I enjoy preparing gluten-free recipes and food and bringing them to you each weekend. Today is one of my favorite. I brought out one of my first gluten-free recipes because my mind has been on other things and if you will indulge me I will share them with you.
Part of this weekend was spent at a bridal shop with my beautiful daughter Samantha. Treating her like the beautiful princess she is the bridal stylist helped her into one romantic white gown after another. All the while I sat there with thoughts racing. First was the day she was born and I relayed to her fiance's mother how her father adored her from the moment she was placed in his arms. When she told me who her four brides maids were to be my mind went back to the day she met each of them, all before she was four years old. I couldn't be prouder of the woman my daughter has become! Sam wants her stunning dress to remain a surprise to as many people as possible so I will honor her request by not post pictures till after she weds her love in December.
If there is a segway from that to my next recipe I can't find it. So here goes...
When I first found I needed to cut gluten from my life it was breakfast that was the most difficult. My mornings start early and they begin full speed. Breakfast needs to be fast and I mean real fast. One of my favorite is a bowl of plain yogurt with blueberries and granola. Only trouble was I couldn't find a gluten-free granola that tasted good and didn't have something in it that I didn't care for. I don't want raisins or sunflower seeds. And whoever heard of sesame seeds in granola...yuck! Why was this so hard? Bob's Red Mill makes perfectly wonderful gluten-free oats so why can't somebody make granola with it. They can...you can...here's how...
Granola
Ingredients:
3 cups gluten-free oats (I use Bob's Red Mill)
2 cups nuts (you can use any combination you enjoy but I like sliced almonds)
3/4 cup shredded sweet coconut
1/4 cup plus 2 Tablespoons dark brown sugar
1/4 cup plus 2 Tablespoons liquid sweetener (I use maple syrup but honey or agave syrup are also good)
1/4 cup coconut oil (measure melted)
3/4 teaspoon salt
Preheat oven to 250 degrees F.
In a large bowl combine the oats, nuts, coconut and brown sugar.
In a separate bowl, combine liquid sweetener, coconut oil and salt. Combine both mixtures and pour into a large pan or two smaller ones. It should be a shallow layer and you will want to be able to stir it. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve even cooking.
Remove from oven and allow to cool completely. If you like raisins or other dried fruit you can add it now but you won't catch me doing that.
*have you ever had to cook something in increments and find you can't remember how many times you've stirred. I place a piece of paper beside the oven and write five 15's on it. When I put the pan in the oven I circle the first 15. This tells me that I am in this 15 minute segment. When I stir the mixture and place it back in the oven I put an X mark through the first 15 and circle the next one and so forth.
From the beginning my intent with this blog has been to show how easy it is to prepare gluten free foods for yourself or your loved ones. To show how easy this is to do I recently facilitated a Gluten-free Cupcake Wars with my co-workers. Cupcakes are fun and small enough to not be a big commitment. Over half of the entries were from bakers who don't usually eliminate gluten from their treats.
The criteria was simple. Each participant was to bake cupcakes. The cupcakes were to be completely gluten free. Since the judging took place on March 16, just one day before St. Patrick's Day, the contestants were to display 3 of their cupcakes with green. The green could be in or around the cupcakes. The judges gave each cupcake a point value based on taste, appearance and theme.
To inspire the contestants I brought two of my gluten-free cookbooks and several gluten-free cake mixes to work. Contestants could use any flavor cake mix base or start from scratch to create their own cupcake twist.
The three top cupcakes were baked by Andrea R., Maggie W. and Robin F. (moi). I would love to give you the exact recipes for these cupcakes but that would be a copy rite infringement. I will tell you which base the cupcakes started with and list a few key ingredients. I will also give you the name of the cupcake where to find the recipe. All recipes came from my favorite shortcut baker, Anne Byrn in her book The Cake Mix Doctor Bakes Gluten-Free.
Andrea's Cupcakes
Andrea R.'s Cupcake: Andrea used the Hawaiian Cupcakes with Cream Cheese Frosting from The Cupcake Mix Doctor Bakes Gluten-Free. What impressed me about Andrea's entry was her use of a filling which she accomplished with a cream cheese filling which she blended with a gluten-free banana cream pudding. Andrea used an injector tool similar to put a yummy bit of filling in the middle of each cupcake. Her injector tool would be similar to this one on Amazon http://www.amazon.com/Norpro-3566-Cupcake-Injector-decorating/dp/B0042YYBNC/ref=pd_sim_k_13 Most people agreed that Andrea's cupcakes would win if the competition were taste alone.
Maggie W's Cupcake: Maggie's frog display was ADORABLE! Green frogs on a glass bead lily pad were so cute! Maggie also created her own twist on Betty Crocker's Gluten-free yellow cake mix.
Maggie's Cupcakes
1 Box(15oz) Betty Crocker's Gluten free yellow cake Mix
Mix according to box instructions (instead of 2/3 cup of water I added 2/3 cup of the pineapple juice from the can of pineapple, (but this made it a bit too moist)
1 Cup of mashed bananas (2 medium)
1 large Can of crushed pineapple
Frosting (or use classic white gluten free frosting and add coloring)
1/3 cup butter
3 cups powered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
green food coloring
Decorations
12 marshmallows cut into two
24 chocolate drops
Also green sugar
1. Heat oven to 350°F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
2. Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3. In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
4. In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Add food coloring, Spread frosting over cooled cupcakes.
5. Dip one end of marshmallow into water and dip into sugar (to make eyelids) add a chocolate drop for pupil (use abit of white frosting to glue on)
6. Add to cup cakes on the top, make a mouth and nose with another frosting color or food gel pen
Robin's Cupcakes
Robin's Cupcake
My cupcake I called Party in a jar. My Cupcakes also started with Betty Crocker's Gluten-Free Yellow Cake Mix. The recipe I used was The Cake Mix Doctor Bakes Gluten-Free's Lunchbox Applesauce Cake. The use of cinnamon, nutmeg and cloves and chopped dates made this a spicy and moist little cake. I first made this recipe as a sheet cake a few months ago when I needed to use up some applesauce I had in the frig. The display inspiration came from a post on a friend's Facebook page recently. A student had given her a mason jar filled with a rainbow of cake. I had to try it! I used small mason jars and filled them 1/2 full with the cake batter. Once baked and cooled I topped the cakes with Browned Sugar Frosting. The theme is completed by adding a St. Patrick's day beaded necklace and a sparkler candle to each little mini cake.
Our Judges
Executive Chef J.R., Sodexo
Brian, E.C. Bright Horizons
Michelle, E.C. Bright Horizons
And the winner is...Maggie! Maggie and Andrea had the exact same number of points so a tie breaker decided the winner. My cupcake was one point behind the other two. All three cupcakes were devoured by happy samplers. What I was excited about was that Maggie is not herself gluten-free. This brings home my theme point that baking gluten-free is easy and can be done easily, even if you are new to the concept. Congratulations Maggie on winning first place! Congratulations Andrea for a very close second!
An honorable mention needs to go to all of our other entries. Congratulations for trying something new! All cupcakes were tasty and at the end of the day all were enjoyed. One of the most complimentary phrases I heard was "these are great cupcakes".
Sarah's (director) cupcakes Our only "from scratch" entry
Cindy's cupcakes Cute butterflies!
Bertha's cupcakes Very Sparkly!
Bonnie's (teacher) cupcakes Awesome alien design!
I would like to add one special thank you to Cindy. Knowing I wanted a prize for our Cupcake Wars, Cindy designed and made the trophy Cupcake Wars Apron. Thank you so much, Cindy!
Thank you to all who entered. Watch for our on site Iron Chef Gluten-Free contest coming soon.
Steve and I were at our local BevMo recently talking to our favorite sales rep Zack. Steve is my handsome husband for those of you who are just tuning in. Zack pointed out that there were several gluten free beer's available and said I should try one for my blog. What Zack didn't know is that I hate beer! I do love to cook with it however so this is first for you Zack. Secondly, this is for my sister Laura who asked that I include complete meal menus in some of my posts. I know your a vegetarian Laura and this brisket is not to your liking but the side dishes could easily be paired with your gluten free mac and cheese recipe and the dessert is to die for!http://www.bevmo.com/Misc/StoreDetail.aspx?sid=147
Beer, Ginger and Garlic Braised Brisket
adapted from The Food Network by Aarti Sequeira
Ingredients
2 tablespoons grape seed oil (that's what I had on hand so use what you have)
1 tablespoon dark brown sugar (I had light so I used light)
22 oz gluten free beer (two bottles were 24 oz so Steve drank the extra 2 oz)
beef or chicken broth (you may not need this...I didn't)
1 teaspoon apple cider vinegar
Directions
Preheat oven to 325 degrees F.
Warm the oil in a large, ovenproof dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides. Add the meat to the pot and brown on all sides, about 10 minutes total. remove from the pot and set aside on a plate.
Turn the heat down to medium and add the cinnamon stick, cloves and cardamom pods. they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma in about 1 minute add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help release moisture. Saute until onions soften and turn golden, about 10 minutes.
Stir in the sugar and beer and scrape up any bits that have stuck to the bottom. Carefully put brisket back into the pot. If needed add enough broth to bring the level halfway up the brisket. You can always add more beer too if you haven't drank it already. Bring the liquid to a boil, shut off the heat, cover and transfer to the oven. Cook for 2 1/2 hours. Uncover and cook a remaining 1/2 hour.
Take the brisket out of the pot and let it sit for a few minutes before cutting. Stir in the cider vinegar. If the gravy is too think add water or stock. If the gravy is too thin reduce it on the stove top. While stirring look for and remove cloves, cinnamon and cardamom.
Cut the brisket across the grain for best results. Spoon a little gravy over the top and enjoy!
*This gravy would also be great on mashed potatoes. I didn't make them only because we were having bread pudding for dessert and I felt we didn't need the extra carbs.
Garlic-Ginger Paste
1/2 cup cloves garlic
1/2 cup sliced fresh ginger
1/4 cup grape seed oil (again, use what you have)
Put all ingredients in a mini-food processor and let it chop till it forms a semi-smooth paste. There will be tiny pieces in the paste.
*What you don't use will keep in a glass jar for 2-3 weeks. Add it to marinades, pasta sauce, stir-fry sauce, slow-cooker recipes, gravy, etc.
Roasted Tomatoes
12 Firm tomatoes (I used Romas)
4 tablespoons Olive Oil (to taste)
1 1/2 tablespoons Balsamic Vinegar
2-3 cloves garlic chopped fine
1 -2 teaspoon sugar
1 1/2 teaspoon Kosher Salt
1/2 Freshly ground Pepper
Preheat oven to 450 F. Arrange tomatoes, cut side up, in a baking dish. Sprinkle on each ingredient. Feel free to vary amounts to your taste. Roast for 25-30 minutes. Tomatoes will concentrate and caramelize. Serve hot or at room temperature.
*I thought of Laura's summer garden with this one. She always has the best tomatoes!
Asparagus
At least 4-5 spears of asparagus per person. Hold your asparagus by the middle in one hand. With your free hand hold the bottom cut end. Gently bend till it naturally snaps. This will tell you where the tender asparagus ends and the woody part begins. Keep the tender ends and discard the bottoms. Steam asparagus in a steamer over a little water. Asparagus simply does not need anything else to be wonderful. If you must, add salt and butter or your favorite sauce.
Drum roll please...dessert! Udi's makes some really good gluten free products. I absolutely love their snicker doodle cookies and their muffins are my go to, I don't have time to eat breakfast breakfast. Since I pull them right out of the freezer, I cut them in half and pop them in the toaster. A little butter and I'm out the door. Udi's posted a recipe contest that I couldn't resist entering. I used Udi's Gluten Free Blueberry Muffins and made the following yummy dessert.
Blueberry Bread Pudding with Amaretto Cream Sauce
1 pkg Udi’s Blueberry Muffins
2 tablespoons butter softened
2 tablespoons butter melted
3 cups milk
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cup fresh or frozen blueberries
1 tablespoon cornstarch
1/4 cup amaretto liqueur
1 1/2 cup 1/2 and 1/2
1/4 cup granulated sugar
Preheat oven to 350 degrees F. Butter 9 × 9 in baking dish or other dish that will hold pudding with softened butter. Break muffins into little pieces approximately the size of a dime. In a large bowl whisk the eggs, milk, brown sugar, vanilla and cinnamon together. Add the muffin pieces and blueberries and mix well. Stir in the melted butter. Let sit for 30 minutes so the muffins will absorb the milk/egg mixture.
Pour into the prepared dish. Bake until firm when pressed in the center, about 1 1/2 hrs. Let cool about 20 minutes.
Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the amaretto and whisk till smooth. In a medium saucepan, scald 1/2 and 1/2 over medium heat. Add the amaretto mixture to the hot 1/2 and 1/2 and whisk constantly till mixture comes to a boil. Reduce heat and cook whisking for 30 seconds. Remove from heat and add sugar. Whisk until dissolved. let cool to room temperature before serving with the bread pudding.
Serve warm
*You can make ahead and warm the sauce just before serving.
As you can see, Steve loves the sauce so much he had his in a shot glass.
Every time I meet someone who is living a gluten-free lifestyle I feel a commodore. I ask each of these new friends the same question hoping to get an inspiration for a new blog challenge. While in a break room at work recently I met Jackie. Jackie was lamenting a recent belly ache due to a mystery ingredient in her diet that was still a painful memory. Boy can I relate to that one!
I introduced myself and asked my repetitive question. What did Jackie miss since living gluten-free? Her answer "Grilled Cheese Sandwich". "Oh that's easy", was my reply. Jackie continued "I also need to tell you that I'm also allergic to corn and casein" (a protein found in dairy products). Oh boy! Okay, so now I have a challenge.
I first went in search of a meltable tasty cheese alternative that doesn't have gluten, corn or casein. I had no idea how hard that would be. I first bought one at Whole Foods that comes under the brand name of "Tease". Cute name but in the small print I found it contained corn. My next shopping trip found me at Sprouts where I found one and only one cheese alternative that met all our expectations. This product name is Cheddar Vegan Gourmet by Follow Your Heart. It melts nicely and has a similar texture and taste to American cheese...sort of. I would love to hear from others who may have had better luck in this category.
My next step in this challenge was the bread. None of the ready made gluten-free breads I found met all the allergy constraints I needed for Jackie. This led meant that I would need to bake my own bread. This is something I have done many times but not lately. I just find it easier to buy one of the products on the shelf most of the time. The ready made bread I prefer is Rudy's multi-grain. The price isn't bad either, especially if I catch one of Sprouts gluten free sales.
The bread I enjoy making most comes from a mix developed by my friend Arnel. She has developed a line of baking products that is second to none. I LOVE them! To remove as many allergens as possible I baked her Gluten-free bread mix with ground flax seed instead of eggs. This makes a delightful gluten-free, whole grain, dairy-free, corn-free and soy-free bread. After making the grilled cheese sandwich for Jackie I gifted her with the remainder of the loaf. I loved it when she commented "it's so soft". This bread is bendy unlike most of the other gluten-free breads on the market.
To make Jackie a grilled cheese sandwich it needed to be fresh. Who ever heard of a cold grilled cheese...yuck. I borrowed a panini press from another co-worker and gained permission to use it on site. Did you know that cheese smokes when it hits a panini press. Well, I do now! I was so afraid we'd set off the fire alarm system that I was only able to make one batch of sandwiches. I fit as many as would fit on the press, baked them and pulled the plug. I made the sandwiches with taking all of Jackie's allergies in mind for her and three others with dairy cheese for everyone else. Jackie got two sandwiches. The other three I cut in quarters so as many people could try them as possible.
I'd still like to find a better tasting cheese alternative. If I were making Jackie a sandwich again, I'd probably make it turkey or ham. There were however about a dozen people who were introduced to a gluten-free sandwich for the first time. Each of which who declared it yummy. This is partly what I want the world to know. Gluten-free food tastes great.
There is a time for baking things from scratch and there is a time for shortcuts. After testing multiple recipes, doing a little research for an upcoming gluten-free challenge and writing three blog entries I had one more thing to do. I had to bake muffins for a bake sale at my son's school. Now I've made muffins for these kids before...from scratch. I baked healthy ones with oatmeal and raisins and they didn't touch them. I baked chocolate muffins and hid zucchini in them but my son snitched and they wouldn't touch them. I give up! Double Chocolate Muffins it is but I'm not doing it from scratch again and that's okay. One of the delightful things I've discovered is that most gluten-free mixes are free of addatives that you don't want to feed your family. They are actually just good ingredients. Imagine that! It's okay to start with a box. We're not all supermoms you know! And with a few added ingredients no one will ever know, except my readers that is. And don't tell the kids but there is actually one healthy addative...shhh...don't tell.
Double Chocolate Muffins
One gluten-free chocolate cake mix (I used King Arthur Flour)
2/3 cup vegetable oil (use what your mix calls for)
2 teaspoons vanilla extract (this mix called for it)
4 large eggs (or what your mix calls for)
1 1/3 cup secret healthy ingredient...drum roll please...orange juice (if using another brand just substatute the orange juice in equal amounts to the liquid it calls for)
1 cup chocolate chips
Mix and bake according to package directions.
*I made mini muffins and it yielded about 6 dozen
*feel free to get creative with add ins. I think I'll add in orange zest next time for go a different direction and add blueberries and cinnamon. Try something new and let me know what you do.
Once a year my husband Steve, and I attend Ventura Seaside Highland Games, a Scottish wonderland where the men in kilts are throwing heavy objects and the women are gawking at them. Okay maybe only some of us gawk at them. What can I say, I love a man in a kilt...especially mine.
A few years ago while at the games I discovered that I am a little bit Scottish with a family tie to the clan MacLeod. Tammie Vawter of MacLeod Pacific Region is full of information and always has Scottish Shortbread on hand. The first year I told her that I would love to try her shortbread but I am gluten-free. Tammie let me know that she had been wanting to try and recreate her recipe in a gluten-free variety. The following year when I walked up to Clan MacLeod booth Tammie pulled a tin from it's hiding place, opened it and with a grin on her face presented me with my first sample of gluten-free shortbread. It was very good but I wanted to try and create my own variety. The following recipe can be made with our without the lemon. Lemon is not traditional but it is a flavor that my taste buds really enjoy.
Tammie this one is for you. Thank you for educating me on my family history and inspiring this recipe.
12 oz. of your favorite all-purpose gluten-free flour blend (I used Pamela's for this)
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1 1/2 oz. white rice flour (I used brown rice flour because it was on hand)
4 oz. powdered sugar
generous pinch kosher salt (less if your butter is salted)
zest of 3 lemons (optional)
1/2 pound unsalted butter at room temperature
Butter the bottom and sides of a 9 inch square pan. Cut a piece of parchment paper to fit the bottom of the pan.Place the parchment paper into the bottom of the pan and butter the parchment paper.Set aside.
Put the gluten-free all-purpose flour, xanthan gum, guar gum, white rice flour, sugar, lemon zest and salt into the bowl of a large food processor with the blade tool. Pulse a few times to blend and aerate. Cut the butter into small chunks and add them to the flour mixture. Pulse a few times and then turn the processor on.Let it cut and blend until the dough starts to form a ball and moves away from the side of the bowl.
Press the dough into the buttered parchment paper lined pan. This will take a little time and patience to get the dough even and as flat as possible.Prick the top of the dough with a fork, leaving no more than 1/4-inch space between fork pricks. This will help prevent the dough from puffing and rising unevenly. Using a sharp knife, score the dough all the way down to the bottom of the pan. Cut into the shape you want the finished shortbread to take (squares, rectangles or triangles).
Refrigerate the dough for 1 hour.
Preheat the oven to 300°. When it is fully heated, remove the pan from the refrigerator and slide it into the oven. Bake until the edges are lightly golden brown and the top of the shortbread set, about 45 to 60 minutes, depending on your oven.
Remove the shortbread from the oven. Cut into the lines you scored before baking. Allow the shortbread to cool before eating. (if not cool it will crumble apart)
Years ago my friend Betty brought Tabouli to a church function. I loved that Tabouli! She said the secret was in the fresh herbs. I have missed that Tabouli since living gluten free and had vowed to find a way to enjoy it again. My inspiration came last Sunday when my husband and I drove up to Ojai. Ojai has a beautiful organic farmers market laiden with culinary possabilities. When I spotted freshly picked mint and parsley I knew it was time to try Tabouli again.
Tabouli is a popular Middle Eastern salad who's history dates back to the middle ages. Traditionally it's main ingredient is bulgar wheat. It is the addition of mint, parsley, cucumber, tomato and lemon however that give it it's light, cool and very refreshing taste. My translation of this dish is aqired by using quinoia in the place of bulgar wheat. The result was amazing! I LOVE this salad! I hope you do too!
Tabouli
Ingredients
2 cups water
1 cup fine quinoa
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped green onion
3 tomatoes diced small
2 cucumbers diced small (seeded if you like)
3 tablespoons olive oil
3 tablespoons lemon juice, or to taste (like more)
1 teaspoon sea salt
Directions:
Place water and quinoa in a pot and bring to a boil. Reduce heat to low and cook covered for 10 minutes. Turn stove off and let quinoa sit till cool. Place all of the chopped herbs and vegetables in a bowl. Add cooled quinoa and toss to mix. Combine the oil, lemon juice and salt in a separate bowl. Add to quinoa mixture and mix well. chill before serving.
·
·
Jonathan eating Tabouli
Since Jonathan thinks he's alergic to any form of salad I feel today's greatest success was the fact that he ate a whole bowl full and asked for more. I'll make a healthy eater out of him yet!
