Sunday, January 22, 2012

Recipe for Gluten Free Dutch Babies

This morning my husband requested Dutch Babies as soon as he woke up.  This is a perfect recipe for a warm, melts in your mouth breakfast on a cold winter morning.  This is a modified recipe from my husband's grandfather. 

You will need:
1/3 cup butter
4 eggs
1 cup milk
1 cup Pamela's Gluten Free Baking Mix
1/4 tsp salt
fresh squeezed lemon juice
powdered sugar
fruit or jam of your choice as topping

Preheat oven to 425

In a large rectangular baking dish, melt 1/3 cup butter in the oven for 5-8 minutes.  Meanwhile, mix 4 eggs, 1 cup milk, 1 cup Pamela's Gluten Free Baking Mix, and 1/4 tsp salt until smooth.  You can do this with a hand mixer in a bowl or in a blender or food processor.

Remove baking dish from oven once butter is melted and pour batter into dish - it should sizzle.  Bake 15 - 20 minutes or until puffy and golden brown.  Remove from oven, sprinkle with lemon juice and powdered sugar.

Serve with fresh fruit or jam.

Tuesday, June 15, 2010

Great Cook Book that happens to be gluten free!

This evening I made spaghetti sauce using the section of Italian recipes in this bookThe Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes

While I can't help but embellish with my own personal cooking style, I have to say this is a great book for ideas.  It also isn't in the style of so many cookbooks that expect you to make even your pasta from scratch.  It does a good job of recommending gluten free shopping items and providing reasonable recipes for a busy family.  While the Asian and Mexican cooking sections seem too easy for me (I already feel all these dishes are naturally gluten free) this book would be great for those that haven't thoroughly explored those options.

And the spaghetti sauce from tonight was possibly the best I've ever served!  

The pasta I used was from my local grocery store, and I liked it more than most (perhaps it was the rice/soy/potato combination).  Try it!
bionaturae Organic Spaghetti, Gluten Free, 12-Ounce Bags (Pack of 6)

Gluten Free French Bread (and more!)

Oh my goodness.  Tonight I made the gluten free version of the most gluten packed dinner I can think of - spaghetti with garlic french bread.  I've been trying this (and yes, cheating on occasion and poisoning my body - I always regret that)... but I've been trying to perfect this dinner since going gluten free and tonight I nailed it.  It was so good, it was better than it has ever been before!

It's hard to say which part was the best, but I'll start with the bread because that's been so hard to replicate.  I reluctantly bought a bread mix at my local grocery store.  I will never buy it reluctantly again - in fact I want to buy a case of it.  The bread mix is:

I had my doubts about a mix.  Would it be simple enough to make after a full workday?  Would it crumble into a gritty mess?  Would my husband who doesn't have to eat gluten free like it?  All my fears were absorbed by the ravenous fury that took us over when we sunk our teeth into this bread.  It looked gorgeous, it cut beautifully without crumbling, and it was oh so tasty!  It was moist, soft, and tasted better than I remember most wheat based breads tasting.  Not sold yet?

How about after this picture?

 Yes!  It was everything I could ever ask for.  This is the kind of bread that makes me want to find a way to bake for a living.  We put a little butter and garlic on ours to work with the spaghetti, but I'd love to make French Toast with this.  It would work well for many things, even as sandwich bread.  If you want to order yours now, get it here: The Gluten-Free Pantry Country French Bread Mix, 22-Ounce Boxes (Pack of 6)

The Gluten-Free Pantry Country French Bread Mix, 22-Ounce Boxes (Pack of 6)

Sunday, March 14, 2010

Recipe for Gluten Free Enchiladas Suizas

These are my favorite enchiladas - in a delicious, fresh green tomatillo sauce.

1 T Organic Canola Oil
1 lb tomatillos
1 poblano pepper, seeded and chopped
1 large white onion, chopped
4 cloves garlic
1 tsp Ground Cumin
1/2 tsp salt
1 C sour cream
1-2 lb shredded chicken (you can boil, grill, or bake this before shredding)
1 1/4 C grated Monterrey Jack Cheese
1 large can diced tomatoes, drained
8+ 6 inch corn tortillas

Heat oven to 400 degrees.
Heat oil in a large skillet over medium-high heat.  Add the whole husked tomatillos, onion, poblano, garlic, cumin, and salt.  Cook, stirring occasionally until vegetables are tender.  Transfer to a Food Processor (this may have to be done in batches depending on the size of the processor).  Add sour cream and puree.

In a large bowl, combine cooked shredded chicken, tomatoes, 1 C cheese, 1/4 tomatillo sauce and 1/2 tsp salt and pepper.

Warm tortillas over a skillet.  Put some sauce on the bottom of a 9x13" baking dish.  Roll chicken mixture in tortilla and place in dish, repeat until dish is full.  Top with the remaining tomatillo sauce and cheese.  Bake 15 minutes. 

Sunday, January 31, 2010

Recipe for Gluten Free Macaroni and Cheese

Home baked macaroni and cheese was one of my favorite dinners growing up.  We never had mac-n-cheese from a box around our home.  Once you try this, you will know why.  I was terrified I couldn't eat things like this when I first learned of my reactions to gluten, but lucky me... they make elbow macaroni for the gluten intolerant!

Preheat oven to 350 degrees.
Combine in a butter greased baking dish:

6 C hot drained boiled Gluten Free Elbow Macaroni (don't fully cook- should be slightly undercooked)
2 T butter cut into small dots/cubes
2 C diced Sharp Cheddar cheese 

Combine and pour into baking dish over noodles/cheese:

4 beaten eggs
2-3 C milk (start with 2 C, add more if you can't see the milk/egg mix in the noodles)
2 tsp salt
1/2 tsp freshly ground pepper
dash of paprika 
dash of chili powder

Sprinkle freshly ground parmesan cheese over the top of the mixture.

Bake for 40-50 minutes.  When checking doneness, use a spoon to move aside some noodles, if liquid has not thickened continue baking 5-10 more minutes.

This dish is delicious with kielbasa (sauteed in gluten free beer).

Recipe for Gluten Free Creamy Fried Tofu

This tofu recipe will be well liked by everyone- tofu enthusiasts and skeptics alike.  It is perfect for adding to the end of a stir fry recipe (coming soon!).

1 lb tofu, cubed
Peanut Oil
2 C Bob's Red Mill All-Purpose Gluten-Free Baking Flour
1 tsp salt
1/2 tsp fresh ground pepper
1 egg yolk (beaten)
1 C ice water (cool water in a bowl with ice then measure to 1 C)

Cut tofu into cubes about 1 inch thick.  Dry well with paper towels.  Place oil in a large saucepan or skillet, deep enough to submerge cubes of tofu.  Heat on Medium High heat.

In a plate or dish, combine 1 C Gluten Free flour, salt, and pepper.  In a bowl, beat egg yolk and 1 C ice water.  Add remaining flour to egg/water mixture and stir, but do not try to remove all lumps.

Dredge tofu in flour mixture dish, then in batter, then fry.  Don't crowd pan.

Drain on paper towels, then combine with your favorite stir fry recipe/ingredients.

Thursday, January 14, 2010

Recipe for Gluten Free Pizza

I am never buying pizza again!  That's what I announced to my husband upon tasting this pizza (along with "and I need to quit my job" because cooking gourmet food all the time takes awhile).  Unless someone can convince me there is something else worth trying out there, it's homemade pizza from now on.

I can't tout the many benefits of  Pamela's Wheat-Free & Gluten-Free Bread Mix enough.  For the crust of this recipe, I followed the instructions on the package of Pamela's.

This is what it looks like before you cook it:

1/4 C oil
1 1/2 C warm water
2 T Italian Seasoning
1/2 C grated fresh Cheddar Cheese

Yield: 2 12-14 inch crusts.  Preheat oven to 375.  Combine dry mix, yeast, oil, water and Italian seasoning.  With a heavy duty stand mixer, mix on medium for 3 minutes.  Stir in cheese on low speed.  Pour 1/2 dough onto heavily greased baking sheet.  To spread dough into crust shape, use oil on hands to keep from sticking.  Let rest 1 hour.  Bake for 20 minutes on lower rack, then add sauce and toppings.  Continue baking pizza 10-15 mintues until cheese melts.

The sauce may have been the best part.
1 T butter
2 T olive oil
1/2 Onion, chopped
3 Garlic Cloves, minced
1 8 oz can tomato sauce
2 T shredded Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 bay leaf
1 tsp fennel seed

In large skillet melt butter and olive oil.  Add chopped onion and garlic, saute until soft.  Add tomato sauce and tomato paste, stir until smooth.  Add Parmesan, basil, oregano, salt, sugar, pepper, bay leaf, and fennel seeds.

Simmer 30 minutes.  Spread on pizza dough.

The toppings may have been the best part.  For our toppings, we used Isernio's fresh ground hot Italian sausage (browned in a skillet), and sliced Hot Pepperoncini.  Topped it all off with shredded mozzarella cheese.

Bake it until the cheese melts, around 15 minutes.

The crust was by far, the BEST part!  Not only will everyone say it's the best pizza they've tried, they will also never know it's gluten free.