Over a cup of coffee for Saturday, July 16, 2011

Gluten-free casserole sweetens up summer

photo

Diane Prather

‘Sweet Potato Casserole with Gluten-Free Topping’

• 3 cups hot sweet potatoes, mashed

• 1/3 cup whole milk or heavy cream

• ½ cup butter

• 1 cup brown sugar

• 2 eggs

• 1 tablespoon vanilla or maple syrup

TOPPING

• 1 cup light brown sugar

• ½ cup gluten-free flour

• 1/3 cup unmelted butter

• 1 cup chopped nuts

Mix the first six ingredients together (not topping ingredients). Pour the mixture into a casserole dish greased with a mixture of ½ lecithin and ½ olive oil. Then mix up the topping ingredients until the mixture crumbles. Drop by spoonfuls onto the sweet potato mixture and bake, uncovered, at 350 degrees for about 25 to 30 minutes.

— Contributed by Peggy Bodine, of Meeker

Patty Myers of rural Craig found the recipe for “Chicken Tortilla Stacks” that she lost while remodeling her kitchen. (Remember her request, printed in this column, several weeks ago?) Since then, Patty has had a chance to try the recipe, she says it’s good, and she will share it with us next week.

Meanwhile, I’m getting a lot of questions about the gluten-free recipes that have been featured once a month in the column. Mostly, people want to know what to use when a recipe calls for gluten-free flour.

Peggy Bodine, of Meeker, wrote that people can purchase “Bob’s Red Mill Gluten-Free All Purpose Baking Flour,” an already mixed flour. It is available at the local health food store. Peggy also wrote that if using this flour for a bakery product, you will get a better-finished consistency (it doesn’t fall apart) if xanthan gum is used with it. The amounts of xanthan gum to use are listed on the back of “Bob’s Red Mill Gluten-Free All Purpose Baking Flour.” The gum is also available at the local health food store.

Peggy also has another tip for baking gluten-free products. She greases the inside of the pan with a “one-half and one-half” mixture of liquid lecithin and olive oil. It helps in putting an uncrumbled cake onto a plate.

The other flour mixture, featured twice in this column, is “Alison’s Gluten-Free Flour,” a flour that you mix. Peggy wants readers to know that if you use this flour mixture in baking it will be necessary to add buckwheat, arrowroot or other flours because “Alison’s Flour” makes a very hard product without them. If you have questions about adding flours to this mixture, please call me at 824-8809.

One thing I’m learning about gluten-free recipes is that it takes experimentation with ingredients. Peggy suggests that you keep a file.

This week’s recipe is for “Sweet Potato Casserole with Gluten-Free Topping.” The ingredients are: 3 cups of hot sweet potatoes (mashed); 1/3 cup whole milk or heavy cream; ½ cup butter; 1 cup brown sugar (Peggy leaves it out now); 2 eggs; and 1 tablespoon vanilla or maple syrup. The topping takes: 1 cup light brown sugar; ½ cup gluten-free flour; 1/3 cup unmelted butter; and 1 cup chopped nuts.

Mix up all except the topping ingredients listed above and pour into a casserole dish greased with a mixture of ½ lecithin and ½ olive oil. Then mix up the topping ingredients until the mixture crumbles. Drop by spoonful onto the sweet potato mixture. Bake uncovered at 350 degrees for about 25 to 30 minutes.

This is an old recipe that Peggy’s mother cooked up.

If you have recipes you’d like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.

Thanks, Peggy!

Copyright Diane Prather, 2011.

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