Gluten Free Foodie Heaven

Tamale Pie Casserole

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sun, 30 Oct 2011 21:38:00 +0000

A Southwestern casserole, that with a salad, provides your family with a complete meal.

1¼ cups yellow cornmeal
½ t. salt

1½ cups evaporated milk
1 cup water

4 ounce can diced green chilies, drained

1 T. olive oil
1 clove garlic, finely chopped
1 cup chopped onion

1 pound ground beef or ground turkey
1 cup GF cream style corn
½ cup sliced black olives, drained
1 cup tomato sauce (I used Mexican style)
1 T. chili powder
1 t. salt
¼ t. black pepper
1 cup cheddar cheese, shredded

Preheat oven for 425˚F.

For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan. Cook over medium heat, stirring frequently for 7-10 minutes or until thickened. Fold the drained can of green chili into the corn mixture. Remove one cup of the corn mixture, cover with plastic wrap. Spread the remaining cornmeal mixture on bottom and sides of a greased 9 x13 inch baking dish. Bake in preheated 425˚F oven for 10 minutes or until cornmeal mixture is firm and set up. Remove from oven.

For filling, sauté garlic and onion in the olive oil in a large skillet. Add the meat and cook; drain. Add corn, olives, tomato sauce, chili powder, salt and pepper. Mix well. Spoon filling onto the bottom cornmeal crust. Drop rounded tablespoons of the remaining cornmeal mixture on top of meat, sprinkle with cheese.

Return to oven and bake for 15-20 minutes.

Makes: Six to eight servings.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Gluten Free Cheese Ball Goblin...too much fun!!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 24 Oct 2011 20:37:00 +0000

I have made this cheese ball two years in a row for my Fall bible study snack. Everyone loves it and it is VERY cute! I serve it with carrots and celery and healthy gluten free crackers. I have made quite a few changes other than it's appearance, which remains the same as the original. (Adapted from Paula Deen/Food Network TV.)

8 ounce package of light cream cheese

4 ounces of crumbled gorgonzola cheese (or grated cheese of choice)

2 large blue corn tortilla chips*

1 whole peppercini pepper

small jar pimento stuffed olives

1 red bell pepper, cut into strips

2 cups finely shredded red cabbage

carrot sticks

celery sticks

gluten free crackers

toothpicks

Beat cheeses together until smooth. Cover with plastic wrap and chill for at least two hours.

Remove cheese from 'frig shape into a ball with your hands and place on a platter.

Skewer the peppercini with a toothpick to form the nose of the goblin. Press two of the olives into the head to form the eyes. (You could improvise here and have THREE eyes if you like!) Use two red bell pepper strips to make eyebrows on the goblin. Make toes in the front of the head with more green olives that are stuffed with more red pepper strips (see photo). Press carrot sticks unevenly into the head to form jagged teeth. Finally, press the shredded cabbage onto the head to form hair.

Place extra red pepper strips, carrots, celery, and crackers around the goblin for serving.

Add (blue) corn chip ears just before serving or the "ears" may become too soggy if you don't add them at the last.

Serves: Ten

Notes: *White chips pictured here were dyed green with a few drops of food coloring that were diluted and brushed onto the chips.

Enjoy!

Gingerbread Cake

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 24 Oct 2011 00:00:00 +0000

This moist and flavorful cake fills your home with wonderful Fall aromas! Shown topped with my home made apple butter. (Recipe for apple butter is given on The Gluten Free Farmer's Daughter blog.)

¼ cup vegetable oil

¼ cup butter

1 cup hot water

1 cup sorghum molasses or regular molasses

¾ cup brown sugar

1½ t. ground ginger or 1 T. fresh ginger root, finely chopped

1½ t. ground cinnamon

½ t. salt

2 t. baking soda

2½ cups GF flour blend

2 large eggs, beaten

½ cup pecans, finely chopped (optional)

In a saucepan combine all ingredients through the cinnamon. Bring to boil, stir until well blended. Remove from heat and set aside to cool.

Sift dry ingredients together. Add the cooled molasses and sugar mixture and stir. Stir in the well-beaten eggs.

Pour into a generously-greased and floured 9 x 12 inch baking pan. Bake in a 350˚F oven for 25 to 35 minutes. The dark sugars and syrups tend to burn easily, so watch the cake closely for the last 5 minutes.

Serve warm or cooled with whipped cream, cream cheese frosting or apple butter.

Check out the recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking." It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Mulligatawny Soup

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 12 Oct 2011 21:32:00 +0000

This earthy, hearty Indian curry soup includes a unique ingredient...apple!

½ cup chopped onion

2 stalks celery, chopped

1 carrot, thinly sliced on side of cheese grater

¼ cup butter (this amount can be reduced)

1½ T. GF flour

1½ t. curry powder (I prefer a little more curry than this!)

4 cups chicken broth

½ to 1 whole apple, peeled, cored, and chopped

¼ cup uncooked white (Basmati is fine) rice

Salt to taste

Ground black pepper to taste

1 pinch dried thyme or 1 T. fresh
1 skinless, boneless chicken breast, sautéed and chopped into cubes or slices

½ cup GF heavy cream or half ‘n half, added hot as soup is served.

Sauté onion, celery, carrot, and butter in a large soup pot for five minutes. Add flour and curry, and cook for five more minutes. Add chicken stock, mix well and bring to boil. Simmer about 20 minutes.

Add apple, rice, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. Fold in the cooked chicken and bring it to soup temperature.

(If you are using brown rice, and not a quick cooking white variety, I would add the rice under step one or have it pre-cooked and then add it toward the end of recipe.)

Add hot cream just before serving.

Makes: Six cups of soup.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Onion Rings with SW dipping sauce....and yippee! gluten free!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 27 Sep 2011 22:06:00 +0000

One of the snacks that vanished from my taste buds after diagnosis was fried onion rings…until I discovered how to combine GF flours to duplicate wheat flour; and “voila!” the perfect batter!

Vegetable or canola oil for frying

2 large sweet Vidalia onions

2 cans GF evaporated milk, or GF buttermilk

1 cup GF flour blend

½ t. dried mustard

½ t. cayenne pepper

1 t. sweet paprika

Salt to season

Dipping sauce:

1 cup GF sour cream

¼ cup GF salsa or chili sauce

½ t. cayenne pepper

½ t. ground cumin

Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat or use a deep fat fryer.

Cut onions across into ¾ to 1 inch wide rings and separate. Discard the outer layer of skin on your rings.

Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish.

Dip individual rings in milk, then coat in flour; repeat for a double dip. Fry in a single layer in hot oil until golden brown.

Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste. For dipping sauce, combine all ingredients in a bowl.

Makes: Tons!

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Applesauce Cake Loaf (gluten free and low sugar)

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sun, 25 Sep 2011 21:04:00 +0000

This very low sugar version of applesauce cake is wonderful dusted with just a little powdered sugar! The applesauce that I used was home made using my neighbor’s apples from their orchard.

1¾ cup gluten free flour blend

1 t. baking powder

1 t. baking soda

1 t. ground cinnamon

½ t. ground nutmeg

½ t. ground cloves

½ t. salt

2 eggs

½ cup unsalted butter, melted and cooled

½ cup coconut* or regular sugar

¼ cup honey

1 cup unsweetened applesauce

½ cup raisins

½ cup nuts, chopped

Preheat oven to 350˚F. Spray an 8 x 4 inch loaf pan with GF cooking spray.

Sift together dry ingredients, spices, and salt.

In separate bowl, beat the eggs until light and frothy. Add the butter. Add the sugar and honey and mix well. Add the applesauce, raisins, and nuts.

Mix the flour mixture with the egg mixture and do not over blend.

Pour into loaf pan and bake for 45 minutes to an hour or until toothpick comes out clean. Slice to serve.

Makes: One loaf.

Notes: *I use coconut sugar due to its low glycemic index. It has a caramel like flavor.

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Lavender Cupcakes

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 21 Sep 2011 19:04:00 +0000

Don't be afraid to be adventuresome with the use of lavender in your baking! Lavender lends itself to a flavor essence that is both sweet and savory. These cupcakes are infused with fruit and just bit of lavender flowers from my flower garden.

Perfect for a bridal shower or tea. Include a wonderful table centerpiece of lavender flowers for a soothing scent that fills your home for a gathering!

2¼ cups gluten free flour blend (I prefer more sorghum than rice flour in my baking blend)

¾ cup of sugar*

1 T. baking powder

Pinch of sea salt

¾ cup of rice, soy, or almond milk

2 eggs, beaten

1-1½ T. lavender flowers

¾ cup unsalted butter, melted

1 t. GF vanilla extract

1 cup apples, finely chopped**

Frosting of choice***

Notes: * I have challenges with sugar, so I used coconut sugar for a lower glycemic index. **Chopped pineapple (with no syrup) works just fine, also.

***I used goat cheese (this was VERY good!). I mixed the goat cheese with just a little Greek yogurt and two tablespoons of butter. Add some vanilla and coconut sugar to sweeten it a bit, then pipe it onto the cupcakes and sprinkle with a few more lavender flowers. :-)

Best (Gluten Free) Turkey Meatloaf

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 20 Sep 2011 18:21:00 +0000

Summer days have been very demanding with watering and keeping up with the garden and trees on our 3 acres. But now, as we head into the cooler days of Fall, I can finally savor the change of seasons.

My "go to" tried and true comfort food turkey meat loaf recipe can also be sliced cold for lunch boxes. Pictured with yellow wax beans from our country garden.

Note: Don't let the horseradish throw you; this is my BEST turkey meatloaf recipe. Enjoy!

1 cup onion, chopped

2 cloves garlic, minced

2 T. olive oil

1 t. sea salt

½ t. freshly ground pepper (I like using Trader Joe’s smoky South African blend)

1 t. fresh thyme leaves, minced

1 t. fresh sage leaves, minced (optional)

¼ cup Worcestershire sauce

1½ T. horseradish

1/3 cup chicken stock

2 T. ketchup

3 pounds ground turkey or ground turkey breast

1 cup plain GF bread crumbs (I use Kinickinick's panko-style crumbs or make my own)

2 large eggs, beaten

Topping/glaze
½ cup catsup, mixed with 1 t. hot sauce and 1 T. GF Worcestershire

Preheat oven to 325˚F.

In medium sauté pan over medium-low heat, cook the onions and garlic with oil until translucent. Add the seasonings and herbs. Add the Worcestershire through the 2 T. catsup and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs and the onion/garlic/ seasonings mixture. Mix well and shape into ovals (two medium sized loafs) on an oiled baking sheet that has an edge to catch over flow juices. (Or place into two loaf pans.)

Mix together the topping ingredients and spread over the top of meatloaf/s. Bake 1 - 1¼ hours until internal temperature is 160˚F.

Serve hot, at room temperature, or sliced cold for sandwiches.

Makes: 12-16 servings.

*Note: I added ½ cup finely chopped carrots or celery as an option.

Check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Williamson Valley Gluten Free Summer Berry Pie

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 20 Jun 2011 21:27:00 +0000

My gluten free, low sugar blackberry pie is pictured here using our own fresh-picked blackberries . You may also use frozen or fresh cherries (our neighbor here in Arizona has a tree full of Raniers!) or raspberries.

For the gluten free crust, I used Namaste brand’s gluten free biscuit/pie crust mix for a quick and easy crust that is both tasty and wholesome.

For pie crust:

Follow biscuit/pie crust mix package directions for pie crust if using gluten free. Place two thirds of the dough on a pastry cloth or tea towel. Place saran wrap over the top of the dough and pound into a flat mound, then roll out crust to ¼ thickness.

Remove the saran wrap and place 8 inch pie pan upside down on the dough and flip the flattened dough onto the pie pan, now right side up. Gently press the dough into the pan and trim excess off of the rim of the pie pan. Punch holes around sides and bottom of the crust with a fork.

Fill with berry filling (recipe below) and roll out remaining one third of the dough in the same manner as the bottom pie crust dough. Flip crust onto the now-filled pie and trim edges of pie crust, crimping edges as you go. Make vents in top of pie and, using pastry brush, brush 1 egg yolk that has been mixed with a little water over top and edges of the pie.

Berry filling:

1 cup E.D. Smith reduced sugar “More Fruit” blend (I used raspberry, cherry, pomegranate, acai)* or organic fruit preserves

1/3 cup quick cook tapioca

1 T. cornstarch

Pinch of salt

1cup cherry or berry fruit juice blend of your choice

4 cups fresh or frozen blackberries**

In medium sauce pan, combine fruit blend through juice and whisk over medium heat for 5-10 minutes, or until thickened and bubbly. Remove from heat and fold in the berries.Fold into the pie crust and top with top crust as above in "pie crust" directions.

Bake at 400˚F for 15 minutes. Reduce oven to 375˚F and bake for 45 more minutes, covering edges of pie with foil or with a pie edge protector if edges become too brown. Cool an hour or more before slicing.

Notes: *Available at Costco.

If using frozen berries, allow to thaw at room temperature for 30 minutes or microwave on medium for 1 minute before using.

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Katz Gluten Free Bakery sample pack review

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 14 Jun 2011 18:51:00 +0000

I recently tested a sample pack of gluten free products from Katz Bakery in New York. I received a chocolate chip cookie, chocolate rugelech slice, marble cake slice, chocolate cupcake, a honey muffin, a dinner roll, wholesome bread slice, challah bread slice, and white bread slice.

Overall, I found the quality of the products that I tested to range from fair to above average quality. The marble cake was very tasty, not too sweet, but a bit dry and it fell apart when I removed it from its’ package. Same story with the rugelech. The chocolate chip cookie that was in the sample pack was completely crumbled when it arrived and I did not care for its’ flavor. The chocolate cupcake was very good. It was rich, chocolatey and moist. The honey muffin was moist and flavorful.

All of the bread slices, as seems to be the typical gluten free bread standard, were on the small side. The wholesome bread was dry and cracked, so it was impossible to use for a sandwich. Ditto, the white bread, but it had a very good flavor. The challah maintained its’ shape and seemed less dry. It was a little sweeter and more moist than the others. Really enjoyed the challah.

And the dinner roll was fantastic! It had a wonderful texture and crumb and maintained its shape beautifully and was not dry. The dinner roll was topped with a few sesame seeds for a little added nutty crunch. If the dinner rolls and challah were offered in my part of the country, I would purchase them regularly. I might even order some online and keep in my freezer for special holiday meals when I don’t have the time to bake my own. 

For more info:

http://www.katzglutenfree.com

Reviewer:

Diane Jacobs

"Delicious! The Very Best of Gluten Free & Wheat Free Cooking”

www.CeliacDiseaseInfo.org

www.GlutenFreeFoodieHeaven.blogspot.com

www.GlutenFreeFarmersDaughter.blogspot.com

http://www.amazon.com/gp/product/0615305709/ref=cm_sw_su_dp/184-2402254-2004142

"American Pie" SummerTrifle

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sat, 28 May 2011 17:52:00 +0000

A fresh and colorful, "red, white and blue" dessert for Memorial Day and the Fourth of July holidays.

Cut the calories with low fat vanilla yogurt in place of some of the cream.

2 pints of fresh strawberries, washed, hulled, sliced and tossed with ¼ cup of sugar

1 pint of blueberries, fresh or frozen

1/2 cup strawberry-banana nectar juice (I used Jumex brand)

2 cups French vanilla lowfat yogurt (I used Stonyfield organic brand)

16 ounce container of whipping cream, whipped to hold stiff peaks, with ¼ cup of sugar folded in

1 large strawberry, cut into fan shape (see photo)

1 package Namaste brand Vanilla Cake Mix *

Bake cake ahead, following manufacturer instructions or choosing pound cake option below, if using. Allow to cool. Slice into cubes and place half of the cubed cake into the bottom of a large glass bowl or trifle bowl. Now drizzle one-half of the strawberry nectar over the cake cubes.

Next, add one-half of the vanilla yogurt, dropping dollops over the juice-soaked cake cubes. Now layer with one-half of the blueberries, then one-half of the sliced strawberries. Top the fruit with one-half of the whipped cream.

Now begin the layering process once again, beginning with the remaining cake cubes, the nectar, the yogurt, the berries and finishing with the whipped cream.

Place the berry garnish at the very center top of the whipped cream. Allow the trifle to rest and the flavors to macerate in the refrigerator for approximately four hours before serving.

Makes: Eight servings.

*Cake options: To modify this mix into a pound cake, follow instructions below.

1 package Namaste Vanilla Cake Mix

4 eggs, beaten

1 cup butter, melted

½ cup buttermilk

4 t. GF vanilla extract

Mix all cake ingredients together well. Pour batter into an oiled 9 x 13 baking pan. Bake at 350˚F for 35-40 minutes and test for doneness. Do not overcook. Remove from oven and cool.

Some recipes are from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Green Chili with Pork & Pozole

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 29 Apr 2011 21:27:00 +0000

Use this recipe as a stew or a topping on chili rellenos.

1 medium onion, quartered

4 whole whole green chilies, canned

2 fresh jalapenos, stemmed and quartered

2 cloves of garlic, smashed

2 cups chicken broth

3 T. vegetable oil

1 pound pork loin, chopped into small pieces or use ground pork

1 baking potato, cooked and diced

1 yellow squash, chopped, optional

½ t. cumin

Salt to taste

15 ounce can hominy (pozole) rinsed and drained

½ cup fresh cilantro, chopped

Juice of one lime

Puree onion, chilis and garlic in a blender. Heat oil in a 4 quart pot and brown the pork, just until no longer pink. Transfer to a bowl and set aside.

Add the puree to the pot and cook until thickened, about ten minutes. Add pork, potato, squash, if using, spices, hominy, and cilantro. Simmer on low until squash is fully cooked. Squeeze in the lime juice.

Makes: Six servings.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Diane's Chili Rellenos

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 29 Apr 2011 21:16:00 +0000

These are light and fluffy with just a hint of crunchiness, accomplished by adding some corn meal.

Adapted gluten free from a 1970’s recipe that was shared with me by a well-known Mexican restaurant near Hemet, California.

4 large eggs, separated

2 T.GF flour

Pinch of salt

Pinch of garlic powder

8 whole canned green chilies

1 cup corn meal

8 ounces of jack or mozzarella cheese, cut into lengthwise slices that fit into the length of the whole green chilis

3 T. vegetable oil

Beat room temperature egg whites until soft peak stage. Whisk flour and seasonings into the egg yolks and blend well. Fold the egg whites and yolks together.

Stuff each green chili with the long piece of cheese. Roll in the corn meal. Drop chili-size dollops of the egg batter into an oiled, heated skillet. Place stuffed chili onto the batter in the pan, then top the chili with a smaller dollop of the batter again. Allow the relleno to fry and become fluffy and encapsulated in the batter casing. Fry all the cheese-stuffed chilis in this manner.

Set aside on a serving platter and top with Green Chili with Pork and Pazole*, or sour cream or salsa of choice. Serve warm.

Makes: Eight rellenos.

*Recipe listed on this blog.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Pumpkin Pie Bar

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 12 Apr 2011 02:20:00 +0000

Layers of crust, pumpkin custard, and crunchy pecan crumble topping makes this special “heirloom” recipe a tasty alternative to holiday pumpkin pie... now made easily gluten free by using a GF cake mix!

15 ounce Betty Crocker GF yellow cake mix, divided

1½ sticks of butter, divided

4 eggs, divided

29 ounce can of pumpkin

½ cup of brown sugar, packed

2/3 cup evaporated milk

2 t. pumpkin pie spice (mace, cinnamon, nutmeg)

½ cup white sugar

½ cup pecans, chopped

Mix together the dry cake mix with the ½ stick of butter and one egg. Take 2/3 cup of this mixture and set aside for use later as a topping. (Reserve the remaining three eggs and one stick of butter.) Press this mixture, like a crust, into the bottom of an oiled 9 x 13 inch baking pan with sides (or slightly smaller pan, since the Betty Crocker cake mix is slightly less in volume ---15 ounce vs. 18 ounce--- than a typical cake mix that contains gluten).

Blend together the pumpkin, remaining three eggs, brown sugar, milk and pumpkin pie spice. Pour this over the cake-crust mixture. In another bowl, combine the reserved 2/3 cup cake mix mixture, the white sugar, remaining one stick butter and pecans. Sprinkle this over the cake.

Bake at 350˚F for 50 minutes or until custard in the center of the cake is set and comes out clean with a toothpick.

Makes: Twelve to fourteen servings.

Chocolate-Coconut Truffles

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Thu, 31 Mar 2011 21:20:00 +0000

Gooey balls of nuts, coconut and sweetened milk and coated with an outside shell of Ghiradelli bittersweet chocolate... makes these candies irresistable!

Quick and easy and they taste like Almond Joy candy bars!

1 cup pecans or macadamia nuts, toasted

8 ounces sweetened condensed milk*

1 t. GF almond extract

7 ounce bag sweetened shredded coconut

12 ounce bag bittersweet chocolate morsels, melted*

In a medium bowl, mix together all ingredients except chocolate. Mush together into one inch balls. Place on wax paper lined cookie sheet and allow to set up. (You will need to re-roll into firmer balls as the mixture sets up more.) Refrigerate for one hour.

*Melt the chocolate in a bowl in the microwave for about one minute, stirring every 30 seconds. Lightly dip the balls into the chocolate, covering the entire ball. Allow to set up on the cookie sheet or in the refrigerator.

Makes: About 24 balls.

*This would be a liquid measure. Use approximately 2/3 of a 14 ounce can of sweetened condensed milk.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Walmart stores offering gluten free sections in select locations?

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 28 Mar 2011 16:23:00 +0000

This weekend I noticed that one of our local Walmart superstores had a four foot section designated gluten free. While this certainly does not rival the local Frys groceries with their sixteen foot section for gluten free, it is still certainly a very welcome addition for our gluten free community.

So far, I have not been able to get through to Walmart's corporate offices to find out more about their gluten free store-by-store strategies and future plans, but will keep you posted as I find out more. This is probably old news, but certainly worthy checking into!

FYI, my understanding is that the incoming CSA president is a corporate Walmartin and may be behind the scenes in some of this.

Diane B. Jacobs, author
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking”

Flour Tortillas

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 23 Mar 2011 15:49:00 +0000

Yes, it’s true; you can make easy gluten free flour tortillas! These are yummy and stay moist and pliable, however you may choose to substitute a lower fat GF “butter” product (such as Smart Balance) in place of the butter.

4 cups GF flour blend, sifted

8 T. butter

1¼ t. salt

1¼+ cup hot water

Sift together the dry ingredients. Work in the butter with a pastry cutter or large fork. Trickle in the water, a little at a time, until the dough is a workable ball.

Divide the dough into 16 fairly equal balls. Cover and set aside for 20-30 minutes. Heat a griddle (prefer using a countertop electric one for getting the job done quickly). Roll out the discs on a tea towel or pastry cloth with a rolling pin, making them as thin as they can be and still be handled. Cook each tortilla for a few seconds, until the bubble slightly; then turn. Wrap in a tea towel and cover to help keep moist.

Makes: 16 flour tortillas.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Flourless Chocolate Cake

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 22 Mar 2011 18:00:00 +0000

Adapted from Country Living Magazine, this cake really hits the spot for anyone’s serious chocolate “fix”… without any GF worries.

Cake:
5 large eggs
8-1 ounce bittersweet chocolate squares
⅔ cup almonds, finely ground
½ cup unsalted butter
⅔ cup sugar
Chocolate Sauce (optional):
6-1 ounce bittersweet chocolate squares
½ cup heavy GF cream

Heat oven to 350°F. Oil an 8 inch spring form pan.

Separate eggs*, placing whites in a medium bowl, and yolks in a large bowl. Bring to room temperature.

In top of double boiler, over hot but not boiling water, heat chocolate and butter, stirring constantly, until melted. Set aside to cool.

With electric mixer on high speed, beat egg whites until stiff peaks form. Set egg whites aside. Using same beaters, beat egg yolks and sugar until thick and pale yellow, about 5 minutes. Stir almonds and chocolate mixture into yolk mixture. Then gently fold this mixture into the egg whites. Pour batter evenly into pan. Bake until cake springs back when gently touched with fingertip: 25-30 minutes. Cool 10 minutes on wire rack.
Remove ring from spring form pan and let cake cool 10 minutes more on wire rack.

Chocolate Sauce: In top of double boiler, over hot, not boiling, water, heat chocolate and heavy cream, stirring constantly, until melted and well combined. (Any pastry glaze will work also) Let cool slightly, then frost cake with this mixture, after placing it onto serving plate. Let cool.

Notes: * I also prepared this recipe without separating the eggs. Omit this step and it works just fine.

Makes: One layer cake that serves approximately eight.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. For other wonderful recipes, my cookbook is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Cinnamon Bread in the Bread Machine!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 18 Mar 2011 00:35:00 +0000

My easy bread machine sweet bread. Full of cinnamon flavor; a moist and tender loaf that is wonderful for breakfast or brunch.

1 cup water, warmed to 125-130˚

4 T. butter, room temperature

2 t. cider vinegar

2 large eggs, room temperature

½ cup granulated sugar

1 t. GF vanilla extract

½ cup cooked rice*, room temperature

2½ cups (light) GF flour blend + ½ t. extra xanthan gum

¼ cup milk powder

1 T. active dry yeast

1¼ t. salt

1 T. ground cinnamon

¾ cup raisins

½ cup nuts, chopped

Whisk liquid ingredients and sugar together in a medium-sized bowl. Fold in cooked rice.

In separate bowl, whisk together dry ingredients, ending with cinnamon.

Pour the liquid ingredients into your bread pan, followed by the dry ingredients. Set your bread machine to the Quick Bread /2 hour or Gluten Free cycle. Allow bread machine to mix the batter thoroughly for 3-5 minutes, by you assisting this process with a rubber spatula if necessary. Add the raisins and the nuts.

Now, before the oven begins heating up, pull the paddle out of the bread pan and smooth over the top of the dough. This will avoid the paddle sticking in this sweeter-than-usual loaf at the end of the baking time and will help maintain the integrity of the loaf.

Pastry Glaze:

1 cup GF powdered sugar

1 T. butter

1 T. GF vanilla or GF almond extract

Add milk to moisten.

Mix together and drizzle over pastry.

Notes: *Japanese studies have shown that the addition of cooked rice in baking rice flour-based GF breads (adding 30% cooked rice to the total flour amount) helps to create a natural humectant or moisture-retaining quality to the bread.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Mediterranean Chicken

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 16 Mar 2011 15:34:00 +0000

Ounce for ounce, sun dried tomatoes have about twelve times the amount of lycopene, a proven anti-oxidant, as raw tomato. Enjoy this simple recipe with a touch of Mediterranean flavors.

2 whole, boneless, skinless chicken breasts

¾ cup GF flour blend

Fresh ground pepper

2 T. olive oil

1 T. butter

1½ cups dry white wine or champagne

1 cup heavy cream (or reduced fat half and half)

1/3 cup sun dried tomatoes, julienned

1 cup Mozarella cheese, grated

2 T. Parmesan, grated (optional)

2 T. parsley and basil, finely chopped

Split breasts to make a total of four. Combine flour and pepper in a zip lock bag and toss chicken in the mixture until coated. Set aside. Heat the oil and butter over medium high heat. Add chicken and brown on both sides; about 4 minutes total. Add wine. Increase heat quickly to boil until mixture begins to thicken. Reduce to simmer and poach chicken for about 4 more minutes. Remove chicken to a platter and cover to keep warm.

Raise heat in skillet and continue to cook the wine sauce, reducing amount to one half. Add cream or half and half to mixture and cook through; do not overcook. Add tomatoes and heat through. Plate the chicken and pour sauce over the top. Garnish with the cheese, parsley and fresh basil.

Serve over gluten free pasta.

Makes: Two to four servings.

St. Pat’s Chocolate Mint Chip Cupcakes

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 01 Mar 2011 19:01:00 +0000

Deep, rich chocolaty cake and creamy (green) mint butter cream frosting topped with Belgium chocolate shavings.

1 cup GF flour blend
½ cup unsweetened baking cocoa
¾ t. baking soda
¼ t. baking powder
Pinch of salt
½ cup butter, room temperature
¾ cup sugar
2 eggs, room temperature
½ cup buttermilk
½ t. GF vanilla

Cream Cheese Frosting

2 cups GF powdered sugar

8 ounce package cream cheese, room temperature

1/4 cup (one half of a stick) unsalted butter, room temperature
2 t. GF peppermint extract

2 drops of green food coloring

Garnish: chocolate shavings

Preheat over to 350˚F. Line muffin pan with paper liners.

Thoroughly combine dry ingredients for cupcakes. In a larger bowl, cream butter and sugar, then beat in eggs, buttermilk and vanilla, using an electric mixer. Add dry ingredients into wet ingredients and mix until well combined. Fill muffin cups 2/3 full and bake 15- 20 minutes until test toothpick comes out clean. Allow to cool to room temperature.

Blend together frosting ingredients. Allow to chill to firm up. Pour into a pastry piping tool with star tip. Frost as shown in photo and sprinkle with chocolate shavings.

Makes: Twelve cupcakes.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Wholesome Multi-Grain & Seed Bread

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 23 Feb 2011 22:52:00 +0000

Looking for a gluten free bread that is more robust and full of protein and fiber? My recipe incorporates flax seed, ground quinoa or millet, cooked brown rice and sunflower seeds, too. Try it in the bread machine on your machine’s gluten free or “Quick Bread” cycle.

1cup warm water (heated 106-115˚)
1 T. dry yeast

1½ cups GF flour blend + ½ t. extra xanthan gum
2T. ground flaxseed*
½ cup quinoa or millet flakes, ground *
¼ cup dry milk powder

1 t. gelatin
1/3 cup sunflower seeds

1½ t. salt
1 t. cider vinegar
2T. honey or agave syrup
2T. brown sugar, packed
¼ cup olive oil
2 eggs, room temperature

½ cup cooked brown rice, room temperature

Mix yeast in the warm milk (with 1 t. of the brown sugar) and set aside in a warm place for a few minutes, until yeast foams.

Mix together flour, grains, milk powder, gelatin, seeds and salt.

Combine the remaining ingredients, ending with the eggs and whisk together until smooth. Add yeast-milk mixture. Now add rice. Pour this (mostly) liquid mixture to bottom of bread machine pan. Pour dry ingredients on top and set machine for Quick Bread (2 hour) or Gluten Free cycle. Start machine and scrape any residue of the flour that goes up the wall of the bread pan. (When batter is completely mixed, you may choose to remove the paddle from the pan.)

Remove the pan from the bread machine when the baking cycle is complete and immediately invert bread on it’s side and onto a wire rack to cool.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Chocolate Torte

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 15 Feb 2011 18:03:00 +0000

A torte is a rich cake made with little or no flour. Works for me; how about you?! This one is almost like eating a candy bar.

¾ cup GF flour blend

1/3 cup cocoa

Pinch of sea salt

¼ t. baking soda

8 ounces semi sweet or bittersweet chocolate*

¾ cup unsalted butter (1½ sticks)

1¼ cups sugar

1 t. GF vanilla extract

3 eggs, beaten

½ cup buttermilk

1 cup toasted walnuts, separated**

Glaze

4 ounces semisweet or bittersweet chocolate

½ cup heavy cream

Heat oven to 350˚F. Use a non-stick 9 or 10 inch cake pan; no smaller.

In a small bowl, whisk the flour, cocoa, salt and baking soda a set aside.

Microwave chocolate and butter in a medium-sized bowl for one minute, stirring halfway though. Continue microwaving for 15 second intervals and stir mixture until smooth.

Whisk in sugar and vanilla, then stir in beaten eggs, buttermilk and ¾ cup of the walnuts. Mix in the dry ingredients until just combined.

Pour batter into cake pan, tapping the pan against your countertop to assist in removing air bubbles. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack and cool in pan for five minutes, then invert cake onto wire rack and cool completely.

Glaze: Place chocolate in a small bowl. Heat cream just until simmering and pour over chocolate. Stir until smooth and chocolate is completely melted. Pour glaze over cake and smooth over top and sides. Pat remaining ¼ cup of walnuts around the top of the cake. Serve cake when glaze is firm.

Notes:*I used Trader Joes giant-size Belgium chocolate bar. **I used black walnuts.

Option: I prepared a mixed berry glaze with mixed (thawed) frozen berries, 2 T. of raspberry preserves, and 1 T. of raspberry liquor and drizzled over the top of each serving. Decadent!

Makes: Eight to sixteen servings.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Greater Phoenix Gluten Free Expo---2011

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Thu, 10 Feb 2011 17:37:00 +0000

GREATER PHOENIX GLUTEN FREE EXPO

April 16th, 2011
10-2PM

http://sites.google.com/site/gfexpo/.

Walnut-Rosemary Herb Bread

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 09 Feb 2011 22:57:00 +0000

This very special bread is baked in a pre-heated enamel or cast iron Dutch oven or can even be baked in a large lidded Pyrex bowl. The results are an immense round, beautifully crusted, fragrant loaf of bread, that is perfect for dipping in a garlic-seasoned olive oil with balsamic vinegar.

4 cups GF flour blend + 1 to 2 t. extra xanthan gum

¼ cup buttermilk powder

1 t. salt

5 t. dry yeast

3 eggs, room temperature

1 t. apple cider vinegar

½ cup extra virgin olive oil, plus 5 T. to use in Dutch oven

1 T. honey

1-1¾ cups water, warmed to 110-115 degrees

2-4 T. fresh rosemary, finely chopped

½ cup walnuts, chopped

Place dry ingredients (first four) in a large mixing bowl and whisk until well blended.
In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1½ cup of the warm water and stir to blend. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add another ¼ cup (or slightly more) warm water until a thick, shaggy dough forms.

Add walnuts and rosemary and mix just until evenly distributed. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

Preheat oven to 400˚F while dough is resting. Pour 2-3 tablespoons of olive oil in the 2.5 quart enameled or cast iron Dutch oven or ceramic ovenproof casserole dish. Place the pan or bowl, without the lid on, in the oven and allow to preheat.

After the dough has rested, carefully scrape the bread dough into the preheated baking pan. Use a moistened spatula or the back of a large spoon that has been dipped in water to smooth the top of the dough.

Pour the extra two tablespoons of olive oil down the sides and over the top of the dough. Cover with lid and bake for 45 to 60 minutes, or until an instant thermometer inserted into the middle of the bread reads 205 degrees. This is a very large loaf, so be sure that the center is done.

Remove bread from pan and let cool somewhat before cutting. Eat this bread fresh, or allow to cool completely and freeze.

Makes: One very large mounded loaf of bread.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-