Monthly Archives: February 2015

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Weekly Menu Plan #6 – 2015

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Gluten Free Always Weekly Menu PlanI hope  you enjoyed the doughnut recipe I shared.  Tell me did you make some?  I have another great recipe coming up.  It is for dairy free, refined sugar free “caramel” sauce.  You can use it as a yummy fruit dip, eat it with a spoon, add it to some muffins or brownies.  I did both of the last two!  I think you could even pipe it onto cupcakes as an icing.

I don’t know what the weather is looking like for you this week, but if you need to warm up you might want to make some soup!  You can check out a few recipes here.  I might have to switch up my menu too!  We are in for a cold front this week.  We had a beautiful day on Saturday, I got out and worked in the yard a bit and potted some herbs and a few other plants.  It was amazing.

Right now I’ve got this menu ready to go:

Monday:
Smoky Chipotle Chili Cheese Mac (with a DF version for the youngest)
Salad

Tuesday:
Beef & Cornbread Skillet
Veggie

Wednesday:
Lemon Garlic Thyme Chicken
Potaotes
Veggie

Thursday:
Sloppy Joe
Sides

Friday:
Chicken Enchilada Bake

Saturday:
Teriyaki Beef (I never made it last week)
Rice
Carrots

Sunday:
Red Chicken Chili

 

You find great menu ideas here and here.
Also, this menu been shared at Gluten Free Menu Swap

Get my cookbook here.

 

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Gluten Free Baked Maple Doughnuts

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Cinnamon Sugar Doughnuts

I have been wanting doughnut pans for the longest time.  I finally got these pans (affliate link) and I began scouring Pinterest for baked doughnut recipes.  I found a few to try and this is one of them.  I actually used this doughnut base to do doughnuts four ways.  This dough was kind of spongy and airy.  Almost reminiscent of a yeast doughnut, less like a cake doughnut.  I kept most of the toppings dairy free or have included DF option.

 

This recipe makes approximately 24 mini doughnuts.
Preheat oven to 400 degrees
Grease the doughnut pans

1 1/4 cup GF White Flour
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt

2 eggs, lightly beaten
6 oz vanilla yogurt (I used dairy free coconut yogurt)
1 Tablespoon oil (I used light olive oil)
2 teaspoons lemon juice
3 Tablespoons maple syrup

In a large bowl whisk the dry ingredients together, then make a well in the center.

In a separate bowl combine eggs, yogurt, oil, lemon juice and maple syrup.  Whisk well to combine and pour into well in dry ingredients.  Mix into dry ingredients until combined well.  The batter will be thick and airy.

I used a pastry bag to pipe the dough into the doughnut pans.  If you don’t have one you can use a ziplock baggie.  You want to fill the pans about half way, the rise up quite a bit.

Bake the doughnuts 5-8 minutes.  Cool in pans 3 minutes and then turn out onto a wire rack.Baked Maple Doughnuts

These are the four ways I made them:

Glazed:  Whisk 1/2 cup powdered sugar and 1 Tablespoon Apple cider till smooth.  Dip the warm doughnuts in the glaze and put on wire rack to set up.  If you don’t like apple cider you could use milk or DF alternative and 1/2 teaspoon vanilla.

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Cinnamon Sugar:  melt 1 Tablespoon butter (I used DF butter)  In a separate bowl put 1/4 cup sugar and 1 Tablespoon ground cinnamon, whisk together.  Dip doughnut in butter on both sides and then dip in cinnamon sugar mixture.

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Mounds Bar:
Coconut filling:  1 cup shredded coconut (I used unsweetened), 1/4 teaspoon salt, 2 Tablespoons maple syrup, 1 Tablespoon melted butter or coconut oil (I used coconut oil), 1/2 teaspoon vanilla
Process all the ingredients in the food processor til well combined and desired consistency.  I like mine to be pretty fine.  Form into 12 little patties and place on top of cooled doughnuts, then top with chocolate

Chocolate Coating: Melt together 1 cup chocolate chips 1 Tablespoon non-hydrogenated shortening, stir until smooth.  I did some with DF chips and some with regular dark chocolate chips.  Dip the bottom of the doughnut in the chocolate, then take a fork and gently slide under the doughnut and spoon chocolate over the top until the whole doughnut is covered, set on a wire rack to set up.  If you’re in a hurry, you can put in fridge.

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dipping mounds bar dougnuts

 

Mounds Bar doughnuts

Chocolate dipped:  Melt together 1 cup chocolate chips 1 Tablespoon non-hydrogenated shortening, stir until smooth.  I did some with DF chips and some with regular dark chocolate chips.  Dip the bottom of the doughnut in the chocolate, then take a fork and gently slide under the doughnut and spoon chocolate over the top until the whole doughnut is covered, set on a wire rack to set up.  If you’re in a hurry, you can put in fridge.

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Weekly Menu Plan #5 – 2015

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Gluten Free Always Weekly Menu PlanYou know what makes cold weather more bearable? Sun!  It is still cold, but so much more bearable when the sun is brightly shining. We have been having some very cold, windy days, but with the sun shining it makes me have hope that Spring isn’t quite so far away.  But, as it is, Winter is still very much here and I am still warming up my kitchen with baked goods.  One being some baked doughnuts, four ways (glazed, chocolate dipped, mounds bar and cinnamon sugar), that I will share later this week, I was so excited to finally get these doughnut pans. It was a great Valentine’s treat for my family, as well.

Menu for this coming week:

Monday:
Rosemary Chicken Penne with Peas

Tuesday:
Pizza (I found an awesome sale on Udi’s at Publix recently)

Wednesday:
Lime Cilantro Chicken
Rice (make double and use Friday)
Beans

Thursday:
Beef Shortribs (based on this recipe)
Mashed Potatoes
Salad

Friday:
Chilaquiles
Rice

Saturday:
Beef & Cornbread Skillet
Salad

Sunday:
Loaded Baked Potato Soup

You find great menu ideas here and here.
Also, this menu been shared at Gluten Free Menu Swap

Get my cookbook here.

Post contains affiliate links

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Favorite Find Friday – Flour (Krusteaz Gluten Free Flour)

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Favorite Find Friday2Finding affordable pre-made GF flour blends is no easy task.  So when I found this at Sam’s Club I was thrilled.  This is a 5 pound bag for about $10.  This is suppose to be a cup for cup substitute for regular flour.  I’ve already converted most of my recipes to GF so I’ve made adjustments for that, so I don’t know if I can really speak to the actuality of cup for cup substitute.  But, I was pretty happy with the flour over all.  Everyone in my family didn’t really notice a difference, I did notice a slight flavor difference.  But, it is a healthier blend of flour with more whole grains and less starches, this is a definite plus.  Ingredients: Whole grain sorghum flour, brown rice flour (rice flour, rice bran), whole grain millet flour, rice flour, food starch-modified (tapioca), whole grain quinoa flour, xanthan gum.  I think this is a great alternative to making your own flour blend at home.

 

Krusteaz Gluten Free Flour (5 lbs.)

 

 

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Weekly Menu Plan #4 – 2015

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Favorite Find Friday – Corn Dogs

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Favorite Find Friday2

I know this is long overdue, as I haven’t shared any favorite finds for quite sometime so to kick things off again, my favorite find for this Friday is Foster Farms Gluten Free Corn Dogs.

My mom found these at Kroger and told me about them.  This is not a super healthy item, but it is definitely a treat and a quick and easy one at that.  Also, they are very reasonably priced.  This box of 12 was $5.99.

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Dairy Free Sour Cream

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I found this online somewhere and my son has taken to it with ease.  Super simple recipe

 

1 can full fat canned coconut milk, chilled not shaken

2 Tablespoons white vinegar

 

Put the cream from the can and put in a bowl and pour off the liquid.  You can save this to use in smoothies.  Stir in the vinegar, till fully incorporated.  Store in fridge.

That is all.

 

Dairy Free Sour Cream

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Weekly Menu Plan #3 – 2015

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Gluten Free Always Weekly Menu Plan

 

Happy Monday!  Can you believe January is already gone?!?!?  I know I can’t.  I make my menus by the month and then post them weekly, lately though, even though I have the menu made, I haven’t been faithful in getting them up on the blog.  After making my menu for February I decided to go ahead and write out the weekly menus so they will be ready to post.  We’ll see how this works.

Monday:
Honey Lime Chicken Tacos
Rice

Tuesday:
Tater Tot Casserole
Salad

Wednesday:
Mac and Cheese (DF version and regular)
Salad

Thursday:
Pot Roast
Potatoes
Carrots

Friday:
Rice Bake Casserole

Saturday:
Beefy Noodles
Pea

Sunday:
Curried Cauliflower Soup (based on this recipe)

 

You find great menu ideas here and here.
Also, this menu been shared at Gluten Free Menu Swap

Get my cookbook here.