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