine
Sprinkle this over 1/2 cup of cold water in a large heat-safe bowl where you can use an electric mixer and let stand for a few minutes (you don't need to stir it or anything, it'll do its thing on its own), in the meantime grab a medium to large sauce pan and start measuring out some other stuff:

2 Cups coconut crystals (what I used) or unrefined cane sugar
2/3 Cup maple syrup or you may sub honey (using corn syrup or agave here will give you an authentic taste, but...fructose bomb.)
1/4 Cup water.

Now put this on the hob on medium heat and once it's melted stir it all together, then turn the heat up and allow the syrup to rapid boil for slightly over one minute. Timing is very important, don't heat it too long or it will burn and taste pretty gross. The aim here is "hard ball" candy stage, but you don't really need a thermometer, just a timer. Now, turn the heat off. Turn your electric beater on & slowly pour the boiling syrup into the gelatine as you beat at a HIGH speed. Put a timer on for 13 minutes. The high speed is absolutely essential as this is what aerates and gives marshmallows their "fluff". Once the mixture is incorporated, add:

1/4 teaspoon of salt and
1/4 to 1/2 teaspoon of powdered/ground vanilla (or you could use double the amount of extract if you wanted, I just prefer whole vanillabean )

...as you continue to mix (it's handy to have a second set of hands, but not essential).

                                 

When the timer goes off, you should have a slightly off-white gooey marshmallow fluff. Pour or spoon this mixture into a pan lined with greased or buttered baking paper (yes, it sounds weird, but you'll see why after it sets) and smooth the top as much as you can. Cover and leave to set for several hours, then come back and cut into desired shapes.

Dust your marshmallows, it is important to dust them otherwise they will all clump/stick together. It is easiest to cut them with a greased cookie cutter or greased knife. You can dust them with anything you desire, arrowroot + powdered sugar will give you that store-bought taste or you can use a powdered sweetener. I used a mixture of purple corn flour and lucuma powder (a sweetener ground from fruit) because I wanted mine to be purple and also not-so-junkfoody. Coat them very generously-trust me, it won't give them a chalky mouth feel.

Next? Well, feckin' eat 'em, guy.

Sweet Smoky Mapley (GF/Vegan) Bacony Bread...

OK,
This is now my favourite bread. Ever.

I am so proud because I MADE IT.

It tastes like sweet bacon, I think...it has layered flavours of maple and smoke and salt and aaaaaahhhhhhh. I could BATHE in this bread, it is so tasty.

Not only that, but it's really EASY! So easy my 2 year old helped me make it. He did half the work, really, and had a ton of fun.

OK so, preheat your oven to 200c. Right?

Now. In a biig ole bowl, like, biggest one you've got, stir together:

2 Cups All-purpose GF flour with xanthan (I mix my own out of teff, arrowroot, ect)
+ 2 Tablespoons Arrowroot
+ 1 HEAPING teaspoon of potato or tapioca starch - real gummy stuff - this is to act as an egg replacer.
A pinch of extra xanthan...just a pinch
1 teaspoon of SMOKED salt
1 teaspoon baking soda
& 1 teaspoon of cream of tartar (you can sub with another tsp of baking soda if you want, it might just rise a little differently.)
Aaaannd 1/8 teaspoon or so of cumin. Or a bit more if you want a stronger "bacon" taste.
Optional: 1/8 tsp Pure Vitamin C for leavening.

Now add:
3/4 Cups of either yoghurt or thick nondairy milk.
and, 1/4 Cup maple syrup.

Work it in with your hands. Knead the dough until thoroughly incorporated and form an oval loaf. Place on a lined bread pan and cut several deep indents in the bread to allow for even baking (about 3/4 deep).
Pop this guy in the oven and bake for 27-30 minutes.

Taa-daaaah!

White Vanilla Chocolate & Butterless Butter Pecan Truffles

Yeah; well. Okay. I told you I would add another recipe to tack more onto that last post. To give you more white chocolatey goodness. Why, oh why? Well.
I was so excited when, in the wee hours of Pinteresting (sigh), I had found a recipe for dairy-free white chocolate. How COOL. It looked so easy, too, that I could sub the sugar for something like coconut crystals or lucuma powder and everything would be hunky-dory.
Wrong.

Ehm.

Well, I don't want to insult the author of the recipe, because their chocolate looked absolutely beautiful. Somehow; though, my following of their recipe did not come out very beautiful at all. Nor did it taste very nice, or much at all like white chocolate. It just tasted kind of like a gritty, hard vanillary lump of sweet. Which really isn't terrible, it's kind of nice as a candy, but it's NOT white chocolate. I need smooooooth.

I took a break and made a cute little gingerbread tree.




Aww!

Then I spent most of the day (aside from caring for my son & housework) going crazy making teeny tiny gingerbread trees. Like, a hundred or so of them, plus a few normal-sized cookies.

AND THEN I MADE WHITE CHOCOLATE AND IT WAS DIVINE.

So I did various other stuff, like working on my son's christmas presents...

BUT THEN THE NEXT DAY
I remelted that chocolate and grabbed the huge loaf of caramel in my fridge that I made in October (the stuff keeps for A.G.E.S. and can be used in a CORNUCOPIA of sweets. It's one of the most ingenious things I've made.) and chopped a gob out of it to shape into little balls with some peanut butter that I had sweetened with date syrup and frozen. Oh you better believe, I got cheeky and double dipped those guys in that white chocolate. Yep. White-chocolate snicker ball bombs, and I took those gingerbread trees and I dipped them in white chocolate too.

AND!

I felt a great need to create something elaborate, something...something meaningful...to recreate something special for a few of the people on my list who probably hadn't tasted it for many years.
So; I laboured intensively, and thus was borne....

BUTTERLESS BUTTER PECAN TRUFFLES, DOUBLE DIPPED IN DAIRY-FREE RAW WHITE CHOCOLATE.

Butterless butter-pecan ganache

1/2 to 2/3 Cup Coconut palm sugar (depending on how sweet you want these-I used 1/2 cup and I think it's perfect, but a bit less sweet than your typical truffle.) 

1/2 Cup Non-dairy cream (I use Ecomil's almond cream. You may use something else, but it may change the flavour for all I know.)

1/4 tsp Salt

110g Chocolate (one batch of the aforementioned chocolate works *perfectly*.)

Chopped pecans-as much as desired (I used about 1/3 pecan-to-chocolate ratio)

1 tsp Arrowroot

1/4 tsp additional lecithin

Bring coconut sugar & nondairy cream to a light boil in a pan and add salt, whisking continuously. Turn off heat and add chocolate, and lecithin. Whisk for several minutes and transfer to a bowl. Refrigerate and use a half-teaspoon measuring spoon to shape truffle balls which when thoroughly chilled, you can then dip in another batch of chocolate to coat.

White vanilla chocolate:

Approx. 100g raw cacao butter

1/4 tsp vanilla extract

2/3 cup lucuma powder (I don't recommend subbing. This lends to it's colour, texture, and flavour which is all important for a recreation.)

1/2 tsp arrowroot powder OR FINELY powdered almond flour OR powdered rice milk 

1/4 tsp lecithin

Pinch vanilla powder (optional, but recommended!)

Slow-melt the cacao butter on the lowest heat possible in a metal pot. The lower the temperature, the better as your chocolate will emulsify better. Add the lecithin and vanilla halfway into melting and stir continuously. When the cacao has fully melted, add the arrowroot and whisk. Add lucuma and vanilla and whisk continuously for several minutes and remove from heat. Re-melt on very very low heat as/and when needed, or pour into moulds to be eaten on it's own (it's delicious on it's own!!)

You'll easily have quite a bit of vanilla-chocolate left over after dipping/double dipping your butterless butter-pecan truffles, so, do what you will with that knowledge. Leave me a comment and tell me how you like it!

Living with coeliac sprue, introduction, and BREAD. Real bread. Without gluten or wheat or any of that junk.

~~


Living life without gluten isn't easy. It's not so bad if you're battling a mild intolerance and living a low-gluten diet, eating commercial gluten-free products and seeing great results. For those of us with coeliacs disease and wheat allergy, however, it's a whole different ball game. Gluten is lurking everywhere: contaminating just about every grain, legume and seed; lunch meats, bulk bins, waxed fruits, canned vegetables, margarine, some dairy products, and a number of other things. Sneakily enough, manufacturers use a cornucopia of names to mask wheat, rye, barley and oats and their derivitives-for who knows why-and the seemingly safest of things i.e. "vegetable protein" and "dextrose" leave you violently ill. To a degree, some trace ingestion is utterly unavoidable unless you are only eating home-grown produce and perhaps even never leaving your house (and then, you risk the all-too-common problem among coeliacs of vitamin deficiencies and depression, ect) it's inevitable, but we all try the best we can. The bane of our existance is, the more we eliminate these foods, the more sensitive we become, your body tells you in the rudest of manners, ahem, when you've ingested something and there's no turning back, you're certain now you'd become frighteningly ill, if you increase your ingestion. Not to mention the intestinal damage, the risk of cancer, crohn's, malabsorption, well. I don't need to go on. You already know this story! It's like living in the most ridiculous paradox! So you start to seem like a conspiracy theorist, because gluten is lurking everywhere, and you have to be so careful, and make all of your own foods. Restaurants? Forget about it. You probably haven't had a good loaf of bread in years, I'll bet. Well, don't despair too, TOO much my friends.

I am DEDICATED to creating recipes that can be made with ingredients from dedicated gluten-free producers/manufacturers here in Europe (and with the broader variety available to you in the States, I'm reasonably certain you can ascertain these things from dedicated facilities too!) I am dedicated to creating these recipes to taste as closely as possible as the real thing. So that I don't miss out. So that my son doesn't miss out. Either on nutrition or on those amazing textures and flavours that we miss so much from gluten and wheat.

I also have people in my life with various other allergies, including some living under my own roof. Many of my recipes will cater to those with all sorts of allergies. Mostly, I will post baked goods and candy recipes, as these are my specialties. My kitchen is a whole-foods kitchen, with no sugar, gluten, corn, chemicals or yeast. No chillies either, sadly, as my son is strongly allergic. Booooo.

I'm a busy mother, and I have a lot of things to do; but baking and candymaking is one of the greatest passions of my life. Got something you're hungry for, and want me to recreate it for you without your allergen(s)? Drop me a line. Let's chat.

I hope you enjoy my natural, whole-foods, allergen-friendly recipes. All I ask is that, if shared, my recipes are sourced because I work very hard to create these with love and they are all originals from my kitchen using the knowledge from my background studies in Culinary Arts, a lot of time spent researching, many experiments, and a lot of devotion. Also, I'd LOVE to know what you think! Honest feedback-seriously.

Now. Enjoy some bread. Rustic, crusty-but-fluffy-on-the-inside granary baked type of bread. You'll forget it doesn't have gluten.

Yardana's Rustic Granary-Style Soda Bread recipe

1 1/2 Cups all-purpose GF flour of choice*

1/2 Cup Buckwheat Flour, plus extra for dusting

1 Egg

1 Cup live active yoghurt

2 Tbsp Arrowroot powder

1 Tablespoon softened butter

2 teaspoons baking soda

1 tsp raw ACV

1 tsp lemon juice

1 tsp salt

Preheat oven to 200 degrees centigrade. In a large bowl, beat the egg. In a small, seperate bowl, stir together the yoghurt, ACV, lemon, salt and baking soda. Set aside for a moment. Measure your flours and butter and add them to the bowl with the egg. Now stir in the yoghurt culture and work the dough with your hands for several minutes, until thoroughly incorporated. Shape your dough and allow it to rise for about 5 minutes, but unlike yeast dough you will want to put it in the oven before much time has passed. Before putting it in the oven, dust your pan with flour so that it does not stick and with a knife, make several deep slots (3/4 deep-ish) or a large cross if you are making a round loaf-this is to not essential but if you do not do so, the crust of your bread will crack as it rises and not look as pretty as it otherwise could be :) You may dust the top of your bread with flour or sprinkle seeds on top if you like to make it look fancy if you want but not essential at all. Place your loaf in the oven and allow to cook for approximately 35-40 minutes, depending on your altitude.

*if using self-rising GF flour, you may need to adjust the quantity of baking soda that you add to the recipe.

I typically mix my own flour from Teff, Arrowroot, ect.

To make the honey-rosemary bread in the background of this blog, use intuition plus approximately:
3 Cups all-purpose GF flour of choice
1 Egg
1 1/2 Cups yoghurt
1/4 Cup Honey
1 1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp ACV
1/2 tsp rosemary, more or less to taste.
Water, added gradually as needed, plus a bit more to smooth the top of the loaf before putting in the oven (optional)

Follow the same procedures as the recipe above to make your bread.

Bagels (GF, SF with subs listed to be easily made DF/CF/Egg-Free)

2 Cups all purpose GF flour blend of choice
1/4 Cup Rice flour
1 1/2 tsp xanthan gum, if needed (if your GF flour blend does not already contain this)
1/2 tsp baking powder
1/4 Cup butter or coconut oil
1/2 Cup water plus more for boiling
1 Egg (or dissolved chia seed in a few tbsp of water?)
2 Tbsp coconut sugar or molasses sugar

Preheat oven to 200C/400F. In a large bowl, stir together dry ingredients EXCEPT sugar. Add in wet ingredients and knead with both hands for several minutes, until everything is thoroughly incorporated and you have a thick dough. Divide the dough in 6 balls, rolling them in your palms. Pinch them in the middle to create holes, if desired. Fill a pot with water, about 4-6 cups worth, and add the sugar. Bring to a gentle boil and add your bagels. They will sink. Stir them constantly until they float. When they float at the top of the water unaided, they are poached and ready to be removed from the water. This step can be skipped but this is what gives bagels their outer 'glaze' and in skipping your bagels will be dryer. Now place the bagels on a parchment lined baking sheet and bake for 10 min, flip, add toppings if desired (poppyseed, garlic salt, rosemary & parmesan, cinnamon sugar-just some ideas) and bake for another 10 min. Slice, toast if desired, enjoy!