I found a recipe for lemon brownies that piqued my interest, so decided to try it gluten & dairy free. No problem till I realized it has no rising agent except eggs. Being a little skeptical, and not liking things to be pancake height, I added some and yum! Then I realized I added too much lemon juice – oops. Hubby & I both like how it turned out though 🙂
original recipe here: http://www.bestyummyrecipes.com/lemony-lemon-brownies/
3/4cup white sugar
3/4cup gluten free flour blend (i.e. 1/4c each tapioca, potato & rice)
1/2tsp guar or xanthan gum
1/2-3/4tsp baking powder
1/2tsp ground coriander (to boost the lemony flavour)
Beat together until light & fluffy
1tsp lemon flavouring
1/4cup lemon juice (add after eggs are fluffy)
Blend all together and pour into a greased 8×8″ pan and bake at 350 for 20 minutes.
Cool ten minutes and pour glaze overtop:
1cup icing sugar
1/2tsp lemon flavouring
1/4cup lemon juice.
whisk till smooth & pour overtop of cake.
I wanted something that would have the flavours of a peanut butter & banana sandwich, so hit google up for a rough idea of a recipe and went from there.
3/4cup natural nut butter of choice (I used almond)
1/2cup white sugar
1/2cup brown sugar
Add & beat until light & fluffy
1 1/2cup mashed banana
1tsp baking soda
1 1/2cups gf flour (I used 1/2cup GEMS, then a 1 cup blend of potato starch, white rice & tapioca flour)
1/2tsp guar gum
chocolate chips until it “looks” right 🙂
Drop by spoonfuls onto parchment paper on a cookie sheet. Bake at 350 for 10-12 minutes. cool on a wire rack.
This recipe was one I discovered in one of my Mom’s Taste of Home cookbooks and loved. Now I can eat it gluten/dairy free!
1cup butter or butter substitute. (I use df margarine or palmfruit shortening)
2cups white sugar
1 1/2 cups GEMS flour
1/2cup EACH tapioca, white rice flour & potato starch
1tsp xanthan or guar gum
2tsp baking powder
1tsp baking soda
2cups sour cream (or coconut or almond yogurt, or 1 3/4cup milk of choice)
1cup brown sugar
chopped apples (optional)
Blend 1cup brown sugar with 2Tbsp cinnamon
Cream butter and white sugar. Add vanilla & eggs, beating after each addition. Blend dry ingredients together, and add to creamed mixture alternately with sour cream.
Grease & flour (use gf flour!) a tube pan. Spoon 1/3 of the batter in and sprinkle with cinnamon sugar (and a good layer of chopped apples if desired). Repeat 2x, ending with a layer of cinnamon sugar.
Bake at 350 for 65-70 minutes (or more if using apples) until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Since yesterday was St. Patrick’s day, and I’m 1/4th Irish, I’d meant to cook a nice Irish Stew for supper. But, since my fridge conspired against me by not thawing the meat, I decided to make a “let’s see what’s in the fridge’ meal. Hubby isn’t fond of mushrooms, but he quite enjoyed this meal, as did Baby Boo (10 months).
Slice a handful of mushrooms and saute in butter/oil (I used my Earth Balance spread and some olive oil.) Season with salt & pepper and cook until a nice fried smell appears.Season with dried chives, parsley and poultry seasoning to taste. Sprinkle with about 1/4c of gluten free flour and saute for a moment more. Add approx 2-3 cups of milk (I used coconut milk) and stir frequently, until it simmers and thickens.
Meanwhile, chop 2 large chicken breasts and place in a greased 8×8″ baking pan. Cover with chopped kale, and about 1cup of gluten free light beer (or white wine). Could leave this for a couple of hours in the fridge to marinade.
Once sauce is ready, pour overtop of chicken mixture. Cover and bake at 350 for 45 -60 minutes. Serve over pasta, rice, or gf gnocchi.
I love stuffing, but gluten free bread isn’t always tasty or cheap. Hubby doesn’t like classic stuffing, so this recipe came around so I could have stuffing and he’d like it too 🙂
1 1/2 pounds lean ground pork – season with 1/2tsp sage, 1/4tsp thyme, 1/2tsp pepper, 3/4tsp parsley, 3/4tsp salt, 2 tsp sugar & 1/8tsp nutmeg Mix well and let sit in fridge overnight.
Fry sausage until onions are transparent:
2 stalks finely chopped celery
1/2 an onion, finely chopped
2Tbsp poultry seasoning.
Rinse with water and add:
1 cup wild or brown rice
Fry for about 5minutes or until fragrant.
Place in slow cooker on high with 7 cups liquid. I used 2cups homemade broth concentrate & 5 cups water.
Add salt & pepper to taste, cook on low for 4 hours – enjoy
My friend’s recipe that is just too tasty not to share!
1 recipe of pastry… goodandglutenfree.wordpress.com/2013/04/21/naomis-pie-crust/
Chill pie crust for 1-2 hours. Roll into a 10×8″ (or so) rectangle, about 1/8″ thick.
Sprinkle with grated ‘cheese’ (i.e. Daiya mozza, jack or swiss cheese). Spread with slices of cooked turkey (or maybe cubed turkey) and then a thin layer of cranberry sauce. Carefully roll into a log. Chill for 1 hour. Slice into 1″ thick rolls, and bake at 425 for 15minutes or until golden. Enjoy!
a classic family recipe that who knows where I got it – all I know it’s been in the family for 10+ years, and I just tweaked it so I could enjoy it gluten & dairy free.
Cream 1c. palmfruit shortening plus 2Tbsp water & 1/2tsp. butter extract (or dairy free margarine) with 1c. icing sugar & 1tsp vanilla
3/4cup white rice flour
1/2cup tapioca flour
1/2cup potato starch
Dough should be mildly crumbly, but not dry. If too dry, add a bit of water.
Shape into logs & wrap in wax paper. Chill for a couple hours, then slice into rounds & bake at 350 for 10-13 minutes.
I needed some basic cookies to use as a crumb crust, so I decided to try tweaking my Mom’s sugar cookie recipe so I could enjoy it…Not sure how this will roll out, it did pat into a pan very nicely with only minimal refrigeration. Will likely need a bit more if rolled cookies are desired.
Cream until smooth
1/2cup palmfruit shortening
1c. white sugar
1/2cup + 1Tbsp milk of choice
1cup white rice flour
3/4cup tapioca flour
3/4cup potato starch
1tsp guar gum
2tsp baking powder
Bake at 350 for 10-12 minutes on greased cookie sheets.
Who doesn’t love Nanaimo bars?? originally from www.chefinyou.com, but tweaked to taste more like I remember
1/4c. Df margarine (or coconut oil)
1 1/4c cookie crumbs (in a pinch, almond flour will work)
1/2 c chopped nuts – opt
Melt butter, cocoa & sugar together in the top of a double boiler. Add egg to cook & thicken. Stir in crumbs, nuts & coconut. Press into an 8×8” pan.
Second layer beat together until creamy
1/2c. Df margarine
2Tbsp custard powder
2C icing sugar
just a bit of dairy free milk – so it’s a thick creamy texture.
Spread over first layer. Chill
melt 4oz of chocolate with 2Tbsp shortening. Spread over custard layer. Chill.
These freeze wonderfully, but somehow never last…
Feels like I should apologize for not posting photos. Truth is, I don’t like the photos I take, so I just don’t take them. I’m slowly learning about plating food attractively (thanks to Master Chef for the inspiration ), but I’ve got a long way to go. Also doesn’t help that I usually remember it would have made a good photo after the dish has been consumed. 🙂 c’est la vie – I’m a cook, not a photographe r.