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.  daysforgirls.org
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 ? ? ?


THE GF KIDS ARE IN TOWN
AND WE ARE EATING LIKE KINGS!!!!


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...
-------------------------------------
Aaaagggghhhhh,
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.  

PIZZA, BEST PIZZA CRUST (Thus Far)






    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

TO MAKE PIZZA Recipe

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 http://www.glutenfreebcg.com/) 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

TO MAKE PIZZA Recipe

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.  

 http://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?utm_source=yahoo-food&utm_medium=referral&utm_campaign=content-partnerships

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, 

Sunday, April 23

ALMOND POPPY SEED MUFFINS


lasted posted in August 2008

2013

As I'm baking up a muffin menagerie, I've resurrected this muffin recipe, dusted it off and am eating it until I'm full.  I have unearthed 39 muffin recipes that have been posted on this blog, everything from cajun corn to jalapeno bacon and cranberry chocolate.  There are some delicious muffins to be eaten and I'm really glad to be in the muffin mode again.

These are to die for. Even better when I add a touch of lemon.

Sorry, I made up the recipe from off the back of a big bag of poppyseed muffin mix, so you are stuck with huge increments. Think of it this way... you can make them for all your friends too... forever.

I keep this mix on the shelf and use 1 3/4 (updated 1-2013) cups of it for the muffins.
Mix:
1/2 cup sorghum,
3/4 cup garfava or buckwheat flour
1 cup tapioca flour,
1 1/2 cup potato starch
1 1/2 cup sugar,
4 Tbs. poppy seeds
2 T. baking powder,
4 teaspoon xanthun gum
2 t. salt,
2 t. soda
1/4 cup dry eggs,
1 Tablespoon potato flour, not starch (optional, who always has dry potato flakes to grind?)

Take 1 1/2 cup of this mix and add to 2 eggs, 2 T. oil, 1/4 cup buttermilk and 1/2 cup milk, with 1 t. almond flavoring and 1 T. lemon juice (optional).

Makes 36 mini muffins.

Sunday, April 9

GF CF sugar-free faux Cream cheese Carrot Cake Balls

Cream cheese cake balls that are dairy-free, sugarless, gluten-free, grain-free, healthy, raw and delicious?

And about which the 14 year old says,  "Okay Mom, they are not terrible."  Woot!  High praise indeed.

The impossible dream?  Well, maybe.  It's all true, except for the cream cheese. There is none of that in the recipe, but I made these and asked the guys what they  reminded them of and they came up with the name.  

Actually they said they tasted pumpkin too, but I thought that was really stretching it.  

Who knew dates are the secret ingredient?  None of the guys and they will not!  

3/4 cup carrots, peeled, diced (2 or 3 full sized)
4 dates (pitted and diced)
1 teaspoon minced ginger root (I use the stuff from the jar in the fridge)
1 teaspoon cinnamon
1 teaspoon orange extract
1/2 cup pecans

I have a good food processor, so I did it all together using my processor blade, but try chopping the carrots first then remove and do the rest and add the carrots to thoroughly combine into a dough.  I used my handy-dandy melon baller and then rolled them in coconut.  

This is the birthday cake ball recipe that my dear friend Pam researched and fed to me for my September birthday.  It's taken a month to get it replicated.  I hope you love it as much as I do.    

Reality Bite:  And for the record, I still do not like dates... alone. (hee,hee.)

Last posted 10-29-13

Monday, April 3

GF Thin Mint Cookies

GF deliciousness in a simple Thin Mint Chocolate Cookie. Fast and easy, literally a dump-together-and-bake it recipe.

Teaching the new D-I-L this weekend how to make the son's favorite cookie ever.  Success.  She has talent so it didn't take much.

I give Gobsmacked all the glory.  For years I have used her recipe to death.  If I had posted a note every time I used her recipe to make a version of her gf cookies, this blog would be subtitled "GF Oreo Obsession."  Pie crust, cake balls, torte, thin mints, standard oreos... I have even converted it to a mix for gifts with a note, "Just add a stick of butter and an egg for cookies."  Type oreo in the search bar of this site and you will get a sampling.

Gobsmacked's recipe really is great, but each time I use it, I have to remember all the tweeks I have made to the recipe to conform to my pantry stores and my quicker method of mixing. After so much modification, I think I can claim that this recipe is no longer original and it is enough different to be posted on my site without infringement. (This is also to help my Mom who can't seem to manage to find the recipe on its linked site.)

1 cup sugar
1/2 cup dutched cocoa (dutched is what makes cookies authentically dark, but you choose.)
1 1/4 cup g/f flour (I use my healthier grain mix--but I have used others successfully.)
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt

Combine all the dry ingredients and set it to mix in the heavy duty mixer.  Add the following:

1 egg beaten, 1/2 cup butter softened, 1 tsp. vanilla.

Blend until the crumbly stuff coalesces into a big dough ball. I scoop out smaller balls with my melon baller and flatten with the bottom of a cup layer with plastic wrap to stop the sticking.  Bake at 350 for ten minutes. When they come out of the oven, give a final smash with the metal spatula (in UT called a hot cake turner).

Today I am making thin mints again.  I melt chocolate chips in the microwave, add a drop of essential oil (peppermint) and slather a layer over the bottom cookies.  Then I press them onto a layer of waxed paper so they pull off nicely when cool.  For the top accent, I use a baggie to melt more chocolate chips in the microwave to swirl over the tops.

Maybe next I could add a layer of caramel under the chocolate... Ah the GF Potluck and Christmas cookie exchange is coming!

Last posted 12-23-10

2008 memories:

I'm really into the gift a day during the holiday season. When one gets only one gift per day (like the Jewish tradition) rather than all of them at once, I find that I have the time to appreciate each one more. The first day I got a great pair of winter shoes, (I did order them myself, but still a gift!) the next day I purloined a beautiful neck scarf from the daughter (who will not need it in Hong Kong). I wore it all day and had to stave off people in Park City who tried to buy that piece of artwork right off my neck.

It's been delightful, but the best so far has been the gift from the college boy who made THIN MINTS! YES, the exact thing from the GIRL SCOUT COOKIE MEMORY!

They are delicious. He made them from the Oreo Cookie recipe, then dipped them in melted chocolate mixed with one half tsp. of peppermint extract.


I AM IN HEAVEN -- Happy Holidays!!!!


Thursday, March 30

Oatmeal G-F Peanut Butter Cookies

Need a quick, delicious cookie?  I pulled out this recipe from the ancient files of 2012.  It's a keeper.  YUM.  It's also very forgiving.  I think I have made it with every flour mix available.  Today it was half a cup of sorghum,  1/2 cup of millet, and a half cup cornstarch 'cause that's what I had.

Still delicious.




Oatmeal G-F Peanut-butter Beauties,

by the book.

I've attempted versions of these cookies before, but they were never very impressive.  Once again, I've been Pinter-testing and BrownEyedBaker's photograph of a typical peanut butter/oatmeal cookie looks so beautiful that I had to try to bake them g-f, yet still maintain the gooey appeal.

Blend with a mixer:
1/2 cup peanut butter
1/2 cup sugar
1/3 cup brown sugar
1/2 cup butter

Does it seem that most cookie recipes begin alike, "It Was A Dark and Stormy Night,"

When light and fluffy, add
1 teaspoon vanilla
1 egg

(More of the sameness--although an intriguing turn of page with half the egg as usual.)

Sift together these dry ingredients and add
1 teaspoon baking soda
1/4 teaspoon salt
1 tsp. xanthum gum
1 cup gluten-free flour --I used a healthy featherlight flour mix, but any good g-f flour should work.     (It's spring and it's humid here in OK.  If it bakes too flat, add a little more flour.)

(Now this is where the total writing pattern diverges, only one cup flour?  That's a plot twist!  And wait?  An unforeseen script change with only one/half cup oatmeal?  How's that gonna work?)

Fold in:
1/2 cup oatmeal
1 cup chocolate chips

Bake at 350 for 10-12 minutes until lightly browned.  Made 37 fairly large cookies.

First posted 4-09-2012

The Review?  This recipe was delectable and I can't wait for the sequel!  

Wednesday, March 15

G-F Caramel Turtle Pie

 In honor of Pi Month of the Century on Saturday   3.14.15  at 9:26.53 am and pm.  Eat it twice!  

PI month   3.14    It's Pie Month All Month, not just one day!   Celebrate and Eat Pie!  

reposted from 11-2011

Thanksgiving Pie! I'm headed to another party--this one with new neighbors who think celebrating with pie on Thanksgiving is not gratitude enough. My kind of people!

Baked a g-f crust, layered in chocolate ganache, filled it with Grandma's vanilla pie filling and then topped it all with whipped cream, toasted pecans, caramel and more chocolate.

I hope it tastes as delicious as it looks. If so, I promise to find time tomorrow to post the recipe.



It was the belle of the pie ball. And I had to sneak a piece home for the photograph.

Reality Bite: I've got to remember to take my camera to these events--not for the people, but for the desserts! (Gonna be Awkward.)

I lined it with 1/2 cup of this ganache recipe and then cooled it in the fridge for a half hour. When the chocolate lining was solid, I filled it with the cream pie filling.

Then I topped it with real whip cream prepared as follows, inside a ziplock with the corner cut out.
1 cup heavy whipping cream
1/4 cup powdered sugar (the cream of tarter in powdered sugar helps keep the volume)
1/2 tsp. vanilla.

I used another 1/4 cup of the ganache inside a ziplock with the corner cut out to make the squiggles. If it gets too stiff, nuke it for another second or two in the microwave.

I used some leftover caramel icecream topping, but it was too thin for the topping and I was afraid it would melt into the pie. So, I put it in a microwave bowl, splashed in 2 tbs. heavy whipping cream, 1/4 cup brown sugar and 1 tablespoon of butter. I nuked this for about 1 minute until a drop of it candy tested (dropped into ice water) at about soft ball.

I cooled this and then drizzled it over the top of 1/2 cup toasted pecans.

Tuesday, March 14

G-F PI Day

In honor of Pi Day.  We feast!  Cream cheese, whipped cream, powdered sugar vanilla and left over oreo cookies. Ten minutes and we're eating PI
My son's quote, "Teach the Son to Pi and he will eat forever."  

Gluten Free Grandma's Heavenly Custard Cream Pie

For Thanksgiving!   I'm too busy to repost people.  After Thanksgiving is over, I will post my preparations.   For now, I'll just repost the ones I'm making myself.

reposted Sept 2013 for my husband's birthday pie:
first posted as a pie crust recipe on 1-7-2009

GRANDMA'S HEAVENLY CUSTARD CREAM PIE FILLING
2 1/2 cups milk 
1/2 cup heavy cream
3 eggs
1/3 cup cornstarch
1 cup sugar

Mix together and microwave  about three minutes (no longer using the tedium of the double boiler method) and whisk every thirty seconds until really thick and creamy. Add 1 teaspoon clear vanilla and cool under a film of plastic wrap.  
Finally after a Holiday trifecta, I achieved success! The pies were delicious.

I made crusts from Bette Hagman's (Praise be her name) Comfort Foods, Featherlight Pie Crust Recipe. (can't breech copyright, but here's a link.) I was so impressed with the ease.

And with the salt container correctly marked and the sugar reinstated as predominant, the Razzleberry Rhubarb was to die for, the pumpkin was smashing, the lemon meringue was fantastic and the homemade banana cream marvelous.

The fillings are not too impressive, for the most part taken from the back of the can, and side of the package label, but the Banana Cream is Grandma's homemade and it's delicious.

BANANA CREAM PIE made with bananas and
GRANDMA'S HEAVENLY CUSTARD CREAM PIE FILLING

2 1/2 cups milk 
1/2 cup heavy cream
3 eggs
1/3 cup cornstarch
1 cup sugar
Mix together and microwave (no longer using the tedium of the double boiler method) and whisk every thirty seconds until thick and creamy. Add vanilla and cool under cover.

Pour into baked pie shell layered amid bananas and top with fresh whipping cream!
It's heaven!