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.
Friday, January 22, 2016
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.
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