This was a delicious chicken . I followed the instructions, but used dairy free butter (earth balance ) instead of regular butter. Since the instructions are simple and I just changed the butter, I’m referring you to their site (see previous post about children😊) Enjoy !
Original recipe : https://www.allrecipes.com/recipe/83557/juicy-roasted-chicken/
One thing I miss is fried chicken. Sometimes you can get it gluten free, but it usually has eggs and/or dairy in it. Here is a recipe for fried chicken that my husband and I really enjoyed. It does take some time and requires an apron (I mean, I guess you could make it without an apron, but aprons are fun!)
Ingredients :
1 package chicken tenders-about 3-4 pounds
2 tablespoons kosher salt, divided
3 tablespoons smoked paprika
2 tablespoons ground white pepper
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon ground mustard
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups Bob’s red mill 1 to 1 flour mix
Wet ingredients :
2 tablespoons cornstarch
1 cup almond milk, unsweetened
2 flax eggs (2 T. Golden flaxseed and 6 T. water combined)
2 quarts peanut or vegetable oil , for deep frying
Directions :
Sprinkle 1 T. salt on chicken tenders. Let sit for 30 minute. Combine all spices (but not the flour, cornstarch or salt) together in a bowl. In a separate bowl, combine wet ingredients except oil. Sprinkle half the spice mixture on the chicken. Then add the salt, cornstarch and flour to the rest of the spice mixture. Dip the chicken in the wet mixture and then the dry. Press on the chicken to help the coating stick. Place on wire rack to air dry for 10-30 minutes. Don’t skip that part!
Frying:
Place another wire rack over a baking sheet. Heat oil in a deep pot (Dutch oven or a saucepan-not a shallow skillet). Use a candy thermometer to help you get it to 350 degrees. Place one layer of chicken in the bottom and rotate with tongs after 3 minutes. Cook each tender for 5-6 minutes. Check for internal temperature of 165 degrees or you can cut one open in the biggest part and see if it looks done. Put it back in the oil if you are in any doubt. Once cooked, cool on wire rack for 10 minutes. Make sure the oil is still 350 degrees before adding second batch. Enjoy!
Original recipe :
https://www.thekitchn.com/how-to-make-crispy-juicy-fried-chicken-that-s-better-than-kfc-242602
I barely got a picture of this before it was gone! I was experimenting with a new idea and wasn’t sure if it would turn out or not. Apparently it did :-). There is a large amount of sugar and cinnamon in this recipe which makes it delicious, but I do recommend having many mouths to share it with! I also recommend making it the day before you plan to serve it, and don’t rewarm it before serving it. I took a bite while it was still warm and thought, “Meh”. The next morning, however, was a different story. It was moist and just right. I took it to a Bible study and it was polished off. Not only were people happy to eat it, but now I do not have leftovers begging me to overload on sugar! I would say it’s a win-win. 🙂
Cake Ingredients:
1/2 c. coconut oil, melted
1 1/2 c. granulated sugar
3 flax eggs OR 3 eggs (for 3 flax eggs, add 9 T. water to 3 T. golden flaxseed meal in a small bowl and let it sit for 5 minutes)
2 tsp vanilla (I used Mexican vanilla)
1 c. brown rice flour*
3/4 c. potato starch*
1/2 c. tapioca starch*
1/2 tsp xanthan gum*
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c. non-dairy milk (I used Silk Almond Milk- unsweetened this time)
Filling Ingredients:
3 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)
1 T. cinnamon
1/2 c. brown rice flour
1/2 c. packed brown sugar
Topping Ingredients:
5 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)
3/4 c. brown rice flour
1/2 c. packed brown sugar
1 T. cinnamon
Directions:
Cake: Set out butter so it can soften. Preheat oven to 350 degrees Fahrenheit. Make the flax eggs and set aside. Cream melted coconut oil and granulated sugar in a large bowl. Add in flax eggs (or regular eggs) and vanilla. Stir well. In a separate bowl, combine dry ingredients (brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, and salt). Add the milk and the flour mixture to the wet ingredients, beginning and ending with the flour mixture. Pour half of the mixture into a greased 8×8 pan (pour in 2 cups and reserve 2 cups).
Filling: In a small bowl, combine all filling ingredients. I used a pastry cutter to mash the butter into it until it was all mixed and crumbly. Sprinkle evenly over the cake batter in the pan, trying not to disturb the bottom layer. Pour the rest of the batter (the remaining 2 cups) into the cake pan, but be gentle so you don’t disturb the filling layer.
Topping: In a small bowl (can be the same bowl used for the filling), combine the butter, brown rice flour, sugar, and cinnamon. Use the pastry cutter again to cut in the butter until it’s all mixed and crumbly. Sprinkle the topping over the top of the cake. Gently press down on the topping with flat hands to help it stick to the cake.
Bake for 50-60 minutes in an oven preheated to 350 degrees Fahrenheit. Cake is done when a toothpick inserted near the middle comes out clean (it will probably have some cinnamon crumbles on it, but it shouldn’t have any wet batter on it). I cooked mine for the full 60 minutes, but I was checking it every 5 minutes beginning at about 40 minutes.
I was nervous that the cake was going to spill over the edges of my pan, so I put a thin aluminum cookie sheet under it. It turned out to be unnecessary, but if you think your dish is shallower than an 8×8 Pyrex, then you might want to do this. Another option is to use a 9×9 pan so your cake has a little more room to grow. If you do so, you may need to bake it for a little less time.
*If you want to make this so it has all-purpose flour instead of being gluten free, you should be able to replace the flours, starches, and xanthan gum with equal amounts of all-purpose flour. I haven’t actually tried this, but normally these recipes have been converted from a flour recipe. Let me know if you try it and what the results were!
Original recipes:
https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/
http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/
This made a great afternoon snack and would also be a great picnic item.
Ingredients:
1/2 c. dry macaroni noodles (I used HEB gluten free)
2 small cans of boneless salmon (6-7 oz each)
1/2 c. vegan mayonnaise (or more)
1 tsp mustard
1 tsp lemon zest
1 T. lemon juice
1/3 c. finely minced onion (I used red onions, but you could use regular or green onions)
2 T. chopped fresh parsley
1 T. chopped fresh dill (or 1/2 tsp dried dill)
2 stalks celery, chopped
Black pepper to taste
Tabasco sauce, optional (I didn’t use it)
Directions:
Boil the macaroni as per the package directions. Add 1 T. salt to the water after it is boiling. While macaroni is cooking, prepare the rest of the salad.
Mix the salmon with the mayonnaise, mustard, lemon zest, and lemon juice. Add in the onions, parsley, dill, and celery.
Once the pasta is cooked, drain it and add it to the salad while the pasta is still warm. Season with salt, pepper, and Tabasco sauce (if using).
Refrigerate for at least an hour or two before serving. Should be served cold. As it sits in the fridge, it may absorb the liquid, so more mayonnaise may be added to keep it creamy.
Original recipe:
http://www.simplyrecipes.com/recipes/salmon_macaroni_salad/
This cake was so good that it was gone before I thought about taking a picture the first time. This time I remembered. It has the look of a carrot cake or a spice cake with cream cheese frosting, minus the carrots… Plus, it’s a great way to use up that applesauce that is just sitting around in your fridge. This recipe is one that I used before I was gluten free and I was really hoping it would convert well because I remembered it being so moist and delicious. I was not disappointed!
Ingredients:
1 1/2 c. Bob’s Red Mill 1-to-1 flour mix
1/2 c. gluten free oat flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp cloves
dash salt, optional
1 c. raisins
1 c. chopped walnuts
1/2 c. non-dairy butter (I used 1 stick of Earthbalance)
1 flax egg (1 T. ground golden flaxseed mixed with 3 T. water)
1 c. granulated sugar
2 tsp vanilla
2 c. applesauce
Directions:
Combine flours, baking soda and baking powder, cinnamon, cloves, and salt in a medium bowl. Cream butter and sugar in a large bowl. Add the flax egg. Beginning and ending with the dry ingredients, alternate between adding the dry ingredients and the applesauce, stirring after each addition. Add in vanilla. Add nuts and raisins and stir. Pour into a greased and floured 9×13 pan (I used white rice flour.) Preheat oven and bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool in pan. Frost with my Whipped Cream Cheese Frosting.
My husband requested this for his birthday this year. The original recipe was supposedly brownies, but what we experienced was a sheet cake. I hope you enjoy this as much as we did! I just might have to make it again soon…
Dry Ingredients:
1/3 c. sorghum flour
1/2 c. teff flour
1/4 c. potato starch
1/3 c. tapioca starch
1/2 c. cocoa powder
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp sea salt
Wet Ingredients:
1/3 c. nondairy butter, softened (I used Earthbalance)
1/3 c. coconut oil, melted
1 1/4 c. granulated sugar
2 tsp vanilla (I used Mexican)
1 c. warm water
Mix-ins and toppings:
1/2 c. Enjoy Life Mega Chunk Chocolate Chips
1/4-1/2 c. Enjoy Life Mini Chocolate Chips
1/2 recipe Vegan Milk Chocolate Frosting (but use all 7 tsp milk- see recipe re-written below)
1/2 c. chopped walnuts or pecans on top
Directions:
Combine all dry ingredients in a medium bowl and set aside. In a stand mixer, cream butter, coconut oil, and sugar. Add vanilla. Take turns adding the dry ingredients and warm water to the stand mixer until both are completely added, stirring briefly between each addition. Mix on medium speed for 1 minute. Add both types of chocolate chips. Pour into a greased 9×13 pan and bake in an oven preheated to 350 degrees. Bake for 25 minutes. Allow it to cool completely and then frost with Vegan Milk Chocolate Frosting (listed below). Sprinkle nuts on top of frosted cake and gently press down so they stick in the frosting. Eat and try to share ;-).
Vegan Milk Chocolate Frosting (1/2 recipe)
1 3/4 c. powdered sugar
1/2 tsp vanilla
1 T. plus 1/2 tsp. butter (I used SmartBalance)
1 T. shortening (I used Spectrum. You could probably use butter instead but it may not hold its shape as well.)
1/8 tsp salt
1/8 to 1/6 c. cocoa powder (depending on how dark you want the chocolate to be)
7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)
Original recipe:
Credicott, Tammy. “Fudgy Brownies.” The Healthy Gluten-Free Life. 2012. 306. Print.
So, for awhile I was avoiding sesame. Hummus has a lot of sesame, so I found an alternate recipe. This one is very easy and tasty. I recently discovered Rudi’s Spinach Wraps (frozen section) and I enjoyed spreading the hummus on the wrap for a tasty snack.
Ingredients:
1.5 cloves garlic
1 can garbanzo beans, drained (~19 oz)
2 T. lemon or lime juice
1/2 tsp salt
1/4 c. olive oil
1/2 c. cilantro, washed
optional: add 1 jalapeño, seeded and chopped
Directions:
Blend garlic in the food processor. Add beans, lime, and salt, and blend. Add olive oil and blend. Add cilantro and blend. I didn’t add jalapeño but you can.
Serving:
Take one Rudi’s Spinach Wrap out of the freezer. Lightly toast it in a pan and flip until it is flexible but not crispy. Spread a few spoonfuls of hummus on the wrap. Top with lettuce and whatever else you want in there. Roll up your wrap and eat!
This is one of those salads that looks healthy. I think it’s the chia and pumpkin seeds that really give it that look. This was one of those, “Hmmm….let’s see what’s in the fridge” meals. What I thought was going to be a pretty boring meal actually turned out nicely.
Ingredients:
2 handfuls of spinach
1/2 apple, diced
1 T. pumpkin seeds
1 T. chia seeds
2 T. craisins
Salad dressing of your choice
Optional: top with chicken
Directions. Put all ingredients on a plate or in a bowl, starting with spinach and ending with salad dressing. Enjoy!
Nothing says, “I love you” like some chocolate cookies. Okay. Maybe there are some other ways to say it quite effectively, but this won’t hurt. Try these out for your valentine tonight!
Ingredients:
3/4 c. brown rice flour
1/4 c. tapioca starch
1/4 c. potato starch
1/4 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
2/3 c. cocoa powder
1/2 c. coconut oil, melted but room temperature
1/2 c. granulated sugar
1/2 c. packed brown sugar (I used light brown because that’s what I had)
1 1/2 tsp. vanilla
1/3 c. non-dairy milk (I used unsweetened Cashew Milk this time, but normally I use coconut milk)
1/4 c. Enjoy Life Mini-Chocolate Chips
1/4 c. mini marshmallows or 4-5 big marshmallows torn into bits
1/4 c. chopped walnuts
Directions:
In a small bowl, mix flours and starches, xanthan gum, baking powder, salt, and cocoa powder. In a stand mixer bowl, mix coconut oil and sugars. Blend on low. Add vanilla and blend again on low. Add half the flour and half the milk and stir just a little bit before turning on the mixer to prevent a flour cloud. Mix briefly with the mixer. Repeat with the rest of the flour and milk and mix with mixer briefly. The dough should be very thick. Add in chocolate chips, marshmallows, and walnuts.
Preheat oven to 350 degrees. Meanwhile, form dough into balls and place on parchment paper on a cookie sheet. Chill the dough balls on the cookie sheet until ready to go into the oven. Bake for 10 minutes or until desired firmness. *Note* Coconut oil will harden as it cools, so do not over bake.
I know, I know. This post would have been better around Thanksgiving time, but I wasn’t ready to post it then. I was too busy having fun with family :-). Instead, you are getting a random February post about Thanksgiving leftovers. People make turkey other times of the year, right? You could also use chicken instead of turkey if you don’t want to go to the trouble of cooking a big bird when it’s not a holiday. Or perhaps you still have leftovers in the freezer… If so, this is great way to make them moist and delicious instead of merely passable. As the weather is warming up, think about taking this salad with you on a camping trip, a long hike, or just a fun family picnic. You can even use canned chicken if you need to!
Ingredients:
3-4 c. cooked turkey or chicken, diced or shredded
4 T. diced red onion
3 T. diced celery
1/2 c. craisins
1/3 c. sliced almonds
1/2 c. mayo (I used Vegennaise)
1/4 tsp paprika
1/4 tsp salt
Directions:
Combine mayo, paprika and salt. Stir in remaining ingredients until combined. Add more mayo if you want it to be more moist. Eat with crackers, in a lettuce wrap, on a sandwich, etc.
Old Favorites Made Gluten Free 