Sourdough Pancakes

We love breakfast foods at our house and this is one of our favorites.  It does require planning ahead, but it is well worth it.  Growing up, and now,  these are the only pancakes I would eat because they are so light.   I can't stand the Bisquick type pancake because they are so heavy.  So if these sound like your style, give them a try.  They also travel well.  Whenever we go out of town, I make up a mix before hand and take it with us.  The morning of, I add a few ingredients and they are ready to go.  A large griddle is also a staple at our house and it goes with us when we travel.

The night before

5 c. water

2 pkg. yeast ( 4 ½ t.)

1 1/2 c. sorghum

¾ c. tapioca

¾ c. millet

1 ½ t. xanthan

In the morning

4 eggs

1 ½ t. salt

1 ½ t. baking soda

¼ c. oil

¼ c. sugar

Place warm water in large bowl, sprinkle with yeast and let sit.  In another bowl, whisk together flours and xanthan gum.  Whisk in flours to yeast mixture.  Cover and let sit overnight, on the counter.  Add the remaining ingredients in the morning.  Pour on hot griddle.

Eclair Cake

As  you can tell, we like desserts at this house.  No matter where we go, I always bring dessert for everyone.  This is one of our favorites!  This tastes like a regular eclair without all the work!

½ c. butter

¼ c. millet flour

¼ c. sorghum flour

6 T. tapioca flour

2 T. potato starch

¼ t. salt

1 c. water

4 eggs

Sift together dry ingredients.  In a small saucepan melt butter and water.  When it begins to boil, stir in dry ingredients and mix until thick.  Remove from heat and add eggs one at a time, mixing well after each egg.  Spread batter into greased cookie sheet(large jelly roll pan).  Bake at 400 for 25-30 min.  Cool.

 

2 sm.pkg. instant French vanilla pudding

2 ½ c. milk

8 oz. cream cheese, softened

Beat together pudding and milk and let thicken slightly.  Beat in cream cheese.  Spread mixture over cooled crust and refrigerate.

12 oz coolwhip

 Spread over pudding mixture.

 

1 c. powdered sugar

2 T. butter

½ c. chocolate chips

3-4 T. milk

Melt in small saucepan.  Add enough milk to reach a pourable consistency.  Drizzle over the coolwhip.  Keep refrigerated.

Wild Rice with Cranberries & Caramelized Onions

This is my new favorite rice!  We eat a lot of rice and so it is nice to have a variety.  This makes a perfect side dish to any meal, especially for the holiday season.  I am not a photographer (nor do I own a nice camera), so this rice is much prettier in person.  Let me know what you think!

2 c. chicken broth ( I use Organic Better than Bouillon from Costco & I always add a little extra)

1 c. wild rice blend

3 T. butter ( I used  nondairy EarthBalance)

1 large onion, sliced in thin wedges

1 T. brown sugar

1 c. Craisins

½ t. finely grated orange zest

1/3 c. pine nuts (or almonds, or nothing if you don't like nuts!)

Combine broth and rice blend in rice cooker and follow rice cooker directions (amounts may need to be modified because of rice cooker).  Meanwhile, melt butter in a medium skillet over medium high heat.  Add onions and brown sugar.  Cook 6 minutes or until liquid is absorbed and onions are soft and translucent.  Reduce heat to low.  Slowly cook onions, stirring often for 10-15 min or until they are caramel color.  Stir in dried cranberries and pine nuts.  Cover and cook over low 5 min. until cranberries swell.  Gently fold cranberry mixture and orange zest into cooked rice. 

*If you don't have a rice cooker, go buy one because they are worth it! OR combine broth and rice in a saucepan and bring to a boil.  Reduce to low, cover and simmer 45-60 min. or until rice is tender and the liquid is absorbed.

Chocolate Mint Brownies

 These are my family's favorite!  Treat yourself this holiday season to these yummy brownies.  Three rich layers make these addictive.  You will finish the box yourself!

I will be making them next week and they will be available for pick up on Tuesday, Dec. 21st.  
6 brownies in a festive box will make any gluten-free person's holiday.  Either for yourself, a neighbor, friend, co-worker, or whoever, you will be loved for this gift!  Email me if you are interested and I will give you pickup information.  Price is $8 a box.

Candy Cane Cookies

This Holiday Season our family is starting some new traditions, based on the book, "A Christ-Centered Christmas," by Emily Freeman(a fellow Celiac).  The book guides you through 7 traditions inspired by the nativity.  This week we focused on the shepherds.  As part of the evening we made these candy cane cookies, that were the shepherd's staffs.  The kids had so much fun rolling and twisting their dough to form these delicious cookies.  They came out perfect.  The original recipe comes from the book and I just altered it to fit our diet.
Here is the gluten free version so you can enjoy them with your family.

1/2 c. butter(I used Earthbalance's Dairy Free butter)
1 c. sugar
1/2 c. milk( I used 1 T. lite coconut milk + water to = 1/2 c.)
1 egg
 1 t. vanilla
1 t. baking powder
1/4 t. salt
1 1/2 t. xanthan gum
1 t. unflavored gelatin
1 1/2 c. sorghum flour
1 c. millet flour
1 c. tapioca flour
1 t. peppermint extract
red food coloring
Beat together butter and sugar until fluffy.  Add in milk, egg, vanilla and mix well.  In a separate mixing bowl sift togehter the dry ingredients and then add to the butter mixture.  Mix well.  Divide dough in half.  Stir red food coloring and peppermint flavoring into half of the dough.  Refrigerate doughs for 4-6 hours.
For each candy cane, roll 1 Tablespoon from each of the red and white dough into a 4 in. rope( if your hands get sticky, spray them lightly with cooking spray).  Place one red rope and one white rope side by side, press together gently and twist.  Place on ungreased cookie sheet (or Silpat). Curve top down to form a candy cane.  Bake at 425 for 9-11 min.  Let cool.

One of my favorite blogs is the Gluten Free Homemaker.  She hosts a cooking challenge each month and for December it is Christmas cookies.  I thought these would be perfect.  Check out her blog for other great recipes. www.glutenfreehomemaker.blogspot.com. 
This is also linked to http://www.thesensitivepantry.com/the-sensitive-pantry/2010/11/30/calling-all-cookies.html, this is a new blog I found and I can't wait to check it out even more.  They have some great cookie recipes posted.  Check them out!

Cabbage Salad

I'm sure most of you have had the glutenous version of this salad.  It is called many names:  Oriental Salad, Cabbage Salad, etc.  This was the one salad my husband really liked to eat and now he couldn't eat it.  After going gluten free I figured it wouldn't be any good without those crunchy ramen noodles, and how could I make the dressing without the flavoring packet?  So, years later, I finally got around to changing the recipe.  Maybe it is because we haven't had the original salad for so long but it turned out quite good, and a whole lot healthier than the fattening, MSG laden ramen noodles(which I do love).  If you like chicken, or almonds, or onions, add more or less of whatever you like - this salad can't be ruined.  It is best if it can sit before consumption so the dressing can really soak in.

1 small cabbage, sliced

6 gr. Onions, chopped

2 T. sesame seeds

1-2 Chicken breasts, cooked and cubed

Almonds(optional)

½ c. oil

1/3 c. white vinegar

3 T. sugar

2 T. chicken bouillon(the Organic Better than Bouillon Paste from Costco works great!  If you use something else, just make sure it is well dissolved)

Mix together cabbage, onions, seeds, chicken and almonds.  In a small bowl combine remaining ingredients, mix or shake until dissolved.  Pour dressing over salad and let sit before eating.

1 Easy Recipe - 2 Great Cookies

Peanut Butter Blossoms or Peanut Butter Cookies

I'm sure most of you have seen a recipe similar to this simple flourless peanut butter cookie.  I reduced the sugar and added a twist to the recipe.  These are a great treat to take to a party or they make a quick and easy cookie to satisfy your craving.
 Basic Dough
1 c. peanut butter
3/4 c. brown sugar
1 egg
1 tsp. soda
Mix well.  Makes 16 cookies.
Basic cookie
Scoop balls onto cookie sheet(I prefrer a Silpat), and flatten with a fork, forming a cross.  Bake at 375 for 8-9 min.
PB Blossom
Form dough into balls and roll in sugar.  Place on cookie sheet and bake 9 min.  Remove from oven and immediately press a Hershey's kiss into the cookie.

Gingersnaps & Pumpkin Chocolate Chip Bread

 These cookies have the best texture of any cookie I have made.  You can't go without these this holiday season!  They come as frozen cookie dough discs, all you have to do is put them on a tray and pop them in the oven!

We eat this bread year round and it is a staple at our house.  Try a mix today and you'll have hot bread out of the oven that everyone will want to eat.  It makes a lot so you can just freeze the extra loaves and save them for later!

Stuffing

 My husband's Mom makes the best stuffing.  I never thought I could replicate it so I never tried.  A few years later I decided to give it a shot.  It still isn't as good, but it is a runner up.  I think one thing that makes this stuffing good is to use fresh bread that hasn't been toasted.  Also I use a bread that does not have any rice in it which helps the stuffing from getting gummy.  Feel free to change seasonings and add anything you like in your stuffing.  This is just a very basic recipe.

1 loaf gf bread, cubed (about 8 c.)I have a mix available

1 onion, chopped(about ¾ c.)

4 stalks celery, chopped (about 1 1/2c.)

¼ c. butter(or nondairy Earthbalance)

½ t. pepper

1 ½ t. thyme

1 ½ t. sage

1 t. parsley

1 t. poultry seasoning

1 ½ c. water

1-2 T. chicken bouillon(I love the organic Better than Bouillon from Costco)

Saute onion and celery in butter until veggies are soft.  In a small bowl combine water and spices.  Mix bread with veggies and stir to combine.  Slowly add liquid, gently stirring until bread is coated.   Do not add all at once, but wait a minute for liquid to absorb or bread will turn mushy and crumble.  Save any remaining liquid to add during baking.  Place stuffing in 9x13 pan and bake 45-50 min.  Stir half way through and add more liquid if necessary.

Coffee Cake

When someone has a birthday at our house, the birthday person gets to choose his favorite breakfast and eat it on this special plate.  This is a family favorite because what kid doesn't like to eat cake for breakfast?  It is quick, easy, and yummy!

Topping
1/2 c. brown sugar
2 T. melted butter (I used Earthbalance dairy free)
2 t. cinnamon
Mix together and set aside.

1/4 c. teff flour
1/4 c. millet flour
1/4 c. tapioca flour
3/4 c. sorghum flour
3/4 t. xanthan gum
1 T. baking powder
1 t. salt
3/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. milk(I used 1/4 c. lite coconut milk + 1/4 c. water)
1 t. vanilla
In mixing bowl, combine flours, xanthan gum, baking powder, salt, sugar, and shortening.  Add egg, milk and vanilla and mix well.  Pour batter into greased 9" round or square pan and sprinkle on topping.  Bake at 350 for 30 min., or until toothpick comes out clean.

You can substitute teff, millet, and sorghum for other flours.  Tapioca can be subbed out by another starch.  For those of you who eat gluten - feel free to take out these whole grain flours, and sub them out with 1 1/2 c. flour, and of course omit the xanthan gum.  Everything else stays the same.

Pumpkin Waffles/Pancakes

This may look like a fall breakfast, but we enjoy them year round.  We like these best as waffles, but they also make a great pancake.  Use the same batter for both and see what you like better!
Mix together:  1 c. sorghum flour
                      1/2 c. teff flour
                      1/2 c. millet flour
                      1/2 c. tapioca flour/starch
                      4 tsp. baking powder
                      2 tsp. pumpkin pie spice
                      1 tsp. salt
                     1/4 c. brown sugar
 Slowly add:  1/4 c. oil
                     2 eggs
                     1 c. pumpkin
                     2 c. milk (we always use 1/2 c. lite coconut milk + 1  1/2 c. water)
Mix until well blended.  Heat waffle iron or griddle, and spray with cooking spray.  Pour batter accordingly.
Great with fresh peaches and powdered sugar!

*Freeze leftovers and save for another day!

Nectarine/Peach Cobbler

We have a beloved nectarine tree in our backyard.  We anxiously wait all year for our nectarines!  The time has come and we are loving this sweet fruit on everything.  I just adapted this recipe for the first time and we all loved it.  Who knows, I'll probably change it in the future, but for now it will work!  I made it dairy free so everyone at our house could eat it, but I couldn't resist a scoop of vanilla ice cream on top!

Melt 3 T butter(I used Earth Balance Dairy free substitute) in a 9x13 pan at 375.

For batter - mix:  1 c. sugar
         1/3 c. sorghum flour
         1/3 c. millet flour
         1/3 c. potato starch
         1/2 t. xanthan gum
         dash of salt
         2 t. baking powder
     stir in 1 c. milk(or 1/4 c. lite coconut milk + 3/4 c. water)

Slice 4-5 nectarines with skin and set aside.  Peaches also work great, but I would probably peel them.

When butter is melted remove from oven and pour batter over the top. Drop in sliced nectarines and return to oven for 45-55 min. or until toothpick comes out clean.  Cover loosely with foil after 20 min. to prevent over-browning.  Best served warm with a scoop of ice cream on top!

You can substitute flours if you prefer others, just sub flour for flour and starch for starch.  You can also try another milk substitute but I have the best results with coconut milk.  Let me know what substitutes work for you!

Welcome

I'm so glad you are joining me on this journey. My disclaimer - I am terrible on the computer, and I'm not good with words. I have never done a blog before so I know there are going to be many kinks to work out. Please be patient with me! However, I love to eat good food and to cook. I plan to provide you with healthy gluten free options that will save you time. Why buy mine? There are a lot of new products out there, so what makes mine better? 1- the taste 2-they are healthy. I use whole grains and minimal starch.
Right now I am offering 2 cookie doughs and 6 mixes. I plan to change it up and offer different items in a month or so. Please give me your feedback. If you love an item, let me know and I'll keep it around. If you really dislike something and someone else can make it better, let me know and I'll give you another option. I am just trying to get going and I need your help. Also, please spread the word and let your friends and family know about me.
I also plan to post a new recipe each week. There is so much good food out there that just can't be put into a mix! Check back often to get some new food ideas to add to your menu!
We are 100% gluten free and 90% dairy free. Most my recipes and mixes can be modified to be dairy free if they are not already. Check my tips for easy ways to make food dairy free.