December 24, 2013

Gluten Free Denver Biscuits





 This original recipe is an old family favorite that has taken me years to develop a gluten free mix that would work. With just a few simple substitutions this has turned out very well. I was almost in tears when I was kneading the dough. Yes, you heard me correctly, a dough that actually feels like wheat dough when kneading it!  As you can see in the picture it rises and bakes beautifully! Don't be put off by the amount of steps it takes to put this together. It is well worth the time.
It is best to read completely through the recipe first.

 Preheat oven to 350 degrees

1.
1 small potato, peeled and diced. Cook and mash as you would for mashed potatoes. Or use 3/4 cup left over mashed potatoes. 

2.
1 Tbs + 2 tsp yeast (2 packages)
1 tsp honey
1/2 cup water - heated to 110 degrees
Add honey to warm water and stir. Mix in dry yeast. Let proof for 5 minutes

3. Complete this step while yeast is proofing.
2 cups milk - heated just to the boiling point (for dairy free use almond or coconut milk)
1/2 cup butter (for dairy free use Earth Balance soy free, dairy free, gluten free, non GMO margarine)
1/2 cup fructose, xylitol, or honey
3/4 cup mashed potato 
3 1/2 cups gluten free flour blend
 Gluten free flour blend - Mix together 2 cups brown rice flour, 2 cups white rice flour, 1 cup tapioca starch, 1 cup potato starch, 2 Tablespoons xanthan gum. Yield 6 cups
Add butter and your choice of sweetener to hot milk. Stir until butter is melted. Pour into mixing bowl (use the flat blade not the dough hook). Turn the mixer on low and add the mashed potatoes. Then add 1 1/2 cups flour blend. Mixing in 1/2 cup at a time. (If you don't have a mixer, place the ingredients in a large bowl and mix by hand)

4. With mixer on low add in order:
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 cups gluten free flour blend (If using honey as a sweetener increase to 2 1/2 cups)

Turn mixer to medium and let mix for 3 minutes. Mixture should be fairly sticky. 

5. This step you are wanting to knead the flour into the dough.
Spread 1/2 cup flour blend onto a dry surface. I like to use a plastic cutting board. It is important to make sure the board you are using has not been used with any wheat to avoid a cross contamination. Next,  scrape dough out of mixer onto flour. Begin folding the dough from the outside toward the center. Turn the dough 1/4 turn and repeat. If the dough is too sticky turn it over a couple times to incorporate more flour. It is important to note that the dough will still be a little sticky. (If you look at the picture below you can see a shine to the dough)  Knead dough 10 to 15 times, then let rest while you prepare the pan.



 6.  
Grease a 9 x 13 pan or a 12 inch round cake pan. Depending on the size you cut the rolls you may need more than 1 pan. I used a 6 ounce drinking cup to cut the dough and a 12 inch round cake pan.

7. 
With your hands, beginning in the center of the bread dough, push the dough down and out towards the sides.(You can also use a rolling pin. Again, make sure the rolling pin has not been used on anything that has had gluten in it). You want to spread out the dough until it is approximately 1 inch thick. 

8. Cut rolls out with gluten free floured cookie cutter, or cup. I used the same flour that was on the cutting board. Place in prepared pan with the sides gently touching. 

9.
 Place a dry kitchen towel over the pan. Place the pan on top of the stove (or in a warm place) and let raise for 20 minutes or until close to the top of the pan. Do not let raise to high or they will fall during baking.



10. 
Remove towel and place rolls in preheated oven and bake for 20 - 25 minutes. When done remove from oven and let cool in the pan for 5 minutes. Remove rolls and let continue cooling on a cooling rack. Makes approximately 20 rolls depending on the size.


December 18, 2013

Gluten Free Baby Jesus Gingerbread Cookies

Recipe adapted from food,com


2 cups gluten free flour mix - see recipe below
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp cloves
dash nutmeg
1 tsp ground ginger
1 egg
1/2 cup butter - for dairy free use Earth Balance non homogenized margaring
1/4 cup molasses
1/2 cup coconut sugar
Nativity scene or baby Jesus cookie cutter or cookie cutter of your choice
Gluten Free Buttercream frosting - see recipe below
Gluten Free flour mix: 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup Potato starch, 1 Tb. xanthan gum. Mix together in a large jar or gallon size ziplock bag. Use in recipes called for regular flour. Yield 3 cups
Directions:
 Preheat oven to 350 degrees. Lightly grease a cookie sheet.
Mix all dry ingredients in a bowl and set aside. 
Cream butter and sugar in a large mixing bowl. Add molasses and egg. Gradually add dry ingredients mixing to incorporate. Divide dough in half. Place half in the refrigerator for 1 hour or in the freezer for 15 to 20 minutes. 
 Place half of the dough on a brown rice covered surface and roll out until 1/4 inch thick.Cut with cookie cutter. Place 1/4 inch apart on greased cookie sheet.Bake 7 to 9 minutes or until slightly brown around the edges. Remove pan from oven and let cookies cool for a couple minutes. Remove to cooling rack. Repeat with other half of dough. Let cookies cool  half hour to an hour before decorating.

Gluten Free Buttercream Frosting:
1/2 cup butter - for dairy free use Earth Balance dairy free, non homogenized margarine
1/2 cup palm shortening
1 lb  (3 1/2 cups) powdered sugar
1 tsp McCormick vanilla flavoring
1/2 tsp McCormick almond flavoring
2 Tb milk - for dairy free use almond milk
Directions: 
Using the flat blade of your mixer, mix together butter and shortening. Add vanilla, almond, and milk. Mix on low until smooth. Slowly add powdered sugar. Continue to mix on low, scraping the bottom and sides of the bowl with a rubber spatula. Turn mixer on medium and mix for 2 minutes. 
Decorate the cookies: 
Manger:
Color 1/4 cup frosting light yellow for hay  and 1/4 cup brown for the outline. Frost the bottom half of the manger yellow. Smooth frosting out using a finger dipped in water. Using a decorating bag with brown frosting and a number 4 tip draw lines on top of the yellow frosting.

Baby Jesus:
Color 1/4 cup frosting light pink for the babies face. Using a decorating bag rill with frosting and a number 3 or 4 tip frost the face of the cookie. Smooth out with a wet finger. 
With the brown frosting change the tip to a number 2 and make the hair, eyes, nose, and mouth.
Fill another bag with white frosting and using a number 4 tip make the baby blanket.

Makes 40 baby Jesus. These are cute put on top of cupcakes like the picture below. You can find the cupcake recipe by clicking here. http://glutenfreetraining.blogspot.com/2013/12/gluten-free-hawaiian-cupcakes-with.html







Gluten Free Hawaiian Cupcakes with Buttercream Frosting

Recipe adapted from Bette Hagman's book - More from the Gluten-Free Gourmet


2 cups gluten free flour mix - see recipe below
1 1/4 cups fructose or xylitol
1 Tablespoon Rumford baking powder
1/2 teaspoon salt
1/2 cup extra virgin olive oil
7 eggs, seperated
3/4 cup Dole 100% frozen pineapple, orange, banana juice concentrate - Mix with 2 cans of water, stir well, and use 3/4 cup
1 teaspoon McCormick dried orange peel
1/2 teaspoon McCormick cream of tartar
2 teaspoons  McCormick imitation vanilla
1 cup dried coconut (optional)
Frosting recipe - see below

Gluten free flour mix:: 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch, 1 tablespoon xanthan gum. Put all ingredients in a large jar or plastic bag and shake. Use as a substitute for regular flour. 

Directions:
Preheat oven to 350. Place cupcake holders in cupcake pan.
In a large mixing bowl, beat egg whites with cream of tartar until stiff peaks form. 
In a separate large bowl, mix together the flour mix, sugar, baking powder, salt, and orange peel. Add the oil, egg yolks, vanilla, and fruit juice. Mix together by hand until smooth. Gently pour over the beaten egg whites. With a rubber spatula, gently fold the egg whites over the juice mixture until all is blended. Fill each cup 3/4 full.
Bake 17 minutes or until toothpick test shows they are done. Yield about 30 cupcakes.

Buttercream Frosting:
1/2 cup butter - for dairy free use Earth Balance dairy free, non homogenized margarine
1/2 cup palm shortening
1 lb  (3 1/2 cups) powdered sugar
1 tsp McCormick imitation vanilla flavoring
1/2 tsp McCormick imitation almond flavoring
2 Tb milk - for dairy free use almond milk

Directions: 
Using the flat blade of your mixer, mix together butter and shortening. Add vanilla, almond, and milk. Mix on low until smooth. Slowly add powdered sugar. Continue to mix on low, scraping the bottom and sides of the bowl with a rubber spatula. Turn mixer on medium and mix for 2 minutes. 

Frost cupcakes by filling a decorators bag with frosting and using a large star tip ( I used a size 22).

Top with Baby Jesus gingerbread cookies and serve. For Baby Jesus gingerbread cookie recipe go to the recipe tab "cookies".






September 23, 2013

Gluten Free Taco Pie





1 gluten free pie crust - see recipe below
1 Lb ground sirloin, buffalo, or turkey (make sure turkey is gluten free)
2 tsp McCormick chili powder
1 tsp McCormick ground cumin
1/2 tsp McCormick ground oregano
1 15 oz can Organic S & W black beans - rinsed and drained
3/4 cup water
1 can diced black olives
1/2 cup Daisy low fat sour cream
1 cup reduced fat cheddar cheese
2 - 3  cups Romaine lettuce - shredded or chopped
1 tomato - diced

Gluten Free "Bisquick" Pie Crust:
2 Cups Gluten Free homemade bisquick
1 egg
2/3 cup water
1 Tb oil

Directions:
Preheat oven to 400 degrees.
Brown meat on medium heat until no longer pink and drain, if necessary.  Add water, chili powder, cumin, and oregano.  Stir to incorporate then turn heat up to medium high and lightly boil until the water is gone.
While meat mixture is cooking, mix pie crust ingredients together and press into an ungreased pie pan.
When water is boiled off the meat, turn heat down to low and add drained black beans. Stir well then spread meat mixture evenly over pie shell. Cook uncovered for 20-25 minutes. Remove from oven and serve topped with lettuce, tomato, sliced olives, sour cream, and cheese.

Pie Crust:
Mix all ingredients together in a bowl. Knead a few times in the bowl with your hands and press into pie pan.






September 11, 2013

Gluten Free Almond Parmesan Chicken Tenders






8 Chicken Tenders OR 4 boneless/skinless Chicken Breasts
1 cup ground Raw Almonds or Almond Meal (I grind them in a magic bullet-you can also use a blender)
1/2 tsp. Paprika
1/4 cup Grated Parmesan Cheese, optional

Preheat oven to 350 degrees. Lightly grease a cookie sheet.
Mix almond meal, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 20 - 30 minutes for chicken tenders, 45 minutes for chicken breasts.

September 6, 2013

Gluten Free - Low Glycemic Apple Flax Muffins


    Ingredients:
  • 1 ½ cups organic flaxmeal
  • 1 Tb baking powder
  • 1 ½ Tb cinnamon
  • ½ teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon sea salt
  • 2/3 cup coconut sugar
  • 4 large eggs, beaten
  • ¼ cup unsweetened applesauce
  • 2 Tbs coconut oil
  • ¼ cup water
  • 1 Tablespoon vanilla
  • 1 medium apple, chopped fine or shredded
Directions:
Preheat oven to 350 F. Grease a muffin tin.

Place eggs in a bowl and beat. Add applesauce, vanilla, and water. Mix well.

Mix dry ingredients together in a separate bowl. Gently pour into wet ingredients. Mix only to moisten dry ingredients.

Let batter sit 10 minutes. Pour into greased muffin pan and bake for 15 - 20 minutes or until toothpick comes out clean. Remove muffins from pan and let cool on cooling rack. 
Yield 12 muffins 
Glycemic Load per muffin: 5

April 17, 2013

Gluten Free Peanut Butter Bars

1 1/2 cup almond flour (I make my own flour by placing sliced almonds in my magic bullet and processing  until fine. You can also use a blender)
2 eggs
1/2 cup raw honey - I like to use 1/4 cup honey & 1/4 cup coconut sugar
1/2 cup applesauce  with no sugar added
1 cup natural peanut butter - with no sugar or additives added
2 tsp baking powder - Rumford non aluminum
1/2 tsp baking soda
1 tsp vanilla - McCormick brand
1 Tb olive or organic coconut oil
1 1/4 cup Ghirardelli dark chocolate chips or Enjoy Life certified gluten free, soy free, dairy free, nut free, mini chocolate chips


Directions:
Preheat oven to 350 degrees. Grease a 9 by 13 cake pan
Combine eggs, honey (or sugar), applesauce, oil, and vanilla in your mixer bowl or a large mixing bowl if mixing by hand. Mix until smooth then stir in peanut butter and mix to incorporate. With mixer on low, add the remaining ingredients except chocolate chips. Slowly add 1 cup chocolate chips. Pour into prepared pan and bake 17 to 20 minutes.Pull pan out of oven and sprinkle with the remaining 1/4 cup chocolate chips. Place back in oven for just a minute or so to soften the chips. Take out of oven and using a knife or rubber spatula spread the melted chips over the bars. Let cool and cut into 2 inch squares. Makes approximately 20 bars.

April 11, 2013

Gluten Free Low Glycemic Chili



1 lb ground sirloin, turkey, buffalo Or diced cooked chicken
1 small onion, chopped or 1 Tb. onion flakes
2 15 oz cans diced tomatoes
1 15 oz can tomato sauce
1 1/2 TB chili powder
1 TB ground cumin
¼ tsp oregano
1 tsp cocoa
¼ tsp cinnamon
1 15 oz can kidney beans, rinsed and drained
2 15 oz can black beans, rinsed and drained

Cook meat, onion, and green pepper in large skillet until meat is browned. Drain meat if necessary.
Add remaining ingredients except beans. Stir until smooth. Add beans and stir to incorporate. Bring mixture to a low boil. Stir then reduce heat. Place lid on pan and let simmer 20 minutes to ½ hour.

Crockpot:
Brown meat and drain. Add all ingredients to Crockpot and stir. Cook on low for 6 hours.