EASY gluten free Chocolate Chip Cookies

Ingredients:
Dry:
2 1/4 c. Gluten free flour blend (see recipe here in this blog)
1 tsp Arm n hammer baking soda
1/2 tsp  Sifto salt
~whisk  together in a medium sized mixing bowl

Wet:
1 c. butter or margarine
1/2 c. rogers white sugar
3/4 c. packed gf golden brown sugar
1 egg

Other:
1 to 2 c. Chipits chocolate chips

~Cream butter and add both sugars in a large mixing bowl
Add egg (slightly beaten)
Mix in dry ingredients
Add chocolate chips
Spray a cookie sheet with Pam
Place a piece of parchment paper on top of the sheet
Roll a 1 T of dough into a ball and place 2 inches apart on the cookie sheet
BAKE:
~ in a preheated 350 F / 177 C oven for 7-8 minutes
Makes 12-15 yummy soft chewy cookies :)
*adapted from a Western Family recipe

THE ABSOLUTE BEST GLUTEN FREE FLOUR BLEND!!!!!

Thank you  Land o' Lakes for this  AMAZING  RECIPE that ALWAYS works ~<3

Gluten Free Flour Blend:
2 C brown or white rice flour or combination of the two
2/3 c. potato starch (DO NOT USE POTATO FLOUR)
1/3 c. Tapioca starch
1 tsp xanthan gum

I buy Bobs Red Mill : flour and starches in large bags and then blend A LOT ahead of time  and store in Ziploc bags in a cool dry place until i need it

Pizza crust that ACTS like pizza crust

Ingredients:
starter:
1 1/4 c. warm water
1 tsp brown sugar
2 1/4 tsp fast acting/bread machine  yeast
~combine all ingredients in a cereal sized bowl
Set aside

Ingredients:
Dry:
1 c. sweet white sorghum flour
1 c. tapioca flour/starch
1 c. potato starch (NOT FLOUR)
1/2 c. brown rice flour
1/2 c. buckwheat flour
3 tsp baking powder
1 tsp salt
2 tsp xanthan gum
3 T. brown sugar
~ combine all dry ingredients into a large mixing bowl.
Whisk together
Set aside

Wet:
2 large eggs
1/4 c. olive or canola oil
1/4 tsp vinegar
~combine wet ingredients in a medium sized mixing bowl
Whisk together

COMBINE:
~starter mixture and then wet ingredients into dry mixture
mix until it forms a dough
Keep kneading the dough on a counter until fully mixed
Divide the dough in to two equal parts
Spray two 12 inch pizza pans with Pam non stick spray

Place two 24 inch strips of plastic wrap overlapping each other a bit on a clean counter
Place the ball of dough on top of the plastic wrap in the center
Place two more pieces of plastic wrap, also overlapping , on top of the ball
Use a rolling pin top to bottom, side to side, on the diagonal, to flatten the dough into a 12 " round disc
Dough should be a half an inch thick
Peel the top layer of plastic wrap off and place the pizza pan face down on top of the disc
Reach under the plastic wrap and flip dough and pan over
Peel off the plastic wrap and for edges of the pizza in the pan
REPEAT for second ball of dough using the same wrap

For rectangular pizzas in a cookie sheet, make double the recipe and divide into  three balls of dough

BAKE:
Shells:
Bake shells, one at a time in a preheated 350 F/177 C on the middle rack  for ten minutes
Remove shell and REPEAT for the second shell

TOP:
Top  the cooked shell with Prego sauce and cheese/meat/veggies/ of your choosing

BAKE PIZZA:
 Bake each topped pizza for 5 mins
REPEAT for second shell
ENJOY!!
adapted from a recipe by the gluten free goddess ~<3

FINALLY !!! EASY YUMMY WHITE BREAD !!!

Ingredients :

Starter :

1 1/2 c. warm water
1 T. white sugar
2 T. instant/bread machine  yeast

~ mix all ingredients in a cereal sized bowl
set aside


Dry ingredients:
3 c. (see the best gluten free flour for baking recipe in this blog)
2 tsp. xanthan gum (in addition to the xanthan gum already in the flour )
4 tsp. baking powder
1 tsp salt
3 T. white sugar

~whisk ingredients together in a large mixing bowl and set aside

Wet ingredients:
2 eggs
1/4 c. olive or canola oil
2 tsp vinegar
~ whisk together in a medium sized bowl
combine with yeast mixture after it bubbles up

Combine:
~wet ingredients into dry ingredients
Mix for three minutes with heavy duty stand mixer or hands
Dough will be sticky
Spray a 5x9x2 or 1.5 L bread pan with Pam
Scrape the dough into the pan
Wet your hands and mold into the shape of a loaf
Allow loaf to rise in a warm spot covered with a clean dishtowel for 30-40 minutes until just over the

edge of the pan.
Place in a preheated 375  F /190 C oven on the middle rack for 20 minutes.
Remove from pan and let cool on a breadboard
ENJOY!!!

GF bread is really not very good past day 2.. it never lasts that long here...
For storage , when cool,  cut bread into slices and flash freeze on a cookie sheet for 15 mins.
Store in a Ziploc bag or airtight container and use slice by slice.

Gluten free Pumpkin muffins stuffed with cream cheese :)

Pumpkin muffins stuffed with cream cheese:

Preheat  oven to 325 F , 163 C.
Spray muffin tins with Pam cooking spray 
and then line with muffin cups.


Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 c. pumpkin
2 cups Bob's Red Mill gf flour
1 tsp gf cinnamon 
1/4 tsp gf ground cloves 
1/2 tsp gf nutmeg 
1 teaspoon gf baking soda
1/2 teaspoon  salt 
Philadelphia light cream cheese 
gf pumpkin seeds

Directions:
Cream together butter and sugar.  Add eggs and vanilla and pumpkin.
In a separate bowl whisk together flour, spices and salt.
Gradually add dry to wet ingredients and mix thoroughly.
Fill muffin cups 1/2 full of pumpkin muffin mixture. 
Add a tsp of cream cheese.
Press cream cheese down into pumpkin muffin mixture.
Fill muffin cups to the top with remaining pumpkin mixture.
Press a few pumpkin seeds down into the muffins top.
Bake for 20-23 minutes. 
...Makes 12 muffins

Banana chocolate chip muffins

Banana chocolate chip muffins:

preheat oven to 350 F /176 C

Combine in a large bowl:

3 large mashed ripe bananas

1/4 cup e.v. olive oil

1 cup tight packed light brown sugar

2 teaspoons gf vanilla extract

2 eggs 

1/4 teaspoon white vinegar

Whisk together in a separate bowl:

1/2 cup sorghum flour

1/2 cup sweet white sorghum flour

1/2 cup potato starch (not potato flour!)

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons xanthan gum

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Add the dry ingredients into the banana mixture and beat or stir until smooth.

add 1 c. chocolate chips or raisins
fill muffin tins 3/4 full
spray a 12 tin muffin pan with Pam and put in baking cups
bake muffins for 15-20 mins or until tops are firm.  Less time for mini muffins.

CHOCOLATE FUDGE soooo easy one bowl and a microwave

One bowl Microwaved chocolate fudge:

3 1/2 c. gf powdered icing sugar (rogers) 
1/2 c. Fry's cocoa (check the label..not all fry's is gf)

1/4 c. milk 
1/4 c. butter
1 tsp. gf vanilla (I use western family pure vanilla)
1/2 c. chopped nuts (optional)

Lightly grease an 8-inch square dish or line with wax paper. Set aside. 
Place powdered sugar and cocoa in a medium-sized, heat-resistant mixing bowl. 
Stir to mix. Add milk and butter to sugar and cocoa mix. 

DO NOT STIR.

Heat uncovered on HIGH for 2 minutes. After heating, 
stir JUST to combine ingredients. Add vanilla and nuts. 
Stir until blended. Pour into prepared dish
 refrigerate for at least 1 hour. 
Cut and serve.

I MISS CHINESE TAKE OUT!!! This is YUMMY!!!

Gluten Free sweet and sour chicken balls:
Make and refrigerate the sauce first... My family MISSES Chinese take-out (well ALL takeout actually..) SOOO much that i decided to try this recipe...My hubby said RESTAURANT QUALITY!!!

Sweet and Sour Sauce:

1/2 cup ketchup
1/2 teaspoon gluten-free soy sauce
1/3 cup white vinegar 
3/4 cup water
1 1/4 cups white sugar
1/2 cup brown sugar, packed
3 tablespoons gf cornstarch
1/4 cup cold water

Directions:

1. In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
2. Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
3. In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.
4. Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
5. Cool to room temperature then chill.
6. Remove from heat; set aside to cool.

Chicken Balls

• 1 /2 cup brown rice flour
• 1/3 cup potato starch
• 1/4 cup tapioca starch
• 1 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sugar
• 1 1/3 cups cold water
• oil (for frying)
• 2 lbs boneless chicken breasts, cut into 2"-3" chunks

Directions:

1. In a bowl combine rice flours , cornstarch, baking powder,
2.  baking soda, sugar.
3. Add cold water until smooth.
4. Heat oil in a deep-fryer 329 F or 170 C
5. Dip the chicken pieces into the batter, then drop in hot oil 
6. and fry until golden (about 10 mins).
7. Drain a paper towel
8. Serve immediately with sweet and sour sauce. 

 ENJOY!!!  I bet this would be good with fish too...

Canadian labels must show gluten on labels!!!

http://celiacdisease.about.com/od/glutenfreefoodshoppin1/a/Canadas-Gluten-Label-Rules.htm?nl=1


Canadian labels now REQUIRED to show if gluten is in the ingredients!!!! YAY!!!!

Tastes like KFC coleslaw!!!

4 1/2 teaspoons tarragon vinegar (I used white vinegar and added tarragon)

6 1/2 tablespoons vegetable oil

1 tsp onion powder

2 1/2 cups mayonnaise

1 cup sugar

mix all ingredients together...store in a sealed container in the fridge

until you are ready to add to chopped green cabbage YUM!!!

THE BEST gluten free TEMPURA!!!

The batter :


1 egg yolk
1/2 of water that has been put in the freezer for a half an hour
1/3 cup of fine brown rice flour
1/6c potato starch
sliced veggies : zucchini, acorn squash (peeled), yam, sweet potato, peppers, apple...etc.

add ingredients to a shallow wide bowl and mix well.

lower basket into the oil (empty)

coat veggies with batter and place into hot  oil gently...use a chopstick to keep them from sticking

cook until a fork can easily go through the veggie because it is soft.

SAUCE:

1 T honey

1/2 c. gf soy sauce (braggs)

2T brown sugar

1/4 c white vinegar.

microwave ingredients for 1 min...stir and serve :)

yum yum and more yum...this can also be used on SHRIMP !!!

TASTES likes CAMPBELL's MUSHROOM SOUP!!

• TASTES LIKE CAMPBELLS MUSHROOM SOUP but GLUTEN FREE!!
  
  
  
• 8 ounces fresh sliced mushrooms
• 1/4 cup finely diced sweet onions
• 2 minced garlic cloves
• 3 tablespoons butter
• 4 tablespoons gluten-free sweet rice flour
• 1 cup low sodium gluten-free chicken broth
• 1 cup light cream or whole milk
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• Saute mushrooms, onions and garlic with butter in a 3 quart saucepan over medium heat for about 3 minutes. Sprinkle in gluten-free brown rice flour over vegetables and stir to blend  Continue to cook  while stirring for about 2 minutes.
  Gradually stir in gluten-free veggie broth and stir to blend. Add cream or milk and continue to cook over medium heat until soup thickens. Season with salt and pepper to taste.
  I use this without mushrooms for my chicken a la king, tuna casserole or any dish that needed mushroom soup in it before we became gluten free <3

gluten free sticky licky cinnamon buns

• In a medium sized bowl mix:
• 2 1/4 tsp yeast
• 1 T. sugar
• 3/4c. warm milk
• 1/2 c. warm(not hot) water
• mix well with a fork and set aside

• In another medium sized mixing bowl mix:
• 4 T melted butter
• 1 egg beaten
• 1 tsp  vinegar
• 2 Tbsp olive or vegetable oil
• 1 tsp vanilla

• In a large bowl whisk together:
• 2 1/2 cups all-purpose gluten-free flour (see note)
• 1/2 cup potato starch (not flour)
• 2 Tbsp white sugar
• 1/2 tsp salt
• 2.5 tsp xanthan gum
• 1/4 c dry milk powder
• 1 tsp baking powder

After yeast is foamy, add all wet ingredients (both medium sized bowls)  to the dry ingredients,

blend using your hands for three minutes (or a fancy stand mixer...sigh..I don't have one...YES it is totally sticky..make it fun ;)

Spray a round 9" pyrex baking dish or square 9x11 pan with Pam

In a medium sized saucepan mix:

4T. butter

1/2 c. well packed brown sugar

2T corn syrup (I used white either is fine)

1 tsp vanilla

after sugar melts...add 2 T milk or cream

Pour into pyrex bowl or pan

1. Take a piece of plastic wrap about 2' long and lay it out on a slightly damp counter top, 
2. Lay the dough on top of the wrap.  Lay another piece of plastic wrap over the top of the dough.
3.  Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
4. Remove top plastic wrap. 
5. 
   
6. Filling:
7. mix 2 T. softened butter (not melted) with 2 T cinnamon and 1/2 c. tightly packed brown sugar and 1/2 c. rehydrated (soak in hot water until plump) raisins.
8. 
   
9. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long side without any filling,
10. so you can seal your roll.
11. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the centre of your finished rolls.
12. Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough.

Place slices into the pyrex dish/pan and allow to rise for 30 mins

Bake in a 350 degree F /177 degrees Celsius until brown on the top and firm to the touch..about 30 to 35 mins.  Place a cookie sheet under in case it drips and lights the oven on fire like mine did :P  when the buns are done..place a cookie sheet on top and flip the whole dish/pan over so the sauce oozes all over, making sticky licky buns.  NOTE: if they are still a bit soggy on the bottom (rawish) then pop them in the oven (still upside down ) for a few mins longer :)  Enjoy!!!

just like kfc...well close enough ;)

1 c. Bob's Red Mill all purpose baking flour, gluten free
1 T  baking powder
1/2 T. salt
1/2 tsp black pepper
2 T. paprika
1/2 tsp garlic powder
1/2 T. italian seasoning
1/2 tsp. ground ginger
1/2 tsp. sugar


Mix  ingredients in a ziploc bag. Dip your chicken pieces in milk, place 1 piece at a time in the bag and shake to coat.  You can bake this at 350 OR deep fry it as a real treat !!Yum !!  I fry until almost cooked and the transfer to the oven for the last bit. Cook it how you like it :)

A tasket a tisket a yummy flakey biscuit!!!!

WOW! I never thought I could have biscuits that DIDN'T taste like petrified play dough EVER again!! I found an amazing recipe for biscuits (thanks Sherri Rima) and I am going to share it with you :)  The all purpose flour that I used was Bob's Red Mill but be adventurous and try others if you dare.  This kind was good quality, cheaper and easier for me to find and NOT made with gritty rice flour...

Recipe:
2 c. all purpose Bob's Red Mill All Purpose Flour
2 T. sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1 T. Xanthan gum
1/2 c. shortening
1 egg
2/3 c. milk

Whisk together dry ingredients (flour, sugar, baking powder, xanthan gum, salt)
Form a "well" in the center of these dry ingredients. Cut the shortening into dry ingredients with a pastry knife or two butter knives until pea sized.

Whisk together egg and milk
Slowly pour wet ingredients(egg and milk) into the "well" in the dry ingredients and mix with a fork until just blended.

Spread some all purpose flour on a clean dry surface
Place the dough on the spread flour, roll the dough until it is 1" thick
Use a clean glass 2-4 inches in diameter to cut biscuits from the dough
Place on a baking sheet that was sprayed with Pam or another non-stick cooking spray
Bake in the 450 degree oven for 7 minutes...then lower to 350 and cook for 2 more minutes
This is what works for my oven...keep an eye on them and remove when they are light brown on top.
YUM!!! ENJOY!!!

The BEST fluffy chocolate chip cookie/muffin bars :)

As you can see from the picture, I barely had time to go and get my camera before these fluffy, muffin-like cookie bars were devoured!  I adapted this recipe fro the gluten free goddess (I love her) and it is SO easy and gluten free...

Recipe:

Preheat oven to 350 degrees Fahrenheit /177degrees Celsius

In a large mixing bowl, combine:

3 large  eggs

1/2 cup sunflower oil

2 tsp real vanilla extract

1 cup firmly packed  light brown sugar

2 cups Bob's Red Mill gluten free biscuit and baking mix

1 c. Chipits brand semi-sweet chocolate chips (add to batter)

1/2 c. Chipits brand semi-sweet chocolate chips (sprinkle on and press into top before baking)

Mix all ingredients, in this order and spoon into a 10x13 baking pan sprayed with Pam cooking spray...it is thick and sticky.  Be sure to spread it evenly.  Bake in the preheated oven for 18-20 minutes...or until it is brown on top and firm but springy when you touch it.  

Cool and DEVOUR!!!   I secretly froze half of the cookie bars that remained for lunches the next little while :)

Adaptation, spoon bits of dough into mini muffin tins for bite sized muffin/cookies :)

Here we go!!!! TURKEY!!! and sandcastle stuffing :(

My family prides itself on the timeless stuffing recipe handed down through the generations...seriously...if people mess with the stuffing "THE DINNER IS RUINED!!!"   ;)   SO, since I am the designated turkey maker on holidays...  tonight I am making  the special recipe and crossing my fingers that it will pass as close to the real thing as possible...I WAS going to make bread and then toast it and grind the crumbs but I want to see if there is an EASY way to do it first... SO I bought rice breadcrumbs, (the same ones I use to make the AWESOME gluten free chicken/pork coating mix (like shake and bake only BETTER) and added a little extra butter (3/4 c. to two 500g packages of PaneRiso rice breadcrumbs plus seasonings).  I mixed the secret stuffing,  stuffed the turkey with the sawdust like material..closed it with skewers and prayed a little...
...well the result what pretty much what I expected...and you old-timers with this gluten free thing..are probably giggling at the gritty, sawdust-like stuffing I had to choke down...it eventually had about three cups of butter in it and I am sure we are all about to go into cardiac arrest...honestly, I have tasted better sandcastles...the turkey and gravy (used all purpose gluten free flour for that) and veggies were amazing...they call me the turkey master...but UGH  that  STUFFING!!!  I should not have been so lazy..EPIC FAIL...next time...BEFORE the Easter meal...I will bake the bread and make my own crumbs like I should have in the first place...sigh...maybe I can bread chicken with it...I will let you know...

Gluten free chicken coating ("Shake and Bake " )

I use the crispy PaneRiso breadcrumbs...mostly because they are the only ones I can find for less then $7 a bag...sigh...and dump the crumbs I think I will need to cover the chicken I wish to cook (about 1/4 c. per leg/breast...and 1/8 c. per thigh)  into a ziploc bag and add poultry seasoning, garlic powder (or salt ...if using garlic salt then just don't add table salt) Add about 1/2 T. per package of crumbs for each seasoning...and 1tsp of salt.  close the ziploc and shake.  Add a piece of chicken (this is especially nice when first dipped in gluten free Italian dressing),  close and shake the bag and lay on a foil lined cookie sheet.  Bake chicken at 350 until done (about 25 mins for 6 pieces of bone in chicken or until a meat thermometer reads 180 degrees Fahrenheit (82 degrees Celsius)  Cool for about 5-8 mins and ENJOY!!! My kids like this with gluten free alphabet shaped fries or mashed potatoes :)  To make chicken nuggets..just chop breasts into bite sized pieces and shake in the same manner :)

is was and always will be...gluten free

Remember those peanut butter marshmallow thingies we got at friend's houses at Christmas time ???!!! (Well maybe your Mom or Dad made them...mine didn't.. but I just recently found the recipe and it is SOOOOO  easy!!!  )

Peanut butter marshmallow squares:  (lol or Mini marshmallows with GRAVY)

In a medium sized saucepan melt over medium heat (use a double boiler if you have one)
      1c. KRAFT peanut butter (Kraft labels all of their products with a warning if they are not gluten free)
      1/2 c. butter (or margarine...I like butter :P   )
      1 whole 300g package Chipits brand butterscotch chips

Let this cool for about 10 mins
Spray some Pam cooking spray in a 9x9 baking pan
stir in 3/4 package KRAFT fruit flavoured marshmallows...about three cups
spread this mixture in the pan and place it in the freezer for 55 mins
set out for 5 mins to thaw and ENJOY!!! (they are good frozen too)

FLUFFY BREAD FLUFFY BREAD FLUFFY BREAD!!!! woot woot!!!

This bread FINALLY tastes SOOOOO good...not a speck of rice around...

In a medium sized bowl:
Mix 1 packet rapid dry yeast or 2 1/4 teaspoons
with 1 1/4 cups warm water (not hot)
and 1 tablespoon sugar




In a large bowl:
whisk together your dry ingredients and set aside:
1 1/2 cups sorghum flour 
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup GF oat flour (I grind gluten free oats in a spice mill)
2 teaspoons xanthan gum
1/ 1/4 teaspoons salt


In another medium sized bowl:
Mix until frothy: 
3 tablespoons extra virgin olive oil
1/2 teaspoon vinegar
2 eggs
Add the bubbly yeast mixture to the egg mixture and then mix into the  dry ingredients.

Mix together with a fork for about 90 seconds until well blended

The dough will look closer to a muffin batter than bread dough, soft, but not cake batter wet.
move dough to a bread pan sprayed with Pam and allow to rise in a warm place until it doubles

Bake in a preheated 350 degree F /177 degrees Celsius for 40 minutes.

This bread is just as wonderful three days later <3.  Store in an airtight container.

adapted from a recipe by the gluten free goddess :)

Grind this bread after toasting to make gluten free stuffing :)