Posted on | May 4, 2011 | No Comments
This is an amazing chocolate cake recipe, with a deep chocolate flavor. These are some of the best cupcakes/cakes I’ve ever had. This has become my go-to cake recipe, and as a bonus, when I’ve served these to people without allergies, they gobbled them up without realizing they were “special”. This is a great example of serving great food, not just food that’s good for people with Celiac and/or allergies.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3/4 cup brown rice flour, or another flour like sorghum or millet
- 1/4 cup pea or bean flour
- 1/2 cup white rice flour, or a starch such as arrowroot or tapioca
- 1 cup good quality baking cocoa – we like Rodelle Dark Baking Cocoa and Frontier Organic Cocoa Powder
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp xanthan gum or guar gum
- 1 1/2 sticks margarine (Fleishmann’s unsalted is dairy free) or butter, room temperature
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups milk (dairy, rice, soy) plus 1 1/2 tsp vinegar to mimic buttermilk
Preheat the oven to 350 degrees.
This makes 2 dozen cupcakes or 2 9″ round cakes. Lightly grease the bottom of the baking pans, then dust with a little cocoa powder, or line 2 muffin tins with cupcake liners.
Whisk the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a medium bowl.
In a separate bowl, with your mixer, beat the butter until creamy. Slowly add the brown sugar and the granulated sugar. Whip this mixture until fluffy.
Add the eggs one at a time to the creamed mixture, then add the vanilla.
Turn the mixer to low and alternate adding the flour mixture and the buttermilk.
Pour into the prepared pans – if making cupcakes, use an ice cream scoop to measure an equal amount of batter into each cupcake liner. For cakes, bake for 25-30 minutes; for cupcakes 12-15 minutes, until the cake/cup cake is springy to the touch and a toothpick comes out clean.
Let cool, then serve as is or frost with a “butter”cream or faux-cream cheese frosting. Yum!
Posted on | May 1, 2011 | No Comments
We love our delicious cornbread, but recently we started playing around with the recipe a bit, and found that a few tweaks made the cornbread even better. One variation includes dairy, and the Cheesy Cornbread Biscuits are delicious, but the Cornbread Biscuits without cheese are yummy, too!
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy-free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.
- 1/4 cups fine cornmeal
- 1/2 cup millet, brown rice, or other pale flour
- 1/2 cup white rice flour
- 1 1/2 tsp xanthan gum or guar gum
- (if not gluten-free, just use 1 cup flour and omit the xanthan gum)
- 1/3 cup sugar
- 2 tsp baking powder (1 TBS if not using eggs)
- 1 tsp salt
- 2 eggs (or 1/3 cup applesauce)
- 1/2 cup vegetable oil
- 1 can creamed corn (14-15 oz)
- Variation: If you can eat dairy add 1 1/2 cups shredded sharp cheddar cheese
Grease 2 cookie sheets or line with Silpat or Reynold’s Release foil. Preheat oven to 350.
Whisk together ingredients from cornmeal to salt in a medium bowl
Add wet ingredients to the bowl, and mix until just blended. It will look something like brownie batter.
If you can eat dairy, add the cheese at this point. Mix for just a moment, until the cheese is mixed through the batter
Using a small cookie scoop/ice cream scoop, scoop balls of batter onto the prepared cookie sheets. Leave at least 1″ between each biscuit to allow for them to expand while baking.
Bake 12-15 minutes or until the top is firm and lightly brown. Serve warm with some butter or butter substitute.
This goes great with ham, bbq ribs, chili, bbq chicken, ham and bean soup, or anything with a Southern flavor. This is a wonderfully moist cornbread biscuit that gets devoured in our house and tastes equally good without eggs.
Posted on | April 29, 2011 | No Comments
We have had a very good, dependable, easy banana muffin recipe, but sometimes you want a little something different. This new recipe makes incredibly easy and delicious muffins, and we’re really enjoying them! The girls are eating them for breakfast, snacks, and dessert, so they don’t last long.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.
- 1 1/4 cup GF flour (I like 1c brown rice, 1/4c pea flour)
- 1/2 cup starch (arrowroot starch, white rice flour, tapioca starch, potato starch)
- 1 tsp xanthan gum or guar gum
- if not gluten-free, just use 1 3/4 cups flour and omit xanthan gum
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2-3 brown, very ripe bananas, mashed
- 1 1/2 cup sugar
- 1/2 cup oil
- 1/4 cup dairy/soy/rice milk mixed with 1/4 tsp. vinegar
- 1 tsp. vanilla
- 2 eggs (or equivalent egg replacer)
- 1 cup mini-chocolate chips (we like the Enjoy Life Chocolate Chips
, which are gluten/dairy/soy/nut free)
Preheat oven to 350*F. Spray or grease muffin pan or insert paper muffin cups.
Whisk flour through salt together in a medium bowl. In your mixer’s bowl, beat bananas through eggs. Slowly mix the flour mixture into the banana mixture, until it’s completely combined. Add the mini-chocolate chips and mix until just combined.
Add 1 ice cream scoop of batter into each muffin cup and bake at 350*F for 18-20 minutes.
This recipe makes 18-20 muffins. But don’t expect them to last very long! Ours rarely last a day!
Posted on | April 10, 2010 | No Comments
We are now part of a CSA, an Eastern Seaboard CSA that gives us fresh (and mostly organic) veggies from farmers on the East Coast of the USA before the Farm Direct Coop starts up for the late Spring/Summer. The price for organic produce is much better through a CSA, and the food has been amazing – and seeing how much my girls like eating rainbow chard sautéed with garlic and olive oil is priceless!
This is a 1-pot meal that can use up a good amount of fresh produce, and a great way of getting chard into people who might be leery of eating any dark leafy green that isn’t spinach. They don’t really have to know it’s chard!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe. This recipe is Faux Fast Food, and can be made in under 45 minutes.
- 1-2 TBS olive oil
- 1-2 TBS butter/margarine
- 1 medium onion, diced
- 3-4 cloves garlic, minced or pressed
- 3-4 lbs boneless/skinless chicken
- 6-8 oz baby bella mushrooms
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp thyme
- 2 pinches kosher salt
- 2 small-medium zucchini
- 2 small-medium summer squash
- 1/4 cup apple juice or cooking wine
- 1 28oz can crushed tomatoes (this is tricky to find corn-free, but a few brands don’t contain citric acid/ascorbic acid)
- 1 bunch swiss, red, or rainbow chard
- 1 handful fresh parsley, stemmed and roughly chopped
Start by doing all the prep work with the veggies and the chicken. There’s a lot of chopping for this recipe, and you don’t want to end up overcooking something because you need more time to chop!
Mince the onion and garlic, and set aside. Chop the chicken thighs into cubes about 2 inches long. Rinse and slice the mushrooms, and set aside. Slice the zucchini and summer squash in half length-wise, and cut into half-moons. If the zucchini/summer squash is quite wide, you may wish to cut them into quarter-moons.
To prepare the chard, first break off the bottom stem, then rip the chard in half. Use a salad spinner (I love the OXO Salad Spinner, myself) to rinse the chard, then dry and roughly chop the greens. You want to have pieces that are about the size you’d use for lettuce in a salad.
Place a large, deep skillet over medium heat, and warm the butter/margarine and olive oil. When the oil is hot, add the onion and garlic, and sauté. When the onion and garlic are tender, add the chicken. Stir with tongs (I use the Oxo Good Grips 12″ Tongs), until chicken begins to brown.
Add the mushrooms, salt, and dried herbs to the chicken mixture, and keep stirring with tongs. When the mushrooms start to soften and the chicken is looking browner, add the zucchini and summer squash. Stir well to combine, then cover and let simmer over medium heat for 5 minutes. Open only once or twice to stir. The steam will help the chicken and veggies finish cooking.
Drain the “juice” that has accumulated in the pan. Next, deglaze the pan with about a little apple juice or wine. Stir again with tongs, then add the crushed tomatoes. Stir to combine, and let simmer for another 5 minutes with the cover on.
Finally, add the chopped fresh parsley and the chopped chard to the pan. Stir, cover, and let simmer for a final 5 minutes. The heat and steam will wilt the greens, and they will be perfectly cooked with little to no additional work.
Stir and serve. I like mine plain and with a salad on the side, but my daughters liked theirs with some Tinkyada Brown Rice Penne Pasta. Eat it up, yum!
Posted on | April 3, 2010 | No Comments
One afternoon my daughters wanted to cook dinner for the family. The younger two wanted to make desserts, so my youngest made GF GrapeNut pudding, my middle daughter made a fudge pie from the Joy of Cooking, and my oldest decided to make the main course, with a side of pasta.
After much searching for the perfect recipe to make for dinner, Mackenzie found a Chicken and Chive Roulade recipe in the wonderful Silver Spoon cookbook. We made some adaptations to add a bit more flavor and to make it gluten-free, as well as creating more detailed directions.
This recipe is not dairy-free This is a delicious gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, soy free, egg free, tree nut free, peanut free, fish free, and shellfish free recipe. This recipe is Faux Fast Food, and can be made in under 45 minutes.
- 4 boneless/skinless chicken breasts
- 1/4 cup butter and 2 TBS butter, separated
- 2 TBS chopped fresh chives (they’ve popped up in the garden already this spring!)
- 8 tsp cream cheese with chives
- 1/4 cup grated parmesan cheese
- 1/4 cup gf flour
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- freshly ground salt and pepper to taste
- 3 TBS olive oil
Have a large skillet with a cover ready, as this cooks on top of the stove. You will also need 8 toothpicks.
Cut each chicken breast in half length-wise. Lay between two sheets of wax paper and pound each one with a meat mallet to approximately 1/4 to 1/8 inch thick.
Divide the 1/4 cup butter into 8 equal pieces. Lay out every piece of pounded chicken breast on a piece of wax paper or a cookie sheet. On each place 1 piece of butter, 1/8th of the chives, and 1 tsp chive cream cheese.
Roll each piece of chicken length-wise, and secure with a toothpick.
In a bowl, combine flour, parmesan, oregano, thyme, salt, and pepper.
Dust each roulade with the flour mix, and then dredge the bottom of each piece of chicken with the flour mixture as well.
Melt the remaining butter and the olive oil in the large skillet over medium-high heat. Place each piece of chicken in the skillet. Cook until browned (about 2 minutes), then flip. Cook each side for 2 minutes, until browned on all sides.
Sprinkle the chicken with any leftover chives when serving. Serve with pasta (Mackenzie tossed her pasta with butter and parmesan), quinoa, or potatoes and a roasted vegetable (we had roasted broccoli and asparagus).
Posted on | March 29, 2010 | No Comments
My stepfather’s mom made GrapeNut pudding all the time – for every occasion. It wasn’t my favorite dessert, but it has so many nice memories attached to it. After we went gluten and dairy free (and therefore couldn’t eat Grape-Nuts Cereal), I figured we could never eat it again. When Gram passed away recently, I wanted to make a version of it for my stepfather in Gram’s memory, so I tweaked it.
I love to munch on the Bakery on Main Gluten Free Granola, and had found the (gluten, dairy, and nut-free) Enjoy Life Cinnamon Crunch Granola to be a bit too dry to be eaten plain. The Bakery on Main Gluten Free Granola is too chunky to cook with, but the Enjoy Life Cinnamon Crunch Granola is absolutely perfect to use in place of Grape-Nuts Cereal for GrapeNut pudding! Yum!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe.
Not-quite-extensive testing with my stepfather, my family, and some of my stepfather’s coworkers indicated that this recipe leads to great results – and people never knew it was gluten-free!
- 1 1/2 cups Enjoy Life Cinnamon Crunch Granola
- 4 cups milk (or milk substitute – I would suggest coconut milk)
- 2 eggs
- 1 cup sugar
- 1 pinch kosher salt
- 1 tsp vanilla
- 1 tsp cinnamon
- Optional toppings: ice cream, whipped cream, or whipped topping
Preheat the oven to 350 degrees.
In a medium saucepan over medium heat, combine the granola with the milk/milk substitute. Bring up just to the boiling point, stirring regularly, then remove from the heat.
While the granola and milk are cooking, combine eggs, sugar, salt, vanilla, and cinnamon in a medium sized bowl. Whisk together well.
Pour the egg mixture into the milk/granola mixture slowly, stirring constantly. If you add too much at a time you’ll end up with cooked eggs, not a custard!
Once the custard is combined, pour into a 9×9 oven-proof pan, and put into the oven.
Bake at 350 for 45min to 1 hour, until a knife inserted in the center comes out clean.
Serve warm, with ice cream or whipped cream/whipped topping. (Whole Foods and other natural food stores now sell canned soy-based whipped cream next to the dairy whipped cream)
Yum! Enjoy this warm custard with your family, and make your own memories!
Posted on | January 20, 2010 | No Comments
My family has been loving the Impossible Quiche Pie variations, and while I was Googling for more ideas, I found an apple pie variation. My oldest and youngest daughters love almost any dessert, but my middle daughter loves apple pie and chocolate only. It was lovely to find an easy workaround for the hassle of making gluten-free apple pie! As a bonus, it tasted delicious!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3 large apples, peeled and sliced
- 1 teaspoon ground cinnamon
- several grates fresh, or 1/4 teaspoon ground nutmeg
- 1/2 cup gf biscuit mix – we like Bob’s Red Mill Biscuit mix or Pamela’s Baking & Pancake Mix
- 1/2 cup all purpose gf flour mix (or 1/4 cup rice or sorghum flour & 1/4 cup tapioca or corn starch)
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp canola oil
- 1/2 cup sugar
- 1/2 cup milk or milk substitute (cow, coconut, or soy work the best, rice is a bit too thin)
- 1 tablespoon margarine or butter, melted, or oil (Fleishmann’s unsalted is dairy & gluten free, Earth Balance has a dairy, soy, & gluten-free tub)
- 2 eggs (these are necessary, don’t try to substitute)
- 1/2 cup gf flour or baking mix
- 1/4 cup brown sugar, packed
- 3-4 TBS cold margarine, butter, or shortening (for shortening, we like Spectrum)
- 1/2 tsp allspice
Oil a 9″ pie pan with deep sides, and preheat oven to 350.
Peel and slice apples, and set in a medium-sized bowl. Add cinnamon and nutmeg, stir, and let sit.
In another medium-sized bowl, whisk together the biscuit mix, sugar, eggs, milk/milk substitute, and melted margarine/butter.
In a third bowl, combine the dry topping ingredients. Cut the fat into small pieces, and cut into the flour mixture into it using a pastry blender or two knives. Mix together until it becomes crumbly, as you would with a fruit crisp topping.
Pour the apples into the pie pan, and cover with the egg mixture. Sprinkle topping on top.
Slide into the oven, and bake for 30-45 minutes, until it becomes browned. Touch the top of the pie to make sure it’s firm and set.
Let cool and serve, with or without whipped topping or ice cream. Don’t expect there to be many leftovers!
Posted on | January 8, 2010 | No Comments
This is the first recipe to include dairy on this blog. My daughters passed a dairy challenge at the end of August, and our diet has started to include dairy. While most of the recipes on this site will still be dairy-free, an occasional recipe that includes dairy will appear, like this one.
One day when I was trying to come up with something new to make for dinner, I had an idea to make a stuffing for the chicken. This turned out to be beautiful as well as delicious, and easy.
This is a delicious gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and low-carb recipe. This meal can be on the table in 45 minutes, making this a faux fast food recipe.
- 6 boneless/skinless chicken breasts
- 1 8oz block cream cheese (you could sub soy cream cheese to make this dairy-free)
- 1/2 cup gluten-free breadcrumbs (home-made or premade – Amazon has several types of GF breadcrumbs)
- 1/2 or 1 tsp Italian-style seasoning – I like Trader Joe’s “21 Seasoning Salute” myself (if the breadcrumbs are pre-seasoned, use the smaller amount)
- 2 cloves garlic
- 1 cup, packed, raw baby spinach or kale
- olive oil
- kosher salt
Preheat oven to 350 and oil a 9×13 pan.
Separate the chicken breasts, then pound them flat one at a time. I have found it is best to place the chicken breast on a cutting board, place a layer of wax paper of plastic wrap on top, then use a mallet to pound the chicken flat. When pounding, you just want to get them flatter and thinner so they will roll well, don’t worry about making them perfectly thin.
In a food processor combine cream cheese, gluten-free breadcrumbs, seasoning, garlic, and spinach. Pulse until the mixture is well combined and evenly green.
Optionally, sprinkle a few spinach leaves on the bottom of the oiled pan, place the chicken rolls on top of that.
Spoon about 1/6th of the cream cheese mixture onto the middle of the chicken breast, then roll the chicken around it. Place the stuffed chicken breast in the pan, seam-side down. Repeat until all the chicken breasts are stuffed.
Drizzle olive oil over the top of the chicken, then sprinkle a bit of kosher salt. A couple shakes of Italian seasoning on top looks nice, too.
Bake at 350 for 20-30 minutes, until the chicken is cooked through.
Serve with a roasted vegetable, some roasted potatoes, and then quickly sauté spinach in garlic & olive oil.
Plate with the chicken sliced into rounds on top of the spinach – a perfect, yet easy, meal for a dinner party!
Posted on | January 5, 2010 | No Comments
This year was our first year making a gluten-free gingerbread house. It’s one of those things I had always intended to do, but never quite gotten around to doing.
This year we had a collaborative effort – I made the gluten-free gingerbread cookie batter, my mother cut out pieces according to a template and made the frosting “glue”, then my three daughters decorated.
My daughters are now able to have dairy, which meant we had more variety available for our decorations, but there are a lot of gluten-free and dairy-free candies that make great decorations – gumdrops, sour watermelons, and mints were some of the favorites here. Candy canes would’ve been a good addition, too.
The best part, though, is that the gluten-free gingerbread cookie recipe makes delicious cookies, so after we smashed the house for the New Year, we all dove in and started munching on the pieces of house. Yum!
Posted on | December 13, 2009 | No Comments
I recently made my Kale and Black Bean soup, and my step-father got very excited – apparently it tasted almost the way his father’s Linguiça and Kale soup had tasted. So, I listened to his suggestions, and ended up with this soup. I recently served this to several relatives at a family party, and they all loved it!
Enjoy this hearty soup on a cold day, it will warm you up. It warms my heart along with my body – I see my family awash in memories, and my girls gobble it up. This is definitely approved by adults and kids!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, low-carb, and top 8 allergen free. While the soup can simmer for a while, this can also be ready within 45 minutes, a faux fast food!
- 1-2 TBS olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced into circles (note: 4 baby carrots equals 1 carrot)
- 1 lb linguiça (double check this – most brands include milk, but there are a few which are milk-free)
- 1 large bunch kale, rinsed, stemmed, and ripped into bite size chunks
- 1 1/2 cups dry fava beans, rinsed, soaked, and cooked OR 2 14 oz cans kidney or black beans, drained (fava beans are the most authentic, but not as easily available)
- 3 quarts liquid – 1 quart broth, 2 quarts water works well
- 1 bay leaf
- 2 tsp Tony Chacheres Cajun seasoning to taste, or 2 tsp Italian seasoning mix + 1/4 tsp cayenne pepper
- 3 white potatoes, cubed [optional]
- 1/2 lb elbow rice pasta (we like Tinkyada Brown Rice Elbows or the Trader Joe’s rice pasta [also optional]
Chop the onions, carrots, and garlic, and set aside. Slice the linguica in half length-wise, then slice in half again length-wise. Slice into quarter-moons about 1/2 inch thick.
Bring olive oil up to medium heat in a large soup pot. Sauté the onion, carrots and garlic until tender. When the veggies start to get tender, add the linguiça. Let cook for a few minutes, until the linguiça starts to brown.
While the linguiça is cooking, prepare the kale. Rinse, peel from the hard stems, and rip into bite-sized chunks. Add to the soup pot and stir with tongs, it will cook down pretty quickly. Once the kale has cooked down a bit, add the beans, seasonings, and broth/water.
Turn heat up to high, and bring soup to a boil. Turn the heat down and let simmer for at least 10 minutes. If you want to add the optional potatoes or rice pasta, add them when the soup begins to simmer. Cook potatoes for 15 minutes, or pasta for amount of time suggested on the packaging.
Serve alone or with a salad and rolls. Smile as you watch your family enjoy every last drop!keep looking »