Gluten Free flours...

Today I wanted to share a gluten free comparison flour chart with you. When you are  mixing your own flour blends together for gluten free recipes, this is a handy tool to have. It helps you decide which flours will work best for your own personal diet needs. The chart basically tells you which flours are the "healthiest' to use based on carb count, fiber, proteins, and calories. The flours highlighted in RED are NOT gluten free but are on the chart only to give you a example of their properties in comparison to the gluten free flours....

Although the top flours on the chart would indeed be the healthiest to use, we must be logical  in  the knowledge that when baking gluten free no single flour will work  as well alone as it does when mixed with other flours and starches.

I personally love using oat flour. It has a mild, sweet taste that I am use to. I also like to use Millet, as it is easily digestible and contains fiber, which can be missing in many baked goods. It gives the finished product  a somewhat nutty taste. However, use this flour sparingly because it can be overbearing and some people won't like the taste of your baked goods as well. Sorghum is also one that you will sometimes find in my mixes. Although it is not as easily digested, it does add structure and a nice taste to baked goods. Rice flour is always in my pantry as well. I avoid bean flours, as they and I just do not agree with one another. I have not had as good of luck with coconut flour, but love to use coconut oil in place of the oil and shortening in my recipes. Its loaded with fiber, healthy,  and gives baked goods a great taste. ( you can order coconut oil to the right of this site)

 Don't forget your starches....Although they do carry their weight in carbs and calories they also add texture, browning power, and lightness to your desserts. I personally like using arrowroot powder, tapioca starch , and potato starch  in  my baked goods. Arrowroot basically has no flavor so it doesn't take away from the finished products taste. Tapioca helps your baked goods brown nicely, and a blend of all three in my mixes really gives my desserts the taste and texture they need.

 I hope the chart helps.  So mix away, and Good luck! Also drop me a line and tell me what  flours you use in your favorite mix, and why you believe it works for you...

Sharon

 

Goat cheese stuffed tomatoes...

Tomato's, tomato's, tomato's....No mater how you slice it they are one of my favorite fruits...Yes I said fruit! I love anything with tomatoes in it, on it, or cooked in them... Pizza, pasta, and fresh from the garden with some salt and pepper. I am so excited that Spring is only weeks away and I can't wait to start my raised veggie garden this year after recently moving back to my home state.

 

I thought I would jump ahead a little to Spring and share a great light and refreshing recipe with you all. Anything to hopefully take your mind off this cold weather...That's what friends are for ya know :-)

 

Anyway here is the recipe which you can use even now as there are some pretty of good tasting tomato's in the stores right now. I hope you will give it a try and drop a line and tell me what you think.

 

Until next post....

Sharon

 

 

 

 

 Goat cheese stuffed tomato's:

 

8-10 small vine-ripened tomato, even Roma's will do...

½ cup goat cheese

5-8 fresh basil leaves, minced

½ teaspoon extra virgin olive oil (plus a little to garnish)

Salt and pepper to taste

Instructions

 

Hollow out the tomatoes by cutting carefully into the top to remove the top and stem. Use a spoon to remove the seeds. The remaining hollowed out tomato will look similar to a tulip.

Mix the goat cheese, basil, olive oil, salt and pepper.

Stuff the goat cheese mixture into the tomatoes.

Serve on a plate and garnish with a little olive oil and strips of fresh basil.

* If using Roma tomatoes take a small slice off bottoms so they will stand upright on the plate...

 

Gluten free cookbook...

Hi all. Well I have had the past few days off from work as we are having some issues with our washing machine that seriously needed to be taken care of. It sounded like a helicopter taking off when it was on the spin cycle, and spitting black stuff onto my floor....I sometimes feel that life is out to get me, along with the washing machine!

A few days ago I posted that I was going to try agar agar in my bread recipe and let you know how it turned out. I have only made one loaf so far and I had actually tried a new flour mixture at the same time, so I honestly can't give a reasonable opinion. I will say however that I did keep the finished loaf and its in my freezer, so I guess it wasn't all that bad!!!

For the past month I have been feeling out of sorts with a irritated stomach most of the time, and when searching the web on gums and their affects I  found out that I had  many of the symptoms that others who can't consume xanthan gum have had...Seems not only was it affecting my gut, but also the lining of my nose and its membranes. Since I have been careful not to consume products the past few days with any xanthan gum in them my symptoms seem to be clearing up. I will keep you further posted on this matter when I have been off  it for a longer period of time...

Also I have been doing some intense research on the web about using a gum replacement along with the agar agar, or on its own, and have ordered another product that I am hoping will help solve my dilemma. I will also keep you posted on this venture.

Tomorrow it will be back to work as usual :-( , and after being retired once, I am definitely looking forward to that day soon again. Its hard working on new recipes and flour mixtures when I am so tired after a day of work...All I want to do is prop my feet up and try and relax. Maybe someday I will finally be able to complete the cookbook I started over a year ago....

Well that's all for today. Hopefully my "surprise" gum replacement will arrive this week and I can post some hopeful results for you all soon.

Until then have a great gluten free week.
Sharon

 

Agar Agar Powder

Today is my day off and naturally instead of sleeping in I woke up at 5:30 AM....So far I have cleaned, made cookies, and taken a cat nap with my cat Angel.. LOL All joking aside it has been a prosperous day so far I believe.

 Lately I have been contemplating about some of the gluten free flours and products I have been using. I have been doing some extensive  research about the binding ingredients used in gluten free baking such as Xanthan gum, and the other gums.

I know you need some sort of binding as there is definitely NO gluten's in the flours I use so I started researching some alternatives to use,  as it seems the gums seem to be giving me some issues as of late.

I came upon a article online that states you can use a product called Agar Agar  Powder in place of these gums, and therefore I have ordered a jar and hopefully plan to give it a try in my recipes in the very near future. As soon as I have some results I will post them.

In the mean time I am still "mixing it up"  with several flour combinations trying to find the best flour blends for different baked goods. I hope your gluten free living is going well and I'll be back online soon with more fun recipes...

Until then if you have any suggestions or recipes you would like to share drop me a line in the contact form.

Sharon

 

QUICK Homemade Vanilla Pudding ...

Hi all. As you all know by now I am a BIG chocolate fan :.) Lately I have been fighting off a cold and the other night I was in the mood for something warm, creamy, and of all things....VANILLA! Go figure. I racked my brain, searched through my cupboards, thought about driving to the store but didn't have the energy,  all to no avail...

 

Then I started reminiscing about being a child and how my mom always made something special for us when we weren't feeling well. Then it hit me...I remember how she use to make vanilla pudding on the stove from scratch and the sweet aroma that use to fill the kitchen as it cooked on the stove. So even though I wasn't feeling well I searched my pile of recipes until I came upon a old family favorite.

 

The great thing about this recipe is even though it takes a few minutes to make  it is not loaded with preservatives and all that added gook of store bought varieties...and I can eat it while its still warm and soothing.

 

So here is the quick, simple recipe, and I hope you enjoy it as much as I did....YUM!!!

 

Quick Homemade Vanilla Pudding:

 

Ingredients:

 

2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Directions:

 

In medium saucepan over medium heat, heat milk until bubbles form at edges.

In a small bowl combine the sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter.

Pour into serving dishes, cover with plastic wrap laid across top of pudding so a film does not form. Chill before serving or eat while warm, either way it's delicious.

 

Have a great gluten free day!

Sharon

Fresh Farm Berry Mix

  I just joined a new site with great products....Hope you will stop by and visit  :-)
Farm Fresh Berry Mix This is just one of the many items available for your home.

Sharon

Eggplant pizza bites...

Hi all. Its been  hectic around here and I have been eating mostly junk all week because I have been to tired to cook...I remembered my daughter giving me a recipe for zucchini pizza and remembered that eggplant works just as well, so here is a recipe trying the later of the two. If you are on the Mediterranean diet, this will work well for you also...Its a quick fix. Just toss together a light salad and bon appetite...

 

 

Ingredients:

 

1 large eggplant, sliced, about 12 slices

1 T extra virgin Olive Oil

1 C pizza sauce

12 slices fresh mozzarella, or use shredded to make same equivalent amount in weight

1 large red tomato, diced up

1 C fresh spinach


1 T Parmesan cheese

Instructions:

 

Preheat the oven to 425 F.

 

In a greasy baking sheet, place the eggplant slices and drizzle on the top with olive oil.

 

Bake them for about 15 minutes or until tender.

 

Remove from the oven and spread tomato sauce over each eggplant slice.

 

Then add mozzarella, spinach, diced tomato and Parmesan to the top of each eggplant slice.

 

Bring the eggplants to the oven again and broil them for about 3-5 minutes or until gold and brown.

 

 

As always enjoy, & have a great gluten free week....

Sharon

Butternut Squash & Apple Soup

Tis the season for soup, as Mother Nature changes into Fall....I personally love soups of all kinds on a cool fall or winter day,.....Yuck, did I just use that dreaded word???

Chunky soups, bean soups, my mothers hearty homemade vegetable soup, and yes, creamy, stick to your ribs soups like the one I am about to share.

The ingredients are simple, and butternut squash is abundant on the groceries shelves at this time of year. So get out those kitchen utensils and your soup pot and lets get a cooking....

Ingredients:

1 C  yellow  onion, chopped 

3/4 C chopped  celery rib

3/4 C chopped carrot

2 Tbsp butter

1 butternut squash, peeled and chopped, seeds discarded 

1 tart green apple, peeled, cored and chopped, Granny Smith works well here

 (squash and apple ratio should be 3:1)

3 cups gluten free chicken broth, or gluten free vegetable broth 

1 cup water

After cooking you will need a few pinches of nutmeg, cinnamon, cayenne, salt and pepper..

 

Directions:

 Heat a large pot on medium-high heat. Melt the butter in the pot until it foams up and recede. Add the onion, carrot, and celery and saute for 5 minutes. If the vegetables begin to brown lower the heat.

 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or until the squash and carrots have softened.

Now work in batches and puree the soup in a standing blender.

Finally add pinches of nutmeg, cinnamon, and cayenne, then add salt and pepper to taste. 

This is really a quick soup to make and the taste is out of this world. Add a quick side salad and you have a great Fall lunch.

Hope you enjoy...
Sharon

Cliffords Restaurant...

Good morning everyone. I trust you all had a great week. I just wanted to drop a quick line and let everyone who lives in the Evans City, Pa.  and surrounding areas know that Clifford's Restaurant is now serving the gluten free Angel Food cake  made with the recipe I recently posted! What a great privilege to have one of the recipes I recommended to be served at a local restaurant...I feel truly honored.

The manager of the restaurant told me that several of their gluten free guests gave it high compliments, as well as several members of the group that were attending dinner with them, even though they do not follow a gluten free diet.

It truly is one of my all time favorites and I really hope you will also give it a try and make it one of yours. If you live local to Clifford's and would like to visit be sure to make reservations first and tell them ahead of time you would like to try the Angle Food cake when you visit. They have a website with more info posted on the web for your convenience.

I am currently working on a zucchini bread recipe which I hope to have posted soon. I am now also trying coconut sugar in my recipes as of late to try and get the glycemic levels in my desserts down...I am sure my husband, who is diabetic, will enjoy.

So as always, until next post have, a great gluten free week...
Sharon

Ranch baked baby red potatoes...

Hi all. Wow this week sure has flown by. We found out recently my mom is ill and so I have been trying to spend as much time with her as possible. She will be having radiation and chemo in the future weeks to come, and family comes first as you all know. Between work, chores, baking, and all the other stressful things  that life throws at you when you least expect it, I thought I would take a much needed break and share a quick, simple recipe with you all...Well actually three!!!

Being a cashier at a local grocery store I have been seeing a lot of baby red potatoes come through my lane as of late. I remembered a recipe that I have made in the past and it is so simple and delicious that I wanted to share.

Lately I have been making soups and recipes that are easy for my mom to heat up in the microwave, but this will be a nice change. Since I like to make most everything from scratch I will include first the recipe for the ranch dressing mix that this recipe calls for. Although you only use about 1 T ( 1 oz ) of the mix for this recipe you will get about 3/4 cup of mix total, which you can use for salad dressings and also dips...

Homemade Ranch dressing mix:

1/3 cup (Saco brand)  GF Buttermilk blend powder
1/4 cup dried parsley flakes
2 T dried minced onion
2 teaspoons salt
2 teaspoons garlic powder

Store in a air tight container or jar in a cool dry place for up to 12 months. Recipe makes about 3/4 cup total.

For the Ranched baked baby reds recipe:

2 pounds baby red potatoes, washed (do not peel)
3T olive oil
1 oz homemade ranch dressing mix (recipe above)
1 1/2 teaspoon fresh ground pepper

Preheat oven to 425 degrees

Wash the potatoes and cut in half. (do NOT peel)
In a small bowl combine the ranch mix, fresh ground pepper, and olive oil. Toss gently with the potatoes to coat.
Place coated potatoes onto a parchment lined pan and bake for 25-30 minutes until lightly browned.


To use the homemade ranch dressing mix as a salad  salad dressing:
Mix together...
1 cup mayonnaise
1 cup plus 6 tablespoons milk
1 T vinegar
3 T homemade ranch dressing mix. Whisk all together and let set approx 1 hour in refrigerator before using.


To use as a dip:

To 2 cups sour cream add 3 T of the homemade ranch dressing mix. Mix until smooth and refrigerate for at least 2 hours. Serve with fresh veggies or crackers for a great snack...

I hope you enjoy...
Sharon

Angel Food Cake made Gluten free...

Hey everyone. I hope you are all enjoying your summer and taking advantage of all those delicious fresh fruits hitting all the farmers markets in your area. I myself love fresh peaches, strawberries and blueberries, and nothing goes as well with these fresh fruits as a light, fluffy Angle Food cake fresh from the oven!!!

Although this cake is made entirely from scratch and takes only a few minutes extra to make than a box mix, it is well worth the effort. You will definitely not be disappointed. My family didn't even know it was gluten free until I told them.

For starters you will need a old fashioned angel food cake pan. The first few times I made mine I used a dark Teflon coated pan and the cake browned a little too much for my liking, but when I used my old time pan it was light , moist and lightly browned. Most stores carry them, but if you can't find one check out your local thrift stores...

Give it a try and be sure to post a comment, or send me a pic of your results....


Gluten Free Angel Food Cake recipe:

1  1/2 cup egg whites at room temp..( I set mine out for about 1/2 hour ahead of time)
1  1/2 teaspoons cream of tarter
3/4 cup granulated sugar (will be added to flour mixture)
1/2 cup granulated sugar (used when beating egg whites)
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato STARCH
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Assorted fresh fruit


Directions:

Place the egg whites in a large bowl and let sit at room temperature for about 1/2 hour. Sift the 3/4 cup sugar, cornstarch, all flours and potato starch and sift together twice. Set aside. Be sure not to add the cream of tarter to this mixture as it will make the cake dry....Been there, done it!!!

Now add the cream of tarter, the salt, and vanilla to the egg whites. Beat on MEDIUM speed until soft peaks form. Gradually add the 1/2 cup of granulated sugar to the beaten egg whites a little at a time, beating on HIGH until stiff peaks form.

Now add in the flour mixture about 1/2 cup at a time FOLDING it in with a whisk. This gives the best results as it helps keep the air in the beaten egg whites and insures a perfect rise to the cake.

Gently spoon the mixture into a UN-GREASED Angel Food cake pan. Cut through the batter with a knife to remove any large air bubbles. Bake the cake on the lowest rack level at 350 degrees for 40-45 minutes or until the top is lightly browned and appears dry.

I would not invert the cake to cool as most Angel Food cake recipes say to do, as both times I did the cake just plopped out of the pan onto my counter...It was just fine leaving it top side up until it cooled and then I removed it from the  pan and put inside my cake saver for storage. Make sure it is completely cool before covering.

This cake stays moist and fresh for about a week when covered. It is a monthly must have in my house! I hope you enjoy the recipe as much as we do, and will post and tell me how the recipe worked for you.

Until next time....Have a great Gluten free week!!!

Sharon