Bette Hagman's Featherlight Mix (makes 3 cups)
1 c rice flour
1 c cornstarch
1 c tapioca starch
1 tbsp potato flour (NOT starch)
1 c cornstarch
1 c tapioca starch
1 tbsp potato flour (NOT starch)
Bette Hagman's Four Flour Bean Mix (makes 3 cups)
2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch/flour
2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch/flour
Chocolate Syrup
1 c. cocoa
1 1/2 c. sugar
dash salt
1 1/2 c. water
1 tsp. vanilla
Stir together everything except vanilla in a medium size pan. Bring to a boil. Let boil, stirring occasionally, for 2-5 minutes. Add vanilla. Cool & store in fridge.
Makes 2 cups
Sliceable Cashew Cheese from Five Loaves Deli & Bakery by Neva Brackett
2 c. raw cashews
3/8 c. gelatin
1 1/2 c. boiling water
2 Tbsp. lemon juice
2 Tbsp. nutritional yeast
1 Tbsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1 c. cold water
Place all ingredients in the blender except the 1 cup of cold water. Turn on and blend for 1 or 2 minutes, until very smooth. Hint: place a towel over the lid of the blender before turning on. Hot liquids tend to splash out.
Add 1 cup cold water, blend briefly and pour into containers of your choice to chill and slice when firm.
Notes: This recipe makes a white cheese resembling Jack cheese. If you want half of it to resemble American cheddar cheese in color, pour half of it into a 1 pint mold and blend in a 1/4 cup pimentos and 1 tsp. paprika to the remainder.
This can be frozen, so you might want to make a double batch and keep it handy for future use. Frozen cashew cheese shreds very nicely if you do it while it's frozen and makes a great topping for pizza. To thaw, set out at room temperature for an hour. Don't try to thaw in the microwave - it will melt and not be sliceable.
Prep time: 15 minutes Chill time: 4 hours or overnight
