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Gluten Free Coffee Cake

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The holidays are coming!

Let the panic/stress/I’m off my rocker festivities begin!  All joking aside, I seriously love celebrating the holiday season by serving up a delicious breakfast buffet.  Breakfast is much more manageable than attempting to clean a turkey and make like 26 side dishes from scratch.  Don’t forget the hand stamped and embossed place cards.  Yeah, I’m so over it!  Why not join my holiday mutiny and kick off your celebration with a warm and cozy gluten free breakfast?  Since we’re all family here at Hold The Gluten, I’m sharing my Good Morning Gluten Free Coffee Cake recipe with you!  Now don’t you feel special?!  You’ll not only find the cinnamon-sugary streusel mix on the top of this fabulous coffee cake, but in the center as well.  Can you say gluten free goodness?  I would but my mouth is totally full of coffee cake…

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Good Morning Gluten Free Coffee Cake Recipe

Streusel Mix
2/3 cup Bisquick Gluten Free mix
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ cup butter

Coffee Cake
2 ½ cups Bisquick Gluten Free mix
¼ cup sugar
¾ cup milk
2 teaspoons vanilla
4 eggs
½ cup sour cream

Pre-heat oven oven to 350°F. Spray an 11-inch round springform pan with cooking spray. In a small bowl, prepare the streusel mix using 2/3 cup Bisquick mix, brown sugar and cinnamon.  Cut in butter, using a mixer until mixture is crumbly; set aside.  In medium bowl, stir all coffee cake ingredients until blended. Spread half of the coffee cake batter in pan; sprinkle with half of the streusel topping, spread remaining batter and then top with remaining streusel topping.  Bake 35 minutes or until golden brown. Serve warm! Store tightly covered.

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Gluten Free Peanut Butter Pancakes

 

gluten free pancakes

As a little girl, pancakes for supper was a special treat.  We’d feast on stacks of pancakes, crispy bacon (nom nom nom), and hash browns.  What kid wouldn’t love a meal like that?  Way better than roast beef and (gag) turnips.  Although watching my grandfather eat scrapple still traumatizes me just a bit even to this day.  That stuff is just nasty!  To keep the tradition going, my kids and I eat a lot of pancakes for dinner.  We even get a little crazy and add chocolate or vanilla chips or fresh berries.  A few nights ago I decided to add a little chunky peanut butter to the batter.  The result?  Totally awesome!

Peanut Butter Pancakes

1 cup Gluten Free Bisquick Mix
1 cup milk
2 tbsp oil
1 egg
2 tbsp peanut butter

Stir ingredients until blended.  Make sure the peanut butter is thorouglhy mixed in.  Pour 1/4 cup of the batter onto a hot greased griddle.  Cook until the batter starts to form bubbles and the edges are dry.  Flip pancake and cook until golden brown.  Serve with warm maple syrup.  Makes about 8 pancakes (we like ours on the big side).

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Gluten Free Savory Pumpkin Macaroni and Cheese

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Savory Pumpkin Macaroni and Cheese

Linus, “I’ve learned there are three things you don’t discuss with people: religion, politics and the Great Pumpkin.”  (From the classic movie, It’s The Great Pumpkin, Charlie Brown)

I’m totally having a love affair with Fall right now!  We’re in the “honeymoon phase” so I’ve yet to find out that Fall doesn’t take out the trash, put the toilet seat down, or pick up his socks.  Ahem, anyway…  My last few posts have been about “eating seasonally” and I’m happy to continue the theme!  Our local farm stand has pumpkins out the wazoo right now.  Did you know that you can buy a pumpkin, cook it, and make puree?  I guess that’s where the canned stuff comes from!  If you need step by step instructions, check this out.  What’s better than a savory baked pumpkin mac n cheese on a blustery day?  Did I mention this is topped with homemade parmeasan cheese bread crumbs?  Oh yeah, I totally went there!  By the way, the health benefits of pumpkin aren’t too shabby either.  Enjoy!

Pumpkin Macaroni and Cheese

  • 16 ounce bag of gluten free pasta
  • 1 1/2 cups pumpkin puree
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded fontina cheese
  • 3/4 cup shredded gouda cheese
  • 1/2 cup half & half
  • 1/2 teaspoon nutmeg
  • salt/pepper to taste
  • 4 slices of gluten free bread
  • 1 cup grated parmesan cheese
  • 2 tablespoon olive oil

Preheat oven to 375 degrees.  Cook pasta to al dente.  While pasta is cooking, combine pumpkin, cheddar, fontina, gouda, half & half, nutmeg, salt & pepper in a saucepan over low/medium heat.  Stir pumpkin/cheese mixture until melted and thoroughly combined.  Put drained al dente pasta into a large bowl.  Pour pumpkin/cheese mixture onto pasta and toss to coat.  Once combined, pour pasta into an 11 x 7 inch baking dish.  Toast four pieces of gluten free bread and break into small breadcrumbs.  In a bowl combine breadcrumbs, olive oil and parmesan cheese.  Sprinkle mixture evenly over the top of the mac n cheese.  Tent with tin foil.  Bake covered for 20 minutes.  Remove tin foil and bake for five minutes uncovered.  Remove from oven and top with additional grated parmesan cheese.

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gluten free pumpkin macaroni and cheese

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Eating for the Season – Roasted Butternut Squash

Hi, I’m Maureen and I like butternut squash.  A lot.  If there was a Butternut Squash Anonymous group, I would totally join it.

Now that we’ve got my deep, dark secret out of the way, let me share with you how tasty this humble squash can be!  I love to eat what’s in season.  Firstly, you know it’s fresh and hasn’t traveled 3,502 miles to get to your table.  Second, it’s cheap.  We are so on the budget in our house.  I not only count the change in our pockets but the lint as well.  Third, it’s ridiculously easy to prepare.  So easy a monkey could do it!  There are several variations for roasting butternut squash…  Here are two recipes – one savory & one sweet.  A word of caution though:  I felt as though I was taking my life in my hands when peeling the butternut squash.  The skin is like Fort Knox.  I used a chef’s knife and almost lost a few fingers.  After some research, I realized there is a contraption that makes squash peeling so much easier and safer (duh, why didn’t I think of that?).

gluten free butternut squash

Roasted Butternut Squash with Fresh Garlic

  • 1 large butternut squash
  • fresh garlic cloves
  • olive oil
  • salt & pepper

Preheat oven to 400 degrees.  Slice approximately one inch from the top and bottom of the squash.  Discard these slices.  (Carefully) peel the butternut squash removing all outer skin.  Slice squash in half and remove the seeds & membrane.  Discard seeds/membrane.  Cut squash into one inch cubes.  Add squash to a 9 x 13 inch baking dish.  Season with salt & pepper and as many smashed garlic cloves as you prefer.  Drizzle with olive oil and toss to coat.  Bake approximately 30 minutes.  I like my squash mushy so I tend to bake it a bit longer.

Roasted Butternut Squash with Brown Sugar & Cinnamon

  • 1 large butternut squash
  • 1 tsp cinnamon
  • 1 tbsp dark brown sugar
  • olive oil

Preheat oven to 400 degrees.  Slice approximately one inch from the top and bottom of the squash.  Discard these slices.  (Carefully) peel the butternut squash.  Slice squash in half and remove the seeds & membrane.  Discard seeds/membranes.  Cut squash into one inch cubes.  Add squash to a 9 x 13 inch baking dish along with cinnamon and dark brown sugar.  Drizzle with olive oil and toss to coat.  Bake approximately 30 minutes.

Here’s an awesome and time saving tip:  peel and cut up several butternut squash and store in a airtight container in your fridge.  Prep work for future dishes is done & the squash will stay fresh for several days.

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Gluten Free Baked Apples

gluten free apples Fall has arrived!  Well, at least here in New Jersey…  I eagerly await turning the calendar to September so I can plant my mums and put out my Fall decorations.  I also really enjoy using the seat warmer in my car.  And my Snuggie (it’s a blanket with arms – totally stylish!).  The family recently went to a local farm to pick apples.  As always, we picked entirely too many!  This year I was determined to use each and every apple before they turned into a science experiment in my kitchen (been there, done that).  Feeling lazy but wanting an apple pie, I came up with a much easier but equally tasty recipe.   The hardest part for me was coring the apples by hand.  Apparently some genius created an apple corer.  Yeah, I totally need one of those!

Gluten Free Baked Apples

  • 4 medium apples (I used Gala)
  • 1/4 cup dark brown sugar
  • 2 tsp cinnamon
  • 1/4 cup chopped pecans
  • apple cider
  • butter
  • maple syrup

Preheat oven to 350 degrees.  Core the apples (be sure not to go all the way through).  In a baking dish (or large muffin tin), pour approximately 1/2 inch of apple cider in the bottom.  In a small bowl, combine brown sugar and cinnamon.  For each apple: put 1 tbsp of the brown sugar and cinnamon mixture in the cored out portion.  Top with 1 tablespoon of chopped pecans.  Add a pat of butter to the top and drizzle with real maple syrup.  Bake approximately 30 minutes.  Serve warm apples with vanilla ice cream.  Take the sauce from the bottom of the baking dish and drizzle on top.

You can also sprinkle 1 tbsp of gluten free granola on each apple before baking!

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Carol Fenster’s 125 Gluten Free Vegetarian Recipes Cookbook

I was sent a copy of Carol Fenster’s latest cookbook 125 Gluten Free Vegetarian Recipes.  I have huge respect for Carol Fenster as when I was diagnosed with Celiac Disease six years ago, Carol’s books were the first I read.  They helped understand the gluten free “lifestyle” as well as what the heck to eat/cook.  I was a vegetarian for 15 years prior to going gluten free (well except for bacon, but that’s another story) and struggled to find gluten free vegetarian recipe ideas.  I love the concept of this recipe book and the vegan recipes are definitely a bonus!.  Carol has penned an impressive nine cookbooks and decided it was time for a gluten free vegetarian primer.  “With over 22 million people following a vegetarian-inclined diet and seven percent adhering to a gluten-free diet, the time is right for a cookbook that combines these two popular diets into one practical guide,” says Fenster, who has been gluten-free for over 20 years.  I made the gluten free granola recipe and LOVED it!  The recipe was easy, quick and the granola bars were moist and tasty.  The possibilities of what nuts/dried fruit to use as add ins were endless (I’m all about variety).  Overall, this is a great cookbook if you are looking for new gluten free vegetarian recipes.

 

Review of 125 Gluten-Free Vegetarian Recipes by Carol Fenster, Ph.D

Pros:

  • Excellent assortment of gluten free vegetarian recipes.
  • Bonus vegan recipes.
  • Details the calories, fat, protein, carbs, cholesterol, sodium and fiber for each recipe.

Cons:

  • No food photographs.  Prior to going gluten free, I didn’t cook much at all.  After being diagnosed with Celiac Disease, I was essentially forced to get in my kitchen. I need pictures of what the end result will look like!

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Jazz Up Your Gluten Free Breakfast!

Breakfast:  noun \ˈbrek-fəst\  the first meal of the day especially when taken in the morning

Want to have an awesome and tasty gluten free breakfast?  Included are some recipe ideas as well as cool suggestions for jazzing up your morning meal!

gluten free breakfastFun with Food

Egg in a Hole – I learned this simple yet fun recipe in 8th grade Home Economics class.  The teacher also tried to teach me how to sew a pair of shorts.  That lesson did not go as well as the cooking portion of the class, but I digress…  Here’s how to make this dish:  using the mouth of a glass, press down to cut a circle into a piece of gluten free bread.  Remove the circle.  Melt some butter in a skillet over medium heat.  Place the bread along with the circle in the skillet and toast on both sides.  Once toasted, crack one egg into the hole of the bread and season with salt & pepper.  Cook about two minutes.  Flip the egg and toast and the circle of bread.  Add more butter if needed.  Cook another 2 to 3 minutes depending on if you like your egg runny or more firm.  Transfer to a plate and enjoy your Egg in a Hole!  You can use the circle part of the bread to dip or just enjoy it with a little jelly.

Pancakes – take your ho hum pancakes and make them extra special by adding berries (frozen or fresh) or white/chocolate chips.  Check out the gadgets section of my article for more pancake fun.

French toast sticks – french toast just seems more fun when you can pick it up and dip it into maple syrup!  Make your french toast using gluten free bread and then cut into three sections.  Dip into warmed maple syrup.

Bacon Egg & Cheese Sandwich – Nothing says breakfast like bacon!  Well, for me, any meal with bacon is a wondrous meal.  Why not put your bacon, egg & cheese on a gluten free bagel or even between two waffles?

Groovy Granola Bars – use gluten free oatmeal mix as a base to make homemade granola bars.  Add in your favorite nuts, dried fruit, and spices.

Gadgets for Gluten Free Tastiness

Waffle maker – I LOVE my waffle maker!   You can make up a batch of waffles for breakfast and freeze the rest for later.

Pancake molds – who wouldn’t want to eat pancakes shaped like star wars figures (or hearts, trucks, flowers and dinosaurs?  Pick up some pancake molds at your local superstore or online.  They are so easy to use.

Toaster art – get creative with your toast!  Toasters now have “stencils” that toast an impression (a sun, princess, words, etc) onto your bread.  Just remember to keep this toaster designated “gluten free” to avoid cross contamination.

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How to be a Happy Gluten Free Camper!

gluten free smore

Ahhhh, the great outdoors.  There’s nothing quite like enjoying the company of family and friends while kicking back in nature.  If you are planning on getting your recreation on, here are some tips and advice to a fun and successful camping trip!

Breakfast Menu

Just because you are away from home (and your kitchen), doesn’t mean that you can’t have a tasty and filling breakfast.  How about toasting a delicious Udi’s bagel and topping it with cream cheese or even making it into a bacon, egg, and cheese sandwich?  Break out the cast iron pan and whip up some chocolate chip pancakes using Gluten Free Bisquick.  Gluten Free Chex Cereal with fresh fruit is a great start to the day as well.  Don’t forget your percolator for freshly brewed coffee!

Lunch

Lunch is time to recharge and refuel.  What’s more filling than a peanut butter and jelly sandwich on Udi’s Whole Grain Bread?  You could get really adventurous and try my favorite sandwich – peanut butter and bacon!  It sounds a bit vile, but I promise you’ll be hooked once you taste it.  Homemade or store bought soup warmed over the campfire is another great choice.  You could always keep it light with yogurt topped with gluten free granola and mixed berries.

Mid-Day Snacks

I am obsessed with making my own gluten free Chex Mix!  It’s so easy to make and very portable.  The Chili and Garlic Chex Mix is my favorite, but the possibilities are endless.  Another great snack option is fruits and veggies.  Crunchy apples or carrot sticks will tide you over till the dinner bell sounds.  Some grab and go ideas are Larabars, Nature Valley Nut Crunch bars, or Glutino Pretzels.

Dinner

Pack some gluten free hamburger or hot dog buns so you can grill up a gluten free sausage with peppers and onions or a double decker hamburger.  Roasted potatoes and veggies cooked in a tin foil pouch are an easy side.  Premix all of the dry ingredients at home for skillet cornbread and add the wet ingredients at the campsite for traditional camping fare.  Get shucking and serve up grilled corn with chili-lime spread.  Grilled corn on the cob has such awesome flavor!

Dessert

What’s a camping trip without s’mores?  I’ve taste tested the Kinnikinnick GF Graham Crackers and they are awesome for s’more making?  Or be creative by using two Betty Crocker Gluten Free Cookies to sandwich your chocolate and roasted marshmallow.  Just bake the cookies ahead of time and store them in an airtight container in your cooler.  Premade Gluten Free Brownies or Gooey Rice Krispie Treats are also a well-deserved treat after a day of exploring.

A little pre-planning will help to make your camping trip an awesome experience.  Remember to pack your own utensils and pans to avoid cross contamination.  Be sure to educate your fellow campers of your gluten intolerance and the need to keep your foods separate from their gluten filled eats.

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Gluten Free Cake Pops!

Gluten Free Cake Pops

Birthdays are a time of celebration (and an excuse shamelessly to eat lots of cake!).   I’m beyond happy that gluten free dessert options have come such a long way!  I remember my first gluten free birthday.  Truth be told, “pre-celiac” my version of baking involved going to the bakery and buying something.  It was safer for all involved if I steered clear of the oven.  Then I went gluten free and I was basically forced to become one with my kitchen, 15 different types of gluten free flour, and a strange ingredient called Xanthan Gum.  I baked my first birthday cake and it was a disaster.  It tasted like burnt cardboard and looked like a squashed pancake.  However, in the past six years, I’ve learned to (gasp) enjoy baking!  I love creating new gluten free recipes and coming up with fun and tasty treats.  If I can do it, you can too!   Want to get creative for your next sans gluten birthday dessert?  This recipe was a huge hit with adults and kids alike.

gluten free cake pops

 

Gluten Free Chocolate Cake Pops Recipe

Cake:
1 box of Gluten Free Devil’s Food Cake Mix (I used Betty Crocker)
1 stick of butter
3 eggs
1 cup water

Icing:
8 ounce cream cheese (softened)
¼ cup of butter (softened)
1 cup confectioners sugar
½ tablespoon of milk
1 teaspoon vanilla extract

Additional Items:
2 packages of lollipop sticks (from local craft store)
Parchment paper
2 packages (four cups) white or dark chocolate chips
Sprinkles, non-pareils, sugar beads, or shaped sprinkles

I followed the directions on the Betty Crocker Gluten Free Devil’s Food Cake Mix box.  Let the cake cool completely.  Now for the fun part, plop cake into a large bowl and begin breaking it up with your fingers.   In a separate bowl, cream together one 8-ounce package of softened cream cheese, ¼ cup softened butter, 1 cup of confectioners sugar, 1 teaspoon of milk, & 1 teaspoon vanilla extract.   Once the mixture is fully creamed and smooth (if necessary, add a bit more milk), transfer the mixture into the bowl of crumbled cake.  Using your hands, combine the cake and icing.  Transfer cake/icing mix to refrigerator for 15 minutes.  Line a cookie sheet with parchment paper.  Roll mixture into 1 – 2 inch balls and place on cookie sheet.  Once all balls are formed, insert a lollipop stick into each cake ball.  Pop the cookie sheet into the freezer for 15 minutes.  While cake pops are freezing, begin melting your chocolate in a double boiler (or microwave) in a deep bowl.  Begin dipping each cake ball completely into the chocolate.   Get creative and sprinkle on whatever toppings you’d like!  Place lollipop back on parchment paper and allow chocolate to harden.  FYI, these can be frozen for a future celebration!  Makes approximately 40 cake pops.

gluten free cake crumbsgluten free white chocolate

gluten free decorated cake pops

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Gluten Free Chocolate Chip Cookie Cake!

Cake or ice cream?  Tiara or party hat?  Big bash or intimate celebration?  We all like a birthday (or other festivity) with options.  Not only can we gluten free peeps have our cake, but thanks to Betty Crocker Gluten Free Chocolate Chip Cookie Mix we have other tasty choices!  I was super excited when I (insert modesty here) ingeniously decided to use Betty Crocker’s GF Cookie Mix to create a ginormous and scrumptious cookie cake!  I’m sure you’ve all seen cookie cakes in your local grocery store.  However, those cakes are loaded with gluten (boo hiss).  So I easily made my own gluten free cookie cake and it ended up costing less than the price of a store bought cake!  That’s a big ol’ win/win in my book.

Here’s how to make your very own gluten free cookie cake:  follow the directions on the Betty Crocker gluten free cookie mix box.  When cookie mix is a soft crumbly dough, transfer it to a 10 inch pie pan.  Evenly press the cookie dough around the base of the pie pan.  Bake at 350 degrees for 20 – 25 minutes (cookie will be light golden brown).  Let cool completely before decorating.  To decorate this cookie the size of sputnik, I used Betty Crocker Easy Flow Decorating Icing (it comes with four tips for different style options).

Before you blow out the candles, don’t forget to make a wish!

Disclaimer: please don’t judge me on my cake decorating “skills” cause I have none!

 

gluten free cookie cake

 

gluten free cookie cake

 

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