Chapter 11.Handling Customers’ Special
Nutrition Requests
IN THE KITCHEN
In the Kitchen Recipes
Gluten-Free Recipes
Gluten-Free Strawberry Shortcake
Yield: 18 servings
Ingredients
1
White Cake:
2 cups gluten-free rice flour blend
(Rice Flour Blend: 6 cups brown rice flour, 2 cups potato starch, 1 cup tapioca flour)
2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon salt
½ cup shortening
1½ cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup milk
Strawberries:
4 cups fresh strawberries, stemmed and halved
1 teaspoon vanilla extract
Whipped Cream:
1 cup heavy cream, chilled
2 tablespoons superfine sugar
1 teaspoon vanilla extract
1
Directions
1.Preheat oven to 350°F. Spray a 9" 13" pan with vegetable oil cooking spray, then flour.
2.Combine flour blend, xanthan gum, baking powder, and salt.
3.Cream shortening and sugar. Beat in eggs and vanilla.
4.Add in dry ingredients and milk and mix well.
5.Pour into baking pan and bake at 350°F for about 35 minutes or until cake springs back when touched and cake tester inserted into the center of the cake comes out clean. Let cool and cut into 18 slices.
6.Combine the strawberries and vanilla extract.
7.To make the whipped cream, beat cream in a chilled bowl with chilled beaters until soft peaks form. Add sugar and beat until stiff peaks form. Fold in vanilla.
8.To serve, put strawberries on top of each cake slice and top with whipped cream. Serve immediately.
Gluten-Free Applesauce Cake
Yield: 18 servings
Ingredients
1
2 cups gluten-free bean flour blend(Bean Flour Blend: 4 cups tapioca flour, 4 cups cornstarch, 3 cups garbanzo fava bean flour, 1 cup sorghum flour)
1 cup sugar
2 tablespoons Hershey’s cocoa
2 teaspoons xanthan gum
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
1½ cups applesauce
½ cup vegetable oil
½ cup raisins
1
Directions
1.Preheat oven to 350°F. Spray a 9" 13" pan with vegetable oil cooking spray, then flour.
2.Combine flour, sugar, cocoa, xanthan gum, baking soda, salt, cinnamon, and nutmeg in a mixing bowl.
3.Stir in applesauce and oil. Mix well. Stir in raisins.
4.Pour into baking pan and bake at 350°F for about 35 minutes or until cake springs back when touched and cake tester inserted into the center of the cake comes out clean. Let cool and cut into 18 slices.
Gluten-Free Banana Nut Muffins with Candied Ginger
Yield: 12 muffins
Ingredients
1
4 eggs
½ cup dark brown sugar
¼ cup vegetable oil
3 tablespoons coconut milk
1 teaspoon vanilla extract
1 tablespoon candied ginger, minced
½ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon ground cloves
1 cup coconut flour
2 bananas, mashed
¼ cup walnuts, chopped
1 teaspoon baking powder
½ teaspoon baking soda
Pinch sea salt
1
Directions
1.Preheat oven to 350°F. Spray muffin pan with vegetable oil cooking spray.
2.Mix the eggs and sugar to dissolve the sugar. Add the oil, coconut milk, vanilla, candied ginger, cinnamon, cardamom, and ground cloves, and stir.
3.Add remaining ingredients and mix until the flour is moistened.
4.Pour into muffin pan and bake at 350°F for about 20 minutes or until lightly browned.
Gluten-Free Chocolate Chip Cookies
Yield: 30 cookies
Ingredients
1
¾ cup butter-flavored shortening
1¼ cup brown sugar
2 eggs
1 tablespoon vanilla
2¼ cups bean or rice flour blend (see recipes above)
1¼ teaspoons xanthan gum
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup chocolate chips
1
Directions
1.Preheat oven to 350°F.
2.Cream together shortening and brown sugar. Add eggs and vanilla and beat until smooth.
3.Add flour, xanthan gum, baking soda, baking powder, and salt. Mix well. Stir in chocolate chips.
4.Drop by tablespoonfuls onto cookie sheet.
5.Bake at 350°F for 8 to 10 minutes or until lightly browned.
Gluten-Free Pizza
Ingredients
1
11⁄2 pounds lukewarm water
4 ounces yeast
11⁄2 ounces honey
1 ounce sugar
3 pounds white rice flour
2 pounds brown rice flour
1 pound 4 ounces tapioca flour
12 ounces potato starch
21⁄2 ounces olive oil
1⁄2 ounce sea salt
1
Steps
1.In lukewarm water, dissolve yeast, honey, and sugar. Let bloom for 10 minutes.
2.Add flours, oil, and salt. Mix with dough hook to a smooth dough. Let rest covered with plastic wrap for 1 hour.
3.Divide into small rounds to desired shell size. Let rest additional ½ hour.
4.Roll into 1⁄8-inch thick shells, top and bake on pizza stone or in a pizza oven to desired doneness.
Low-Sodium Recipes
Low-Sodium Pasta and Bean Soup
Yield: 16 servings
Ingredients
1
2 cans (16 oz. each) low sodium great northern beans
1 tablespoon olive oil
½ pound fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups tomatoes, fresh peeled, chopped
1 teaspoon dried sage
1 teaspoon dried thyme
½ teaspoon dried oregano
black pepper, freshly ground, to taste
1 bay leaf, crumbled
4 cups elbow macaroni, cooked
1
Directions
1.Drain beans and reserve liquid. Rinse beans.
2.Heat oil and add mushrooms, onion, carrots, celery, and garlic. Sauté for 5 minutes.
3.Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
4.Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
5.Combine reserved bean liquid with water to make 4 cups.
6.Add liquid, beans, and cooked macaroni to vegetable mixture.
7.Bring to boil. Cover and simmer until soup is thoroughly heated.
Low-Sodium Pineapple Teriyaki Chicken
Yield: 4 servings
Ingredients
1
1/3 cup dry sherry
¼ cup low sodium soy sauce
2 tablespoons brown sugar
1/3 cup pineapple juice
1 pound pineapple rings
4 5-ounce chicken breast halves, boneless, skinless
1 teaspoon cornstarch
1 tablespoon unsalted butter
1
Directions
1.Stir sherry, soy sauce, brown sugar, and pineapple juice. Add pineapple rings and chicken and coat. Refrigerate for 10 to 15 minutes.
2.Preheat grill. Remove the chicken and pineapple from the marinade. Keep the marinade for the next step. Grill chicken and pineapple until the chicken is cooked and the pineapple is marked—about 6 to 7 minutes/side.
3.Whisk together the reserved marinade and cornstarch. Bring to a boil and whisk, until reduced and thickened (about 4 minutes). Stir in butter. Pour over the chicken.
Low Sodium Pasta with Red Pepper Sauce
Yield: 4 servings
Ingredients
1
1½ tablespoons olive oil
6 medium red sweet peppers, chopped
4 cloves garlic
1 cup water
2/3 cup fresh basil leaves
½ cup tomato paste
2 tablespoons red wine vinegar
8 ounces cooked whole-wheat cavatelli
1
Directions
1.Heat oil and cook peppers and garlic for about 15 to 20 minutes, stirring occasionally.
2.Place the pepper-garlic mixture in a blender or food process and blend or process until nearly smooth. Add the water, basil, tomato paste, and vinegar. Blend or process until the basil is just chopped and mixture is nearly smooth.
3.Empty into a saucepan and stir sauce over medium heat until heated through. Serve over pasta.
Low-Sodium Lemon Oregano Roasted Potatoes
Yield: 4 servings
Ingredients
1
1 pound russet potatoes, cut into ¾” chunks
½ tablespoon olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon fresh oregano, minced
¼ teaspoon salt
1/8 teaspoon ground pepper
1
Directions
1.Preheat oven to 450°F.
2.Toss potatoes in a large roasting pan with oil and remaining ingredients.
3.Roast potatoes, turning occasionally, until golden brown and tender, about 30 to 35 minutes.
Low-Sodium Chocolate Cookie Treats
Yield: About 52 cookies
Ingredients
1
1 pound butter and/or shortening
8 ounces granulated sugar
8 ounces brown sugar
½ teaspoon salt
1½ tablespoon cinnamon
3 ounces eggs
1 ounce milk
1 pound pastry flour
4 ounces cocoa
1
Directions
1.Preheat oven to 375°F.
2.Place the butter, sugars, salt, and spices in a mixing bowl. With the paddle, cream the ingredients at low speed until mix is light and fluffy.
3.Add the eggs and milk and blend in at low speed.
4.Sift in the flour and cocoa. Mix until just combined.
5.Roll the dough into long cylinders about 1 inch thick. With a knife or bench scraper, cut the roll into 1 ounce pieces.
6.Place pieces on greased baking sheets and press flat.
7.Bake at 375°F for about 10 minutes.
Reprinted with permission of John Wiley & Sons, Inc.
In the Kitchen Activities
Gluten Free
1.Write below three observations you made about preparing gluten-free items and/or your evaluation of the gluten-free dishes.
2.Please use this Evaluation Form to judge the appearance and taste/flavor of the gluten free recipes.
AppearanceGluten-Free / Extremely
Attractive / Moderately
Attractive / Attractive / Unappetizing / Unattractive
Recipe #1
Recipe #2
Recipe #3
Recipe #4
Recipe #5
Comments:
Taste/Flavor
Gluten-Free / Excellent Taste / Tasty/
Flavorful / Acceptable
Taste/Flavor / Could Be More Flavorful / Taste Did Not Appeal to Me
Recipe #1
Recipe #2
Recipe #3
Recipe #4
Recipe #5
Comments:
Low Sodium
3.One teaspoon of salt has 2,300 milligrams of sodium. If a recipe contains 1 teaspoon of salt and serves four, how many milligrams of sodium is in one serving? If a recipe contains 1 tablespoon of salt and serves eight, how many milligrams of sodium is in 1 serving?
4.Discuss how you rated the low-sodium recipes. If one of them were lacking flavor, how could you improve the recipe?
5.Please use this evaluation form to judge the appearance and taste/flavor of the low-sodium dishes made.
AppearanceLow Sodium / Extremely
Attractive / Moderately
Attractive / Attractive / Unappetizing / Unattractive
Recipe #1
Recipe #2
Recipe #3
Recipe #4
Recipe #5
Comments:
Taste/Flavor
Low Sodium / Excellent Taste / Tasty/
Flavorful / Acceptable
Taste/Flavor / Could Be More Flavorful / Taste Did Not Appeal to Me
Recipe #1
Recipe #2
Recipe #3
Recipe #4
Recipe #5
Comments:
1