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Sunday, November 10, 2013

Amazing pizza crust, gluten free

In our house, we have tried several pizza crusts that do not contain wheat as an ingredient. They were OK but were relatively tough and had an after taste. That is until we tried this recipe:

Gluten free pizza crust link

Wowee! It was really really good. It mixes up easy and tastes wonderful. Just one thing we messed up: make sure it is less than the 1/4 of an inch thin like in the directions...otherwise you have a thick thick crust, good but thick.

It mixes up really easily, and spreads nicely if you have oiled your fingers with olive oil.

 The dough cleans up the bowl easily and the dough is not to sticky.
This dough recipe makes two pizzas the size of two regular cookie sheets. The next time I make this dough, I'm going to freeze the extra precooked crust to thaw and make later.

Out of ten I give this dough recipe a ten. It is now my regular pizza dough recipe!

Wheat Free Fruitcake

Converting recipes to tasty wheat & milk free baking can be interesting to say the least. There are some wonderful recipes on the internet now, many more cooks putting their brains to work to come up with delicious solutions. This is the fruit cake I made this morning and it turned out wonderful!
This is the recipe I started with:
GF Fruit cake au Naturel

This is the flour blend I found on line:
Flour blend, GF

As always, with people in the house with allergies...I did some changes to the recipe. So this is how I put it altogether:

1) In a large bowl, cream 1 cup of butter, to that add 1.5 cups of brown sugar and beat until fluffy.
2) Add 2 teaspoons of vanilla extract and 2 teaspoons of lemon extract along with 6 egg yolks until well mixed.
3) In a separate bowl, mix together 2 cups of the gluten free flour blend (see above link), 1 teaspoon of xanthum gum and 1 tablespoon of gluten free baking powder. (I omitted the salt)
4) In a third bowl mix the fruit as follows: 4 cups of glaced mixed fruit, 1 cup of dried blueberries, 2 cups of glaced cherries
5) Add 1 cup of rice milk to the butter mixture and mix. Add a quarter of the flour mixture to the butter mixture at a time until it's all mixed in. Add half of the fruit and fold in.

6) In a medium bowl, beat egg whites on high until stiff peaks form.

 With a spatula, fold into the batter. When egg whites are completely folded in, add remaining dried fruit.

7)Spray two loaf pans (4.5 X 12 inch loaf pan) and line the bottom with parchment paper. Pour half the batter into each loaf pan. 
  
7) Bake in a preheated oven at 325 for 90 minutes.

The cakes came out golden and are amazingly fragrant. The dried blueberries totally changed this cake for the better. I'm not a big fan of raisins or currents...but blueberries, now that's a whole other story!

If I had been at the health food store I would have bought the following dried fruit instead: blueberries, pineapple, dates, cherries, pears and ginger. All organic. As it is, I am 90 minutes away from the city and just decided to buy locally and use what I had in my pantry. Enjoy!

Sunday, November 3, 2013

Gluten Free Date Bars

I have loved date bars since I was a kid. Could I make them gluten free? You bet! Here's the recipe:

Gluten Free Date Bars

Date filling:

750 gram package of pitted dates, chopped
2 cups water

Bars:

1 cup brown sugar, not packed
1 cup soft butter
1 cup brown rice flour
1/2 cup tapioca flour
1 1/2 cups gluten free quick cooking oats
1/2 tsp baking soda

Cook filling ingredients for about 20 minutes over low-med heat, stirring to not let the mixture stick to the bottom of the pan. Cool 10 minutes.

Heat oven to 400F. Grease 13 X 9 inch pan.

Stir brown sugar and butter until well mixed. Add flour, oats, baking soda and mix until crumbly. Divide mixture into two and press the first half into the pan. Next, spread the date filling over the bottom layer and then top with the second half of the crumbles and press down gently.

Bake for 26 minutes. Cool for ten minutes and cut into large squares.
 This is a filling mildly sweet square. I freeze mine to take out one piece at a time when I have a craving. Enjoy!

Thursday, July 25, 2013

Cookie in a mug

I had to try it using a gluten free flour mixture...it works! I followed this recipe and only changed the 3 Tablespoons of flour to: 1 Tablespoon of each flour: sorghum, brown rice and oatmeal (gf). It tasted more like cake but was really delicious!

Cookie in a mug with Wheat

Just thought I'd pass this on as a quickie!

Saturday, July 13, 2013

The best egg roll recipe ever! GF or Regular!

My mom says I was Chinese in a previous life. I love Chinese food! Egg rolls, for me, have been that elusive recipe. So I searched a ton of egg roll recipes and came up with my version! Enjoy!

Filling:

4 tablespoons of toasted sesame seed oil
2 pounds of ground chicken or turkey (you can use pork if you wish)
1 large onion, chopped finely
2 teaspoons of soya sauce, low sodium
10 cloves of peeled, fresh garlic, put through the food processor
2 tablespoons of ginger, put through the food processor (the chunk should be about 1.5 inches long)
10 large mushrooms, washed and put through the food processor
2 carrots, peeled and put through the food processor
1 medium head of nappa cabbage or suey choy, sliced thinly
1 large can of bean sprouts

In a large wok, place the toasted sesame seed oil, ground meat, onion, garlic, ginger and soya sauce. Cook until the meat is crumbly. You will have to chop it up with a wooden spoon as you are cooking it. Add the mushrooms and mix into the mixture, cook for 4 minutes. Add the carrots, cabbage and bean sprouts, and cook until the cabbage is wilted.

Take your mixture off of the stove and drain off the extra juices. Next roll up your egg rolls.

For the regular egg rolls, I use Spring Roll Pastry. I usually purchase the largest I can get because my guys like big egg rolls with lots of filling.

This is what we buy for the gluten free egg rolls. They are easy to use. You need a large bowl of warm water to dip them in for about ten seconds and then they are soft and pliable enough to work with.

How to roll egg rolls link

This is what the wheat version of the egg roll looks like when rolled.

This is what the rice paper version looks like when rolled.

If you look closely, you will see that the egg rolls are on baking pans lined with cling wrap. I pop mine into the freezer and once frozen, they are put into plastic bags for easier storage. We bake our frozen egg rolls on a pan sprayed with cooking spray and brushed with either toasted sesame oil or olive oil and baked for about 40 minutes or until they are browned and warmed through (350F).

We serve ours with plum sauce. Yum!




Monday, July 1, 2013

Impossible pie

This is the easiest pie you'll ever make!

Impossible pie

2 cups milk, we used almond milk
1 cup coconut
4 eggs
1 tsp vanilla
1/2 cup flour, we used sorghum
1/2 cup butter
3/4 cup sugar
1/2 tsp cinnamon

Put everything in the blender, blend. Grease and flour your pie plate. Pour mixture into the pie plate and bake at 350F for 45 minutes. Cool before serving.

Delicious!

Original recipe link 

Sunday, June 9, 2013

Blueberry Saskatoon Crostada

I think what people miss the most on gluten free diets is to eat "normal" food. Gluten free cooking has come a long way since I started twenty years ago. The more recipes I find on the net and in cookbooks that my family likes, we've gotten to the point where we don't even miss the wheat. Thanks to all the wonderful cooks out there!

I found this recipe on Pinterest. The photo looked delicious and so today, I set out to try it with my favorite Saskatoon berry recipe on food.com.
Saskatoon pie filling recipe

The only changes I made to the recipe was to half the amount of Saskatoons and replace the second half with blueberries. Instead of the flour I used tapioca starch and doubled the amount.  My auntie Marguerite makes her pies with this ratio and they are delicious! She is an excellent cook by the way.


The pie crust is actually a crostada. It rolls up beautifully and transfers to the pie plate with minimum breakage. I used brown rice flour instead of the white rice flour requested in the recipe.

Crostada
When I make the pie filling, I throw it altogether into the pot and mix. I cook it over medium heat mixing occasionally until the fruit is cooked and the filling has thickened.

I baked it at 350F for 35 minutes.  Then of course we all dived into it. This is now my pie crust recipe. It was delicious!




Tuesday, May 14, 2013

Yogurt Ice Cream

One of my co-workers asked me to make her favorite, yogurt ice cream. So I put my thinking cap on and came up with this simple recipe:

2) 650 gram containers of any flavored yogurt.
3/4 cup whipping cream
1/2 cup unpacked brown sugar

I mixed all the ingredients and filled my yogurt machine. It took about 20 minutes. Apparently, it was the best yogurt ice cream she had ever tasted. It was peach and I had to totally agree, it was yummy! So making this again!

Sunday, May 12, 2013

Home made Strawberry Ice Cream!

 I took out my Cuisinart Ice Cream Maker for a spin this week. I made a batch of Coconut Milk Strawberry Ice Cream and took it to work to share with my co-workers. They could barely detect the coconut taste from the milk I used and the following picture was all that was left after everyone had helped themselves to a large bowl. There's no cooking involved and it's delicious!
I found a recipe on the web and then I fixed it to suit my liking. Originally, it was Raspberry Ice cream but I made strawberry ice cream instead.

Raspberry Ice Cream Link

So this is what I used to make my ice cream:

2 cans full fatted coconut milk
1 teaspoon vanilla
3 cups of half thawed frozen  whole strawberries, mashed
1/2 cup brown sugar

I mixed all the ingredients together and put them into the frozen bowl of my Cuisinart. Turned on my machine and twenty minutes later, we were eating!

No cooking, no fuss, no muss. Super Easy.

Saturday, April 27, 2013

Awesome GF cookbook

Out of all the GF cook books I own, this has become my bible. Everything I've made with it has turned out delicious! I don't know this woman, just love her recipes! By far one of the best GF cook books I've come across! A lot of the recipes, you can't even tell they are gluten free.

My son comes home from University and bakes for me...yes he's on a gluten free diet. He tells me we need to buy this cook book for the dorm cafeteria to teach them how to make good gluten free food.

I might just do that!

Thursday, April 25, 2013

I'm a sucker for chocolate!

I came across this delicious looking recipe on Pinterest. So I made it tonight and ate it right out of the oven. Well, I did let it cool down a bit! It is gluten free but I'm sure it could easily have the GF flour mix substituted for wheat or whatever flour you wanted. We ate it without ice cream and it was delicious!

You can see in the photo that the sauce is peeking through in a couple of places. It's kind of a messy cake to make but totally delicious. I think you could probably use just about any GF flour mix...there are so many recipes to make from scratch or premade mixes to buy ready to go.

Here's the link to the recipe:

Cake recipe link

Enjoy!

Monday, April 22, 2013

Gluten free Mini Chocolate donuts

That new mini donut maker has been begging for me to use it. I started with these two recipes:

GF buttermilk donuts

Chocolate Chip donuts

The first recipe is a roll out donut recipe and I need a dough that is thick but fluid for my mini donut maker. What I used from this recipe is the gluten free flour mixture. I will doctor up the recipe in the coming weeks to put into my mini donut maker, but for now, I am using the mixture for my new donut recipe.

The second recipe I made with white wheat flour and took it to work for the guys for coffee in the morning. They said they were good but a bit on the dry side. So I substituted greek yogourt for the milk and added a bit of rice milk so I could pipe it from a baggie into the mini donut maker. Success!

All my recipes, I substitute the fat (ie butter, margarine, sunflower oil) for extra virgin olive oil that comes in a dark glass container. I've read that if you buy the olive oil in a clear glass container it goes rancid. Olive oil is a healthy fat and so I can make the donuts a bit healthier by doing this.

So here is my GF tweaked donut recipe:

GF Chocolate Mini Donuts

1 1/2 cups of GF flour mix
1/2 cup packed brown sugar
1 1/2 tsp baking powder
9 tablespoons of extra virgin olive oil
3/4 cup sour cream or yogourt or soya yogourt
1 egg
3 heaping teaspoons of cocoa
1/2 cup of rice milk or almond milk or cow's milk

Start heating your mini donut maker.

Mix all together in a bowl until well moistened, do not over mix. Pour mixture into a plastic bag, I use a large baggie. Cut off the corner of the baggie (small cut) so that you can use it to pipe the batter into your mini donut maker. Open your heated mini donut maker and spray with cooking spray sparingly. Pipe your batter into each mini donut mold and fill almost even with the bottom half of the mold. Close the lid and put your timer on for 6 minutes.


Once done, remove from the machine and pipe in the next batch.


This recipe makes 24 mini donuts. Time from start to finish, 35 minutes.

Chocolate icing can be added and the recipe is in the second link, the Chocolate Chip donuts recipe.

We ate the first two batches of warm freshly dipped donuts. They were awesome! As soon as the donut maker cools off, I will wipe it clean and dry it with a soft cloth ready for the next time!

It's gotta taste good!

When changing your diet due to allergies or food intolerances, that first thing that goes through your brain is that you are missing out. Wheat and milk are in almost everything we eat. So one of the first things I changed was going from puffed wheat to puffed rice. There are also other cereals that are puffed such as millet, so there is actually a bit of a choice. I found the follow recipe for the syrup coating that works with any puffed cereal. It's made with honey and I like that.

Puffed Squares

4 cups of puffed cereal, any kind or combo thereof

1/4 cup butter
1/4 cup honey
1/3 cup brown sugar, packed
2 heaping tablespoons of cocoa powder

1) Measure puffed cereal in a large bowl and set aside.
2) In a saucepan, mix together the remaining ingredients and cook over high heat until it starts to boil. Turn down to simmer and let the chocolate mixture simmer for 2 minutes.
3) While the chocolate mixture is simmering, spray with cooking spray an 8 X 8 glass cake pan.
4) Take the syrup mixture and pour over puffed cereal. Mix quickly and pour the cereal mixture into the glass cake pan, pat down with a spatula.
5) Let cool and cut into squares.

One can also add dried fruit, nuts, pumpkin or sunflower seeds, mini marshmallows to vary the square.

We've also been known to eat it warm right out of the pan! Enjoy!

I can't remember where I've picked up this recipe, been using it a long time in our house!

Sunday, April 21, 2013

Welcome to my new blog, Total Deliciousness! I have wanted to start this blog for a long time. I love food. I love making food for those I love. 

This blog will carry recipes that I've tested for allergies and gluten free along with the regular recipe for those who just plain love food. Having people with allergies in my household has really broadened my scope of loving food. Today, there are wonderful cookbooks out there that take the work out of going allergy and gluten free. So many options and the ingredients are much more readily available then when I began this journey almost 15 years ago. 

I want to share with those of you on the same journey as well as those that are not, so both versions of the recipes will be presented in each post.

Welcome and Bon Appetit!