Lemon Cupcakes made gluten free...

Another few days have passed and as usual I have been in the kitchen whipping up some delicious treats to share even though I haven't been feeling up to par. I should have known not to rake the pine cones and needles up from the yard before Easter, but being the perfectionist I am I wanted everything to look nice for our family gathering.

Still  I wasn't going to let a little spell of allergies keep me down, so out came the pans, flour, and ingredients, to make some delicious lemon cupcakes. Yum. These were a big hit even though everyone was so full from all the ham and Easter dinner trimmings. They were light, and delicious, and not a one was left.....That's the biggest compliment I could have gotten!

These would also make a nice light dessert for a Spring brunch or any get together. I used the same flour blend that I shared in my last post which is very versatile. The lemon flavor is delicate, not overpowering, and the cakes are moist and fluffy. A little lemon flavoring and just a drop of yellow food coloring in the icing, made them Easter worthy.

I am impressed with the texture and moistness this flour blend lends to the cakes I have baked recently. Its a keeper for sure. So as I write this post I have visions of Apple Pie flying through mind....I have a pie crust recipe my friend shared with me recently that I need to try....

So until next post​, give the cupcakes a try and drop me a comment as to how it worked for you.
As always, Enjoy!
Sharon Lee



                                                                                                                            

Lemon Cupcakes

INGREDIENTS:

1 c granulated sugar
2 large eggs
156 gr basic gluten free flour blend         (the recipe for basic flour mix was posted in last post)
1 1/2 teas baking powder
1/4 teas salt
1/2 teas xanthan gum
1/2 c canola oil
1/2 c minus 2 teaspoons milk
2 teas lemon juice
the grated peel of 1 medium lemon

Preheat oven to 350* Place 14-15 cupcake liners in cupcake baking pans. NOTE *This makes more than 12 cupcakes after filling only 2/3 full.

Beat sugar and eggs until light and fluffy in a large bowl on medium speed with a electric mixer, for 1 minute.

Add the dry ingredients and liquids,  beat about 1 minute more until thoroughly blended.

Fill cupcake liners about 2/3 full. Place in center of oven and bake about 18 to 20 minutes, or until center springs back or tooth pick comes out clean, and cupcakes are a light golden brown.

Cool pans on rack about 5 minutes before removing cupcakes from cupcake pans, letting rest on rack until completely cool before icing.

Basic Gluten Free Multi Purpose Flour Blend

                                                                               

 Have you ever had one of those days where everything went as planned, and then the next everything that could go wrong does so? Well today is seems to be the latter of the two. I had my post already to share with just a few minor tweaks to be made, I was just about ready to hit the share button, then all of a sudden the whole post disappeared!!!! I guess its back to square one, as this is a post you are going to want to read....

As you well know I was away for five weeks in sunny South Carolina. The weather was absolutely beautiful, and I didn't in the least feel sorry for my family left behind in snowy Pennsylvania, even though I tried. Well I kinda tried :-)

While away I had a lot  of time to search the web for flour mixes that I thought would be the best combination for a Basic GF All purpose flour blend. Now you all know I  have been living a GF lifestyle for many years now, so I have just about tried every gluten free flour mix out there. I have numerous gluten free cookbooks in my cupboard, and I have tried hundreds upon hundreds of recipes from them, some of which have been pretty good, some not so much! Alas, none have given me the texture or consistency I have been truly hunting for. Some came close, but didn't quite reach the mark I have set for myself.

I got on the bandwagon with so many others awhile back believing that rice flour is "UNHEALTHY", so I  basically used as little of it as possible, which really changed the taste drastically of my baked goods. With that said, here is my conclusion....You can eat all the veggies, low fat meats, and fruits you want, for the HEALTHY part of your diet. Yet when it comes to the sweets and flour laden desserts that I eat, I want them to taste like the ones I grew up with as a child. Just saying...

So after returning from my much needed vacation I have been trying this new flour combination, and it seems to be the closest mix I have used to date when it comes to the texture, taste, and moistness of all those treats that I can remember as a child. I think the pancakes made with this mix are what really sealed the deal!

So get out your pans, utensils, and flours, and be prepared to mix away. I will give you directions for a basic 6 cup mixture for you to experiment with in a few recipes I will be sharing in the future. I have also included a chocolate cake recipe for you to try that will knock your socks off....It was converted from a regular "WHEAT" recipe with nothing changed except the flour mix in place of the wheat flour, and the addition of xanthan gum. My family did NOT know this was gluten free and the whole cake was devoured!!!! So enjoy.

PS: This mixture is not for use in bread recipes, as they must contain more proteins.

Until next post,
Sharon Lee



Basic Gluten Free Multi Purpose Blend        6 cups @ 125 gr per cup measurement

452 gr Superfine brown rice flour
226 gr Potato STARCH
76 gr Tapioca starch/flour

Mix and keep in refrigerator or freezer


Fudge Cake recipe:

1 cup unsalted butter
1/2 cup DARK cocoa
1 cup hot water
2 cups Basic GF Multi purpose blend ( 250 gr )
2 cups granulated sugar
1 teas baking soda
1/2 teas salt
1/2 cup buttermilk        ( I use the powdered form, mixed with water )
2 large eggs
1 teas pure vanilla extract
3/4 teaspoon xanthan gum


Preheat oven to 350 degrees.
Grease and flour a 9 x 13 cake pan.
In a medium bowl in the microwave melt the butter. Stir in the cocoa and hot water.
In a separate large bowl combine the measured flour, sugar, baking soda, xanthan gum and salt.
Pour the cocoa mixture into the dry ingredients, mixing on low to blend.
Beat in the buttermilk, eggs, and vanilla on low until thoroughly mixed.
Pour into the prepared pan. Bake for 30 minutes, or until a toothpick comes out clean, and top of cake is set.
Wait until completely cool to frost.

Note: Buttermilk must be used in this recipe to activate the low amount of baking soda used.









 

Falling off the Gluten Free band wagon...

Where has all the time gone?  It seems like just yesterday it was  Christmas...Yes, I do admit it takes me awhile to take down all my Christmas decorations and the Christmas tree itself, but I guess this year I have just been in limbo, with no energy or ambition.

So much has happened this past year in my life as some of you already know. Loosing my feline friend and companion of 20 years, my little Angel, really knocked the wind out of my sales. Its been hard adjusting to her loss, and it seems along the way I seem to have thrown my gluten free lifestyle off balance as well. I can't recall having one full gluten free day these past months, let alone a full week. To be honest I must admit that it has really taken a toll on my health! Big time!!!!!!!

Now its time to get back on track...I have gone through anxiety attacks, crying spells, a UTI, and mood swings too numerous to count. I am sick and tired of being sick and tired! If you have ever fallen off the GF wagon, so to speak, then you know exactly what I am talking about.

Well its a new year, and back to new beginnings. I don't like the way I feel physically, nor mentally lately, so I am going to pull up my big girl bootstraps and get back on track. I do apologize for leaving the blog in limbo as well, no excuse, I guess its just brain fog from all the gluten I have been ingesting...

So as I scour my recipe log, clean out my cupboards, and get back on board my gluten free lifestyle, I hope you will bear with me. If you yourself have had problems maintaining your GF lifestyle over the holidays I would love to hear from you. Drop a comment in the comment box below and I will get back to you...

So until next post, have a blessed GF day!
Sharon

PS: I did make a delicious GF chocolate cake with fudge icing over the holidays that my whole family loved and devoured! Will share the recipe in the next post..

Boom Silk by Cindy Joseph...

A few month back my friends at Boom Silk were kind enough to offer me the entire collection of Boom products to enjoy and review. First let me start off with the fact that I am not one of those women who have to have their "whole face" put on before they walk out the door. I never have been. In high school a little lipstick, blush, mascara, and occasionally some foundation was all that I ever wore. Actually I  hated wearing foundation, even then. I washed my face with Noxzema every day, and was one of those fortunate enough to never get those dreaded "zits" as we referred to them back then.  Now being older, my skin seems dryer and in need of a little help...that's where Cindy comes in.

 For those of you who are up on trends, style, and current fashion you have probably heard of Cindy.
Cindy became a model later in her life than most models start their careers. After leaving the modeling business she became interested in creating her own "skin care" products, thus the Cindy Boom line was born...
                                                                               
So, lets get back to Cindy's product line...First I have to tell you that there are products in her line that I really LOVE, and a few I use but just not the way they are designed to be used. Lets start with the LOVE list first. The Boomstick line has 3 products I find that I can not go with out!!! That is the GLO, COLOR, and GLIMMER sticks. These are a must in my now daily application. They all come in a comfortable stick form which is easy to handle. The COLOR stick is a must as it replaces not only your blush, but lipstick as well. Its a beautiful color which enhances all skin tones, and colors. It goes on smoothly, and blends quickly with just your fingers. No blush brush needed here!
                                                                                

The GLIMMER stick is one that I use to add just enough highlight to the arch of my eyebrow. It makes the arch look higher and younger looking, a must at my age!!! No need for all that eye shadow which makes women who are older, actually look older anyway. The last stick is the GLOW stick, which is like a moisturizer for your lips and can be used in place of lip gloss, but does not have the greasy texture that lip glosses leave. It has just a soft, smooth, moisturizing effect. These three "wonder" sticks are in my purse wherever I go. I don't leave home without them!
                                                                        
Now onto the other three products. Cindy has a gently exfoliating mask which I also love and use weekly, although I do have another name brand exfoliating wash I use daily as well. This mask is not one of those put on, let it harden, then wipe off masks....It has honey in it along with other ingredients that cleans and condition your skin. Even the ingredients in it sound yummy...All earthy and natural ingredients. My skin feels silky soft after gently removing the mask. Another must have in my book.

The last two products from Boom Silk are the moisturizer for your entire body, and the daily facial  moisturize. This is where my "switch a roo" comes in...I find the facial moisturizer to be a little heavy during the day for my skin type so I wear it at night while I am sleeping. The moisturizer for the entire body I absolutely love for my hands and arms which have become dryer as I age. I also use it as my daytime facial moisturizer when I know I am not going to be out in the sun. A word of advice here....a little goes a long way, so use sparingly, and always stir before applying.

 I absolutely love the feel of my skin in the morning when I awake after rinsing the moisturizer off my face. I really don't remember my skin feeling this silky, ever! Although I do wear a lighter anti aging cream most of the time on my face during the day  Cindy's entire body moisture product is my hands, arms, and legs moisturizer of choice....

I hope you will hop over to Cindy's home page and check out the products for yourself. Order the COLOR, GLIMMER, and GLOW sticks even if you order nothing else, you will LOVE, LOVE, LOVE them!!! They last a long time, and are so simple and easy to use.

So until next post....Enjoy your day!
Sharon

 

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

                                                                           

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

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

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

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

Red, White and Blue Gluten Free Shortcake 

Ingredients:

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

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

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

                                                                              

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

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

INFO:

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

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

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