Make It Sourdough - Gluten Free Sourdough Morning Glory Muffins

Finding the Morning Glory Muffins Recipes

I came across a recipe by accident on the Whole Foods website. These are great recipes and you won't be able to eat just one. One of the recipes is for gluten free Morning Glory muffins. The second recipe is not gluten free but the recipe for whole wheat Morning Glory muffins shows how to lighten up the sugar and oil in the Morning Glory muffins with sweet potato puree and applesauce.

The first time I made the gluten free Morning Glory muffins (from Whole Foods), I made a few substitutions:
  1.  I changed half the granulated sugar for Stevia in the Raw and used Splenda brown sugar blend,
cutting the amount of brown sugar in half.
  2.  Because I had no zest and a low amount of honey, I felt that there wasn't enough acid in the batter to support the reaction of the baking soda, especially with so much veggies, fruit and nuts. I substituted baking powder for the baking soda.
  3.  To help with binding and nutrition, I added two tablespoons of seed dust.
  4.  I cut the recipe in half. (I always cut a recipe in 1/4 or 1/2 when testing.) Therefore, I needed 1 and 1/2 eggs. Rather than use half an egg, I used two tablespoons of liquid egg whites. There were no other changes when I first tried this recipe and the muffins were fantastic!

I then discovered the whole wheat lighten-up Morning Glory muffins and made notes to test the sweet potato puree and applesauce the next time I made the muffins.

Making the Morning Glory Muffins Sourdough

I was thinking about these muffins and wondered if I could make them sourdough. That would automatically make the muffin's glycemic index lower. With a few substitutions, I used a variation of a basic soudough muffin recipe. I had tried the recipe several times before  and still couldn't perfect it to my satisfaction.  The muffins were way to sour, not sweet enough and just wouldn't rise correctly. I don't use rice flour so I was trying to perfect it using other gluten free flours. I thought it was just going to take time -- well, maybe.

The Sponge

Making some newer adjustments, I made the sponge with 1 cup of my sourdough starter, 1 1/2 gluten-free all-purpose flour blend of sorghum flour, gluten free oat flour, corn flour (masa harina) and tapioca starch/flour. Other ingredients in the sponge were warm water (or whey or milk) and a small amount of honey (1 tablespoon). (I get the whey from yogurt that I make myself). I let the sponge form for about 7 hours. Letting the sponge form for only 7 hours provides a less sour taste. Remember,  making anything with wild yeast sourdough takes planning ahead.

Besides being lower glycemic, these muffins are full of vegetables, fruit and nuts. The sourdough starter is made using wild yeast, whole grains and the added gluten free flour blend is part whole grains. The muffins are full of probiotics and good for you. (Research shows that killed probiotics are still good for you).They are excellent for breakfast, snacking and any time of the day.




           

                                         

                                                    Dough from gluten free flour blend, whey, and sourdough
                                                   starter before sponge forms. Below, the photo shows how
                                                   water is placed in a small glass pitcher, heated and the bowl
                                                of dough is placed on top of the pitcher of hot water. The
                                                microwave door is closed to contain the heat.  This works
                                   great until I eventually get a proofing box.

                                                

The sponge has formed and a dome, which is difficult to see
has formed. The difference in color was not a chemical reaction.
 It is due to the reduced amount of light in my kitchen later in
the day; therefore, there is  more artificial yellow light.

These muffins are magical because they taste so good. If you don't want to go the sourdough route, try the Whole Foods recipes. They are excellent also. My two- year-old grandson really likes these muffins, even the sourdough ones. If you don't use my starter recipe, I'm sure yours will work. Just make sure the starter is 100% hydration.  Otherwise, the batter will be runny. Don't be afraid to experiment. 

Sourdough Morning Glory Muffins

Ingredients:

1 cup (~200 grams) sourdough starter

1 1/2 cup (183 grams) gluten free flour blend

1 tablespoon (21.25 grams) honey

1/3 cup(118 g) water, milk (122g) or whey

----------------------------------------------------

2 tablespoons (20 grams) seed dust with psyllium

1 teaspoon (4 grams) cinnamon

1/2 teaspoon salt

1 teaspoon (3 grams) baking soda

1 1/2 teaspoon (8 grams) baking powder

1 egg, lightly beaten

2 tablespoons melted butter (or olive oil)

2 tablespoons unsweetened applesauce

3 tablespoons honey

2 tablespoon brown sugar 

1/2 cup grated carrots

1/2 cup grated zucchini

1/4 cup chopped nuts

1/4 cup seedless raisins or currents

1/4 cup shredded coconut

1/2 teaspoon grated orange zest

1/2 apple, peeled or unpeeled, cored and finely chopped or shredded

Directions:

Combine sourdough starter, gluten free flour blend, water and honey. Mix with whisk for 1-2 minutes. Place in a warm place to bubble and form a sponge for 7-12 hours. 

When the batter has bubbled and formed a sponge, preheat the oven to 350℉. Place paper cups in a muffin pan and spray bottoms of cups with non-stick spay.

In a small bowl, beat eggs, butter and honey. Sprinkle the seed dust, cinnamon, salt, baking soda and baking powder on the sponge. Whisk in the dry ingredients. Pour in the wet ingredients and whisk in.

Fold in carrots, zucchini, chopped nuts, raisins, coconut, zest and apple. 

With ice cream scoop, scoop batter into each cup. Bake for 22 minutes. Before 20 minutes are up, test with toothpick. Muffins are done when the toothpick inserted near the center comes out clean.

For Lower Sugar Muffins

2 tablespoons honey

2 tablespoons Stevia in the Raw or choice of sweetener

1 tablespoon Splenda brown sugar blend

The applesauce also adds sweetness even though it is unsweetened.

For Lower Fat Muffins

I substituted applesauce for half the fat. I prefer the small amount of fat because it helps with tenderness and moisture. Some bakers substitute all the fat for the applesauce. It is a matter of choice.

Servings:

 Makes 12 large muffins or 15 medium. (Time above is for medium size. Large size will require longer time.)

Since the apple, carrots and zucchini are grated, they
are barely seen in the muffins. These are wonderful!   

The Next Thing

I will eventually try the sweet potato puree, but I decided to shred the sweet potato and substitute it for the shredded carrot and zucchini. I used pumpkin pie spice ( all spice, ginger, cinnamon, nutmeg), not just cinnamon for the sweet potato muffins. I left out the apple. The rest of the recipe remained  the same.

Oh my gosh, they are so good. I knew they would be good because the smell in the kitchen while they were baking was fabulous. I had the orange for zest this time. It certainly adds to the great flavor. There are so many wonderful flavors in this muffin. I haven't tried yet, but I am assuming that shredded butternut squash and shredded pumpkin can be substituted for the sweet potato in my  recipe and those of Whole Foods.

You just have to try these muffins. You will make them time and time again! 

Sourdough sweet potato muffins with all the goodness of
sweet potato, currents, applesauce, nuts, shredded coconut,
and pumpkin pie flavors. 

Make It Sourdough - The Gluten Free Sourdough Starter

Make It Sourdough - Gluten Free Sourdough English Muffins

Make It Sourdough - Gluten Free Sourdough Brownies

Make It Sourdough - Gluten Free Sourdough Pumpkin Bread

Make It Sourdough - Gluten Free Sourdough Bread #1

Make It Sourdough - Gluten Free Sourdough Soft Wraps, Waffles, and Pancakes

Make It Sourdough - Gluten Free Seasoned Coating Mix

Resources:

"A Collection of Sourdough Muffin Recipes." Collection of Sourdough Muffin Recipes. N.p., n.d. Web. 06 Mar. 2015. <http://www.culturesforhealth.com/sourdough-muffin-recipes>

Alvarez-Olmos, Martha I. "Probiotic Agents and Infectious Diseases: A Modern Perspective on a Traditional Therapy." Clinical Infectious Diseases 32.11 (2001): 1567-576. Web.<http://repository.usu.ac.id/bitstream/123456789/15646/1/mkn-des2006-%20(7).pdf>

"Gluten-Free Morning Glory Muffins." Whole Foods Market. N.p., n.d. Web. 06 Mar. 2015. <http://www.wholefoodsmarket.com/recipe/gluten-free-morning-glory->

Kane, Sharon A. The Art of Gluten-Free Sourdough Baking. N.p.: EBookIt.com, 2012. <www.glutenfreesourdough.com.> 2012. Web. 28 Feb. 2015.

"Lightened-Up Whole Grain Morning Glory Muffins." Whole Foods Market. N.p., n.d. Web. 06 Mar. 2015. <http://www.wholefoodsmarket.com/recipe/lightened-whole-grain-morning-glory-muffins>

Nature.com. Nature Publishing Group, n.d. Web. 06 Mar. 2015.
<http://www.nature.com/pr/journal/v66/n2/full/pr2009188a.html>

"Sourdough Pumpkin Chocolate Chip Muffins." Sourdough Pumpkin Chocolate Chip Muffins. N.p., n.d. Web. 06 Mar. 2015. <http://www.culturesforhealth.com/sourdough-pumpkin-chocolate-chip-muffins-recipe>

 "Top 10 Reasons to Eat Sourdough Bread." N.p., n.d. Web. 06 Mar. 2015.

<http://cookusinterruptus.com/blog/?p=4245>

Disclosure statement: I have not received compensation for any products mentioned or used in this post.

Gluten Free Graham Crackers

Having to be gluten-free, I have missed graham crackers. Graham crackers are needed to make s'mores. Who doesn't like graham crackers with peanut butter? Almost nothing can beat the merge of a graham cracker crust and cheesecake. I've been talking about making gluten-free graham crackers for a year and it is time to get with it!

I sampled several commercial graham crackers. I think Kinnikinnick, Smoreable Graham Style Crackers are relatively close to "real" graham crackers but they are made from white and brown rice. As most all gluten-free baked goods, they are expensive, especially compared to the number of crackers in the box.

Origin of the Graham Cracker

To make a good gluten-free graham cracker, I wanted to know; what is a graham cracker? I am finding that to make a good gluten-free substitute, I must know what makes a good gluten cracker.

The graham cracker was developed by Sylvester Graham in 1829.  He was a minister and vegetarian. He avidly promoted the use of unsifted, coarsely milled wheat flour. He thought the high fiber of the flour was better for the human diet. The flour's name became graham flour.

Graham flour is more coarsely ground than whole wheat flour. Both contain the bran, germ and endosperm of the wheat kernel.

Substitutions for Graham Flour

That said, then the true graham cracker is made from the special whole wheat flour. So, the whole wheat flour cannot be used in a gluten-free diet. What to do for a replacement?  Most gluten-free bakers are using white rice flour and brown rice flour. Many of us don't use rice flour, especially brown rice flour. There are several reasons - the main focus is on a high glycemic index and arsenic. Rice flours are used so much in gluten-free flour mixes because it is cheaper.  Brown rice usually works as a substitute for wheat flour. Finally, rice flours usually make a great product, as stated by the American Test Kitchen. I hate to be at odds with the American Test Kitchen, but there are other choices that are more healthy.

The highly recommended recipe for gluten-free graham crackers is the recipe by Rebecca Reilly.  I found it in a magazine, Living Without's: Gluten Free & More. I investigated the flour blend used in the recipe and, yup, there was white and brown rice flour.  Fortunately it also contained sorghum, tapioca, potato starch, amaranth, millet or quinoa or oat. It was close in ingredients to  the whole grain flour blend (70% grains-30% starch) that I make of oat flour, millet flour, quinoa flour, sorghum, bean flour, masa haring, amaranth, teff, buckwheat, tapioca starch, corn starch and potato starch.

There is a company that makes a blend similar to this. The company is Maninis and they sell their flours and pasta through Amazon. The company makes no flour blends with rice. It is rather expensive as with most all gluten-free ingredients.

Lowering the Glycemic Index

The second change I made in the Reilly recipe was to lower the glycemic index of the graham crackers.  I substituted part of the brown sugar for a sugar substitute, though I don't show it in the recipe. I used 1/4 cup brown sugar and 3 tablespoons Stevia in the Raw. Some sugar is needed for helping with the protein structure and tenderness. Of course, it gives sweetness also.

Substitutions for the Gums

The third substitution I made in the recipe was 1 tablespoon of seed dust for the xanthan gum. The seed dust contains flaxseed, chia seeds and psyllium, ground in a coffee mill.  Some gluten-free bakers substitute just the psyllium. Many bakers now use only psyllium, rather than gums. I like the seed dust because it works as a great binder, adds nutrients and adds taste.

Making the Graham Cracker Dough

I hand blended the butter into the flour mixture the first and second time I made the crackers.  The third time I used this recipe, I didn't have success using the food processor to blend the butter into the flour mixture.  The processed dough was much to soft and greasy. I think I need to learn how many times to pulse the dough. I may have over blended the dough.

When I made the graham cracker dough the first time, I made crackers with the dough after 1 hour in the refrigerator. (I was so excited to try the graham crackers, and could hardly wait). Compared to wheat flour, it takes gluten-free flours longer to hydrate and distribute the moisture. I had to add a little flour because it was slightly too sticky to roll out.

The other half of the dough spent the night in the fridge. It wasn't as sticky but still needed a little flour to help roll out the crackers. I eventually solved the sticky problem so the dough didn't need extra flour.

Once the liquid ingredients are added to the dry buttered ingredients,

the dough may seem to be very crumbly. The dough will work 

together by kneading the dough a few times. The plastic wrap can 

help work  the dough together without adding any extra liquid. (Why 

red plastic wrap?  I have red, yellow, green, purple, & blue boxes

left over from students performing light experiments in the 

chemistry classroom. Going to get those experiments posted some day. )

The Reilly recipe states to roll the crackers with parchment paper above and below the dough. Some bakers prefer to use plastic wrap or wax paper. I've tried all three but prefer to place the dough on parchement and use plastic wrap on top of the dough. Rolling out the dough using the parchment on bottom and plastic wrap on top requires no extra flour and it is easy to see the dough as it is rolled.

Roll the dough toward the edge of paper and turn the whole unit, paper and dough.  Repeat the process until the dough is about 1/8" thickness. (No extra flour is needed with this method!) Remove the plastic wrap. Cut the dough with a knife, pizza cutter or pastry cutter into 2x3-inch rectangles.

Holes in the dough are requires to let the steam out and help the cracker cook evenly. I've tried several methods for making the holes. I've used a dinner fork and other times, a meat serving fork. The very best method, I found, is to pierce each cracker with the flat end of a wooden skewer.  The first time I did it, I thought the holes might be too big but the wooden skewer holes are perfect after baking. I have found the dinner fork holes to completely close up during baking.

Leave the cut dough on the parchement paper.  Slide the parchment paper into the pan and bake. When the crackers come out of the oven, the crackers needed 5 minute rest time on the parchment.  They are very delicate coming out of the oven. Remove the crackers to a cooling rack. (The best cooling rack for delicate gluten-free cookies and crackers is a grid cooling rack.) The crackers will firm up and be snappy by the time they are cool.

S'Mores made with mini marshmallows, chocolate chips and
the homemake gluten-free graham crackers.  Taste - fantastic!

Graham crackers  (makes about 3 dozen)

2 1/4  cups gluten free flour (70%-30%) blend (see below)
1/2 cup packed brown sugar or 1/4 cup Stevia brown sugar blend
1/2 teaspoon salt
1 3/4 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon seed dust
7 tablespoons butter, cold, cut into pieces
2-3 tablespoons honey
3 tablespoons cold water
1 teaspoon vanilla

1 teaspoon cinnamon sugar (optional)

Directions:


1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, baking soda, seed dust and salt.

2. Using a pastry blender, work cold butter into dry ingredients.

3. In a small bowl, combine honey, cold water, and vanilla. Stir the honey mixture into the dry ingredients. If dough is too dry, add a little more cold water, a teaspoon at a time.

4. Gather dough into a soft ball, using the plastic wrap if needed. Cover in the plastic wrap, or drop into zippered plastic bag,  and refrigerate for at least an hour.

5. Preheat oven to 325 degrees. Cut parchment paper the size of the baking pan.

6. Place the prepared parchment paper on working counter and place 1/3 to 1/2 of dough on the parchment paper. Cover the dough with wax paper or plastic wrap the size of the parchment. Roll the dough between the parchment and wax paper (or plastic wrap) to about ⅛-inch thickness, or how thick you like your graham crackers. Remove the top sheet that was used for rolling.

7. Cut into 2 x 3-inch pieces with a knife, pizza cutter or pastry cutter and prick lightly 4-5 times with a fork or flat end of wooden skewer. With the dough still on the parchment paper, place the parchment paper in the pan. (Again, don't try to remove the dough from the parchment paper until baked.)

8.  Repeat steps 6 and 7 for remaining dough as many times as needed to finish rolling the dough.

9. Bake for 10 to 15 minutes (depending on thickness of dough) or until golden brown. If cookies spread and bake together, re-cut while still warm. The graham crackers are very delicate while hot. If wanted, the very warm graham crackers can be sprinkled with cinnamon sugar.

10. Let cookies cool slightly before transferring to cooling rack. As the graham crackers cool, they will become firm and crisp. When completely cool, store in airtight container

Haven't tried it yet, but I'm pretty sure these graham crackers can be made chocolate with the addition of 1/3-1/2 cup cocoa powder and maybe another 3 tablespoons water.  In a few weeks, I'll try making them -- cutting out little stars and little bears. I will update when I do. There is always experimenting fun in my kitchen!

Graham Crackers -- first try.  Great taste but not pretty.
The look of the crackers improved by rolling a little thicker
and using a wooden skewer to make the holes.

Whole Grain Flour Blend (70% whole grain - 30% starch)

The idea for developing this flour blend came from Gluten Free Girl and The Chef.  There is a list of flours from which to choose to make flour blends.

70% WHOLE GRAIN FLOURS

200 g ( 1 2/3 cup) oat flour
50 g (about 1/2 cup) millet flour
100 g (about 1 cup) quinoa flour
100 g (3/4 c + 3 tb) sorghum flour
50 g bean (about 1/2 c)(fava &  
      northern)
50 g (1/4 c + 2tb) (corn flour (masa
     harina)
50 g (1/4 c + 2tb) amaranth flour
50 g (1/4 c + 2tb)teff flour
50 g (1/4 c + 2tb) buckwheat flour

30% STARCHES

100g (3/4 c) tapioca flour
100 g (3/4 + 3 tb) corn starch
100 g (3/4 + 2tb) c + potato starch

The blend becomes light and fluffy when the starches are added. This blend has a great taste!

Homemade graham crackers with peanut butter.
Any choice of butter can be used.  Wonderful to have again!

To cut out the little pigs, cats, elephant and teddy bears, roll
dough on parchment as usual. Place the parchment on the
baking pan.Then, freeze the dough. Once frozen 20 minutes,
use the cutters to cut out cookies. Run a knife under the dough
and gently pop the cookie out. Reroll the leftover dough and
freeze again or make squares without freezing. Bake the little
cookie grahams 6-7 minutes. Watch carefully. They burn quickly!

Resources:

Bellis, Mary. "Sylvester Graham - History of Graham Crackers." About.com Inventors. About.com, 05 Mar. 2014. Web. 13 Jan. 2015.<http://inventors.about.com/library/inventors/blgraham.htm>

"Frequently Asked Questions." Food Safety Education. N.p., n.d. Web. 14 Jan. 2015. <http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=270>

"Gluten-Free Graham Crackers - Recipes Article." Living Without's Gluten Free & More. N.p., n.d. Web. 14 Jan. 2015.<http://www.glutenfreeandmore.com/recipes/gluten_free_graham_crackers-1793-1.html>

"Graham Crackers Were Originally Meant to Be Part of a Diet Thought to Curb Sexual Urges." Today I Found Out RSS. N.p., 28 Mar. 2013. Web. 14 Jan. 2015.
<http://www.todayifoundout.com/index.php/2013/03/graham-crackers-were-originally-meant-to-be-part-of-a-diet-thought-to-curb-sexual-urges/>

"Home Baking Association: Providing Tools and Knowledge to Perpetuate Generations of Home Bakers." N.p., n.d. Web. 14 Jan.2015
<http://www.homebaking.org/foreducators/askexperts/bakingsugar.html>

"How Much Arsenic Is in Your Rice - Consumer Reports." How Much Arsenic Is in Your Rice - Consumer Reports. N.p., n.d. Web. 14 Jan. 2015.<http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm>

"How to Make a Gluten-free Whole-grain Flour Mix - Gluten Free Girl and the Chef." Gluten Free Girl and the Chef RSS. N.p., 05 Feb. 2013. Web. 14 Jan. 2015.<http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/>

"How to Make Cinnamon Sugar." WikiHow. N.p., n.d. Web. 14 Jan. 2015.
<http://www.wikihow.com/Make-Cinnamon-Sugar>

Disclosure Statement:
I have not received compensation for any products mentioned or used in this post.

Tomato Sauce from the Garden Tomatoes

Just look at those beautiful tomatoes!  They are actually darker in real life than in the photo.  The stripes and speckles on the longer tomatoes are divine!

I didn't help a lot with planting these tomatoes.  Ginny, my daughter did most of the labor and work --- good job!  Did I give credit to my son-in-law, Aaron, for making the raised boxes in the garden?  Thanks, Aaron.  I did help with germinating some of the seeds.

There are many techniques for getting the tomato seeds started. I wanted to use my PotMaker® but couldn't find it. I had used the pot maker in the classroom to make newspaper pots to plant Brassica rapa seeds. The brassica rapa seeds had been used in the space program to study the effects of gravity on growing plants. Some of the experiments we did with the Brassica rapa in the classroom can be found here.  The students also used the pot maker for germinating  flower seeds for the school gardens.  I recently was cleaning out a closet rented to hold my school "stuff".  Imagine that! I found that pot maker.

The pot maker will be ready for the fall garden and next year. I got those hybrid seeds started in egg cartons.  Angela Blackerby in Mother Earth News shows how to make the newspaper pots with a can.

The tomatoes in the picture above came from the garden.  The names of the tomatoes sometimes seem to vary according to each seed company.  The roma tomato with the "tail" are heirloom tomatoes.  Ginny thinks they are Jersey Devils but I think they are Speckled Roman.  (Whatever the name, they were bought as plants and they make wonderful tomato sauce or salsa.They are somewhat darker than shown in the picture.) The yellow tomatoes in the front are heirloom yellow pear shaped cherry tomatoes.  The red tomatoes in the center are Better Boy Hybrids, started from seeds. A prolific tomato, finally,  in the garden, not shown in the picture, is the Ferry Morse Gardener's Delight cherry tomato.  It is a beautiful tomato.

I believe the one dark red-purple in the back to be a Black Krim but Ginny says not.  That tomato is so very good and added so much flavor to an eggplant casserole I made. I tried saving the seeds from one of the dark tomatoes; I did it wrong.  Tomato seeds should be fermented.  So I am trying to save the seeds from that tomato in the back, hopefully,  using the correct fermenting method this time. These are good directions for fermenting, also. The fermenting method helps the seeds to germinate better and lessen tomato disease.  

Why do I want the seeds? I really like that particular tomato and saving the seeds might asure eating that same tomato again next year.  There are so many opinions about why and how to save vegetable seeds.  There are several "RIGHT" methods of fermenting.  Experimenting can't hurt.  There is always the packaged seeds when saving goes wrong.  I have nothing to lose.  A couple websites stated to dry the tomato seeds on paper towels.  Lesson learned!  That is not a good move because the tomato seeds glued themselves to the paper towel and the paper towel would not release the seed.  Wax paper, parchment paper or a paper plate is a better choice.  Another journey -- saving seeds!

Ok, back to the tomato sauce.

I used the tomatoes to make tomato sauce.  As usual I studied 5-10 recipes before beginning.  I liked the recipe from all recipes.com but changed some of the ingredients and methods of cooking.  The sauce is delicious.  I like thick tomato sauce, especially with chunks of zucchini and carrot.  With this tomato sauce, I can add meat and vegetables and/or gluten free pasta at a later date.  It is also great with spiralized vegetables such as zucchini, butternut squash, or sweet potato.

Try this recipe or the original recipe.  I think you will like either one.

Tomato Sauce from Fresh Garden Tomatoes

Ingredients:

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 chopped celery stalk
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1 1/2 tablespoons dried basil or 1/4 cup chopped fresh (or to taste)
• 1 1/2 tablesspoon Italian seasoning or (1 tsp thyme, 1 tsp oregano, 
•           1 tsp rosemary, 1 tsp  margoram, 1/2 teaspoon sage (or to taste)
• 1/4 teaspoon Burgundy wine (can substitution any red wine,  broth 
•           or grape juice)
• 2 bay leaves
• 2 tablespoons tomato paste (or to taste)
• 1/2 teaspoon sugar (if needed or to taste)
• 1/2 teaspoon salt (if needed or to taste)

    Directions:

    1.  Fill a medium pot with water and heat to boiling. Working with 2-3 tomatoes at a time, lower the tomatoes into boiling water. Let the tomatoes boil in the water for 15-45 seconds, depending on size.  The skins of the tomatoes should begin to split.  With a slotted spoon, take the tomatoes out of the boiling water and place in a bowl of ice water. The peeling will slip off the tomato.  Place the tomatoes on a cutting board.  Cut as desired into small pieces, removing the core.  If seeds are to be removed, slice the tomatoes horizontally between the core and end.  The seeds can be removed with a spoon.  If needed, these are pictures with directions for removing the skins.  (Note:  I did not peel the smaller tomatoes because they eventually will be pureed)

    2.  In a soup pot or Dutch oven saute the onion, celery, carrot, and peppers together in the olive oil and butter until soft. Add the garlic and cook 1 more minute.  Add the tomatoes with the basil, Italian seasoning, wine and bay leaves. Bring to a boil, and reduce heat to a simmer. Cook for 2 hours, stirring occasionally and adding a little water, if necessary.

    3.  Stir in tomato paste, optional sugar, and optional salt. Simmer another hour.  At the end of the hour, discard the bay leaf.  Let the sauce cool until safe to puree.  Puree the sauce in a food processor, a blender or with a submersible food processor.

    4.  The tomato sauce can be frozen or canned.  I like to freeze the sauce flat in zipper freezer plastic bags.  Directions for doing that are here. It can also be refrigerated to use within a 3-5 days.

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Resources:

"Coring, Peeling, and Seeding Tomatoes." About. N.p., n.d. Web. 21 Aug. 2014. <http://southernfood.about.com/od/tomatoes/ss/peeltomatoes_6.htm>

"Easy Newspaper Pots." Mother Earth News. N.p., n.d. Web. 21 Aug. 2014. <http://www.motherearthnews.com/organic-gardening/easy-newspaper-pots.aspx#axzz3AvzLMBVq>

"Out of Red Wine? Don't Worry, There Are Easy Substitutes to Make Alcohol-free Dishes." Lubbock Online. N.p., n.d. Web. 21 Aug. 2014. <http://lubbockonline.com/life/2011-03-30/out-red-wine-dont-worry-there-are-easy-substitutes-make-alcohol-free-dishes#.U_UgFBZNODo.>

"Plant Growth." - Time Machine. N.p., n.d. Web. 21 Aug. 2014.http://timemachine.cmucreatelab.org/wiki/Plant_Growth

"Simple Storage Tips – How to Freeze Soup, Sauce, and Puree." One Hundred Dollars a Month. N.p., n.d. Web. 21 Aug. 2014. <http://www.onehundreddollarsamonth.com/simple-storage-tips-how-to-freeze-soup-sauce-and-puree/>

"Substitutes for Wine." / Nutrition / Healthy Eating. N.p., n.d. Web. 21 Aug. 2014. <http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitutes-for-wine.html#b>

Dry Onion Soup Mix

Ever wanted to use a recipe calling for Lipton's Dry Onion Soup/Dip Mix and then, realize that you don't have it or forgot to get it.  This recipe for Dry Onion Soup/Dip Mix can be adapted or adjusted to your need.  You can use more or less ingredients or more or less of the amounts of the ingredients.

I used to keep packages of Lipton's Dry Onion Soup/Dip in the pantry. I used it for making dips, hamburgers, meat loaf, roasted potatoes, quick spaghetti sauce, slow cooker roast beef and many other recipes.   For a long time, the original dry mix was gluten free.  But Lipton changed their recipe and included a yeast extract from barley as an ingredient.  Unilver, which makes Lipton products, states that it is made in a facility that processes milk, eggs, soy, wheat, sesame seeds and sulfites.  That makes the Lipton's Dry Onion Soup/Dip Mix cross-contaminated from ingredients which can cause allergic reactions or intolerant gluten reactions.  As stated on the back of the box, these are the ingredients:

Onions (deyhydrated), salt, cornstarch, onion powder, sugar, corn          syrup, hydrolyzed soy protein, caramel color, partially      hydrogenated soybean oil, monosodium glutamate, autolyzed      yeast extract (barley), natural flavors, disodium inosinate,       disodium guanylate and sulfur dioxide.      Made in a facility that processes milk, eggs, soy, wheat, sesame       and sulfites.

The critical ingredients for the dry onion soup mix are dried minced onion, beef bouillon powder, onion powder, crushed celery seed and sugar. It can be made solely with those ingredients. There are many good Copycat recipes for Lipton's Dry Onion Soup/Dip mix but I thought something was lacking in them which hinted -- this is not Lipton's.

Of course, I'll just have to get over the corn syrup and caramel color which means it won't be as sweet and will be a lighter color.  There is new research on caramel coloring  but still not conclusive that it causes cancer in humans.  The disodium inosinate and disodium guanylate are for savory and meaty flavor.  Those can be replaced with powdered broth and spices.  The sulfur dioxide is used for preservation and longer shelf-life. Since huge amounts are not being made by us, preservation will not be a problem.

So to the kitchen I went. Since my diet has to be gluten free, I started with gluten-free dehydrated diced onions.  Herb Ox bouillon from Hormel Foods is gluten-free and gives the meaty flavor.  (If you don't have to worry about the gluten, any dried bouillon brand you like will do as well as any brand of dehydrated onions.)   The spices used to substitute for the flavorings are onion powder, celery salt, paprika, ground black pepper, parsley flakes and a small amount of turmeric for the earthy taste. The turmeric also adds color.  The savory spices are garlic powder, cumin and Old Bay Seasoning.  Corn syrup can be replaced with sugar or a sugar substitute of choice.


Linda's Version of Dried Onion Soup/Dip Mix

• 1 ½ cups dried minced onion (gluten-free if needed)
• ⅔ cup beef bouillon powder (gluten-free if needed)
• 2 ½ tablespoons onion powder
• 1 teaspoon celery salt
• 1 teaspoon sugar or the equivalent of a sugar substitute
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• 3 teaspoons parsley flakes
• 1 teaspoon turmeric
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon Old Bay Seasoning

Change any combination and amounts of the ingredients you like.  Experiment to find what you like.  Combine all ingredients and store in an airtight container. About 4-5 tablespoons equals a single 1¼-ounce package of Lipton's mix.

Passing Up the Cream of Anything Soup

Do you recognize the following ingredients?( WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.) These are some of the ingredients found in most canned condensed creamed soups, varying slightly depending on the flavor.

From where do some of the ingredients originate? What would be the source of the flavoring? What starch is used for the modified food starch?  Want the MSG?  Soy Lecithin is in many of the processed foods we eat.  Do we need to limit the soy lecithin in our diet after reading the included source of information? 

 It is getting almost impossible to limit the toxic chemicals and harmful ingredients even if we eat only fresh fruits and vegetables. Yep, we can eat organic and try to limit the amount of toxic ingredients we know we are eating but, it is getting more expensive to eat that way and be healthy. Then, for some people, there is the hidden dreaded wheat, which for some, the body cannot tolerate.  

I gave up using the recipes that use creamed soup because the soup is thickened with wheat. Also, many of the other ingredients in the canned soups are preservatives that allow the soup to sit on shelves for years. I thought it took too much time to make gluten-free soup and then start the recipe in which to use it. This one simple dry master soup mix can help.  After reading many webstites about canned soup and homemade canned soups, I combined many of the ideas and came up with a few ideas myself . The main site from which came the idea was food.com.  

I added a few ingredients to the dry creamed soup mix which I thought made it taste better.  I, also, added the cream of celery because in my former self, I used cream of celery soup in some recipes. The recipes for the soups can be made more complicated if there is time, but the soups can also be made quickly if needed. There may be other ingredients which would make the mix better. If so, will you share your ideas?

You can always make it fresh without using the Master Soup Mix. The recipe made by Laura on this blog looks fantastic!  This blogger, Paula Rhodes,  also seems to make great creamed soups.  If I was going to serve soup as the main course of a meal, I probably would make it their way, even using their recipes. But using the creamed soup as an ingredient in a another recipe, well, this Master Soup Mix works for me.

Dry Master Soup Mix 

Ingredients:

2 cups powdered milk

3/4 cup cornstarch

1-2 teaspoons onion powder (or to taste)

1 teaspoon dried basil

1 teaspoon dried thyme

1/4 - 1/2 teaspoon pepper (or to taste)

1/2 - 1 teaspoon garlic powder (or to taste)

One to two tablespoons of dried minced onion can substitute for the onion powder.

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Directions:  

In a bowl, whisk all ingredients and place in a jar with tight fitting lid.  Store on shelf until ready to use.

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Directions for making soups:

1.  To make the soups, add ingredients as listed below.  In a microwave bowl, whisk ingredients until there are no lumps.  

2.  In the microwave on high,  cook 1 minute.  Whisk until smooth. Microwave 1 more minute and whisk until smooth.  Microwave and whisk until it is the consistency of condensed cream soup.  (The times will vary depending on the microwave.) Use immediately as you would a can of condensed soup or as directed in the next step.

The creamed soup can be stored in refrigerator a few days or be frozen in ice cube tray. (Freezing in ice cube tray makes thawing much faster.  Also, something to remember, in most ice cube trays, one cube is 2 tablespoons.) 

Once frozen, pack in a labeled freezer container or labeled freezer zipper bags   To use, thaw and whisk until smooth.  Then, use just as you would a can of condensed soup.

            

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Each recipe makes the equivalent of 1 can of condensed soup

To make condensed cream of beef:

Add 2/3 cup Dry Master Soup Mix to 1 cup beef broth.  Optional: small diced pieces of cooked beef

To make condensed cream of chicken or turkey:

Add 2/3 cup Dry Master Soup Mix to 1 cup chicken or turkey broth. Optional: small diced pieces of cooked chicken or turkey.

To make condensed cream of vegetable:

Add 2/3 cup Dry Master Soup Mix to 1 cup vegetable broth. Optional:  small diced pieces of cooked vegetables 

To make condensed Cheddar cheese soup:

Add 2/3 cup Dry Master Soup Mix to 1 cup milk and 2 cups fresh grated sharp Cheddar cheese.

Salt to taste since not using broth. (This can also be used for a cheese sauce.)

To make condensed cream of mushroom:

Saute 1/4 cup onions and 3/4 cup mushrooms.  Add 2/3 cup dry soup  mix with mushroom broth or vegetable broth. If in a hurry, rather than saute them,  pulse the onions and mushrooms until small but not a paste, and then add to the dry soup mix.

To make condensed cream of celery: (Two methods)

Method 1.  To 2/3 cup Dry Master Soup Mix, add 1/2 cup pureed celery, 1/2 cup water or vegetable broth, 1/2 teaspoon celery salt (if using water or salt free vegetable broth) 1 teaspoon celery flakes.

Method 2.  Saute diced celery.  Add 2/3 cup soup dry mix with 1 cup celery broth or vegetable broth.  Can also use celery salt if no salt in broth.  One teaspoon celery flakes add more celery flavor.

The amount of diced celery would be to your taste.  Start with 3/4 cup diced celery.

Since Method One for the condensed cream of celery soup, seems to be the most complicated, these are the steps for making it.

Condensed Cream of Celery:  Method One

1.  Roughly chop 4-5 stalks of celery.

 2.  Place the chopped celery in food processor.

3.  Process the celery until it looks like a slushy.  The sides will have to be scraped down several times. It made a little over a cup of puree.  Humm, looks like a smoothie.

4.  Then measure out 1/2 cup and add 1/2 cup water to it.  Vegetable broth could be substituted for the water.  If more celery flavor is needed, use more celery puree and less water. (What do with the left over pureed celery?  Freeze it in an ice cube tray and when frozen, then placed it in a labeled freezer zipper top bag.  Even better, use a vacuum sealer. The enzymes will still be active so it should not be stored a long period.  See idea one and idea two for longer storage.) 

 5.  Measure out 2/3 cup of the Dry Master Soup Mix to a microwave bowl with the cup of puree and water.  Add 1 teaspoon of celery salt and 1 teaspoon of celery flakes.  Whisk until there are no lumps.  Microwave 1 minute on high.  Whisk until smooth.  Whisk another minute and microwave 30 seconds if needed. Then, whisk until smooth.  Depending on the microwave, microwave another 30 seconds if needed.  The soup should have a condensed consistency.

It took less than 4 minutes, after the celery was pureed, to make the condensed celery soup.  How quick is that?  

Most any condensed soup can be made using the Dry Master Soup Mix. If the condensed soup is going to be used for a meal, whisk a cup of the liquid of choice in the condensed soup until smooth and warm to desired temperature.

Anyone got ideas for asparagus, broccoli, or spinach soups using the Dry Creamed Soup Mix?