Rolls

Gluten free rolls?  Yes!  I served these to guests one time and no rolls survived the night.  These are really easy!  Buy Pamela’s Bread Mix and follow the egg free bread recipe using flax eggs, except instead of putting it in a bread pan, put the dough in an oiled muffin tin.  Allow to rise for an hour as the recipe says and then bake at 350 for 20-23 minutes or until the tops are browned and they sound kind of hollow when you thump them.  Allow to rest in the muffin tin for about 5 minutes and then use a knife to loosen the edges.  I gently pulled them out and they regained their shape quickly.

I used them as bread for my Chick-Fil-A copycat recipe.  You can also bake the bread in spring-form bun pans and bake for 25-30 minutes.  Happy sandwich making!

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Copycat Chick-Fil-A Chicken

I love Chick-Fil-A.  They have many gluten free options.  Unfortunately, none of their fried chicken is currently gluten free.  Therefore, we have to resort to more labor-intensive means to meet our craving for Chick-Fil-A fried chicken.

This is based on a copycat recipe I used while overseas.  I wrote it on a notecard and now have no idea what the source was.  I was wondering if I could adapt it to meet dietary restrictions.  The answer is yes!

Ingredients:

1 Ener-G egg

1 cup non-dairy milk

1.5 to 2 pounds chicken tenders (skinless, boneless)

1 c. Bob’s Red Mill 1-to-1 Baking Flour

2 1/2 tsp to 1 T. salt

2 1/2 tsp powdered sugar

1/2 tsp pepper

oil for frying

 

Directions:

Make Ener-G egg.  Combine with milk.  Soak raw chicken in egg/milk mixture for at least an hour.  Mix flour, salt, sugar, and pepper.  After chicken has soaked, coat it with the flour mixture and press the mixture on.  Let air dry a few minutes, and then quickly dip the chicken in the milk mixture (one piece at a time) and quickly remove and coat in flour a second time.  Do this until you run out of flour.  It’s ok if they don’t all get coated twice- it just adds extra flavor and crunch :-).

Heat oil in a frying pan (about 1/2 inch deep).  When it seems hot, drop in one drop of water and stand back.  If it pops, then the oil is hot enough.  Put chicken in the hot oil and allow to cook on one side for about 7-8 minutes or until the outer sides of the top side are starting to look white.  Carefully turn the pieces over and allow to cook for another 5-7 minutes.  When you think it is done, take out the thickest piece of meat and cut into it to make sure it is done (no pink, it looks like it would be easy to shred, etc.)  Remove each piece of chicken and allow oil to run off it into the pan.  Place on a plate, oily side up so it won’t get soggy on the plate.  After removing all of the cooked chicken, cook your second round of chicken until all the chicken is cooked.

 

To serve, I made Pamela’s Bread Mix bread and added pickles to my sandwich to make it authentic.  My husband added a tomato to his to make it more colorful.  Unfortunately we didn’t have any lettuce around, so we put asparagus on the plate to make it colorful.

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Gluten Free Vegan Hot Dog Bun or Pita Bread

I had a really hard time getting a good picture of this.  It was dark outside so the lighting was good.  The bread worked really nicely as a wrap, but it wouldn’t stay around the hot dog without me holding it.  Plus, hot dogs just aren’t very photogenic.  Nevertheless, I am posting this recipe because it is the first everything free hot dog “bun” that I’ve ever had that didn’t disintegrate in my hand.  It worked really well hot out of the oven and then the next day it wrapped well after I briefly microwaved it.  The advantages to this recipe include it’s brevity, its ease, and its versatility.  I imagine you could use it as you would pita bread or flatbread- as a panini, pizza crust, pita, sandwich bread, bratwurst wrap, etc.  Also, in case you don’t know, there are tons of hot dogs out there that are gluten free.  This happens to be a Ball Park Frank.

Ingredients:

1 c. brown rice flour

1/2 c. corn starch

2 T. sugar

2 tsp xanthan gum (put the full amount in)

1/8 tsp. baking soda

1/2 tsp salt

 

3/4 c. water

1 tsp cider vinegar

2 T. oil (I used canola)

2 eggs (I used 2 flax eggs)

White or brown rice flour for dusting

 

Directions:

Make the two flax eggs (2 T. ground golden flax seed and 6 T. water).  Mix dry ingredients together in a bowl and stir well, eliminating any clumps.  Add all the wet ingredients including the flax eggs and stir well.  Use oil to grease two 8×8 pans.  Dust them well with white or brown rice flour.

Divide the batter between the two pans and use a wet spatula to spread it out until smooth on top.

Preheat oven to 350 degrees and bake for 15 minutes or until the bread starts to separate from the side of the pan and the top springs back to touch.

You may be able to substitute tapioca starch or potato starch for the cornstarch, but I haven’t tried that yet.

 

Original recipe:

http://2beglutenfree.com/gluten-free-recipes/gluten-free-flat-bread/

 

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This is how it looked when it was finished baking.

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Grilled Skewers

What to do with a lonely red pepper that you bought intending to use it in tacos but you forgot?  Buy lots of other colorful companions with it and make kabobs!  My siblings were coming over for dinner and I couldn’t think of what to make, but then I ran across this recipe.  It has been labeled a keeper by all three guys eating it.  You can mix and match the veggies as you please.  I intended to add tomatoes and mushrooms, but I ran out of room in my marinade bag, so I made a chicken salad with them instead!

 

Ingredients:

8-12 skewers, soaked in water for at least 2 hours

2-3 chicken breasts, cut into 1-inch cubes (omit for vegetarian option)

1 red bell pepper, cut into 2-inch pieces

1 zucchini, sliced in coins

1 onion, cut into 2-inch pieces

1 orange bell pepper, cut into 2-inch pieces

Marinade:

1/4 c. canola oil

1/3 c. honey

1/3 c. soy sauce (I used Kikkoman’s gluten free soy sauce)

2 minced cloves of garlic

1/4 tsp ground black pepper

 

Directions:

Begin soaking your skewers in water.  Cut all vegetables and chicken.  Combine marinade in small bowl and stir well.  Pour into a gall0n-sized bag.  Add cut vegetables and chicken.  Seal bag and turn several times until all pieces are coated with marinade.  Store in refrigerator 2-8 hours (I put the bag in a bowl to prevent leaks), turning several times to marinate all pieces.

Heat grill to medium heat.  Put vegetables and chicken on the soaked skewers.  Grill for 12-15 minutes.  At the very end we turned the heat up a little higher to give it that charred taste.  Make sure chicken is cooked (we cut a piece to see if it looked cooked).  If not, return it to the grill and continue cooking until it is cooked.  No salmonella, please!

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IMG_5155Original recipe: http://allrecipes.com/recipe/8626/yummy-honey-chicken-kabobs/

Sugar Cookies

You know those grocery store cookies- the big cakey sugary cookies that are decorated differently for each season?  Here is how to make them gluten free and vegan!  These still tasted good when they were several days old!

 

Ingredients:

1 1/2 c. powdered sugar

1 c. vegan butter (SmartBalance or EarthBalance work)

1/4 c. non-dairy milk (I used original cashew milk)

1 tsp vanilla

2 1/2 c. Bob’s Red Mill 1-to-1 Baking Flour

2 T. cornstarch

1 tsp baking soda

1 tsp cream of tartar

 

Icing:

4 c. powdered sugar

4 T. non-dairy milk (I used unsweetened flax milk)

dash salt

1/2 to 1 tsp vanilla

 

Directions:

Combine 1 1/2 cups powdered sugar with butter, 1/4 c. non-dairy milk and vanilla.  Mix on low in a stand mixer.  Add flour, cornstarch, baking soda, and cream of tartar.  Give it a little stir so the flour won’t poof, and then mix with a stand mixer until combined.  Cover and let sit in the fridge for at least 2 hours.  The dough will be wetter than normal cookie dough.

After two hours, preheat the oven to 375 degrees.  You have at least two options with the dough.  The quick version is to take it out by Tablespoons and press onto a piece of parchment paper to about 1/4 inch thick in the shape of a cookie.  If you want shaped cookies, it will require a fair amount more of effort since the dough is wetter.  I managed to get some hearts out and then decided to go back to circles.  See below for details.*  Always put remaining dough back in the fridge until you are ready to shape it so it will be less sticky.

Bake the cookies on a parchment paper lined cookie sheet for 7-8 minutes at 375 degrees until edges just start to brown.  Cool on a cooling rack (I just pull the whole sheet of parchment paper onto the cooling rack.)

Icing Directions:

Mix powdered sugar, salt, vanilla, and non-dairy milk.  Stir well and then spoon onto cooled cookies.  I found that it spread by itself, so I just needed to put a big spoonful in the middle of the cookie.

*To make the hearts, I grabbed a handful of dough and put it on parchment paper dusted with white rice flour.  Then I dusted the top of the dough and put a piece of wax paper on top to help me press it down.  I then stuck it in the fridge for about 10 minutes.  After 10 minutes, take it out and remove the wax paper.  Use a cookie cutter to cut out the shape you want, but instead of scooping up the cookie and putting it onto a pan, remove the excess dough and leave the cookie where it is.  This would be a fairly tedious process to cut them all into shapes which is why most of mine became circles.  I will experiment another time with ways to make cookie cutter cookies.

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One of the hard-earned hearts!
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The inside looks just like it’s supposed to!
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This is how they looked right after being frosted.
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This is how they looked after the frosting had dried.

Adapted from:

http://www.bettycrocker.com/recipes/vegan-sugar-cookies/45ab6889-511a-4345-9391-9ea5c00c8d4a

 

 

Great Divide Cupcakes

These turned out just like I was imagining them!  The secret is a little tool sold at Bed Bath and Beyond (and probably other places with baking tools.)  See the pictures:

 

Directions:

1/2 c. coconut oil

1 1/2 c. granulated sugar

3 eggs or egg replacer equivalent to 3 eggs (4 1/2 tsp Ener-G egg replacer and 6 T water or 3 T. ground golden flaxseed and 9 T. water- I prefer flaxseed)

2 tsp 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. milk (I used coconut milk from a carton)

1/4 to 1/3 c. cocoa powder

 

Directions:

Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients except the cocoa powder.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour. Separate out half the batter into a different mixing bowl and add 1/4-1/3 c. cocoa powder to one of the bowls.  Mix thoroughly.

Place muffin liners into muffin tin.  Stand the divider in one of the cups and put vanilla cake in one side and chocolate in the other.  I found that about 1 1/2 to 2 T. worked well on each side.  Fill all liners until batter is gone.  If you run out of one, you can just use it to make a single-flavored cupcake.  Bake in preheated oven at 350 degrees for about 18-19  minutes until cake springs back when you touch it.

Cool on a cooling rack and then top with frosting.

Final product when topped with my Milk Chocolate Frosting (posting in 2 days, so come back again!):

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Blueberry Banana Walnut Pancakes

I used to think that pancakes were best as they were- plain with butter and syrup on top.  My husband has slowly been convincing me that sometimes fruit can be really good when added in.  We decided to make breakfast for dinner and added in not only blueberries, but also walnuts and bananas.  Wow!  He is making a believer out of me. 🙂  This is basically my favorite pancake recipe with some mix-ins.

Ingredients:

Dry ingredients:

2 1/2 c. flour (1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. amaranth, 1/4 c. potato starch, 1/4 c. teff, 1/4 c. tapioca starch, 1/2 tsp xanthan gum)

2 T. baking powder

2 T. sugar

1 tsp salt

Wet ingredients:

2 flax eggs (2 T. golden flaxseed meal combined with 6 T. warm water- let rest for 5 minutes) (or you can use 2 real eggs if you don’t need to be egg free)

2 c. coconut milk (from the carton- I usually use Silk)

1/4 c. oil

 

Mix-in’s:

5 blueberries per pancake (about 1/4 c. fresh blueberries)

1 ripe banana, diced

1/4 to 1/2 c. chopped walnuts

Directions:

Make the flax eggs and set aside.  Stir together the dry ingredients.  Pour wet ingredients into the dry ingredients and stir together until blended.  Mix with a mixer for about 15-30 seconds to get out any lumps.  Add in chopped walnuts.

Heat griddle until a drop of water sizzles on it.  Add batter by about 1/4 to 1/3 c. at a time depending on what size you like your pancakes.  Drop on about 2 tsp diced bananas and 5 blueberries per pancake.  Flip when the edges are looking firm and it is easy to get a spatula under it.  Cook until that side it done.  Serve with vegan butter and real maple syrup.

Makes about a dozen.

*This recipe is flexible, so you can change up the flour blend if you would like- just make sure to put in some xanthan gum!  As a kid, my mom usually replaced a little bit of all-purpose flour with whole wheat flour, so I usually am trying to imitate that flavor.  Many of the blends in the store are imitating straight up white all-purpose flour.  If that’s the taste you like, a blend from the store may be the perfect thing for you.

Banana Oatmeal Walnut Cookies

When my husband arrived home, I had the first batch sitting out.  He tried one and said, “What are these?”  I said, “Banana oatmeal cookies.”  He said, “Wrong.  They’re delicious!”  I said, “Aw!  Your comment may make it on my blog!”  So, there you go.

 

I have no idea where this recipe came from.  It is an old newspaper clipping glued to an index card.  Sometimes these are the best recipes.

 

Ingredients:

1 1/2 c. flour (1/2 c. oat flour, 1/2 c. brown rice flour, 1/4 c. potato starch, 1/4 c. tapioca starch, 1/4 tsp. xanthan gum)

1 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg

3/4 tsp cinnamon

3/4 c. butter or dairy free butter like SmartBalance or EarthBalance

1 c. granulated sugar

1 Ener-G egg or one regular egg or one flax egg (I used an Ener-G egg)

1 c. mashed ripe bananas (about 3)

1 tsp vanilla

1 1/2 c. raw quick-cooking oats

1/2 c. chopped walnuts (optional)

1/2 c. chocolate chips (optional- I didn’t use them)

Directions:

Mix flours, salt, soda, nutmeg, and cinnamon in a small mixing bowl and set aside.

Cream together butter and sugar.  Add egg and vanilla and stir well.  Add in bananas and stir.  Then add flour and oats and mix well.  Finally, add in walnuts and stir.  Mixture will feel wet.  Refrigerate for an hour at least or overnight (this will keep it from spreading all over the place when baked).

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and drop by teaspoonfuls.  Bake 11-12 minutes or until desired firmness.  Note: These cookies will be softer the next day if stored in an airtight container, so keep that in mind when checking to see if they are cooked.  I like softer cookies, so I’m fine with that, but not everyone does.

 

 

Also, I can’t decide which I way I like the flour ingredients written out.  Since most of my recipes are adaptations of non-gluten free recipes, I want them to be legible to people who are just avoiding one or two of the ingredients and not all three.  I am debating between the following two formats.  If you have an opinion, please leave a comment in the comment section (or just tell me if we know each other outside of the internet) so I know which version is easier to read.

Format 1:

1 1/2 c. flour (1/2 c. oat flour, 1/2 c. brown rice flour, 1/4 c. potato starch, 1/4 c. tapioca starch, 1/4 tsp. xanthan gum)

Format 2:

1/2 c. oat flour

1/2 c. brown rice flour

1/4 c. potato starch

1/4 c. tapioca starch

1/4 tsp xanthan gum

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I have found that using a pastry cutter is a great way to get butter and sugar to start combining.
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There’s just something wonderful about the color of butter and sugar together.  This is one of the reasons I usually use fake butter instead of coconut oil.
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This is how stiff your batter should look after being refrigerated.
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This is what they looked like immediately after taking them out of the oven.

Simple Granola (Mom’s version)

This granola is very addictive.  I usually have to freeze some of it so I don’t continue just eating and eating it.  My friends who have tried it have said they just kept eating and eating it.  There is something very enticing about this recipe and I have yet to find another granola I like better.  I think the fact that it is made mostly of oats, nuts, raisins and honey makes it seem like you should be able to eat lots of it.  It is also way more filling than you think due to the flour in it.  I usually get tricked at least once each time I make it.  I usually eat it like cereal by serving it with coconut milk.  We grew up with this recipe and it was one of the first things I worked on making gluten free.

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Ingredients:

5 c. oats (I used Bob’s Red Mill Gluten Free Quick Oats)

2 c. brown rice flour (or whole wheat if you are NOT gluten free)

1 c. coconut flakes, sweetened (could switch it out for unsweetened if you want less sugar)

1 c. raisins, plumped (In the past I have also used craisins, dried apricots, dates, or a mixture of all.)

2 c. nuts, chopped (I used half walnuts and half pecans.  You could also use almonds.)

1/2 c. water

1 c. oil

1 c. honey (maybe you could switch it out for something else if you really want it to be vegan)

2 tsp vanilla

1 T. salt

 

Directions:

Plump the raisins by soaking them in water.  Drain the water when it comes time to use the raisins.

Combine the oats, brown rice flour, and coconut.  Add in the raisins and nuts.  Mix together the water, honey, oil, vanilla and salt and then add to the mixture.  Stir well.

Preheat the oven to 250 degrees.  Grease two baking sheets and then spread out the granola mixture evenly on the two pans.  You may want to wet your hands to help you press it down.

Bake the granola for one hour, stirring every 15 minutes.  It is very important to stir the granola every 15 minutes.  I set the time for 15 minutes and take one baking sheet out at a time.  Each time the timer goes off, I immediately reset it for another 15 minutes.

Allow to cool and then store in an airtight container.  I usually keep it in the fridge or the freezer to extend its shelf life.

 

Here is a visual of the process:

Pineapple Upside Down Cake

I made this for my sister’s birthday last year.  We were all pleasantly surprised as to how nicely it turned out.  I used the toothpicks to keep the saran wrap off of the glaze in order to transport it and just didn’t think to take a picture before I had put them in.  Enjoy this adaptation of an adaptation of an adaptation!

 

Ingredients:

Pineapple topping:

1 T. coconut oil, melted

3 T. light brown sugar

1 can of pineapple slices (save the juice-use the kind that is in its own juices, not in heavy syrup)

Cake:

Dry ingredients:

1 2/3 c. flour (approximately 3/4 c. brown rice flour, 1/8 c. millet flour, 1/8 c. amaranth, 1/3 c. tapioca starch, 1/3 c. potato starch, 1/2 tsp xanthan gum)

1/2 c. light brown sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Wet ingredients:

3/4 c. pineapple juice (from the pineapple slice can)

1/2 c. coconut milk (canned)

1/4 c. coconut oil, melted

1 tsp vanilla

 

Directions:

Brush a 9 inch round cake pan (I used spring form) with the 1 T. coconut oil.  Sprinkle the bottom of the pan with the brown sugar and then arrange the pineapple slices on the pan.  I think I just ate the extra(s) so it would look nice. 🙂

Combine the flour mixture with the other dry ingredients.  In a different bowl, combine the wet ingredients.  Stir the wet ingredients into the dry and mix just enough to make sure it is all combined (you could give it a quick 15 second whirl with the mixer after you have hand mixed it just to make sure).

Pour the batter into the prepared pan and make the top level.  Since I was using a spring form pan, I put the pan on a cookie sheet to catch the drips.  Bake in a preheated 350 degree oven for 30-35 minutes until a toothpick comes out clean.

Once the cake is cooked, allow it to cool for 10 minutes and then remove the edges of the springform pan and flip it onto a plate.  To prevent the cake from breaking, I put the plate on top of the cake and then flipped them over at the same time while pressing them together.

Adapted from: http://www.connoisseurusveg.com/2015/05/vegan-pineapple-upside-down-cake.html

Which was adapted from: http://sallysbakingaddiction.com/2014/03/03/pineapple-upside-cake/