Monday, December 19, 2011

Gluten Free Ice Cream Cake Roll

 This has been one of my favorite desserts since I was a little girl.  Our family eats a lot of these around the holidays, and it is usually the Christmas Eve dessert of choice.  If you have never made a cake roll, they really are easy to make, and I included some pictures to help.  Another plus, is that you can make it a few days before the event, therefore one less thing to do at the last minute!  We love to fill it with peppermint/candy cane/mint ice cream, however, you can do whatever you like.  Plus, you can fill it with a dairy/soy free ice cream as well.  Let your imagination run wild and top it off with some hot fudge.

Ice Cream Cake Roll
Beat until thick:    4 egg yolks
¼ c. sugar
½ tsp. vanilla
In another bowl, beat:     4 egg whites
                                      ½ c. sugar
Fold together and add:    1 tsp. baking powder
                                      ½ tsp. salt
                                      ½ tsp. xanthan gum
                                      ¼ c. each of millet flour, tapioca flour, potato starch
You need to use a jelly roll pan that measures 15"x10".  The big cookie sheets most people use are too big.  Grab your pan, grease it with shortening then put on some wax paper(this keeps the wax paper in place).  Then liberally grease the wax paper and pour batter into prepared pan and bake 375 for 12 min.(see pict. 2).   When done, turn onto a dish cloth sprinkled with powdered sugar(this will keep the cake from sticking to the towel).  Peel off the wax paper and roll(see pict. #3 & 4). When cool, unroll, fill with ice cream, roll back up and freeze(see picture #5).  Wrap it up in a few layers of foil to keep in the freezer until consumption.
*Check out some other Holiday favorites at Linda's gluten-free-wednesdays!

Wednesday, December 7, 2011

Peppermint Patties - everything free!

 For those of you with lots of allergies, and who never get to enjoy a regular candy bar, this recipe is for you.  These are gluten free, dairy free, soy free, nut free, egg free, and free of lots of other stuff.  I am not a candy maker, but I can make these.  For those of you who know how to make candy, please don't shudder at my methods, just let me know an easier way or any tips you might have!  Here is the recipe and read on for the methods and substitutions.
Peppermint Patties
2 T. + 2 t. water
1 T. agave/honey
1 t. peppermint extract
3 3/4 c. powdered sugar
1 T. shortening
1 bag semi-sweet chocolate chips
Beat together: water, agave, peppermint, and 2 c. powdered sugar in a mixing bowl.  Add shortening and beat well.  Add remaining powdered sugar and mix well.  You should have a dough that won't stick to your fingers, and that you can roll into a ball.  If it is too thick, add a few drops of water; too thin, add a small amount of powdered sugar.
Roll dough into 36 1" balls(or whatever size you want), and place on a cookie sheet with wax paper.  Cover with another sheet of wax paper and use another pan to press down on the balls and flatten them to 1/4-1/2" thick.  I find this the easiest way.  You can also flatten them with a cup or anything else, this just seems to be the fastest and most uniform way.  They should look like picture #1. Throw them in the freezer and now onto the fun part. Time to melt the chocolate.  I dump the bag of chocolate chips in a bowl and place in the microwave.  I do 1 min. intervals and stir after each one until melted. Let cool. When your chocolate is ready, pull your tray of discs out of the freezer and it is time to dip.  I actually have no idea how to really dip chocolates.  Please let me know how you are really supposed to do this!  I wash my hands, grab a disc and drop it in the chocolate, make sure both sides are covered and place it back on the wax paper to harden.  With dripping hands I grab the next disc and repeat until they are all done.  Then I lick my fingers!  If the discs get to soft, throw them back in the freezer for a few minutes.  This makes them a lot easier to work with.   Place chocolate covered patties in the fridge until set.  See picture #2 for the finished product.   I usually store mine in the fridge, but they usually don't last very long!  If you love mint, you can sprinkle crushed candy canes on top of the wet chocolate, but  I am too lazy!  Enjoy your chocolate treat this wonderful holiday season!

Use Spectrum shortening for a soy free, trans-fat free option
Use Enjoy Life chocolate chips for soy and dairy free
     or just Guitard or Ghiridelli semi-sweet chocolate chips for dairy free

*Check out Linda's Chocolate Roundup for this month's challenge!

Tuesday, November 29, 2011

Chicken Wontonless Salad

I used to be one of those people who had to have something crunchy on my salad - croutons, wontons, chineese noodles, chips, etc.  Over the years I guess I have come to appreciate a salad for other reasons other than the unhealthy ones.  I love the dressing on this salad, it looks pretty boring, and if I just saw the recipe I wouldn't have tried it.  However, my good friend made it, and I was hooked after one bite.  It is mild, yet tasty, and very easy to whip up.  As like all my recipes, adapt this to your desires and portions and enjoy!
Chicken Wontonless Salad
2 chicken breasts, marinated in equal parts sugar and gf soy sauce(1/4 c. each), then baked at 350 until done(25 min) and diced
3 hearts of romaine, chopped
6 green onions, chopped
2 sm. cans mandarin oranges, drained
sesame seeds
not pictured, but would have added if had on hand
sugar snap peas
bean sprouts
2 T. sugar
1 t. salt
1/4 c. oiil
1/2 t. pepper
1 t. sesame oil
1 T. rice vinegar
Shake together your dressing ingredients and pour over your chopped salad ingredients.  Pour on dressing right before eating for best results!

Tuesday, November 22, 2011

Double Layer - No-Bake - Pumpkin Pie(Gluten Free Style)

I know this isn't the loveliest picture, but it will have to do!  I made the top part dairy free and it didn't set up like it should.  If you use milk it should work just right!  Anyway, this is a favorite of mine that I prefer to regular pumpkin pie.  You get all the spicey goodness without any cooking.  The gingersnap crust makes a rich dessert that anyone will enjoy.  Anyone can make this because no special flours are required, just some special cookies that you can pick up at most stores.  I prefer to use Pamela's gingersnap cookies, but Kinnickinnick has a great S'morable cookie that would also work well.
Double Layer Pumpkin Pie

1 1/2 c. smashed GF gingersnaps         1 c. milk
3 T. melted butter                                 1 (15oz) can pumpkin
4 oz. cream cheese                              2 sm.pkg. instant vanilla pudding
1 T. milk                                              1 tsp. cinnamon
1 T. sugar                                            ½ tsp. ginger
4 oz cool whip                                     ¼ tsp. cloves

Mix gingersnaps and butter and press into pie pan. Bake at 350 for 8-10 min.  Cool completely.  Mix cream cheese, 1 T. milk and sugar - stir in cool whip.  Spread onto bottom of crust.  In another bowl, mix milk, pumpkin, pudding and spices.  Beat until well blended.  Pour over cream cheese layer.  Refrigerate 4 hours or until set.  Keep refrigerated.

It really is quick and easy and is best if you do it the night before.   Surprise your gluten free guests with this yummy pie.

Monday, November 14, 2011

Gluten Free Stuffing

The 1st Thanksgiving we ate gluten free, I announced to my husband that he would just have to do without, I was not attempting to make stuffing.  It felt so overwhelming, especially since most the bread we tried was disgusting!  Of course over time, the gluten free diet becomes much easier and so I did attempt to make stuffing.  Either my family forgot what it tasted like, or they are crazy, but they love it.  It is now a staple again.  I make a very plain stuffing, feel free to spice it up with fruit, sausage, or whatever you like.  Hopefully this will motivate you  to make stuffing this year.  Use your old favorite recipe, or try this one, but give it a shot.  It really isn't a feast without stuffing!  I use my Multigrain bread recipe, but if you like a lighter bread, try out the roll recipe, it is basically the same recipe with different flours.  This is easily made dairy and soy free.

1 loaf gf bread, cubed (about 8 c.)I have a mix available
1 onion, chopped(about 1 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
2-3 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, including bouillon.  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.  Add remaining liquid, until bread  coated, not too mushy.  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.
*Check back soon for a great pumpkin dessert that anyone can make, no "different" flours required!
**Check out some other stuffing recipes at Linda's Gluten free stuffing challenge

Monday, November 7, 2011

Gluten Free Ranger Cookies - Healthy style

Yes, I love desserts, and we eat way too many of them at our house!  Because we eat so many, I make them as healthy as possible and then rationalize that I can eat a dozen in one sitting.  So, although this is a cookie, I can happily say that they are made of 100% whole grain, no starch, reduced fat and sugar - and of course they are delicious. Plus they are dairy & soy free as well.   These are my gluten eating neighbor's favorite cookie!
Ranger Cookies

½ c. shortening(Spectrum)
1 c. brown sugar
½ c. sugar
2 eggs
1 t. vanilla
1/3 c. millet flour
1/3 c. teff flour
1/3 c. sorghum flour
½ c. gf oat flour
1 t. xanthan gum
2 t. baking soda
½ t. baking powder
2 c. gf rolled oats
2 c. gf rice krispies
Chocolate chips, m&m’s, Craisins, or whatever you want

 In a large mixing bowl, cream the shortening & sugars.  Beat in the eggs and vanilla.  In another small bowl sift together the flours, xanthan gum, soda, and powder.  Stir flour mixture into sugar mixture.  Stir in oats.  Stir in Rice Krispies, and then stir in chocolate chips.  The dough will be crumbly, because there isn't really a lot of dough to hold all the stuff together.  Just pack it into your cookie scoop and bake at 350 for 10 min. Makes 4 dozen.

Tuesday, November 1, 2011

Gluten Free Thai Peanut Noodle Salad

So sorry I haven't been around, life has been crazy.  I have felt none of my meals have been blog worthy, or I haven't taken a picture.  After pounding tons of candy the last few days, I decided to post a healthy, delicious, peanutty, cilantroey, salad option.  I love peanuts and cilantro, so if you do, you will love this.  If you don't, try it any way!  I got the recipe from our best bites, so you can check out their step by step lovely pictures and instructions.  I will off you the cliff note version.  Like most my meals, this recipe is a guideline, alter it to your tastes, or to your portions.  I'm sure I never measure or make it the same twice.  This recipe makes a lot - feel free to cut it in half.

Thai Peanut Noodle Salad
8 oz Linguine or Spaghetti(we like Tinkyada Brown Rice Pasta)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Cook pasta according to directions, rinse with cold water and set aside. Prepare vegetables and toss with chicken.  In a blender combine the following ingredients for the dressing.
  Peanut Dressing
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T  rice wine vinegar
2 T gluten free soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t sea salt
1-2 t  chili powder
2-4 T water
Now it's time to assemble.  In a large bowl, drizzle 1/2 the dressing over the pasta and stir to coat.  Add in vegies and chicken and remaining dressing.  Toss.  Top with peanuts and fresh cilantro.

Wednesday, October 12, 2011

Gluten Free Nutella Cookies

One day I was looking for something new to eat and came across this recipe.  I know Nutella has milk in it, so I'm sorry to those of you who can't do dairy, but for those of you who can, these are awesome.  I knew they would be good because I know that nut butters give gluten free cookies a great texture.  Plus, these are chocolate so I knew it would be easy to make them healthy.  Put the 2 together and you now have a whole grain, gluten free, yummy cookie.  I adapted the recipe from two peas and their pod.

Nutella Cookies
1/2 c. teff flour
1 T. coconut flour
2 T. potato starch
1/4 c. sorghum flour
1/4 c. millet flour
1/2 t. xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa
1/4 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1-1/2 teaspoons vanilla
1/3 cup Nutella
1/3 cup milk

Preheat oven to 325.   Whisk together dry ingredients, set aside. In a mixer, add the butter, sugars, and vanilla. Beat until smooth and creamy.  Add the Nutella and mix until batter is smooth.  Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking.  Drop dough onto cookie sheets(Silpat liners are the best) and bake for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely. 
*I'm posting these at Linda's gluten free Wednesdays, there are always lots of great recipes.

Wednesday, October 5, 2011

Homemade Green Enchilada Sauce

I don't know how the Fall gets so CRAZY! Maybe between making fruit leather, soccer, piano, book reports and 5 kids, the time just flies!  You might be wondering what this is or why I make it.  When we first went gluten free I couldn't find a gluten free green enchilada sauce and we love it.  I tried several recipes and we came up with this.  Recently, I bought a can of gr. enchilada sauce to use to make dinner for a neighbor(I'm not nice enough to use my good stuff).  When I opened the can I was disgusted by the canned "junk." and wondered how I ever liked that stuff. We have also tried green salsa but haven't found one we love.  Therefore, I make it because I need to, and also because I want to!  A couple years ago I started planting tomatillos just for making this sauce.  They are easy to grow and produce a lot!  Whenever I have a bunch I make a couple batches of this sauce, pour it into bags and throw them in the freezer for future consumption.  If I run out in the winter, I  buy tomatillos at the store, but home grown are my favorite - either will be just fine!  This really isn't hard, give it a shot!
Green Enchilada Sauce

1 ½ lb. tomatillos
3 small jalapeno chilies, seeded
1 c. chopped cilantro
2/3 c. chicken broth
1/3 c. chopped green onions
1 T. sugar
¼ tsp. salt

Remove the husk of the tomatillos, slice in 1/2 and boil for 4-5 min, until soft.  Throw everything in the blender and let it blend until smooth.  This recipe is very versatile, feel free to throw in some cayenne, or more cilantro, or sugar, or whatever you like!  I let it cool and then freeze in 1 1/2 c. portions, so it's just like a can.

Sunday, September 18, 2011

Gluten Free Baked Oatmeal

I don't know why I have never had baked oatmeal because I grew up eating oatmeal almost every morning.  I have seen various recipes for this all over the internet, and I needed something new & easy to add to our breakfast menu, thus, it was time for "baked oatmeal."  So for those of you, like me, who have never had baked oatmeal, it is like eating a crumbly, less sweet, oatmeal cookie.  This is great with or without milk and of course can be made dairy/soy/nut free.  

Baked Oatmeal
adapted from Our Best Bites
3 c. oats(gluten free & not quick-cooking)
1/2 c. brown sugar
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder
3/4 c. Craisins, raisins, dried cherries, or other dried fruit(optional, we did it without)
1 c. milk(I used rice milk)
1/4 c. butter, melted 
1/4 c.applesauce
2 tsp. vanilla
2 eggs
Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and dried fruit. In a smaller bowl, whisk together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry mixture and stir to combine. Pour into a deep 9″ pie plate or an 8×8″ or 9×9″ baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk. Serves 8.

Monday, September 5, 2011

Gluten Free Lemon Bars

The other day as I sat thinking about food, it hit me that I needed to make lemon bars.  I haven't made these for years, but when I thought of the recipe I knew it would be an easy gluten free makeover.  I subbed out the flour, cut out some fat and that is about it!  I wanted them to taste like shortbread so I kept my flours pretty neutral, however, this recipe should be flexible to use whatever flours you like.
Lemon Bars

1/3 c. softened butter
¼ c. tapioca starch
¼ c. millet flour
¼ c. sorghum flour
¼ c. potato starch
½ t. xanthan gum
¼ c. powdered sugar
2 eggs
1 c. sugar
½ t. baking powder
¼ t. salt
2 T. lemon juice

Mix butter, flours & starches, xanthan gum & powdered sugar.  Press into greased 9x9 pan.  Bake at 350 for 20 min.  Meanwhile, in mixer, beat together remaining ingredients until fluffy, about 3 minutes.  Pour over crust and return to oven and bake for 25 min.  Let cool and sprinkle with additional powdered sugar.  Best if refrigerated.
*Easily adaptable to dairy & soy free, just sub out the butter!