Did you know that recipes are not copyrightable? It is very challenging to copyright a recipe. That said, I have found that 99.99% of food bloggers and others in the industry give credit where it is due. On that note, I especially enjoy Lillian’s interpretation of my recipes via video on her site Lillian’s Test Kitchen. And kudos go to all the other bloggers out there doing what Lillian does day in and day out.
Unfortunately, sometimes things can go awry when it comes to recipe usage. And here’s an example of that. A couple of months ago, I received a comment from one of my readers regarding a recipe for gluten free pancakes on my website.
Oh, one odd thing… I used a brand of almond flour that I found at a local health food store called Dowd & Rogers and they had the exact same pancake recipe printed on the back of the bag. The only difference is that they said to mix in a blender (instead of saying the Vitamix brand). Not sure if it means anything but thought Elana may want to know…
That was a message from katie h, one of my readers, and I didn’t take it too seriously. However, weeks later, when I compared the two recipes I could see right away what she was talking about.
2 large eggs
¼ cup agave
1 tablespoon vanilla
½ cup water
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
grapeseed oil for sautéing
- In a vitamix, combine eggs, agave, vanilla and water and blend on high until smooth
- Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter
- Warm grapeseed oil in a large skillet over medium heat
- Pour pancake batter onto skillet
- Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
- Remove from heat to a plate
- Repeat process with remaining batter, adding more oil to skillet as needed
* The funniest part of all this is that this isn’t my best pancake recipe
So, I contacted the parent company, the Neutraceutical Corporation of Dowd & Rogers and this is what I was told:
The law regarding copyrightability of food recipes is very clear: recipes are not copyrightable… In short, your letter alleging copyright protection in a recipe is completely meritless.
This legalese seems to be saying that Dowd & Rogers and their parent company the Neutraceutical Corporation can use as many of my (and your) recipes as they like to sell their products. And that they do not need to give any of us credit.
I have more than 350 recipes on this site and after receiving a letter such as the above start to wonder which one Dowd & Rogers will help themselves to next.
I’m not a lawyer, however, something seems amiss here. Wonder if any of you have run into this as well.
unscrambled says
This is the problem with a culture that focuses on what’s legal rather than what’s right. I know, personally, that if I’m going to publish someone else’s work, I’m certainly going to give credit for it, regardless whether I technically have to. And, of course, I’m going to buy from and patronize people that use the same practices. I’m sorry this garbage happened to you. I’ll drop this company an e-mail suggesting the same.
Jane Rubin says
Hi Elana
I understand that it may not be possible to copyright a recipe, but surely you could ask them (in the nicest possible way of course!) to give an acknowledgement and the web address of your site or the title of your book?
Legalese is a pain – a little everyday politeness can go a long way and it does not cost them a bean!
Keep up the great work …
By the way, I love Dinah D’s notion of patenting your favourite recipes and the detailed example she gave of the application (which is quite surreal when you see it all spelled out like that!).
Jane (fan from England!)
Holly@aiminghigh says
I looked into recipe copyright laws just recently. This is my understanding of recipe copyright laws: one cannot copyright ingredients and the listing of them. However, the directions are YOUR words. Thus, this is a copyright violation. My attorney husband agreed with my analysis when we had a discussion about this subject months ago.
Meg's Gut says
Wow! So very interesting, I was never aware of this fact.
I can’t believe this company took almost word for word what you have written down, to say it bluntly, that kind of sucks.
None the less, your pancakes look so good – I think I know what I want for breaky tomorrow morning!
Toni says
Maybe you can just start putting in your recipes “Elana’s favorite Sweetener” and “Elana’s favorite salt.” WE all know what you are talking about :) Then they at least cannot copy and paste your work without spending a little more time.
Oh, just because you change a word or two does not mean there wasn’t plagiarism involved. I can’t just pick up a novel by Stephen King and change three words in the first paragraph and say *I* wrote it.
And I agree with the others… if they directed people TO your website, these people would see ALL these recipes using almond flour and then perhaps buy more of THEIR product. DUH. :) They could have worked this out with a phone call. :::rolleyes:::
Tammy says
It seems it would have been easy enough for the company to give credit to the person who created that recipe, but instead their ‘cut and paste’ mentality prompted them to just print whatever would make their flour sell.~ (your recipes rock!! thank you sooo much!)
I won’t buy their product for one thing ~
On another note, i have heard of a persons ENTIRE book being re-published and sold in another country. Because she didn’t have some sort of International copyright in place, a publishing company was able to distribute her books, with her name on it, and make ALL the profit. …I was surprised that people behave this way, but they do.
No matter what happens with the rights and all, I thank you for this awesome blog dedicated to GLUTEN FREE health!!! This is important and revolutionary! :)
luv to you!
Diana D. says
I’ve been reading, with interest, about the composition of a recipe. Although I don’t know if you can copyright a recipe, you can register a patent for one. Here’s a little bit of an example:
Patent application title: COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
Inventors: XXXX
Agents: XXXX
Assignees: XXXX
Origin: SANTA MONICA, CA US
IPC8 Class: XXXX
Abstract:
Gluten-free vegan mixtures, compositions and recipes for baked goods with improved qualities including, but not limited to, taste, texture consistency and nutritional value. In one embodiment, a recipe for preparing a dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately 1/2 part rice flour, 1/4 part bean flour, 1/8 part tapioca starch, 1/8 part corn starch, 1/100 part baking powder, 3/500 part baking soda and 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root.
Claims:
1. A dry mix for gluten-free baked goods comprising:a. approximately 1/2 part rice flour;b. approximately 1/4 part bean flour;c. approximately 1/8 part tapioca starch;d. approximately 1/8 part corn starch;e. approximately 1/100 part baking powder;f. approximately 3/500 part baking soda; andg. approximately 1/58 part any combination guar, xanthan, locust bean gums and/or locust root.
2. The recipe of claim 1 further comprising approximately 1/9 part cocoa powder to make chocolate dry mix.
3. The recipe of claim 1 further comprising approximately 1/11 part dark cocoa powder to make chocolate dry mix.
4. The recipe of claim 1 further comprising approximately 3/7 part margarine to make scone dry base mix.
5. The recipe of claim 1 further comprising approximately 3/14 part sugar to make scone dry base mix:
6. The recipe of claim 1 further comprising approximately 1/11 part pecan and/or flax meal to make scone dry base mix.
7. A recipe for preparing high-quality dry mix for gluten-free white bread, the recipe comprising:a. approximately 31/100 part rice flour;b. approximately 16/100 part bean flour;c. approximately 7.5/100 part tapioca starch;d. approximately 7.5/100 part corn starch;e. approximately 3/500 part baking powder;f. approximately 4/1000 part baking soda;g. approximately 1/58 part any combination guar, xanthan, locust bean gums and/or locust root;h. approximately 36/100 part tapioca flour;i. approximately 1/100 part potato flour and/or potato starch; andj. approximately 4/100 part olive oil.
8. A recipe for preparing dry mix for dark gluten-free bread, the recipe comprising:a. approximately 29/100 part rice flour;b. approximately 15/100 part bean flour;c. approximately 7/100 part tapioca starch;d. approximately 7/100 part corn starch;e. approximately 3/500 part baking powder;g. approximately 1/250 part baking soda;h. approximately 1/58 part any combination of guar, xanthan, locust bean gums and locust root;i. approximately 7/250 part flaxmeal;j. approximately 7/125 part stabilized rice bran;k. approximately 1/10 part sorghum flour;l. approximately 23/1000 part hemp seeds;m. approximately 3/250 part buckwheat groats;n. approximately 9/1000 part yeast;o. approximately 12/100 part sucanot;p. approximately 7/500 part sugar; andq. approximately 7/500 part agave nectar.
9. The recipe of claim 8 further comprising approximately 17/1000 part noni fruit.
10. A dry mix for light gluten-free bread, the dry mix comprising:a. approximately 31/100 part rice flour;b. approximately 31/200 part bean flour;c. approximately 3/40 part tapioca starch;d. approximately 3/40 part corn starch;e. approximately 3/500 part baking powder;g. approximately 1/250 part baking soda;h. approximately 1/58 part any combination of guar, xanthan, locust bean gums and locust root;i. approximately 3/100 part flaxmeal;j. approximately 5/100 part brown rice powder;k. approximately 21/200 part sorghum flour;l. approximately 1/40 part hemp seeds;m. approximately 6/500 part buckwheat groats;n. approximately 9/1000 part yeast;o. approximately 3/40 part flaxseed;p. approximately 3/200 part sugar; andq. approximately 37/1000 part palm shortening.
11. A wet mix for gluten-free baked goods comprising:a. approximately 62/100 part soy, hemp, potato and/or almond milk;b. approximately 31/100 part rice milk or water;c. approximately 33/500 part oil; andd. approximately 1/100 soy lecithin.
Description:
BACKGROUND
Field
[0001]The present invention generally pertains to gluten-free, egg-free, dairy free (vegan) dry and wet mixtures used in cooking and more particularly, to compositions gluten-free, egg-free, dairy free (vegan) mixtures and composition used in baked goods to provide baked goods with exceptional taste, texture and nutritional content.
[0002]The growing numbers of people with celiac disease, wheat intolerance, lactose intolerance, food allergies, autism, diabetes, obesity and vegan or vegetarian life style choices have grown. Celiac disease is common: affecting an average of 1 in 133 Americans and up to 1 in 7 for those associated with risk factors. Celiac disease is often misdiagnosed as Irritable Bowel Syndrome (IBS) or lactose intolerance and up to 1/3 of Celiac Disease patients have been previously diagnosed with IBS. With the emergence of a popular food consciousness in recent years has come something of a diner consciousness: can Billy eat that cupcake? Increasingly, he can’t, and shouldn’t. Obesity in children and teenagers is also at epidemic levels. Hysteria aside, this much is true: the number of food-allergy sufferers in America has risen from 7 million to 12 million over the last five years, according to the nonprofit Food Allergy Initiative. Researchers at the Mount Sinai School of Medicine found that in 1997 1 in 250 preschoolers suffered from peanut allergy–the most dangerous variety; five years later, that number has jumped to 1 in 125. Accordingly, food allergies and safety is a growing concern affecting more and more Americans every day.
[0003]Symptoms of celiac disease may include one or more of the following: recurring abdominal bloating and pain, chronic diarrhea, weight loss, pale, foul-smelling stool, unexplained anemia (low count of red blood cells), gas, bone pain, behavior changes, muscle cramps, fatigue, delayed growth, failure to thrive in infants, pain in the joints, seizures, tingling numbness in the legs (from nerve damage), pale sores inside the mouth, called aphthus ulcers, painful skin rash, called dermatitis herpetiformis, tooth discoloration or loss of enamel, missed menstrual periods (often because of excessive weight loss). Anemia, delayed growth, and weight loss are signs of malnutrition–not getting enough nutrients. Malnutrition is a serious problem for anyone, but particularly for children because adequate nutrition is necessary for proper development in a growing child.
[0004]Egg Allergy Information
[0005]When a person is allergic to eggs, one of the things that occur is the body’s immune system overreacts to proteins in the egg. Every time something made with eggs enters the digestive system of a person with an egg allergy, the body thinks that these proteins are harmful invaders. So when a person with an egg allergy eats a food that contains eggs, the immune system unleashes an immune response to protect the body. The release of these chemicals can affect the respiratory system, gastrointestinal tract, skin, and the cardiovascular system–causing allergy symptoms like wheezing, nausea, headache, stomachache, and itchy hives.
[0006]Gluten based traditional baked goods always contain wheat-based flour combinations, (whole-wheat flour, malted barley flour, rye flour, etc.) and are held together with eggs and dairy products. These products can be mass-produced inexpensively and are readily available. But people with celiac or food allergies often have negative reaction to products containing gluten.
[0007]Gluten-free baked goods always contain non-gluten containing flour, like rice and/or tapioca; these recipes also almost always contain eggs, and milk products to create a product that usually ends up lacking in flavor and texture. Accordingly, there exists a need for agreeable and even delicious foods that do not contain wheat, gluten, rye, oats, barley, spelt, tritical, or egg dairy, butter, hydrogenated oils, processed sugars, or other ingredients to which many people are allergic and affect those with celiac disease.
[0008]Subsequently, gluten-free vegan dry and wet mixture recipes and compositions, which can be used in all foods, are needed, especially for baked goods, to create wholesome food with superior taste, texture, and high nutritional content. The present invention provides these and other related advantages.
SUMMARY
[0009]Methods and related compositions are provided for providing dry and wet mixtures and compositions for all foods, including baked products, which result in gluten-free vegan foods having improved taste, texture, consistency and nutritional value.
[0010]In one embodiment of the present invention, a recipe for preparing a dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately 1/2 part rice flour, 1/4 part bean flour, 1/8 part tapioca starch, 1/8 part corn starch, 1/100 part baking powder, 3/500 part baking soda and 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root.
[0011]In an aspect of at least one embodiment of the present invention, approximately 3/7 part margarine is added to the dry mix to make a scone dry mix.
[0012]In another aspect of the present invention, approximately 3/14 part sugar is added to the dry mix to make a scone dry mix.
[0013]In yet another aspect of at least one embodiment of the present invention, approximately 1/11 part pecan and/or flax meal is added to the dry mix to make a scone dry mix.
[0014]In another embodiment of the present invention, a recipe for preparing chocolate dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately 1/2 part rice flour, 1/4 part bean flour, 1/8 part tapioca starch, 1/8 part corn starch, 1/100 part baking powder, 3/500 part baking soda, 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root and 1/9 part cocoa powder.
[0015]In yet another embodiment of the present invention, a recipe for preparing chocolate dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately 1/2 part rice flour, 1/4 part bean flour, 1/8 part tapioca starch, 1/8 part corn starch, 1/100 part baking powder, 3/500 part baking soda, 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root and 1/11 part dark cocoa powder.
[0016]In yet another embodiment of the present invention, a recipe for preparing a dry mix for gluten-free white bread is provided. The recipe is comprised of approximately 31/100 part rice flour, approximately 16/100 part bean flour, approximately 7.5/100 part tapioca starch, approximately 7.5/100 part corn starch, approximately 3/500 part baking powder, approximately 4/1000 part baking soda, approximately 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root, approximately 36/100 part tapioca flour, approximately 1/100 part potato flour and/or potato starch and approximately 4/100 part olive oil.
[0017]In yet another embodiment of the present invention, a recipe for preparing a dry mix for gluten-free dark bread is provided. The recipe is comprised of approximately 29/100 part rice flour, approximately 15/100 part bean flour, approximately 7/100 part tapioca starch, approximately 7/100 part corn starch, approximately 3/500 part baking powder, approximately 1/250 part baking soda, approximately 1/58 part any combination of guar, xanthan, locust bean gums and locust root, approximately 7/250 part flaxmeal, approximately 7/125 part stabilized rice bran, approximately 1/10 part sorghum flour, approximately 23/1000 part hemp seeds, approximately 3/250 part buckwheat groats, approximately 9/1000 part yeast, approximately 12/100 part sucanot, approximately 7/500 part sugar, approximately 7/500 part agave nectar.
[0018]In another aspect of at least one embodiment of the present invention, approximately 17/1000 part noni fruit is added to the dark bread dry mix recipe above.
[0019]In yet another embodiment of the present invention, a recipe for preparing a dry mix for gluten-free light bread is provided. The recipe is comprised of approximately 31/100 part rice flour, approximately 31/200 part bean flour, approximately 3/40 part tapioca starch, approximately 3/40 part corn starch, approximately 3/500 part baking powder, approximately 1/250 part baking soda, approximately 1/58 part any combination of guar, xanthan, locust bean gums and locust root, approximately 3/100 part flaxmeal, approximately 5/100 part brown rice powder, approximately 21/200 part sorghum flour, approximately 1/40 part hemp seeds, approximately 6/500 part buckwheat groats, approximately 9/1000 part yeast, approximately 3/40 part flaxseed, approximately 3/200 part sugar and approximately 37/1000 part palm shortening.
[0020]In yet another embodiment of the present invention, a recipe for preparing a wet mix for gluten-free baked goods is provided. The recipe is comprised of approximately 62/100 part soy, hemp, potato and/or almond milk, approximately 31/100 part rice milk or water, approximately 33/500 part oil, and approximately 1/100 part soy lecithin.
[0021]In yet another embodiment of the present invention, a recipe for preparing a dry base mixture for gluten-free baked goods is provided. The recipe is comprised of a mixture of any non-gluten containing flour from one or more rice or bean family (e.g., white rice, brown rice, pinto bean, navy bean, fava bean, garbonzo bean, black bean, kidney bean, black and/or white eyed peas, and/or lentil) and modified starch (e.g., tapioca, potato and/or Expandex) combined with cornstarch in approximately equal proportions to form a base dry mixture.
[0022]In another aspect of at least one embodiment of the present invention, one or more of guar and/or xanthan (locust bean) gum, baking soda, salt and baking powder is added to the base dry mixture to improve taste and consistency.
[0023]In another aspect of at least one embodiment of the present invention, a composition of one or more of soy, rice, hemp and/or almond milk, oil and soy lecithin is added to the dry base mixtures disclosed herein.
[0024]In another embodiment of the present invention, a composition or mixture of guar gum, xanthan gum, non-gluten flour, oil, soy lecithin, vanilla extracts, soda, salt and baking powder is provided.
[0025]In yet another embodiment of the present invention, a base dry mix is provided. The base dry mix is comprised of the following ingredients: approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanthan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda.
[0026]In yet another embodiment of the present invention, a chocolate dry base mix is provided. The chocolate dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanthan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda, combined with approximately 3/4 cup dark cocoa and 11/2 cup cocoa.
[0027]In yet another aspect of at least one embodiment of the present invention, the dark cocoa and cocoa of the chocolate dry mix is organic.
[0028]In yet another embodiment of the present invention, a scone dry base mix is provided. The scone dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanthan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda, combined with approximately 4 cups margarine, 1/2 cup pecan meal and/or flaxmeal and 13/4 cup sugar.
[0029]In yet another embodiment of the present invention, a scone dry base mix is provided. The scone dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda, combined with approximately 4 cups vegan butter or margarine-like spread (e.g., Earth Balance.RTM. vegan buttery spread), 1/2 cup organic pecan meal and/or flaxmeal, 13/4 cup organic evaporated cane juice and 13/4 cup organic maple sugar.
[0030]In yet another embodiment of the present invention, a dry base mix is provided. The dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda combined with approximately 1 cup stabilized rice bran, 1/2 cup flaxmeal, 1/2 cup sorghum flour, 1/2 cup sucanot, 1/8 cup hemp seeds, 31/2 tablespoons palm shortening, 1/3 cup yeast, 1 tablespoon buckwheat groats, 1 tablespoon agave nectar, 1 tablespoon sugar, 1 tablespoon dried or liquid noni fruit and 1 tablespoon apple cider vinegar.
[0031]In yet another aspect of at least one embodiment of the present invention, where applicable, organic ingredients are used and evaporated cane juice is used instead of sugar.
[0032]In yet another embodiment of the present invention, a dry base mix is provided. The dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanthan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda combined with approximately 1 cup brown rice flour and 1 cup roasted salted golden flaxseeds.
[0033]In yet another embodiment of the present invention, a crust (e.g., pizza crust) dry base mix is provided. The crust dry base mix is comprised of 11/2 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda combined with approximately 1/2 cup tapioca flour, 1/2 cup potato flour, 1/4 cup buckwheat groats, 1/4 cup potato starch and 3 tablespoons of olive oil.
[0034]In yet another embodiment of the present invention, a base dry mix is provided. The base dry mix is comprised of approximately the following ingredients: 2 cups organic rice flour, 1 cup organic bean flour, 1/2 cup organic tapioca starch, 1/2 cup organic cornstarch, 31/2 teaspoons xanthan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon aluminum free baking powder and 1/4 teaspoon baking soda.
[0035]In yet another embodiment of the present invention, a wet base mix is provided. The wet base mix is comprised of approximately 8 cups soy milk, 4 cups rice, hemp or almond milk, 4 cups water, 3 tablespoons soy lecithin, 3 tablespoons vanilla extract, 3 tablespoons maple extract, 2 tablespoons soy lecithin, 1 cup canola, vegetable, olive and/or grape seed oil.
[0036]In yet another embodiment of the present invention, a wet base mix is provided. The wet base mix is comprised of approximately 8 cups organic soy milk, 4 cups organic vanilla rice, hemp or almond milk, 4 cups water, 1 cup raw whole almonds, 3 tablespoons soy lecithin, 6 tablespoons vanilla extract, 3 tablespoons soy lecithin, 1 cup canola, vegetable, extra virgin olive and/or grape seed oil.
[0037]It should be appreciated that it is within the scope of the present invention to scale any of the proportions and/or amounts of the ingredients or recipes disclosed herein to produce the desired amount of baked goods.
DETAILED DESCRIPTION
[0038]A gluten-free baked good produced in accordance with the compositions, mixtures and recipes described and claimed herein provide better-tasting baked goods with a lighter and fluffier texture. When baked, the recipes, compositions and mixtures of the present invention result in gluten-free baked goods that will not only develop the desired consistency and appearance of a regular gluten or animal-product-containing baked goods, but the resulting baked good will have improved taste, texture and nutritional values when compared to all baked goods, gluten-free or otherwise.
[0039]In one embodiment of the present invention, a recipe for preparing a dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately 1/2 part rice flour, 1/4 part bean flour, 1/8 part tapioca starch, 1/8 part corn starch, 1/100 part baking powder, 3/500 part baking soda and 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root.
[0040]In an aspect of at least one embodiment of the present invention, approximately 3/7 part margarine is added to the dry mix to make a scone dry mix.
[0041]In another aspect of the present invention, approximately 3/14 part sugar is added to the dry mix to make a scone dry mix.
[0042]In yet another aspect of at least one embodiment of the present invention, approximately 1/11 part pecan and/or flax meal is added to the dry mix to make a scone dry mix.
[0043]In another embodiment of the present invention, a recipe for preparing chocolate dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately 1/2 part rice flour, 1/4 part bean flour, 1/8 part tapioca starch, 1/8 part corn starch, 1/100 part baking powder, 3/500 part baking soda, 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root and 1/9 part cocoa powder.
[0044]In yet another embodiment of the present invention, a recipe for preparing chocolate dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately 1/2 part rice flour, 1/4 part bean flour, 1/8 part tapioca starch, 1/8 part corn starch, 1/100 part baking powder, 3/500 part baking soda, 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root and 1/11 part dark cocoa powder.
[0045]In yet another embodiment of the present invention, a recipe for preparing a dry mix for gluten-free white bread is provided. The recipe is comprised of approximately 31/100 part rice flour, approximately 16/100 part bean flour, approximately 7.5/100 part tapioca starch, approximately 7.5/100 part corn starch, approximately 3/500 part baking powder, approximately 4/1000 part baking soda, approximately 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root, approximately 36/100 part tapioca flour, approximately 1/100 part potato flour and/or potato starch and approximately 4/100 part olive oil.
[0046]In yet another embodiment of the present invention, a recipe for preparing a dry mix for gluten-free dark bread is provided. The recipe is comprised of approximately 29/100 part rice flour, approximately 15/100 part bean flour, approximately 7/100 part tapioca starch, approximately 7/100 part corn starch, approximately 3/500 part baking powder, approximately 1/250 part baking soda, approximately 1/58 part any combination of guar, xanthan, locust bean gums and locust root, approximately 7/250 part flaxmeal, approximately 7/125 part stabilized rice bran, approximately 1/10 part sorghum flour, approximately 23/1000 part hemp seeds, approximately 3/250 part buckwheat groats, approximately 9/1000 part yeast, approximately 12/100 part sucanot, approximately 7/500 part sugar, approximately 7/500 part agave nectar.
[0047]In another aspect of at least one embodiment of the present invention, approximately 17/1000 part noni fruit is added to the dark bread dry mix recipe above.
[0048]In yet another embodiment of the present invention, a recipe for preparing a dry mix for gluten-free light bread is provided. The recipe is comprised of approximately 31/100 part rice flour, approximately 31/200 part bean flour, approximately 3/40 part tapioca starch, approximately 3/40 part corn starch, approximately 3/500 part baking powder, approximately 1/250 part baking soda, approximately 1/58 part any combination of guar, xanthan, locust bean gums and locust root, approximately 3/100 part flaxmeal, approximately 5/100 part brown rice powder, approximately 21/200 part sorghum flour, approximately 1/40 part hemp seeds, approximately 6/500 part buckwheat groats, approximately 9/1000 part yeast, approximately 3/40 part flaxseed, approximately 3/200 part sugar and approximately 37/1000 part palm shortening.
[0049]In yet another embodiment of the present invention, a recipe for preparing a wet mix for gluten-free baked goods is provided. The recipe is comprised of approximately 62/100 part soy, hemp, potato and/or almond milk, approximately 31/100 part rice milk or water, approximately 33/500 part oil, and approximately 1/100 part soy lecithin.
[0050]In yet another embodiment of the present invention, a recipe for preparing a dry base mixture for gluten-free baked goods is provided. The recipe is comprised of a mixture of any non-gluten containing flour from one or more rice or bean family (e.g., white rice, brown rice, pinto bean, navy bean, fava bean, garbonzo bean, black bean, kidney bean, black and/or white eyed peas, and/or lentil) and modified starch (e.g., tapioca, potato and/or Expandex) combined with cornstarch in approximately equal proportions to form a base dry mixture.
[0051]In another aspect of at least one embodiment of the present invention, one or more of guar and/or xanthan (locust bean) gum, baking soda, salt and baking powder is added to the base dry mixture to improve taste and consistency.
[0052]In another aspect of at least one embodiment of the present invention, a composition of one or more of soy, rice, hemp and/or almond milk, oil and soy lecithin is added to the dry base mixtures disclosed herein.
[0053]In another embodiment of the present invention, a composition or mixture of guar gum, xanathan gum, non-gluten flour, oil, soy lecithin, vanilla extracts, soda, salt and baking powder is provided.
[0054]In yet another embodiment of the present invention, a base dry mix is provided. The base dry mix is comprised of the following ingredients: approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda.
[0055]In yet another embodiment of the present invention, a chocolate dry base mix is provided. The chocolate dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda, combined with approximately 3/4 cup dark cocoa and 11/2 cup cocoa.
[0056]In yet another aspect of at least one embodiment of the present invention, the dark cocoa and cocoa of the chocolate dry mix is organic.
[0057]In yet another embodiment of the present invention, a scone dry base mix is provided. The scone dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda, combined with approximately 4 cups margarine, 1/2 cup pecan meal and/or flaxmeal and 13/4 cup sugar.
[0058]In yet another embodiment of the present invention, a scone dry base mix is provided. The scone dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda, combined with approximately 4 cups vegan butter or margarine-like spread (e.g., Earth Balance.RTM. vegan buttery spread), 1/2 cup organic pecan meal and/or flaxmeal, 13/4 cup organic evaporated cane juice and 13/4 cup organic maple sugar.
[0059]In yet another embodiment of the present invention, a dry base mix is provided. The dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda combined with approximately 1 cup stabilized rice bran, 1/2 cup flaxmeal, 1/2 cup sorghum flour, 1/2 cup sucanot, 1/8 cup hemp seeds, 31/2 tablespoons palm shortening, 1/3 cup yeast, 1 tablespoon buckwheat groats, 1 tablespoon agave nectar, 1 tablespoon sugar, 1 tablespoon dried or liquid noni fruit and 1 tablespoon apple cider vinegar.
[0060]In yet another aspect of at least one embodiment of the present invention, where applicable, organic ingredients are used and evaporated cane juice is used instead of sugar.
[0061]In yet another embodiment of the present invention, a dry base mix is provided. The dry base mix is comprised of 4 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda combined with approximately 1 cup brown rice flour and 1 cup roasted salted golden flaxseeds.
[0062]In yet another embodiment of the present invention, a crust (e.g., pizza crust) dry base mix is provided. The crust dry base mix is comprised of 11/2 cups from the composition of approximately 2 cups rice flour, 1 cup bean flour, 1/2 cup tapioca starch, 1/2 cup cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda combined with approximately 1/2 cup tapioca flour, 1/2 cup potato flour, 1/4 cup buckwheat groats, 1/4 cup potato starch and 3 tablespoons of olive oil.
[0063]In yet another embodiment of the present invention, a base dry mix is provided. The base dry mix is comprised of approximately the following ingredients: 2 cups organic rice flour, 1 cup organic bean flour, 1/2 cup organic tapioca starch, 1/2 cup organic cornstarch, 31/2 teaspoons xanathan gum, 21/2 teaspoons guar gum, 1/4 teaspoon salt, 1/2 teaspoon aluminum free baking powder and 1/4 teaspoon baking soda.
[0064]In yet another embodiment of the present invention, a wet base mix is provided. The wet base mix is comprised of approximately 8 cups soy milk, 4 cups rice, hemp or almond milk, 4 cups water, 3 tablespoons soy lecithin, 3 tablespoons vanilla extract, 3 tablespoons maple extract, 2 tablespoons soy lecithin, 1 cup canola, vegetable, olive and/or grape seed oil.
[0065]In yet another embodiment of the present invention, a wet base mix is provided. The wet base mix is comprised of approximately 8 cups organic soy milk, 4 cups organic vanilla rice, hemp or almond milk, 4 cups water, 1 cup raw whole almonds, 3 tablespoons soy lecithin, 6 tablespoons vanilla extract, 3 tablespoons soy lecithin, 1 cup canola, vegetable, extra virgin olive and/or grape seed oil.
[0066]In yet another embodiment of the present invention, a dry mix is provided in accordance with the ingredients and approximate amounts listed in Table 1 below.
TABLE-US-00001 TABLE 1 Ingredient Approximate Amount Rice flour 2 cups Bean Flour 1 cup Tapioca Starch 1/2 cup Cornstarch 1/2 cup Xanathan Gum 31/2 teaspoon (t) Guar Gum 21/2 t Salt 1/4 t Baking Powder 1/2 t Baking Soda 1/4 t
[0067]In yet another embodiment of the present invention, a dry chocolate mix is provided in accordance with the ingredients and approximate amounts listed in Table 2 below.
TABLE-US-00002 TABLE 2 Ingredient Approximate Amount Dry Base From Table 1 4 cups Dark Cocoa 3/4 cup Cocoa 11/2 cup
[0068]In yet another embodiment of the present invention, a scone dry mix is provided in accordance with the ingredients and approximate amounts listed in Table 3 below.
TABLE-US-00003 TABLE 3 Ingredient Approximate Amount Dry Base From Table 1 4 cups Margarine 4 cups Pecan Meal and/or Flaxmeal 1/2 cup Sugar 13/4 cup
[0069]In yet another embodiment of the present invention, a dry mix is provided in accordance with the ingredients and approximate amounts listed in Table 4 below.
TABLE-US-00004 TABLE 4 Ingredient Approximate Amount Dry Base From Table 1 4 cups Stabilized Rice Bran 1 cup Flaxmeal 1/2 cup Sorghum Flour 1/2 cup Sucanot 1/2 cup Hemp Seeds 1/8 cup Palm Shortening 31/2 teaspoons Yeast 1/3 cup Buckwheat Groats 1 tablespoon (Tbs) Agave Nectar 1 Tbs Sugar 1 Tbs Pure Noni Fruit (dried or liquid) 1 Tbs Apple Cider Vinegar 1 Tbs
[0070]In yet another embodiment of the present invention, a dry mix is provided in accordance with the ingredients and approximate amounts listed in Table 5 below.
TABLE-US-00005 TABLE 5 Ingredient Approximate Amount Dry Base From Table 1 4 cups Brown Rice Flour 1 cup Roasted Salted Golden Flaxseeds 1 cup
[0071]In yet another embodiment of the present invention, a dry crust mix is provided in accordance with the ingredients and approximate amounts listed in Table 6 below.
TABLE-US-00006 TABLE 6 Ingredient Approximate Amount Dry Base From Table 1 11/2 cups Tapioca Flour 1/2 cup Potato Flour 1/2 cup Buckwheat Flour 1/4 cup Potato Starch 1/4 cup Olive Oil 3 Tbs
[0072]In yet another embodiment of the present invention, another dry base mix is provided in accordance with the ingredients and approximate amounts listed in Table 7 below.
[0082]While the compositions, recipes, mixtures and related methods have been described in terms of what are presently considered to be the most practical and preferred embodiments, it is to be understood that the disclosure need not be limited to the disclosed embodiments. It is intended to cover various modifications and similar arrangements included within the spirit and scope of the claims, the scope of which should be accorded the broadest interpretation so as to encompass all such modifications and similar structures, compositions, formulations and mixtures. The present disclosure includes any and all embodiments of the following claims.
Read more: http://www.faqs.org/patents/app/20090181147#ixzz0jLUV3Kqr
leslie says
Wouldn’t a patent mean that no one else could make the recipe?
JT says
Awww…that stinks!! Thanks for all your recipes Elana, they are truly wonderful!! This will be the push I needed to order your cookbook (I have been meaning to for a while now but SHEESH, you need to be compensated somehow for all the hard work you do!!) Love love love your blog!
Ellie Snyder says
I have just send an email to the address given in the comments: info@dowdandrogers.com.
I allowed they were probably right but that their rudeness was going to cost them.
I think a bunch of folks can take this easy way to register your disgust.
Aloha,
Ellie
Tracey says
no wonder some people are so protective of family recipes. I always share, but you don’t steal from others. The greed of some people and cooperation never ceases to amaze me. Since they are a cooperation if someone took this and re branded the recipe as theirs I bet they’ll be some serious repercussions for that person. Why not the same for you? Sorry this happened to Elana.
Also had no idea you could make pancakes gluten free, so cool honey!!!! I’m brand new to your site and just starting this new way to eat, so I’m happy to be here and know ya = )
Dena says
You can make ANYTHING gluten-free!