Category Archives: Gluten-free recipes

Monday Mmm…Birthday Edition

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My birthday “cake”!

#1 I wasn’t thinking ahead–dessert on the brain, not blogging!
#2 I didn’t take this photo, hence it was not staged at all–I just used what I found on the old photo stream.
#3 Pretend it has been cropped after-the-fact, because I don’t know how to do that yet!

Banana: Guatemala
Ice Cream: Simply Sugar and Gluten-Free cookbook. (Same as last week’s recipe).
Chocolate Sauce: Sweet and Natural cookbook.
Whipped Cream: Simply Sugar and Gluten-Free blog.

Psalm 28:7(NIV)
The Lord is my strength and my shield;
my heart trusts in him, and he helps me.
My heart leaps for joy,
and with my song I praise him.
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More Bread

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So, the no-baking until after Thanksgiving experiment didn’t pan out. It ended yesterday. Instead of six days, I only made it two. I felt justified though, because how could I serve lonely homemade tomato soup?
I made a double batch and substituted psyllium husk for the flax seed meal (which I have been using for the past year instead of xanthan or guar gum). The dough had a thicker consistency, but I didn’t see a big difference in the final product. I really need to have a side-by-side test. My helpers would be happy to try it blind-folded, I’m sure!

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One loaf down last night with the soup, one-and-a-half with pb and banana for the six sibs at lunch, and the last one-and-a-half sliced and frozen to have with one of the two containers of tomato soup or the kale chowder in the freezer.

Another Baking Day

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Today was to be get-rid-of-lots-of-clothes-and-get-the-keepers-back-in-the-attic day. I started that project, but soon tired of it and moved on to a more interesting project: baking!!

Actually, a large stock pot of kale chowder for dinner tomorrow and a freezer meal was made first, then the baking.
Baking summary:
The afternoon started with rolling out five pizza crusts for dinner, while listening to a Focus on the Family about strong-willed children;
then a 9 x 13 pan of pumpkin bars with cream cheese icing for tomorrow’s dessert, while listening to another Focus, this time about fighting fair in marriage;
followed by two loaves of bread to go with soup for lunch and dinner tomorrow and the second fighting fair program and finally;
the batter for cranberry-nut muffins, to be baked in the morning for breakfast, while listening to a Simple Mom podcast.
I also boiled 20 eggs and did about half of the dishes, Luke and Kyle helped with the rest.
This will probably be all the baking I do until after Thanksgiving, so I hope my “fix” lasts that long!

The bread:

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(Yea!! My first photo, thanks to a tutorial from the Blog Engineer!)

Baking Day

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My inspiration for baking:
Two boys, who shall remain anonymous, were having trouble being quiet and still during rest time, so I decided chocolate cupcakes would be in order for snack. It was amazing at the difference in their behavior when they found out what they might miss.
After all, treats are only for those that cooperate. Harassing Mommy usually means you get to skip snack or get a less-appealing alternative.
Why make only one batch, when you can double it and put some in the freezer? I went to work making the chocolate batter and as I was getting the milk, I saw leftover oatmeal that Adam made this morning. I also I found some on the shelf behind it. It was leftover from the middle of last week and since tomorrow is muffin morning and I didn’t want to get into my freezer stash of pineapple coffee cake muffins I made last week, I made oatmeal muffins.
(I did check the fridge for any other surprises. Fortunately, there was nothing green that wasn’t supposed to be and no other surprises!)
I will share recipes for the oatmeal and pineapple coffee cake muffin recipes and the chocolate cupcakes and icing.
One of these days, I will figure out how to add pictures when the Blog Engineer has time to help. Lots of time. To show me over and over and over. And lots of patience.
This post is for him 😉

Gluten-Free Coconut Macaroons

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Adapted from elanaspantry.com.

 

I found this recipe  after searching for a sugar-free, gluten-free coconuty dessert for Easter 2010.

They are very easy to make,  taste rich and desserty and are the kind of cookie to save for a special occasion.

The only down-side is that they are somewhat delicate as far as traveling with them, but if you eat them fast, who cares? They are  so good!

6 egg whites

1/4 teaspoon sea salt

1/2 cup agave nectar

1 tablespoon vanilla extract

3 cups shredded coconut (I like Let’s Do…Organic. It is unsweetened and has no artificial colors or preservatives.)

 

1. In a mixing bowl whisk egg whites and salt until stiff.

2. Fold in agave, vanilla and coconut.

3. Drop batter onto a parchment lined baking sheet, one rounded tablespoon at a time.

4. Bake at 350 degrees for 10-15 minutes, until lightly browned.

 

 

 

Gluten-free Oatmeal Pancakes

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Adapted from The Whole Foods Diabetic Cookbook.

I found this little cookbook at a local health food store  over 5 years ago, about a year after J-J was diagnosed.  We have used a number of the recipes over the years, but fell in-like with this recipe again last month, after Mr. I, who was assisting  Big A  in the kitchen,  requested waffles instead of pancakes. Yum!!

These are so filling  (i.e. not “normal” light and fluffy pancakes), that all of us but the teens and Dad need only one, if topped with peanut butter and jelly.

Yield: 8 pancakes (We always multiply and freeze for quick weekend breakfasts.)

These pancakes go great with peanut butter. We like  apricot or  peach  jelly on top too!

Mix together in a medium bowl:

1 1/2 cups rolled oats (We use Bob’s Red Mill GF oats)

(Blend the oats to make oat flour for waffles.)

1/2 cup gf flour (rice, sorghum or a blend)

2 teaspoons baking powder

1 teaspoon cinnamon (optional)

Beat in:

1 1/4 cups low-fat milk (we use almond)

1 tablespoon oil

1/4 cup raisins (leave out for waffles)

Lightly spray a frying pan with oil on medium-high. (We use a large electric skillet for the pancakes or waffle iron).

When the pan is hot, drop on the batter by tablespoons. Flip once when bubbles appear, and cook until golden brown on the bottom.

 

Gluten-free Crusty Boule

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Adapted from Healthy Bread in Five Minutes A Day.

I borrowed this book from the library last fall, after it was recommended to me from someone on an e-mail group I subscribe to. It quickly became our favorite bread, after four years of testing! We also use this recipe for pizza crusts.

Makes enough dough for at least four 1-pound classic boules or two loaf pans.

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 tablespoons yeast
1 tablespoon salt
2 tablespoons xanthan or guar gum
2 2/3 cups lukewarm water
4 large eggs
1/3 neutral-flavored oil
2 tablespoons honey or agave

1. Whisk together the dry ingredients.
2. Combine the wet ingredients and gradually mix them with the dry ingredients. Use a spoon, food processor with dough attachment or stand mixer with paddle.

3. Preheat oven to 450 degrees.

4. Form dough into boule loaves using wet hands or press into greased loaf pans.

5. Bake for 35 minutes.

6. Enjoy!