Hi,
My name is Brenda. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
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Cheddar Cheese ~ Buttermilk Drop Biscuits ~ Gluten Free: In a Food Processor with the Blade ~ Pulse until combined: 1 Cup Bob's Red Mill Gluten Free Rice Flour 1/2 Cup Bob's Red Mill Gluten Free White Rice Flour ½ Cup Bob's Red Mill Gluten Free Sweet Rice Flour ½ Cup Tapioca Starch 1 Tbl. Sugar 1 Tbl. Baking Powder 1 tsp. Salt ½ tsp. Xanthan Gum (If using powdered Buttermilk add the powder now following the package direction)
Add: and pulse for a few seconds until the size of small peas 6 Tbl. Shortening 4 Tbl. Butter; cubed
Add: Pulse to form a Dough do not over Process, dough will be sticky: ¾ Cup Water if using the Powdered Buttermilk or use Fresh Buttermilk 1 Cup Shredded Cheddar Cheese
Line a Cookie Sheet with a Silpat Baking Mat or Parchment paper
Drop the Biscuits by Ice Cream Scoops (Makes 11-12 Biscuits)
Lightly press down the Biscuits and sprinkle on a little bit more of Shredded Cheddar Cheese and lightly press in.
If you don't have a Food Processor you can do this by hand using a pastry blender or 2 forks.
Bake in a Pre-Heated 350* Oven for 20-25 minutes
Remove from the oven Remove the Silpat Baking mat Turn on the Broiler Brush each Biscuit with melted Butter Place under the broiler for about 1-2 Minutes; keeping a close eye on them so they don't burn Broil until Golden Brown
Cool on a Wire Rack
Use a serrated knife to slice
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
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Gluten Free Peanut Butter Granola Bars:
In a large bowl combine with a Wooden Spoon:
2 Cups Gluten Free Bob's Red Mill Quick Cooking Oats ½ Cup Brown Sugar ½ Cup Honey ½ Cup Peanut Butter
This mixture will be very thick Fold in 1 Cup of a combination of any Nuts, Dried Fruits, Chocolate Chips or Seeds of your choice
Line a 9X9 Pan with Parchment Paper. Spray with cooking spray.
Press the mixture into the Pan. Its easy to spread if your hands are wet. After I pressed the mixture in the pan I used a small silicone roller to help pack it in and to make sure it was even.
Bake in a 350* Pre-heated Oven for 35-40 Minutes. Or until Golden Brown; the center will still be soft. (40 minutes makes a nice hard/crunchy Granola Bar which is what we like.. if you want it softer cook less.)
Remove the Granola Bars from the pan using the Parchment Paper. Peel back the paper on the edges and cool on a wire rack. After an Hour,, slide the Granola off the remaining Parchment paper and completely cool. Do not cut them until they cool off: they will firm up as they cool. If you want softer Granola Bars you can bake them a little bit less. We like them Crunchy.
Cut into desired size piece and wrap individually in Plastic Wrap. I kept a few out in a container and froze the remaining Bars.
ENJOY!
http://www.bobsredmill.com/
Camera: Canon PowerShot SX230 HS
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
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Gluten Free Peach Mango Habanero Sauce ~ on Grilled Boneless Chicken:
On the weekends we like to make quick dinners because we are out going for nature walks or in the good weather working in our Gardens.
I found this wonderful Gluten Free Sauce by:
Robert Rothschild Farm
Peach Mango Habanero Sauce
It tasted great.
We placed Boneless Skinless Chicken Breast in a Ziplock bag and used a Meat Mallet to pound the Chicken out thin and even.
My Husband Grilled the Chicken brushing it with the Sauce.
I served the Chicken with a simple Jasmine Rice and Spinach Sauteed in Olive Oil with Garlic and some Red Pepper Flakes.
ENJOY!
Robert Rothschild Farm
Peach Mango Habanero Sauce
http://www.robertrothschild.com/Product/product-details.aspx?prodID=16
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
Gluten Free Applesauce Buckwheat Flaxseed Muffins: In a large bowl Whisk together: ¾ Cup Gluten Free Bob's Red Mill Brown Rice Flour ¾ Cup Gluten Free Arrowhead Mills Organic Buckwheat Flour ½ Cup Ground Flaxseed Meal ½ Cup Brown Sugar ½ tsp. Baking Soda ½ tsp. Xanthan Gum ¼ tsp. Salt ¾ tsp. Pumpkin Pie Spice (I used Powdered Buttermilk add it with the Dry Ingredients following package instructions)
In a Medium bowl Whisk together: 2 Eggs ¼ Cup Coconut Oil ½ Cup unsweetened Applesauce 1 Cup Buttermilk or 1 Cup water for the Powdered Buttermilk
Pour the Liquid ingredients into the dry ingredients and mix until combined.
Fold in ¾ Cup Raisins (If the Raisins are sticky lightly sprinkle some rice flour on them)
Spray a Muffin Tin with Cooking Spray. I used an Ice Cream scoop to help measure out the muffins evenly. Sprinkle the tops of the muffins with a mixture of Cinnamon and Sugar.
Bake in a Pre-heated 375* oven For 30 minutes or until done. I use a Digital Thermometer, Inserted into the middle of the muffin, when it reaches an internal temperature of 205* the Muffins are done. Cool muffins in the pan for 5 Minutes then remove them and cool completely on a wire rack.
Makes 11-12 Muffins
These muffins freeze well.
ENJOY!!
http://www.bobsredmill.com/
http://www.arrowheadmills.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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King Arthur Flour Gluten Free Bread Mix
Recipe on the back of the Box:
You will need: 1 Box 18.25 oz of King Arthur Flour Gluten Free Bread Mix
Use an Electric Mixer to Combine: 4 Tbl. Melted Butter or Oil 1 ½ Cups. Water 95* 3 Large Eggs
Beat in 1 Cup of the Mix and the Yeast. Add the Remaining mix a cup at a time. After each addition scrape the bowl and beat on medium-high for 30 Seconds. When all the mix has been added, Beat on medium-high for 2 minutes.
Cover the bowl with Plastic wrap and rise for 30 minutes in a warm place.
Stir to Deflate the dough. Spoon into a Greased or use Cooking Spray 8 ½ X 4 ½ or 9X5 Loaf Pan. Leaving the middle domed in a traditional loaf shape. I used a Wet Spatula top help spread the dough. Cover the loaf with Plastic Wrap that has been sprayed with Cooking Spray; leaving room for expansion. Rise the Bread until the middle is crowned 1" over the rim of the pan. This will take 20-40 minutes depending on how warm your house is.
Bake in a 350* Oven for 50-60 Minutes, until golden room; use a digital thermometer inserted into the center of the bread; when it reaches an internal temperature of 200-210* the bread is done. Remove the the Pan and cool on a wire rack.
Cool completely before Slicing. This bread freezes well in a Plastic Bag stored in a Zip-Lock Bag.
This is a wonderful Bread. I have used it for Cold Sandwiches, Grilled Cheese, Toast and Dipped in Spaghetti Sauce. It holds up very well and has a great taste and texture.
ENJOY!
You can use this wonderful mix to make: ***LINK to: Cheddar, Parmesan and Garlic Gluten Free Rolls ~ Buns***
http://youtu.be/3_Ozqk1WGdQ
***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.
http://www.kingarthurflour.com/glutenfree/
Camera: Canon PowerShot SX230 HS
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
Gluten Free Raspberry Beer Chicken: In a Ziplock bag combine:
1 Large Sweet Onion; Cut into large chunks Zest 1 Lime 1 Large or 2 Small Limes cut into 1/4's Salt and Pepper to Taste 1 tsp. Paprika 1 tsp. Cayenne Pepper Fresh Garlic to taste Add and mix together: 8 0z.Gluten Free Raspberry Ale (I used New Planet Gluten Free Beer - 3R Raspberry Ale) (Save remaining 4 oz Ale for another step) Add: 4 Boneless Skinless Chicken Breast: washed and cleaned up
Place the Ziplock bag in a Baking Pan and Marinate minimum 4 hours in the Refrigerator. Make sure that each piece of Chicken is in the Marinate. Turn the Bag a few times while it is marinating.
While the Chicken has been Marinating:
Fry 8 Oz. Gluten Free Bacon that has been cut into Chunks (I Used Jones Cherrywood Smoked Bacon)
Remove the Bacon after it is crispy from the Fat and drain on a Paper Towel.
Save the Bacon Fat
Using the same pan that you fried the Bacon in. Place 2-3 Tbl. Bacon fat in a Skillet heat to Medium High (You can substitute Extra Virgin Olive Oil if you don't want to use the Bacon Fat) Remove the Chicken from the Marinate,, Discard the Marinate. Brown the Chicken on one side for about 3 Minutes, turn the Chicken add Fresh Garlic to taste to the Pan, Sprinkle the Chicken to taste with Rosemary and Parsley. Brown the second Side Approximately 3 minutes. Then add the Remaining 4 oz Ale. Turn the heat down to Medium. Braise the Chicken. Turn the Chicken over a few times. Cook for about 15 Minutes
Add 6 oz Fresh Raspberries; sprinkle around the pan Cook until the Raspberries make a sauce,,, turning the Chicken several times. Cook about 5-10 Minutes Cover the Pan and Simmer on low until the Chicken reaches an internal temperature of 165* Sprinkle on the Chopped Bacon. Remove from the Stove
I served my Chicken with Jasmine Rice Pour some of the Raspberry Sauce over the Chicken and Rice. I also made Oven Roasted Asparagus
Oven Roasted Asparagus: Snap off the tough ends of each Asparagus Stem Place in a 9X13 Pan Salt and Pepper and lightly Drizzle with Extra Virgin Bake in a 400* Oven for Approximately 25-30 or until done. Tossing them a few times while roasting.
ENJOY!
Thank you John from: Gateway Liquors for the Gluten Free Beer: https://www.facebook.com/pages/Gateway-Liquors/112992112080304?fref=pb
New Planet Gluten Free Beer - 3R Raspberry Ale: http://www.newplanetbeer.com/2010/07/3r-raspberry-ale-complements-a-number-of-foods/
Jones Cherrywood Smoked Bacon: http://www.jonesdairyfarmfoodservice.com/gluten-free-products
Camera: Canon PowerShot SX230 HS
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
