I am a baker at heart. I love to bake and after 15 years of making wedding cakes, french pastries, tarts and dreaming of my own little bakery shop, you can bet that "gluten intolerance" was not a popular diagnosis for me. When my doctor said no gluten again EVER I knew I had some soul searching to do. Ok, I admit that might be an over exaggeration. But I did have some serious
Gluten Free Carrot Cake Minis w/honey-yogurt topping
I am a baker at heart. I love to bake and after 15 years of making wedding cakes, french pastries, tarts and dreaming of my own little bakery shop, you can bet that "gluten intolerance" was not a popular diagnosis for me. When my doctor said no gluten again EVER I knew I had some soul searching to do. Ok, I admit that might be an over exaggeration. But I did have some serious
Easy Gluten Free Boston Baked Beans Recipe
Does anything scream of a summer barbecue more than homemade baked beans? I LOVE baked beans. This obsession happened later in my life... apparently after becoming gluten free -- baked beans became a favorite food. They are incredibly easy to make. You really can't mess them up... and I think just about everybody likes them!
What's not to like? A sweet & sour combo of healthy northern and/or white beans with the additional of bacon (mmm Bacon!), onions, molasses, and spices. Super easy and naturally gluten free.
I love this recipe because it starts with plain 'ol cooked white beans. If you use a can of "already-seasoned" baked beans you cannot control exactly how they they are flavored. I also like the simplicity of just using a can of northern beans from the pantry and turning them into a beautiful dish.
Easy Gluten Free Boston Baked Beans
Free of gluten, dairy/casein, soy, and eggs
Adapted from an assortment of baked bean recipes found in old church cookbooks & at allrecipes.com
Printer-friendly recipe
This makes a large batch of beans which freeze beautifully if you happen to have any leftovers!
Bean Ingredients:
3 (15 oz.) cans white beans -or- northern beans, drained & rinsed
1/2 pound bacon
1 onion, finely diced
Sauce Ingredients:
3 tablespoons molasses
2 teaspoons freshly ground black pepper (more or less to taste)
1/2 teaspoon dry mustard
1/2 cup gluten free ketchup
1 tablespoon gluten free Worcestershire sauce
1/4 cup brown sugar
Directions:
These beans can be made in an oven or in a slow cooker. I've made them both ways basically following the same instructions: If using an oven set to 250 degrees. In a large casserole dish (or your slow cooker) layer beans with the onions and uncooked bacon. In a small saucepan whisk together the sauce ingredients over low heat until they are warmed through and mixed together. Pour the sauce over the baked beans. Add just enough water to cover the beans -- don't overdo the water! Cover the casserole dish with foil or a lid. If using the oven: cook beans for 3-4 hours at 250 degrees. Check periodically to see if you need add a little water if the beans get too dry. If using the slow cooker, cook on low heat for 4-6 hours. Again check it periodically to make sure the beans are not getting too dry. (They shouldn't in the slow cooker.) Makes a heck of a whole lot! We often make this recipe and freeze in portion sizes for lunches during the week! Baked beans are also delicious served hot or cold!
Other Gluten Free Summer Side Dishes From Gingerlemongirl.com:
{Gluten Free One Pot Meals} Clara's White Bean Florentine Pasta Recipe
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| Photo courtesy of Sisters Running the Kitchen |
It's time for another one pot meal! For my husband and I, one pot meals often save the day! Crockpot meals, casseroles, skillet dinners -- one pot meals can be not only a time-saver, but a money-saver as well!
My friend Clara (of Six Food Intolerance Living fame) is ALWAYS coming up with amazing one pot meals she creates for dinner. I love how she can take simple pantry staples and create a classic and beautiful Italian inspired meal.
A few weeks ago Clara shared this recipe with me. She needed to come up with a last minute meal one night so she decided to throw together some of her favorite white beans/cannellini beans with spinach and pasta. She told me that even her incredibly picky husband loved the flavors & textures of this meal and had seconds!
For an incredible roundup of super easy, all gluten free, mostly one-pot meals, please check out this series, "30 Days: Gluten Free Quick & Easy Meals" that I featured on GingerLemonGirl last summer!
Clara’s White Bean Florentine Pasta
Free of gluten, dairy/casein, soy, and corn (if using corn-free pasta)
Created by Clara Ogren-Rubalcaba, shared with permission
Printer friendly recipe.
2 cups (16 oz.) dry gluten free pasta (penne, linguini, spiral, etc..)
2 tbsp. olive oil, halved
1/2 onion, finely chopped
2 cloves garlic, minced
1-2 cups baby bella (or button) mushrooms, sliced
1 tablespoon Italian seasoning
1/4 teaspoon - 1/2 teaspoon dried red pepper flakes
1 (15 oz.) can of cannellini/northern beans (drained & rinsed)
1 (15 oz.) can petite diced tomatoes (drained)
1 (7 oz.) bag of fresh baby spinach
Toasted pine nuts, for garnish
Directions:
Cook gluten free pasta according to package directions until “al dente.” Drain pasta, rinse with cold water & stir 1 tbsp. of olive oil over pasta. Set pasta aside.
Add remaining 1 tbsp. olive oil in a large heavy-bottomed or cast iron skillet. Saute chopped onion in hot oil until translucent & soft. Add minced garlic, sliced mushrooms, and seasonings and continue to saute for an additional 2-3 minutes until mushrooms are soft. Add diced tomatoes and fresh baby spinach. Continue to stir & saute for 3-4 minutes until vegetables are heated through. Lastly, add in cannellini beans & cooked gluten free pasta and cook an additional 3-5 minutes until pasta is heated through. Serve immediately. Makes 4-5 servings.
Apple, Ginger and Spice Scones W/Vanilla Glaze (Gluten, Grain & Dairy Free)
These days my whole family is not only gluten free but grain free. This has pushed us into new and adventurous areas of baking. I have been continually surprised by almond flours versatility. It produces such a wonderful and hearty product. Even if you are not a fan of nuts...don't worry. You really don't taste the nuts here. Just the sweet, spicy and tart goodness! A favorite
the BEST Sausage Casserole
The BEST Sausage Casserole
This is a wonderful comforting and warming dish! Use your favourite varieties of sausages to create the best Sausage Casserole and serve with rustic bread. I used pork, black pudding & apple sausage and red onion marmalade pork sausages from the farmers market... delicious!
Serves 6
Prep time: 30 minutes
Cooking time: 50 minutes
Ingredients
Ingredients
1-2 tbsp vegetable oil
12 of your favourite pork sausages
6 rashers of smoked streaky bacon, cut into 2.5cm lengths
2 onions, thinly sliced
2 garlic cloves, crushed
1 tsp smoked paprika
1 x 400g can chopped tomatoes
300ml chicken stock
2 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tbsp dark brown muscovado sugar
1 tsp dried mixed herbs
2 bay leaves
4 sprigs of fresh thyme
100ml red wine
1 x 400g can of mixed beans, drained and rinsed
Freshly ground salt & pepper
Method
1. Heat a large lidded frying pan or wok and add the oil once heated add the sausages and cook on a low heat for 10 minutes until the sausages are evenly browned. Remove the sausages and set aside.
2. Now add the bacon to the pan and cook until brown and crisp, set aside with the sausages.
3. Add the onions to the pan and fry on a medium heat until softened, add more oil if necessary, stir often – this should take around 5 minutes. Now add the garlic and fry for a further 2-3 minutes.
4. Sprinkle the smoked paprika and cook for around 30 seconds.
5. Add the tomatoes, chicken stock, tomato puree, Worcestershire sauce, herbs and wine – boil and bring to the simmer.
6. Add the sausages and bacon and simmer with the lid on for 20 minutes stirring occasionally.
7. Now add the beans and cook for a further 10 minutes, stirring occasionally until the sauce has thickened.
8. Season to taste and serve with rustic bread.
Cooks Tips
v This casserole freezes brilliantly.
v Add various flavoured sausages for more taste.
v Substitute red wine for white wine or if you don’t want to add alcohol add water.
v Substitute smoked paprika for hit chilli powder.
For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk
This Week's Menu - Crockpot Posole
This weekend was very busy! We ran errands on Saturday, my husband got a new lawn mower (aka... a new TOY), and I made an impromptu dinner & dessert for my in-laws. Sunday we spent the entire day in the yard planting our first small garden of: tomatoes, cucumbers, green peppers, zucchini, and pie pumpkins. We also planted some herbs alongside the veggies: oregano, thyme, basil, lemon balm, stevia, and lavendar.
Because I was outside all day on Sunday I wasn't able to prepare foods ahead of time this week. I'll be doing some additional prep work on Monday & Wednesday nights if I can... but the crock pot will hopefully save me a lot of time this week. I'm using the crock pot on Sunday night to prepare "Posole" -- a mexican hominy, green chilies, and pork stew. On Wednesday morning I'll set up the crock pot with ingredients to make black bean soup so it's ready by the time I get home. Black beans are great in the crock pot because they can stand up to being cooked for long periods of time.
I want to shout-out a HUGE thanks to my friends on the Gingerlemongirl facebook page who helped me come up with last-minute, quick, easy homemade meals for this week!
The theme of the gluten free menu swap this week is "corn" which we'll be having in Posole -- which contains hominy -- corn/maize that has been cooked in a special way to have a unique taste and texture!
Breakfasts/Snacks This Week: Berry Hemp Shakes, Boiled Eggs (make on Monday night), Udi's Granola + almond milk, raw almonds and/or mixed nuts, Chocolate Almond flour muffins (Make on Monday or Wednesday night), baby carrots and/or apple slices with natural peanut butter
Lunches This Week: leftovers -- hopefully there will be plenty!!
Dinners this Week:
- Monday: Crockpot Posole (made overnight on Sunday -- to reheat Monday night)
- Tuesday: Angel Food Gluten Free "Chicken Tenders" with steamed broccoli & carrots
- Wednesday: Stephanie's Crockpot Black Bean Soup (put in the crock before work!)
- Thursday: Scrambled Eggs, Baked Oatmeal (make on Wednesday night), Fruit Salad (make Wednesday night)
- Friday: Traveling -- hubs will make dinner to take on the road with us: Turkey & Avocado sandwiches on Rudi's Whole Grain Bread, bananas, mixed nuts, chocolate almond flour muffins (make on Wednesday night -- will hopefully post recipe soon!)
- Saturday & Sunday: Staying with extended family, but will bring GF Master Baking Mix, a loaf of Rudi's Whole Grain Bread, raw almonds, bananas, chocolate almond muffins (will post recipe soon!)
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For more gluten free meal plans please visit Heather at Celiac Family.
For hundreds of meal plans of all types, please visit Laura's "I'm an Organizing Junkie."
Best Key Lime Pie
This is my recipe for the best key lime pie.
It's made the traditional way with just one additional ingredient.
Combine condensed milk, cream cheese and egg yolks.
Beat for 3-4 minutes until creamy.
Pour filling into crust.
Bake for about 10 minutes to set up.
Serve with whipped cream.
Tart and sweet.
3-oz of cream cheese to make it extra smooth and creamy.
Key lime juice, sweetened condensed milk, and egg yolks.
Mix in the key lime juice.
You'll need a graham cracker pie crust (HERE)
Let cool, then refrigerate.
It's a classic. Perfect with coffee!
BEST KEY LIME PIE
1 14-oz can sweetened condensed milk
3 egg yolks
3-oz cream cheese
2/3 C key lime juice, fresh or Nellie & Joe's
1 prepared graham cracker crust (my recipe HERE)
Whipped cream for topping to serve
Beat egg yolks, cream cheese and condensed milk
with an electric mixer for about 3-4 minutes
on medium high until very smooth.
with an electric mixer for about 3-4 minutes
on medium high until very smooth.
Reduce speed to low and slowly add the lime juice.
Beat one minute until thick. Pour into prepared
pie crust. Bake about 10 minutes at 350 until
filling is just set. Cool to room temperature,
then refrigerate.
pie crust. Bake about 10 minutes at 350 until
filling is just set. Cool to room temperature,
then refrigerate.
Serve topped with a good dollop of whipped cream.
Enjoy!
Enjoy!
Aromatic Beef Curry
Aromatic Beef Curry
Beautifully tender and packed full of flavour, you can’t go wrong with this curry!
Serves 4
Prep time: 20 minutes
Cooking time: 2 - 2 ½ hours
Ingredients
Ingredients
2 tbsp vegetable oil
400g beef stewing steak, cut into 3cm cubes
1 medium onion, diced
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp black peppercorns
1 tsp hot chilli powder
½ tsp ground ginger
3 cloves
3 cardamom pods
½ tsp ground cinnamon
300g fresh tomatoes, peeled & chopped
125ml double cream
1 tbsp vinegar
pinch of salt
pinch of sugar
Method
1. Heat a lidded frying pan or wok over a medium heat and add the oil. Fry the meat until browned, then remove from the pan with a slotted spoon and set aside.
2. Add the onion and garlic to the pan and fry on a low heat until softened. Add the spices and fry for 1 minute without burning.
3. Return the beef to the pan then add the tomatoes and bring to the boil. Take the pan from the heat and add the cream, vinegar, salt and sugar.
4. Return the pan back to the heat and bring to the boil and then reduce the heat to simmer and cover. Cook for 1 ½ hours and then another ½ hour with the lid removed, or until the meat is tender.
5. Serve with basmati rice or Indian breads.
Cooks Tips
v If the curry is too hot for your taste add some more double cream towards the end of the cooking time.
For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk
Gluten Free Chocolate Cobbler/ Hot Fudge Sauce Cake Recipe
My mom-in-law and dad-in-law came over this afternoon, they helped deliver a new lawn mower for hubs. He's been wanting one for a while and the state income tax refund came back just in time, since our yard looks more like a jungle than the suburbs.
The house is a mess, but I managed to wipe down the bathroom counters before they arrived! I made a super easy ground beef stew and pondered what to make for dessert.
You see, I ALWAYS serve dessert to my inlaws. I know we don't need dessert, but dessert is special. I like dessert. It makes a meal for company seem complete!
I only had a small amount of ice-cream in the freezer, as hubs supply was dwindling... but I did have some coconut ice-cream as well... and father-in-law loves coconut. What could I serve with it?
I remember several times my great-grandma making what she called a "puddin' cake." A very easy cake that created it's own sauce/pudding on the bottom and I LOVED that cake! I browsed the web, looked through a few of my favorite church cookbooks, and finally settled on a tweaked version of this Chocolate Cobbler recipe.
The best part of this dessert is how insanely EASY it is to throw together. It's a bit unconventional and I have no idea exactly how it works chemically to create that amazing sauce... but it works! No, it isn't the prettiest dessert you could make, but it sure is tasty! I used my homemade gluten free master baking mix as the base and I am SO pleased at how delicious it turned out.
Please make this dessert... it's a hit when your in-laws come over and watch movies with you after having a very humble meal of ground beef stew. How I love cozy Saturday afternoons with family. Especially when they end with a chocolate dessert!
Gluten Free Chocolate Cobbler/ Hot Fudge Sauce Cake Recipe
Adapted from this recipe by dylansmom on Allrecipes.com
Free of gluten, dairy/casein, soy, and eggs
Cobber/Cake Ingredients:
4 tablespoons coconut oil
1/2 cup sugar
2 heaping tablespoons cocoa powder
3/4 cup almond milk -or- your favorite nondairy milk
1 teaspoon vanilla
Cobbler/Cake Topping:
1/3 cup sugar
1/4 cup cocoa powder
1 1/2 cups boiling water
Directions:
Heat oven to 350 degrees. Spoon coconut oil into a casserole dish or large pie pan. Place the pan in the oven to melt the coconut oil. In a medium sized bowl mix together the homemade master baking mix, sugar, cocoa powder, almond milk, and vanilla. The batter should be have the texture/thickness of a muffin batter, if necessary, add additional almond milk 1 tablespoon at a time until you have a thick, but pour-able batter. Using a potholder, remove the baking dish with the melted coconut oil from the oven. Pour the cake/cobbler batter into the dish and spread it evenly. The melted coconut oil will probably come up over the batter, that is okay! In a small bowl mix together the sugar & cocoa powder for the topping and sprinkle evenly over the cake/cobbler batter. Lastly pour the boiling hot water over the whole cake. It will look like a hot crazy mess, but trust me it will work! Place the cobbler/cake in the oven and bake for 35 minutes until the top is crusty & dark brown. If it seems to be browning too much mid-way through baking simply place a sheet of foil over the the baking dish. VERY IMPORTANT: After 35 minutes remove the cobbler from the oven and allow it to cool for about 35-40 minutes before serving. This will allow the fudge sauce to "set" beneath the chocolate cake crust. Serve warm (it will still be warm after 35-40 minutes!!) with ice-cream, whipped cream, or just by itself! It's delicious! Enjoy!
Tortellini with Spinach & Ricotta
Tortellini with Spinach & Ricotta
This is a delicious starter or main – only trouble if it is a starter your guests will always want more. Once you have made them fresh you will never buy supermarket again! Spinach & Ricotta is a wonderful combination and the Sage and Pine nut butter dressing compliments this dish so well. Delicious!
Serves 4 as a main
Prep time: 1 hour
Cooking time: 10 minutes
Ingredients
Ingredients
Herb Puree for the Pasta
15g watercress
100g Spinach
15g chives
2g coriander
5g chervil
For the Pasta
340g 00 pasta flour
12 egg yolks
30ml cold water
15ml extra virgin olive oil
2g salt
Semolina for dusting (optional)
For the Filling
200g spinach, cooked in salted water and chopped
200g ricotta
30g grated parmesan
Large pinch of freshly grated nutmeg
Freshly ground salt & pepper
1 egg, whisked to stick the pasta
For the butter, sage & pine nuts
Small handful of pine nuts
50g butter
Parmesan, grated or in shavings
Method
1. Cook all the ingredients for the herb puree in a pan of salted boiling water. Drain and then cool, place in a food processor and blitz. Add a little water if necessary. Set aside.
2. For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water, salt & herb puree into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.
3. You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.
4. Wrap the dough in cling film and place in the fridge for at least 20 minutes.
5. Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.
6. Divide the fresh pasta into four and keep three portions wrapped in cling film while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine.
7. Using a small wine glass or round cutter measuring about 7cm/3in across cut out circles of pasta. Place a teaspoon of the spinach and ricotta filling in the centre of each pasta circle. Brush the outside of the pasta with egg and the fold in half and pinch together the edges to make sure it is sealed and holds the filling. Now bring the two edges of the pasta together and pinch so that they stick together.
8. They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.
9. To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy.
10. While the pasta is cooking make the sauce. Toast the pine nuts in a dry frying pan. They are quick to brown so don't take your eyes off them. Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat.
11. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan.
For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk
Kid tested Gluten Free Brown Rice Waffles
About 12 years ago, when I started cooking natural foods, I found this recipe in a magazine. It fast became our family favorite. I like to add a whole grated zucchini, cinnamon and carob/chocolate chips to the batter, which is my kids favorite. It's always nice to know they are starting the day off with some veggies for breakfast. Now that they are older we do experiment a little more like..
Gluten Free Baked Pineapple Casserole Recipe
This recipe is my entry into the 2011 Rudi's Gluten Free Bakery Recipe Contest on Facebook. It would mean SO much to me if you could vote for my recipe on their website! I would TRULY love to win this contest! You can vote once a day through June 6, 2011. Thank you so much for your support!
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This gluten free dessert recipe is a hybrid of sorts. One of my favorite fruit desserts of all time is Edna Lewis' Apple Brown Betty, which strangely enough I have never posted on Gingerlemongirl (hmmm... sounds like that needs to be remedied.) I love making it for Thanksgiving dessert or Christmas...but I also love to use other fruits such as pineapple. Another favorite fruity dessert is my friend Betty's Baked Pineapple. Betty's recipe is basically a cobbler, but instead of using flour, it uses day old bread crumbs as sort of the starch/base of the recipe. Well I just happened to have about 4 slices of both Rudi's gluten free bread that I needed to use for something.
The only fault of Apple Brown Betty is that it kind of falls apart when you serve it. Which is just perfect with ice-cream... but otherwise looks well... a bit messy. So I decided that I would sort of combine the two recipes using less sugar (as always) and just one egg to barely hold together the wonderful combination of toasted gluten free sugary bread & cubed pineapple!
It's an old-fashioned leftover dessert that I just love. If you have a few slices of leftover gluten free bread, please give this pretty little casserole a try! Serve it with ice-cream or whipped cream, or maybe even a drizzle of caramel sauce!
(Oh how I wish you could smell the aroma of this right out of the oven! Heavenly!)
Gluten Free Baked Pineapple Casserole
Free of gluten, dairy/casien, and soy
Created by Carrie Forbes of Gingerlemongirl.com
Printer-friendly recipe
3-4 slices gluten free bread, cut into small cubes
1/3 cup sugar, reserve half
2 teaspoons freshly grated nutmeg (really makes this recipe!)
3 tablespoons melted butter, ghee, or margarine, reserve half
1 1/2 cups canned pineapple tidbits (drained of liquid), or chopped fresh pineapple
1 egg
1/4 cup unsweetened almond milk
Preheat your oven to 350 degrees. Grease a small casserole dish with butter, ghee, or non-stick cooking spray. In a medium bowl mix together the bread cubes, half of the sugar, the freshly grated nutmeg, and half the melted butter. Layer half of the bread crumb mixture in the bottom of the greased casserole dish. Spoon all of the pineapple tidbits or fresh pineapple over the bread crumbs. Top with remaining breadcrumbs. In a small bowl mix together the egg and the milk. Pour egg mixture evenly over the casserole. Lastly drizzle remaining butter & sprinkle remaining sugar over the top of the casserole. Bake for 25-30 minutes until casserole is golden brown and bubbling. Allow to cool for several minutes before serving.
Enjoy!
Gluten Free Review: Enjoy Life Double Chocolate Crunch
Lately I've been on a granola kick. I LOVE Udi's orginal granola (and you can buy it on sale this week on Amazon!) which has lots of nuts, dried fruit, and of course gluten free rolled oats. But I'm also a huge fan of chocolate! When Enjoy Life contacted me a few weeks ago to try their allergen free chocolate granola, I thought sure why not! Who doesn't love chocolate? And for breakfast? Yes, please!
Now I have to admit I was a bit skeptical. While I have tried and liked Enjoy Life's other types of allergen-free granola, they honestly didn't knock my socks off. It's good granola, especially if you can't have nuts/gluten free oats, etc... but it wasn't my favorite.
Last night I wanted something chocolatey after dinner. So I decided to open up the bag of this chocolate allergen-free granola. First, the scent just made me smile! It smelled SO good! Super chocolately -- and reminiscent of childhood favorites like Cocoa Puffs!
Then I tried the cereal dry, it was AWESOME! Really crispy, super crunchy with bits of REAL Enjoy Life Mini-Chocolate chips thrown in! I was seriously in chocolate heaven. I ate my small bowl and had to remind myself I was trying to lose weight, so I really didn't NEED another bowl!
Another thing I like about this granola is the serving size -- a full 1/2 cup! If you're a granola fan you know generally your serving is a much smaller 1/4 cup. Which I don't mind most of the time, it helps me keep my serving sizes in check... but with the Enjoy Life Double Chocolate Crunch granola, you get double that serving size for about the same calories! Awesome!
Nutritionally, Enjoy Life chocolate granola contains 3 grams of protein and 4 grams of fiber and 190 calories per serving. Which means if you add 1 cup of unsweetened almond milk and a banana you have a fairy decent breakfast! I am impressed with companies like Enjoy Life, Rudi's, and Udi's who are trying to provide more nutritionally sound gluten free food choices! I hope in the next few years more & more gluten free products on the the market will have less white starches & flours and more whole grains and fiber!
Way to go Enjoy Life! I loved this cereal and I would definitely purchase it. I noticed on the Amazon listing today that this double chocolate granola is on sale for only 13.06 for a 3-pack, which if you use Amazon Prime means that you get this cereal for about $4.35 per package, not too shabby for a healthier gluten free cereal!
What kind of flavors would you like in a gluten free cereal?
Which is more important to you: nutrition, cost, or both?
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GLG Product Review Disclaimer:
Enjoy Life provided this product for me to try at no cost. I was not paid for this review and Enjoy Life
did not have any influence on my opinion in this unbiased review.
Gluten Free Master Baking Mix/ Homemade "Bisquick" Recipes
In this gluten free journey I've created quite a few recipes over the years. One of the most popular on this site is my gluten free master baking mix. I revised the original recipe last year to create a healthier, whole-grain, soy-free, and dairy/casein-free version. Since then I've used it for countless recipes... dinner recipes...dessert recipes...snacks...you name it! It's so easy to use. It's much healthier than the Betty Crocker version, it's a more frugal option, and it's incredible easy to make.
Today I'm sharing the Revised Whole Grain Gluten Free Master Baking Mix recipe again, along with 5 additional SUPER easy recipes that you can make with the master baking mix.
I would really love your feedback on these recipes. I love the biscuits. I love the cakey-cookies. I love the easy muffins. And mostly... the pancakes just rock.
What are your favorite OLD Bisquick recipes? What would you make using this mix or the original mix? If you have a recipe you'd like me to try & feature on the blog using this mix, please email me your suggestions!
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| Soft & sweet chocolate chip cookies made using the GF Whole Grain Master Baking Mix. |
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| Flaky, Buttery Drop Biscuits made using the GF Whole Grain Master Baking Mix. |
Ginger Lemon Girl's Gluten Free/Casein Free
Master Baking Mix (Like Bisquick)
Free of gluten, dairy/casein, and soy
Created by Carrie Forbes @ Gingerlemongirl.com
Printer-friendly recipe
3 cups brown rice flour
2 cups sorghum flour -or- millet flour
1 1/2 cups arrowroot starch -or- tapioca starch
1/2 cup potato starch
1/4 cup brown rice protein powder -or- almond flour
1/4 cup ground flax seeds (optional - great for a whole grain texture & extra fiber!)
1 tablespoon + 1 teaspoon xanthan gum
2 teaspoons salt
3 tablespoons baking powder
1/2 cup coconut oil or spectrum palm shortening (I used spectrum)
Whisk all dry ingredients together thoroughly. Cut in shortening, until it is thoroughly mixed into the dry ingredients and looks like tiny peas. Store in a tightly-sealed container in fridge or pantry. Makes about 7 cups.
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Half Recipe:
1 1/2 cups brown rice flour
1 cup sorghum flour -or- millet flour
3/4 cups arrowroot starch -or- tapioca starch
1/4 cup potato starch
2 tablespoons brown rice protein powder -or- almond flour
2 tablespoons ground flax seeds (optional - great for a whole grain texture & extra fiber!)
2 teaspoons xanthan gum
1 teaspoons salt
1 tablespoon + 2 teaspoons baking powder
1/4 cup coconut oil or spectrum palm shortening (I used spectrum)
Whisk all dry ingredients together thoroughly. Cut in shortening, until it is thoroughly mixed into the dry ingredients and looks like tiny peas. Store in a tightly-sealed container in fridge or pantry. Makes about 3 1/2 cups.
A Few Gluten Free Master Mix Recipes:
1) Easy Muffins:
1 cup MASTER MIX
¼ cup sugar
⅓ cup milk
1 egg
1 tsp. vanilla
⅓ c. blueberries, chocolate chips, chopped apples, etc...
Mix all ingredients. Line muffin pan with cupcake liners. Fill ¾ full of batter. Bake 350 for 17-20 minutes until a toothpick inserted in the middle of muffin comes out clean. Makes 6 muffins.
2) Pancakes:
1 cup MASTER MIX
¾ cup - 1 cup milk (or non-dairy milk)
1 egg
Mix all ingredients together, you can add additional milk if necessary depending on how thick or thin you like your pancake batter. Grease pan (with butter, oil, or non-stick spray) and heat until droplets of water will sizzle. Pour about 2 tbsp. batter per pancake onto preheated hot skillet. Cook on med. high heat until bubbles form & pop on top of pancakes -or- until edges look dry. Flip cook an additional minute or so. Serve hot. Makes about 9 (2") pancakes.
3) Drop Biscuits:
1 ¼ cup MASTER MIX
3 tablespoons palm shortening, crisco, or butter
1 egg
2-4 tablespoons cold water
Cut shortening or butter into master mix until it looks like small peas. Stir in egg. Stir in1 tablespoon of water at a time until you have a stiff dough. (You may not need all 4 tablespoons of water.) Drop batter (2-3 tbsp. at a time) on greased baking sheet, each biscuit about 2” apart. Shape each biscuit into a circle. Bake at 350 for 10-15 minutes until golden brown. Place a pat of butter or margarine on top of each biscuit in the last few minutes of baking. My oven underheats, so things tend not to brown -- you may need to turn up your oven to BROIL for 2-3 minutes to brown the biscuits. DO NOT allow to broil for longer or they will burn. Makes 6 biscuits.
4) Basic Cookies:
2 ¾ cups MASTER MIX
½ cup palm shortening, crisco, or butter
¾ cup sugar
2 eggs
1 teaspoons vanilla
2-4 tablespoons water
ADD IN'S -- 1 cup of any of the following (or mix of the following): chocolate chips, chopped walnuts, chopped pecans, raisins, coconut flakes, macadamia nuts, rolled oats, chopped candied oranges, etc...
Cream sugar with shortening or butter. Add eggs and vanilla. Stir in master mix. If needed, add 2-4 tablespoons of water until you get a stiff (not crumbly) batter. Fold in any additional flavorings/spices/additions. Drop by tablespoons onto baking sheet. Flatten cookies slightly with the bottom of a glass or the palm of your hand, as they will not spread. Bake at 350 for 8-10 minutes. Makes about 2 dozen 1" cookies.
5) Impossible Cheeseburger Pie
1 lb. ground beef, ground turkey, or ground chicken
1 large onion, chopped (about 1 cup)
1 cup shredded cheddar cheese (dairy free version -- shredded daiya vegan cheese)
1/2 teaspoon salt
1/2 cup MASTER MIX
1 cup milk (or non-dairy milk)
2 eggs
Preheat oven to 350 degrees. Grease a 9" pie pan or a large baking dish. In a large skillet brown ground beef and chopped onions. Spread browned ground beef & cooked onions in the greased baking dish. Sprinkle ground beef with cheese or daiya vegan alternative. In a small bowl mix together the salt, master mix, milk, and eggs. Pour over the ground beef & cheese. Bake for 25 minutes until golden brown and/or until a knife inserted in the middle comes out clean. Allow to cool 5 minutes before serving. Makes 8 slices. Serve each slice with the option of being topped with mustard, ketchup, chopped tomatoes, and dill pickles!