Wednesday, December 7, 2016

Classic Gluten Free Pound Cake
Glutenfreeonashoestring.com


16 tablespoons (224 g) unsalted butter, at room temperature
1 cup (200 g) sugar
9 ounces (about 4 extra-large or 5 large) eggs at room temperature, beaten
2 teaspoons pure vanilla extract (or 1 1/2 teaspoons vanilla extract + 1/2 teaspoon almond extract)
180 grams Better Batter and 40 grams corn starch (or 1 cup 9 tablespoons (220 g) Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon kosher salt

Preheat your oven to 325°F. Grease well a standard loaf pan (about 9-inches x 5-inches, or a bit smaller) and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream the butter on medium-high speed until it is light and fluffy. Add the sugar, and then the eggs (slowly, while the mixer is on low speed) and vanilla, beating after each addition until well-combined. Turn the mixer speed up to medium-high, and beat until smooth.

In a small bowl, place the flour blend, xanthan gum and salt, and whisk to combine well. Add the flour mixture, about ¼ cup at a time, to the mixer bowl with the wet ingredients, and mix until just combined. The batter will be thick but soft and smooth. Scrape the mixture into the prepared loaf pan, and smooth the top with a wet spatula. Carefully bang the bottom of the pan a few times on the counter to release any air bubbles.

Place the loaf pan in the center of the preheated oven and bake, rotating once during baking, until lightly golden brown all over and a toothpick inserted in the center comes out clean (about 50 minutes). Remove from the oven and place the cake, still in the pan, on a wire rack to cool for at least 30 minutes before removing from the pan and allowing to cool completely.

Brazilian Cheese Bread (Pao de Queijo)

1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk  
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
2/3 cup freshly grated Parmesan cheese
2 beaten eggs

Preheat oven to 375 degrees F (190 degrees C). 


Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. 

Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Herbed Bread Stuffing

2 Boxes (12 waffles) GF Frozen Waffles, toasted, cut into 1/2"cubes
3 medium onions. chopped
3 celery ribs, thinly sliced crosswise
1 1/2 teaspoons herbs de provence*
1/2 teaspoon dried sage
1/2 cup unsalted butter (1 stick)
1 1/2 cups GF chicken stock
Kosher salt and fresh ground pepper

Preheat oven to 350 degrees F.

Toast waffles until crispy but not burned. Let cool, then cut into 1/2"cubes. Set aside.

Cook onions, celery and herbs in butter in a large heavy skillet over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.  In large bowl, toss together bread cubes, vegetables and stock.  Season to taste with salt and pepper. Transfer stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.

*Hebs de provence:
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon basil

Peppermint Crunch Puppy Chow

Yield: 5 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Sweet snack mix made with white chocolate and candy canes. Perfect to serve or give away during the holiday season!

5 cups Rice Chex cereal
10 ounces melting white chocolate OR vanilla flavored Almond Bark
1 cup crushed candy canes
1 cup confectioners' sugar

1. Pour the cereal into a large bowl. Melt white chocolate/almond bark according to the package directions. Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes.

2. Pour the confectioners' sugar into a zipped-top bag. Pour the chocolate covered cereal/candy canes in next. Seal the bag or container and shake until all the cereal is coated with the confectioners' sugar mixture.

3. Discard excess powder. Store at room temperature up to 2 weeks, if it lasts that long!

Saturday, December 3, 2016

Green and White Coconut Macaroons

1/2 teaspoon pure vanilla extract
pinch of kosher salt
2 large egg whites
2 1/2 cups sweetened shredded coconut
1/4 cup green M&M's

Position a rack in the center of the oven and preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Whisk together the vanilla, salt and egg whites in a large bowl. Fold in the coconut and candies. Scoop rounded tablespoons of dough and firmly squeeze then into balls. Each ball should have about 3 candies in it. More might cause the ball to fall apart while baking. (Pat recommends using a teaspoon and use one M&M) Place balls 1 inch apart on the parchment paper on baking sheet. Bake until very lightly toasted. about 15 minutes.

Let cool on the parchment on a wire rack for about 15 minutes.

Provided by Pat and Reynolds Kitchens

Thursday, November 17, 2016

10th Anniversary Gift bag sponsors

Thank you for your support!

Pamela's   Info@pamelasproducts.com/newsletter

SAN-J   www.san-j.com

Brazi Bites  www.brazibites.com

Barilla Pasta  www.Barilla.com

Enjoy Life Foods  www.enjoylifefoods.com.

Saturday, May 7, 2016

Preacher Cake from Laura H

3 C Gluten Free Four Blend (Better Batter or Pamela's)
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 C Vegetable Oil
2 tsp Vanilla Extract
2 C Coconut Palm Sugar (brown or white sugar may be substituted)
1 20oz Can Crushed Pineapple w/juice
1 1/2 C finely chopped pecans-divided
1 C Flaked coconut
Cream Cheese Frosting


Sift together flour, baking soda, salt and cinnamon, set aside


Combine sugar, eggs, oil, and vanilla. Mix on medium low speed with electric mixture until creamy. Slowly mix in flour mixture until just combined.


Add pineapple (untrained), 1 cup pecans and coconut. Continue mixing on medium low until all ingredients are thoroughly combined.


Spray 13 x 9 baking pan with cooking spray.  Pour cake batter into pan and bake at 350 degrees for 50 minutes.


Cool completely and frost with cream cheese frosting. 



Thursday, March 10, 2016

What is iCureCeliac?


iCureCeliac is a patient-powered research network dedicated to enhancing and accelerating research efforts to better understand and ultimately cure celiac disease. iCureCeliac allows patients to contribute medical information and their experiences living with celiac disease and gluten sensitivity to help researchers improve treatments and find a cure. Your data can shape the types of research studies to be conducted that are most beneficial to you – the patient.

https://celiac.org/icureceliac/

Why Is This Important?

Celiac disease affects an estimated 1 in 100 people worldwide. The majority (83%) of those individuals are either undiagnosed or misdiagnosed. That means only 17% of people with celiac disease are correctly diagnosed. This is alarming given that studies show the later the age of diagnosis, the greater the chance of developing another autoimmune disorder, like Type 1 diabetes, thyroid disease and multiple sclerosis (MS).
Furthermore, undiagnosed patients or those who do not maintain a strict gluten-free diet can develop serious medical conditions including heart disease, anemia, osteoporosis, infertility, epilepsy, migraines and in some cases, intestinal cancer.

Read more at https://celiac.org/icureceliac/#GX6mXsp09CGlsYJd.99


Monday, February 15, 2016

Gluten Free Cheese Cake Crust

2 cups Gluten Free Corn Chex Crumbs
1/2 cup Ground Pecans
1/4 cup Butter
1/4 cup Sugar


Stir together Chex crumbs and pecans to combine.  Add butter stirring and mashing out lumps until mixture is consistent. Mix in sugar. Food processor would be great for this.



Thank you to Steve Buresh's Cheesecake Store & Sandwich Shop 14210 S Route 30, Plainfield IL 60544 Corner of 143rd & Route 30, Behind Family Video 815-267-6785 Mon.-Sat. 11am-8pm




I stopped by the Cheesecake Store to pick up a Famous Cheesecake Jar for my husband, (wheat eater).  I noticed a section of Gluten Free Cheesecake jars.  When I inquired about the kitchen and food prep regarding cross contamination, I was told very clearly the product is NOT safe for Celiac's. I was told the kitchen space is small and cross contamination was a real possibility.  I was so grateful for the honest answer.  Truly a company that is concerned about the health and well being of people.
The manager was so kind she shared their recipe with me so I could make them at home. The Cheesecake Jar is highly recommended for non-Celiac's, it makes a great gift.




Friday, February 5, 2016

Sweet Ali's Gluten Free Bakery Hinsdale IL

Sweet Ali's Amazing cookies will be available at the February Meeting