MOD BAKING

Chocolate cupcakes

2013-06-20T22:42:00.001-06:00

Pumpkin cookies

2012-11-19T11:06:00.001-07:00

1 cup coconut oil (or butter for those who can eat dairy),
2/3 c brown sugar
1/3 c regular sugar
1 c. pumpkin
1 large egg
1 tsp vanilla
2 c brown rice flour

1/2 tsp xanthum gum
5.5 tstp pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

cream oil and sugar together, then add pumpkin, egg, vanila and mix well. stir in
dry ingredients. bake for 8-10 minutes at 325. let cool 5 min on wire rack

Pumpkin Muffins

2012-10-03T20:18:00.001-06:00

INGREDIENTS:
1 1/2 cups sugar
1 cup canned pumpkin puree
2 eggs
1/2 cup olive or coconut oil

1 3/4 cups brown rice flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthum gum
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp grated nutmeg

Preheat oven to 350, and grease muffin tins

Mix together sugar, pumpkin puree, eggs and oil (If using coconut oil,
make sure it is a little melted).

In a different bowl, mix flour, baking soda, baking powder, salt,
xanthum gum, cinnamon, cloves and nutmeg. Add this to the pumpkin
mixture until well combined. The batter should be thick (as pictured).
Bake for about 15 minutes until a toothpick comes out clean. Let cool
for 10 minutes or so.

NOTE: I've made these using both the olive and coconut oils. The
result is pretty similar (my husband couldn't pin point the
difference), the olive oil ones are a bit more greasy. I love making
muffins like this for a snack, they're moist and addicting. I like
putting just a little coconut oil and celtic salt on top.

Lemon poppyseed cookies

2012-08-12T21:00:00.001-06:00

INGREDIENTS:

2 cups brown rice flour
1 teaspoon baking powder

1/2 teaspoon xanthum gum
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup coconut oil, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup rice milk
1/2 teaspoon vanilla

1 Tablespoon Lemon juicezest of one lemon

DIRECTIONS:
Preheat the oven to 375 degrees or (325 for convection baking). In a medium bowl, combine the rice flour, baking powder, xanthum gum, salt, baking soda and poppy seeds. Set aside.

In a large bowl, cream the coconut oil and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, lemon zest, lemon juice and mix well. Add the dry ingredients and rice milk. Mix well. If using the coconut oil, let the mixed batter sit in the fridge for a few minutes to harden (just enough so that it holds form, otherwise when you bake them they'll melt too fast all over the pan)

Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

Recipe Adapted from: Mels Kitchen Cafe

Corn Bread

2012-07-10T12:08:00.001-06:00

½ cup cornmeal
1 ½ cup Brown rice flour
1/2 tsp xanthum gum
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup rice or cow's milk

DIRECTIONS:
Preheat the oven to 375. Lightly grease a 9X9-inch pan

Combine the cornmeal, rice flour, xanthum gum, sugar, baking powder and salt in a medium bowl. Then add the oil, beaten eggs and rice milk. Whisk together until just moistened and no dry spots remain, (freshly ground rice flour tends to clump so you can sift it or just mix well) Bake for 20-25 min, until a toothpick comes out clean.

This recipe is sweet and fluffy! My husband, the texture snob loves it.

adapted from melskitchencafe.com

Ginger Cookies with Lemon Icing

2012-07-05T13:25:00.001-06:00

6 Tablespoons softened coconut oil (or butter)

1 cup sugar

1 egg

3 Tablespoons Molasses

2 cups Brown rice flour

1 tsp baking soda

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp cloves

12 tsp nutmeg

1/2 tsp salt

1/2 tsp xanthum gum

1 cup powdered sugar

1 Tbs water

1 Tbs Lemon Juice

1. Preheat Oven to 350. In a large bowl cream together coconut oil and 1 cup sugar until well combined. Mix in egg and molasses.

2. In a separate bowl stir together flour, baking soda, spices, xanthum gum and salt. Add to coconut oil/sugar mixture and blend well. If using coconut oil let chill in the refrigerator for about 15 min.

3. Bake for about 10 minutes, then let cool.

4. To make Icing combine powdered sugar, water and lemon juice and drizzle over cookies.

Waffle Recipe

2012-06-27T17:39:00.001-06:00

This Waffle/pancake Recipe is basically what I eat every morning. I make it all at once, and keep the batter in the fridge. I've also cooked it up as pancakes and then used the pancakes like bread (maybe that's weird but it works if I want a quick sandwich)

2 cups brown rice flour

2 tsp baking powder

1/2 tsp salt

2 eggs

1 tsp vanilla

1/2 cup orange juice

1-2 cups of water

1/2 cup ground flaxseed

I mix all the ingredients together and then let it sit for a few minutes (that's why there's a variation in amount of water). If it's too thick then your waffles will be very dense! The next day I often have to add more water once it's been sitting in the fridge, this is normal.

Orange juice is one of the more important ingredients because the citrus helps to soften the brown rice element. I've made them before without the orange juice and they're not very good.

I usually add in a dash of cinnamon

Variations: If you're cooking these up all at once (like for a few people at breakfast) separate the eggs and whip the egg whites until soft peaks form and then fold them into the rest of the batter.

For citrus waffles add grated zest of 1 lemon, 1 lime and 1 orange.

You can also use milk, or add a cup of yogurt, or add 3 Tbs melted butter. I don't just because I don't tolerate dairy very well.

For super soft waffles add 1/2 cup ground chia seeds (you can find these at whole foods) I just discovered that this makes the waffles extremely soft. Seriously, very soft waffles with a great texture.

Cobbler allergy free

2012-06-25T20:49:00.001-06:00

INGREDIENTS:
2 cups fresh, frozen or canned peaches
1-2 tsp lemon juice (optional)
3 Tbsp coconut oil
1/2 tsp almond extract
dash of cinnamon (optional)
3/4 cups sugar
2/3 cup rice flour
1/3 cup tapioca flour
1 tsp baking powder
1/2 cup rice milk
1 tsp xanthan gum

DIRECTIONS:

Put fruit in 2 1/2 quart dish. Drip lemon juice over, if desired.
Make batter: Cream together melted oil and sugar then add almond
extract. Add milk, then rice flour, tapioca flour, xanthan gum and
baking powder. Mix well and spread over fruit. This will be thick. (You can always sprinkle a little brown sugar on top to help with caramelization. )

Bake at 350 degrees F for about 30-40 minutes. I bake until it starts to
look carmelized on top, which gives a bit of a crunch to go with the chewy middle) Serve warm with frozen treat of your choice. I personally like it served up with a little bit of rice milk if I don't have any dairy free ice cream on hand. My husband tells me it's delicious with vanilla ice cream.

Divine Breadsticks

2012-02-14T19:28:00.001-07:00

Divine Breadsticks

Adapted from melskitchencafe.com

*Makes about 6 large breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water

1 tablespoon instant yeast

2 tablespoons sugar

1 1/2 cups brown rice flour

1 Cup Oat/chia flour (or just brown rice)

1 cup tapioca flour

1/4 cup ground flax

1/2 tsp xanthum gum

½ teaspoon salt

3 tablespoons olive oil (for the baking sheet)

Mix all ingredients (except olive oil) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread olive oil onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) or Italian dressing. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Peach cobbler, yum

2012-02-12T09:53:00.001-07:00

It was so tasty, we made it two nights in a row. It's really good if you let it Carmelize a bit on the top. In my oven, that means 35 min at 375 convection.

Glazed turkey meatloaf and baked kale salad

2012-02-10T12:35:00.000-07:00

GF/DF and delicious. Even my 1 1/2 year old loved it!

Sunshine drop cupcakes

2011-12-13T13:44:00.001-07:00

Example of a Meal Plan

2011-12-13T13:38:00.000-07:00

Monday

Balsamic roasted veggies

Tuesday

salads

Wednesday

chicken pot pie

Thursday

black bean sweet potato enchiladas

Friday

orange hoisin chicken

Saturday

hawaiian haystacks

(for this recipe I use brown rice flour instead of regular flour)

Sunday

eat with family

An informative video about Gluten Sensitivity and Celiac Disease

2011-12-12T15:24:00.000-07:00

I subscribe to several Gluten free blogs/websites and the other day someone had posted this video. It is a bit longer but it is very informative, even for someone who has been eating GF for the past 4 years.

http://www.youtube.com/watch?v=DvK9KZy1xaw&feature=youtu.be&a

Enjoy!

Bamanda Bread

2011-12-12T15:22:00.000-07:00

This is an adapted recipe my little sister made from one of the glutenfreegoddess.blogspot.com banana bread recipes.

BAMANDA BREAD!!!!!

1 1/2 cups almonds (ground in vitamix, or almond flour)

1/2 cup brown rice flour or chia brown rice flour (or just plain brown rice flour)

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons Cinnamon

¼ teaspoon of Nutmeg

1/4 teaspoon celtic salt

1 egg

1/3 cup light olive oil
2/3 cup Maple syrup

4 medium very ripe bananas or two large ones, cut up and mashed into puree

2 teaspoons vanilla extract

*I just put the almonds and the chia seeds together in the vitamix and blend until ground. Don't do it for too long though or you'll get almond chia butter. I've made this with before with an almond/brown rice flour mix, almond/chia/brown rice flour, and almond/chia flour. All have worked great.

Preheat oven to 350 degrees F. Prepare a 9 x 13" baking pan by lining it with Coconut oil 33-35 min

Chocolate Crinkle Cookies

2011-09-19T15:39:00.000-06:00

Before I was GF/DF, I loved baking these cookies. I made these yesterday by modifying several ingredients and they turned out great! They were soft, moist yet had a bit of a crunch on the outside. Chocolate heaven. I'll post the recipe and some pictures later today.

Roasted fingerling potatoes

2011-09-15T20:40:00.001-06:00

We still don't have a kitchen sink or a cooktop but we do have double ovens! I borrowed my mom's Williams Sonoma roasting book and have been roasting away all the good harvest from neighbors and the local CSA

Summer Dinners

2011-08-23T16:28:00.001-06:00

Sweet and Sour Chicken

2011-07-08T15:03:00.000-06:00

Sometimes you just want some "chinese" tasting food and this is a great recipe. Best of all it's GF. This is from melskitchencafe.com, as I've mentioned before, one of my favorite sites for recipes.

Chicken:

3-4 boneless, skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in

cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a

single layer in a baking dish. (Sometimes I just batter the chicken and let it cook at the way through if I'm feeling lazy and don't want to wait for it in the oven, then I just warm the sauce up in a small saucepan and pour, dip or drizzle over the chicken and rice)

Mix sauce ingredients (below) together and pour over chicken.

Sauce:

3/4 cup sugar

4 tablespoons ketchup

1/2 cup vinegar

1 tablespoon GF soy sauce

1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.

Coconut Butter

2011-06-22T18:58:00.000-06:00

Coconut Butter is delicious, and ever since I tried it I knew it was going to be an expensive taste because at WF it costs $11 a jar. However, after some searching on the internet, I found that you can make your own very easily if you have a vitamix or blendtec type of blender (it may be possible in a regular blender, but I'm not sure). If you are on a GF diet I highly recommend buying one of these blenders. I know it's pricey, but very worth it. I use mine everyday, whether to grind rice, almonds, sugar, coconut, carrots or make a green smoothie. Worth every penny. Anyway, coconut butter is delicious on top of sweet potatoes, waffles, and just about anything.

To make your own buy some unsweetened dried coconut (at WF's it's about $2.39 a pound). Put enough of the dried coconut in to reach the 2 cup line on your blender, then let it mix on high for about a minute. You may need to use the temper stick, but let it blend until it's nice and smooth. Then pour it into a glass jar and you're done! (maybe you have the same jar from the coconut butter you bought at the store, like I did) To fill up the whole jar it takes about $3.50 worth of coconut, which is much cheaper. If you eat it like I do, you'll save tons of money. My little one year old loves to eat coconut butter off a spoon and points to the jar and says "yummm!!" when he sees it.

Waffle/Pancake Recipe

2011-06-21T21:27:00.000-06:00

This is my go to for breakfast, just about everyday. I love this recipe because it's very flexible, and most times when I make it I don't even measure precisely.

2 1/2 cups brown rice flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 cup ground golden flax (I buy the cold milled golden flax from costco)
1/2 cup orange juice (it makes it lighter but it works just as well without it)
about 2 cups of water

Mix it all up in a bowl and let sit for a few minutes (the brown rice flour and flax soak up water) and add more water if needed. You want more of thick mixture, but if you've ever made pancakes or waffles before you should have an idea of what this should be like.

Top with coconut oil, or coconut butter and enjoy with your favorite syrup.

Not your traditional Carrot Cake

2011-06-20T15:34:00.000-06:00

This has to be one of my all time favorite dessert recipes. It has carrots, which is a bonus if you're trying to include more veggies in your diet (however, I don't think it really counts with all the sugar that goes with it, but...oh well) This has a light texture, and not that much of a carrot taste. I don't add nuts or raisins because I prefer it to be plain with a light orange coconut frosting. I'll have to take a picture next time I make it, but I figured posting the recipe was a good start.

SUGAR Mixture:

1 cup granulated sugar

1 cup brown sugar

3/4 cup olive oil

-Mix in a large bowl (it will look kind of like sand)

Flour mixture: In a seperate bowl, mix together

2 cups brown rice flour

1 tsp xanthum gum

2 Tablespoon Baking powder

1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

Mix together, then add to sugar mixture

2 tsp vanilla extract

4 eggs (at room temp)

Add FLOUR Mixture to SUGAR Mixture. (everything shoudl be mixed together now)

If you have carrot pulp from juicing this is preferable but shred about 1 1/2 lbs of carrots. When you add to the FLOUR and SUGAR mixture it should be about 3 cups. Mix well, add Pecans or other nut (if you like nuts in your cakes)

Now everything should be mixed together. Seperate into two round baking pans, coated with coconut oil, or a nonstick product. (to make it easier to get out, put parchmant paper on the bottom)

Bake at 350 degrees for about 35 min, until a toothpick put in the middle comes out clean. Let cool for about 5-10 mins. Remove from pan. Now make frosting

FROSTING:

1/4 cup virgin coconut oil

about 1 cup powdered sugar

If you'd like orange frosting, then zest one orange and add juice-- mix to desired consistancy (adding powdered sugar as needed). Or if you like plain, add about 1 tsp of cinnamon or other desired spices (such as nutmeg, cloves, ginger)

These also turn out well as cupcakes, mini cupcakes, mini bundt cakes, layer cake, rectangle cake...you get the idea

Why isn't there a ton of baking going on?

2011-06-19T22:33:00.000-06:00

Because the kitchen looks like this

Lemon Bars (Dairy/Casein Free, Gluten Free)

2011-06-19T21:32:00.000-06:00

Prior to going DF/CF, I used to make this quite a bit. I love citrus and lemon bars have always been one of my favorite desserts.

Ingredients:

For the crust:
1 cup rice flour
1/2 tsp xanthum gum
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. ground cinnamon
8 Tbs. melted coconut oil

For the filling:
3/4 cup granulated sugar
2 Tbs. brown rice flour
Pinch of salt
1 tsp. finely grated lemon zest (optional)
3 eggs, at room temperature
1/2 cup fresh lemon juice
3 Tbs. rice milk

Powdered sugar for dusting (optional)
Directions:
To make the crust, preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.

In a bowl, mix together all the crust ingredients except for the coconut oil and mix well. Add the coconut oil gradually, until you get a soft texture. I used a regular spoon to mix and push down in my pan. If you like crust on the sides, then push the dough up the side a bit.
. Bake the crust until pale golden, 20 minutes (or about 15 if you're doing convection bake). Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.

To make the filling, in a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and rice milk and whisk until just blended and pour the mixture over the baked crust.

Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. It also tastes good warm, almost like a custard type of thing.

Enjoy!
adapted from Williams sonoma

Muddy Buddy

2011-06-05T21:47:00.000-06:00

I had a hankering for muddy buddies, but the classic recipe calls for chocolate chips and butter. Both have dairy so I decided to make a dairy free version. Here it is...

1 box of Rice Chex
1/2 cup cacao powder
1/2 cup peanut butter
1/4 coconut oil
1 tsp gf vanilla
1 cup powdered sugar

melt peanut butter and coconut oil until smooth, then add cacao, vanilla and mix. Pour over chex and put in a plastic bag, and pour powdered sugar over. Shake the bag until your hearts content. Enjoy.
First time I made this, the peanut butter mixture wasn't evenly coated on all the chex but, I actually liked having pieces that weren't all covered.