Archive for category GF Recipe Compilation

POM-tastic! I heart Pomegranate Juice

I remember trips to our local Farmer’s Market as a little girl.  We would always bring home a brown paper bag full of ripe pomegranate fruits.  After slicing them in half, I would marvel at the ruby red seeds that looked like jewels.  Extracting the seeds took some effort, but that was definitely part of the fun!  I can still recall the burst of tartness on my tongue and my red-stained fingers.

In the last several years when the benefits of the pretty pomegranate hit the news, I rediscovered my childhood treat.  This “superfood” is packed with antioxidants and promotes heart health.  I recenlty met Janny, a blogger for POM Wonderful.  She kindly directed me to POM Wonderful’s site and the bevy of recipes that include pomegranate juice and/or seeds.  Suddenly my glass of plain ol’ juice seemed in need of a makeover!

Armed with my trusty blender, I set out to create a healthy, tasty, and filling smoothie.  What’s fantastic about smoothies is that you can customize your frozen concoction based on your favorite fruits and flavors.

POM-tastic Fruit Smoothie

1 cup POM Wonderful juice
1 cup orange juice
1 banana
1 cup frozen blueberries
1 cup mixed frozen fruit (I used a combination of melon, grapes, & peaches)
1 cup fat free plain yogurt
1 tablespoon MLO Brown Rice Protein Powder

Place all ingredients in a blender. Blend until liquefied. If smoothie is too thick, add more POM or orange juice to thin out. Makes two 8 ounce smoothies.

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“C” is for Peanut Butter Cookies

Cookie Monster is my googly-eyed hero! As a child, I admired his impressive ability to hoover large quantities of cookies, donuts, and even a typewriter or two. Then Sesame Street went all “PC” and made poor Cookie eat veggies (hello, his name is “Cookie Monster” for a reason!).

I will warn you right now, these cookies are ridiculously good. So good that I have successfully eaten three dozen of these fantabulous cookies. By myself. Hidden in the pantry. In an attempt to control my peanut butter cookie binge, I froze a dozen of these beauties. Defrosting requires time to think about over-consumption, right? Um, not if you eat them directly out of the freezer bag. Lately I’ve spent a lot of quality time channeling my inner Cookie Monster.

In the articulate words of Cookie Monster, “om nom nom nom”.

Gluten Free Peanut Butter Cookies

1 cup butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup peanut butter
1 cup white rice flour
1/2 cup millet flour
1/2 cup sorghum flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon xanthan gum
1/2 cup peanut butter chips

Preheat oven to 325 degrees. Using a mixer, cream butter and sugars. Add eggs, vanilla extract, and peanut butter — continue to mix well. Slowly add in white rice flour, millet, and soghum flours. Add in baking soda, baking powder, and xanthan gum. Mix thoroughly until all ingredients are combined. By hand, fold in peanut butter chips. Drop by teaspoonful onto a greased cookie sheet. Bake 18 minutes. Makes 3 dozen cookies.

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White Chocolate Cranberry Cookies

My intentions were to post this (and other) gluten free cookie recipes BEFORE the holiday season.  However, at approximately 3 p.m. on Christmas Eve, I was frenetically baking like Martha Stewart on crack.  Like a rabid Keebler Elf.  Like Betty Crocker on a bender.  No, it was not a pretty picture. Why was I baking on Christmas Eve, you ask?  This is why…

On December 23rd, I was out doing some last minute shopping. I battled parking spot stalkers, mall crazies, and scrooges filled with a case of the “bah humbugs”. Exhausted, I came home to find that my first “child” Baxter had eaten TWO DOZEN of my gluten free cookies.  Baxter is our black lab mix.  My husband and I adopted him from a local shelter 11 years ago.  Did I mention Baxter is blind?  Apparently his sense of smell is MUCH better than his eyesight!   I can only imagine the scene: Baxter’s overactive olfactory system detects my ziploc-bagged cookies. Cookies placed on the CENTER of the kitchen table. He somehow pulls them down, unceremoniously rips apart the bag, and devours all cookies. Only a few crumbs were remaining. That and a lot of dog slobber.

On a happier note, I feel quite confident about posting this tasty cookie recipe.  Thing 1 and Thing 2 loved the cookies and Baxter most certainly gave them two paws up.

Hope you all had a WONDERFUL holiday!

White Chocolate Cranberry Cookies

1 cup butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon orange extract
2 tablespoons orange juice
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup millet
1/4 cup amaranth flour
1/4 cup tapioca flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon xanthan gum
zest of an orange
1/2 cup craisins
1/2 cup white chocolate chips

Preheat oven to 325 degrees. Using a mixer, cream butter and sugars. Add eggs, orange juice, and orange extract — continue to mix well. Slowly add in white & brown rice flours, millet, amaranth, and tapioca flours. Add in baking soda, salt, baking powder, and xanthan gum. Mix thoroughly until all ingredients are combined. By hand, fold in orange zest, craisins, and white chocolate chips. Drop by teaspoonful onto a greased cookie sheet. Bake 13 to 15 minutes. After removing from oven, wait a few minutes before transferring cookies to cooling rack. Makes three dozen cookies.

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Holiday Pumpkin Chocolate Fudge

Growing up, there were three “traditions” I fondly remember during every holiday season.

Tradition Number One: We would light a bayberry candle and burn it all the way down in order to ensure good luck in the coming year.  Can’t say the bayberry candles really helped in the “luck” department, but they smelled quite nice.

Tradition Number Two: During a snowfall, my brother and I would place cereal bowls outside to collect the fresh snow.  My mother would top it with vanilla extract and we’d gobble up this tasty treat.  I realize now that I probably liked this tradition immensely as I was six years old and hammered from the vanilla extract.  I’ve consequently altered said tradition with my own Thing 1 and Thing 2.  They eat their bowls of snow topped with sprinkles. Well, unless they are being really difficult.  Then it’s snow topped with Benadryl.  Ahem,  kidding…really!

Tradition Number Three: Shamelessly gorging on grandmother’s homemade fudge.  My grandmother was an old school kind of lady.  She canned vegetables.  She made gooseberry pies from scratch.  She ironed (what’s that?!).  Every holiday there was a tray full of her glorious chocolate fudge set out for all to enjoy.

With grandmother’s fudge in mind and my obsession with anything pumpkin not waning, I started thinking about whipping up a batch of my own fudge.  Then I started researching fudge (yes, I need to get out more).  Apparently fudge can be very tricky.  Making fudge began to scare me a bit.  I still haven’t recovered from my horrific Chebe Calzone Incident of August 2008.  After some procrastination, my craving for fudge overcame my fear.  I’d like to happily report that the fudge recipe I concocted was easy!  Trust me, if I can successfully make fudge while using a meat thermometer, you can totally knock this outta the park!

Pumpkin Chocolate Fudge

3 cups white sugar
1 cup brown sugar (firmly packed)
1/4 teaspoon salt
1 cup 2% evaporated milk
1/2 cup canned pumpkin
7 ounces marshmallow creme
1/2 cup butter
1 1/2 teaspoons vanilla
12 ounces white chocolate chips
2 teaspoons pumpkin pie spice
2 squares Baker’s Chocolate (I used bittersweet)
candy thermometer (a meat thermometer worked as well!)

In a large saucepan (at least 3 quart), mix together sugars, salt, evaporated milk, and pumpkin on high heat. Stir well. Bring to a boil. Reduce heat and continue to boil until mixture reaches 245 degrees Fahrenheit. Do not stir during this time.

When the mixture registers 245 degrees, turn off heat. Add marshmallow creme, butter (melted), vanilla extract, white chocolate chips, and pumpkin pie spice. Stir to mix well.

Leave fudge mixture in sauce pan and allow to cool to 110 degrees Fahrenheit. This will take some time, so be patient! Once the mixture has cooled to 110 degrees, beat until fudge is thick and has lost it’s “gloss”.  You will have arms like Arnold Schwarzenegger after beating this fudge!  Pour into a greased 13 x 9 pan. Microwave Baker’s Chocolate squares and spread over top of pumpkin fudge. Cool to room temperature and/or refrigerate before slicing.

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Adopt A Gluten Free Blogger

The clever Sea from Book of Yum created “Adopt a GF Blogger” as a means for our ever-growing gluten free community to get to know each other (and our tasty recipes!).  I think of Sea as our virtual gluten-free matchmaker — uniting Celiacs far and wide.  I excitedly decided to adopt Sophie from Flour Arrangements for my first adoption entry.  No offense to Sophie, but I am glad this is a “virtual adoption”, because Thing 1 and Thing 2 keep me quite busy – thankyouverymuch.  I totally enjoy reading Sophie’s blog and drooling over her mouth-watering recipes.  Not only can she whip up an amazing gluten free meal, but Sophie draws, loves antique-y old things, and has an amazingly positive outlook.

Without further ado, here is my version of Sophie’s creation.  Never one to completely follow directions (such a rebel!), I experimented with my just-purchased amaranth flour and also added an orange flavor to the muffins.

Cranberry Orange Carrot Muffins with Gingerbread Frosting
Adapted from Sophie’s fantabulous recipe at Flour Arrangements

Cranberry Orange Carrot Muffin Ingredients:

1 cup brown rice flour
1/3 cup amaranth flour
1/4 cup tapioca flour
1/4 cup sweet white sorghum flour
2 tablespoons ground flax seed
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup white sugar
1/4 cup canola oil
2 1/2 tablespoon melted butter
1 1/2 tablespoon real maple syrup
1/2 cup orange juice
1 1/2 small carrots, finely grated
1 1/2 teaspoon orange zest
1/2 cup “orange flavor” craisins
1/2 teaspoon orange extract
2 large eggs
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Mix all flours, xanthan gum, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. In a separate mixing bowl, whisk eggs, white sugar, canola oil, melted butter, maple syrup, orange juice, orange extract and zest. Add the grated carrot. Add wet ingredients to bowl of dry ingredients. Combine thoroughly. Fold in the “orange flavor” craisins. Bake 20 minutes at 350 degrees. Makes 12 tasty muffins.

Gingerbread Frosting Ingredients:

5 1/2 tablespoons softened butter
1/4 cup firmly packed dark brown sugar
1 tablespoon molasses
1/8 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of ground all spice
pinch of ground cloves
1 1/4 cups powdered sugar

Using an electric mixer on low speed, combine softened butter with dark brown sugar. Add ginger, cinnamon, all spice, cloves, and molasses. Mix thoroughly. Slowly add powdered sugar (about 1/4 of a cup at a time) until all powdered sugar has been added.

Frost muffins once completely cooled.

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Gluten Free Thanksgiving Stuffing

Turkey lurkey doo and
Turkey lurkey dap
I eat that turkey
Then I take a nap

Adam Sandler, The Thanksgiving Song

As I feverishly type this post, we are but four short days away from Thanksgiving.  Families across America will be celebrating this wondrous holiday.  Aunt Gertrude will speak in great detail of her bunions and proctologist appointment.  Cousin Stevey will poke you in the side and ask how much weight you’ve gained.  Grandpop will guzzle Rob Roys while Grandmom tries to pimp out her Jell-o mold.

Can you survive Thanksgiving?

Yes!  Just as soon as you pour yourself a generous (potato vodka) martini and serve up some gluten free Turkey Day delights.

Here’s the latest addition to my Gluten Free Thanksgiving menu.  A few tips: gluten free bread is very dense. It absorbs more of the liquid than traditional gluten-filled bread, so I increased the total liquid added.  I used my breadmaker to bake a loaf of Bob’s Red Mill GF Bread. This stuffing came out moist but not mushy. I also used roasted chestnuts for the first time in this recipe. I’m not totally sure if I like the taste of chestnuts. Nor do I like the work it took to shell those little suckers. Use them at your discretion. I served this with Simply Organic Mushroom Gravy – it was delicious!

Gluten Free Stuffing

6 cups of gluten free bread cut into 1 inch cubes
3/4 cup diced carrots (1 carrot)
3/4 cup diced celery (2 celery ribs)
1/2 cup diced shallots (2 medium shallots)
3/4 cup diced onion (1/2 large onion)
2 1/2 cups (4 ounces) roughly cut shitake, baby bella, & oyster mushroom mix
20 chestnuts roasted, peeled, & roughly cut
2 cups vegetable stock
6 tablespoons butter
1 egg
1 egg yolk
1/2 cup whipping cream
16 sage leaves (fresh)
3 sprigs marjoram (fresh)
1 sprig rosemary (fresh)
sea salt & pepper to taste

Preheat oven to 350 degrees.

Toast bread cubes in oven for 20 minutes or until dried. Set aside.

Add diced carrots, celery, shallots, & onion to food processor. Pulse approximately 20 times to chop finely (but not to the point of “puree”). In a large skillet, melt 2 tablespoons of butter. Saute carrots, celery, shallots, & onion mixture for about 3-4 minutes. Add 2 more tablespoons of butter and add mushrooms. Saute for 2-3 additional minutes. Add 2 more tablespoons of butter and add fresh sage, marjoram, rosemary, sea salt, & pepper. Saute for another 1-2 minutes.

In a baking dish, add toasted bread crumbs and chestnuts. In a mixing bowl, whisk vegetable stock, egg, egg yolk, and whipping cream. Pour wet mixture over bread crumbs & chestnuts. Then thoroughly fold in sauteed vegetable mixture.

Bake for 25 – 30 minutes at 350 degrees until golden brown. Be sure to stir stuffing halfway through the cook time.

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I’m thankful for Pumpkin Cheesecake!

Thankful for cheesecake?! Ok, I know that sounds ridiculously trite. Sure, I’m thankful for a copious amount of people/places/things more significant than cheesecake.  However, I do get a little “lunatic” when it comes to cheesecake.  So I truly am thankful to discover that I can bake my own never-ending supply of cheesecakey goodness!

Lunacy Exhibit A: I never, ever slice cheesecake!  Cheesecake is eaten directly from the plate it was plopped on with just a fork and a smile.

Lunacy Exhibit B: I eat in this barbaric fashion whilst hidden in my pantry to avoid sharing my delicious cheesecake.

Lunacy Exhibit C: I wholeheartedly consider cheesecake an acceptable breakfast meal.

Lunacy Exhibit D: I have threatened to inflict bodily harm or the dreaded stink eye on anyone who even contemplates eating my cheesecake.

Let’s keep this Gluten Free Thanksgiving menu going with yet another pumpkin-themed dessert!

Pumpkin Cheesecake with Sour Cream Topping

Preheat oven to 350 degrees. Be sure to have cream cheese & eggs at room temperature.

Gluten Free Crust:

1/2 cup pecans
18 Health Valley Rice Bran crackers
8 Mi-Del GF Ginger Snap cookies
2 tablespoons brown sugar
2 tablespoons white sugar
1/4 cup butter (melted)

In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (resembling ground almond meal). Add brown & white sugar and butter. Mix thoroughly. Press crumbs against the bottom of a 9 inch springform pan.

Cheesecake Filling:

3/4 cup canned pumpkin
1 1/8 cup white sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 whole egg
4 egg yolks
3 (8-ounce) packages of cream cheese
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract

Combine pumpkin, 3/4 cup of white sugar, cinnamon, salt, ginger, mace, and 3 egg yolks. Whisk until thoroughly combined. Set pumpkin mixture aside.

Using a mixer, beat cream cheese until fluffy. Slowly incorporate 3/8 cup (=1/4 cup plus 2 tbsp) of white sugar, 1 whole egg, 1 egg yolk, whipping cream, cornstarch, orange and vanilla extract. Mix well. Add pumpkin mixture and combine thoroughly. Add batter to springform pan. Bake in center of oven for 50 to 55 minutes at 350 degrees. I placed a pan filled with water on the rack beneath the cheesecake to eliminate cracking and maintain moistness. Remove cheesecake from oven and cool for at least 1/2 hour.

Sour Cream Topping:

2 cups of sour cream (I used reduced fat)
1 teaspoon vanilla extract
3 tablespoons white sugar

Combine sour cream, vanilla extract, and white sugar. After cooling cheesecake (still in springform pan) for at least 1/2 hour, pour sour cream topping over cake and return to a 325 degree oven for 10 minutes.

Cool cheesecake for at least an hour before removing from pan. Refrigerate prior to serving.

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Pumpkin Pie Without The Plump

Badonkadonk (Ba-donka-donk)  Function: noun.  Slang for a big ol’ backside.  For example, “I scarfed down an entire pumpkin pie for Thanksgiving Dinner and my badonkadonk doubled in size.”

Ok, now that I have your attention, I have wondrous news… Pumpkin Pie can be tasty and low in fat and calories!  Yes, Virginia, there is a Santa Claus.  Uh, never mind, that’s another holiday.

I happen to be a sucker for magazines. I subscribe to just about everything and anything. Lots of fitness, health, and re-purposing holiday cards into a stylish hat publications.  Unfortunately, many go unread for months at a time.  However, I discovered a magazine by the name of Clean Eating. It is fabulous!  Their Fall 2008 edition highlighted a lower-fat pumpkin pie recipe that got my wheels a-turnin’.  Could I possibly create a gluten free, low fat, TASTY pumpkin pie?

I re-worked Clean Eating’s recipe and (after a few attempts) created a Gluten Free Pumpkin Pie that rocks the house!  This post kicks off my quest for a satisfying gluten free holiday season.  Stay tuned for my pumpkin pie cheesecake recipe!

Unfortunately that one will triple your badonkadunk.

Low-Fat Pumpkin Pie


1/2 cup pecans
18 Health Valley Rice Bran crackers
8 Mi-Del GF Ginger Snap cookies
1 1/2 tablespoons canola oil

In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (resembling ground almond meal). Place crumbs in a 9 inch pie pan. Drizzle canola oi onto crumbs and mix to moisten. Once evenly moistened, press crumbs against the bottom and up the sides of the pie pan. Refrigerate while making the filling.


2 egg whites
1 whole egg
1/2 cup brown sugar (packed)
14 ounces pumpkin puree
12 ounces evaporated milk (I used 2% lowfat)
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon sea salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1 teaspoon grated orange peel

Whisk egg whites and whole egg. Add in brown sugar, pumpkin puree, evaporated milk, cornstarch, spices, and orange peel. Mix thoroughly. Pour over crust. Bake in center of oven at 350 degrees for 40 to 45 minutes. Let cool for at least 1 hour and then refridgerate. Serve with lowfat whipped cream.

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Pumpkin Cinnamon Chip Bread (and Muffins!)

I have a confession to make.  Not to boast, but I am an awesome mom and an amazing wife.  I try to be as attentive and supportive as humanly possible with friends, family members, and even random strangers.

But I totally suck at taking care of myself.

In the three years since being diagnosed with Celiac Disease, I’ve eaten many bowls of cereal for dinner.  Why?  Because I didn’t take the time to plan a gluten free meal for myself.  Kids fed?  Check.  Husband fed?  Check.  Celiac fed?  Not so much.  In a weird (need a therapy session) way, I’ve treated “me” as though I didn’t deserve to be made “special” meals.  I didn’t enjoy food any longer and I was punishing myself for having Celiac Disease.

Until now…

The inception of this blog back in May 2007 really opened my eyes.  I have learned so much from the huge number of gluten free people on-line.  I was amazed at the creative, mouth-watering, gluten free recipes and wanted in on the action.  I feel as though I am finally coming into my own.  Cooking and baking is now enjoyable (even cathartic!).  It is my personal challenge to make not only a delicious gluten free meal, but a meal that rivals (and trumps) a glutenous one!

After three years and too many cereal dinners to count, I am feeding and nurturing myself.  It feels pretty darn good!  It may have taken me some time to realize, but I am so going to kick gluten’s posterior region!

With force.

Pumpkin Cinnamon Chip Bread (and Muffins!)

3 eggs
1 cup milk
1 1/2 cups pumpkin puree
1 1/2 teaspoons orange extract
1/4 cup sour cream (I used low fat)
1/2 cup canola oil
1/4 cup agave nectar
1 cup brown sugar
1 cup white rice flour
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup almond meal
2 teaspoons xanthan gum
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup mini cinnamon chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, milk, puree, orange extract, sour cream, canola oil, agave nectar, and brown sugar. Using a sifter, sift white rice flour, tapioca starch, almond meal, and sorghum flour as well as xanthan gum, pumpkin pie spice, baking soda, baking powder, and salt. Add into mixing bowl. Stir until combined and then fold in mini-cinnamon chips.Divide batter into four mini-loaf pans (or 24 muffins). Bake 30 – 35 minutes (until tester inserted in the center comes out clean).

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There’s A Vegetable In My Bread

I’ve mentioned before that I am a vegetarian. Swore off meat, fish, and chicken at the rebellious age of 18. Well, except for bacon. Just couldn’t give up the bacony goodness. So, in reality, I am a bacon eating (fraud) vegetarian. Being a vegetarian, one would think that I love, ahem, vegetables. Truth be told, I am not a huge fan. I do have my favorites, but I’m not screaming from the rooftops, “I can’t survive without Dinosaur Kale!”

That being noted, I wholeheartedly enjoy any vegetable that can (safely) be combined with chocolate. After a few noxious attempts (do NOT try chocolate covered asparagus!), I have found a lovely and prolific vegetable to marry with my need for sweets.

Chocolate Chip Zucchini Bread

3 eggs
1/2 cup canola oil
1/4 cup agave nectar
1 cup sugar (I used demerara raw cane sugar)
1 1/2 teaspoon vanilla extract
3 cups grated zucchini
1 cup brown rice flour
3/4 cup millet flour
1/4 cup sorghum flour
1/4 cup potato starch
2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3/4 cup mini chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, canola oil, agave nectar, sugar, and vanilla extract. Shred zucchini and place in a clean dishtowel. Use the dishtowel to wring out excess water (this will help prevent your bread from becoming too mushy). Stir in shredded zucchini into mixing bowl. Using a sifter, sift brown rice, millet, sorghum, and potato starch flours as well as baking soda, baking powder, xanthan gum, and salt. Add into mixing bowl. Stir until combined and then fold in mini-chocolate chips.

Divide batter into four mini-loaf pans. Bake 25 – 30 minutes (until tester inserted in the center comes out clean).

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