Posts Tagged gluten free recipe

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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It’s Easy Being Green!

There are many ways we can each make a difference in taking care of Mother Earth.  One of which is buying naturally gluten-free fruits and veggies as close to your home as possible.  Shopping for gluten-free produce is easy!

gluten free

Join a CSA.  CSA stands for Community Supported Agriculture.  In a CSA, people in the community pay a local farmer a set fee for a “share” of their crops during the growing season.  Typically from June until October, members pick up their weekly allotment of freshly picked fruit and vegetables.

Visit your local farm stand or farmer’s market.  I love stopping by the farm stand and picking up ingredients for that evening’s dinner.  During one “veggie run”, I asked the farm stand owner for lettuce.  Much to my amazement, he promptly dug up two heads of lettuce from his crops.  You can’t get any fresher than that!

Grow your own garden.  Whether you try your hand at container gardening or have a patch of land you can cultivate, growing your own can be a fun and satisfying activity!  Crops such as zucchini, cucumbers, tomatoes, lettuce, strawberries, and peppers are a great starting point for beginner gardeners.

What to do with all of this fabulous local gluten-free produce?  Here are a few seasonal recipes to enjoy!

Tomato, Watermelon and Mint Salad

3 cups cherry tomatoes, halved (I like to use a combination of red and yellow tomatoes)
4 cups of watermelon balls
½ cup chopped fresh mint
4 teaspoons lime juice
Dash of salt

Combine all ingredients and toss gently.

Homemade Basil Pesto

3 packed cups of fresh basil leaves
2 cloves of peeled garlic
1/3 cup of grated parmigiano-reggiano cheese
2 tablespoons of lightly toasted pine nuts (toast in a small pan over low heat till golden brown in color)
2 tablespoons of extra virgin olive oil
Juice of 1/2 a lemon
1 teaspoon of black pepper
2 tablespoons of water

In a food processor, puree all the ingredients listed above until combined. Taste and make adjustments as needed (I sometimes add a bit more basil or cheese).

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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Gluten Free Chocolate Orange Cupcakes with Orange Cream Cheese Icing

Gluten Free Chocolat Orange Cupcakes

These cupcakes are beyond good!  If you are craving a moist, chocolaty, decadent but easy dessert, look no further than this recipe.  I made these cupcakes for Thanksgiving and my entire gluten-eating family raved about them!  The addition of buttermilk and sour cream helps make the cupcake moist beyond belief.  The hint of orange brings another flavor level to your basic chocolate cupcake.  Be forewarned, these cupcakes are so darn good you probably won’t want to share!

Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Orange Cupcakes

1 box Betty Crocker GF Devil’s Food Cake Mix
1 cup buttermilk
1 stick butter (1/2 cup), softened
3 eggs
1 cup orange juice
1 cup sour cream
1 4-ounce packet of instant chocolate pudding mix
orange zest

Preheat oven to 350 degrees.  Beat cake mix, buttermilk, butter, eggs, orange juice, sour cream, chocolate pudding mix, and orange zest in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.   Pour into prepared cupcake pan (filling 2/3 way).   Bake for 18 – 23 minutes (until wooden toothpick inserted into center of cupcake comes out clean).  Cool completely before frosting.  Makes approximately two dozen cupcakes.

Orange Cream Cheese Icing

1 16-ounce can Betty Crocker cream cheese icing
1 8-ounce block of cream cheese, softened
2 teaspoons orange juice
1/2 teaspoon orange extract
orange zest

Using an electric mixer, blend icing, cream cheese, orange juice, orange extract, and orange zest until thoroughly combined.

Gluten Free Cupcakes

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Gluten Free Pumpkin Pie Smoothie

I love anything pumpkin!  Especially a smoothie that tastes like a pumpkin pie (minus all of the time and hard work of baking!).  In celebration of Turkey Day, I give you my lazy woman’s version of pumpkin pie.  Happy Thanksgiving everyone!

pumpkin pie smoothie

Pumpkin Pie Smoothie

1 cup vanilla yogurt
1 cup pumpkin puree
1 teaspoon of pumpkin pie spice
1 tablespoon brown sugar
1 tablespoon of maple syrup
2 cups ice
whipped cream

pumpkin pie smoothie gluten free

In a blender, liquefy all ingredients. Makes approximately three 8 ounce servings. Top with whipped cream and a sprinkling of pumpkin pie spice.

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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.

Thanksgiving wouldn’t be the same without family or stuffing.  Here’s my second recipe for gluten free stuffing (sans roasted chestnuts).

gluten free stuffing

Like your stuffing with gravy?  You can make a mouthwatering gluten free country-style gravy with Betty Crocker’s Gluten Free Bisquick Mix as a base.  Or check out these gluten free gravy mixes:  Road’s End Organic Savory Herb Gravy, OrgraN Vegetarian Gravy, or Maxwell’s Kitchen Brown Gravy.

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
2 cups vegetable stock
6 tablespoons butter
1 egg
1 egg yolk
1/2 cup heavy 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 cubes. In a mixing bowl, whisk vegetable stock, egg, egg yolk, and heavy cream. Pour wet mixture over toasted bread cubes.  Then thoroughly fold in sauteed vegetable mixture.

Bake for 25 – 35 minutes at 350 degrees until golden brown. Be sure to stir stuffing halfway through the cook time.

carrots celery onionmushroomsherbsgluten free bread cubes

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A Gluten Free Thanksgiving IS Possible!

When I was first diagnosed with Celiac Disease, Thanksgiving was a holiday that came with much trepidation.  Truth be told, Aunt Edna’s gelatin mold was indeed a bit scary, but my big fear was how to survive Thanksgiving gluten-free.  Our dinner table was traditionally laden with gluten-filled fare such as stuffing, rolls, gravy, and pies.  As a “newbie”, I envisioned myself munching on a piece of cardboard in the corner (most likely at the kid’s table).  Fear not!  Thanksgiving (and any other holiday) can be deliciously gluten-free.  A little research, planning, and flexibility will help you to have a Thanksgiving that rivals years past.

Bird is the Word: Did you know that some brands of turkey contain gluten as an additive?  To make sure you select a gluten free turkey, always check the ingredient list.  Gluten free turkey brands include Empire Kosher, Honeysuckle White, Jennie-O, Perdue, Sheltons, & Shadybrook Farms.

Break Some Gluten Free Bread: Serve up a batch of gluten free biscuits in no time by using Betty Crocker Gluten Free Bisquick Mix.

Get Stuffed: Check out my post for some savory Gluten Free Stuffing.  Want to try something different?  How about a rice-based stuffing?

Hop on the Gravy Train: Sure, “traditional” gravy is made from a flour base.  However, you can make a mouthwatering gluten free country-style gravy with Betty Crocker’s Gluten Free Bisquick Mix as a base.  Or check out these gluten free gravy mixes:  Road’s End Organic Savory Herb Gravy, OrgraN Vegetarian Gravy, Maxwell’s Kitchen Brown Gravy.

Don’t Forget the Sides: Homemade cranberry sauce, fruit salad, candied yams, and mashed potatoes all make fabulous sides.

Time for Dessert! The possibilities are endless.  Since pumpkin is so often featured as the star of the show at Thanksgiving, pumpkin ice cream would be a delicious gluten free option.  A decadent (but easy) option is my Pumpkin Cheesecake with Rice Chex crust:

Pumpkin Cheesecake

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

Gluten Free Crust:

1/2 cup pecans
2 cups Rice Chex Gluten Free Cereal
8 gluten free Ginger Snap cookies
2 tablespoons brown sugar
2 tablespoons white sugar
1/4 cup butter (melted)
In a food processor grind pecans, cookies, & Rice Chex cereal 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 before removing from pan.  Refrigerate prior to serving.

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Ebelskivers! Gluten Free Mini Filled Pancakes

Ebelskiver Gluten Free Filled Pancake

According to Williams-Sonoma, an ebelskiver (originating from Denmark) is a light, puffy pancake that can be filled with fruit, chocolate, jam or cheese and served for breakfast or as an hors d’oeuvre, dessert or light supper.

My definition of an ebelskiver is a word the Swedish Chef on the Muppets would shout during one of his unintelligible tirades.  Gersh gurndy morn-dee burn-dee, burn-dee, flip-flip-flip.  But I digress…

Last Christmas, my fab hubby gave me an Ebelskiver Pan from Williams-Sonoma.  I had visions of making all kinds of gluten free filled pancakes galore.  Almost a year later, I’ve finally put this awesome pan to use.  These mini filled pancakes were easy to make (and easy to pop into your mouth!).  The possibilities are endless on what filling to use — I used semi-sweet chocolate chips and peanut butter as my fillings.  The kiddos went crazy over these little treats and begged for more.  FYI, the recipe below makes a crap-ton of ebelskivers (approximately 3 dozen), so decrease the recipe if you want only a few. This recipe is from the Williams-Sonoma Ebelskiver and has been adapted by using gluten-free flour. I used a combination of 1 cup brown rice flower, 1/2 cup sorghum flour, 1/4 cup millet flour and 1/4 tapioca starch.

Gluten Free Filled Mini Pancakes

2 cups gluten-free flour blend
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
2 cups milk
4 tablespoons unsalted butter, melted plus more for cooking
Fillings, such as jam, peanut butter, chocolate ganache, chocolate chips or fruit
Syrup or whipped cream

In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 tablespoons melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using the electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 – 3 minutes. Using a rubber spatula, gently stir the whites into the batter.

Put 1/4 teaspoon butter in each well of the Filled Pancake Pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well. Put 1 teaspoon of the filling of your choice in the center of each pancake and top with 1 tablespoon batter.  Cook until the bottoms are golden brown and crispy, 3 -5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40.

Ebelskiver PanEggsGluten Free Ebelskiverchocolate chipsgluten free filled pancakes

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Betty Crocker Gluten Free Devil’s Food Cake Review

“Birthdays are nature’s way of telling us to eat more cake.”

forkfull of gluten free cake

This past Sunday was my birthday.  Not to be all Negative Nancy, but turning 37 was NOT that thrilling in the grand scheme of things.  To make matters worse, a full-on “raging hormone” war was taking place in my SAGGY, FLABBY body.  Can I get a waaaah?  What I wanted – strike that – needed was chocolate.  Lots of chocolate.  My darling husband of ten years knew it was vital that he take action quickly:  provide his long in the tooth wife with some chocolaty confection or get punched in the throat.  Just for the record, I wouldn’t really punch my devoted spouse in the throat.  I abhor physical violence.  A kick in the shin might be warranted though as I take my chocolate very seriously.

Enter the wondrous Betty Crocker.  As you all know, Betty Crocker offers gluten free cake, cookie and brownie mixes.  What could be better to perk up a disheartening 37th birthday than with chocolate cake?  I had yet to try Betty’s gluten free version of their Devil’s Food cake.  However, a few months ago I had taste tested the gluten free vanilla cake mix with good results.  Chuck (a.k.a. husband in reaction/avoidance mode) began mixing the cake ingredients.  Just as I had doctored the Betty Crocker vanilla cake mix, Chuck added two ingredients to the gluten free devil’s food cake mix.  One cup of sour cream and one packet of chocolate pudding mix went into the batter.  The result?  A moist, dense, chocolaty hunk of heaven.  This cake was so darn good that Chuck and my two kiddos were permitted ONE slice each.  I ate the rest of the cake forkful by fabulous forkful.  By the time I got around to taking a picture to post (priorities People, cake before photography!), all that remained was one tiny bite.

My birthday turned out to be quite fabulous and amazingly tasty.  I can’t wait to turn (gasp) 38!  Yeah, that’s totally a lie, but the cake…I’ll take any day!

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Gluten Free 2010!

The latest episode of my Hold The Gluten Podcast is now live!

Episode 31 “Gluten Free 2010!” Features:

  • Listener Amanda, a high school student with celiac disease, shares her story.
  • Is there a connection with celiac disease and our immune system going into hyper-drive when faced with other illness (i.e.  common cold)?
  • Gluten free cookie crisis — Hershey’s recipe revamp gone terribly wrong.
  • Burger King shares their gluten free food options!
  • Listener Joe Z. found Joe Corbi’s Gluten Free Chocolate Chip Cookie Dough to be tasty.
  • Listener Julia LOVED Udi’s White Sandwich Bread — even untoasted!
  • Gluten free food ideas:  Peanut butter sandwich ala Trader Joe’s GF pancakes & some peanut butter.   Waffle Panini made with apples, cheese, and (mmm) bacon in between two GF waffles.
  • What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

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