PLEASE NOTE THAT THIS PROMOTION HAS ENDED AS OF 1/1/12! THANK YOU TO ALL OF THOSE WHO PARTICIPATED! WE HOPE YOU ENJOY YOUR NEW BOOK!
*** LIMITED TIME OFFER *** For every new WonderMill 110V Electric grain mill you purchase, you receive a
FREE Cookbook (“Whole Grain Comfort Foods” by Chef Brad)
$25 value!!
Email me at arleneskitchen@gmail.com with any questions!
*** GREAT CHRISTMAS PRESENTS! ***
A cousin of mine was diagnosed with Celiac Disease about 4 or 5 years ago. In order to live comfortably, she has had to make quite the change in her diet – eliminating all things gluten. One thing that she has been wanting to find is a decent tasting rice bread recipe. The stuff she can buy at the store is either super dry and unpalatable or super expensive! I told her I would see what I could do to help her out, especially as I know that you can grind rice in the WonderMill to make your own rice flour.
I came across this recipe from Chef Brad of Chef Brad’s Fusion Grain Cooking. Chef Brad is a renowned grain specialist who has devoted the last 15 years to the study of grains and how to use them in healthy cooking. I came across Chef Brad on the WonderMill’s website while reading his review on the WonderMill grain mill. He loves the WonderMill and uses it in a lot of his recipes. The recipe that I found from his website is a basic Rice Bread with Yeast. It sounded good, so I decided to give it a shot. Here it is:
RICE BREAD WITH YEAST – by Chef Brad
7-8 c. white rice for grinding into 6 1/2 c. rice flour
5 tsp. xanthum gum
3 tsp. salt
1 c. dry milk powder
6 Tbl. sugar
6 eggs
1/2 c. canola oil
3 1/2 c. water
2 tsp. cider vinegar
4 1/2 tsp. SAF or other instant yeast
Preheat oven to 400 degrees.
Set WonderMill to the Pastry/fine setting and turn on the mill.
Pour rice into the hopper of the WonderMill. Once all of the grains have gone down into the hopper, turn off the machine.
Combine all ingredients in Bosch Bowl with dough hook, using only half the flour with the yeast on top. Begin mixing, adding flour until dough cleans sides of bowl. [I added an extra 1 1/2 cups of flour]. Knead for 6 minutes to develop the dough.
The dough will be a fairly sticky dough – almost like a thick batter bread dough. Spray 3 bread pans with nonstick pan spray and divide dough into 3 loaves.
Let rise until double in size.
After placing bread in oven, drop temperature to 325 degrees. Bake 20-25 minutes, or until internal bread temperature reaches 180 degrees [I cooked them for a total of 30 minutes].
Yield: 3 loaves
The end results were fantastic (especially compared to the loaf I bought at Fred Meyer for comparison!) Not only did it look more palatable than the store bought loaf, but it tasted more palatable!
It was a fantastic substitute for store bought, gluten-free rice bread. I’m excited to see how my cousin likes it!
Stay tuned for an up-coming Gluten-Free dessert I will be making using fresh flour ground in the WonderMill!
When I grind my own whole wheat in my WonderMill, I like to grind an extra bag-full to use here and there before I get a chance to make my next big batch of whole wheat bread or to give away to friends who don’t have a wheat grinder. I used to just pour the ground flour into a bag after everything was said and done until I decided to try putting a bag inside of the canister before closing down the lid with tube (like you would put a garbage bag in a garbage can before placing the lid on top of it). If anyone is familiar with the Nutrimill Grain Mill
The first time I tried this, the bag never stayed put very well due to the air flow shooting in from the fresh flour going into the canister. It would “puff” up and seemed to be more of a hassle than anything. I knew there had to be a better way to do this and so after brainstorming with my handy-man-of-a-husband, we thought we could take a spare WonderMill flour canister and drill some holes around the sides of it. The idea behind the holes being that it would allow an escape for the air pushing against the inside of the bag that contained the new freshly ground flour.
Additional WonderMill canisters (without a lid)
Here is my new canister with the holes drilled throughout the sides:
I just placed the bag inside the canister, draping the extra plastic over the sides. I found bags that worked great for the size of my canister. They are 1 mil, 8x5x18 gussett bags and I found 1,000 bags for $42.00 at www.psausa.com. Arlene’s Kitchen will soon be carrying these in stock for all of your flour bagging needs, so stay tuned!
I then placed my lid with tube back onto the canister, connected it to my WonderMill and began my normal grinding process by turning my mill on and filling my hopper with a rounded amount of whole wheat.
The final test – taking off the lid with tube:
The end result was a simple solution to my initial problem! I can now store my freshly ground flour, or give it away, without a mess!
A friend made these for us last weekend on our visit to Utah and I haven’t been able to keep them off my mind! I’ve been DREAMING of Brazilian Cheese Bread for the last week!! She purchased her tapioca flour at her local grocery store in the bulk food aisle. Our local grocery store has a bulk food section but I could not find tapioca flour ANYWHERE! I thought I might have to special order some in, and then I realized I could grind my own tapioca pearls in my my WonderMill!
I decided to try out my new small grain attachment made for myWonderMill.
Most of the mills on the market can’t grind small grains like quinoa, teff and tapioca. Tapioca will in fact clog a lot of mills up. The small grain attachment allows small grains to go more evenly into the hopper without clogging the mill. I figured this would be the perfect opportunity to test it out! Check out my recipe below!
BRAZILIAN CHEESE BREAD
2 c. tapioca pearls for grinding into 2 c. flour (will have extra flour)
2 eggs
1/2 c. butter
2 c. cotija cheese crumbled
2 c. monterey jack cheese grated PLUS extra cheese to cut into cubes
1 Tbl. sugar
1 pinch salt
Place Small Grain Attachment into Wondermill. Turn setting to pastry/fine and turn on the mill.
Pour tapioca pearls into the hopper of the WonderMill. Once all of the pearls have gone down through the wholes on the Small Grain Attachment, turn off the machine.
Place 2 cups tapioca flour and remaining ingredients together in Bosch Universal Plus Mixer
Mix everything together and knead until it is pretty soft. Your dough will appear fairly crumbly.
Cut small cubes of monterey jack cheese and form balls of dough with a cube of cheese inside.
Place on cookie sheet lined with Silpat 
Place in oven (not preheated). Turn oven on to 350 degrees for 10 minutes and then turn to broil for 5 minutes or until just lightly brown on the tops.
You can store the dough for a week in the fridge – just wrap in saran wrap and cover with a damp cloth. It will be a little stiff when you take it out of the fridge to make, but it will soften as you work it in your hands for a few minutes.
Arlene’s Kitchen is going to be a guest on Dr. Prepper Radio Show tomorrow January 6, 2011 at 11:00 am MST. Check it out at the Preparedness Radio Network.
Any customer listening to the show who contacts us at arleneskitchen@gmail.com will receive a free PDF copy of our “Favorite Recipes from Arlene’s Kitchen” cookbook, valued at $14.99!
Email us and let us know how you enjoyed the show!
It’s a NEW Year, we have got our NEW website up and running and we want to offer you a NEW product to complement your kitchen experiences!
We would like to introduce the recently revised edition of “Favorite Recipes from Arlene’s Kitchen” for $14.99.
With this book you’ll be sure to enjoy 181 pages of our favorite recipes!
Check out some of our free “teaser” recipe downloads to get a glimpse into the book! Click on our FREE Recipe Downloads tab on our Homepage.
