I am really excited that I have just made my first ever, successful, made-from-scratch gluten-free bread. I didn't get a picture before we ate half of it, but I'm going to post about it anyway so I don't forget how I did it. First I would like to say, that I have always been against recipes that call for 7 different flours and 19 total ingredients. It's just not my thing. However, after years and years of paying way too much for gluten-free bread (and usually just going without) I decided I needed to bite the bullet and do it. I needed to find a good "from scratch" recipe to help save money, and hopefully it would taste good. Now that it's been tried I'm planning to make several batches of the dry ingredients in ziplocks so that all I have to do is grab the bag and add the wet stuff (because I've always been a lover of "mixes"). I found this recipe on glutenfreemommy.com and tweeked it just a little. Also, I did mine in the bread machine so if you don't have one, read her post on how to bake it in the oven. Okay, here we go...
Delicious Gluten-Free Bread
Combine dry ingredients in medium bowl:
1 C. brown rice flour
1/2 C. gf oat flour (can sub with quinoa flour)
3/4 c. millet flour
1/2 c. tapioca flour
1/3 c. corn starch
1/3 c. sweet sorghum flour
1/4 c. flax seed meal
1 tbsp. xanthan gum
1 1/2 tsp. salt
3 tbsp. brown sugar
Mix wet ingredients sparately (my machine calls to put wet in first, then dry on top)
3 eggs
1 tsp cider vinegar
1 tbsp molasses
4 tbsp. melted butter
1 1/4 c. hot water
Put wet ingredients into machine, pour dry on top. Make a small well in dry ingredients and add 1 packet dry active yeast. Use gluten-free setting on bread machine, this takes about 1 hr 20 min. It raised great and tastes fabulous!
Monday, May 23, 2011
Tuesday, April 19, 2011
My New Favorite Banana Bread
People. I tried the most bizarre thing ever, and it was a total success, so I wanted to share. A few nights ago a friend at work showed me this blog. This woman reveals an amazing secret (at least it was news to me...). Oil can be substituted in baked goods with BEANS!! Yes, beans. Stay with me, now. Here's what I did: I made this recipe and instead of 1/2 c. oil, I used 1/2 cup white beans pureed with water. She shows you how to do it on her blog. I opened a can of beans, drained them, filled them back up with water and them tossed it in the magic bullet. You just switch it out, cup for cup. You would never guess. It tasted fabulous, and I felt so much less guilt eating half of it in one day. =) Imagine the decrease in fat, and all that extra protien and fiber!
Yogurt Banana Bread
1 cup sugar
1/2 cup oil (or go crazy and use pureed beans/water)
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup plain yogurt
1 teaspoon vanilla
1 1/2 cup gluten-free all purpose flour
1 tsp. xanthan gum
1 tsp. baking soda
1/2 teaspoon salt
1/2 c. walnuts (optional)
Heat oven to 350 degrees and grease a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, yogurt and vanilla. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for about 60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely.
Yogurt Banana Bread
1 cup sugar
1/2 cup oil (or go crazy and use pureed beans/water)
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup plain yogurt
1 teaspoon vanilla
1 1/2 cup gluten-free all purpose flour
1 tsp. xanthan gum
1 tsp. baking soda
1/2 teaspoon salt
1/2 c. walnuts (optional)
Heat oven to 350 degrees and grease a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, yogurt and vanilla. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for about 60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely.
Monday, April 18, 2011
Rolled Ham & Cheese Omelet
This is what we ate for Sunday dinner last night. =) It was so easy and we all loved it! The nice thing about this recipe is that while I am a plain, “ham’n’cheese” type person, you could really add whatever veggies or meat you wanted as a filling.
Rolled Ham & Cheese Omelet
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons flour (I use GF all purpose)
1/4 teaspoon salt
12 eggs
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham (or sausage, bacon, sautéed veggies, etc)
1/2 cup thinly sliced green onions (optional)
Line the bottom and sides of a greased baking sheet with parchment paper and set it aside.
Add cream cheese, milk, flour, salt, and eggs to a blender and mix well. Pour into prepared pan. I pull the top oven rack out and set the pan down, then pour it in, to avoid spilling it everywhere.
Bake at 350° for 15-20 minutes or until eggs are puffed and set (the gluten-free version didn’t “puff” nearly as pretty as the regular, but it was set). Remove from the oven. Immediately spread cheese and ham, reserving about 1/4 c. of cheese.
Roll up from a short side, peeling parchment paper away while rolling. Once I got mine started, I actually just pulled upward on the parchment and the omelet rolled itself. Super easy. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted. Slice into 12 rings and serve.
Rolled Ham & Cheese Omelet
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons flour (I use GF all purpose)
1/4 teaspoon salt
12 eggs
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham (or sausage, bacon, sautéed veggies, etc)
1/2 cup thinly sliced green onions (optional)
Line the bottom and sides of a greased baking sheet with parchment paper and set it aside.
Add cream cheese, milk, flour, salt, and eggs to a blender and mix well. Pour into prepared pan. I pull the top oven rack out and set the pan down, then pour it in, to avoid spilling it everywhere.
Bake at 350° for 15-20 minutes or until eggs are puffed and set (the gluten-free version didn’t “puff” nearly as pretty as the regular, but it was set). Remove from the oven. Immediately spread cheese and ham, reserving about 1/4 c. of cheese.
Roll up from a short side, peeling parchment paper away while rolling. Once I got mine started, I actually just pulled upward on the parchment and the omelet rolled itself. Super easy. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted. Slice into 12 rings and serve.
Tuesday, April 5, 2011
Broiled Tilapia
This is a recipe I found a few weeks ago on Sister's Cafe. It was pure heaven. Try it out.
Broiled Tilapia
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 T mayonnaise
2 T fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 lbs tilapia fillets
Preheat broiler. Grease broiling pan or line with foil. Combine parmesan cheese, butter, mayonnaise, and lemon juice. Add basil, pepper, onion powder, and celery salt. Mix well and set aside. Place fillets on prepared pan. Broil a few inches form the heat for 2-3 minutes. Flip fillets over and broil for a few more minutes. Remove from oven and cover with Parmesan cheese mixture. Broil for 2 more minutes or until topping is browned and fish flakes easily with a fork. Do not overcook. Serve immediately.
Broiled Tilapia
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 T mayonnaise
2 T fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 lbs tilapia fillets
Preheat broiler. Grease broiling pan or line with foil. Combine parmesan cheese, butter, mayonnaise, and lemon juice. Add basil, pepper, onion powder, and celery salt. Mix well and set aside. Place fillets on prepared pan. Broil a few inches form the heat for 2-3 minutes. Flip fillets over and broil for a few more minutes. Remove from oven and cover with Parmesan cheese mixture. Broil for 2 more minutes or until topping is browned and fish flakes easily with a fork. Do not overcook. Serve immediately.
The best thing happened to me today...
I went to the Sweet Tooth Fairy and had one of their new gluten-free cupcakes. Oh my word. It was so dang good! They just started making gluten-free cupcakes, brownies, and cookies this month and they all look amazing. Their French Macarons are also gluten-free and they are just to die for. I'm a huge Sweet Tooth Fairy fan. I love a good, "cute," treat every now and then so I love this place! Go try it!
Sunday, March 27, 2011
Bake Sale Brownies (Aka: BEST BROWNIES EVER!)
Tonight my cute sister-in-law made the most fabulous gluten-free brownies. She actually used the America's Test Kitchen Bake Sale Brownies recipe, but just switched the flour for gluten-free. They were so amazing! Definitely worth a try.
Bake Sale Brownies
8 tablespoons unsalted butter, diced
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup gluten-free all-purpose flour
Preheat oven to 350 and move an oven rack to the middle position. Grease an 8in square pan (or line w/ foil). Melt the butter and chocolate together in the microwave, stirring often, for about 1 to 3 minutes. Let the mixture cool for a few minutes. Whisk the sugar, eggs, vanilla, baking powder, and salt together in a large bowl until combined. Stir in the melted chocolate mixture until smooth. Stir in the flour until well mixed. Pour batter into prepared pan and about 22-27 min, or until a toothpick comes out clean.
Bake Sale Brownies
8 tablespoons unsalted butter, diced
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup gluten-free all-purpose flour
Preheat oven to 350 and move an oven rack to the middle position. Grease an 8in square pan (or line w/ foil). Melt the butter and chocolate together in the microwave, stirring often, for about 1 to 3 minutes. Let the mixture cool for a few minutes. Whisk the sugar, eggs, vanilla, baking powder, and salt together in a large bowl until combined. Stir in the melted chocolate mixture until smooth. Stir in the flour until well mixed. Pour batter into prepared pan and about 22-27 min, or until a toothpick comes out clean.
Thursday, March 24, 2011
Tikka Masala
Phil & I only recently discovered how much we like Indian food. It really is fabulous. I’ve been looking for a recipe for Chicken Tikka Masala (my favorite Indian dish) for a while now, but usually they’re quite complicated or consist of 17 ingredients I don’t even own. This one was meant for me. The only thing I had to go buy is cayenne pepper. It was really easy to make and it turned out amazing. Phil said it tasted “real,” which I think meant that next time we go out for Indian Food I’ll try something else, because this is just as good as what I could buy there. Just a warning, I made this last night and my kitchen still smells like it today. Well worth it, I might add.
Chicken Tikka Masala
1 cup plain yogurt
1 tablespoons lemon or lime juice (I used lime)
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I used ground)
1 teaspoon salt
3 boneless, skinless chicken breasts, cut into thin strips or chunks
Combine all ingredients except chicken. Pour sauce over chicken and marinate in the fridge for at least an hour. Grill or cook chicken in frying pan. Discard marinade.
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
8 ounces tomato sauce
1 cup cream
1/4 cup chopped fresh cilantro
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Add the seasonings. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cilantro and grilled chicken and simmer for 10 minutes. Serve over hot rice.
And maybe open a window. =)
Chicken Tikka Masala
1 cup plain yogurt
1 tablespoons lemon or lime juice (I used lime)
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I used ground)
1 teaspoon salt
3 boneless, skinless chicken breasts, cut into thin strips or chunks
Combine all ingredients except chicken. Pour sauce over chicken and marinate in the fridge for at least an hour. Grill or cook chicken in frying pan. Discard marinade.
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
8 ounces tomato sauce
1 cup cream
1/4 cup chopped fresh cilantro
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Add the seasonings. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cilantro and grilled chicken and simmer for 10 minutes. Serve over hot rice.
And maybe open a window. =)
Subscribe to:
Posts (Atom)
