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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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

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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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

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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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

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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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

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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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted).