Peanut Butter Cookies - Gluten Free

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Gluten Free Peanut Butter Cookies

In a Kitchenaid Mixer with the Paddle add:

1 ½ cups Peanut Butter
1 Cup Crisco
1 ¼ Cups Brown Sugar
1 ¼ Cups White Sugar
6 Tbl. Milk
2 Tbl. Vanilla

Cream until well combined. Scrap down the bowl

Take 2 eggs and whisk gently
add the eggs to Peanut Butter Mixture and beat well

In a Medium bowl using a wire whisk Mix:
3 1/3 Cups Gluten Free Flour (***See Foot Note ***)
1 heaping tsp. Xanthan Gum
1 ½ tsp. Salt
1 ½ tsp. Baking Soda


(If your not on a Gluten Free Diet use All Purpose Flour and omit the Xanthan Gum)


Add the flour in thirds to the Peanut Butter Mixture. Mix well. Scrap down the bowl

Pre-heat oven to 375*
Line 2 cookie sheets with Silpat Baking Mats
If you don't have the mats place the dough on an Ungreased Cookie Sheets

I used the Pampered Chef Cookie scoop to measure out my cookies evenly

Take some of the Gluten Free Flour and place in a small bowl
Dip a Fork in the Flour and make a Criss/Cross pattern on each cookie

Bake until Golden Brown 9-11 Minutes
Cool for 2 minutes before removing from the cookie Sheet

Cool completely on a Wire Wrack.

These cookies freeze well in a zip-lock bag in a Container.




***FOOT NOTE***


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


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick 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.




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


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


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

Onion, Bacon & Butternut Squash Tart - Gluten Free

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Gluten Free Onion, Bacon and Butternut Tart

Recipe adapted from Whole Foods,, I made this recipe into a Gluten Free Tart

Link to my Video on how to make Gluten Free Pizza Crust:

http://youtu.be/6P2u5B-4pnM


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

Pre-heat oven to 425*. I use a pizza stone..heat the stone 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 a 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.

I used only half the dough for this recipe! I froze the remaining dough after it rose  and placed it in a Zip-Lock Freezer Bag. You can use it for Pizza, Foccacia, Bread Sticks or another Tart.

Take half of the dough and place on a Pizza Pan that has been sprayed with cooking spray.
Use wet hands to help spread out the dough. Don't get discouraged because the dough is very sticky. Keep your hands wet and spread the dough evenly.
Bake in a 425* oven for 10 minutes
Remove from the oven. Dough is not done at this point.
Remove the Tart and place onto a Rimless Cookie sheet that has been sprinkled with a little bit of Gluten Free Corn Meal. ***See footnote***

While the dough is cooking:
Cook 5 Thick Sliced of Gluten Free Bacon or 8-9 pieces of thin Bacon until crispy.
Drain on a plate that has been covered with Paper Towels. After the Bacon has cooled Crumble the bacon.

In the same Skillet,,, drain all but 1 Tbl. Bacon Fat
Slice 1 Large Onion thinly
Add to the Bacon fat with ½ tsp. Sea Salt
When the Onions are almost done and caramelized,
add Garlic to your taste.
Cook for one more minute.

Add:
1 (10 ounce) package of frozen diced Butternut Squash that has been thawed (About 1 ½ cups)
Gently toss and cook until any excess moisture has evaporated.
Add the crumbled bacon and cook one more minute.


Pour the Onion mixture onto the dough. Spreading evenly, leaving 1/2" rim

Sprinkle with 2 Cups Shredded Gruyere or Fontina Cheese

Using a pastry brush and lightly brush the edge of the crust with Extra Virgin Olive Oil.

Slid the Tart onto the Pre-heat Pizza Stone (***See Footnote***)
Bake 25-30 Minutes or until done.

Remove from the Pizza Stone.
Cut into wedges of squares.

ENJOY!!



***FOOTNOTE***
I like to use a pizza stone,, I do not have a pizza paddle. I gently slid the Tart crust onto a rimless cookie sheet that has been sprinkled with a little bit of Gluten Free Corn Meal.. then carefully slid it onto the pizza stone. Be careful not to burn yourself. When the Tart is done..take a spatula and carefully lift up the edge of the Tart and slid back onto the rimless cookie sheet. To avoid getting a soggy crust..after I sliced the Tart,, I cool them on wire wracks. This Tart also freezes very nicely. First make sure it is completely cooled and put into freezer bags. Its best to heat them up on the pizza stone. If you don't have a pizza stone a cookie sheet will work fine too.


Bob's Red Mill Flours: 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

Cranberry Orange Relish - Gluten Free

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https://www.facebook.com/SharingGlutenFreeRecipes


This is a recipe that I have made since my Children were little!
It brings back many fond memories when I make it now thinking of my "Kids" when they were little and now they are Grown into two wonderful Adults!


Cranberry Orange Relish
1 package of Fresh Cranberry's
Place the Cranberry's in a colander ~ rinse and remove any stems or rotten pieces

1 Large Seedless Orange ~ Slice into chunks  ~ leaving on the Skin/Rind

2 Apples ~ Remove seeds ~ Slice into chunks ~  leaving on the Skins

Using a Kitchenaid Mixer (Or any other kind of Grinder) Attach the Grinder attachment using the smaller size disk.
Turn the Kitchenaid onto Speed 3
Place a bowl under the Grinder
Start adding the Fruit
Use the wooden pusher to help push the fruits through the Grinder

I place my Cranberry Relish in a container and mix in the sugar.
Add ¼ Cup of Sugar ~ add sugar to your taste. It's best to start of with less then add more later.

Refrigerate for 2 hours.
Taste the Relish to see if you need to add more sugar.

This relish is best to make a day ahead of time.

This Relish goes wonderful with a Thanksgiving Turkey and also taste great in a Turkey Sandwich.

Happy Thanksgiving!

ENJOY!


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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Oatmeal Apple Toffee Cookies - Gluten Free

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Gluten Free Oatmeal Apple Toffee Cookies:

Ingredients
1 stick (1/4 pound) butter
¾ cup brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups Gluten Free All Purpose Flour (****Recipe down below or use a pre-made mix)
½ teaspoon xanthan Gum
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup minced apple, about ¼" cubes or smaller
1½ cups  Bob's Red Mill Gluten Free Quick Cooking Oats
⅓ cup toffee bits
Optional 1/3 cup Chopped Walnuts
Instructions
1.Set your oven to 350ºF and line a baking sheet with parchment or lightly grease. I used Silpat Baking Mats.
2.Cream together the butter and brown sugar until smooth. Beat in the egg and vanilla.
3.Whisk together flour, xanthan gum, baking soda, powder, salt and spices. Add the flour mixture a quarter at a time to the butter mix, beating on low speed after each addition.
4.Gently stir in oats, apple, toffee bits and walnuts.  I used my Kitchenaid mixer to add the Oats and used a Spatula to fold in the Apples, Toffee Bits and Walnuts
5.Place dough by tablespoons on the cookie sheet, about 1½" apart. Bake for 8-10 minutes or until the edges are light brown, the centers are set but still rather soft and pale.
I used the Pampered Chef Cookie Scoop to help measure out the cookies.
Mine took 15 minutes to bake. 
6.Allow to cool a minute on the sheet, then remove cookies to cool completely on racks.

I froze my cookies in a Ziplock bag in a container. They defrost very quickly.


****Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads, 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.



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/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Pumpkin Muffins - Gluten Free

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Pumpkin Muffins:        
        3 Eggs
         2 Tbl. Molasses
         1 can (15 ounces) Pumpkin Puree
         1 3/4 cups Gluten Free Home Made Flour Mix or use any Gluten Free Mix
         (***Recipe down below***)
         1 cup Sugar
          2 tsp. Baking Powder
         1/2 tsp.  Xanthan Gum
         1/2 tsp. Salt
          2 tsp. Pumpkin Pie Spice
         1/2 cup soft Butter
         1 1/4  cups Raisins (Optional)

Preheat the oven to 375°F.
Grease a 12-cup muffin pan, or line the pan with muffin paper liners
Whisk together the eggs, molasses, and pumpkin puree. Set aside.
Whisk together the gluten-free flour, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice in Kitchenaid bowl.
Using the Paddle, Add the soft butter, (that has been cut into cubes) until evenly crumbly. The mixture will look like coarse sand.
Add the egg mixture a bit at a time, beating well after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.
Fold in the Raisins with a Rubber Spatula
Use an ice cream Scoop to measure out the batter
Let the muffins rest for 10 minutes.
Bake the muffins for 24-30 minutes, until the middle springs back when lightly touched. I used a Digital Thermometer. When the Muffins reached an internal temperature of 205* they are done.
Remove from the oven and let rest for 5 minutes before removing from the pan. Cool on a wire wrack.
I froze the left over muffins in a container.
Made 12- 16 muffins



***Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick 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.



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

I adapted this recipe from King Arthur Gluten Free Flour
http://www.kingarthurflour.com/glutenfree/

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



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Millet, Rice, Sesame Seed Crackers - Gluten Free

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Gluten Free Rice, Millet and Sesame Seed Crackers:

I made only a half a batch of the crackers.
I will give you the measurements for the Full Recipe: then measurements for half the Recipe in parentheses

Combine the dry ingredients in a Food Processor with the Blade: Pulse for a few seconds:
1 ¾ Cup Bob's Red Mill Gluten Free Brown Rice Flour  ~ (½ + ¼ + 1/8 Cup)
¾ Cup plus 2 Tbl. Bob's Red Mill Gluten Free Millet Flour  ~ (¼ + 1/8+ 1 Tbl)
1 tsp. Xanthan Gum ~  (½ tsp)
1 tsp. Salt  ~ ( ½ tsp.)
1 tsp. Sugar ~  (½ tsp)

Add:
2 Tbl. chopped Butter ~ (1 Tbl)
Process until crumbly

Combine in a measuring cup ~ whisking the Eggs with the other ingredients:
¼ Cup Water ~ (1/8 Cup)
2 Eggs ~ (1 egg)
2 Tbl. Extra Virgin Olive Oil ~ (1 Tbl Oil)

With the Food Processor running pour the Liquid ingredients thru the Shoot:
Dough will form a ball that is the consistency of Play-Dough
If the dough is to dry add a little bit more water
If the dough is to wet add a little bit more of the Flour

Place the dough onto a Silpat Baking Mat
Top with a second Silpat Mat and use a rolling pin
to roll out evenly. Roll them thin.

Take 1 egg white and whisk with a little bit of water
Brush the dough with the Egg Wash
Sprinkle on Sesame Seeds or any other Seeds or Herbs of your choice
I used my Small Silicone rolling pin to help roll the Seed into the dough

Use a butter knife (making sure not to cut the Silpat Mat) Cut the Crackers to the size of your choice
Place the Silpat Mat on a Cookie Sheet
Bake in a 375*  for 15 minutes
Rotate the Pan
At 20 minutes separate the crackers and turn the edge piece towards the center. This helps to get an evenly golden brown Cracker that does not have burnt edges.
I baked mine a total of 30 minutes. I removed the edge crackers first and continued baking the remaining Crackers until they were all golden brown.
Cool the Crackers on a wire wrack. Store in an air tight container. These crackers will last a week.
They are great served plain, or you can serve them with a soft cheese spread, Raspberry Preserves ( or any Preserves of your choice) or dip them in Soup or Chili.
ENJOY


Bob's Red Mill Flours: 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

Sandwich Buns - Dinner Rolls with Cheddar Cheese - Gluten Free

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Gluten Free Sandwich Buns or Dinner Rolls:

Using Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix:

1 PKG. 16 oz.  Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix
1 2/3 c. warm Milk 110*
1 Whole egg plus enough Egg Whites to make ¾ cup (*Room Temperature*)
¼ c. Melted Butter or Vegetable Oil
1 tsp. Cider Vinegar

Place contents of package in a large bowl. I use a KitchenAid mixer bowl.
Remove yeast packet.
Add yeast to the warm milk  ~ stir ~ let foam for 5 minutes

add Eggs
      Melted Butter
      Vinegar
      Yeast/Milk mixture to the Bread Mix

Use the Paddle (Not dough hook) Start off on low. Scrap Bowl.  Mix at medium speed for 2 minutes, scraping down sides of the bowl with a spatula as necessary.

Add:
1 Cup Shredded Cheddar Cheese
¼ Cup Parmesan Cheese
Mix for 1 more minute on Medium Speed

Line 2 Cookie Sheets with Silpat Baking Mats
Spray a Cookie Scoop with Cooking Spray
Measure out 1- ½ Scoops per Bun/Roll
Or make them any size of your choice.
I made 10 Buns/Rolls
Use Wet Finger to shape and flatten the Buns/Rolls

Optional: Whisk an Egg white with a little bit of water
Use a pastry Brush and brush each Bun/Roll with the Egg White
Sprinkle with Sesame Seeds ~ Lightly press the seeds in the Bun/Rolls

Cover the Cookie sheets with Plastic wrap that was sprayed with Cooking Spray
Rise in a warm place for 30-40 Minutes

Bake in a 350* oven for 20 Minutes
My oven tends to run hot so I turned the Buns/Rolls over half way through so they didn't burn on the bottoms.
Bake until Golden Brown and done.
I used a Digital Thermometer. When it reached an internal Temperature of 205* they are done.

Cool on  a wire wrack



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

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

Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.


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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Toll House Chocolate Chip Cookies - Gluten Free

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https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Toll House Cookies ~ Chocolate Chip Cookies

While I know everyone knows how to make Toll House Chocolate Chip Cookies. I decided to try making them Gluten Free. Honestly you can not tell the difference between the Gluten Free or Wheat Based Toll House Cookies. I tend to send a lot of my baked goods off with my Son to his Buddies. If 20-25 year old Young Men who are not on a Gluten Free Diet like them,, then I'm happy!


Gluten Free Toll House Cookies:
In a Kitchenaid Mixer with the paddle Cream:
2 Sticks of Butter
¾ Cup Sugar
¾ Cup Brown Sugar

Add:
2 Eggs
1 Tsp Vanilla
Mix well

Add:
2 ¼ Cups King Arthur's Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Xanthan Gum
Mix well

Add:
1- 12 oz package of Semisweet Chocolate Chips Or any other Chips of your choice
Optional:
Add Walnuts to your taste

I used the Pampered Chef Cookie Scoop to get even cookies

Bake on an Un-greased cookie sheet
or cookie sheet lined with a Silpat Baking Mat

Bake in a Pre-Heated oven: 375*
8-11 Minutes or until done

Cool on a wire wrack

These cookies freeze well in a Zip-lock bag/container


ENJOY!!


(***FOOT NOTE***)

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


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick 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.kingarthurflour.com/glutenfree/

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


Pampered Chef Cookie Scoop:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW


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

Onion Burger Buns - Gluten Free

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Onion Burger Buns:
Using Bob's Red Mill Gluten Free Pizza Crust Mix:

In a Kitchenaid Bowl add:
1 ½ Cups Water - 110*
The Package of Yeast
 ½ tsp. Sugar
Use a wire whisk to combine
Let sit for 5 minutes

Put the Paddle on the Kitchenaid Mixer and Add:
2 Eggs - Room temperature
2 Tbl Canola Oil or Oil of your choice
Mix thoroughly

Add:
1 Package (16 oz) of Bob's Red Mill Gluten Free Pizza Crust Mix

Mix for a few seconds and scrape down the bowl
Mix for 1 minute on Medium Speed

I used 8 English Muffin Rings to help shape my Burger Buns
Place the Rings on a Cookie sheet that has a Silpat Baking Mat
Spray each Ring with Cooking Spray
Use an Ice Cream Scoop to help measure out the dough. I used 1 ½ Ice Cream Scoops PER Ring.
If the dough sticks to the ice cream scoop spray it with some cooking spray.

If you do not have English Muffin Rings you can make your own rings out of Tin Foil:
Link to my Video on how to make your own Rings:
http://youtu.be/fHP1xOlU0lQ

Using wet fingers ~ spread out the dough evenly.
Take 1 Egg white and whisk with a fork. Lightly Brush each Bun with the Egg White.
Then top each Bun with some Dried Onions
Take some Dried Onions and Soak for a few minutes in warm water to help moisten them.
Place some Onions on each Bun,,, pressing into the dough.
(You can also add Sesame Seed or Poppy Seeds)

Let rise in a warm place covered with Plastic wrap that has been sprayed with cooking spray for 30 Minutes

Bake in a Pre-Heated Oven ~  375*
25-32 Minutes or until done.
I used a digital thermometer. When the internal temperature reached 208* the Buns are done.

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

These buns freeze wonderfully.
Optional: I split the Bun..spread it with some melted/soft Butter and browned in a skillet.
You can also served these Buns at Room Temperature with Cold Cuts and Cheese of your choice.

ENJOY!!!


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


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


Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.


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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Polenta with Turkey Meat Sauce -Gluten Free

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Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

I have never had Polenta until I made this recipe. It is so good.
I looked up recipes on how to make it homemade. Next time I will make it homemade as I love to make my own food. But the Trader Joe's Polenta was very delicious and would be a great staple item for a busy night. I am going to check my local Food Store this week to see if they also carry the Pre-Made Polenta.

Fried Gluten Free Polenta with Turkey Meat Sauce
In a large Dutch Oven:
Add 2 Tbl Extra Virgin Olive Oil
1 # 93-97% Ground Turkey
1 Medium Onion Diced
Optional: You can add Diced Peppers and Mushrooms as well.

When the Turkey is almost cooked
add Fresh Garlic to your taste,, cook 1-2 more minutes

Add:
½ of a small can of Tomato Paste (I freeze the remaining Tomato Paste in a small baggie)
Cook for 1-2 Minutes
Optional: De-glaze Pan with Red Wine.. the wine gives it a great flavor

Add tomatoes of your choice
Chopped, Puree or Diced.
Use enough canned tomatoes to make a nice thick sauce.
Add spices of your choice
I added:
Italian Seasoning
Oregano
Thyme
Salt and Pepper
Crushed Red Pepper Flakes
Parsley

Cook/Simmer the Sauce for 2 hours or until nice and thick.
Adjust seasonings.

Polenta:
I bought a pre-made Polenta from Trader Joes it is Gluten Free
It comes in a 18oz Tube.
I sliced it into 10-11 Slices

Heat up a non-stick Skillet.. medium high heat
Add Butter/Melt
Add half of the Polenta,,, do not over crowd the pan
Fry until Golden Brown about 3-5 Minutes per-side- Turn and fry other side
I had my oven pre-heated to 400*
When the first batch of Polenta was fried I placed them on a cookie sheet into the oven to keep them warm and crispy.

I placed a few slices of the fried Polenta in the bottom of a bowl. Topped it with the Turkey Sauce.
Sprinkled with Parmesan and Pecorino Romano Cheese

Polenta:
http://www.traderjoes.com/index.asp
http://www.cooktj.com/index.php?q=product/organic-polenta



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Expo - Norwood Massachusetts 10/21/12

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


I went to the Gluten Free Expo on Sunday October 21, 2012
Sponsored By The Healthy Villi  ~ www.healthyvilli.org
At The Four Points By Sheraton in Norwood Massachusetts on Rt. 1


For printed Gluten Free Recipes please visit my Blog:
Blogger:
http://sharingglutenfreerecipes.blogspot.com



This was my first Gluten Free Expo.
There were lots of great vendors.
I got to sample so many new products.
I came home with a bag full of Goodies, Magazines and Coupons.

I attended the workshop:
Baking Gluten Free Demo- It's All About the Basics
By: Gillian O'Callaghan.
She did an excellent job.

There is lots of background noise in this video. The Expo got very crowded.
In the video I show the following Vendors. There were 85 Vendors at the Expo along with numerous Worshops.

Glutino ~ www.glutino.com

Schar ~ www.schar.com

Pamela's Products ~ www.pamelasproducts.com

Twist Bakery & Cafe ~ www.twist-bakery.com

Rudi's Bakery ~ www.rudisglutenfree.com

Against The Grain ~ www.againstthegraingourmet.com

Gluten Free Living (Magazine) ~ www.glutenfreeliving.com

Truebar ~  www.bakeryonmain.com    www.truebar.com

Chateau Restaurant ~ www.chateaurestaurant.com

Hannafords ~ www.hannafords.com

Wegman's ~ www.wegmans.com

I had a wonderful time.

Thanks for watching!



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Homemade Lactose Free Yogurt Cheese

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Homemade Lactose Free Yogurt  Cheese


Link to the video and recipe on how to make ~ 
Homemade Yogurt ~ Lactose Free~ SCD Legal:

http://www.youtube.com/watch?v=ZGMXYgCQg4s

SCD: Specific Carbohydrate Diet



The recipe for the Homemade Yogurt ~ Lactose Free~ SCD Legal:
is in the Info section under my video:
http://www.youtube.com/watch?v=ZGMXYgCQg4s


To make the Yogurt Cheese.
Boil the bag for a minute to remove any germs
Place the bag in a small strainer..put the strainer in a large bowl.
After 24 hours your Yogurt is now ready to be made into Cheese.
Pour the warm Yogurt into the Bag. Tie the bag.
Refrigerate 6-8 Hours. I drained the bowl twice.
We had ours in for 10 hours.
It is a very thick nice cheese.
You can serve it as is or add seasonings or herbs of your choice.

ENJOY!

Banana Bread - Food Processor - Gluten Free

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Food Processor Gluten Free Banana Bread:

2 Ripe Bananas
½ c butter  
Cut Bananas and Butter in  1" slices
Place in a Food Processor and mix 20 seconds (scrape bowl)

Add:
1 ½ c. King Arthur Gluten Free Multi-purpose flour (***SEE FOOTNOTE***)
1 tsp Xanthan Gum
¾ c. Sugar
2 Eggs
¼ c. Milk
2 tsp. Vinegar
1 tsp. Baking Soda
½ tsp. Salt1
1 tsp. Cinnamon
1 tsp. Vanilla Extract
Blend in the Food Processor for10 seconds
Scrap
Blend 2-3 seconds more
If desired add ½ Cup chopped Walnuts,,process for 2-3 seconds
Grease or Spray a 9X5 Pan
Oven 350*
55-60 Minutes
Test with a cake tester
Or use a Digital Thermometer..inserted in the center, when it reaches a Temp of 200-210* it is done

Cool on wire wrack.

Slice and serve



This Bread freezer wonderfully. I wrap each piece in Plastic Wrap then store in a Zip-Lock bag in a container.


(***FOOTNOTE***)









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


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick 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!

King Arthur Flour:
http://www.kingarthurflour.com/recipes/gluten-free


Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Millet Pumpkin Cookies - Gluten Free

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Gluten Free Millet Pumpkin Cookies
In a Kitchenaid Bowl add: Use the Paddle ~ turn on low speed to mix
½ Cup Canola Oil
1 ¼ Cups Honey
2 Eggs Beaten
1 Tbl. Molasses
1 ½ tsp. Vanilla

In another bowl use a Wire Whisk to blend:
2 Cups Bob's Red Mill Gluten Free Millet Flour
½ Cup Bob's Red Mill Gluten Free All-purpose Flour
3 tsp. Baking Powder
2 tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Ginger
½ tsp Pumpkin Spice
½ tsp. Salt
½ tsp. Xanthan Gum

Add the Dry Ingredients to the Wet Ingredients. Turn mixer on low & mix together, scraping the bowl.

Use a Rubber Spatula and fold in
1 ½ Cups Raisins
1 Cup Chopped Walnuts or any nuts of your choice

Line Cookie sheet with Silpat Baking Liner or Parchment Paper

I used a cookie scoop to measure out the cookies.

I originally started the Cookies at 400* and the bottoms got well done.
So I lower the Temperature to 350*
Bake for 12-15 minutes or until done

Cool on a wire wrack

I froze half the batch in a zip-lock bag in container and kept the rest of the cookies on a plate covered in plastic wrap. These are a very moist cookie.

ENJOY!!

I adapted this Recipe from Bob's Red Mill

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


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

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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Chocolate Butterscotch Gluten Free Granola Bars - No Bake

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No Bake ~ Chocolate Butterscotch Gluten Free Oatmeal Granola Bars

These will certainly satisfy your sweet tooth!


No Bake ~ Chocolate Butterscotch Gluten Free Oatmeal Granola Bars
In a large pan melt on medium low heat:
1 Cup Semi-Sweet Chocolate Chips
1 Cup Butterscotch Chips

Add and Melt:
2 Cups Miniature Marshmallows
1/3 Cup Honey

In a Medium bowl combine:
1 1/4 Cups Bob's Red Mill Gluten Free Quick Cooking Oats (Use Regular Oats if your not GF)
¼ Cup Bob's Red Mill Ground Flax Seed Meal
½ Cup Coconut
½ Cup Chopped Walnuts or any nuts of your choice
½ Cup Raisins
½ Cup Chopped Dates

Add the dry ingredients to the melted mixture and combine thoroughly

Pour into a 9X13 Pan that has been sprayed with Cooking Spray

Use either a Rubber Spatula or a Silicone Mini Roller to help spread out the mixture evenly.

Cover with plastic wrap and Refrigerate 45-60 Minutes

I used a Metal Spatula to remove the entire Bar onto a cutting board. You can also cut them in the Pan.

Cut into the size of your choice.

These are a very rich sweet bar. I didn't want mine to big. If you want thicker bars spread the mixture into a 9X9 pan. You will have to refrigerate the thicker ones longer.

I stored my bars in a plastic container in the refrigerator.

I removed them 30 minutes before serving. You can also store them at room temperature.

They also freeze well in a Zip-Lock bag in a container.


ENJOY!


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Caramel Apple Bars - Gluten Free

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Gluten Free Caramel Apple Bars
In a Kitchenaid Bowl using the Paddle ~ Cream:

½ Cup Unsalted Butter, softened
¼ Cup Shortening
1 Cup packed Brown Sugar
Add and mix well:
1 ¾ Cups Bob's Red Mill Gluten Free All Purpose Flour
1 ½ Cups Bob's Red Mill Gluten Free Quick Oats
1 tsp. Xanthan Gum
½ tsp. Baking Soda
¾ tsp. Salt

Reserve 2 cups of the Oat Mixture for the topping.

Press the remaining Oat Mixture into an ungreased 9X13 Baking Pan

I used a small Silicone rolling pin to help spread out the Oat Mixture easily. Or use your hands.

Peel, Core and Coarsely Chop 3-4 Tart Apples..Measuring 4 ½ Cups of Apples
I used Granny Smith Apples.
Toss the Apples with 3 Tbl. Bob's Red Mill Gluten Free All Purpose Flour
Spread Apples over the Oat Mixture.

In a sauce pan on low heat: Melt
40-45 Individual Caramels.

I used a Flat edge Wooden Spoon and a Butter Knife to help drizzle the melted Caramels over the Apples.

Sprinkle the reserved Oat mixture over the apples. I used the Silicone roller to press it in.
The oat mixture does not cover the entire layer.. not to worry.. the caramel will melt and it will look great.

Bake in a preheated 400* Oven
25-30 minutes until golden Brown and Apples are tender.

Cool in the Pan for 15 minutes on a wire wrack then cut into the size of your choice.

I removed the bars from the pan and cooled completely on the wire wrack.

After they have cooled store in the Refrigerator in a container.

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

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Aromatherapy Play Dough - Gluten Free

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Gluten Free Aromatherapy Play Dough:

In a sauce pan combine:
½ Cup Bob' Red Mill White Rice Flour
½ Cup Corn Starch
½ Cup Salt
2 tsp. Cream of Tartar or Alum

Add and mix well:
1 Cup Water
1 tsp. Vegetable Oil

I was making the play dough with my soon to be 3 year Grandson so I cooked it on a very low heat so
he would not get burnt. It took about 10 minutes for the mixture to thicken, stirring the whole time until it forms a dough.

I divided the dough into 3 piece on Parchment paper.

Divide it into how many colors you would like to have.

Let it cool off a little bit.

Make a well in the center of each ball and add drops of food coloring of your choice and a few drops  of any Essential Oils of your choice. Mix well.

This makes a very nice Play Dough that is soft and smells great!

Store the Play Dough in Zip-Lock Bags.

ENJOY & HAVE FUN!


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

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Zucchini Patties ~ Gluten Free

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Zucchini Patties ~ Gluten Free

Wash and dry a large Zucchini

Shred 3 Cups of Zucchini on the large side of a Shredder

Place in a Colander, lightly salt and let drain for about an hour to help remove some of the moisture.

After the Zucchini has been drained ~ Towel dry it.

Place the Zucchini in a bowl with the following ingredients

A little bit of Minced/Diced Onions (to your taste)
½ Cup Pizza Four Cheese Blend or Mozzarella Cheese
½ Cup Parmesan Cheese
½ Cup Gluten Free Bisquick Mix..if your not Gluten Free use regular Bisquick
2 Eggs
To Taste
Chopped Garlic
Salt and Pepper
Optional: Cayenne Pepper
Mix thoroughly with a Rubber Spatula
If the dough seems dry add a splash of Extra Virgin Olive Oil
If its to moist add a little more Bisquick Mix.

Use a Non-Stick Skillet
Heat up Oil of your choice
I used Canola Oil
Heat to Medium-High Heat

Use an Ice Cream Scoop to measure out the Zucchini Patties
Flatten with a Spatula
Brown then turn over
Brown on the second side
If they are browning to quickly and not cooking on the inside turn down the heat
Drain on a Paper Towel
Continue to fry the remaining Zucchini Patties.

I kept mine warm on a cookie sheet in a 400* oven until my dinner was complete.

Serve your Zucchini Patties as is
or with a Marinara Sauce
or Salsa and our Cream

ENJOY!!


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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Blueberry Corn Muffins

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Gluten Free Blueberry Corn Muffins

In a large bowl use a wire whisk to combine:
1 ¼ Cups Bobs Red Mill Gluten Free Cornmeal
2/3 Cup Bobs Red Mill Gluten Free White Rice Flour
¼ Cup Cornstarch
2 Tbl. Bobs Red Mill Gluten Free Tapioca Flour
¼ Cup Sugar
1 tsp. Xanthan Gum
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt

In a medium bowl whisk together:
½ Cup Milk
8 Tbl Melted Unsalted Butter
½ Cup Maple Syrup
4 Eggs

Use a Rubber Spatula to combine the Wet and Dry Ingredients. Make sure everything gets mixed but do not over beat.

Add and fold in:
1 cup fresh or frozen Blueberries

Line a 12 cup Muffin tin with paper liners
Use an ice cream scoop to help measure out the muffins evenly.

Bake in a pre-heated 400* Oven
20-23 Minutes or until toothpick or cake taster comes out clean.
I like to use a digital thermometer, when the internal temperature reaches 205* they are done.
Cool on a Wire Wrack.
They freeze wonderfully in a zip-lock bag in a container.
ENJOY!



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


Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Honey Oat Bread - Roll Single Serve

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A single serving Gluten Free Honey Oat Bread ~ Roll in less than 5 minutes:

I recently order the book.
Gluten Free in FIVE minutes
By: Roben Ryberg

I really like this Gluten Free Cookbook.
It's amazing that you can make a single serving Bread ~ Roll so quickly in your Microwave.
I have made several recipes from the cookbook, they are all good. This one is my favorite.

If you don't want to spend half the day baking Gluten Free Breads, Muffins, Rolls, Buns, Treats, Cake, Brownies, Cobblers, Crisp, Pizza Crust, Tortillass  check out this cookbook. You won't be disappointed!

Thank you Roben Ryberg for this wonderful Gluten Free Cookbook!!


Gluten Free Honey Oat Bread  ~ Bun

Makes 1 Bun

In a small microwave-safe bowl:
Combine and stir
1 Tbl Gluten Free Oats
1 Tbl. Water
Microwave on high for 15 seconds. Set aside

In a small bowl beat
1 egg until nearly uniform in color

Add remaining ingredients including the Oats mixture and mix to combine:
1 Tbl. Canola Oil
1 Tbl Applesauce
1/16 tsp. Salt
2 ½ Tbl Gluten Free Brown Rice Flour
½ tsp. Baking Powder
1 Tbl Honey


Spray a 2 cup round Ramekin bowl for a Bun or use Straight side for Slices with cooking Spray

Pour Batter into the Ramekin and tap base to level better.

Microwave on high for 2 minutes.
Bread will rise and then settle.

Gently remove from the dish and cool.

I sliced the Bun in Half.,.. Toasted it and topped with Butter. I have also topped it with Cheese and melted it for a few seconds. It is very tasty!

From the Cookbook:

Gluten Free in FIVE Minutes
By: Roben Ryberg


I used Bob' Red Mill Gluten Free Products to make this recipe:

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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Tortilla ~ Yay I got a Tortilla Press

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Gluten Free Tortilla ~ Yay I got a Tortilla Press

Last week Hubby ordered a Tortilla Press for me! It is an 8" Cast Iron Tortilla Press. I couldn't wait to try it out! It's a great Kitchen Gadget. I was able to Press out the Tortilla very quickly compared to hand rolling them.
I had bought a Tortilla Warmer a few months ago. They are great for keeping your Tortilla warm and soft.

Gluten Free Corn Tortilla:

I used Maseca Instant Corn Flour Masa. It is Gluten Free.
www.mimaseca.com or
http://www.mexgrocer.com/


I made 13 Tortillas
Following the instruction's on the bag

In a bowl mix:
3 Cups Maseca Instant Corn Flour Masa
pinch of Salt
Add: 2-2-1/2 Cups of water

Use more or less Flour/Water for the amount of Tortilla you will need.

Mix and knead by hand. If dough is dry add 1TBL of warm water at a time to form a ball. It will be the consistency of Play-Doh.

Divide into 13 Balls using an ice cream scoop. Keep covered with a Moist Towel.

I'm using my Tortilla Press for the first time today.

Take a Zip-lock bag and cut off the Zipper and cut down both sides.
Place the Zip-lock bag inside the Tortilla Press. Open up the bag and place one of the dough balls between the Plastic bag.

Put the Tortilla cover down and Press.

Keep remaining dough covered while your pressing out the dough.

If you press out all the Tortilla before cooking them,, keep them covered with a damp  towel.

Heat either a Griddle or Pan to medium heat.
Place a Tortilla on the pan and cook until lightly blistered and starts to puff. About 1 minute per side.

After it has been cooked place in a Tortilla Warmer or between Towels to keep warm and soft.
I also place a towel in the Tortilla Warmer to absorb moisture.

These tasted so much better than pre-made  bought Tortillas. They are so easy to make. They were so fresh and held together beautifully with the Taco filling.

You can make these ahead of time and store in a Zip-Lock bag in the Refrigerator up to a week ahead of time. Either reheat in a Skillet about 15 seconds preside or in the Microwave between damp papewr towels until heated through.


Enjoy!

Zucchini Parmesan Crisp ~ Gluten Free

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Link on how to make your own Gluten Free Bread crumbs:
http://youtu.be/bghOvqp9PaYrumbs:



Zucchini Parmesan Crisp ~ Gluten Free
Pre-Heat oven 450*

Spray a cooking sheet with Cooking Spray

Wash and Dry 1 Large Zucchini (Or as many as you need)

Slice the Zucchini into 1/4" Circles

Place the Zucchini in a large bowl and drizzle with a little bit of Extra Virgin Olive Oil

I used about 2 Tbl for this size Zucchini. You don't want to drown the Zucchini in the Oil.


In another bowl combine enough to cover all your Zucchinis:

Use Twice as much Parmesan Cheese
to Gluten Free Breadcrumbs  (Use Regular Breadcrumbs if your not Gluten Free)
Add Spices to taste. I used:
Salt
Pepper
Garlic Powder
Onion Powder

Dip the Zucchini into the Parmesan mixture, Coating evenly on both sides.
Pressing the coating to make it stick.

Place single layer on the prepared Cookie Sheet

Bake 15 minutes
Carefully turn them over
Continue to bake until Golden Brown and Crisp.

Mine took a total 30 minutes

Serve immediately

You can have them as it or
Dip in some Marinara or Pizza Sauce
Or Salsa

ENJOY!!

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Flax Bread

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Gluten Free Flax Bread:

In a Kitchenaid bowl Mix with a wire whisk:

1 ¼ Cups Bob's Red Mill Gluten Free All Purpose Flour
¼ Cup Bob's Red Mill Gluten Free Sweet White Sorghum Flour
½ Cup Bob's Red Mill Gluten Free Potato Starch
¼ Cup Bob's Red Mill Ground Flax seed Meal
¼ Cup Cornstarch
1 tsp. Salt
2 ½ tsp. Xanthan Gum
2 ¼ tsp. Yeast


In another bowl combine with a wire whisk:
1 Cup Milk heated to 110*
2 Whole Eggs (Room temperature Eggs..place eggs in a bowl of warm water to help them warm up)
2 Egg Whites
1 tsp. Apple Cider Vinegar
2 Tbl. Vegetable Oil or Coconut Oil
2 Tbl. Honey

Using a Kitchenaid Mixer and the paddle
Combine the Wet ingredients with the Dry ingredients
Turn mixer on low and mix for a minute
Scrap Bowl down
Turn on Medium High for 5 Minutes

Spray a 9x5 pan with Cooking Spray

Pour dough into the Pan. Use a wet spatula to help spread out the dough evenly in the Pan.

Cover with Plastic Wrap that has been sprayed with cooking Spray.

Rise in a warm place 45-60 Minutes

Pre-heat oven to 350*

Bake the Bread for 25 minutes then cover with foil if it is browning to quickly.
I baked my Bread for a total of 45 minutes.
I removed the foil the last 5 minutes.

I use a Digital Thermometer to check the bread. If the internal temperature reaches 205-210* your bread is done.

Remove from the Pan and cool on a wire wrack.
Cool completely before slicing the Bread.
Freeze the slice bread in a Zip-Lock Bag.
It freezes well.



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


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


Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.

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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Cheddar and Parmesan Cheese Biscuits: Gluten Free

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Cheddar and Parmesan Cheese Biscuits: Gluten Free
Using Bob Red Mills Gluten Free Biscuit and Baking mix:

Pre-heat oven to 350*
Line cookie sheet with parchment paper or Silpat Baking Mat

In a large mixing bowl combine:

 2 ½ c. Gluten Free Biscuit and Baking Mix
1 stick butter 
2 Tbl. Shortening
Use a pastry blender or a fork to cut in the butter and shortening, until it resembles coarse meal.

Optional: Sprinkle in herbs of your choice to go along with your meal ~ I used Garlic and Parsley

Add the remaining Ingredients:
Shred ½ cup Cheddar Cheese
¼ cup Parmesan cheese
 ¼ cup of Honey
 ¾ cup Milk
Stir until evenly moistened,, making sure all the flour mixture has been mixed in.
Sprinkle some of the Biscuit mix from the bag onto parchment paper
Place dough on top of the Parchment Paper
Lightly dust some Biscuit mix on top of the dough and roll out 1/2" thick.
I used 2 ½"  biscuit cutter and got 10-11 biscuits.
Take the left over pieces and re-form and roll out again.
Place on the Prepared Cookie Sheet
Bake  about 20-25 minutes or until golden brown. Do not over cook otherwise they will be dry.
If the bottoms brown to fast, Turn over half way thru baking.
Cool on a wire rack
Best served warm with butter.
They re-heat nicely in the oven for a few minutes.
You can also freeze the leftovers in a ziplock bag after they have been thoroughly cooled

ENJOY!


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

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


Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Easy Apple Crisp ~ Gluten Free

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I love the Aroma of Apples and Cinnamon baking in the oven. It reminds me of Autumn,,,our weather has certianly felt like Autumn!
This is my favorite Apple Crisp recipe. Since going Gluten Free I have missed having it. I finally found Gluten Free Rice Krispies and was thrilled that now I can have my favorite dessert again. If your not Gluten Free you can use Regular Rice Krispies.


Easy Apple Crisp ~ Gluten Free

8 Medium-sized Apples
Peel, core and slice
Place into a Pyrex Casserole Round Baking Dish

Sprinkle with
1 tsp. Cinnamon
2 Tbl. Water

In a bowl mix together:
¼ Cups plus 2 Tbl Bob's Red Mill Gluten Free All Purpose Flour
¼ Cup Brown Sugar
¼ Cup Cold Butter sliced
Use a Fork or a Pastry Blender to mix the butter in.
Add and mix in:
1-1/2 Cups Gluten-free Rice Krispies (use Regular Rice Krispies if your not GF)

Spread the mixture on top of the Apples.
Place the Pyrex Dish on a Pizza pan in case it over spills

Bake in a Pre-heated 375* oven
for 25-35 Minutes
Or until Apples are done and the top is Golden Brown
Do not over cook the Apples because they could turn into Applesauce

Serve Warm or Room Temperature with Whipped Cream or Vanilla Ice Cream

Store the Apple Crisp in the Refrigerator.
You can warm up individual servings in the Microwave.


ENJOY!


http://www.ricekrispies.com/en_US/products/gluten-free-brown-rice-krispies-cereal.html/#/en_US/products/gluten-free-brown-rice-krispies-cereal


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




Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Applesauce Oat Bran Spice Muffins

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Gluten Free Applesauce Oat Bran Spice Muffins

Pre-heat oven 375*
In a large bowl combine:

1 Cup Bob's Red Mill Gluten Free Oat Bran (*See Foot Note*)
1-1/2 Cups Bob's Red Mill Gluten Free Old Fashion Rolled Oats or Quick Cooking Oats (*See Foot  Note*)
1 Cup Bob's Red Mill Gluten Free All-purpose Flour
1 tsp. Xanthan Gum
2 tsp. Baking Powder
¾ tsp. Baking Soda
½ tsp. Salt
1/3 Cup Sugar
1 tsp. Cinnamon
¼ tsp. Ground Ginger
¼ tsp. Nutmeg
1/8 tsp. Cloves

In a medium bowl combine using a wire whisk:
½ Cup Milk
1 Egg
1 Cup unsweetened Applesauce
¼ Cup Maple Syrup
2 Tbl. Orange Juice

Combine the wet and dry ingredients with a rubber spatula making sure everything has been mixed.

Spray a 12 cup Muffin tin with Cooking Spray
Use an ice cream scoop to place the batter into the tins.

Top with a mixture of Cinnamon and Sugar

Bake 20-23 Minutes or until done
Use a toothpick or cake tester and make sure it comes out clean.
I use a Digital Thermometer and bake until the internal temperature reaches 205*

Cool in Pan on a Wire Wrack for 10 minutes then remove and cool completely. These freeze well. In a Zip-lock bag placed in a container.

ENJOY

***Foot Notes***
Optional: I took the Oat Bran and Pulsed and Blended it for 2-3 minutes to make it more of a flour.

If you use Thick Cut or Old Fashioned Oats you will see larger piece of Oats in your Muffins. I prefer it this way. If you don't you can replace with Quick Cooking Oats.You can also put the Oats in the Blender to make them smaller.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Fried Zucchini with Mushrooms and Onion

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Fried Zucchini with Mushrooms and Onions:

Wash and Towel dry Zucchini : Use the amount you would need to serve
Slice the Zucchini... not to thin

Heat up Oil of your choice in a Skillet

Add the Zucchini,,, single layer,, do not over crowd the skillet
Brown/Fry on both sides
Drain on a Paper Towel
Continue with remaining Zucchini

Place the Zucchini on a Cookie sheet or Pizza Pan

Using the same Skillet..drain most of the oil
Add sliced Mushrooms and Onions ..use the amount you would like.
When the Mushrooms and Onions are almost done add Garlic to taste.
Cook until done

Top the Zucchini with the mixture
Sprinkle on  Parmigiano-Reggiano and Pecorino Romano Cheese

Place in a 350* oven for a few minutes to melt the cheese a little

ENJOY!

I'm using:
Pampered Chef Crinkle Cutter

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Fried Rice

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Fried Rice:
Fried Rice ~ Gluten-free


Use left over Cold Rice. I used Jasmine Rice

Chop up:
Onion
Carrots
Celery

Use a Non-Stick Skillet
Cook the Vegetables in Vegetable Oil until Tender

Add:
4 TBL Butter and melt

Slowly start to add some of the Cold Rice into the Vegetables and Butter breaking up any big clumps.
Add more Rice until all the Rice has been added and mixed with the Vegetables and Butter.
Put the heat on medium high.
Keep stirring,  if it starts to stick to the Pan you can add a little bit of Oil.
Sprinkle on some Ginger to taste and mix in.
Cook until the Rice look a bit dry and starts to slightly brown a little bit.
Add just enough Gluten Free Soy Sauce to coat the Rice.
This will help give the Rice more Color and Flavor
Continue to Stir Fry to help dry up the Soy Sauce
Make a well in the center
Add a little bit of Oil
Beat 2-3 Eggs in a bowl and add to the well.
Cook and scramble the egg until done.
Mix the Eggs in with the Rice.

If the mixture seems to moist continue to Stir Fry for a few more minutes.
Check the Taste to see if you need to add more Soy Sauce or Ginger.
If you need to add more continue to Stir fry for a few extra Minutes.

ENJOY!


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Panko Parmesan Crusted Chicken

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Gluten Free Panko Parmesan Crusted Chicken

Use as much Chicken that you would need to serve your family

4 Boneless Skinless Chicken Breast
I cleaned them up
Then marinated then in
1 Cup Buttermilk
I use the Powdered Buttermilk following the package instructions
Place the Buttermilk into a zip-lock bag add the Chicken Breast
Place the bag into a bowl in-case it leaks.
Place in the Refrigerator and toss around a few time
Marinate for 4 hours or longer

To make the Panko Topping:
Place Gluten Free Rice Chex into a Zip-lock bag... use enough to coat all your Chicken.
Either use a rolling pin or the flat side of a meat mallet and crush the Rice Chex.

Add spices of your choice and taste. I used:
Salt
Pepper
Tuscan Spicy Garlic
Onion Powder
Garlic Powder
Cayenne Pepper
Parsley Flakes

Add lots of Parmesan Cheese
I don't measure the Cheese or Spice. I will give it a taste to see how it is

Toss thoroughly so that everything gets incorporated.

Pre-heat Oven to 400*
Brush a Cookie Sheet with Extra Virgin Olive Oil

Remove the Chicken from the Buttermilk. Do not rinse it.. gently shack off the excess
In a small bowl beat 2 eggs
Dip the Chicken into the Eggs
Then into the Crumb Mixture. Pressing to make sure the Chicken is well coated.
Coat 1 piece at a time. Continue to coat all the Chicken.
Place on the Prepared Cookie Sheet

Spray each piece of Chicken with Olive Oil Spray
Bake for 25-30 minutes or until done and Golden Brown
I use a Digital Thermometer, when the Chicken reaches an internal
temperature of 165* it is done.




Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Sauteed Eggplant

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Hubby had a few small Eggplants in the Garden so I decided to saute them with a few other vegetables. This is also a Gluten Free Vegetable dish.


Sauteed Eggplant:

I used 4 Small Eggplants from my Garden
Use as many as you would need for a serving for your Family.
Wash the Eggplants. I did not peel mine. Some people peel, half peel or don't peel at all.

I did not Salt these because they were little and fresh from the garden.
If you use larger or older Eggplants you can salt them to help remove the bitter flavor.

I sliced the Eggplant in half then each half into half and cut them into small chunks

To Salt the Eggplants:
Put the Eggplant chunks into a large Colander and sprinkle with Salt. Making sure each piece has been salted. Let sit for one hour.. this helps the Eggplant sweat and removes the bitterness.
After an hour thoroughly rinse the Eggplant Chunks and place on Kitchen Towels to dry them.

In a Large Dutch Oven:
Heat up some Olive Oil
Add to your taste:
Chopped Onion
Chopped Celery
Sliced Mushrooms
When the vegetables are partially cooked
Add Chopped Garlic to Taste.
Cook for about a Minute

Add the Eggplant and toss it around the Vegetables
Salt and Pepper to taste
Saute for a few minutes
I added Red Wine to de-glaze the pan. This is optional,, you could also use White Wine. It does give the Eggplant a nice flavor.
Let the Wine cook off.

If you had a Fresh Tomato you could chop that up and add it at this point.

Keep stirring/sauteing so that it doesn't stick to the bottom.
Add Parsley Flakes fresh or Dry
Check your seasonings and re-adjust
I added a little bit of Onion and Garlic Powder.
If the Eggplant skin is still tough,, turn it down to low and cover for a few minutes to help soften the skins. You could add a little bit of water to the pan so that it doesn't stick.
Remove the cover and turn back up to medium high to cook off the excess liquid. You want the Eggplant to look silky and the skins soft.

I served my Sauteed Eggplant with Parmesan Cheese!

ENJOY!


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Cinnamon Rice Chex Treats ~ Gluten Free

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Cinnamon Rice Chex Treats ~ Gluten Free

In a large pan over medium low heat:
Melt:
4 TBL Butter
Add:
10 oz. Marshmallows..Use either large or mini Marshmallows

Stir until Marshmallows are melted

Turn off the heat

Add:
6 Cups Gluten Free Cinnamon Rice Chex
(Today was a very humid day here so I had to add an extra ½ cup of Chex)
Use a Flat Wooden spoon and spatula to mix together
Making sure all the Chex have been coated

Butter a 9x13 Pan

Place the Chex mix into the pan.

Use a Sandwich bag coated in butter to help flatten out

Let harden then cut to the size of your choice

ENJOY!


Rice Chex Website:
http://www.chex.com/Products/products.aspx

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Strawberry Shortcake ~ Gluten Free Strawberry Beer Biscuits

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Strawberry Shortcake ~ Gluten Free Strawberry Beer Biscuits
Preheat oven to 425*

Line a Cookie Sheet with a Silpat Baking Mat or Grease the Cookie Sheet

In a medium bowl combine:
2-1/3 Cups Bisquick Gluten Free Mix
¼ Sugar
Using a Pastry Blender or Fork
Cut in:
1/3 Cup chilled Butter

In a small bowl whisk
3 eggs
add ½ tsp Vanilla

Add the eggs and vanilla along with
¾ Cup of Gluten Free Strawberry Ale
I used Dogfish Head Craft Brewed Ales: Tweason'ale ~ Strawberry Ale

I used a Rubber Spatula to thoroughly combine all the ingredients

Drop by Spoonfuls onto Cookie Sheet

Bake 12-15 Minutes or until Golden brown.

Cool on a wire wrack.

Strawberry Filling:
Mix:
1 Quart Strawberries sliced
¼ Cup Sugar
Let sit for a few minutes

Using a Black & Decker Handy Chopper Plus
Place 2/3 Cup of the Strawberries in the chopped and puree
Mix back in with the remaining Strawberries
Refrigerate

When ready to assemble the Shortcakes
Use a serrated Knife to split them
I warmed mine up for 20 seconds in the Microwave
Top with Strawberries and Whipped Cream ~ Either Cool Whip, Whipped Cream in a can or Homemade Whipped Cream

They stayed fresh for the following day in a Ziplock bag.

ENJOY!

Gateway Liquor Store:

https://www.facebook.com/pages/Gateway-Liquors/112992112080304


Dogfish Head Craft Brewed Ales: Tweason'ale ~ Strawberry Ale ~ Gluten Free

http://www.dogfish.com/



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


http://www.bettycrocker.com/products/bisquick/glutenfree




Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Blueberry Crumb Muffins

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Gluten Free Blueberry Crumb Muffins ~ Arrowhead Mills All Purpose Baking Mix

Preheat oven to 350*

Mix with a wire Whisk:
1 3/4 cups Arrowhead Mills Gluten Free All Purpose Baking Mix
2 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt

In another bowl mix:
1 stick of unsalted melted butter
1 cup Buttermilk (I used Powdered Buttermilk follow package direction)
3/4 Cup Sugar
2 Eggs

Add the flour blend in three stages and whisk well after each addition.

Fold in 1 cup fresh or frozen Blueberries

Line muffin tins with paper Muffin liners.
Use an ice cream scoop to measure the batter into the tins.

Make the Crumb Topping:
In a bowl combine:
1 cup Arrowhead Mills Gluten Free All Purpose Baking Mix
1 Stick unsalted Butter, cubed and chilled
1 Cup Brown Sugar
2 tsp. cinnamon
Combine with fingers or a fork until coarse and crumbly.
Top muffins with the crumb topping.

The recipe is on the box,, it says you get 18 muffins. I got 15.

Bake 18-20 minutes or until toothpick inserted comes out clean.

Remove from Pans and cool on wire wrack.

These freeze wonderfully in a container.


ENJOY!

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Stuffed Peppers ~ Gluten Free Meal

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Stuffed Peppers ~ Gluten Free Meal:

4 Large or 8 Medium Green Peppers
Wash
Cut in half
Remove Seeds and Membranes
Place in  a Large Pot of Boiling Water that has been lightly Salted
Boil 4-5 Minutes
Drain
Run cold water over the Green Peppers

Filling:
In a Skillet brown:
1 -- 1-1/4 pound Ground Beef (Depending on the size of the Peppers)
1 Onion chopped
½ Cup chopped Celery
Fresh Garlic, Salt and Pepper to taste

After it has been browned: drain the Fat.

Add:
1 8oz can of Tomato Sauce
1-2 tsp. Worcestershire Sauce
1 Cup Cooked Rice

Mix together:
Cook for a few minutes.
Check to see if the Seasonings need to be re-adjusted.
If it seems dry add a little bit of water or Pizza/Spaghetti Sauce

Place Green Peppers in a large baking pan
Spoon Meat filling into each pepper
Cover with foil. (You can put it in the refrigerator at this point and cook it later on in the day)
Bake 350* for 25-30 minutes If you Refrigerated it remove from the refrigerator about an hour ahead of time.

Uncover and top with either Homemade or Store bought Pizza/Spaghetti Sauce
Sprinkle with Parmesan Cheese
Place back in the Oven uncovered and Bake 10 more minutes.

ENJOY!



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software