Just a couple of days of sunshine has helped our garden tremendously! Some of the lettuce was laying down and turning brown, but I cut it back and now it’s doing great! With the jalapeños and tomatoes doing good, I think I see some green tomato salsa coming soon!
Author: Janet Monk
Gluten Free Orange Cream Cake
Gluten Free Orange Cream Cake
2 Cups All-purpose Gluten free Flour ( I use Tom Sawyer/ Betty Crocker Gluten Free flour mix with xanthan gum already added)
2 Cups White Sugar
2 Teaspoons Gluten Free Baking Powder
1 Teaspoon Baking Soda
8 oz. additive free Cream Cheese softened ( I use Philadelphia brand)
1 Cup additive free Orange juice ( with the pulp)
Zest of 1 Orange
1 Stick Melted Butter
3 Medium Beaten Eggs
Preheat oven to 325*F.
In large mixing bowl, whisk together all dry ingredients. Then add cream cheese, orange juice, the orange zest, butter, and beaten eggs. Fold together liquid and dry ingredients, then mix well until large lumps are dissolved. There will be small lumps from the orange pulp and zest. Let batter rest for 10 – 15 minutes, then pour into a greased and floured 9×13 inch baking pan. Bake for 30 – 35 minutes or until center is set and tooth pick inserted into center of cake comes back clean.
Let cake cool and then poke holes into cake about an inch apart with the end of a chop stick or wooden spoon handle. Pour orange glaze ( recipe below) over cake until completely covered. To decorate top with orange slices, or GF orange candies. This cake is better served Cold.
Orange Glaze
2 Cups Orange juice
4 Cups Powdered Sugar
8 oz. additive free Cream Cheese
2 drops GF Red food Coloring (I use Gluten Free AmeriColor)
In food processor add all ingredients and blend until completely smooth.
Note: if you can find Blood oranges, you may omit the food coloring. The Orange juice in the cake and glaze will amount to about 4-5 oranges depending on their size.
Gluten Free Scones
Gluten Free Scones
1 1/4 Cup Gluten Free All Purpose Flour ( I use GF Flour with xanthan gum already added. If your flour does not have it, then add ¼ Teaspoon )
1/2 Tablespoon G F Baking Powder
1/2 Teaspoon Baking Soda
4 Tablespoons White Granulated Sugar
3 Large Eggs, beaten
5 Tablespoons Butter, melted ( make sure your butter is not too hot, it will kill you Baking Powder)
1/3 Cup Sweet Butter Milk ( make sure it has no gluten additives)
Preheat oven to 325*F.
I medium size mixing bowl, whisk together all dry ingredients. Add the butter milk to the melted butter in order to cool the butter. Then add beaten eggs to dry ingredients, along with butter and butter milk. Whisk or mix all ingredients until there are no more lumps. Let batter rest for 15 – 20 minutes. ( this is so the GF flour will absorb the liquids. This takes away that gritty taste)
Dip about ¼ cup of batter into a greased nonstick muffin or cupcake pan, filling each cup with batter. Bake for 18 – 20 minutes, or until a toothpick inserted into the center scone comes back clean. Depending on how big you make your scones, this should make 10 – 12 scones. Enjoy!
Gluten Free Sweet and Spicy Mop Sauce
Sweet and Spicy Mop Sauce
You can use this sauce for ribs, burgers, pork chops, etc.
2 Cups Canned chopped Tomatoes and Peppers (I make my own, one of the store brands is Rotel)
1/4 Cup Sweet Baby Ray’s BBQ Sauce ( I used Hickory and Brown Sugar flavor)
2 Teaspoons GF Mustard
2 Tablespoons Dark Brown Sugar
1 Teaspoon Salt
In mixing bowl add all ingredients and whisk together. Dredge meat in mop sauce before grilling. Then mop sauce on top of meat during grilling.
I added 1/8 cup, per pound of ground meat before making patties, then mopped each patty with sauce during grilling. Enjoy!
Jans Gluten Free Brown Bread Recipe for the Bread Machine
Jan’s Gluten Free Brown Bread Recipe for the Bread Machine
For the bread in the photo above, I used the variations in the recipe below, and added seeds to this loaf.
3 Eggs (room temperature)
1/2 Stick of Salted Butter(melted), or 1/4 cup GF Oil
3/4 Cup Unsweetened additive free Applesauce, (room temperature)
1/3 Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized), or pure Honey
2 1/4 Cups All-purpose Gluten Free Flour with xanthan gum ( I use Better Batter GF flour)
Note: If you use another flour that does not have xanthan gum, then you must add it.
1/3 Cup Dark Pure Brown Sugar (packed)
½ Teaspoon Salt
½ Teaspoon Baking Soda
1 Tablespoon Gluten Free Baking Powder
If you have a Bread Machine with a GF setting, then mix in Yeast Mixture below and pour all ingredients into Bread Machine set to GF, scrap down sides and bake. If you do not have a GF setting, then follow instructions below.
Making sure you have the kneading blade inserted in the bottom of your baking pan, and start adding the wet ingredients. Add eggs, butter, applesauce, and molasses. Place pan into bread machine and start the mixing cycle, setting it for 20 minutes. In medium size mixing bowl whisk together, all dry ingredients and add to wet ingredients, carefully dipping flour mixture into bread pan while it is still mixing. Using a rubber spatula scrape sides down after adding flour, making sure all ingredients are getting mixed and there is no flour build up on sides or in the bottom.
Yeast Mixture:
2 Teaspoons Dark Brown Sugar (Packed)
1/8 Cup pure Sweet Butter Milk (room temperature)
1/8 Cup very warm water (no more than 110*F.)
2 Tablespoons Dry Active Yeast
In medium glass mixing bowl, add sugar, butter milk, & water. Stir to dissolve sugar. Add yeast and whip briskly with plastic whisk until yeast mixture starts to foam. Then pour yeast mixture over dough while paddle is still stirring. Use rubber spatula to help incorporate yeast mixture. Make sure sides are scraped down of any loose flour.
If you are using the Homemade setting then set mixing cycle run for 20 minutes. Set the rise cycle for 30 minutes. Unless you have a new machine with a Gluten Free Bread Setting, if so you may use that setting. If you have an old machine ,Let the dough rise for 30 minutes and,
After the dough rises, turn the machine to the bake cycle for 1 hour. At the end of the baking time, check to make sure it’s done by inserting a wooden toothpick in the center, if it comes back clean, then bread is done.
Remove pan from machine and remove bread by inverting loaf onto cooling rack. I like to butter the entire loaf with melted butter. Let bread cool for at least an hour before slicing. Enjoy!!
After bread cools and is sliced, store in an airtight container. It is always better if GF bread is warmed slightly or toasted before serving.
Variations: To change this loaf of bread up, I like to add seeds. To make it a seeded loaf just add 1/4 to 1/2 cup of your favorites seeds. Sunflower, flax, sesame, or any seed you prefer.
Instead of the molasses or honey, you can also add agave nectar, in the same amounts.
Gluten Free Grilled Chicken Rotini
Grilled Chicken Rotini
3 Boneless Skinless Grilled Chicken Breasts, ( seasoned with additive free garlic powder and season salt)
1 -18.5oz. Can GF Mushroom Soup ( I used Progresso )
1 – 14.5oz. additive free Chicken Broth ( I used Swanson)
1 Green Scallion chopped
1 Cup Freshly grated Parmesan Cheese, reserve ¼ cup for topping
2 Cups cooked GF Rotini ( cook according to package directions, less 1 Minute)
Slice or shred cooked chicken into large pieces, add to sauce pan. Then pour mushroom soup and chicken broth over chicken, also adding the scallion. Heat to boiling , then stir in 1 ¾ cups of the cheese and cooked rotini. Let simmer for another minute, stirring to keep cheese from sticking. Top with remaining cheese and serve warm. Enjoy with your favorite toasted GF garlic bread!
Oatmeal Fruit Breakfast Muffins with Fruit Glaze
Oatmeal Fruit Breakfast Muffins with Fruit Glaze
Besides being Gluten Free, these Muffins are low in sugar, fat, and dairy free!
1 1/2 Cups all purpose Gluten Free Flour ( with xanthan gum already added)
1 1/2 Cups GF Old Fashioned rolled Oats
1/2 Cup Dark Brown Sugar
1 Tablespoon GF Baking Powder
1/2 Teaspoon Baking Soda
1/4 Cup GF Oil
1/2 Cup Water
1/2 Cup unsweetened additive free Applesauce
3 Eggs beaten
1 Cup Fresh or Frozen Fruit (Blueberries, Sweet Cherries, etc. if you use large fruit like strawberries, you need to cube them into smaller pieces)
In large mixing bowl whisk together, flour, oats, sugar, baking powder, and baking soda. Add oil, water, applesauce, and eggs. Mix just until all dry ingredients are incorporated. Add fruit by folding into batter. Preheat oven to 325*F. Using a triggered ice cream scoop to fill paper cupcake holders with one scoop of batter (about ¼ cup each) . Or if you bake in a larger muffin pan use 2 scoops each. Bake for 25- 30 minutes or until wooden toothpick inserted into center muffin, comes back clean.
Fruit Glaze:
1 Cup pureed fruit
1/4 Cup water
1 Tablespoon powdered Sugar (optional)
In small sauce pan, heat ( on medium high heat) all ingredients, until mixture starts to boil. Turn heat to medium, stirring continually and cook for 2 minutes. Let cool slightly and dip each muffin into glaze, coating the entire muffin. Server for breakfast or snack.
Baked Gluten Free Pork Taquitos
Baked Gluten Free Pork Taquitos
6 ½ inch White Corn Gluten Free soft Tortilla Shells
Cooked Pork Roast, shredded or chopped ( I used left over pork roast)
Chopped Onions
Freshly grated Cheddar Cheese( 1 – 2 cups depending on how many Taquitos you make)
Gluten Free Salsa
Jalapeno, finely chopped ( optional)
Fresh Lettuce, chopped (for topping)
Fresh chopped tomatoes (for topping)
GF Oil ( enough to grease pan and brush tortilla shells, about 3 tablespoons)
Preheat oven to 350*F.
Lay soft tortilla shells on flat surface and fill with about 2 Tablespoons of pork per taquito. Layer onions, cheese, jalapeno, and salsa, about 1 -1/2 tablespoon each, on top of pork and roll tortilla shell. Lay each filled shell into a greased baking pan, with seam side down, so they don’t unroll. Continue to fill and roll tortillas until pan is full. Brush tops of rolled shells generously with GF oil and bake uncovered for 20 – 25 minutes, or until shells start to lightly brown and turn crisp. Remove from oven and top with cheese, lettuce, or any toppings you desire. We like to also add chopped tomatoes and more salsa.
Please note: You need to work quickly with the GF tortillas, they tend to dry out fast.
Happy Mother’s Day!
Gluten Free Hushpuppies
After I posted the recipe for the fish, there were some that wanted the recipe for the Gluten Free Hushpuppies. So here it is! Hope you enjoy it!
Gluten Free Hushpuppies
1 Cup Bob’s Red Mill GF Corn Meal mix
1/3 Cup All Purpose Gluten Free Flour
1/4 Teaspoon GF Baking Powder
1/2 Teaspoon Salt
2 Teaspoons White Granulated Sugar
1 finely chopped Scallion
1 Large Clove minced Garlic ( about ½ Tablespoon)
1 Jalapeno finely chopped (optional)
1/8 Cup GF Oil
1/2 Cup Tap Water
1 Egg beaten
(plus about 2 to 2 ½ cups GF oil for deep frying)
In medium size mixing bowl whisk together corn meal, GF flour, baking powder, salt and sugar. Add scallion, garlic, and jalapeno, oil, water, and beaten egg. Mix all ingredients well forming a stiff batter.
In deep fryer or heavy sauce pan heat oil to 180 to 200*F. Dip batter by tablespoon forming an oblong ball or egg shape, and slide each ball into hot oil. Fry for 3- 4 minutes or until dark golden brown. Remove from oil and drain on paper towels. Depending on the size of each hushpuppy, this should make about 12 – 18 hushpuppies.
Grilled Fish
Grilled Fish
Seasoning for fish:
1 Teaspoon additive free Garlic Powder
1 Teaspoon Msg free Seasoning Salt
1 Teaspoon additive free Paprika
1/4 Teaspoon ground additive free Cayenne Pepper
In small bowl, whisk spices together and pour into small shaker. Be sure and label shaker.
Preheat grill to 300*F
Wash and prepare fish. Place foil over grill grates and drizzle with GF oil. Place fish filets on top of oiled foil. Season fish with mixture of spices above, generously. Grill fish for 7 – 10 minuets depending on how thick the filets are. Until fish is starting to get crisp around the edges and flaky in the center. Don’t over cook, it will dry out the fish. Serve warm.
Gluten Free Cowboy Cobbler
Gluten Free Cowboy Cobbler
Batter:
2 Cups all-purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF)
1 1/2 Cup white granulated Sugar(reserve ½ cup for filling)
1 Teaspoon GF Baking Powder
1/4 Teaspoon Baking Soda
1 Large Egg beaten
1 Cup Water
Filling:
2 Cups fresh or frozen Fruit ( I used frozen Dark Sweet pitted Cherries)
2 Tablespoons Cold butter chopped ( reserve 1 tablespoon for topping)
Preheat oven to 375:
In medium mixing bowl whisk together flour, sugar, baking powder, and baking soda. Add water and beaten egg, whisk until all lumps are gone. Prepare 10 inch cast iron skillet, by completely greasing bottom and all the way up the sides. If you are using fresh fruit, such as blueberries, wash and drain fruit. Pour half of the batter into bottom of skillet, spreading completely to the edges of skillet. Then add fruit, arranging almost to the edge of the dough, but not touching the outside edge of the skillet. Top fruit with ½ cup sugar, and dot with 1 Tablespoon cold butter. Pour remaining batter over and completely covering fruit. Bake for 30-35 minutes or until starting to brown. Dot with remaining butter and sprinkle sugar over the top ( about 1 tablespoon). Bake another 5 minutes. Remove from oven and serve warm. Enjoy!
If this were made over an open fire, I would use a cast iron Dutch oven and it would be covered by the lid, with hot coals stacked on top so it could bake.
Gluten Free Oatmeal Spicey Cake
This is a repost of a cake that I did earlier.
Gluten Free Spicy Oatmeal Cake
1 Cup GF Quick-Cooking Oats ( Bob’s Red Mill)
1 ½ Cups all Purpose Gluten Free Flour (I use Betty Crocker GF / Tom Sawyer GF Flour Mix ( ½ & ½))
(Note if you cannot find Tom Sawyer GF Flour, just use Betty Crocker GF Rice flour blend and 1/4 teaspoon xanthan gum)
½ Cup White Granulated Sugar
1 Cup Packed Pure Brown Sugar
1 ½ Teaspoons Additive Free Ground Cinnamon
¼ Teaspoon Additive Free Cloves
½ Teaspoon Additive Free Ground Nutmeg 1 Teaspoon Baking Soda
½ Teaspoon GF Baking Powder
1 Stick Melted unsalted Butter
1 Cup Water
2 Eggs
1 Tablespoon Pure Molasses
In large mixing bowl, mix flour, water, & eggs. TIP- Refrigerate for 20 – 30 minutes. ( to let rice flour soak up liquids) Preheat oven to 350* Remove from fridge, and add melted butter, and other ingredients. Mix with mixer just until blended (don’t over mix). Pour batter into a greased and floured (with GF flour) 9×13 cake pan. Bake for 35 minutes or until toothpick inserted in center of cake comes back clean. Remove from oven and add icing while cake is still warm. When cake is topped with icing, place back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve. Pecan Coconut Icing
1 Stick Melted Butter ( ½ Cup)
1 Cup Packed Pure Brown Sugar
1 Cup Additive Free Coconut
1 Cup Chopped Pecans
Gluten Free Garlic Scallion Bread
Garlic Scallion Bread
1 3/4 Cups Gluten Free All Purpose Flour ( I use Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)
Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Heaping Tablespoon Gluten Free Baking Powder
1/2 Cup Pure Egg Whites
1 Stick of melted Butter ( or ½ cup of oil)
2 Large Cloves of Garlic minced (or 1 Tablespoon of the GF jar minced garlic)
1 small Green Scallion finely chopped
In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, butter, garlic and scallions. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 30 minutes.
When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.
Yeast Mixture:
1/4 Cup White Granulated Sugar
1/4 Cup Scalded Milk (in microwave about 35-40 seconds)
1/4 Cup Cold tap water
1 Heaping Tablespoon Dry Active Yeast
In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 10 minutes. I like to set it near the stove to keep it warm.
Preheat oven to 325*F.
When ready to bake, pour batter into a greased and floured ( with GF Flour) 9×7 inch loaf pan or Baggett pan. I like to brush the dough with melted butter and let it rise in a warm place for 15-20 minutes. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Place loaf pan on top rack, above the water and bake for 30 minutes. Remove water and bake for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove from oven and cover with cloth and let cool. Serve warm with butter, or toast and serve with your favorite spaghetti and meatball recipe. Enjoy!
Gluten Free Awareness Month
Celiac Awareness Month
Amazing Gluten Free Cake
Gluten Free Clock Cake
I am so excited to show everyone this beautiful Gluten Free cake, made by Jenny Swift. Jenny is a hobby baker that hopes to start her own cake business soon. Jenny has no formal training, but is very talented in unique cake decorating! She has only been decorating cakes in the last year, but has been Gluten Free for the last nine years, after being diagnosed with Coeliac Disease. Jenny has her own blog, “Jenny’s Gluten Free Blog and Recipe Forum” . Jenny says everything on the cake is eatable except the jewels in the watch, and it is all Gluten Free!
Jenny’s cake just proves Gluten Free doesn’t have to be ugly or tasteless! I applaud Jenny for her efforts, and hope this encourages Jenny and others to keep making GF food beautiful!
Gluten Free Garlic Chicken with Honey Garlic Sauce
Gluten Free Garlic Chicken with Honey Garlic Sauce
3 Eggs
4 additive free boneless skinless Chicken Breasts
2 Cups finely crushed GF Corn Chex Cereal (you can use rice Chex if you prefer)
1/2 Teaspoon additive free, msg free Seasoning Salt
1 Teaspoon additive free Garlic Powder
1 Teaspoon additive free ground Paprika
Preheat oven to 375*F.
Wash and cut up chicken into 1-2 inch cubes. In a large mixing bowl beat whole eggs , add chicken pieces and fold into the eggs coating them well. In zip lock bag mix crushed chex, seasoning salt, garlic powder, and paprika, whisk together well in bag. Lift each cube of chicken out of eggs, letting it drain some of the excess egg off back into the bowl as you lift. Then place chicken into cereal mixture, coating several pieces at a time. Place all of the coated chicken onto a large greased cookie sheet ( I use a stone ware cookie sheet, because it browns so much better than metal.) Bake for 25 – 30 minutes or until crisp. (You can flip the pieces over half way through cooking time if you want, but it is not necessary) I like to cut into the largest piece of chicken just to make sure it is done.
Honey Garlic Sauce
1 Tablespoon GF Oil
4 Tablespoons minced Garlic ( if you use the already minced garlic in the jar, make sure it is GF)
1/2 Cup Pure Honey
1/2 Cup GF Soy Sauce ( I used Kikkoman’s GF)
In medium sauce pan add oil , and minced garlic. On medium heat toast garlic stirring until lightly brown. Turn heat up to medium high and add honey and soy sauce, stirring continually. Let it come to a boil and cook for 1 to 2 minutes, while you are still stirring. Turn off heat and let it set until chicken is done. It will thicken as it cools. When chicken is done, place chicken on a platter or in a large bowl and drizzle sauce over chicken and serve!
Gluten Free Steak Marinade
Gluten Free Steak Marinade
With my fresh garlic in the garden coming on, I’m trying to use up all of my garlic from last year. So be ready for some garlic recipes.
1 Cup White GF Vinegar
1 Cup GF Canola Oil
2 Teaspoons dried crushed Oregano leaves (additive free)
2 Teaspoons dried Basil Leaves (additive free)
2 Heaping Tablespoons of minced Garlic (I realize a lot of you can’t grow your own garlic so I measured it.)
In a medium size mixing bowl mix all ingredients. Lay 3-4 thawed steaks in large flat pan, only one layer of steaks, do not stack them on top of the other. Pour marinade over steak, cover with plastic wrap and refrigerate for 3-4 hours or overnight. When ready to grill leave marinade on steaks, don’t wash it off. Place steaks on grill and ladle more marinade over steaks, salt and pepper to taste. This marinade will make steaks so TENDER ! Enjoy!
Apple Cinnamon Muffins and Doughnuts
Apple Cinnamon Muffins or Doughnuts
1 3/4 Cups All Purpose G F flour, with xanthan gum already added ( I use Tom Sawyer, Betty Crocker GF flour mix, see flour mixes)
2 Teaspoons additive free ground Cinnamon
1/2 Tablespoon Baking Powder
1/4 Teaspoon Baking Soda
1 Teaspoon Active Dry Yeast
1 Cup Packed Pure Brown Sugar
2 Eggs beaten
1/2 Stick softened Butter (or ¼ cup gf oil)
1 Cup additive & sugar free Applesauce
1/2 Cup pure sweet Buttermilk
(optional 1 Cup chopped pecans)
In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.
Glaze:
2 Cups additive free Powdered Sugar
1 1/2 Teaspoon additive free ground Cinnamon
1/3 Cup warm tap water
Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!
Handy Conversion Charts
Garden almost Planted
The Garden is almost planted.
Earlier in April we planted onions, broccoli, and two kinds of cabbage. They are doing great. We had to wait on hopefully the last frost before we planted the rest of the garden. Today we planted three different kinds of tomatoes, 3 kinds of squash, bell peppers, jalapeno peppers, and habanero peppers. Also cucumbers, corn and beans. We still lack the okra, the row is ready, but I’m just going to let it warm up a bit more before I get it in the ground.
Our garden goes along way toward lowering our grocery bill. Plus having all of the fresh vegetables I don’t have to worry about preservatives, or gluten being added to any of the canned or frozen vegetables, because I control what goes in them.
Gluten Free Cherry Chocolate Chip Cookies
Gluten Free Cherry Chocolate Chip Cookies
2 teaspoons Gluten Free baking powder (Clabber Girl)
1 1/2 Cups Gluten Free Pie Crust Mix (see in flour mixes)
1/4 Cup Pure Cocoa Powder
1 1/2 cups Brown Sugar
2 eggs
1/4 cup of softened butter
1/2 Cup pitted and chopped Dark Sweet Cherries ( I used the frozen cherries)
8 0z. Cream cheese
1 Cup GF Chocolate chips
Place pie crust flour mix, baking powder, cocoa, and brown sugar in mixer or food processor and mix or pulse until blended. Then add eggs, softened butter, chopped cherries, and cream cheese, blend until all incorporated and smooth. Remove beaters and fold in chocolate chips. Place dough in the refrigerator for about 30 minutes until dough is stiff. When ready to bake preheat oven to 350*F. Place dough onto lightly greased cookie sheet by a tablespoon each, place in oven and bake for 25 minutes. When done remove from oven and top each cookie with a slice of cherry. This should make about 2 dozen cookies.
Easy Gluten Free Chicken Bacon Jalapeno Casserole
Easy Gluten Free Chicken Bacon Jalapeno Casserole
(There are so many versions of this recipe, but this is my EASY version)
2 Cups uncooked Spiral GF Rotini ( I used Ronzoni)
2 Cups Grilled and chopped Chicken
8 -10 slices cooked and chopped GF Bacon
2 Finely Chopped Jalapenos ( add more if you want it hotter)
1 Clove minced Garlic
1/2 Teaspoon Salt
3 Cups Freshly shredded Additive Free Cheddar Cheese ( reserve 1 cup for topping)
1 – 18oz. Can GF Creamy Mushroom Soup ( I used Progresso )
Preheat oven to 375*F.
Boil the rotini according to package directions, except cut the cooking time by 2 minutes. Mine says boil for 8 minutes, instead I boil for 6 minutes and drain. In large mixing bowl, mix cooked pasta, grilled chicken, chopped bacon, chopped jalapenos, minced garlic, salt, 2 cups of cheese and mushroom soup. Fold all ingredients together, pour into a 9×13 baking dish and bake for 20 minutes, top with remaining cheese and bake another 5 minutes, and serve.
For this casserole I like to plan ahead when grilling and making breakfast, I just make a little extra bacon, chop it and put it in the fridge. When grilling burgers I just put a few chicken breasts to the side on the grill. When done chop or shred the chicken pop them in the fridge and save them for later.
Gluten Free Pizza
Pizza Dough
2 1/4 Cups of a good Gluten Free Flour (I use Better Batter or Tom Sawyer/Betty Crocker GF Flour Mix)
¼ Teaspoon Salt
¼ Teaspoon Baking Soda
1 Teaspoon Gluten Free Baking Powder
¼ Cup White Granulated Sugar
1 ½ Teaspoons Dry Active Yeast
1/2 Cup Pure Butter Milk
2/3 Cup Pure Egg Whites
1/8 Cup Oil
In mixing bowl or food processor, whisk all dry ingredients together, including yeast. Then add all liquid ingredients. Mix or blend until dough is smooth and there are no more lumps. Place dough in bag or bowl with a sealable lid and refrigerate for at least 30 minutes. You can leave dough in refrigerator overnight. When you are ready to bake remove from refrigerator and dust with GF flour. Place on greased pizza pan,( or parchment paper for personal pan size in a small cast iron skillet) and roll out to desired thickness. This should make 1 large thin crust pizza, or 2 small personal pan pizzas.. (Or several pizza pockets.) Cover dough with desired toppings. and bake at 375* for 25 – 30 minutes, or until crust is browned to desired crispness.
For these two pizzas use cooked and drained GF sausage. GF pizza sauce and freshly grated GF mozzarella and pepper cheese. The other is GF ham or Canadian bacon, GF pizza sauce and mozzarella cheese. I layer cheese, meat, and sauce, then repeat again for 2 layers and bake. You can add Gf parmesan after you remove from oven. Enjoy!
More Gluten Free Baking Tips
More Tips and Tricks for Gluten Free Cooking
Gluten Free flours have gotten a lot better over the years, but there are still some tips that will help you a lot in exchanging regular wheat flour for Gluten Free flour.
- Right off the bat, NO I have not found a GF flour that you can just exchange in the same amounts that you would use in wheat flour. It just doesn’t work the same.
- There are so many different blends of flours, some use corn starch, or potato starch, or tapioca starch, (none of them are the same) and they do not react the same to the other ingredients in the recipe. That is why so many Gluten Free recipes fail. When you figure out the positive chemical reaction for each GF flour. Then you will have a successful recipe! That is why I name each Brand of flour I use in all my recipes.
- A lot of the Gluten Free Flour blends have a rice base. Some are bean flour. Rice and Beans are both hard when they are dry, so in order for them not to have a gritty texture, you must let the dough or batter set for a while and soak up the liquids before baking or cooking. Except fried foods, when fried at high heat the rice flours become crisp not grainy. Also the flours absorb oils better than it does butter, if the butter gets cool. But you also give up a lot of flavor when using oil.
- Because Gluten Free flours are heavier than wheat flour, it takes gluten free flours longer to rise than wheat flour. So I add more baking powder and more yeast than I did for wheat flour. I also let most of my dough set longer in a warm place to rise. (Except my sour dough, it doesn’t need the extra time) The warmth of steam, seems to help activate the yeast so it can rise. So when I start to bake a loaf of bread, I will start a pot of water to boil on the back of the stove.
- When baking Gluten Free yeast breads, you should not try to punch down the loaf for a second rise. Most Gluten Free dough will not rise a second time. When it rises, it is ready to bake.
- Baking times usually will be at a lower temperature setting, but they will need to bake longer. Most of the time I will use 325*F. setting and about 10 -12 minutes longer baking time. It depends a lot on your type of oven, and the thickness of the item you are baking. For instance, bread dough will always take longer to bake than a cake batter.
Gluten Free Additive Free Cheese Dip
GF Cheese Dip
This is how we have our cheese dip ( This is the real stuff NOT FROM A CAN)
2 Pounds Freshly grated additive free Cheddar ( if you use the processed cheese it is just a 2 lb. block)
1 -14 oz. can or 2 Cups (home made) Green Peppers and Tomatoes ( brand name Rotel)
Pour the whole can of peppers and tomatoes into a large mixing bowl, add grated or chopped cheese, stir and microwave on medium until melted. Mine takes about 9 – 10 minutes. I stir every 3 minutes. When completely melted use as dip or pour over grilled burgers or cauliflower.
Jan’s Mollasses Rolls
Jan’s Molasses Rolls
Yeast Mixture:
2 Teaspoons Dark Brown Sugar
1/4 Cup pure Sweet Butter Milk (room temperature)
1/4 Cup luke warm water
2 Tablespoons Dry Active Yeast
Remaining ingredients:
3 ½ Cups good quality Gluten Free all purpose flour
Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added.
½ Teaspoon Salt
½ Teaspoon Baking Soda
2 Tablespoons Gluten Free Baking Powder
1 Cup Pure Egg Whites (or about 5 whole eggs)
1 Stick of Salted Butter (melted)
1 Banana (mashed)
½ Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized)
Mix yeast in medium glass mixing bowl by adding sugar, butter milk, & water. Stir to dissolve sugar. Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes while you make the dough.
In large mixing bowl, whisk together flour, salt, baking powder and baking soda. In food processer, blend together eggs, butter, banana, and molasses until smooth. Slowly add flour mixture and blend until there are no lumps. Then add yeast mixture and blend again for 25- 30 seconds or until all is mixed. Do not over mix. It can make rolls rubbery.
If you want to roll out dough to make cut out type rolls, place dough back into bowl that you mixed the flour in, cover and place in refrigerator until cold. Or you can even leave it in fridge overnight.
To make large rolls, oil your hands with olive oil and dip out dough ( about the size of a tennis ball) and pat dough into a ball. Place each ball into a greased 9×13 inch baking pan. Brush dough with melted butter and set in a warm place to rise for about 20 minutes. Preheat oven to 325* Add a baking pan filled half way with water to bottom rack of oven. This will keep rolls moist while baking.
When ready to bake, place pan on middle baking rack and bake for 30 – 35 minutes for large rolls. For smaller cut out rolls bake 25- 30 minutes or until rolls are set in the center. Insert toothpick in center roll, if it comes back clean, they are done. (about half way through baking time, slide pan of water over to the side, so bottom of rolls will brown)
Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.
These freeze very well! If you make ahead and freeze, make sure you pull them apart before freezing. Then to thaw, just place in the microwave and heat individual rolls for 25- 30 seconds. If you heat more than one at a time, it will take longer.
Gluten Free Ham Salad Sandwich
Ham Salad (Left overs?)
2 Cups chopped Cooked Ham
1 Cup freshly shredded additive free Cheese
1/2 Cup diced Onion
1 diced boiled Egg (optional)
3/4 Cup GF Mayo ( I used Hellmans GF)
Mix all ingredients and serve on lettuce wrap or GF bun.
This is my go to recipe for ham salad, yall just be creative add what ever appeals to you. You notice in the picture that the avocado is on the side. That’s because my husband doesn’t like it in the salad, so I add my avocado later!
Gluten Free Easter Egg Cake Pops
Easter Egg Cake Pops ( only without the stick)
1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)
1 Cup Sugar
3 eggs
1 Cup All-purpose Gluten free Flour (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix ½ & ½ mix)
1 Teaspoon Gluten Free (Clabber Girl) Baking powder
1 Teaspoon pure Vanilla
Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min. When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top. If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!
Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.
This will make 2 dozen cake pops.
Jan's Gluten Free 