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Favorite Find Friday – Cassava Flour

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Favorite Find Friday2

 

 

Welcome to a LONG over-due Favorite Find Friday!  You can see other favorite finds here.

In my quest for baking Paleo and nut-free – I found cassava flour.  Some might say tapioca flour/starch is the same, however that’s not true.  Cassava flour is a whole food, it is a root vegetable, dried and ground into flour.  Tapioca is the starch extracted from cassava root.

I found two brands that I have used personally, both are gluten free.

Moon Rabbit Foods – which is made in a dedicated GF facility, non-GMO

cassava flour

 

Anthony’s Cassava Flour – Batch tested GF, non-GMOcassava_2lb_amz_front_1024x1024I have used it to make several different baked goods.  I made scones, cookies, biscuits.  It is texturally much different than other GF flours, however you need no xanthan gum.  I used it in with coconut flour as well as adding in tapioca or arrowroot.  I will try to get some other recipes up, but I’m still struggling with my health so I’m not sure when I’ll do it.  I do have the Cassava Flour tortillas and they are great for wraps, tacos, enchilada casserole.

This flour is AIP compliant, Paleo, Whole 30, Gluten Free, Nut Free

If you have a favorite Cassava flour recipe leave a comment and share it !!

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Weekly Menu Plan – week of March 13, 2017

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Gluten Free Always Weekly Menu Plan

Pressing on with the new way of eating.  Trying to find things that everyone will eat.

I did rally myself to make paleonola and homemade yogurt.  I’m going to stick with primarily paleo with dairy (aged, fermented or cultured).  As well as continuing to juice.

 

Plan for the week:

Monday: Hot Dogs (All beef, no nitrates/nitrites), chips and fruit

Tuesday: Chicago Chicken and sides.

Wednesday: Tacos (I will used cassava flour tortillas, if I’m up to making them, if not I’ll have taco salad

Thursday: BLT Chicken (found on Pinterest, if it turns out I’ll share)

Friday: Cheeseburger Casserole

Saturday:  Salmon Patties (a new recipe that’s paleo) Roasted Veggies

Sunday: Leftovers

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Ch – ch – ch- changes…. and a recipe Cassava Flour Tortillas

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cropped-Blog-header2-page0001-1-1.jpgI guess that tag line will only reach a certain number of people…haha….it’s from a song.  Not that this post has anything to do with the song itself, only in the fact that I’ve had a lot of changes.  I have been absentee this year for the most part because I’ve been sick.  I won’t go into all the details, but this has led to some dietary changes and I’m still trying to find my way.  I have some great new recipes to share once I’m able to pull it all together. Trying to navigate my new food regime has been a challenge while I’m feeling so bad already.  I’m working on being Paleo/SCD/AIP, I’m thinking it’s a process, I’m having a hard time making the switch.  I feel like I did when I went GF 7+ years ago, that does bring it’s own set of reassurances in that I made it to where I am now so I know I will make it through this too, it will just be a hard and trying time.  That being said here is the first of many great recipes to follow, I also made scones with this.

 

First a little about cassava versus tapioca.  Some people will say that they are the same.  The difference is that Cassava flour is the actual root that has be ground into flour as opposed to the tapioca which is just using the starch from the root.  You can read more about it here, if you’re interested.  So, this would be compliant with Whole 30 as well as Paleo since it is a “whole” food.

 

Here's my sandwich wrap with the finished tortilla.
Here’s my sandwich wrap with the cassava tortilla.

Cassava Flour Tortillas

This made 6 approximately 6 inch tortillas

3/4 cup cassava flour
1/4 teaspoon salt
2 Tablespoons oil (I used Extra Virgin Olive Oil)
1/3 + cup warm water

Heat cast iron skillet or griddle. I used a bit of coconut oil to rub pan on the first one but gave it up as I went along.

Combine cassava flour and salt, stir in oil and 1/3 cup water, stir to combine.  You want it to come together in a dough that is moist but not too wet.  You should be able to pick it up without it sticking to your hands too much.  Add water if need to get desired consistency.

Divide into six balls.  I used my tortilla press to flatten.  I cut two pieces of wax/parchment paper, one for top and one for bottom of press.  After pressing I picked up the piece with the tortilla on it and put it in the hot skillet, it was easy to peel off the wax paper when it was in the pan and made it not tear like it did when I tried to take it off before placing it in the pan.

Cook about 3 minutes per side.  I under-cooked a few of them so they were more chewy and less supple.  I think you could totally press them thinner and cook longer to make chips, though I haven’t tried this.

That’s it!  Isn’t that amazing? Super simple less than five ingredients and maybe 15-20 minutes start to finish.  This tasted as close to a gluten tortilla as I’ve tasted.  I used it for tacos and sandwich wraps so far.

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Gluten Free Hot Ham and Cheese Rolls

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First I’d like to say these were way better than I thought they’d be and I thought they would be pretty good.  Also, I was totally surprised at how good they were re-heated…..sometimes/often that is just not true with GF food, especially bread type items.  But these were just as good if not better re-heated.  I saw this on Pinterest, of course, and knew I had to make it GF.  The other thing I love about it is you can switch up the meat and cheese to so many different options.  I didn’t actually make it with ham, I used turkey.  But, I didn’t think hot turkey and cheese sounds as good as hot ham….  So on to the recipe…

 

img_1879

1 recipe of your favorite pizza dough – this is mine or in a pinch this one.

3/4 pound deli meat, sliced thin but not shaved (I used turkey)
12 slices of cheese (I used cheddar)

Glaze:

1/2 cup butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire (USA Lea & Perrins is GF, other may be too)
1 Tablespoon Dijon mustard
1 Tablespoon poppy seeds

Heat oven to 375° F
Grease a 9X13 baking dish

Make glaze and set aside.

Roll crust to approximately 13X18 inch rectangle on an oiled sheet of parchment. Oiling is important so your dough doesn’t stick as you roll this up

Top with meat and then the cheese, filling the rectangle, you can overlap if needed.  I should’ve taken a picture of this.  Here’s an image from internet.  I didn’t put mine that close to the edge I left a little room

Photo credit: jumblejoy.com

 

Starting on the longer side, begin rolling up tightly.  I used the parchment to do this.  I rolled and then used the parchment to make it as tight as possible. I would roll and then slide my hand across the parchment to set it against itself and then pull the parchment up and roll again, repeating this until the end.  (I hope this makes sense)

Cut into slices 3/4 – 1 inch wide.  Place in prepared pan.

Pour glaze evenly over the rolls.

You can cover and refrigerate up to 24 hours OR bake immediately. I did not try the make ahead, if you do, let me know how that turns out.

I baked immediately for 25-25 minutes, until golden brown.

I think if I refrigerated this I would let it come to room temperature before baking, if not you might need a longer baking time.

 

Enjoy!!   If you give it a try come back and let me know how it turned out.

 

Note:  if you use the pizza dough recipe that I shared, this is DF, EF and GF.  So if you used DF cheese this would be DF as well.

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Menu Plan Week of December 19, 2016

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Gluten Free Always Weekly Menu Plan

Monday:
Polish Sausage
Roasted Veggies

Tuesday:
LIme Cilantro Chicken with corn and beans

Wednesday:
Balsamic Glazed Skirt Steak
Baked Potatoes
Salad

Thursday:
Lemon Roasted Chicken & Potatoes

Friday:
Burgers

Saturday: Christmas Eve with family
The kids may want supper after this….so maybe leftovers

 

Christmas Day:
Loaded Baked Potato Soup

 

Need more menu ideas? Get them here and here.

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Weekly Menu Plan December 12, 2016

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Gluten Free Always Weekly Menu PlanThe last few weeks have been busy.  I just now finished my menu plan for December and it’s almost half over! We have done a few fun things this month.  One of them was a trip to an old theater downtown that was putting on “A Christmas Carol”.  It was really great, we enjoyed it.We also visited a Gingerbread house display at the end of November and went to a singing Christmas Tree.  We made some sugar cookies and have plans to make gingerbread houses.

 

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Menu for this week:

Monday:
Caribbean Chicken
Sweet Potatoes
Green Beans

Tuesday:
Bean and Cheese Enchilada

Wednesday:
One Pan Chicken, Sausage and Brussels Sprouts (This is a new recipe I found on Pinterest)

Thursday:
Papusa

Friday:
Roasted Chicken and Vegetables

Saturday:
Beef and Cornbread Skillet Pie

Sunday:
Chicken and Dumplings (This was my grandma’s recipe.  I’ve only made it GF a twice over the last seven years, going to attempt again)

 

Need more menu ideas? Get them here and here.

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Weekly Menu Plan – November 14, 2016

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Gluten Free Always Weekly Menu Plan

 

Wow!  November is flying by so fast.  I can’t believe Thanksgiving is next week!  Are you ready?  I am gearing up.  If you need some help I have a great eBook – Thanksgiving Gluten Free!  If you’re interested you can check it out here.

Menu for the week:

Monday:
Chilaquiles
Rice

Tuesday:
Chicken Italiano
Pasta
Salad

Wednesday:
Papusa

Thursday:
Sweet and sour chicken
Rice
Carrots

Friday:
Sloppy Joe
Sides

Saturday:
Bacon Wrapped Chicken
Roasted Veggies

Sunday:
Lasagna Soup

 

For more menu ideas check here and here.

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