Chocolate Mousse Catering
Salt Point, NY 12578
Phone: 845-518-6533

Chocolate Mousse Catering

Hudson Valley Caterers

  • Facebook
  • Instagram
  • Twitter
  • Home
  • About Us
    • Meet the Chocolate Mousse Chefs
    • Testimonials
  • Catering
    • Weddings
    • Event Planning
    • Special Events
    • Movie Production
    • Catering & Concessions
    • Vendors
  • Classes
    • Cooking Classes & Parties
    • Beverage Classes
  • Food Services
    • Mobile Mousse
    • Speciality Cakes
    • Food Nutrition
    • Personal Chef Services
  • Blog
  • Contact
Gluten-free Freedom: Gluten-free Flour Alternatives and the Best Times to Use them

chocolatemousse September 13, 2016 Leave a Comment

Gluten-free Freedom: Gluten-free Flour Alternatives and the Best Times to Use them

Wheat flour contains gluten, a protein that strengthens and binds dough in baking.   Unfortunately gluten intolerance and gluten allergies are becoming fairly common.

Here are some gluten-free flour alternatives.  It is important to know that there is no exact substitute for wheat containing flour, and recipes made with gluten free alternative flours will be different from those containing wheat or gluten.

Amaranth Flour

Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Amaranth seeds are very high in protein, which makes a nutritious flour for baking. Alternative names: African spinach, Chinese spinach, Indian spinach, elephants ear.

Arrowroot Flour

Arrowroot flour is ground from the root of the plant and is very useful for thickening recipes. It is tasteless, and the fine powder becomes clear when it is cooked, which makes it ideal for thickening clear sauce.

Brown Rice Flour

Brown rice flour is milled from unpolished brown rice and as it contains the bran it has a higher fiber content. It has a slightly nutty taste, which will sometimes come out in recipes depending on the other ingredients, and the texture will also contribute to a heavier product than recipes made with white flour. It is not often used completely on its own because of its density.

Buckwheat Flour

Buckwheat flour is not a form of wheat.  Buckwheat is actually related to rhubarb. The small seeds of the plant are ground to make flour.  It has a strong nutty taste so is not generally used on its own in a recipe, as the taste of the finished product can be very overpowering, and a little bitter.

Chick Pea Flour (Garbanzo Flour)

This is ground from chick peas and has a strong slightly nutty taste. It is not generally used on its own.

Coconut flour

Made from dried, defatted coconut meat this flour is high in fibre with a light coconut flavour. Typically additional liquid will be required in a recipe that uses coconut flour.

Maize Flour (Corn Meal)

Ground from corn. Heavier than cornflour, not generally interchangeable in recipes.

Millet Flour

It can be used to thicken soups and make flat bread and griddle cakes. Because it lacks any form of gluten it’s not suited to many types of baking.

Potato Flour

This flour should not be confused with potato starch flour. Potato flour has a strong potato flavor and is a heavy flour so a little goes a long way.

Quinoa Flour

Quinoa is related to the plant family of spinach and beets. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour.

Tapioca Flour

Tapioca flour is made from the root of the cassava plant, once ground it takes the form of a light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener.

If you’re following a specific wheat free or gluten free recipe it will have been carefully formulated to get the best possible result using the flour substitutes listed. If you are looking for an easier solution, there are some really great pre-mixed gluten-free flour blends. 

Filed Under: Uncategorized Tagged With: Amaranth Flour, arrowroot, baking, brown rice flour, bucket wheat, Chickpea, coconut, corn meal, flour, gluten free, maize, millet, potato, quinoa, substitute, tapioca

Hey Honey

chocolatemousse May 19, 2016 Leave a Comment

Hey Honey

With Hay Fever season in full swing, many people are desperate to find relief from their allergy symptoms. Natural therapy is becoming a very popular choice of treatment. So why eat a “spoonful of sugar to help your medicine go down”, when just a daily spoonful of honey, could be your relief from those pesky spring allergies?

Eating local Honey works similar to a vaccination, by introducing small amounts of a virus or germ to the body and triggering an immune system response. This causes the production of antibodies designated to fight off the invaders. A daily dose of honey is like gradually vaccinating the body against allergens, a process called immunotherapy. Honey contains a variety of pollen spores that give allergy sufferers trouble when flowers and grasses are in bloom. Introducing these spores into the body in small amounts makes the body accustomed to their presence and decreases allergy symptoms.
Local honey is the best because it is produced by bees within a few miles of where you live. The proximity increases the chances that the varieties of flowering plants and grasses giving the allergy sufferer trouble are the same kinds the bees are including in their honey. After all, it wouldn’t help much if you ate honey with spores from a type of grass that grows in Michigan if you suffer from allergies in New York.
So, not only is Honey a treat for your taste buds, but it is good for you… and not just for your allergies. Honey offers incredible antiseptic, antioxidant and cleansing properties for your body, health, and skin care. From eye conjunctivitis to athletes foot, it’s powerful healing attributes have been used for thousands of years.
Honey, perhaps the tastiest natural medicine. Eating for health has never been sweeter.

spoon-honey-jarHoney Cookies

3/4 cup Brown Sugar 1 Egg
3/4 cup Honey
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1 pinch Salt
1/4 tsp Ground Ginger
1/2 tsp Baking Soda
2 cups Flour
1/2 cup Slivered Almonds

1- Combine brown sugar and honey in large mixing bowl, beating well.
2- Add egg, cinnamon, cloves, ginger and salt
3- Stir in flour, baking soda, and almonds.
4- Press dough evenly into a greased baking pan.
5- Bake at 350 degrees for 20 to 25 minutes.
6- Cut into 3 x 1 inch bars. Remove cookies to wire rack to cool completely

Filed Under: Uncategorized Tagged With: allergies, amino acid, antibacterial, antioxidant, antiviral, apple, apple sauce, apples, bananas, bar, beverages, bird, black bean, blood clots, breakfast, cake, cakes, calcium, calories, cancer, cancer prevention, caterer, catering, chicken, chocolate mousse, cold, cook, cookie platter, cookies, cooking, cranberry, crisp, dairy, diabetes, diabetic candy, diet, digestion, Dough, eat raw, event planning, farm markets, fevers, fight cancer, fight inflammation, fights cancer, flakey, flour, food, fruits, glaze, gluten free, great recipes, healthy, Healthy. chocolate mousse, heart health, home made, Honey, hungry, lemons, low calories, low-fat, lower blood pressure, lower cholesterol, magnesium, nutrients, nutritional consult, oatmeal, pasties, pastries, planning, portions, pounds, recipe, reduce calories, reduce heart disease, skin, sleep, spring, stress, strokes, substitutes, sugar, super foods, super-food, superfood, sweet, sweets, tasty, temperature, tips, treats, water, weight loss

Archive

  • November 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • July 2015

SERVICES

  • Weddings
  • Special Events
  • Mobile Mousse
  • Personal Chef Services
  • Movie Production

The Chocolate Mousse

  • Meet the Chocolate Mousse Chefs
  • Food Nutrition
  • Catering
  • Concessions
  • Cooking Classes

// HAVE QUESTIONS?
We are here to help..
Phone: 845-518-6533

  • Meet the Chocolate Mousse Chefs
  • Vendors

Copyright © 2006-2023 · Chocolate Mousse Catering - Hudson Valley Caterers · Another Studiodog Website.

Copyright © 2023 · Streamline Pro Theme on Genesis Framework · WordPress · Log in