Thursday, August 16, 2012

I'm creating a new blog over here...
I'll be moving recipes and relevant posts over there and closing this one down. Head on over for new recipes and keep a look out for a new Facebook page too!

Saturday, March 26, 2011

Gluten Free Goodness Is Now Available To Order

As of this past Wednesday Gluten Free goodies such as my famous brownies, scones, muffins, cookies, banana bread and various mixes including pancake, waffle, and brownies are now available to order through the Prescott College CSA (community supported agriculture). It's an exciting turn of events that's propelling me ever faster toward my goal of opening my own GF bakery.
These same items and more may also be available to order/purchase at the Prescott Farmer's Market this summer.
If you're not local to Prescott, AZ and would like more info on what products are available drop me a line. I'm happy to ship.

Friday, October 1, 2010

More Recipes!!

I keep coming across more and more people telling me they or someone they know is Gluten Free so I'm inspired to share some more of my favorite everyday recipes. I didn't start this blog with the intention of it being solely GF recipes, but if that's what people need right now then we'll go with it! :-)

GF Pancakes
1/2 C rice flour
1 Tbsp sugar
1 Tsp baking powder
1/4 Tsp salt
1 egg
1/4 C milk or any milk sub
1 Tsp oil (I use olive oil)

Mix all ingreds together and dole out about 1/4 C of batter onto a hot, greased skillet. I usually heat my skillet up pretty well and then turn the heat down to about medium. Even though these babies are GF they cook up just like the conventional ones and taste great with all the traditional toppings. Make sure you regrease the skillet between every batch!
This recipe yields about 6, 4" pancakes, and the recipe doubles easily.

And because everyone has their favorite comfort foods, one of mine being mac & cheese, I thought I'd post a way to make awesomely delish GF and dairy free mac & cheese!
There are 2 brands I've found so far of gluten free pasta that taste as great and cook as well as the wheaty varieties and they are Tinkyada brand and Trader Joe's own label.

Wheat Free Dairy Free "Cheese Sauce"
1/2 C nutritional yeast
1/2 C rice flour
1 tsp salt
2 C water
1/4 C butter
1/2 tsp garlic powder
Mix it all together in a saucepan over medium heat til thick and bubbly, pour over cooked pasta, voila! And I bet you  thought you'd never have mac & cheese again!
Store extra sauce in the fridge for a week or 2 or better yet freeze it and thaw when you know you'll need it again.

Thursday, September 30, 2010

Tis The Season For GF Zucchini Bread!

In case you're wondering what to do with the piles of zucchini sitting around your house that you can no longer pawn off to the neighbors... Delish zucchini bread is on the menu for dessert tonight and breakfast tomorrow! Pics are forthcoming, promise!
2 C grated zucchini (1 medium to large zuch should be enough, measure though)
2 C sugar
2 eggs
½ C oil
3 C rice flour
2 tsp cinnamon
1 tsp allspice (or nutmeg)
1 tsp baking soda
½ tsp baking powder
½ tsp lemon zest (lemon juice can be used as a sub or both left out entirely)
Beat all ingreds together, pour into a greased loaf pan (line bottom w/parchment).
Bake at 325 for 60 min or until toothpick comes out clean. 

Go ahead and grate lots of zucchini, bag it up and throw it in the freezer ready to make bread anytime of year! 
Zucchini pancakes are yummy too-grated zuchs mixed with an egg, some flour, some grated or finely chopped onions and salt. Throw 'em in a hot oily skillet-flip around 3 minutes. So good!

Roasting slices or cubes is another great way to use up the zuchs. They can be used for pizza topping, thrown in spaghetti sauce, put on sandwiches, in wraps, as a side dish, or just as a snack! Freeze in zippys, and thaw when ya run low.

GF Banana Bread with Chocolate Chips, Of Course!

You'll never believe this is Gluten free and no one else will either!

3 ½ C Rice flour
2 ½ tsp baking powder
1 ½  tsp salt
1 tsp baking soda
1 1/3 C sugar
½ C + 2 tbsp butter
4 eggs
¼ C milk or milk sub
2 C mashed ripe banana (2 or 3 nanners depending on size, the browner the better I say, but that all depends on how much banana flavor you wish to have come through.)
1 C dark choc chips (I like 60% Ghirardelli)

Beat all ingreds together, pour into greased loaf pan (line bottom w/parchment-grease that too!).
Bake at 325 for 60 min or until toothpick comes out clean.

Monday, February 22, 2010

Gluten Free Crepes :)

Whenever someone says to me, "OH MY GOD I could never eliminate wheat from my diet, what do you eat????" I laugh, and reply, "Anything I want! We've got recipes for just about anything you could possibly want without wheat that are just as good, and sometimes better!"
I can tell you that I was that person, when I first started going gluten free that couldn't figure out what I'd eat, but now after 2 or 3 years of being gluten free I have no cravings, misgivings or regrets about being gluten free. It's one of the best things I've ever done for myself, and I encourage everyone I talk to that has food coma, bad pms, and digestive issues, among other things, to consider it and to let me know if they want help trying to make the transition. You don't have to go it alone at the beginning like I did. You don't have to reinvent the wheel. The recipes are here, or at least on my computer, and I'm happy to send them along with ideas and I'm happy to offer support any way I can.

This morning we made gluten free crepes, both savory and sweet. I devoured the savory one before I remembered to take a pic, but here's one for the sweet, which was much prettier, anyway ;-)

And here's the recipe:
1 C rice flour
2 tsp sugar
1/4 tsp salt
Mix together and set aside

1 C milk (whatever kind you drink, dairy or non)
1/2 C water
2 tsp butter, melted
2 eggs
mix together in blender, add dry ingredients, blend til smooth

Cover and chill for 1 hour

Heat an 8-inch non stick crepe pan or skillet over medium heat.
Pour a scant 1/4 c of batter in the pan, swirl immediately so batters covers the entire pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a rubber spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over and cook 30 seconds or until center is set.

This recipe was adapted from, "Cooking Light Way To Cook: The Complete Visual Guide to Everyday Cooking" 2009 Oxmoor House Inc,
The website has crepe making tips and tricks if you've never made them.

For the filling we did 2. The first was savory:
Saute a yellow onion, add ground turkey breakfast sausage-cook til nearly done, scramble eggs, add some milk of your choice-set aside, add sliced/chopped mushrooms to your onions and sausage-cook til the shrooms are soft, add the egg goo-cook til done. Add the whole steaming mixture to the top of warm crepe-Mmmmmm

The second was sweet.
Melt some dark chocolate and grind or have purchase some ground almonds or other nut of your choice.
Fresh ground almond bits mixed with cream cheese, dolloped on a warm crepe, add fresh raspberries, and drizzle with freshly melted chocolate. Try not to drool on yourself.

Wednesday, February 17, 2010


I don't remember where I found this recipe, originally, but I'm eternally gratefull to whomever came up with it!!!

I get thumbs up all around the table from adults and teens alike on this one at home and on the college campus. Even those that aren't Gluten Free love it!

Here's the recipe
GF Pizza Crust-makes 2 personal size crusts. It's a very forgiving recipe. I made 5X the recipe in the college kitchen w/in-exact measurements and it came out great!

3/4 C arrowroot (or cornstarch)
1/2 C brown basmati flour
2/3 C Teff flour (or flax meal)
1 tsp Xanthan gum (I think I'll add another 1/2 tsp when I do it again)
1 tsp salt
Mix all that together in an electric mixer, if you have one. If you don't make sure you add the xanthan gum last as it makes the dough very stiff.

In a small saucepan heat to 105-115 degrees:
1/2 C milk (I used Rice, Almond works too)
1/4 C water
Add yeast and sugar when the liquid gets to the right temp
2 1/4 tsp yeast
2 tsp sugar
Add this to the dry, mix on medium

Add to the mix:
2 tbsp olive oil
2 well beaten egg whites

Mix everything for about 5 minutes

Preheat oven to 400 degrees

Line a large baking sheet w/parchment and spritz w/oil. This dough is super sticky and the oil really helps being able to handle the dough later.

Get your hands wet. When they get the slightest bit sticky wash them off. Wet, clean hands makes handling GF dough MUCH easier.

Split the dough into 2 balls and pat into circles about 1/4" thick on your parchment pan.

Spritz the top of the dough w/more oil and cover loosely w/plastic wrap. Set aside to rise for at least 20 minutes.

I like to bake right on the pan that the dough raised on.

Bake 5-10 minutes (I did 8 at a mile high, and it could have been in a smidge longer)

Top your pizza and broil til golden brown and sizzly :-D