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!
Saturday, January 4, 2014
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.
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