The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes (2 page)

Makes 8 doughnuts + holes

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If you don’t have a doughnut cutter, use a similarly sized tumbler glass. You’ll also need something to cut out the hole in the middle—a narrow shot glass, for instance.

2 teaspoons active dry yeast

½ cup warm water

1½ cups sorghum flour

½ cup brown rice flour

½ cup almond meal

½ cup tapioca starch

1 tablespoon white sugar

½ teaspoon salt

2 cups unsweetened soymilk

6 tablespoons butter (¾ stick), melted

2 large eggs

1. In a small bowl, mix the yeast with the warm water and let sit for 10 minutes to proof.
   
2. Meanwhile, thoroughly whisk together the flours, almond meal, starch, sugar, and salt in a large nonreactive bowl. Stir in the milk and butter. Add the yeast mixture and stir to combine. Cover and refrigerate overnight.
   
3. In the morning, remove the batter from the refrigerator, and let sit at room temperature for 30-45 minutes. Preheat a waffle iron.
   
4. Lightly beat the eggs in a small bowl, and then stir into the batter.
   
5. Once the waffle iron is hot, spoon in an appropriate amount of batter. Cook until desired doneness.
   
6. Repeat until all of the batter is used. Serve warm with your favorite toppings.
   

Makes approximately 8 7-inch waffles

I like to set the cooked waffles on a cooling rack instead of a plate to retain crispiness.

2 15-ounce cans small fava beans (approximately 3½ cups), drained and rinsed

¾ cup gluten-free vegetable broth or water

1 teaspoon ground cumin

salt

4-5 cloves garlic, minced

3 tablespoons freshly squeezed lemon juice

½ cup chopped fresh parsley

2 tablespoons extra virgin olive oil + more for drizzling

1. Place fava beans in a small to medium pot. Add the vegetable broth or water, cumin, and a large pinch of salt. Cover, bring to a boil, and then reduce heat to low. Simmer about 10 minutes. Remove from heat.
   
2. Mash half to three-fourths of the beans. Add the garlic, lemon juice, parsley, and oil. Mix well.
   
3. Transfer to a serving bowl and drizzle with additional oil, if desired. Eat plain or serve with gluten-free bread or pita.
   

Serves 4

I have only been able to locate the small fava beans in cans. If they cannot be found, kidney beans can be used as a substitute.

Some other accompaniments or additions to consider include: hard boiled eggs, chopped fresh tomatoes, lemon wedges, extra fresh parsley, tahini, chili pepper flakes, raw onion, or pickled vegetables.

⅓ cup light olive oil + more for the pan

½ cup potato starch

½ cup sorghum flour

¼ cup buckwheat flour

¼ cup brown rice flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon xanthan gum

¼ teaspoon salt

1 cup pumpkin puree

¾ cup dark brown sugar

2 teaspoons vanilla extract

1 cup fresh or frozen cranberries, halved

1. Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan.
   
2. Thoroughly whisk the starch, flours, baking powder, baking soda, cinnamon, allspice, xanthan gum, and salt in a medium bowl.
   
3. Stir the pumpkin puree, ⅓ cup oil, sugar, and vanilla in a large bowl. Add the dry ingredients and stir to combine. Gently fold in the cranberries.
   
4. Pour the batter into the prepared loaf pan. Bake for about 60 minutes, until a toothpick inserted in the center comes out clean.
   
5. Set pan on a cooling rack. Once cool enough to handle, run a knife around the edge and turn the bread out onto the rack. Allow to cool completely before slicing.
   

Makes approximately 8 slices

If using frozen berries, there is no need to thaw first.

1½ cups gluten-free rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

1 cup chopped pecans

¼ cup olive oil

¼ cup honey

2 tablespoons light brown sugar

½ cup gluten-free oat flour

1 teaspoon orange extract

1 cup coarsely chopped dates

1 cup dried blueberries

1. Preheat the oven to 300°F.
   
2. Combine the rolled oats, coconut, almonds, and pecans in a large bowl.
   
3. In a small pot, heat the oil, honey, and sugar over medium heat until simmering, about 2 minutes. Remove from heat, and whisk in the oat flour and orange extract. Let cool slightly.
   
4. Pour the warm syrup over the oat and nut mixture, and mix well until evenly coated. Place on a large baking sheet and spread evenly.
   
5. Bake for 20 minutes, stir, then bake for another 20 minutes. Sprinkle dates and blueberries over the top and lightly press into the granola. Return to the oven and bake 5 minutes.
   
6. Allow to cool completely before breaking into pieces.
   

Makes approximately 9 cups

I think it’s easiest to mix the syrup into the oat mixture by hand (after making sure the syrup is cool enough to handle), using a kneading motion until the oat mixture is thoroughly coated.

2 teaspoons active dry yeast

1½ cups warm water

1⅓ cups tapioca starch

1⅓ cups white rice flour

⅔ cup sorghum flour

⅔ cup almond meal

2 tablespoons light brown sugar

2 tablespoons psyllium husks

1 teaspoon salt + more for salting the water

1. Mix the yeast and the warm water. Let sit for 10 minutes to proof.
   
2. Thoroughly combine the starch, flours, almond meal, sugar, psyllium husk, and salt in the bowl of a stand mixer. Add the yeast mixture to the dry ingredients and mix on low speed until a dough forms, scraping down the sides as needed.
   
3. Grease a large bowl. Form the dough into a ball, set in the oiled bowl and turn to coat the entire ball with oil. Cover with a tea towel and set in a warm place for 1 hour. Dough should rise slightly.
   
4. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Bring a large pot of liberally salted water to boil.
   
5. Split the dough into 8 even segments. Roll one segment into a ball then slightly flatten. Poke a hole in the middle and stretch the hole slightly to form a bagel shape. Set on a floured surface. Repeat with remaining pieces of dough.
   
6. Drop bagels into the boiling water a few at a time. Boil 2 minutes, flip, and boil 2 minutes more. Remove with a slotted spoon, drain, and place on the prepared baking sheet.
   
7. When all the bagels have been boiled, bake for 30-35 minutes, until golden-brown. Serve warm.
   

Makes 8 bagels

½ cup sorghum flour

¼ cup potato starch

¼ cup almond meal

2 teaspoons baking powder

1½ teaspoons ground cinnamon

1 teaspoon xanthan gum

pinch crushed cardamom (seeds from 2 pods)

salt

2 large eggs

½ cup white sugar

3 tablespoons unsweetened soymilk

2 tablespoons light olive oil

1 teaspoon vanilla extract

¾ cup cooked quinoa

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with baking cups.
   
2. Thoroughly whisk the flour, starch, almond meal, baking powder, cinnamon, xanthan gum, cardamom, and a pinch of salt in a medium bowl.
   
3. In a large bowl, lightly beat the eggs. Stir in the sugar, milk, oil, and vanilla. Add the dry mixture and the cooked quinoa. Stir well. Spoon the batter evenly between the prepared cups.
   
4. Bake for 25 minutes. Once the muffins are cool enough to touch, remove them from the tin and place on a cooling rack.
   

Makes 12 muffins

Streusel Topping

½ cup brown sugar

½ cup pecans, chopped

2 tablespoons brown rice flour

1 teaspoon ground cinnamon

4 tablespoons butter (½ stick), room temperature, cut into pieces

Coffee Cake

4 tablespoons butter (½ stick), room temperature + more for the pan

½ cup sorghum flour

½ cup brown rice flour

½ cup potato starch

½ cup almond meal

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon xanthan gum

½ teaspoon salt

¾ cup white sugar

2 large eggs, room temperature

1 cup sour cream

zest of 1 medium orange

½ teaspoon orange extract

1. For the streusel topping, whisk together the sugar, pecans, flour, and cinnamon in a small bowl. Add the butter pieces and mix by hand to make a coarse meal.
   
2. Preheat the oven to 350°F. Grease an 8×8-inch baking dish or 9-inch round pan.
   
3. For the coffee cake, whisk together the flours, starch, almond meal, baking powder, baking soda, xanthan gum, and salt in a medium bowl. Cream the 4 tablespoons butter and the sugar in the bowl of a stand mixer on medium speed until light and fluffy. Add in the eggs, one at a time, mixing after each addition.
   
4. Add one-third of the flour mixture, half the sour cream, and mix. Add one-third of the flour mixture, the remaining half of the sour cream, and mix. Add the final one-third of the flour mixture, the zest, and the extract. Mix to fully incorporate.
   
5. Spoon half of the batter into the prepared baking dish. Top with half of the streusel. Spoon in the rest of the batter, then top with the remaining streusel. Bake about 45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
   

Serves 8

Orange extract is best to boost the orange flavor, but vanilla extract can be substituted.

½ cup + 1 tablespoon tapioca starch

½ cup sorghum flour

⅓ cup brown rice flour

⅓ cup almond meal

2 tablespoons white sugar

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon xanthan gum

2 large eggs, room temperature

1 cup buttermilk

4 tablespoons butter (½ stick), melted

1 teaspoon vanilla extract

olive oil for the griddle

1. In a small bowl, whisk together the starch, flours, almond meal, sugar, baking powder, salt, and xanthan gum.
   
2. Whisk the eggs in a large bowl. Stir in the buttermilk, butter, and vanilla. Add the flour mixture and stir until just incorporated.
   
3. Preheat a griddle over medium heat. Use a towel to wipe a thin layer of oil onto the griddle. Lower heat just slightly. Drop batter by the large spoonful onto the griddle, using the spoon to spread the batter a bit. Cook about 3-4 minutes, until golden-brown. Flip and cook another 3-4 minutes, until set. Repeat with remaining batter, reheating the griddle back to medium between batches. Serve with pure maple syrup.
   

Makes 12-14 4-inch pancakes

olive oil for the pan

1 medium yellow onion, cut in half, then sliced root to stem

1 pound crimini mushrooms, sliced

¼ teaspoon dried rosemary

pinch crushed red pepper

salt

4 large eggs

1. Preheat the oven to 350°F.
   
2. Heat a medium oven-safe pan over medium heat. Lightly coat the pan with oil. Add the onion and cook, stirring frequently, until golden and browning on the edges, 7-8 minutes.
   
3. Add the mushrooms, rosemary, red pepper, and a couple of large pinches of salt. Let mushrooms release their juices, then cook, stirring occasionally, until the liquid has boiled off, 10-15 minutes. Scrape the bottom of the pan to pick up any brown bits. Remove from heat.
   
4. Make four slight depressions in the mushrooms. Crack the eggs into the four depressions, taking care to not break the yolk.
   
5. Place the pan in the oven and bake until the egg whites are set; 8 minutes for runny yolks, 10 minutes for mostly set, 12 minutes for set.
   

Serves 4

Crust

4 tablespoons butter (½ stick), room temperature + more for the pan

3 tablespoons warm unsweetened soymilk

1 teaspoon active dry yeast

6 tablespoons tapioca starch

¼ cup sorghum flour

¼ cup brown rice flour

½ teaspoon xanthan gum

2 tablespoons white sugar

½ teaspoon salt

1 large egg

Filling

⅓ cup tapioca starch

⅓ cup sorghum flour

2 tablespoons brown rice flour

1 teaspoon xanthan gum

8 tablespoons butter (1 stick), room temperature

1 cup white sugar

¼ teaspoon salt

1 large egg

3 tablespoons light corn syrup

2 teaspoons vanilla extract

powdered sugar, for garnish

1. For the crust, mix the milk and yeast in a small bowl. Let sit for 10 minutes to proof. Grease an 8×8-inch baking dish that is at least 2 inches deep.
   
2. In another small bowl, thoroughly whisk together the starch, flours, and xanthan gum.
   
3. In a stand mixer, cream the butter, sugar, and salt. Scrape down the sides of the bowl and beat in the egg. Add the flour and milk mixtures and mix until thoroughly incorporated.
   
4. Spread the dough into the prepared baking dish. Cover the dish with plastic wrap or a lightweight towel, put in a warm place, and let rise for 1 hour.
   
5. Preheat the oven to 325°F.
   
6. For the filling, thoroughly whisk together the starch, flours, and xanthan gum in a small bowl.
   
7. In a stand mixer, cream the butter, sugar, and salt until light and fluffy, about 5 minutes. Scrape down the sides of the bowl and thoroughly beat in the egg for 3-4 minutes. Add the flour mixture, corn syrup, and vanilla. Beat until incorporated.
   
8. Gently spread the filling in an even layer over the crust. Bake for 40-45 minutes. Cake should be golden-brown around the edges, and just beginning to show brown spots in the middle. Allow to cool completely in pan.
   
9. Sprinkle with powdered sugar before serving.