There is nothing on earth quite like a hot fudgy brownie topped with vanilla ice-cream. Luckily they are wonderfully easy to bake gluten and dairy free! For dairy free just top with a scoop of So Delicious Coconut Milk Ice Cream- Vanilla Bean flavor. Preheat oven to 375 degrees and line a 13×9 inch baking… Continue reading Fudgy Brownies!
Category: recipes
Green and Yellow Rice: A Delicious Vegetarian Meal
Sorry I didn’t get a new post up last week. I got a migraine for Easter that has decided to move in for a while. This is an old family favorite meatless meal. It is not dairy free so I can no longer enjoy its deliciousness, but you who can do dairy please enjoy! Preheat oven… Continue reading Green and Yellow Rice: A Delicious Vegetarian Meal
Sandwich Bread
Baking Gluten Free bread isn’t anything like making wheat filled bread. It is a whole different game and truthfully a bit easier once you have a good recipe. My challenge for this week was to find a good sandwich bread. My sister-in-law was really missing her sandwiches. I developed a great crusty hearty bread recipe a few years ago. But it is best served as a side dish or as french toast. I searched the internet and found a pretty simple one on the Land O’ Lakes website.
http://www.landolakes.com/recipe/3074/sandwich-bread-gluten-free-recipe
The recipe seemed simple enough and had ingredients that I could modify to fit a dairy free recipe. The challenge was could I make it without using potato starch. If you are someone who suffers from inflammation, potatoes and those pesky night shade foods are troublesome. Every mix, every baked good out there in the Gluten Free world seems to have Potato Starch! This recipe is very tasty but a bit crumbly. Part of the problem was not lining the pan with parchment paper. I decided to try greasing the pan but GF bread just sticks! Make sure you grease and line the pan with some parchment paper.
Mix flours: 2 cups of Sorghum Flour, 1 1/3 cup Rice Flour, 2/3 cup Gluten Free Oat Flour, 1 cup Tapioca Flour/Starch, 1 cup Arrowroot Flour/Starch, 2 teaspoons Xanthan Gum. Mix and set aside 2 1/2 cups for the bread. Store the rest in an airtight container (I like to use Mason Jars).
In a large mixing bowl: Pour in 1/4 cup sugar (I always like to use evaporated cane juice), 2 1/4 teaspoons dry yeast (2 teaspoons for high altitude), 1 cup warmed (110 degrees) milk or milk substitute. Let sit for about 10 minutes.
Melt: 1/4 cup butter or margarine allow to cool slightly then add to milk mixture
Add: 1/2 -1 teaspoon kosher salt to flour mix, slowly begin to stir into milk and yeast mixture.
Stir in: 2 eggs to batter. Mix for 2-3 minutes, scraping the sides of the bowl frequently. This is really more like a thick batter than a dough.
Cover: Let the batter rise for about one hour, then pour into prepared loaf pan. (Greased and lined with parchment paper) Let bread rise again to top of pan and place in the oven at 350 degrees. Bake for 45-50 minutes. I did 50 minutes to make sure it was done.
Pancakes
Sometimes I just want pancakes. They are one of those comfort foods that take me back to Sunday mornings and my daddy making pancakes for us while mom slept in. There is a wonderful mix made by Pamela’s (see link below). My friend Jonna enjoyed them at my house and made the switch to Pamela’s… Continue reading Pancakes
Crust-less Quiche, Great for Brunch or Appetizers
I got this recipe from my mom’s collection years ago. She did a lot of entertaining for my Dad’s business and always had some good easy recipes on hand for some tasty appetizers. When I went Gluten Free, I found this recipe also makes for a yummy Crust-less Quiche! So cut tiny for Appetizers, and… Continue reading Crust-less Quiche, Great for Brunch or Appetizers
Crumble Coffee Cake
Is there anything better than warm Coffee Cake on a Sunday morning? It was one of the “comfort” foods I really missed when I was diagnosed with Celiac. A friend gave me a wonderful Gluten Free Coffee Cake recipe and it was like heaven in my mouth. I have learned to make some adjustments to… Continue reading Crumble Coffee Cake
Sarah’s Favorite White Cake
This recipe was my Daughter Sarah’s favorite cake for her birthday. I tried to make it gluten free for years and each attempt came out a disaster. The problem? I was using too much Xanthan gum! Use the cake flour recipe on the Flours page for this recipe. Preheat Oven to 350 degrees Cream together: 1/2… Continue reading Sarah’s Favorite White Cake
Best Ever Carrot Cake
I am not a huge fan of cake but Carrot Cake is different. I could eat it daily. My sister loves it too and I made some for her birthday one year and sent the leftovers home with her. She took some to work with her to share with her co-worker whose husband has Celiac…he… Continue reading Best Ever Carrot Cake
Aunt Tora’s Sugar Cookies
This recipe has been passed down through the generations in my family. It is the only sugar cookie recipe I use whether I am doing cookie cutter cookies or a simple drop of dough on the cookie sheet. The lemon extract really makes these the best ever sugar cookie. In a mixing bowl cream together:… Continue reading Aunt Tora’s Sugar Cookies
Berry-Licious Muffins
This recipe came from a dear friend named Sharon during my pre-Celiac Fldays. It was one of the first recipes I wanted to convert to gluten free. These are so yummy and work with Raspberries or Blueberries. My cousin Suz enjoyed them with Raspberries from our garden…so yummy! They work well Dairy free using dairy… Continue reading Berry-Licious Muffins
Julie Bakes Gluten Free 