When I go the to grocery store (or the butcher shop) the only plan I go with is to see what’s on sale and figure out what to cook from there. Meat is expensive these days! This time, when I arrived at Jackson’s Meats in […]
Vegan, gluten free banana chocolate chip muffins, mmmm. The original recipe came from The Real Food Dietitians recipe for Gluten-Free Banana Chocolate Chip Muffins but I made the vegan version, swapped in Bob’s Red Mill Baking Mix for the flour, coconut oil for the oil, […]
I started out making this recipe with beef empanadas for a picnic in mind. However, gluten free dough is a little trickier to work with than I bargained for. I made three little ones, cursed (a lot), and then rolled the remaining dough into a double pie crust using parchment paper. It may have been that I used baking mix instead of all-purpose gluten free flour. I’ll have to make the dough again and see. For now I can say that the empanada pie worked out very well, or at least the people I fed it to didn’t leave anything behind. I take that as a good sign.
I adapted this recipe from Saveur’s recipe for Empanadas de Carne (I love that site). The dough takes a bit of time (has to chill for 2 hours) and while it was finicky to work with, it did taste like regular pie crust (two thumbs up, high fives all around).
- 1 C water
- 3⁄4 C vegetable shortening
- 2 3⁄4 C gluten free flour (I used Bob’s Red Mill Baking Mix), plus more for dusting
- 2 tsp. sea salt
- 3 Tbsp olive oil
- 1 lb. ground beef
- salt, to taste
- 1 large red bell pepper, cored, seeded, and finely chopped
- 1 large yellow onion, finely diced
- 1 1⁄2 tsp cumin
- 1 1⁄2 tsp Spanish smoked paprika (you could use regular paprika or chili powder)
- 1 tsp crushed red chili flakes
- 1⁄2 tsp ground white pepper
- 2 eggs, hard-boiled, peeled, and finely chopped (leave out if you don’t eat eggs)
For the Dough
- Heat water and vegetable shortening in a 1-qt. saucepan over medium heat until shortening has melted; let cool slightly.
- Whisk gluten free flour and salt in a large bowl; make a well in the center of flour mixture. Slowly stir in shortening and water mixture until a wet dough forms.
- Knead until dough is smooth.
- Wrap dough in plastic wrap and chill for 2 hours.
So I had this lonely little bag of chickpea flour (about 1 C) and I really try very hard not to waste food so I went looking for something to make. What I found was Joanne and her Fifteen Spatulas and a great little recipe […]
This recipe is a slight adaptation of Nicole’s recipe from Gluten-free on a Shoe String’s awesome Gluten-free Morning Glory Muffin recipe. If you are looking for a great source of tasty gluten-free recipes…her site is one of the best I’ve seen. Thank you Nicole for being so amazing and sharing the perfect results of all your trial and error sessions. Your efforts are hugely appreciated (and enjoyed).
For this recipe I didn’t have any coconut (could have sworn I had some…) so I just used coconut oil as the neutral oil.
Ok, so these were not just good, they were great. I will make these again for sure.
- 1 1/2 C gluten-free flour (I used Bob’s Red Mill All Purpose Gluten-free Flour)
- 3/4 tsp xanthan gum
- 2/3 cup gluten-free oat flour (I just used my coffee grinder to grind up whole gluten-free oats)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsps ground cinnamon
- 1 C brown sugar
- 2 C shredded carrots
- 1 C peeled, cored & shredded apple (I used a Spartan apple)
- 1/2 C raisins
- 5 tablespoons coconut oil (melted and cooled)
- 7 1/2 tsp golden flax seed ground up to a fine powder and whisked with 9 Tbsps warm water (or 3 eggs at room temp whisked)
- 1 tsp vanilla
- 2/3 C sour cream, at room temperature
- Preheat oven to 325F
- Line a 12-cup muffin tin with baking parchment muffin liners
- In a large bowl, mix flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well.
- Add the brown sugar, and mix, breaking up any lumps in the brown sugar.
- Add the shredded carrots, shredded apple, and raisins mix to combine.
- In a separate small bowl, whisk oil, flax eggs, vanilla, and sour cream together.
- Create a well in the center of the large bowl of dry ingredients, add the wet ingredients, and mix to combine. The muffin batter will be thick.
- Divide the muffin batter evenly among the 12-cups (you will need to heap it up a bit).
- Bake in the center of the preheated oven and bake, rotating once, until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean (I found this took about 32 minutes). I may try these in a hotter oven (i.e., 350F) next time. I’m also thinking of substituting orange juice the sour cream, but that’s another adventure.
- Remove the oven and allow to cool in the tin for at least 5 minutes before transferring to a wire rack to cool completely.
Makes 12 large muffins.
I finally got around to trying out some gluten-free, dairy-free flapjacks. At our house flapjacks are not something we normally have. Our “go to” has always been crepes (aka skinny pancakes aka lattua or Finnish crepes) so this is a bit of a departure. From […]
Continuing on down the gluten-free, dairy-free road I decided to have a go at remaking the meatballs that my kids love. As it turned out this was going to be a tall order because normally I just use Lipton’s onion soup mix, bread crumbs, milk and an egg and good ol’ ketchup…all of which are verboten except for the ketchup (sigh). These turned out pretty well albeit they cooked up pretty dark, but I nothing beats Lipton Onion Soup mix meatballs.
- 1 lb ground beef
- 1 C crushed gluten-free crackers (I used Glutino, Rosemary and olive oil)
- 1/4 cup Rice Dream (or almond milk)
- 3 green onions, chopped
- 3 Tbsp French’s ketchup
- Preheat oven to 400F.
- Mix the cracker crumbs and Rice Dream and let stand for at least 10 minutes.
- Add the chopped green onion and ketchup.
- Mix that together with the ground beef. Make sure it’s combined thoroughly but try not to over mix or your meatballs will be tough.
- Roll into 1 1/2 ” balls and place on a baking sheet lined with baker’s parchment paper.
- Bake 20 minute or until browned and cooked through (break one open if you are not sure).
Makes 16 meatballs.
I decided to try out Italissima Gluten-Free oven ready Lasagna noodles. You need to make the sauce a bit watery to soften the noodles. I ended up with two extra sheet noodles. Ingredients 2 Tbsp olive oil 1 large onion diced 2 medium carrots grated […]