Sunday, September 7, 2014

Bread sticks!

2/3 c warm milk
1 Tbs yeast
2 tsp sugar
156g flour blend
1 Tbs xanthan gum
1 tsp sugar
1 tsp garlic salt
2 tsp Italian seasoning
2 tsp olive oil
Warm the milk and add the sugar and yeast. Set aside.
Mix dry ingredients and olive oil. After yeast has activated add to flour mix. Place dough in an icing bag and pipe on to cookie sheet covered in parchment paper.
Top with garlic oil mix if desired.
Bake 15-ish minutes at 350°.

I added cheese in the middle and they're amazing!!!

Sunday, August 31, 2014

Apple Fritters

After a few failed attempts, this is what I came up with. Luckily I was hyper and actually payed attention to what I was doing and wrote it down!

1 1/4 c white rice flour
1/3 c tapioca starch
1/4 c almond flour
3 tsp cinnamon
2 1/2 tsp baking powder
1/2-1 tsp salt
2 Tbs melted butter
2 eggs
3/4 c milk
2 tsp vanilla
2 cups diced apples (2-3 small apples, 1 large apple)

oil for frying

Mix the cinnamon, melted butter, and the apples and set aside. Mix everything else together and then add the apples  until fully incorporated. Do not over mix.

I used a spoon and fork, but you can use a scoop or whatever you want to drop the dough to be fried. flip them when they get to be golden on the underside. Stick them with a toothpick to make sure they're done.

After they're cooked put them on a paper towel or cooling rack (or both) to let them cool enough that you can drizzle them with glaze.

For the glaze I just used a basic powdered sugar and milk mixture. It was amazing. I ate half of them before I remembered to take a picture. So here's my messy plate!

Warning: This recipe makes several dozen doughnut hole size fritters. To make bigger ones you can put the dough in a frosting bag and squeeze it out in to the oil.

Thursday, August 28, 2014


1 Tbs quick acting yeast (1 packet)
1 1/3 c milk
1 tsp sugar

2 tsp olive oil
2 tsp apple cider vinegar

1 1/3 c brown rice flour
1 c corn starch
2 tsp xanthan gum
1 tsp salt
2 tsp sugar
1-2 tsp Italian seasoning

2-3 Tbs corn meal (I don't actually measure this, it's just for sprinkling on the pan to keep the dough from sticking and gives a nice taste.)

Heat the milk to warm, not hot (don't want to kill the yeast). Add the sugar and the yeast and set aside for about 10 minutes.

In a bowl add the dry ingredients and mix together. After the 10 minutes there should be plenty of bubbles on top of the milk/yeast mixture. If there aren't, toss it out and try again. If there are, add the vinegar and oil, mix, and add to the dry ingredients. Mix together until everything is incorporated.

I always wear oiled vinyl gloves when touching the pizza dough because otherwise it just gets stuck to my hands and it annoys me. Spray/oil your pizza pan and sprinkle on the corn meal. For thinner crust go with a 16" pan, for thicker crust go no smaller than 12 inch with a good edge crust.

Press out your dough to cover the pan. You can always add a bit of garlic salt and oil mix to the top before baking it to add flavor, but you don't need to. The crust tastes good without. I only do this if I'm making a smaller pizza that will have an edge crust.

Bake just the crust at 375° F (190° C) for about 10 minutes. Take it out and add sauce, cheese, and toppings. Bake for another 10-15 minutes, or until cheese is nice and melted.

    Sunday, February 23, 2014

    Banana Bread

    This is adapted from 5 different recipes that just didn't work out for me.   It turned out really well.  My husband even ate an entire loaf

    1/3 c soft or melted butter (salted)
    4 eggs
    4 smashed bananas
    1/2 cup applesauce
    275g all purpose flour
    cinnamon, vanilla, walnuts, chocolate chips, whatever else you want to add.

    Bake at 350° for about an hour.

     Grease your pan before pouring in the batter.  It doesn't rise too much, so don't worry too much about that.


    I've tried a dozen different gluten free pancake mixes and recipes and I've not really been impressed by any of them.  They either had too much of a gluten free type taste or they were just too thin.  I love big fluffy pancakes and they just didn't seem to be possible, but somehow I did it!

    Some of these measurements might be slightly off because I'm really terrible at remembering to measure things.  So I'll apologize in advance if it's off a bit.  **Updated**

    1 c milk
    1 tbs baking powder
    1 tbs sugar
    308 g (2 c) flour mix
    1 tsp xanthan gum
    2 eggs
    1 1/2 tbs melted butter
    1 tsp vanilla

    I'll assume you all know what pancake batter looks like.  It might be a little thicker than you would expect, but it should be pretty close to regular pancake batter.  If it seems too thick just add a bit more milk.

    Because they're so big they take a long time to cook, so cook them on a really low heat to keep the outside from burning before the middle cooks.

    Here's the finished product!

    Hope you like them!

    Monday, February 10, 2014

    Chocolate Raspberry Pavlova

    This has easily become my favorite dessert.  It's so good.  Such a shame it's not more common in the states.  But, as for the recipe, you'll want to make the meringues first. 


    8 egg whites
    1 1/3 c white sugar
    1 tsp vanilla
    2-3 Tbs cocoa powder (optional)

    2  c heavy whipping cream
    2/3 c chocolate shavings
    1 1/2 c raspberries

    Preheat the oven to 425° F.
    For the meringues, beat the egg whites adding the sugar and vanilla slowly.  Continue beating until stiff peaks form.  You'll want two baking sheets with parchment paper.   Put half the egg whites on each sheet.  When you scoop the egg whites onto the baking sheet, make sure they are the same size/shape.  Place them in the preheated oven and immediately turn the oven down to 250° F and let them bake for 90 minutes.  Turn the oven off and let them sit there for another 20 minutes to cool before removing them.  Let them cool completely before removing them from the baking sheets.

    Here is what mine looked like after cooling.

    Beat the whipping cream until stiff peaks form.  Spread half over the bottom meringue, add some raspberries and chocolate shavings, then place the top meringue on top.  Add the rest of the whipped cream and top with remaining raspberries and chocolate shavings.

    Final product.

    It got heavy and I'm a shit food photographer.  But it tasted amazing and that's all that really matters.  If you want a pretty picture go somewhere else.  But this is an absolutely amazing dessert with so many possibilities for flavors.  Trade out the toppings for whatever you're in the mood for.  This makes an absolutely great option for a gluten free cake.  It doesn't have the cake texture, but it definitely has the cake type sweetness and satisfaction. 

    I will say that it seems a lot more daunting to make than it really is.  It can be a bit time consuming, but once you know what you're doing it's really simple.  Just make sure it all stays refrigerated until it's time to serve it.  Whipped cream is no friend of heat.

    Sunday, January 26, 2014

    Chocolate Chip Cookies

    I am trying out my own recipe for chocolate chip cookies for the first time!  I've always been shit at following a recipe because I don't like to measure things.  Unfortunately, with gluten free baking, measuring is an absolute must.  Ideally, measuring by weight, but since the food scale I ordered isn't here yet, I'm not that fancy yet.  But the other gf cookies I've tried have all had something off about them.  So close, but just not quite what I like in cookies.  So here is my first attempt. 

    First off, I made my own *all purpose flour.  I really like the taste of almond flour in baked goods, but it is fattier than other options, so make sure to take that in to account if you want to use this mix.


    257g (1 2/3 c) gf flour mix
    2/3 tsp baking powder
    2/3 tsp baking soda
    1/3 tsp salt
    2/3 tsp xanthan gum
    1/2 c  packed br sugar
    1/3 c  wh sugar
    2 eggs
    1/2 c butter
    1 Tbs milk if dough is too thick
    vanilla, cinnamon, nutmeg, whatever other seasonings you like in cookies.  I've never measured this.
              Bake at 375° for 10-11 minutes

    Using that recipe, this what they look like before going in.

    And this is what they looked like 10-11 minutes later.
    They spread out a little too much for what I like, but they're still really good and chewy.  I was kind of expecting this given the consistency of the batter, but gf batters are not really comparable to gluten-filled batters.  They're always going to be a lot stickier.  And since my old style of baking was based on making sure the batter "felt" right, I have a lot of learning to do. 

    But the taste is there.  The next tests will be to see how long they still taste good after sitting in a cookie jar and if they freeze well.  Because having a great recipe for 3 dozen cookies does no good if you only get to eat two of them before they go bad.

    UPDATE: If you refridgerate the dough for a couple hours before making them it makes a huge difference! They don't get too flat.

    *My all purpose flour: 200g brown rice flour or sorghum flour, 200g almond flour, 300g tapioca flour/starch, 300g corn starch