Sunday, December 17

Christmas Salsa

Cranberry Christmas Salsa adds such a unique flavor to the season that I find myself eating it by the spoonful.  

 Some people keep nog in the fridge for sneaking/snacking over the holidays, I keep this! And I'm making it tomorrow to take to the GF POTLUCK PARTY and to EAT ALL SEASON!

First Posted 12-10-08, but it is such a tradition that I'm posting it again today.

This recipe has inspired a great tradition. Every year I misplace this recipe and I have to hunt for it. I start looking for it in the most improbable place and work my way to the most likely. It takes a couple of days, but that's how I start the cavalcade of Christmas cleaning.

And, if it doesn't turn out to be where I expected, at least the process wasn't all in vain!

1 Tablespoon. fresh cilantro chopped
1/2 can pickled jalapenos (vary for hotness)
1 red pepper chopped
1 green apple (granny smith)
1/2 red onion chopped
1/2 to 3/4 cup sugar
1 bag cranberries chopped (fresh or frozen)

Chop everything, mix together and refrigerate.

This is a spicy and delicious addition to Christmas tradition.

Tuesday, October 17

GF Carrot Cake

ITS FALL!   And I have lots of green tomatoes, so it's either fried green tomatoes or... 

Party Cake!

 I'm using the last of my green tomatoes to bake this for a friend's farewell party.  It is so delicious.  What will I do when all my green tomato puree is gone from the freezer?
I'll have to attempt to make it without the green tomato puree or perhaps I will try tomatillas?

Blend together:

1/2 cup vegetable oil
1 3/4 cup sugar
1 cup Greek yogurt
4 eggs
1 1/4 cup green tomatoes pureed
 (or store bought hard unripe tomatoes)
2 cups grated carrots
1 cup chopped walnuts or pecans (optional)

Sift these dry ingredients:

2 3/4 cup gluten-free flour (I used my healthier grain mix)
1 1/4 teaspoons xanthan gum
2 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger

Spray/grease two 9" pans or a 9x11 cake pan.   Preheat at 350 degrees.

Beat the two mixtures together only until blended.  Spoon into pan and bake for 30-35 minutes until a tester poked in the center comes out clean.
Cool 5 minutes, remove from pans, frost with a cream cheese frosting.


Last posted 3-31-13 and I need to post it again!  We ate this recipe this weekend at the family reunion and once again, it was a gluten eaters heaven!  They love it, I love it, it is a delicious recipe no matter when you eat it!    YUM!

It's Spring, Easter and time to make Carrot Cake again!
Here is the photograph from last year, 2012,  hopefully the result this year will be just as beautiful--but reality usually intervenes.  It still tastes delicious.  So here goes.

Last posted 8-19-2009
I once distrusted carrot cake--all those suspicious orange flecks floating around. I can take them in stir fry and in soup, but in my cake? No! Thank you.
Being GF has really forced me (the desperation factor) to broaden my food perspective. One fall morning, facing too many unripe green tomatoes, I googled green tomato recipes and discovered this treasure. For my husband's birthday, I baked him Bette Hagman's GF carrot cake recipe.

Wow! A gastric epiphany! I now freeze green tomato puree in 1 1/2 cup increments over the winter to make this delicious cake.

This week I again made the best carrot cake in the world, compliments of Bette Hagman (Praise be her name). The only alteration I make to her recipe for Prize Winning Carrot Cake is to lower the oil by two thirds and substitute plain yogurt. Bette uses her featherlight mix of rice, tapioca and cornstarch with a dash of potato for the GF flours.

This year it proved to be still too high in caloric values for the reformed mind of the health-conscious husband, so I'll have to eat it all myself!

This cake is always successful and delicious! So say the GF and non-GF testers with whom I shared it.

Cream Cheese Frosting
8 oz. pkg cream cheese
1 tsp vanilla
3-4 cups powdered sugar
1 TBS milk

Beat, beat, beat, til the frosting is light and fluffy. Spread over cake and refrigerate to set (and to hide it).

Sunday, July 23

Summer Squash Quick Bread

We have too much summer squash. After like 10 summer squash dishes and then someone drops some off on your porch and your mother-in-law wants you to pick hers and your plant is just starting to produce, we're in for a serious amount of summer squash. We've sauteed it, frozen it, and hidden it in other dishes...


Or cake.

Pictured--I put in half the batter then added marshmallows, pecans and chocolate chips. Then poured the rest of the batter on top.

Easy peasy recipe (you can half it if you don't have as much squash as I did...):

2 huge summer squash,
cut up in a blender with
1 cup of vegetable oil
1/2 cup applesauce
3 eggs.

Puree it all, pour it in a BIG bowl and add

1 T baking powder
1/2 t salt
2 T milk powder
1 t baking soda
1/2 c sugar (or less if you want it for breakfast instead of dessert)
1 t guar gum
1 T cinnamon
mix it all with 1 cup flour and then wait ten minutes to see how the texture is turning out. THEN add up to 2 ish cups more GF flour blend (I used my 7 flour blend of rice, tapioca, sorghum, millet, potato, cornstarch, buckwheat, recipe here but I'm sure any blend will be fine)--add last and just look for when it makes a nice smooth cake-consistency batter.
Too wet and it will never cook through. Too dry and it will be chalky.

Mix. Preheat oven 350*, pour it into many multiple greased pans (this made a 9" round AND a big bread pan) and cook for 50 minutes or so. Follow your nose and tap it on top when you think it's done. If it bounces back, get it out and let it cool. Undercooked is nasty and I do not recommend it.

This is an easy bread and I'm guessing it would freeze nicely (if we ever didn't finish it/give it to neighbors, Sunday School classes, and friends).

Thursday, July 6

Old Fashioned School Lunch Peanut Butter Bars


1 cup confectioners' sugar
2 1/2 cups crispy rice
1/4 cup vanilla protein powder 
8 tablespoons (1 sticks) unsalted butter
1 cups smooth peanut butter,
1 teaspoon pure vanilla extract
One cup semi sweet chocolate chips

Line a 9-inch square baking pan with parchment paper.
In a large bowl, mix the crispy rice cereal with the confectioners' sugar and protein powder. 
In another small bowl, whisk the melted butter with the peanut butter and vanilla extract. Add the peanut butter mixture to the cereal mixture and stir until the cr
umbs are evenly moistened. Pour the  mixture into the prepared pan and press into an even layer.
Refrigerate until firm, 30 to 45 minutes.
Cut into 16 even squares. Store the bars in the refrigerator in an airtight container until ready to serve.

Monday, July 3

GF Lemon Bars

Updated shortbread cookie crust link.

RePosted from 7-14-11 

Family Reunions!  I love them and didn't realize how much other people anticipate the food that I bring to these reunions until this year when at two different reunions, I was asked why I had not brought specific things.

AS IF I EVER REMEMBER, what food I bring to anything from the day before!  That would be miraculous.  So, I promptly went home, made lemon bars and gaspacho soup and took them to the next party, where the guests recalled with salivatorial joy the fruit pizza from last year.  Oh Well, Can One Never Win? 

In spite of the disappointment, once again, they managed to lick the platter though.  Delicious!

Recipe update: July 2011-- I have made this twice since the initial invention and when I made it this weekend for the family reunion I pressed half a batch of the recipe for (Living Without's shortbread Lintzer cookie recipe) into the 9 x 13 pan, which I had lined the pan with wax paper. The crust does not expand, so make your own judgement as to how thick you want it.

I baked the rest into shortbread cookies, but be very careful not to overbake these. They do not brown without added sugar atop. If you bake them too long, they will suck the moisture out of your mouth like sand in the Sahara and they crumble like it too.

2012 Update:  Raspberry Rhubarb filling!  Is Yum!

Back to the story:

The wax paper allowed the bar to slide out easier when it was cut and served. I baked the crust until just browned around the edges and while it was hot, I added the filling. I cut the sugar a little--I do love a tart lemon bar.
--------------------------------------------------------best of luck with yours.

First posted 3-4-11.

This recipe took honorable mention in the dessert contest at the church chili cookoff tonight.
I think it's a keeper!

4 eggs and 2 egg yolks wisk until frothy, add
2 cups sugar, (I cut it to 1 1/2 for tartness)  blend well, add
1/3 cup rice flour,
1 cup lemon juice (4-6 fresh squeezed)
1 Tablespoon lemon zest

I mixed this up and poured it over the prebaked crust (Living Without's shortbread Lintzer cookie recipe) in a 9 x 13 pan and baked it for 30-35 minutes (until the center is set). Cooled then dusted with powdered sugar, it tasted so good that I'm certain it has absolutely no redeeming nutritional value. But boy, was it delicious!

I've been told to bake lemon bars in a foil lined pan and after it's cooled, lift the entire thing out and then slice and peel the foil off, but this one didn't stick to the pan too badly.

Tuesday, June 27

Asian Chicken Cabbage Salad

This one is a keeper!  Delicious!  Watch the video.

Who looks at a recipe and says, "What are those black things, black sesame?  Who has that?"
That same person goes to her freezer and looks in the door and sees black sesame seeds.


Sunday, May 14

7-Layer Mediterranean Dip

Delectible dip with a distinctive Mediterranean slant.  Serve with chips, flax multigrain crackers, or with my favorite g-f foccacia bread recipe.  

  • 1 cup prepared hummus  (Made with a scoop of red pepper pesto for zing.)
  • 1 cup shredded mixed greens
  • 1/2 cup chopped tomato
  • 1/2 cup chopped cucumber
  • 2 tablespoons chopped red onions
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped kalamata olives

G-F pita chips can be made by slicing Udi's bagels, laying slices onto a cookie sheet and spraying with veg. oil and sprinkling with garlic salt. Bake at 350 for 10 minutes until lightly browned.

Tuesday, May 9

Asian Cucumber Cashew Salad

Today I've joined a group of women to create sanitary kits for girls.
So we're sewing, eating, but mostly talking. 
As with all service, "It's the process, not the project," that is most important.   

·         2 large thin-skinned asian cucumbers (about 1 1/2 pounds), sliced thin.. (I'm sure regular cucumbers would work fine.)
·         2 red, yellow, or orange peppers  (diced)
·         3 tablespoons seasoned rice vinegar
      1 teaspoon sugar (I used agave.)
    1 tablespoon soy sauce
·         1 small garlic clove, minced or pureed
·         1 teaspoon minced fresh ginger
·          teaspoon cayenne (more to taste)
·          Freshly ground pepper
·         2 tablespoons dark sesame oil
·         3 tablespoons sunflower oil or grapeseed oil
·         ½ cup cashews chopped
·         1 bunch scallions, white and light green parts, sliced very thin
·         2 tablespoons chopped cilantro    
  • Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.  Add chopped nuts and peppers.  
  • Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grape seed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

See? GF Hamburger Buns

The g-f kids are visiting and so we're baking like crazy.  I just made the bread mix recipe, pressed it into my bun pans and baked up the most delicious buns for dinner.

I'm a happy, fat girl.

The Buns that won't last until burgers can be grilled. Did I say?

Monday, May 8

GF 15 minutes Doughnuts ? ? ?


First posted 3-27-12

Delicious G-F Doughnut Holes

I've been on pinterest again... 16 pins sitting in my draft portion of my blog just waiting to be recipe modified or tested. STOP ME!

The most recent is the doughnut craze. I can tell that the craving has overwhelmed me when 4 of the 16... that's 4/16 or 1/4 for those of you homeschooling with me...
anyway, it's apparent that a disproportionate number of posts are about doughnuts, so it's time to bust out the deep fryer and hustle up a batch.

The other doughnut recipe I tried this month wasn't as good as I wished, even rice krispies can't salvage that recipe. So I was cautious about the 15-minute doughnut recipe that I pinned, because right at the start, the author admits that they aren't as good the second day.
We G-F'rs know that if normal food isn't good the second day, gluten-free food probably wouldn't be good the first day! So instead of using her recipe, I used my own. It was fast, and aside from the rise time, they really only took 15 minutes to mix up.

Take your favorite bread mix (I used my recipe for healthier featherlight bread modified from Bette Hagman's - Praise Be Her Name) and added two extra tablespoons sugar.

I've used Gluten-free Pantry's sandwich bread mix before and I think it would work well in this recipe too.

Mix up the bread mix using 1/4 cup less water. The dough will be scoopable, yet still soft and squishy. Scoop out balls (using a floured melon baller or cookie scoop) and place gently on rice-floured wax paper, rolling into soft balls.

Set aside to raise 15-20 minutes while the oil heats.

I used regular canola oil, heated to 350. (If it gets hotter, pull the plug--as too hot means doughy centers)

I dropped them bottoms down.  Then fried them til brown, they almost rolled over by themselves.  Drained them on papertowels, rolled in cinnamon sugar or powdered sugar. Waited until cooeler to dip in a powdered sugar glaze.

And Then I Ate Every Single One - except for the ones that the youngest son got to first.

Delicious!  Make 40 doughnut holes.

Reality Bite: I did make the husband reserve one to see if they were as good today and when he ate it this morning, he affirmed that yes, second day, just as delicious!


G-F doughnut recipe that is fast and easy and cheap? The last week of vacation Mom and I fried g-f doughnuts.  We delivered a plate to the neighbors, who mistook them and the whole non-gf family gobbled  them up.  The GF friend got NOTHIN'.   MY POINT?  They loved them!  I had to send over g-f carrot cake to make up.  


    Delicious Pizza that stands the test of time... meaning that I just unearthed a package of this mix deep in the bottom of the freezer (cleaning day) and I whipped it up, pressed it out, baked it and we are again eating delicious pizza.

(Don't ask about college guy's samurai haircut and the pirate patch.  He's an enigma.)

Last posted 1-28-09

Pizza Flour Mix
3/4 cup rice flour
3/4 cup tapioca flour/starch
1/3 cup dry milk
1 Tablespoon sugar
1 teaspoon salt
2 T. dry egg solids
1 1/2 tsp. xanthun gum
1 Tbs. egg replacer (optional)
1 tsp. italian seasoning
1 T. corn starch or modified food starch (I used MaxiGel)
1 t. lecithin


2 cups of the pizza flour mix
2 egg whites
1/4 cup canola oil
2 1/2 tsp. yeast
1 1/2 TBS olive oil
3/4 cup warm water

Mix these ingredients together and then pat onto a pizza pan. If you want it thinner, pat onto a greased 13 x 17 jelly roll pan. Remember to bake half way (about 10 minutes) before you add the toppings.

My newest success! PIZZA!

I am so tired of trying every mix out there and being disappointed. I figure that I can mix up my own failures cheaper than using any mix.

But... But... I tried once more. Deep in the furthest depths of the pantry, I stumbled on a long-forgotten mix that I purchased while I was traveling through Utah. AND THIS IS IT!

I love this mix. It has a strange consistency when mixed up. Kinda like a flubber, but the crust was crusty, not flat, browned nicely and not soggy! This is pizza crust that can be picked up and tastes so close that the boys agreed, "It's the best yet!"

Unfortunately, when it is gone, it is gone,

and while I wait for the order to arrive, (Blue Chip Foods I took the ingredient list and tried to make my own from the amounts listed and this is what I came up with. It's slightly different dough texture, but it really is delicious.

The key might be the baking method. I bake it by setting the pizza pan on top of a heated pizza stone on the top shelf of my oven (top shelf might not work in yours--unless you too have an old, crusty oven). Heat the oven to 500 then reduce the heat to 400 to bake.

But try it! And once again test the Celiac Creed: "One fabulous success is worth yet another potential failure."

Pizza Flour Mix
3/4 cup rice flour
3/4 cup tapioca flour/starch
1/3 cup dry milk
1 Tablespoon sugar
1 teaspoon salt
2 T. dry egg solids (or an egg I guess)
1 1/2 tsp. xanthun gum
1 Tbs. egg replacer
1 tsp. italian seasoning
1 T. corn starch or modified food starch (I used MaxiGel)
1 t. lecithin


2 cups of the pizza flour mix
2 egg whites
1/4 cup canola oil
2 1/2 tsp. yeast
1 1/2 TBS olive oil
3/4 cup warm water

Mix these ingredients together and then pat onto a pizza pan. If you want it thinner, pat onto a greased 13 x 17 jelly roll pan. Remember to bake half way (about 10 minutes) before you add the toppings.

NEW Addition! Then slide the pizza off onto your preheated pizza stone! That makes a delightful crusty on top and bottom pizza!

Sunday, May 7

NYTimes Chocolate Chip Cookie G-F Tweek

This recipe came highly recommended so I want to see how it TWEEKS G-F with my whole-grain flour mix.  

I exchanged both of the flour types cup for cup with my whole-grain flour mix, and added one teaspoon xanthan gum.  Every other ingredient was the same.   

It passes the first college-bound guy test--the dough is delicious and the cookies are in the oven. 

They're out-- and GONE! 

 I baked them 12-15 minutes, they are browned nicely and I've eaten the batch.  Sheesh!  I safely placed the rest of the dough in the refrigerator to see if 24-36 hour refrigeration (as the recipe suggests) improves the cookies.  What will really happen?  Yup, the dough will be devoured.

Then the NYTimes goes and locks their site.  Thanks Brown Eyed Betty for reposting it.

3 2/3 cup g-f flour

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons kosher salt

1¼ cups ( 2 1/2 sticks) unsalted butter, at room temperature

1¼ cups light brown sugar

1 cup plus 2 tablespoons  granulated sugar

2 eggs

2 teaspoons vanilla extract

2 cups dark chocolate chips,