I was super excited about these treats. The recipe calls them fritters, but really they're more like doughnuts or funnel cake than any apple fritter I've ever had, especially with the powdered sugar on them. I lost gluten around the same time as my son (2008), so that's how long it's been since I had a funnel cake. :( These are every bit as good, if not better, because I LOVE that hit of apple and spice. We just splurged on a frier--I got a Kitchen Kettle instead of a Fry Daddy because it looked more versatile and was much cheaper. It worked well to fry them in, and seemed to do a pretty good job maintaining the right heat. The fritters are amazing, and a GREAT way to get some fruit in kids (I know, not healthy...*sigh*) because my kid and the neighbor kid LOVE them, too! :D
Ingredients:
2 c. gluten free all-purpose flour (I like Bob's Red Mill)
¼ c. sugar
2 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
2 flax eggs
1 c. milk*
4 med. apples, peeled and cored
2 quarts oil for deep frying
½ c. powdered sugar for dusting
Directions:
Slice apples into rings, approximately 1/4-1/2” thick. Set aside.
Mix together flour, sugar, baking powder, nutmeg, cinnamon and salt in medium bowl. In separate bowl, beat together eggs and milk. Slowly stir milk mixture into flour mixture and mix until smooth.
Heat oil to 375 degrees F (190 degrees C) in a deep frier or heavy bottomed pot or skillet. Dip apple slices into batter and drop into hot oil to fry. Turn each apple slice once, and fry until golden. Drain on paper towels, and dust each fritter with powdered sugar.
GK's notes: My husband made these, twice (and OMG are they good). He used rice milk once and Silk brand soy milk the second. He says if you use rice milk, the 2 cups is fine, but you'll need a little more soy milk to make it thin enough, because the soy milk is thicker. He uses one of those spiral cutting, peeling machines, so his apples are a bit thinner than the original recipe called for, but it's still very good.
10/20/2013
6/30/2013
Barbecue Roast
This recipe is from Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults by Connie Sarros.
My SON made this. He's 9. He had supervision from dad, and dad cut the meat and put the dish in the hot oven. Otherwise, it was all the chitlin. It was DELICIOUS! I had little idea of what to expect, since the sauce gets made with the beef...but it turned out so well.
Ingredients:
2 T cider vinegar
2 T brown sugar
1 tsp cornstarch
1 1/4 c ketchup
2 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1 T dried onion flakes
1/4 c chopped green pepper
1 c water
1 2 lb boneless chuck roast
Method:
Preheat oven to 350*
In a medium bowl, stir together vinegar, brown sugar and cornstarch. Add the ketchup, chili powder, salt, pepper, onion flakes and green pepper. Stir in the water. Pour half of this mixture over the bottom of a roasting pan.
Cut the roast into six serving pieces, then place in the roasting pan over the sauce. Pour the remaining sauce over the top of the roast.
Cover the pan with foil and bake for 3 hours, or until the meat flakes easily with a fork, adding more water as needed.
That's it! We didn't ever check the meat, and one section of the sauce got dried out a bit, so I would recommend checking it at least once or twice during cooking, to stir/add water if needed. But the meat came out ridiculously tender, and the sauce is delicious and so rich! We used special corn, gluten etc. free ketchup, and tapioca starch instead of corn. Those are the only changes we made to the recipe.
My SON made this. He's 9. He had supervision from dad, and dad cut the meat and put the dish in the hot oven. Otherwise, it was all the chitlin. It was DELICIOUS! I had little idea of what to expect, since the sauce gets made with the beef...but it turned out so well.
Ingredients:
2 T cider vinegar
2 T brown sugar
1 tsp cornstarch
1 1/4 c ketchup
2 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1 T dried onion flakes
1/4 c chopped green pepper
1 c water
1 2 lb boneless chuck roast
Method:
Preheat oven to 350*
In a medium bowl, stir together vinegar, brown sugar and cornstarch. Add the ketchup, chili powder, salt, pepper, onion flakes and green pepper. Stir in the water. Pour half of this mixture over the bottom of a roasting pan.
Cut the roast into six serving pieces, then place in the roasting pan over the sauce. Pour the remaining sauce over the top of the roast.
Cover the pan with foil and bake for 3 hours, or until the meat flakes easily with a fork, adding more water as needed.
That's it! We didn't ever check the meat, and one section of the sauce got dried out a bit, so I would recommend checking it at least once or twice during cooking, to stir/add water if needed. But the meat came out ridiculously tender, and the sauce is delicious and so rich! We used special corn, gluten etc. free ketchup, and tapioca starch instead of corn. Those are the only changes we made to the recipe.
6/17/2013
Snickerdoodles
The men in my life are HUGE fans of snickerdoodles. The ones we've been buying from the store cost almost $4 for two big cookies. I found Martha Stewart's recipe, http://www.rachelleb.com/2009/02/23/martha-stewarts-snickerdoodles/, and thought I'd give it a go. We were seeing if duck eggs would be a thing the chitlin could eat, being as some people with chicken egg allergies seem to tolerate them. Nope. The recipe was REALLY good, though, with our Bob's and the duck eggs, so I thought I needed to try it with some flax gel and guar gum, instead, because the chitlin still deserves delicious cookies, even if he can't have eggs. Or maybe because he can't have eggs. Anyway, I am happy to report that the recipe is still quite wonderful vegan, so here's my version.
Makes 20 cookies
2 3/4 cups Bob's Red Mill all-purpose gluten-free flour
2 tsp baking powder
1/2 tsp salt
1 cup butter flavored shortening (I use Spectrum brand), room temperature
1 1/2 cups sugar
2 flax egg replacers*
1/2 tsp guar gum**
- – -
2 tbsp sugar
2 tsp ground cinnamon
Preheat oven to 350F. Sift together flour, baking powder, guar gum, and salt into a bowl. Put shortening and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in flax eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days, and they freeze very well.
GK's notes: Ok, * flax egg replacer recipe: 3 T very hot water, 1 T ground flax seed. Allow to sit for a few minutes, to gel. That's it! ** It's possible that the guar gum is unnecessary--I will try it another time and come modify the recipe if needed. I thought it might be handy, because a lot of this kind of cookie gets very crumbly if it doesn't have eggs. Turns out it's a pretty chewy cookie, so it may not need it. When I first started baking, I put xanthan gum in everything, because most gluten-free recipes call for it. But I forgot it one time, when making cupcakes, and couldn't tell a difference, so I rarely bother anymore, and my baked goods usually come out pretty well without it. Xanthan gum is no longer a good choice for us anyway, because it's made using corn, so IF I use a gum, now I use guar, which isn't quite as effective as xanthan anyway. However, the texture of these cookies is nearly indistinguishable from the ones I made with duck eggs, so as far as I'm concerned at this time, the recipe is great!
Makes 20 cookies
2 3/4 cups Bob's Red Mill all-purpose gluten-free flour
2 tsp baking powder
1/2 tsp salt
1 cup butter flavored shortening (I use Spectrum brand), room temperature
1 1/2 cups sugar
2 flax egg replacers*
1/2 tsp guar gum**
- – -
2 tbsp sugar
2 tsp ground cinnamon
Preheat oven to 350F. Sift together flour, baking powder, guar gum, and salt into a bowl. Put shortening and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in flax eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days, and they freeze very well.
GK's notes: Ok, * flax egg replacer recipe: 3 T very hot water, 1 T ground flax seed. Allow to sit for a few minutes, to gel. That's it! ** It's possible that the guar gum is unnecessary--I will try it another time and come modify the recipe if needed. I thought it might be handy, because a lot of this kind of cookie gets very crumbly if it doesn't have eggs. Turns out it's a pretty chewy cookie, so it may not need it. When I first started baking, I put xanthan gum in everything, because most gluten-free recipes call for it. But I forgot it one time, when making cupcakes, and couldn't tell a difference, so I rarely bother anymore, and my baked goods usually come out pretty well without it. Xanthan gum is no longer a good choice for us anyway, because it's made using corn, so IF I use a gum, now I use guar, which isn't quite as effective as xanthan anyway. However, the texture of these cookies is nearly indistinguishable from the ones I made with duck eggs, so as far as I'm concerned at this time, the recipe is great!
6/07/2013
Bran Muffins
UPDATED
So the whole duck eggs did not work out--the chitlin started rashing out after a few days of trying them. However, we are on a new experiment--this time with official backing! We are participating in a clinical trial where, after some months of allergy sublingual drops, he's to try the foods he was taking drops for. Chicken egg white is one of his foods, so I've been using egg white to make baked goods. So far, so good--he hasn't rashed out from baked egg white yet. Cross your fingers for us.
This is the third time I've made this recipe, and I think it's great now, so I'm just going to edit the one I had up here to the new, improved version that includes chicken egg white only. It's a good recipe, and I wouldn't be ashamed to serve these to anybody!
(Old text: This is an experimental recipe for us, to see if my chicken-egg allergic boy can tolerate duck eggs. So far, so good, I think...it usually takes a couple of weeks to find out. In the mean time, we are sure enjoying having eggs again, however briefly it may be. I still want to try these with real (rice, for us) bran, in addition to the quinoa flakes, even though the quinoa flakes made it SO delicious. And I bet the chopped apricots and/or apples would be great, too. I look forward to playing with this recipe more in the future. I also think chopped sunflower or pumpkin seeds would not go amiss in there.
I was going to put the original recipe, and then my alterations, but I just can't. It irritates me too much. The stupid red, plaid cookbook from Better Homes and Gardens REALLY likes to drop surprise ingredients like salt and water into the instructions, without having listed them in the ingredients section, which irks the crap out of me. Here's my version (it's better, anyway):)
1 1/4 c quinoa flakes
1 c Bob's Red Mill gluten free ap flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c applesauce
1/2 c *milk
1/4 c maple syrup
1/4 c brown sugar
1/4 c egg white (or 1 whole egg, if that suits)
1.5 T oil
1/2 c raisins, snipped dried apricots or snipped dried apples
Spray bottoms of muffin cups with nonstick spray coating. Set aside. In a mixing bowl, combine bran, flour, baking powder and baking soda, and salt. Make a well in the center of the dry mixture; set aside.
In another bowl, combine the applesauce, milk, maple syrup, brown sugar, egg and oil. Add applesauce mixture all at once to the dry mixture. Stir to combine. Fold in raisins.
Spoon batter into prepared cups. Bake in 400* oven about 20 minutes or until golden. Cool on a wire rack for 10 minutes, remove from cups. Serve warm.
I have been having trouble with muffins (especially egg-free ones) being too dry. I've been experimenting a bit, and having remembered that brown sugar is hygroscopic (absorbs moisture from the air), AND thinking this recipe wouldn't suffer from being a smidge sweeter, I thought I'd add a little to the recipe. Also, we found the honey flavor to be good, just overwhelming, and ds not really liking honey, we subbed in maple syrup for the honey. Since I was adding 1/4 c brown sugar, I reduced the maple syrup a tiny bit to 1/4 c from 1/3 c, so the extra brown sugar wasn't too much sweetness. It turned out well. I also added a little extra oil. This was originally a wheat bran muffin recipe, and was some lame-o diet thing, all free of egg yolk and light on oil. Blech! Lol! So, I don't really care about dieting, and just want a lovely, palatable muffin, so I added a little more oil back in.
Interestingly, this was meant to have bran in it, which I'm sure gave it a nice toothsomeness, but I really, really like the crumb with the quinoa flakes. The end result is a moist, somewhat dense but tender crumb that just is exactly what you want for a hearty, satisfying snack or breakfast.
So the whole duck eggs did not work out--the chitlin started rashing out after a few days of trying them. However, we are on a new experiment--this time with official backing! We are participating in a clinical trial where, after some months of allergy sublingual drops, he's to try the foods he was taking drops for. Chicken egg white is one of his foods, so I've been using egg white to make baked goods. So far, so good--he hasn't rashed out from baked egg white yet. Cross your fingers for us.
This is the third time I've made this recipe, and I think it's great now, so I'm just going to edit the one I had up here to the new, improved version that includes chicken egg white only. It's a good recipe, and I wouldn't be ashamed to serve these to anybody!
(Old text: This is an experimental recipe for us, to see if my chicken-egg allergic boy can tolerate duck eggs. So far, so good, I think...it usually takes a couple of weeks to find out. In the mean time, we are sure enjoying having eggs again, however briefly it may be. I still want to try these with real (rice, for us) bran, in addition to the quinoa flakes, even though the quinoa flakes made it SO delicious. And I bet the chopped apricots and/or apples would be great, too. I look forward to playing with this recipe more in the future. I also think chopped sunflower or pumpkin seeds would not go amiss in there.
I was going to put the original recipe, and then my alterations, but I just can't. It irritates me too much. The stupid red, plaid cookbook from Better Homes and Gardens REALLY likes to drop surprise ingredients like salt and water into the instructions, without having listed them in the ingredients section, which irks the crap out of me. Here's my version (it's better, anyway):)
1 1/4 c quinoa flakes
1 c Bob's Red Mill gluten free ap flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c applesauce
1/2 c *milk
1/4 c maple syrup
1/4 c brown sugar
1/4 c egg white (or 1 whole egg, if that suits)
1.5 T oil
1/2 c raisins, snipped dried apricots or snipped dried apples
Spray bottoms of muffin cups with nonstick spray coating. Set aside. In a mixing bowl, combine bran, flour, baking powder and baking soda, and salt. Make a well in the center of the dry mixture; set aside.
In another bowl, combine the applesauce, milk, maple syrup, brown sugar, egg and oil. Add applesauce mixture all at once to the dry mixture. Stir to combine. Fold in raisins.
Spoon batter into prepared cups. Bake in 400* oven about 20 minutes or until golden. Cool on a wire rack for 10 minutes, remove from cups. Serve warm.
I have been having trouble with muffins (especially egg-free ones) being too dry. I've been experimenting a bit, and having remembered that brown sugar is hygroscopic (absorbs moisture from the air), AND thinking this recipe wouldn't suffer from being a smidge sweeter, I thought I'd add a little to the recipe. Also, we found the honey flavor to be good, just overwhelming, and ds not really liking honey, we subbed in maple syrup for the honey. Since I was adding 1/4 c brown sugar, I reduced the maple syrup a tiny bit to 1/4 c from 1/3 c, so the extra brown sugar wasn't too much sweetness. It turned out well. I also added a little extra oil. This was originally a wheat bran muffin recipe, and was some lame-o diet thing, all free of egg yolk and light on oil. Blech! Lol! So, I don't really care about dieting, and just want a lovely, palatable muffin, so I added a little more oil back in.
Interestingly, this was meant to have bran in it, which I'm sure gave it a nice toothsomeness, but I really, really like the crumb with the quinoa flakes. The end result is a moist, somewhat dense but tender crumb that just is exactly what you want for a hearty, satisfying snack or breakfast.
4/27/2013
Tuna Casserole
2-3 T butter-flavored shortening
4 T canola oil
1 (8 ounce) package uncooked pasta (tinkyada or Trader Joe's brown rice pasta are excellent)
1 medium onion, finely chopped
1 stalk celery, finely chopped (optional)
2-3 cloves garlic, minced
1 red bell pepper chopped
1/4 cup all-purpose flour (bob's red mill ap gluten free)
2 cups *milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 head broccoli, chopped small
1 cup garlic jalapeno havarti flavored Daiya
(3 tablespoons bread crumbs
2 tablespoons butter-flavored shortening, melted,
a little additional cheese, optional)
Directions
If you want a crispy crumb top, preheat oven to 375 degrees F. Grease a medium baking dish.
Bring a large pot of salted water to a boil. Add pasta, cook for 8 to 10 minutes, and drain.
Melt 2 T butter-flavored shortening in a skillet over medium-medium-high heat. Stir in the onion, celery, if using, peppers, and broccoli, and cook 5 minutes.
Add garlic, continue to cook and stir about 5 minutes, until veggies are tender.
Add 4 tablespoons oil to veggies, add flour and stir until thick.
Stir in milk, and continue cooking 5-10 minutes, until sauce is smooth and
slightly thickened. Season with salt and pepper (or salt and Mrs. Dash--I love that
stuff!). Stir in tuna and cheese, breaking up tuna as needed, and stirring to melt
cheese.
Add cooked noodles and stir.
To make the crispy crust, transfer to the baking dish. Melt remaining 2 tablespoons
butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
Top with a little additional cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned
GK's notes: if you want to make the crispy crust, make the noodles al dente. If not,
go ahead and cook them to the doneness you like, and as soon as all the food is
combined, you're good to go!
I use rice milk and Daiya, but any milk or cheese will be great.
Also, honestly, the veggie combo is totally up for grabs. The original recipe calls for peas and mushrooms. I will NOT eat mushrooms, and didn't have any peas, though peas are truly delicious in this. I had broccoli and red peppers, so that's what I used, and it turned out great! Use what you have, or what you like. Just make sure to use about 3-4 cups of veggies (I'm including the onions in this amount, because I know some people don't like onions, so make sure and replace them with something if you don't use them!), and this is a pretty healthy meal. If you do use different veggies, your cooking method may need to be altered. Like, I wouldn't saute the peas--they could just go in the sauce for a few minutes before you add the noodles/cheese, but mushrooms would want a little saute. Use your judgment!
2/05/2013
cheeseburger soup
I got (and adapted) this recipe from a cookbook. I can't remember the book name, so if anybody knows where I got it, please let me know--I mean no thievery.
Ingredients:
2 c potato, cut into even pieces
2 T oil
1 lb ground beef
1 cup onion, cut up
1 cup bell pepper, cut up
1/2 c ap, gluten free flour ( I used Bob's)
1 T italian herbs
1 T salt
pepper
pinch cayenne
1.5 quarts beef broth
@2 c *cheese*
Directions:
In a large saucepan, put the potatoes and enough water to cover them by about 2 inches. Bring to a boil over high heat. Lower the heat to medium/high and simmer about 15 minutes. Drain, return to pan and cover to keep warm.
In a large stockpot, heat the oil over med-high heat. When hot, addt he beef and cook, breaking up the meat, until the beef begins to brown. Add the onion and bell peppers and cook, stirring, for another few minutes. Add the flour and spices. Cook, stirring, until well mixed and thickened--2-3 minutes.
Add the broth, lower the heat to medium, and cook, stirring until heated through. Add the cheese, stirring until melted and the soup is creamy. Add the potatoes, and cook until warmed through.
GK's notes: I use Daiya cheese, and I use about half cheddar and half pepper jack. The original recipe called for stuff like jalapeno peppers and two whole pounds of meat. That was waaayyy too much for my family, and I never have hot peppers around, so I use spicy cheese and a dash of cayenne to spice it up.
Ingredients:
2 c potato, cut into even pieces
2 T oil
1 lb ground beef
1 cup onion, cut up
1 cup bell pepper, cut up
1/2 c ap, gluten free flour ( I used Bob's)
1 T italian herbs
1 T salt
pepper
pinch cayenne
1.5 quarts beef broth
@2 c *cheese*
Directions:
In a large saucepan, put the potatoes and enough water to cover them by about 2 inches. Bring to a boil over high heat. Lower the heat to medium/high and simmer about 15 minutes. Drain, return to pan and cover to keep warm.
In a large stockpot, heat the oil over med-high heat. When hot, addt he beef and cook, breaking up the meat, until the beef begins to brown. Add the onion and bell peppers and cook, stirring, for another few minutes. Add the flour and spices. Cook, stirring, until well mixed and thickened--2-3 minutes.
Add the broth, lower the heat to medium, and cook, stirring until heated through. Add the cheese, stirring until melted and the soup is creamy. Add the potatoes, and cook until warmed through.
GK's notes: I use Daiya cheese, and I use about half cheddar and half pepper jack. The original recipe called for stuff like jalapeno peppers and two whole pounds of meat. That was waaayyy too much for my family, and I never have hot peppers around, so I use spicy cheese and a dash of cayenne to spice it up.
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