Missing in Action

I haven't forgotten about the blog:)  I have been so busy with grad school that I haven't cooked anything that isn't already on here.  I have been having trouble with my bread, but the only thing is that my arrowroot wasn't frozen the first time so I am going to try that first.  I hope that is the problem and not my Zo bread maker. I am hoping to post some brownies soon.  That is what my daughter wants and I can't do my old recipe, because she can no longer eat the Enjoy Life chocolate chips:(  It was my Zo breadmaker and not the recipe. I have worn out my first memory baking cycle.  I just use the second one!

Waffles

I just modified my pancake recipe and we now have waffles!

3/4 cup sorghum (Bob Red Mill's)
1/3 cup potato starch (EnerG)
1/4 cup of tapioca + 2 Tablespoon (EnerG)
2 Tablespoons of sugar
2 Tablespoons of canola oil
2 teaspoons of pure vanilla (Frontier-Alcohol-free)
1/2 teaspoon of sea salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 individal applesauce made of just applesauce and water (1/2 cup scant of applesauce)
1/2 cup of water

* Make sure to spray your waffle iron a lot or they will stick.

Flexible Gluten Free Sandwich Bread

It bends without cracking!

                                        

Sorry for the delay.  I think my Zo is not working correctly.  My rise stage seems to not be getting warm enough.   I made five loaves before I got the same results as the first time.  I have tried many pre-prepared gluten-free breads from different health food stores.  Udi's gluten free bread is the most similar to regular bread and my gluten-free bread to me, and my husband likes mine MUCH better.  Making this bread is a necessity because all the other gluten-free breads I've tried in the store have ingredients such as eggs, rice, or corn that my daughter cannot have.  My success with this bread is what really gave me the confidence and motivation to try all of the other gluten-free receipes I have.  This bread doesn't really have a taste to it.  It is great for a sandwich.

I freeze it after cooled, but I have left it out for a day and it was still great!  I haven't tried keeping it out longer than that, because it will dry out quickly and I don't want my hard work to go to waste. 

To get the best shelf life, I slice the entire loaf of bread after it has cooled and freeze the portions I will not use immediately.  Unthawing the freezed portions on an as-needed basis in the microwave for about 15-20 seconds has not dilluted the , taste, texture, or flexibility of my bread at all.  I use the Zo bread machine to make this bread.  The bread machine directions are included below with the ingredients. 

Very flexible! Yum!

Flexible Gluten free Sandwich Bread Recipe ( put in Zo bread machine in this order)

7 ounces filtered water 

1/4 c individual applesauce (Full Circle - only organic apples and water) 
1  teaspoons sea salt (Hain)
1T Honey

1/4 c canola oil
1 1/2  c sorghum (Bob Red Mills)
1 1/3 c tapioca starch (Ener-g)
1/4 c  arrowroot

1 teaspoons Knox gelatin (do not let it get in the liquid)

1 1/2t red star "highly active" active dry yeast (do not let it get in the liquid)

*Zo (5 preheat, 20 knead, rise 1 3:00, no rise 2 or 3 and 37 cooking time)


* Watch the bread as it rises.  It depends on how warm the house is on how quick it rises.  I turn on the oven sometimes to help it rise quicker.  It may take up to 3 hours to get it to the bump of the Zo.  I will post pictures later, but I have school work to do:)   I may have some adjustments, too.  Sorry for the wait!!!

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Bread is Coming!

I have been working on the sandwich bread recipe.  I want to try it again and then I will post it, but here is a preview:)  It is lightly toasted for my BLT sandwich.

Yum!

Stayed together the whole time!  Yum!

Untoasted

Flexible, spongy and soft!  Yum!  

Hope to post this Sunday coming up!  I have a busy week, but I just have to make sure it will work every time!

Corn Free Simple Syrup

I'm so tired of reactions to things that she was fine with before.  She wanted syrup to go with her pancakes!  Since she had a reaction the day before I had to do something. I got the idea to make my own when I thought of the syrup I make for fresh squeezed lemonade.   I used that base to make my own and she thought it was the old syrup and when I told her I  made it, she just smiled:)

Syrup Recipe

1 cup water

1 cup organic brown sugar

1 cup C&H white sugar

1 pinch of Hain sea salt

1 tsp of Frontier pure vanilla

1. Place the first 3 in a sauce pan and boil for 8 minutes. Stir occasionally.

2. Turn down to low and add salt and vanilla and simmer for 3 minutes

3. Let cool for 5 minutes.  Yum! 

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Anger Equals Gluten Free Pizza Crust!

Look at that air bubble!  Yum! (that is parchment paper under it)

                                    
I got excited when I visited Gluten Free Girl and The Chef's blog and they had a picture of this pizza with the air bubbles.  I instantly got angry because I knew that they used ingredients that we couldn't use in our house.   I downloaded the book on to my Kindle and I COULDN'T MAKE IT!!!! Then I watched the video of him making it and sprung into action (he only showed how to make the pizza with the dough already made). I was one angry mama!  I slammed my Kindle shut and headed for the kitchen.   I complained the whole time as I did my old pizza recipe and tweaked it a little, but when I added the olive oil on top I got bubbles when I baked it!  Amen!  God must of gotten tired of me complaining!

If you poke a hole in the middle it should stay.

                                                                            

Your thumb or fingerprint should stay in dough when it is ready.

Here is what I came up with for my pizza crust.  I'll post more pictures and information later.  Here is the recipe.

1 1/2 cups sorghum flour (Bob Red Mills)
1 cup tapioca (Ener-g)
3/4 cups potato starch (Ener-g)
1 1/2 teaspoons sea salt (Hain)
1 1/4  cup warm water
1/3c extra virgin olive oil
3 teaspoons yeast
Preheat oven at 350 with a pizza stone in the oven.

1.  Sift the dry ingredients together
2.  Measure 1 1/4 cup warm water and add 3 teaspoons of yeast.  Let sit for a few minutes to activate.
3.  When yeast activates pour in 1/4 cup extra virgin olive oil
4.  Put sifted ingredients in mixing bowl and pour in water, yeast and extra virgin olive oil mixture.
5. Mix until well combined.
6. Cut into 3 parts.
7. Take one part and place on parchment paper, flatten and place a piece of plastic wrap over it to roll on.
8.  Roll out to a thin crust and then peel off plastic wrap.  Rub with about a 1/2 tablespoon on oil.
9.  Slide the crust on the parchment paper on to a cookie sheet and take to the oven.  Slide the parchment paper into the oven on the pizza stone.
10.  Let if cook for 15 minutes

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Chocolate Chip Cookies - Gluten Free, Rice Free, Egg Free, Dairy Free, Soy Free and Corn Free

This is the second recipe I ever made.  Served at a preschool concert and they were enjoyed by all.  My Mother in law and mother love these cookies.  My husband eats them for breakfast sometimes if I am not paying attention.  My husband says they are very close to nestle toll house homemade chocolate chip cookies.  My husband likes them crispy like Chips-Ahoy!, my daughter and I like them softer.  We freeze them!  To unthaw them try warming them up in a microwave for 15-20 seconds to get them warm, soft, and gooey.

2 1/4 cups all-purpose flour (2 sorghum , 2/3 potato starch and 1/4 tapioca flour)

1 teaspoon baking soda

1 teaspoon salt

1/4 cup margarine MELTED (we use margarine we purchased during passover time) 

3/4 cup granulated [white] sugar

3/4 cup unpacked brown sugar

1 teaspoon pure vanilla

1 individual applesauce (1/2 cup scant)

2 cups Enjoy Life Chocolate Morsels

1. Sift flour, baking soda and salt in small bowl.


2. Beat melted margarine, granulated sugar, brown sugar and vanilla in a large mixing bowl. 


3.  Add applesauce into the bowl.


4. Gradually beat in flour mixture. Stir in morsels. Put in freezer for 30 minutes.  I use parchment paper and drop by rounded tablespoon onto the covered cookie sheet.  I have done it without the paper and it is fine.  I just want it to be easy to clean up!   I sometime just put it in the fridge overnight.

Bake in preheated 375 degree oven for 10-13 minutes or until golden brown. Let stand for 1-2 minutes; remove to wire racks to cool completely.

This is how it looks after being in the refrigerator over night.  I put it in the freezer for 30 minutes when I am in a hurry!

Bet you can't eat just one!!!!!!!

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Chocolate Cupcakes

My child's preschool class loved these cupcakes.  One student told the teacher that they were the best cupcakes he ever had and was trying to eat the crumbs off the cupcake holder.  They are nice, moist, and chocolatey.  This recipe is also the same recipe that I use for my chocolate cake.  I found that the silicone pans work the best.  My daughter likes for me to use this recipe with her butterfly silicone pan for her birthday cakes.  Sometimes my husband likes to use melted dairy-free Enjoy Life chocolate chips as a ganache to top off the cupcakes. 

Dry (sift all together) 

1 1/4 c sugar     

1 1/2 c gf mixture  (1 c sorghum and then put 2 T  of sorghum in a 1/2 c and then fill 

rest with tapioca flour

3/4 c Hersey's cocoa         

1 1/2 teaspoon baking powder         

1  teaspoon baking soda     

1 1/2  teaspoon knox gelatin

1/2 teaspoon sea salt 

Wet        

1 individual applesauce (1/2 cup scant of applesauce)        

1 teaspoon of pure vanilla
1/3  (scant) cup canola oil         

1/4  (scant) cup very hot water

½ stick Passover margaine at room temperature

1.  Heat oven to 350°F.

2.  In large mixer bowl, sift together dry ingredients and set aside

3.  Add applesauce, oil, and vanilla; beat on medium speed for 2 minutes.

5.  Place dry ingredients into wet and let mix for 2 minutes.

6.  STIR in boiling water by hand (batter will be like mousee when combined well. Scoop      two tablespoons into cupcake holders

.

7.   Bake for 18 minutes.(Depending on your oven.  They start to crack when done or a toothpick comes out clean).

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Flour Taco Shells

Flour Tortilla Shells

I make ground turkey tacos with my own taco seasoning.  Daiya dairy-free "cheese" is the cheese pictured on the tacos.  Most store-bought corn shells are already gluten-free, but you have to watch the labels.  Some corn shells and tortilla chips do contain wheat.  I had to make my own shells because we like to eat turkey tacos two or three times a week, but my husband and daughter can do corn only in extreme moderation and most pre-packaged shells and tortilla chips are fried in a soy-based vegetable oil that neither of them can tolerate.   So I had to come up with my own recipe.  I have folded them into taco shells and also prepared them flat and cut them up into chips with a little sea salt.  Now we can have tacos or nachos as often as we like!   

Use gf mixture – 1 1/2 c sorghum, 1 1/2c potato starch  and 1 c tapioca starch.  Mix in a plastic bag.

1 1/4 c  gf flour mixture

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 Tablespoon canola oil

1/2 cup of cold water (pour slowly may not need it all) 

I combine the ingredients with my hands.

When all combined run a finger over it and it should look like this.  

1) Make a golf ball size ball.

2)Press down on the ball and flatten out into a circular shape on an oiled piece of foil and then turn over on hot griddle at 400 degrees. (The foil wasn't my idea.  I got that off the internet somewhere,  Wish it was:)

3) It should hang freely from the foil when you pick it up after 1-2 minutes on the griddle.

4)  If not, use a spatula to help loosen it.

My hubby likes hard shells so I just leave on griddle until it is hard.

It is very soft for making wraps or burritos.

See how flexible it is?  Yum!!!

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Seasoning Salt

The long awaited seasoning salt is now here!!!!  Now many of you can try my fried chicken.  Most of the brands you find have cornstarch or some corn derivative in them.  It took a long time to get the salt to seasoning ratio to work.  Many have enjoyed this seasoning on my fried chicken.  I put it on almost all the meat that I cook.  My husband even uses this as a base for his dry rub for ribs.  It is very similar to Lawry's Seasoning Salt but without the corn derivatives and anti-caking ingredients that proved harmful to my daughter and husband. 

1)  Use a wide mouth sprinkling jar or a ziplock bag.

2) Place the following ingredients in a wide mouth jar.

3)   2 ½ Tablespoon sea salt (Hain's brand)

      1 Tablespoon paprika

      1/8 teaspoon celery salt

      2 teaspoon garlic powder

      1 teaspoon onion powder

      ½ teaspoon turmenic

      small pinch of cayenne

I use this kind of glass jar.  I make a lot and store it in this easy to sprinkle jar.

Enjoy in any meal that calls for seasoning salt.

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SUGAR FREE Almond flour pancakes

This recipe is different from the regular gluten free pancakes that I posted earlier.  These pancakes are made using honey and almond flour in place of the sugar and other gluten-free flours.   We started playing with almond flour after going on the GAPS (Gut And Psychology Syndrome) diet to heal our intestinal systems (here is a link:  http://www.gutandpsychologysyndrome.com/gaps-diet/ -  it really helped my husband who has more insensitivities than just gluten.)  It is basically a no carb, no sugar, no starch diet, but almonds and almond byproducts are allowed.
My cousin who hates all pancakes including my own gluten-free ones, loves these pancakes.  She ate a serving here at my house and took some more on her way out of the door!  They are stickier than my regular gluten-free pancakes and  have a nice sweet flavor with a small hint of nuttiness.  They are sugar free, but still sweet as the applesauce is sugar free and the recipe calls for honey and vanilla.  These are the only pancakes my husband will eat without syrup. 


Almond Pancakes


1 individual applesauce

1/2 cup honey
1 Tablespoon vanilla
1/2 cup water

1 1/2 cups almond flour 

1/2  teaspoon finely ground sea salt

1/2  teaspoon baking soda

Mix all together in a bullet mixer for 5 minutes or until smooth

250 on griddle for 15-20 mins  (depends on the griddle). Make sure you oil griddle first as they WILL stick.

This is how smooth it should look.

It is time to flip it over when you see that the edges look rubbery.

Nice and golden brown.  I oiled the griddle beforehand with canola oil.

Delicious sweet and sticky almond pancakes.

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Gluten Free Fried Chicken

The first thing my husband thought of when he went gluten free was no fried chicken :(  He could eat fried chicken every day!  He no longer "cheats" and goes to KFC.  Several family members have eaten this chicken recipe and couldn't tell the difference.  The taste similarity between this chicken and fried chicken that is not gluten free is one of the things that finally prompted my father-in-law to get tested for celiac himself.  If he could eat this well, then having celiac would not be as bad as he thought. The 30 minutes of refrigeration AFTER the coating, and a good cast iron skillet is the secret to the crispiness.  The beautiful golden color comes from my seasoning mix.

Yum!!!!!

1 cup tapioca starch
1 cup of canola oil
12 wingettes
Seasoning Mix - coming soon in another post

1) Rinse chicken with cold water.
2) Season the wingettes to taste.
3) Pour on the tapioca starch.
4) Coat them well with the tapioca starch.
5) Sit in the fridge for at least 30 minutes.

After 30 minutes pour about a cup of oil in an iron skillet and preheat on medium high.  You don't want to cover the chicken pieces fully in oil, only half way.  As the oil is preheating take the chicken out of the fridge and shake a few times.  When the oil is ready,  place the chicken in the oil and turn every 4 minutes until they are done.  Don't forget to shake off extra flour.  Takes about 20 minutes.  The small pieces will start to float when done.

                                                      

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"Mama, I just want to be like everybody else" those are the words that set me into action and here I am now...blogging.  I have been cooking without wheat, oats, barley, rye, corn, rice, milk, eggs, soy and beef for 4 years now.  Most celiacs and those with wheat allergies can eat rice, but that's not true in my family.  In preschool Play-Doo is a big thing so I had to create one that was safe for my child.  It is so easy to do.  Give it a try!

1. In a medium sauce pan put 3/4 cup of water and 1 Tablespoon of canola oil.
2.  Bring it to a simmer.
3.  Turn off heat and add dye (India Tree).
4.  Put in 2 Tablespoons of cream of tarter.
5.  Put in 1 cup of sorghum flour (Bob Red Mills).
6.  Put in 1/2 cup of finely ground sea salt (Hain non-iodized).
7.  Stir until completely mixed.  I like to put on gloves and use my hands after the color dissolves.  It will be HOT!

8.  I form it into a ball and then let it cool for 45 minutes.  

9.  It's sorghum dough time!  Below are my child's creations.  When she is done creating, I put the dough in a zip lock bag and push all the air out.  The dough usually lasts 3 or 4 months or more before hardening.  This recipe also doubles well if you need more dough!

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Move over Aunt Jemina!

I used to love to make Aunt Jemina's pancakes, but after my then 9 month child ate a Ritz cracker and had a major allegic reaction, that all changed.  She never got to taste Aunt Jemina's, but mine are even better and better for you!  After receiving the results of her RAST test the doctor was more in shock than we were with the results. I had to figure out how to feed my child without using wheat, oats, barley, rye, corn, rice, beef, milk, soy and eggs, because she was allergic to them all. My brother-in-law, who is the most finicky eater in the family, loves them and asked me to make a large batch for him to freeze and take back to college with him!


3/4 cup sorghum (Bob Red Mill's)
1/3 cup potato starch (EnerG)
1/4 cup of tapioca + 2 Tablespoon (EnerG)
2 Tablespoons of sugar
2 Tablespoons of canola oil
2 teaspoons of pure vanilla (Frontier-Alcohol-free)
1/2 teaspoon of sea salt
1/2 teaspoon of baking powder
1/4 teaspoon + 1/8 teaspoon of baking soda
1 individal applesauce made of just applesauce and water (1/2 cup scant of applesauce)
2/3 cup of water

1.  Preheat griddle to 350.
2.  Put all ingridents in a bowl and whisk together.  I put them in the bowl in this order.  Whisk about 40 times and let sit for at least 5 minutes.  You want to see bubbles on the surface.

3.  Pour on the griddle in circles. When it looks like this flip the pancakes.  

4. How it looks after it is cooked.

5.  The pancakes have a mild vanilla flavor.  They are light and fluffy. Yum!

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