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Saturday, July 2, 2016

Red White and Blue Shortcake.....Jules GF for thee.....

                                                                           


Hi y'all. Picked that up during my visit to South Carolina recently. Its amazing how fast one can pick up not only a tan, but the language so quickly. The first time I said y'all I had to laugh, not at the phrase, but at how quickly I could conform into living down south. Its a lovely place and I could fit right in....I loved my visit,  but now I am home and its back into a regular schedule.

I am so excited to share with you Jules GF. I am still working on my own flour mix for a great slice of gluten free bread, but the Jules bread mix I have found is so good I will be putting my personal experimentation's on the back burner for the present.

Along with the bread mix you will find her GF flour blend, cookie mix, and pancake mix. There are also various recipes on her site that look absolutely delicious. I have included her Red, White, and Blue Shortcake recipe from her site since the fourth of July is just a few days away. I hope you will check out her site to the right of this blog by clicking on the picture of her bread mix. The site is truly amazing!

 Thank you vets for protecting our country, we salute you!!! I hope everyone has a safe and blessed 4th!!!

Red, White and Blue Gluten Free Shortcake 

Ingredients:

  • 2 cups Jules all purpose flour
  • 1/4 cup granulated cane sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 4 Tbs. vegetable or palm oil shortening or coconut oil, room temperature
  • 2 large eggs (or egg substitute)
  • 3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (So Delicious® Vanilla Coconut Yogurt)
  • cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon)
  • 2 lbs. fresh strawberries
  • 1 cup blueberries
  • whipped cream topping

Preheat oven to 400° F (static) or 375° F (convection).
Whisk together all dry ingredients in a large bowl. Cut shortening into dry ingredients using a pastry cutter or two butter knives. Add stirred, cracked eggs and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle, but do not over-work the dough).
Pat dough out onto a surface dusted with gfJules™ All Purpose Flour to a thickness of about 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and can rise in lovely layers).
Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture.
Bake for 8-10 minutes, or just until the tops are lightly browned. Do not overbake! Makes approximately 8 cakes.

Monday, June 27, 2016

"To be or not to be"......Gluten free that is!

                                                                              



Hi all...As you know I have been away on vacation for weeks now, thus the reason for no recent posts. It is too hard trying to use a gas stove in our RV as you have to open every vent in the place, and in 95 to 105 degree weather that is not a option, unless I want to fall over from heat exhaustion. Seems the Nu Wave and the hot plate are all we have been using while here. Forget about the oven, as its about the size of my microwave back home, and the last time I had tried to use it the bottom of our pizza was burnt to a crisp and the top still raw....not my idea of a tasty meal!

So basically I have no new recipes to share at this time. However, here are a few tips I thought you might find useful even if you have never eaten gluten free before and came across the blog by accident.

INFO:

Reasons to Go Gluten-Free
Though eating gluten free was originally just a diet to control celiac disease, many people who don’t suffer from celiac disease can actually benefit from eliminating gluten from their diets. Some people who do not have celiac disease can still suffer from gluten sensitivity, and going gluten-free is really helpful in balancing the digestive system of these people, even many who suffer from  IBS (irritable bowel syndrome). Eliminating gluten can also lead to consuming fewer empty carbohydrates, which can help you lose weight. ( still need to count calories)

Gluten-Free Alternatives
Just because you can no longer eat traditional flour doesn't mean that breads, pastas, and even beer or wines are totally off-limits. Most grocery stores and every health-food store has a large variety of gluten-free products to choose from, even stores like Walmart. I have even seen gluten free products in Big Lots....Yes I said Big Lots! I am so excited to be in SC because I have found several brands that differ from what my home state of PA has to offer. I am going to have to load up before our trip home!
If you're making food at home, finding gluten-free ingredients is also really easy. Flour alternatives made from corn, nuts, flax, or soy make delicious baked goods. Although I personally avoid soy which I explained in a post way back when I started my gluten free journey, it might work for you. You can totally replace pasta dishes with quinoa or rice instead. I love quinoa in stuffed peppers!!! You can even replace bread and buns for sandwiches with lettuce leaves, sliced mushrooms, or sweet potato patties. Going gluten-free allows you to flex your kitchen creativity muscles. So experiment, and send me your favorite gluten free summer recipes, I'd love to hear from you!

I hope you are enjoying your summer as much as I am.....Until next time...
Sharon