• 30Jan

    Here is the latest Gluten Free Egg Free sugary treat. I had to make some cupcakes pronto since there is a birthday celebration every week and non gluten free cakes would be tempting me at every turn. Now I have a stash stored away in the freezer to bring with me so I don’t feel deprived. Plus, just in time for my own Birthday! :)

    Chocolate Cake or Cup Cakes – GFEF

    1 1/3 cup gluten free flour mix
    2/3 cup Cocoa, sifted
    7/8 cup sugar
    1 1/2 tsp baking soda
    1/2 tsp guar gum
    1/4 tsp xanthan gum
    1/2 tsp sea salt, fine
    3 Tbs melted butter
    2 Tbs oil
    1 Tbs apple cider vinegar
    2 tsp vanilla extract
    3/4 Tbs ground chia seed mixed with 3 Tbs hot water – stir well
    1/2 cup yogurt, or buttermilk
    1/2 cup water

    1. Line a 12 cup muffin pan with paper liners or grease and ‘flour’ a 9″ square cake pan or round cake pan

    2. Preheat oven to 350

    3. Mix together dry ingredients.

    4. Mix together wet ingredients.

    5. Mix wet ingredients into dry ingredients. Stir well.

    6. Fill cup cake pan and bake for 14-16 minutes. Or bake the 9″ cake for 30-35 minutes.

    Servings: 12

  • 19Aug

    It was another fun evening last night at WCRC where I had a chance to talk about stone fruit and demo three of my favorite stone fruit recipes. In this post, I’m sharing the recipe for Peach Shortcakes which by the way features Gluten Free Buttermilk Biscuits!

    We’re quickly racing towards the end of Peach season so get over to your local Farmer’s Market now where you will find the sweetest ripest peaches.

    The great thing about this gluten free buttermilk biscuit recipe is you can mix all the dry ingredients with the butter then store the dry mix in your frig or freezer. Now you have your own all purpose biscuit, pancake, waffle, cobbler topping mix…a Gluten Free ‘Bisquick.’ When you want to make any of the above mentioned, just mix in enough buttermilk or thinned down yogurt to the appropriate consistency. If you aren’t into gluten free, here is a waffle mix that my Mom loves.


    Peach Shortcake

    Gluten Free Buttermilk Biscuits

    1 ½ cup brown rice flour
    1 cup tapioca flour (starch)
    ¾ cup cornstarch
    ½ cup glutinous rice flour (sweet rice flour)
    ¼ cup flaxmeal
    3 tablespoons sugar
    1 ½ teaspoons baking soda
    4 teaspoons baking powder
    1 ½ teaspoons xanthan gum
    1 ½ teaspoon sea salt
    ½ cup cold unsalted butter — cut into bits (1 cube)*
    2 cups buttermilk — or yogurt thinned with water to buttermilk consistency*
    ½ teaspoon vanilla

    Heat oven to 425F

    In a medium size bowl, mix together dry ingredients.
    Cut in the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in the buttermilk until the dry ingredients are just moistened.
    Drop 1/4 cup scoops of batter 2 inches apart onto a parchment lined baking sheet. With a damp knife, press down the center to flatten a bit.
    Bake for 10-12 minutes or until golden brown.

    For cobbler topping add 1/3 cup additional buttermilk.

    *For Dairy free use ghee or non trans fat shortening in place of the butter and 2 Tb of vinegar in water or alternative ‘milk’ (rice, almond, hemp, etc) in place of the buttermilk.

    3-4 ripe peaches, washed
    1/3 cup raw organic sugar, more or less to taste
    ¼ tsp almond extract
    dash of cinnamon & nutmeg (optional)
    pinch of sea salt

    In a large bowl, cut peaches into thin slices one to two inches long. Add remaining ingredients and gently mix together. Let sit for 30 minutes. Refrigerate until ready to assemble shortcakes.

    Whipped Cream
    2 cups of heavy cream
    1 Tbs powdered sugar or other sweetener like maple syrup
    dash of vanilla

    Put cream, sugar and vanilla in a medium bowl. Whip with a whisk until soft peaks form. Best to use right away. Refrigerate until ready to assemble shortcakes.

    Assembling Shortcakes

    Split biscuits in half.
    Spoon some peaches and juice on the bottom half. How much is up to you.
    Place a dollop of whipped cream on top of the peaches
    Place the top half of the buttermilk biscuit on top and repeat with peaches and whipped cream.
    Once assembled, peach shortcakes should be eaten within 30 minutes as they will begin to soak through the biscuits.

    About 10-12 peach shortcakes.

  • 15May

    I love a good sandwich. Going gluten free has been relatively easy – not really but now I can usually do without cakes and cookies – besides there are some decent gluten free versions of those. One thing I have been missing is bread. Most commercial gluten free/egg free breads are dense and not so appealing. I decided to give making my own a go so of course hit google. I found this recipe and with the raves on the comments section I had to give it a try.

    The first loaf was great but didn’t rise so much – I think because I mistakenly used potato flour instead of potato starch. The house filled with the aroma of fresh baked bread! I had tears in my eyes…not really but it does sound dramatic 😉 The next loaf was a winner – as in taller though it is a relatively short loaf so sandwiches are a bit small – portion control, HA!
    I made some adjustments to the recipe and made this recipe for 1 loaf. Give it a try and let me know what you think.

    * Exported from MasterCook *
    GF EF Sandwich Bread
    Recipe By     :
    Serving Size  : 12    Preparation Time :0:00
    Categories    :
    Amount  Measure       Ingredient — Preparation Method
    ——–  ————  ——————————–
    3/4           cup  millet flour — 3 oz
    3/4           cup  tapioca flour — 3 oz
    3/4           cup  potato starch — 3.3 oz
    1/2           cup  sorghum flour — 2 oz
    1/4           cup  teff flour — 1.13 oz
    2          teaspoons  xanthan gum
    1           teaspoon  sea salt
    1/2      teaspoon  baking powder
    1/4           cup  sugar
    1         tablespoon  yeast — proof in 1/4 c warm water with pinch of the 1/4c sugar
    1         tablespoon  extra virgin olive oil — or melted butter
    1                cup  water — warm; or 3/4c water + 1/4 c yoghurt
    2        tablespoons  flax seed — ground + 1/4 cup hot water stir til gelatinous
    Grease 9 x 5 x 3 pan with butter or vegetable oil and dust with rice flour
    Mix together dry ingredients
    Mix together wet ingredients
    Add wet to dry
    Bake at 375 for 50-60 minutes
    – – – – – – – – – – – – – – – – – – –
    Per Serving (excluding unknown items): 67 Calories; 2g Fat (21.8% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
    NOTES : variations:
    Rye bread – add 2 1/2 tsp caraway seeds, 2 t molasses, 1T cocoa
    For cinnamon roll dough – replace 1T EVOO with 2T butter
    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

    Gluten Free / Egg Free  Sandwich Bread

    Amount Measure Ingredient — Preparation Method

    ——– ———— ——————————–

    3/4 cup millet flour — 3 oz

    3/4 cup tapioca flour — 3 oz

    3/4 cup potato starch (not flour!) — 3.3 oz

    1/2 cup sorghum flour — 2 oz

    1/4 cup teff flour — 1.13 oz

    2 teaspoons xanthan gum

    1 teaspoon sea salt

    1 tablespoon yeast — proof in 1/4 c warm water with pinch of the 1/4c sugar

    1/4 cup sugar

    1 tablespoon extra virgin olive oil — or melted butter

    1 cup water — warm; or 3/4c water + 1/4 c yoghurt

    2 tablespoons flax seed — ground + 1/4 cup hot water stir til gelatinous

    Grease 9 x 5 x 3 pan with butter or vegetable oil and dust with rice flour.

    Mix together dry ingredients

    Mix together wet ingredients

    Add wet to dry.

    Let rise in a warm place until the bread is just to the top of the pan – about 1 – 1 1/2  hours.

    Bake at 375 for 50-60 minutes. The bread is done when you tap it and it sounds hollow.

    I made this variation on Monday so I could have pastrami sandwiches:
    Rye bread – add 2 1/2 tsp caraway seeds, 2 t molasses, 1T cocoa

    After the bread has cooled I slice it thinly and put in the freezer. When I want to make a sandwich or make toast I just take out what I need.

    I’ll post a picture when I make another loaf.

  • 22Apr

    This is a variation on a recipe I developed for a cooking demo at the Women’s Cancer Resource Center last night on Southwest Cuisine – today’s lunch so P can try them. This version uses ground flax in place of the egg and yogurt + water in place of the buttermilk. I used flax because I am sensitive to eggs and yogurt because it was on hand.

    Gluten Free Blue Corn Griddle Cake

    Gluten Free Blue Corn Griddle Cakes

    1 cup blue cornmeal (organic from Arrowhead Mills)
    1/2 cup brown rice flour (or amaranth)
    1 teaspoon sea salt
    3/4 teaspoon baking soda
    1/2 teaspoon ground black pepper

    2 tablespoons unsalted butter, melted
    2 tablespoons ground flax seed mixed with 1/4 cup warm water
    3/4 cup whole milk yogurt
    1/3 cup water
    1 cup frozen cut corn (or fresh)
    1/4 cup scallions, sliced
    1/4 medium jalapeno pepper, finely diced
    1/2 cup Monterey jack or Mexican cheese blend, grated

    Extra virgin olive oil for cooking griddle cakes

    Combine dry ingredients (cornmeal through pepper) in bowl and set aside. In a separate bowl, whisk together wet ingredients (butter through cheese). Fold the dry ingredients into the wet.

    Heat a cast iron griddle to medium high heat. Lightly coat the griddle with olive oil. When the griddle is hot, make a griddle cake with ¼ cup of batter. When they are ready to flip, little bubbles will start to appear on the top of the cakes (and the bottoms will be slightly browned) – about 3 to 4 minutes on the first side. After flipping, you can check the bottoms of the cake for doneness – this will take about an additional 3 minutes per cake.

    Makes about 12 cakes. Serve hot.

  • 16Apr

    The search was on…too many over-ripe bananas and unable to rely on the standby banana bread recipe due to the need to avoid gluten and eggs.

    Here is what I ended up with:

    Gluten Free Banana Chocolate Bread

    1 1/2 cup millet flour
    1 1/4 cup brown rice flour
    1/4 cup teff flour
    1/3 cup sugar
    3 Tbs ground flax seed
    2 1/2 tsp cinnamon
    1 Tbs baking powder
    1/2 tsp xanthan gum
    1/2 tsp Redmond Real Salt
    3-4 very ripe bananas
    1 1/4 cup water
    1/4 cup butter, melted
    1 tsp vanilla extract
    2/3 cup semi sweet chocolate chips

    Preheat oven to 350F

    Mix all the dry ingredients in a large bowl.

    Mash the bananas and mix with the water, vanilla and butter.

    Mix the banana mixture into the dry ingredients. Fold in the chocolate chips.

    Pour batter into a well buttered and rice floured 9x5x3 loaf pan.

    Update: I have used a 9 x 9 square pan and it works well too.

    Bake at 350F for 50-70 minutes – until a knife poked into the center comes out clean.

    Cool in the pan for 20 minutes then finish cooling on a rack. Best to slice when fully cool but who can wait…

    Gluten Free Banana Chocolate Bread

  • 30Nov

    I can’t remember last year’s best ever cranberry sauce so I winged it and came up with this one. Don’t worry, the jalapeno won’t make it spicy hot.

    Cranberry Apple Chutney

    1 (12 ounce) package fresh cranberries
    1 apple (diced, 1/4 – 1/3″) – I used an heirloom apple – Arkansas Black
    1 jalapeno pepper (finely diced)
    1/3 cup sugar
    1/4 cup orange marmalade
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/3 cup cider vinegar

    Place everything in a sauce pan over medium heat. Simmer until it thickens, about 15-25 minutes.

  • 29Nov

    This is the latest candied yam recipe. Slightly healthier than previous iterations. A must have at Thanksgiving and Christmas dinners.

    Bake 4 pounds (4 large)  orange yams (sweet potatoes) at 350F until soft and the skins are “loose” – about 90 minutes. Let cool and peel skins off. Cut into 1 1/2″ disks. Arrange tightly into a 9″ square baking dish. Brush a generous amount of the bourbon brown sugar glaze and bake at 325 for 30-40 minutes. Brush on some more glaze and bake another 20 minutes.  If you want to crisp up the top you can brush on more glaze and put under the broiler for a few minutes. Serve warm.

    Bourbon Brown Sugar Glaze (approximate)

    1/4 cup butter
    1/2 cup brown sugar
    2 T bourbon
    1/2 tsp vanilla

    Put all ingredients in a small sauce pan and bring to a boil. The butter and brown sugar should blend together into a nice thick glaze.

  • 28Nov

    In the last few years, I’ve tried a number of holiday recipes for the first time and a few were big hits. Cranberry Sauce, Apple Crumble Pie, a new method of making spiced nuts, Artichoke Dip and more.

    This year I tried to remember where I got the recipe for the, I swore the best Cranberry Sauce I’ve ever had…I could not remember and barely could remember any ingredient past…well, cranberries!

    So, I will use this blog as it was intended, to record recipes I have tried and also family favorites – both old and new.

    Ok, now to the the recipe in the title of this post. Since I am wheat free and egg free these days I wanted a holiday dessert that I could enjoy. On the plus side, Patti really loves cheesecake. This recipe is a blend of a recipe I found from Whole Foods and Rose Levy Beranbaum’s Pumpkin Cheesecake.
    The Whole Foods recipe is a basic refrigerator cheesecake but I was hesitant that the pumpkin wouldn’t have that nice baked caramelized quality even though I am using canned pumpkin. So I stumbled on the Beranbaum method of cooking the pumpkin in a sauce pan with the sugar. Viola! A + B = Spiced Refrigerator Pumpkin Cheesecake

    Then I made up a crust that used a combo of oat bran and almond meal to avoid the wheat in graham crackers or gingersnaps.

    Spiced Pumpkin Refrigerator Cheesecake

    Amount  Measure       Ingredient — Preparation Method
    ——–  ————  ——————————–
    2/3           cup  almond meal
    1/2           cup  oat bran
    1/4           cup  brown sugar
    1           teaspoon  cinnamon
    1/2      teaspoon  ground ginger
    1/4      teaspoon  allspice
    1/4      teaspoon  salt
    4        tablespoons  butter — melted

    4        tablespoons  butter
    1/2           cup  brown sugar
    1                cup  pumpkin puree
    1           teaspoon  cinnamon
    1/2      teaspoon  ground ginger
    1/4      teaspoon  allspice
    1/4      teaspoon  salt
    1           teaspoon  vanilla extract

    16            ounces  cream cheese — 2-8oz packages, room temperature

    Preheat oven to 400°F.

    In a medium bowl, combine almond meal, oat bran, brown sugar, cinnamon, ginger, allspice, salt and melted butter. Press mixture into bottom of a 8 or 9-inch springform pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.

    In a small, heavy saucepan, melt the butter and sugar together. Stir in the  pumpkin purée. Over medium heat, bring the mixture to a  simmer, stirring constantly, about 5 minutes.
    Add the cinnamon, ginger, allspice, salt. Turn the heat to low and cook, stirring
    constantly, until the mixture has darkened and thickened a bit, about 5 minutes. Stir in the vanilla extract. Let cool to room temperature.

    In a medium bowl, mix cream cheese with an electric mixer until smooth. Add the cooled pumpkin mixture; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight.

    Un mold and slice:
    Be sure the cheesecake is thoroughly chilled – I froze mine. Have ready a serving plate and a cutting board as wide as the cake wrapped in plastic wrap.
    Use a hair dryer to warm the outside side of the pan. Release and gently loosen the ring and then lift it off.
    Set the board with the plastic wrap on top of the cheesecake and carefully invert the pan. Heat the base of the springform with the hair dryer and lift it off.
    Set the serving plate on the bottom of the cheesecake and reinvert the cake. Lift off the plastic-wrapped board.

    To cut neat slices, use a sharp, thin-bladed knife dipped in hot water (wipe off excess water) between each slice.

  • 22Feb

    Many of us have or suspect we have food sensitivites. Many of the symptoms we experience do not seem to be related to ingestion of a particular food. For instance, a rash or eczema, joint pain, headaches, foggy brain… And then the symptoms that we may associate with something we have eaten: nausea, intestinal distress. In my case, I suspect egg protein is causing a small patch of eczema. I’ll eliminate egg from my diet for a month or so and see if the patch clears.

    Wanting a little sweet – I decided to make a gluten free and egg free cookie and here is what I came up with (I made the almond version):

    Peanut Butter or Almond Cookies
    48 cookies

    1/2 cup butter, unsalted
    8 ounces peanut butter — or almond butter
    2/3 cup brown sugar
    1/4 cup flax seed — ground
    2 tablespoons milk
    1 teaspoon vanilla — or almond extract if making almond cookies
    1 cup brown rice flour
    1/3 cup glutinous rice flour
    1/4 cup almond meal
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    1/3 cup sesame seeds — to roll; optional

    Cream butter and sugar. Add milk, extract and flax seed. Mix together rest of ingredients and add to butter mixture. Form into 1″ diameter balls. Roll in sesame seeds. Bake 375 for 8-10 minutes

    Per Cookie: 84 Calories; 5g Fat (56.8% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 89mg Sodium.

    If you want to make these dairy free you can substitute the butter with coconut oil and the milk with water.