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Gluten Free Irish Soda Bread

April 26, 2012 by Maninis Gluten Free Blog



Makes 1 loaf

Ingredients
375g (3 cups) Maninis Gluten Free Multiuso Multipurpose Flour Mix
1/4 cup sugar
1 tsp baking soda
1 tbsp GF baking powder
1/2 tsp salt
1/2 cup (8 tbsp, 1 stick) cold butter
1/2 cup raisins
1 cup buttermilk
1 egg

Steps
1. Preheat the oven to 350 deg F.
2. Combine the flour, sugar, baking soda, baking powder, and salt.
3. Cut the butter into the flour mixture to make pea-size crumbs, then add the raisins and toss to combine.
4. Mix together the buttermilk and eggs, then add to the flour-butter mixture. Use your hands to mix together to form a wet dough.
5. Place a little melted butter on your hands (to prevent the dough from sticking), form the dough into a large ball, and place on a greased cookie sheet.
6. In a separate bowl, mix together 1 tbsp melted butter and 1 tbsp room temperature buttermilk. Brush the mixture onto the loaf, then cut an “X” into the top of the bread loaf.
7. Bake for 55 to 60 minutes, until golden brown.

Adapted from recipe by No Gluten, No Problem

Posted in Gluten Free Quick Breads, Recipes | Tagged , | 1 Comment »

Dulce de Leche Cheesecake with Chocolate Crust

April 26, 2012 by Maninis Gluten Free Blog


Dulce de Leche Cheesecake with Chocolate Crust

 By Mom What’s for Dinner

Gluten Free Dulce de Leche Cheesecake with Chocolate Crust
I was inspired the other day by brown eyed baker to make some cheesecake bars. I wanted to come up with a cookie crust that was scrumptious and gluten free. This was a major success. The amount of ingredients may look daunting, but I promise you it is very simple to make. This was the perfect blend of Caramel, Chocolate and Cheesecake.

For the Crust:

1 cup Maninis Gluten Free Multiuso Multipurpose Flour Mix
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/8 cup sour cream
1 tablespoon hot water
For the Filling:
1 can sweetened condensed milk (for dulce de leche)
2 (8 oz.) pkgs cream cheese, at room temperature
½ cup granulated sugar
1 eggs
1 teaspoon vanilla extract
To make the crust. Preheat the oven to 350 degrees. Mix all crust ingredients together in your kitchenaid mixer with the paddle attachment.
Line a baking pan (I used an 8×11 pan) with parchment paper. bake for 15 minutes then place on a cooling rack to cool for 5 minutes.
Make the Filling.
Heat up sweetened condensed milk over medium heat stirring constantly until it becomes a caramel consistency. Spread the dulce de leche evenly over the crust, then place pan in refrigerator while you prepare the cream cheese layer.
Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the egg, Beat in the vanilla extract.
Pour the cream cheese mixture over the dulce de leche layer and spread evenly,
bake for 45 minutes, or until the center only slightly jiggles. Remove from the oven and refrigerate for at least 4 hours.
Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut.
You can cut into squares, or use a biscuit cutter to cut into circles. Serve and enjoy!

Posted in Gluten Free Cake Recipes, Recipes | Tagged , | 1 Comment »

Gluten Free Roasted Zucchini and Brussels Sprouts Pasta

April 22, 2012 by Maninis Gluten Free Blog


Roasted brussels sprouts

Roasted brussels sprouts (Photo credit: Wikipedia)

Created by: Amie Valpone, HHC, AADP, author of The Healthy Apple is a Manhattan based Culinary Nutritionist, Personal Chef, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.

Gluten-Free, Vegetarian, Vegan, Dairy-Free

Serves 4

Ingredients

Directions

  1. Heat oven to 450 degrees F.
  2. On a baking sheet, toss zucchini, Brussels sprouts, and garlic with olive oil; season with salt and pepper. Roast until golden brown; approximately 30 minutes.
  3. In large pot, cook pasta according to package. Drain pasta and return pasta to pot.
  4. Add roasted vegetables to pasta; mix well to combine.  Add remaining ingredients; gently toss to combine. Serve with additional Parmesan.

Posted in Amie Valpone's Recipes, Do you have Gluten Intolerance?, Recipes | Tagged , , , , , , , , , , | Leave a Comment »

Secure Shopping

April 21, 2012 by Maninis Gluten Free Blog


 

You can shop at maninis.com with confidence. We have partnered with Authorize.Net, a leading payment gateway since 1996, to accept credit cards and electronic check payments safely and securely for our customers.

The Authorize.Net Payment Gateway manages the complex routing of sensitive customer information through the electronic check and credit card processing networks. See an online payments diagram to see how it works.

The company adheres to strict industry standards for payment processing, including:

  • 128-bit Secure Sockets Layer (SSL) technology for secure Internet Protocol (IP) transactions.
  • Industry leading encryption hardware and software methods and security protocols to protect customer information.
  • Compliance with the Payment Card Industry Data Security Standard (PCI DSS).

For additional information regarding the privacy of your sensitive cardholder data, please read the Authorize.Net Privacy Policy .

maninis.com  is registered with the Authorize.Net Verified Merchant Seal program.

Posted in Food Allergy/Sensitivity |

Gluten Free Spicy Salmon Pasta Recipe

March 31, 2012 by Maninis Gluten Free Blog


by Amie Valpone, author of THE HEALTHY APPLE

Serves 4

Ingredients

  • 1 Tbsp. chili powder
  • 1/4 cup fresh sage, finely chopped
  • 1 Tbsp. honey
  • Pinch of sea salt and pepper
  • 1 one-pound salmon fillet with skin
  • 1 (9 oz. container) Maninis Gluten Free Lemon Thyme Linguini
  • 2 cups fresh kale, finely chopped
  • 1/2 cup Greek plain yogurt
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. ground flax seeds

Directions

  1. Heat the broiler.
  2. In a small bowl, combine chili powder, sage, honey, sea salt and pepper; mix well to combine.  Press mixture onto the skinless side of the salmon. Broil salmon, skin side down about 10 minutes.
  3. Meanwhile, in a large pot, cook pasta according to package. Reserve 1/4 cup cooking water; drain pasta. Return it to the warm pot, add kale, and toss.
  4. In a bowl, mix together Greek yogurt, balsamic vinegar, flax seeds and pasta water.
  5. Transfer pasta to serving dish; top with salmon and a drizzle of balsamic mixture.

All recipes are on Petitchef

Posted in Amie Valpone's Recipes, Food Allergy/Sensitivity, Recipes | 1 Comment »

MANINIS Gluten Free Baguette Recipe

March 25, 2012 by Maninis Gluten Free Blog


Ingredients:

2 cups warm water

3 t. Active dry yeast

2 eggs

2T apple cider vinegar

6T olive oil

4 cups MANINIS Gluten Free Miracolo Pane Classic Peasant Bread Mix

1/4t. Salt

Directions:

1. Add ingredients to bowl of a stand up mixer in order given.

2. Mix on low speed for 15 seconds, stop mixer and scrape down sides of bowl to make sure all ingredients are incorporated.

3. Mix for 3 min. on medium speed.

4. With spatula gently spoon dough into a pastry bag or large ziplock type bag with about a 1 1/2″ hole.

5. Pipe the dough on two a parchment lined baguette pan about 12″ long.

6. Let rise for one hour or until double on size.

7.Preheat the oven 400• with the top rack in the middle of oven and a rack on bottom. Fill a Casserole dish with hot/ boiling water and let steam 5 mins. before baking bread.

8. When baguettes have risen enough, dust with flour mix through a metal sieve, gently slash baguettes with a knife 3-4 time at a diagonal. Place baguette pan on a sheet pan and put into oven.

9. Bake 40 mins. (no convection)

Enjoy!

Posted in Gluten Free Baguettes, Recipes | Tagged , , | Leave a Comment »

Maninis Gluten Free Croissants

March 22, 2012 by Maninis Gluten Free Blog



MUST READ TIPS!

Ingredients:

1 3/4 cup warm water (105 degrees)
3 t. yeast
1T. apple cider vinegar
1 egg
4oz+8oz unsalted butter
41/2 cups Multiuso Multipurpose Flour mix
1/4 t. salt
(1 egg for egg wash)

Method:
1.Mix all ingredients (except 8 oz butter) in the order given in a stand up mixer with paddle.
mix on medium speed for 3 min. making sure to stop after 30 seconds to scrape down the sides of the bowl.
2.Put batter into oiled container and refrigerate for 1-2 hrs. Make sure the 8oz of butter is pulled from the refrigerator to soften a bit; about 15 min. before working with it.
3.Take dough from refrigerator and place ball on two pieces of plastic wrap which are overlapped a little in the middle.
Place two more pieces of plastic wrap over the top of the dough. Push the dough down and roll out into a rectangle and about 3/4″ thick. Do the same with the 8oz butter, separately.
4.Take the plastic wrap off the dough and place the rectangle of butter in the middle of the dough. fold one side of the dough over the butter and the other side of dough over the top to make a tri-fold.
5.Place the plastic wrap over the top of tri-fold and gently roll out again to as close to the original rectangle size and make another trifold. Wrap in parchment and put in refrigerator for 20 mins. to chill.
6. Repeat the tri-fold process (2 folds then chill)3 more times to create a total of 8 folds.
7. Roll out the dough on floured surface until 1/3″ thick. This will be a large rectangle shape (approx 20″x18″). Cut the rectangle in half length wise with a pizza cutter/pastry cutter then cut each half into a series of triangles with the base being about 3″-4″ wide. You can make your coissants as big or small as you like.Take each triangle and starting at the base gently roll up into coissant shape. Place on sheet pan lined with parchment.
8.Let rise for 40 min. to 1 hour.  Mix egg with 1T. water and gently brush on coissants right before baking.
9.Bake at 375 for 16-20 min.
Enjoy.
Tips:
~This dough is VERY STICKY and is wild to work with however it is very forgiving as well. Try to keep it together as best as you can without frustration.
~You can leave in the fridge overnight but before working with it again, let sit out for at least 40-50 mins to let the butter soften again, otherwise the butter will break through the dough.
~A lot of butter comes out of the coissants when baking so PLEASE use sheet pans with sides to catch melted butter.
Trust me! You could do with out a visit from the fire department.:)

Posted in Gluten Free Croissants, Recipes | Tagged | Leave a Comment »

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