Categotry Archives: Gluten Free

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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 Challah

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If you’re not from the northeast or have lived in south Florida – you might pronounce Challah  with a “ch” like in  “church”, however you actually pronounce it “holla”.  This is the BEST bread gluten FULL  for french toast.  I am hoping that this holds true for the GF version as well.   Whether it is braided or not, I actually prefer it not braided for French Toast, but it does look oh, so pretty with a braid.

We used to have French Toast all the time before GF.  This was one of my husband’s specialties.  Since going GF we have had French Toast ONCE!  The homemade bread that I was making at the time, just wouldn’t hold up or didn’t even taste good, so we never did it again.  I mean if you don’t mind spending $20+ on breakfast you could feed a family of 6 French Toa
st with store bought bread, like Udi’s or Rudi’s but that’s not in our budget.  So needless to say when I saw this recipe for Challah, I knew I had to try it.  With my third child’s birthday looming on the horizon one of his meal requests was French Toast by Daddy.  I have made the bread, which is amazing, by the way, and tomorrow we will see how it does for French Toast.  As a bonus, it is super easy.

Challah
Makes 2 large loaves

Ingredients
2 cup warm water
2 tbsp honey
2 tbsp yeast
1/2 cup honey
1/2 cup melted butter or light olive oil
 8 large eggs
6 cups Healthy Flour Blend (from cookbook) OR other GF flour blend with xanthan
2 tsp xanthan gum
2 tsp salt
1 egg + 1 tsp water (for an optional egg wash- I don’t do this.)



In a mixing bowl, dissolve the sugar in the warm water, add the
yeast, and let proof until the yeast is nice and active, about 5
minutes.


Add the honey, melted butter, and eggs.

In a separate bowl, whisk together the flour, xanthan gum, and salt.


Add the dry ingredients to the wet ingredients and mix well to form a smooth wet dough.


Spray your loaf pans with cooking spray or brush with oil. Add the dough. (You could also use a challah loaf pan)


Cover and let rise for one hour in a warm place, until the dough roughly doubles in size.
  It will rise faster in warmer weather.
Toward the end of the rise, preheat your oven to 350 deg F.


Bake for 20 minutes, then turn out of the mold onto a baking sheet.
Brush the top of the loaf with the egg wash, then return to the oven for
an additional 15 to 18 minutes, until the top is golden brown and the
internal temperature reaches about 190 deg F.


If your loaf begins to brown too quickly in the oven, you can always cover it with a piece of foil.

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Gluten Free No Bake Cookies (nut free)

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Well, you may not know this about me, but I LOVE peanut butter.  Just eating out of the jar on a spoon, peanut butter cookies, Reese peanut butter cups, peanut butter pie, no bake cookies…….I could go on and on.  However, about 2 1/2 -3 years ago I started noticing some unpleasant side affects after eating peanut butter all of which I promptly ignored for some time.  Then I decided to “test” my theory and see if it was indeed peanut butter, sadly, it was.  I haven’t eaten peanut butter for over 2 years now and I STILL miss it, even after all this time when I smell I want to eat it. But, I digress… this recipe does not include peanut butter, but it is a no bake cookie.


No Bake Cookies

1/2 cup butter, softened
3/4 cup sucanat OR 2/3 cup sugar
3 Tablespoons unsweetened cocoa powder
1 Tablespoon strong brewed coffee
1 teaspoon vanilla extract
pinch of salt
1 3/4 cup GF rolled oats

Options for coating the cookies:
Cocoa Powder
Toasted Coconut
Powdered Sugar
Ground Nuts (obviously this vetoes the “nut-free designation)

Cream together the butter, sugar, cocoa, coffee, vanilla and salt.  Once creamy and blended well, stir in the oats.  Once all blended I like to let the batter sit for 15-20 minutes to help soften up the oats.  Then I use a scoop and scoop up the cookies and roll into balls.  They will be very sticky – if you are going to coat them, choose a coating and do it right away.  Otherwise you can leave them and they will dry out slightly, only slightly though.  I have also flattened the balls to resemble more of a cookie.

NOTE: If you use the sucanat, let the the batter sit about 15-20 minutes before you add the oats, this will give the sucanat a chance to dissolve, otherwise it’s kind of crunchy.

This made about 2 1/2 dozen 1 inch sized balls

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Gluten Free English Muffins

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Fresh from the oven - minus rings

1 1/2 cups milk, scalded (that’s heated to just before boiling) and cooled to warm

2 eggs, beaten

3 1/2 teaspoons  yeast
3 oz warm water
2 teaspoons honey

3 cup GF Flour (either of these will work)
1 1/2 teaspoons salt
2 teaspoon xanthan gum (reduce to 1 tsp if you use a blend that has xanthan)

12 English Muffin rings or you can make rings out of aluminum foil.  I like the rings, I’ve done the foil and it’s great in a pinch, but it’s a good bit of work and some the dough seeped out the bottom so it makes for less pretty muffins.  I got my rings on Amazon for pretty cheap, make sure you hand wash them.

  • Scald your milk and cool it to warm, you want to be able to add it to the yeast mixture without killing the yeast with too much heat. 
  • Line a cookie sheet with parchment paper and place your rings on the lined sheet and spray with non-stick cooking spray.
  • Add some of the cooling milk to your eggs a little at a time, tempering the eggs so they don’t scramble. Set aside until your yeast is proofed.
  • Heat oven to 170°, then turn off.
  • In a medium-large bowl or in your stand mixer (I use the stand mixer) proof your yeast by mixing together yeast, water and honey.  Let sit until it rises, this can take a short or long time depending on weather and temperature in your house.
  • Mix together the dry ingredients, set aside.
  • Once the yeast is proofed and your milk is cooled to warm add them together. Mix a bit and then add the flour mixture.  Using the paddle attachment or electric beaters – I guess you can do it by hand but it will take a good, strong arm.  Mix well, until smooth.  This will be very thick batter, not like a dough.

Divide the dough equally among the twelve rings. Smooth the tops with a wet spoon.  Place in warm oven and let rise until doubled about 15 minutes.  Once risen, remove from oven.

Preheat oven to 375°.

Bake 20-25 minutes.  They will be lightly browned. 

Once slightly cooled remove rings and let the muffins cool completely before cutting.

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Maple Sausage

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1 Tablespoon butter or olive oil
1 teaspoon fennel seed
1 small onion, finely chopped

1 pound ground meat – I use chicken or turkey
2 Tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried ground sage
1 teaspoon dried thyme
1 teaspoon smoked paprika (or regular if you don’t have smoked)

Heat butter/oil in small- medium sized skillet until melted, add fennel seed,  onion, salt and pepper and saute the mixture until the onions are soft and golden.

Place the ground meat in a bowl, add cooked onion mixture and remaining seasonings, mix well, but gently, don’t overwork the meat. 

Form into patties, if desired and cook on a heated griddle pan or skillet until cooked through a few minutes per side, depending on how thick they are.

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Baked Ziti

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A lady I went to church with, Janie, gave me this recipe.  It is very rich and delicious. 

6 Tablespoons melted butter
1 cup heavy cream

¼ pound + ¾ pound Mozzarella Cheese
2 Tablespoons + 6 Tablespoons freshly grated Parmesan cheese
1 Jar of Spaghetti sauce (26 oz)
1 pound of cooked ziti or penne pasta

 Melt the butter, heavy cream, ¼ pound of mozzarella, 2 T Parmesan together in large pan.  Once melted add spaghetti sauce and cooked pasta, mix together.

Pour mixture into greased baking dish, top with remaining cheese and bake at 400° for 10-15. 

You could make this ahead and put in fridge, but then you’d have to bake it longer.  Also, I have substituted whole milk for the heavy cream.  It’s not as rich and smooth but still so delicious.

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Bean & Cheese Enchilada Casserole

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Bean & Cheese Enchilada Casserole

This is kind of a no recipe recipe.  


Preheat oven to 350.

Ingredients:
Corn Tortillas
Refried Beans – I use regular, but you could use the spicy variety if you like it hot.
Enchilada Sauce
Mexican Shredded Cheese

Spray your dish with cooking spray or grease with oil or butter.  
Begin layering
the ingredients starting with tortillas, beans, sauce, cheese.  Keep
layering until your ingredients are gone.  Ending with the cheese.

Cooked until heated through, about 20-30 minutes.

I also have made this in the crockpot – turn out great I cooked it on low for a couple of hours. It did get kind of crispy around the edges, so you’ll have to watch for that.  Test it out based on how hot your crockpot gets

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Snack Cookies….aka Breakfast Cookies

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I’m trying to change the name, as the previous name “breakfast cookies” indicates to my children that they should be eaten for breakfast and while I think that they are probably healthier than a bowl of store bought cereal, I’m still a little hesitant to make them a morning meal habit.  Though I fear the name has already stuck.   These cookies are a delicious combination of many yummy ingredients…..molasses, oats, chocolate chips, cinnamon and nutmeg, just to name a few.

I dare say these are like a Lay’s potato chip – you can’t eat just one.


 

skip to main | skip to sidebar In a mixing bowl, whisk together these dry ingredients:
2 cups GF Artisinal Flour (contains xanthan)
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch of nutmeg
2 cups Sucanat
¼
cup ground flax or flax meal


In a separate bowl blend:

1/3 cup light olive oil
1/3 cup coconut oil
2 tablespoons molasses
2 teaspoons pure vanilla extract
2-4 tablespoons vanilla coconut milk, as needed to moisten oats

Add to the wet ingredients:

1 1/3 cup Bob’s Red Mill steel cut oats

Allow the oats to soften for at least twenty minutes.

Combine the wet and dry ingredients- I used my Kitchen Aid with paddle attachment, until moistened. 

2 eggs, beaten

 Add the beaten eggs to the cookie batter and combine well. The dough should be thick.

 Now add and mix well:

½ cup dried cranberries, raisins OR other dried fruit

1 cup chocolate chips

¼ cup shredded, unsweetened coconut

½ cup chopped nuts

If the batter appears too wet, add a tablespoon of rice flour; add more flour as/if needed. Chill in fridge at least an hour.

 Preheat the oven to 375°F.

 Using a scoop make rounded cookie dough balls and place them on a parchment lined or greased baking sheet. Press down slightly- but not too hard because if the dough balls are too flat the cookies will spread too thin. Place the baking sheet into the center of a pre-heated oven and bake until the cookies are golden and set- from 10 to 20 minutes, depending upon how big you make your cookies. Cool on the baking sheet for 2 – 3 minutes, then use a thin spatula to carefully remove the cookies to a wire cooling rack.

I made about 4-5 dozen medium sized cookies.

 


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