GF Bread Crumbs

I finally solved the GF bread crumb dilemma.  I know, after 3 years you think I would have figured this out before now.  But here it is.  Take Rice Chex or any other GF cereal, throw them in the food processor and process until crumbs.  Then throw in a freezer bag and freeze for later use.  Why didn't I think of this earlier?

Johnnycakes

For our kids birthdays we always get them a book.  This year for my son, who is just starting chapter books, I found these Magic Tree House-like books called The Enchanted Tunnel series.  It is an LDS (Mormon) series and the first book finds the brother and sister arriving on a pioneer trek.  My son has LOVED this book.  For him, one of the best parts is a recipe for "Johnnycakes."  Pioneers often cooked these in the morning and then they would wrap them up in a handkerchief and put them in their pockets where they would stay warm.  While not especially hygienic, they were practical for "fast food" on the long walk West.  Since my son started the book the number of times he asked for me to make these is incalculable.  Finally, I relented, and it was one of the best decisions I made.

Basically, they are a cross between a Southern cornbread and a pancake.  The first time we ate them we treated them like a pancake with butter and syrup.  This time thought I thought we would branch out and offer pancake toppings and taco toppings, kind of a Navajo Taco without fry bread.  Both ways are delicious. I then sent them as the bread for a sandwich the next day.  I also think they would be great served plain, perhaps as a side in a meal. 

Johnnycakes (printer friendly)
1 1/4 C flour mix
3/4 C cornmeal
1/2 tsp salt
2 tsp baking powder
1/2 t xanthan gum
1 egg beaten
1 C milk (whatever kind you have)
1/4 C melted butter (or oil)

1. In a medium mixing bowl, combine the flour, cornmeal, salt, baking powder, and xanthan gum.  In a separate bowl combine the egg, milk and melted butter.  Add the egg mixture to the dry mixture and mix just until combined.
2.  Cook one of the following ways:
--Pour into a greased 9x13 pan and bake on 400-degrees for 30 minutes
--Heat a greased skillet (or griddle) on medium-high heat and pour 1/4 C batter for each "cake."    Turn when the top looks bubbly.

Here are photos of two of our favorite ways to eat them.

 Main Course

Dessert

Aloha Bread

I love sweet breads, with the exception of fruit cake, I have yet to find one I don't love.  When I found some 1/2 dead bananas at the store the other day I immediately thought, I NEED banana bread.  So I bought some thinking I had enough for a GF batch and a regular.  OOPS, only enough for one batch -- who knew banana bread takes so many bananas.  So I went looking for something else to do with the bananas, because I didn't want my daughter to go without, or for us to eat all her treats.

I was looking in my Lion House Desserts cookbook which I LOVE.  On a side note these recipes are wonderful and since The Lion House is a restaurant in Salt Lake City all the recipes are created for high altitudes, which if you live in Albuquerque is a must.  I really need to get all their cookbooks because they are fabulous!  I have already adapted others for to be gluten free like their doughnut balls (which we had for an after-school snack yesterday), butter-pecan squares, or their wonderful, egg-free chocolate pudding.  In case you are wondering, I plan to continue until just about every recipe has a GF version written to the side of it!

Anyway, they had this recipe which called for just 1 C of mushed banana and then added pineapple, pecans, and coconut -- which if you've seen my carrot cake recipe you know is the trifecta of goodness so this recipe was just begging to be made.  After a little consideration I adapted it for GF and here it is.  I personally think it turned out fabulous and my daughter ate a whole loaf herself in about 2 days.  She loved it toasted for breakfast, and as an after school snack, in her lunch, etc.  I have some left in freezer that is waiting for me to surprise her with later.

Aloha Bread (printer friendly version)
1 C butter
2 C sugar
5 eggs
1 C mashed bananas
4 C GF flour mix
2 tsp xanthan gum
3 tsp baking powder
1 tsp soda
3/4 tsp salt
1 20-oz can crushed pineapple, drained
3/4 C chopped pecan
1 C coconut

1. Preheat oven to 325.  Grease 2 large 9x5-inch loaf pans and set aside.  In a medium size bowl mix the flour, xanthan gum, baking powder, soda, and salt.  In a separate large bowl cream the butter and sugar.  Add the eggs and beat well.  Stir in the bananas.  Add dry ingredients and blend well but do not over mix or else there will be tunnels and a coarse texture.  Add pineapple, pecans and coconut and mix together on low until blended.  Pour into the prepared pans (they should be about 2/3 full, use a 3rd pan or make muffins if necessary and cook a little less).  Bake for 60-80 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pans about 15 minutes and then dump onto a cooling rack to finish cooling.

Biscuits

We love biscuits at our house, as I'm sure you do at yours too.  We had vegetable soup the other night and biscuits were a must.  I really like Carol Fenster's recipe in her Wheat Free Recipes & Menus book. It is just perfect, a few more ingredients than regular baking powder biscuits, but worth it.

Carol Fenster's Biscuits (printer friendly recipe)
1 C rice flour blend
1/2 C cornstarch
1 T sugar
2 tsp baking powder
1 tsp xanthan gum*
1 tsp guar gum*
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp shortening
1/2 C milk (or substitute)
1 egg (or equivalent)
White rice flour, for dusting

1. Preheat oven to 350-degrees (375 works best for me, so see what is best for you) and grease a large cookie sheet.
2. Combine the flour, cornstarch sugar, baking powder, xanthan & guar gum, salt and baking soda in a food processor and pulse a couple times to combine (or place in a large bowl and whisk until combined).  Add shortening and pulse until the mixture as the texture of large bread crumbs (or cut in the shortening until the appropriate texture is reached).
3. Combine milk & egg and add to the flour mixture and process until it forms a ball (or use a fork and stir until the same thing happens).  If for some reason, you don't get a ball, add 1 tbsp of water at a time until it does.  The dough should be soft.
4. Lightly flour the countertop or the cookie sheet or I prefer a rolling mat.

Place dough on surface and turn over so both sides are floured.

Roll or pat the dough to a 3/4" thickness and cut into 2" circles.

I have never had a biscuit cutter, I just use a cup and it works perfectly

Reshape leftover dough and pat again to a 3/4" thickness and cut again, repeat until dough is used.  I usually take the last bits and form into a biscuit.  It is ugly and not as soft, but it still tastes good.
5. Place biscuits on cookie sheet next to each other

You can see my hand formed one on the bottom of the photo.

6. Bake for 10-15 minutes or until lightly brown.  Remove from oven and transfer to a wire rack and allow to cool slightly.  Then enjoy!

Rolling Mat

A few years ago (before Celiacs entered our lives) my sister made me a rolling mat for Christmas.  I have loved it, although I have been meaning to make a bigger one.

Basically you use it to roll out pie crust, biscuits, cinnamon rolls, rolls, cookies, etc.  I have loved using it and not having to clean the flour off my counter.  When you are done you shake the excess flour off and fold it up and put it in the freezer for next time.  Wonderful!  I usually only wash it when I make things like Cinnamon rolls and get cinnamon & sugar on it, or if oil gets on it, which is usually about once or twice a year, which may seem like it is not enough, but the point is that the more you use it the more the flour gets in the mat and the less flour you have to use in the future, it is great!

Since my daughter was diagnosed 3 years ago I have been meaning to make me a GF one.  And since we moved earlier this year into a home with tile countertops I knew the time had come.  Let's just say that rolling things out on tile is for the birds, and crazy people.  I first went to Jo-Ann's and bought some duck cloth.  I had planned on buying cream colored but they were out.  Which was just as well, since I wouldn't have bought pink instead.  And I love the fact that the pink is stark contrast to the cream and I won't get them confused on accident (which I have been known to do more than once).

So first I soaked the cloth in the hottest water I could get out of my tap for about 30 minutes.

The green was going to be for my non-GF bigger version, unfortunately I was about 1/4 yard short

Then I dried it on the highest setting of my drier.

I then measured the depth of my countertop and used that measurement to cut the fabric to a square that would fit nicely on the counter.  Then I got bias tape that matched (I ended up making my own) and pinned it around the edge.

I then sewed the bias tape all around the mat. folding the end under where the two ends of the tape meet.

And voile, I'm done!

Don't look too close since I decided not to worry about perfectly straight seams or binding, I was just throwing it together.

When you are done using it just fold it up and place in the freezer (mine fits in a quart size Ziploc freezer bag.)

My 2 mats, size by side.  My happiness is overflowing. 

Here are some recipes that this would work great for:

Biscuits

Twisty Sticks

Navajo Tacos

Mini Pies & Turnovers

Vinegar Pastry

Ham & Chicken Roll-Ups

Soft Sugar Cookies

Cornbread - Northern Style

Right after I had my baby last summer my mother came to help out.  One night she was making vegetable soup and asked me what I wanted with it.  I told her I wanted cornbread.  Before I had a chance to tell her what recipe I normally used she adapted one and had it mixed up.  I was a little leary, but need to remember to have better trust in my mother since it was, perhaps, some of the best cornbread I have ever eated, GF or not.  I planned to blog about it then but we ate it all.  The same thing happened every time I cooked it.  This time I took the time to take the photo before we ate so now you can see how yummy it looks.  You must try this recipe!  By the way, if you aren't familiar with "Northern" vs. "Southern" cornbread, Northern is sweet whereas Southern is more savory.

Cornbread - Northern Style (printer friendly recipe)

(adapted from America's Test Kitchen Family Cookbook)
1 1/2 C rice flour mix
1 C yellow cornmeal
2 heaping tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
3/4 tsp xanthan gum
1 cup buttermilk (or substitute - almond would be good here)
1 14 oz can corn, drained
1/4 C packed brown sugar
2 large eggs
1 stick unsalted butter, melted & cooled.

1. Preheat oven to 400-degrees and make sure the rack is in the middle.  Grease well and 8x8 square baking pan.
2. Combine the dry ingredients together in a large bowl.  In a food processor, process the buttermilk, corn, brown sugar and eggs until combined, about 5 seconds.
3. Gently fold the buttermilk mixture into the dry ingredients then fold in the melted butter just until combinded.
4. Pour into the prepared pan, making sure to smooth the top.  Bake until a deep golden brown and a toothpick inserted into the center comes out with only a few crumbs attached, about 35 minutes.

So pretty

5. Let bread cool in pan for at least 10 minutes (if you can wait that long) until dumping out (which we don't do -- it just stays in the pan)

Doughnut Balls

For my daughter's class Christmas party they were serving doughnuts.  She really wanted some, but I wasn't up for rolling out and the raising, etc.  But I remembered this recipe in my Lion House Desserts cookbook that I quickly checked just to see what it was.  Come to find out it was a dump, stir, fry recipe which was up to my cooking level for the day.  I was quickly just raised the baking powder a little and added some xanthan gum and voile, we had GF Doughnut Balls that were delicious!  In fact they turned out so good we decided to change our Christmas breakfast tradition to Doughnut Balls.

Doughnut Balls (printer friendly recipe)

2 C rice flour mix
1/2 C sorghum flour*
1 1/2 tsp baking powder
1/2 t xanthan gum
2-2 1/2 eggs**(or substitute)
1 1/2 C sour cream (or substitute, Tofutti makes a good one)
2 T sugar
1 tsp vanilla
1/4 tsp salt
1 1/4 C vegetable oil for deep frying***
Powdered sugar
Cinnamon Sugar (recipe below)
Chocolate Glaze (recipe below)
Vanilla Glaze (recipe below)

1. In a large bowl combine rice flour mix, sorghum flour, baking powder, xanthan  gum, eggs, sour cream, sugar, vanilla, and salt -- The batter will be soft, like a thick muffin batter.
2. Heat oil to about 350-degrees.
3. Place tablespoons of dough

I used my cookie scoop, it made it really easy.

into the fryer

Drop carefully so you don't splash oil on yourself.

Fry about 3-4 at a time

I love this photo, I think it is so pretty.

Fry doughnuts for about 3-5 minutes or until golden brown all around.  Remove from pan/fryer with a slotted spoon or basket.  Drain on paper towels.

Don't they look yummy already?

Toss with powdered sugar in a ziploc bag

or toss with cinnamon sugar

or drizzle with glaze.

Anyway you eat them -- plain, sugared or glazed -- they are de-li-cious!

 
*Or just 2 1/2 C rice flour mix-- if you don't want GF just use regular flour and omit xanthan gum.
**to do a 1/2 an egg I scramble and egg and dump approx 1/2 in the recipe.
***or if you have a deep fryer use its directions

Cinnamon Sugar

1 C sugar
1 T ground cinnamon

1. Stir together until fully combined.

Vanilla Glaze

(also from the Lion House Desserts cookbook)
1 C powdered sugar
2-3 T milk or cream
1 tsp vanilla

1. Combine the powdered sugar with enough milk to make the mixture slightly runny.  Stir in vanilla.

Chocolate Glaze

(adapted from TheUltimate Southern Living Cookbook)
1 T butter
3 T cocoa
1 C powdered sugar (sifted if you want, I never do)
1 1/2-3 T boiling water
1 tsp vanilla

1. In a small heavy saucepan, combine the butter and cocoa.  Cook over low heat until the butter melts and the cocoa is fully incorporated.  Cool for 3-4 minutes.  Add sugar and combine together.  Add water until it reaches a slightly runny consistency.  Add vanilla.

German Pancakes

One of my favorite breakfasts as a child was German Pancakes.  We loved them.   Actually I think it was more about the cool whip than the actual "pancake" then.  But now it is about the whole experience.  I love the crispy and yet spongy texture, and the eggy, slightly salty taste mixed with the sweetness of the fruit and cream. Mmmm, I now wanting them again and I just ate them for breakfast.  Dinner maybe??

I made a double batch to feed 5 (it really feeds about 6-7, we had some leftovers) and then a 1/3 batch for my daughter (the 1/3 measurements are at the bottom of the recipe).  If you aren't GF just eliminate the xanthan gum.

German Pancakes (printer friendly)

2-4 T butter*

3 eggs

1/2 C flour mix

1/2 C milk

pinch of salt

1/4 tsp xanthan gum

1. Preheat oven to 435-degrees.  Place the butter in the pan and set in oven to melt.  If using a glass pan just set it in long enough for the butter to start melting, but not melting all the way so it doesn't get too hot and break when you pour the batter in.

 

2. In a blender add the eggs and flour and mix until thoroughly combined.  Add remaining ingredients.

 

Pour into pan.

 

I know it is blurry, but you get the idea. -- my 1/3 recipe is in the back.

Bake for 20 minutes.

 my 1/3 batch

 

This is my double batch, I love how it puffs up then falls as it cools, like a souffle.

3. Serve with fruit & whipped cream, or powdered sugar, or syrup if you so desire.

*more makes it richer, I usually do 2-3)

1/3 recipe measurements

1 1/2 T butter

2 eggs

3 T flour

1/8 tsp xanthan gum (add with flour)

3 T milk

dash of salt.

Twisty (kind of) Cheese Sticks

The other day I decided to make the Cowboy Beans from the "A Year of Slow Cooking."  After a disastrous issue with soaking the beans overnight with the crockpot on (can you say ready to be refried) and then forgetting to soak them I finally got around to successfully making it.  The soup was pretty good, not amazing, but good.  However, the Cheese Sticks I made to go with the soup were fabulous.  I only wish I would have realized my oven wasn't heating all the way and they would have worked even better, and I should have cooked them just a bit longer to get even more crunch (I finally figured it out on the 3rd pan in the oven - 1 GF pan, and 2 regular).  I was a little worried my dough was too soft since they didn't twist great, but I think it is because I didn't twist them enough to really stay twisted, instead they just folded.  I think I got this recipe from the Family Fun magazine, but I'm not sure since I cut it out and placed it in my "to try" binder, and I really should have "tried" it before.  Even though I made GF & regular sticks, I could have just done GF (cost aside) and no one would have known the difference.  You really need to try these the next time you crockpot.  They are really easy and don't take too much time.  Since you already made dinner in the crockpot it makes it even easier.

Twisty (kind of) Cheese Sticks (printer friendly recipe)

1 C rice flour blend
1/2 C sorghum flour
6 T butter, softened
2 C grated cheddar cheese
1 1/2 C grated Parmesan &/or Romano cheese
1 egg
1/4 C milk

1. Heat oven to 400-degrees and grease 2 cookie sheets
2. In a food processor add the flours, butter, and cheeses.  Pulse for about a minute or until all the cheese, flour, and butter and well combined.

3. Add the egg and pulse until its combined well.  With the processor running, add the milk through the feed tube and blend until the dough forms a ball (about a minute).  Add more Parmesan if it seems really sticky.

4. Place 1/2 the dough on a floured surface (I used parchment paper) and roll to about 1/8 inch thick.  Cut into 1/2-inch strips that are 4-inches long.  Twist the strips and line them up on the prepared cookie sheet.

 

5. Bake the strips for 8-10 minutes or until lightly browned.  Store in an airtight container for up to a week (if they last that long).

Personal Pizzas with Roasted Tomato Pizza Sauce

Today I was at a loss as to what to serve for dinner.  I asked my kids and they said "Pizza!" and since I already made bread I figured I was in the bread mode, and pizza sounded good.  Basically I made 6" pizza crusts and everyone got to make their own pizza on their type of crust (GF & non-GF).  I also made the sauce from scratch using my cherry & fresh tomatoes from the garden.  Love the garden.  My daughter had a pepperoni, pineapple, green pepper pizza.  I had a pesto, fresh tomato, pepperoni pizza, my son a pepperoni, my husband & my other daughter had the works.  It was a lot of work, but everyone was happy and it made for a lot of fun.

One note, I doubled the recipe to get 4 crusts so I could freeze 3 of them for later. That way the rest of the family can order pizza and my daughter won't be left out.  When I want one I will remove it from the freezer, allow it to thaw and then continue with step 5.  One bonus for her, she gets to have all her favorite toppings (assuming we have them on hand) all the time.

Personal Pizzas (printer friendly recipe) 

(crust recipe from Carol Fenster)

1 Tbsp yeast,
2/3 C rice flour
1/3 C tapioca flour
2 Tbsp dry milk powder
1 tsp xanthan gum
1 tsp guar gum
1/2 tsp salt
1 tsp unflavored gelatin powder
1 tsp Italian Seasoning
2/4 C warm water
1/2 tsp sugar
1 tsp olive oil
1 tsp cider vinegar
Pizza Sauce (recipe below)
Cheese
Pizza Toppings (your choice)

1. Heat the oven to 500-degrees.  Place a cookie sheet into the oven while it is heating.
2. In a medium mixing bowl place mix all the dry ingredients together.  Add the the water, sugar, oil and vinegar.  Beat on high for 1 minute.  If the beaters jump around the bowl the dough is too stiff and you will need to add some water 1 Tbsp at a time until the dough softens up.  You can also do this in a food processor.

 3. Remove pans from oven and invert them, you will be baking the crusts on the bottom.  Liberally spread rice flour on parchment paper (I didn't have any so I just did it on the back of the pan.  This however is dangerous and I wished I'd had parchment paper, and plan to use it next time).  Divide the dough into 2 portions (Note: I doubled the recipe, that is why there are 4 crusts in above photo).  Spread each portion of the dough out on the flour into a 6" circle, making sure the dough is even thickness around and creating a thicker portion on the edge.

4. Bake crusts for 10 minutes in the oven.  They will be lightly browned.

5. Top with sauce and toppings.  Bake for another 10-15 minutes until the top is nicely browned.

Roasted Tomato Pizza Sauce

2 Tbsp olive oil, divided
2 C cherry tomatoes*
2 large tomatoes*, skinned** & coarsely chopped
salt & pepper
2 cloves of garlic, minced

1. Pour 1 Tbsp oil on a cookie sheet.  Toss the cherry tomatoes in oil, salt & pepper.  Place in a 425-degree oven for 30 minutes or until the tomatoes are browned and split.

2. Dump cherry tomatoes and regular tomatoes in a food processor or blender and process until only small pieces remain.

3. Heat remaining Tbsp of oil in a saucepan on medium heat, add garlic and cook for about 1 to 1-1/2 minutes.  Add tomatoes.  Bring to a boil and cook until thickened, about 20 minutes.

*You can just use a 28 oz can of crushed tomatoes if you want, but it won't be quite as tasty.
**Drop the tomatoes in a pot of boiling water for about 1 minute to easily remove the skins.

Amaranth-Sorghum Muffins

Amaranth & Sorghum are a grains I really love cooking with. They create baked goods with wonderful texture are a whole grain but have a more mild flavor. The cute muffin above was made using Pampered Chef's "Silicone Bakeware Floral Cupcake Pan." I usually end up using it for my GF muffins since it is a size that makes it difficult to get 2 pans in the oven, which we need to make enough muffins for everyone else and have some left over.

Anyway, this recipe is adapted from Bette Hagman's "Quick & Easy Muffins" and it is our standby. It isn't straight Amaranth & Sorghum, since they are heavier grains, I also use a regular rice GF flour mix.

Amaranth-Sorghum Muffins (printer friendly version)

1/4 C sugar
2 Tbsp shortening
2 eggs
1/4 C sorghum
1/4 C amaranth
1/2 C GF rice mix
1/4 tsp salt
1/4 tsp xanthan gum
2 tsp baking powder
1/2 C milk (or substitute)
1/4 tsp vanilla

1. Preheat oven to 350-degrees and grease 8-12 muffin cups
2. In a medium mixing bowl, with a hand mixer or wooden spoon, cream the shortening and suger. Beat in the eggs.
3. Combine the dry ingredients. Add them alternately with the milk to the egg mixture, stirring with a wooden spoon. DON'T OVERBEAT! Stir in the vanilla.
4. Pour into greased cups and bake for about 20 minutes, or until lightly browned on top.

Herb topped Foccacia

One of my daughters, and, truthfully, the rest of the family's favorite things to eat is Carol Fenster's Foccacia from her Wheat-Free Recipes & Menus. I even make up mixes of all the dry ingredients to speed up preparation. This time my daughter made it, mostly, by herself and did a fabulous job! We then used it as a Fondue Dipper. Even without the mixes it is insanely easy and ready in about 1 hour.

Foccacia

1 1/2 tsp active dry yeast
1 tsp sugar
3/4 C warm water
1 1/2 C GF flour blend*
1/2 C tapioca flour*
1 1/2 tsp xanthan gum*
1 tsp unflavored gelatin powder*
1 tsp dried rosemary*
1/2 tsp onion powder*
3/4 tsp salt*
2 large eggs
2 Tbsp olive oil
1/2 tsp cider vinegar
1 Tbsp olive oil
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp black pepper
2 Tbsp Parmesan cheese

1. In a small bowl (large enough for water + eggs, oil & vinegar added later) dissolve yeast and sugar in water and allow to foam, about 5 minutes. Meanwhile, grease an 11x7-inch pan.
2. Combine dry ingredients (those starred) in a mixing bowl. In a separate, smaller bowl combine eggs 2 Tbsp oil, and vinegar with the yeast mixture. Stir into dry ingredients. Beat with an electric mixer on low for 2 minutes. You may need to use a rubber spatula to push down dough if it clings to beaters. The dough will be very soft and sticky.
3. Pour dough into prepared pan. Brush with oil. Combine rosemary, sage, & thyme. Sprinkle on the top of dough. Sprinkle pepper and parmesan on dough. Cover with aluminum foil and let rise for about 30 minutes.
4. Preheat oven to 400-degrees. Bake for 15-20 minutes or until nicely browned.

*What I put in the mix. I then store the mix in the freezer.

Navajo Tacos

I grew up in a small town on the edge of an American Indian Reservation. For a fundraiser the American Indian student group in our school would make Navajo Tacos and I loved them! Every time I am somewhere they are served I always order them up. I use to make them every few months before we went GF and since then they never seemed to make the menu. Earlier this week I was really wanting one and decided I would try adapting them, and it turned out great! My daughter ate one as a taco and the other just as a scone with honey and butter. Both my husband and I tried them (I made non-GF for everyone else) and they were delicious!


Navajo Tacos (printer friendly version)

Filling
1 1/2 lbs ground beef
1 onion chopped
1 1/2 C water
1/4 tsp salt*
1/4 tsp pepper*
1/2 tsp garlic powder*
1/2 tsp oregano*
1 14-oz can refried beans
1 can tomato sauce
1 can green chilies

1. Boil beef and onion in water for 10-15 minutes or until cooked throughout. Drain (this is optional, depending on how thick you want the filling).
2. Season with seasonings. Add beans, tomato sauce & chilies. Heat until warm.
3. While cooking make shells.

Fry Bread - Makes 6 ( 2x's this for the meat mixture, especially if you don't drain the meat)
2 C flour
3/4 t salt
3 1/4 tsp baking powder
3/4 tsp xanthan gum
1 C warm water
oil for frying

1. Combine dry ingredients and add water. Mix and form into a ball.
2. Divide into 6 pieces, place 2 pieces into a ziploc bag or on top of flour. Roll to about 1/2" thick.

3. Heat oil until it pops slightly when water is sprinkled on it. (There is probably a temp but I just use water) Fry "shells" until they are brown on both sides and cooked through.
4. To keep warm, place in a 200-degree oven on a paper towel lined, oven proof plate.

Toppings
Sour cream
Cheddar cheese (I only had mozzerella so we used that)
Lettuce
Tomatoes, chopped
Olives (not shown)

Place each shell on a plate. Layer with meat mixture, and desired toppings.

Menu Mar 16-21

So this is what I am thinking this week:

M - Chicken Enchiladas based on a recipe from allrecipes.com and sour cream cornbread (recipe below)
T - Meatloaf and green Mashed Potatoes with green beans or broccoli -- kind of St. Patrick'sy
W - Almond Meal coated Chicken Breasts with Rice Pilaf
Th - Cream of Vegetable soup with ham --Been craving this like crazy lately.
F - Breakfast for dinner

I got this from my Gluten-free recipe swap and doctored it a little bit, but it is fantastic and insanely easy to mix up. I actually made 2 batches tonight since I realized the first one wasn't going to be enough. I made muffins and they taste so yummy!

Nancy's Sour Cream Cornbread
1 cup of cornmeal
1 cup light sour cream
1/4 cup oil
1/4 t salt
1/8 t sugar, if desired
1/4 tsp each baking soda and baking powder
1 egg

Mix up and bake at 425 till brown and risen. Time depends on whether you do muffins or a "cake".

Rosemary Peasant Bread & Dipping Oil

When it comes to adapting recipes, I have to admit I have stayed away from breads. The closest I have come to messing with yeast bread recipes is my Sandwich Bread recipe, which I merely altered from an already GF bread recipe. Then my friend, Cynthia, posted a Rosemary Peasant Bread recipe that was so simple and easy I had to make it. Since Cynthia is somewhat of a bread guru and another of my favorite cooks of all time, I knew it would be heavenly and we weren't dissappointed. However, while we ate this wonderful bread, my daughter ate her regular bread, and was okay with it. But I was not. I decided this recipe was so good I needed to wade into the world of bread recipe adapting so that she could experience it. After talking to Cynthia and getting some ideas, and searching the internet for any GF peasant/artisan bread recipes I could base my alterations on (I found only one on the Gluten-free Girl's website, a recipe for Artisanal Sorghum Bread. I'm sure there are others I just haven't discovered their sites yet) I was ready to proceed. I based my flour needs on the Gluten-Free Girl's recipe and then proceeded with what I knew and this is the result. I have to admit, I really liked the bread, it's flavor was similar to the original, it turned out a bit heavier then the original, but that is indicative of GF bread. I might mess with this some more as I use it. But it will be a while, I only let her have 1/4 of the loaf and as soon as it cooled I froze the rest in pieces for later.


Rosemary Peasant Bread
1 C warm water
1-1/4 tsp (or 1/2 pkt) dry yeast*
1/2 T sugar
1 t salt
1/8 t garlic powder
1/4 tsp onion powder
1 egg
1/4 tsp cider vinegar
1-1/4 tsp xanthan gum
1/8 tsp soy lecithin (opt)
1-1/3 C sorghum flour
1/2 C potato starch
1/2 C rice flour
1-2 tsp fresh rosemary or 1/3 -2/3 dried
Olive oil
corn meal
Melted butter
Salt
Dipping oil (opt)

1. In a medium bowl, dissolve yeast in the warm water and sugar. Add remaining ingredients. With a hand mixer, mix on low until combined and then mix on med for 1-1/2 minutes, approx. 2. Oil an 8" cake pan and sprinkle with corn meal. Pour dough into pan and cover with a towel or greased plastic wrap. Allow to raise for about an hour.
3. Brush on melted butter (or olive oil if you prefer) and sprinkle with extra rosemary and course salt, I used Kosher, but sea salt would work just as well, or better.

Right before it goes in the oven. I couldn't find my pastry
brush so I used my finger, it works, but not as effectively.

4. Preheat oven to 350-degrees and bake for about 30 minutes until it is nicely browned (refer to photo at the beginning of post.
5. Allow to cool slightly and then rip or slice and dip in dipping oil (recipe below) or just eat.

*I buy the yeast in bulk and store it in a plastic container in the freezer or fridge.

Comparison of GF recipe and regular.

Don't you love dipping bread in olive oil at restaurants? I realize with GF restrictions this doesn't really happen anymore. Several years ago I started making my own, since we couldn't afford to go out all the time to the restaurants that did this. While the recipe is my own creation it is never the same twice. So consider this a guideline and make your own kind. My daughter doesn't go for the vinegar so I don't put it in her oil.

Dipping Oil
Rosemary (dried or fresh)
Basil (dried or fresh)
Garlic powder or fresh minced
Red Pepper flakes
Extra-Virgin Olive Oil
Balsamic Vinegar

1. On a small plate, sprinkle seasonings (if using fresh herbs, finely chop -fresh do taste best, but are not always available), start with a little (no more than 1/8 tsp dried of each) and add more if you want more flavor. Pour Olive oil over the seasoning until they are covered nicely. Sprinkle some Balsamic Vinegar over the top. To allow the flavors to blend, let sit for 30 minutes. I usually make this first before I start dinner so it has plenty of time to blend. Enjoy. It will keep for a day if covered with plastic wrap -- DON'T REFRIGERATE, the olive oil will solidify.