Gluten Free Applesauce Raisin Muffins

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Gluten Free Applesauce Raisin Muffins:

In a large bowl whisk together until combined:
1 1/2 cup Gluten Free Flour Mix (***SEE FOOTNOTE***)
1 tsp. Xanthan Gum
½  tsp. Baking Powder
½  tsp. Baking Soda
¼ tsp. Salt
1 tsp. Cinnamon
½ tsp. Nutmeg


In a medium bowl mix together until combined:
1/2 cup Honey
1 cup Unsweetened Applesauce
2 Eggs (First whisk with a fork)

Pour the Liquid ingredients into the Dry Ingredients and combine.

Fold in ¾ Cup Raisins

Spray a muffin tin with Cooking Spray.
I got 10 muffins from this batter. I used an ice cream scoop to evenly measure them.

Sprinkle some cinnamon and sugar on each Muffin.

Bake in a Preheated 350* Oven
For 20 Minutes or until done.

I used a Digital Thermometer,, inserted into the center of the muffin,, when it reaches a Temperature of 205* the Muffins are done.

Remove from the Muffin Pan and cool on a wire rack.

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, 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 Potato Starch
2/3 Cup Bob's Red Mill 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/



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

Round Flaxseed Meal Herbed Crackers with Parmesan Cheese

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Round Flaxseed Meal Herbed Crackers with Parmesan Cheese:

Pre-heat oven 375* ~  Line a cookie sheet  with Silpat Baking Mats or parchment paper.
In a bowl add and mix:
2 Cups of Bob's Red Mill Gluten Free Whole Ground Flaxseed Meal
2/3 Cup Grated Parmesan Cheese (If you don't eat Dairy you can skip the cheese)
½ tsp. Salt
Add spices to your taste, I used:
½ tsp. Onion Powder
½ tsp. Garlic Powder
½ tsp. Cayenne Pepper
Add: Approximately 3/4-1 Cup of water to form a  soft dough.
Always best to put less water and add more if you need to.

To make your Crackers Round use a Cookie Scoop... I used size 50
Measure out the dough with the scoop and place them on the Cookie Sheets.

To Flatten them into Rounds:
Take a small Plastic Container or Plastic Cup
Dip the bottom of the Container into warm water (I keep a bowl of warm water on the counter)
Then dip the wet bottom of the container into some Ground Flaxseed Meal (Place the Flaxseed meal on a small plate)
Take the Plastic Container and press into the Cracker Dough and flatten out. You will have to repeat dipping into the water and Flaxseed meal for each cracker.

Take one Egg white and whisk with a little bit of water with a fork.
Brush the egg wash over each Cracker Round., doing a few at a time
Sprinkle with Herbs, Spices and Seeds of your Choice.
I used:
Sea Salt,, go lightly as it can make your crackers very salty
Crush/Grind Fresh Black Pepper
Tuscan Spicy Garlic
Minced Dried Onions
Sesame Seeds
Poppy Seeds
Caraway Seeds
Mix the Herbs, Spices and Seeds together in a small bowl.
Sprinkle a few crackers at a time with the Mixture and push into the dough with your fingers.
After all the Crackers have been Sprinkled with the Mixture,, take the Plastic container you used to flatten the Crackers and push down on each Cracker to make sure the Mixture is sticking.

Bake at 375* for 20 minutes ~ Rotate the pans after 10 minutes.
My Oven has Hot spots so I rotated the crackers on each cookie sheet so that they cook evenly.
Bake 5 more minutes.
Turn the oven down to 350* (I didn't want my crackers to burn on the bottoms,, by turning the temperature down a little kept them from burning)  Bake an additional 5-10 minutes or until done. The Crackers should feel hard when they are done. Remove individual Crackers as they get done and cool on a wire rack. Once completely cooled store in a plastic container.

ENJOY!



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

Ultimate Chicken Fingers ~ Gluten Free

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Ultimate Chicken Fingers ~ Gluten Free:

Preheat oven to 450*
Spray a cookie sheet with Cooking Spray (Original Recipe said to line the cookie sheet with Tin Foil
I skipped using the foil as I felt it would be a waste)

In a shallow bowl combine: (This is a single recipe, I doubled it in the Video)
¾ Cup Bisquick Gluten Free Mix
½ Cup Grated Parmesan Cheese
1 tsp. Paprika
To Taste:
Salt
Pepper
Garlic Powder

In another shallow bowl whisk with a fork:
2 Eggs

Either buy 1 Pound of Chicken Tenders or cut 3 Chicken Breast cut into stripes

Dip the Chicken into the Eggs.
Then coat with the Bisquick Mixture
Place on the Cooking Sheet
Continue until all the Chicken has been Coated.

Drizzle the Chicken with
3 Tbl. Melted Butter

Bake for 8 Minute
Turn the Chicken over and cook until done. Mine took about 15 minutes. Keep an eye on them so that you don't over cook the Chicken.

I served my Chicken with:

Garlic Spinach
1 -16ox package of Frozen Spinach.. Cook in the Microwave for 4 Minutes
In a Saute Pan .. add Extra Virgin Olive Olive
Garlic and Red Hot Pepper Flakes to taste
Cook for about 2 minutes. Add the Spinach and cook for a couple of minutes.
Add 1 ½ Tbl. Butter,, mix until melted

Rice Pasta:
I used Thia Kitchen Rice Noodles
Cook in boiling water until done.
Rise in cold water..drain
Melt some Butter,, add Garlic Powder and Parsley Flakes
Mix the Pasta in with the Butter.

Enjoy!


Gluten Free Bisquick:
http://www.bettycrocker.com/products/bisquick/glutenfree


Thia Kitchen:
http://www.thaikitchen.com/Products/Rice-Noodles/Stir-Fry-Rice-Noodles.aspx



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Split Pea Soup - Gluten Free

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♥People either love this Soup or don't like it at all. We love it! ♥

As a Child I did not like this Soup at all. When I was first started dating my Husband, I had made a Ham and he asked if I made Split Pea Soup,,, I told him that I didn't like it but that I would make it for him seeing as I love to cook. I planned a different meal for me. As I was cooking this Soup,, I couldn't believe how good it smelled. So I decided to have it as my meal and I loved it!  :)


Split Pea Soup - Gluten Free:

Rise in a colander:
1 Package of Green Split Peas (***SEE FOOTNOTE***)

In a Large Pot combine:
Package of Peas
9 Cups Water
1 Meaty Ham Bone (Left Over from a Meal)
Salt, Pepper and Peppercorns to taste
Bring to a boil, Cover and simmer 1 1/2-2 Hours. Peas will have softened.

Remove Bone and place in a large colander,, Cool off a little.
Remove the meat off the bones and cut into bite size pieces.
Place the Ham in a bowl and Refrigerator while the Soup continues to cook. (I do this so that the Ham doesn't dry out,, some people add it right back in).


Add to the Split Peas:
1 Package Baby Carrots
3-4 Stalks Celery Chopped
1 Large Onion Chopped
Fresh Garlic to Taste
3-4 Bay Leaves.
Bring to a boil then turn down to a simmer
Cook uncovered on low until the vegetables are  just about done and the Soup thickens. About 1 Hour.

Add the Meat back to the Soup. My bone did not have enough Meat so I bought a Ham Steak and diced it up and added it to the Soup. Simmer for another half an hour.


(***FOOTNOTE***)

I used Hurst Green Split Peas: (I did not use the Ham Flavor Packet)

http://www.hurstbeans.com/products/15/green-split-peas-with-ham-flavor

http://www.hurstbeans.com/contact-us/faq/allergies


Arrowhead Mills is labeled Gluten Free:

http://www.arrowheadmills.com/category/gluten-free-beans


Goya:

http://www.goya.com/english/
http://wiki.answers.com/Q/Are_split_peas_gluten_free

I read on numerous sites that Goya beans are naturally gluten free but may be subjected to Cross Contamination. I could not verify this information on their website. They may have updated their web-page since I typed up this recipe.  If you use Goya I would check with their Website or Email them.



Gluten Free Sorghum, Millet, Oat Bread:
Link to the Bread I toasted in the Video:

http://youtu.be/phIevv-crXg


Leidy's Ham Slice:

http://www.leidys.com/leidy-s-ham/ham-steaks/leidy-s-boneless-ham-slices


ENJOY!


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Flax Bread with Sesame Seeds - Sandwich Bread

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Gluten Free Flax Bread with Sesame Seeds ~ Sandwich Bread:
Combine in a Kitchenaid bowl with a wire whisk: Let sit for 5 Minutes
1 ¼ Cup Warm Milk 110*
¼ Cup Sugar
2 ¼ tsp. Yeast


Add to the Yeast Mixture: Using the paddle to combine:
¼ Cup Melted Butter, let cool off slightly
2 Eggs, slightly beaten with a fork (Room temperature)
1 tsp. Apple Cider Vinegar


In a Medium bowl combine with a wire whisk:
2 ½ Cups Gluten Free Flour Mix (***SEE FOOTNOTE***)
¼ Cup Ground Flaxseed Meal
1 ½ tsp. Xanathan Gum
1 tsp. Salt


Slowly Add the Flour Mixture to the Liquid ingredients until combined. Scrape down the Bowl.

Mix on Medium High Speed for 3 Minutes.

Spray an 8X4 Pan with Cooking Spray

Pour the Batter into the Pan.

Use a Spatula that has been dipped in warm water to help spread out the batter.

Take 1 egg white and mix with a little bit of water, brush on the loaf then sprinkle with Sesame Seeds.

Cover loosely with plastic wrap that has been sprayed with cooking spray.

Rise in a warm place for 25-30 Minutes or until even with the top of the Loaf Pan.


Bake in a Preheated 350* for 45 minutes or until done. I use a digital Thermometer, Insert into the center. When it reaches an internal Temperature of 205* the bread is done. Remove from the pan and cool completely on a wire rack. Slice the bread and store in a Plastic Bag in the Freezer.

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Homemade Flour Mix for:
cookies, muffins, 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 Potato Starch
2/3 Cup Bob's Red Mill 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!!!

***HELPFUL HINTS***
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.

Link to Garbanzo and Fava Flatbread:
http://youtu.be/19Zs1G0yUqM


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.

I like to use my Bosch Meat Slicer to get even slices of Bread.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Garbanzo and Fava Flatbread Recipe

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Garbanzo and Fava Flatbread Recipe
1 3/4 cups Garbanzo and Fava Bean Flour - I used Bob's Red Mill Garbanzo and Fava Gluten Free Flour
1 tsp baking powder
1 tsp Xantham Gum
1/2 tsp. Salt
1/2 Cup Water
1/3 Cup Olive Oil

3/4 Cup shredded Asiago cheese (I used Parmesan Cheese) (***SEE FOOTNOTE***)

1 Tbsp fresh thyme, finely chopped (I used Garlic Powder) (***SEE FOOTNOTE***)

Approx 1 Tbsp Coarse sea salt (***SEE FOOTNOTE***)


Directions:

Preheat oven with pizza stone to 450* for 30 minutes
Pour the garbanzo and fava flour into a medium-sized bowl and mix with the baking powder and salt.
Make a well in the center and pour in the olive oil and water.
Mix with a wooden spoon until it is well mixed and then knead onto a clean work surface 4 or 5 times. The dough should feel oily, but to keep it from sticking to the work surface, sprinkle extra garbanzo flour or a Starch on the rolling pin, dough and work surface.
Divide the dough into four pieces.
Roll the dough out into long, irregular shapes onto parchment paper. There's no need to be precise here just flatten out the dough to about 1/8″ thick.
Brush with extra olive oil and gently press the thyme (or Garlic) into the dough so it sticks into it. Stab several times with a fork and sprinkle lightly with sea salt and Asiago (or Parmesan) cheese. I baked mine on the Pizza Stone with the parchment paper. Bake for 5 minutes or until it's golden brown.
Cool on a wire rack.
I served them with Garlic Hummus. I have read some people like to drizzle Honey on it.

(***FOOTNOTE***)
I have made this flat bread a dozen of times! I made a few adjustments:
I now use both Asiago and Parmesan Cheese..
After the first time I skipped adding the Sea Salt,,, I found it was to salty.
You can also play with the Seasoning! I like adding both the Thyme and Garlic. I have also added different seasonings. I like Tuscan Garlic Spice Mix.

Original recipe calls for: Drizzle lightly with honey and cut into pieces.
We prefer our Fava Flat Bread with a Garlic Hummus.

Cool completely before storing in a Ziplock Bag.


ENJOY!!!


http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Muesli Cookies - Gluten Free

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Muesli Cookies -  Gluten Free:

In a Kitchenaid Bowl - Cream -- Just until combined:
1 Cup Butter, Soft
1 Cup Sugar
1 tsp. Salt

Add and mix until combined:
2 Eggs
1 tsp. Vanilla Extract
Scrape down the Bowl

In a Medium bowl whisk together:
2 ¼ Cups Bob's Red Mill Gluten Free All Purpose Flour
¾ tsp. Xanthan Gum
1 ½ tsp. Baking Powder
½ tsp. Ginger
½ tsp. Allspice (I used 1 tsp. Pumpkin Pie Spice)

Add the Dry ingredients to the Wet ingredients and mix slightly.

Add:
2 Cups Bob's Red Mill Gluten Free Muesli
until thoroughly combined

I used a Cookie Scoop to help evenly measure out the Cookies.
Place on a Parchment or Silpat Baking Mat lined Cookie Sheets

Bake in a Preheated 350*
15-17 minutes until the edges are slightly brown.
Let cool slightly on the Baking Sheet then remove cookies to cool on a Wire rack completely.



Makes 32 Cookies

These cookies freeze well in a Container. They are a great snack or also great for a quick Breakfast with a piece of Fruit.


Recipe from Bob's Red Mill on the side of the package of Gluten Free Muesli.


ENJOY!!


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


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


I used the Pampered Chef Cookie scoop to measure out my cookies evenly
Pampered Chef Cookie Scoop:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW


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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Macaroni and Cheese - Gluten Free

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Macaroni and Cheese ~ Gluten Free:
Bring a large Pot of water to a boil...Salt the water
add : 16 oz. Gluten Free Pasta (***SEE FOOTNOTE***)
Stir and cook until  Al Dente (do not over cook)
Rise under cold water and drain

To make the Cheese Sauce:
Make a Roux
Melt 4 Tbl. Butter
add 4 Tbl. Gluten Free Flour, I used Bob's Red Mill Gluten Free All Purpose Flour
Use a whisk to combine and cook for a couple of minutes.. until smooth
Add to taste:
Salt and Pepper
Optional Add:
1 tsp. Dried Mustard
A couple of Dashes of Cayenne Pepper

Add:
3 ¼ Cups of Milk
Cook on a medium heat occasionally whisking
Cook until the Milk thickens. Turn off the heat

Add:
2 Cups Shredded Orange Cheddar Cheese
1 Cup Shredded Cheddar and Monterey Jack Cheese Blend (Or any cheese of your choice)
½ Cup Parmesan Cheese
Blend in with the wire whisk until Cheese has melted
Check the seasonings and adjust if needed.

Spray a Large Casserole Dish with Cooking Spray
Put half of the Pasta in the Pan.. mix in half the Cheese sauce
Add remaining Pasta and Cheese. I use a Rubber Spatula and gently mixed them together.
Gluten Free Pasta can be fragile.

Sprinkle the top with more Monterey Jack and Cheddar Cheese

Place the Casserole Pan on a cookie sheet or pizza pan in case it spills over.

Bake in a 375* Oven for 40-45 minutes or until Golden Brown
Let it cool a little bit to help set the cheese.

ENJOY!!!

(***FOOTNOTE***)

I did a lot of reading about which is the best Gluten Free Pasta to use for Macaroni and Cheese. There were many different opinions. Use which ever Gluten Free Pasta that you like.

I used Gluten Free Corn Pasta. I read that the Elbow Corn Pasta was to small so I used a Rigatoni - Use any tubular shaped Corn Pasta.

Many people found White Rice Pasta to get to Mushy.
Others found the Brown Rice Pasta was great and Others enjoyed Quinoa.

Pasta Links:

Corn:
Sam Mills:
http://www.sammills.eu/sammillsusa-en.html

Brown Rice:
Tinkyada Pasta:
http://www.tinkyada.com/


Quinoa Pasta:
http://www.quinoa.net/


If you prefer to top your mixed Macaroni and Cheese with a Gluten Free Breadcrumbs.
Mix some Breadcrumbs with Melted Butter and sprinkle over the Macaroni and Cheese before your bake it. You can also top it with sliced Tomatoes before you bake it.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software