Wednesday, July 14, 2010

Gluten Free Master Muffin Mix

Throw away all other muffin recipes and this will be your go to recipe from now on. We were up before 5am due to tornato sirens and after all was clear I figured what a better time to make muffins :) I found this on celiac.com and can't wait to try other variations.
Basic Mix
1/2 cup brown rice flour
1/2 cup white rice flour (all i had was white rice flour so that is what I used)
1/4 cup Tapioca flour
1/4 cup Potato Starch
1/4 cup Flax seed meal (I didn't have so used soy flour)
2/3 cup sugar (would like to see how honey or maple syrup works)
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
1/3 cup shortening
To this you need to add:
1 cup something wet (sour cream, yogurt, banana, etc)
2 eggs
Banana Chocolate Chip
Use 1 cup mashed banana for the wet ingredient and add chocolate chips if desired
Use 1 cup of sour cream for the wet ingredient and add blueberries
Apple Cinnamon with Crumble Top
Use 1 cup plain yogurt for wet ingredients. 1 cup apple cut into small chunks add in cinnamon with dry ingredients. Crumble - 1 TBLS butter or substitute. brown sugar, cinnamon, almond meal and a little gluten free flour. Mix and put on top.
Basic procedure for all muffins is mix dry ingredients with shortening until texture of coarse meal. Add wet ingredients and beat on medium speed for 3 minutes. It will be thick like cake batter. Mix in your variations. Scoop into muffin cups or greesed muffin tins. Bake at 350 for 20-25 minutes. These were amazing!!!

Wednesday, May 26, 2010

Gluten Free Mexican Fried Ice Cream

This was a trial recipe.. but we loved it. I am sorry because this was a dump and pour type thing so I will do my best.

Take an ice cream scoop and scoop out a ball of ice cream. Freeze for a few hours.
Dump some rice chex into a blender and blend to the size you want. Add Cinnamon and Sugar. Blend. I taste tested along the way to see when I thought there was enough. When ice cream is hard roll into chex. Drizzle with honey and sprinkle some more chex on top. We LOVED it and the leftovers were wonderful as well. When I recreate it I will figure out more definate measurements. I have leftover chex mix and will use that again another day.

Thursday, May 6, 2010

Gluten Free Zucchini Bread

This bread comes out very moist and stays that way for days!

3 eggs
1/2 cup white sugar
1/2 cup brown sugar
1 cup agave nectar (maple syrup works too or just white sugar)
1/4 cup canola oil
1/4 cup applesauce
1 tsp vanilla
1 1/2 cup cornstarch
3/4 cup rice flour
3/4 cup tapioca flour
1 Tbls xanthan gum
1 Tbls cinnamon
1 Tbls baking powder
1 tsp baking soda
2 cups zucchini (I used my Ninja to grate it up...used frozen zucchini and still worked)

Preheat oven to 350. Beat the eggs until foamy, adding sugars, oil , vanilla and applesauce. In a seperate bowl mix the dry ingredients and then add to egg mixture. Beat for about 3 minutes until blended. Add zucchini and mix until blended. Pour into two (I only had one so used one and it turned out HUGE.. would not reccomend it!) greesed bread pans. Cook for 50-60 minutes or until knife comes out clean. ENJOY!!!!

Wednesday, May 5, 2010

Gluten Free Homemade Meatball Hotdish

It is MAY and FREEZING outside. I had meatloaf on the menu for tonight but decided to change it up. I made a hotdish to warm our bodies up! This was easy and very tasty!


1lb ground beef
1/2 cup of bread crumbs (Used frozen rolls I made a few weeks back.. chopped them up in the Ninja.. LOVE my Ninja.. $39.99 at Target!)
Sprinkled in some garlic garlic and onion onion from Tastefully Simple.
1/4 cup Parmesian Cheese
1 egg
Throw in any seasonings you may like.

Mix together. I used a cookie scoop from Pampered Chef to make uniform sized meatballs. Cook in a casserole dish that has olive oil on the bottom for 10-12 minutes.

Cooked up some gf spagetti noodles just until they were done. Rinse with cool water and drain. Place some of the meatballs on the bottom of a new casserole dish, placed the noodles on top of the meatballs, pour desired spagetti sauce over noodles and meatballs and add additional meatballs on top. Place shreaded mozzarlla cheese on top (which I put in the Ninja also and shreaded) of all of it. Bake in oven set at 425 for 30 minutes or until warmed. This was very good!!

Monday, April 26, 2010

Gluten Free Chocolate Cake

Isn't that a beautiful thing?? I have been trying to find a gluten free cholcoate cake recipe that would work for my daughters 3rd birthday party and that EVERYONE would eat. Well I think this is it. I am not a huge cake fan but this is pretty darn good. Moist, nice texture, fluffy and great chocolate flavor. Paired with my mother in laws frosting recipe.. I think it is a keeper!

3/4 cup white rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/2 cup cocoa
1/ cup sugar
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder
3/4 tsp xanthan gum
5 Tbls cooking oil (next time will try replacing with some applesauce)
1 Bls vinegar
1 tsp pure vanilla extract
1 egg white (again.. going to try to do 2 egg whites)
1 cup water

Mix all dry ingredients in a bowl. Add all liquid ingredients and mix well. Bake in greased 9" square pan at 350 F for 30-35 minutes or until toothpick comes out clean. DELICOUS!

Friday, April 23, 2010

GF Apple Crisp

As I mentioned before my mom just went gluten free and I wanted to surprise her with one of her favorite treats. This was a good recipe and will stay on the top of my list!

6 cups of apples sliced
1/2 cup sugar
1 tsp cornstarch
1/2 cup evaporated milk
1 cup quick cooking oats
1/3 cup tapioca starch
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 cup buter melted
1/3 cup evaporated milk

Placed sliced apples in 8x8 baking dish. Mix sugar and cornstarch together, stir in evap milk pour over the apples. Mix the oats, brown sugar, tapioca starch, salt and cinnamon together. Stir in the butter and mix until crumbly. Spread mixture on top of apples. Spoon a little more evaporated milk over the mixture. Bake at 325 for 60-70 minutes until apples are tender.

Gluten Free Carrot and Oatmeal Cookies

I adapted this recipe from a WIC recipe that I saw and HAD to try. I LOVE carrot cake but don't always like making it. THIS.. I can do plus it is a healthier treat for the kiddos and me!
2/3 cup butter or margarine (I used less...maybe 3Tbs the butter i have has no measurements on it... Sams Club brand.. can you work on that please)
2/3 cup sugar (next time I would like to do half of this in sugar and half in maple syrup)
1 tsp vanilla
1 egg white
1/2 cup white rice flour
1/4 cup tapioca flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz baby food carrots
1 1/2 cups oatmeal

Heat oven to 350 degres. Cream margarine/butter, sugar and vanilla. Add flours, baking soda, baking powder and salt. Mix in baby food, oatmeal and egg whites. You could also add nuts or rasins if you want but my family is not a big fan of them in cookies. Drop by spoonfulls onto a cookie sheet and bake for 12-14 minutes. The recipe said to frost if desired but man, I don't think they need it!! DELICIOUS and definatly a keeper!