#16 Chocolate Thing-A- Ma-Jigs
For those choco-holics out there this recipe is for you!
These babies take all day in the kitchen, so if you got some spare time try these chocolate-y treasures out.
There's actually a story behind the recipe and it involves my wanna-be chef brother again...lol. Basically he was trying to copy a recipe for chocolate mousse cups, but between missing a few ingredients and failing at making chocolate cups it turned into some sort of chocolate mousse cake/candy/dessert.
We attempted, and I say "attempted" chocolate cups via the balloon method because it seemed like an easy way to make chocolate cups to hold our mousse (Pinterest made it look easy at least), but it didn't really work out quite right. Since our 'cups' were a little jacked we decided to turned them into entire chocolate shaped cupcake shells in which our mousse would go inside.
So in our pictures you will see variations of our mousse, our chocolate thing-a-ma-jigs, and left over stuff that we deemed delicious but not so attractive.
We had fun in the kitchen and I hope you all do as well!
Ingredients for mousse:
- 1 pkg of silken tofu (12oz)
- 1/2 cup of semi sweet chocolate chips melted
Directions:
Blend tofu and melted chocolate in the blender. Set aside in a bowl and refrigerate for later use.
Ingredients for cups and topping:
- small pint of raspberries
- 1 lb of dark chocolate melted (double boiler method) makes about 8-10 cups depending how thick you go
- 1 pint of heavy whipping cream
- 1/4 cup of sugar
Directions:
Melt dark chocolate and form molds/cups using the balloon method. Let molds set in refrigerator.
Allow any extra chocolate to cool for chocolate whipped cream.
Whip the heavy whipping cream and add sugar. Slowly add cooled melted chocolate.
Assemble the cups and pipe the set mousse into the cups, top with chocolate whip cream and raspberries.
#15 Homemade Tater Tots
I guess my brother and I have been feeling nostalgic lately because it seems all my posts are foods from my childhood. Homemade always beats store bought and tater tots are no exception.
I remember being allowed to be home alone when I was about 12 or 13 years-old while my brother was 5 or 6 and we be allowed to bake frozen tater tots or curly fries for our lunch; let me say it was a BIG DEAL. I felt very grown up preheating the oven to 375, then delicately spreading the fries evenly over a pan. I had it down to a science because if a curly fry or a tater tot god forbid touched another it would ruin the whole batch and the crispness would be sacrificed.
So as you can see I take my tater tots and curly fries very seriously and I don't play games. I can’t take full credit for this recipe, it was a joint effort by my brother and me and honestly it would not be the same without him. Part of the childhood nostalgia was eating our tater tots together with loads of ketchup.
And that’s exactly what we did after we cooked our homemade version, except we didn’t use quite as much ketchup.
Ingredients
3 medium potatoes finely shredded
1 egg
Salt and pepper
1 tsp of garlic powder
1 tsp Italian season
1/2 tsp red pepper flakes
2 tbs of grated mixed cheese
Oil for shallow pan frying
Directions
Mix all ingredients together with hands, mixture should be on the wet side. Make balls shaped like tater tots, if it is too wet add a little gluten free flour mix.
Lightly pan fry, DO NOT crowd the pan. Brown 6 sides to get optimal crispiness and to resemble tater tot shapes!
Enjoy,
~T
#14 Pesto Shrimp Scampi
I had so much fun photographing these food pics and trust me it tasted as good as it looked.
Like I said my brother is getting pretty handy in the kitchen and its crazy how the roles have switched! Back when we were younger and I would diddle daddle in the kitchen he was my sous chef and now I'm the side kick...go figure LOL.
Don't be overwhelmed with the amount of ingredients just use what you have and have fun in the kitchen, use our general recipe as the structure to your own personal tastes!
Xoxo,
~ T
Ingredients
Pesto:
1/2 cup pine nuts
1 tbs Thyme
2 tbs basil
2 1/2 cups of spinach
1/4 olive oil
Salt and pepper
2 cloves of garlic
Gluten Free Angel hair pasta
Steamed Kale
Cleaned, deveined, and thawed shrimp
Extras Vegetables on the side:
Small white onion
Small squash
Directions
Combine all ingredients for pesto in the food processor. Process until thoroughly blended. Set aside for later.
Cook Pasta until al dente. Steam Kale with a little bit of salt.
Sauteed shrimp until they are almost done add pesto sauce, heat thoroughly and toss with pasta. Plate with pasta with kale and other vegetables.
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| super delicious |
#13 Mac n' Cheese
Who doesn't like good mac n' cheese?
As a child I thought good mac n'cheese was the blue store bought Kraft instant mac n' cheese; full of artificial flavoring and neon orange powdered "cheese". I know LAME. But hey I was a 90's kids with two working parents who did their best with convenience products.
Fast-forward 10ish years and I'm in college where I HAVE to cook for myself and that means I get to make WHATEVER the hell I want. Sometimes I'm feeling "college-y" and left-overs are my only option OR I feel like putting on my Emeril Lagasse apron and unleashing my inner chef.
Tonight was the latter and viola! I present to you a delicious and original recipe by yours truly :)
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Always in that classic blue box
VS |
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| Homemade Mac & Cheese FTW |
Ingredients:
- 1 lb Gluten Free Elbow macaroni pasta
- 4 handfuls of Mexican cheese blend
- 3 handfuls of mozzarella & provolone
- 2 slices of Kraft American cheese
- 2 tbs of butter
- 1/4 cup of parmesan cheese
- 1/2 cup of milk
- salt & pepper to taste
- 3 sprigs of thyme
-1 medium head of broccoli, blanched and cut into bite size pieces
Directions:
Preheat oven to 425F.
Cook pasta until al dente, drain, and place pasta in a large bowl.
Combine all cheeses, butter, milk in a medium sauce pan over medium-low heat. Stir constantly. Sauce should be relatively thick. Add salt, pepper to taste and thyme.
Add sauce to the elbow pasta. Thoroughly combine. Transfer everything to a heat proof baking dish.
Top with cooked broccoli, 1/4 cup of Parmesan cheese, 1/4 cup of mozzarella and provolone mix, and 1/4 cup of Mexican blend.
Bake for 10-12 minutes or until all cheese has melted.
Till next time!
~T
#12 Confit Byaldi
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| Confit Byaldi with my brother's own original mash potato recipe |
Who knew that my kid brother could cook? I sure didn't. As of late he’s been dilly dallying in the kitchen and to my whole families’ good fortune we get to eat new dishes, aka my brother’s delicious creations.
I definitely cannot take the credit here; this is ALL my lil bro’s work. And on top of being peskatarian/vegetarian conscious he goes out of his way to make them gluten free as well! I’m a lucky girl for sure.
You might be more familiar with the vegetable dish in Disney's Ratatouille, where Remy (the talented rat) and Alfredo Liniguini cooked for Anton Ego(the revered restaurant critic). Does that ring a bell?! Ratatouille might be the traditional French vegetable dish, but Confit Byaldi is definitely its classier cousin.
This recipe requires a bit of prep and spare time, but let me tell you the end results are nothing sort of delicious!
Confit Byaldi Recipe Link here:
My Bro's Cheesy Onion Mash Potatoes:
Ingredients:
- 4 medium-large Russet potatoes
- 1 large white onion
- 1/4 cup Shredded cheese
- 1/4 cup Parmesan cheese
- Salt & pepper
- Italian seasoning
- 1 tbsp butter
- 2 tbsp of milk
Directions:
Preheat oven to 500 Degrees or broiling temperature.
Peel and cube potatoes, then boil till tender. Drain and mash potatoes with butter, milk, salt, pepper, and Italian seasoning.
In a separate sautéed pan caramelize 1 large white onion on medium add a pinch of salt, cook till caramelized.
Spread mash potatoes evenly in a baking tin. Top mash potatoes with shredded cheese, parmesan cheese, and caramelized onions.
Place in oven for 3 minutes or until cheese and onions are crispy and melted.
Hope you all have fun with this recipe. Let us know how your gluten free cooking adventures turn out by commenting below!
Xoxo,
~ T
#11 Summer Pasta Salad
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| Cilantro Pasta Salad |
Here's a super refreshing pasta salad for those days you don't want to cook :).
Don't get scared of the ingredient list! You can always substitute with the ingredients you have on hand...that's what I did. Remember my recipes are simply here for structure, have fun in the kitchen!
Serves 8+
Ingredients:
- 1 lb box of gluten free elbow pasta, cooked
- 1 large English cucumber, seeded
- 1 cup of sliced red bell pepper
- 1 whole bunch of cilantro
- 1 medium red onion, diced
- 1/2 tsp of salt
- 1 tsp paprika
- 1 tsp garlic power
- 1 tsp onion power
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| Combine all veggies and seasoning |
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| whisk Dijon dressing |
Dijon Dressing
- 1/2 tsp of Italian seasoning
- 1 tsp of olive oil
- 2 tbs Dijon mustard
- 2 tbs apple cider vinegar
- 11/2 gluten free soy sauce
- 1 tbs of balsamic vinegar
- 1 tbs of lemon juice
- 1 tsp paprika
Directions:
Combine cooled pasta with vegetables and seasonings in a large bowl.
In a separate bowl combine all dressing ingredients, whisk thoroughly until combined.
Toss everything together and refrigerate left-overs.
Enjoy the food porn my lil Gfree-ers!
Xoxo,
~ T
#10 Quinoa Kale Salad
Hello all!
It's summer break and I've been obsessed with quinoa and kale!
Here's a super easy salad with minimal cooking, perfect for those hot summer days.
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| Filling Summer Salads |
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| Cooks faster than rice and has WAY more protein per a serving |
Ingredients:
- 5 cups torn and washed kale
- 1 3/4 cups of cooked quinoa
- 1 cup diced carrots
- 2 1/2 tbs balsamic vinaigrette
- 1/2 diced tomatoes
- handful of salted roasted sunflower seeds
- salt and pepper to taste
** Serves about 4
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| Curly Kale my latest obsession! |
Directions:
Combine all ingredients in a large salad bowl.
** Don't worry if you don't have all the ingredients, honestly I see the quinoa and kale as the foundation of the salad. The heat from the cooked quinoa softens the curly kale which makes it easier to eat and digest. For those that are new to eating kale and think that kale is the dinosaur of salad lettuce, it really is delicious and I encourage all of you to try it! Play around with different add-ins and dressings. If you feel like adding some chickpeas, chopped fruit, or a different dressing go for it. Bottom line: Use what you have and have fun with it.
Take care my lovelies and enjoy summer!
Xoxo,
~ T
#9 Potato and Pepper Fritatta
Hi all!
In an attempt to try and mimic (and quite poorly so) my mother's amazing cooking skills and to learn how to cook on my own, I've tried a couple different recipes that were 1) SUPER EASY TO MAKE [this has to be a requirement] and 2) Tastes great with minimal effort. Oh and the most important part, it's all gfree! hehe.
So, today I decided to try and make a delicious Potato and Pepper Frittata-Italian Omelet inspired by Chef John from Food Wishes. If you guys don't already know of him, subscribe to his YouTube channel and check out his blog. I enjoy his sense of humor he puts in his commentary for his recipes. You'll have to see it for yourself to get what I mean. =P
Here's his channel: http://www.youtube.com/user/foodwishes?feature=watch
And Blog: foodwishes.blogspot.com (yay for blogspot bloggers!)
Okay, so this recipe is perfect if you have a ton of eggs and also some leftover veggies that need to be eaten- and fast before they go to the garbage. You can use any veggies you like- I just used the ones I had in my fridge.
So basically, here's what I put in my frittata:
Serving Size: 2
2 large white potatoes cooked and peeled
3 strips of bacon
About 1 cup of veggies total (this is more than 1 cup that I've listed here):
-1 large red bell pepper
-1 large yellow bell pepper
-2 small carrots peeled
-1 Italian yellow squash
6 eggs beaten
1/4 cup fresh mozzarella cheese
Salt and pepper for taste
Mrs. Dash Table Blend (didn't have fresh herbs so I made do)
Grated Parmesan cheese
1 tbsp Olive oil
1) Boil your potatoes and add a generous amount of salt to flavor them while in the water. I turned mine on high heat, put the lid on, and then when boiling, reduced heat to medium, removed the lid and let it boil until tender. You can check if its done by sticking any paring knife through the potato- if it goes through without effort, your potatoes are good to go!
2) Start washing and chopping up all your veggies. I sliced them in small cubes so there wouldn't be huge veggie strips poking out of the finished fritatta. Set aside.
3) Cut the bacon in sections and set aside.
4) Using a small but deep frying pan (preferably nonstick but stainless steel works too- and no, it won't stick. Just stay tuned to check out why!), turn on the stove to medium heat and add olive oil. Tip: If you use a wooden spoon or toothpick, you can check if the oil is hot if there are bubbles that start to form at the tip!
5) Add the bacon and cook until crisp.
6) Keeping the oil in the pan and staying on medium heat, throw in your veggies. Put in the veggies that take longer to cook first and then put the rest. Cook for about 3 minutes.
7) Once the veggies are somewhat tender, remove your pan from the heat and take a paper towel and tongs to remove the excess oil from your pan. Don't remove all the oil, but just tilt the pan slightly and the oil will drip down.
7a) Season your veggies with salt, pepper, and herbs. (Optional: If you want it spicy, add some cayenne pepper and red pepper flakes.)
8) Place the pan back on medium heat and add your egg mixture. It should nicely cover everything in your pan.
9) Start gently stirring the egg mixture and let it cook until it is somewhat cooked through but still runny. We're going to finish it off in the broiler so don't cook it all the way. Btw, start preheating your oven to the broiler setting.
10) Once the eggs are cooked but still loose, sprinkle on your cheese of choice and use your spoon to poke it through the egg so we get some of that cheese into the center of the fritatta.
11) Once your broiler is hot and ready to go, stick your entire pan into the oven and cook for 5 minutes. This should cook the rest of those runny eggs, prevent sticking, and brown that cheese. mmm yum.
12) After 5 minutes, remove from heat, cool, and serve. You can flip it onto another plate too- yep, no sticking and all you get is a beautiful fritatta waiting to be devoured!
Here's what mine looked like when I finished:
It turned out a bit burnt on the bottom, but the overall taste was pretty darn good with all the sweetness of the vegetables and the classic egg taste mixed with the richness of the cheese.
For more information on exact measurements (I kinda made it up as I went), please visit Chef John's blog article on this recipe and watch his video- it will make more sense when you watch it rather than me explaining.
http://foodwishes.blogspot.com/2012/08/potato-italian-frying-pepper-frittata.html
Happy Cooking and enjoy!
Kris
#8 Gfree Halloween Candy Chocolate Chip PB Cookies
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| Just go ahead and reward yourself with some of these candy crack cookies! |
Need ways to get your chocolate, peanut butter, and Halloween candy fix? Just make some of these candy crack cookies...they're pretty decadent, but what the hell its the holidays you can indulge :)
Enjoy the pics and the recipe!
Ingredients:
11/2 cup creamy Peanut butter
1/4 cup sugar
1 tsp of baking soda
1/2 cup nonfat Greek yogurt
2 cups of Chocolate Candy (I used combinations of white and milk chocolate chips and fun sized Butterfingers, chopped)
2/3*cups of Brown Rice flour
Directions:
Preheat oven to 350. Stir the sugar, peanut butter, baking soda, yogurt together. Add most of the flour to the wet mixture, then add chocolate and Halloween candy. If mixture is too wet add rest of flour, if mixture is too wet add a bit of water. Cookie dough should be extremely chunky (duhhh, its 50% candy LOL).
Using 2 spoons to dollop the cookie dough on to 2 large baking sheets. Bake for 14 minutes.
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| Use up some of that Halloween candy loot |
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| Any type of left over Halloween candy is fine |
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| Or whatever type of chocolate you like |
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| Good enough to eat right now! |
Have a Happy Thanksgiving everyone!
Xoxo,
~ T
#7 Apple Oat Raisin Drop Cookies
So... I was in the kitchen the other day and I wanted to make some portable breakfast goodies to eat on my drive to school. Theses kitchen sink cookies are moist, hearty, and sweet enough to provide enough energy till lunch!
Ingredients
Dry:
1 cup Brown Rice flour
1/3 cornstarch
1/2 White Rice Flour
1 tsp of Guar Gum
2/3 cup of Gluten Free Whole Oats
2 packets of gluten free Apple Spice Cinnamon Instant Oatmeal
1 tsp of Cinnamon
1/2 tsp of Salt
2/3 cup of Raisins
Wet:
1 Egg
2/3 cups of Greek Yogurt
1/3 of Peanut Butter
1/4 vegetable oil
2/3 cup of Sugar
1/2* cup water
Directions:
Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl well. Whisk flours so that they are well incorporated, especially the Guar Gum.
Blend all the wet ingredients together, except the water. We will use the water to thin out the batter if it is too thick.
Gradually add the dry mix into the wet and beat until well combined. If the batter is too dense add water accordingly. The batter should be chunky and relatively thick.
Using 2 spoons to "drop" teaspoon sized dollops of the dough on 2 large baking sheets. Bake for approximately 12-14 minutes.
Allow cookies to cool. Store in the fridge or for a week at room temperature in a sealed container.
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| Pantry Ingredients, bake with what you have! |
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| Combine dry and wet ingredients |
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| Dollop on baking trays |
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| Allow cookies to cool! |
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Perfect for breakfast or snacks on-the-go! Yum-O
I hope you all enjoy the recipe!
Xoxo, T
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#6 Baked Banana Chips
Bananas are so easy to like. First of all they are super cheap(especially nice for those on a limited college budget), they are portable, most little kids, adults, and monkeys like bananas, AND did I mention that they go down the hatch pretty easily?! LOL
Whether its gluten free banana bread, fresh bananas, banana splits, banana smoothies, or banana chips I'm game!
A few weeks back I saw a pin on Pinterest on baked banana chips and I personally thought it was an ingenious idea!
Back to the banana chips! The baked version are not as crispy or crunchy like the store bought ones that I normally buy, (duh they're not deep-fried) but they are just as good!
Slightly chewy near the middle and depending on how thin you slice them the bananas have a light and air-y texture.
You don't need to be a master baker to make theses tasty gluten free snacks. Simply slice the bananas and throw them on a baking sheet. In essence we are dehydrating the bananas in the oven. = Delicious!
Good luck to everyone in the kitchen!
~ T
#5 Gfree Lumpia
**Correction: Lumpia are not the same as egg rolls, so please excuse the errors below if I refer to egg rolls as lumpia. Thanks!
Hello my fellow gfreers!
It's been awhile.
So, my family and I were perusing the Asian supermarket down in Sacramento and we happened to wander past egg roll wrappers.
Being the curious and rather avid nutrition label checker that I am, I couldn't help but to see if these egg roll wrappers were gluten free. I recalled in the past that most egg rolls wrappers contained wheat so I was setting myself up for disappointment.
BUT! Lo and behold, we were able to find a egg roll wrapper made of rice that could be fried! Needless to say, I was super ecstatic and couldn't wait to go home and make me some yummy gfree lumpia!
My mom and I used this lumpia recipe that we found online and the results turned out pretty well!
So without further ado, here it is in all it's lumpia glory! Hurray gfree lumpia! :)
Recipe adapted from All Recipes,
Filipino Lumpia Recipe on allrecipes.com.
Ingredients
1.5-2lbs ground pork or chicken
10 raw shrimp
1 medium sized carrot, shredded (around 1/2 cup)
1 small yellow onion, chopped
2-3 garlic cloves, crushed
½ bundle of cellophane- soaked in hot water until softened
Handful of wood ear mushrooms, pre-sliced- soak in water
1-2 cups Vegetable or olive oil for frying
Gfree rice paper wrappers
1 tsp Tamari gluten free soy sauce
1 tsp ground black pepper
1 tsp salt
1 egg
Instructions
1) Grind all meat together in processor until paste like. Place in bowl.
2) Add shredded carrots, shredded onions, garlic, and woodear mushrooms. Mix in meat.
3) Add soy sauce, salt, and pepper to taste.
4) Add 1 egg. Mix together.
5) Use a moist towel to cover the rice paper for 15 seconds until softened. Do this one by one. Add about 3 tbsp of meat near one corner of wrapper leaving a ½ inch space at both ends. Shape the filling into a cylinder shape. Fold the side along the length of the filling over the filling, tuck in both ends and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge.
6) Heat skillet over medium heat. Add oil to ½ inch depth and heat for 5 minutes. Slide lumpia into oil. Turn frequently for 1 to 2 minutes. Fry until light golden brown. Drain on paper towels.
7) Cut in sections. Serve with fish sauce, chili sauce or sauce of choice. You may also choose to wrap the lumpia in a lettuce leaf. Serve immediately.
A note: You can choose to make these egg rolls vegetarian by adding in more cellophane and perhaps water chestnuts.
Also, these wrappers tend to be on the chewier side (since it's not the traditional wheat egg roll wrapper) but they still taste delicious! :)
PICS!
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| Found this AWESOME gfree rice paper at the Asian supermarket! |
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| Add some carrots... |
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| And some onions, garlic, cellophane, woodear mushrooms, egg and chicken... |
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| And some little shrimpies.... |
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| You mix it all together! |
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| Put the wrapped ones in the frying pan.. |
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| SUCCESS! |
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| Upclose shot of these lovely egg rolls |
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| Compliments to my dear mother, the chef. :) |
-Kris
#4 Mom's Gluten Free Banana Blueberry Bread
What do you do when you have ripe bananas in the fridge? Make banana bread, of course!
Here's a recipe for all you guys that love banana bread (and also those who happen to have lots of ripe bananas that need to be eaten)! This banana bread recipe is adapted from the "Banana Nut Bread" recipe in Jay Weinstein's, A Cup of Comfort Cookbook, by my dear mother who has done so much to transform her kitchen to one that is gluten free. Thank you mom for your continuous love and support, without which, I would be a much different person.
Please enjoy the recipe and if you try it, let me know how it turned out!
Yield: 1 loaf, about 10 to 12 servings
Ingredients
1/2 cup of Pamela's Gluten Free Bread Mix *
3/4 cup brown rice flour
1/2 tsp. xanthan gum **
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp cinnamon
1/2 tsp. salt
3/4 cup sugar
2 large eggs
1/2 cup oil
3 medium overripe bananas, mashed (1 1/4 cup)
1 tsp. vanilla extract
3/4 fresh blueberries
1. Heat oven to 350 degrees. Butter a 9" x 5" loaf pan. *** In a mixing bowl, combine the two flours. Whisk in the xanthan gum, baking soda, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the sugar, eggs, and oil; whip vigorously until creamy and light in color, about 5 minutes. Add mashed bananas and vanilla extract to the egg mixture.
3. Add about one-third of the flour mixture at a time (that is, in 3 portions) to the egg mixture. Mix only enough to incorporate the ingredients. Stir in the blueberries and pour batter into prepared pan.
4. Bake in the center of the oven until the top is springy and a toothpick inserted in the center comes out clean, about 50-60 minutes. Allow to cool for 10 minutes; transfer to a rack to cool completely before slicing.
*If you don't have Pamela's gluten free bread mix, you can use all brown rice flour. However, I like the texture of the bread when a bread mix is used because it turns out firmer, rather than wetter. I'm sure any type of gluten free bread mix will work for this recipe, but Pamela's has always worked for us!
**If using all brown rice flour, use 1 tsp. xanthan gum instead of 1/2 tsp. The reason for more xanthan gum is because in our recipe, Pamela's bread mix already had some xanthan gum incorporated in the flour so we decreased the amount.
*** We used a 8" x 8" x 2" loaf pan and baked for 45 minutes. You can use our loaf pan size as a gauge to how long you should bake your bread for in the oven.
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| Adding whipped cream to top it off! Yum! |
Enjoy and god bless!
Kris
#3 Best Ever Gluten Free Bread
BREAD, truly a no no in the gluten free world. Nowadays there are plenty of brands and artesian bakeries that produce gluten free bread, but a lot of the times they can be costly if you are on a budget.
I used About.com’s Gluten Free bread recipe as a base for the flour measurements but tweaked it a bit with what I had in the pantry.
The bread turned out fantastic! Beats any store bought bread brand any day! I was going for lighter textured bread because at least in my experience a lot of homemade gluten free breads have been dense and heavy.
This bread is perfect for making sandwiches or toasting with jam J. AND it isway cheaper than buying store bought bread because buying bulk gluten free flours still leaves you with at least 1 to 2 mores uses YUM!
Enjoy the recipe!
- T
Adapted from About.com’s version:
DRY INGREDIENTS:
· about 1 cup white rice flour
· about 1 cup cornstarch
· about 1/2 cup quinoa flour
· about 1/2 cup brown rice flour
· 2 tablespoons dry active yeast
· 2 tablespoons cane sugar
· 1 1/2 teaspoons salt
· 1 3/4 teaspoon guar gum
LIQUID INGREDIENTS:
· 3 large egg whites, room temperature
· 2 tablespoons light olive oil
· 1 teaspoon apple cider vinegar
· lukewarm water / 1 cup + 3 tablespoons + 1 teaspoon
· 1-2 tbs of water (if batter is too dry)
Directions:
Grease one 8 X 4-inch loaf pan, preferably a heavy-duty metal pan. This recipe was developed specifically for use in this size loaf pan.
Place room temperature egg whites in mixing bowl of stand mixer. Use paddle attachment and beat on high for 1 minute. Eggs will be frothy. Add olive oil and apple cider vinegar and beat to blend.Add dry ingredients to the egg mixture. Beat on low for about 10 seconds. Add water and beat on low until mixture forms a thick batter. Beat on high for 3 minutes
Preheat oven to 375° F / 190° C. Use a thin plastic "spreader" spatula to scrape the thick bread batter into prepared 8 X 4-inch loaf pan. Hold the spatula upright and insert it into batter throughout to break up any air pockets in batter. Dip spatula in some water and use it to shape a nice smooth loaf. Run the spatula down the sides and over the top of the loaf until it's nice and smooth.Cover the batter loosely with plastic wrap and set the pan in a warm, draft-free location to rise. This takes about 30-45 minutes. The loaf should rise just about the top edge of your pan.
Place pan in preheated oven. Bake for about 30 minutes, or until deep golden brown. Tent loosely with foil. Bake for another 30 minutes or until an instant read digital thermometer reads 208° F / 97.8° C. This is an important step and will ensure that your bread is completely cooked.
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| Right outta the oven! |
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| Cooling |
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| Do you see that steam?! mmmhhhh |
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| Airy texture is perfect |
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| Delicious! |
#2 My Date with Julia
Child’s Reincarnation: Light as Air Sponge Cake
I am very fortunate to have such loving and awesome friends.
This one goes out to Ms Nicole George! A skilled baker, dog lover, and not to mention
a sexy Italian (but secretly French); Ms. George showed me how to make a proper
sponge cake (gluten free) from scratch.
I learned how to beat egg whites
without an electric beater and whip egg yolks to a ribbon stage. We
used the tiniest bit of Bob’s Red Mill All Purpose Gluten Free Baking Flour in our
gluten free version of Julia Child’s
Biscuit
Au Beurre or better known as Butter Spongecake.
Adapted from Mastering
The Art of French Cooking by Julia Child, Louisette Bertoholle, Simone Beck
Ingredients:
Round Cake pan
4 Tb melted butter
2/3 granulate sugar
4 egg yolks
2 tsp vanilla extract
4 egg whites
Pinch of salt
2 Tb granulated sugar
¼ Bob’s Red Mill Purpose Gluten Free Baking Flour
Directions:
Preheat oven to 350 Degrees
With the separated egg yolks in a medium size mixing bowl,
add sugar in installments and whip with a medium whisk. Add vanilla and all 2/3
cups of sugar. Beat the yolks, sugar, and vanilla until they have lighten in color
and the thicken mixture forms ribbon like trails. In a separate bowl, whip egg
whites to a stiff peak. Add the 2 Tb of sugar and salt slowly.
Folding: add a scoop of the egg whites to the egg yolk and
sugar mixture using the folding method. Sift the flour slowly into the mixture
as well. Repeat until all egg whites, flour, and melted butter have been delicately
folded into a partially blended batter.
Butter and dust the cake pan with GF flour.
Bake for 20 to 25 minutes, check with a knife to see if the
cake is cooked.
Optional Frosting
Super light, not too sweet, and good texture this cake was
the best gluten free vanilla cake I have ever tasted, no joke.
Bake with friends; enjoy each other’s company and EAT MORE CAKE!
Lots of love and thanks to Nicole George!
- T
#1 Cauliflower Pizza Crust
Pizza is one of those foods that I miss the most when going gfree. It is also one of the trickier foods to perfect gluten free crust.
Thanks to the internet and other blogs I found a really good cauliflower pizza crust that is every bit satisfying as normal crispy pizza crust!
I used Beth’s recipe from:
http://www.eat-drink-smile.com/
Great blog so check it out!
Recipe:
http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html
I loaded my pizza with veggies and it was deliciously delightful
J
Uncooked caulifower pizza crust
Nice and brown
Mmhh mushrooms and caramelized Onions.
Enjoy!
T
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