Category Archives: Bread

Pancakes!

I received some pancake mix in the mail today. To be honest, I’ve never heard of this company. The name confused me a little…..Carbon’s Golden Malted Pancake and Waffle Mix. Don’t let the word malted worry you. That is just a name brand. There is no malt flavoring in the mix. This mix is certified gluten free. You can check it out here at http://www.goldenmalted.com.

I know this sounds weird, but I was in the mood for savory pancakes, even though there is a touch of vanilla and sugar in the mix. I caramelized some onions and added fresh rosemary and garlic. Oh, Thanksgiving in a pancake! I’ll bet they are equally as good left without the added savory yummies and pour on them syrup. Making them is easy. Add only water, no eggs. They were fluffy and delish!

Pancakes!

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Parmesan Popover bites

I was given permission to share the recipe from the cookbook I reviewed by Robert M. Landolphi called Gluten Free Everyday.  I make these all the time and just love them so I am glad to be able to share the recipe with you! Enjoy!! 

Parmesan Popover Bites (print recipe)


Gluten Free Everyday by Robert M. Landolphi


2 cups tapioca flour

1 cup sweet rice flour

1/2 cup potato starch

2 cups shredded Parmesan cheese

1 teaspoon salt

1 1/2 cup milk

3/4 cup canola oil

4 large eggs


Preheat oven to 425 degrees.  Butter two 24 cup mini muffin tins.  


In a large bowl, combine the tapioca flour, sweet rice flour, potato starch, Parmesan cheese, and salt.  Stir with a whisk to blend.  Gradually whisk in the milk oil, and eggs.  


Pour the batter into a small pitcher and fill each muffin cup three-fourths full.  Bake for 15 to 20 minutes, or until lightly golden brown.  Remove from the oven and serve warm.  Makes 4 dozen.  



Cooks notes:  I have added shredded cheddar cheese to the tops.  Also things like olives, sun dried tomato, feta or different spices and seasoning to change the flavor according to what you are serving them with.  These are very versatile!

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Dinner Party part 1

Welcome to my new blog site!  I hope you found me okay and have bookmarked the new location.  I have tried my best to get all of my old posts moved here.  It did not load all of my posts from WordPress well.  I have to fix almost all of them.  Five of the most recent posts lost their comments.   But, I think it's all here!   I have some new things added that I didn't have on my old blog, so look around!  I will also be adding some new things in the future, like a recipe index and some other things I'm thinking about.  I have no clue how to get a picture up in my banner, so that will be a challenge as well!  

We have some friends by the name of Tony and Carrie that we like to get together and eat with.  We have known them for a very long time.  Last year, Carrie was brave enough to have us over to their home for dinner. She went to great lengths to make the entire meal gluten free, which I very much appreciated. 

Last night was our turn.  I had so much fun planning the menu.  I wanted to make everything I saw and it took me forever to make up my mind.  We like to eat one course at a time and with each course try a different wine.  Tony and Carrie are really good at pairing wine with food.  Steve and I are clueless.  However, that did not stop us!  

For the appetizer, I knew I was going to need some french bread to make bruschetta.  I have been playing around with a baguette recipe from Jacqueline Mallorca's book, The Wheat-Free Cook.  She has some really great bread recipes in this book and most of them don't require yeast.  Most do require dairy.  I really like her baguette recipe just as it is.  It has a wonderful flavor and the next day it is still moist and does not need heating to eat.  We like it use it for making sub sandwiches.  

Because this recipe calls for yogurt, and our son Bryan is casein intolerant, I have been experimenting with converting her recipe to dairy free.  I am trying to find something I can make him that he can take out of the freezer in the morning and take to work with him and make a sandwich.  With my converted recipe, some things I like better, like the loaf was just a tad higher and it had a nice crispy crust.  It worked very well for making bruschetta and the taste and texture on the day it's made is really nice.  The drawback is, on the second day, the loaf is a little dry and has to be heated to eat.  

DSC05578


Rice Flour Baguettes (print recipe)
converted from Jacqueline Mallorca, The Wheat-Free Cook

Pre-heat oven to 400 degrees

1/2 cup white rice flour
2/3 cup almond flour
1/2 cup tapioca flour
3/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1/4 cup mayonnaise
soy milk
2 egg whites

1. In a bowl, mix all dry ingredients together.  

2. In a liquid measuring up, place the 1/4 cup of mayonnaise.  Fill with soy milk to the 1 cup line.  Mix that together well.  

3. In a separate bowl, beat the egg whites until stiff peaks form.  

4. Add the mayonnaise mixture and 1/3 of the eggs whites to the dry ingredients.  Mix well.  This will seem a little thick.  

5.  Add the remaining egg whites to the batter and patiently fold until they are all incorporated.  This will take some folding.  Be patient and gentle.  

6.  Using a greased french bread pan and  an ice cream scoop, scoop the dough onto the pan forming long, even loaves.  You can use a rubber spatula dipped in water to smooth the loaves and shape them.  
7.  Bake at 400 degrees for about 25 minutes.  


The problem of the loaf being dry the next day might be fixed by adding more liquid to it.  In the original recipe, it calls for more liquid.  But, you will need to lay parchment paper on your french bread pan if you do this.  I was trying to avoid that so I added less.  I like all those little bumps you get from the french bread pan!  

Since this was my first attempt at converting this, I will continue to experiment with this recipe.  Let me know if you try it and any changes you make that make it better.  I added the mayonnaise because I thought it would get a good flavor and richness to the dough.  I have not been able to find a plain dairy free yogurt or I would have tried that. 

This is a picture of the sliced bread on my indoor grill.  I brushed them with oil olive and simply grilled them on both sides.  They worked prefect for bruschetta! 

DSC05584
 

 
In the next day or two, I will post my menu and the recipes for our dinner.  Check back!  

 

 

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The Best Bread EVER!

 

Edit:  The bread machine I use is a Zojirushi.  I use the whole wheat setting at a time of 2:08.  Place all wet ingredients in the bottom of the pan, then the dry ingredients.  Make a well in the dry ingredients and place the yeast there.  If you don’t have a Zo, use the gluten free setting on your machine if you have that.  If not, contact the manufacturer of your machine to see what they recommend.  

This is the best gluten free bread I've ever had. Ever. Natalie, you are a bread genius. In the gluten free cooking world, we have gourmets, goddesses, girls and then there are queens. Natalie, you are the bread queen! 

This bread does not taste like it's gluten free. I could not stop munching on it! I broke all my carb rules for the whole week! But it was way worth it!
I made it exactly like Natalie's recipe but I did it in the bread machine. I mixed all of my wet ingredients together and placed them in the bread machine. Then I mixed all the dry ingredients together minus the yeast and placed that on top of the wet ingredients. Then I put the yeast in on top of the dry ingredients. I didn't have a clue what settings to use so I used the same one I use when I make the Gluten Free Pantry bread mix. 

It was not as tall as the other types of bread I've made, but the flour is probably more dense. The flavor is wonderful!

 
 

Tonight I fixed Chicken fajitas from my menu. This recipe was featured in the March issue of Bon Appetit. It was so pretty I thought I should include some photos of how it turned out. 

Chicken fajitas with crunchy lime cabbage and avocado 

Bon Appétit | March 2008 

Servings: Makes 6 serving 

Ingredients 

6 tablespoons olive oil, divided, plus additional for griddle 

2 garlic cloves, minced 

1 tablespoon chili powder 

2 pounds skinless boneless chicken breast halves,
cut crosswise into 1/2-inch-thick slices 

1 large red bell pepper, cut into 3/4-inch-thick strips 

1 large red onion, halved, sliced lengthwise 

3 cups thinly sliced red cabbage 

2 tablespoons chopped fresh cilantro 

2 tablespoons fresh lime juice 

2 teaspoons finely grated lime peel 

6 to 8 fajita-size flour tortillas (I used corn tortillas to make the recipe gluten free) 

1 avocado, halved, pitted, sliced 

Preparation
Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
Preheat oven to 350°F. 

Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

 

The slaw part was really good and so pretty! The recipe did not call for it but I added jicama to it. Yum.

 

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The Best Bread EVER!

You can see this post about Gluten Free Mommies bread here on my new blogging site….

http://www.theglutigirls.com/2008/02/the-best-bread-ever.html

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Filed under Bread, Bread Machine, Chicken

Menu Monday for the week of February 18 – 27

Gluten Free Menu Swap Monday - Butternut Squash 

I think we are on our way to getting well at out house. Cross my fingers.
The weather is crazy here. One day it's cold and we have snow. The next day it's warm and raining. I am counting the days till spring. No wonder everyone has been sick. 

I've been on a cleaning frenzy. Something about everyone being sick makes me want to clean. Get the dust out of the house. It's a good time of year for cleaning out closets, washing ceiling fans, dusting the cob webs out of the corners and all the other stuff that's put off all year. I like to do these things this time of year anyway.
By the time spring gets here, my house will be all cleaned and I will be ready to get out in the yard and enjoy spring. I don't like being couped up. I am an outdoors person. Once it turns warm you won't find me in the house much. So my house really gets neglected during the summer. I have to make up for all of that during the winter. 

I'm trying to keep my menu fairly simple this week because of all the cleaning going on. One night, we are going out with friends to Bonefish Grill. Our local Bonefish has a wonderful manager who really cares about gluten free eaters and has gone out of his way to educate his staff. They have a really great gluten free menu that even includes dessert.

 
Karen at Gluten Free Sox is the host this week for menu swap. She has moved her blog to wordpress and it looks great! Karen is definitely not thinking about spring cleaning, but spring training! You know spring is really on it's way when spring training starts.
The ingredient of the week is butternut squash. I love baked squash. It's just so simple. Cut the squash in half, scoop out the seeds. Lay the halves on a baking sheet. Fill the halves with butter, brown sugar and cinnamon. Bake at about 350 till tender. It's like dessert. You can do this with acorn squash as well.
Or you can cut it in chunks, wack it in a roasting pan, drizzle with olive oil, rosemary, salt and pepper and roast it. Yum. Either way is yummy sqaushie goodness. 

Here are my menus for the week: 

Cheater Vegetable Beef Soup with Biscuits (recipe below) 
Baked Chicken, Roasted squash, green salad 
Eat out at Bonefish Grill 
My brothers fish (recipe will come later in the week), rice, Asian spinach salad 


Cheater Vegetable Beef Soup

I call this cheater soup because I use pre-cooked roast beef. Most of the time, I use my own beef and cook the soup base from scratch. But you know there are days you just don't have the time. This is so easy to get it in the pot, then you can walk away and do other things. I use pre-cooked Hormel beef. It is sold in two sizes. It tastes just like my own I make in the crock pot anyway. No one will know the difference. It makes a hot, hearty soup and even if it's sort of cheating, it's way better than canned! 

1 onion, chopped 
2 -14 oz can of petite chopped canned tomatoes 
4 cups beef broth 
1- 17 oz. package of pre-cooked Hormel slow simmered Roast Beef, chopped into bite size pieces 
4 or 5 potatoes cut into cubes 
4 or 5 large carrots, slices 
1- 14 oz. canned green beans 
1- 14 oz. canned corn 
2 cloves crushed garlic 
2 tablespoons fresh chopped parsley 
1/3 cup red wine 
salt and pepper to taste 

Saute the onions in olive oil. Add tomatoes, broth and chopped beef along with the broth/gravy from the beef. Add the remaining ingredients. Simmer till potatoes and carrots are tender. 

There's time to make biscuits!
My beautiful gluten free daughter has given me the order to find a good gluten free biscuit recipe. I have begun experimenting. This is the first one I've tried. It's by Bette Hagman. I have a really big gripe when it comes to gluten free cookbooks. It seems like everyone makes their cookbooks with a personal mix. You have to have their mix put together to replicate their recipe.
If I find a particular recipe that I am going to make over and over again, I can see making up a mix to have on hand. But when using cookbooks with a recipe I just want to try once to see if I like it, I don't want an entire bag of mix made. I wish each recipe would just have the flours written that I need for that particular recipe with an addendum on how to make a mix for that recipe if I like it. Just my own pet peeve. 

This recipe was a mix of it's own. You make a lot of it and then it's ready to use whenever you are ready to make biscuits. We liked it, but I don't think it's "the one". So we will keep experimenting. It has a good flavor and was tender, but I thought it was a little dry.
I was supposed to come up with the "perfect" biscuit before the little gluti one's 18th birthday. She is jonesing for some biscuits and gravy for her birthday breakfast. It will almost be her one year glutiversary too. She found out just after her birthday last year. She needs some comfort food for sure. 

Bette Hagman's Mary G's Biscuit Mix
from More from the Gluten-Free Gourmet 
 
(Edited- I had the recipe for these biscuits on here, but maybe that is not legal to do? I have removed the recipe. If you want it you will have to find a copy of the cook book 🙂 My bad.)
(Edited again- My buddy Ginger was just teasing me about posting the recipe and I thought maybe I really wasn't suppose to do that.  I really wasn't sure so I took it down, but she assures me that is ok. I'm a goof ball and I know.  Hello, my name is Melanie and I'm a goof gall.) 

4 tablespoons sugar 
2 cups rice flour 
1 1/3 cups potato starch 
8 teaspoon baking powder 
2 teaspoons baking soda 
2 teaspoons salt 
3/4 cup shortening 

Mix together all the dry ingredients and cut in the shortening until the mixture is crumbly.   Divide this into 4 parts.
To make biscuits, add 1 egg and 1/3 cup buttermilk to a quarter of the mixture.  Mix gently.  Roll out on floured board and cut into biscuit shapes or drop by spoonfuls onto greased baking sheet.  Bake 12 to 15 min at 400 degrees.
The quest continues. Recipes or helpful hints in the art of biscuit making will be greatly appreciated!

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Filed under Beef, Bread, Menu Monday, Soup

Menu Monday for the week of January 21, 2008

This weeks menu swap is being hosted by Carrie of Ginger Lemon Girl. The ingredient of the week is one of my favorites, rosemary! I use rosemary a lot in cooking. I had never used it fresh until a couple years ago. I was trying to follow the South Beach diet and there was a recipe in the book for a steak marinated in fresh rosemary. I fell in love. 


Nothing smells like fresh rosemary. Do yourself a favor. If you've never tried it, when you go shopping this week, buy some.
I became so attached to the herb, that I had to start growing it and freezing it to ensure I would not run out all winter. It's very easy to grow and even easier to freeze. I have a post about it
here. There is very little loss of flavor when freezing it too. 


Here are my menus for the week featuring, rosemary: 


Italian Wedding soup (see recipe below, with rosemary), crescent rolls 
Swiss steak with onions and tomatoes, brown rice,salad 
Rosemary marinated salmon with rosemary roasted potatoes (recipe later in the week) 
Taco night
Chicken broccoli casserole, spinach salad 


My brother Chris, sent me another recipe last week. He seems to be reading my mind when it comes to food lately! He adapted this recipe for the gluten free eater. I adapted it for the crock pot. And then adapted it further because I was out of some ingredients and it's way to cold here to leave the house for the store! 


Italian wedding soup is a marriage between meat and green vegetables. Some say it's fed to a wedding couple to give them energy to get through the wedding night! Either way, it's just good. Some people make their soup with pasta or potatoes and some leave those ingredients out. It's another one of those recipes you can tailor to your own tastes.
What I really like about this recipe is I think it would freeze really well. I would like a little gluten free pasta in this soup so I am adding some. If I were going to freeze this, I would freeze it without the pasta. I would add it after defrosting and re-heating it. As most of you know, gluten free pasta doesn't hold up too well. You want to eat it fresh. 


ItalianWedding Soup!
A highly improvised version… 


Whole fresh spinach leafs, 6 oz package (trim the stems only) 
As much garlic as you like, minced. 
1 red onion, finely chopped. 
2 16oz cans whole tomatoes cut into 1/4's (Save the tomato juice from the cans) 
24 small meat balls made with pork or beef. (Use corn meal as a filler, an egg as a binder and add salt)
Roll the meat into bite size balls and bake. (Use your best judgment for baking time) 
Fresh rosemary, 1tbs finely chopped 
Chicken stock, 2 quarts 
Olive oil
Fresh hard cheese 
Red wine, 1/4 cup 


Chop the onion, rosemary and canned whole tomatoes.
Add olive oil to a stove top dutch oven on medium high heat and add the onions, wine, rosemary andtomatoes/juice. Sauté until the onions are transparent.
Add the chicken stock and let it all simmer a few minutes till the sock is up to temp.
Add the meat balls and minced garlic and let it simmer a few minutes.
Add the whole spinach leafs at the last minute, simmer until the spinach leafs just turn soft, (less than a minute) add salt and serve in large soup bowl's with your favorite hard grated cheese on top sprinkled with olive oil. 


So here is how I did it for the crock pot and being out of some things. First I made my meatballs. I started with a pound of ground beef. When I make a loaf of gluten free bread, I always save the heels in the freezer to keep for bread crumbs. So I took out one of the heels, defrosted it and made some crumbs


I put about a 1/2 cup of the crumbs in my bowl and added enough milk to almost come to the top of the crumbs. Then I added one egg and letthat mixture sit while I chopped about a half an onion.


Then I added the onion and a clove of crushed garlic, the ground beef, salt, pepper, a couple squirts of Worcestershire sauce and a couple tablespoons of ketchup and mixed well. I used my smallest scoop (about an inch) to make the meat balls and cooked them in my iron skillet. There are many ways to cook meatballs. Use the method that works best for you. If it were warm out, I would have grilled them. Grilled meatballs are the absolute best! So good in spaghetti sauce.
 


Then, in my crock pot I added 


1/2 of a large onion chopped 
1 -14 oz. can of petite chopped tomatoes 
1 can of Amy's Organic chunky tomato bisque soup 
2 -14 oz. cans of chicken broth 
3 cups water 
3 teaspoons of Gluten Free Pantry chicken flavor broth mix 
1 clove garlic chopped 
1 tablespoon rosemary chopped 
salt and pepper
1/2 cup red wine. 


You can see I really had to improvise. I was out of broth and canned tomatoes. That's the great thing about soup though. You can cook on the fly!


So here's my rosemary I took out of the freezer. This has been in the freezer since fall. It still looks good, like fresh in fact. And, it still smells fresh.


I added the cooked meatballs to the pot. This is what it looked like when I put it in the crock pot. I let this mixture simmer in the crock pot all after noon.


About 1/2 hour before we were planning on eating, I added the spinach which I did chop a little, and one cup of uncooked gluten free pasta. I used Bionaturae elbows. Look at the label carefully when you purchase Bionaturae because they also sell a wheat pasta.Top with some cheese and a splash of olive oil.


This was a big hit the family. Another keeper from my brother. Thanks Chris!


Also, I finally made the crescent rolls everyone is talking about. I used Cassandra's recipe. Now I know what all the fuss is about. They are fabulous. The minute they came out of the oven, we started devouring them. So good with a bowl of this hot soup. Then I realized I forgot to take pictures! I found one lone crescent left and someone had eaten the little corners off of it.


Do you think it lasted long after I took the picture? This recipe really solves some problems for me. I want something reliable and good I can serve to company and I think this will be perfect. I think these could be made ahead of time and kept in the refrigerator until it's time to bake them. They will be great for the holidays. I was so discouraged at Christmas because my rolls totally sucked! These will be wonderful. I think they are way better that Pillsbury ever were.Look for more recipes and product reviews later in the week!

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Filed under Beef, Bread, Soup