Author: Janet Monk

Jans Gluten Free Cheddar Crackers

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Jan’s Gluten Free Cheddar Crackers

2 Cups of GF Flour mix for pie crust (See pie crust flour mix in Flour mixes)

1/4 Teaspoon GF Baking Soda

1 Teaspoon GF Baking Powder

1/4 Teaspoon Salt

1 1/2 Cups additive free Sharp Cheddar Cheese (freshly grated and packed in measuring cup)

4 oz. additive free Cream Cheese ( I use Philadelphia original)

½ of a stick of Salted Butter (Softened)

2 Regular size Eggs

In medium size mixing bowl whisk together flour, baking soda, baking powder, and salt. Grate cheddar cheese and measure, then add to food processor. Pour flour mixture on top of cheddar cheese. Then add cream cheese, softened butter, and eggs.  Blend all of this until it is a dough mixture. (for this dough I use the metal blades instead of the batter blades) Be sure to scrap down any flour or other ingredients that may be sticking to the side. Refrigerate dough for at least 30 minutes. When ready to bake, preheat oven to 350*F. Divide dough and pat out dough until flat on your cookie sheet, flour dough with GF flour, and roll out dough onto a stone ware cookie sheet, to about ¼ inch thick. (when I half my dough and roll out onto 2 baking sheets, it measures 11×14 inches each.) Cut into squares with a pizza cutter, and bake for 23- 25 minutes or until crisp and golden brown. (optional when done if you want the crackers to be a little softer, just rub with a stick of butter over the top of the dough while it is still warm. You may want to sprinkle with a little more salt to your taste) Remove and let cool. Break apart and store in an airtight container. ( NOTE: If you use a metal cookie sheet, the center crackers may not get crisp. If this happens, after they have baked the full 25 minutes, then remove the outside crackers, and move the crackers in the center to the outside edge of the cookie sheet and bake another 10 minutes, or until they are crisp.)

Slow Cooker Italian Meat Loaf

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Slow Cooker Italian Meat Loaf

2 Pounds Lean Ground Beef

1 1/2 Cups Gluten Free Spaghetti Sauce (reserve ½ cup for topping)

3/4 Cup Gluten Free Bread Crumbs

1- 5oz. package additive free Parmesan Cheese grated (reserve ½ cup for topping)

2 Eggs beaten

1/2 Cup Chopped Onion (optional)

Line slow cooker with foil letting it come up the sides and coat with oil. Thoroughly mix all ingredients in a large bowl, until meat and other ingredients are well mixed, forming a ball. Place the ball of meat in the slow cooker, cover with lid, and set on low for 6-8 hours or high to cook for 4-6 hours.( Don’t fold the foil around the meat). The last 15 minutes of cooking time top with remaining spaghetti sauce and cheese. To serve lift meat loaf out of slow cooker holding edges of foil. Then slide spatula under loaf and transfer to platter. Enjoy!

 

Jan’s Gluten Free Banana Bread

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Jan’s Gluten Free Banana Bread

3  1/4 Cups Gluten Free AP Flour ( I use Better Batter)

1 Tablespoon GF baking powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1  1/2 Cups Pure White granulated Sugar

3 Large Eggs beaten

1 Stick softened Butter

3 Large Bananas or 4 small sliced and mashed (about 1 ¼ cups when mashed)

1 Cup chopped Pecans (optional)

Yeast Mixture

1/2 Cup room temperature Sweet Buttermilk

1/2 Cup luke warm water (be sure it isn’t over 110*)

1/2 Cup packed Pure Brown Sugar

1 1/2 Teaspoons Dry Active Yeast

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together, flour mixture, beaten eggs, butter, and mashed bananas. Cover and let set for about 15 minutes, while you prepare yeast mixture.

In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.

When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. Pour batter into a greased and floured (with GF flour)  5×9 ½ inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted in center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!

Breakfast in a Biscuit

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Breakfast in a Biscuit

2 Cups Betty Crocker GF / Tom Sawyer GF Rice Flour (Mixed 1/2 & 1/2)

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2/3 Cup Sweet Pure Butter Milk

6 Large Eggs beaten

1/3 Cup Butter or Oil ( my family prefers I use the bacon grease instead, I know that is not very healthy, but OH! The flavor!)

1 Cup fried GF Bacon, chopped (or GF Sausage cooked and crumbled)

2 Cups Freshly grated additive free Cheddar Cheese

In mixing bowl whisk together flour, baking powder, baking soda and salt. Fold in butter milk, beaten eggs, and butter or oil (maybe grease?). Mix until smooth and all lumps are gone. Don’t over mix, it will make the bread rubbery. When batter is smooth, add meat and cheese. Fold in until well blended. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup) to fill a regular greased and floured muffin a pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 18 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.

These freeze very well in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. These make a great on the go breakfast!

Green Avocado Lemon Cookies

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In honor of St. Patrick’s Day tomorrow, this is my green food!

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Green Avocado Lemon Cookies

2 Avocados ( about 1 ½ Cups)

3 Tablespoons Fresh Lemon Juice

2 Tablespoons Fresh Lemon Thyme Leaves

2 Cups GF Flour ( I use Tom Sawyer GF and Betty Crocker GF Flour Mixed)

2 Teaspoons GF Baking Powder

1/2 Cup GF 100% Corn Starch ( I use Argo)

1/2 Teaspoon Baking Soda

2 Eggs beaten ( or 1/3 cup egg whites)

1  1/4 Cups Pure Organic Agave Nectar

2 Cups Gluten Free White Chocolate Chips

In food processor blend avocados, lemon juice, and thyme leaves. In mixing bowl whisk together flour, cornstarch, baking powder, and baking soda. Pour flour mixture into food processor with avocado mixture, add eggs, agave nectar and blend on high speed until well mixed and smooth. Pour batter into mixing bowl and fold in white chocolate chips. Refrigerate for 15- 20 minutes. Preheat oven to 325*F.

When ready to bake cover cookie sheet with parchment paper, and spoon cookie dough onto cookie sheet and bake for 14 – 16 minutes. When cookies are brown on top they are done. Remove from oven and let cool. (optional sprinkle with more fresh thyme leaves.)

Entering the Spooky World of Gluten and Food Additives

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spooky world of glutenand additives

Entering the Spooky World of Gluten and Food Additives

I am constantly amazed at the number of people that still don’t know what gluten is, but I do enjoy helping to educate anyone willing to listen. I was checking out at the grocery store the other day and the girl noticed as she was scanning my groceries, that I had several items labeled Gluten Free. She asked what is that like for diabetes? So I explained to her what gluten was and that we had Celiac Disease and why we had to avoid gluten. I could see the light come on behind her eyes! ( I love it when that happens) ( Oh and BTW, I was the only one in line, there was not anyone behind me waiting while we had a gluten lesson.)

Anyway I’ve noticed that a lot of you are new to eating Gluten Free are having trouble figuring out what is and what isn’t gluten free. It is confusing I know, with all of the food additives that have hidden gluten. So here is a partial list to help get you started.

Anything that obviously contains wheat

Barley

Rye

Malt ( is derived from barley)

Cellulose ( this can be made from wood chips, wheat or barley straw)

MSG, monosodium glutamate  ( a lot of people believe that this is not gluten, but when you research how it is made, it becomes clear, that the base of this product is wheat gluten) MSG, is a big scary one for our family. My sister and I both have extreme reactions to it.

The FDA says there is not gluten in MSG, but here are some links that prove them wrong.  http://msgtruth.org/msgand2.htm

http://msgtruth.org/

http://ajcn.nutrition.org/content/90/3/728S.full

https://en.wikipedia.org/wiki/Monosodium_glutamate

http://www.truthinlabeling.org/HowIsItManufactured.html

http://dogtorj.com/what-is-food-intolerance/gluten-vs-glutamate-vs/

Other Possible sources of gluten are:

Maltodextrin ( in the US maltodextrin is supposed to be safe, my problem with this is, how do you know that a product made in the US did not buy some of their ingredients from other countries?) That is why we have to be diligent and do our research.

Citric Acid

When in doubt go to the company’s web site or some have phone numbers you can call and just ask.

If you have a reaction to a product, don’t eat it. There are most usually alternatives.

Gluten Free Fry Bread

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There are many versions of this recipe, this is mine. It is not the Cherokee version that we had as kids, but it’s close. That bread was deep fried and crispy good! My Father-n-law made one of the best Indian Fry Breads I’ve ever tasted and is still one of my husband’s favorites. Honestly I think more than the taste of certain recipes, it’s the memories that go with it…

Gluten Free Fry Bread

1  1/2 Cups Betty Crocker GF Rice Flour ( I usually use Tom Sawyer GF and Betty Crocker GF mixed) (This is not GF Bisquick, but you can use it. If  using GF Bisquick, you may want to omit the salt.)

1/8 Teaspoon Xanthan Gum ( if you use a flour that already contains xanthan gum the omit this)

1/2 Teaspoon GF Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/3 Cup GF Oil

1/3 Cup Milk

3 Eggs Beaten

In mixing bowl whisk together flour, xanthan gum, baking powder, salt, and baking soda. Then add oil, milk, and beaten eggs. Mix until smooth. Let set for 15 – 20 minutes or refrigerate overnight. When ready to fry, cover bottom of skillet with oil, ( just to coat the bottom). I like to turn the heat up on high just until the oil sizzles when adding a bit of dough, then turn down to medium high. Oil your hands and dip out a ball of dough about 2-3 inches around. Pat out dough until it is about the size of the palm of your hand. Gently turn it over into the skillet. ( Be careful you can get burned easily doing this.) Fry about 1-2 minutes per side or until browned on both sides. Remove from skillet and drain on paper towels. Repeat until dough is gone. As soon as bread is cool enough, place in zip lock bags and refrigerate until ready to use. You can heat in microwave or toast when ready to eat. I can get about 10 -12 flat breads from this, but if I make them really thick I can only get about 4 – 5.

Please note: Different GF flours absorb liquids at different rates. The dense flours take longer, so add the liquids slowly to see how much liquid you need. If the dough is too thin you may need to let it set a little longer. This dough should be about the consistency of cookie dough.

Gluten Free Lasagna Soup

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Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. Cook, another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices. Cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve.

This is not a Recipe or maybe it is

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CheerRecipe

This is not a Recipe

Or maybe it is. I’ve been having some health issues so I’m a little behind in getting my recipes posted. So just bear with me, while I give myself and some of my other Celiac friends a little pep talk.

I know this disease is not easy to live with, but it could be worse. We are still here. If you have just been diagnosed or if you’ve known for awhile that you have CD or Gluten Sensitivity, then you do know. By that I mean you know what you have to do to stay healthy. For so many years I didn’t know what was wrong with me. I knew there was something, but doctors just kept treating me for the wrong things. Now that we know, there is light at the end of the tunnel.

For me I do a lot of praying. I go outside take a walk, clear my head and know that life will get better. It is within my control to make my health better. I don’t have to wonder anymore what I need to do to get better.

We can do this! Celiac Disease does not have to control our lives. We can take control, eat healthy, get the exercise we need and enjoy life. It may not be what we had before, but it has to be better than the suffering we had before our diagnoses.

Just know that me, and a lot of us are right there with you! Reach out if you need support.  I guess this is my “Cheering You On Recipe.” We will do this together!!!

Gluten Free Oat Fruit and Nut Bars

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Oat, Fruit and Nut bars

#GlutenFree #OatBars

1/2 Cup Pillsbury Gluten Free Flour

1/4 Teaspoon G F Baking Powder

1/2 Teaspoon Baking Soda

1/2 Cup 100 % Pure Cane Brown Sugar

1 Cup Gluten Free Old Fashioned Oats

1/2 Stick Salted Melted Butter

1/2 Cup Water

2 Large Eggs Beaten

1/4 Cup Organic Blue Agave Nectar

1 Cup additive free Dried fruit(I used ½ cup dried cranberries and ½ cup dry pitted chopped dates)

1 Cup Gluten Free Chocolate Chips or GF White Chocolate ( I used ½ cup of each)

1 Cup chopped pecans ( or sunflower seeds)

In mixing bowl whisk together flour, baking powder, soda, and sugar. Stir in oats, and add melted butter, water, beaten eggs, and agave nectar. Mix until well blended, then fold in fruit, chocolate chips, and nuts. Spread batter into a greased and floured (with GF flour) 9×13 inch baking dish. Bake at 350*F. for 18 to 20 minutes or until browned around the edges. Let bars  cool for a bit before cutting. They will be gooey and slightly crumbly, with so much fruit and nuts added. Enjoy!

So Good Hot Ginger and Thyme Tea

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Thyme for Ginger Tea

This is one of the most satisfying cups of hot tea I’ve had in a long time (or thyme). Sorry couldn’t resist. Hope you enjoy this recipe as much as I have!

1 Tablespoon freshly grated Ginger

2 Teaspoons Fresh Lemon Thyme Leaves

1 Teaspoon dry Sweet Basil Leaves

2 Teabags 100% Green Tea

Fill coffee carafe with water to the 8 cup mark

Place coffee filter in coffee maker basket, add grated ginger, lemon thyme leaves, dried basil leaves and tea bags. Fill coffee maker with 8 cups of water and brew tea. When done sweeten to taste and enjoy! If you like ginger and lemon thyme as much as I do, you will love this tea!

Gluten Free Chicken Peppers and Mushrooms

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 Chicken Peppers and Mushrooms

2 to 3 Boneless skinless Chicken Breasts (use 3 if they are small)

2 Large Cloves of Garlic ( minced)

1 Large Onion (sliced)

1 Red and 1 Green Bell Pepper (seeded and sliced into strips)

1 – 14.5oz. Can 100% Chicken Broth ( I used Swanson’s)

1 – 6 oz. jar of Sliced Mushrooms ( I use Green Giant, the only additive they have is citric acid)

1 Teaspoon Salt

1/4 Teaspoon additive free Paprika

Optional – 1 Cup additive free Mozzarella or Parmesan Cheese ( shredded)

Wash and cut up chicken into 1- 2 inch chunks. Then add chicken, garlic, onion and peppers to crockpot. Pour broth and mushrooms (with the liquid) over chicken and vegetables. Season with salt and set crock pot on high for 4 hours or on low to cook for 6- 8 hours. If you choose to use the cheese, then the last 5- 10 minutes of cooking time add the cheese and let it melt over chicken and vegetables, and serve with rice or quinoa. I like a little fresh sliced avocado on the side!

Gluten Free Garlic Cheddar Biscuits

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IMG_1721These are for my grandson, Kota! He requested these.

Garlic Cheddar Biscuits

2 Cups Gluten Free Bisquick mix

1/2 Teaspoon additive free Garlic Powder

1/2 Teaspoon finely chopped Chives (optional)

1/8 Teaspoon Salt

2 Sticks salted Butter, melted

3 Large Eggs beaten

2 Cups freshly shredded Sharp Cheddar Cheese

Another 1/2 stick melted butter (reserved for later)

In large mixing bowl whisk together Bisquick, garlic powder, chives, and salt. Then add beaten eggs, melted butter, and cheese. Fold together until well blended. Let dough set in fridge for at least 30 minutes. (Bisquick is very gritty and needs to absorb the liquids) You can even let it set overnight. When ready to bake, preheat oven to 375* F. Grease a 9×13 inch baking pan and spoon biscuits into pan making small balls about 2-3 inches round. This will make about 22- 24 biscuits. Bake for 22 to 25 minutes or until done. They will only brown slightly around the edges.

When done remove pan from oven and generously brush biscuits with the reserved melted butter. Serve warm

If you have biscuits left, you may want to freeze them for later.

Plants and Seeds

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seeds

Plants and Seeds! Oh, the recipe possibilities!

I know it’s still winter here, and our weather channel just said we could possibly get six inches of snow, but the garlic I planted last fall (above picture on the left), is peaking through, and some of my seeds arrived this weekend! I’m so excited! The recipe possibilities are endless! This is so much fun! I know it seems a little ridiculous for a grown woman to get so excited about plants and seeds, as you can tell it doesn’t take much to make me happy! That’s probably one of the reasons we live on the farm. I love to garden, digging in the dirt is a great stress reliever, then watching the seeds come up and break through the soil is so satisfying!  Harvesting what you planted and preserving, freezing or cooking it for you family is just so fulfilling. So be prepared, for more recipes to come!

  

 

Cayenne Paprika Chicken (Naturally Gluten Free)

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Cayenne Paprika Chicken

4 Large boneless skinless Chicken Breasts

1 Tablespoon minced garlic ( about 2-3 large cloves of garlic)

1 1/2 Teaspoon additive free ground Paprika

1 Teaspoon additive free ground Cayenne Pepper

1/2 Teaspoon Salt

In small bowl whisk together paprika, cayenne, and salt. Wash and slice chicken breast across the side of the chicken, to butterfly the meat. Then slice across each side of the butterflied meat diagonally about 1/8 inch into the meat several times. Just to score the meat so you can push the garlic and spices down into the meat while it cooks. I like to score each side.  Using your fingers push minced garlic into the cuts of meat, then rub the spices down into the meat on both sides. Gently place spiced chicken breasts onto oiled charcoal grates, (or into slightly greased skillet for stove top cooking). If you cook them on the grill, you can wrap the meat in greased foil packets for more moist meat, but spear the foil to make holes, so it will draw in the smoke flavor. Cook for about 20 -25 minutes at 325- 350 degrees, or until chicken is cooked through. If you cook on top of the stove, then cover for about 15 minutes. Remove lid and turn meat over, cook for another 5-7 minutes or until chicken is browned slightly and no longer pink when cut through. Serve warm.

If you want a little more kick, just double the amount of cayenne pepper!

Gluten Free Cheesy Beef and Macaroni Skillet

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 Cheesy Beef and Macaroni Skillet

1 pound ground beef

½ Teaspoon salt

1 Cup, Gluten Free Elbow Macaroni ( cook macaroni according to package directions, except for 1 minute. Remove & drain water slightly early so macaroni doesn’t get too soft when adding sauce.) I used the GF Penne pasta this time because I was out of the elbow macaroni.

1 Cup freshly grated Gluten Free Cheddar cheese (reserve for topping)

Brown ground beef & salt, & drain. Add cooked & drained macaroni, stir and remove skillet from fire.   I Use the same pan to make the cheese sauce that I used to boil the macaroni.

Cheese Sauce

1 Cup Milk or water

½  Cup Black Coffee

½ Teaspoon salt

2 Teaspoons additive free paprika

1 Teaspoon additive free garlic powder

2 Heaping Tablespoons of Tom Sawyer Gluten Free flour

1 Cup freshly grated Gluten Free Cheddar cheese

On medium heat whisk coffee, water, spices & Gluten Free flour. When this starts to thicken add the cheese. When all ingredients are mixed well, remove from heat and pour over beef and macaroni.  Put skillet back on a medium heat, & stir until it starts to bubble, remove from heat, top with remaining cheese and serve. If you like it really creamy, just double the sauce recipe.

Gluten Free Red Velvet Cupcakes

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GF Red Velvet Cupcakes ( with No artificial Colors)

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)(If you don’t want to use beets, then just use any red fruit in the same amount)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, water and egg whites. Mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing 

8 oz.  Plain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Avocado Ginger Pineapple Smoothie

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Avocado Pineapple Ginger Smoothie

1 Tablespoon grated Ginger

1 1/4  Cup Crushed Pineapple with juice

1 Avocado

1/2  Cup Plain 100% Greek Yogurt

In food processor chop ginger, and pineapple without juice until puréed. Then add pineapple juice, avocado, and yogurt. Blend until smooth and creamy. Serve cool, or chill, or freeze for later. If it’s not sweet enough for you add a tablespoon of honey or agave nectar.

This is a good smoothie pick me up! And it’s good for you!

Gluten Free Donuts

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Gluten Free Donuts

1 1/2 Cups Tom Sawyer/Betty Crocker GF Flour Mix

1/4  Teaspoon Salt

1/4  Teaspoon Baking Soda

1 1/2 Teaspoons Double Action GF Baking Powder (I used Clabber Girl)

1/4 Cup White Granulated Sugar

1/2 Cup Egg Whites Plus 1 Large whole Egg

1/8 Cup GF Oil

1/4  Cup Sweet Buttermilk

1/2 Stick Butter (melted and reserved for brushing dough, and donuts)

In medium size bowl whisk together flour, salt, baking soda, baking powder, and sugar. In a separate bowl beat egg and egg whites together, then pour into flour mixture along with oil and buttermilk. Mix together until blended well. Let dough set in refrigerator for 20 – 30 minutes, or overnight if you wish.

When you are ready to bake, Preheat oven to 325* F.

Yeast Mixture:

2/3 Cup White Granulated Sugar

1/4 Cup Scalded Milk ( in microwave about 40 seconds)

1/8 Cup Cold Water

1 1/2 Tablespoons Dry Active Yeast

In small bowl or glass measuring cup, scald milk, then and add cold water, and sugar to bowl. Mix with small plastic whisk and add yeast. Whisk again and let set for about 10 to 15 minutes in a warm place. Yeast should foam and start to rise. Remove dough from fridge and spoon into food processor or mixer, add yeast mixture, mix well on high speed until well blended and smooth. Spoon batter into a large pastry bag or 2 large frosting bags. The tip of the bag should be opened to about one inch across. I use the disposable frosting bags, and just snip the ends off till the opening is one inch wide. Grease nonstick donut pans thoroughly and squeeze batter into the circle filling each donut space. If you want to make jelly donuts, just over fill the space and completely cover the top of the donut hole with batter. Brush donut batter with melted butter and let them rise for 15-20 minutes in a warm place. Then bake for 22 to 25 minutes or until donuts have risen and completely brown. Remove from oven and brush donuts with melted butter again before removing from pans. Let cool for 10 – 15 minutes then remove from pans and turn them over and glaze while still warm. If you make jelly donuts, glaze using recipe below and then fill the holes with your favorite GF jelly. Store in airtight containers.

Please note, if you use Betty Crocker GF alone or another flour that does not contain xanthan gum, you must add 1/4 teaspoon.

This is enough batter to make 18 regular donuts, or 1 dozen jelly donuts.

I use a very thin glaze, if you want a thicker glaze, just add more powdered sugar.

Glaze:

½  Cup  water

2 – 2 1/2 Cups Additive Free Powdered Sugar

Add ingredients to medium mixing bowl and whisk together until smooth. Spoon or brush over donuts, until completely covered.

 

Pulled Pork Garlic Roast

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IMG_1674Big Game Day Pleaser!

Pulled Pork Garlic Roast

4-5 Pound Additive Free Pork Roast or Tenderloin

1- 2 Cups Water (depending on the size of your slow cooker)

2 Tablespoons Minced Fresh Garlic ( I used 3 Large Cloves)

1 Teaspoon Additive Free Paprika

1 Teaspoon Salt

Wash pork roast and slice across meat about an inch into the roast all the way across, about ¾ of an inch apart. Then go the other direction making a cross hatch pattern, about the same distance apart. Place the roast into a slow cooker, making sure it is laying flat.  Then push the minced garlic down into the cuts, pulling the meat apart, to make sure the garlic gets down into the roast. Pour water around the roast, making sure the slow cooker only has about ½ inch of water in the bottom. ( Do not pour water over roast.) Sprinkle paprika and salt evenly over roast. Cover and set slow cooker on low for 6 – 8 hours, or until pork is falling apart and can be shredded easily. Serve warm with your favorite Gluten Free Buns and G F Barbeque sauce. I made my own GF buns and the barbeque sauce pictured is Sweet Baby Rays, which is Gluten Free.

If you’re feeding a large crowd, you may want to buy a larger roast, and double this recipe. This goes fast at our house!

Bread Bowl Pan or Cookie Bowl

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IMG_1669Bread Bowl Pan

I had some one ask me what kind of pan I used to make the bread bowls, so I told them I would post it. This one is a Cooks Choice Better Baker brand. I got this one a few years ago at Bass Pro, but I checked and Better Baker does have an online store. Also Wilton has one very similar to this called a Cookie Bowl pan. I checked online for this one too and you can order both of them from Amazon.

I know  there are other ways to make bread bowls, a lot of them are featured on Pinterest, but these pans do make life a lot easier, and a lot less mess!

Hope this helps!

Gluten Free Party Bread Bowls

/ Janet Monk / 3 Comments

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Gluten Free Party Food Bread Bowls

GF Pizza Bowls

Bowl: (this is enough to make 12 – 3 inch bread bowls)

4 Cups Bob’s Red Mill GF Corn Bread Mix

2 Cups Milk

1/2 Cup GF Oil

2 Eggs

Preheat oven to 375* F.

In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out. Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead.  This one is Bob’s Red Mill Cornbread Mix.

Filling:

1 pound Lean Ground Beef

1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)

1 Cup Additive Free Freshly shredded Parmesan Cheese

8 oz. Additive Free Mozzarella Cheese sliced into small slices

Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.

Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.

Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.

Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!

Gluten Free Honey Barbeque Chex Mix

/ Janet Monk / 2 Comments

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Honey Barbeque Chex Snack Mix

2 Cups GF Rice Chex

2 Cups GF Corn Chex

1 Cup Van’s Say Cheese Gluten Free Crackers

1 Cup Gluten Free Pretzels( check the labels on all processed foods, even if it is gluten free, they are still adding cellulose to some of it. I did find it in one brand of GF pretzels)  I used Great Value Brand for this, it does not celloulose!

1 Cup Pecan halves

1 Cup Salted Peanuts (optional, check the package for preservatives and other additives )

2 Tablespoons Salted Butter

1 Tablespoon Pure Honey

1/3 Cup Gluten Free Barbeque Sauce ( I used Sweet Baby Rays, Hickory Flavor)

In large microwavable bowl mix cereal, crackers, pretzels, and nuts.

In small glass bowl or glass measuring cup add butter, honey and barbeque sauce. Melt in microwave for 1 – 1 minute 30 seconds, or until butter is completely melted and mixture is bubbling. Remove sauce from microwave and stir. Then slowly drizzle sauce over cereal mixture, stopping to stir cereal as you drizzle. When you have used all of the sauce and cereal is completely covered, microwave for 4 minutes, stopping to stir every minute. When done spread mixture out onto counter or cookie sheet covered with parchment paper to cool. Do not use paper towels, the sauce is just sticky enough to stick to the paper towels. You will need to break it apart once it is cool and store in an air tight container, or serve.

I like to make a batch of the original chex party mix, using the same Gluten Free cereal, crackers, and pretzels, then once cool serve them together. I personally like to eat them together, but you may want yours separate.

Gluten Free Coffee Cake

/ Janet Monk / Leave a comment

IMG_1656Back to the Party Food!

Gluten Free Coffee Cake

2 Cups Tom Sawyer GF/ Betty Crocker Gluten Free blend (See GF Flour Blends)

1 Teaspoon Gluten Free Double Action Baking Powder ( or 2 Teaspoons regular)

1/4 Teaspoon Salt

3/4 Cup packed additive free Light Brown Sugar

3/4 Cup pure White Granulated Sugar

2 Sticks unsalted Butter softened

2 Large Eggs beaten

1/3 Cup Sweet Real Butter Milk

1/2 Tablespoon Pure Vanilla

In medium mixing bowl whisk together flour, baking powder, salt and sugar. Add butter, eggs, butter milk, and vanilla. Mix together on medium, then high speed just until all ingredients are blended well. Don’t over mix. Let set for 15 minutes or so, until you get filling and topping prepared.

Preheat oven to 325* F.

Filling / Topping

2 Cups Tom Sawyer GF/ Betty Crocker Gluten Free Flour Blend

2 Cups packed Additive free Light Brown Sugar

2 Teaspoons additive free Cinnamon

1 Stick Butter Softened

1/2 Cup Brewed Coffee ( this is not instant, this is the liquid coffee ready to drink)

2 Cups Chopped Pecans

In mixing bowl whisk together flour, sugar and cinnamon. Add butter, coffee and pecans. Folding together until well blended.

When you are ready to bake, pour a little more than half the cake batter into a greased and floured (with GF flour or additive free powdered sugar) 9×13 inch baking pan. Then gently spoon half of the filling mixture evenly over top of the batter. Do not try to spread, it will push down into the batter. The filling tends to sink any way, and you don’t want it on the bottom. Finish pouring the rest of the cake batter over the filling. Bake for 50 to 55 minutes, or until cake is set in the center. Remove cake from oven and raise the temperature of the oven to 375. Spoon the rest of the Filling/Topping evenly over the cake, and return to oven for 8 to 10 minutes or until topping is melted.  Remove cake from oven and let cool completely before cutting. The filling will run if it is still warm. You might want to cut into smaller pieces, this is a very rich cake! Enjoy with your favorite cup of coffee!

Gluten Free Chicken and Dumplings

/ Janet Monk / 2 Comments

IMG_1652I had to take a break from the Game Day food. Randy and some others were wanting “chicken and dumplins’ please”!

Gluten Free Chicken and Dumplings

Dumpling Dough

1 ½ Cups Tom Sawyer GF/Betty Crocker GF Rice flour blend (You can use Better Batter or another flour blend, just be aware dough consistency may be different)

½ Teaspoon Salt

¼ Teaspoon Baking Soda

1 Teaspoon Double Action GF Baking Powder

1 Cup Egg Whites, or 5 very Large Eggs

Chicken and Broth

2 Containers Frozen Cream of chicken soup (see recipe in Main dishes)

3 Cup water

½ Stick of Salted Butter

2- 14.5 oz. Cans Additive free Chicken Broth (I use Swanson 100% chicken Broth)

1 Tablespoon Argo Gluten Free Corn Starch

In medium mixing bowl whisk together flour, salt, baking soda, and baking powder. In mixer or food processor, mix together dry ingredients and eggs. Beat dough just long enough so there are no lumps. Refrigerate for 15 to 20 minutes.

While dough is chilling, add water and frozen containers of cream of chicken soup to a large stock pot and heat on medium high heat until soup is thawed.  Stirring occasionally, add butter to let it melt.  Open cans of chicken broth and whisk corn starch and broth together before adding to pot, making sure all of the corn starch is dissolved. Cover pot and turn heat to low, letting pot simmer while preparing dough. Don’t forget to stir it.

Remove dough from fridge. Place dough on GF floured covered surface, cover dough with additional flour, and roll out to about ¼ inch thick.  Cut dough into about ½ by 1 inch dumpling strips. I know they look small, but they will rise and fluff up when added to pot.

Turn heat up on pot and let it come to a full boil, still stirring. When chicken and liquid are at a rolling boil, add dumplings strips to pot. Gently fold over liquid and dumplings until they have expanded and risen in size. That will only take about 2-3 minutes. Turn heat to low, cover and let chicken and dumplings simmer. Continuing to stir gently, about every 5 – 10 minutes. Chicken and dumplings should be completely done in 30 – 40 minutes. Serve warm.

I like to top my dumplings with freshly grated parmesan cheese. My husband likes to cover his bowl of dumplings with black pepper.

Note: You may add more cooked and shredded chicken if you wish, but I would not add more than one chicken breast, it will also absorb some of the liquid, and take away from the dumplings.

Gluten Free Tortilla Bowls

/ Janet Monk / 4 Comments

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Gluten Free Tortilla Bowls

5 ½ inch Gluten Free White Corn Tortillas ( I used Mission brand)

1 pound Lean Ground Beef ( or chicken, which ever you prefer)

1 – 2.25 oz. package McCormick Gluten Free Taco seasoning

2 Tablespoons GF oil

Gluten Free Guacamole

Additive Free Sour Cream

Chopped Lettuce

Gluten Free Salsa

Gluten Free Refried Beans

Freshly Grated Additive Free Cheese

Brown ground beef, adding taco seasoning until all liquid is cooked out.  Set aside until you are ready to fill tortilla bowls.

Preheat oven to 375*F.

Lightly oil one side of each tortilla. Then gently center each tortilla,  placing it into small metal tortilla bowl makers, oil side down. ( I used the 6 ½ inch size). Bake for 15- 18 minutes, or until browned. Don’t under cook them, if they are not fairly crisp, they won’t hold up. Remove from oven and fill with each of the fillings above or add your own ideas. You may even want to let your guests fill their own. Enjoy!

Are You Ready For Some Football?? Party Food!

/ Janet Monk / Leave a comment

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Gluten Free Veggie Pizza

Pizza Crust:

2 Cups Gluten Free Bisquick Mix

2 Eggs

2/3 Cup Milk

2/3 Cup GF Oil

Preheat oven to 325*F.

In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.

Filling:

2 – 8oz. packages additive free cream cheese ( I use Philadelphia)

1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)

1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Dressings and mixes)

1 Large head of Broccoli chopped (just florets do not use large stalks)

1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces

1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also

1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half

In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )

Gluten Free or Not Gluten Free?

/ Janet Monk / 4 Comments

Pure Ingredients = Pure FLAVOR!!

Not only is eating Gluten Free a necessity for some of us, it is a choice for others. Gluten free cooking has so much more flavor! Simply because you cook with pure ingredients. There are no fillers in the spices, no additives to the meat, you actually taste the real food.

I have had this conversation so many times with people. They always ask me or tell me that soy sauce is already gluten free, it is made from soy not wheat. So why is some soy sauce labeled gluten free and some soy sauce is not? Because some food companies like to cut corners and add wheat or gluten containing fillers that are cheaper. The same with spices, I’ve also had people wonder why do I put in my recipes “additive Free”?  Sometimes the product has been produced in the same plant or on the same equipment as gluten containing products, thus it will contaminate the pure spice. If the company did not clean their equipment, that bottle of cheap spice that you just purchased may contain the remains of what was previously processed, then you did not get an additive free product.

I’ve also had a conversation about turkeys, they are not made from gluten so they are gluten free right? Well they should be, but if the meat was injected with flavorings or preservatives that contain gluten, then the turkey is no longer gluten free. Ham is the same way, if it has been injected in the curing process with gluten containing products or preservatives, then it is not gluten free. People just assume that food products are pure. Anyone with food allergies or celiac disease will tell you this is not true. If you have ever had your throat close up and you can’t breathe because of MSG or other food additives, then you become very diligent, even to the point of being paranoid about what is in your food. Or you’ve had body aches, stomach pains or other digestive problems so bad it puts you down for a week or sends you to the hospital; or your child cannot control himself and the school is calling you every day because he has gotten gluten or other food additive that sends him into a tailspin, then you become obsessed about what you put in your mouth, or on your child’s plate!

So whether it is by choice or necessity, pure true ingredients win out over fake every time!