tag:blogger.com,1999:blog-41812866884407857172024-03-14T03:30:31.640-07:00So Sew RetiredLinda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-4181286688440785717.post-43912297168161914482018-08-06T06:47:00.001-07:002018-08-18T08:02:45.718-07:00Hoodie Sweater for 18" Dolls<div class="separator" style="clear: both; text-align: center;">
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I found several hoodie sweater patterns for the 18-inch dolls and the patterns were nice except for the size of the hoodie. It would never hold all the hair of an 18-inch doll. The doll has so much hair. So I first developed the hoodie sweater with this pattern. Then I decided to put a new spin in the sweater by adding cables. That will be another post, coming soon. For now, this is the sweater that is just beaded.<br />
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This sweater is made especially for 18-inch dolls. I guess you could call it a coat sweater. I have checked the pattern several times and hope it has no problems. The body of the sweater can be made long or short.<br />
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The sweater is knitted in one unit. The pattern begins with the hoodie. It is knitted from the top to the bottom. The underside of the sleeves have to be stitched and the hoodie has to be stitched at the top. It is an easy-to-medium knitting project without the beading. The sweater can be knitted without the beads.<br />
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Different types of yarn can be used to make this sweater. I have used medium worsted weight, light worsted (DK), and sport-weight. I have also used baby weight yarn but not the super fine fingering yarn. The size of the yarn will to a degree determine the size of the sweater.<br />
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The beads I use are the Wee pony beads, which are sometimes called micro pony beads. They are<br />
5 x 3 mm. They are difficult to find. When I find them, I order them even though I might not need them at the time. The 6 x 9 mm beads are easy to find but they are too large for this project. Sometimes I find the 5 x 3 mm pony beads at Etsy or Ebay. (See the notation in the resource section below. I was unable at this time of writing to find the opaque wee pony beads on line, but then I found a package of them in Michaels. The ones in the resource section are translucent.) Sometimes I purchase them from the online <a href="https://www.amazon.com/JOLLY-STORE-Crafts-Colors-2000pcs/dp/B00AYJXXMO">Jolly Store</a>.<br />
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This sweater has beads knitted into the yoke of the sweater. There are several ways to bead with yarn. The particular method I used with this sweater is the stringing method. This method is shown in this <a href="https://www.youtube.com/watch?v=xl_iGLfr6a4">video</a>. Here is another method for stringing beads using a <a href="https://www.walgreens.com/store/c/g-u-m-eez-thru-floss-threaders-840ri/ID=prod2385-product?ext=gooPLA_-_Personal_Care&ext=gooPLA_-_Personal_Care&pla&adtype=pla&kpid=sku302385&sst=6c5da9f5-ef86-7488-3375-00002f760044">dental floss threader</a>. Yes, use a floss threader that is purchased in any oral health section of drug store, big box store, etc. Watch how it is done on this <a href="https://sheeptoshawl.com/stringing-beads-onto-yarn/">video</a> -- so easy!. I use a <a href="https://www.maxiaids.com/wire-loop-needle-threader-pkg-of-10?gclid=Cj0KCQjwlv_XBRDrARIsAH-iRJQJTjGDp9QSztsh59cs2W82SZl_fVkxxdOmgpjFWwFNsuv8uxrP9IMaAsU_EALw_wcB">needle threader</a> to string the beads before casting on. The same method as the dental floss threader is used.<br />
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The beads can also be added with a crochet hook. I don't use that method for this sweater but you can if you like to use that method. That method is shown in this <a href="https://www.youtube.com/watch?v=3Nrgyqwg2Lw">video</a>. I will be using the bead-crochet hook method in the next blog with a sweater with cables.<br />
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Update: As of August 18, 2018, I found the 5x3 wee beads at this <a href="https://www.beadtin.com/store/Search.aspx?SearchTerms=5x3%20pony%20beads">website</a>. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbdL9p4iu1xx379GxAyt_7h6EhYv6s4S1g7iEyFe1K3RUS23a8kHZHCXf-PLcbdkicde9ad1Z61H8v_cMM1gRQvaG0V5bPOpds1b17n2WFTLBhvI80_4HN_qqnoJ5YTNJRgBBNt7OGfc/s1600/IMG_2603.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbdL9p4iu1xx379GxAyt_7h6EhYv6s4S1g7iEyFe1K3RUS23a8kHZHCXf-PLcbdkicde9ad1Z61H8v_cMM1gRQvaG0V5bPOpds1b17n2WFTLBhvI80_4HN_qqnoJ5YTNJRgBBNt7OGfc/s320/IMG_2603.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a shorter version of the sweater. The beads are easily seen on the yoke of the sweater.<br />
This is the sweater I learned how to bead while knitting. Why white beads? Wee pony beads<br />
do not come in any shade of brown.<br />
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<span style="font-size: 22pt;">Linda’s Beaded Hoodie for 18-inch Doll<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Abbreviations:<o:p></o:p></span></div>
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<span style="font-size: 14pt;">K – knit yo - yarnover<o:p></o:p></span></div>
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<span style="font-size: 14pt;">P – purl pm – place marker <o:p></o:p></span></div>
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<span style="font-size: 14pt;">Inc – increase RS - right side<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Dec - decrease WS - wrong side<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Needles #5 and #6<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Use #3 yarn or light #4. Baby yarn can also be used but the sweater will be a little smaller.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Place 44 wee pony beads on the yarn. All the beads may not be used. Those not used are pushed down the yarn as you are knitting. Should help be needed with loading the beads and the process of the beading while knitting, use the links given in the introduction for help. Either method, loading beads on the yarn or loading each bead with a crochet hook, can be used.<o:p></o:p></span></div>
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<b><u><span style="font-size: 14pt;">Hoodie<o:p></o:p></span></u></b></div>
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<span style="font-size: 14pt;"> With #6 needles (or circular needle), cast on 71 stitches.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 1: Knit 35, purl 1, Knit 35 (The purl stitch helps the hoodie fold in half.) <o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 2: Knit 4, purl 31, Knit 1, Purl 31, Knit 4<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Repeat rows 1 and 2 for total of about 38 rows, or 5 ½ inches (14cm)<o:p></o:p></span></div>
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<b><u><span style="font-size: 14pt;">Neck<o:p></o:p></span></u></b></div>
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<span style="font-size: 14pt;">Decrease the following so that there are 44 stitches on needle.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Knit 4, decrease 13 times on next 26 stitches, knit 5, decrease in next stitch, knit 4, decrease 13 times on next 26 stitches,, knit 4.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Change to #5 needles in next row.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Knit 4, work in ribbing stitch, K1P1 in the 36 stitches, knit 4. Repeat for 4 more rows.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Change to #6 needle in next row.<o:p></o:p></span></div>
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<b><u><span style="font-size: 14pt;">Yoke<o:p></o:p></span></u></b></div>
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<span style="font-size: 14pt;">Row 1: Knit across row.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 2: Knit 4, (right front band as wearing it), purl across to last 4 <o:p></o:p></span></div>
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<span style="font-size: 14pt;"> stitches, knit 4 (left front band)<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 3: Knit 4, knit 2, *inc in next stitch, k2, repeat from * across to last <o:p></o:p></span></div>
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<span style="font-size: 14pt;"> 5 stitches. Inc in next stitch, knit last 4 stitches (56 stitches)<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 4: (wrong side) Knit 4, pull up a bead to the needle on right hand, <o:p></o:p></span></div>
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<span style="font-size: 14pt;">knit 4</span><span style="font-size: 14pt;">, repeat from * to last 4 stitches, end with pull up bead and knit 4.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 5: Knit row<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 6: Repeat row 2 (yoke)<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 7: Knit 4, *inc in next stitch, k3, repeat from *, across row to last 8 <o:p></o:p></span></div>
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<span style="font-size: 14pt;">stitches , inc in next stitch, knit 7 (68 stitches).<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 8: (wrong side) Knit 4, knit 2, *pull up a bead to the needle on right <o:p></o:p></span></div>
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<span style="font-size: 14pt;">hand, knit 5, bead*, repeat from*, knit last 7 stitches.<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 9: Knit row<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 10: Knit 2, yo, knit 2 together (buttonhole), purl across to last 4 <o:p></o:p></span></div>
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<span style="font-size: 14pt;">stitches, knit 4 (left front band)<o:p></o:p></span></div>
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<span style="font-size: 14pt;">Row 11: Knit 5, inc in next stitch, * Knit 4, increase in next stitch, repeat <o:p></o:p></span></div>
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<span style="font-size: 14pt;">from* across row to last 7 stitches, end knit 7 (80 stitches)<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">The placement of beads on this next row are in the same position as the first row of beads. Because of increased stitches in rows 10 and 14, the beads could be slipped after the 6 or 7 knitted stitch. The total number of stitches in row 15 will still be 80 stitches. In most cases, the bead can be slipped after 6 knitted stitches but can be the 7<sup>th</sup>knitted stitch if needed.<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 12: (wrong side) K4, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 4. (The number of stitches on the needle should still be 80). <o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">There will probably be extra beads on the yarn. Keep pushing them away as you knit. It is better to have more beads than not enough. It is difficult to add more beads on the yarn once knitting is started. The beads can be removed after the first sleeve is completed.<o:p></o:p></span></div>
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<tr style="height: 130pt;"><td style="border: 1pt; height: 130pt; padding: 0in 5.4pt; width: 455.4pt;" valign="top" width="455"><div class="MsoNormal" style="font-family: "Times New Roman"; font-size: 12pt; margin: 0in 0in 0.0001pt; text-indent: 0.5in;">
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<span style="font-family: "times"; font-size: 14pt;">If the beads are not wanted, the following changes in the rows can <o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">be done this way for the yoke:<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 4: Repeat row 2 of yoke without beads<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 8: Repeat row 2 of yoke without beads<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 12: Repeat row 2 of yoke without beads<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 13: Knit row<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 14: Repeat row 2 (yoke)<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 15: K 4, inc in next stitch, *k 5, inc in next stitch, repeat from * to last <o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">9 stitches. Knit 4, inc one stitch and end K 4. (93 stitches)<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 16: Repeat row 2 (yoke)<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 17: Knit row<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 18: Repeat row 2 (yoke)<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="font-family: "times"; font-size: 14pt;">Dividing Stitches for Fronts, Sleeves, and Back<o:p></o:p></span></u></b></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 19: (RS) Place markers and increase as directed: K 14, inc stitch, pm, inc stitch, </span><br />
<span style="font-family: "times"; font-size: 14pt;"> K 16, inc stitch, pm, inc stitch, K25, inc stitch, pm, inc stitch, K <o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;"> 16, inc stitch, pm, inc stitch, K 14 (101 stitches - 16/20/29/20/16)</span><br />
<span style="font-family: "times"; font-size: 14pt;"><br /></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 20: Knit 2, yo, k 2 together (buttonhole), p 12, slip marker, p 20, slip <o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">marker, purl 29, slip marker, purl 20, slip marker, p 12, knit 4.<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;"><br /></span>
<span style="font-family: "times"; font-size: 14pt;">Row 21: Knit across increasing in the stitch before and after each marker. <o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;"> (109 stitches - 17/22/31/22/17)<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 22: Knit 4, purl 13, slip marker, purl 22, slip marker, purl 31, slip marker, purl </span><br />
<span style="font-family: "times"; font-size: 14pt;"> 22, slip marker, purl 13, knit 4.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times"; font-size: 14pt;">17 / 22 / 31 / 22 / 17= 109 (the correct number of stitches between markers)<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Row 23: Knit 16 , increase stitch, slip marker, increase stitch, knit 20, increase stitch, slip marker (<u>no increase)</u>, knit 31, <u>(no increase)</u> slip marker, increase stitch, slip marker, knit 20, increase stitch, slip marker, increase stitch, knit 16.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times"; font-size: 14pt;"> </span><span style="font-family: "times"; font-size: 14pt;">18/24/31/24/18 =115 (the correct number of stitches between markers)</span></div>
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<br /></div>
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<br /></div>
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<b><span style="font-family: "times"; font-size: 14pt;">Sleeves<o:p></o:p></span></b></div>
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<span style="font-family: "times"; font-size: 14pt;">The sleeves will now be knitted. The underarm seams will need to be sewn later to finish the sweater.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times"; font-size: 14pt;">(WS) Knit 4, purl 14, slip marker, purl 24 stitches (to second pm), turn, knit back 24 stitches (to first pm). Knit and purl in stockinette stitch for 14 more rows, total of 16 rows. Knit 5 rows of garter stitch for cuff. Bind off. Leave a tail of yarn long enough to seam the sleeve.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times"; font-size: 14pt;">Rejoin yarn at same underarm (second pm). Purl 55 stitches (to the fourth pm). Turn and knit back 24 stitches (to third pm). Knit and purl in stockinette stitch another 14 rows, total of 16 rows. Knit 5 rows of garter stitch for cuff. Bind off. Leave a tail of yarn long enough to seam the sleeve. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times"; font-size: 14pt;">Rejoin yarn at 4 pm and purl 14 stitches, knit 4 to end round.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times"; font-size: 14pt;">Knit across to join fronts and back and work in stockinette stitch with first 4 stitches in beginning of row always knitted and last 4 stitches always knitted. Continue in stockinette stitch for 4 inches. Knit 5 rows of garter stitch. Bind off. Sew seam sleeves of both sleeves together. Sew top of hood together. Weave ends into seams. <o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 14pt;">Weave any hanging yarn into sweater.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times"; font-size: 14pt;">Lightly block and sew 2 buttons on button left from band opposite buttonhole. <o:p></o:p></span></div>
<br />
Resource<br />
<br />
https://www.ebay.com/itm/1000-Mixed-Color-Acrylic-Tiny-Barrel-Pony-Beads-5X3mm-for-Kids-Kandi-Craft/292065506984?hash=item440075f6a8:g:JeAAAOSwHnFVsF0~<br />
<br />
https://www.maxiaids.com/wire-loop-needle-threader-pkg-of-10?gclid=Cj0KCQjwlv_XBRDrARIsAH-iRJQJTjGDp9QSztsh59cs2W82SZl_fVkxxdOmgpjFWwFNsuv8uxrP9IMaAsU_EALw_wcB<br />
<br />
https://www.youtube.com/watch?v=xl_iGLfr6a4<br />
<br />
https://sheeptoshawl.com/stringing-beads-onto-yarn/<br />
<br />
https://www.walgreens.com/store/c/g-u-m-eez-thru-floss-threaders-840ri/ID=prod2385-product?ext=gooPLA_-_Personal_Care&ext=gooPLA_-_Personal_Care&pla&adtype=pla&kpid=sku302385&sst=6c5da9f5-ef86-7488-3375-00002f760044Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com3tag:blogger.com,1999:blog-4181286688440785717.post-18169379742821245172017-02-04T12:35:00.000-08:002017-02-04T12:35:02.257-08:00Knitted Vest for 18" Doll<br />
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<a href="https://2.bp.blogspot.com/-8kO3v6k4SKg/WJTNZe1DGNI/AAAAAAAAEFk/JJUN22bpcz4CN5C0Jz-fEEh4n7ZTGKO4ACPcB/s1600/IMG_2441%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-8kO3v6k4SKg/WJTNZe1DGNI/AAAAAAAAEFk/JJUN22bpcz4CN5C0Jz-fEEh4n7ZTGKO4ACPcB/s320/IMG_2441%2B%25281%2529.jpg" width="240" /></a></div>
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<br />
<br />
<br />
I developed this pattern from the <a href="https://www.blogger.com/blogger.g?blogID=4181286688440785717#editor/target=post;postID=4587438690831177747;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname"><span style="color: blue;">Beaded Sweater</span></a>. Look for the directions for that sweater at the end of the post - <span style="color: blue;"><a href="http://lpfretired.blogspot.com/2016/10/dolls-for-children.html"><span style="color: blue;">Dolls for the Children</span></a>.</span> This sweater vest has directions for using 4 ply worsted yarn and for using sport yarn. I ordered sport yard in several colors from Red Heart to make sweaters for the 18" dolls but I have so much 4 ply worsted yarn, whole skeins, partial skeins, small balls, etc. Using the pattern I developed for sport yarn makes a sweater much too large when using 4 ply worsted. So I developed a pattern for the same sweater vest using leftover 4 ply worsted yarn. I like the product of both yarns, though, the sport yarn or DK yarn makes a more delicate looking vest.<br />
<br />
When making this sweater vest, I learned how to make <a href="https://www.weareknitters.com/blog/knitting-tips/best-selvedges-for-finishing-your-projects/"><span style="color: blue;">selvedge edges</span>.</a> I am still perfecting the method I like best. Also, using <a href="https://www.youtube.com/watch?v=_odMnlGeH-o"><span style="color: blue;">this site</span></a> , you can learn several ways to make quick selvedges. For more detailed selvedges, visit <a href="http://www.vogueknitting.com/pattern_help/how-to/beyond_the_basics/selvages"><span style="color: blue;">this site</span></a>. There are several reasons for using a knitted selvedge. I like them because it makes row counting easier and makes a sturdy flat edge, rather than a bumpy edge.<br />
<br />
If you don't want to complete the selvedge edges, knit both the right and left edges, which would also be the first and last stitches on each row.<br />
<br />
It takes approximately 36 grams (1.3 oz) or about 61 yards of 4 ply worsted to make a sweater vest and approximately 19 grams (0.6 oz) or about 52 yards to make the vest of sport yarn or DK yarn.<br />
<br />
One pink vest sweater yoke, button bands, and hem was knitted using the seed stitch rather than the garter stitch. Since there are increases in the yoke, the seed stitch in the yoke is not a literal seed stitch. To accommodate, the increases there may be two knit stitches or two purl stitches together.<br />
<br />
<br />
<br />
Abbreviations<br />
RS - right side<br />
WS - wrong side<br />
inc - increase stitch<br />
dec - decrease stitch<br />
selvedge stitch - selvedge<br />
K - knit<br />
P - purl<br />
<span style="color: blue;"><a href="http://www.dummies.com/crafts/knitting/designs-patterns/how-to-knit-the-garter-stitch/"><span style="color: blue;">garter stitch</span></a> </span>- knit each row<br />
<span style="background-color: white;"><span style="color: blue;"><a href="http://www.dummies.com/crafts/knitting/knitting-stitches/how-to-knit-the-stockinette-stitch/"><span style="color: blue;">stockinette stitch</span></a> </span>-</span> knit row and purl next row<br />
<a href="http://www.dummies.com/crafts/knitting/designs-patterns/how-to-knit-the-seed-stitch/"><span style="color: blue;">seed stitch</span></a> - alternated knit and purl stitches (see link)<br />
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<br />
<br />
<br />
<b>Sweater Vest using sport yarn or DK yarn</b> (<a href="http://www.dummies.com/crafts/knitting/knitting-yarn/yarn-weight-thickness/"><span style="color: blue;">#2 or #3 yarn standard</span></a>)<br />
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<a href="https://4.bp.blogspot.com/-k1bXQgfk5Ig/WJTN7sirsNI/AAAAAAAAEGs/tCjMNbdP4wUcexIjq8IygqhuovDtwPbpACPcB/s1600/IMG_2442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-k1bXQgfk5Ig/WJTN7sirsNI/AAAAAAAAEGs/tCjMNbdP4wUcexIjq8IygqhuovDtwPbpACPcB/s320/IMG_2442.jpg" width="240" /></a></div>
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<br />
Using #6 needles, cast on 44 stitches<br />
<br />
Row 1: Knit across<br />
Row 2: (rs) 1 selvedge stitch. Knit across. In last 4 stitches, knit 2 together, yo, knit 1, 1 selvedge<br />
stitch (button hole)<br />
Row 3: 1 selvedge stitch, knit 5, *inc in next stitch, K2, repeat across from * to last 5 stitches. <br />
Increase in next stitch. Knit next 3 stitches, 1 selvedge stitch (56 stitches)<br />
Row 4: 1 selvedge stitch, knit across to last stitch, 1 selvedge stitch<br />
Row 5: Repeat row 4<br />
Row 6: Repeat row 4<br />
Row 7: (ws) 1 selvedge stitch, knit 4, *increase in next stitch, knit 3, repeat across from* to last 7<br />
stitches. Increase in next stitch, knit 5 stitches, 1 selvedge stitch. (68 stitches)<br />
Row 8: (rs) Repeat row 2 (another button hole)<br />
Row 9-10: Repeat row 4 (2 time) (the length of the yoke should be approximately 1 1/2 inches) If<br />
you want the yoke longer, repeat row 4 until you get the width (length) you want.<br />
Row 11: 1 selvedge, knit 10, cast off 13 stitches, knit 20 stitches, cast off 13 stitches, knit 10 stitches,<br />
1 selvedge (42 stitches on needle)<br />
Row 12: 1 selvedge, knit 10, cast on 9 stitches, knit 20 stitches, cast on 9 stitches, knit 10 stitches, 1<br />
selvedge (60 stitches on needle)<br />
Row 13: 1 selvedge stitch, knit 58, 1 selvedge stitch<br />
Row 14: 1 selvedge stitch, knit 2 (front band), purl across to last 3 stitches, knit 2, 1 selvedge (front<br />
band)<br />
<br />
Repeat rows 13 and 14 until under arm measure 2 1/2 inches. In last row at 2 1/2 inches, decrease a stitch at each under arm and in the middle of back. (Decreasing stitches is optional but the decreases keeps the bottom edge from puffing out.)<br />
<br />
After decreasing row, knit each row until 5 ridges have formed (or the number of ridges you would like). Cast off on right side.<br />
<br />
With crochet hook or <span style="color: blue;"><a href="http://www.joann.com/finishing-needles-value-pack--yarn-weights-0-6/11824315.html"><span style="color: blue;">finishing needle</span></a>,</span> tuck beginning and ending yarn tails inside. (The finishing needles can also be found in Walmart, Amazon, craft stores, etc.)<br />
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<a href="http://www.interweave.com/article/knitting/how-to-block-knitting-tips-resources/" style="background-color: white;"><span style="color: blue;">Lightly block</span></a> the sweater to give it a nice finished look. Sew on buttons.<br />
<br />
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<a href="https://1.bp.blogspot.com/-v49JjNhc0Bc/WJTOcvDTnyI/AAAAAAAAEJU/rRJ7MzzVzGUsBlvayv0da5KKI_IaMnUHQCPcB/s1600/IMG_2444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-v49JjNhc0Bc/WJTOcvDTnyI/AAAAAAAAEJU/rRJ7MzzVzGUsBlvayv0da5KKI_IaMnUHQCPcB/s320/IMG_2444.jpg" width="240" /></a></div>
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<br />
<b>Sweater Vest using 10 ply worsted</b> (<a href="http://www.dummies.com/crafts/knitting/knitting-yarn/yarn-weight-thickness/"><span style="color: blue;">#4 yarn standard</span></a>)<br />
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<a href="https://1.bp.blogspot.com/-p9hlORWLA38/WJTPXutLk5I/AAAAAAAAEL4/elPV2moVIuUEXofDXg1EutXeCAKsmr8mgCPcB/s1600/IMG_2449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-p9hlORWLA38/WJTPXutLk5I/AAAAAAAAEL4/elPV2moVIuUEXofDXg1EutXeCAKsmr8mgCPcB/s320/IMG_2449.jpg" width="240" /></a></div>
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Using #6 needles, cast on 44 stitches<br />
<br />
Row 1: 1st stitch selvedge, knit across, last stitch selvedge<br />
Row 2: (RS) 1st stitch selvedge, knit across, in last 4 stitches, knit 2 together, yo, knit 1, 1 selvedge<br />
stitch (button hole formed)<br />
Row 3: 1st stitch selvedge, knit 5 stitches, *inc in next stitch, K2, repeat across from *, to last 5<br />
stitches. Increase in net stitch. Knit 3 stitches, 1 selvedge stitch. (56 stitches)<br />
Row 4-6: Repeat row 1<br />
Row 7: 1st stitch selvedge, knit 4, * increase in next stitch, K3, repeat across from * to last 7 stitches.<br />
Increase in next stitch, knit 5, last stitch selvedge (68 stitches)<br />
Row 8: 1st stitch selvedge, knit across, in last 4 stitches, knit 2 tog, yo, knit 1, 1 selvedge stitch<br />
(button hole formed) 68 stitches<br />
Row 9: Repeat row 1<br />
Row 10: 1st stitch selvedge, Knit 10, cast of 13 stitches, Knit 20, cast off 13, knit 10, 1 selvedge<br />
stitch (42 stitches)<br />
Row 11: 1st stitch selvedge, knit 2, knit 9 stitches, cast on 9 stitches, knit 20 stitches, cast on 9<br />
stitches, knit 11 stitches, last stitch selvedge. (61 stitches)<br />
Row 12: Repeat row 1<br />
Row 13: 1st stitch selvedge, knit 2 stitches, purl across to last 3 stitches, knit 2, 1 selvedge stitch.<br />
<br />
Repeat rows 12 and 13 until under arm measures 2 1/2 inches. In row at 2 1/2 inches, dec 1 stitch under each arm hole and middle of back. (The decreases helps hem of vest from bulging out and are optional.)<br />
<br />
After decreasing row, knit rows until 5 ridges are formed with 1st stitch selvedge and last stitch selvedge. Cast off from right side. With crochet hook or <a href="http://www.joann.com/finishing-needles-value-pack--yarn-weights-0-6/11824315.html" style="background-color: white;"><span style="color: blue;">finishing needle</span></a>, tuck beginning and ending yarn tails inside. (The finishing needles can also be found in Walmart, Amazon, etc.)<br />
<br />
Lightly <span style="color: blue;"><a href="http://www.interweave.com/article/knitting/how-to-block-knitting-tips-resources/"><span style="color: blue;">lightly block</span></a> </span>the sweater to give it a finished look. Sew on buttons.<br />
<br />
<br />
<div style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-jcgAsdHPjPY/WJTPI--kVTI/AAAAAAAAELI/_kWj0QzJu_0GvOS2kzExxfR6Ny04t1abwCPcB/s1600/IMG_2447.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-jcgAsdHPjPY/WJTPI--kVTI/AAAAAAAAELI/_kWj0QzJu_0GvOS2kzExxfR6Ny04t1abwCPcB/s320/IMG_2447.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The top sweater vest has the yoke, hem and button band in the garter stitch.<br />
The bottom sweater vest has the yoke, hem and button band in the seed stitch.<br />
Again, both sweaters are knitted with sport yarn (#2).</td></tr>
</tbody></table>
<br /></div>
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<br />
Resources:<br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -28px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -28px;">"How to Block Knitting: Wet Blocking and Steam Blocking Knitting Techniques." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; text-indent: -28px;">Interweave</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -28px;">. N.p., 21 Nov. 2016. Web. 04 Feb. 2017. <http://www.interweave.com/article/knitting/how-to-block-knitting-tips-resources/>.</span></span><br />
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;"><br /></span>
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;">"How to Knit the Garter Stitch." </span><i style="background-color: white; box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; text-indent: -2em;">Dummies</i><span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;">. N.p., n.d. Web. 04 Feb. 2017. <http://www.dummies.com/crafts/knitting/designs-patterns/how-to-knit-the-garter-stitch/>.</span><br />
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;"><br /></span>
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;">"How to Knit the Stockinette Stitch." </span><i style="background-color: white; box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; text-indent: -2em;">Dummies</i><span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;">. N.p., n.d. Web. 04 Feb. 2017. </span><span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;"><http://www.dummies.com/crafts/knitting/knitting-stitches/how-to-knit-the-stockinette-stitch/>.</span><br />
<span class="citation_text" style="background-color: white; box-sizing: border-box; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; margin-top: 5px; text-indent: -2em; word-wrap: break-word;"><br /></span>
<span class="citation_text" style="background-color: white; box-sizing: border-box; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; margin-top: 5px; text-indent: -2em; word-wrap: break-word;">MarleneD1216. "Slip Stitch Edges - Knitting." <i style="box-sizing: border-box;">YouTube</i>. YouTube, </span><span class="citation_text" style="background-color: white; box-sizing: border-box; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; margin-top: 5px; text-indent: -2em; word-wrap: break-word;">18 Feb. 2010. Web. 04 Feb. 2017. <https://www.youtube.com/watch?v=_odMnlGeH-o>.</span><br />
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;"><br /></span>
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;">"Selvages." </span><i style="background-color: white; box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; text-indent: -2em;">Selvages</i><span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;">. N.p., n.d. Web. 04 Feb. 2017. </span><span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;"><http://www.vogueknitting.com/pattern_help/how-to/beyond_the_basics/selvages>.</span><br />
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;"><br /></span>
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;">"The 6 Best Selvedges for Finishing Your Projects." </span><i style="background-color: white; box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; text-indent: -2em;">The Blog</i><span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -2em;">. N.p., 12 Apr. 2016. Web. 04 Feb. 2017.<https://www.weareknitters.com/blog/knitting-tips/best-selvedges-for-finishing-your-projects/>. </span><br />
<span style="background-color: #f1f4f5; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -28px;">"Yarn Weight (Thickness)." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; text-indent: -28px;">Dummies</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-indent: -28px;">. N.p., n.d. Web. 04 Feb. 2017. <http://www.dummies.com/crafts/knitting/knitting-yarn/yarn-weight-thickness/>.</span></span><br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com1tag:blogger.com,1999:blog-4181286688440785717.post-45874386908311777472016-10-19T07:56:00.001-07:002017-09-23T17:16:21.769-07:00Dolls for the Children<div class="separator" style="clear: both; text-align: center;">
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I have loved dolls all my life. The picture of the cloth doll above is Betsy McCall. I made her by hand (no sewing machine) when I was 11 years old. The <a href="http://www.terapeak.com/worth/original-vintage-mccalls-2097-betsy-mccall-rag-doll-clothes-pattern-uncut-ff/191743336688/" target="_blank"><span style="color: blue;">pattern</span></a> is now considered vintage. It was first printed in 1956. The pattern in the photo is a reprint of the original.<br />
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Since I retired in 2011, I have searched for things to do in which I can make the world a better place . The first two years were spent taking care of Mama. After she died, I felt somewhat lost for something to do. I still missed teaching. I tried to volunteer to tutor in a few high schools but I never got "call backs". No one will ever convince me that there weren't a few students that needed tutoring in science or math. But that is neither here nor there. I am now a Durham County volunteer tutor through the North Regional Library. Love the children and tutoring. I also do science and science activities with middle school/high school homeschoolers through the same organization as a volunteer.<br />
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I found another way to spend my time that I absolutely love. I am buying and dressing dolls for charity. It is somewhat an expensive activity but there are so many rewards. I buy the dolls on sale. I also have purchased some at thrift stores and have restored them to original condition. There are several <a href="https://www.youtube.com/watch?v=0h6ei6uJaRI" target="_blank"><span style="color: blue;">videos</span> </a>on YouTube to explain how to do the restorations. I am in the process of learning how to repair the dolls which have lost the mechanism to joint the legs and arms. There is a company that sell parts for repair.<br />
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I do not buy the American Girl dolls because they are so expensive, even on sale or used, needing repair. But I must say that they are beautiful and well made. I can't afford to give them to charity. I have made sweaters for the American Girl doll for neighbors. Surely does bring smiles to the dolls' owners.<br />
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There are some dolls that resemble the American Girl doll that are nice. The hair is the problem. The hair of the American Girl doll is very good quality. The <a href="http://www.target.com/p/our-generation-18-non-poseable-doll-maeva/-/A-16407859?ci_src=17588969&ci_sku=16407859&ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Toys%2BShopping&adgroup=SC_Toys&LID=700000001170770pgs&network=g&device=c&location=9009729&gclid=CjwKEAiAt_K0BRCzjtv92_HGoR0SJAA9QNn_ceMlS9HeKWnNe7mU4N3VRDT10pDg-v7LbExbt4IGrRoCvVzw_wcB&gclsrc=aw.ds" target="_blank"><span style="color: blue;">My Life</span></a> dolls, from Walmart are nice looking dolls. The <a href="http://www.springfielddolls.com/" target="_blank"><span style="color: blue;">Springfield collection</span></a> of dolls have beautiful faces but their hair is lower quality. The African-American doll in the Springfield collection should not be brushed. It comes out or becomes extremely frizzy. The <a href="http://www.toysrus.com/shop/index.jsp?categoryId=11890194" target="_blank"><span style="color: blue;">Journey Dolls</span></a>, from Toys r Us, are pretty dolls but they are out of my budget for charity. Another doll that I consider pretty are the <a href="http://www.ogdolls.com/regular-dolls" target="_blank"><span style="color: blue;">Our Generation</span></a> dolls at Target. Sometimes they go on sale and are somewhat more affordable, especially the regular dolls on sale. There are some Our Generation dolls that are as expensive as the Journey Dolls. Sometimes I find them for 3/4 the price at TJMaxx.<br />
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Another 18-inch doll that is reasonable in price for charity is the <a href="http://www.sears.com/dollie-me-dollie-me-18-in-brunette-schoolgirl/p-SPM10694919325?prdNo=12&blockNo=12&blockType=G12" target="_blank"><span style="color: blue;">Dollie and Me</span></a> dolls which can be found at Kohl's, Sears and Kmart. I don't think their face is quite as pretty as the American Girl, My Life or Our Generation but the price is about the same. There are the <a href="http://www.amazon.com/Alexander-Turning-Favorite-Friends-Collection/dp/B002LE8Z0K" target="_blank"><span style="color: blue;">Madame Alexander 18-inch </span>dolls</a> which are also out of my price range for charity. They are beautiful dolls.<br />
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I have to keep my eyes open for specials, sales and dolls that need a little work. I found some Springfield dolls that had no box and knotted hair, thrown on a self in Michaels. I explained that I was giving them away for charity. I got a good deal on those dolls, no longer in a box, because the box got destroyed. It didn't take long to get them back in shape. They will be great delivered to an organization in a doll carrier or cloth bag.<br />
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I make an almost complete wardrobe and doll carrier for each doll. The wardrobe includes, underwear (some don't come with it), a couple pair of shoes, a night shirt, bedroom slippers, a short sleeve T-shirt, a long sleeve T-shirt, jeans, a denium jumper, a dress, short pants jumpsuit, a knitted sweater, socks, tights and sometimes a hoodie. I recently added shoes to the wardrobe, using old pocketbooks as a source of faux leather.<br />
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<b>Making The Underwear</b><br />
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After the work of getting the dolls, the next job is to make the wardrobe. I start with the underwear.<br />
There are so many ways to get underwear for them. I designed a way to make panties which don't require very much sewing. A recycled t-shirt can be use.<br />
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<span style="color: red;">*</span> The graph paper is 1/4" per block</div>
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1. Be sure that a <u>ballpoint</u> needle is used on the sewing machine. Using a regular sewing machine, zig zag or straight stitch 1/4" seam to the left front leg side<span style="color: red;">*</span> to right back leg side<span style="color: red;">*</span>. I can't get the <span style="color: red;">* </span>close to the left back leg but you should be able to see the general location. Seam allowances are included in the pattern though they are not shown.<br />
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The hemming is done with zig zagging or a straight stitch. The top of the panties are the bottom hem of the t-shirt sleeve. No elastic is needed because the hem of the t-shirt fits perfectly as the panties top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvPhBP8Y7twskeqeZAPMMHp1a_aLaVSdIoX0Dp3diRFf9okGULgbICDVrHCaDDGrOL_7I9FvYX8nuXIdjRJmD8gHyG4sAo4vtEHM_kl2iq0NwbsuSkW8543BDKWPuafRG78ABYCyIYQQ/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvPhBP8Y7twskeqeZAPMMHp1a_aLaVSdIoX0Dp3diRFf9okGULgbICDVrHCaDDGrOL_7I9FvYX8nuXIdjRJmD8gHyG4sAo4vtEHM_kl2iq0NwbsuSkW8543BDKWPuafRG78ABYCyIYQQ/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pattern is on the left. On the right is a sleeve from a recycled t-shirt.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44WY0b5-SdUs4vYowElOYwpYJMDq9LzDjRVzaD4WU4smr_okxtF0JXXN5QmS3QQIwkbcn11Jt2HobXWzf-NTwCEKYDeECFEc-MpJqdB0K11BAoXAhtTu-m22bsasUio-kmMks1ZaKaKg/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44WY0b5-SdUs4vYowElOYwpYJMDq9LzDjRVzaD4WU4smr_okxtF0JXXN5QmS3QQIwkbcn11Jt2HobXWzf-NTwCEKYDeECFEc-MpJqdB0K11BAoXAhtTu-m22bsasUio-kmMks1ZaKaKg/s320/photo.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pattern has been cut out from the t-shirt sleeve. At the bottom on the photo is the hem of the sleeve. It<br />
will become the top of the pants.</td></tr>
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2. Now make a small hem in each of the leg openings. The great thing about sewing dolls clothes, it doesn't have to be perfect and practice helps. I practice making the skinny hem on a scrap of t-shirt fabric first, especially if it has been several weeks since working on knit fabric.</div>
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3. Next seam the front and back crotch together. The back crotch needs to be eased into the front. The reason for that is that the back crotch must be larger because all the 18" dolls have large rears. I think the reason for that is that it helps the be able doll to sit. Once the crotch is sewn, you are finished. It took no more than 15 minutes. The pants can be made more elegant by sewing lace on the leg openings.<br />
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There are more patterns for panties that are prettier but they take more time. They probably will require elastic at the waist and leg openings. If there are scrap pieces of lace, it can be sewn in the leg openings. ( My pattern doesn't requre elastic) . Each doll will get a pair. Simplicity pattern #4347 has a pattern for pretty panties.<br />
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Another method for making undergarment is using socks on sale. <a href="https://www.youtube.com/watch?v=-ftscjuWakA" target="_blank"><span style="color: blue;">These girls</span></a> show you how they make underwear for their dolls using socks.<br />
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<b>Making Jeans and T-Shirts</b><br />
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The jeans aren't difficult to make. They will be a little more time consuming if pockets are on them but they are so cute with pockets. I use recycled jeans to make them. I've tried several patterns and many of the have baggy legs. The legs can't be too tight because they will be difficult to put on. I like the way I make them. I started with a pattern and ended up cuttin out the side seam allowances so that the pants weren't baggy but were easy to put on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbZSREE-lMZx2wid_BDhwEg1ZjfQK5DsvTuUknLfY9AtrQ9_D0lfyjwdr4vwH4JIiBrGvb8cJnqzlz6J7Ug7Nq3DnUMIgmWLgjtsIekFnYOISinZSIXAIZ0Qdwv0RqbUioE3GDURmMD4/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbZSREE-lMZx2wid_BDhwEg1ZjfQK5DsvTuUknLfY9AtrQ9_D0lfyjwdr4vwH4JIiBrGvb8cJnqzlz6J7Ug7Nq3DnUMIgmWLgjtsIekFnYOISinZSIXAIZ0Qdwv0RqbUioE3GDURmMD4/s320/photo.JPG" width="240" /></a></div>
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1. The pockets have to be sewn on first. Notice that I don't have to hem the jeans because I cut the jean pattern on the hem of the recycled pants. Saved a step.<br />
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2. Next the fronts and back are sewn together without sewing the crotch. On these jeans, I had used all the pre-hemed legs, so this section had to be hemed. They were hemmed when a front was attached to a back.<br />
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3. To hem them, I zig zagged the edges and then sew the hem facing over and stitched. Simple!<br />
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4. Once the jean sides were sewn, the crotch is sewn. The picture above shows the casing for the waist elastic be measure and pinned. </div>
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5. In the photo below the waist casing for the elastic is being sewn 1/8 in from the top and about 3/4 inch from the top of the casing fold. <u>Important!</u> Leave an unstitched space in order to thread the elastic through the casing.</div>
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6. Next, the 1/4" elastic is threaded through the casing, the ends of casing are stitched together and the unstitched space is stitched. The elastic is pinned near the opening so that the end is not pulled through the casing. If that happens, one has to start over pulling the elastic. Jeans finished!</div>
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<b>The Denim Jumper</b></div>
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The jumper is not a design of mine. The pattern is from Simplicity # 2506. The jumpers, like the jeans, are made from recycled jeans, which could be mine, from a thrift shop, or could be yours, if you give me your old jeans. The knees and butt may be worn out but the back legs are most always good. At a thrift store I found two denim dresses in the bins which were $1.00 each. They were in almost perfect condition and I got 4 jumpers out of one dress.</div>
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I add an iron-on appliqué to the front pocket. The are no button holes because I use a square of velcro to the strap and bib. The buttons serve no purpose, except for looks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFSDRXHXcdjMqIa4w01BndPZBjdexwVotzDkkQbSt6vPF9Xh7dQvXMPIzx-niEY0Oz21htAJ4Z_46CMBD2c2X2jDkPKxRw9DGXeB7z3ztyFpaVxItDLIN8lvw2IYaaFNVBhj3xWFnh08/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFSDRXHXcdjMqIa4w01BndPZBjdexwVotzDkkQbSt6vPF9Xh7dQvXMPIzx-niEY0Oz21htAJ4Z_46CMBD2c2X2jDkPKxRw9DGXeB7z3ztyFpaVxItDLIN8lvw2IYaaFNVBhj3xWFnh08/s320/photo.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_81LdCn5xnOtAQOdLiq6d6bvox_e4Bmdp39e8zHFzm9r26sbkJmVaJ-bbD8ZadgHbIOP93zKdJseTh4HFPOFc-NFsuQSn8oGSwC2yfHjVvIxo8hVhWge96qY3Ys6JeREW4NtGN84xnNg/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_81LdCn5xnOtAQOdLiq6d6bvox_e4Bmdp39e8zHFzm9r26sbkJmVaJ-bbD8ZadgHbIOP93zKdJseTh4HFPOFc-NFsuQSn8oGSwC2yfHjVvIxo8hVhWge96qY3Ys6JeREW4NtGN84xnNg/s320/photo.JPG" width="320" /></a></div>
I make them as assembly line. The pocket is completed first, with the appliqué; then the bib is made.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxcy3QpLF1FyoV9szbSUknevpqJE39e9h5cDDwssfbvF-2nUSyfQAjd8i5MhnE-Sk1bKMF5MZxybQgmdWgAdK1nFh3eC6JjDQYe-7U1IiyL5vpCWqkTY0HdxLEzJouLMlvrSbsQ-r-k0/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxcy3QpLF1FyoV9szbSUknevpqJE39e9h5cDDwssfbvF-2nUSyfQAjd8i5MhnE-Sk1bKMF5MZxybQgmdWgAdK1nFh3eC6JjDQYe-7U1IiyL5vpCWqkTY0HdxLEzJouLMlvrSbsQ-r-k0/s320/photo.JPG" width="320" /></a></div>
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Next the shirt is made with the hem. There is a touch of elastic in the back of the shirt. Then the straps are attached. </div>
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<b>The T-Shirts</b></div>
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The T-shirts are made from recycled T-shirts. The sleeves of reused T-shirts are usually in good condition and the back is usually in good condition. A few of the shirts can take advantage of the natural hem of the reused T-shirt for the hem of the doll sleeves and the hem of the bottom of the doll T-shirt. After that hem runs out, I have to hem the doll shirts. The back of the t-shirt is closed with approximately 1/4-inch velcro. Finding 1/4-in and 1/2-inch velcro is indeed difficult to find. I buy the 3/4-inch and cut it vertically in half. It is then sewn by machine to the t-shirt.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUsdH6_ANQ82GexRtksxUF1MP36aXCc0zSCrTml_MksU0lysj4y4uRu9fliwnYHAfISNpArx8XgKvHt2r8diFH2hZV1U-zVWbM7b2gu-I8tJ6aSAP_hyphenhyphenBb8_Keu5ydio8soetJMib9q8/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUsdH6_ANQ82GexRtksxUF1MP36aXCc0zSCrTml_MksU0lysj4y4uRu9fliwnYHAfISNpArx8XgKvHt2r8diFH2hZV1U-zVWbM7b2gu-I8tJ6aSAP_hyphenhyphenBb8_Keu5ydio8soetJMib9q8/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice that I am using the original hem on the t-shirt for the hem of the sleeve.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dalxHtS2OuX2PU0huvo4jCCYbD2FrnNMzvochZgBHg9_sX7cP1sRKFFOyRcBpE3RX1_prnyHjD34wuj9dbOQHpPrsOs3JysBI1UgGsUlW4eUe0bcmZA1efqLF5RRTLyI9MHxeUGkJv8/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dalxHtS2OuX2PU0huvo4jCCYbD2FrnNMzvochZgBHg9_sX7cP1sRKFFOyRcBpE3RX1_prnyHjD34wuj9dbOQHpPrsOs3JysBI1UgGsUlW4eUe0bcmZA1efqLF5RRTLyI9MHxeUGkJv8/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The front and back are sewn together. Notice that the hem of the front & back are<br />
the original hem of the recycled t-shirt. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJYBCr4ZQ03Y4orDNILplPDRbv9hkLFT5hU0s5HErF8iItCp5YbzF4zVsRH1Iu1kQ37to-W1lEp6wwv_CqqCPf-MVhx6R6Ksl8WLBiCRZkrSmR98YJkffZQsJJUGibv1uXOzytibjLAQ/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJYBCr4ZQ03Y4orDNILplPDRbv9hkLFT5hU0s5HErF8iItCp5YbzF4zVsRH1Iu1kQ37to-W1lEp6wwv_CqqCPf-MVhx6R6Ksl8WLBiCRZkrSmR98YJkffZQsJJUGibv1uXOzytibjLAQ/s320/photo.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sleeves are then sewn to the front and back and seamed down the sides.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUq_MkGpKn5zvIWHreiPwzgsCrdKcGO2o6WE38rB7hjkrvHHHzbJjMM_JQN2OFOwHBO469-_SIRboa88QBgoJI6w2FcALup2vBpg_f2UbrmuDavnxo9VMAwL0DVcUaYXRmrlGbe6VRPM/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUq_MkGpKn5zvIWHreiPwzgsCrdKcGO2o6WE38rB7hjkrvHHHzbJjMM_JQN2OFOwHBO469-_SIRboa88QBgoJI6w2FcALup2vBpg_f2UbrmuDavnxo9VMAwL0DVcUaYXRmrlGbe6VRPM/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finshed long sleeved and short sleeved t-shirts. A 1/4-inch long piece of velcro closes the t-shirt in the back.</td></tr>
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Usually the sleeves of the reused or recycled white T-shirts are used to make the undies.</div>
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It is so much easier to sew on T-shirt fabric using a #11 or #12 ballpoint needle.<br />
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<b>The Dresses</b><br />
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<b><br /></b> I don't always use this same pattern for the dresses. There are some simpler patterns for dresses and if in a hurry, I use those. They have a very simple bodice and skirt. This pattern is so cute. If I have the time, I knit or sew a shrug that will go with the dress.<br />
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The dresses may appear to be complicated but they are not. I choose coordinated fabric patterns, usually in bold colors. The bodice is simply trimmed with coordinated bias tape. The back of the dress is closed with velcro.<br />
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In this particular pattern, the skirt is made of three gathered tiers. The bodice is very simple and bound with bias tape.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqLU24zJOnt_b2AvpPhrPXJYU0en-ngC61lIf_AdZb2Ni3bpTJKaANXhE2hoKn9n0nYwSZJ6jiXisyTg5LunuL_16iqcOamo43yPJp1blB1gowap5iYovEUBfBEKZZrvJAALxKQxUAJ4/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqLU24zJOnt_b2AvpPhrPXJYU0en-ngC61lIf_AdZb2Ni3bpTJKaANXhE2hoKn9n0nYwSZJ6jiXisyTg5LunuL_16iqcOamo43yPJp1blB1gowap5iYovEUBfBEKZZrvJAALxKQxUAJ4/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strips of coordinating fabrics are used for this dress.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNbAECxIACIq5kEODiM1k56QVVMoSUtHt3sSd17WpqwNgSVcIW0qxMpeukaLhNzQK-bNcl3IyT81uVPHnUjwsOS-ihc-LLfGC2iukvi9cafEJbnMvbjfK-_0WaI6QfoTrdT1VxPDfKe8/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNbAECxIACIq5kEODiM1k56QVVMoSUtHt3sSd17WpqwNgSVcIW0qxMpeukaLhNzQK-bNcl3IyT81uVPHnUjwsOS-ihc-LLfGC2iukvi9cafEJbnMvbjfK-_0WaI6QfoTrdT1VxPDfKe8/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gathering the tiers of the dress<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26eXtJlP5VviWk2LiApBHS80wcYVbhCa3pN9vAAVusb8YKcdshyphenhyphenKGgJoykSxqaHM_ir9_Yo28CROc8NCixykVQAaYINi2ODdQsV4J86XWVmUGSTz2-ADFLfleTjvG4sAAcsV0dPbxFLM/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26eXtJlP5VviWk2LiApBHS80wcYVbhCa3pN9vAAVusb8YKcdshyphenhyphenKGgJoykSxqaHM_ir9_Yo28CROc8NCixykVQAaYINi2ODdQsV4J86XWVmUGSTz2-ADFLfleTjvG4sAAcsV0dPbxFLM/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The front and backs of the bodice are sewn together. The neck and arm edges are bound with<br />
a color contrasting bias tape or some appropriate color of bias tape. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjBMJgZOPlcR8hsKyVSbx2-xA2h19CnwIPZQu52mmQH7QAeBMxQnPsKnBW6sNX4b6tSi_cIH8r5ySnq4iSHdX4JAiYuv87H14zFkFyX0bulLMf5r0bHeXO6qJS2XzJAK0epZyrCdx_RE/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjBMJgZOPlcR8hsKyVSbx2-xA2h19CnwIPZQu52mmQH7QAeBMxQnPsKnBW6sNX4b6tSi_cIH8r5ySnq4iSHdX4JAiYuv87H14zFkFyX0bulLMf5r0bHeXO6qJS2XzJAK0epZyrCdx_RE/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The shirt is sewn to the top. The back is closed with 1/4" wide velcro.</td></tr>
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<b>The Nightshirt</b><br />
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The nightshirt in the photo above is simply made of three pieces, a front cut on the fold and two back pieces. The neck and sleeves are a simple hem stitch, as well as the bottom of the nightshirt. The back is inclosed with a strip of 1/4-in wide velcro. (Again, I cut 3/4-in or 1/2-in velcro in half, the long way.) The nightshirt pattern I used is Kwik Sew 3771.<br />
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<b>The Tights</b><br />
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Tights are very easily made using women's knee socks. Each sock will make one pair of tights. From the top of the knee to the heel is used. Follow the directions on this <a href="http://agdollcrafts.com/halloween-doll-tights-from-knee-socks/" target="_blank">website</a>. I was able to get several pairs of knee high socks on sale at Walmart. I made the tights for $.50 a pair. These are good <a href="http://www.janiecarrolldesigns.com/free-tutorial-making-doll-tights-from-adult-size-knee-sox/">instructions </a>for making the tights.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOImL8uf55rBsT77P-LKDAhX_P2PSE_8pUKkZLqVs8mIhcHQ94wa5SFuEOuPggvwLaoD5MlxmSqKHXKblsNNIpgFDzXcQlQgyAiy_NGLYWke_sCdXRGp9Nr8gjxU9vhdmVbFGWXKeRE8/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOImL8uf55rBsT77P-LKDAhX_P2PSE_8pUKkZLqVs8mIhcHQ94wa5SFuEOuPggvwLaoD5MlxmSqKHXKblsNNIpgFDzXcQlQgyAiy_NGLYWke_sCdXRGp9Nr8gjxU9vhdmVbFGWXKeRE8/s320/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not only did I get a pair of tights from this sock, I got a pair of socks from the toe.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixJzAp6bbY16ctyQYDwzLp25qtFqPFqhMQllV79xTMnt_Lpaz1lTKhULuHccWMjnVd6CWhXOS0WrNHZoMHo6MagghfA8N0wo9yHqF44HMA4DcLSUs-HAdsnlTmGneaqVz80s3FdZ2BFA/s1600/photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixJzAp6bbY16ctyQYDwzLp25qtFqPFqhMQllV79xTMnt_Lpaz1lTKhULuHccWMjnVd6CWhXOS0WrNHZoMHo6MagghfA8N0wo9yHqF44HMA4DcLSUs-HAdsnlTmGneaqVz80s3FdZ2BFA/s320/photo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It is important to remember to turn the sock wrong side out first. I have made that mistake<br />
at least one time and try not to do it any more. It is very difficult to rip stitches out of the tights.<br />
lt is also important to use a ball point needle on the sewing machine to sew the tights.</td></tr>
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<b>The Sweaters</b><br />
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I've done several different sweaters. I will share my favorite pattern. I have done this pattern with and without beads. I really like the sweater with beads. The beads I like to use best when knitting this sweater are the <a href="http://www.amazon.com/JOLLY-STORE-Crafts-Colors-2000pcs/dp/B00AYJXXMO?ie=UTF8&psc=1&redirect=true&ref_=ox_sc_act_title_1&smid=ALR9EFC8DMW2E" target="_blank">5mm Wee Pony beads</a> or the <a href="http://www.firemountaingems.com/itemdetails/h206131pb" target="_blank">smaller 4mm round bead</a>. The method I like to useis strings the beads before casting stitches on a needle. The beads are moved back down the yarn until one is needed. It is then pulled up to the needle and then knit as a regular stitch. The bead will then be in the stitch just knitted. The beads stand out better is they are done on a purl row on the right side.<br />
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This pattern originally came from <a href="http://www.ravelry.com/designers/janice-helge" target="_blank">Janice Helge</a>. I took off the last ridge, increased the number of rows to the body of the sweater, added button holes, and changed the ribbing on the sleeves and bottom of sweater. I, also, knitted beads to the ridges.<br />
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I used yarn I had left over from other projects. If you use worsted yarn weight, the sweater will be almost too large. I used smaller needles and it made a usable, bulky sweater. Sport yarn works best but baby yarn works great if knitting with 2 strands, though, not all baby yarn needs 2 strands. Needles should be around 5 and 7 and the gauge will be 4-5 stitches = 1 inch.<br />
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Knitting Abbreviations:<br />
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k = knit<br />
p = purl<br />
inc = increase<br />
pm = <a href="http://www.amazon.com/Knitters-Pride-Stitch-Split-Markers/dp/B00BJVYF00/ref=sr_1_5?ie=UTF8&qid=1459284984&sr=8-5&keywords=stitch+markers+knitting" target="_blank">place marker</a><br />
k2tog = knit 2 stitches together<br />
yo = <a href="https://www.youtube.com/watch?v=9Qq__ttEMUo" target="_blank">yarn over</a><br />
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Using a needle threader, push a bead on the needle threader down to bottom of loop. Then, thread the yarn through the loop of the needle threader. Pull the bead off the threader onto the yarn. Sometimes more than one bead can be done at a time, depending on the size of the bead and needle threaderl. Do this to 40 beads.<br />
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If you have no needle threader, <a href="https://www.youtube.com/watch?v=B3WKv0W8miQ" target="_blank">this method</a> with needle and thread works the same way. Here is <a href="https://www.youtube.com/watch?v=At2QJt73sLM" target="_blank">another method</a> I like also. Using the second method with the wee pony beads requires a very small crochet hook and sometimes it splits the yarn. That is why I use the first method with wee pony beads. Beading will be done on rows 7, 11, and 15<br />
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Using size 5 needles (beginning at neck), cast on 44 stitches.<br />
Row 1-3: Work the 3 rows in ribbing, k1, p1; change to size 7 needles.<br />
Row 4: knit across row, until last 4 stitches. In last 4 stitches, knit 2 together, yo, knit 2 (button hole)<br />
Row 5: knit 4 (right front band as wearing it), purl across to last 4 stitches, k4 (left front band)<br />
Row 6: knit 4, knit 2,*inc in next stitch, k2, repeat from* across to last 5 stitches. Inc in next stitch, knit last 4 stitches. (56 stitches)<br />
Row 7: (wrong side) Knit 4, *pull up a bead to the needle on right hand, knit 4*, repeat from * to last 4 stitches, end with pull up bead and knit 4.<br />
Row 8: Knit row<br />
Row 9: Repeat row 5<br />
Row 10: Knit 4, *inc in next stitch, k3, repeat from*, across row to last 8 stitches, inc in stitch, k7. (68 stitches)<br />
Row 11: (wrong side)Knit 4, Knit 2, *pull up a bead to the needle on right hand, knit 5*, repeat from * to last 7 stitches, pull up a bead, knit last 7 stitches.<br />
Row 12: Knit row.<br />
Row 13: Knit 2, yo, knit 2 together (buttonhole), purl across to last 4 stitches, k4 (left front band)<br />
Row 14: Knit 5, inc in next stitch, *K 4, inc in next stitch, repeat from* across row to last 8 stitches,increase in next stitch, end knit 7. (80 stitches)<br />
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The placement of beads on this next row are place in the same position as the first row of beads. Because of increased stitches in rows 10 and 14, the beads could be slipped after the 5, 6, or 7 knitted stitch. The total number of stitches in row 15 will still be 80 stitches.<br />
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Row 15: (wrong side) K4, bead, knit 6, bead, knit 6 or 7, bead, knit 6 or 7, slip bead, knit 7, slip bead, knit 6, slip bead, knit 5 or 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, slip bead, knit 6, bead, knit 4.<br />
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There will probably be extra beads on the yarn. Keep pushing them away as you knit. It is better to have more beads than not enough. It is difficult to add more beads on the yarn.<br />
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Row 16: Knit row<br />
Row 17: Repeat row 5<br />
Row 18: K 4, inc in next stitch, *k5, inc in next stitch, repeat from * to last 9 stitches. Knit 4, inc one stitch and end K4. (93 stitches)<br />
Row 19: Repeat row 5<br />
Row 20: Knit row<br />
Row 21: Repeat row 5<br />
Row 22: Place markers and increase as directed: K 14, inc stitch, pm, inc stitch, K16, inc stitch, pm, inc stitch, K25, inc stitch, pm, inc stitch, K16, inc stitch, pm, inc stitch, K 14. (101 stitches)<br />
Row 23: K4, p12, slip marker, p20, slip marker, purl 29, slip marker, purl 20, slip marker, p12, knit 4<br />
Row 24: Knit across increasing in the stitch before and after each marker. (109 stitches)<br />
Row 25: Knit 4, purl 13, slip marker, purl 22, slip marker, purl 31, slip marker, purl 22, slip marker, purl 13, knit 4<br />
Row 26: Repeat row 24. (117 stitches)<br />
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Row 27: (Wrong side) Knit 4, purl 14 front stitches, place next 24 stitches on a holder (sleeve), cast on 2 stitches, purl across back stitches, cast on 2 stitches, place next 24 stitches on a holder (sleeve) purl across 14 front stitches, knit 4. (There are 73 stitches for the body of the sweater on the needle.)<br />
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Work in stockinette stitch for 1 1/2 inches, continuing to knit 4 at beginning and end of each row. On last row k2 together under each underarm and in center of back. Change to size 5 needle. Work 3 rows, k1, p1 ribbing. Bind off in ribbing stitch.<br />
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Sleeves (Work with wrong side)<br />
Slip one set of sleeve stitches from stitch holder onto a size 7 needle. Work in stockinette stitch , increases 1 stitch at each end of first row. Work in stockinette stitch for 12 rows.<br />
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On row #12 for sleeve, Decrease a stitch on stitch 1, stitch 13 and the last stitch. Change back to size 5 needle and work 3 to 4 rows of k1, p1 ribbing. Bind off in ribbing stitch. Follow same directions for completing the second sleeve. Sew Sleeve seams together. Weave all ends in entire sweater with plastic needle or crochet hook.<br />
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I have edited these directions many, many times but there could still be a error in the directions. If so, please let me know if you find one.<br />
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<b>The Knitted Bedroom Slippers</b><br />
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These are a relatively easy beginner's project using the garter stitch (knit every row). A couple of pairs can be knitted in one night. They look great with the night shirt!<br />
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I use #3 or #4 circular needles with two strands of baby yarn or sport weight yarn or fingering weight yarn. I usually use scraps of yarn left over from other projects. (Regular worsted weight will make the slippers too big for the 18" doll.) Straight needles work fine also.<br />
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Cast on 31 stitches.<br />
Row 1-8: Knit<br />
Row 9: Knit 12, knit 2 together, knit 3, knit 2 together, knit 12<br />
Row 10: Knit 11, knit 2 together, knit 3, knit 2 together, knit 11<br />
Row 11: Knit 10, knit 2 together, knit 3, knit 2 together, knit 10<br />
Row 12: Knit 9, knit 2 together, knit 3, knit 2 together, knit 9<br />
Row 10: Knit 8, knit 2 together, knit 3, knit 2 together, knit 8<br />
Row 11: Knit 7, knit 2 together, knit 3, knit 2 together, knit 7<br />
Row 12-23: Knit<br />
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Or<br />
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Row 12: Knit row<br />
Row 13-23: Knit 1, purl 1 for ribbing (on every row, knit on knit stitch and purl on purl stitch)<br />
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Or (my favorite) Seed Stitch<br />
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Row 12: knit<br />
Row 13: *knit 1, purl 1, Knit 1*Repeat to end of row<br />
Row 14: *Purl 1, knit 1, purl 1* repeat to end of row<br />
Repeat rows 13 and 14 for 15-23 rows<br />
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Bind off. Sew the bottom together and the back of slipper together with tapestry or plastic needle . Weave in loose ends with needle or crochet hook.<br />
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<b>Shoes</b><br />
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These are quite simple to make. I first cut a faux brown leather pocketbook (some people say purse) apart and disposed of all the unwanted parts. I got 7 pairs of shoes from the pocketbook. I purchased a braided trim and glued it to the opening of the shoe with a glue gun. It took 1/2 day to cut out 4 pairs of shoes and sew them together.<br />
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To make the black shoes, I purchased 1/4 yard of black faux leather for $2.45 --- the sale price.<br />
I bought a a black trim with "silver" discs and glued on the shoe opening with a glue gun. Fun and more fun!<br />
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<a name='more'></a>Christmas is far away, unless working on a project like this one. So, I'm busy trying to dress 10-12 dolls for some little girls. I love this project and hope that a few people join me in this adventure. If you do, share with me some ideas and your adventures in this happy project.<br />
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Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com1tag:blogger.com,1999:blog-4181286688440785717.post-49591220737908999542016-02-21T16:49:00.001-08:002016-02-21T16:49:32.274-08:00Lemon Pound Cake Gluten Free<br />
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I've been missing pound cake! I tried making it gluten free one day and it was a flop. A family member made a request for vanilla cake. That recipe I have not shared yet but it is based on <a href="http://www.bobsredmill.com/recipes/how-to-make/magically-moist-almond-cake/" target="_blank"><span style="color: blue;">Bob's Red Mill Magically Moist Almond Cake</span>.</a> That cake is so very nice in moistness, taste and texture. My daughter was so disappointed when I brought the pound cake rather than the almond cake. I made the lemon pound cake because I wanted to try a lemon pound cake using lemon puree. I had made <span style="color: blue;"><a href="http://lpfretired.blogspot.com/2015/04/make-it-sourdough-gluten-free-sourdough.html" target="_blank"><span style="color: blue;">tangerine puree</span></a> </span>before and was guessing I could use the same procedure for making lemon puree.<br />
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I found several recipes for lemon puree but many of them called for heavy amounts of sugar. I was making this pound cake low sugar. I thought it wouldn't hurt to experiment not using granulated sugar. I made the lemon puree without any sugar. I suppose I could have used a sugar substitute, but first I wanted to try it without any sweetner -- as I did with the tangerine/clementine puree.<br />
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<b>Directions for Making Lemon Puree</b><br />
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It takes two lemons for each cake. I usually do about 6 lemons because 6 aren't much more trouble nor anymore messier than pureeing two lemons. I freeze the extra puree for another time.<br />
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1. Place the lemons in water (just covering the lemons) and bring to a boil. A few recipes state to boil for 45 minutes to get rid of the bitter taste in the peel. Another said to boil for 2 hours. I boiled for an hour, poured out the water and boiled again for 30 minutes.<br />
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2. Let the lemons cool, place them on a cutting board (with raised edges), cut the ends off the lemons and open the lemons to get out the seeds. (Mine slightly split open while boiling.)<br />
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3. Place lemons with peel and any juice on the board in a food processor. Process until a paste is formed. Freeze any left over in a zip plastic bag. Press the puree flat (letting out air), freeze on a metal pan. Then the bags of puree can be stacked. I stacked them with the clementine puree.<br />
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4. I found that there was no need to add any sugar to the puree. The sugar or sweetness in the recipe for the cake was enough. Add a sweetener of choice if you find it needs to be sweeter.<br />
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<b>The Pound Cake</b><br />
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Several of the gluten free pound cake recipes stated to leave the cake in the pan until it was cool. I understand why because gluten free cakes are very delicate while hot. But the first time I made it and left it in the pan to cool, it sweat and the bottom of the cake was slightly wet with water dripping off the parchment paper. The cake needs to be removed from the pan about 5-10 minutes after removing from the oven. Lining the pan with parchment paper lapping over the side helps with removing the pound cake. The second time I made the cake, I removed the pound cake with the parchment paper. It had not sweat and it didn't fall apart. Just make sure that it is lifted with the parchment and let it cool in the parchment paper on a cooling rack.<br />
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<b>Flavoring and Variations</b><br />
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This pound cake can be given any flavor you want. So far I have made it lemon, clementine and chocolate. All three flavors were great. Another time I may make it just vanilla or spice. Chocolate chips would be great in it. This cake will be very moist and will last several days in the fridge. The last slice will be as a good as the first -- within limits. The cake will need to be sliced and frozen to last longer than a couple of days. I wrap each piece in a paper towel or parchment paper and then in a plastic zipper bag. They can be stacked better if parchment paper is between each slice. I prefer the parchment paper but the paper towel absorbs moisture as the cake thaws.<br />
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Anything gluten free will usually dry out quickly. You can notice that this is a small pound cake. There are a couple of reasons for that. The cake doesn't keep on the shelf for longer than a couple days because there are no preservatives in the batter and gluten free batters just dry out quickly. Another reason the cake is small is gluten free baked goods rise better when in smaller amounts of batter. The baking pan can make the difference, also. Pans that have straight, not slanted, sides help the gluten free dough or batter rise better. I notice a big difference, especially in bread dough rising, when I bought<span style="background-color: white;"><span style="color: blue;"> </span><a href="http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Bread/dp/B0017Z0EW6/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1439728699&sr=1-6&keywords=fat+daddios+cake+pan" target="_blank"><span style="color: blue;">Big Daddio's small straight-sided loaf pan</span>.</a></span> Lining the pan with parchment paper gives cake and bread batters a help in rising.<br />
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Since this cake is not made with wheat flour, do not expect it to have a tremendous smooth texture. It is smooth but not as smooth as when made with wheat flour. This pound cake is made from almond flour and will have the texture of almond flour. Purchasing super fine almond flour will help with a smoother texture but it will be more expensive. I found that grinding the almond flour in a coffee mill helps to make it finer. Be careful and not grind it too long or it will become almond butter.</div>
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The <a href="http://lpfretired.blogspot.com/2015/04/make-it-sourdough-gluten-free-sourdough.html" target="_blank"><span style="color: blue;">Tangerine/Clementine Puree</span></a> worked very nicely in this recipe, also. <br />
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<tr><td class="tr-caption" style="text-align: center;">Clementine Pound Cake</td></tr>
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I made the cake lower in sugar but it doesn't have to be. Substitute the Stevia in the Raw for regular granulated sugar and the Truvia brown sugar for regular brown sugar.<br />
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Variations:<br />
Chocolate: add 1/4 cup + 2 tablespoons (or more if wanted) cocoa to the dry ingredients plus another<br />
tablespoon of brown sugar<br />
Vanilla: use only the vanilla flavoring as stated in the recipe<br />
Spices: ginger, cardamon, cinnamon, cloves, allspice<br />
Extracts: any that you like can be used<br />
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I haven't tried it yet but I think that the pumpkin puree can be substituted for the lemon puree. With the pumpkin spices, that would make a wonderful pumpkin pound cake.<br />
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<b>Gluten Free Lemon Pound Cake</b><br />
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Ingredients:<br />
1/2 cup butter (1 stick), softened<br />
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1/2 cup cream cheese (4oz), softened</div>
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1/4 cup granulated sugar</div>
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1/2 cup Stevia in the Raw (or granulated sugar)</div>
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1 tablespoon Truvia brown sugar blend (or regular brown sugar)</div>
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4 eggs</div>
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1 teaspoon vanilla</div>
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1/4-1/2 cup lemon puree</div>
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2 cups almond flour</div>
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3 tablespoons coconut flour</div>
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1 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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Directions:<br />
1. Preheat oven to 350℉. Line a 4x8-in <a href="http://www.ehow.com/how_10012060_line-loaf-pan.html" target="_blank"><span style="color: blue;">loaf pan with parchment paper</span>,</a> leaving ends so that the cake can be lifted easily out of the pan.<br />
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2. Whisk together almond flour, coconut flour, baking powder, salt and any dry spices used.<br />
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3. With electric mixer, cream butter, cream cheese, sugar, sugar substitute and brown sugar.<br />
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4. Add eggs, one at a time, beating after each addition. Beat in vanilla and lemon puree or any other flavoring being used.<br />
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5. Gradually add dry ingredients to egg mixture while beating on medium speed. Pour into parchment lined loaf pan.<br />
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6. Bake 55-60 minutes or until toothpick inserted into the center comes out clean. Let rest and cool for 5-10 minutes in pan. Remove the cake from the pan using parchment paper. Do not cut the cake until cool. Otherwise, it may fall apart. Remember, gluten free products are more delicate.<br />
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7. Serve with ice cream, berries or whipped cream, if desired<br />
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Resources:<br />
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<span style="background-color: white;"><span style="font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Almond Flour Pound Cake." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">How Stuff Works</i><span style="font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Publications International, LTD, n.d. Web. Jan.-Feb. 2015. <http://recipes.howstuffworks.com/almond-flour-pound-cake-recipe.htm>.</span></span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Andrews, A.J. "How to Line a Loaf Pan?" </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">EHow</i><span style="font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Demand Media, n.d. Web. 21 Feb. 2016. <http://www.ehow.com/how_10012060_line-loaf-pan.html>.</span></span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Culinary Parchment 101: Lining a Loaf Pan." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">YouTube</i><span style="font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. YouTube, n.d. Web. 21 Feb. 2016. <https://www.youtube.com/watch?v=aRJ2r3Em5aw>.</span></span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">N.p., n.d. Web. 21 Feb. 2016. <http://www.bobsredmill.com/recipes/how-to-make/magically-moist-almond-cake/>.</span><br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com2tag:blogger.com,1999:blog-4181286688440785717.post-60819188002430745952016-01-16T13:22:00.000-08:002016-02-18T10:51:40.297-08:00Hamburger, Hotdog and Sandwich Buns<div class="separator" style="clear: both; text-align: center;">
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Have I longed for hamburger and hotdog buns which are not hard as a rock or rubber like or not made from rice flour. Most of the commercial rolls are dry or rubbery. At a restaurant, I ordered a hamburger with a gluten free bun and ended up just eating the hamburger and leaving the bun on my plate. Disappointing and a waste of money.<br />
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I'm pretty sure that those commercial rolls or buns were good when they came out of the oven but as they sit in the restaurants or grocery stores, they lose their appeal. That happens with all gluten free bread, even homemade gluten free bread. Gluten free bread has a very short shelf life.<br />
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More and more gluten free bakers are beginning to use or make flour blends using whole grain gluten free flours, other than rice. Many of the other flours have a wonderful taste. Those could be sorghum flour, oat flour, millet flour, teff flour, corn flour (masa harina, not corn starch), quinoa flour and many others . They give bread a great flavor as opposed to the cardboard taste. Adding flaxseed meal and chia seed also help flavor.<br />
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<b>Flour Combinations for Gluten Free Buns and Rolls</b><br />
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I have tried more than a dozen recipes for rolls and buns. Most of the rolls or buns were not even worth saving for bread crumbs or cubes for stuffing/dressing. Finally, I've found a combination of flours that works! Variations of the combination can be found on several bloggers' sites such as <a href="http://gluten-free-bread.org/how-to-make-gluten-free-bread-flour-mix" target="_blank"><span style="color: blue;">Chrissy Lane's site</span></a>, <span style="color: blue;"><a href="http://freerangecookies.com/2012/09/27/gluten-free-flour-blends/" target="_blank"><span style="color: blue;">Linda Daniel's site</span></a> (especially flour blend 2)</span>, and Carol Fenster's Book, <i>1000 Gluten-Free Recipes</i>.<br />
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Another gluten free combination I like is Jules Gluten Free Flour Mix recipe. Her mixes can be bought on line but I like to use her recipe for flour choices. I am currently working on a combination of her recipe that I like. <a href="http://www.glutenfreeandmore.com/recipes/Gluten-Free-Potstickers-4583-1.html?ET=livingwithout:e255363:2062868a:&st=email&s=p_recipe021816&t=button1&omhide=true#FLOUR" target="_blank"><span style="color: blue;">See her combination here</span>.</a> The combination of flours can also be found in her book, <i>Free for All Cooking</i>. I will blog later about using this combination of flours for making bread, rolls and buns.<br />
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<span id="goog_1650131651"></span><a href="http://www.carolfenstercooks.com/index.php/2011/08/carols-sorghum-flour-blend/" target="_blank"><span style="color: blue;">Carol Fenster's recipe</span></a><span id="goog_1650131652"></span> is similar but contains no almond flour. Her first recipe for a similar recipe called for corn flour. I like the taste and texture of the almond flour. The <a href="http://www.kingarthurflour.com/blog/2015/02/13/gluten-free-baking-tips/" target="_blank">almond flour</a> helps improve moisture and tenderness and acts as a stabilizer. Corn flour (not corn starch) or bean flour can be substituted for the almond meal. Cornstarch can be substituted for the potato starch but the <a href="http://www.ext.colostate.edu/pubs/foodnut/09376.html" target="_blank">potato starch</a> helps retain moisture and gives a light consistency to the bread.<br />
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When baking, this bread smells just like the bread I made with wheat flour. At first I was disappointed because it was rubbery out of the oven but the taste was fantastic! I broke the rule! Gluten free bread should always be left to cool before cutting or eating. If the bread is left to cool, the texture improves and can be compared to wheat bread. Also, remember that gluten free bread is always better toasted. It helps improve the consistency, adds moisture and helps seal the bread from crumbling. <span style="color: blue;"><a href="http://food.unl.edu/documents/GFbaking.pdf" target="_blank"><span style="color: blue;">The University of Nebraska's Extension</span></a> </span>agrees with this. These buns or rolls can be served if warm, but not hot out of the oven.<br />
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Several bloggers use this <a href="http://www.amazon.com/gp/product/B001QXW3Q4?psc=1&redirect=true&ref_=ox_sc_act_title_1&smid=ATVPDKIKX0DER" target="_blank"><span style="color: blue;">mini cake panel pan</span></a> for baking rolls and buns. I ordered the pan through Amazon and it works ok, but the height of the wells are only about 1 inch. Since gluten free batters need straight sides in which to climb, this pan doesn't give the buns much room to climb. The buns only rise up just a little over an inch. Remember, gluten free products usually shrink while cooling, which makes the buns thinner. If I'm in a hurry, I might use the cake/bun pan. If I want higher buns, I use the muffin tins with the aluminum foil collars.<br />
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I make <a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-gluten-free-english.html" target="_blank"><span style="color: blue;">sourdough English muffins</span></a> and use <a href="http://www.amazon.com/Norpro-3775-Muffin-Rings-Set/dp/B0001VQIHW" target="_blank"><span style="color: blue;">muffin rings</span></a> to make them. The rolls rise beautifully in these rings. To help the rolls be higher, I wrapped the rings and formed a collar to help give the buns height. Notice, I enclosed the bottom of the ring with the aluminum foil. The foil seemed to work better than the parchment paper. I placed the rings on a sheet pan.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPEQ7OxRTkrreDSRqynAvXHjyBNWr9Gfrq-ae4g4l05y3RfGaqsbLidNfGUrqO0e-l3hsMUwR73nfpv_oMXARPWfvfWOM8b0W6z-GKzUxFMUnw6YETvlPBFFuh_gqxA4QJdiugEQFTYU/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPEQ7OxRTkrreDSRqynAvXHjyBNWr9Gfrq-ae4g4l05y3RfGaqsbLidNfGUrqO0e-l3hsMUwR73nfpv_oMXARPWfvfWOM8b0W6z-GKzUxFMUnw6YETvlPBFFuh_gqxA4QJdiugEQFTYU/s320/photo.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the left and middle are 4" muffin rings. On the right are<br />
4" cake springform pans</td></tr>
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Another pan I used was 4-inch springform pan. The pans are non-stick. There is a problem with them in baking gluten free products. The buns were rather flat. Gluten free batter needs a straight side to climb and the slick non-stick side offers no help to the batter. The pan needs to be lined with parchment paper. In the photo, one pan is lined by pressing the parchment paper in the pan. Another has a circle cut for the bottom and a strip for the sides. Despite all that, the bread did not rise as much as the bread in the muffin rings.<br />
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The collar on the muffin rings worked great. The batter rose up to the collar and was perfect!</div>
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<tr><td class="tr-caption" style="text-align: center;">Second rising<br />
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Four-inch buns for hamburgers, sloppy joes </div>
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After all the experimenting, my conclusion is that the muffin rings wrapped in aluminum foil worked the best and make the best shaped rolls. Wrapping the rings isn't that much trouble so I will continue using this method until I find a better method.<br />
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Notice one of the photos states that it is the second rising. Usually gluten free bread does not have a second rising. But the dough comes out ot the refrigerator and is scopped into the muffin rings. It needs time to come to room temperature and in that time (about 15-20 minutes), it rises a little. If left too long, the bread dough will collapse.<br />
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Also, notice that the tops of the buns are not smooth. The reason is that batter breads have lumpy tops. Kneaded breads usually have smooth tops. To smooth out the tops of my English muffins, I wet my fingers and smooth out the tops. It works somewhat with this bread dough also. (The buns in the photo were not smoothed). An egg wash can be used on the top to hold sprinkled seeds such as sesame seeds, poppy seeds, caraway seeds, sunflower seeds or your favorite seed.<br />
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In the recipe for these buns, seed dust was used rather than gums. The <a href="http://www.drjeanlayton.com/2014/12/pixie-dust-xanthan-gum-replacer.html" target="_blank"><span style="color: blue;">seed dust</span></a> was a lighter color version made with light colored ground flaxseed, light ground chia seeds and ground psyllium husk. The darker version would work just fine. If you don't use seed dust, you can use xanthan gum or guar gum.<br />
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A teaspoon of <span style="color: blue;"><a href="http://www.kingarthurflour.com/learn/bread-machine-ingredients.html" target="_blank"><span style="color: blue;">vinegar helps the yeast</span></a>.</span> Yeast likes a slightly acidic environment. Do not over-do the acidic environment. A pinch of powdered ascorbic acid (vitamin C) could substitute for vinegar, though, vinegar is never tasted. A teaspoon of organge juice or lemon juice could also be used rather than vinegar.<br />
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Dry milk was added to the dry ingredients because dry milk gives flavor, acts as a tenderizer for a tender crumb and adds color to the crust as the bread bakes. The milk adds protein and sugar. The combination, when baking, add a more complex flavor.<br />
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<b>Hotdog Buns</b><br />
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The hogdog nuns are only slightly more difficult. I made a hotdog bun form with aluminum foil to help me shape the bun pan. I used a disposable aluminum muffin tray to make the 6 muffin cups into e large hotdog nun shapes. (Do not throw it out. Wash it and use it many times(. Also, small disposable aluminum loaf pans can be reshaped into hotdog bun shapes.<br />
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As stated before, gluten-free batters need a side on the pan or parchment lined pan in order to rise correctly. Regular bun pans do not give support needed for gluten-free batters. There are several ways to successfully shape gluten-free hotdog buns.<br />
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<span style="font-family: inherit; line-height: 21.450000762939453px;"><span style="color: #222222;">The </span><a href="http://www.kingarthurflour.com/shop/items/new-england-hot-dog-bun-pan?utm_source=Google&utm_medium=CPC&utm_campaign=Shopping&utm_keyword=New+England+Hot+Dog+Bun+Pan&gclid=Cj0KEQjwy92wBRCl7trx4PaIo8EBEiQASPhtC1g1rEhB7lslULg23fjXx0lHPNzYS1T0OihSwd8QH2EaAl3H8P8HAQ&kwid=productads-plaid%5E66618401786-sku%5E4666-adType%5EPLA-device%5Ec-adid%5E75955886673" target="_blank"><span style="color: blue;">New England hotdog pan</span></a><span style="color: #222222;"> can be used. Not all have sucessfully used it but when it works, it makes beautiful buns. It is a great heavy pan, but it does cost a bit. The </span></span><span style="color: #222222; line-height: 21.450000762939453px;">problem I find is that one has to choose to cut the buns very thick or very thin. The pan also needs some type of weight on it as it bakes.</span><br />
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</span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.450000762939453px;"><span style="color: #222222;">The blogger in this blog has used </span><a href="http://www.pamelasproducts.com/hot-dog-buns-or-slider-buns/" style="color: #222222;" target="_blank">disposable aluminum grilling trays</a><span style="color: #222222;"> to shape hotdog buns. These are hard to find in the store but they can be </span><a href="http://www.amazon.com/Foil-91855-11-25-Inch-Miracle-Absorbing/dp/B005GUJUE6/ref=sr_1_1?ie=UTF8&qid=1444489977&sr=8-1&keywords=disposable+broiler+pans" target="_blank"><span style="color: blue;">found here</span></a><span style="color: #222222;"> on Amazon. </span></span><br /><span style="color: #222222; line-height: 21.450000762939453px;"><br /></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222; line-height: 21.450000762939453px;">You will need to find what works for you. There are several suggestions at </span><a href="http://glutenfreeeasily.com/top-30-gluten-free-bread-recipes-hamburger-rolls-hot-dog-rolls-recipes/" style="line-height: 21.450000762939453px;" target="_blank"><span style="color: blue;">this site</span></a><span style="color: #222222; line-height: 21.450000762939453px;">.</span><br /><b><br /></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
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<h3>
<span style="font-family: inherit;"><b>Gluten Free Sorghum Flour Blend</b> </span></h3>
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<span style="background-color: white; color: #222222; font-family: inherit;"><span style="line-height: 21.450000762939453px;">This gluten free sorghum flour blend is great to use for yeast breads, quick breads, muffins and scones.</span></span><span style="font-family: inherit;"> My favorite combination of this flour blend is sorghum flour, tapioca starch potato starch and almond meal. There is no hint of the almond flavor in the bread.</span><br />
<div>
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Ingredients for flour blend:</span>
<span style="font-family: inherit;">1 1/2 cups (185 grams) sorghum flour</span><br />
<div>
<span style="font-family: inherit;">1 1/2 cups (186 grams) tapioca starch</span></div>
<div>
<span style="font-family: inherit;">3/4 cup (125 grams) potato starch or cornstarch (98 grams)</span></div>
<span style="font-family: inherit;">3/4 cup (84grams) almond meal or corn flour (87 grams) or bean flour (90 grams)</span><br />
<span style="font-family: inherit;"> or</span><br />
<span style="font-family: inherit;">2 cups (246 grams) sorghum flour</span><br />
<span style="font-family: inherit;">2 cups (250 grams) tapioca starch</span><br />
<span style="font-family: inherit;">1 cup (165 grams) potato starch or cornstarch (130 grams)</span><br />
<span style="font-family: inherit;">1 cup (112 grams) almond meal/flour or corn flour (116 grams)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Notice that most of the substitutes are similar in weight except the potato starch and the cornstarch. I haven't tried the cornstarch substitution suggested by Carol Fenster. Her years of judgement and knowledge of gluten free flour far out weighs mine but I am sure that the consistency of the batter with corn starch will be different than the batter with potato starch.</span><br />
<span style="font-family: inherit;"><br /></span>
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<h3>
<span style="font-family: inherit;">Sorghum Flour Buns and Rolls</span></h3>
<span style="font-family: inherit;"><br /></span>
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<div>
<div>
<span style="font-family: inherit;">Dry ingredients:</span><br />
<span style="font-family: inherit;">3 3/4 cups sorghum bread flour blend</span></div>
<div>
<span style="font-family: inherit;">2 tablespoons sugar</span></div>
<div>
<span style="font-family: inherit;">2-3 teaspoons instant yeast</span></div>
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<span style="font-family: inherit;">3-4 tablespoons dry milk (can be omitted, if necessary)</span></div>
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<span style="font-family: inherit;">2 tablespoons seed dust (or 2 1/2 - 3 teaspoons xanthan gum)</span></div>
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<span style="font-family: inherit;">1 teaspoon salt</span></div>
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<span style="font-family: inherit;">--------------------------</span><br />
<span style="font-family: inherit;">Wet ingredients:</span></div>
<div>
<span style="font-family: inherit;">1 cup water, room temperature</span></div>
<div>
<span style="font-family: inherit;">1/4 cup olive oil (or oil of choice)</span></div>
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<span style="font-family: inherit;">3 eggs </span></div>
<div>
<span style="font-family: inherit;">1 teaspoon vinegar</span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Directions:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In a small bowl, whisk wet ingredients together. Set aside</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In a large non-metal bowl, whisk together dry ingredients. Beat the wet ingredients into the dry ingredients until smooth.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cover the bowl with plastic wrap and put the bowl in the refrigerator. The dough needs to hydrate at least 12 hours -- better 2-3 days. While in the refrigerator, the dough not only hydrates but develops flavor.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Next day or days:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven to 350℉ (convection oven to 325℉).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">To bake the buns or roll, place the batter (removing from the fridge) in the container you choose to bake the buns or rolls in. I use an ice cream scoop to fill the pans. It helps keep the buns or rolls the same size. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Let rise about 15-30 minutes. Most of the time, I heat water in a glass bowl for 3 minutes in the microwave. I place the pan on top of the bowl, close the microwave door and let the pans and dough warm about 15 minutes. If you choose not to use this method, the let the pans and dough come to room temperature about 30 minutes.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bake about 15 minutes, or until an instant read thermometer reads 205℉. Remove from oven and let cool in pan about 5 minutes. Remove the buns or rolls from the pans to a cooling rack. They can be served warm.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">These rolls, as most gluten free bread, are best served the same day baked. On the second day, I have warmed them before in a damp paper towel in the microwave for 10 seconds and they were OK but not as good as the day baked. I have frozen the rolls individually and warmed them and they also were OK but not as good as the day baked.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">-------------------------------</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">These gluten free rolls and buns are quick and easy, especially, making them the second day out of the fridge. They take 30 minutes out of the fridge. If you don't let the dough spend the day or night in the fridge, you might be disappointed because it has not hydrated properly nor developed the wonderful yeast flavor yet. Try this simple method, you may like it. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">If you have other methods to share, I would like to hear about them. We all learn from each other.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">As stated before, Jules Shepard has a wonderful recipe for gluten free bread flour also. I will be posting a recipe using that flour blend later.</span><br />
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Resources:<br />
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<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"America's Test Kitchen Gluten-Free Flour Blend - Cook's Illustrated." N.p., n.d. Web. 08 Jan. 2016. <https://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend>.</span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Bread Machine Ingredients." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Baking Tips: Bread Machines & Ingredients</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 08 Jan. 2016. <http://www.kingarthurflour.com/tips/bread-machine-ingredients.html>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Carol's Sorghum Flour Blend." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Savory Palate Blog RSS</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 08 Jan. 2016. <http://www.carolfenstercooks.com/index.php/2011/08/carols-sorghum-flour-blend/>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Fenster, Carol. </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">1000 Gluten-Free Recipes</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Hoboken, NJ: John Wiley & Sons, 2008. Print.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"How to Make a Gluten Free Bread Flour Mix - Gluten Free Bread." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Gluten Free Bread</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., 22 Feb. 2013. Web. 08 Jan. 2016. <http://gluten-free-bread.org/how-to-make-gluten-free-bread-flour-mix>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Shepard, Jules E. Dowler. </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Free For All Cooking</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Cambridge: Da Capo, 2010. Print.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Substitutions - Gluten Free & More." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Gluten Free & More</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 08 Jan. 2016. <http://www.glutenfreeandmore.com/resources/food-allergy-substitutions.html>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"The Maillard Reaction and Foods." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Cooking and Eating for Health The Maillard Reaction Reconsidered</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"> (2015): 1-2. Web.<</span>http://web.mnstate.edu/provost/BCBT100%20Browning.pdf></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Top 30+ Best Gluten-Free Hamburger Bun, Hot Dog Bun, and Sandwich Roll Recipes." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Gfegluten Free Easily</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., 23 June 2014. Web. 08 Jan. 2016. <http://glutenfreeeasily.com/top-30-gluten-free-bread-recipes-hamburger-rolls-hot-dog-rolls-recipes/>.</span></span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Written By Beckee Moreland, Make It Gluten Free, Llc And Jean Guest, Phd, Rd, Lmnt, Reviewed By Jamie Kabourek, Ms, Rd, Unl Food Allergy Research & Resource Program;, Barbara Kliment, Executive Director, Ne Grain Sorghum Board;, and Alice Henneman, Ms, Rd, And Jenny Rees, Ms, Unl Extension Educators. </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Gluten-Free (GF) Baking Gets Better with Sorghum</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"> (n.d.): n. pag. Web.</span></span><br />
<span style="background-color: white;">http://food.unl.edu/documents/GFbaking.pdf</span><br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-52566670415127177232015-11-18T09:17:00.000-08:002015-11-18T09:26:41.458-08:00Granola Gluten Free<div class="separator" style="clear: both; text-align: center;">
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I made granola years ago. I made it using a recipe from <i>Make-A-Mix Cookery</i> by Karine Eliason, Nevada Harward & Madeline Westover. They authored another book, <i>More Make-A-Mix Cookery;</i> it was equally as good. Those two books helped me so much during the hectic time of teaching, going to school to complete a masters and feeding a family. If I was late for dinner, my husband or the children always knew there was something in the freezer to put together quickly.<br />
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<b>The Quick Mixes the Family Liked</b><br />
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There was always a mix for meat, vegetables or fruit, ready to quickly make a meal. Every few weeks, I would spend an entire weekend filling the freezer and cabinets with mixes such as Quick (baking) Mix, Braised Beef Cube Mix, Ready Hamburger Mix, Meat Sauce Mix, Meatball Mix, Chicken Mix, Garden Vegetable Mix, Granola Mix, Hot Chocolate Mix, and the children's favorite, Marie's Fruit Cocktail Mix. <a href="http://www.amazon.com/Make---Mix-Cookery-Make-Mixes/dp/0895860074/ref=sr_1_1?ie=UTF8&qid=1446923435&sr=8-1&keywords=Make-A-Mix+Cookery" target="_blank">Those books</a> are still available on Amazon.<br />
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<tr><td class="tr-caption" style="text-align: center;">The baked granola.</td></tr>
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<b>Back to Making the Granola</b><br />
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There have been changes in the way I make granola; all the ingredients have to be gluten free. It isn't always possible to find gluten free ingredients I want for the granola. Gluten free rolled oats are more easily found today. I use Bob's Red Mill gluten free rolled oats. But sometimes the seeds are processed in a facility that processes wheat. I no longer use wheat germ but gluten free oat bran can substitute. When I can't find the ingredients in the grocery store for the granola, I order them online. Expensive? Yes, but so is the commercially made gluten free granola. Also, the majority of packaged granolas contain some form of <a href="http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm" target="_blank">rice</a> which is not good for my diabetes and kidneys. Also, I now try to to lower the sugar content of the granola.<br />
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I really like granola on my homemake yogurt. I make yogurt <a href="https://www.youtube.com/watch?v=cUR52elXxBw" target="_blank">using this method</a>. So, I promised myself that I would start making my granola again.<br />
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<b>Recipes for Granola</b><br />
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There are hundreds of recipes for granola in books and on the internet. My daughter made a granola using pumpkin puree and it was fantastic. I decided to give it a try. I had some sweet potato puree left over and used that rather than pumpkin puree. Worked out fantastically!<br />
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I used some ingredients that I never used in the 80's. They were pepitas (pumpkin seeds), sesame seeds, chia seeds, flaxseed meal, oat bran, sugar free maple syrup, Truvia brown sugar blend, and coconut oil. Could have used molasses, as in the former recipe, but chose to use the sugar free maple syrup and Stevia brown sugar this time. I used flaxseed meal and oat bran, which is optional, but they add more nutritional value to the granola.<br />
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Making the granola is a morning project for me. I had to rinse and dry the pepitas because I could not find them gluten free -- not processed in a facility that processes wheat. I put them in a colander, rinsed them with running water and put them in the oven at 350 for about 10 minutes to dry. When they are dry, they start popping. If I am not in a hurry and can plan ahead, I dry them in the dehydrater. They may not have had gluten on them but I no longer take chances. The rinsing seems to work.<br />
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Then I started on the recipe. (Oh, I threw in the gluten-free Cheerios to see what would happen. They work out great!)<br />
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<span style="color: blue;">Granola Gluten Free</span></h3>
<span style="font-family: "gentium basic" , serif;">Ingredients:</span><br />
<span style="font-family: "gentium basic" , serif;">3 cups gluten free rolled oats, quinoa flakes or combination</span><br />
<span style="font-family: "gentium basic" , serif;">1/2-1 cup coconut chips</span><br />
<span style="font-family: "gentium basic" , serif;">1 cup raw or roasted nuts, such as pecans, sliced almonds, walnuts or combination</span><br />
<span style="font-family: "gentium basic" , serif;">1/2 cup raw seeds, such as sesame, chia, sunflower, pepita or combination</span><br />
<span style="font-family: "gentium basic" , serif;">2 to 4 tablespoons flaxseed meal (optional)</span><br />
<span style="font-family: "gentium basic" , serif;">2 tablespoons oat bran (optional)</span><br />
<span style="font-family: "gentium basic" , serif;">1/2 cup or more gluten free Cheerios (or any flavor of Chex gluten free cereal)</span><br />
<span style="font-family: "gentium basic" , serif;">3/4 teaspoon pumpkin pie spice</span><br />
<span style="font-family: "gentium basic" , serif;">1 teaspoon cinnamon</span><br />
<span style="font-family: "gentium basic" , serif;">1/4 teaspoon sea salt</span><br />
<span style="font-family: "gentium basic" , serif;">2 tablespoons brown sugar (or 1 tbsp Truvia Brown Sugar Blend or Splenda Brown Sugar </span><span style="font-family: "gentium basic" , serif;">Blend)</span><br />
<span style="font-family: "gentium basic" , serif;">1/4 cup coconut or olive oil</span><br />
<span style="font-family: "gentium basic" , serif;">3 tablespoons maple syrup (for less sugar, use sugar free maple syrup)</span><br />
<span style="font-family: "gentium basic" , serif;">3 tablespoons honey*</span><br />
<span style="font-family: "gentium basic" , serif;">1/3 cup pumpkin puree, sweet potato puree or butternut squash puree</span><br />
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<span style="font-family: "gentium basic" , serif;">* Rather than use the maple syrup and honey, can use 1/3 cup honey or 1/3 cup maple syrup </span><br />
<span style="font-family: "gentium basic" , serif;"> Remember all ingredients should be gluten free, including spices.</span><br />
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<span style="font-family: "gentium basic" , serif;">Directions:</span><br />
<span style="font-family: "gentium basic" , serif;">1. Preheat oven to 250℉ or 300℉. Line 2 rimmed baking sheets with parchment paper.</span><br />
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<span style="font-family: "gentium basic" , serif;">2. Mix the oats, quinoa flakes, flaxseed meal, oat bran, nuts, seed, coconut chips, Cheerios (if using), </span><span style="font-family: "gentium basic" , serif;">and spices in a large</span><span style="font-family: "gentium basic" , serif;"> bowl.</span><br />
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<span style="font-family: "gentium basic" , serif;">3. In a microwavable container, combine salt, sugar, oil, maple syrup, honey and pumpkin puree. </span><span style="font-family: "gentium basic" , serif;">Stir with fork or whisk for a second or two. (It will not combine completely until heated). </span><span style="font-family: "gentium basic" , serif;">Microwave for 30 seconds. </span><span style="font-family: "gentium basic" , serif;">Whisk or stir with fork. Repeat until the mixture is warm and will </span><span style="font-family: "gentium basic" , serif;">almost combine. The melted coconut oil will, most likely, continue to float on top.</span><br />
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<span style="font-family: "gentium basic" , serif;">4. Pour the puree mixture over the dry ingredients and toss with a spoon until everything is coated.</span><br />
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<span style="font-family: "gentium basic" , serif;">5. Spread the granola evenly into the baking sheets (or bake in 2 or three batches) and bake 30-40 </span><span style="font-family: "gentium basic" , serif;">minutes. Stir every 10-15 minutes, carefully bringing the back granola to front or turn pan. The </span><span style="font-family: "gentium basic" , serif;">granola should turn golden brown in about 30 minutes. It may not be crisp; it will become crisp as </span><span style="font-family: "gentium basic" , serif;">it cools. Cool in pan on a cooling rack. Continue process until all granola is baked.</span><br />
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<span style="font-family: "gentium basic" , serif;">6. If the chopped fruit is sticky, dry in the oven for 10 minutes at 300℉. It should be drier but if still a </span><span style="font-family: "gentium basic" , serif;">little sticky, toss in 2 teaspoons Stevia in the Raw or 2 teaspoons powdered sugar. Then toss with </span><span style="font-family: "gentium basic" , serif;">the </span><span style="font-family: "gentium basic" , serif;">granola. Store in airtight container. The granola should keep about 2 weeks.</span><br />
<span style="font-family: "gentium basic" , serif;"><br /></span><span style="font-family: "gentium basic" , serif;"><br /></span><br />
<span style="font-family: "gentium basic" , serif;">If this granola doesn't appeal to you, there are many recipes for granola in the resources below. Some of those recipes are very simple, with fewer ingredients.</span> Find one you like and make granola. Homemade granola is great!<span style="font-family: "gentium basic" , serif;"><br /></span>
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<span style="font-family: "gentium basic" , serif;">Resources:</span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Eliason, Karine, Nevada Harward, and Madeline Westover. </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Make-a-mix Cookery: How to Make Your Own Mixes</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Tucson, AZ: H.P., 1978. Print.</span></span></div>
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Eliason, Karine, Nevada Harward, and Madeline Westover.<i> More Make-A-Mix Cookery</i>; Tucon, AZ: H.P., 1978. Print</div>
<span style="background-color: #f2f2f2; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Fenster, Carol Lee. </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Gluten-free 101: Easy, Basic Dishes without Wheat</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Centennial, CO: Savory Palate, 2003. Print.</span></span><br />
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">Green, Amy. </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">SS & GF: Simply Sugar and Gluten-free: 180 Easy and Delicious Repices You Can Make in 20 Minutes or Less</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">. Berkeley, CA: Ulysses, 2011. Print.</span></span><br />
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Healthy Pumpkin Granola | Minimalist Baker Recipes." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Minimalist Baker</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., 23 Sept. 2014. Web. 18 Nov. 2015. <http://minimalistbaker.com/pumpkin-maple-pecan-granola/>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"How To Make The Best Granola Ever." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">BuzzFeed</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 18 Nov. 2015. <http://www.buzzfeed.com/rachelysanders/how-to-make-the-best-granola-ever#.lfqbZyXjp>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Let's Make Granola." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Mother Earth News</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 18 Nov. 2015. <http://www.motherearthnews.com/real-food/lets-make-granola-zbcz1412.aspx>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">McLay, Brooke. </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Almonds Every Which Way: More than 150 Healthy & Delicious Almond Milk, Almond Flour, and Almond Butter Recipes</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Boston, MA: Da Capo, 2014. Print.</span></span><br />
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Shepard, Jules E. Dowler. </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Free for All Cooking: 150 Easy Gluten-free, Allergy-friendly Recipes the Whole Family Can Enjoy</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Cambridge: Da Capo Lifelong, 2010. Print.</span></span><br />
<span style="background-color: white; font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Which Rice Has the Least Arsenic? - Consumer Reports." </span><i style="box-sizing: border-box; font-family: 'Helvetica Neue', HelveticaNeue, 'TeX Gyre Heros', TeXGyreHeros, FreeSans, 'Nimbus Sans L', 'Liberation Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Which Rice Has the Least Arsenic? - Consumer Reports</i><span style="font-family: "helvetica neue" , "helveticaneue" , "tex gyre heros" , "texgyreheros" , "freesans" , "nimbus sans l" , "liberation sans" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 18 Nov. 2015. <http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm>.</span></span></div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4181286688440785717%23editor%2Ftarget%3Dpost%3BpostID%3D5256667041512717723%3BonPublishedMenu%3Dallposts%3BonClosedMenu%3Dallposts%3BpostNum%3D0%3Bsrc%3Dpostname&media=https%3A%2F%2F3.bp.blogspot.com%2F-l8It9X828YE%2FVkyYwwfm0HI%2FAAAAAAAABhU%2FkkqMMONqVLw%2Fs320%2Fphoto.JPG&xm=h&xv=sa1.37.01&xuid=Xp1CemgMS78e&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; opacity: 0.85; position: absolute; top: 414px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4181286688440785717%23editor%2Ftarget%3Dpost%3BpostID%3D5256667041512717723%3BonPublishedMenu%3Dallposts%3BonClosedMenu%3Dallposts%3BpostNum%3D0%3Bsrc%3Dpostname&media=https%3A%2F%2F3.bp.blogspot.com%2F-l8It9X828YE%2FVkyYwwfm0HI%2FAAAAAAAABhU%2FkkqMMONqVLw%2Fs320%2Fphoto.JPG&xm=h&xv=sa1.37.01&xuid=Xp1CemgMS78e&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; opacity: 0.85; position: absolute; top: 414px; width: 40px; z-index: 8675309;"></a>Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-47633406511613316242015-08-28T15:41:00.000-07:002015-08-28T15:41:57.496-07:00Rag Dolls<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIpFltnY8dyI3L2MpSpiqaRZjCnukecucpZimJKWVmri1AldLdjdgpI1TSWLPV16f8iHEzCo7hq1gIbVd-sZhc3DBxVhiYM4Rg-24xB9rAAljH1UDCsSJrYu8Qzon8tTluXT6d8X8ysY/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIpFltnY8dyI3L2MpSpiqaRZjCnukecucpZimJKWVmri1AldLdjdgpI1TSWLPV16f8iHEzCo7hq1gIbVd-sZhc3DBxVhiYM4Rg-24xB9rAAljH1UDCsSJrYu8Qzon8tTluXT6d8X8ysY/s400/unnamed.jpg" width="300" /></a></div>
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Several years ago I made a few dolls for <a href="http://ragdolls2love.com/" target="_blank"><span style="color: blue;">Rag Dolls 2 Love, Inc</span></a>. This non-profit company is run by several women who are in Wyoming and Vermont. The company was started so that children who are orphaned, infected by diseases, have lived through natural disasters or who live in war ravaged countries have this doll for love and comfort.<br />
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<b>Specifications for the Dolls</b><br />
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So that all the dolls are somewhat similar, the dolls must be constructed with the exact smile. They must be made of fabric that would yield neutral ethnicity. With neutral ethnicity, they can be shipped to any country or region. Originality is not required nor wanted to make this doll. It is essential that the pattern given on the website not be changed and all <a href="http://www.ragdolls2love.com/pattern/instructions.pdf" target="_blank"><span style="color: blue;">directions are followed</span></a>. It can be made with a solid color fabric or patterned fabric that hints of no ethnicity.<br />
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Though you can notice the various sizes of the dolls on their website, they should not vary in size. If the pattern is downloaded from the Rag Dolls 2 Love website correctly to 100%, the doll will be about 20" in length. They speak about this problem on the website.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ68SHw3hCkVStnDIX1HtJShME1eWpWR-WHIKZsosTWcb2aDO66tKDL3_O3B2WpdbcUguHcrsqvj_lxFAxRF27fDyE5gt3jobtt-EDz-vg_ylX_ytAk9yK8hIlw0-d_fk6ppMNQl-xnqk/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ68SHw3hCkVStnDIX1HtJShME1eWpWR-WHIKZsosTWcb2aDO66tKDL3_O3B2WpdbcUguHcrsqvj_lxFAxRF27fDyE5gt3jobtt-EDz-vg_ylX_ytAk9yK8hIlw0-d_fk6ppMNQl-xnqk/s320/unnamed.jpg" width="320" /></a></div>
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Partial Shipment for Fall 2015</div>
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<b>Why Rag Dolls 2 Love?</b><br />
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When I was researching charity organizations with which to make contributions, I not only chose <a href="https://www.projectlinus.org/" target="_blank"><span style="color: blue;">Project Linus</span>,</a> <a href="http://www.warmupamerica.org/warmup.html" target="_blank"><span style="color: blue;">Warm Up America</span></a>, <a href="http://www.toysfortots.org/default.aspx" target="_blank"><span style="color: blue;">Toys for Tots</span></a>, and <span style="color: blue;"><a href="http://lpfretired.blogspot.com/2013/01/hats-in-honor-of-sandy-hook-victims.html" target="_blank"><span style="color: blue;">Coats for the Children</span></a>.</span> I also chose Rag Dolls 2 Love. I'm not sure how I found the non-profit organization but it must have shown up when I Googled non-profit organizations.<br />
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There were so many big scraps of fabric in Mama's sewing room that needed to be cycled into something meaningful, as well as the many huge bags of polyester stuffing. This project fit the cause with the supplies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-a8ayrNJ8a8sQ9orvLVp8KdixID4LXRoa94sf0N3llWB8ktZ1Lg8qDOx1W512VC3PuINiRgbXbhzw-QPIBDzbGBvMmiOV71zGAtQVdJyNaBmwm2124rWNzvlaTYvHp1SA7j9GWq6H2g/s1600/Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-a8ayrNJ8a8sQ9orvLVp8KdixID4LXRoa94sf0N3llWB8ktZ1Lg8qDOx1W512VC3PuINiRgbXbhzw-QPIBDzbGBvMmiOV71zGAtQVdJyNaBmwm2124rWNzvlaTYvHp1SA7j9GWq6H2g/s320/Image.jpg" width="320" /></a></div>
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First shippment of dolls sent in 2012</div>
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<b>Beginning the Project</b><br />
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For several years before and after my retirement I took care of my mother who had COPD and Alzhiemer's. She didn't <a href="http://www.annalsoflongtermcare.com/news/screaming-dementia-nursing-home" target="_blank"><span style="color: blue;">scream and wail</span></a> as much if I was in the same room with her. So I needed to devise a plan which could keep me busy within her eyesight. During this time of the dementia, she lost all patience and knowledge to complete any type of task. She couldn't remember words and lost the ability to knit and crochet. Keeping her occupied was very difficult. Later her doctor said to keep her television on because it might help keep her focused and not yell. Later, that didn't help either.<br />
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I devised a plan. I cut out about 25 dolls, using the gigantic hoard of fabric from the sewing room. I didn't have my light box with me, so I used the front glass door to trace the face pattern on the face-body cutouts. I found a small embroidery hoop in the sewing room, along with black and red embroidery thread. While sitting with Mama, I <a href="http://www.dmc-usa.com/Education/How-To/Learn-the-Stitches/Embroidery-Stitches.aspx" target="_blank"><span style="color: blue;">embroidered</span></a> about 20 of the faces onto the front face-body cutouts. I also have to admit that it helped me stay focused and calm through the yelling, wailing and screaming. It was a diffcult time for everyone involved in her caregiving.<br />
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<b>Giving the Rag Doll a Face</b><br />
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The face details do not have to be embroidered. They can be painted on with fabric paint. <a href="https://www.youtube.com/watch?v=ISlZHeaxA8w" target="_blank"><span style="color: blue;">Charisse Eaves</span></a> shows how to use paints to make doll faces. Her techniques can be used, but the face on the Rag Doll 2 Love must be the face given on the website Rag Dolls 2 Love. I wouldn't suggest using permanent markers because they may bleed into the fabric and leave fuzzy edges. Be sure to test the markers on fabric before you use them. There are many kinds and brands of fabric markers that can be used. I have used these <a href="https://www.michaels.com/fabric-markers-fine-writers/10238584.html" target="_blank"><span style="color: blue;">fabric markers</span></a> on other projects. Crafting the faces with fabric markers is quick and easy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizT55zWobCE9qw3vG-utrbSB5NnIijSnVcQmJik5AHJOtEfOQKl1LzDsaIlecChB7rGQwTMPm35YKvJQGUaleJNy85IXFTc4uJxO_udwaIUyVKqU8mZZDREiPGrFtoTuJ3VgDZvOm6jDw/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizT55zWobCE9qw3vG-utrbSB5NnIijSnVcQmJik5AHJOtEfOQKl1LzDsaIlecChB7rGQwTMPm35YKvJQGUaleJNy85IXFTc4uJxO_udwaIUyVKqU8mZZDREiPGrFtoTuJ3VgDZvOm6jDw/s320/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First eye finished using the back stitch, then the satin stitch</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChW8A8xdMEAAUb4MIn4clu_r5zB2ssE030kDl97wUqztXr7jF07YwrnE5M_FvPOndu9D7tFN1nmx0AWVMDH_QyW_BDSH_zD9ZFnuoQHu4VDPdZGlcx-hVHBjy0dMu7Z6hjmq4phmkmOk/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChW8A8xdMEAAUb4MIn4clu_r5zB2ssE030kDl97wUqztXr7jF07YwrnE5M_FvPOndu9D7tFN1nmx0AWVMDH_QyW_BDSH_zD9ZFnuoQHu4VDPdZGlcx-hVHBjy0dMu7Z6hjmq4phmkmOk/s320/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eyes finished and the nose being done with the back stitch</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAH7wsKRWuCr7Jx5Ve7gRnH6VENXuYEhb8SwlGU2_j5XYtyPbn6kuV62SpGtCSsOITzwO3LY6_f3A64nK04CL1ohcYoDG99jaTHXqlArsZIlaU58b-fMacAPBoI4L8hxPi7cOaQ7FYtA/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAH7wsKRWuCr7Jx5Ve7gRnH6VENXuYEhb8SwlGU2_j5XYtyPbn6kuV62SpGtCSsOITzwO3LY6_f3A64nK04CL1ohcYoDG99jaTHXqlArsZIlaU58b-fMacAPBoI4L8hxPi7cOaQ7FYtA/s320/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mouth is being completed using red thread and the back stitch.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JC2NS_CzlpIrl6db3Qy1DXKOhbWASo7cxlx78mVsZEOlzOoVoPYqy5gtyM7pZEqYlzCQdnUrvu6FsVOXfajx9g64dimQbKty_zLjJtoRcmDqos76qsKKiNMo2Xw3sJB6dqzAS54Dc9w/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JC2NS_CzlpIrl6db3Qy1DXKOhbWASo7cxlx78mVsZEOlzOoVoPYqy5gtyM7pZEqYlzCQdnUrvu6FsVOXfajx9g64dimQbKty_zLjJtoRcmDqos76qsKKiNMo2Xw3sJB6dqzAS54Dc9w/s320/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished face -- I like the face design that Rag Dolls 2 Love chose.<br />
You just have to smile when you see it -- each and every time.</td></tr>
</tbody></table>
<div style="text-align: center;">
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<br />
<b> Assembling the Jointed Legs and Arms</b><br />
<br />
The leg and arm cutouts must be sewn together first using a 1/4-inch seam allowance. I usually do several at one time. They are then turned right side out. I mark where the first joint is and stuff to that point and pin. Since these are for children, I backstitch all seams and joints to keep the stitches from unraveling.<br />
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You notice that I don't mark the joint with <a href="http://www.amazon.com/Dritz-Dual-Purpose-Marking-Blue/dp/B00A2H1A3W" target="_blank"><span style="color: blue;">sewing marking pens</span></a>. (When quilting and smocking, I like this pen.) I have learned to mark with straight pens and sew through the pens. Using the marking pens is a good option if you can't do the straight pins.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXALnY8YwS1nn8kBv-9u7wmyL8bn2Jrkei6udiIgnVi9VadjV04mkFP8_zeq_1itUrFEl7n3haDI2n3IBDY_3lkZEWlgNXOtQtvcKlY1sdxQyQNzP2uKrdpREI2pq8Spwf5hJX_RSjTDo/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXALnY8YwS1nn8kBv-9u7wmyL8bn2Jrkei6udiIgnVi9VadjV04mkFP8_zeq_1itUrFEl7n3haDI2n3IBDY_3lkZEWlgNXOtQtvcKlY1sdxQyQNzP2uKrdpREI2pq8Spwf5hJX_RSjTDo/s320/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first three legs have the first joint stitched. The leg on the right is stuffed, pinned<br />
and read to stitch the first joint.<br />
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</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5_NJiorirbFBMs1VMfIRzHgoE_kkHP-qKfy4Y8-06ghzvhBRkQs8o2Vmtppc2L5XeHGcUuxwljiZtzte40R2z7t0taX4xU72YR-88LGFbP4wwGsP0prVZuFHVAadrQsHNctFkQpc02A/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5_NJiorirbFBMs1VMfIRzHgoE_kkHP-qKfy4Y8-06ghzvhBRkQs8o2Vmtppc2L5XeHGcUuxwljiZtzte40R2z7t0taX4xU72YR-88LGFbP4wwGsP0prVZuFHVAadrQsHNctFkQpc02A/s320/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A closer look at the pinned first leg joint.</td></tr>
</tbody></table>
<div style="text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAWk90utfY3YjfCMIzNDCB12sqipaEPvlFybCBJpCm0tiaCbuwXIC3NYvWOXtmg0IJbQLnfSiZb20FhyHoziIBqQ0Oyj_15pRsOPO0_U6Q5eGxS-AjXKHGpVpZ7Pb5wK-Mntd6emWZk8/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAWk90utfY3YjfCMIzNDCB12sqipaEPvlFybCBJpCm0tiaCbuwXIC3NYvWOXtmg0IJbQLnfSiZb20FhyHoziIBqQ0Oyj_15pRsOPO0_U6Q5eGxS-AjXKHGpVpZ7Pb5wK-Mntd6emWZk8/s320/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The hands are stuffed and the hand on the left is pinned for wrist joint.<br />
The hand on the right has the wrist joint sewn.<br />
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</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyRz0QgPGAkRQmiMHDZA8vSvngcfBn1l7t2XnjK4pK5EnHCwDlsoXML1xOzvqjFDdVGRUEhrWZvE2lgBqyj4cX_QWBz4-Pp_N4ZH0N6W-yg5_5ZV5DdE9utsb2E5qDKKBjftFTPsci2k/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyRz0QgPGAkRQmiMHDZA8vSvngcfBn1l7t2XnjK4pK5EnHCwDlsoXML1xOzvqjFDdVGRUEhrWZvE2lgBqyj4cX_QWBz4-Pp_N4ZH0N6W-yg5_5ZV5DdE9utsb2E5qDKKBjftFTPsci2k/s320/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using the pattern for location, the wrist and knee joints are stuffed and pinned.</td></tr>
</tbody></table>
<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: left;">
Stuff the last joint and seam the top of each arm and leg.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSyKC88JfpgfkIEFjWhCCNREOj42kkpXI9NQL-AGbZgafJ2PQBkNtvyEhprzpliOwMmuKvxVfrqNh8OecohL__WRSCFgp3uMOtpPFEUgAAHatL8NPHcyBTSZNQL-a3xam1CvZQqUfN9Y/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSyKC88JfpgfkIEFjWhCCNREOj42kkpXI9NQL-AGbZgafJ2PQBkNtvyEhprzpliOwMmuKvxVfrqNh8OecohL__WRSCFgp3uMOtpPFEUgAAHatL8NPHcyBTSZNQL-a3xam1CvZQqUfN9Y/s320/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arms and legs for two dolls are finished.<br />
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Next the arms and legs need to be attached to the <u>inside</u> (right side) of the body on the face side. Using a basting stitch would be ok. Remember that the seam allowance is 1/4-inch. The thumbs point UP -- very important that they get the thumbs up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mnliyOuOBqPXxKID20IC8RNypTXkS-rnXw61YMgHCwV9Q4-X_24uTxxoo_WIDTL0e8GGmx2GTtvlBbdrPh7hrEjfYenJylpIhoG0sudpWNxlPmDV0oXWpLvyAoYNlqYciKhJBjde_HI/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mnliyOuOBqPXxKID20IC8RNypTXkS-rnXw61YMgHCwV9Q4-X_24uTxxoo_WIDTL0e8GGmx2GTtvlBbdrPh7hrEjfYenJylpIhoG0sudpWNxlPmDV0oXWpLvyAoYNlqYciKhJBjde_HI/s320/unnamed.jpg" width="240" /></a></div>
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The next step is more difficult but not impossible. The body must be assemblied with the arms inside the body. I find it easier to sew one half the body and then stuff the other arm inside and stitch. I find it easier to do a few inches of sewing, put the machine needle down, the arm up and maneuver the dolls body so that I can make the next inch or so of sewing the body.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxTtRfdpBSLWTvdaxgw2G-DGjOuqcKcGx8IflaoYBCE_2XaqD8b-JlqTdhNcq-nSwAvKkj-FXafdy9k5G3wrPN3H1m9WlrWvutU59Q0UQWQsyayfoeF1WlYeVzv_rsEkVd1UgJ4572Nc/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxTtRfdpBSLWTvdaxgw2G-DGjOuqcKcGx8IflaoYBCE_2XaqD8b-JlqTdhNcq-nSwAvKkj-FXafdy9k5G3wrPN3H1m9WlrWvutU59Q0UQWQsyayfoeF1WlYeVzv_rsEkVd1UgJ4572Nc/s320/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seaming the body together with arms inside the body.</td></tr>
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When the body is stitched with the arms inside, restitch the neck so that there is a double seam reinforcement. With sharp scissors, carefully clip into the neck, without cutting into the stitches. If you do not cut into the v-stitching close enough, the neck will be puckered.</div>
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Clip the loose threads and turn right side out. Notice, you have <u>not</u> yet enclosed the legs to the body. I find it extremely awkward to stuff a leg in the body and stitch. Two arms and a leg inside the body make it almost impossible to stitch the bottom seamWhen I first did that, I spend too much time ripping out. I found another way to do it.</div>
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<div style="text-align: left;">
Turn the doll right side out, checking that the arms are inside the seam properly. Many times I have had to rip out the arms if they are puckered. Another way to prevent this is to hand baste the body together but if you are making 10 or more dolls, its going to take a longer time making the dolls.<br />
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One important thing to do, though, is to stitch 1/4-inch around the entire bottom of the body, so that you have a vision of where the seam will be.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP_SQ-r-zngTXOhGyxdSIaz3NQCEs5iwLHjptOVghoV2ZG1C9MVKn6l45sqgLZ8fBoWDRbchbmJ4wOTE2nnRY00KR_BtPnv7MOuiDiPIK4CX3_A0WCzCve4IDCVgmLBmgzAy72tumBMs/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP_SQ-r-zngTXOhGyxdSIaz3NQCEs5iwLHjptOVghoV2ZG1C9MVKn6l45sqgLZ8fBoWDRbchbmJ4wOTE2nnRY00KR_BtPnv7MOuiDiPIK4CX3_A0WCzCve4IDCVgmLBmgzAy72tumBMs/s320/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffing the body though the leg/body opening on right<br />
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<div style="text-align: left;">
Notice that the leg and body on the left side have been stitched . Using the stitch line along the body bottom, the fabric edge is folded inside and basted to assure that the leg is properly stitched in. The seam on that leg is machine topstitched, reinforced with backstitching at the beginning and end of stitching. The other leg is <u>not</u> stitched in at this time but is used as the hole for stuffing the body. Once the body is stuffed, baste the body closed, assuring that the leg is properly stitched in. Top stitch as with the first leg. Remove basting.</div>
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The rag doll is finished!<br />
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<b>Alternate Construction Methods</b><br />
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The photos of the dolls on the website show other methods of construction. Some of the dolls are made completely with exposed seams. I'm not sure how Ral Dolls 2 Love feels about but that must be OK because the "exposed seam dolls" photo is on the home page of the website.<br />
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The doll can be made with both arms and legs in the body with part of one of the side seams left open to stuff. This way takes a lot of patience because it is more difficult to do it.<br />
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<b>Charity Rag Dolls</b><br />
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If you have a desire to make these dolls for charity, just get started. Another non-profit organization that makes dolls is <a href="http://www.dollsforafrica.org/index.html" target="_blank"><span style="color: blue;">Dolls for Africa</span></a>. The rules for making that doll is completely different from the Rag Doll 2 Love but the doll for that project seems to be more simple and easier to make because the legs, arms, head and body are one inclusive complete pattern. Older children are helping to make them. There are patterns for the doll and clothes for the doll at the Dolls for Africa site.<br />
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Other non-profit organizations making dolls are <a href="http://thegivingdoll.com/home.aspx" target="_blank"><span style="color: blue;">The Giving Doll</span></a> and <a href="http://fbfdolls.org/get-involved/donate/" target="_blank"><span style="color: blue;">Feel Better Friends</span></a>. These organizations seem to want monetary donations or donations of materials for the construction their dolls. I'm sure there are several other important non-profit organizations providing comfort for children.<br />
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There are so many ways to help the world be a better place. The calls to help are in your heart. Listen to your heart. Everyone has been given a special talent that should be shared and there are so many opportunities to share those talents.</div>
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<span style="color: #573207;"><span style="font-size: 15px;"><span style="background-color: white; font-family: Nobile;">Disclosure statement: I have not received compensation for any products mentioned or used in this post.</span></span></span></div>
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Resources:<br />
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<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Annals of Long-Term Care." The American Geriatrics Society, 28 Feb. 2014. Web. 28 Aug. 2015. <http://www.annalsoflongtermcare.com/news/screaming-dementia-nursing-home>.</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"DMC Creative World." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Embroidery Stitches</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 28 Aug. 2015. <http://www.dmc-usa.com/Education/How-To/Learn-the-Stitches/Embroidery-Stitches.aspx>.</span></span><br />
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Dolls for Africa." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Dolls for Africa</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. Sri Chinmoy, 2006. Web. 28 Aug. 2015. <http://www.dollsforafrica.org/index.html>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Dritz Dual Purpose Marking Pen, Blue." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Amazon.com:</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 28 Aug. 2015. <http://www.amazon.com/Dritz-Dual-Purpose-Marking-Blue/dp/B00A2H1A3W>.</span></span><br />
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Eaves, Charisse. "Painting Whimsical Cloth Doll Faces Using Paints." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">YouTube</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. YouTube, n.d. Web. 28 Aug. 2015. <https://www.youtube.com/watch?v=ISlZHeaxA8w>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Rag Dolls 2 Love, Inc." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Rag Dolls 2 Love, Inc</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 28 Aug. 2015. <http://ragdolls2love.com/>.</span></span><br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-52797990262764635332015-06-20T07:51:00.002-07:002015-06-20T07:51:51.812-07:00The Story of A Feral Cat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwcFUcK8JKm8S34_GY9S-upexJ-YvGwBfumsCm-gJ320ZDYrG8LSG7t79xDJ6OEwgUuehlWlOCvpNd9cWJEed_e9oIZJjcQVSgBD207vwHa85eXD2e92iwVdSSBj1tRf9W1-boJWR2AE/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwcFUcK8JKm8S34_GY9S-upexJ-YvGwBfumsCm-gJ320ZDYrG8LSG7t79xDJ6OEwgUuehlWlOCvpNd9cWJEed_e9oIZJjcQVSgBD207vwHa85eXD2e92iwVdSSBj1tRf9W1-boJWR2AE/s320/photo.JPG" width="320" /></a></div>
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This is about the life of a feral cat. She was rescued from the campus of Louisburg High School. She lived in the storm drain in the teachers' parking lot. (Some non-caring individuals would drop cats off at the school on nights and weekends.) She was a typical feral cat -- until she was rescued. From that point she was neither feral nor completely domesticated.<br />
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<b>Hands-on Education of Feral Cats</b><br />
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She showed up at the school during the construction and renovation of the school. She lived under the construction office, which was near the cafeteria. The students and construction workers would throw food to her. She wouldn't let anyone near her -- very feral -- though, I don't think she had always been feral. She was very independent and didn't want anyone touching her. The students sometimes talked about a pretty cat under the trailer. I saw her once in this location.<br />
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When the construction ended, she lost her "home". She started living in the storm drain in the parking lot.<br />
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I'm not sure when I gave her a name. I named her Callie. She was an absolutely beautiful calico, with. long-hair and short legs. She had a short tail because she lost half of it. One Friday, she showed up dragging half her tail. It was at that point I felt she needed to see a vet but catching her was going to be a problem. In a few days, the dragged part of the tail fell off. She appeared to be healthy.<br />
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I started feeding her and kept cat food in my car. I would feed her every morning before anyone else got to school. She knew the sound of my car and most every day, she was waiting for me when I got there in the morning. Other cats challenged her ownership of the cat food, so she would gobbled it up before I could get in my classroom. I often left the school late and she sometimes waited for more food. My friend, Janet, would feed her on the holidays. Sometimes, I would drive to school and feed her myself.<br />
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<b>The Capture</b><br />
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Another teacher, Jane, became interested in her. Jane also t<span style="font-family: TimesNewRomanPSMT; font-size: 11pt;">rapped, neutered, and returned <a href="http://www.alleycat.org/casefortnr" target="_blank">(<span style="color: blue;">TNR</span>)</a></span> feral cats. We tried to capture this cat for about a month, but were not successful. She was one smart cat. Jane soon became retired and left me to try to continue the capture of Callie. Jane was going to take her to the vet and then release her on her farm if I ever caught her.<br />
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It took another two weeks. I gradually placed her food closer and closer to the trap. I put the food in the trap several days without tripping the latch because I wanted her to get use to climbing into the cage. The first day I placed the food in the back, I caught her. When the latch shut, she screamed, yowled, hissed and growled furiously. (It felt bad because I had deceived her and I wondered if she knew me by smell). I didn't want her to know who trapped her, so I approached the cage holding a blanket in front of me. I threw the blanket over the cage and picked it up. I called Jane to tell her I had her. Jane drove to Louisburg to pick her up.<br />
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Jane took Callie to the vet, had her spayed, and got her necessary shots. She provided a space in her house for Callie's healing.<br />
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<b>And There is Trouble With the Plans</b><br />
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I got an email from Jane in a couple of weeks stating that there was a problem. She asked me if I would be willing to take Callie. She had done some more <a href="http://www.neighborhoodcats.org/HOW_TO_RELOCATION" target="_blank"><span style="color: blue;">reading</span></a> about feral cats and talked to an expert on feral cats. It seems that if they are released in a unfamiliar area, other feral cats will chase them away. Feral cats are very territorial. It is not safe to relocate them unless they are in a dangerous area. There are several other reasons for <a href="http://www.la-spca.org/document.doc?id=22" target="_blank"><span style="color: blue;">not relocating feral cats</span></a>.<br />
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I told Jane I would take her but that I needed time to get ready for her. I purchased a very <a href="http://www.chewy.com/cat/midwest-collapsible-cat-playpen/dp/45740?utm_source=google-product&utm_medium=cpc&utm_campaign=hg&utm_content=MidWest&utm_term=&gclid=Cj0KEQjw-46sBRD7x6P0stibwbsBEiQAoMi4Zmt8q52P-FZWZHxM-yTbTk2vlF0cDNNn_bxLZQtFFmUaAtMv8P8HAQ" target="_blank"><span style="color: blue;">large crate </span></a>for cats and place it in the small bedroom. At the time, I had two other cats. Callie needed to be isolated from them in the beginning.<br />
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<b>Bringing Callie Home</b><br />
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I went to get Callie. If you have seen cartoons of cats flying threw the air with the claws out, you may think they are a jokes. NOPE! Callie could fly through the air with her nails out. She jumped high from wall to the wall and scraped her way down. It was frightening for Callie and us. We had a very difficult time corralling her into a cat travel carrier. Another upsetting experience for her.<br />
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I took her home. I lowered the cat carrier to the cat crate; into the crate she went. There was food, water and a a small litter box. (Jane said Callie used the litter box with no problems). I left Callie alone several hours so that she could get used to her surroundings. During the next few days I would visit her, reach my hand to touch her, change the litter box and water and feed her. I also would take a book into the room and read aloud to her.<br />
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A few days later, I opened the bedroom door to let the two other cats in to visit. At first she didn't like it and would hiss and spit. It eventually worked because she and Dupont became lasting buddies.<br />
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In a week, it was time for the next step. Once she no longer hissed at me and let me touch her, I opened the door of the crate and left the room.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzrpRks6dL_WCpWjmN1EJBm-_Sn5D4ulZ2-bGcuKxgQee8S30406bRvN8-k0RM5EM8kpQDFAkNsCcCQdqKoweE0Rwq3ysKJI44T6qexhQM9pSNQ-uLA2Qqqc3U_uQcydooUvEmkcZBJM/s1600/DuPont.Jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzrpRks6dL_WCpWjmN1EJBm-_Sn5D4ulZ2-bGcuKxgQee8S30406bRvN8-k0RM5EM8kpQDFAkNsCcCQdqKoweE0Rwq3ysKJI44T6qexhQM9pSNQ-uLA2Qqqc3U_uQcydooUvEmkcZBJM/s320/DuPont.Jpg" width="320" /></a></td></tr>
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<b>Coming Out of Hiding</b></div>
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At some point she came out and hid behind the futon.<br />
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She would come out to eat and drink and use the litter box. I always talked to her and always said the phrase, "You come out to see your Mama."After waiting several days, I folded down the mattress of the futon so I could see her. I didn't touch her for a couple days. Then, I started laying across the mattress and touching her and rubbing her. The second day I heard her purr and felt her relaxed. Finally I was getting somewhere. She loved being petted!<br />
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In about the third week, I went in and peeped at her from under the futon and said"You come out to see your Mama" and she stretched to touch me. I touched her and she put her head down for me to touch her. It was a long stretch. I sat on the floor by the futon and read to her.<br />
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<b>She Comes Out to Greet Me</b><br />
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In another few weeks, she peeked out from under the futon to see me when I entered the room. I sat further from the futon and repeated"You come out to see your Mama". One day, miraculously, she did come out to be petted; from then out she always came to greet me when I repeated the phrase.<br />
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From that point in the domestication, she gradually became one of the house cats. I could never leave her out when I left the house because sometimes she wouldn't go upstairs to use her litter box. (I had three litter boxes to clean and didn't want another -- besides, Dupont would use it). Though Dupont was sometimes irritated with Callie's neediness, he would cry for me to to upstairs to let Callie out. Callie never, ever liked to be picked up but she loved to sit in my lap or on my chest if I was lying on the sofa.<br />
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<b>Why am I using the Past Tense?</b><br />
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Callie died, this week, of renal failure June 18, 2015. I miss you, baby, and you taught me so much about caring for feral cats. You were so loyal to me and loved being with me. Thanks for being so patient and loving. You always followed me around the house like puppy dog. Though it was irritating at times, I miss it.<br />
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<b>Question?</b><br />
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If you read one of the articles, you know that it said to return the feral cats to their environment. So why didn't Jane and I put the cat back on the Louisburg campus? Callie's home was a storm drain and a parking lot. We felt it to be a dangerous environment.<br />
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<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Resources:</span><br />
<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Feral Cat Relocation." Louisiana SPCA, n.d. Web. 19 June 2015. <http%3A%2F%2Fwww.la-spca.org%2Fdocument.doc%3Fid%3D22>.</span><br />
<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Relocation." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Neighborhood Cats /</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 20 June 2015. <http://www.neighborhoodcats.org/HOW_TO_RELOCATION>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Why Trap-Neuter-Return Feral Cats: The Case for TNR." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Why Trap-Neuter-Return Feral Cats? The Case for TNR</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 19 June 2015. <http://www.alleycat.org/casefortnr>.</span></span>Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-388914650452553822015-06-07T18:46:00.000-07:002015-06-08T06:11:08.883-07:00Gluten Free Oat/Sorghum Mini Cake Donuts<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hLm73AcvvpM2CIxiHLVSzGuVwWUnJhREGbwcErNh0POP5qLEMLWBv_BMJdCptdZ9yvhP5jXHiDgYar1SAvRb4JKRpLmJCjbH8EX2NNOvtNCl1e8IOLCWs4AA3xiqFuT-rPJgu9WejlU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hLm73AcvvpM2CIxiHLVSzGuVwWUnJhREGbwcErNh0POP5qLEMLWBv_BMJdCptdZ9yvhP5jXHiDgYar1SAvRb4JKRpLmJCjbH8EX2NNOvtNCl1e8IOLCWs4AA3xiqFuT-rPJgu9WejlU/s320/photo.jpg" width="320" /></a></div>
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<b>The Trial and Error</b></div>
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I have been making mini gluten free donuts for several months. But, all my attempts went in the trash. They were not terrible but they were not great either. I needed to work on the taste and texture for that is the promise of a good cake donut.</div>
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The first time I tried this particular recipe, they tasted very good but the texture was not there. They didn't have enough body because when picked up, the donut crumbled, even when cold. So, for the next trial, the amount of flour was increased. Bingo -- the texture much improved. They weren't as sweet as before but I didn't add more sugar; the sugar topping would remedy that. </div>
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<b>What To Do With Left Over Sugar/Cinnamon Topping</b></div>
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When I made the low-sugar topping, dipped the donuts in the melted butter, and then dipped them in the topping, I thought they were good enough to post. As I started cleaning up, there was a small amount of sugar/cinnamon topping and butter left. I was going to throw it out and the bell in my head rang. I got a couple tablespoons of cream cheese out, put it in a small bowl with the sugar topping and butter and beat it. I didn't think I could pipe it so I added about a teaspoon of half & half and beat it until it was very smooth. I piped it on top of the sugar topping. Oh, my gosh, that cinnamon cream cheese was a perfect final topping. Next time I will try to be a little more artistic when piping.<br />
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<span style="color: blue;">Gluten Free Oat/Sorghum Mini Cake Donuts</span></h3>
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Dry ingredients:</div>
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1/3 cup (40g) oat flour </div>
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1/3 cup (40 g) sorghum flour </div>
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2 tablespoons (7 g) almond flour/meal </div>
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1 tablespoon powdered buttermilk, powdered whey or powdered milk of choice</div>
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1 tablespoon <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank"><span style="color: blue;">seed dust</span></a>*</div>
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1 tablespoon sugar or sugar substitute or combination of both</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1/4 teaspoon cinnamon</div>
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1/4 teaspoon salt</div>
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Wet ingredients:</div>
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2 tablespoons milk of choice or water</div>
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2 tablespoons applesauce</div>
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1 1/2 tablespoon honey</div>
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1 tablespoon butter, melted</div>
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1 teaspoon vanilla</div>
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Topping: </div>
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1 tablespoon granular sugar</div>
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1 tablespoon Stevia in the raw, granular sugar or any dry sweetener of choice.</div>
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1 tablespoon butter, melted</div>
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Cream Cheese Piping:</div>
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1 teaspoon of leftover sugar topping</div>
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1/2 - 1 teaspoon left over dipping butter</div>
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1-2 tablespoons cream cheese</div>
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1 teaspoon milk or half & half</div>
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<b>Directions:</b></div>
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Whisk all the dry ingredients together. Stir the wet ingredients together. Mix the wet and dry ingredients together. Let the batter rest for 5 minutes to help the gluten free flour hydrate.<br />
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Spoon the batter into a plastic zipper bag. Cut a small corner off the bag. Gently squeeze the batter evenly into 12 mini indentions of the mini donut pan. Bake at 325℉ for 10-12 minutes. Test for doneness with a toothpick or a very light touch. There should be only a few to no dry crumbs on the toothpick. The donuts should bounce back when lightly touched. Do not press too hard or the donuts might no longer rise if you have to put them back in the oven.</div>
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When the donuts are done, remove from oven and let them cool in the pan about 5 minutes. (They are very delicate when hot and will break apart.) Place on a cooling rack. When the donuts seem sturdy (in about 5-10 minutes), dip the top of a donut in the melted butter and then dip in the sugar topping. Place back on the cooking rack and dip the remaining donuts.</div>
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The donuts can be eaten with only the sugar topping, but the cream cheese adds a great flavor. To make the cream cheese piping, cream the cream cheese with the leftover sugar topping, melted butter and milk or half & half. Whip until perfectly combined with no lumps. Place in a plastic zippered bag, cut a small hole in a corner. (You can also using a pastry bag). Pipe the cream cheese in a design you like.</div>
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If you choose, you can skip the sugar topping and use only the cream cheese piping as a glaze or any frosting of choice. For the cinnamon cream cheese, mix 1/2 teaspoon sugar, 1/2 teaspoon sugar substitute (or only sugar can be used), 1/8 teaspoon cinnamon, 2 tablespoons cream cheese and 1 teaspoon or more of milk or half & half. Gently dip the donuts in the glaze or spoon the glaze over the top of the donuts.<br />
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<tr><td class="tr-caption" style="text-align: center;">As you can see from the first photo, these donuts weren't actually this dark.</td></tr>
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<b>Other variations to the recipe:</b><br />
1. Add 1/4 cup or more mini chocolate chips to the batter before baking. Finely chopped nuts can be added with the mini chocolate chips.<br />
2. Add 2 tablespoons unsweetened baking cocoa.<br />
3. Make a vanilla or chocolate cream cheese glaze using the recipe at <span style="color: blue;"><a href="http://baking.about.com/od/frostingsandicings/r/Cream-Cheese-Glaze.htm" target="_blank"><span style="color: blue;">this site</span></a> </span>or use your own recipes for any flavor you like.<br />
4. Skip adding the cinnamon to batter and add small or dried blueberries or other fruit.<br />
5. Use the batter to make mini muffins. <a href="http://www.wilton.com/technique/Filling-a-Cupcake" target="_blank"><span style="color: blue;">Using a pastry bag</span></a>, fill the muffins with the cinnamon cream cheese glaze or any other filling wanted. Frost with chocolate, vanilla or the same cinnamon cream cheese glaze.<br />
6. These will make 6 regular sized donuts. Bake 12-15 minutes.<br />
7. Sprinkles are always in order but be sure they are gluten free.<br />
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*The seed dust is 1 tablespoon from ground seeds (20 grams flaxseed, 10 grams chia seeds, and 5 grams of psyllium husk powder).<br />
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Resources:<br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Cream Filled Cupcakes." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Allrecipes.com</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 07 June 2015. <http://allrecipes.com/video/1477/cream-filled-cupcakes/detail.aspx>.</span></span><br />
<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Filling a Cupcake." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Wilton.com</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., n.d. Web. 07 June 2015. <http://www.wilton.com/technique/Filling-a-Cupcake>.</span></span><br />
<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;"><br /></span>
<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">Pellegrinelli, Carroll. "Cream Cheese Glaze (Frosting) Recipe." N.p., n.d. Web. 07 June 2015. <http://baking.about.com/od/frostingsandicings/r/Cream-Cheese-Glaze.htm>.</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">"Pixie Dust Xanthan Gum Replacer." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">GlutenFree Doctor</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -28px;">. N.p., 17 Nov. 2012. Web. 07 June 2015. <http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/>.</span></span><br />
<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com1tag:blogger.com,1999:blog-4181286688440785717.post-87155447610397491592015-05-12T19:27:00.000-07:002015-05-12T19:27:24.750-07:00Linda's Pimento Cheese Gluten Free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yt7eIBbU9bSW9Tsrw45gCQKVCYW9wChkuFchTiCcLiIQ1o5hBixRieflUk330cjbHKE3dVrguAua5USdda3buskX2JojLN__GikzI_eP5YHMj2kDM0GmqGUBBvNei61tRbFqIgcqldw/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yt7eIBbU9bSW9Tsrw45gCQKVCYW9wChkuFchTiCcLiIQ1o5hBixRieflUk330cjbHKE3dVrguAua5USdda3buskX2JojLN__GikzI_eP5YHMj2kDM0GmqGUBBvNei61tRbFqIgcqldw/s320/unnamed.jpg" width="320" /></a></div>
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<br />
<b>Isn't Pimento Cheese Naturally Gluten Free?</b><br />
<br />
What? Why make pimento cheese gluten free? Isn't is already gluten free. If you read the labels, they might say gluten free, but before the labeling laws, I have been painfully glutened with "gluten free" pimento cheese. The label might say gluten free or not mention any type of gluten in the ingredients but it may have been manufactured on a line where a product with gluten has been produced. Some of the companies making pimento cheese state that some of their suppliers for their company cannot meet the gluten free standards. I always do some research on a product before I buy it, especially if there is no mention of gluten. Same with pimento cheese.<br />
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<b>Origin of Pimento Cheese</b><br />
<br />
I found it a surprise when I read that pimento cheese wasn't orginally a <a href="http://www.ourstate.com/pimento-cheese/" target="_blank"><span style="color: blue;">southern "thing"</span></a> -- connect to that website to read about it. That might explain why Mama's pimento cheese wasn't -- southern. She didn't live here in the south until she was in her late 20's. She used Miracle Whip rather than mayonnaise in her pimento cheese. Isn't that considered a sin in the south? I think most southerners who want an outstanding product use Duke's or Hellmann's mayonnaise. If they don't, they may lie about not using it. And even though homemade might be great, many sourthern cooks would say "it ain't southern made with Miracle Whip".<br />
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There are many different recipes for pimento cheese connoisseurs. Some like only sharp cheddar cheese; others, like a blend of several cheeses. Some like to use the chunky pimento and some like it diced or shredded. Some like their finished pimento cheese chunky and others like theirs really creamy.<br />
<br />
Wright Bryan from NPR has <a href="http://www.npr.org/templates/story/story.php?storyId=6877304" target="_blank"><span style="color: blue;">this recipe</span></a>. It seems to be slightly chunky. <a href="http://www.foodnetwork.com/recipes/paula-deen/bobbys-pimento-cheese-recipe.html" target="_blank"><span style="color: blue;">Bobby Deen's</span></a> pimento cheese recipe lists several cheeses and is combined with an electric mixer; so, I'm assuming it is very creamy.<br />
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<br />
You might find <a href="http://www.southernfoodways.org/assets/2013/06/WallacePimentoCheese.pdf" target="_blank"><span style="color: blue;">Wallace's thesis on Pimento Cheese</span></a> interesting. She had done, what I consider, a nice history on Pimento Cheese in North Carolina.<br />
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<a href="http://www.seriouseats.com/2014/09/history-southern-food-pimento-cheese.html" target="_blank">An article by Robert Moss</a> on the website "Serious Eats" states that pimento cheese has its origin in the state of New York and gradually migrated to the South. It may have been because most of the cherry peppers were grown in South Carolina and Georgia. In the northern states, pimento cheese was made using cream cheese. After World War II, pimento cheese became less popular in the north. The South took the production to heart and began making it. Because it was cheaper to make with hoop cheese, the southern states used hoop cheese rather than cream cheese.<br />
<br />
Kraft still makes pimento cheese using their Philadelphia brand of cream cheese. It can be found in a 5oz glass jar and is between $1.79 to almost $4, depending on where you buy it. I so remember Mama buying it as a treat in the 40's and 50's. We drank orange juice out of Kraft pimento cheese glasses.</div>
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<b>Some Southern Pimento Cheese Brands</b><br />
<br />
Palmetto Cheese, is a wonderful gluten free pimento cheese made in South Carolina but isn't always easy to find. It is gluten free and comes in a couple of flavors. It is shipped to many states. Some of the other companies in North Carolina have a great taste but have gluten.<br />
<br />
I still have not found the reason for gluten being in pimento cheese, unless to thicken it. The Star's company (made in Burlington, NC) makes macaroni salad and chicken & dumplings so there may be a contamination issue. Ruth's Pimento Cheese (made in Charlotte, NC) states, on the container, that it is processed where there is wheat.<br />
<br />
<a href="http://origin.digtriad.com/news/local/story.aspx?storyid=147901" target="_blank">Stan's </a>Pimento Cheese (made in Burlington, NC) is reviewed as being very good. I do not know whether it is gluten free. Research did not lead me to any information about having gluten or being gluten free.<br />
<br />
When I was shopping in the winter for pimento cheese at Trader Joe's, I couldn't find it. I was told by the "sign person" that it was a seasonal product and they didn't carry it this season. Trader Joe's -- you are in the South. Pimento cheese is not a seasonal item in The South. On a cold day, soup and a pimento cheese sandwich are comforting.<br />
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<br />
<b>What to do with Pimento Cheese</b><br />
<br />
Pimento cheese is good on bacon burgers, on celery sticks, on crackers and in deviled eggs. It is great on toasted bread. There is a recipe that my children liked. They probably haven't had that open-faced pimento cheese sandwich in 20 years. A beaten egg is combined with pimento cheese made with 8oz of cheddar cheese. The pimento cheese is spread thickly on slices of bread. Add uncooked chopped bacon on top of the pimento cheese and bake at 350 for 8-10 minutes or until the bacon is cooked. The egg makes the pimento cheese puff up. Delicious!<br />
<br />
Ever had pimento cheese on a baked potato? There are several more ideas for using pimento cheese on this <i>Southern Living</i> <span style="color: blue;"><a href="http://www.southernliving.com/food/how-to/pimiento-cheese-recipes" target="_blank"><span style="color: blue;">website</span></a>.</span><br />
<br />
If you haven't seen <a href="http://www.ourstate.com/pimento-cheese-cake/" target="_blank"><span style="color: blue;">The Pimento Cheese Cake</span></a> from <i>Our State Magazine</i>, then you might want to check out the recipe. The same magazine has a wonderful <a href="http://www.ourstate.com/grilled-pimento-cheese-sandwich/" target="_blank"><span style="color: blue;">pimento cheese sandwich recipe</span></a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0_mgolfD5jk-T9_Tae6qHo9EI_R1iXXi827pgzDcri1PcIJdu8hPis-_9QH7mL1x8tUo8fbi8mVp0tPMM2g0o8FnMa7euJVY6PZFVjhZz6AukMfwRzPAnwW1wycwmvzDjzlUUmnUayc/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0_mgolfD5jk-T9_Tae6qHo9EI_R1iXXi827pgzDcri1PcIJdu8hPis-_9QH7mL1x8tUo8fbi8mVp0tPMM2g0o8FnMa7euJVY6PZFVjhZz6AukMfwRzPAnwW1wycwmvzDjzlUUmnUayc/s320/unnamed.jpg" width="320" /></a></div>
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<h3>
Linda's Gluten Free Pimento Cheese</h3>
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<ul class="ingr-list" style="color: #2a2a2a; list-style: none outside; margin: 0px; text-indent: -30px;">
<li><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></li>
</ul>
<ul class="ingr-list" style="color: #2a2a2a; list-style: none outside; margin: 0px; text-indent: -30px;">
<li><span style="font-family: Times, Times New Roman, serif;">1 cup mayonnaise</span></li>
</ul>
<ul class="ingr-list" style="list-style: none outside; margin: 0px; text-indent: -30px;">
<li style="color: #2a2a2a;"><span style="font-family: Times, Times New Roman, serif;">1 4oz jar diced pimento, drained</span></li>
</ul>
<ul class="ingr-list" style="list-style: none outside; margin: 0px; text-indent: -30px;">
<li style="color: #2a2a2a;"><span style="font-family: Times, Times New Roman, serif;">1 teaspoon Worcestershire sauce</span></li>
</ul>
<ul class="ingr-list" style="list-style: none outside; margin: 0px; text-indent: -30px;">
<li><span style="font-family: Times, Times New Roman, serif;"><span style="color: #2a2a2a;">1 8oz block </span><span style="color: #2a2a2a;">extra-sharp Cheddar Cheese, finely shredded</span></span></li>
</ul>
<ul class="ingr-list" style="list-style: none outside; margin: 0px; text-indent: -30px;">
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;">1 8oz block sharp Cheddar cheese, shredded</span></li>
</ul>
<ul class="ingr-list" style="list-style: none outside; margin: 0px; text-indent: -30px;">
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;">1 tablespoon pickle juice</span></li>
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;">1/2 teaspoon garlic powder</span></li>
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;">1/2 teaspoon onion powder</span></li>
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;">1/4 teaspoon salt</span></li>
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;">1/2 teaspoon mustard powder</span></li>
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;">1/2 cup cream cheese</span></li>
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;">hot sauce, to taste (optional)</span></li>
<li><span style="color: #2a2a2a; font-family: Times, Times New Roman, serif;"><br /></span></li>
<li><span style="color: #2a2a2a;">Directions:</span></li>
</ul>
<br />
<ul class="ingr-list" style="color: #2a2a2a; list-style: none outside; margin: 0px; text-indent: -30px;">
<li>1. Whisk or mix the mayonnaise and cream cheese until thoroughly blended.</li>
</ul>
<ul class="ingr-list" style="color: #2a2a2a; list-style: none outside; margin: 0px; text-indent: -30px;">
<li>2. Grate one block of cheese with regular size holes. Grate the other block finely. (The cheeses can be cut into cubes and processored in a processor until the size of small peas.)</li>
</ul>
<ul class="ingr-list" style="color: #2a2a2a; list-style: none outside; margin: 0px; text-indent: -30px;">
<li>3. Mix together the mayonnaise mixture and cheese.</li>
</ul>
<ul class="ingr-list" style="color: #2a2a2a; list-style: none outside; margin: 0px; text-indent: -30px;">
<li>4. Add remaining ingredients to the cheese mixture and combine thoroughly.</li>
</ul>
<ul class="ingr-list" style="color: #2a2a2a; list-style: none outside; margin: 0px; text-indent: -30px;">
<li>5. Taste and adjust as you see fit. Chill in refrigerator.</li>
</ul>
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<ul class="ingr-list" style="color: #2a2a2a; list-style: none outside; margin: 0px; text-indent: -30px;">
<li><br /></li>
</ul>
</div>
Notes:<br />
Other cheeses that can be used or substituted are mild cheddar cheese, Monterey Jack cheese, Colby cheese or any other cheese you like.<br />
<br />
Pimentos are roasted cherry peppers. You can roast and chop your own peppers, if wanted.<br />
<br />
Rather than use hot sauce, paprika and/or cayenne pepper can be used.<br />
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Resources:<br />
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<li><br /></li>
</ul>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Comments :: WRAL.com." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">WRAL.com</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., 05 Oct. 2007. Web. 12 May 2015. <http://www.wral.com/share/page/1896337/?id=9695078>.</span></span><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 12 May 2015. <http://www.seriouseats.com/2014/09/history-southern-food-pimento-cheese.html>.</span></span><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Have Questions About the Pimento Cheese with Soul?" </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Have Questions About Palmetto Cheese Pimento Cheese with Soul?</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"> N.p., n.d. Web. 12 May 2015. <http://www.pimentocheese.com/havequestions.php>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Made In The Triad: "The Original Stan's Pimento Cheese" | Digtriad.com." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Digtriad.com</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 12 May 2015. <http://origin.digtriad.com/news/local/story.aspx?storyid=147901>.</span></span><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Pimento Cheese." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Our State Magazine</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., 04 Aug. 2014. Web. 12 May 2015. <http://www.ourstate.com/pimento-cheese/>.</span></span><br />
<br />
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Taste of the South: Pimiento Cheese." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Southern Living</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 12 May 2015. <http://www.southernliving.com/food/kitchen-assistant/pimiento-cheese-recipes>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"13 Ways with Pimiento Cheese." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Southern Living</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 12 May 2015. <http://www.southernliving.com/food/how-to/pimiento-cheese-recipes>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Wallace, Emily E. "It Was There for Work: Pimento Cheese in the Carolina Piedmont." Thesis. University of North Carolina at Chapel Hill, 2010. Print. </span><span style="font-family: Open Sans, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px; line-height: 21px;"><</span></span>https://www.southernfoodways.org/assets/2013/06/WallacePimentoCheese.pdf></span><br />
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Disclosure statement: I have not received compensation for any products mentioned or used in this post.<br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4181286688440785717%23editor%2Ftarget%3Dpost%3BpostID%3D8715544761039749159%3BonPublishedMenu%3Dallposts%3BonClosedMenu%3Dallposts%3BpostNum%3D1%3Bsrc%3Dpostname&media=https%3A%2F%2F3.bp.blogspot.com%2F-bI5gfGeweik%2FVVKPU8ZAm8I%2FAAAAAAAABQs%2FnkoF_1jcoAA%2Fs320%2Funnamed.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4181286688440785717%23editor%2Ftarget%3Dpost%3BpostID%3D8715544761039749159%3BonPublishedMenu%3Dallposts%3BonClosedMenu%3Dallposts%3BpostNum%3D1%3Bsrc%3Dpostname&media=https%3A%2F%2F3.bp.blogspot.com%2F-bI5gfGeweik%2FVVKPU8ZAm8I%2FAAAAAAAABQs%2FnkoF_1jcoAA%2Fs320%2Funnamed.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a>Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-47304846035029237822015-04-26T16:49:00.000-07:002015-10-17T08:50:01.744-07:00Make It Sourdough - Gluten Free Sourdough Clementine Muffins<div style="text-align: center;">
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<b>Using Clementines</b><br />
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Clementines don't last long once you buy them. They have to be eaten within a few days. I was looking for recipes that included clementines and then there was this recipe --- for Clementine Cake. It has bombed the internet and there are many, many versions of the cake.<br />
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If the recipes for Clementine Cake are checked out, many of the recipes seem to originate from Nigella Lawson on Food Network <span style="color: blue;"><a href="http://www.foodnetwork.com/recipes/nigella-lawson/clementine-cake-recipe.html" style="background-color: white;" target="_blank"><span style="color: blue;">cake recipe</span></a>.</span> The cake recipe can be gluten free because it calls for ground almonds for the flour. I could have made it with almond flour, but I thought I might be able to use the clementine puree in sourdough quick bread.<br />
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Can the clementines be substituted for tangerines or oranges? Clementines, mandarins or tangerines are all in the same family. Several sources state that tangerines, mandarins, and oranges can be <a href="http://www.nigella.com/kitchen-queries/view/clementinessatsumas-and-substitutes/646" target="_blank"><span style="color: blue;">substituted for clementines</span></a>. Make sure to check for seeds and if the oranges are larger than clementines, use only 1/2 to 3/4 of the whole orange when making the puree.<br />
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Nigella boils her clementines before she uses them in a recipe. I was wondering how she knew to do that and why she did that. I searched why the clementines are boiled first. Seems that boiling several times removes the bitter flavor from the rind. Supposedly, cooking them creates a wonderful smell in the kitchen but I didn't notice it that much. It does soften them. When I cut them in half to put them in the processor, they were very soft. The clementines form a puree very quickly and it smells wonderfully.<br />
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<tr><td class="tr-caption" style="text-align: center;">Boiling the Clementines</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjni71tIYNpfJQwPFJZmH0m079wP_s4BM3cf9jLwQ-_RGzZfWj8qgGIOgaUkNOxH0muEmfjAfZoe8qgnYtQNkn5x4VfX6h3VWDFh1-RHxQGcoHYYJUb0Q3SoEtITNN_7keF6vYN0Dy7-OE/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjni71tIYNpfJQwPFJZmH0m079wP_s4BM3cf9jLwQ-_RGzZfWj8qgGIOgaUkNOxH0muEmfjAfZoe8qgnYtQNkn5x4VfX6h3VWDFh1-RHxQGcoHYYJUb0Q3SoEtITNN_7keF6vYN0Dy7-OE/s1600/unnamed.jpg" width="320" /></a></div>
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Checking for seeds in the boiled clementines</div>
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<tr><td class="tr-caption" style="text-align: center;">Clementine Puree</td></tr>
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<b>Making the Muffins</b><br />
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I made the muffins the same way I make all the sourdough muffins. I add the dry ingredients to the sponge. The liquid ingredients, including the clementine puree, are combined in another bowl. The dry and wet ingredients are then thoroughly combined.<br />
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The modifications for this recipe are the same as for the <span style="color: blue;"><a href="http://lpfretired.blogspot.com/2015/03/make-it-sourdough-gluten-free-sourdough.html" target="_blank"><span style="color: blue;">sourdough morning glory muffins</span></a>.</span> Seed dust is used rather than xanthan gum. If you would rather use<br />
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Applesauce is substituted for half the oil or butter. If a lower sugar content is wanted, Stevia in the Raw can be substituted for half the sugar and Splenda brown sugar blend can be substituted for brown sugar. If you have no applesauce, use 1/4 cup butter or oil of choice.<br />
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<a href="http://nouveauraw.com/raw-recipe-templates-and-development/flavor-prfiles-that-pair-well-in-recipes/" target="_blank"><span style="color: blue;">Other additions</span></a> can be used in this recipe. Besides cinnamon, other spices could be ginger, nutmeg, mint, cilantro, and basil. I'm not a cilantro nor mint fan, but some people would love it. Other additions to the batter could be chocolate chips, chopped figs, pineapple or berries.<br />
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<tr><td class="tr-caption" style="text-align: center;">A sugar/cinnamon mixture can be added to the top. Brush with butter and sprinkle on top.<br />The mini muffins are baked about 15 minutes.</td></tr>
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<h3>
<b>Sourdough Clementine Muffins</b></h3>
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Sourdough Sponge:<br />
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1 cup (~200 grams) active sourdough starter</div>
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1 1/2 cup (183 grams) gluten free flour blend</div>
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1 tablespoon (21.25 grams) honey</div>
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1/3 cup(118 g) water, milk (122g) or whey</div>
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3 clementines puree (see directions below)</div>
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2 tablespoons (20 grams) seed dust with psyllium</div>
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1 teaspoon (4 grams) cinnamon</div>
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1/2 teaspoon salt</div>
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1 teaspoon (3 grams) baking soda</div>
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1 1/2 teaspoon (8 grams) baking powder</div>
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1 egg, lightly beaten</div>
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2 tablespoons melted butter (or olive oil)</div>
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2 tablespoons unsweetened applesauce</div>
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3 tablespoons honey</div>
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3 tablespoon brown sugar</div>
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1/4 cup seedless raisins or currents</div>
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1/4 cup shredded coconut</div>
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Directions:<br />
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Combine sourdough starter, gluten free flour blend, water and honey. Mix with whisk for 1-2 minutes. Place in a warm place for 7-12 hours to bubble, rise and form a sponge. (I usually put it over a bowl of warm water in the microwave (and heat the water, not the sponge, every couple of hours).<br />
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Cover the clementines in water in a saucepan. (They will float.) Bring to a boil, turn down heat and simmer for 15 minutes. Drain the hot water (carefully). Cover the clementines again and simmer for another 15 minutes. Drain and cool. Cut the clementines in half in a bowl (they are soft and juicy) and remove all seeds, if any. Puree the clementines in a food processor. Do not process to the stage of a juice. Very small pieces of peel should be seen in the puree.</div>
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When the batter has bubbled and formed a sourdough sponge, preheat the oven to 350℉. Place paper cups in a muffin pan and spray bottoms of cups with non-stick spray. If using only the muffin tin, spray only the bottom of the muffins cups.</div>
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Sprinkle the seed dust, cinnamon, salt, baking soda and baking powder on the sponge. Whisk in the dry ingredients. In a small bowl, beat egg, melted butter, clementine puree and honey together. Combine the wet ingredients and dry ingredients, forming a thick batter.</div>
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Fold in raisins, coconut and/or any other ingredients wanted.</div>
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With ice cream scoop, scoop batter into each cup. Fill each cup 3/4 to almost full. Bake for 25-30 minutes. Before 25 minutes are up, test with toothpick. Muffins are done when the toothpick inserted near the center comes out clean.<br />
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Move the muffins to a cooling rack so that the muffins do not sweat. Cool for a few minutes. Serve warm with butter or cream cheese, if you like. Serve within a couple days, for gluten free muffins dry out quickly. <br />
<span style="background-color: white; font-size: 16px;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
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The muffins freeze well in a plastic zip bag. Cool completely before freezing. Warm 15 seconds in microwave.</div>
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<b>Servings:</b></div>
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<span style="font-family: Times, Times New Roman, serif;">Makes 12 large muffins or 15 medium. (Time above is for medium size. Large size will require longer time.)</span><br />
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Resources:<br />
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<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"All About Oranges." </span><i style="background-color: white; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">RecipeTips.com</i><span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 26 Apr. 2015. <http://www.recipetips.com/kitchen-tips/t--968/all-about-oranges.asp>.</span><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Clementines/Satsumas and Substitutes | Kitchen Queries | Nigella Lawson." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Clementines/Satsumas and Substitutes | Kitchen Queries | Nigella Lawson</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 26 Apr. 2015. <http://www.nigella.com/kitchen-queries/view/clementinessatsumas-and-substitutes/646>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"5 Ways to Cook with Oranges, Tangerines, and Clementines." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Rodale News</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., 14 Dec. 2009. Web. 26 Apr. 2015. <http://www.rodalenews.com/orange-recipes>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Flavor Profiles That Pair Together in Recipes - Nouveau RawNouveau Raw." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Flavor Profiles That Pair Together in Recipes - Nouveau RawNouveau Raw</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 26 Apr. 2015. <http://nouveauraw.com/raw-recipe-templates-and-development/flavor-prfiles-that-pair-well-in-recipes/>.</span></span></div>
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Grown in California." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Grown in California</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 26 Apr. 2015. <http://www.grownincalifornia.com/fruit-facts/tangerine-facts.html></span></span><br />
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<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Gruss, MS Teri. "Using Xanthan Gum and Guar Gum in Gluten-Free Recipes." N.p., n.d. Web. 26 Apr. 2015. <http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm>.</span><br />
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"How to Sliver and Remove Bitterness from Orange Peel." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">My Persian Kitchen</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 26 Apr. 2015. <www.mypersiankitchen.com/how-to-sliver-and-remove-bitterness-from-orange-peel/>.</span></span><br />
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<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Is There a Good Substitute for Clementines in a Recipe? | MyRecipes.com." </span><i style="background-color: white; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">MyRecipes.com</i><span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 26 Apr. 2015. <http://www.myrecipes.com/how-to/cooking-questions/substitute-for-clementines>.</span><br />
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Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-49964122689545466762015-04-09T17:04:00.000-07:002015-11-24T11:51:46.929-08:00Gluten Free Flour Blends<b><br /></b>
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<b>Being Gluten Free & Gluten Free Flour Blends</b><br />
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Being gluten free now is certainly not a blessing but I'm pretty sure that it is easier now to be gluten free than 10, 15 or 20 years ago. There are so many gluten free products out there, though some are not so healthy. Reading labels is so important. As with some gluten products, some gluten free products are full of sugar and fat to make them taste better. Some of the gluten free flours are not nutritious, either. So, why are they used so much commercially, if they aren't so good for you? Some of the gluten free flours, such as rice, are less expensive.<br />
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Some gluten free whole grains are very nutritious. The gluten free whole grains have different properties, flavors or tastes . That would be a reason to use the many different gluten free whole grains, such as amaranth, quinoa, teff, sorghum, millet, gluten free oat flour but not limited to these. (There are others).<br />
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<b>Using Starches in Gluten Free Flours</b><br />
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Usually, gluten free whole grain flours cannot be used by themselves. They need starches to help make the flour lighter and more fluffy. The starches also help to bind ingredients together. For that reason, we usually use a gluten free flour blend of flours and starches. The blend helps the flours to have a near property of wheat flour. Some different blends will have slight properties of all-purpose wheat flour and some will have slight properties of whole wheat flour. Prepare to accept the fact that no gluten free flour will taste, have the same texture, will behave nor will bind ingredients as well as gluten containing flours. Using a good gluten free blend might come close, though.<br />
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<b>Using Hydrocolloids as Binders for Gluten Free Flours</b><br />
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In gluten flours, gluten act as a frame to hold in the leavening gases. It is the gas (carbon dioxide) which gives batters and doughs a light and airy interior. The gases also help to give a nice tender crumb. Gluten free flours, by themselves, do not have the frame.<br />
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Now, a substance, called a <a href="http://www2.dupont.com/Food__Innovations/en_GB/food-ingredients/hydrocolloids.html" target="_blank">hydrocolloid</a>, which acts like gluten must be used. The hydrocolloid helps the gluten free flour act like wheat flour, giving it flexibility and binding properties. The hydrocolloids help hold the gases in the batters or doughs. They do not have to be added to stored gluten free blends because not all recipes need the binding substances. The hydrocloloid can be added while mixing the batter. Some of the binding hypocolloids could be <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=81" target="_blank">flaxseed meal,</a> <a href="https://nuts.com/cookingbaking/chia-seeds/premium.html" target="_blank">chia seed</a>/meal, <a href="http://www.healthline.com/health/psyllium-health-benefits" target="_blank">ground psyllium</a>, <a href="http://www.molecularrecipes.com/hydrocolloid-guide/xanthan-gum/" target="_blank">xanthan gum </a> or <a href="http://www.molecularrecipes.com/hydrocolloid-guide/guar-gum/" target="_blank">guar gum</a>. Many people have digestive systems that do not tolerate xanthan gum.<br />
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I make a special hypocolloid called <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank">seed dust</a> and it works very nicely as a binder for gluten free flour blends. (It is more nutritious than gums. Gums have almost no nutritional value.) I thank <a href="http://glutenfreedoctor.com/" target="_blank">Dr. Jean Layton</a> for teaching me about the seed dust. The seed dust, which contains ground flaxseed, ground chia and ground psyllium, has lots of fiber and is more nutritional than gums. I add the seed dust when making a recipe that needs a hydrocolloid and never add it to the stored gluten free flour blend. The flaxseeds, flaxseed meal, chia seeds or chia meal needs to be stored in the freezer to help increase storage life. I usually make about a cup at a time using a coffee grinder. Most recipes call for 1-2 tablespoons of the seed dust, though, some bakers successfully use only ground psyllium as a binder. I find unflavored gluten free psyllium fiber at drug stores such as CVS, Rite-Aid, and Walgreens. I have found their gluten free brand of the unflavored gluten free psyllium for a good price. Make sure that it states gluten free so that there is no cross-contamination. And, of course, the gluten free psyllium can be found online.<br />
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I decided that the light doughs needed a lighter color of seed dust. I ordered the white chia seeds to make the seed dust. The seed dust made from the white chia is not that much lighter, even when using golden flaxseed. The white chia seed costs several dollars more a pound than the dark. I'm still not sure that the white chia seed is worth the cost.<br />
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<tr><td class="tr-caption" style="text-align: center;">The seed dust made from white chia seed on the left is only a<br />
slight lighter shade than the seed dust made from dark chia seed on the right.</td></tr>
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<b>My Favorite Gluten Free Flour Blends </b><span style="font-size: small;">(<span style="font-weight: normal;">and a commercial blend that might correlate)</span></span></h3>
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I choose to use several different gluten-free flour blends which I grind and blend myself. I usually don't buy commercial flour blends because most of them use rice flours and the ones I do like the best are expensive. My blends do not have white rice flour, sweet rice flour nor brown rice flour. (<a href="http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm" target="_blank">Reason #1 </a>and <a href="http://www.livestrong.com/article/541050-rice-flour-blood-sugar/" target="_blank">reason #2</a> can be found at these sites.) It's good to <a href="http://www.lesliebeck.com/articles/2014/09/22/glutenfree_doesnt_mean_its_better_for_you" target="_blank">be informed</a> and make the decisions for yourself.<br />
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<b>Linda's Gluten Free All-Purpose Flour Blend</b><br />
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1 1/2 (180 g) cups oat flour<br />
1 cup (123 g) sorghum flour<br />
1 1/2 cups (188 g) cup tapioca flour<br />
1/2 cup (58 g) corn flour (masa harina)<br />
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549 / 4.5 ~ 122 grams/cup<br />
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Whisk together and put in an airtight container. <br />
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I use this flour blend when making anything calling for all-purpose flour blend. Rules for using xanthin gum can be found<a href="http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm" target="_blank"> here</a>. If using <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank">seed dust</a>, use one rounded tablespoon for each 1/2 teaspoon of xanthan gum. I generally use about 1/2 tablespoon seed dusr for each cup of flour blend.<br />
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Use this flour for cakes, muffins and cookies or any recipe call for a gluten-free all-purpose flour blend.. If you add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to the all-purpose flour blend, it can be used as self-rising flour blend. It can be used for any recipe calling for baking powder, including muffins, scones, biscuits, cakes, etc.<br />
<br />
<a href="http://www.eatingglutenfree.com/recipes_flour/" target="_blank">Betty Hagan</a> has a blend very similar to Linda's GF All-purpose Flour Blend. A commerical flour blend that is relatively close to this oat/sorghum blend is ( ----blank-----). Haven't found but one yet without rice flour.<br />
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If you are sensitive to oats or oat flour, then make substitutions. Substitute the oat flour for millet or rice flour, if you like to use rice flour. It is best to substitute by weight. When making substitutions, the property of the flour blend will change. Sometimes slight changes in weight might have to be made with substitutions to get the results you want. Sometimes patience is needed to make the changes.<br />
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Try the Jule's Gluten Free All Purpose Flour Blend. Jules' commercial gluten free all-purpose flour blend contains modified tapioca starch, potato starch, corn starch, corn flour, white rice flour and xanthan gum. In the April/May 2015 magazine Living Without's Gluten Free & More (p. 61), Jules included this recipe for an all-purpose flour blend. The flour in parentheses is the flour or starch I use when making this blend. This is a nice versatile recipe for a gluten free blend. There is something there for everyone, unless no grains are wanted. (That --- later). Notice that her recipe has changed in the last few months. Read <a href="http://www.glutenfreeliving.com/blog/story-behind-jules-shepards-new-gluten-free-company/" target="_blank">her story</a>.<br />
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Jules' Gluten Free All-Purpose Flour Blend<br />
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1 cup cornstarch, tapioca starch or arrowroot powder (cornstarch)<br />
1 cup potato starch, tapioca starch or arrowroot powder (tapioca starch)<br />
1 cup very fine white rice flour, sorghum flour or buckwheat flour (sorghum flour or buckwheat flour)<br />
½ cup corn flour, millet flour, sorghum flour or brown rice flour (millet flour)<br />
½ cup tapioca starch, cornstarch or arrowroot powder (would substitute for the corn flour)<br />
4 teaspoons xanthan gum or guar gum (would use seed dust when making product)<br />
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<a href="https://gfjules.com/product/gfjules-gluten-free-flour/" target="_blank">Jules' Gluten Free Flour Blend</a> can be bought (with the rice flour) commercially. It is not as nutritious as her blend above because there are no whole grains.<br />
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Update: November 2015<br />
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I have found that the best combination of Jules's flour blend above is arrowroot, potato starch, sorghum, buckwheat, and tapioca, in that order from above. It makes a wonderful bread or dinner rolls. Once I make it, I keep it in the refrigerator for at least 12 hours to develop flavor.<br />
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<b>Linda's High Protein Gluten Free Flour Blend</b><br />
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2 cups (246grams) sorghum flour<br />
3 cups (360 grams) oat flour<br />
1 ½ cups (255 grams) potato starch<br />
½ cup (63 grams) tapioca flour<br />
½ cup (60 grams) amaranth flour<br />
½ cup (60 grams) quinoa flour<br />
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High protein flours could include quinoa flour, coconut flour, amaranth flour, teff flour, chia flour, bean flour, pea flour, oat flour, sorghum flour, buckwheat, and nut flours. A high protein gluten free flour blend works best for breads, muffins, pancakes, waffles, and some cookies. Some of these gliten free flours have a strong taste and need to be used in small amounts. This flour blend might not work best for delicate recipes such as cakes and cupcakes and some sugar cookies.<br />
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A commercial high protein gluten free flour blend similar to this high protein blend might be Bob's Red Mill All-Purpose Baking. It contains bean flours ( fava & garbanzo), potato starch, tapioca starch/flour, and white sorghum flour. (Sorghum flour can be white, red, yellow, orange or brown and many colors inbetween). It is difficult to find a high protein, gluten-free, all-purpose flour blend which is white without white and/or brown rice flour.<br />
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A grain free high protein gluten free flour blend is possible. It is discussed in a minute.<br />
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Whole Grain Gluten Free Flour Blend</div>
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My favorite blend is a whole grain blend which I actually use the most. My inspiration for this blend came from Shauna James Ahern's <a href="http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/" target="_blank">website</a>. She explains her 70%whole grains/30% starches for a gluten free flour blend. There are other sites that like <a href="http://www.foodnetwork.com/recipes/articles/all-purpose-gluten-free-flour-mix.html" target="_blank">60%/40%</a> gluten free whole grain flour blends. The 60/40 flour blend can be 60% grains and 40% starches or 60% starches and 40% whole grains. The blend with 60% starches would have a higher glycemic index -- not good for diabetics.<br />
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This whole grain flour blend can be used to make <a href="http://lpfretired.blogspot.com/2014/11/gluten-free-pie-crust.html" target="_blank">pie crust</a>, wraps, breads, <a href="http://lpfretired.blogspot.com/2015/01/gluten-free-shortbread-using-cookie.html" target="_blank">cookies,</a> crackers, I have used this blend to make "<a href="http://lpfretired.blogspot.com/2015/01/gluten-free-graham-crackers.html" target="_blank">graham</a>" crackers. This blend makes a terrific gluten-free "WheatThins" cracker!<br />
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<b>Linda's Gluten Free Whole Grain Flour Blend</b><br />
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70% Whole Grain Flours<br />
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200 g ( 1 2/3 cup) oat flour<br />
50 g (about 1/2 cup) millet flour<br />
100 g (about 1 cup) quinoa flour<br />
100 g (3/4 c + 3 tb) sorghum flour<br />
50 g bean (about 1/2 c) (fava & northern)<br />
50 g (1/4 c + 2tb) corn flour (masa harina)<br />
50 g (1/4 c + 2tb) amaranth flour<br />
50 g (1/4 c + 2tb) teff flour<br />
50 g (1/4 c + 2tb) buckwheat flour<br />
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30% Starches<br />
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100g (3/4 c) tapioca flour<br />
100 g (3/4 + 3 tb) corn starch<br />
100 g (3/4 + 2tb) c + potato starch<br />
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All the different flours give the blend a distinct purpose and property. If you don't like using all the different flours, rather than use quinoa and sorghum flour, use just 200 g of one of them. If you don't want to use corn flour, amaranth flour, teff flour and buckwheat flour, choose 200 g of one of them. I feel that the bean flour is important because it gives the dough elasticity. There are many combinations that can be used in this flour blend that will work. Each combination will give the blend a different taste and properties. (Property is a chemistry word for characteristic -- the teacher still exists).<br />
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I do not apologize for giving the ingredients in grams. It is the easiest and more accurate way to measure. I know -- I know --- I fought it for a time, but once I bought that digital scale for the kitchen, I wondered why I waited so long. Of course it probably was easier for me to convert since I had been using a metric scale in the chemistry class for years. We all have a hard time changing our ways. It's part of life's journey.<br />
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<a href="http://www.amazon.com/MANINIS-Ancient-Gluten-Free-Multi-Purpose/dp/B00C2ZT0I4" target="_blank">Maninis Ancient Grains Multi-Purpose Flour Mix</a> is very close to Linda's 70/30 Whole Grain Flour Blend. It contains millet flour, tapioca flour, teff flour, sorghum flour, amaranth flour, corn starch, can sugar, xantha;n gum and sea salt. It is expensive because gluten free whole grains are more expensive -- but, they are better for your body and much more nutritious.<br />
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<b>Gluten Free High Fiber, High Protein, Grain Free Flour Blend</b><br />
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1 cup banched almond meal (almond skins removed)<br />
1/2 cup coconut flour<br />
1/2 cup arrowroot starch or tapioca starch<br />
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Many gluten free bloggers give this recipe for a gluten free, grain free flour blend, but very few of them seem to use it. Many won't give out their recipes using this flour blend because they are trying to sell their cookbooks. Some gluten free bakers state that this flour blend can be substituted for flour in any recipe. I don't find that to be true.<br />
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This blend is also great used to bread meat. I used it to bread <a href="http://www.health-bent.com/poultry/paleo-chicken-nuggets" target="_blank">paleo chicken nuggets</a>.<br />
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I tried using it in a recipe substituting the above flour blend for muffins using a quinoa flour blend and the amount of liquid didn't work. I needed to add an egg and more liquid. That seems to be the general rule for using coconut and almond flours. I experimented with this recipe for what I call <a href="http://lpfretired.blogspot.com/2015/04/everything-grain-free-muffins.html" target="_blank">Everything Muffins</a> and it worked with a little tweak of the amount of liquid. There are more suggestions for using this flour blend at the muffin post. The muffins did turn out great -- moist and full of flavor.<br />
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<b>Final Statement on Gluten Free Flour Blends</b><br />
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I've always thought that moderation was the key term to use in making choices. Reading on the net you can see, all the blends have pros and cons for using them. Every blend will have problems in using it. The flour blends with grains, nuts, seeds and beans have the phytate problem, as well as coconut. The rice flour blends have the arsenic, high glycemic index problems and lower nutritional value. There is a problem with polyunsaturated fatty acids in almond flour. <br />
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Some of the flours are cost prohibitive to many people. Milling your own grains can bring the cost down. A mill will eventually pay for itself but this <a href="http://www.attunefoods.com/blog/2013/04/how-to-make-your-own-gluten-free-flours-in-3-minutes-or-less/" target="_blank">blogger uses other equipment.</a> It doesn't take a great deal of time to mill the grouts, grains or seeds, especially with a home mill. Doing the milling outside creates less clean-up time because many of the mills puff flour in the air. Also, most mills are very loud. There are many different types and brands of home mills; mine is a Blendtec and I like it, though it is one that puffs flour.<br />
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Again, moderation in using any gluten free flour blend is important. Any health concern, which I am unable to give advice, should be taken up with medical advicers. Reading and research are important. So make your choices regarding the flour blends which are important in regard to your health, finances and availability.<br />
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<span style="background-color: white; color: #222222; font-family: "lora" , serif; font-size: 16px; line-height: 26px;"> </span>Resources:<br />
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<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">"All-Purpose Gluten-Free Flour Mix : Food Network." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">All-Purpose Gluten-Free Flour Mix : Food Network</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 09 Apr. 2015. <http://www.foodnetwork.com/recipes/articles/all-purpose-gluten-free-flour-mix.html>.</span></span><br />
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">"5 Uncommon, Gluten-Free Flours That Are High in Protein." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">One Green Planet</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 09 Apr. 2015. <http://www.onegreenplanet.org/vegan-food/gluten-free-flours-that-are-high-in-protein/>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">"Gluten Free Fresh Pasta, Rolls, Flour and Baking Mixes Made from Ancient Grains - Maninis." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Maninis RSS</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 09 Apr. 2015. <http://maninisglutenfreeblog.com/>.</span></span><br />
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<span style="background-color: white; font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">Gruss, MS Teri. "Using Xanthan Gum and Guar Gum in Gluten-Free Recipes." N.p., n.d. Web. 09 Apr. 2015. <http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm>.</span><br />
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<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">"How Much Arsenic Is in Your Rice - Consumer Reports." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">How Much Arsenic Is in Your Rice - Consumer Reports</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 09 Apr. 2015. <http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm>.</span></span><br />
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">"How to Make a Gluten-free Whole-grain Flour Mix - Gluten Free Girl and the Chef." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Gluten Free Girl and the Chef RSS</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">. N.p., 05 Feb. 2013. Web. 09 Apr. 2015. <http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/>.</span></span><br />
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">"How to Make Your Own Gluten Free Flour in 3 Minutes or Less." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Daily Digest RSS</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">. N.p., 17 Apr. 2013. Web. 09 Apr. 2015. <http://www.attunefoods.com/blog/2013/04/how-to-make-your-own-gluten-free-flours-in-3-minutes-or-less/>.</span></span><br />
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">"Pixie Dust Xanthan Gum Replacer." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">GlutenFree Doctor</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">. N.p., 17 Nov. 2012. Web. 09 Apr. 2015. <http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/>.</span></span><br />
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">"Rice Flour & Blood Sugar." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">LIVESTRONG.COM</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">. LIVESTRONG.COM, 20 Dec. 2014. Web. 09 Apr. 2015. <http://www.livestrong.com/article/541050-rice-flour-blood-sugar/>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;">Shepard, Jules. "Jules' Homemade Gluten-Free All-Purpose Flour Blend." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Living Without's Gluten Free & More</i><span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 21px;"> 18.5 (2015): 61. Web. 1 Apr. 2015. <http://www.glutenfreeandmore.com/recipes/Gluten-Free-Flour-Tortillas-4165-1.html>.</span></span><br />
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<span style="background-color: white; color: #573207; font-family: "nobile"; font-size: 15px; line-height: 21px;">Disclosure statement: I have not received any kind of compensation for any products mentioned or used in this post.</span>Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-89498015487441378752015-04-02T15:06:00.000-07:002015-04-02T15:06:48.496-07:00Everything Grain Free Muffins<div class="separator" style="clear: both; text-align: center;">
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<b>Using Coconut and Almond Flours</b></div>
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These muffins came from an experiment using a grain free flour blend. There is a grain free flour blend, with slight variations, on several websites. Some of the bakers who include this grain free flour blend of coconut flour and almond flour, have no recipes for the blend on their website. Some have no recipes but are selling cookbooks using the flour blend and some have a few recipes using this grain free flour blend. Some state that this flour blend can be substituted cup for cup for wheat flour or other gluten free flour blends. NOT! </div>
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Some use this blend without the use of the arrowroot or starch. Starch in any blend adds lightness and fluffiness to the blend. It seems that fewer eggs or less liquid is need if a starch is used.</div>
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Coconut flour needs more eggs and more liquid than other blends. The general rule from <a href="http://freecoconutrecipes.com/how-to-use-coconut-flour-2/" target="_blank">Tropical Traditions</a> is 4-5 eggs for every cup of coconut flour. The eggs are needed as a binder. Fewer eggs can be used if almond flour or starch is used. Using flaxseed or <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank">seed dust</a> can reduce the number of eggs needed. Tropical Traditions states that even the rule can be adjusted with the addition of other binding ingredients such as a liquid sweetener. A list of liquid sweeteners can be found <a href="https://www.craftybaking.com/learn/ingredients/sweeteners/liquid" target="_blank">here</a>. There are many choices.</div>
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Tropical Traditions states that using coconut flour may take time and patience. Experience using the blend will give a feel of how the batter should feel and look and how much liquid is needed to get the right texture. Each brand of almond flour and coconut flour will be slightly different. Do not be afraid to experiment. To prevent waste in experimentingwith a recipe, cut the recipe in 1/4 or 1/2. </div>
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<b>The "Everything" Muffin</b></div>
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The reason I call them "everything muffins" is the need to use up some "everything" ingredients in my kitchen: half an apple, a few carrots in the bottom of the bag, half a zucchini, 1/2 very ripe banana, 1 cup of frozen blueberries almost at freezer burn, and some currents that need to be used. Time to try out a new recipe because there isn't much to lose. If it works, nothing is wasted! </div>
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Any of the "everything" ingredients can be eliminated or other "everything" ingredients can be added, such as, nuts, seeds, cranberry, dates, figs, pumpkin, etc. I'm sure that you can think of many others.</div>
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I found that the muffins need to sit and cool before serving. They will hold together better and have a better texture after cooling. They will fall apart when hot or warm. While baking, the muffins may need to be tented with aluminum foil because they may brown too fast before they complete baking. Found this out through experience. There are some good hints for baking with allmond and coconut flours at <a href="http://www.atkins.com/how-it-works/library/articles/low-carb-flour-baking-with-coconut-flour-almond-flour" target="_blank">this site</a>. <a href="http://bakingmyway.com/" target="_blank">This site</a> has a few recipes for using this flour blend.</div>
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<b>Grain Free Flour Blend</b></div>
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1 cup blanched almond meal (the almond skins removed)</div>
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1/2 cup coconut flour</div>
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1/2 cup arrowroot starch or tapioca starch</div>
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<b>Everything Grain Free Muffins</b></div>
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Ingredients</div>
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2 cups Paleo Flour Blend</div>
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2 eggs</div>
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1/2 teaspoon salt</div>
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1 1/2 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1 teaspoon cinnamon</div>
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3 tablespoons butter, melted</div>
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3/4 - 1 cup milk</div>
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1 teaspoon vanilla</div>
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1/3 cup honey</div>
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2 teaspoons sugar or equvilent of sugar substitute of choice</div>
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1/2 cup grated carrot</div>
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1/2 cup grated zucchini</div>
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1/4 cup grated apple</div>
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1/2 mashed banana</div>
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1 cup blueberries (fresh or frozen unthawed)</div>
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1/4 cup currents or raisins</div>
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Directions:<br />
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Preheat the oven to 350℉. Spray paper cups or spray the muffin pan.</div>
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Whisk the flours, salt, baking powder, baking soda and cinnamon together. </div>
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Mix the honey, butter, milk and eggs together. Mix into the dry ingredients, adding more milk if necessary to make a typical muffin batter. Fold in remaining ingredients.</div>
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Bake 30-35 minutes. When toothpick in center of muffin comes out clean, the muffins are done. Check at 25-30 minutes. Tent with aluminum foil if necessary to keep tops from over-browning.<br />
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Resources:<br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Baking My Way." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Baking My Way</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 02 Apr. 2015. <http://bakingmyway.com/>.</span></span><br />
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<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">"Coconut Flour - Gluten-Free Living." </span><i style="background-color: white; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">GlutenFree Living</i><span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">. N.p., n.d. Web. 02 Apr. 2015. <http://www.glutenfreeliving.com/gluten-free-foods/ingredients/gluten-questions-and-answers/coconut-flour/</span><br />
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<span class="citation_text" data-citation-text-id="1428011432_551db9a86c3a39.64363158" style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-top: 5px; text-indent: -49px;">"Liquid Sweeteners | CraftyBaking | Formerly Baking911." <i style="box-sizing: border-box;">CraftyBaking</i>. N.p., n.d. Web. 02 Apr. 2015. <https://www.craftybaking.com/learn/ingredients/sweeteners/liquid>.</span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">"Low Carb Flour: Baking with Coconut Flour & Almond Flour | Atkins." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">Atkins</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">. N.p., n.d. Web. 02 Apr. 2015. <http://www.atkins.com/how-it-works/library/articles/low-carb-flour-baking-with-coconut-flour-almond-flour>.</span></span><br />
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<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">"How To Use Coconut Flour." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">Free Coconut Recipes</i><span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">. N.p., 05 Aug. 2009. Web. 02 Apr. 2015. <http://freecoconutrecipes.com/how-to-use-coconut-flour-2/>.</span></div>
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<span class="citation_text" data-citation-text-id="1428008492_551dae2cd2eab3.96989250" style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-top: 5px; text-indent: -49px;"><br /></span>
<span class="citation_text" data-citation-text-id="1428008492_551dae2cd2eab3.96989250" style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-top: 5px; text-indent: -49px;">"The 3 Best Paleo Flours - Paleo Blog." <i style="box-sizing: border-box;">Paleo Blog</i>. N.p., 03 Oct. 2013. Web. 02 Apr. 2015. <http://blog.paleohacks.com/3-best-paleo-flours/>.</span><br />
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<span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">Shepard, Jules. "Jules' Homemade Gluten-Free All-Purpose Flour Blend." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">Living Without's Gluten Free & More</i><span style="background-color: white; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;"> 18.5 (2015): 61. Web. 1 Apr. 2015. <http://www.glutenfreeandmore.com/recipes/Gluten-Free-Flour-Tortillas-4165-1.html>.</span><br />
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Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-918791917789160392015-03-20T05:19:00.000-07:002015-03-20T05:19:56.229-07:00Gluten Free Play Dough<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2uA_lwYpOjdTVKjbD8BFApHEoxW0C2AOmiABv6WfCDUEpxrJv-loIdM2iPQ6H0b8kdOo4YeuRBfXkzRCDVLMrV2NqDFzjkOEOFxu6f4wr1wEY_XxYtIKCMx_sWPbRwziZitDUveuvME/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2uA_lwYpOjdTVKjbD8BFApHEoxW0C2AOmiABv6WfCDUEpxrJv-loIdM2iPQ6H0b8kdOo4YeuRBfXkzRCDVLMrV2NqDFzjkOEOFxu6f4wr1wEY_XxYtIKCMx_sWPbRwziZitDUveuvME/s1600/unnamed.jpg" height="240" width="320" /></a></div>
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<b>Why I Make Play Dough At My Age </b><br />
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I hate that when I take care of my grandson, he can't play with his <a href="https://www.google.com/search?q=play-doh+fun+factory&biw=1306&bih=723&tbm=isch&imgil=ZT-SH7Kj6piuGM%253A%253BnaTTHRaMrUf0cM%253Bhttp%25253A%25252F%25252Fwww.babyearth.com%25252Fplay-doh-fun-factory.html&source=iu&pf=m&fir=ZT-SH7Kj6piuGM%253A%252CnaTTHRaMrUf0cM%252C_&usg=__iqNZd2lzf8NvlgbPZBZHLxiMk0Q%3D&ved=0CEwQyjc&ei=OfgKVfufKcK9ggTHl4OwCA#imgrc=ZT-SH7Kj6piuGM%253A%3BnaTTHRaMrUf0cM%3Bhttp%253A%252F%252Fs2.babyearth.com%252Fimages%252Fimages_big%252F10-2042-01.jpg%3Bhttp%253A%252F%252Fwww.babyearth.com%252Fplay-doh-fun-factory.html%3B442%3B274" target="_blank"><span style="color: blue;">Play-Doh</span></a>. (Play-Doh is made with wheat flour.) He will help cleanup but he is too young to do it all by himself. Every child loves to play with it. Even adults, including myself, enjoy playing with it. There is so many activities one can do with the Play-Doh. With guidance, play dough activities can help with the physical, mental and creative development of a child. That is a good reason to make a <a href="http://www.learning4kids.net/list-of-play-dough-activities/" target="_blank">play dough tool box</a>.<br />
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So that my grandson could play with play dough at my house, I invested the time to look up gluten free recipes to make a copykat of the Play-Doh. I found <a href="http://www.funathomewithkids.com/2013/11/edible-gluten-free-no-cook-playdough.html" target="_blank"><span style="color: blue;">this site</span></a> and the dough is pretty. Found <a href="http://www.aaaai.org/conditions-and-treatments/just-for-kids/allergy-free-play-dough-recipes.aspx" target="_blank"><span style="color: blue;">this site</span></a> that includes several recipes. One of the recipes is very much like the recipe we used in chemistry to make goop or Oobleck - which is a type of <a href="http://sciencelearn.org.nz/Science-Stories/Strange-Liquids/Non-Newtonian-fluids" target="_blank"><span style="color: blue;">non-Newtonian matter</span></a>. The Oobleck can be <a href="http://a2zhomeschooling.com/explore/chemistry_kids/gak_flubber_silly_putty_oobleck_recipes/" target="_blank"><span style="color: blue;">made with</span></a> or without borax. Notice the cautions of making the Oobleck with borax. Students love playing with <span style="color: blue;"><a href="http://www.stevespanglerscience.com/lab/experiments/glue-borax-gak" target="_blank"><span style="color: blue;">slime</span></a> </span>and Oobleck. Didn't want the slime nor Oobleck this time - that's for later.<br />
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<b>Substituting Ingredients and Methods</b><br />
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The problem with finding a recipe was that most of the gluten free play dough recipes call for rice flour. Yes, I understand that using rice flour gives a white dough to begin the coloring. I also know that it makes a beautiful baked product but I don't use it; it has a very high glycemic index. More and more gluten intolerants are reading about <a href="http://healthbeat.spectrumhealth.org/rice-poisonous-diet-laced-arsenic/" target="_blank"><span style="color: blue;">rice flour</span></a> and choosing other flours. It is a matter of choice. So, now, the experiment begins. Probably the best choice for substituting rice four is millet flour or sorghum flour. Just pick one. I compared the color and millet was whiter and I went with it.<br />
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I have Jeanine Friesen's <i>Everything Guide to Living Gluten-Free. </i>In the book, she included the play dough recipe that is on several websites. The recipe is also on<a href="http://www.thebakingbeauties.com/2012/07/gluten-free-play-dough.html" target="_blank"> <span style="color: blue;">her website</span></a>. I used the recipe ingredients "as is" except substituting millet flour. I did use a different cooking method. I'll explain that in a minute. Some of the recipes on other sites call for 1/2 cup salt. I figure that the extra salt helps the dough dry out better but it's going to cause the hands to dry out more also. I kept with the 1/4 cup salt. Jeanine states to use vegetable oil but other sites use other oils. One frequent ingredient was olive oil but I never saw coconut oil used. I also didn't use the glitter -- this time.<br />
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As the dough cooled and I kneaded it, I didn't think that extra salt was needed. More food coloring can be added as the dough is kneaded-- if needed. It is hard to get the color right by placing the dye in the water and oil, but you can add more dye as you see fit while kneading.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3v99-NOkGXdD61bkn0kRkyIbG1UBukzFVsN7cCLZoo7fTlpePDT3smeyqzHQ5adxN8cqi3YJITN-LgGZVZ-ZnMARYf2BahlpVCW3jm5ESgDeww6tZEzyCSssg6Cebx1iYay_ay2HXuc/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3v99-NOkGXdD61bkn0kRkyIbG1UBukzFVsN7cCLZoo7fTlpePDT3smeyqzHQ5adxN8cqi3YJITN-LgGZVZ-ZnMARYf2BahlpVCW3jm5ESgDeww6tZEzyCSssg6Cebx1iYay_ay2HXuc/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough before kneading</td></tr>
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I used the microwave to make the dough. I heated the water in a glass pitcher, added the oil and dye; then I added the dry ingredients. After stirring it until smooth with a whisk, I put it back in the microwave on HIGH for 15 seconds. I took it out and stirred with a large wooden spoon. I did that 5 or 6 times until it was beginning to dry or had a good texture. I emptied the dough on parchment paper on the counter, let it cool a little and then kneaded it until it was no longer sticky. I stored it in a plastic zipper bag in the refrigerator.<br />
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If it remains sticky, knead in a little more cornstarch. Add it a half teaspoon at a time. If you make a mistake, adding to much cornstarch, wet your hands and knead the dough until it is the right texture.<br />
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<h4>
<span style="color: blue;">Gluten Free Play Dough</span></h4>
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Ingredients:</div>
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1/2 cup millet flour</div>
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1/2 cup cornstarch</div>
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1/4 cup salt</div>
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2 teaspoons cream of tartar</div>
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1 cup water</div>
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1 tablespoon of oil</div>
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Liquid food color, gel food color or Kool-Aid powder</div>
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1/2 teaspoon chunky glitter (optional) </div>
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Directions:</div>
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1. Whisk the dry ingredients together in a mixing bowl.</div>
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2. Bring the water to a boil in a large saucepan. Add the oil and food coloring. Gently stir.</div>
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3. Stir the dry ingredients, including the glitter if using, into the boiling water. With saucepan still on the heat, continue stirring until the dough is drier and has a rubbery texture.</div>
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4. Turn the dough out on parchment paper on the counter. Let cool slightly - enough to handle. Kneaed until completely cool -- adding food color if needed. It will be sticky in the beginning but will be less sticky as it cools. </div>
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5. Put dough in a zipper plastic bag and store in the refrigerator.</div>
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<a href="http://onecreativemommy.com/gluten-free-play-dough-recipe-review-and-tips/" target="_blank"><span style="color: blue;">Creative Mommy</span></a> says that the dough lasts a couple of years and she doesn't put it in the fridge. Hmm - guess the salt keeps the dough from molding. She made several different colors in one recipe by adding the color while kneading the dough. She reminds us that when mixing colors, add the light color first. Check out the colors of the play dough she made. </div>
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Both Betty Crocker and McCormick make <a href="http://www.walmart.com/ip/13424693?wmlspartner=wlpa&adid=22222222227001220597&wl0=&wl1=g&wl2=c&wl3=40886843912&wl4=&wl5=pla&wl6=78818354672&veh=sem&www=true&productRedirect=true" target="_blank"><span style="color: blue;">neon food coloring</span></a>. Going to try those next time I make the play dough. </div>
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Resources:</div>
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Allergy-Free Play Dough Recipes | AAAAI." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Allergy-Free Play Dough Recipes | AAAAI</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 19 Mar. 2015. <http://www.aaaai.org/conditions-and-treatments/just-for-kids/allergy-free-play-dough-recipes.aspx>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;"> "Best DIY Gluten Free Play Dough Recipes - Onecreativemommy.com." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">Onecreativemommycom</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">. N.p., 25 Feb. 2013. Web. 19 Mar. 2015. <http://onecreativemommy.com/gluten-free-play-dough-recipe-review-and-tips/>.</span></span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Gak, Flubber, Silly Putty, & Oobleck Recipes." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">A2Z Homeschooling</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., 23 Feb. 2015. Web. 19 Mar. 2015<http://a2zhomeschooling.com/explore/chemistry_kids/gak_flubber_silly_putty_oobleck_recipes/>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"How Much Arsenic Is in Your Rice - Consumer Reports." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">How Much Arsenic Is in Your Rice - Consumer Reports</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 18 Mar. 2015. <http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Non-Newtonian Fluids." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Science Learning Hub RSS</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 16 Mar. 2015. <http://sciencelearn.org.nz/Science-Stories/Strange-Liquids/Non-Newtonian-fluids>.</span></span><br />
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<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Steve Spangler Science." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">GAK</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 19 Mar. 2015. <http://www.stevespanglerscience.com/lab/experiments/glue-borax-gak>.</span></span><br />
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"The Price of Eating Rice" - Jessica Corwin <a href="http://healthbeat.spectrumhealth.org/rice-poisonous-diet-laced-arsenic/">http://healthbeat.spectrumhealth.org/rice-poisonous-diet-laced-arsenic/</a> (Also in Go Gluten Free Spring 2014)<br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-71176870593665928442015-03-08T11:40:00.000-07:002015-10-23T10:58:45.648-07:00Make It Sourdough - Gluten Free Sourdough Morning Glory Muffins<br />
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<b><span style="color: blue;">Finding the Morning Glory Muffins Recipes</span></b><br />
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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 <a href="http://www.wholefoodsmarket.com/recipe/gluten-free-morning-glory-muffins" target="_blank"><span style="color: blue;">gluten free Morning Glory muffins</span>.</a> The second recipe is not gluten free but the recipe for <span style="background-color: white;"><a href="http://www.wholefoodsmarket.com/recipe/lightened-whole-grain-morning-glory-muffins" target="_blank"><span style="color: blue;">whole wheat Morning Glory muffins</span></a> </span>shows how to lighten up the sugar and oil in the Morning Glory muffins with sweet potato puree and applesauce.<br />
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The first time I made the gluten free Morning Glory muffins (from Whole Foods), I made a few substitutions:<br />
1. I changed half the granulated sugar for Stevia in the Raw and used Splenda brown sugar blend,<br />
cutting the amount of brown sugar in half.<br />
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.<br />
3. To help with binding and nutrition, I added two tablespoons of <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank"><span style="color: blue;">seed dust</span>.</a><br />
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!<br />
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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.<br />
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<b><span style="color: blue;">Making the Morning Glory Muffins Sourdough</span></b><br />
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I was thinking about these muffins and wondered if I could make them sourdough. That would automatically make the muffin's <a href="http://www.livestrong.com/article/470019-sourdough-bread-blood-sugar/" target="_blank"><span style="color: blue;">glycemic index lower</span></a>. With a few substitutions, I used a variation of a basic soudough muffin <a href="http://www.culturesforhealth.com/sourdough-muffin-recipes" target="_blank"><span style="color: blue;">recipe</span></a>. 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.<br />
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<span style="background-color: white;"><span style="color: blue;"><b>The Sponge</b></span></span><br />
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Making some newer adjustments, I made the sponge with 1 cup of <a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank"><span style="color: blue;">my sourdough starter</span>,</a> 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.<br />
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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. (<a href="http://www.nature.com/pr/journal/v66/n2/full/pr2009188a.html" target="_blank"><span style="color: blue;">Research</span></a> shows that <a href="http://repository.usu.ac.id/bitstream/123456789/15646/1/mkn-des2006-%20(7).pdf" target="_blank"><span style="color: blue;">killed probiotics</span></a> are still good for you).They are excellent for breakfast, snacking and any time of the day.<br />
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<tr><td style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyjiiciz5BYqJYEdPzAwJWtK3VdAjC-EYEcnIPTlPnEYL5sg-wc_5wZLMV3XVyUaphxaZmXOwtL2tOcxzYknHQyavvOeQQPMA9wnPVNMbnh3XTkDkMQA4QUv-hJMwXzQr6yeq1aDlqGg/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyjiiciz5BYqJYEdPzAwJWtK3VdAjC-EYEcnIPTlPnEYL5sg-wc_5wZLMV3XVyUaphxaZmXOwtL2tOcxzYknHQyavvOeQQPMA9wnPVNMbnh3XTkDkMQA4QUv-hJMwXzQr6yeq1aDlqGg/s1600/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Dough from gluten free flour blend, whey, and sourdough <br />
starter before sponge forms. Below, the photo shows how <br />
water is placed in a small glass pitcher, heated and the bowl<br />
of dough is placed on top of the pitcher of hot water. The <br />
microwave door is closed to contain the heat. This works<br />
great until I eventually get a proofing box.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cQ1pHHkTk1BKT26Q5uTu4DauyU_POOjDojLCwNDKd8_vGuHMZXlqx3MbUWjvLI7Vp4i_270m9k5cxl6WcZBt2uCvlNzRAsWgqMqPClbeXhQHztJKAaTcJ9Yk-jttqpXegyQ-7xsf49s/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cQ1pHHkTk1BKT26Q5uTu4DauyU_POOjDojLCwNDKd8_vGuHMZXlqx3MbUWjvLI7Vp4i_270m9k5cxl6WcZBt2uCvlNzRAsWgqMqPClbeXhQHztJKAaTcJ9Yk-jttqpXegyQ-7xsf49s/s1600/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sponge has formed and a dome, which is difficult to see<br />
has formed. The difference in color was not a chemical reaction. <br />
It is due to the reduced amount of light in my kitchen later in<br />
the day; therefore, there is more artificial yellow light.</td></tr>
</tbody></table>
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<span style="line-height: 21px; text-indent: -35px;">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 <a href="http://www.sourflour.org/2009/08/all-about-hydration-2/" target="_blank"><span style="color: blue;">100% hydration</span>.</a> Otherwise, the batter will be runny. Don't be afraid to experiment. </span></span><br />
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<h3>
<span style="background-color: white; color: blue; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: small; line-height: 21px; text-indent: -35px;">Sourdough Morning Glory Muffins</span></h3>
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Ingredients:</div>
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<br /></div>
<div>
1 cup (~200 grams) sourdough starter</div>
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<div>
1 1/2 cup (183 grams) gluten free flour blend</div>
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1 tablespoon (21.25 grams) honey</div>
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1/3 cup(118 g) water, milk (122g) or whey</div>
<div>
<b>----------------------------------------------------</b></div>
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2 tablespoons (20 grams) seed dust with psyllium</div>
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1 teaspoon (4 grams) cinnamon</div>
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1/2 teaspoon salt</div>
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1 teaspoon (3 grams) baking soda</div>
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1 1/2 teaspoon (8 grams) baking powder</div>
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1 egg, lightly beaten</div>
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2 tablespoons melted butter (or olive oil)</div>
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2 tablespoons unsweetened applesauce</div>
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3 tablespoons honey</div>
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2 tablespoon brown sugar </div>
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1/2 cup grated carrots</div>
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1/2 cup grated zucchini</div>
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1/4 cup chopped nuts</div>
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1/4 cup seedless raisins or currents</div>
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1/4 cup shredded coconut</div>
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1/2 teaspoon grated orange zest</div>
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1/2 apple, peeled or unpeeled, cored and finely chopped or shredded</div>
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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. </div>
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<br /></div>
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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.</div>
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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.</div>
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Fold in carrots, zucchini, chopped nuts, raisins, coconut, zest and apple. </div>
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With ice cream scoop, scoop batter into each cup. Bake for 22 minutes. Before 20 minutes are up, test with toothpick. <span style="background-color: white; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 16px;">Muffins are done when the toothpick inserted near the center comes out clean.</span></div>
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<b>For Lower Sugar Muffins</b></div>
<div>
2 tablespoons honey</div>
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2 tablespoons Stevia in the Raw or choice of sweetener</div>
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1 tablespoon Splenda brown sugar blend</div>
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The applesauce also adds sweetness even though it is unsweetened.</div>
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<br /></div>
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<b>For Lower Fat Muffins</b></div>
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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.</div>
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<b><br /></b></div>
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<b>Servings:</b></div>
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Makes 12 large muffins or 15 medium. (Time above is for medium size. Large size will require longer time.)<b><br /></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-VP5DHBiZhSSYgJnAKPVuY8riA8-DAOr8KUmzNuhRF0i_XfeZRt92cwJEr4r1MC1ZlN2Wrl_sf1NFSuJeJF0LG0OvvzkHXpBujGqI_bd6ghq55Swa4bQZelRxMyzUa0gnOd0HqL6y8U/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-VP5DHBiZhSSYgJnAKPVuY8riA8-DAOr8KUmzNuhRF0i_XfeZRt92cwJEr4r1MC1ZlN2Wrl_sf1NFSuJeJF0LG0OvvzkHXpBujGqI_bd6ghq55Swa4bQZelRxMyzUa0gnOd0HqL6y8U/s1600/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Since the apple, carrots and zucchini are grated, they<br />
are barely seen in the muffins. These are wonderful! </td></tr>
</tbody></table>
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<span style="background-color: #f2f2f2; text-indent: -35px;"><b><span style="color: blue; font-family: inherit;">The Next Thing</span></b></span></div>
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<span style="background-color: #f2f2f2; text-indent: -35px;">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.</span></div>
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<span style="background-color: #f2f2f2; text-indent: -35px;">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.</span></div>
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<span style="background-color: #f2f2f2; text-indent: -35px;">You just have to try these muffins. You will make them time and time again! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCD8I2ITt2Vnpf-UimbUun_6xReW-Vvwo-aSj7U7Zt_tzGM3AafvI4MVeBxrT6daRrwy1BVHQNQdCuW4rejOe9iKLx5hHMUZ3gYxUoS0CMV2Cw6B4mphtXnts4huVDTBA10pG4M-cQho/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCD8I2ITt2Vnpf-UimbUun_6xReW-Vvwo-aSj7U7Zt_tzGM3AafvI4MVeBxrT6daRrwy1BVHQNQdCuW4rejOe9iKLx5hHMUZ3gYxUoS0CMV2Cw6B4mphtXnts4huVDTBA10pG4M-cQho/s1600/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough sweet potato muffins with all the goodness of<br />
sweet potato, currents, applesauce, nuts, shredded coconut,<br />
and pumpkin pie flavors. </td></tr>
</tbody></table>
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<span style="color: blue;"><br /></span></div>
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<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-gluten-free-english.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten Free Sourdough English Muffins</span></a></div>
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<a href="http://lpfretired.blogspot.com/2014/07/make-it-sourdough-gluten-free-sourdough.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten Free Sourdough Brownies</span></a></div>
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<a href="http://lpfretired.blogspot.com/2014/11/make-it-sourdough-gluten-free-pumpkin.html" style="background-color: white;" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten Free Sourdough Pumpkin Bread</span></a></div>
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<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-basic-sourdough-bread.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten Free Sourdough Bread #1</span></a></div>
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<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-soft-wraps-waffles.html" style="background-color: white;" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten Free Sourdough Soft Wraps, Waffles, and Pancakes</span></a></div>
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<a href="http://lpfretired.blogspot.com/2014/08/make-it-sourdough-seasoned-coating-mix.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten Free Seasoned Coating Mix</span></a></div>
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<span style="background-color: #f2f2f2; font-family: inherit; text-indent: -35px;">Resources:</span></div>
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span></div>
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"A Collection of Sourdough Muffin Recipes." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Collection of Sourdough Muffin Recipes</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 06 Mar. 2015. <</span>http://www.culturesforhealth.com/sourdough-muffin-recipes></div>
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span></div>
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Alvarez-Olmos, Martha I. "Probiotic Agents and Infectious Diseases: A Modern Perspective on a Traditional Therapy." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Clinical Infectious Diseases</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"> 32.11 (2001): 1567-576. Web.<</span>http://repository.usu.ac.id/bitstream/123456789/15646/1/mkn-des2006-%20(7).pdf></div>
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Gluten-Free Morning Glory Muffins." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Whole Foods Market</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 06 Mar. 2015. <http://www.wholefoodsmarket.com/recipe/gluten-free-morning-glory-></span><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Kane, Sharon A. </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">The Art of Gluten-Free Sourdough Baking</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p.: EBookIt.com, 2012. <w</span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">ww.glutenfreesourdough.com</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">.> 2012. Web. 28 Feb. 2015.</span><br />
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Lightened-Up Whole Grain Morning Glory Muffins." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Whole Foods Market</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 06 Mar. 2015. <</span>http://www.wholefoodsmarket.com/recipe/lightened-whole-grain-morning-glory-muffins></div>
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<i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Nature.com</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. Nature Publishing Group, n.d. Web. 06 Mar. 2015.</span><br />
<http://www.nature.com/pr/journal/v66/n2/full/pr2009188a.html><br />
<br />
<span style="background-color: white;"><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">"Sourdough Pumpkin Chocolate Chip Muffins." </span><i style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">Sourdough Pumpkin Chocolate Chip Muffins</i><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -49px;">. N.p., n.d. Web. 06 Mar. 2015. <</span>http://www.culturesforhealth.com/sourdough-pumpkin-chocolate-chip-muffins-recipe></span></div>
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<span style="background-color: #f2f2f2; text-indent: -35px;"> </span><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Top 10 Reasons to Eat Sourdough Bread." N.p., n.d. Web. 06 Mar. 2015.</span></div>
<http://cookusinterruptus.com/blog/?p=4245><br />
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Disclosure statement: I have not received compensation for any products mentioned or used in this post.</div>
Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-60202655132598765892015-01-14T14:59:00.000-08:002015-08-21T16:04:00.715-07:00Gluten Free Graham Crackers<br />
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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!<br />
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I sampled several commercial graham crackers. I think <span style="color: blue;"><a href="http://www.amazon.com/Kinnikinnick-Smoreable-Graham-Crackers-8-Ounce/dp/B003TO9RSU" target="_blank"><span style="color: blue;">Kinnikinnick, Smoreable Graham Style Crackers</span></a> </span>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.<br />
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<h4>
<b>Origin of the Graham Cracker</b></h4>
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.<br />
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The graham cracker was developed by <a href="http://inventors.about.com/library/inventors/blgraham.htm" target="_blank"><span style="color: blue;">Sylvester Graham</span></a> 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.<br />
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Graham flour is more coarsely ground than whole wheat flour. Both contain the bran, germ and endosperm of the wheat kernel.<br />
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<h4>
<b>Substitutions for Graham Flour</b></h4>
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 <a href="http://www.foodsafetynews.com/2014/11/new-guidelines-for-arsenic-in-rice-and-grains-from-consumer-reports/#.VI4uTRZNODo" target="_blank">arsenic</a>. 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 <a href="http://howcanitbeglutenfree.com/gluten-free-recipes/" target="_blank"><span style="color: blue;">American Test Kitchen</span></a>. I hate to be at odds with the American Test Kitchen, but there are other choices that are more healthy.<br />
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The highly recommended recipe for gluten-free graham crackers is the <a href="http://www.glutenfreeandmore.com/recipes/gluten_free_graham_crackers-1793-1.html" target="_blank"><span style="color: blue;">recipe by Rebecca Reilly</span></a>. I found it in a magazine, <i>Living Without's: Gluten Free & More</i>. 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.<br />
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There is a company that makes a blend similar to this. The company is <a href="http://maninisglutenfreeblog.com/" target="_blank"><span style="color: blue;">Maninis</span></a> 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.<br />
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<b>Lowering the Glycemic Index</b><br />
<br />
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 <a href="http://www.homebaking.org/foreducators/askexperts/bakingsugar.html" target="_blank"><span style="color: blue;">sugar is needed</span></a> for helping with the protein structure and tenderness. Of course, it gives sweetness also.<br />
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<b>Substitutions for the Gums</b><br />
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The third substitution I made in the recipe was 1 tablespoon of <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank"><span style="color: blue;">seed dust</span></a> 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.<br />
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<h4>
<b>Making the Graham Cracker Dough</b></h4>
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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.<br />
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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. <br />
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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.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbOhdQPm7TgZli0iG-3o0SLM9nHm9BZ8WnK9RugQTnoJEOt9pljHD8bPkIN4_fWeSSW7ruI9GgiTtxOnqzmoXcKkJ_u8EJnUlhi74zy5ZuSkOyf02JwwiRpTZeXAxwU5wlyVdD-Fr2ZA/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbOhdQPm7TgZli0iG-3o0SLM9nHm9BZ8WnK9RugQTnoJEOt9pljHD8bPkIN4_fWeSSW7ruI9GgiTtxOnqzmoXcKkJ_u8EJnUlhi74zy5ZuSkOyf02JwwiRpTZeXAxwU5wlyVdD-Fr2ZA/s1600/unnamed.jpg" width="320" /></a></td></tr>
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Once the liquid ingredients are added to the dry buttered ingredients,</div>
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the dough may seem to be very crumbly. The dough will work </div>
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together by kneading the dough a few times. The plastic wrap can </div>
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help work the dough together without adding any extra liquid. (Why </div>
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red plastic wrap? I have red, yellow, green, purple, & blue boxes</div>
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left over from students performing light experiments in the </div>
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chemistry classroom. Going to get those experiments posted some day. )</div>
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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.<br />
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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.<br />
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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.<br />
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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.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEAYx2vecac8Xx3J49EXdJWEl-EHnSIt1kmGlXKNgyOmp-SkKh_khFJNIUgjtFdhuGsvkQmIcM-Cyf52dJTbJ7q3B97DmfiTnoHM11GMCVVT7bC9xcqILyjx8gRgzbH2QnZnggHFTL44/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEAYx2vecac8Xx3J49EXdJWEl-EHnSIt1kmGlXKNgyOmp-SkKh_khFJNIUgjtFdhuGsvkQmIcM-Cyf52dJTbJ7q3B97DmfiTnoHM11GMCVVT7bC9xcqILyjx8gRgzbH2QnZnggHFTL44/s1600/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">S'Mores made with mini marshmallows, chocolate chips and<br />
the homemake gluten-free graham crackers. Taste - fantastic!</td></tr>
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Graham crackers (makes about 3 dozen)<br />
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2 1/4 cups gluten free flour (70%-30%) blend (see below)<br />
1/2 cup packed brown sugar or 1/4 cup Stevia brown sugar blend<br />
1/2 teaspoon salt<br />
1 3/4 teaspoon cinnamon<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1 tablespoon seed dust<br />
7 tablespoons butter, cold, cut into pieces<br />
2-3 tablespoons honey<br />
3 tablespoons cold water<br />
1 teaspoon vanilla<br />
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1 teaspoon <a href="http://www.wikihow.com/Make-Cinnamon-Sugar" target="_blank"><span style="color: blue;">cinnamon sugar</span></a> (optional)<br />
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Directions:<br />
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1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, baking soda, seed dust and salt.<br />
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2. Using a pastry blender, work cold butter into dry ingredients.<br />
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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.<br />
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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.<br />
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5. Preheat oven to 325 degrees. Cut parchment paper the size of the baking pan.<br />
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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.<br />
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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.)<br />
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8. Repeat steps 6 and 7 for remaining dough as many times as needed to finish rolling the dough.<br />
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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.<br />
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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<br />
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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!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCPnl0WwMWvKrUPZSsw-xsUjfFmPvLq1PBEQWGzF1T5qqhCGOBB_bN9Kkl8Pl1BPbQYxnaUvebrY3NLufjiuT8VL963O4UYPQMNBVdSypg-ZUmo8X85REiRTIZVsvaQlxGC11-_Zb0hI/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCPnl0WwMWvKrUPZSsw-xsUjfFmPvLq1PBEQWGzF1T5qqhCGOBB_bN9Kkl8Pl1BPbQYxnaUvebrY3NLufjiuT8VL963O4UYPQMNBVdSypg-ZUmo8X85REiRTIZVsvaQlxGC11-_Zb0hI/s1600/unnamed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Graham Crackers -- first try. Great taste but not pretty.<br />
The look of the crackers improved by rolling a little thicker<br />
and using a wooden skewer to make the holes.</td></tr>
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<b>Whole Grain Flour Blend (70% whole grain - 30% starch)</b><br />
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The <a href="http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/" target="_blank"><span style="color: blue;">idea for developing this flour blend</span></a> came from Gluten Free Girl and The Chef. There is a list of flours from which to choose to make flour blends.<br />
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70% WHOLE GRAIN FLOURS<br />
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200 g ( 1 2/3 cup) oat flour<br />
50 g (about 1/2 cup) millet flour<br />
100 g (about 1 cup) quinoa flour<br />
100 g (3/4 c + 3 tb) sorghum flour<br />
50 g bean (about 1/2 c)(fava & <br />
northern)<br />
50 g (1/4 c + 2tb) (corn flour (masa<br />
harina)<br />
50 g (1/4 c + 2tb) amaranth flour<br />
50 g (1/4 c + 2tb)teff flour<br />
50 g (1/4 c + 2tb) buckwheat flour<br />
<br />
30% STARCHES<br />
<br />
100g (3/4 c) tapioca flour<br />
100 g (3/4 + 3 tb) corn starch<br />
100 g (3/4 + 2tb) c + potato starch<br />
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The blend becomes light and fluffy when the starches are added. This blend has a great taste!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19zJARaTKCuWS-z3BnRKEIz-5euSZqQDg527c4x2gQgQmcbNPlM0aeO74n4uhdaKjeqdttxSn0TX8HRcma1Mht0ut1-NQnncnOL0d-v61MyFKt_dhKx7ssxERudufoCgyzCFDuZC7P5k/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19zJARaTKCuWS-z3BnRKEIz-5euSZqQDg527c4x2gQgQmcbNPlM0aeO74n4uhdaKjeqdttxSn0TX8HRcma1Mht0ut1-NQnncnOL0d-v61MyFKt_dhKx7ssxERudufoCgyzCFDuZC7P5k/s1600/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade graham crackers with peanut butter.<br />
Any choice of butter can be used. Wonderful to have again!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwr2A4Fl5jWuOuJrGD3JlA7emg0TNykrPXFZlnBOdVpWRrvXmGajayWohY7da2InFEAtkwiDe5KnEPLDLludtiM4Vk79KJ-ezBqkRCGjiJguoh6OegBDEuVXm-n2OAA2ktC6ca9g27LI/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwr2A4Fl5jWuOuJrGD3JlA7emg0TNykrPXFZlnBOdVpWRrvXmGajayWohY7da2InFEAtkwiDe5KnEPLDLludtiM4Vk79KJ-ezBqkRCGjiJguoh6OegBDEuVXm-n2OAA2ktC6ca9g27LI/s1600/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To cut out the little pigs, cats, elephant and teddy bears, roll<br />
dough on parchment as usual. Place the parchment on the <br />
baking pan.Then, freeze the dough. Once frozen 20 minutes, <br />
use the cutters to cut out cookies. Run a knife under the dough<br />
and gently pop the cookie out. Reroll the leftover dough and<br />
freeze again or make squares without freezing. Bake the little<br />
cookie grahams 6-7 minutes. Watch carefully. They burn quickly!</td></tr>
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Resources:<br />
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Bellis, Mary. "Sylvester Graham - History of Graham Crackers." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">About.com Inventors</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. About.com, 05 Mar. 2014. Web. 13 Jan. 2015.<</span>http://inventors.about.com/library/inventors/blgraham.htm><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Frequently Asked Questions." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Food Safety Education</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 14 Jan. 2015. <</span>http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=270><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Gluten-Free Graham Crackers - Recipes Article." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Living Without's Gluten Free & More</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 14 Jan. 2015.<</span>http://www.glutenfreeandmore.com/recipes/gluten_free_graham_crackers-1793-1.html><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Graham Crackers Were Originally Meant to Be Part of a Diet Thought to Curb Sexual Urges." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Today I Found Out RSS</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., 28 Mar. 2013. Web. 14 Jan. 2015.</span><br />
<http://www.todayifoundout.com/index.php/2013/03/graham-crackers-were-originally-meant-to-be-part-of-a-diet-thought-to-curb-sexual-urges/><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Home Baking Association: Providing Tools and Knowledge to Perpetuate Generations of Home Bakers."</span><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"> N.p., n.d. Web. 14 Jan.2015</span><br />
<http://www.homebaking.org/foreducators/askexperts/bakingsugar.html><br />
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<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"How Much Arsenic Is in Your Rice - Consumer Reports." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">How Much Arsenic Is in Your Rice - Consumer Reports</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 14 Jan. 2015.<</span>http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"How to Make a Gluten-free Whole-grain Flour Mix - Gluten Free Girl and the Chef." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Gluten Free Girl and the Chef RSS</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., 05 Feb. 2013. Web. 14 Jan. 2015.<</span>http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"How to Make Cinnamon Sugar." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">WikiHow</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 14 Jan. 2015.</span><br />
<http://www.wikihow.com/Make-Cinnamon-Sugar><br />
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Disclosure Statement:<br />
I have not received compensation for any products mentioned or used in this post.Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-77482788006888825932015-01-02T20:31:00.000-08:002015-01-02T20:31:08.291-08:00Gluten-Free Shortbread Using A Cookie Press<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKEkWZarqoLRmPwlrYPsTTWaxefa6-mDXkBd-wI8a1nmhJ7rLKk39GuSFaaQU5250Vq5oERz_P_teOVOaseEg8VPtcLeLT7KfFiTGQTvmNfPATg803hnzCjT7ip4ixxUP9Y8QbH2JpO0/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKEkWZarqoLRmPwlrYPsTTWaxefa6-mDXkBd-wI8a1nmhJ7rLKk39GuSFaaQU5250Vq5oERz_P_teOVOaseEg8VPtcLeLT7KfFiTGQTvmNfPATg803hnzCjT7ip4ixxUP9Y8QbH2JpO0/s1600/unnamed.jpg" height="300" width="400" /></a></div>
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Many years ago, before my gluten problem was identified, I baked Cookie Stamp Shortbread cookies. I even developed a Chocolate Stamp Cookie recipe that my children liked. The cookie stamps I used were made from a variety of media, including glass, ceramic and plastic.<br />
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<tr><td class="tr-caption" style="text-align: center;">The stamps with deeper impressions seem to do better with gluten-free dough.</td></tr>
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Those 2 dozen cookie stamps have been calling my name for awhile and I have been ignoring the call. I figured that it was hard enough to make a riceless cookie, much less try to stamp one. Even though I don't use rice flour, there are reasons bakers use rice flour in gluten-free baking. Rice flours (white, brown and glutinous) are the cheapest of the gluten-free flours; it usually gives a nice looking product and most people using it have fewer failures in the baking department. But there is a problem in that it has arsenic. White rice flour has few nutrients and though, brown rice has more nutrients, it has more arsenic than white rice. Reading <a href="http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm" target="_blank"><span style="color: blue;">this info</span></a> from Consumer Reports might help understand the problem.<br />
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<b>What is Shortbread?</b><br />
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Shortbread is <span id="goog_1845800309"></span><a href="https://www.wordnik.com/words/shortbread" target="_blank"><span style="color: blue;">described</span></a><span id="goog_1845800310"></span> as a rich, thick, sandy, buttery cookie and sometimes molded, then baked until the edges are golden. It is also a crumbly cookie. Shortbread is suppose to be a dough of 3 parts flour, 2 parts butter and 1 part sugar. Many recipes only contain those three ingredients. Some recipes list powdered sugar as an ingredient and some include the addition of cornstarch. There is cornstarch in the powdered sugar. The cornstarch is used to absorb water from the butter so that the shortbread is dry. There is no leavening ingredient in shortbread.<br />
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<a href="http://thepioneerwoman.com/cooking/2009/08/shortbread-cookies/" target="_blank"><span style="color: blue;">Ree Drummond</span></a> states that a shortbread cookie is entirely different from a sugar cookies, with different texture and flavor. She says that they should never meant to be eaten alone. They need cream, ice cream, fruit or something else.<br />
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The cookies can be made chocolate with the addition of cocoa. Instant coffee can be added with the cocoa to make mocha shortbread. Chocolate chips, mini chocolate chips or chopped chocolate can be added to the dough for delightful chocolate shortbread. Toffee bits can be added alone or with chocolate chips for a great shortbread. Shortbread can be dipped in chocolate. Lemon drink mix or lemon zest can be added to the dough to give lemon flavor. Chopped nuts can be added to made nut sandies. Chia shortbread can be made by adding cardamon, cinnamon, cloves and black pepper. Give a hint of caramel flavor by using light brown sugar. A savory shortbread can be made using some of the following ingredients: cornmeal, sharp cheddar cheese, Parmesan cheese, nuts, herbs of choice, cayenne pepper, paprika, chili powder or dry mustard. Dried fruit such as dried blueberries, dried cherries, dried can berries can be added to the dough for berry shortbread.<br />
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There are several ways to prepare the shortbread for baking. <a href="http://www.grandparents.com/food-and-leisure/dessert-recipes/sarabeths-shortbread-cookies" target="_blank"><span style="color: blue;">Sarabeth Levine</span></a> believes it should be rolled and cut into shapes. Her favorite shape is disk-shaped because there are no sharp edges to over- brown. <a href="http://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe.html" target="_blank"><span style="color: blue;">Ina Garten</span></a> rolls her shortbread, cuts, bakes and dips part of the shortbread in semisweet chocolate. Shortbread can be <a href="http://www.kingarthurflour.com/recipes/shortbread-recipe" target="_blank"><span style="color: blue;">baked in cake pans</span></a>, removed from the pans after baking and cut into wedges while still warm. The dough can also be dropped by teaspoon and flattened with a small glass, fork tines or anything that can make a pretty pattern, such as cookie stamps.<a href="http://lauriesadowski.wordpress.com/2011/12/21/nostalgic-shortbread-gluten-free-vegan/" target="_blank"> <span style="color: blue;">Laurie Sadowski </span></a>has some great ideas for making shortbread cookies. You might like her recipe also.<br />
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I wanted to be able to replicate the description of shortbread using gluten-free flours. Gluten-free shortbread is going to be slightly different from gluten shortbread. Trying to remember the feel and taste of shortbread before becoming gluten-free is difficult -- what did it feel like and how did it taste? I can only slightly remember. Most resources agree that shortbread, gluten or gluten-free, should never be allowed to brown except lightly around the edges. Some gluten-free shortbread recipes call for an egg for binding the flours and starches. The egg might give a different consistency to the shortbread. Extra cornstarch or arrowroot flour might be needed to absorb water from the egg. I want to make a gluten-free shortbread cookie that will be exactly like a gluten shortbread cookie.<br />
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<b>First try</b><br />
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The flour blend I used contained gluten-free oat flour, sorghum flour, corn flour (masa harina) and tapioca starch. The recipe called for xanthan gum, cornstarch, sugar and salt. It was easy to make and was buttery and sweet. It was easy to knead into a log. Rather than cut into cookie disks, I rolled the slices into balls so that they could be stamped. The balls were difficult to stamp. The dough was difficult to release from the stamp. Once baked, the shortbread was too crumbly and delicate. When baked, some of the impressions disappeared while the shortbread baked. The gingerbread man impression was very prominent. The glass stamps did not make good impressions because the impressions on the glass are very shallow. With the glass stamps, it was difficult to see the impression, even before baking. Final results: the dough was sticky, the dough stuck to the stamps and some of the impressions disappeared upon baking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HQER6idH15h8mXOHFjGm8nYthBtsoEtjchHfl2xi6dbRCxyEZFjCSPeke7aD0wvjzQrf4zZMAOhfLj0MM1t-uiIdKm1KWgBmF9_HeK-wh22gE8ytlX4VkXL4Kj2fb8YJndNKT0IvcHg/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HQER6idH15h8mXOHFjGm8nYthBtsoEtjchHfl2xi6dbRCxyEZFjCSPeke7aD0wvjzQrf4zZMAOhfLj0MM1t-uiIdKm1KWgBmF9_HeK-wh22gE8ytlX4VkXL4Kj2fb8YJndNKT0IvcHg/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These cookies haven't been baked yet. When baking the oat flour shortbread, <br />
the flower, apple and heart will disappear on the shortbread when baked.<br />
How disappointing but the second try is triumphant.<br />
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<b>Second Try</b><br />
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For the second batch, I decided to change the recipe. I used the whole grain flour blend, mainly because it made a wonderful cracker. Maybe it would make a better short bread. The flour blend was the 70%-30% blend of 70% whole grains of oat, millet, quinoa, sorghum, bean, masa haring, amaranth, teff and buckwheat. The 30% of starches are tapioca, corn starch and potato starch. Other ingredients in the recipe include sugar, butter and egg and extra cornstarch. </div>
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Making only half the recipe, the dough was mixed, the dough was dumped onto plastic wrap (or a Ziploc bag can be used), and kneaded a few times, until a soft ball formed. Using the plastic wrap (or bag), it was rolled into a log with 2-inch diameter. It was cooled in the refrigerator for 60 minutes to let the dough hydrate. It was then removed from the refrigerator and let come to room temperature, 10-15 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JrpbvHOpUcshqa0GNZiWdq3LVHVbyGPwR8tzXNBON6OJy18yyLZ_9YisELcC4QPvviUICCtfgdameqKx9I39ylb4gUmJJSRQ92AiLxwnPb_ZiWQexfi9r4DPWquhTI_Lc5kyxYNQsXE/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JrpbvHOpUcshqa0GNZiWdq3LVHVbyGPwR8tzXNBON6OJy18yyLZ_9YisELcC4QPvviUICCtfgdameqKx9I39ylb4gUmJJSRQ92AiLxwnPb_ZiWQexfi9r4DPWquhTI_Lc5kyxYNQsXE/s1600/unnamed.jpg" height="240" width="320" /></a></div>
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<b>What to Do Next</b></div>
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Remove the plastic wrap. Use a knife to divide first roll of dough into 10-12 equal pieces. Roll each disk into a ball and place on the prepared pan with parchment paper. Place the plastic wrap over the balls and flatten with fingers or small glass bottom.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvEq4NiRfD7UlZj5wLbo8uI_A_kYFIRsA4t-JrburJPDLVgm6be8gRQS4HUa1fyRh7m8PqsdMTI7MVSUUeO2F05NV5tqw65d4SJvwElcnGqmtu_oJ9MH2MYYepV6aFaV-i7kU2f7hwrA/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvEq4NiRfD7UlZj5wLbo8uI_A_kYFIRsA4t-JrburJPDLVgm6be8gRQS4HUa1fyRh7m8PqsdMTI7MVSUUeO2F05NV5tqw65d4SJvwElcnGqmtu_oJ9MH2MYYepV6aFaV-i7kU2f7hwrA/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note that the log has be marked into 8 disks but had to be <br />remarked because each dish was larger than 1-in balls.<br /><br /><br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuHtFSzvjgSnFB3BYZPvVMtMdIATYNHV-E00MBAm3ps7MRlNNPjhNRSYdFFayOc1XGotUg8gcupIt-gdPY3lIo7jP-IkrbGi0zaC4HtL4DM2JEvYaYtK5kiDlIkp16CWV67SqGufhYAU/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuHtFSzvjgSnFB3BYZPvVMtMdIATYNHV-E00MBAm3ps7MRlNNPjhNRSYdFFayOc1XGotUg8gcupIt-gdPY3lIo7jP-IkrbGi0zaC4HtL4DM2JEvYaYtK5kiDlIkp16CWV67SqGufhYAU/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first 9 (1-inch) balls from the first log.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The yellow plastic wrap gives the flattened dough balls a darker appearance.</td></tr>
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With the plastic wrap over the flattened cookie balls, stamp each ball. If the impression is not good, pull the plastic wrap off, reroll the ball, recover with plastic wrap and restamp.<br />
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<tr><td class="tr-caption" style="text-align: center;">Stamped gluten-free shortbread. Because gluten-free dough is<br />sticky, stamping though the plastic wrap helps.</td></tr>
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Remove the plastic wrap from the stamped shortbread cookies. (Save the plastic wrap to flatten and stamp the next set of shortbread). Place the cookie pan with the unbaked stamped cookies in the freezer. Cooling the stamped dough will help the cookies hold their impressions while baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbhHMt511G4tnhlYhZRue36SR2N9w7FIKzQnmhCFOrN2jfbjJl_GmpJ_jiWnEDZmSLLApflAQYrdc2vBdFYexYraK__w4ep3N0vCUISkzBmYMiW9pPvfNY_rE7SKwLuYJVnX90T0K2go/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbhHMt511G4tnhlYhZRue36SR2N9w7FIKzQnmhCFOrN2jfbjJl_GmpJ_jiWnEDZmSLLApflAQYrdc2vBdFYexYraK__w4ep3N0vCUISkzBmYMiW9pPvfNY_rE7SKwLuYJVnX90T0K2go/s1600/unnamed.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The flower, at the top of the photo, makes a nice stamp in the cookies but because <br />
it is not very deep, baking doesn't hold the impression in the shortbread. The gingerbread <br />
boy, the cat and the butterfly impressions baked beautifully, leaving the impression.<br />
<br />
<br /></td></tr>
</tbody></table>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3W4_9sCzotSNe_3097r12Oh2TTjt_hcjqWncdx_Dc4DcmkgQbdqNnGce-aOBnNf8YDYrY7o5UBDwbs7N-astNc-v2TGMEh-3FAjcMC5Uyys_EuELc_aOsGMOS7SdKuyWWCpQRe5S_sqs/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3W4_9sCzotSNe_3097r12Oh2TTjt_hcjqWncdx_Dc4DcmkgQbdqNnGce-aOBnNf8YDYrY7o5UBDwbs7N-astNc-v2TGMEh-3FAjcMC5Uyys_EuELc_aOsGMOS7SdKuyWWCpQRe5S_sqs/s1600/unnamed.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baking, kitty and gingerbread boy impressions stay nicely but the flower is gone!<br />
In the third trial, I found that placing the pressed cookies in the freezer before baking<br />
help holds the impression during baking.</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<div>
Notice that the cookies do not brown very much. The edges are slightly golden. These cookies are buttery, rich, sandy and have good flavor.<br />
<br />
<b>Not Interested in Stamping?</b><br />
<br />
This same shortbread cookie recipe can be made without stamping. An alternative method of making the cookies is just slice and bake. If needed, each slice or disk can be flattened with a glass or fork.<br />
<br />
I liked the adventure of stamping and discovering what works and what doesn't work. (Guess that is the science teacher in me.) Another thought -- no matter what gluten-free recipe and gluten-free flour blend you choose to use, and there are many out there, you might have to experiment a little if you care to make perfect shortbread. I haven't gotten perfection yet and will continue working on the shortbread. If there are any extraordinary discoveries, I'll repost them.</div>
<div>
<div style="text-align: center;">
<br /></div>
<h3>
<b><span style="color: blue;">Linda's Cookie Stamp Shortbread Gluten Free</span></b></h3>
<b>Ingredients:</b><br />
<br />
1/4 cup + 2 Tb (49g) cornstarch<br />
1/2 cup powdered sugar<br />
3/4 cup unsalted butter, softened<br />
1 1/2 cup + 2 Tb (168g) Gluten-Free Whole Grain Flour Blend*<br />
2 tablespoons egg white<br />
1 teaspoon vanilla<br />
1/4 teaspoon salt<br />
1/2 tablespoon psyllium powder or ground flax seed or seed dust<br />
extra sugar<br />
<br />
<b>Directions:</b><br />
<br />
Cut parchment paper the size of the cookie sheet.<br />
<br />
Stir together cornstarch, sugar and flour in a bowl.<br />
<br />
Blend the butter into the flour mixture with a pastry blender or two knives to form a soft crumbly dough. The butter can also be frozen, grated and mixed into the flour mixture. It can also be blended with a food processor.<br />
<br />
Mix in egg and vanilla to form a soft dough.<br />
<br />
Empty the dough onto a piece piece of plastic wrap. Knead the dough several time. Form it into a log shape. Fold the plastic wrap around the dough and shape again to form a roll 1 1/2 to 2″ in diameter. Place the log in the refrigerator to chill for at least 60 minutes.<br />
<br />
Take the log out of the refrigerator and let the dough come to room temperature, 10-15 minutes.<br />
<br />
Cut the roll into 10-12 equal pieces. Roll each piece into 1-inch ball and place on parchment lined cookie sheet. Place plastic wrap over the balls and flatten. With the plastic wrap over the flattened cookie balls, stamp each ball. If the impression is not good, pull the wrap off, reroll the ball , recover with plastic wrap and restamp. The impressions will not be as sharp using plastic wrap but the dough will not be stuck in the stamp.<br />
<br />
When finished with the stamping, pull the plastic wrap off. Place the cookie sheet of stamped cookies in the freezer for 15-20 minutes.<br />
<br />
Remove the cookie sheet from the freezer and sprinkle the cookies with a little sugar.<br />
<br />
Bake at 350℉ for 10-13 minutes, until the edges are slightly brown and set. Remove from oven and cool in pan for 5 minutes. Carefully lift each cookie on cooling rack. The cookies will be delicate but will firm up as they cool. Repeat directions with the second roll.<br />
<br />
When cool, store in an airtight container.<br />
<br />
<br />
-----------------------------------------------------------------------------<br />
Linda's Whole Grain Flour Blend<br />
<br />
70% WHOLE GRAIN FLOURS (all gluten-free)<br />
<br />
200 g ( 1 2/3 cup) gluten-free oat flour<br />
50 g (about 1/2 cup) millet flour<br />
100 g (about 1 cup) quinoa flour<br />
100 g (3/4 c + 3 tb) sorghum flour<br />
50 g bean (about 1/2 c)(fava & northern or any bean combination)<br />
50 g (1/4 c + 2tb) corn flour (masa harina)<br />
50 g (1/4 c + 2tb) amaranth flour<br />
50 g (1/4 c + 2tb)teff flour<br />
50 g (1/4 c + 2tb) buckwheat flour<br />
<br />
30% STARCHES (all-gluten free)<br />
<br />
100g (3/4 c) tapioca flour<br />
100 g (3/4 + 3 tb) corn starch<br />
100 g (3/4 + 2tb) c + potato starch<br />
<br />
<br />
<br />
Rather than use oat flour, millet flour, and quinoa flour, 350 grams of one of those flours can be used. I prefer to use all the flours. Each adds a specific purpose. The bean flour adds protein, fiber and moisture. Millet flour contains amino acids and helps prevent crumbliness. Quinoa flour adds a complete protein with vitamins, minerals and iron. Oat flour adds fluffiness and softness to the flour blend and is a good iron source. Oat flour also behaves similar to wheat flour. Teff flour is high in protein and has a sweet, nutty flavor. It is expensive and used in small quantities. Sorghum flour has a low glycemic index and has high anti-oxidant properties. Buckwheat flour is high in essential amino acids, fiber, vitamins, minerals and better when combined with other flours. The masa harina helps with the density of baked goods and helps give moisture.<br />
<br />
The starches help a gluten-free flour blend to be lighter and help give rise and lift to baked products. Tapioca helps with browning and potato starch helps lighten up the product. Corn starch adds tenderness.<br />
<br />
To make the whole grain flour blend less expensive, I mill the oat, millet, quinoa, bean, amaranth, teff flours and sometime the sorghum and buckwheat. If this combination seems too much trouble, a company makes a blend comparable to this one. Maninis flour blends, found at <a href="http://www.amazon.com/MANINIS-Ancient-Gluten-Free-Multi-Purpose/dp/B00C2ZT0I4" target="_blank">this site</a>, are more expensive but, are excellent flour blends. There is no rice in their blends.<br />
<br />
<div style="text-align: center;">
<br /></div>
<br />
Resources:<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Buckwheat Flour, Gluten Free Flour, Pseudo Cereal, Buckwheat and Rice Flour Chocolate Chip Cookie Recipe (Gluten Free), Whats Cooking America." N.p., n.d. Web. 02 Jan. 2015. <</span><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -2.5em;">http://whatscookingamerica.net/CharlotteBradley/BuckwheatFlour.htm></span><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Do I Have to Add Salt If I Use Unsalted Butter in a Recipe? - BHG.com."</span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Better Homes & Gardens</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 02 Jan. 2015.</span>http://www.bhg.com/advice/food/baking/butter-salted-vs-unsalted/<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"4 Tips for Baking With Oat Flour." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Food and Wine</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 2 Jan. 2015. <</span>http://www.foodandwine.com/blogs/2014/4/22/4-tips-for-baking-with-oat-flour><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Gruss, MS Teri. "How to Use Gluten-Free Flours and Starches." N.p., n.d. Web. 02 Jan. 2015.<</span>http://glutenfreecooking.about.com/od/glutenfreeingredients/tp/20-Gluten-Free-Flours.01.htm><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"How Much Arsenic Is in Your Rice - Consumer Reports." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">How Much Arsenic Is in Your Rice - Consumer Reports</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 02 Jan. 2015.<</span>http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Is Masa Harina Gluten Free?" </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Gluten Free Cooking School Is Masa Harina Gluten Free Comments</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 02 Jan. 2015.<</span>http://www.glutenfreecookingschool.com/is-masa-harina-gluten-free/><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Shortbread." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">: King Arthur Flour</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 02 Jan. 2015.<</span>http://www.kingarthurflour.com/recipes/shortbread-recipe><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Shortbreads for Every Taste | MyRecipes.com." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">MyRecipes.com</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 02 Jan. 2015.</span>http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/shortbread-cookie-recipes#more<br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Shortbreads for Every Taste | MyRecipes.com." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">MyRecipes.com</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 02 Jan. 2015.<</span>http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/shortbread-cookie-recipes#more><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"6 Best Gluten Free Flour Substitutes - Three Bakers." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Three Bakers Gluten Free Bakery</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., 06 Apr. 2014. Web. 02 Jan. 2015.<</span>http://threebakers.com/best-gluten-free-flour-substitutes/><br />
<br />
<div class="citation_text mla7" style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-left: 2.5em; margin-top: 5px; text-indent: -2.5em; word-wrap: break-word;">
"Sorghum June Grain of the Month." <i style="box-sizing: border-box;">Sorghum June Grain of the Month</i>. N.p., n.d. Web. 02 Jan. 2015.</div>
<http://wholegrainscouncil.org/whole-grains-101/sorghum-june-grain-of-the-month><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"What Is the Purpose of Cornstarch in Shortbread Cookies." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Food52</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 02 Jan. 2015.</span>http://food52.com/hotline/21746-what-is-the-purpose-of-cornstarch-in-shortbread-cookies<br />
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<div class="citation_text mla7" style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-left: 2.5em; margin-top: 5px; text-indent: -2.5em; word-wrap: break-word;">
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<div class="citation_text mla7" style="box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-left: 2.5em; margin-top: 5px; text-indent: -2.5em; word-wrap: break-word;">
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Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-69183170805921869142014-11-24T09:58:00.000-08:002015-01-14T11:24:59.866-08:00Gluten Free Pie Crust<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCtU1F5eX0ExDfIfY5d6WNAGXmDZ892eDiybn6BlqhzItDGlmEnoyLbBrIhPfc4MsU1JqpF8EHNMg9GoSi80we3S6G4kO2JDWOSlakf3HxEF_v-1JNJo7cBskbgBsQpRFXQC-XRHFJ9o/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCtU1F5eX0ExDfIfY5d6WNAGXmDZ892eDiybn6BlqhzItDGlmEnoyLbBrIhPfc4MsU1JqpF8EHNMg9GoSi80we3S6G4kO2JDWOSlakf3HxEF_v-1JNJo7cBskbgBsQpRFXQC-XRHFJ9o/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It is night and my shadow is cast on the front crust. </td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<br />
Holidays are coming and I don't have to live without cake and pies any longer! I haven't finished experimenting with the cake yet but I have reached an "I got it!" on the pie crust.<br />
<br />
Since I had to become gluten free, I had given up on even trying several techniques that I had learned at ECU in Family and Comsumer Science. Back then (not saying when), it was referred to as a BS in Home Economics. I could roll out a perfect pie crust but that pie crust was an art of wonderful gluten. Gluten is the substance that helps made the dough pliable and hold together.<br />
<br />
Oh, how I missed making pecan chocolate pie, savory chicken pot pie, quiche with a crust, fresh strawberry pie, chocolate chess pie, and variations of pumpkin pie. All that has changed since I spent a weekend trying out different gluten free pie crust recipes. I wouldn't ordinally spend that short time developing a recipe, but Thanksgiving and Christmas are coming up and I will not be spending another holiday watching other people eat my favorite dishes, which I can't eat. <br />
<br />
<b>The Kitchen Laboratory - Experimenting with Pie Crust Recipes</b><br />
<br />
The first recipe I tried was a <a href="http://www.bobsredmill.com/recipes.php?recipe=34" target="_blank"><span style="color: blue;">pie crust using amaranth flour</span></a> and it was pretty bad. If I had checked the reviews first, I would have not tried it. The crust actually makes a cracking sound when it breaks. The earthy taste is much too strong. My daughter said it tasted like earth worms -- that is pretty earthy, but how would she know the taste of earth worms. Hmmmm.<br />
<br />
Next came a gluten free <a href="http://www.marthastewart.com/925114/gluten-free-pie-dough" target="_blank"><span style="color: blue;">pie crust recipe from Martha Stewart</span></a>. Some reviewers stated that the butter in the pie crust ran out of the pie pan. Mine didn't do that but the butter pooled in the middle of the pie pan as the sides of the crust oozed down to the bottom of the pie pan. About half the reviewers had problems with the recipe. I'm not absolutely sure but I believe it has to do with the flour blend used. The recipe doesn't state the flour blend used but most of the gluten free recipes used on Martha's site use <a href="http://www.deandeluca.com/bakery-shop/baking-ingredients/cup4cup-gluten-free-flour.aspx" target="_blank">Cup4Cup</a>, and that is rice flour based. Since this recipe won't work with my flour blend, I didn't save the recipe. Reviewers ( evidently using rice flour) have given raving reviews for the recipe. If you use rice flour, you might want to give it a try.<br />
<br />
Another pie crust recipe I tried was from the site <a href="https://simplygluten-free.com/blog/2013/11/perfect-gluten-free-pie-crust-recipe.html" target="_blank"><span style="color: blue;">Simply Gluten Free</span></a>. This recipe for pie crust gave me reason to tread on. The sight sells a gluten free flour which is mostly rice flour. I am not a rice flour user. I tried the recipe with with my own flour blend and it worked. The pie crust was flaky. I would consider using it again. I did use a food processor to make this recipe. It is a quick, easy and tasty recipe. If you don't need a sweet dough, leave off the sugar but if using a rice flour, it will help the pie crust brown.<br />
<br />
I thought I had finally found a good pie crust dough at Simply Gluten Free. I cleaned up the kitchen and thought I was finished. Then, why I'm not sure, I wouldn't give up with the idea I need the perfect gluten free pie crust. I found a <a href="http://www.bobsredmill.com/recipes_detail.php?rid=1126" target="_blank"><span style="color: blue;">pie crust recipe</span></a> at Bob's Red Mill site. It had 78 - that's right - 78 positive reviews for the recipe. The flour blend suggested for use in the recipe had no rice. So I had planned to wait until morning, go to Big Lots and get the Bob's Red Mill Gluten Free All Purpose Baking Flour, as suggested for the recipe.<br />
<br />
Since the blend had no rice and my blend was a little similar to Bob's Red Mill, I went back to the kitchen at 9:00 PM and started the recipe. Oh, my gosh, it worked out perfectly! It was so easy to make and it was tasty and flaky. It tasted very simular to the recipe from Simply Gluten Free but it was easier. I didn't use the processor because I had just cleaned it and I didn't want to clean it again at 9:30 PM. A processor, though, can be used to quicky make the dough. It took no time at all to blend the flour and butter with a pastry cutter and roll it out on floured wax paper. <br />
<br />
I had been rolling out the doughs on parchment paper but I found it easier to roll on wax paper. The wax paper doesn't seem to absorb as much moisture and peels off easier. Still needs to be rolled with lots of gluten free flour. Am I a happy baker? :-D<br />
<br />
<br />
I have include the flour blend I used in the pie crust. I developed this blend by reading <a href="http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/" target="_blank"><span style="color: blue;">this site</span></a> of Gluten Free Girl. I used the 70% whole grains and 30% starch rule. I chose not to use the rice flour because of the <a href="http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm" target="_blank"><span style="color: blue;">arsenic</span></a> and rice flour's high glycemic index. The recipe for the flour blend can be found at the bottom of the post. If you choose not to use my blend, I am not offended. Get the Bob's Red Mill GF All Purpose Baking Flour. It can be used for most all baking. <br />
<br />
I won't copy the recipe on this post because you can go to the site to get <span style="background-color: white;"><span style="color: blue;"><a href="http://www.bobsredmill.com/recipes_detail.php?rid=1126" target="_blank"><span style="color: blue;">Bob's Red Mill pie crust</span></a> </span>recipe by Nancy Sackman</span>. In my photos, you notice that the pie crust looks darker than the photo at Bob's Red Mill site. The reason for the color differences is in the flour blend. The Gluten Free All Purpose Baking Flour from Bob's Red mill is bean flour based and mine is whole grained based, which makes a darker dough. Both are high in protein.<br />
<br />
<b>Making the Pie Crust</b><br />
<br />
I went one step further and made a cheddar cheese crust. I added twice the amount of shredded cheddar cheese as compare to the butter. I then cut both the cheddar cheese and butter into the flour, salt, and a tad of sugar. Next time I make it I'm going to try using extra sharp cheddar cheese. There is only a hint of cheddar cheese taste with sharp cheese. I think that adding more cheese will only make the dough more oily and the extra sharp will help with the flavor.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRI3UJBTztwwDX3p_O7Dt1Km_RRxukvm2sQb-hrLjDRlZ7d-tQfvnCUXi9ib7AFfWMpgNVvibbaJv05gxxeE7IjlCngN3U1CWfg8L1XVjwXD4PVhXDrHJsaYAUoIelIcHGMlGrs7hjZE/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRI3UJBTztwwDX3p_O7Dt1Km_RRxukvm2sQb-hrLjDRlZ7d-tQfvnCUXi9ib7AFfWMpgNVvibbaJv05gxxeE7IjlCngN3U1CWfg8L1XVjwXD4PVhXDrHJsaYAUoIelIcHGMlGrs7hjZE/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The orange color is from the cheddar cheese.</td></tr>
</tbody></table>
<br />
Pour the ice water, one tablespoon at a time, into the flour mixture and toss with a fork until the dough will hold together. Be careful not to add too much water; it will become too sticky. Spoon all the dough into a zippered bag. (Gluten free dough does not come together as easily as gluten dough). Once the dough is in the bag, it is much easier to form the dough into a disk inside the bag. Place the bag in the refrigerator for at least one hour. (It can stay refrigerated up to three days). It needs refrigerated time for the moisture to distribute throughout the dough. It takes gluten free dough more time to for the moisture to be absorbed than gluten dough. Before rolling the dough let it sit out of the fridge for 10 minutes to come to room temperature.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyxTJpcJW30wT520FVtPBo1mCb0qUQknXRNReTP0PouJzk3JWDFUpB4pFp4ucuIKPQBHEFRhwJ_2koZPpVZbIYAjTLjJ2lugnGQayzrVOU5m3-hRIarZlvM6NNpP5NMiA1OkSqkW4vgU/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyxTJpcJW30wT520FVtPBo1mCb0qUQknXRNReTP0PouJzk3JWDFUpB4pFp4ucuIKPQBHEFRhwJ_2koZPpVZbIYAjTLjJ2lugnGQayzrVOU5m3-hRIarZlvM6NNpP5NMiA1OkSqkW4vgU/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sometimes it appears as if the dough won't come together. <br />
Just coax it gently and it will if it has enough liquid.</td></tr>
</tbody></table>
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This dough surprisingly rolls out beautifully. The dough needs a lot of gluten free flour between the layers of wax paper. Place the flour on the first layer of wax paper and lightly move the dough disk over the flour. Lightly dust the top of the disk and place another piece of wax paper on the disk. Roll the dough from the center of disk out to edge, turning the paper 1/4 turn after rolling. Repeat rolling and turning until the dough is rolled half the size you want it. Flip the paper and slightly peel the paper away from the dough. If needed, lightly dust the dough with flour by rubbing your hand in the flour and then lightly rubbing the dough. Finish rolling out the dough from center to edge of paper until dough is about 1/8-in thick and the size you want it.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XNm_-pKrLCmyY04Z2qJ4U1Xy-M82hZe1M8d88AOpuuyUf4_ccsvA9wmdaw1tHIxl9QWBAaJAhRwrHp-jDurCJcx5-g-1lfkLhOetpX3RtSPVK0AVpiET3yWBA-h7ov8CITMCMR6h1SM/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XNm_-pKrLCmyY04Z2qJ4U1Xy-M82hZe1M8d88AOpuuyUf4_ccsvA9wmdaw1tHIxl9QWBAaJAhRwrHp-jDurCJcx5-g-1lfkLhOetpX3RtSPVK0AVpiET3yWBA-h7ov8CITMCMR6h1SM/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Wax paper is pulled back. Flour hand and rub on dough and </span><br />
<span style="font-size: x-small;">cover with the wax paper again. Continue rolling dough.</span></td></tr>
</tbody></table>
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<br /></div>
<div style="text-align: left;">
After rolling, peel the top paper off the dough. Turn the dough over on top of the pie pan and gently pull the paper (which was the bottom paper) off the dough. Gently help the dough fall into the pie pan and gently push the dough into the bottom of pie pan. Press gently into the sides. If using a regular pie tin, cut the dough 1/2-in to 1-in from the side and roll the dough under to make a decorative edge. <a href="http://www.landolakes.com/Blog/decorative-pie-crust-edges" target="_blank">This site</a> and <a href="http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful" target="_blank">this site</a> show how to make several different, beautiful decorative edges.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yyYWnK1W-6k3ko6F2wELDf7gzDqT2iwkzgxaC__ojoTKZ_qNAD6kRk5aS3LQgEr0c-8HeQD3mIL6p5BOkkKTy-Ay-GvjYdAVg6MC8c4A8nc9B2mYKC49AyDCse6LrpiCGbey3wuXLgE/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yyYWnK1W-6k3ko6F2wELDf7gzDqT2iwkzgxaC__ojoTKZ_qNAD6kRk5aS3LQgEr0c-8HeQD3mIL6p5BOkkKTy-Ay-GvjYdAVg6MC8c4A8nc9B2mYKC49AyDCse6LrpiCGbey3wuXLgE/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sometimes the dough may tear. It can be mended by pressing the<br />
dough back together carefully. The dough is very forgiving.</td></tr>
</tbody></table>
After rolling out the dough for the first two mini pie pans, there was dough left over. Not wanting to throw out the dough, I pressed the dough into a third pan. Imagine -- the dough can be pressed into the pie pans. When pressing the dough in the pan, the dough is not as smooth and uniform as the rolled crust, but it can be done.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiWF1p8praXVpnwyjMCCJTjOS24ZWWnNzKBOO_6A68v8_u2zWrrRTgIwdLOWUCFiU2wYexeFqfAP25nctOGohNWDi-XpAO2-2VPoisLxfPp33oCgT9ov1mA2ZFaA7SlDcJU6oZXl-QBY/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiWF1p8praXVpnwyjMCCJTjOS24ZWWnNzKBOO_6A68v8_u2zWrrRTgIwdLOWUCFiU2wYexeFqfAP25nctOGohNWDi-XpAO2-2VPoisLxfPp33oCgT9ov1mA2ZFaA7SlDcJU6oZXl-QBY/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough in the front mini pan has been pressed into the pan rather than rolled.</td></tr>
</tbody></table>
<div style="text-align: center;">
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I am so glad that I finally got the courage to make pie dough again. It wasn't as difficult as I imagined it to be. I thought a gluten free pie crust would be impossible -- but it isn't. This pie dough is high in protein, whether using the 70% Whole Grain flour blend or Bob's Red Mill Gluten Free All Purpose Baking Flour. <br />
<br />
Don't or can't use grains? Then try <a href="http://elanaspantry.com/paleo-pie-crust/" target="_blank">this recipe</a> at Elana's Pantry paleo piecrust or <a href="http://paleogrubs.com/pie-crust-recipes" target="_blank">this site</a> that has 10 paleo pie crust recipes, stated to be remarkable. I'll try those out -- but that is for another day. I'll post here when I give them a try.<br />
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<br />
Linda's 70% Whole Grain Flour Blend (notice the cup amounts - another<br />
reason for measuring with a scale)<br />
<br />
70% Whole Grain Flour Blend GF<br />
<br />
70% WHOLE GRAIN FLOURS<br />
<br />
200 g oat flour (1 2/3 c) (Of oat, millet & quinoa, can use 350 g of one)<br />
50 g millet flour (1/2 c) <br />
100 g quinoa flour (1c)<br />
100 g sorghum flour (3/4 c + 3tb)<br />
50 g bean (fava & northern) (1/2 c)<br />
50 g corn flour (masa harina) (1/4 c + 2tb)<br />
50 g amaranth flour (1/4c + 2tb)<br />
50 g teff flour (1/4c + 2tb)<br />
50 g buckwheat flour (1/4c + 2tb)<br />
<br />
30% STARCHES<br />
<br />
100g tapioca flour (3/4 c)<br />
100 g corn starch (3/4c + 3tb)<br />
100 g potato starch (3/4c + 2tb)<br />
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One cup of blend = 108-117 grams<br />
<br />
Resources:<br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Easy As Pie Crust (Gluten Free)." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Bob's Red Mill</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 14 Jan. 2015.</span>http://www.bobsredmill.com/recipes_detail.php?rid=1126<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"How Much Arsenic Is in Your Rice - Consumer Reports." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">How Much Arsenic Is in Your Rice - Consumer Reports</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 14 Jan. 2015.</span>http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"How to Make a Gluten-free Whole-grain Flour Mix - Gluten Free Girl and the Chef." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Gluten Free Girl and the Chef RSS</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., 05 Feb. 2013. Web. 14 Jan. 2015.</span>http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/<br />
<br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"The Food Lab: The Science of Pie Dough." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">The Food Lab: The Science of Pie Dough</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 14 Jan. 2015.<</span>http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html><br />
<br />
<br />
<br />
Disclosure statement: I have not received compensation for any products mentioned or used in this post.Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-73100303929505762222014-11-20T11:19:00.000-08:002014-11-25T11:09:03.112-08:00Make It Sourdough - Gluten Free Pumpkin Quick Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73x5VjUGv6bil1hAVIt96WinvqptYrddMPw-RAkGvUygjLi_zyJ2RRdXOXJKuRohfUBSNz3CJOQ_6rfjHZIWDBcoC0Zg4uXUahBg2Z5yNEzpjM8qaA600SXhoaQofFJBDoXSKWYSaB88/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73x5VjUGv6bil1hAVIt96WinvqptYrddMPw-RAkGvUygjLi_zyJ2RRdXOXJKuRohfUBSNz3CJOQ_6rfjHZIWDBcoC0Zg4uXUahBg2Z5yNEzpjM8qaA600SXhoaQofFJBDoXSKWYSaB88/s1600/unnamed.jpg" height="320" width="240" /></a></div>
<div style="text-align: center;">
Sourdough Pumpkin Bread with Chocolate Chips & Pecans</div>
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<br />
It's getting near the holidays. One of the smells of the holidays I like is pumpkin pie seasoning. I can almost smell it in my mind. On the spice shelf, I found a box of the seasoning. It came from my mother's house when I cleaned out her house to sell it. The can was a little old and had a price of 49<i>₵</i>. My mother made quite a few pumpkin pies in her lifetime and I am almost sure that she must have refilled the little can at some point, maybe several times. I was not sure whether the pumpkin pie spice in the can was gluten free and not knowing -- I threw it out. To make sure my spice mix was gluten free, I made my own with 2 tablespoon ground cinnamon, 2 teaspoon ginger, 1/2 teaspoon allspice, 1/2 teaspoon ground cloves, 1/2 teaspoon ground mace and 1/2 teaspoon ground nutmeg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61BY_ps8mKuU-m3l6CBiqgEW8UdEwDBCVGF8-jxjdbC8Q8oQNbaNDpB20Od8wzp2_JKkh5QwRGxmT1gci1mqzySQSf0IcVdUhB5Kuh_3HLkCVC5Uuwwdm53RT8J7Mm2OjDCeSLCwzTIs/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61BY_ps8mKuU-m3l6CBiqgEW8UdEwDBCVGF8-jxjdbC8Q8oQNbaNDpB20Od8wzp2_JKkh5QwRGxmT1gci1mqzySQSf0IcVdUhB5Kuh_3HLkCVC5Uuwwdm53RT8J7Mm2OjDCeSLCwzTIs/s1600/unnamed.jpg" height="320" width="240" /></a></div>
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<br />
I found another pumpkin spice mix recipe that included 1/4 teaspoon cardamon and 1/2 teaspoon lemon zest rather than the mace. No matter how it is made, the smell is wonderful! Bet you can smell it also.<br />
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The spice mix can be used in pumpkin pie, pumpkin bread, pumpkin cookies and pumpkin bread pudding. Sprinkle it over root vegetables such as sweet potatoes, carrots, parsnips, acorn squash or butternut squash. It can be the wonderful spice in a streusel topping. Did I forget the coffee or latte? How about in pumpkin pancakes and waffles? I read a brownie recipe that included pumkin pie spice. I'm guessing you can think of other uses for this spice mix.<br />
<br />
Before I concoct a gluten free recipe, I usually cut the recipe in half for experimental purposes. Gluten free ingredients are more expensive than regular baking ingredients; therefore, if the recipe doesn't work, I will be throwing out fewer ingredients. From there, adjustments can be made easier and cheaper, if they are necessary. When experimenting on this gluten free recipe, I made 12 muffins (half the recipe), rather than two loaves.<br />
<br />
Are quick bread and muffins the same? Sometimes -- but the baking temperature and cooking times are a little different. <span style="color: blue;"><a href="http://community.kingarthurflour.com/content/quick-bread-muffin-recipe-conversion" target="_blank"><span style="color: blue;">The Pro Baker Group</span></a> </span>from King Arthur Flour suggests baking the muffins at 400℉ for 15-20 minutes and the quick bread at 375℉ for a longer time, depending on the size of the loaf pan: the 3"x5" for 35-45 minutes, 8"x4" for 45-55 and the 9"x5" for 40-50 minutes. They also suggest that the amount of oil might be different, with more oil for the muffins. I think more oil is used to keep them from drying out quickly. A sourdough recipe of quick bread will take a little longer to bake because the batter is a little wetter. <br />
<br />
Experimenting with substitution of applesauce for oil will come later. Usually only a fourth of the butter is substituted; more causes the product to become dry. Suggestions for this substitution can be found at <a href="http://www.livestrong.com/article/429838-how-to-use-applesauce-instead-of-oil-when-baking/" target="_blank"><span style="color: blue;">this site</span></a>.<br />
<br />
I never seem to find the perfect recipe I need to compensate for gluten-free and low sugar. So I have to experiment. I found a sourdough quick bread recipe at <a href="http://community.kingarthurflour.com/content/quick-bread-muffin-recipe-conversion" target="_blank"><span style="color: blue;">King Arthur Flour</span></a>, which wasn't gluten free, low sugar nor sourdough but there were good ideas for ratio of ingredients. If you don't need to eat gluten free, give that recipe a try. You just might find it to be your favorite quick bread recipe.<br />
<br />
I found another recipe at <a href="http://www.culturesforhealth.com/sourdough-pumpkin-quick-bread-recipe" target="_blank"><span style="color: blue;">Cultures for Health</span></a>, also not gluten-free and low sugar but it was sourdough. I found some ideas that will help in formulating a recipe for gluten free and low sugar quick bread. Remember from <a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank"><span style="color: blue;">this post</span></a> on sourdough that sourdough bread is good for you and better for a diabetic because sourdough "anything" has a lower glycemic index.<br />
<br />
A gluten free sour dough starter can be made as instructed in my recipe at <a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten Free Starter</span></a>. I have been able to keep that starter alive and working well since I made it almost a year ago. I even preserved some of it through a drying process. Using this sourdough starter, I made the following gluten free pumpkin muffins and quick bread. The recipe turned out great. Even my grandson ate one of the muffins and he is an extremely picky eater. The recipe is not sugar free but low sugar. I believe that some type of sugar is needed for tenderness of the bread. The sweetness for this bread comes from honey and Stevia in the Raw. Other sugar substitutes could be used or if sugar is ok in your recipe, use whatever sweetener you like.<br />
<br />
My gluten free flour blend* (see below) consists of gluten free oat flour, sorghum flour, tapioca flour and corn flour (masa harina). Any all-purpose gluten free flour will probably work. I use<a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank"><span style="color: blue;"> Dr. Jean Layton's recipe</span></a> for seed dust rather than use xanthan gum or any gum because it works and because it is more healthy than the gun. If you like to use xanthan gum, and your gluten free flour blend does not contain it, use 1/4 teaspoon for each cup of the flour.<br />
<br />
I make my own gluten flour blends because most commercial gluten free flour blends contain <a href="http://www.livestrong.com/article/541050-rice-flour-blood-sugar/" target="_blank"><span style="color: blue;">rice flour</span></a>. Rice flours, both white and brown, are highly processed and have a high glycemic index. These are two of the reasons for my not using rice flour.<br />
<br />
Now, lets get back to the Sourdough Pumpkin Quick Bread. Making the sourdough sponge is important for this recipe. The sponge needs at least 7 hours to ferment. During this process, there is a<br />
symbiotic relationship between naturally occurring latobacilli and yeast. The bacteria ferment the sugars that the yeast use to produce carbon dioxide and alcohol (the hooch). The bacteria feeds off the alcohol. The process is a little more scientifically complicated and if you want to know more, go to <span style="color: blue;"><a href="https://prezi.com/kxosdoz2fjso/sourdough-bread-fermentation/" style="background-color: white;" target="_blank"><span style="color: blue;">this site</span></a>. </span>As a science teacher, I really can get into the process, but I won't bore you with the scientific information.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi852iamhyphenhyphenYmojFMys_VEGS0NSHPItH80mykVIWcpfVU94nHaIqBgnOWUm_pPOrnEPJVVrB6Z-0_WNSRwtp56udK1rIdvDYTZi8qTYzH93jUuQflq7iiIp-4evm3RIY3U-7uLN5nIdsq9w/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi852iamhyphenhyphenYmojFMys_VEGS0NSHPItH80mykVIWcpfVU94nHaIqBgnOWUm_pPOrnEPJVVrB6Z-0_WNSRwtp56udK1rIdvDYTZi8qTYzH93jUuQflq7iiIp-4evm3RIY3U-7uLN5nIdsq9w/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough before fermentation & before formation of sponge. <br />
The batter was smoothed with a wet hand.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAPV34pPA0HAUFOM6fWbLOrs1hECsgRyOvo9vcecsIdypeZP8QIjKAmeLvrWrvYFj0fyhgXK1di6IXVIWSTW-AmGi7X3QZeHJ-j-7axpxaV0_TJ-SEXAir-s178a24Dn7rrt_cTfJnUw/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAPV34pPA0HAUFOM6fWbLOrs1hECsgRyOvo9vcecsIdypeZP8QIjKAmeLvrWrvYFj0fyhgXK1di6IXVIWSTW-AmGi7X3QZeHJ-j-7axpxaV0_TJ-SEXAir-s178a24Dn7rrt_cTfJnUw/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough sponge, which has formed a slight dome in 8 hours. Note the cracks in dough. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0D6qL_A6Pt9DrzGK7Y5ytCng99YxD-_t2srjhcxKN2-C59jLoNvC1ygV9hfQWQOtInleoBmdPH6_fN7I7mLMkGyNSvGA8u0uvjkZpFXfUwjLTiT1PJlILFuevdNl7KCAFLY6ozJVbxkQ/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0D6qL_A6Pt9DrzGK7Y5ytCng99YxD-_t2srjhcxKN2-C59jLoNvC1ygV9hfQWQOtInleoBmdPH6_fN7I7mLMkGyNSvGA8u0uvjkZpFXfUwjLTiT1PJlILFuevdNl7KCAFLY6ozJVbxkQ/s1600/unnamed.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Sourdough Sponge at the end of 12 hours. Notice the air pockets<br />
in the dough on the side of sponge.The sponge is ready!</td></tr>
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<span style="color: blue; font-size: large;">Gluten Free Sourdough Pumpkin Quick Bread</span></div>
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Ingredients</div>
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1 1/3 cup active sourdough starter (mine weighs about 205 g/cup)</div>
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1 cup pumpkin puree (not pumpkin pie filling)</div>
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2/3 cup milk of choice or whey (discarded from yogurt) or kefir</div>
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2 2/3 cup gluten free flour blend </div>
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2 tablespoons seed dust</div>
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1/2 cup butter, melted (or 1/4 cup butter and 1/4 cup applesauce)</div>
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1/4 cup honey</div>
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2-4 tablespoons sugar or sugar substitute</div>
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1 large egg (or egg substitute)</div>
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3/4 - 1 teaspoon salt of choice</div>
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2 teaspoons pumpkin spice mix</div>
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3/4 teaspoon baking soda</div>
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3/5 teaspoon baking powder</div>
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Directions:</div>
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1. Combine, in a medium glass or ceramic bowl, the sourdough starter, pumpkin puree, milk and gluten free flour blend. Lightly cover the bowl with plastic wrap, even punching holes in the plastic wrap. Let the wild yeast ferment the starter with the other ingredients. It will take 7-12 hours. Many times, I heat water in a small glass batter pitcher in the microwave. I place the bowl of batter on top of the glass batter pitcher and close the microwave door. <b> Be careful not to turn on the microwave</b> unless you remove the beginning sponge to reheat the water. The sponge will form and air holes will appear in the sponge. Cracks in the top of the sponge will probably form (note the photos of the process).</div>
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2. At the end of the fermentation of the sponge, preheat the oven to 350℉. Prepare one or two loaf pans with butter or cooking spray. If only one loaf pan is used, prepare a 12-cup regular sized muffin tin with butter or cooking spray or with paper cupcake cups. </div>
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3. Sprinkle the seed dust over the top of the sponge. All the remaining ingredients should be at room temperature.</div>
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4. Combine the melted butter, egg, sugar substitute (or sugar) and honey.</div>
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5. In another small bowl, combine salt, pumpkin spice mix, baking soda and the baking powder. </div>
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6. Thoroughly combine the butter mixture and the sourdough sponge. Then beat in the mixture of dry ingredients. (The batter may bubble a little. That is fine.) Fold in any of the following or combination ingredients: nuts, chocolate chips, raisins currents, or dried fruit.</div>
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7. Fill the loaf pans with the batter or fill one loaf pan and one muffin tin. If desired at this point, sprinkle with sparkle or coarse crystal sugar on top. Regular sugar will probably melt and not give a sparkle appearance. (Be careful with the coarse sugars. Even though their ingredients are gluten free, they are sometimes produced on equipment that process wheat and and other common allergens). The only place that I have found gluten-free sprinkles and coarse sugar is <a href="http://www.thebakerskitchen.net/White-Coarse-Sugar.aspx" target="_blank"><span style="color: blue;">this site</span>.</a></div>
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8. Bake the muffins for 20 minutes and check for doness with a toothpick. It should not be sticky or wet; a few crumbs may cling to the toothpick but it should be mostly clean. Check the bread at 40-45 minutes. If testing with an instant read thermometer, the temperature of the center of the muffin or bread should be at least 190℉ but less than 205℉.</div>
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9. Cool 5 minutes and remove to a rack. </div>
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If a frosting or icing is wanted, let the loaf or muffins completely cool before frosting. Cream cheese frosting is fantastic on these pumpkin muffins or pumpkin loaf.</div>
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<b>Sugar Free Gluten Free Cream Cheese Frosting</b></div>
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<ul style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px; list-style: none; margin: 0px; padding: 0px;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 1/2 cup cream <span style="white-space: nowrap;">cheese</span> or 12 oz (1 1/2 cups) (room temp)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 1/2 teaspoons butter (room temp)</span><br />1/2 - 3/4 cup sugar or equivalent in xylitol, erythritol, coconut sugar, Splenda, Stevia, Truvia</ul>
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<span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif;"><span style="font-size: 14px;">2 tablespoons milk</span></span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;">1-2 tsp vanilla or other flavoring you like</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;">Great Substitutions in the Cream Cheese Frosting:</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;">The vanilla, milk and sugar can be substituted with 1/2 cup maple syrup. This flavor is good with pumpkin. Lemon zest or orange zest can be added to any flavor. Other additions to the frosting could be coconut, nuts, eggnog, cinnamon-sugar mixture or Nutella.</span></div>
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Cinnamon-"Sugar" Topping:</div>
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Melt 1/4 cup butter in a small bowl. In another small bowl, combine 1/2 cup sweetener (such as granulated sugar, xylitol, erythritol, coconut sugar, Splenda, Stevia in the Raw, Stevia, Truvia) with 1 tablespoon cinnamon. Dip the top of muffin in the butter and then dip in the cinnamon-"sugar" mixture.</div>
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This mixture can be also used for any muffin, cupcake, toast, oatmeal, coffee, sweet potatoes, winter squash and any ingredient which you think would be great. Nutmeg can also be added to the cinnamon mix, if desired</div>
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* All-Purpose Gluten Free Flour Blend<br />
<br />
1 1/2 (180 g) cups oat flour<br />
1 cup (123 g) sorghum flour<br />
1 1/2 cups (188 g) cup tapioca flour<br />
1/2 cup (58 g) corn flour (masa harina)<br />
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549 / 4.5 = 122 grams/cup<br />
<br />
<span style="color: blue;"><a href="https://sites.google.com/site/lpfretiredprintablerecipes/gluten-free-sourdough-pumpkin-quick-bread" target="_blank">Printable Recipe</a> </span>for Gluten Free Sourdough Pumpkin Quick Bread<br />
<br />
<br />
Resources<br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"How to Use Applesauce Instead of Oil When Baking." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">LIVESTRONG.COM</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. LIVESTRONG.COM, 25 Jan. 2014. Web. 20 Nov. 2014.<</span>http://www.livestrong.com/article/429838-how-to-use-applesauce-instead-of-oil-when-baking/><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Layton, Jean McFadden., and Linda Johnson. Larsen. </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Gluten-free Baking for Dummies</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. Hoboken, NJ: Wiley, 2012. Print.</span><br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Pixie Dust Xanthan Gum Replacer." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">GlutenFree Doctor</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 20 Nov. 2014.</span>http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;"><br /></span>
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Rice Flour & Blood Sugar." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">LIVESTRONG.COM</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. LIVESTRONG.COM, 10 Sept. 2011. Web. 20 Nov. 2014.<</span>http://www.livestrong.com/article/541050-rice-flour-blood-sugar/><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"Sourdough Pumpkin Quick Bread." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">Sourdough Pumpkin Quick Bread</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 20 Nov. 2014.<</span>http://www.culturesforhealth.com/sourdough-pumpkin-quick-bread-recipe><br />
<br />
<span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">"The Baking Circle Community | King Arthur Flour." </span><i style="background-color: #f2f2f2; box-sizing: border-box; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">The Baking Circle Community | King Arthur Flour</i><span style="background-color: #f2f2f2; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; text-indent: -35px;">. N.p., n.d. Web. 20 Nov. 2014.<</span>http://community.kingarthurflour.com/content/quick-bread-muffin-recipe-conversion>Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-6371168377373867122014-09-03T11:10:00.000-07:002014-09-03T11:10:57.709-07:00Quinoa Spinach Patties<br />
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Egg Topped Quinoa Patty</div>
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I found another easy gluten-free dish I really like making and eating. I didn't have to go to the grocerty store to get any of the ingredients. They were sitting in my pantry, refrigerator and freezer.<br />
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It all started by finding a recipe for Kale Quinoa Patties -- hmmm, sounds good. (There are quite a few recipes for Kale Quinoa Patties on the web). I tucked the recipe I liked the best away in a folder on my computer. I kept thinking about that recipe but was waiting to go to the grocery store to get the ingredients --- kale, Parmesan cheese, chives, and garlic. I kept putting off going to the grocery store and then I thought about substitutions that I might have on hand. <br />
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I found a box of frozen spinach in the freezer that was close to its expiration date. I knew there were vacuumed sealed chopped frozen onions in the freezer. I had some dried chives on a spice shelf. There was a package of Italian 5 cheese and a few tablespoons of Romano cheese in the refrigerator. I had no fresh garlic but there was a jar of minced garlic in the fridge. There were plenty of eggs in the fridge. What else was in the recipe? Oh, bread crumbs, which can sometimes be a problem but I found a few slices of gluten-free sourdough bread in the freezer. Took no time to get them into bread crumbs, using the food processor.<br />
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Sourdough Breadcrumbs</div>
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I started the recipe by cooking the quinoa. I always have it on-hand because I use it to make gluten-free flour. I cooked the quinoa in chicken broth following the direction on the Bob's Red Mill package. It is a little more expensive to buy it from "Bob" but it is prewashed, which is absolutely necessary for quinoa. Harvested quinoa seeds are covered with bitter-tasting <a href="http://www.motherearthliving.com/health-and-wellness/inside-plants-herbs-can-mimic-human-hormones-12-herbs-can-mimic-human-hormones.aspx#axzz3C6BZf6VM" target="_blank">saponins</a>. Rinsing and rubbing action will remove the soap-like covering. When I have to rinse quinoa, I use a stainless steel mesh <a href="http://www.amazon.com/Krona-5-Inch-Stainless-Double-Strainer/dp/B00004RDDZ/ref=pd_sim_k_2?ie=UTF8&refRID=1NTHRJJB094WD97MM3DX" target="_blank">strainer</a>. They can be found for good prices elsewhere, especially using a store coupon. The metal mesh of the strainer aids in scrubbing the saponins off the quinoa.<br />
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Mixing Quinoa Mixture with the Spinach Mixture</div>
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While the quinoa is cooking, the onions, spinach and garlic can be cooked. Use as much of the box of spinach as you like. I used the whole box becaue I like spinach. Kale, turnip greens, chard, and even, broccoli can be substituted for the spinach. I'm going to try collards when they can be harvested late fall/early winter from the garden. I processed the sourdough bread to crumbs while the spinach (or other greens) mix is cooling. <br />
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When cooking the patties, it is important to not move the patties for the first five minutes of cooking. The patties may fall apart if moved before the fives minutes are up.<br />
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The spinach in the quinoa is soooooo good!</div>
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<span style="font-size: large;">Spinach Quinoa Patties</span><br />
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<u>Ingredients</u>:</div>
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1 cups cooked quinoa, cooled<br />
2 cups chicken broth or water</div>
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1 10oz box frozen spinach*<br />
2 large eggs, beaten<br />
1 tsp sea salt<br />
½ yellow onion, diced small<br />
½ cup any cheese you like<br />
2 tablespoons Romano or Parmesan cheese<br />
2 cloves garlic, minced<br />
¾ cup finely ground GF bread crumbs<br />
2 Tbsp olive oil plus more for frying<br />
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*Can substitute 4 cups of fresh spinach or 4 cups kale, chopped, with large vein removed<br />
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<u>Directions:</u><br />
Cook the quinoa by bringing 2 cups of chicken broth or water to a boil. Add the rinsed and drained quinoa and bring the broth to a boil again. Lower the heat to simmer, cover and cook 10-12 minutes, until the liquid is absorbed. Turn the heat off and set aside for 5 minutes. After five minutes, fluff the quinoa with a fork and let cool.<br />
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When the quinoa is cool, combine it with eggs, Parmesan, chives and salt in medium mixing bowl.<br />
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Heat 2 Tbsp olive oil in skillet on medium heat. Add the onions and garlic and cook until soft, approximately 3 minutes. Add spinach to skillet without squeezing dry and cook until the spinach is reduced and slightly tender. Let cool.<br />
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Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.<br />
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Wipe the skillet clean and heat to medium heat. Add enough oil to coat bottom of pan.<br />
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Form patties using 1/3 cup of quinoa mixture and place patties in skillet. Do not overcrowd. Fry 3-4 patties at a time until golden brown on each side, approximately 5 minutes per side. Do not move or disturb the patties before the first 5 minutes are finished. (It will help the patties from falling apart.)<br />
Remove patties, drain on paper towel and serve.<br />
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These quinoa patties are good with ketchup or with a <a href="http://www.bbcgoodfood.com/recipes/12335/roasted-red-pepper-sauce" target="_blank">Roasted Pepper Sauce</a> or <a href="http://www.collegefashion.net/college-life/the-chic-chef-creamy-cucumber-sauce-and-basic-quinoa/" target="_blank">Creamy Cucumber Sauce</a>. A creamy <a href="http://www.maryengelbreit.com/santa-fe-burgers-with-avocado-relish.html" target="_blank">Avocado Relish</a>, made with avocado, sour cream, salsa and cilantro, would be great with the patty, also, as well as a chunky vegetable marinara sauce. I found that they are perfect served with an egg, sunny side up or over easy. They are even a good snack, cold from the fridge. Bet you can find another great way to serve them!<br />
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Resources:<br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Easy Basic Quinoa Recipe." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">How To Cook Quinoa, Easy Quinoa Recipes, Quinoa Nutrition</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 03 Sept. 2014.</span>http://www.savvyvegetarian.com/vegetarian-recipes/basic-quinoa.php<br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Healthy Kale Quinoa Patties Recipe." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">CherylStyle</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 03 Sept. 2014.<</span>http://www.cherylstyle.com/showcase/healthy-kale-quinoa-patties-recipe/><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Learn to Cook: Quinoa." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Whole Foods Market</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 03 Sept. 2014.<</span>http://www.wholefoodsmarket.com/recipe/learn-cook-quinoa><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Roasted Red Pepper Sauce." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">BBC Good Food</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 03 Sept. 2014. <</span>http://www.bbcgoodfood.com/recipes/12335/roasted-red-pepper-sauce><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Saponin: Natural Steroids." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Mother Earth Living</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 03 Sept. 2014.</span>http://www.motherearthliving.com/health-and-wellness/inside-plants-herbs-can-mimic-human-hormones-12-herbs-can-mimic-human-hormones.aspx#axzz3C6BZf6VM<br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"The Chic Chef: Creamy Cucumber Sauce and Basic Quinoa." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">College Fashion</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 03 Sept. 2014.<</span>http://www.collegefashion.net/college-life/the-chic-chef-creamy-cucumber-sauce-and-basic-quinoa/><br />
<br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Saponin: Natural Steroids." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Mother Earth Living</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 03 Sept. 2014.</span>http://www.motherearthliving.com/health-and-wellness/inside-plants-herbs-can-mimic-human-hormones-12-herbs-can-mimic-human-hormones.aspx#axzz3C6BZf6VM<br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-53220153687261953542014-08-21T18:16:00.000-07:002014-08-21T18:16:01.010-07:00Tomato Sauce from the Garden Tomatoes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyW4vE-5fVeEHeWaK7fasbvMdT_YiobVsyANIuXw3yE0c5ceqrzEbdKG4wZdGB7H7NFKg2s8S2jxQ1LVGVzLw9yVUZINVvJRCuGkmOWlrMB-EZ7IY5OdwPfYsuVkKNOJ2wcMVCj1So0M/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyW4vE-5fVeEHeWaK7fasbvMdT_YiobVsyANIuXw3yE0c5ceqrzEbdKG4wZdGB7H7NFKg2s8S2jxQ1LVGVzLw9yVUZINVvJRCuGkmOWlrMB-EZ7IY5OdwPfYsuVkKNOJ2wcMVCj1So0M/s1600/unnamed.jpg" height="266" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">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!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">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.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">There are many techniques for getting the tomato seeds started. I wanted to use my</span> <span style="background-color: white; font-family: Arial, sans-serif; line-height: 1.3;"><a href="http://www.amazon.com/PotMaker%C2%AE-The-Original-Pot-Maker/dp/B00062ZNXQ" target="_blank"><span style="color: blue;">PotMaker®</span></a><span style="color: #333333;"> </span></span><span style="background-color: white; color: #333333; font-family: Times, Times New Roman, serif; line-height: 1.3;">but couldn't find it</span>. <span style="font-family: Times, Times New Roman, serif;">I had used the pot maker</span> <span style="line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333;">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 </span><a href="http://timemachine.cmucreatelab.org/wiki/Plant_Growth" style="background-color: white;" target="_blank"><span style="color: blue;">experiments</span></a><span style="background-color: white; color: #333333;"> we did with the Brassica rapa in the classroom can be found </span><span style="color: blue;"><a href="http://www.spacegarden.net/downloads/Teachers_Guide.pdf" style="background-color: white;" target="_blank"><span style="color: blue;">here</span></a><span style="background-color: white;">.</span></span><span style="background-color: white; color: #333333;"> 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.</span></span></span><br />
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<span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;">The pot maker will be ready for the fall garden and next year. </span></span><span style="font-family: Times, Times New Roman, serif;">I got those hybrid seeds started in egg cartons</span>. <span style="background-color: white; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333;">Angela Blackerby in </span><i style="color: #333333;">Mother Earth News</i><span style="color: #333333;"> shows how to make the newspaper </span><a href="http://www.motherearthnews.com/organic-gardening/easy-newspaper-pots.aspx#axzz3AvzLMBVq" target="_blank"><span style="color: blue;">pots with a can</span></a><span style="color: #333333;">.</span></span></span><br />
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<span style="background-color: white; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333;">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 </span><a href="http://www.ebay.com/itm/Speckled-Roman-Tomato-Seeds-15-grams-Organic-/370981013010?pt=LH_DefaultDomain_0&hash=item5660310612" target="_blank"><span style="color: blue;">Speckled Roman</span></a><span style="color: #333333;">. (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 </span><a href="http://www.rareseeds.com/yellow-pear/" target="_blank"><span style="color: blue;">yellow pear </span></a><span style="color: #333333;">shaped cherry tomatoes. The red tomatoes in the center are </span><a href="http://www.burpee.com/vegetables/tomatoes/beefsteak/tomato-better-boy-hybrid-prod000964.html?omn2pd=sh&catId=" target="_blank"><span style="color: blue;">Better Boy Hybrids</span></a><span style="color: #333333;">, started from seeds. A prolific tomato, finally, in the garden, not shown in the picture, is the Ferry Morse</span><span style="color: blue;"> <a href="http://www.ebay.com/itm/FERRY-MORSE-Seed-Co-Since-1856-2014-Gardeners-Delight-TOMATO-USA-Seeds-/231211221191?_trksid=p2054897.l5659" target="_blank"><span style="color: blue;">Gardener's Delight cherry tomato</span>.</a> </span>It is a beautiful tomato.</span></span><br />
<span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333;">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 </span><a href="http://faq.gardenweb.com/faq/lists/seedsave/2002084456024410.html" target="_blank"><span style="color: blue;">fermenting method</span></a><span style="color: #333333;"> this time. These are </span><a href="https://www.mastergardeners.org/pdf/import/SGM/files/Saving_Tomato_Seeds.pdf" style="color: #333333;" target="_blank">good directions</a><span style="color: #333333;"> for fermenting, also. The fermenting method helps the seeds to germinate better and lessen tomato disease. </span></span></span><br />
<span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;">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!</span></span><br />
<span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span><span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;">Ok, back to the tomato sauce.</span></span><br />
<span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;">I used the tomatoes to make tomato sauce. As usual I studied 5-10 recipes before beginning. I liked the recipe from </span></span><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 20px;"><a href="http://allrecipes.com/recipe/homemade-tomato-sauce-i/" target="_blank"><span style="color: blue;">all recipes.com</span></a><span style="color: #333333;"> 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 </span><a href="http://www.inspiralized.com/2014/01/22/the-complete-reference-guide-to-spiralizing-vegetables/" target="_blank"><span style="color: blue;">spiralized vegetables</span></a><span style="color: #333333;"> such as zucchini, butternut squash, or sweet potato.</span></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 20px;"><span style="color: #333333;">Try this recipe or the </span></span></span><span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 20px;">original recipe. I think you will like either one.</span></span><br />
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<b style="line-height: 20px;"><span style="font-size: large;">Tomato Sauce from Fresh Garden Tomatoes</span></b></h4>
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<span style="background-color: white; color: #333333; line-height: 1.3;"><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></span><br />
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<li><span style="background-color: white;">10 ripe tomatoes</span></li>
<li><span style="background-color: white;">2 tablespoons olive oil</span></li>
<li><span style="background-color: white;">2 tablespoons butter</span></li>
<li><span style="background-color: white;">1 onion, chopped</span></li>
<li><span style="background-color: white;">1 green bell pepper, chopped</span></li>
<li><span style="background-color: white;">1 chopped celery stalk</span></li>
<li><span style="background-color: white;">2 carrots, chopped</span></li>
<li><span style="background-color: white;">4 cloves garlic, minced</span></li>
<li><span style="background-color: white;">1 1/2 tablespoons dried basil or 1/4 cup chopped fresh (or to taste)</span></li>
<li><span style="background-color: white;">1 1/2 tablesspoon Italian seasoning or (1 tsp thyme, 1 tsp oregano, </span></li>
<li><span style="background-color: white; line-height: 1.5em;"> 1 tsp rosemary, 1 tsp </span><span style="background-color: white; line-height: 1.5em;"> margoram, 1/2 teaspoon sage (or to taste)</span></li>
<li><span style="background-color: white;">1/4 teaspoon Burgundy wine (can substitution any red wine, broth </span></li>
<li><span style="background-color: white;"> or grape juice)</span></li>
<li><span style="background-color: white;">2 bay leaves</span></li>
<li><span style="background-color: white;">2 tablespoons tomato paste (or to taste)</span></li>
<li><span style="background-color: white;">1/2 teaspoon sugar (if needed or to taste)</span></li>
<li><span style="background-color: white;">1/2 teaspoon salt (if needed or to taste)</span></li>
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Directions:</div>
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<span style="color: #2a2a2a;"> 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 </span><a href="http://southernfood.about.com/od/tomatoes/ss/peeltomatoes_6.htm" target="_blank"><span style="color: blue;">pictures with directions</span></a><span style="color: #2a2a2a;"> for removing the skins. (Note: I did not peel the smaller tomatoes because they eventually will be pureed)</span></div>
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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,<span style="line-height: 1.5em;"> 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.</span></div>
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<span style="line-height: 1.5em;"> 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.</span></div>
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<span style="line-height: 1.5em;"><span style="color: #2a2a2a;"> 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 </span><a href="http://www.onehundreddollarsamonth.com/simple-storage-tips-how-to-freeze-soup-sauce-and-puree/" target="_blank"><span style="color: blue;">here</span></a><span style="color: #2a2a2a;">. It can also be refrigerated to use within a 3-5 days.</span></span></div>
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Resources:<br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Coring, Peeling, and Seeding Tomatoes." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">About</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 21 Aug. 2014. <</span>http://southernfood.about.com/od/tomatoes/ss/peeltomatoes_6.htm><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Easy Newspaper Pots." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Mother Earth News</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 21 Aug. 2014. <</span>http://www.motherearthnews.com/organic-gardening/easy-newspaper-pots.aspx#axzz3AvzLMBVq><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Out of Red Wine? Don't Worry, There Are Easy Substitutes to Make Alcohol-free Dishes." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Lubbock Online</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 21 Aug. 2014. <</span>http://lubbockonline.com/life/2011-03-30/out-red-wine-dont-worry-there-are-easy-substitutes-make-alcohol-free-dishes#.U_UgFBZNODo.><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Plant Growth." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">- Time Machine</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 21 Aug. 2014.</span>http://timemachine.cmucreatelab.org/wiki/Plant_Growth<br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Simple Storage Tips – How to Freeze Soup, Sauce, and Puree." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">One Hundred Dollars a Month</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 21 Aug. 2014. <</span>http://www.onehundreddollarsamonth.com/simple-storage-tips-how-to-freeze-soup-sauce-and-puree/><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Substitutes for Wine." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">/ Nutrition / Healthy Eating</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 21 Aug. 2014. <</span>http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitutes-for-wine.html#b><br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-83709402445289110352014-08-07T11:43:00.000-07:002015-03-06T11:05:17.651-08:00Make It Sourdough - Gluten Free Seasoned Coating Mix <div style="text-align: center;">
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Remember <a href="https://www.youtube.com/watch?v=bB7j3sUWohE" target="_blank"><span style="color: blue;">this commercial</span></a>? I always enjoyed hearing that little girl's southern voice say "... and I helped." Kraft's Shake 'N Bake still gets <a href="http://www.amazon.com/Shake-Bake-Chicken-Pouch-2-05-Ounce/product-reviews/B004R8J8EK" target="_blank"><span style="color: blue;">decent reviews</span></a> on Amazon. My son-in-law likes it, especially on the night he has to cook. There are so many flavors now. Some of the flavors are orginal, Parmesan Crusted, Buffalo, BBQ Glaze, Classic Herb and Ranch Crusted. The older directions say to rinse or wet the chicken but the newer directions state to brush with oil or salad dressing. In the last year or two, the <a href="http://www.prevention.com/food/healthy-eating-tips/dont-wash-your-chicken" target="_blank"><span style="color: blue;">rules for handling raw chicken</span></a> in the kitchen have changed.</div>
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One complaint, though -- a plastic bag is no longer included in the box. That might be a good ecological step in Kraft's planning. Some alternate uses for the plastic bags could be to coat the chicken, fish, pork, etc. in a bowl. Another idea seen on the network is to recyle cereal bags as shaking bags and that would bring the shake component back. My daughter uses a paper bag. Other suggestions can be seen <a href="http://recipes.howstuffworks.com/tools-and-techniques/how-to-prepare-chicken-cooking3.htm" target="_blank"><span style="color: blue;">here</span></a>.</div>
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Now the next issue with Shake 'N Bake is the gluten problem. What ingredients are in the Shake 'N Bake? Well, all the flavors have wheat flour in it -- you know, gluten. Sad --- that limits the use of this coating for people with gluten intolerance or celiac disease. Glad to say that I have an alternative! The alternative will be <a href="http://www.cheeseslave.com/top-10-reasons-to-eat-real-sourdough-bread-even-if-youre-gluten-intolerant/" target="_blank"><span style="color: blue;">more healthy</span></a>, especially when made with wild yeast sourdough.<br />
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Remember the <a href="http://lpfretired.blogspot.com/2014/05/gluten-free-french-toast-muffins.html" target="_blank"><span style="color: blue;">failures of the wild yeast sourdough bread</span></a> that I cut up and put in the freezer. The bread was good but ugly. There is still more. It's going to be used to make a sourdough seasoned coating mix. <br />
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Try this good alternative to Shake 'N Bake on chicken or pork chops.<br />
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<span style="font-size: large;">Sourdough Seasoned Coating Mix</span></div>
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Ingredients:<br />
3-4 rounded cups gluten-free sourdough bread cubes (about 325 grams before drying)<br />
1 teaspoon salt<br />
1 teaspoon onion powder<br />
1 teaspoon garlic powder<br />
1 teaspoon paprika<br />
1 teaspoon sugar<br />
1 teaspoon black pepper<br />
1/2 teaspoon cayenne pepper (optional or amount to your taste)<br />
2 teaspoon dry parsley<br />
3/4 teaspoon dry basil<br />
3/4 teaspoon thyme<br />
3/4 teaspoon dry oregano<br />
1 teaspoon mustard powder<br />
1 teaspoon celery salt<br />
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Feel free to make any changes in any ingredient amount.<br />
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Directions:<br />
1. Dry the bread cubes <a href="http://www.copykat.com/2012/01/26/how-to-make-bread-crumbs/#j9K241HK4Ps5Bdwu.99" target="_blank">using these directions</a> except remember that sourdough bread takes longer to dry. (The bread crumbs weighed about 325 grams before drying and 170grams after drying).<br />
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2. Put the dried sourdough bread cubes and the remaining ingredients in a processor and process until the bread crumbs have an even, fine texture.<br />
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3. Store your bread crumbs in an airtight container in the freezer. The coating mix can be used without thawing.</div>
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Adaptions to the recipe:<br />
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1. Vegetable oil, or your choice of oil can be added to the coating mix. Use 1 tablespoon for every cup of seasoned mix. Mix until the oil is absorbed and store as in directions. The oil can also be added to the seasoned coating mix just before using. (The mix without oil would increase the shelf life.)<br />
2. Substitute the same amount of crushed gluten free corn cereal or crushed gluten free rice cereal for the sourdough bread. <br />
3. Parmesan coating mix can be made by adding 1/4-1/3 cup Parmesan cheese to one cup of the seasoned coating mix.<br />
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<b>For chicken or pork:</b><br />
Line a baking pan with aluminum foil and spray with cooking spray.<br />
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Beat 1 egg in a flat bottomed dish. Place one cup of coating in another flat bottomed dish. The coating can also be placed in a zip bag, a recycled cereal bag or paper bag. <br />
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Dip the chicken or pork in the egg until coated. Then roll or shake in the sourdough seasoned coating mix until the chicken is covered with coating mix. Add more coating mix if needed.<br />
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Place in the prepared baking pan. Cook at 350 for 45 minutes, turning the chicken half through baking.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR7TkJDBPKR1riow67DVb08pePedBws1-9My1iJGoNnypPmRKh54TPvuy362scGtGlkF5FybOZaPStclKR0UcdGiuVKGnmgMeb-q4mzXGOM8Kvfeb5Mo63ytvxGMaaCUVcJy9boyDJjM/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR7TkJDBPKR1riow67DVb08pePedBws1-9My1iJGoNnypPmRKh54TPvuy362scGtGlkF5FybOZaPStclKR0UcdGiuVKGnmgMeb-q4mzXGOM8Kvfeb5Mo63ytvxGMaaCUVcJy9boyDJjM/s1600/unnamed.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough Seasoned Coating Mix on Chicken Thighs</td></tr>
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<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-gluten-free-english.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Sourdough Starter</span></a></div>
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<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-gluten-free-english.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Sourdough English Muffins</span></a></div>
<div style="text-align: start;">
<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-basic-sourdough-bread.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Sourdough Bread #1</span></a></div>
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<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-soft-wraps-waffles.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Soft Wraps, Waffles and Pancakes</span></a></div>
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<a href="http://lpfretired.blogspot.com/2014/07/make-it-sourdough-gluten-free-sourdough.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Sourdough Brownies</span></a></div>
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Don't Wash Your Chicken." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Prevention</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 07 Aug. 2014.<</span>http://www.prevention.com/food/healthy-eating-tips/dont-wash-your-chicken><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"HowStuffWorks "Coating and Breading Chicken"" </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">HowStuffWorks</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 07 Aug. 2014.<</span>http://recipes.howstuffworks.com/tools-and-techniques/how-to-prepare-chicken-cooking3.htm><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"How to Make Bread Crumbs." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Restaurant Recipes Popular Restaurant Recipes You Can Make at Home Copykatcom</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 07 Aug. 2014.<</span><span style="font-family: Arial, sans-serif; font-size: 14px; line-height: 22px;">http://www.copykat.com/2012/01/26/how-to-make-bread-crumbs/#j9K241HK4Ps5Bdwu.99></span><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Top 10 Reasons To Eat Real Sourdough Bread -- Even If You're Gluten Intolerant - CHEESESLAVE." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">CHEESESLAVE RSS</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 07 Aug. 2014.<</span>http://www.cheeseslave.com/top-10-reasons-to-eat-real-sourdough-bread-even-if-youre-gluten-intolerant/><br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-2226244268502782362014-07-28T09:25:00.000-07:002014-07-28T09:25:54.594-07:00Make It Sourdough - Gluten Free Sourdough Brownies<br />
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These brownies are rich, fudgy and moist. They have<a href="http://repository.usu.ac.id/bitstream/123456789/15646/1/mkn-des2006-%20(7).pdf" target="_blank"> <span style="color: blue;">probiotics</span></a> (which are beneficial even though heated), <a href="http://www.scientificamerican.com/article/why-is-dark-chocolate-good-for-you-thank-your-microbes/" target="_blank"><span style="color: blue;">dark chocolate</span></a> (which is good for you) and the added <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=62" target="_blank"><span style="color: blue;">zucchini</span></a> provides other nutrients to the brownies. (The zucchini has no taste in the brownies.) The sourdough starter is made from gluten free whole grains. The <a href="http://www.wildyeastblog.com/2010/05/06/sourdough-for-health/" target="_blank"><span style="color: blue;">wild yeast sourdough starter</span></a> and low sugar of these brownies won't spike blood sugar as much as other brownies. <br />
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I have tried several times to make sourdough brownies and all so far ended in the trash can. This time I referenced the brownies from <a href="http://www.wildyeastblog.com/2011/08/15/sourdough-brownies/" target="_blank"><span style="color: blue;">Wild Yeast</span></a>. Though my instincts led me to believe that this recipe might work, the recipe made too many brownies for one person. The brownies looked nice and were sourdough. A problem with the recipe was that it contained 200 g of sugar. <a href="http://amessykitchen.blogspot.com/2011/09/sourdough-brownies.html" target="_blank"><span style="color: blue;">A Messy Kitchen</span></a> used this same recipe from Wild Yeast but added malted milk powder. The malt is usually made from barley and wheat and cannot be used by a gluten intolerant person. Plain powdered milk can be substituted for the malted milk powder.<br />
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Being diabetic, I adapted the brownies for less sugar by using 50 grams of sugar and 3 tablespoons of Stevia in the Raw. Some <a href="http://www.finecooking.com/articles/how-sugar-affects-baking.aspx" target="_blank"><span style="color: blue;">sugar is needed</span></a> not only for sweetness but moisture and tenderness. I also reduced the recipe by half because I didn't need that many brownies and would be wasting less ingredients if the adapted recipe didn't work and the brownies had to be thrown out. The amount of ingredients in the reduced recipe has worked out perfect.<br />
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Mine didn't have the shiny crust on top. The editor of <a href="http://www.thekitchn.com/how-do-i-make-brownies-with-shiny-tops-180270" target="_blank"><span style="color: blue;">The Kitchn</span></a> suggests that the shiny top comes from beating the eggs into the creamed butter and sugar longer. Chaire from <a href="http://outoftheordinaryfood.com/2012/01/24/mexican-hot-chocolate-brownies-chewy-v-cake-y/" target="_blank"><span style="color: blue;">Out of the Ordinary Food</span></a> agrees. Both agree that only granulated sugar will give the shiny crust and using extra sugar will give a great shiny crust. Guess I'll have to live without the shiny, crusty tops on brownies.<br />
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I think I will always miss those crusty gluten fudgy brownies that you don't have to worry about falling apart when they are just out of the oven. There is nothing like a warm fudge brownie with ice cream. But I'll settle for these sourdough brownies -- they can be eaten warm even though they fall apart. They don't gluten me and that is a good thing! If you want these brownies to look beautiful, they have to be completely cool before moving them or slicing them. Once cool, they will stay together.</div>
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I haven't finished with the design of these brownies. I think I can still improve them with nuts, or cream cheese or peanut butter. Being diabetic limits what I can add -- which would be no candies, though adding miniature gluten free marshmallows might be OK. I will update any changes I make. I have thrown out so many sourdough brownies because they weren't sweet enough or didn't taste very good. So far, these are a keeper.<br />
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<span style="font-size: large;">Gluten Free Sourdough Brownies</span></h4>
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Ingredients:<br />
150g (1 cup) GF dark chocolate chips or dark GF chocolate bars or GF semisweet chocolate chips<br />
113g (1/2 cup) butter (your choice)<br />
100 g (1/2 cup) sugar (or 50 g of sugar and 3 tablespoons sugar substitute or to taste)<br />
1 teaspoon vanilla<br />
1 1/2 teaspoons honey (optional)<br />
2 large eggs<br />
1/2 cup shredded zucchini with water squeezed out<br />
1/2 teaspoon salt<br />
15 grams regular or dark cocoa powder (not sweetened)<br />
10 grams mik powder<br />
pinch of cinnamon<br />
110 g mature gluten free <a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank"><span style="color: blue;">sourdough starter</span></a> 100% hydration<br />
1/2 cup to 1 cup chocolate chips (optional)<br />
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Directions:<br />
1. Prepare the sourdough starter by feeding it 7-12 hours before using it. (The bacteria and wild yeast need time to complete <a href="http://www.britannica.com/blogs/2010/01/sourdough-bread-a-delicious-mix-of-harmonious-microbes/" target="_blank"><span style="color: blue;">their symbiotic relationship</span></a>).<br />
2. Preheat oven to 325℉<br />
3. Prepare a 8x8-inch baking dish by lining with parchment. (Leave parchment "handles" to lift the brownies from the pan to cool).<br />
4. In a saucepan, over low heat, melt the butter and chocolate together, stirring constantly, just enough to melt. The butter and chocolate can also be melted in microwave for 15 seconds in a microwavable dish. Stir the melted butter and chips together. If the chips are not fully melted, place in microwave for 10-15 seconds and stir again. When melting in the microwave, watch the melting very carefully!<br />
5. Beat the sugar, salt, vanilla and eggs together until well mixed. Stir in the honey if using.<br />
6. Mix together the cocoa powder, milk powder and cinnamon. Sift over the chocolate mixture and mix together.<br />
7. Gently stir in the sourdough starter until completely combined. Stir in the extra chocolate chips and/or 1/2 cup nuts if desired.<br />
8. Pour batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean from near the middle. Cool for about 20-30 minutes before removing from pan.<br />
9. Carefully lift the whole brownie out with the parchment paper. Finish cooling completely on a wire rack. The cooler the brownie, the easier to handle.<br />
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<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-gluten-free-english.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Sourdough Starter</span></a><br />
<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-gluten-free-english.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Sourdough English Muffins</span></a><br />
<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-basic-sourdough-bread.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Sourdough Bread #1</span></a><br />
<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-soft-wraps-waffles.html" target="_blank"><span style="color: blue;">Make It Sourdough - Gluten-Free Soft Wraps, Waffles and Pancakes</span></a><br />
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Resources:<br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"How Do I Make Brownies With Shiny, Crackly Tops? - Good Questions."</span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">The Kitchn</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 27 July 2014.<</span>http://www.thekitchn.com/how-do-i-make-brownies-with-shiny-tops-180270><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Mexican Hot Chocolate Brownies - Chewy v. Cake-y." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Out of the Ordinary</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 27 July 2014.</span>http://outoftheordinaryfood.com/2012/01/24/mexican-hot-chocolate-brownies-chewy-v-cake-y/<br />
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<div class="citation_text mla7" style="background-color: rgba(255, 255, 255, 0.0980392); box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; margin-left: 2.5em; margin-top: 5px; text-indent: -2.5em; word-wrap: break-word;">
"Sourdough Bread: A Delicious Mix of Harmonious Microbes."<i style="box-sizing: border-box;">Encyclopedia Britannica</i></div>
<div class="citation_text mla7" style="background-color: rgba(255, 255, 255, 0.0980392); box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; margin-left: 2.5em; margin-top: 5px; text-indent: -2.5em; word-wrap: break-word;">
<i style="box-sizing: border-box;">Online</i>.Encyclopedia Britannica, n.d. Web. 27 July 2014</div>
<div class="citation_text mla7" style="background-color: rgba(255, 255, 255, 0.0980392); box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; margin-left: 2.5em; margin-top: 5px; text-indent: -2.5em; word-wrap: break-word;">
<<span style="background-color: transparent;">http://www.britannica.com/blogs/2010/01/sourdough-bread-a-delicious-mix-of-harmonious-microbes/></span></div>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Squash, Summer." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Squash, Summer</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 27 July <2014.</span>http://www.whfoods.com/genpage.php?tname=foodspice&dbid=62><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"What Every Baker Needs to Know About Sugar." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">FineCooking.com</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 28 July 2014.</span><br />
<http://www.finecooking.com/articles/how-sugar-affects-baking.aspx><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Why Is Dark Chocolate Good for You? Thank Your Microbes." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Scientific American Global RSS</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 26 July 2014. <</span>http://www.scientificamerican.com/article/why-is-dark-chocolate-good-for-you-thank-your-microbes/><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -56px;"> "Wild Yeast." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -56px;">Wild Yeast</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -56px;">. N.p., n.d. Web. 27 July2014. <</span>http://www.wildyeastblog.com/2010/05/06/sourdough-for-health/><br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com0tag:blogger.com,1999:blog-4181286688440785717.post-72987024451745769582014-06-17T05:48:00.001-07:002014-06-17T11:06:02.235-07:00Make it Sourdough - Basic Sourdough Bread #1<br />
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<b><span style="font-size: large;">L's Basic Gluten-Free Sourdough Bread #1</span></b></h4>
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<tr><td class="tr-caption" style="font-size: 13px;">Basic Whole Grain Sourdough #1</td></tr>
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Of all the gluten-free sourdough bread I have yet made, this is my favorite. Even more exciting, I can eat it without my blood sugar spiking. </div>
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For <a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank">my starter</a>, I adapted a recipe from Jean Layton, in <a href="http://www.dummies.com/how-to/content/glutenfree-sourdough-starter.navId-810789.html" target="_blank">Gluten-Free Baking for Dummies</a>. Her original recipe for the starter included brown rice flour and sweet rice flour. I do not use rice flour and substituted the teff, buckwheat, and amaranth flours for the brown rice flour and oat flour for the sweet rice flour. It fermented within 5 days and is still working.<br />
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I halved Layton's sourdough flour blend recipe; though the flour blend would eventually be used up making the starter and maintaining it, I didn't have a container large enough to hold that much flour. I have since purchased a container and may consider making the larger amount. Again, I must say that I find weighing the flour is much faster and more reliable than measuring in cups.<br />
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I've made this sourdough bread several times and I'm still working on its perfection. Until now, I was disappointed in the looks but not the taste. The taste is fantastic, especially when toasted. The air holes have been good and the bread is light in weight. When I first started making the bread, it fell about 20% - 25% as it cooled -- every time. <br />
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The original sourdough bread recipe that I've come to like orginally came from Jean Nick, <a href="http://www.rodalenews.com/gluten-free-sourdough" target="_blank">The Nickel Pincher</a>. Her recipe for sourdough bread was very simple and traditional sourdough, without commercial yeast. Her recipe for the sourdough bread included 6 ingredients: sourdough starter, gluten-free flour blend, sea salt, sweetener, butter or oil, and warm water. I eventually added seed dust to increase nutrition and see if it would help with the deflating problem. I started with 1 tablespoon of the seed dust with psyllium powder and later increased to 2 tablespoons.<br />
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My gluten free sourdough starter is from whole grains. I had been using a whole grain flour blend for the sourdough bread. Since the sourdough starter was made from whole grains, the batter I chose to use with added whole grains was probably too heavy for the wild yeast. That may have been one of the reasons for the deflated bread. In the next few loafs, I have used another of my all-purpose blends that containes oat, sorghum, corn flour (masa harina) and tapioca. That loaf became a little lighter in mass and color and the taste was even better. The sourdough bread reminded me of whole wheat sourdough.<br />
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I've tried baking the gluten-free sourdough in a loaf pan (8x4-in), a 2-quart lidded casserole dish, and a 5-quart lidded cast iron Dutch Oven. I've cooked it by preheating the cooking utensil and not preheating the utensil. The 5-quart lidded cast iron Dutch Oven was too large. So far, the parchment paper lined, lidded casserole dish, preheated in the oven, wins (whew). I am hypothesizing that a parchment paper lined 3-quart cast iron Dutch Oven would even be the better trick. The one with the best reviews is out of my price range at the present.<br />
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<span style="font-size: x-small;">1. Dough Placed in Parchment Paper lined Mixing Bowl, almost ready to ferment.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">2. Dough Has Been smooth Out With <br />
Wet Hand and Scored</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">3. Dough Has Risen 12 Hours</td></tr>
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I've used different rising times to find the best time. I've let it rise for 6 hours and other times, 12 hours. <i> </i>The 12 hour rise seems to make the best bread. The bread is always beautiful when out of the oven and falls slightly but I find it still light. I think it is one of those things that one must live with for gluten-free sourdough bread and any other gluten-free bread. There again, all the years of baking gluten bread needs to leave my memory and let the gluten-free take over.<br />
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<tr><td class="tr-caption" style="text-align: center;">Flaxseed and Chia Seed Dust with Psyllium Powder</td></tr>
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I find that the seed dust is a good replacement for the xanthan and guar gums besides being much more nutritious. More and more gluten-free bakers are using flaxseed and chia in their bread recipes in the replacement of gums.<a href="http://mygluten-freetable.com/2014/04/the-gluten-free-bread-baking-with-psyllium-husks-powder-test/" target="_blank"> Annalise Roberts</a> states in her research that bread products do not rise correctly without the xanthan gum. I first questioned that flaxseed and chia seeds might be difficult for the wild yeast batter to function so I didn't use it. Then I found that <a href="http://www.amazon.com/The-Art-Gluten-Free-Sourdough-Baking-ebook/dp/B0065DWMZM/ref=sr_1_2?ie=UTF8&qid=1401382317&sr=8-2&keywords=Sharon+A.+Kane" target="_blank">Sharon Kane</a> used it in her wild yeast sourdough bread. Then I discovered Dr. Jean Layton's recipe for <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank">Pixie Dust-Seed Mixture</a>. The seed dust is a combination of flaxseed, chia, and psyllium. I grind the flaxseed and chia seed in a coffee grinder and then add the psyllium. The psyllium is ground to a powder in its container. I found that the store brands of psyllium from Walgreens and CVS are gluten free, sugar free with no added flavoring and reasonably priced. (Walmart's brand (Equate) stated it had 10ppm of gluten from wheat but their disclaimer statement is questionable.)<br />
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You can find the ratio of seeds and psyllium with my Basic Sourdough Recipe. Using the seed-psyllium mixture will change the the <a href="http://theworldofglutenfreebread.blogspot.com/2013/08/using-bakers-percentage-and-bread.html" target="_blank">Baker's Percentage</a> because the mixture absorbs some of moisture. <br />
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<tr><td class="tr-caption" style="text-align: center;">Baked Bread in parchment paper lined casserole dish</td></tr>
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Using a wire whisk or the wire whisk attached to the stand mixer is another technique that helps improve the volume of sourdough batter. The whisk incorporates more air for the aerobic fermentation which helps the wild yeast produce more carbon dioxide. This also pertains to the sourdough starter.<br />
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<b>Seed Dust with Psyllium Powder </b>(thanks to Dr. Jean Layton)<br />
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20 grams Golden Flaxseeds<br />
10 gramsChia Seeds,<br />
15 grams Psyllium Husk Powder<br />
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Grind all of the seeds and husk in a coffee grinder until floury. It will have a feathery texture. Store in the refrigerator or freezer until needed.<br />
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(10 grams = 1 packed Tablespoon of pixie dust = 1/2 teaspoon xanthan gum or guar gum)<br />
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<b>Basic Sourdough #1</b></div>
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Ingredients:<br />
2 cups (252 grams) actively bubbling gluten-free sourdough starter<br />
2 cups (244 grams) gluten-free flour blend*<br />
1 teaspoon ( 4.8 grams) sea salt<br />
1 Tablespoon organic sugar, molasses, or honey (honey = 21.25 grams; molasses = 21.57)<br />
2 Tablespoons (27.44 grams) olive oil<br />
½ to 1 cup warm water ( 118-236 grams)<br />
2 tablespoon (20 grams) Seed Dust with Psyllium Powder<br />
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Directions:<br />
1. In a large bowl mix the sourdough starter, flour blend, salt, sweetener, Seed Dust and, oil until just blended. This can be done by hand or with a stand mixer. Add water a few tablespoons at a time until you have a thick batter just slightly thicker than muffin batter (The dough will be sticky and not a consistency to handle or knead). Whisk the batter 1-2 minutes to incorporate air.<br />
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2. Line a loaf pan or mixing bowl with a single sheet of parchment paper, creasing and smoothing as much as possible. Use a loaf pan to make sandwich bread or a mixing bowl for a round loaf Boule shape. If using a loaf pan, 2 are needed; one is for proofing the dough and one for pre-heating for baking.<br />
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3. Pour the batter into the prepared baking pan or bowl, cover it with plastic wrap. Set the bowl or pan in a warm place to rise for 7 to 12 hours (or a little longer if you or the dough needs it). The longer it spends making bubbles and a sponge, the healthier it is. Your batter should have risen at least a third by this time. Some bakers state to let it rise to the edge of the pan, but my whole grain sourdough has never risen that high.<br />
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4. Preheat the oven with the empty cast iron Dutch oven with lid to 425-450°F for about 30 minutes. Carefully remove the hot baking vessel and lift the batter by the parchment paper and place in the heated vessel. The parchment paper can be quickly cut so that the cover fits over the casserole dish or dutch oven. Foil can be placed over loaf pan, if there is no lid. Carefully put the baking utensil back in the oven.<br />
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5. Bake the bread for about 30 minutes. Remove the lid and continue baking for another 10-15 minutes. The internal temperature of the bread should be about 205℉ when done.<br />
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5. Remove it from the oven, let it cool for about 15 minutes, then turn the loaf onto a wire rack and allow to <a href="http://www.dummies.com/how-to/content/how-to-cool-down-glutenfree-baked-goods.html" target="_blank">cool completely before slicing</a>. The <a href="http://www.thefreshloaf.com/node/7979/most-ignorant-all-questions-cooling-bread" target="_blank">cooling process</a> for gluten-free bread is very important!<br />
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6. When this bread was kept in the refrigerator for a little over a week, it was still great toasted. A couple of bloggers have stated that storing gluten-free sourdough bread in plastic bags causes the crust to become <a href="http://www.newestartfarm.com/posts/make-delicious-no-knead-sourdough-bread/" target="_blank">gummy</a> or rubbery. If storing longer, slice and place in a sealed container in the freezer or wrap the bread in aluminum foil and then place in a freezer bag; its ready for warming that way. Toast before eating. <br />
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Add ingredients to make flavored loaves of sour bread:<br />
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<ul style="background-color: white; color: #5d442e; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 22px; list-style: square; margin: 0px 0px 1.571em 1.571em; padding: 0px;">
<li><span style="background-color: transparent;"> diced dried tomatoes, </span>Parmesan cheese, basil</li>
<li>grated carrots, flaxseeds and pumpkin seed</li>
<li>cinnamon & raisins</li>
<li>grated cheese</li>
<li>chopped nuts, orange zest and dried cranberries </li>
<li>chopped fresh rosemary</li>
<li>2 tablespoons cocoa powder, 2 teaspoons espresso powder, 1/3 cup molasses, 1 teaspoon caraway seeds (for pumpernickel bread)</li>
</ul>
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*Gluten free flour blend used in this recipe:<br />
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1 1/2 (180 g) cups oat flour<br />
1 cup (123 g) sorghum flour<br />
1 1/2 cups (188 g) cup tapioca flour<br />
1/2 cup (58 g) corn flour (masa harina)<br />
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549 / 4.5 = 122 grams/cup<br />
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<a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank"><span style="color: #0b5394;">Make It Sourdough - Gluten-Free Sourdough Starter</span></a><br />
<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-gluten-free-english.html" target="_blank"><span style="color: #0b5394;">Make It Sourdough - Gluten-Free Sourdough English Muffins</span></a><br />
<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-soft-wraps-waffles.html" target="_blank"><span style="color: #0b5394;">Make It Sourdough - Gluten-Free Sourdough Wraps, Waffles & Pancakes</span></a><br />
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Resources:<br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Basic Sourdough Bread Recipe." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Basic Sourdough Bread</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 11 June 2014. <</span>http://www.culturesforhealth.com/basic-sourdough-bread-recipe><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Beyond the Loaf: The Many Uses of Sourdough." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Beyond the Loaf: The Many Uses of Sourdough</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 11 June 2014. <</span>http://www.culturesforhealth.com/beyond-loaf-many-uses-sourdough><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Gluten-Free Sourdough Starter." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">- For Dummies</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 11 June 2014. <</span>http://www.dummies.com/how-to/content/glutenfree-sourdough-starter.navId-810789.html><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Kamozawa, Aki, and H. Alexander. Talbot. </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Ideas in Food: Great Recipes and Why They Work</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. New York: Clarkson Potter, 2010. Print.</span><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Pixie Dust Xanthan Gum Replacer." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">GlutenFree Doctor</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 11 June 2014. <</span>http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/><br />
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<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"The Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">My Gluten Free Table</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 15 June 2014. <</span>http://mygluten-freetable.com/2014/04/the-gluten-free-bread-baking-with-psyllium-husks-powder-test/><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"The Nickel Pincher: Homemade Gluten-Free Sourdough Bread." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Rodale News</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 11 June 2014. <</span>http://www.rodalenews.com/gluten-free-sourdough><br />
<br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"The Key to Making Delicious, No-Knead, Sourdough Bread -." N.p., n.d. Web. 17 June 2014.</span><br />
<http://www.newestartfarm.com/posts/make-delicious-no-knead-sourdough-bread><br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"The Most Ignorant of All Questions: Cooling of Bread." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">The Fresh Loaf</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 17 June 2014.</span>http://www.thefreshloaf.com/node/7979/most-ignorant-all-questions-cooling-bread<br />
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"The World of Gluten-Free Bread." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">: Using The Baker’s Percentage and Bread Hydration for Gluten Free Bread.</i><span style="background-color: rgba(255, 255, 255, 0.0980392); font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;"> N.p., n.d. Web. 11 June 2014. <</span>http://theworldofglutenfreebread.blogspot.com/2013/08/using-bakers-percentage-and-bread.html><br />
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<br />Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com2tag:blogger.com,1999:blog-4181286688440785717.post-70720042964658964512014-06-15T14:37:00.000-07:002020-07-13T12:44:08.236-07:00Make It Sourdough - Gluten-Free English Muffins<br />
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These gluten-free English muffins, made with a <a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank"><span style="color: #3d85c6;">wild yeast starter</span></a>, have a nice sour tang. They are full of “nooks and crannies” and have a wonderful crumb. They will hold your favorite toppings. My favorite topping is cream cheese. The muffin is delicious as a breakfast egg muffin with bacon and cheese. They are also good toasted with cheddar cheese. I found them to be wonderful with lettuce, tomato, cheese, bacon and Boar's Head bologna. (The bologna is gluten free). These split gluten-free English muffins make a quick base for a mini pizza.<br />
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The best part of the these English muffins - they don't cause a blood sugar spike. Read here about <a href="http://www.cheeseslave.com/top-10-reasons-to-eat-real-sourdough-bread-even-if-youre-gluten-intolerant/" target="_blank"><span style="color: #3d85c6;">other reasons</span></a> to eat sourdough. I converted my original <a href="http://lpfretired.blogspot.com/2013/06/surpringly-good-gluten-free-english.html" target="_blank"><span style="color: #3d85c6;">English muffins</span></a> into sourdough English Muffins. The recipe techniques I used in making English muffins came <a href="http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe.html" target="_blank"><span style="color: #3d85c6;">from Alton Brown</span></a>.</div>
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<a href="http://www.culturesforhealth.com/gluten-free-sourdough-oat-english-muffin-recipe" target="_blank">This site</a> helped me experiment to find the best proportions of sourdough starter and the gluten-free flour blend. Though the recipe on the site used one gluten-free flour, I decided to use a flour blend because the starches in a blend help make a better crumb. Also, I find the wild yeast perform better with some starch. I added the flaxseed meal and the Seed Dust with psyllium to make the English muffins more nutritious. The hydrocolloids help the bread crumb and help bind the ingredients.<br />
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There are quite a few discussions about using the hydrocolloids - chia, flaxseed and psyllium. Some research indicates that they are good <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank"><span style="color: #3d85c6;">substitutes for gums</span></a>. Other research concludes the <a href="http://mygluten-freetable.com/2014/04/the-gluten-free-bread-baking-with-psyllium-husks-powder-test/" target="_blank"><span style="color: #3d85c6;">gums are much better</span></a> in trapping the carbon dioxide for making bread rise. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvU7dCPnVNpOT4HcYdfIVDMuU37m8CFyi0IL8_1Q0xJ8Cv_dMHOgm-2V_JC2Q6DBRH53Hfx7_M3Ct87wl1z_Pw3N2xxIfT7SQtfKOSRhqyWBjU1ZOk9y5RvbGZNnFS_CzEgIRr6Kau1po/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvU7dCPnVNpOT4HcYdfIVDMuU37m8CFyi0IL8_1Q0xJ8Cv_dMHOgm-2V_JC2Q6DBRH53Hfx7_M3Ct87wl1z_Pw3N2xxIfT7SQtfKOSRhqyWBjU1ZOk9y5RvbGZNnFS_CzEgIRr6Kau1po/s1600/unnamed.jpg" width="238" /></a></div>
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<span style="font-size: 13px;">The dough to make the sponge is slightly thick and stiff. Whisk lots of air into the</span></div>
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batter to help the wild yeast and lactobacilli complete their symbiotic relationship.</div>
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The dough is too stiff to use a hand wire whisk.The Danish dough whisk does the </div>
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job perfectly.This job can also be done with a stand mixer with the wire whisk </div>
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attachment.</div>
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It takes 7-12 hours to form a <a href="http://www.washingtonpost.com/lifestyle/food/better-bread-starts-with-a-sponge/2013/02/04/86ad2460-69a4-11e2-af53-7b2b2a7510a8_story.html" target="_blank"><span style="color: #3d85c6;">sponge</span></a>. I let the dough rise 10 hours. The wild yeast were doing their thing; the starches were being predigested by the bacteria and forming probiotics. The yeast was busy making carbon dioxide for the rising. Enzymes were cleaving the proteins into amino acids. I would have waited 12 hours but I wanted to bake the muffins before going to bed. The sourdough batter had a very nice sponge so I thought the dough might be ready. Read here about the interesting <a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank"><span style="background-color: white; color: #3d85c6;">science of sourdough</span></a><span style="color: #6fa8dc;">.</span><br />
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These English muffins can be baked using the oven technique; they will have a dome. They can also be cooked in the traditional way, a griddle, and then they need to be placed in the oven to make sure they cook thoroughly without the top and bottom getting too dark. I personally like using my electric skillet -- so easy! I can't seem to control the baking process in a griddle. I do bake them for 10 minutes in the oven. I test for doneness with an instant thermometer which should read about 205℉.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrd8WArIeDRZzG6g2pfoFTEeBinFStcxk8fFgbJyyAN9c5rlFBK7hFITsh3tBO9y8rE5bvG4sQcxy1-7Ae-YcCLQv_nlU9NRjCYce9CbGcALsuTY40YpcTa4tkKpSB2thxHQUYkm9ivw/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrd8WArIeDRZzG6g2pfoFTEeBinFStcxk8fFgbJyyAN9c5rlFBK7hFITsh3tBO9y8rE5bvG4sQcxy1-7Ae-YcCLQv_nlU9NRjCYce9CbGcALsuTY40YpcTa4tkKpSB2thxHQUYkm9ivw/s1600/unnamed.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough English Muffins Baking in a Skillet After Being Flipped. </td></tr>
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In the above picture, the English muffins cooking in the four corners are formed with purchased <a href="http://www.amazon.com/Norpro-3775-Muffin-Rings-Set/dp/B0001VQIHW/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1402850478&sr=1-5&keywords=stainless+steel+muffin+rings" target="_blank"><span style="color: #3d85c6;">muffin rings</span></a>. The ring in the middle is from a set I made from aluminum foil. The instructions for making muffin rings are <a href="http://lpfretired.blogspot.com/2013/06/surpringly-good-gluten-free-english.html" target="_blank"><span style="color: #3d85c6;">here</span></a>. My handmade English muffin rings have lasted for a year. I wash both set of rings and dry them in a warm oven to make sure they do not rust. I have several handmade rings that are a little larger. They are used to make English muffin bases for pizza. It will make two pizzas when split with a fork. I store the handmade rings, folded in a small plastic container. I store the purchased rings in the original box so they don't dent.</div>
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Sourdough with wild yeast does it's best rising at 78℉. I have found a trick that helps. I heat water in a glass mixing pitcher in the microwave; then place the bowl of sourdough over the pitcher. I have a top from a grocery store vegetable tray that fits over the bowl. I cut out slots on the plastic top so that it fits over the bowl's pour-handles. The setup is left in the microwave. When the water cools, remove the bowl of dough and repeat the process of heating the water. </div>
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<span style="font-size: large;">Sourdough English Muffins</span></div>
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Ingredients:</div>
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1 cup (176-240grams) <a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank"><span style="color: #3d85c6;">sourdough starter</span></a><br />
2 - 21/2 cups (232 grams) gluten-free flour blend* (see below)<br />
1/4 - 1/2 cup (59-188 grams) water<br />
1 tablespoon (21.25 grams) honey<br />
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1 teaspoon salt<br />
1 tablespoon flax meal<br />
1 tablespoon <a href="http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/" target="_blank"><span style="color: #3d85c6;">seed dust with psyllium</span></a><br />
2 tablespoons olive oil<br />
1 egg<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
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Directions:<br />
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For 1-2 minutes, whisk (with <a href="http://www.amazon.com/Danish-Dough-Whisk-Size-Large/dp/B002PABWJQ" target="_blank"><span style="background-color: white; color: #3d85c6;">Danish dough whisk</span></a> or spoon) the sourdough starter, gluten-free flour blend, 1/4 - 1/2 cup water and 1 tablespoon honey. Add the water a little at a time so not to over hydrate the batter. Cover and let sit at room temperature at least 7 hours or overnight so all the flours are fermented, the phytate is degraded, and probiotics are formed.<br />
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Just before the fermentation is complete, place the muffin rings in the griddle or skillet. Spray the muffin rings and sprinkle the insides with gluten-freecorn meal. Turn the stove or electric skillet to warm. (See below if using the oven to make the English muffins)<br />
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When the fermentation is complete, sprinkle flax meal and seed dust on dough.<br />
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Combine oil, salt and egg in separate small bowl. With Danish dough whisk, combine the liquids into the dough mixture. Add the baking powder and baking soda. It will begin bubbling.<br />
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Fill the muffin rings 2/3 full of batter. Smooth the tops flat using fingers and water. (Don't worry if you feel the dough is too wet - the dough will absorb it.) Sprinkle with cornmeal.<br />
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Heat griddle to 270°F - 275°F. Placing the lid on skillet will help the muffin tops set. Bake 10 minutes, until the top is barely set and bottom surface is nicely browned. Flip the muffins and cook an additional 10 minutes. Remove muffins from rings and transfer to a 350°F oven for 10 minutes to cook completely. The temperature with an instant thermometer should be about 205℉. <a href="http://www.dummies.com/how-to/content/how-to-cool-down-glutenfree-baked-goods.html" target="_blank"><span style="color: #3d85c6;">Important! </span></a>Let cool before splitting in half and toasting.<br />
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Oven Method: Line a 13"x9" baking pan (or larger) with parchment paper. Place 5-6 muffin rings on the pan. Spray the insides of the rings with cooking spray and sprinkle with gluten-free cornmeal. Fill the muffin rings 2/3 full of batter. smooth the tops flat using fingers and water. Sprinkle with cornmeal. Bake at 350℉ for 20-25 minutes. The muffins can be tested for doneness with an instant thermometer. The temperature should be about 205℉. Remove from oven to cooling racks and remove the muffin rings. Let cool before splitting in half and toasting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzi-6gy-BpKyBw-Zki7LI9io7Pe22PFcNSNZkaTxLJeoBjp8xSlsC7MbcVzX352AUXMfGSGR_PZY3DEBa3jKyZghpmdy3jVHq2-4EJ6UFGVawZ3KQP7jzvYTN25KCONQo4Q03CmSpuOo/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzi-6gy-BpKyBw-Zki7LI9io7Pe22PFcNSNZkaTxLJeoBjp8xSlsC7MbcVzX352AUXMfGSGR_PZY3DEBa3jKyZghpmdy3jVHq2-4EJ6UFGVawZ3KQP7jzvYTN25KCONQo4Q03CmSpuOo/s1600/unnamed.jpg" width="320" /></a></div>
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Sourdough Egg, Cheese and Bacon English Muffin</div>
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<b>Update:</b><br />
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<b>English Muffin Loaf</b></h3>
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Found that this recipe for English muffins can be used to make sourdough loaf bread. One day I made the dough but got interruped. I didn't have time to get out the electric skillet and make the muffins. Waiting another day would leave the dough to sour another day, which I didn't want. I quickly preheated the oven to 375℉. I put it in a dough in a 3.5-in x 7.5-in pan, which I sprayed only the bottom of the pan with cooking spray. It baked for about 35 minutes, or until it reached an internal temperature of about 205℉ with an instant read thermometer.<br />
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It makes a beautiful tender small loaf. It is made using the exact recipe for the English muffins, including making the sourdough sponge. I let the sponge do its thing for 7-8 hours before adding the final ingredients. I have made this half dozen times and it turned out great every time.<br />
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The loaf makes wonderful little toasted sandwiches. I also like to toast a slice and spread it with cream cheese. To keep over a couple days, I slice it, separate the slices with pieces parchment paper, put it in a zipper freezer bag and put in the freezer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4BXT8Adk2iUyY4cUHsI0xenmsNCqoiQ6o5JhuJBtETIrqTuuc1ahP26ab7mJIMTrm_4AONR5hTqEfYysGlrUJiGsGjXvazoq4DfBvDX3BM25yscHbnGtfmqY5bHG_5qUMlQdIvmmBKM/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4BXT8Adk2iUyY4cUHsI0xenmsNCqoiQ6o5JhuJBtETIrqTuuc1ahP26ab7mJIMTrm_4AONR5hTqEfYysGlrUJiGsGjXvazoq4DfBvDX3BM25yscHbnGtfmqY5bHG_5qUMlQdIvmmBKM/s1600/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted ham & cheese sandwich using sourdough loaf</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMceKIwjBwhZ9glOqj4Rs7eQuFmQZpS0tw1Qo-1m7lKGfi5sU3Qiq5x1GiU9tVEppb3ScrR6z6WUkXwueS_hSBdYIQIq6zyRVlbv9KB6uKMxRIs_ZVv94oPeiLZQwTMAB3IgZ5WqoSSc/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMceKIwjBwhZ9glOqj4Rs7eQuFmQZpS0tw1Qo-1m7lKGfi5sU3Qiq5x1GiU9tVEppb3ScrR6z6WUkXwueS_hSBdYIQIq6zyRVlbv9KB6uKMxRIs_ZVv94oPeiLZQwTMAB3IgZ5WqoSSc/s1600/unnamed.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freezing the loaf. This is about 3/4 of the loaf. The parchment<br />
keeps the slices from sticking to each other.</td></tr>
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*The flour blend used:<br />
2 cups (246grams) sorghum flour<br />
3 cups (360 grams) oat flour<br />
1 ½ cups (255 grams) potato starch<br />
½ cup (63 grams) tapioca flour<br />
½ cup (60 grams) amaranth flour<br />
½ cup (60 grams) quinoa flour<br />
<br />
<a href="http://lpfretired.blogspot.com/2014/05/make-it-sourdough-gluten-free-starter.html" target="_blank">Make It Sourdough - Gluten-Free Sourdough Starter</a><br />
<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-soft-wraps-waffles.html" target="_blank">Make It Sourdough - Gluten-Free Sourdough Wraps, Waffles & Pancakes</a><br />
<a href="http://lpfretired.blogspot.com/2014/06/make-it-sourdough-basic-sourdough-bread.html" target="_blank">Make It Sourdough - Gluten-Free Basic Sourdough Bread #1</a><br />
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References and Resources:<br />
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<span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Better Bread Starts with a Sponge." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Washington Post</i><span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. The Washington Post, n.d. Web. 15 June 2014. <</span>http://www.washingtonpost.com/lifestyle/food/better-bread-starts-with-a-sponge/2013/02/04/86ad2460-69a4-11e2-af53-7b2b2a7510a8_story.html><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"English Muffins Recipe : Alton Brown : Food Network." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">English Muffins Recipe : Alton Brown : Food Network</i><span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 15 June 2014. <</span>http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe.html><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Gluten-free Sourdough Oat English Muffins." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Gluten-free Sourdough Oat English Muffins</i><span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 15 June 2014. <</span>http://www.culturesforhealth.com/gluten-free-sourdough-oat-english-muffin-recipe><br />
<span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;"><br /></span>
<span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Pixie Dust Xanthan Gum Replacer." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">GlutenFree Doctor</i><span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 15 June 2014. <</span>http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Sourdough Home - Yeasted English Muffin Bread." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">Sourdough Home - Yeasted English Muffin Bread</i><span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 15 June 2014. <</span>http://sourdoughhome.com/index.php?content=bakingintro2#ruleof240><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"The Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">My Gluten Free Table</i><span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 15 June 2014. <</span>http://mygluten-freetable.com/2014/04/the-gluten-free-bread-baking-with-psyllium-husks-powder-test/><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">"Top 10 Reasons To Eat Real Sourdough Bread -- Even If You're Gluten Intolerant - CHEESESLAVE." </span><i style="box-sizing: border-box; font-family: 'Times New Roman', Times, serif; font-size: 16px; line-height: 24px; text-indent: -40px;">CHEESESLAVE RSS</i><span style="background-color: rgba(255 , 255 , 255 , 0.0980392); font-family: "times new roman" , "times" , serif; font-size: 16px; line-height: 24px; text-indent: -40px;">. N.p., n.d. Web. 15 June 2014. <</span>http://www.cheeseslave.com/top-10-reasons-to-eat-real-sourdough-bread-even-if-youre-gluten-intolerant/><br />
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Disclosure statement: I have not received compensation for any products mentioned in this site.Linda Ferrishttp://www.blogger.com/profile/14520154044237311017noreply@blogger.com4