Gluten Free Squash Fritters

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Gluten Free Squash Fritters

2 1/2  Cups Shredded Squash (zucchini, yellow, or any squash you prefer)

1/2 Teaspoon Salt

2 Eggs beaten

1/4 Cup Water (or milk)

!/2 Cup Chopped Onion (optional)

1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)

1/2 Cup GF Oil ( or enough oil to pan fry)

In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated.  Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown.  Remove from pan and drain on paper towels. Serve while warm and crispy!

Variations: Add chopped jalapenos’ or minced garlic.

Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.

Pizza Party Biscuits

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Pizza  Party Biscuits

3 Tablespoons Softened Butter  ( or butter substitute)

2/3 Cup Gluten Free Pizza Sauce

2 Large Eggs Beaten

1 Cup Finely Chopped GF Ham

2 Teaspoons Dried Basil Leaves

2 Teaspoons Dried Oregano Leaves

2 Tablespoons minced Garlic

2 Cups Freshly Grated (additive free) Mozzarella Cheese

1 Cup Gluten Free All-Purpose Flour ( I used Better Batter with xanthan gum already added)

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1 Cup finely grated (additive free) Parmesan Cheese (for topping)

Preheat oven to 350*

In large mixing bowl add butter, pizza sauce, eggs, ham, herbs and garlic. Mix until well blended. Then fold in Mozzarella cheese until incorporated. In separate bowl, whisk together flour, baking powder, and baking soda. Slowly add to liquid ingredients until there is no sign of dry ingredients left. Set aside and grease or butter muffin tins. Using a triggered ice cream scoop ( about ¼ cup) spoon into each muffin tin.

Bake for 25 -30 minutes or until biscuits are browned. I can get about 12 biscuits out of this recipe.  When you remove pan from oven top each biscuit with parmesan cheese and serve.  These are great served with Marinara sauce for dipping! YUM!! Enjoy!

 

Herbed Asiago Gluten Free Biscuits

My herbs are growing so fast, I am in the garden nearly everyday picking and cooking with them. This is a photo of my parsley and oregano. They both wintered over in abundance!

Herbed Asiago Gluten Free Biscuits

1/4 Cup Butter Melted ( or butter substitute)

2 Teaspoons Freshly chopped Basil Leaves

3 Teaspoons Freshly Chopped Oregano Leaves

1 Tablespoon minced Garlic

1 Cup Gluten Free All-Purpose Flour

1 Tablespoon White Sugar

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

2 Cups Freshly Grated (additive free) Asiago Cheese (8 0z. package)

1/3 Cup Sweet Pure Butter Milk

1/2 Cup Egg Whites (I like to whisk the egg whites and butter milk together before adding to dry ingredients)

Melt butter and adding herbs and garlic, let this set to cool while you mix other ingredients. In mixing bowl whisk together all dry ingredients. Then add cheese, butter milk, egg whites, butter, herbs and garlic. Mix well making sure all dry ingredients are incorporated. Let batter set for 10- 15 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup) drop biscuits onto greased non-stick 9 inch pan. Bake for 30- 35 minutes or until biscuits are browned around the edges. I can get about 10 biscuits out of this recipe.  As soon as you remove pan from oven butter top of biscuits and serve. Enjoy!!!

Please note: Dough should be just a bit thicker than cake batter. It will not run, but is very light and fluffy. You cannot roll this dough out and cut for biscuits.

Jan’s Molasses Rolls

April 8, 2015March 18, 2016 / Edit

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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 Mini Sausage Pancake Muffins

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Mini Sausage Pancake Muffins

1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)

1 Tablespoon Brown Sugar

1 Teaspoon GF Baking Powder

1/2 Teaspoon Baking Soda

3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)

1 Large Egg

1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.

Pre heat Oven to 350*

Whisk together dry ingredients in medium size mixing bowl.  In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.

These freeze very well.

Gluten Free Party Bread Bowls

Gluten Free Party Bread Bowls

Easy Gluten Free no Yeast Dinner Rolls

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Easy Gluten Free no Yeast Dinner Rolls

1 Cup Good Quality All-purpose GF Flour (with xanthan gum already added)

1 Tablespoon Baking Powder

1  1/2 Teaspoons Baking Soda

1 Cup Butter Milk (make sure it is real butter milk)

1/4 Cup Gluten Free Mayo

1 Large Egg

Optional ( 2 Teaspoons Sugar)

In medium size mixing bowl whisk together flour, baking powder, and  baking soda.  In another bowl whisk together butter milk, mayo and egg, then pour into flour mixture and mix just until blended. (don’t over mix, it will make it rubbery) Oil or grease regular cup cake or muffin pan, ( I also like to flour mine).  Then using an Ice cream scoop to dip batter, fill each muffin container. ( I only got 10 rolls out of this recipe.) Let batter or dough rest for about 15 minutes.

Heat oven to 325* and bake for 25 minutes. Let rolls cool before removing from pan.