Lori's Pineapple Cream Cheese Stuffed French Toast

   OOOOO, still delicious after all these years.  Today the Over-60 Mermaids and I celebrated the holidays by hosting a holiday swim party and the theme was breakfast.  There were divine delights in fruits, casseroles, breads and coffee cakes.  I hauled out and dusted up this old stand-by and she showed well!  I even heard the phrase, "best in category."  It's a keeper.   

  

This can be adapted to any size serving. Use pineapple cream cheese, or make your own with crushed pineapple added to cream cheese. Spread between two slices of GF bread. (I used Bette Hagman {Praise Be Her Name} Basic Millet Recipe) (My non-gf friends love that bread straight.) Pour egg mixture over toast in a 9x13  pan and bake.

It is so delicious!

reposted from 2-2-9

Actual recipe coming tomorrow, when I'm home for 10 more minutes than today!!! Reposted from 2-2-9

1 8 oz container soft cream cheese (pineapple flavored or chop pineapple into cream cheese  to make your own)

16 oz. loaf g-f bread, sliced

4 eggs
1 cup milk
1/4 cup sugar
1/8 tsp. salt
1/4 tsp. cinnamon
2 tablespoons butter, melted.

Spray a 9x13 pan, with cooking oil.  Spread cream cheese on bread and press two slices together in a sandwich.  Place filled sandwiches into the baking dish.

Beat all other ingredients together and pour over sandwiches in dish.  Let stand for 10 minutes or refrigerate overnight.
 
Bake at 400 degrees for 25-30 minutes or until golden brown and firm.

GF Gingerbread Waffles

Waffles are easy to modify.  Most spices can be added to g-f mixes to make them even more seasonally flavorful.  I recommend peppermint--either oil or ground-up candy canes.  Pumpkin pie spice or  add cranberries.  Be courageous!  

Found this recipe in Family Fun and couldn't resist modifying it for GF.

1 egg

2 Tbs. oil

2 Tablespoons molasses

1/4 cup buttermilk

1/2 cup milk

1 tsp ginger

1/4 cup flax meal (opt. but healthy)

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 cup GF pancake mix. (I used my more frugal version, but Bob's, Pamela's, GF Pantry are all supposed to be good.)

I sprayed my griddle and baked on a normal setting. Makes 4 regular sized waffles.

Muy bueno, deliciouso, delicioux!

Grandma Helen's Sausage quiche

Last posted 2-09-09  So it is time to pull out the recipe and make it again--and take a new photo.    Yum.

1 lb mild sausage cooked (not links)
6 eggs (slightly beaten)
2 c. milk
1 tsp salt
1 tsp dry mustard
6 slices bread, cubed (no crust)
1 c. grated cheddar cheese

Mix all ingredients and put in a 9 x 13 pan. Let stand refrigerated overnight. Cook at 350 for 45min-1hr.

Once again standard recipe using Bette's Basic Millet bread. Not dry, just delicious.

Best ever GF bread baking hints & tips

Gluten-free Bread Recipe    See further bread tips below in photographs.  

3 cups g-f bread flour  (I use a mix of 8 diverse grains but good flours exist out there now.)
1 1/2 teaspoon gelatin

1 tablespoon xanthan gum

1 teaspoon salt
1 1/2 teaspoon dough enhancer (optional)

2 tablespoons sugar

1 1/2 teaspoon egg replacer (optional)
1/3 cup dry milk
2 1/2 teaspoons yeast

3 eggs
1 teaspoon vinegar
4 Tablespoons vegetable oil
1 to 1/12 cups water (hot as tap water--technically 110 degrees but who really has the thermometer  where they can find it?)  

The worst thing you can be when you go GF is a great bread baker. Those of us who worked for years perfecting a delectable loaf of gorgeous wheat bread will be sorely tested by the process of GF bread.

• First hint. Mix wet and dry separately, then combine, wait a few minutes for flour to fully incorporate liquid. (It thickens more.)
• 
• Mix dough on high for at least four-five minutes then scoop into pans.
• The dough texture is much looser than typical bread dough-more like a quick bread (picture a fluffy banana bread dough).
• 
• If the final resultant loaf turns out too dry, substitute 1/4 cup potato flour (not starch) for the flours as it holds in the moisture.  (Potato flour can be made by grinding potato flakes in a blender.)
• Fill the pans barely above half way, and raise the dough-at most-to the top of the loaf pans. The bread will again raise even higher in the oven and you don't want it spilling over.
• No double rise. Raise once, bake.
• Most loaves are freezable - with the exception of those containing sorghum which crumbles at low temps.
• 
• Toast, grilled cheese, croutons are great uses for those imperfect first loaves.
• Underbaked loaves sink in the middle, overbaked are dry.  I have been told 168 degrees is a good internal temperature to shoot for.  Easy to adjust your own oven.

Don't give up. There are some delicious recipes out there and most of us appreciate the fresh bakes loaves that are infinitely more delicious than anything you can buy.

Best of luck!!! GOOD BREAD RECIPE

GF Skillet Corn Bread

Note: today when I baked this recipe I heated a 10 inch dutch oven in a 350 degree oven while I mixed the batter then I poured the mix into the pot. I baked it 20 minutes. It looks, no, tastes delicious.

first posted mar. 10 '2009

I've overlooked posting this recipe because it's one of the easiest to pull together to bake, but it's such a great basic staple! It has it's origins as one of the very first GF recipes I ever collected. Lorraine's Corn Bread 1 cup cornmeal (I grind popcorn (a whole grain!) always on hand in long term storage) 1 cup GF flour (any brand) (Lorraine used rice flour, I use Bette's Hagman's original mix, a ratio of 1 part rice flour, to 2/3 parts potato starch, to 1/3 part tapioca) 1 tsp xanthun or guar gum 4 Tbs sugar 4 tsp baking powder 1/2 tsp salt 1 1/3 cup milk, 1/4 cup oil 2 eggs beaten Mix up dry and wet ingredients separately. Stir the two together until combined. Pour into muffin tins and bake 10-12 minutes or into a 13 x 9 pan and bake at 350 for 20 minutes.

Lorraine, from Utah, with eight GF/CF children is my inspiration. In 1997, when this was all relatively new to me, this woman ground her own flour, made her own mixes and basically made me think I could really do this g-f thing.

Thanks, Lorraine. It's a keeper recipe, obviously because this post-it is still stuck to the inside of my cupboard, ten years, a move and many cupboard repaintings later.

• You also might like GF Betty's GF Skillet Cornbread: Canned creamed corn--delicious! 8x8 skillet.

Amaranth Bread by Karen Robertson

DESPERATE TIMES, call for DESPERATE MEASURES    not posted since 2009

It's a pandemic and that is what has forced me to revisit this blogsite and begin again to resurrect some of the recipes.  The daughter needs this and since I can't whip it up for the grandbabies first hand, I guess I can at least send her the recipe.   The oldies are the goodies anyway. 

---------------------------Time travel back to 2009

Today this recipe was emailed to me and I mixed it up and the family adore it!!! The oldest son says, "Mom, this is the first time that I've wanted to sit down and eat the entire loaf." It is the most like wheat bread that I've yet made.   (Retro moment:  Remember that 2009 was before most food channels and musical stir-the-ingredients videos.)

Amaranth Bread:

1 1/2 cups amaranth flour   (or swapped for quinoa--see the next day's recipe)
1 1/2 cup tapioca starch flour
1 cup brown rice flour
2/3 cup nonfat dry milk powder
2 tsp. xanthan gum
1 tsp salt
2 tablespoons ground flax seed (optional)
1 1/2 tablespoons active dry yeast
4 tablespoons sugar

1 1/4 cup warm water
3 large eggs
1/4 cup vegetable oil
1 tsp lemon juice

If you are combining these ingredients into mixes to send off to college with your child, leave out the yeast and add it when he/she makes the bread. Yeast doesn't store well in mixes. I guess the salt kills it. Duh! (I learned from first hand experience.)

Grease a 5x9 loaf pan.

Combine the dry ingredients separately. In a stand mixer, combine the wet ingredients reserving 1/2 cup of the water until you can test the consistency. Humidity affects flour, so you may need even more or less.

Beat the bread for 3 1/2 minutes on high. It should be the consistency of regular GF bread dough, thicker than cake batter, but not at all like wheat bread.

Scrape into the greased loaf pan, muffin tins or english muffin pans and set to rise.

Let raise until doubled, and bake 350 degrees for 30-40 minutes. Cover with foil after the first ten minutes of baking.

From: Karen Robertson's Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes without Gluten or Wheat

Quinoa Bread YUM

Last posted on 11-13-2009  Yes, who can believe I've been doing this that long.  And my husband thinks I am a fly-by-night.

Quinoa Bread. Once again, great bread made using Karen Robertson's Amaranth Bread recipe. I can't believe it can be so good with so few ingredients. I took her advice and swapped the amaranth for quinoa. It's delicious and it lasts and does not go stale overnight. It freezes great! All hail Karen. Thanks.

I divided the dough into three pans, one large and two smalls. If your batch fills your pan more than half-way, divide it into more pans. Let it raise to the top of the pans, then bake and it will rise more while baking.

Dough liquidity is essential. Not too thin or it will raise and flow over the edge, but too stiff and it won't raise or bake enough and still be too dense in the middle. It needs to be thick enough to dump out of the bowl, but not to pour out . See other bread dough tips here. (today's recipe ended up needing 3/4 cup more water)

G-F Foccacia Wrap Bread Recipe

Reposted as one of my Top Ten Gluten Free Recipes rated for ease, flexibility and speed.
It's easily in the top five for deliciousness!





Flat-bread, foccacia, happiness in 20 minutes, easiest bread substitute we've come across.  

Gluten-free foccacia bread like professionals in minutes.  I have always been impressed with this recipe and just today I dragged it out, dusted it off and mixed a bunch of ziploc bag mixes up for a friend.

With another friend, Lidia, we baked a pan up in less than fifteen minutes WITH prep. and BAKING!  Don't believe me?  Just try it.  But we ate it in less than that when we served it to the family.  Thanks Lidia, you rock!


Last posted March 8, 2009  New UPDATE 4-4-10: College Boy attempts Wrap Bread: Story HERE.

WRAP BREAD

1 full cup brown rice flour or sorghum flour or my wholegrain flour mix. (any GF flour mix works.)
1/2 cup tapioca flour
1 Tablespoon sugar
2 teaspoons xanthum gum
2 1/4 teaspoon dry yeast
1/2 tsp salt

OPTIONAL MODIFICATION:
1 teaspoon italian seasoning (Lidia and I used this and it was great)

Wet ingredients blend together:

1 tsp  cider vinegar or dough enhancer
2 Tbs. canola oil (I CHANGED THIS from olive oil, baked goods preferred oil is canola. I read that online!)
2 eggs
3/4 cup very warm water 


(SOMEDAYS, I USE HALF THIS MUCH WATER) It should not be thin or pourable, but form somewhat of a soft, thicker, ball on the pan.  This time Lidia and I started with 1/2 cup, but ended up using the whole 3/4.

Mix dry and wet ingredients together in a heavy duty mixer. Beat for (three and three quarter) or four minutes on high.

Flatten in 11 x 17 greased pan (I use a sprayed plastic wrap and rolling pin for speed).  Lidia and I topped it with parmesean cheese.  Delish!

We let dough raise 15 minutes. Bake at 425 degrees 10 minutes, or until top is browned.

Cool 2-10 minutes Cut into pieces and store these wrapped tightly.

11-09-08: I was just sent a recipe online from Glutenfreeclub.com... It sounds so good, I printed it off and made it up and WOW! I am really impressed. It tasted so good, better than my last Wrap Bread recipe from Jennifer Cinquepalmi's cookbook, The Complete Book of GlutenFree Cooking.
That's what I have to do, keep evolving, keeping testing, keep challenging myself and be open to new and different recipes. I can't get stuck in the rut!

BUT, then the two recipes comingle in my file and I can't remember which is the good one and which is the old one. I check out the ingredients, hoping for a clue... and find to my chagrin, the recipes are exactly the same.



The only difference? One recommends that it be baked at 350 for 11-15 minutes and the other 425 for 5-8 minutes.

Fool me. Whatever. So since it was sent to me free online, can I reprint here with no compunction? I think so, particularly since I have modified it.

flatbread? flat-bread, flat bread, flatbread

G-F Pumpkin Cinnamon Rolls

Prize-winning pumpkin cinnamon rolls made g-f?  Possible?  YES!

I used my standard bread recipe, lowered the water by 1/2 cup and added 1/2 cup pumpkin puree and proceeded to blend as usual.  And yes, that is my son's vanilla bean glaze.   He is a great glazier!

3 cups healthy grain flour mix  (I really think any reliable g-f flour substitute would work--assuming it is not just white rice and starches.) 

GF REALITY:  Those replacement flours that are only made up of starches and white rice are like handsome men; they look pretty, and are tasty short-term, but aren't good for you and just can't last.  Two hours later they are stale and distasteful.

1 1/2 teaspoon unflavored gelatin
1 Tablespoon xanthan gum or other thickener
3 Tablespoons sugar (more 'cause it's a sweet dough)
2 1/2 teaspoon yeast
1 teaspoon salt
1 Tablespoon dough enhancer (optionally 1 tsp. vinegar)
1/3 cup dry milk powder

3 eggs
1/4 cup oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla

1/2 cup pumpkin puree
1/2 cup warmest water (approximately--maybe a touch more.)

Add wet to dry ingredients, beating on medium high.  Add just enough liquid to create a dough that resembles a stiff quick bread.

The rolling technique isn't that difficult.  I've used it before for cinnamon rolls and it's a little more challenging than a typical roll, but for we g-f'rs, the effort is well worth it.

Here are the photos of the process.



Beat the mixture until light and fluffy--the same texture and consistency as my usual bread loaf.


  

Pat to flatten between two pieces of "greased" (I spray) plastic wrap. 

Sprinkle dough with cinnamon sugar with a little pumpkin pie spice added. 

 

Use the plastic wrap under the dough to roll the dough by pulling the edge and gently folding it in upon itself.

Voila! 

Slice dough with a "sprayed" butter knife.  

As each is sliced, drop it onto a "sprayed" baking pan leaving plenty of space between for rising.

Raised about 20-30 minutes depending on the warmth of the house.  A view of raised dough ready to bake.

Second pan also ready to bake.  I baked these about 22 minutes per pan at a typical oven temperature, 350 degrees.  

The safe way is to use a thermometer to hit 190 degrees right in the center.   

 Tipped them out to cool and then glazed with powdered sugar, vanilla and a little water.  The teen son says he didn't measure anything.    The texture was good, lightness good, and not the least bit dry.   They were more delectable warm so I expect that I will be microwaving for a few moments before eating.

Reality Bite:  You may wonder what prize these delectable beauties won?  It was my heart.  I know corny, but it keeps me baking.  What?  

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...

GOOD NEWS.
SUMMER SQUASH BREAD.

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
and
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).

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.  

GF Dosa is Happy Bread

Do you think there is a thing for bio-calendaring food?  I find myself over the years with this blog seeking and reposting the same recipes at the same time of the year, same day of the month, and oddly enough, same birthday.   

Here we go again, Indian food in the Fall.  Yum


REPOSTED from 5-23-2013

Family is coming to visit to watch our homeschool Shakespeare show, The Taming of The Shrew.  That means in addition to sewing four capes, ten hats, two pair of pantaloons, two dresses, two vests, two skirts, and three pair of boots/covers,  I'll be feeding two vegetarians, two celiacs and four abysmally normal eaters.

I'm pulling out old recipes like this one and looking for some new ones.  I think I might even try this wrap bread recipe from Living Without made from lentils and rice.    Let you know how it goes.  http://www.livingwithout.com/recipes/Gluten_Free_Lentil_Crepes-1583-1.html?ET=livingwithout:e126976:83436a:&st=email&s=p_rotw050913i

First posted on 10-19-11

When a person has celiac disease, every morsel put in the mouth has to be extra nutritious! We just don't have the intestinal fortitude (HA!) or energy for superfluous foods!

I made the bread for Mr. Darcey's 50th birthday party from a recipe proposed by my friend, Kent. He makes it using the true Indian method, but he gave me hints and tips for cheating the long fermentation process.

Here is a link to About Recipes' Dosa video if you want to watch a video!

I used the same recipe,

1 part (1/3 cup) urad daal (black beans skinned) (My asian store had these.)

3 parts (1 cup) idli rice (Asian store)

Rinse these grains and cover with water overnight. (I just learned my asian store has the flours already ground and even mixed together, but for g-f purity, I soak and blend my own.)

Flush and rinse again in the morning and whiz in a blender until smooth batter forms.

Add 1 teaspoon yeast

I stirred this all together then let it sit on the counter, stirring it down every few hours until I was ready to cook them in the evening.

ADD SALT

before cooking, add one to one and a half teaspoons salt. Makes about 20.

Cook in a skillet like pancakes. We had such success with this that the guests ate all we cooked, but for one and the son popped it into the toaster for breakfast. Still delicious.

For lunch, I took the remainder of the batter out of the fridge and cooked up some more and they were delicious! I don't know how long the batter would remain viable in the fridge, but I'm going to try the recipe again soon.

The bread was flexible (foldable for sandwiches) and easy. And dipped in MINT CHUTNEY! HEAVENLY!!!!

Reality Bite: People, this has both grains and legumes and like many ethnic foods, these countries have learned to be healthy by combining the two foods to build a whole protein. Let's eat healthy.

GF India Food

Reposted from 10-11-11

It's Mr. Darcey's birthday month and I'm returning to my successes for his celebrations.

I love, love, love India's food! And the best part is that many Middle Eastern food staples are gluten free. 

My new favorite store is Laxmi's and I went there Friday and bought idli rice and udon beans and mint chutney and mango paste.

Last night, for Mr. Darcey's birthday party, (YES, another PARTY!) We snacked on flax crackers and hummus with veggies and then supped on the most delicious Curried Pumpkin Soup, and then ate Biramyi Chicken (made by opening a pouch, dumping it over chicken, and cooking it in the crock pot on low all day).

I served it with quinoa lentil salad, deep fried veggie pakodas made with besan flour (chickpea), and DOSA!    Everything is delicious when accented with mint chutney. It was a flavor gastro-ephiphany!

And dessert? A delicious mango custard and the best G-F BIRTHDAY CAKE!

And when I return next week from traveling to the next party, (I KNOW!) I will put all the recipes online.

Just one hint? DOSA's are the worthy of the GF KING of bread designation due to the ease of cooking, two simple ingredients and deliciousness!!!! (google the recipe if you need it before I post it!)

#1 METICULOUS MUFFINS #1

Meticulous Muffins 2015 Reposted from 3-30-10 and see 2013 repost from #1 Muffin Mix

Whew! I've been doing this way too long.  But it was just yesterday that a new friend told me she had been lusting after these muffins and needed the recipe.  It must be good.

-------------------------------- 

I know... more muffins, but this story is inspiring.   I promise. I am the Muffin Man this month.

My sister is making muffins. I'm referring to the graphic artist sister --the one that doesn't cook--but who designs beautiful blog headers.

She called last week, in advance, to tell me that she was planning to make my muffins on the weekend. Four days ahead.

She called again Friday night from the grocery store to make certain she had everything she needed. (She already had one of my mixes, but the instructions had rubbed off the ziplock.)

I couldn't remember what she needed. I bake so often that recipes bungle up in a tangled mass in my head and bounce around like a hoarded ball of rubber bands.

So Saturday morning, I methodically made a batch of muffins. Across the country, 1200 miles apart, she and I made muffins simultaneously. I unearthed my measuring cups and spoons from the depths of the drawer and measured meticulously. I specifically stuck to the recipe. I think that two tablespoons of oil is probably less than one of my big gluggs--more like a small blerp.

It was hard! As I mixed, I had to stop my ADD brain from bouncing off and thinking, "Oh, it needs another glugg of milk." "I should pour in a little green smoothie." "Wouldn't cranberries be good?"

No, I stubbornly stuck to the recipe. And the muffins were perfect! Wow! Not flat, not a dip in the middle, not too much for the pans, not too poofy, just perfection!

I made the college bound son also stick to this recipe with the four batches he's made since, and it's been very successful. (He's working next on dexterously pouring inside the mini-muffin cups.)

1 egg

1/2 cup applesauce, or pumpkin, or banana

1/2 cup buttermilk (1 tsp. lemon juice in any milk should substitute. Oops, there I go again.)

1/2 cup milk (almond, rice, or soy--have substituted nicely before.)

2 Tbs. oil

1 tsp. vanilla

1 tsp. cinnamon or pumpkin pie spice  

1/4 cup flax (optional, but cut down on milk... See how hard it is for me?)

1 1/2 cup muffin mix (mine or any old brand of sweetened/leavened GF baking mix)  see below

1/2 cup chocolate chips or nuts (optional)

Mix and fill mini muffin tins about 3/4 full, bake 350 for 15 minutes or until the top is tapped and bounces back. Makes 24 mini-muffins.

Whew!



Muffin Mix

1 1/2 cup gluten free flour (I used my wholegrain mix)
1 tablespoon baking powder
1 teaspoon guar or xanthan gum
1 teaspoon baking soda
1/2 tsp salt.
1/2 cup sugar (I have also substituted 1/4 cup honey in my wet ingredients instead.)

Pao de Queijo (Chebe Bread)

Cheese Biscuits for Thanksgiving?  Everyone will love them, gf and non alike.  Delicious alternative to yeast rolls -- quick and easy, mixes in five minutes and bakes in ten minutes and it's multicultural!



Terina last posted this on 12-12-12 and then again on 10-11-13. 

I just made them with my gal pal Lidia and they are delicious. So here is a new photo:

Quick recipe:

1 1/4 cup tapioca starch (available cheap at Asian stores or Honeyville Grain)

1 teaspoon baking powder

1 cup cheese 

(mozzarella, asiago, cheddar, I've used them all. Or leave it out) 

1 teaspoon seasoning (I've used taco, italian, dill)

1/4 cup (1/2 stick) of butter/oil

2 eggs

Stir it up and drop/roll into balls.  Bake at 425 for 10 minutes only.

DO NOT OVERBAKE--If these aren't to die for, it's due to overbaking.

Makes about a dozen.

__________________________________________
This recipe had it's beginnings in 2008 - It's also called Chebe Bread or Pao de Quejo and sells for big bucks in the grocery stores.  Really a delicious g-f alternative.  

I trust GF Gobsmacked because her oreos are directly from a heavenly planet, so I tried her recipe for Brazilian cheese bread (chebe) and like she indicated, I found it happiness personified--in only 15 minutes and using only one flour.

The whole story follows so skip to the end if you must:

"ancient file photograph--2010"

When you are on a ski vacation, there is not much time for making or baking food of any kind, so the original plan was to order pizza from Park City Pizza whose owners, Jeff and Nikki Keye have worked to develop gluten-free recipes as good as the original. Jeff was diagnosed with CD six years ago, and is dedicated to preventing cross-contamination.

But I'm a 30 year skiier, who really hates skiing (see blog excerpt below).

"Skiing has its own unique verbiage to disguise its inherent wretchedness. The ski term off-piste means to glide rapturously in deep powder off trail, through snow-covered trees. When I ski off-piste, it happens accidentally, flailing frantically out of control, dodging and ducking trees, ditching skis and poles, and any sharp object that could imperil my ungainly finish.

Most of the time, I ski “piste-off,” fighting the ski position, half bent over, leaning precariously forward, sliding and slipping while all the way screaming, and wildly zipping past signs that say slow."

____________________________
Aug., 2012 update
The new SIL (son in law) tried this recipe and loved it, but recommended that when it says tapioca that one uses flour, not the tapioca that most American's are familiar with, the one that makes it taste like graveled buns.)

_______________________________________________


Long story short, I convinced the husband that I would be so much happier staying in at the homey chalet, keeping the fires burning... and baking.

I recipe experimented over the holiday weekend. First I viewed a standard non-gf recipe at allrecipes, but their Brazilian cheese bread was more a pate choux recipe, like the cheese gougeres (a savory cream puff) that I already make. Delicious, but not new.

So I dug out and snowshoed (obvious hyperbole) to the library and searched the "tried and true" gluten-free community blogs and found this one--another keeper from GF Gobsmacked ( I feel I know her well enough to abbreviate.)

I had to modify (no chives fresh or dried in the country store) and I added an extra egg when I could not get the crumble to stick together in balls. It's a keeper, delicious and cultural--and freezable in balls prior to baking. See this article from the S.L. Tribune if you missed it last week.