Buttermilk Gluten Free Biscuits
2 cups Pillsbury Gluten Free Flour
2 Tbsp. baking powder
1 tsp. salt
6 Tbsp. cold butter
1 cup buttermilk
Preheat oven to 425 degrees.
Mix together, flour, baking powder, and salt.
Cut butter into flour using a pastry blender or food processor. Add buttermilk. Process until it is a wet and sticky dough.
Roll dough to 2 inches thick. Cut biscuits with a biscuit cutter. Place on baking sheet. Biscuits should be touching. Bake for 15 minutes. If they are not browned cook for 3-5 minutes more.
Monday, April 18, 2016
Tempura Batter - Gluten Free
Gluten Free Tempura Batter
I have missed things that are deep fried, especially things like tempura. Modifying recipes are always challenging when trying to get something to be gluten free and taste like the gluten filled alternative. My first try on tempura batter was a hit, even with my non-gluten free husband.
1 cup ice cold water
1 large egg
1 3/4 cups Pillsbury gluten free flour
Mix together water and egg. Add flour. If the mixture is too thick, add a little extra water. Mix until smooth.
You can use this to batter shrimp, cut up chicken, cup up pork, etc. You can also use this for vegetables.
Heat oil to about 350 degrees.
Dip items into batter and drop into oil. Fry foods in small batches until crisp. Drain and serve however you intend for it to be used.
I have missed things that are deep fried, especially things like tempura. Modifying recipes are always challenging when trying to get something to be gluten free and taste like the gluten filled alternative. My first try on tempura batter was a hit, even with my non-gluten free husband.
1 cup ice cold water
1 large egg
1 3/4 cups Pillsbury gluten free flour
Mix together water and egg. Add flour. If the mixture is too thick, add a little extra water. Mix until smooth.
You can use this to batter shrimp, cut up chicken, cup up pork, etc. You can also use this for vegetables.
Heat oil to about 350 degrees.
Dip items into batter and drop into oil. Fry foods in small batches until crisp. Drain and serve however you intend for it to be used.
Friday, January 22, 2016
Southern Style Chicken and Dumplings, Gluten free of course
I have missed chicken and dumplings as well as fried chicken. But tonight, I managed to make chicken and dumplings that were very tasty. Here is my recipe.
For the broth, I used a combination of the broth from a roasted chicken and some broth made with Better than Bouillon.
Heat broth to boiling as you are making the dumplings.
2 cups Pillsbury Gluten Free Flour blend
1 tsp. gluten free baking powder
1/4 tsp. sage
1/4 tsp. salt
1/3 cup butter or coconut oil, softened
1/2 cup milk
Mix dry ingredients together. Add butter or coconut oil and cut into dry ingredients until it resembles a coarse meal. Add milk. Note that you may need to add a little more or milk based upon the thickness of your milk (i.e. if you use buttermilk).
Roll out dough and cut into squares or strips, however you desire. Gently drop into boiling broth. Cook for at least ten minutes. Stir very gently so you don't break them.
Add chicken and enjoy.
For the broth, I used a combination of the broth from a roasted chicken and some broth made with Better than Bouillon.
Heat broth to boiling as you are making the dumplings.
2 cups Pillsbury Gluten Free Flour blend
1 tsp. gluten free baking powder
1/4 tsp. sage
1/4 tsp. salt
1/3 cup butter or coconut oil, softened
1/2 cup milk
Mix dry ingredients together. Add butter or coconut oil and cut into dry ingredients until it resembles a coarse meal. Add milk. Note that you may need to add a little more or milk based upon the thickness of your milk (i.e. if you use buttermilk).
Roll out dough and cut into squares or strips, however you desire. Gently drop into boiling broth. Cook for at least ten minutes. Stir very gently so you don't break them.
Add chicken and enjoy.
Thursday, January 7, 2016
Delcious Gluten Free Oatmeal
I really like oatmeal. I prefer steel cut oatmeal. However, when I don't want to take the 45-60 minutes to make it, I like to use rolled oats. You have to be careful and make sure that you are getting certified gluten-free rolled oats. My recipe today is an oatmeal recipe modified from a recipe that came from health.com.
- Delicious Gluten Free Oatmeal
- 3/4 cup water
- 3/4 cup apple cider
- 1 cup certified gluten free rolled oats (Bob's Red Mill, usually)
- 1/2 teaspoon salt
- 1/2 cup diced pear (I used canned pears in natural juice or sugar free)
- 1/4 cup sweetened dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup fat-free milk (you can also use soy or almond milk)
- Sugar In The Raw, to taste (or brown sugar)
Bring water and cider to boil. Add oats and salt. Cook about 3 minutes over medium heat. Stir often. Add pears, cranberries, cinnamon and vanilla. Mix well and cook another 3-4 minutes until oats are tender and cranberries are moistened. When oats are ready, add milk and sugar to taste.
Friday, November 6, 2015
And this biscuit recipe tops them all
Can you tell that I am trying to perfect the gluten-free biscuit? It is no longer for my daughter, but for me now. I am going to have to be tested but I figure I already know what the results will be. Since going to a completely gluten free diet, I haven't had a single migraine. I did try half of a regular hush puppy the other day. I got sick. Sick! Ugh.
So, back to my quest for the perfect biscuit. Last weekend I made a 7-up biscuit recipe. I wanted to make some more this weekend but didn't have one of the ingredients. So, I found a regular biscuit recipe and modified it for the ingredients I had on hand. They turned out great! So, here is the recipe I simply call "Gluten Free Biscuits"
2 cups Pillsbury Gluten-Free flour
4 - 5 Tbsp baking powder
1 Tbs. sugar in the raw
1 tsp. salt
5 Tbs. coconut oil shortening
1/2 cup heavy cream
1/2 cup 7-Up
Preheat oven to 425 degrees. Mix together all dry ingredients. Cut in shortening. Add cream and 7-Up. Mix well.
I prefer to measure the biscuit dough by handfuls, roll dough in my palms and pat out to desired thickness. You can place on a baking sheet. I prefer to use my 18-inch cast iron skillet. Make sure the sides of the biscuits are touching. Bake for 15 minutes or until lightly browned.
Let me know what you think.
So, back to my quest for the perfect biscuit. Last weekend I made a 7-up biscuit recipe. I wanted to make some more this weekend but didn't have one of the ingredients. So, I found a regular biscuit recipe and modified it for the ingredients I had on hand. They turned out great! So, here is the recipe I simply call "Gluten Free Biscuits"
2 cups Pillsbury Gluten-Free flour
4 - 5 Tbsp baking powder
1 Tbs. sugar in the raw
1 tsp. salt
5 Tbs. coconut oil shortening
1/2 cup heavy cream
1/2 cup 7-Up
Preheat oven to 425 degrees. Mix together all dry ingredients. Cut in shortening. Add cream and 7-Up. Mix well.
I prefer to measure the biscuit dough by handfuls, roll dough in my palms and pat out to desired thickness. You can place on a baking sheet. I prefer to use my 18-inch cast iron skillet. Make sure the sides of the biscuits are touching. Bake for 15 minutes or until lightly browned.
Let me know what you think.
Monday, October 12, 2015
Gluten Free Biscuits...best yet
Gluten Free Angel Biscuits
1 pkg. active dry yeast
2 Tbs. Sugar in the Raw
1/3 cup hot water
2 1/2 cups Gluten Free Baking flour
2 1/2 tsp. gluten free baking powder
2 tsp. xanthan gum
3/4 tsp. salt
1/2 cup butter flavored shortening
1/3 cup mayonnaise
2 eggs
2 tsp. baking soda
juice from 1/2 lemon
In a small bowl, combine hot water and sugar. Make sure sugar dissolves. Reheat if necessary. Add yeast and set aside.
In mixer with dough blade, combine Gluten free baking flour, salt, baking powder, and xanthan gum. Stir together well. Add butter flavored shortening. Mix on lowest setting until slightly blended.
Mix together baking soda and lemon juice. Make sure it is well mixed.
To flour mixture, add eggs, mayonnaise, yeast mixture, and baking soda mixture. Mix on medium speed about three minutes.
The dough will be very light. I form my biscuits by hand so that I don't make it too stiff and hard.
Let rise for 50 minutes in a warm environment.
Bake at 350 degrees for 20 - 25 minutes. Do no over bake.
Makes 12 - 16 biscuits, depending on the size you want them to be.
1 pkg. active dry yeast
2 Tbs. Sugar in the Raw
1/3 cup hot water
2 1/2 cups Gluten Free Baking flour
2 1/2 tsp. gluten free baking powder
2 tsp. xanthan gum
3/4 tsp. salt
1/2 cup butter flavored shortening
1/3 cup mayonnaise
2 eggs
2 tsp. baking soda
juice from 1/2 lemon
In a small bowl, combine hot water and sugar. Make sure sugar dissolves. Reheat if necessary. Add yeast and set aside.
In mixer with dough blade, combine Gluten free baking flour, salt, baking powder, and xanthan gum. Stir together well. Add butter flavored shortening. Mix on lowest setting until slightly blended.
Mix together baking soda and lemon juice. Make sure it is well mixed.
To flour mixture, add eggs, mayonnaise, yeast mixture, and baking soda mixture. Mix on medium speed about three minutes.
The dough will be very light. I form my biscuits by hand so that I don't make it too stiff and hard.
Let rise for 50 minutes in a warm environment.
Bake at 350 degrees for 20 - 25 minutes. Do no over bake.
Makes 12 - 16 biscuits, depending on the size you want them to be.
Saturday, January 4, 2014
Gluten-free Donuts
Being gluten-free means that my daughter misses the goodness that we have come to know as donuts. While it may seem easy to just switch out the regular flour for a gluten-free flour, you never quite know the right type of mixture to get things to taste like they aren't gluten-free. It takes trial and error. I was luck that on my first try with donuts, I got it right. However, don't eat them right out of the donut machine. We discovered that if you wait until the day after you have made them, then they reach perfection. They are good out of the machine, but not as good as the second day!
Gluten-Free Donuts (for this recipe, you will need one of the electric mini donut bakers)
1 cup Domato gluten-free baking flour
1/2 cup almond meal/flour
2 tsp. xantham gum (or guar gum)
2 Tbsp. baking powder
1/3 cup sugar
1/2 tsp. salt
1/2 cup skim milk
1/4 cup sour cream
1/4 cup canola oil
2 tsp. vanilla
1 egg
Powdered sugar for dusting donuts
Preheat your donut machine.
Combine milk, sour cream, oil, vanilla, and egg together. Whisk until smooth. In a bowl, mix all dry ingredients together. With an electric mixer on low-medium, add liquids into the dry ingredients slowly. Blend until batter is smooth.
Fill each donut mold with 2 - 3 Tbsp. of the donut batter. Bake for about 5 minutes. Remove from donut machine and dust with powdered sugar.
We tried them right out of the machine and put the leftovers in a plastic storage container. The next morning when we decided to have one...Wow! They were better than on the first day.
Enjoy!
Gluten-Free Donuts (for this recipe, you will need one of the electric mini donut bakers)
1 cup Domato gluten-free baking flour
1/2 cup almond meal/flour
2 tsp. xantham gum (or guar gum)
2 Tbsp. baking powder
1/3 cup sugar
1/2 tsp. salt
1/2 cup skim milk
1/4 cup sour cream
1/4 cup canola oil
2 tsp. vanilla
1 egg
Powdered sugar for dusting donuts
Preheat your donut machine.
Combine milk, sour cream, oil, vanilla, and egg together. Whisk until smooth. In a bowl, mix all dry ingredients together. With an electric mixer on low-medium, add liquids into the dry ingredients slowly. Blend until batter is smooth.
Fill each donut mold with 2 - 3 Tbsp. of the donut batter. Bake for about 5 minutes. Remove from donut machine and dust with powdered sugar.
We tried them right out of the machine and put the leftovers in a plastic storage container. The next morning when we decided to have one...Wow! They were better than on the first day.
Enjoy!
Gluten Free Cinnamon Rolls - recipe perfected
My daughter has once again been craving foods that she cannot get. At Thanksgiving, she wanted cinnamon rolls but I didn't have enough time to make them. So, I was determined that before she went back for the spring semester at college, that I would be able to make some for her. Since her boyfriend was visiting, I thought that it was the perfect day to make them. But, of course, we weren't completely satisfied with the last batch. I have modified the recipe a little more, changed some brands, and got the thumbs up from my daughter. She has said I don't have to change it anymore. Even her boyfriend approved, and he doesn't have to eat gluten-free.
GLUTEN-FREE CINNAMON ROLLS
2 pkg. Red Star quick rising active dry yeast
1 cup warm skim milk
1/2 cup sugar
1/3 cup butter-flavored crisco shortening
1 tsp. salt
2 eggs
1 1/2 cup gluten-free almond meal/flour
3 cups Domato gluten free baking flour (This is the best baking flour I have found.)
3 tsp. vanilla
4 tsp. xantan gum
Filling:
1 1/2 cup packed brown sugar
1 stick butter, softened
4 Tbsp. ground cinnamon
You can either mix the dough in a bread machine or in a mixer with a dough attachment.
Mix together milk and yeast. Add the following in order: almond flour, baking flour, sugar, eggs, butter, xanthan gum, salt, vanilla. You will need to scrape the sides in order for it to mix properly.
Let rise for at least 45 minutes. Shape the dough into a rectangle. Place the dough on a surface covered with plastic wrap. Cover the dough with plastic wrap. Roll our the dough to about 1/4 to 1/2 inch thick. It will need to be as close to a rectangle as possible.
Make the filling by mixing filling ingredients together. Remove the top layer of plastic wrap and spread the filling evenly on the top of the dough. At one long edge of the dough, leave about 1/2 to 1 inch without any filling so that you can seal the dough together. Working from the opposite long end, roll the dough as tightly as you can. The plastic wrap on the bottom will help you in rolling and keeping it tight. (Make sure you pull the plastic wrap out of the roll a little at a time as you work so that it will not be inside the cinnamon rolls. When you have completed rolling the dough, keep the plastic wrap around the dough to help as you cut it. Cut into 2 inch slices. Spray a glass or pyrex baking pan with gluten-free cooking spray. Place slices in glass/pyrex baking pan no more than 1 inch apart. Bake at 400 degrees for 13 - 18 minutes or until golden brown. (It is essential to use a glass/pyrex baking pan as they turn out better.)
I don't make icing, but I do use cream cheese frosting as my icing. Just make sure you get a gluten free one. I put my icing on while the cinnamon rolls are hot. By doing this, it melts down the side.
GLUTEN-FREE CINNAMON ROLLS
2 pkg. Red Star quick rising active dry yeast
1 cup warm skim milk
1/2 cup sugar
1/3 cup butter-flavored crisco shortening
1 tsp. salt
2 eggs
1 1/2 cup gluten-free almond meal/flour
3 cups Domato gluten free baking flour (This is the best baking flour I have found.)
3 tsp. vanilla
4 tsp. xantan gum
Filling:
1 1/2 cup packed brown sugar
1 stick butter, softened
4 Tbsp. ground cinnamon
You can either mix the dough in a bread machine or in a mixer with a dough attachment.
Mix together milk and yeast. Add the following in order: almond flour, baking flour, sugar, eggs, butter, xanthan gum, salt, vanilla. You will need to scrape the sides in order for it to mix properly.
Let rise for at least 45 minutes. Shape the dough into a rectangle. Place the dough on a surface covered with plastic wrap. Cover the dough with plastic wrap. Roll our the dough to about 1/4 to 1/2 inch thick. It will need to be as close to a rectangle as possible.
Make the filling by mixing filling ingredients together. Remove the top layer of plastic wrap and spread the filling evenly on the top of the dough. At one long edge of the dough, leave about 1/2 to 1 inch without any filling so that you can seal the dough together. Working from the opposite long end, roll the dough as tightly as you can. The plastic wrap on the bottom will help you in rolling and keeping it tight. (Make sure you pull the plastic wrap out of the roll a little at a time as you work so that it will not be inside the cinnamon rolls. When you have completed rolling the dough, keep the plastic wrap around the dough to help as you cut it. Cut into 2 inch slices. Spray a glass or pyrex baking pan with gluten-free cooking spray. Place slices in glass/pyrex baking pan no more than 1 inch apart. Bake at 400 degrees for 13 - 18 minutes or until golden brown. (It is essential to use a glass/pyrex baking pan as they turn out better.)
I don't make icing, but I do use cream cheese frosting as my icing. Just make sure you get a gluten free one. I put my icing on while the cinnamon rolls are hot. By doing this, it melts down the side.
Sunday, November 17, 2013
New Gluten-Free recipes coming soon!
It's almost Thanksgiving which means that my gluten-intolerant daughter will soon be home. That also means that it is time to create some new gluten free recipes because she has been missing some food. I will be working on perfecting my cinnamon roll recipe. But my current project is to make a doughnut that is gluten free but doesn't taste that way. I have purchased one of those cute doughnut baking machines (as seen on TV). I am hoping that I will be able to create something worthy of being called a doughnut. Be watching for that to appear here.
We have a traditional Thanksgiving meal. It will be complete with turkey, dressing, corn, green bean casserole (gluten free recipe here on my blog), sweet potatoes (because her boyfriend likes them), and rolls. We haven't been very happy with the gluten free rolls. Thus, another thing to be creating. I want to create a roll that is gluten-free as well as light and fluffy. Gluten free breads are incredibly dense. So, I am going to be focused on creating a light gluten free roll. Will I be successful? We shall see. I will update you on that as well.
What other things will come from the kitchen while she is home? I still want to create that gluten-free flour tortilla, gluten-free garlic cheese biscuits, and gluten free pie crust. Oh, and chicken nuggets. I've done a pretty good job at those, but haven't quite gotten them to Bailey's satisfaction. If she likes it, then it is good. If she doesn't like it, my policy is to go back to the drawing board on whatever I am making and start again.
I also think that before she leaves this time, I am going to make a batch of gf saltine crackers for her and turn them into Firecrackers which are absolutely to die for.
So, bloggers, that is the state of what is to come. I hope I get it all figured out before she gets home. I only have a little over a week. Time to get baking and cooking.
We have a traditional Thanksgiving meal. It will be complete with turkey, dressing, corn, green bean casserole (gluten free recipe here on my blog), sweet potatoes (because her boyfriend likes them), and rolls. We haven't been very happy with the gluten free rolls. Thus, another thing to be creating. I want to create a roll that is gluten-free as well as light and fluffy. Gluten free breads are incredibly dense. So, I am going to be focused on creating a light gluten free roll. Will I be successful? We shall see. I will update you on that as well.
What other things will come from the kitchen while she is home? I still want to create that gluten-free flour tortilla, gluten-free garlic cheese biscuits, and gluten free pie crust. Oh, and chicken nuggets. I've done a pretty good job at those, but haven't quite gotten them to Bailey's satisfaction. If she likes it, then it is good. If she doesn't like it, my policy is to go back to the drawing board on whatever I am making and start again.
I also think that before she leaves this time, I am going to make a batch of gf saltine crackers for her and turn them into Firecrackers which are absolutely to die for.
So, bloggers, that is the state of what is to come. I hope I get it all figured out before she gets home. I only have a little over a week. Time to get baking and cooking.
Wednesday, August 7, 2013
Chocolate Chip Mookies (cookies)
Well, you can always tell when my daughter is either coming home or is home. That is when I blog recipes. I have to start by saying a few weeks ago I got a big compliment. A chef, who leads a culinary arts department as the instructor and director, tasted my Gluten Free Banana Bread. He said it was the perfect texture and consistency and was delicious. He couldn't even tell it was gluten free. Recipe is here on my blog. I won't be changing it at all. But on to the Mookies.
The problem we always have with gluten free cookies is that they spread too much and are usually crunchy. My daughter missed the ooey goodness of those gluten filled cookies of her childhood. While I was looking through Facebook one day, I saw a unique cookie recipe that everyone who posted was raving about. It had three simple ingredients: a cake mix, cool whip and an egg. I decided I would make a gluten free version. But I was afraid that once again we would have crispy cookies. My solution was to use muffin tins instead of a baking sheet. This way I could control the spread and hopefully get a good ooey texture for my daughter. It worked, although they weren't ooey gooey, but they were very soft. . But to make sure, I did bake some on my baking stone. They spread out into a thin sheet of cookie dough that was crispy on the outside and falling apart in the middle. Then, it just made sense that Mookies were the way to go...muffin cookies!
Chocolate Chip Mookies
1 box gluten free cake mix
1 container extra creamy cool whip
1 large egg
1/2 bag of chocolate chips
Preheat oven to 350. Mix cake mix, cool whip, and egg together. Add chocolate chips. Drop by spoonfuls into bag of powdered sugar. Shake to coat. (I did one at a time) Put each cookie into muffin tin coated with non-stick gluten free cooking spray. Bake for 12 -14 minutes. Cool for at least five minute before removing from muffin tins. Makes 2 1/2 to 3 dozen Mookies.
My daughter was happy with the soft goodness of these cookies. While they weren't ooey for her, these satisfied her desire for soft cookies and said that these will work just fine.
The problem we always have with gluten free cookies is that they spread too much and are usually crunchy. My daughter missed the ooey goodness of those gluten filled cookies of her childhood. While I was looking through Facebook one day, I saw a unique cookie recipe that everyone who posted was raving about. It had three simple ingredients: a cake mix, cool whip and an egg. I decided I would make a gluten free version. But I was afraid that once again we would have crispy cookies. My solution was to use muffin tins instead of a baking sheet. This way I could control the spread and hopefully get a good ooey texture for my daughter. It worked, although they weren't ooey gooey, but they were very soft. . But to make sure, I did bake some on my baking stone. They spread out into a thin sheet of cookie dough that was crispy on the outside and falling apart in the middle. Then, it just made sense that Mookies were the way to go...muffin cookies!
Chocolate Chip Mookies
1 box gluten free cake mix
1 container extra creamy cool whip
1 large egg
1/2 bag of chocolate chips
Preheat oven to 350. Mix cake mix, cool whip, and egg together. Add chocolate chips. Drop by spoonfuls into bag of powdered sugar. Shake to coat. (I did one at a time) Put each cookie into muffin tin coated with non-stick gluten free cooking spray. Bake for 12 -14 minutes. Cool for at least five minute before removing from muffin tins. Makes 2 1/2 to 3 dozen Mookies.
My daughter was happy with the soft goodness of these cookies. While they weren't ooey for her, these satisfied her desire for soft cookies and said that these will work just fine.
Friday, March 15, 2013
Red Velvet Cake, gluten-free of course
My daughter has been home on Spring Break. Her first night in was a Mexican feast. After that it was the usual stuff. Yesterday she decided she wanted Red Velvet Cupcakes. You know what that means? It means I have got to pull out my Kitchenaid and begin creating, again. I had only made Red Velvet Cakes from boxes, never from scratch. So, I decided to go to the source...Hershey's website. I found a red velvet cake recipe that I could modify easily and decided to share it with all of you. For some reason my cupcakes fell, but tasted great. The cake I made, however, was great!
GLUTEN-FREE RED VELVET CAKE
1/2 cup butter, margarine or butter flavored Crisco, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
1 cup buttermilk or sour milk (see below if you don't have either)
1 Tbs. red food coloring
2 cups Hodgson's Mill Gluten Free Baking Flour
1/3 cup Hershey's cocoa
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. xanthan gum
1 Tbs. white vinegar
Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugar together. Add eggs and vanilla, beating well. In a seperate bowl, mix together buttermilk and food coloring. In another bowl, stir together baking flour, cocoa and xanthan gum. Add half of milk mixture to sugar mixture. Stirr well. Add half of flour mixture to sugar mixture. Stir well. Add remaining milk mixture, stirring well. Add remaining flour mixture, stiring well.
Spray a bundt pan with gluten free cooking spray.
Add vinegar and soda to batter, stirring well. Pour into bundt pan.
Bake for 30 minutes or until a wooden pick or knife inserted in middle comes out celan. Cool in pan on wire rack. Frost with desired frosting.
We use a bundt pan because you don't have to frost this. It is great without the frosting. My daughter doesn't like frosting so it gives it a nice look in the bundt pan.
I can't wait to share this cake with others and see how they like it!
NOTE: if you do not have buttermilk or sour milk, mix one tablespoon of white vinegar with enough milk to equal 1 cup.
GLUTEN-FREE RED VELVET CAKE
1/2 cup butter, margarine or butter flavored Crisco, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
1 cup buttermilk or sour milk (see below if you don't have either)
1 Tbs. red food coloring
2 cups Hodgson's Mill Gluten Free Baking Flour
1/3 cup Hershey's cocoa
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. xanthan gum
1 Tbs. white vinegar
Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugar together. Add eggs and vanilla, beating well. In a seperate bowl, mix together buttermilk and food coloring. In another bowl, stir together baking flour, cocoa and xanthan gum. Add half of milk mixture to sugar mixture. Stirr well. Add half of flour mixture to sugar mixture. Stir well. Add remaining milk mixture, stirring well. Add remaining flour mixture, stiring well.
Spray a bundt pan with gluten free cooking spray.
Add vinegar and soda to batter, stirring well. Pour into bundt pan.
Bake for 30 minutes or until a wooden pick or knife inserted in middle comes out celan. Cool in pan on wire rack. Frost with desired frosting.
We use a bundt pan because you don't have to frost this. It is great without the frosting. My daughter doesn't like frosting so it gives it a nice look in the bundt pan.
I can't wait to share this cake with others and see how they like it!
NOTE: if you do not have buttermilk or sour milk, mix one tablespoon of white vinegar with enough milk to equal 1 cup.
Saturday, January 5, 2013
Gluten-Free Cinnamon Rolls - Yummy!!!
Once again, I have set out to make something for my daughter that she is unable to eat now that she must eat gluten-free. Sure, I could buy some mixes and make something the easy way, but, as I have stated previously, most gluten-free foods and recipes do not taste like the original gluten-filled foods. So, I continue on my quest to make sure that my daughter wil be able to continue to have the same flavor-filled foods even while eating gluten-free.
Today's effort was cinnamon rolls. It was my first try which turned out fairly well for a first go at it. I am slowly learning which is making it easier to make things right the first time. I found a recipe that looked like what I have made in the past and then began to change it to be gluten-free. What made these even easier was using my bread machine for the dough. Here it is.
GLUTEN-FREE CINNAMON ROLLS
1 pkg. Hodgson's Farm active dry yeast, high yeild package
1 cup warm skim milk
1/2 cup sugar
1/3 cup butter-flavored crisco shortening
1 tsp. salt
2 eggs
1 1/2 cup gluten-free oat flour (I make my own using gluten free oatmeal)
3 cups Bob's Red Mill gluten free baking flour
2 tsp. vanilla
2 tsp. xantan gum
Filling:
1 1/2 cup packed brown sugar
1 stick butter, softened
4 Tbsp. ground cinnamon
Mix together milk and yeast. Add to the pan in the bread machine. Add the following in order: oat flour, baking flour, sugar, eggs, butter, xanthan gum, salt, vanilla. Set machine to dough setting and begin cycle. You will need to scrape the sides in order for it to mix properly.
When the cycle of kneading and rising is complete, place dough ball on a lightly floured (gluten-free of course) surface and roll the dough out to about 1/4 to 1/2 inch thick. it will need to be in a rectangle.
Make the filling by mixing filling ingredients together. Spread it evenly on the top of the dough. At one long edge of the dough, leave about 1/2 to 1 inch without any filling so that you can seal the dough together. Working from the opposite long end, roll the dought as tightly as you can. Cut into 2 inch slices. Spray a glass baking pan with gluten-free cooking spray. Place slices in glass baking pan no more than 1 inch apart. Bake at 400 degrees for 13 - 15 minutes or until golden brown. (It is essential to use a glass baking pan as they turn out better.)
I don't make icing, but I do use cream cheese frosting as my icing. Just make sure you get a gluten free one. I put my icing on while the cinnamon rolls are hot. By doing this, it melts down the side.
We all had to have more than one of these each so I am guessing this means there were a hit. The flavor is almost just like the gluten-filled kind, and they definitely don't taste gluten-free. I hope you enjoy your cinnamon rolls as well.
Today's effort was cinnamon rolls. It was my first try which turned out fairly well for a first go at it. I am slowly learning which is making it easier to make things right the first time. I found a recipe that looked like what I have made in the past and then began to change it to be gluten-free. What made these even easier was using my bread machine for the dough. Here it is.
GLUTEN-FREE CINNAMON ROLLS
1 pkg. Hodgson's Farm active dry yeast, high yeild package
1 cup warm skim milk
1/2 cup sugar
1/3 cup butter-flavored crisco shortening
1 tsp. salt
2 eggs
1 1/2 cup gluten-free oat flour (I make my own using gluten free oatmeal)
3 cups Bob's Red Mill gluten free baking flour
2 tsp. vanilla
2 tsp. xantan gum
Filling:
1 1/2 cup packed brown sugar
1 stick butter, softened
4 Tbsp. ground cinnamon
Mix together milk and yeast. Add to the pan in the bread machine. Add the following in order: oat flour, baking flour, sugar, eggs, butter, xanthan gum, salt, vanilla. Set machine to dough setting and begin cycle. You will need to scrape the sides in order for it to mix properly.
When the cycle of kneading and rising is complete, place dough ball on a lightly floured (gluten-free of course) surface and roll the dough out to about 1/4 to 1/2 inch thick. it will need to be in a rectangle.
Make the filling by mixing filling ingredients together. Spread it evenly on the top of the dough. At one long edge of the dough, leave about 1/2 to 1 inch without any filling so that you can seal the dough together. Working from the opposite long end, roll the dought as tightly as you can. Cut into 2 inch slices. Spray a glass baking pan with gluten-free cooking spray. Place slices in glass baking pan no more than 1 inch apart. Bake at 400 degrees for 13 - 15 minutes or until golden brown. (It is essential to use a glass baking pan as they turn out better.)
I don't make icing, but I do use cream cheese frosting as my icing. Just make sure you get a gluten free one. I put my icing on while the cinnamon rolls are hot. By doing this, it melts down the side.
We all had to have more than one of these each so I am guessing this means there were a hit. The flavor is almost just like the gluten-filled kind, and they definitely don't taste gluten-free. I hope you enjoy your cinnamon rolls as well.
Tuesday, December 25, 2012
Gluten Free Green Bean Casserole
With Christmas comes baked ham and green bean casserole. However, since Cream of Mushroom soup is not gluten free and neither are the French Fried onions, it was beginning to look like green bean casserole was going to be out of the question. Thank goodness I was able to find a green bean casserole recipe that I could adapt and make a wonderful tasty glueten free option for Bailey. This one is so good, I will never used the canned soup version again. It takes a little more effort, but in the end it is definitely worth it. The only thing you may miss is that crunchy topping, but we were just fine without it.
Gluten Free Green Bean Casserole
1 Tbs. olive oil
1/2 medium onion, chopped
8 - 16 ounces sliced mushrooms (we love mushrooms so I used 16 ounces)
2 Tbs. Bob's Red Mill Gluten Free baking flour
1 cup milk
2 - 4 ounces shredded Italian 4 Cheese Blend Cheese (amount is based upon preference. I used 2 oz.)
4 ounces cream cheese, cut into small pieces
salt and pepper to taste
1 1/2 lbs. fresh green beans, snapped in 2-3" pieces, cooked and drained
(I don't know how this would equate to canned green beans since we don't used canned veggies)
Preheat oven to 350 degrees. Spray covered casserole dish with gluten free cooking spray.
Heat oil in skillet. Add onions and saute until tender. Add sliced mushrooms. Cook until all moisture has evaporated. Add flour and cook for one minute. Add milk. Stir constantly and cook until mixture begins to thicken. Add cream cheese, salt and pepper. Mix until smooth. If your mixture is too thick, you can add extra milk. Fold in cheese and green beans. Pour all into casserole dish. Cover and bake for 25 minutes.
Enjoy your new recipe. I think you will find this to be so tasty, you will want to keep making this with all of the fresh ingredients.
Gluten Free Green Bean Casserole
1 Tbs. olive oil
1/2 medium onion, chopped
8 - 16 ounces sliced mushrooms (we love mushrooms so I used 16 ounces)
2 Tbs. Bob's Red Mill Gluten Free baking flour
1 cup milk
2 - 4 ounces shredded Italian 4 Cheese Blend Cheese (amount is based upon preference. I used 2 oz.)
4 ounces cream cheese, cut into small pieces
salt and pepper to taste
1 1/2 lbs. fresh green beans, snapped in 2-3" pieces, cooked and drained
(I don't know how this would equate to canned green beans since we don't used canned veggies)
Preheat oven to 350 degrees. Spray covered casserole dish with gluten free cooking spray.
Heat oil in skillet. Add onions and saute until tender. Add sliced mushrooms. Cook until all moisture has evaporated. Add flour and cook for one minute. Add milk. Stir constantly and cook until mixture begins to thicken. Add cream cheese, salt and pepper. Mix until smooth. If your mixture is too thick, you can add extra milk. Fold in cheese and green beans. Pour all into casserole dish. Cover and bake for 25 minutes.
Enjoy your new recipe. I think you will find this to be so tasty, you will want to keep making this with all of the fresh ingredients.
Gluten Free Banana Bread
Here it is Christmas Day! Merry Christmas, everyone! Today was another busy day of cooking. As I began to make sure I had every available counter ready for my day long cooking spree, I noticed six medium sized bananas that were now officially past the "mmm, yummy" stage. So, I decided that I would start the day by making some wonderful banana bread. This is one thing that Bailey likes, but doesn't necessarily want all the time. However, I knew she would appreciate it today, so I set out to make a good banana bread that was both gluten free and very tasty. Success!!! So, here is my recipe.
Gluten Free Banana Bread
6 ripe bananas, medium sized, mashed
6 Tbs. butter, melted
1 cup sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. gluten free baking soda
2 pinches salt
2 1/4 cups Bob's Red Mill Gluten Free Baking Flour
Preheat oven to 350 degrees. With a wire whisk, mis together butter and bananas. Add sugar, egg, vanilla and salt. Sprinkle the baking soda over mixture and mix well. Add flour. Pour mixture into two medium glass loaf pans (spray the pans with gluten free coking spray). Bake for 55 minutes. Cool on wire rack.
You can also add pecans or walnuts to your batter. Since Bailey doesn't like either, we baked one loaf with and one loaf without. Everyone here loves it. We can't even tell it is gluten-free which in my book means it was a success. Enjoy!
Gluten Free Banana Bread
6 ripe bananas, medium sized, mashed
6 Tbs. butter, melted
1 cup sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. gluten free baking soda
2 pinches salt
2 1/4 cups Bob's Red Mill Gluten Free Baking Flour
Preheat oven to 350 degrees. With a wire whisk, mis together butter and bananas. Add sugar, egg, vanilla and salt. Sprinkle the baking soda over mixture and mix well. Add flour. Pour mixture into two medium glass loaf pans (spray the pans with gluten free coking spray). Bake for 55 minutes. Cool on wire rack.
You can also add pecans or walnuts to your batter. Since Bailey doesn't like either, we baked one loaf with and one loaf without. Everyone here loves it. We can't even tell it is gluten-free which in my book means it was a success. Enjoy!
Sunday, December 2, 2012
Gluten Free Sausage Balls
One of my daughter's favorite foods is sausage balls. The problem was that substituting gluten free baking mix makes them taste completely different. So I was determined to create a recipe that had the same taste as regular sausage balls while making them gluten free. My first attempt was a complete success and no one could tell they were gluten free. I want to share this recipe with you today. This makes a double batch and they freeze great. Just freeze them before baking.
Gluten Free Sausage Balls
1 lb. Jimmy Dean sage sausage
1 lb Jimmy Dean regular sausage
4 cups grated sharp cheddar cheese
3 cups Hogdens Mill gluten Free baking flour
1 1/2 Tbs. gluten free baking powder
1/2 tsp. salt
Let sausage and cheese sit out to room temperature.
Preheat oven to 375 degrees.
Mix all ingredients together. (You can do this by hand, but I use my Kitchen Aid mixer with the whisk attachment.). Make into balls. Place sausage balls on baking sheet at least one inch apart. If you are freezing them, freeze them on the baking sheet, then put frozen sausage balls into freezer bags.
Bake the sausage balls for 15 - 20 minutes until golden brown. Serve hot and enjoy.
Gluten Free Sausage Balls
1 lb. Jimmy Dean sage sausage
1 lb Jimmy Dean regular sausage
4 cups grated sharp cheddar cheese
3 cups Hogdens Mill gluten Free baking flour
1 1/2 Tbs. gluten free baking powder
1/2 tsp. salt
Let sausage and cheese sit out to room temperature.
Preheat oven to 375 degrees.
Mix all ingredients together. (You can do this by hand, but I use my Kitchen Aid mixer with the whisk attachment.). Make into balls. Place sausage balls on baking sheet at least one inch apart. If you are freezing them, freeze them on the baking sheet, then put frozen sausage balls into freezer bags.
Bake the sausage balls for 15 - 20 minutes until golden brown. Serve hot and enjoy.
Saturday, November 24, 2012
Southern Cornbread Dressing
I had someone ask me to tell them how I make my dressing. The problem is that I don't use a recipe. So, here is my best explanation as to how I make my dressing.
SOUTHERN GLUTEN FREE DRESSING
Double batch of gluten free cornbread, baked and crumbled
6-8 stalks celery, chopped
1 small onion, diced
4 eggs, beaten
Salt, pepper, sage and thyme to taste
Chicken/turkey broth, amount varies as this is to moisten the dressing
Mix together cornbread, celery, onion and spices. Add eggs and 2 cups of broth. Mix well. Add more broth until well moistened. If you like a more moist dressing, add broth until the dressing is slightly soupy. Pour into a 9x13 baking pan. Bake at 350 degrees for 40 minutes or until slightly browned. (I check mine after 20 minutes.)
My daughter loves this and no one can tell that it is gluten free.
SOUTHERN GLUTEN FREE DRESSING
Double batch of gluten free cornbread, baked and crumbled
6-8 stalks celery, chopped
1 small onion, diced
4 eggs, beaten
Salt, pepper, sage and thyme to taste
Chicken/turkey broth, amount varies as this is to moisten the dressing
Mix together cornbread, celery, onion and spices. Add eggs and 2 cups of broth. Mix well. Add more broth until well moistened. If you like a more moist dressing, add broth until the dressing is slightly soupy. Pour into a 9x13 baking pan. Bake at 350 degrees for 40 minutes or until slightly browned. (I check mine after 20 minutes.)
My daughter loves this and no one can tell that it is gluten free.
Thursday, November 1, 2012
I have been away from the blog for a little while. My daughter is off at college which means that I am not having to do quite as much gluten free cooking. However, the holidays are coming up. This means that I will be doing quite a bit of cooking again. Over the next few weeks, I will be working on some of the things that my daughter has requested or is desperately craving. These are foods taht you and I take for granted.
She wants broccoli cheese soup in a bread bowl like she gets at Panera Bread.
She wants a Subway sandwich on bread that is not of the consistency most gluten free breads are.
She wants a hamburger on a real bun.
She misses oreos, twix and milano cookies
She has a craving for Red Lobster's biscuits as well as biscuits and white gravy (made with flour, not corn starch).
She wants to make a waffle in a waffle machine and enjoy fluffy pancakes.
Oh, and two more things...toasted garlic bread and chicken nuggets.
You can see I have my work cut out for me. All of this along with a traditional thanksgiving meal followed by a traditional Christmas meal. Thanksgiving will be easy now that I have pretty much perfected my gluten free cornbread and cornbread dressing. Now I have to perfect making fluffy rolls. I am going to try something new with our Pamela's bread mix. It can be made using a mixer which means that I am going to try mixing it a little more to get some extra air into it before letting it rise. Also before it rises, I am going to be putting carefully removed pieces of the bread mix into muffin tins in order to get my rolls just right. I will let you all know how that turns out.
I am also working on a pumpkin pie for my daughter. I found a recipe for pumpkin mousse that she might like, but it still won't be pumpkin pie.
Finding gluten free recipes is quite easy. I have cookbooks. I can find recipes online. However, as I have stated previously, with my daughter recently needing to be gluten free, she is not pleased with the flavor of most gluten free recipes. I am attempting to make sure that I can take our regular recipes or the things that I cook and recreate them with the same flavor in a gluten free version.
As I said, I will keep you informed about everything that I make and then when I get it right, I will share my recipe with you. Happy gluten free living.
She wants broccoli cheese soup in a bread bowl like she gets at Panera Bread.
She wants a Subway sandwich on bread that is not of the consistency most gluten free breads are.
She wants a hamburger on a real bun.
She misses oreos, twix and milano cookies
She has a craving for Red Lobster's biscuits as well as biscuits and white gravy (made with flour, not corn starch).
She wants to make a waffle in a waffle machine and enjoy fluffy pancakes.
Oh, and two more things...toasted garlic bread and chicken nuggets.
You can see I have my work cut out for me. All of this along with a traditional thanksgiving meal followed by a traditional Christmas meal. Thanksgiving will be easy now that I have pretty much perfected my gluten free cornbread and cornbread dressing. Now I have to perfect making fluffy rolls. I am going to try something new with our Pamela's bread mix. It can be made using a mixer which means that I am going to try mixing it a little more to get some extra air into it before letting it rise. Also before it rises, I am going to be putting carefully removed pieces of the bread mix into muffin tins in order to get my rolls just right. I will let you all know how that turns out.
I am also working on a pumpkin pie for my daughter. I found a recipe for pumpkin mousse that she might like, but it still won't be pumpkin pie.
Finding gluten free recipes is quite easy. I have cookbooks. I can find recipes online. However, as I have stated previously, with my daughter recently needing to be gluten free, she is not pleased with the flavor of most gluten free recipes. I am attempting to make sure that I can take our regular recipes or the things that I cook and recreate them with the same flavor in a gluten free version.
As I said, I will keep you informed about everything that I make and then when I get it right, I will share my recipe with you. Happy gluten free living.
Saturday, September 1, 2012
Gluten Free Cinnamon Toast Chex Mix
With the need to be gluten free, we discovered that we also have to be very aware of getting my daughter enough carbs because she is hypoglycemic. So, we were told that Chex Mix was a great way for her to get additional carbs when she needed it because of her sugar level. However, Chex Mix is not gluten free and the ingredients to make it at home are not all GF either. So today, I set out to make her some kind of mix that she would like. I know that you can buy cinnamon Chex, but it is different than what I have made. This tastes just like the cinnamon toast that I have made for my daughter all her life.
Cinnamon Toast Chex Mix
7 cups corn Chex
7 cups rice Chex
1 stick butter
1 cup honey
7 tablespoons ground cinnamon
Preheat oven to 250 degrees.
Melt butter. Add honey and cinnamon. Mix with a wire whisk. Heat in microwave for 1 minute. Mix well. Put cereal in large mixing bowl. Pour 1/4 of cinnamon mixture over cereal. Stir. Repeat three more times. Make sure cereal is well coated. Put in deep baking pan. Bake for 15 minutes. Stir. Repeat this process three more times. Increase oven temperature to 350 degrees. When you increase your temperature, set timer for 10 minutes. After 10 minutes, stir, return to oven and turn the oven off. After about thirty minutes, remove from oven and let cool. It will appear to be stuck together, but will come apart easily. Store in sealed baggies. I have a feeling, though, this won't last
long around your gluten free home.
Cinnamon Toast Chex Mix
7 cups corn Chex
7 cups rice Chex
1 stick butter
1 cup honey
7 tablespoons ground cinnamon
Preheat oven to 250 degrees.
Melt butter. Add honey and cinnamon. Mix with a wire whisk. Heat in microwave for 1 minute. Mix well. Put cereal in large mixing bowl. Pour 1/4 of cinnamon mixture over cereal. Stir. Repeat three more times. Make sure cereal is well coated. Put in deep baking pan. Bake for 15 minutes. Stir. Repeat this process three more times. Increase oven temperature to 350 degrees. When you increase your temperature, set timer for 10 minutes. After 10 minutes, stir, return to oven and turn the oven off. After about thirty minutes, remove from oven and let cool. It will appear to be stuck together, but will come apart easily. Store in sealed baggies. I have a feeling, though, this won't last
Thursday, July 26, 2012
Cornbread Perfected and Gluten-free Blackberry Jello Cake
Well, I did it. I actually made cornbread today that looks like cornbread, tastes like cornbread, and is the consistency of regular gluten-filled cornbread, but it is gluten-free. I was so excited. So, I want to Share this with all of you. The key to it was my homemade rice flour. I guess the third time really is the charm. Bailey liked the dressing I made from this last week. This week's version of Chicken and Dressing was spot on because I managed to make cornbread that was just like cornbread should be. I am enjoying creating gluten-free versions of some of our favorite southern foods.
One thing I have found discouraging is that when I have looked for gluten-free recipes, too often I find recipes of things that would naturally be gluten-free. I don't need recipes for things like fruit salad, sauteed vegetables, etc. I needed to find recipes for those traditionally southern foods that my daughter has grown to love. Chicken and Dressing happens to be one of those things which was why I was trying to perfect cornbread. By Thanksgiving, I should be able to fix that traditional Thanksgiving meal for Bailey, complete with stuffing, homemade rolls, and her favorite Pumpkin pie. But for now, I am just happy to have figured out cornbread.
One of our family favorites is the old fashioned Blackberry Wine Cake. However, there are many people who will not make it because of the wine part. Because of that, I am also including a recipe for gluten-free blackberry jello cake.
CORNBREAD
1 cup cornmeal
1 cup rice flour (I use my homemade version.)
1/2 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 egg
1/3 cup vegetable oil
Preheat oven to 425 degrees. If using a cast iron skillet to bake your cornbread, spray it with non-stick gluten free cooking spray and place in oven to preheat as well. Mix together all dry ingredient. Add milks, egg, and oil. Pour batter into preheated cast iron skillet. (regular baking pans do not need to be preheated.) Bake for 20 - 25 minutes until golden brown. Turn out on plate with a knife underneath to prevent it from sticking to plate.
BLACKBERRY JELLO CAKE
1 Pamela's Gluten-Free White Cake Mix (prepare according to package directions)
2 boxes Blackberry Fusion Jello
1 cup boiling water
1/2 cup cold water
1 canister cream cheese frosting, whipped
Prepare cake mix according to package directions, except you need to add one box of the jello to the batter. After it is baked, cool it. While cooling, mix together remaining box of Jello with the boiling water. When disolved, add the cold waret. Once thr cake is cool, use a small dowel stick (or chop stick) to poke holes in the cake. Pour the liquid jello all over the cake, saturating it well. Place in refrigerator to completely cool. Once it is cold, frost with whipped cream cheese frosting. If you can't find the whipped type, use the regular, but whip it with electric mixer on high until light and fluffy. This cake flavor will remind you of the old Blackberry Wine Cake.
Enjoy, gluten-free southern cooks!
One thing I have found discouraging is that when I have looked for gluten-free recipes, too often I find recipes of things that would naturally be gluten-free. I don't need recipes for things like fruit salad, sauteed vegetables, etc. I needed to find recipes for those traditionally southern foods that my daughter has grown to love. Chicken and Dressing happens to be one of those things which was why I was trying to perfect cornbread. By Thanksgiving, I should be able to fix that traditional Thanksgiving meal for Bailey, complete with stuffing, homemade rolls, and her favorite Pumpkin pie. But for now, I am just happy to have figured out cornbread.
One of our family favorites is the old fashioned Blackberry Wine Cake. However, there are many people who will not make it because of the wine part. Because of that, I am also including a recipe for gluten-free blackberry jello cake.
CORNBREAD
1 cup cornmeal
1 cup rice flour (I use my homemade version.)
1/2 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 egg
1/3 cup vegetable oil
Preheat oven to 425 degrees. If using a cast iron skillet to bake your cornbread, spray it with non-stick gluten free cooking spray and place in oven to preheat as well. Mix together all dry ingredient. Add milks, egg, and oil. Pour batter into preheated cast iron skillet. (regular baking pans do not need to be preheated.) Bake for 20 - 25 minutes until golden brown. Turn out on plate with a knife underneath to prevent it from sticking to plate.
BLACKBERRY JELLO CAKE
1 Pamela's Gluten-Free White Cake Mix (prepare according to package directions)
2 boxes Blackberry Fusion Jello
1 cup boiling water
1/2 cup cold water
1 canister cream cheese frosting, whipped
Prepare cake mix according to package directions, except you need to add one box of the jello to the batter. After it is baked, cool it. While cooling, mix together remaining box of Jello with the boiling water. When disolved, add the cold waret. Once thr cake is cool, use a small dowel stick (or chop stick) to poke holes in the cake. Pour the liquid jello all over the cake, saturating it well. Place in refrigerator to completely cool. Once it is cold, frost with whipped cream cheese frosting. If you can't find the whipped type, use the regular, but whip it with electric mixer on high until light and fluffy. This cake flavor will remind you of the old Blackberry Wine Cake.
Enjoy, gluten-free southern cooks!
Thursday, July 19, 2012
Gluten Free Cornbread
Every Southern cook knows that cornbread is an essential food to have on the table. It is also the base for good southern dressing, which is what I was needing to cook today. Don't expect a recipe for my dressing, though. I don't have one, because I just throw it all together. But in order to work my magic and make gluten free dressing, I first had to make a good gluten free cornbread. First try was ok, but too cake-like. Second try is much better, still not quite the same consistency as what I am accustomed, but it is pretty close. I am going to continue working on this in the hopes of hitting the exact same consistency we have had in the past. This looks and tastes like regular cornbread.
CORNBREAD
1 cup cornmeal
2/3 cup rice flour (I use my homemade version.)
1/3 cup gluten free baking flour
1/2 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 egg
1/3 cup vegetable oil
1/2 cup skim milk
Preheat oven to 425 degrees. If using a cast iron skillet to bake your cornbread, spray it with non-stick gluten free cooking spray and place in oven to preheat as well.
Mix together all dry ingredient. Add milks, egg, and oil. Pour batter into preheated cast iron skillet. (regular baking pans do not need to be preheated.) Bake for 20 - 25 minutes until golden brown. Turn out on plate with a knife underneath to prevent it from sticking.
Enjoy Gluten-free southern cooks!
CORNBREAD
1 cup cornmeal
2/3 cup rice flour (I use my homemade version.)
1/3 cup gluten free baking flour
1/2 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 egg
1/3 cup vegetable oil
1/2 cup skim milk
Preheat oven to 425 degrees. If using a cast iron skillet to bake your cornbread, spray it with non-stick gluten free cooking spray and place in oven to preheat as well.
Mix together all dry ingredient. Add milks, egg, and oil. Pour batter into preheated cast iron skillet. (regular baking pans do not need to be preheated.) Bake for 20 - 25 minutes until golden brown. Turn out on plate with a knife underneath to prevent it from sticking.
Enjoy Gluten-free southern cooks!
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