Friday, May 28, 2010

What's for dinner? Chili & Corn Bread

Fresh, Hot Corn Bread and Homemade Chili

One of my sons has been begging for chili for awhile.  So, when yesterday dawned dreary, cold and rainy, I figured it was the perfect time.  And there's nothing like hot corn bread oozing with melting butter and honey.  Yum!

Fresh from the oven - Corn Bread

Corn Bread Muffins (for the freezer)

Corn Bread

I believe this recipe is originally from Incredible Edible Gluten-Free Food For Kids by Sheri L. Sanderson.  I make a double batch so I can toss half in the freezer as muffins for the kids' snacks.

Wednesday, May 26, 2010

Fresh from the oven - Hot Dog Buns, Strawberry Jam-Filled Muffins & Hamburger Buns

Loaves (aka Hot Dog Buns), Strawberry Jam Filled Muffins & Hamburger Buns (for the freezer)

I use the same recipe for the hamburger buns and the hot dog buns - it's from Bette Hagman's The Gluten-free Gourmet  Bakes Bread.  I use large round cookie cutters as rings to bake the hamburger buns in and a french bread loaf pan to make long loaves that get cut for hot dog buns.

The jam-filled muffins are a recipe that I've converted.  They turned out not-too-sweet, but yummy nonetheless.  I wish the filling would have photographed well, but I used my homemade jam, which is low sugar and doesn't hold the bright red color like commercial jams.

Muffin Surprises
converted from Better Homes and Gardens New Junior Cook Book
makes 12 muffins

1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. xanthan gum
1 egg
3/4 c. milk substitute
1/3 c. canola oil
Jam or jelly

Preheat oven to 400 degrees.  Grease 12 muffin pans.
Combine dry ingredients in a medium mixing bowl.  Add egg , milk substitute and oil.  Mix well.
Spoon half the bather into muffin pans until each is about 1/3 full.  Put a teaspoon of jelly or jam onto the batter, then cover with the remaining dough.
 Bake for 20-25, until done.  Remove from oven and cool on a wire rack. 

What's for dinner? Hot Dogs, Potato Wedges & Corn

Hot Dog, Potato Wedges and Corn

Fresh baked hot dog buns; potato wedges sprinkled with smoked paprika, salt, pepper & garlic powder.

Monday, May 24, 2010

Fresh from the oven - Honey Flax Bread & Chocolate Chip Cookies

Honey Flax Bread
by Raechel Medina

makes 2 9x5 loaves
6 c. brown rice flour
1 c. sorghum flour
1/2 c. flaxmeal
4 tsp. xanthan gum
1 Tbsp. salt
4 1/2 tsp. yeast
6 Tbsp. honey
3 1/2 c. warm water
6 eggs
1/2 c. canola oil
2 tsp. vinegar

Mix all dry ingredients in a large bowl of a heavy-duty mixer. Add all wet ingredients.  Beat on medium for about 8 minutes. While the mixer runs, grease two 9x5-inch bread pans and set aside. Scrape batter into pans and smooth the top.  Let rise in a warm place for about one hour. Bake in a pre-heated, 375 degrees for 65 minutes.  Remove from oven and immediately take loaves out of pans and let cool on a wire rack.

Chocolate Chip Cookies

William's Snickerdoodles
I wish I knew who to give credit to for this recipe, but I found it online a few years ago and don't have the source. ~Raechel (whose notes, by the way, are in red)
(can also be made as sugar cookies, and other variations -see notes at bottom)

These cookies are wheat/gluten, milk/casein, soy, and egg free. They also taste just like traditional Snickerdoodles. No...better! The ingredients may be a bit pricey, but they are so worth it to provide your allergic child with yummy cookies. Most of the ingredients, like xanthan gum, you only use tiny portions of, so they last through lots of bakings. I'll often make a double batch and freeze half the dough for later baking.  I've also made the chocolate chip version egg-free and rolled the dough into little balls, frozen and added them to ice cream as I'm making it for my very own chocolate chip cookie dough ice cream.  YUM!

1 2/3 cup white rice flour
1/4 + 2 Tablespoons potato starch (not potato flour!)
3/4 cup sweet rice flour
2 teaspoons xanthan gum (don't omit this, it helps bind ingredients)
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cream of tartar
1/2 teaspoon salt
2-3 eggs (depending on size of them. If small, use 3, if jumbo, use 2).
OR For egg free recipe, use 3 1/2 teaspoons Ener-G egg replacer mixed with 4 Tablespoons warm water, then whisked briefly till slightly foamy.
1 cup ghee or other shortening/margarine (I use Spectrum shortening, which is soy free)
1 1/2 cups white granulated sugar
1/2 teaspoon vanilla
2 Tablespoons plain rice or potato milk (I use plain water instead)
6 Tablespoons sugar, 2 teaspoons cinnamon (stir together to make cinnamon sugar)

Preheat oven to 400 degrees.

Stir the first eight dry ingredients together. In a separate bowl, cream margarine and sugar together till well mixed (using an electric mixer makes this easy.) Add vanilla, milk, and eggs or egg replacer, blend well. Add flour gradually. Make large marble or small golf ball sized balls of dough, roll in cinnamon sugar. Put on greased cookie sheet and flatten slightly with fingers. Bake for 8-10 mins. till bottoms of cookies are golden brown. Enjoy!

The possibilities for this recipe are endless. Leave off the cinnamon sugar, and you have a basic sugar cookie recipe. The dough can be rolled out (coat your fingers with non-stick cooking spray and your counter and rolling pin with a little white rice flour) and cut with cookie cutters. Then make a simple confectioner's sugar and rice milk icing to decorate. Just stir together several tablespoons confectioner's sugar with maybe a half teaspoon of rice milk. You can adjust for thickness. A paste or thick syrup texture are best. Use food coloring if desired.

For lemon cookies, replace the vanilla with lemon flavoring. Make sure it's gluten free if following the gf/cf diet. Frontier makes gluten free lemon flavoring.

For chocolate chip cookies, decrease sugar to 3/4 cup, and add 3/4 cup brown sugar. Stir in a 12 oz. bag of gf/cf chocolate chips (Enjoy Life brand are gluten-, dairy- and soy-free) at the end.

For healthier cookies, add calcium powder (and a touch more rice milk if using more than about 2 Tablespoons calcium). Also brown rice flour can be substituted for the white rice flour to make a heartier cookie with more nutrients.

Add your favorite dry add-ins, like raisins, craisins, nuts. Or leave a little hollow with a spoon on top of each cookie and put a dollop of jam just before baking.

What's for dinner? Roast Pork with Apricot Reduction, Peas & Baked Potatoes

Since I know that many of us have difficulty figuring out what to make for dinner (especially when new to food restrictions), I thought I'd start this feature.

Tonight was roast pork with apricot reduction, peas, and baked potatoes. Sorry I didn't get a picture snapped!

New products! "Cheese" and "Butter"

I wanted to share a couple of new foods with you, as my family has absolutely fallen in love with them.  These both fit niches of foods that we just didn't have substitutes for, so we're very thankful to these companies.

daiya cheese is free of dairy, gluten, soy and other common allergens.  But, don't let that scare you off!  This wonderful product even melts and stretches!  Taste is pretty decent - a little tangy - a little like a sharp cheddar, but not too much so.  It's shredded, so definitely better for melting than eating straight, and its texture is a little dry in the mouthfeel department.  It's a bit spendy, but definitely a worthwhile splurge for those recipes (grilled cheese sandwich, anyone?) that require it.  The Moscow Food Co-op now carries the cheddar version.

Earth Balance has finally come out with a wonderful buttery spread that's soy and dairy free.  It's very close in flavor to the real thing and has a great texture and melts perfectly.  Delicious on fresh, hot bread!  They even claim you can "fry, saute, bake and cook" with it.  Again, the Moscow Food Co-op carries this product.



I'm hoping this will be a helpful and productive site to share recipes and musings about food, gluten-free/dairy-free/soy-free cooking and life in general. A place to share my enthusiasm for cooking from scratch, gardening, raising 3 wonderful children and striving toward a simpler, more content life.

I love to share ideas and recipes, so if there's something you're craving, let me know and I'll do my best to find it for you. While my normal cooking is gluten-, dairy-, and soy-free, I can often help with other restrictions as well.