Everyday living...

Hi all. As you have noticed there haven't been many posts as of recent...As it goes everyday living has caught up with our family.

My mother fell several weeks back and broke her hip, for which she had to have surgery, so life as I know it has taken a detour. Trying to maintain a regular work schedule, long drives and visits to the hospital, have all taken a great deal of my time. Therefore the blog has taken a back seat, along with my baking, as it should.

Trying to take a few minutes to relax this morning I sat watching the sparrows who have nested in the birdhouse outside my kitchen window. It amazes me how they work, and work, just to feed their young. One leaves the nest as the other returns with food for the babies. I see the baby birds tiny beaks rising up into the small opening with the expectation of the food that their parents have worked so tirelessly to bring each time one of the parents return to the nest.

My mother has always been that way with me. Working tirelessly to put food on the table as I was growing up. Taking me to doctor's appointments, and functions, until I was old enough to drive on my own. Teaching me the love of baking and cooking.

I don't know how much longer the baby birds will stay in the nest before they are ready to learn how to fly. Nor do I know if their parents will miss them when they fly away on their own. I know I will be sad to see them go as it has been an adventure watching the magic of it all through my kitchen window each day.

So please bear with me if the posts are sparse in the next few weeks because my role in life seems to have been reversed for a little while. The mother who has always been my leader in life at the present needs a little leadership from me, and hopefully I can do as good of a job as she did!

So until next post...have a great Gluten free week.
Sharon







 

Gluten Free Broccoli Quinoa Salad

Quinoa, quinoa, quinoa...I just can't seem to get enough of this tasty little thing. Its everywhere now days. Chips, soups, salads, and even stuffed peppers (a recipe I shared in a recent post ).
It has actually become on of my husbands favorites recently also since he tried it at the "First Watch" for breakfast one day..

This recipe is a filling salad to enjoy without all those "rabbit" foods as my mother in law calls them. Its loaded with protein, veggies, and flavor. Now don't get me wrong, I still love my rice dishes, but since quinoa is loaded with protein, and I am not a big meat eater, I try to incorporate it as much as I can into my recipes.

I hope you enjoy it and share the recipe with a friend!

Here's to a great gluten free week!
Sharon


Ingredients:

12 ounces fresh broccoli
2 cups uncooked quinoa
1 large cucumber, cubed
6 ounces diced cherry tomatoes
1/3 cup chopped almonds
1/4 teaspoon salt, preferably sea salt
pinch of pepper

Dressing:

1/4 cup Dijon GF mustard
3 T apple cider vinegar
1/4 cup extra virgin olive oil
1 T pure GF maple syrup


Cook the quinoa according to directions using either water or your choice of GF broth. Let cool.

In a small bowl mix together the dressing ingredients and set aside.

Place the broccoli in a blender or food processor and pulse until minced, or mince by hand. Place in the microwave on high for two-three minutes.

Toss the cooked quinoa, cucumber, tomatoes, almonds, and broccoli together in a large bowl. Add dressing and mix together until coated. Add the salt and pepper. Refrigerate two hours until flavors blend together, then serve.

Yields about 6 servings

Gluten Free Quinoa fried rice

• Hi all. I ran across this recipe the other day on the web somewhere and decided to share it with you. I can't remember where I found it or would give credit where its due....sorry! After visiting the "First Watch" in out area a few weeks ago at which my husband tried one of their quinoa dishes, which he absolutely loved, I thought I might like to surprise him with this dish.
• It was a slam dunk hit!!! The best of both worlds...The Chinese flare which we love, but also the goodness of the veggies and protein from the quinoa.
• If you have never tried quinoa before, or if its one of your favorites, then this recipe is a must try, as it will not disappoint.
• Drop me a line and give me your feedback. Until next post....Enjoy.
• Sharon
• Quinoa fried rice...
• Ingredients:
• 1 tbsp olive oil (divided)
• 2 eggs, scrambled
• 2 minced cloves garlic 
• 1 small onion (diced)
• 8 Oz mushrooms (chopped)
• 10 ox frozen broccoli, or 1 head fresh broccoli (chopped) 
• 1 small zucchini (chopped)
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup carrots (grated)
• 3 cups cooked quinoa
• 1 tbsp ginger (grated)
• 3 tbsp soy sauce 
  

  

  Soy Vay

  Tip: Add an Asian twist to your favorite dish with Soy Vay ® Sauces!

  See more

  
  
• 2 green onions (chopped)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add garlic, ginger, and onion and cook for a few minutes until tender.
2. Add mushrooms, broccoli, carrots, and zucchini. Cook for a few more minutes until veggies are tender, stirring often.
3. Add corn, peas, and quinoa. Cook a few more minutes, mixing to distribute heat, until everything is completely heated.
4. Add soy sauce and stir to combine. Then add green onions and eggs, and mix until combined.
5. Serve and garnish with additional green onions, and sour cream.

Gluten Free Chicken & Dumpling soup...

I woke up today to the rain after several sunny days in a row. It seems like the weather lately is about as predictable as the visual migraines I have been having. The past few weeks I have probably consumed more wheat than my body can tolerate on any given year, let alone day. Yet with all that has been going on in the family the past few months it has been virtually impossible to maintain a strictly gluten free diet unless I want to eat "rabbit food" as my mother in law calls it, for every meal....Today I have great hopes of getting back on track.

 

Searching the web for something that is quick and can last a few days with all the commotion going on in my life at the moment, I came across this delicious looking recipe, one almost identical to one I have made before with the exception of the thyme, or the dumplings.

 

So as usual I am off to the store in a few to pick up a already roasted chicken to make the process quicker and easier. I hope you will give it a try and drop me a line as to how yours turned out.

 

As always...Enjoy.

Sharon

 

 

 

Ingredients:

 

1 T vegetable oil

1 carrot, chopped

2 stalks celery, chopped

1 onion, chopped

2 cloves garlic, chopped

32 ounces gluten free chicken broth

2 cups cooked and shredded chicken ( I buy a pre-roasted chicken )

2 tablespoons gluten free corn starch

2 tablespoons water

1/2 teaspoon salt, plus additional to taste

ground pepper, to taste

3/4 cup gluten free flour mix ( I used Trader Joe's flour mix )

1/2 teaspoon gluten free baking powder

3 tablespoons vegetable shortening ( I used Spectrum )

1  large egg

1/3 cup unsweetened Almond milk

2 teaspoons fresh thyme

1. In a large pot, heat the oil over medium-high heat. Add the carrot, celery, onion and garlic. Cook until vegetables begin to soften.
2. Add chicken broth and shredded chicken. Lower heat, bring to a simmer and cook for 25 minutes. In a small bowl, combine the corn starch and water, mix until smooth. Add to the pot, stir well. Season with salt and pepper, to taste.
3. In a medium bowl, combine the gluten free baking mix, ( I used Trader Joe's gluten free flour mix ) ½ teaspoon salt and baking powder. Cut the shortening in until the mixture looks like coarse crumbs. Add egg, almond milk and thyme, stir until combined. Drop by tablespoons into the simmering liquid. Cover with a lid, steam for 10 minutes.
4. Remove from heat and allow to cool 5 minutes before serving.

Gluten Free meatloaf....

The sun is shining, the birds are chirping and I'm in the best mood I have been in for weeks. Seems like spring has sprung and there is a lightness in the air.

Sunday is family day here, and everyone was coming for dinner. I had no idea what I was going to make for the main course.. Gluten free cupcakes and brownies were a given, as my family has really adjusted to these treats and actually look forward to them now,  but the main course was my dilemma. I needed something that would stretch, not cost a arm and a leg, that was  going to be delicious enough for family, and still gluten free for myself.

As I was checking one of my customers through my register while  at work, she mentioned she was making meatloaf for dinner that night, and the light bulb went off in my head! I haven't made meatloaf in quite some time and the sound of it actually made my mouth water.

Now how was I going to make it safe for myself and delicious enough for my family to enjoy? I remembered a few years back...yes, I can actually remember that far back....I'm not totally comatose yet, and I recalled seeing several recipes on the web that used oats in the recipe instead of bread crumbs, so my search began.

The following recipe is one I found and used, with a little tweaking on my part. My family really enjoyed the dish and would have never have known there were oats in it if I hadn't shared the recipe when asked. I hope you will enjoy it as much as we did. The recipe makes two 1 1/2 pound meatloaves. If you are serving less then by all means cut the recipe in half. Better yet make the full recipe and pop the second meatloaf in the freezer to bake in the future...

Gluten Free meatloaf:     

3 pounds lean ground beef
3/4 cup diced green pepper
2 stalks celery, diced
1 small onion, diced
1 1/2 cups uncooked gluten free quick oats ( I used Bob's Red Mill gluten free oats)
3/4 cup grated Parmesan cheese
3 large eggs
1 1/2 cup ketchup
Salt & Pepper to taste

In a large bowl mix all ingredients by hand until the green pepper, celery and onion are evenly distributed. Shape into 2 separate 1 1/2 pound meat loaves and place evenly spaced apart in a lightly sprayed 13x9 inch baker.
Bake in a 350 degree oven, covered with foil for approximately 60 minutes. Uncover and bake for 10 minutes more until lightly browned. This was great served with mashed potatoes and green beans as side dishes.

Enjoy!



 

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

Bob's Red Mill Cinnamon Raisin Bread mix...

 

 

Hi all...I thought when I moved back to be by family I would have all the free time in the world to visit and reunite with everyone. What I didn't know was that taking a part time job would eat up a lot of the time I had planned on doing so, not to mention taking away time from my baking and trying new recipes for the blog.

 

Even though I still get to experiment with recipes and different flour mixtures on occasion, I find that occasionally I have to "cheat', as it were, and use a mix when time is of the essence.

 

Over the 4th my husband came home from the supermarket with a loaf of Pettridge Farms Cinnamon  raisin bread...  Oh did the memories come flooding back! Being gluten free for over 2 years now its still one of the faint memories I can vividly recall...The remembrances of the taste, texture, and smell as he toasted it really made my mouth salivate. Did I mention that I did not partake, even though it was a great temptation???  

 

I have to say I resisted the urge to eat the whole loaf, but ever since then I have had a taste for a slice of cinnamon raisin toast. Going through my stock pile of gluten free goodies in my cupboards I happen to come across a bag of gluten free mix of Cinnamon raisin bread from Bob's Red Mill. Oh happy day!!!

 

I usually stay away from their mixes because most have bean flours in them, and bean flour and I do not get along. This mix however does not contain any bean flour, and includes Sorghum flour which I happen to use quite a bit in my baking.  I must have picked up this mix on one of my  shopping sprees and forgotten about it. I found it located in the back of the cupboard and it was a blessing in disguise.

 

It was really so simple to make. Water, oil and eggs. I let it raise about 45 minutes, popped it in the over for 60 minutes, and it was done.

 

As you can see from the picture above it rose to perfection, and browned nicely. After it cooled and was  able to be sliced it was everything I had hoped for. Moist, doughy, and delicious. I smothered it with butter after I popped a slice in the toaster, and I thought I had died and gone to heaven! 

 

I have to say I was really impressed with this mix and with the ease of preparation it took to make, as well as the taste. I highly recommend this to anyone who doesn't have time to bake from scratch, and even to those who do. I can't wait to make some French toast with it...Oh happy days.   

 

Until next post....Enjoy your gluten free week...

Sharon

                                                                  

Gluten free Flours and Uses....

Listed below are a few gluten free Flours and their uses....Although there many others to try, these seem to be quite popular, although I also like to include Sorghum because it is more slowly digested by diabetics.

Almond flour:
 gluten-free
 not a whole grain but an ideal flour substitute for pancakes, muffins, cookies
 adds sweetness
 creates a cakelike consistency if used in a large quantity

Brown rice:
 gluten-free
 use for pie crust, breads, crackers, pizza crust (to make crispy)
 substitute in small amounts
 in breads  it must be combined with a sticky flour like oat or with xanthan gum or guar gum
 grainy texture
 purchase in small quantities as high oil content causes rapid rancidity/ or freeze for longer life as with all other gluten free flours

Buckwheat:
 gluten-free and wheat-free
 use in pancakes, waffles and pastas
 do not use in sauces as it becomes very gooey and pasty
 adds an earthy flavor to baked goods

Cornmeal:
 gluten-free
 use in pancakes, muffins, corn bread and tortillas
 use to thicken sauces

Garbanzo:
 gluten-free
 not a whole grain but an ideal flour substitute for crepes, flat bread, hummus and falafel
 high in protein and calcium

Millet:
 gluten-free
 provides structure to flat breads, bread, pizza and muffins
 provides protein
 easy to digest
 sweet, buttery, cornmeal-like flavor

Oat:
 low-gluten or gluten-free depending upon the factory in which it is processed
 add to cookies, pie crust and muffins
 use in soups and sauces
 sweet taste
 contains antioxidants that help baked goods retain freshness

Quinoa:
 gluten-free
 use in bread
 try 50 percent in cake recipes
 replace 100 percent in pancakes, crepes, muffins, crackers and cookies
 contains twice the protein of corn or rice
 dry-roast to enhance its flavor

Teff:
 gluten-free
 use to thicken stews, soups and sauces
 makes breads, pancakes and waffles
 sweet, malty flavor
 

Salmon with Kale & Rice...

A few years back after trying Salmon for the very first time I became addicted to the smooth flavor of this great fish. Seems when my husband and I go out for dinner it is the only item on the menu I am drawn to. I finally tried making it at home and the recipe that follows is my all time fave....Its loaded with healthy benefits and the flavor of the kale adds that little extra little kick!!!

I hope you like it as much as we do, and add it to your favorite list as well.







Salmon with Kale & Rice:

4 T lime juice, separated
1 teas  dried cilantro
1 T honey
2 salmon fillets
1/2 lb raw kale chopped
3-4 scallions diced
2 cups of cooked brown rice
1/4 cup fresh cilantro
kosher Salt


Whisk 2 T of lime juice with 1 T honey, add the 1 teas of dried cilantro and a pinch of salt to make a  marinade.

Pour the marinade over the salmon and let it sit while preparing the rice. ( I use the premade cups of Uncle Ben's rice for convenience, so let salmon marinade for about 10 minutes if you use this step.)

Heat a non-stick skillet over medium heat and spray with non-stick cooking spray. add the kale, 1 T of the lime juice and a pinch or two of salt. Cook for about a minute until kale is wilted.

Add the scallions, brown rice, cilantro, the remaining T of lime juice and another pinch of salt. Combine everything well allowing the flavors to merge. Pour into a bowl and set aside to now cook the salmon...

Wipe skillet clean. Reheat the skillet over medium-high heat and spray with a non-stick cooking spray. Cook the salmon 2-3 minutes on each side depending on thickness of the pieces, longer if pieces are thicker.. After  flipping to second side  pour any leftover marinade over the fillets. Cook until the salmon is tender and done. Serve on top of the rice and enjoy!

Sharon

 

Easy Chocolate covered strawberries...

Did you know that you could use old Styrofoam egg cartons when making chocolate covered strawberries? They makes the task quick,  and painlessly easy to clean up! With the abundance of strawberries now in season I urge you to give it a try...Ummmmm good.







Making chocolate covered strawberries. Make sure you clean egg cartons well before hand!

2 lbs. strawberries
12 oz. semi sweet GF chocolate chips
1 T oil

Wash strawberries and let dry on paper towels on a cookie rack earlier in day.

Mix the chocolate chips and oil together. Melt in a microwave safe bowl in microwave on 20 second intervals stirring after each until melted.

Spoon a bit of melted chocolate in the bottom of each "egg" holder, add a strawberry to each cup, and cover with more chocolate. Place in freezer or refrigerator until chocolate hardens and Enjoy...

Gluten Free flour blend...

Hi all. As many of you know I recently moved from one state to another and have been mostly trying to just get settled in...Since then I have also went back to work after 2  1/12 years of enjoying life at its simplest form, all the while still trying to test and improve on a new gluten free all purpose flour blend.

Although it has been a winner in most recipe's it still needs a little tweaking. I realize I haven't written on the blog for quite awhile and for this I do apologize, as it is not my intention to have stayed away so long.

I am still trying to clear out our house in a different state to put it on the market, while also trying  to  manage a new job, and the blog, and  it has had its disadvantages. I am afraid it has been my blog that has suffered the most.

I have still yet another trip to make out of state this week. I also need to accomplish some work on the other  house in between driving to and from, all of which must be done in one day....I hope you will bear with me until I can faithfully return more of my attention back to the blog.

Until then I hope you have a great week in your gluten free living!!!

Sharon

Gluten Free Chocolate Chip Cookie Mix......

Well Christmas and New Years  have come and gone, and as always I am in the kitchen experimenting with new flour mixtures and recipes. It has been a very hectic past few months to say the least. I had to pack a whole house to move. Clean and get ready our new home. Wait for carpet shampooers, loading and unloading persons, as well as starting a job, all after enjoying the peace and quiet of retirement. I still feel like I am in a whirlwind learning things at my new job, feeling overwhelmed leaving a part of my life behind even though I look forward to new adventures and being once again close to my family. I guess I  shall do as they say...."When life gives you a basket of lemons...make  lemonade"...Well in this case it's chocolate chip cookies!!!

I have been accumulating recipes using a new flour mixture I have come up with in the hopes of one day publishing a cookbook. Baking has always been something I have enjoyed doing and it relaxes me when stressed. I don't know if its the sweet smells that permeate the air from the oven, the hands on when preparing a recipe, or the wonderful taste of the finished treat....Whatever the reason I reach  for my flours, bowl, and recipes, when I feel low.

A few months ago I started using a special blend I accidentally fell upon when our local store didn't have one of the flours I needed and I had to "sub" it out. LUCKY me....This new combination it seems has made the fluffiest pancakes and chocolate chip cookies I have had in my whole course of gluten free living....As you can see from the photos, the cookie on the left is a basic gluten free flour mixture most of us can purchase in the stores locally. The cookie on the right uses my new flour mixture and tastes as close to the original "Nestle Toll House Cookies" recipe that I have ever had along my journey.

I would like my readers opinion on this mix, and will send the first 5 people who respond to this post the cookie mix absolutely free to try. All I ask is that they give me their opinion on the results they have after making the cookies.

If you are interested, leave a comment with your name and address in the comment forum below this post. No information  is ever seen by the readers as all comments are moderated by myself personally before ever being posted to the site.

I really have to say this is the best chocolate chip cookie I have eaten in years...My family rants and raves about them, and didn't even have a clue they were gluten free!!!

Hope to hear from you soon, and as always have a great gluten free day!!!
Sharon

Testing....1....2....3....

Hi all! Recently moved and needed to change my information with Google. Just making sure my site is working.

Hope everyone had a great gluten free Christmas and New Year. More great recipes to come in the near future once I am settled in!!!

Sharon

Spiced Hot Cocoa mix....

Okay...So you liked my past post with Christmas ideas in jars, right? So here is another great tasting idea. It has the chocolaty taste we all love with just a little kick added. Its quick, easy, and sure to please.


Spiced Hot Cocoa mix:

2 cups confection's sugar
1 cup unsweetened Dutch processed cocoa powder
2 teas cornstarch
2 teas ground cinnamon
1/4 teas salt
1 small pinch of cayenne pepper

Mix all together, put in a mason screw top jar, and top with marshmallows. Attach the directions and you have a tasty, beautiful gift for someone you love...

Directions:

Place 1/4 cup mix into a mug. Heat 1 cup milk then pour over the mix. Stir until well mixed. Top with mini marshmallows and enjoy....

Sharon
 

Sorghum Flour...

Did you know that Sorghum flour is a powerhouse of nutrition which can add a superb flavor to your
gluten-free baking. It is high in protein, contains iron, and dietary fiber, making sorghum flour a welcome addition to pantries around the world. Sorghum flour is high in antioxidants, which support cardiac health. Also in addition to this, the starch and protein found in sorghum take longer than other similar products to digest. This slower digestion is particularly helpful for those with diabetes.

Traditionally this flour has been used as a cereal food to create pancakes, porridge's, and flat breads throughout different cultures, such as in India. In the United States it is fast becoming more common to use sorghum flour in gluten free baked goods as well as other baking methods. It can be added or substituted in any recipe that calls for flour such as in cakes, cookies, breads and muffins.

While some gluten free flours, such as rice flour, can add a gritty texture to cookies or bread, sorghum flour has a smoother texture that many people prefer, although it is a little darker in color. 
Due to its very mild taste, sorghum flour is a natural choice to incorporate into sweet breads, cookies, or other baked goods in your gluten free recipes.

To start with, try adding just 15% to 20% sorghum flour to your flour mixtures to make delicious breads, cakes, and cookies until you have tweaked  your own basic flour formula to your own needs and tastes. Bob's Red Mill flours are my choice of preference, because of their cost and availability in my area. I also prefer to make my own gluten free flour mixtures, as opposed to buying pre-made mixes, to save in cost.

I hope you will share how this flour works for you once you have given it a try!!!

Enjoy your G-F week!
Sharon

Thanksgiving memories and applesauce cake....

Thanksgiving is just 4 days away and its hard to believe another year has come and gone, my how the time flies! Its a time when we give thanks for all the things we have been blessed with. People, jobs, good health, a warm bed at night....Its also a time when we gather as family and friends and enjoy a delicious meal and each others company.

Although thoughts of pumpkin pie comes to mind on this special day we need not forget the ever abundant "apple" that the super markets are loaded with during this time of year. Since I like to make my own apple sauce in the crock pot with these ever favorite varieties, I always have some readily in stock. I then like to make a delicious gluten free applesauce cake to serve my guests as a special treat. Its quick, easy, and as moist as can be.

I hope you will enjoy it as much as our family does, and that it will become a new tradition over the Thanksgiving season for you as well...

Enjoy!
Sharon

Gluten Free Applesauce cake recipe...

1 cup granulated sugar
1/2 cup vegetable shortening
2 eggs

1/2 cup white rice flour
1/2 cup potato starch
1/2 cup cornstarch
1/4 cup corn flour
1/4 cup tapioca flour

*(or use 2 cups of your own favorite GF flour blend in place of flours. I used my favorite blend and it worked beautifully) (also admit xanthan gum if your mix already has it added)

2 teas Xanthan gum
1 teas ground cinnamon
1/2 teas ground cloves
2 teas baking powder
1 teas baking soda
1/2 teas salt
1 cup chopped nuts
1 cup raisins
1cup unsweetened applesauce
1 T apple cider vinegar
 Confectioners sugar to dust after baking

Preheat oven to 350 degrees. Grease a 9x13 baking pan.

Cream together the granulated sugar and shortening until fluffy using a electric mixer. Then add eggs one at a time, beating well.

In a medium bowl mix together the flours and all dry ingredients. Stir the raisins and nuts into the flour mixture.

Mix together the applesauce and vinegar.

Add the applesauce mixture and the flour mixture alternately to the creamed mixture, beginning and ending with the flour mixture. Pour into the prepared pan. Bake for 45 minutes or until the center of the cake is firm to the touch.

Cool completely then sprinkle with confectioners sugar, and serve. Top with some whipped topping for a special treat!

Christmas in a jar....

Wondering what to give for Christmas this year when you don't have time to make all those cookie trays from previous years? Everyone rants and raves when they receive my gluten free cookie trays, but this year I find I just don't have the time to spend in the kitchen with all the other projects on my calendar that needs my attention.

For years now I have given these as gifts as a token of my appreciation and because... lets face it....they are just so darn good!!!.

That is when I decided this year to give the gift of convenience – both for me and the recipient of the gift, and to make up gluten-free cookie mixes in jars. Much easier for me, and beautiful too!

For me the gift is so perfectly convenient since no baking is required and many jars can be assembled at one time. For the recipient the gift is perfect since they can bake the cookies after the holidays when all the hustle and bustle has subsided and their stomachs have settled from the many platters of holiday cookies that have been gobbled up.

For this project I use a 1 quart mason jar with a screw top lid. A wide mouth jar is easier to get the ingredients in layers, and using a canning funnel makes the job easier too.

Remember that there is 4 cups in 1 quart. This means that all of the ingredients that you include in your 1 quart jar should equal approximately 4 cups. So it is best to stick to recipes where the dry ingredients needed measure around this amount.

Making jar mixes is somewhat like dressing for any occasion....layer it.  When you layer the ingredients put the lighter ingredients such as gluten-free flours and granulated sugars at the bottom of the jar. Then layer with the medium textured items like oatmeal or raisins. At the top is where you them place the chunkier ingredients such as candy bar pieces, chocolate chips or M&M's.

After you put in your first layer of ingredients  push the ingredient down with the back of a spoon. This will make a better presentation and helps ensure that all the ingredients fit into the jar.

For example the recipe for Double Chocolate Chip Cookies that follows should be layered like this:

1 quart Mason jar. layer in first the flour, xanthan gum, baking soda, and salt mixture. Then a layer of cocoa powder followed by a layer of sugar, and finally the layer of chocolate chips. make sure you use a spoon to press down each layer before adding the next. Then add a tag with baking directions on a bow to finish off the gift jar...

Double Chocolate Chip Cookies:

2 cups all purpose gluten free flour (Better Batter works well or use your own favorite blend)
1 teaspoon xanthan gum ( omit if the mix you are using already has it in)
2/3 cup unsweetened cocoa powder
1 teas baking soda
1/2 teas salt
1 1/2 c granulated sugar
8 ounces semi-sweet chocolate chips

** The above ingredients are layered into the jar.


To bake add:

1 stick unsalted butter, at room temperature
2 teas pure vanilla extract
2 extra large eggs, slightly beaten at room temperature

Directions:

Preheat oven to 325 degrees.

In a large bowl combine flour, xanthan gum, cocoa powder, baking soda, salt and sugar and whisk until well combined. Place the chocolate chips in a small bowl and toss with 2 T of the dry ingredients to coat and set aside.

Add the softened butter, vanilla, and eggs to the dry ingredients, mixing until the dough comes together. Add the chips and stir until the chips are evenly distributed in the dough. Place bowl with dough if refrigerator to chill for about 15 minutes.

Using a cookie scoop place balls of dough on a non stick cookie sheet, pressing down just slightly, into the preheated oven and bake 10-12 minutes until just set. Cool completely before placing on cookie racks. Then enjoy!!!


Have a great gluten free day...
Sharon


 

Chicken and Tagliatelle soup recipe...

I believe that soup is delicious any time of the year. Its quick, tasty, and filling. It is believed that those who eat a small bowl of soup at the beginning of the meal will consume smaller portions during the main course. A great tip if you are watching your weight...It is one of those comfort foods that I just enjoy most anytime.

This is a pretty basic down to earth recipe that is virtually fail proof, even for a novice. The preparation is quick and easy, with delicious results....


Ingredients

4 cups College Inn Chicken Broth (or other gluten free broth of choice)

Generous dash ground black pepper

1 medium carrot, sliced

1 stalk celery, sliced

1/2 cup UNCOOKED Schar brand Tagliatelle noodles

1 cup shredded COOKED chicken OR turkey

 

 

Cooking Directions

 

Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil. Cooking veggies until just tender-crisp.

Stir noodles and chicken into saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring occasionally.

 

With the cold weather now upon us this is a great soup to have on hand. Double the recipe for extra portions, as I always like my soup better the second day. Add some crusty gluten free bread, a salad, and you have a delicious comforting dinner against the cold elements of the outdoors!

 

Enjoy!

Sharon

New "Nuts" Affiliate added......

There has been a new Affiliate site added today for your gluten free pleasure. The products are delicious! So if your nuts about nuts... stop by and check them out, and enjoy what they have to offer!!! This company boasts healthy benefits in their line: They’re filler-free, organic, gluten-free and 100% Vegan, and the mix of nuts and seeds is high in healthy Omega-3 fatty acids."

Twist on plain ol grilled cheese....

Let me be the first to admit that I sometimes like different...I have been known to throw a breakfast or lunch together with what ever I seem to have in the pantry or refrigerator. Sometimes I just cant decide what it is that I have a hankering for, and other times I am just to lazy to make a run to the store for ingredients, and actually have to use my imagination on these occasions... What ever the reasons are, I just like a change in my cuisine from time to time.

 

Grilled cheese is a all time favorite "go to" food in my house, but it can be just plain boring. Recently I came across a recipe for a Spinach-Artichoke grilled cheese sandwich  that caught my eye. The pic looked delish and I just knew that it was a must try....

 

I have to say the ingredients have such a smooth blend, and the taste was out of this world. So if plain old grilled cheese has left you in a rut, give this recipe a try.

 

Ingredients:

 

1 tablespoon butter

1 clove garlic, minced or grated

1 tablespoon gf flour (rice is fine)

1/2 cup milk (I used 2%)

1 ounce cream cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup Greek yogurt 

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon pepper

1/2 cup (about 5 ounces) frozen chopped spinach, thawed

1 (6.7 ounce) jar marinated artichokes, chopped

8 slices gluten free bread

butter, for spreading

 

Directions:

 

Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick add a little more milk. Remove from heat.

 

Add cream cheese, mozzarella, Parmesan and pepper flakes. Stir until cheeses are melted. Stir in the Greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Dip will be pretty thick at this point!

 

Heat a skillet,or griddle, oven medium-low heat. Butter the outsides of every bread slice, then spread about 3 tablespoons of the spinach and artichoke dip on the inside (the non-buttered side) of each slice of 4 pieces of the bread. Top off with another slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

Slice and serve.

 

If you  have any leftover spinach and artichoke dip you can use it for sandwiches or as a yummy dip the next day!

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