Gluten-free Baked Indian Samosa Recipes- Dairy-free Egg-free Vegan Samosa and Chebe samosa

August 20th, 2008 yum Posted in Chebe, Cooking for Karina, Dairy Free, Egg Free, Indian, Potatoes, Vegan, Vegetarian 8 Comments »

Some of you may remember my post for Aloo Masala Samosa where I took BytheBay’s Chebe dough pastry crust and filled it with the same potato filling used in Masala Dosa. It was delicious, and the tapioca starch Chebe crust worked beautifully. I baked it rather than frying it for convenience and health reasons, but one of these days I’ll try a genuinely deep-fried samosa. I enjoyed that rather unconventional samosa very much, but lately I find myself pining for whole-grain flour blends and the heartier flavors found at vegetarian restaurants. Chebe is always a nice, mild pastry, but I thought that perhaps I could come up with a flour blend that would approximate a whole wheat-pastry crust, and bake it just as I baked the former dough. I also wanted to make a vegan samosa for my readers who have egg or dairy intolerances or follow a vegan diet. I played with some of my favorite flours to come up with this tasty samosa. The dough has its quirks, but if you follow the directions carefully I think you can get the same satisfying results that I did. I could really imagine having this samosa at some local vegetarian restaurant, maybe with a nice fresh Indian chutney and/or raita. I made so much potato filling I had way too much for just the whole-grain GF pastry, so I decided to make a (non-vegan) Chebe pastry recipe as well. The best thing? both of these recipes keep and travel well, so the next morning when I had to leave in a hurry for an early flight, I was able to heat one in the oven and devour it in the car.

Below you can see the step-by-step guide to making the vegan dough. The crust is very delicate so if you just try to roll it out and shape it, it is prone to cracking. BUT, if you follow my super-sneaky steps, you can make perfectly smooth and lovely samosas! This trick would work for any gluten-free pastry dough. Chebe with the typican non-vegan ingredients is easier to work with, and also nice, with a sweet and salty “white flour” flavor. But if only whole-grain and vegan will do for you, I recommend my tasty brown rice and teff flour pastry. Enjoy!

Vegan Dough

Gluten-Free Whole Grain Vegan Baked Indian Samosa Recipe
1 1/2 cups Rebecca Reilly’s Brown Rice Baking Mix*
1/2 cup teff flour (or other whole grain brown flour)
1 tsp. xanthan gum
1/2 tsp salt
3 tbsp. of spectrum shortening
2 tbsp. GF Margarine
5 tbsp. of water

1/2 batch of Potato Samosa Filling

Dairy-free milk or nonstick cooking spray

Rebecca Reilly’s Baking Mix:
1 cup brown rice flour
1/3 cup potato starch
1/6 cup tapioca starch

Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. (Paper is optional, but it does make them easier to remove!)

Whir the dry ingredients together in a food processor and then add the liquid ingredients. Let it combine together for a few minutes and then take off the lid. The dough won’t have come together in a ball on its own, but see if it clumps together nicely when you squeeze it into a clump with your hand. If not, add a little more shortening or water until you get a workable texture.

*Make sure to check out blog post for step-by-step photos of the next steps*
Take the dough out of the processor and shape six to eight balls and place them in a bowl. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If you’ll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Make your dough into eight to ten balls- big enough to make one small tortilla shaped round of dough. Press or roll out one circle of dough. DO NOT remove it from the ziploc bag. The dough is delicate and will require careful handling, but I have a trick for dealing with it and creating beautiful samosas. Peel off the top half of the ziploc bag, leaving the bottom of the round still attached to the bag. Pick it up in your left hand (if right handed) UNDERNEATH the bag (so you are not actually touching any dough. Curve the Bag GENTLY so the dough is shaped almost like a fried, curved taco. DO NOT remove it from the bag yet! Take a large spoon and put a spoonful of filling inside the “taco” in the center and then gently continue folding over the dough to complete the samosa shape. Press the edges of the samosa together (through the ziploc) and then CAREFULLY begin peeling off the ziploc side, now wrapped around the samosa. Continue crimping as necessary (the middle part is the hardest.) You can now carefully move the sealed samosa to your baking sheet. Don’t move it around, though!

Make all the rest of your samosas, following the same procedure. Just re-use that same ziploc bag for the whole batch! In fact, if you’re making a second batch or the Chebe you can use it for those two, but once you use it for Chebe (with egg!) it must be thrown out after use. Cut some cute little lines into the dough to let the steam come out. Spray with non-stick cooking spray.

Bake the samosas for 20-25 minutes or until they look golden brown and the bottom is medium golden brown. Turn over the samosas and bake them for five more minutes or until they look (and taste) as crunchy as you want.

Serve with yogurt or cucumber raita if you want to be fancy.

See step-by-step instructional photos in blog post

Non-Vegan Chebe Version (easy-to-handle)

Baked Chebe Samosa Recipe
1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix
2 large eggs
2 tbsp oil or softened margarine
5 tbsp milk, liquid milk substitute, or water

1/2 batch of Potato Samosa Filling (recipe below)

Non-stick cooking spray

Preheat oven to 375 degrees. Combine bread mix, eggs, oil, and milk together in a medium to large bowl. Mix with a large spoon and then your hands, beginning to knead the ingredients together until you can form a ball of dough. Knead it until it seems firm and pliant. Then separate it into smaller balls- big enough to make one small tortilla shaped round of dough- and place them in a bowl. Cover them with a damp towel. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If youll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Press or roll out one circle of dough. Place a square of filling in the center of the dough circle and fold over all three sides to make a triangle shape. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.

Vegan Potato filling, enough for two recipes:

Vegetarian Potato Spinach Samosa Filling Recipe
2 tbsp. vegetable oil (mustard or peanut is good)
3/4 tsp. whole coriander seeds
1 tsp. cumin seeds
1 medium onion, minced
1 in. ginger, peeled and minced
1/2 or 1 green serrano chili, minced
1 tbsp. ground coriander
1 tsp. paprika OR cayenne pepper (paprika for those who prefer it mild)
1/2 tsp. turmeric
1 scant bunch spinach leaves (maybe 3/4 of the leaves), rinsed, chopped, and drained
2 very large potatoes (baking monsters) OR 3 large potatoes, boiled and peeled
1/2 cup cooked green peas
1/2 or 3/4 tsp. salt
1 tbsp. fresh cilantro, chopped
Heat oil in a nice cast iron pan or wok on medium and add your coriander and cumin seeds. As they start to brown, throw in your onions and lower the temperature if needed. Allow them to slowly caramelize, stirring occasionally. This may take up to fifteen minutes, but I only took about ten minutes on my super-fast ceramic stovetop. Then add the ginger and chilies and let them cook for a minute or so, adding the coriander, paprika (or cayenne) and turmeric. Let the spices heat, releasing fragrance, and then add the spinach, letting it wilt. Fold in the spinach and crumble the potatoes into the pan. Add salt, mix, and then gently fold in the peas and cilantro.

Enjoy as filling in your favorite samosa dough or with rice or GF flatbread. Yum!

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Gluten Free Celiac Bay Area Support Group Potlucks: BBQ Menu and Apple Cake Recipe

August 7th, 2008 yum Posted in Baked Goods, Cooking for Karina, Dairy Free, Egg Free, GF Support Groups, Soy Free, Support Groups, Vegan, apple 6 Comments »

We had our most recent Celiac Bay Area Support Group Potluck this last August second, and as usual, everyone really outdid themselves. The hostess selected a BBQ theme for the event, so we had grilled bits, non-veg and some really superb thin, crispy stalks of asparagus, grilled red onion slices, and grilled peppers, along with potato salad, a lovely salad with tiny, sweet grapes, fruit and pickled veggies, a refreshing bean vinaigrette salad and some exotic slow-simmered fruits. Meanwhile, I made Bette Hagman’s wonderful rapid rise gluten-free french bread recipe and some fresh basil dipping oil, as well as a little dish of julienned fresh basil with halved sweet grape tomatoes in olive oil. I also made my favorite fresh lime soda, but there was lovely mint lemonade and a wide variety of wine for people to enjoy.

I loved all the savory dishes, but dessert time was especially fun, as we had all sorts of exotic fare from gluten-free cream puffs to allergy-free (egg-free, bean-free, soy-free, dairy-free etc) chocolate wacky cake and an absolutely divine allergy-free brandied apple cake. I was ecstatic over the cream puffs, as I’d only had them once before (in my life!) and I wasn’t the only one. I think everyone enjoyed them. The only problem with fluffy bread bits filled with ooey, gooey custard filling and topped with luscious chocolate frosting? You end up wearing as much filling and frosting as you ate- or maybe that’s just me. You can see the big ol’ mess I made on the left. But the recipe, the recipe was divine, and I was so thrilled that one of our members went to all the trouble to make them. Hurrah for ambitious gluten-free bakers! The recipe was based on Melonie Katz’ recipe for cream puffs from the SillyYaks message board through Yahoo, and then variations of filling recipes found online. I’m eager to make them myself. I will be contacting Melonie to see if she’ll let me share them with you on here. I’ll test the recipe with my own luxurious filling, and hopefully you’ll be seeing my version at the Book of Yum soon. In the meantime, feast your eyes on them above.

But I also really appreciated the allergy-friendly recipe for brandied apple cake that our master bakers, V and H, brought to the party. This allergen-free (but not taste-free) cake was gobbled up by those with special allergies as well as by the simply gluten-free folks. As one of our party commented “I think I like cakes with brandy.” Me too! This is my version of V and H’s excellent recipe. I would like to do some experiments in the future- maybe add a little more liquid ingredients (one half cup applesauce?) in addition to my dry brandied apples. Also a teaspoon or two of xanthan gum might make it less crumbly. Quinoa adds its own stamp to this cake, but you could also try it without for a lighter flavor. I have to admit, the powdered sugar V and H added really took it to a whole new level. Too bad we didn’t have any powdered sugar in the house… but that shouldn’t stop you from adding some. Trust me, it’s worth the sugar guilt. I would strongly recommend you visit V and H’s GF Recipe Web Page to check out their tasty recipes- there are tons of yummy gems in there, including their Simply Amazing Easy Cranberry Pie Recipe that I blogged about in October.

Isn’t it wonderful having gluten-free friends with such great kitchen voodoo? :) The meals I enjoy at these support group potlucks are always worlds better than most restaurant offerings- and certainly there’s way more variety and imagination present! If you haven’t tried joining a gluten-free support group, why not look into it? You may find, as I did, that there’s a whole community right outside your door that can understand better than anyone else the joys of GF online shopping, the best and worst of the latest gluten free products, and the highs and lows of the gluten-free lifestyle.

Vegan Brandied Apple Spice Cake Recipe
1 cup brown rice flour
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup quinoa flour (or teff)
1 generous tsp. baking soda
1 generous tsp. baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves

1/2 cup vegan margarine like Earth Balance
1/2 cup brown sugar

1 1/2 cup brandied apples- recipe below (may substitute applesauce but the texture will be different)
1 cup raisins

Prepare 8*8 baking pan with nonstick cooking spray or by greasing with vegan margarine. Preheat oven to 350 degrees F.

Combine flours and baking powder and baking soda with spices in a medium size bowl.

Cream margarine and brown sugar together in a mixer and then add flour mixture, brandied apples, and raisins to the bowl. Turn the mixer on and let the apples get chopped up a bit by the mixer.

Place the (stiff) batter in your baking tin and bake in your pre-heated 350 degree oven for 45 minutes to an hour.

Sprinkle with powdered sugar to serve. (I was out so left it off.)

How to make 1 1/2 cup brandied apples:
5 medium (green?) apples, peeled and thinly sliced
several healthy slugs of brandy
generous sprinkles of ground cinnamon
1/8 tsp. ground nutmeg
1 tsp high quality vanilla
plenty of brown sugar

Add your apple slices to a cast iron pan and heat, mixing slugs of brandy, cinnamon, nutmeg, vanilla, and a healthy layer of brown sugar. When the apple slices brown you can turn them over and if you like, add more brandy and brown sugar. Cook until the apples are tender, and remove from stove. Place in glass jar, cool, and reserve (or use right away in a recipe). There may be more than 1 1/2 cups apple slices after cooking- don’t worry, just use them in another recipe, like on ice cream or in a mini tart. (mmm, mini tart.)

My version of this recipe is tasty but not especially moist. (Although in a way that makes it tasty- like a bar cookie!)

Next time I might try:

an extra 1/4 or 1/2 cup applesauce (or yogurt if dairy or soy is not an issue)
1 or 2 tsp xanthan gum

Sweet Lime Soda
1 1⁄2 tbsp. or more freshly squeezed lime juice
2 tbsp. or more simple syrup (equal amounts of sugar and water, boiled together and let cool)
3⁄4 cup soda water
Lime slice

Put your lime juice and soda water in a tall, clear glass. Add simple syrup, mix, and taste. Add more simple syrup to taste. Garnish with a lime. Enjoy!

If you like you can add ice, but we were generally skeptical of the water used for ice in India so enjoyed ours at room temperature or cooled, if the soda water had been refrigerated.

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