Tuesday, December 17, 2013

Gluten Free Cranberry Crumb Bars





I love the flavors of Cranberries and Orange mix together. I find that when I Bake any recipes using Cranberries and Oranges that they taste even better the second day. The Crumb Crust was nice and buttery. This recipe stayed fresh covered in the pan for 5 days.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Cranberry Crumb Bars:

In a Medium saucepan combine:
½ Cup Water
¾ Cup Sugar
Bring to a Boil:
Add:
2 Cups Fresh or Frozen Cranberries and cook until they Pop, about 4-6 Minutes. Stirring occasionally.
Add:
¼ Cup Orange Juice
Zest of 1 Whole Orange
1 TBL. Butter
1 tsp. Cinnamon
¼ tsp. Salt
1 Cup Chopped Walnuts
Cook 5 minutes longer or until mixture thickens. Remove from heat and set aside.

Crust/Crumb Mixture:
Combine in a Food Processor with Blade for a few second:
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
¼ tsp. Salt
Add:
1-1/4 Cups Cold Butter cut into chunks
Pulse until mixture is crumbly.
Pour Mixture into a large bowl. Add:
1 Cup Sugar
3 Cups Bob's Red Mill Gluten Free Quick Cooking Oats.
Mix well: I found using my hands worked the best..

Press Half on the mixture into a NON-Greased 9X13 Pan. Pat firmly into the pan with your hands or use a mini silicone roller.
Spread the Filling evenly over the Crust/Crumb. Top with the remaining Crumb, pat lightly.

Bake in a pre-heated 400* oven
30-40 Minutes.

Cool the pan on a wire rack. When the Bars are completely cool then slice them.



(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


ENJOY!

Recipe adapted to Gluten Free From: http://www.tasteofhome.com/recipes/cranberry-bars


http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Thursday, December 12, 2013

Gluten Free Bacon and Scallop Pizza ~ Copycat Recipe British Beer Company



Gluten Free Bacon and Scallop Pizza ~ Copycat Recipe British Beer Company

After being on a Gluten Free Diet for 15 months,, last May on our Anniversary we decided to go out for dinner. I found out that the British Beer Company has a great Gluten Free Menu. I got this pizza. It was delicious. I have been wanting to to make it myself. Here is my Copy Cat Version.

For a Printed copy of the Gluten Free Pizza Dough:
http://sharingglutenfreerecipes.blogspot.com/2013/01/homemade-gluten-free-pizza-bobs-red.html

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Homemade Gluten Free Dough ~ Bob's Red Mill Pizza Crust mix:
1 Pkg. (16 oz) Bob's Red Mill Gluten Free Pizza Crust ~ Whole Grain Mix
1 ½ cups Warm Water 110*
2 Eggs – Room Temperature
2 TBSP Olive Oil
Yeast Packet (Enclosed)

Pre-heat oven to 425*. I use a pizza stone..heat that in the oven for 30 minutes
Using a KitchenAid Mixer:
In the large bowl of the mixer combine water and yeast. Stir/whisk to dissolve. Let sit for 5 minutes.
Mix 2 eggs and the Olive oil ~ Add to the water ~ Yeast mixture.
Blend briefly with the paddle of the KitchenAid Mixer.
Add the Gluten Free Pizza Crust Mix again using the paddle and blend about a minute. Scrape the bowl. Leaving dough in the bowl, split the dough in half. Using warm water on your hands will make it easier to manage the dough. Cover with Plastic wrap and a towel. Rise for 20 minutes.
Grease 2 Pizza pans. My pans are 12". Using wet hands, spread out the dough to cover the full pizza pans,, making an edge/crust.

Bake on the pizza pans without toppings for 7-9 Minutes. (I did not do this step the video). Remove from oven. (***SEE FOOTNOTE***)


What I did was. After I spread out the Dough I topped it with:
Desired amount of Pizza Sauce.
Sprinkle on desired amount of Shredded Mozzarella Cheese
I also added a little bit of Shredded Asiago Cheese (Optional)
Bake for 10 Minutes on Greased Pizza Pans.

In the mean time I had a Pizza Stone warming up in the oven.
Remove the Pizzas from the oven then Top with:
Clean and dried off 12 0z. Bay Scallops lightly sprinkle with Salt.
Add desired amount of Black Pepper and Garlic Powder
Place the Scallops on top of the Cheese.

In a Frying Pan,, fry up 1# of Bacon. Drain on paper towel then crumble into pieces.
Sprinkle the Bacon on top of the pizza.
Remove the Pizza from the Pizza pan and place on the Pizza Stone. If you do not have a pizza stone you can continue baking it on the Pizza Pans. I only have one Pizza Stone. While one is baking.. I remove the other one from the Pizza Pan and place it on a wire rack so it does not get soggy.

My Pizzas each took 25 Minutes to bake on the Pizza Stone.
I slide my pizzas back onto the Pizza Pan and cut them into slices,, then placed the slices on a wire rack so they do not get soggy. This Pizza can be Frozen. Make sure it is completely cooled before wrapping in Plastic Wrap. Defrost and heat up on a Hot Pizza Stone for about 10 minutes.


(***FOOTNOTE***)
I wanted to experiment with the dough this time, so I did not Pre-Bake the Dough and it came out fine. However if your not comfortable doing what I did,,, then Pre-bake it without the sauce for 7-9 minutes then add the Toppings and follow the rest of my recipe.
Most recipes do call for Pre-baking the dough. I was curious if it would bake and it did.

ENJOY!!










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Wednesday, December 4, 2013

Pumpkin Pie and Bob's Red Mill Gluten Free Pie Crust


Pumpkin Pie and Bob's Red Mill Gluten Free Pie Crust

This was my first Gluten Free Pie crust that I have ever made. It was so easy to make and roll out and it was so flaky. Great job Bob's Red Mill.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes




Pumpkin Pie and Bob's Red Mill Gluten Free Pie Crust:
Directions are on the back on the package:
Pour 16 oz. package of Gluten Free Pie Crust into a Food Processor.
Add:
12 TBL Cold Butter
8 TBL Cold Shortening.
Using the blade on the Food Processor; Pulse 10 Times, 1 second per pulse.
Pour mixture into a bowl:
Add:
Ice Cold Water 2 TBL at a time until the mixture comes together. I only needed  4 TBL Water.
It should look and feel like Play Dough. Use enough water so your dough comes together.

Divide the dough in half and flatten into disc. Wrap each half in Plastic Wrap and Refrigerate for 1 Hour.

I made a Pumpkin pie so I only needed one Disc. You can freeze the other disc in a Ziplock bag to use at another time. Take the Disc out of the freezer the day before you will be using it and place in the refrigerator.
This dough can also be made by hand. Directions are on the package.

After the dough has chilled for one hour. Remove from the Refrigerator. Place between 2 pieces of Plastic wrap and roll out into a 12” circle. I found this dough very easy to roll out. Remove the top layer of plastic wrap; invert and press dough into the pie pan. Remove the remaining piece of plastic wrap. Flute Edges.

Pumpkin Pie Filling:
In a Kitchen bowl with a paddle combine:
15 oz. Can of Pumpkin (Not pumpkin pie filling,, just plain pumpkin)
1 Cup Sugar
1 TBL. Corn Starch
½ tsp. Salt
½ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Ginger
Add:
2 Eggs slightly beaten until combined
Add:
1-1/2 TBL Melted Butter
1/8 Cup Molasses
1-1/2 Cups Milk until combined
Pour into prepared Pie Crust. I place my Pie Pan on a pizza pan in case it spills.
Bake 450* 15 Minutes
Turn oven down to 350* continue baking until done 50-60 Minutes.  I insert a butter knife in the center when it comes out pretty clean the pie is down. Cool on a wire rack.
Store pie in the Refrigerator. Serve with Whipped Cream
ENJOY!



Bob's Red Mill Gluten Free Pie Crust Mix:

http://www.bobsredmill.com/gluten-free-pie-crust-mix.html
http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


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Friday, November 15, 2013

Gluten Free Cranberry Coffee Cake


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Cranberry Coffee Cake
In a Medium bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1-1/2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt

In a Small bowl mix together with a fork:
1 Cup Sugar
Zest from 1 Orange
Mixing them together will help release the Orange Fragrance

I used a Kitchenaid Mixer with the Paddle; Cream together:
1 stick Butter, Room Temperature
and the Sugar Mixture
Mix for until combined about 30 seconds; scrape down the bowl
Then mix on Medium High Speed for 3 Minutes,, or until Fluffy.
Add:
2 Eggs-- 1 at a time
Beat until Smooth.
Beat in:
1 tsp. Vanilla Extract
1tsp. Orange Extract
Add:
1 Cup Sour Cream
Mix until combined

Slowly add the dry Ingredients. Mix until just combined,,, do not over beat.. Scrape the Bowl.
Gently fold in with a Spatula:
1-1/4 cups Fresh Cranberries

To make the Streusal topping: Mix together with a fork,, pastry blender or fingers:
¾ Cups Gluten Free Flour (****See Footnote***)
¾ Cup Packed Brown Sugar
1 tsp. Cinnamon
4 TBL. Butter, Room Temperature

Pour half of the Batter into a Grease/Sprayed 8X8 Pan
Top with Half of the Streusal
Top with remaining Batter
Then top with Remaining Streusal
Bake in a Preheated 350* oven for 55-60 Minutes or until a digital thermometer inserted into the center reaches an internal temperature of 205*.
Place pan on a wire rack to completely cool. Then cut and serve.

ENJOY!

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Recipe adapted to Gluten Free: http://www.twopeasandtheirpod.com/cranberry-coffee-cake/






















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Sunday, November 10, 2013

Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~  Gluten Free
In a large bowl combine with a fork:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt (If using Salted Seeds skip adding the Salt)
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper.

I used a Cookie Scoop #50 to evenly measure out the Cracker Rounds. Use any size of your choice.
Place the scoops onto the Prepared Cookie Sheets.
Use a small piece of Wax Paper,, Place the wax paper over one of the scoops. Use a Small Plastic Container or cup and Flatten the Crackers into Rounds


Bake in a Preheated 325* Oven

Bake for 30 minutes
Turn the Crackers over and continue baking about 10 more minutes or until done.

Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.

I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers a few more minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.

Cool them completely on a wire rack before storing in a container. These stay fresh for a couple of weeks in an air tight container.

http://www.bobsredmill.com/

Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software





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Saturday, November 9, 2013

Hearty Whole Grain Hamburger ~ Sandwich Buns ~ Gluten Free


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



 Hearty Whole Grain Hamburger ~ Sandwich Buns ~ Gluten Free
A very easy recipe to make!!



For a Printed copy of this Recipe as a BREAD rather than Buns:
http://sharingglutenfreerecipes.blogspot.com/2013/02/hearty-whole-grain-bread-gluten-free.html



Hearty Whole Grain Hamburger ~ Sandwich Buns ~ Gluten Free:

In a Kitchenaid bowl with a Paddle add:
1 pkg. Bob's Red Mill Gluten Free Hearty Whole Grain Bread Mix

In a measuring cup heat water to 105-110*
1 ¾ Cup Water
Add the Package of yeast that comes with the mix
I always put 1 tsp. Sugar in to make sure the Yeast is Active
Stir and let sit for 5 minutes and Foamy

Add the Yeast Mixture to the Dry Ingredients along with
2 Eggs slightly beaten with a fork (Room Temperature Eggs, you can warm them up quickly by placing cold eggs in a bowl of warm water)
¼ Cup Oil
1 tsp. Apple Cider Vinegar

Mix on low speed until blended- Scrape Bowl
Turn to medium speed and beat for 15 Seconds

Using a Large Ice Cream Scoop measure out 1 & 1/4 Scoops into
English Muffin Rings that have been sprayed with Cooking Spray. I used a Sil-Pat baking liner to line my Cookie Sheet. This keeps the bottoms from getting well done.


If you do not have English Muffin Rings here is a link to My video on how to make them with Tin Foil:
http://youtu.be/fHP1xOlU0lQ


Use a Rubber Spatula dipped in Warm water to help spread out the dough evenly.
Cover the Dough with a piece of Plastic wrap that has been sprayed with Cooking Spray.

Rise in a Warm place for 40-45 minutes or until the dough is risen above the edge of the Rings.

Bake in a Pre-Heated 375* Oven

Bake for 20-25 Minutes
I used a Digital Thermometer inserted into the center of the Buns. When it reaches an internal Temperature of 205* the Buns are done.

Remove the Buns from the Rings and cool on a wire rack.

Cool completely before slicing.

ENJOY!

These Buns freeze wonderfully. Make sure they are completely cooled before you freeze them in a Ziplock bag.



Bob's Red Mill Flours: http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


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Friday, November 8, 2013

Gluten Free Cranberry Orange Muffins :


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Gluten Free Cranberry Orange Muffins :

These are super moist and tasty


Gluten Free Cranberry Orange Muffins:
In a Large bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote ***)
¾ Cup Sugar
1 tsp. Xanthan Gum
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt

Add and mix in:
1 ½ Cups  Whole Cranberries
This will keep the Cranberries from sinking to the bottom of the Muffins

In a Medium Bowl whisk together:
¾ Cup Orange Juice
1 Egg
¼ Cup Vegetable Oil
Zest from 1 Orange

Add the Liquid ingredients to the dry ingredients using a wooden spoon. Mix until moistened. Do not over beat the batter.

Spray a Muffin tin with Cooking Spray or use Muffin Cup liners

Use an ice cream scoop to help evenly measure out the batter.
If desired sprinkle on a little bit of Sugar on the tops of each muffin.

Bake in 400* Preheated oven

Bake for 15-20 or until done. I use a digital thermometer,, inserted into the center of the Muffin, when it reaches and internal temperature of 205* your Muffins are done.

Remove from the pan and cool on a wire rack.

I got 11 Muffins from this recipe.

These muffins freeze wonderfully. After they are completely cooled I place them in a Ziplock bag then into a container.

ENJOY!!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

This recipe was adapted to Gluten Free From: http://www.lynnsrecipes.com/recipes/bread/269-cranberry-orange-muffins










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Friday, November 1, 2013

Caramelized Baked Chicken Legs -- Gluten Free



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Caramelized Baked Chicken Legs -- Gluten Free

Preheat oven 375*

Spray a Glass 9X13 Baking pan with Cooking Spray

I used:
1 Package of Chicken Legs (4 Legs)  use enough Chicken to serve your Family
(you can use Drum Sticks and Thighs as well). Cut off any excess Chicken Skin.
Place chicken in the baking dish Skin side up.

In a medium bowl mix together:
1 TBL. Olive Oil
½ Cup Gluten Free Soy Sauce (I used Joyce Chen) If your not Gluten Free use Regular Soy Sauce
2 TBL. Ketchup
¾ Cup Honey
2-3 Garlic Cloves Minced
Salt and Pepper to taste

Pour the Marinate over the Chicken. Turn the Chicken over skin side down. Using a spoon take some of the marinate and pour over the chicken. Cover and Refrigerate 1-2 hours.

Remove from the Refrigerate uncover, turn the Chicken Skin side up. Bake until done and Skin is caramelized. Brushing with the glaze every 15 minutes.
Mine took 1 Hour.
Depending on the size of the Chicken pieces will determine how long it will take to bake completely.
I use a digital Thermometer inserted into the thickest part of the Chicken when it reaches an internal temperature of 165* the Chicken is done.

This chicken is extremely moist and tastes wonderful. If you want to thicken the Marinate..remove the Chicken to a Platter. Pour the marinate into a small pan and bring to a boil. In a small bowl whisk together a little bit of Corn Starch and water and whisk into the boiling marinate until thickened.

ENJOY!

Gluten Free Soy Sauce:
http://www.joycechenfoods.com/

Acu Rite Digital Thermometer

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


I adapted this recipe from: http://www.food.com/recipe/caramelized-baked-chicken-legs-wings-145038
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Saturday, October 26, 2013

Gluten Free Apple Oatmeal Quick Bread



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes





Gluten Free Apple Oatmeal Quick Bread:
In a small bowl, mix together and set aside:
1 Cup Low Fat Plain Yogurt
2 tsp. Vanilla Extract
1 Cup Gluten Free Bob's Red Mill Quick Cooking Oats

In a large bowl mix together:
2 Eggs
¾ Cup Packed Brown Sugar
¼ Cup Canola Oil
Stir in:
1-1/3 Cups Gluten Free Flour (***See Foot Note***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1-1/2 tsp. Cinnamon

Then add the Yogurt Mixture. Mix just until combined.

Fold in:
1 Cup Diced Peeled Apples

Pour into an 8X4 Pan sprayed with Cooking Spray.

Sprinkle top with a mixture of Cinnamon and Sugar.

Bake in a Pre-heated 350* Oven
For 55 – 60 Minutes or until done.
I use a Digital Thermometer, Inserted into the middle of the Bread, when it reaches an internal temperature of 205* then theBread is done.

Remove from pan Immediately . Cool on a Wire Rack.
Slice when the Bread is cool.

ENJOY!


Recipe adapted from Stonyfield Organic Yogurt to Gluten Free.


(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until Bake until it reaches an internal temperature 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


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Monday, October 21, 2013

Gluten Free Expo - Norwood Massachusetts - 10/20/13 with my friend Linda




Today (October 20, 2013) my Dear friend Linda and I went to the Gluten Free Expo sponsored by the Healthy Villi at the 4 points Sheraton in Norwood Massachusetts!  We had a great time!
There were many vendors there that had free samples. It was a great day!




For a printed copies of all my recipes:
Blogger:
http://sharingglutenfreerecipes.blogspot.com

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Some on the Vendors in this Video:

Healthy Villi... Sponsor of the Expo
http://www.healthyvilli.org/

Four Points Norwood
https://www.google.com/#q=four+points+sheraton+norwood

Icecream:
Susan's Icecream Essentials:
http://blog.susansicecream.com/

Mutligrain Crisp
www.Goldbaums.com

Bob's Red Mill:
www.bobsredmill

Twist Bakery and Cafe:
www.twist-bakery.com
Macaroons
Garlic Bites

Delight Gluten free Magazine:
www.delightglutenfreemagazine.com


Vitamix:
www.vitamix.xom

Annies Gluten Free Macaroni and Cheese:
http://www.annies.com/products/

Synders of Hanover GF Pretzels:
http://www.snydersofhanover.com/

JD's Pizza
www.jdsbestglutenfreepizza.com

Schar's
http://www.schar.com/
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Saturday, October 19, 2013

Gluten Free Blueberry Oatmeal Spice Bread




Gluten Free Blueberry Oatmeal Spice Bread:

In a medium bowl whisk together:
1- ½ Cups Gluten Free Flour (***See Foot Note 1***)
1 tsp. Xanthan Gum
1 Cup Bob's Red Mill Gluten Free Quick Cooking Outs
1 Cup Sugar
½ Cup Ground Flax Seed Meal
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
2 Tsp. Pumpkin Pie Spice (***See Foot Note 2***)


In a Kitchenaid Mixer with a Paddle beat together on medium speed until combined:
1-1/2 Cups Plain Lowfat Yogurt
1/3 Cup Vegetable Oil
2 Eggs
2 tsp. Vanilla

Slowly add the dry ingredients on low speed to the wet ingredients just until combined

Mix:
1-1/2 Cups Fresh Blueberry's
with a sprinkle of Gluten Free Flour this will keep the blueberry's from sinking to the bottom of the pan.

Using a Rubber Spatula carefully fold the blueberry's into the batter.

Pour into a 9X5 Loaf Pan, that has been sprayed with cooking spray.
Sprinkle the top with a mixture of Cinnamon and Sugar.

Bake for 60-70 minutes or until done. I use a Digital Thermometer, Inserted into the middle of the bread, when it reaches an internal temperature of 205* then the bread is done.


(***Foot Note 1***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



(***Foot Note 2***)
To make your own Pumpkin Pie Spice for this Recipe mix:
1 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Ginger
1/4 tsp. Allspice
1/4 tsp. Nutmeg



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until it reaches an internal temperature 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software





















Print Friendly and PDF

Friday, October 4, 2013

Gluten Free Pound Cake


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Pound Cake:

In a Kitchenaid Mixer with a Paddle beat until creamy and smooth
1 Cup Butter (Room Temperature)

Add: 1 Cup Sugar
beat into the butter until light and fluffy, about 5 minutes

Scrape down the bowl

Add 4 Eggs – one at a time, mixing well after each addition.

Add:
2 tsp. Vanilla
blend until completely incorporated.

In a Medium Bowl using a wire whisk combine:
1 Cup Bob's Red Mill Sweet White Rice Flour
½ Cup Bob's Red Mill Sweet White Sorghum Flour
¼ cup Cornstach
2 tsp. Baking Powder
1 tsp. Xanthan Gum

Add the dry ingredients to the wet ingredients and blend until fully mixed.

Grease a 9X5 loaf pan
Spread the batter into the pan.
Bake in a 350* pre-heated oven
For 55-60 minutes or until done. I use a Digital Thermometer, Inserted into the middle of the cake, when it reaches an internal temperature of 205* the cake is done.

Cool in the pan for 10 Minutes on a wire rack.
Remove from the pan and cool completely.

I got this Recipe from Bob's Red Mill.


http://www.bobsredmill.com/

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the cake for when its done. Bake until 205*-210* in the center of the cake.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software











Print Friendly and PDF

Friday, September 27, 2013

How to make Homemade Gluten Free Flour Mix


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


How to make Homemade Gluten Free Flour Mix:

I use this flour in a variety of recipes:
For cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits

I like to use a Digital Scale. I will also give you the measurements in Cups.
I use  Bob's Red Mill Gluten Free Flours and Starches. Use any Gluten Free Flours/Starches of your choice

Double Recipe on Scale:                 Single Recipe on Scale:

1# 6.50 oz Brown Rice Flour          11.25 oz. Brown Rice Flour
3 oz. Potato Starch                          1.50 oz. Potato Starch
5 oz. Tapioca Starch (Flour)           2.50 oz. Tapioca Starch (Flour)
6.50 oz. Sweet Rice Flour              3.25 oz. Sweet Rice Flour
3 oz. Corn Starch                            1.50 oz. Corn Starch


Double Recipe in Cups:                    Single Recipe in Cups:
4 ½ Cups Brown Rice Flour             2-1/4 Cups Brown Rice Flour
½ Cup Potato Starch                         ¼ Cup Potato Starch
1-1/3 Cups Tapioca Starch (Flour)   2/3 Cup Tapioca Starch (Flour)
1-1/2 Cups Sweet Rice Flour            ¾ Cup Sweet Rice Flour       
2/3 Cups Corn Starch                       1/3 Cup Corn Starch


(When I typed the recipe the measurements lined up..??)

Measure out all the ingredients in an Air Tight container with a tight fitting lid. First gently stir the flours/starches together! Place the cover on the container and give it a really good shake!.
I use this flour up quickly! You can store this flour in the Refrigerator if you don't use it up quickly.


I do not add the Xanthan Gum to the Mix if you would like add 4 Tsp. To the doubled mix
and 2 tsp. To the single mix. If a recipe calls for Xanthan Gum and you added it to the mix then do not add more.


I got this Recipe at a Gluten Free Expo. I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


This is Video Response to Steve's Kitchen. You Tube has now stopped the VR feature. Here is the link to Steve's Gluten Free Rolls.

http://youtu.be/SAou0pBDQ0o

Steve's Channel:
www.youtube.com/user/SteveOwensKitchen



http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Friday, September 20, 2013

Gluten Free Chicken with Vegetables and Broth





Gluten Free Chicken with Vegetables and Broth:

Use as much Chicken to feed your Family.

I used 5 Bone in and Skin on Chicken Breast

In a Baggie combine enough to coat the chicken and to your taste:
Gluten Free Rice Flour (Use All Purpose Flour if your not Gluten Free)
Salt and Pepper
Garlic Powder
Onion Powder
Paprika
Shake the Chicken in the flour mixture coating all sides.

In a large Dutch Oven Style Pan,  Heat up Vegetable Oil to medium high
Add the chicken Skin side down,, do not over crowd  pan. I did my Chicken in 2 batches.
Brown the Chicken on all sides until its golden brown then remove from the pan.

In the same pan that I cooked the Chicken in, leaving the oil and drippings (This add flavor) I added: Red Onion that I chopped up. Cook the onion until almost done.
Add fresh chopped Garlic to taste and cook for 1 minute. (You don't want to over cook the garlic it will get bitter)

Deglaze the Pan with:
1 Cup White Wine.. I used Chardonnay
Cook off the Wine: this will take a few minutes

Use as many vegetables as you will need to serve your family.
I used:
1 bag baby Carrots
6 Medium Red Potatoes Cut up.
Add the Vegetables to the Pot and stir, coating them with the Onion and Garlic Mixture.
Cook for 5 Minutes turning them a few times.

Add:
3 Cups Gluten Free Chicken Broth (Or more if needed)
Fresh or Dried Parsley to taste
Bring the Broth to a Boil

Carefully pour the Vegetables and Broth into a Large Baking dish.
Top with the Chicken: nestle it into the broth.

Cover the pan with Foil
Bake 350* - 20 Minutes
Uncover the pan and bake until done. Depending on what size your chicken is will determine how long it will take to cook.  I used large Chicken Breast. After I uncovered the Chicken it took an additional 45 minutes to be done. I use a digital thermometer. When it reaches and internal temperature of 165* your Chicken is done. Check the vegetables with a sharp knife to make sure they are also done.

I serve the Chicken and Vegetables in a bowl.
First I take the chicken out of the pan and place in the bowl and remove the meat from the bones.
I then top the Chicken with the Vegetables and Broth.

Optional:
I like to sprinkle on some Fresh Parmigiano-Reggiano and Pecorino Romano Cheese.


Link to:
Gluten Free Red Lobster Cheesy Biscuit Bread:
http://youtu.be/Xh6hNm7GiiY


ENJOY!!


Gluten Free Rice Flour:
http://www.bobsredmill.com/

Acu Rite Digital Thermometer
I used a digital thermometer to check the Chicken for when its done. Bake until the internal temperature reached 165*.

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Tuesday, September 17, 2013

Gluten Free Lemon Blueberry Oatmeal Bread


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Lemon Blueberry Oatmeal Bread:

In a Medium bowl mix together with a whisk:
1 Cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 ½ Cups Gluten Free Flour (***See Foot Note***)
1 Cup Sugar
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt

In a Kitchenaid Mixer with a Paddle add and mix together:
1 ½ Cups Plain Yogurt
1/3 Cup Vegetable Oil
2 Eggs
1 tsp. Lemon Extract

Slowly add the dry ingredients in with the wet ingredients, on low speed so the flour does not puff out.
Mix just until combined. Do not over beat the Bread

Add and mix in:
Zest of one Lemon

In a small bowl add:
1 ½ Cups Fresh Blueberries
Sprinkle on a little bit of Gluten Free Flour and toss around. This keeps the blueberries from sinking to the bottom on the bread.

Gently fold the Blueberries into the batter using a rubber spatula.

Pour the Bread into a 9X5 loaf pan that has been sprayed with Cooking spray.

Sprinkle the top of the Bread Batter with about 1-2 Tbl. Gluten Free Oats.

Bake the Bread in a Pre-heated 350* Oven
Take about 60-70 minutes to bake.
Or until a Digital Thermometer, Inserted into the middle of the bread, reaches an internal temperature of 205* then the Bread is done.

Cool the bread in the pan on a wire rack for 10 minutes.

After 10 minutes remove the bread from the pan and cool completely on a wire rack before slicing.

Store the bread in the Refrigerator. It will stay fresh for a couple of days. Or you can slice and wrap individually in plastic wrap and store in a Zip-lock bag in the Freezer.

Enjoy!

(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Friday, September 6, 2013

Gluten Free Red Lobster Cheesy Biscuit Bread ~ Copycat


Gluten Free Red Lobster Cheesy Biscuit Bread ~ Copycat:
In a Large bowl, Whisk together:
3 Cups Gluten Free Flour (***See Foot Note***)
1 tsp. Xanthan Gum
1 TBL. Baking Powder
1 tsp. Salt
¼ tsp. Cayenne Pepper
1/8 tsp. Black Pepper

Add:
5 Ounces of Small Cubed Orange Cheddar Cheese
Stir the cheese into the flour mixture until the Cheese is covered in flour, this will prevent the Cheese from sinking to the bottom of the loaf.

In a Medium bowl, Whisk together:
1-1/4 Cups Milk
¾ Cup Sour Cream
3 TBL. Melted Butter
1 Egg

Stir the wet ingredients into the dry ingredients, just until combined, do not over stir

In the video I used a non-stick pan coating it with oil. I had a difficult time removing the bread. The second time I made this bread, I used a Glass 9X5 pan, coat with shortening and sprinkle on a little bit of Gluten Free Flour. Shake off excess flour. It came out very easily.

Spread the batter into the Pan

Bake 350*
For 55-60 Minutes or until a Digital Thermometer, Inserted into the middle of the bread, reaches an internal temperature of 205* then the Bread is done.

Cool in the pan on a wire rack for 10 minutes. Then remove the bread and cool for one hour on the rack before slicing.



(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


Recipe Adapted:
I do not know who made the original wheat based recipe. I found tons of the recipe on the internet! They were all the same, I only converted it to Gluten Free.


http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Monday, September 2, 2013

Gluten Free Lemon Blueberry Bundt Cake (Pound Cake) ~ Version 2:

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes





Gluten Free Lemon Blueberry Bundt Cake (Pound Cake) ~ Version 2:

In a Kitchenaid bowl with the paddle combine on medium speed until creamy:

2 Cups Sugar

1 Cup Melted Unsalted Butter (Slightly cooled)

Scrape Bowl



Add 4 Eggs – 1 at a time beating well after each addition

Add 4 tsp. Vanilla, beat until well mixed.

Add:

Zest of 1 Lemon

¼ Cup Freshly squeezed Lemon Juice

Scrape Bowl



In a medium bowl using a wire whisk combine:

3 Cups Gluten Free Flour (***See Foot Note***)

1 tsp. Xanthan Gum

½ tsp. Salt

2 tsp. Baking Powder



Gradually add the flour blend to the Kitchenaid mixer Alternately with

1 Cup Milk

Beating on low speed until well combined.

Scrape Bowl.



In a small bowl combine:

2 ½ Cups Fresh Blueberries

Sprinkle on a little Gluten Free Flour so the Blueberries do not stick or sink to the bottom.



Gently fold the Blueberries into the batter.



Pour into a Bundt pan that has been sprayed with cooking spray and lightly sprinkled with Gluten Free Flour. Shake around the pan,, tap the pan upside down to remove excess flour.



Bake 350*

For 60 minutes or until a Digital Thermometer, Inserted into the middle of the bread, reaches an internal temperature of 205* then the Cake is done.

Cool in the pan on a wire rack for 10 minutes, then remove the Cake.

Completely cool the cake before you glaze it.

You can either dust it with Confectionery Sugar or make a Glaze.

Glaze: Combine Powdered Sugar, Lemon Juice and Milk to desired thickness, Drizzle over the Cake.



ENJOY!





(***Foot Note***)



You can use the recipe below for Homemade Gluten Free flour mix

or buy a Pre-made Gluten Free Flour Mix

If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,

if it does then you do not need to add Xanathan Gum to the Recipe.





Gluten Free Homemade Flour Mix for:

cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits

I got this recipe at the Gluten Free Expo





2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour

1/4 Cup Bob's Red Mill Gluten Free Potato Starch

2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch

3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour

1/3 Cup Cornstarch



Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.

(Making sure its a tight fitting cover)



The original recipe called to add 2 tsp. Xanthan Gum

I did not do that, I like to add mine to each recipe individually.







Taylor Pro Kitchen Waterproof Digital Thermometer:

www.taylorusa.com

I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.

Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.



http://www.bobsredmill.com/



Camera:

Canon PowerShot SX230 HS



Editor:

Corel ~ Videostudio ProX4 Professional Video Editing Software



Recipe: Adapted from Land O Lakes
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Wednesday, August 21, 2013

How to Cook Whole Grain Millet 2 ways ~ Gluten Free

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

How to Cook Whole Grain Millet 2 ways ~ Gluten Free:

First Recipe: on Package of Bob's Red Mill Whole Grain Millet

Boil 2 Cups Water
add:
1 Cup Bob's Red Mill Whole Grain Millet – Gluten Free
Stir with a fork.
Cover
Simmer on medium low or until all the water is absorbed.
If you find the Millet hard and Dry after 20 minutes add more water and continue to cook until desired texture.

I served the Millet with some Butter and sprinkled on Parmigiano-Reggiano and Pecorino Roman Cheese.
This makes a great side dish.

Second Recipe:

We ate half of the Millet. I stored the left over in the refrigerator covered.
When you take the Millet out of the Refrigerator it will feel dry and hard.

In a Non-Stick Skillet heat up Olive Oil
Add: 1 Small Chopped Onion
when the Onion is almost done add Minced Garlic to taste. Cook for 1 Minute.

Depending on how much Millet you have leftover,, I poured in 1 Cup Gluten Free Chicken Broth.
If you add to much thats ok,,, it will cook off,, if you add to little,, you will see that it is dry then add more broth.

Salt and Pepper to Taste
Sprinkle on Dried or Fresh Parsley

Pour in the leftover Millet and mix in with the Broth and Onions.
Cover and cook for about 10 minutes!
Check to see if it has softened and that the liquid has been absorbed.,,,again adding more Chicken Broth if needed.
Shred on lots of Fresh Parmigiano-Reggiano and Pecorino Roman Cheese.
And Serve.


Link for Yummy Gluten Free Chicken:
http://youtu.be/6zCBrPp9oW0


Print Friendly and PDF

Friday, August 16, 2013

Gluten Free Blueberry Coffee Cake



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Blueberry Coffee Cake:
In a Kitchenaid bowl with a paddle add and cream:
1 Stick softened Butter
1 TBL. Vegetable Oil
½ Cup Sugar

Add and mix in:
2 Eggs
1 tsp. Vanilla Extract

Add and mix in:
½ Cup Yogurt

In a small bowl whisk together:
1 ¼ Cups Gluten Free Flour (***SEE FOOT NOTE***)
½ tsp. Xanthan Gum
1 tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt


Combine the dry ingredients in with the liquid ingredients just until combined. Do not over beat.

Combine in a small bowl:
1 ¼ Cups Fresh Blueberries
Sprinkle lightly with Gluten Free Flour so they don't stick together.
Fold the Blueberries into the batter gently with a rubber spatula

Grease an 8X8 baking pan

Pour half of the batter into the prepared pan

In a small bowl mix together:
¾ Cup Brown Sugar
1 tsp. Cinnamon
1 Cup Chopped Walnuts

Sprinkle half the Brown Sugar mix onto the batter. Top with the remaining batter using a rubber spatula to help spread. Top with the remaining Brown Sugar mix.

Bake in a 350* Pre-heated oven
for 50-55 Minutes.
Use a digital Thermometer,,inserted into the center of the cake to test that it is done. When it reaches an internal temperature of 205* the cake is done. Cool the pan on a wire rack. Let cake cool in the pan completely then cut and serve.



(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


ENJOY!

http://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/...



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Wednesday, August 14, 2013

Gluten Free Lemon Blueberry Bundt Cake ~ Version 1


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Lemon Blueberry Bundt Cake ~ Version 1

This is not a very high rising cake. It taste delicious! My Son and his Buddies who are not on a Gluten Free Diets ate the whole cake and they had no idea it was Gluten free!! It's always great to see someone who is not on a Gluten Free Diet enjoy one of my recipes!


Gluten Free Lemon Blueberry Bundt Cake: Version 1
In a large bowl whisk together:
1 1/3 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Salt


In a Medium bowl whisk together:
1 Cup Yogurt
¾ Cup Sugar
3 Eggs
1 tsp. Lemon Zest
1 tsp. Lemon Extract
 ½ tsp. Vanilla Extract
 ¼ Cup Vegetable Oil

Slowly add the Wet ingredients to the Dry ingredients using a wooden spoon. Do not over beat.


In a small bowl mix:
1 ½ Cups Frozen Wild Berries (If using large Fresh Blueberries you may need less)
Sprinkle lightly with Gluten Free Flour

Gently fold the Blueberries into the Batter.

Pour the batter into a Sprayed and very lightly floured Bundt or Loaf Pan

Pre-heat Oven 350*

Bake for 50-55 Minutes until golden brown or until a digital thermometer inserted into the center of the cake reached 205*. Then the cake is done.


Cool cake in the pan on a wire rack for 10 minutes

Invert the cake pan onto the wire rack to completely cool.

After the cake has been cool pour on the glaze.
Mix:
1 Cup Powdered Sugar
1 tsp. Lemon Juice or Extract
1 Tbl. Milk.
Drizzle over the cooled cake. Let the Glaze Hardens.

(***FOOT NOTE***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


ENJOY!


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Friday, August 9, 2013

Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free


Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~  Gluten FreeIn a large bowl combine with a wooden spoon:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper

I use a rubber spatula to help spread out the dough to an even thickness of your choice. If the dough splits use the spatula to press back together.


Bake in a Pre-heated 325* Oven
Do not score the crackers at this point.

Bake for 30 minutes
Remove from the Oven, Place another cookie sheet upside down on top of the first pan and carefully invert. Remove the Silpat baking mat and place back on the cookie sheet. If you used Parchment paper you can cut the crackers on the paper then flip each cracker over individually.
Cut the Crackers into any size of your choice.
I cut my crackers with a butter knife and flipped them over and placed back onto the Sil-pat baking mat.

Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.
I checked mine after 20 minutes and rotated them around the pan so the edges would not burn.
I baked them a total of 45 minutes after I flipped them over. Keep checking your crackers  every 10-15 minutes as they may bake quicker due to your oven and size of the crackers.
I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers about 10 minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.

Cool them completely on a wire rack before storing in a container.

ENJOY!

Link to Chia Seed Muffins:

http://sharingglutenfreerecipes.blogspot.com/2013/05/chia-seed-muffins-gluten-free.html


http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Monday, August 5, 2013

Shrimp and Scallop Scampi served over Gluten Free Fettuccine


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Shrimp and Scallop Scampi served over Gluten Free Fettuccine:

Wash and Clean:
1 # Sea Scallops
1 # Shrimps – I used 31-40 Count - Removing the Tails/Shell
Place on plates lined with Paper Towel! Dry the tops of the Shrimp and Scallops as well.
Sprinkle with Salt and Pepper.

In a large Non-Stick skillet:
Coat with Extra Virgin Olive Oil and heat to a medium high Temperature
Add the Scallops and  sprinkle the second side lightly with more Salt and Pepper
Let cook for about 2-3 Minutes per-side to get some nice Caramelization  before you turn them over.
Do not over cook.
Remove the Scallops to a clean Platter.

Using the Same Skillet add more Extra Virgin Olive Oil and heat to medium high Temperature
Add the Shrimp and cook until they turn Pink
They only take a few minutes to cook. Do not over cook.
Remove the Shrimps to a clean Platter.

Using the Same Skillet add a Little bit of Extra Virgin Olive Oil heating to medium.
Add lots of Garlic minced or chopped (To your Taste) Cook for 1-2 Minutes,, do not over cook otherwise the Garlic will turn bitter.

De-glaze the Pan with:
1 Cup Chardonnay - or any other White Wine of your choice.
Cook until half the wine has reduced.
Add 1 Stick of Butter and melt.
Add the Shrimp and Scallops. Garish with Parsley (Fresh or Dried) Cook for about a minute.

Some people like to squeeze a fresh Lemon in with the Butter Sauce. I do use Lemon but if you like it then add.

In the mean time bring a large pot of water to a boil.. salt and add Gluten Free Fettuccine.
I used homemade Gluten Free Pasta you can use store bought. Do not over cook the Pasta. Strain and lightly coat with Extra Virgin Olive Oil.

Serve the Shrimp and Scallop Scampi on top the the Gluten Free Fettuccine.

We sprinkle the Scampi with Fresh Parmigiano Reggiano and Pecorino Romano Cheese.

ENJOY!


For a Printed copy of my Gluten Free Fettuccine Recipe:

http://sharingglutenfreerecipes.blogspot.com/2013/02/making-gluten-free-pasta-in-food.html
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Thursday, August 1, 2013

Gluten Free Apple Walnut Muffins


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Gluten Free Apple Walnut Muffins:

In a large bowl with a wire Whisk:
2 Cups Gluten Free Flour (***See Foot Note***)
1/3 Cup Sugar
1 TBL. Baking Powder
½ tsp Salt
½ tsp. Xanthan Gum
¾ tsp. Cinnamon

Dice/chop:
1 Cup Apples
½ Cup Walnuts
Add to the Flour Mixture with a Wooden Spoon

In a Medium bowl Combine with a wire whisk:
1 Cup Milk
1/3 Cup Oil
2 Eggs
Add to the Flour and Apple mixture until combined. Do not over mix.

Line a muffin tin with cup cake liners or spray with cooking spray.

I use an ice cream scoop to help evenly measure out the muffins.

Top each muffin with a mixture of Cinnamon and Sugar

Bake in a 400* Pre-Heated Oven
For about 20 minutes.

I use a digital thermometer inserted into the center of the muffins. When it reaches an internal temperature of 205* the muffins are done. Cool in the pan on a wire rack for 5 minutes. Then remove
from the pan and cool on the rack.

I freeze my muffins after they are completely cooled.


(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


ENJOY!!



http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Saturday, July 6, 2013

Vanilla Coconut Gluten Free Cake


Hi everyone,

I was craving something sweet,, I had a Bob's Red Mill Gluten Free Vanilla Cake mix in my cupboard,, ,seeing that it was super easy to make I decided to bake it.

Vanilla Coconut Gluten Free Cake
1 Pkg.. Bob's Red Mill Gluten Free Vanilla Cake Mix
3 Large Whole Eggs
1/2 Cup Coconut Oil (or Canola or Vegetable Oil)
1/2 Cup Water


Preheat oven to 325*
Generously grease 9X13 Pan

In a large mixing bowl.(I used Kitchenaid Mixer)
Beat 3 Eggs for 30 seconds on medium speed
Add Mix, oil and water
Mix for a few seconds
Scrape down the bowl.
Then beat for 60 seconds on medium-low speed.
Scrape bowl and pour into per-pared pan.
Spread evenly.

Bake 35-40 minutes or until internal temperature reached 205*. I use a digital thermometer.

Cool in the pan on a wire rack.

To help frosting spread smoothly... freeze the cake for 1 hour.

I frosted my cake with a pre-made frosting.
I used:
Pillsbury Creamy Supreme Milk Chocolate Frosting which is Gluten Free.

http://www.pillsburybaking.com/products/details/731


This recipe can also be make into a layer cake or cupcakes,, recipe on the back of the package.


http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget


Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Wednesday, June 12, 2013

Orange Yogurt Loaf Cake – Gluten Free




Orange Yogurt Loaf Cake – Gluten Free

In a Medium Bowl whisk together until combined:

1 ½ Cups Gluten Free Flour (***See Foot Note 1 ***)

1 tsp. Xanthan Gum

2 tsp. Baking Powder

¼ tsp. Salt



In a Large Bowl whisk together until well combined:

¼ Cup melted Unsalted Butter; cooled slightly

¼ Cup Canola Oil

1 Cup Sugar

1 Cup Plain Whole Milk Yogurt (***See Foot Note 2***)

Zest of 1 Large Orange

¾ tsp. Vanilla Extract

¾ tsp. Orange Extract

3 Large Eggs (slightly beaten before you add to the bowl)



Slowly pour some of the Flour mixture into the liquid ingredients and whisk together until combined. The batter will be thick.



Spray an 8X4 Loaf Pan with Cooking Spray



Pour the batter into the Pan and level off with a rubber spatula. Place the loaf pan on top of a baking sheet in the middle rack of the oven.



Bake in a Pre-Heated 350* oven

55-60 Minutes or until done

I use a digital thermometer inserted into the center of the Cake; when it reaches an internal temperature of 205* the Cake is done.



Place the Loaf pan on a wire rack and cool for 10 Minutes



Use a Butter Knife or a Metal Spatula to loose around the edge of the Cake. Invert the cake onto a wire rack, turn the cake upright on the rack and cool completely.



Glaze:

In a small bowl whisk together:

½ cup Powdered Sugar

2 TBL. Orange Juice

Drizzle over the cake



Let the glaze harden, then cut into slices.



Enjoy!



Recipe adapted from Bobby Flay to Gluten Free



This Cake stays moist for several day. I kept mine in the Refrigerator and sliced a piece and let it sit for a few minutes at room temperature. You can also freeze individual slices, wrapped in plastic wrap stored in a Ziplock bag or container.





(***Foot Note 1***)



You can use the recipe below for Homemade Gluten Free flour mix

or buy a Pre-made Gluten Free Flour Mix

If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,

if it does then you do not need to add Xanathan Gum to the Recipe.





Gluten Free Homemade Flour Mix for:

cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits

I got this recipe at the Gluten Free Expo





2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour

1/4 Cup Bob's Red Mill Gluten Free Potato Starch

2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch

3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour

1/3 Cup Cornstarch



Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.

(Making sure its a tight fitting cover)



The original recipe called to add 2 tsp. Xanthan Gum

I did not do that, I like to add mine to each recipe individually.





(***Foot Note 2***)

I used my Homemade Lactose Free Yogurt. You can use Regular Yogurt. Link to my video on how to make your own Lactose Free Yogurt.








http://www.bobsredmill.com/



Taylor Pro Kitchen Waterproof Digital Thermometer:

www.taylorusa.com

I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.

Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.



Camera:

Canon PowerShot SX230 HS



Editor:

Corel ~ Videostudio ProX4 Professional Video Editing Software


Print Friendly and PDF

Friday, June 7, 2013

How to make Gluten Free Cavatelli


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


How to make Gluten Free Cavatelli:
In a food Processor with the blade add and pulse until combined:
½ Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free White Rice Flour
1/3 Cup Bob's Red Mill Gluten Free Millet Flour (Or Gluten Free Sorghum Flour)
2/3 Cup Bob's Red Mill Tapioca Flour
¼ Cup Bob's Red Mill Potato Starch
1 TBL. Xanthan Gum
1 tsp. Salt

In a Glass Measuring cup whisk with a fork:
3 Large Eggs (Room Temperature)
2 TBL. Extra Virgin Olive Oil

Slowly pour the Egg and Oil mixture thru the chute

After that has been mixed,  add 2-4 TBL. Water
Adding only 1 TBL. At a time. (I only used 2 TBL of the water)
If you add to much water and the dough is very sticky add a little bit more flour.
Also if the dough is to dry add a little bit more water.
The Dough should have the consistency of Play Dough.

Mix in the Food Processor for about 1-2 Minutes until the Dough is Pliable and does not stick to your hands.

Place the dough on the counter (You do not need to add any flour to the counter)
Knead for about a minute.
Cover the Dough completely in Plastic Wrap. Rest 40-45 minutes.

Unwrap the dough and place on a Large Wooden Cutting Board,, the grain of the wood helps to easily roll out the dough. Sprinkle a little bit of Gluten Free Rice Flour on the Cutting Board.

Cut off a small piece of dough with a knife or bench scraper.

Keep the remaining dough covered with plastic wrap so it does not dry out.

Hand roll out the small piece of dough into a long log about 1/4” thickness.

Cut the log with a knife or bench scraper into 1” pieces.

Take each piece of dough and hand roll to about 1-1/2” long pieces or size of your choice.
Try to keep them the same thickness so they all cook evenly.

To form the Cavatelli I used a Gnocchi Board. Place 1 piece of the rolled out dough on the Gnocchi Board. Use a Bench Scraper and press into the back of the dough,,,push,,,and roll,, dragging the dough across the Gnocchi Board.

You will see the marks from the Gnocchi board,,a crease in the back and holes on the ends.
Place the Cavatelli on a very lightly floured cookies sheet using Gluten Free Rice Flour.

I like to keep the Gnocchi Board at an angle/sideways -  push into the back of the dough – push – drag -roll.

Continue until all the dough has been shaped.

You can cook the pasta immediately,,  if not cover with plastic wrap so they do not dry out. I let mine sit out covered on the counter for 1-1/2 hours. Or you can Freeze the Cavatelli to cook at another time. Place the cookie sheet in the Freezer, once the Cavatelli are frozen place in a Zip Lock bag.

To cook the Cavatelli:
Bring a large pot of water to a boil,, add salt and the Cavatelli.. stir. Boil until done; depending on the size of your pasta.. I checked mine after 5 minutes.. you do not want to over cook the Cavatelli. Mine took 8 minutes to boil. Drain in a colander... sprinkle lightly with a little bit of Olive Oil.
Serve with your Favorite Sauce.

You can also cook the Pasta frozen,,, it will take a few extra minutes,... keep an eye on them so you don't over boil them.

ENJOY!!

If you don't have a Gnocchi Board use a bench scraper or butter knife,,, on the wooden cutting board,, push the knife into the back of the dough,,, Push, Drag and Roll.



****LINK to my Video for Sauce with Sausages****:
http://youtu.be/nKGhZWstU50


http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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