Saturday, May 30, 2009

Gluten Free Pumpkin Spice Muffins

This recipe was one of my favorite muffin recipes when I was a consultant and travelling. I used to make a batch and then put them in zip loc baggies in my luggage and take them with me. They were my breakfast on many mornings when I ran out my hotel door on early mornings headed to my client. I remembered this recipe this morning when contemplating what to use my rice bran in. They are packed with lots of healthy ingredients and are dairy free (if you use another milk).

Gluten Free Pumpkin Spice Muffins

1/2 Cup Rice Bran
2 Tbs Flax Meal
2 tsp Baking Powder
1 tsp Xanthan Gum
1 tsp Pumpkin Pie Spice
1/2 tsp Nutmeg
2 tsp Cinnamon
1/4 tsp Sea Salt
1/2 Cup Molasses
1/4 Cup Honey
1 Cup Puree Canned Pumpkin
1/2 Cup Milk
2 Eggs
4 Tbs Applesauce
1/2 Cup Raisins (I put in hot water for few mins to plump them up so they won't take moisture from the muffin)

Preheat the oven to 425 degrees
In a medium bowl mix all the dry ingredients together.
In your mixer place all the "wet" ingredients and blend. Slowly add the dry ingredients into the wet. When blended fold in the raisins. Fill greased muffin pan. Bake for 20 - 25 mins or until toothpick comes out clean.

Friday, May 15, 2009

Organizing My Recipes

Just wanted to let you all know that I have now categorized my recipes so you can easily find them by type. As the number of them grew I was having more difficulty finding them. So now if you look at the right side of the blog "main" you will see a section with categories.

I also added some new music. My favorite artist Basia is now online. :)

Thanks to all of you who *follow* me.


Pamela's Gluten Free Waffles

Pamela's Gluten Free Waffles

I have been struggling with making waffles ever since my waffle iron died. I received the iron in 1987 and it had long since passed its prime. I bought a VillaWare waffle iron / griddle with an adjustable control and removable plates to replace it. It was the grand daddy of waffle irons. Deep pocket waffles. But, the gluten free batters I had did not work well in this waffle iron. I fed my trash can and the birds more than my family. So yesterday, armed with a 30% off coupon for Kohl's I ventured into the appliance section. I found a Cuisinart Waffle maker for $39.99 on sale for $33.99 and then with my coupon it was $23.80. I took it home and hoped this would work well. It has an adjustable temperature control. This morning I pulled out my Pamela's Baking and Pancake Mix and proceeded to mix up some batter:

2 Cups Pamela's Mix
1 Cup + 3 Tbs Milk
3 Eggs

As you can see they turned out beautifully. The light on the maker lights up green when it is heated and ready for batter and then goes to red when you put batter in. It returns to green when the waffle is cooked. It was easy to remove from the plates and made a wonderfully moist and slightly crispy waffle. My children were pleased and they are my ultimate critics.

This is the unit I bought. Model # WMR-CA.

This is the mix I use. I buy it 3 bags at a time from Do the Subscribe and Save and it is $34 with free shipping.

To your health ..... Gluten free!

Monday, May 11, 2009

Gluten Free Coffee Banana Bread

I made a WONDERFUL banana bread today. The recipe was originally from The Moosewood Cookbook. However, the recipe was gluten - again. So I had to do some playing in the kitchen with my flours to see if I could get a good texture. My temptation was to use the "Mock Better Batter" mix but I was looking for something a little less spongy and more light and fluffy like a cake. I hit a winner right away. A friend of mine recommended this recipe. She knew I was a coffee-o-holic and said this was her favorite. I have been forgetting about it until today when the banana's were piling up again and needed to be used. I am tired of the same ole recipes and this fit the bill. It's a little fussy to make and probably not for the rookie baker because there are a few odd ingredients but I will tell you that it is so worth it. My daughter, husband and I all loved it. My son has yet to try it. It was even a hit without chocolate. Now that's an accomplishment.

**I wanted to make a special note that my cinnamon, nutmeg, almond extract and orange zest were all from Penzey's Spices which in my opinion are the best spices on the market. You can order them online from their website or if you are lucky you can visit their retail store.

Gluten Free Coffee Banana Bread

2 C Ripe Banana's, Mashed
1 C Very strong black coffee (room temp)

1 1/2 C Butter, Softened
1 3/4 C Brown Sugar
4 Eggs
2 1/2 tsp Vanilla
1/2 tsp Almond Extract
1 tsp Orange Zest
1/2 tsp Nutmeg
2 tsp Cinnamon

3 C Brown Rice Flour
1/2 C Potato Starch (not flour)
1/2 C Corn Starch (can swap for potato starch if issues with corn)
1/2 C Tapioca Starch
2 tsp Xanthan Gum
1 tsp Salt
1/2 tsp Baking Soda
1 Tbs Baking Powder


Preheat oven to 350º. Grease the 2 bread pans.

Stir the coffee into the puréed bananas and set aside.

Combine the next group of ingredients & spices in a mixing bowl.

Combine all the dry ingredients in the third grouping.

Gradually combine dry ingredients with the butter/eggs and banana/coffee mixture - don’t overmix.

Spread batter into bread pans and bake for 55-65 minutes, until toothpick inserted into center comes out clean.

Cool for one hour before slicing.

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Doesn't this look fabulous? How about joining me for a great cup of Java to go with this bread? .................. I'll put the pot on. :o)

If you make this bread please report back on what you think.

To your health..... gluten free!


Friday, May 8, 2009

Gluten Free Chocolate Bread

The much awaited bread recipe is here. I scribbled notes as I baked so I hope that I have this correct. Enjoy!

Here is the recipe:

Gluten Free Chocolate Bread

3 Cups of Mock Better Batter Mix
1 Cup Sugar
4 tsp Vegetable Oil
2 Tbs Cocoa Powder
3/4 tsp Salt
1 Cup Milk
2 Eggs
1 tsp Baking Soda
1/2 Cup Chocolate Chips

Combine sugar, oil, salt, milk and eggs in a mixing bowl and blend. Combine Mock Better Batter, Cocoa powder and baking soda in another and combine. Slowly add the flour mixture to the mixing bowl. Fold in the chocolate chips. Bake in a 350 degree oven for 45 - 55 mins or until tester is clean.


Wednesday, May 6, 2009

Processed People

I am taking a time out from gluten free to share a video I found. This concept is so important to me since good foods that are pure and nutritious are part of what saved my life after battling cancer. Please, if you are not concerned about what you put in your mouth or are putting it off saying "I know I need to do better" - don't put it of. The time is now. Food does matter. My passion is to help others avoid the hardships of poor health physically, emotionally and financially.

Also, you will need to scroll down to the bottom of the blog and hit the pause button on my music box or you will have competing audio with this video trailer.

To your health, naturally.


Monday, May 4, 2009

Starbucks Gluten Free Valencia Orange Cakes

They're here, they're here! Starbucks Gluten Free Valencia Orange Cakes. Ahhhhh now I can have a little sweet treat with my coffee. I used to drool over the case of goodies and know that the gluten ones would be the end of my day if I ate it. But now there is a safe cake for me and all the other gluten free people out there. This cake was not in the bakery case. They had it in a separate drawer so if you don't see it, don't despair but ask them if there is a cake hiding somewhere for you. As near as I can figure this cake was around $2. I didn't get a receipt to know how much it was. Frankly, I didn't care either. :o)

Ingredients: Whole Eggs, Valencia Orange Pulp, Almonds, Sugar, Orange Peel, Gluten Free Baking Powder (Sodium Phosphate, Sodium Bicarbonate, Rice Flour), Orange Oil. Manufactured on shared equipment processing peanuts and tree nuts.

Nutrition Information: Calories 230, Calories from Fat 148, Total Fat 16 g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 125 mg, Sodium 40 mg, total Carbohydrates 32 g, Dietary Fiber 4 g, Sugars 23 g, Protein 9 g

Sunday, May 3, 2009

Let Them Eat Gluten Free Lemon Cake

My daughter told me that she wants a lemon cake for her birthday. Since we are hot on the heels of her June birthday I decided to try my hand at it. It turned out well. I need to make it in a smaller pan but otherwise the taste and texture was good. I played with the flavors to make it a very lemon cake. It turned out more like a snack cake because my pan was too big. But that's OK. It needs some frosting now but it is still warm. The kids had a piece of warm cake.

Gluten Free Lemon Cake

3 eggs
1/2 cup butter
1 1/2 cups sugar
2 Tbs Hot Water

Blend together until smooth.

In a separate bowl combine:
1/2 Cup Sweet Rice Flour
1 1/2 Cups White Rice Flour
2 tsp Baking Powder
2 tsp Xanthan Gum

Add the following to the butter mixture:
1 tsp Vanilla
1 tsp Lemon Extract (I used Penzey brand)
1 tsp Lemon Powder (again Penzey's)
1 Tbs Lemon Juice

Preheat the oven to 350 degrees. Spray 11 x 7" baking pan with cooking spray. Bake for 55-60 minutes or until center is firm.

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Saturday, May 2, 2009

Gluten Free Hershey's Kiss Cookies

Get ready for a mouth watering cookie. Remember eating these right out of the oven. All gooey and ..... FULL OF GLUTEN! But I have reworked this recipe for you and now you can enjoy them gluten free. My children watched me as I put the first batch in the oven. They begged me to let them have one for their snack. You will notice an odd shaped "kiss" on the pile of cookies. Well, it isn't a kiss at all but a Reeces Peanut Butter cup. My daughter loves them and even in a peanut butter cookie it isn't too much. These cookies got the *thumbs up* rating from my children.

Gluten Free Hershey's Kiss Cookies

1 3/4 c. Gluten Free Flour Mix
1 tsp Xanthan Gum
1 tsp. Baking Soda
1/2 tsp. Celtic Salt
1/2 c. butter
1/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar

1 egg
1 tsp vanilla

Sift baking soda, flour, xanthan gum and salt together. Cream butter, peanut butter, and sugars in another bowl.
Add egg and vanilla. Beat well. Blend in dry ingredients.

Then shape dough into 1 inch balls. Place on ungreased baking sheet. Bake at 375 degrees for 8 minutes. Take from oven; place a Hershey Kiss in center of cookie. Return to oven for 2-5 minutes.

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