Category Archives: Breads

Gluten Free-zer Friday – Hot Cross Buns

Today is my dear friend Cari’s birthday.  In honor of Cari, my girl’s have declared it “Pink Day” where they are wearing all pink, and painting their toenails hot pink.  We will also be making some brownies to celebrate Cari’s love of chocolate.  We miss you, Cari.

I’ll bring you a Carmel Macchiato…

Pink Princess Find a Cure Women's V-Neck T-Shirt

I know we hear a lot about breast cancer awareness in October, but here on Cari’s birthday, I would like to encourage you to remember those who are touched by cancer of all kinds and the struggles they and their families face beyond the health issues.  Please consider the Angel Foundation as a place to share your resources to help families faced with cancer.  Since 2001, Angel Foundation has provided financial assistance for adult cancer patients to meet critical non-medical needs, as well as education and support programs to families in the Twin Cities metro area who have a parent with cancer.

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Now onto Free-zer Food Friday…  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

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Hot Cross Buns
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3 Tablespoons water
1 1/2 teaspoon unflavored geletin (or pectin or agar flakes)
1 cup warm gluten and dairy free unsweetened milk substitute (I use almond or coconut milk)
2 1/4 teaspoons yeast
1 Tablespoon sugar

*3 cups bean flour blend (or 2/3 cup garfava flour, 1/3 cups sorghum flour, 1 cup corn or potato starch, and 1 cup tapioca starch)
1/4 cup brown sugar
2 1/4 teaspoons xanthan gum
1 1/4 teaspoon ground cinamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3 eggs
1/4 cup softened gluten and dairy free margarine, organic shortening or 3 Tablespoons coconut oil
1 1/2 teaspoons cider vinegar

3/4 cup dried currants or raisins (I use a mix of golden raisins, chopped dried apricots, chopped dried apples, and chopped dried cherries)
optional, finely grated zest of a lemon (use an organic lemon)
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Egg wash:
1 egg mixed well with 1 tablespoon of milk substitute.
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Icing:
3/4 cup gluten free powdered sugar, sifted
1 tablespoon milk substitute (or lemon juice or 2 1/2 teaspoons milk substitute and 1/2 teaspoon gluten free vanilla flavoring)

Put dried fruit into a bowl.  Cover fruit with warm water, just to cover.  Allow to soak until needed in recipe.  Optionally, you can soak the fruit in orange juice for a different flavor.  Sprinkle the gelatin onto the 3 tablespoons water in a small bowl.  Set aside until gelatin has absorbed all the water.  Mix gelatin into the warm milk substitute.  Add yeast and 1 tablespoon sugar with the warm milk substitute and set aside.
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Mix together the bean flour blend, brown sugar, xanthan gum, cinnamon, cloves, allspice, nutmeg, and salt in the mixing bowl of a stand mixer.  Blend well.  Add gelatin mixture, yeast mixture, eggs, margarine, and vinegar.  Mix on low until blended, then on high for 3 minutes.  Drain fruit and blot dry.  Stir dried fruit and lemon zest into dough.

Using very wet or oiled hands, divide mix into 24 smooth balls of dough (about 3 Tablespoons dough per ball).  Place dough balls evenly spaced onto a baking sheet lined with Silpat or parchment paper.  Cover with oiled plastic wrap and allow to raise for about 45 min to an hour until almost doubled in size.  Gently brush buns with egg wash.  With oiled scissors, snip a cross shape 1/4″ deep into each bun.

**Bake buns in a preheated 375 degree oven for 25 to 30 minutes.  Allow buns to cool on a cooling rack.  Mix icing ingredients together until smooth.  Place in small zip closure bag.  Snip a small corner of the bag to let icing out.  Decorate top of buns by making a cross shape in the snipped indents with the icing mixture on top of buns.
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To freeze after baking: When icing is set, wrap buns well and freeze.
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To freeze before baking: Make recipe up to shaping dough into buns, but before they rise.  Place baking pan into the coldest part of the freezer.  Allow to freeze solid.  Store dough well wrapped until ready to use.  When ready to bake, place frozen buns onto silpat or parchment lined pan, cover with oiled plastic wrap and allow to thaw/raise in refrigerator overnight.  Remove pan from refrigerator 1/2 hour before baking.  Brush with egg wash, snip cross shape, bake, etc as directed.
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*I have also used gf millet flour in place of the garfava in this recipe.
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**Note:  When baking breads, I always place another baking pan on the bottom-most rack and add a couple of handfuls of ice cubes to the pan.  I put the bread to be baked on the center rack in the oven, close the oven door, and bake as directed.  This creates a steam oven for your gluten free bread and greatly improves the moisture and crust of the final product.

Gluten Free-zer Friday – February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

The day of Christmas cookie insanity!

There can never be too many sprinkles.

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

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This week for Gluten Free-zer Friday I am finishing up the last of the adaptions of Once a Month Mom’s February 2010 menu. OAM Mom says the gluten and dairy free adapted recipes count for the Once a Month Mom Cook Off.  If you would like the breakfast and lunches for February for your cook off day, you can find them in this post.

Once A Month Mom Cook Off

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves).  For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe.  Sort out by type of food or area of the store as you choose, or just leave as is.  Happy cooking!

February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

Original Dinner Links:

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To make a vegan dish, replace ground beef with 4 cups cooked lentils and 2 cups cooked quinoa mixed together.

Easy Taco Bake (Doubled recipe)

Servings: 16-20

Author/Source: Kate @ Stolenmomentscooking.com  – altered by Angela @ angelaskitchen.com

3 pounds ground beef

2 cups onion, chopped

1 cup green pepper, chopped

30 ounces tomato sauce

6 cups fresh spinach leaves (about 10 oz. bag), chopped or 10 oz frozen spinach, thawed with water pressed out

4 cups frozen corn

3 – 14 .5 oz. cans black beans, drained and rinsed

4 teaspoons cumin

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon crushed red chili pepper flakes

1 teaspoon salt

½ teaspoon ground black pepper

-the triple batch of Noah’s Rolls dough (below)

If you have not done so in slow cooker, brown the ground beef, drain grease. Brown the onion and green pepper. Add the browned ground beef. Season to taste with salt and pepper. Stir in beans, tomato sauce, spinach, seasonings and corn. Stir until spinach wilts.  Spread into 4 8×8 pans.  Make Noah Rolls batter (recipe below). Dividing between pans, spread batter over the meat mixture smoothing to edges. Cover and freeze (before baking). To serve: Thaw. Uncover and bake at 350 degrees for 35-40 minutes, until golden brown.

Containers Needed:            4 Deep Dish 8×8 pans

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Noah’s Rolls Batter- author unknown (if anyone knows, please let me know!)

Triple batch of batter:

1 1/2 cups brown or white rice flour

2  cups tapioca flour

1  cups potato or corn starch

2 Tablespoons xanthan gum

2 Tablespoons baking powder

1 1/2 tsp salt

3 eggs (**egg free variation below)

1  cup oil

1 1/2 cups gluten and dairy free unsweetened milk substitute

1  cups sparkling water

Mix dry ingredients and wet ingredients separately except for the sparkling water.  Combine dry and wet in a heavy duty mixer or bowl with a spoon.  When batter is well combined, add the sparkling water.  Mix until combined.  The texture of the batter should be rather thick.  Use in above recipe.

To do egg-free:  Replace egg with 3 tablespoons ground flax (I used golden flax) and 9 tablespoons water cooked together.  Wisk over medium heat until thickened and gooey egg-like  consistency.

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I freeze my pizza either as shaped crusts or as shaped crusts with toppings.  See this post for photos of how I shape the dough.  I also have an egg free pizza crust recipe, if you need your crust to be egg free.

I line my pizza pan with an oiled piece of parchment paper, shape my crust, freeze (or add topping then freeze).  I remove the frozen pizza from the pan, wrap well with freezer plastic (leaving the parchment on the pizza) and put back in the freezer.  When we need a pizza I take off the plastic and place the pizza and parchment on pizza pan and bake until cooked through and the crust is golden.

If you would like a “cheese” sauce to drizzle over pizza, try the Cashew “Cheese” or Mild Pizza Cheese sauce.

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Gluten & Dairy Free Pizza Crust (Doubled recipe)

Author/Source: Angela @ angelaskitchen.com

Makes 4 13-inch pizzas.

3 cups brown rice flour

1 cup amaranth flour

4 cups tapioca flour

2 tablespoons xanthan gum

2 teaspoon salt

2 tablespoons active dry yeast

2 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice

3 cups warm water

6 tablespoons olive oil

8 egg whites at room temperature (egg-free:  use flaxseed replacement)
more olive oil for spreading pizza dough

Oil 4 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into four equal portions. Place each portion on a prepared pizza pan.  Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.   Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each portion of dough.

Freeze crusts without toppings, or with toppings of your choice.  I freeze in the coldest part of my freezer, then double wrap pizza as soon as it is frozen.

To serve: Unwrap.  Add toppings if needed. Bake at 400 degrees F. for around 15-20 minutes until the crust looks crispy and lightly golden brown and pizza is cooked through.

Containers Needed:            parchment, plastic wrap

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Roasted Veggie Pizza Topping            (Doubled recipe)

Servings: 4 pizzas            Author/Source:Angela @ angelaskitchen.com

3 medium yellow or green summer squash, quartered and in ½” slices

2 medium red bell pepper, seeded and chopped

1 medium orange or green bell pepper, seeded and chopped

3  medium sweet onions, chopped

2 tablespoons olive oil

Preheat oven to 450 degrees.  In a 9 x 13 pan mix together all ingredients. Roast for 20-25 minutes until veggies are tender and beginning to caramelize.  Cool.  Use as a pizza topping.

You can also divide into 4 bags, remove as much air as possible, seal and freeze.  Thaw before using.

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You can make this a vegan dish by using white beans in place of the tuna and veggie broth in place of the chicken broth.

Tuna Noodle Casserole (Doubled recipe)

Serves 16

Author/Source:  Angela @ angelaskitchen.com

24 oz gluten free pasta (I like small shells, penne, elbow shapes, or veggie spirals for this recipe.), cooked, drained and rinsed of extra starch

4 tablespoons olive oil, divided

1 1/2 cup chopped onion

3 red bell peppers (ribs and seeds removed), thinly sliced

3 cup sliced mushrooms

1/2 cup sweet rice flour

6 cups chicken broth (or more if needed)

3/4 cup gluten and dairy free mayonnaise

2 Tablespoon dried parsley

2 teaspoons dry thyme

salt and pepper

2 14 oz cans artichoke hearts, drained and chopped

1 ½ cups frozen peas

4 (6 ounce) cans tuna (be sure to use one that is gluten/dairy free)

Optional topping:

1 1/2 – 2 cups gluten free dairy free bread crumbs (your favorite or Noah Rolls work well in a pinch.  You can also use crushed potato chips if your family is into that topping instead.), optional

paprika

Preheat oven to 350°F.

Heat half the olive oil in a pan over medium heat, add onion, peppers and mushrooms, cook until tender then remove from pan.

Add 2 more tablespoons olive oil to pan and stir in sweet rice flour, whisking until smooth.  While continuing to whisk, gradually add broth, cooking until sauce thickens.  Stir in mayonnaise, parsley, thyme, salt and pepper, whisking until smooth.  Turn off heat.

Mix in onion/pepper/mushroom mixture, artichoke hearts, peas and tuna.  Spread cooked pasta in 4 8×8 lightly oiled baking dishes and pour tuna mixture over noodle being sure to cover the noodles completely.

If using a topping, sprinkle gluten free bread crumbs over the casserole, dust lightly with paprika.  Spritz bread crumbs with a bit of olive oil.  If using potato chips, simply sprinkle crushed potato chips over all.  If not using a topping, lightly dust with paprika.  Cover, label and freeze.

If serving one right away, bake in the preheated 350 degree oven for 30 minutes until lightly browned on top.

Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. 

Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Containers needed: 4 8×8 pans

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You can make this a vegan dish by not adding the meat, increasing the mushrooms to 24 oz and using portabella mushrooms (mush more substantial texture and flavor).

Stroganoff Casserole

3 pounds ground beef or stew meat

4 c chopped onion

16 oz sliced mushrooms

4 clove garlic, minced

4 Tablespoons olive oil

1/2 c sweet rice flour

1 tsp sea salt

3/4 tsp white pepper

1 ½ tsp ground thyme

1 ½ tsp ground sage

2  c gluten and dairy free unsweetened milk substitute of choice

3 c vegetable broth (can use up to 1 c white wine as part of broth liquid)

1/4 cup gluten free soy sauce

16 oz gluten free penne pasta, cooked

3 cups frozen peas

Precook ground beef and drain grease, if using.  If using stew meat, heat oil over medium-high heat, add beef and cook until browned.

Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Push meat and vegetables to edges of pan.  Add oil to pan.  Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add milk substitute while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness).  Remove from heat, stir in soy sauce and peas.

To freeze: Pour into 4 deep dish 8×8 pans. Top casserole with shredded cheese. Cover and freeze.

To serve: Thaw. Uncover and cook in 350 degree oven until cheese is bubbly (approximately 30 minutes).

Containers Needed:            4 deep dish 8×8 pans

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If you would like this to be a vegan dish, do not add chicken.  Add 3 cans drained and rinsed chickpeas and 3 cups chopped cauliflower.  Replace chicken stock with veggie stock.

Chicken and Vegetable Curry

Author/Source:  Angela @ angelaskitchen.com

3-4 Tablespoons oil

1 ½ cups chopped onion (3/4”-1” pieces)

3 pounds boneless, skinless chicken breasts
or thighs, 1” pieces

1 ½ cups chopped green pepper (3/4”-1” pieces)

9 cloves garlic, minced

3-inch peice of ginger, peeled and grated

6 cups gluten free chicken stock

2 14.5 oz can coconut milk (not low fat)

4 cups fresh or frozen green beans (sometimes I use a yellow bean, green bean and baby carrot mix)

1 cup golden raisins, optional

4 -5 Tablespoons of curry powder
(be sure gluten free)

salt & pepper to taste

In a large pot heat oil over medium heat. Add onion and cook until translucent.  Add chicken to pan. Cook until chicken just begins to brown.  Add peppers, garlic and ginger, cooking for 2-3 more minutes.  Add stock, coconut milk, beans, raisins and curry powder.  Simmer uncovered, stirring occasionally, until liquid is reduced and thickened slightly, and chicken and veggies are very tender, this can take 30 to 45 minutes. Add salt and pepper, if needed.

Variation:  I add what ever veggies are in season that can handle a long simmer in place of the green beans:  winter squash, cauliflower, sweet potatoes, summer squash, kale, etc. or a mix of them.  I usually do not use delicate greens (unless you stir in at the end), or broccoli (I don’t like mushy broccoli), snow peas, etc. that would turn to mush.  Drained and rinsed chickpeas are also a nice addition.  Sometimes we sprinkle roasted cashews or pepitas (pumpkin seeds) over the top when serving.

To freeze: Divide and place in 4 8×8 pans, or 4 gallon sip-closure freezer bags. Cover and freeze.

To serve: Thaw.  If in pan, uncover and bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes. If in bag, pour into pan and heat through. Serve over rice, quinoa, or gluten free pasta.

Containers Needed:            4 8×8 pans or 4 gallon zip-seal freezer bags

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Angela’s note:  Use cooking apples in this recipe.

Pork Roast with Apples and Pears              (Quad of original recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

4 cups apple juice

4 cups onion, chopped

4 each apples, peeled & sliced

4 each pears, peeled & sliced

In 4 gallon freezer bags divide each of the last three ingredients and place in bags. Place a 1 1/2 lb portion of pork in each bag. Pour in 1 cup of apple juice to each bag. Seal and freeze.

To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Asian Pork (Roast)                                  (Quad of recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

¼ cups lemon juice

2 cups gluten free soy sauce

12 garlic cloves, minced

4 teaspoons ginger, ground

In 4 gallon freezer bags divide all ingredients and place in bags. Seal and freeze. To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Slow Cooker Black Bean Salsa Chicken

Servings: 18

Author/Source:   Angela @ angelaskitchen.com

4 ½ pounds boneless chicken breast or thighs, chopped

45 ounces canned black beans, rinsed & drained

3 cups frozen corn

4 cups gluten free salsa

2 cups chopped onions (3/4” to 1” pieces)

2 cups chopped green pepper (3/4” to 1” pieces)

1 ½ cups chopped red pepper (3/4” to 1” pieces)

1 cup chopped fresh cilantro

9 cloves garlic, minced

salt and pepper, to taste

Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.

To Serve: Put in slow cooker.  Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in gluten free tortillas.  Also good over baked potatoes or baked sweet potatoes.

Containers Needed:  4 gallon freezer bags.  (I freeze this in 2 gallon freezer bags to make 2 meals of 8 servings)

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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!

February 2010 Once a Month Mom adaptions – Breakfasts & Lunches

Head over to MJ’s for Freezer Food Friday.  She has Make-Ahead Mexican Meat Mixture which is a naturally gluten and dairy free recipe.  Woo!  Go check it out.  Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

This week I thought I would get back to those adaptions for Once a Month Mom.  So, here they are!  In two weeks I will be posting the dinners.  I will not be putting the instructions and grocery lists up as they were too much of a time thing for me which in the long run prevented me from getting posts up (bummer), but I figure the recipes are the important part.

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves).  For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe.  Sort out by type of food or area of the store as you choose, or just leave as is.  Happy cooking!

**edit 2-22-10:  If you are looking for the February Dinner adaptions, you can find them here.

February 2010 Once a Month Mom Gluten & Dairy Free Adapted Breakfasts & Lunches

Gluten & dairy free pancake muffins. angelaskitchen.com

Angela’s Note:  I would make one batch filled or with a mix-in, then another batch plain or with cinnamon sugar topping.  I made some (with the same amount of batter per muffin) in a canoe pan which the kids thought were fun and very easy to dip.

GFCF Pancake Muffins (mix a single batch at a time)

Author/Source:  Angela from angelaskitchen.com

Makes about 17 of plain or filled muffins.  If adding mix-ins, expect more depending on type of mix-in added.

2 1/4 cups gluten free bean based flour blend (or 1/2 cup garfava flour, 1/4 c sourgum flour, 3/4 cup corn or potato starch, and 3/4 cup tapioca starch)

4 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1 1/2 cups GFCF milk substitute (ie: almond, rice, etc.)

2 eggs

4 Tablespoons oil

2 Tablespoons maple syrup

Optional for filled muffins:  17 teaspoons jam, fruit compote or filling of choice.

Optional if cinnamon sugar topped:  1 Tablespoon sugar or cane juice crystals and 1 teaspoon ground cinnamon blended.

Optional if want things mixed into your muffins:  Check this post for mix-in options.  Use the amounts specified.

Preheat oven to 375 degrees.  Oil the cups of a muffin tin well.  Set aside.

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until well blended together (use the whisk attachment of my mixer or an immersion blender).  There may still be some small lumps, but try not to have too many.  Set 3/4 cup of batter aside.

If making filled muffins: In oiled muffin tin, place 1/4 cup batter.  Top with 1 level teaspoon for desired filling.  Lightly press filling into bater until level with batter.  Cover filling with 1 Tablespoon of reserved batter.  Leave plain or sprinkle with a bit of cinnamon sugar.

If making plain muffins: You do not to set aside 3/4 cup of batter.  In an oiled muffin tin place a scant 1/3 cup of bater.  Leve plain or sprinkle with cinnamon sugar.

If adding mix-ins: After batter is blended add mix-ins of choice.  You do not need to set aside 3/4 cup batter.  Place a scant 1/3 cup batter in each oiled muffin tin.  Sprinkle with cinnamon sugar or chopped nuts as desired.

Bake at 375 degrees for 20-25 minutes until golden and cooked through.  Allow to cool in pan for a couple of minutes, then remove.  Serve with your favorite pancake topping if desired and enjoy!

To freeze: Allow to cool completely.  Place in a freezer ziplock, remove as much air as possible, label and freeze.

To serve: Thaw and heat trough.  Serve with favorite pancake toppings.

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I haven’t made the granola, but I suspect you could lower the oil in the recipe a bit.  I may try it this weekend if I have some gluten free oats laying around here.

If you need an entirely oat-free granola try this, this, or this one.  Or you could make the below recipe with a blend of buckwheat, quinoa and rice flakes in place of the gluten free oats.

Crystal’s Lazy Granola (doubled from original recipe)

Author/Source: From Crystal by Amy @ Amysfinerthings.com

1 cup brown sugar

1 cup mild flavored oil

1 cup honey

2 tsp. cinnamon

4 tsp. gluten free vanilla

14 cups certified gluten free oats, old fashioned

Mix brown sugar, oil, and honey in a small saucepan.  Bring to a low boil.  Remove from heat.  Stir in cinnamon and vanilla.  Pour over oats in a large bowl.  Stir until well coated.

Spread oats in 2  9×13 pans or 2 rimmed cookie sheets.  Bake at 375° for 10 minutes.  Take out and stir.  Return pan to oven.  Turn oven off. Allow to sit for several hours or over night. Pull out and when completely cool place in zipper freezer bags.

To serve: Pour from bag.

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GFCF Banana Pancakes

Author/Source:  Angela from angelaskitchen.com

2 cups gluten free bean based flour blend

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon xanthan gum

2 cups GFCF milk substitute (ie: almond, rice, etc.)

2 eggs

4 Tablespoons oil

2 Tablespoons maple syrup

2 ripe bananas, peeled and mashed

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together, except mashed bananas, until blended then add to the dry ingredients.  Stir until blended together.  There will still be some lumps, but try not to have too many.  Fold in mashed bananas.  Cook 2-3 Tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown.

To Freeze:  Cool pancakes on a wire rack.  Place in large freezer bags, removing as much air as possible without smashing pancakes, seal, label and freeze.  If desired, you can place a small piece of waxed paper between pancakes to make them easier to separate when frozen.

To serve:  Toast until heated through.  Serve with your favorite topping and enjoy!

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Hamburger Soup (quad of original recipe)

Author/Source:  Phyllis Blickensderfer @ Grammy Blick’s Bible Reading adapted slightly by Angela of angelaskitchen.com


4 pounds lean ground beef (or ground venison or beef/venison mixture)

4 cup finely chopped onions

4 clove garlic, minced (or garlic powder added with seasonings)

16 small cubed potatoes or sweet potatoes

10 cups chopped carrots

1 1/3 cup chopped celery

62 oz. canned diced tomatoes with garlic and onion

2 cups Lentils

2 teaspoons Italian seasoning

salt and pepper to taste

96 oz. Beef both to cover

Optional: 10 ounce bag frozen corn


Brown the onion (and garlic) in a soup pot using very little oil. Brown hamburger meat in same pot. Drain off excess fat. Add meat mixture, potatoes, carrots, celery, and tomatoes to a large slow cooker.  Cover.  cook on high of 1 hour.

Add lentils, seasonings, and stock. Stir.  Cover and cook on high 3-4 hours until veggies and lentils are tender.  If desired add a 10 ounce package of frozen corn right at the end and stir in.

To freeze: Cool.  Divide between 2 or 4 freezer bags (this depends on the size of your family).  Remove as much air as possible, seal, label, freeze.

To serve: Thaw. Reheat on stove, in microwave or in slow cooker.

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Beef & Lentil Slow Cooker Stew – Mexican Style (triple of recipe)
Author/source:  Candace @ frugalindy.com

3 pound beef cubes (I use what ever beef I get on sale and cube it myself)
1 tsp Italian seasoning, crushed
29 oz diced tomatoes – undrained
3 cup dry lentils
9 oz of tomato paste
12 cups gluten free beef broth
12 carrots chopped
6 cups fresh or frozen broccoli, chopped
16 oz salsa salt and pepper to taste

6 cups frozen green beans

Place all ingredients (except green beans) in the slow cooker. Cook on low 6 -7 hours. Add green beans for last hour or so to heat.

To freeze: Allow to cool, place in containers leaving at least 1/2 headspace at top of container. Freeze.
To serve: Reheat with slow cooker or stove until heated through.
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For the Beef Empanadas make one batch of the Double Batch Gluten Free Pie Crust.  You will need to make 4 pie crust recipes.
Beef Empanadas (double of recipe)
Author/Source: adapted from Quinn, Lucinda Scala. (2009). Mad Hungry: Feeding Men and Boys. New York: Artisan Publishing by OAMMom and Angela of angelaskitchen.com
2 Tablespoons olive oil
4 cups onions, chopped
1 cup green pepper, chopped
2 pounds ground beef
2 teaspoons ground cumin
1 1/2 cups pimiento-filled green olives, sliced
1 1/2 cups raisins
2 teaspoons honey
2 teaspoons Kosher salt
1/2 teaspoons pepper
2 eggs, separated
dash of gluten free hot sauce
Saute the onion and green bell pepper in large skillet. Add beef and brown. Add cumin and cook for another minute. Stir in the olives, raisins, honey, salt, pepper and hot sauce. Cook approximately 4 minutes longer.

Transfer mixture to a large bowl and cool the mixture in the fridge. Stir in the egg whites. Using plastic wrap, roll out pie crust. Using an overturned bowl (about 5 inches across) cut out circles about 3 or 4 at a time from each piece of dough. Gather all scraps together, roll out, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. (You can freeze at this point if you would like to cook them later. They must be frozen completely before adding to freezer bags. To freeze cooked continue on.)

Using the egg yolks, mix with one Tablespoon of water to make egg wash. Brush pastries with egg wash. Prick on top twice with fork. Bake for 20-25 minutes, until golden brown. Allow to cool. Wrap each individually with plastic wrap and place in 2 gallon freezer bags.
To serve: Put empanada on baking sheet in oven at 350 degrees until heated through.
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I would probably make the sloppy joes I usually make in the slow cooker, but multiply it 4 to 6 times, or the turkey sloppy joes and multiply that 2-3 times.
Sloppy Joes (quad of recipe)
Author/source: Any @ Amysfinerthings.com

4 lb. hamburger
4 medium onion, chopped
4 Tbsp. cider vinegar
4 Tbsp. gluten free mustard
2 cups gluten free ketchup
1/2 tsp. pepper
4 tsp. sugar
1 tsp. salt
Brown ground beef in a large skillet. Saute onion and combine all ingredients including cooked ground beef. Add remaining ingredients. Simmer about 20 minutes. Allow to cool. Package in 4 gallon freezer bags. Freeze.
To serve: Reheat with slow cooker or stove  until heated through.
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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!

Gluten Free-zer Friday – OAMM October 2009 Breakfasts, Sides & Appetizers

Head over to Mj’s for Freezer Food Friday.   Then head back and join in Gluten Free-zer Friday.  We’ld love to have you join in on the fun!

freezer-food-friday

picture-1

Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Today as promised is the first half of the gluten and dairy free adapted October 2009 Freezer Menu from Once a Month Mom.  This month is a special Thanksgiving Edition, so instead of lunches, there are delicious side dishes to make your feast tasty and easy.  Today I am posting the recipes for the Breakfasts, Appetizers, and Side Dishes.  The big missing appetizer is the Cheese Ball.  I have a couple nice recipes for dairy free versions (really!), but as I haven’t frozen and thawed them before, I am testing them before posting.  I will have it up in two weeks (October 23, 2009) with the Dinners and Desserts.  Happy cooking!

Be sure not to miss Once a Month Mom’s Tweet-up.  I don’t tweet, but it sure sounds like a lot of fun.  I guess that even those of us that aren’t tweet-ers (is that the word??) can still live stream it, so we can all join in.

October 2009 OAMM menu with original links:

Please note that all recipes in this document have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day.  If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.

Instructions

Night Before:

Optional (but HIGHLY recommended) – chop up all vegetables except potatoes as they will discolor.

Day of:

Person What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency

Potatoes, Yukon Gold, peeled & quartered = 6 lbs

Large Onions, chopped = 4

Medium onions, chopped = 8

Medium Onions, thinly scliced= 3

Celery, diced = 4 bunches (5cups celery/4 cups celery leaves)

Mushrooms, chopped = 1 lb

Mushrooms, sliced = 2 lbs

Green Onions, chopped = 2 bunches

Peppers, Green, chopped = 1

Peppers, Green, finely diced = 4

Roma tomatoes, seeded chopped + 8

A Start 2 slow cookers of potatoes – see Perfect Mashed Potato directions). Cook on HIGH for 4 hours. (Perfect Mashed Potatoes)
B While Pumpkin Pie are cooking mix and ready for oven and waffle maker the Pumpkin Coffee Cake & Gingerbread Waffles.
B Bake Pumpkin Coffee Cake for 50-55 minutes.
B While Pumpkin Coffee Cake are baking, cook Gingerbread Waffles.
B When Pumpkin Coffee Cake are done, set on cooling rack.
B Cook Gingerbread Waffles. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.
A Prepare and Assemble Broccoli Casserole – Deep Dish 8×8.
B In same skillet, saute 1.5 cups onion & 3 cups celery in 2 cups butter. Continue to follow directions to completion for Bread Stuffing - 4 gallon freezer bags.
A Prepare and assemble Gourmet Rice Dressing.
B Once cooled package:

Pumpkin Coffee Cake – Deep Dish 8×8

Gingerbread Waffles – 4 gallon freezer bags

A Assemble:

Scalloped Corn – 8×8 pan

Perfect Mashed Potatoes – 4 gallon freezer bags

B Veggie Tortilla Pinwheels – 2 gallon freezer bags
BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

Shopping List:

Produce:

4 bunches celery (5 cups celery, 4 cups celery leaves)

2 bunches green onions

4 pounds mushrooms

5 large green bell pepper

4 large onions

11 medium onions

6 pounds Yukon Gold potatoes

8 medium firm ripe tomatoes (such as Roma)

Dairy Substitutes/Eggs:

16 ounces tofu-based cream cheese, softened (such as Toffuti brand)

12 ¼ cups unsweetened milk substitute of choice

½ cup gluten and dairy free margarine (such as Earth Balance)

1/2 oil or dairy free margarine (such as Earth Balance)

8 eggs or Egg replacing ingredients: 1 1/2 tablespoons apple sauce, 4 tsp baking powder, 4 tsp egg replacer

Canned/Bottled:

4.5 ounces canned black olives, chopped

8 cups GF chicken broth or stock

4 cups (32 oz) unsweetened, full fat coconut milk

5 cups (40 oz) canned pumpkin

1 ½ cups white wine or chicken stock

Containers:

4 8×8 pans or 2 9×13 pans

8 8×8 deep dish pans

12 gallon freezer bags

4 pint freezer bags

plastic wrap

Spices/Condiments:

2 teaspoons ground allspice

3 bay leaves

pinch of cayenne pepper

4 teaspoons ground cinnamon

6 whole cloves

3 t GF curry powder

2 1/2 teaspoon dry garlic granules

4 teaspoons ground ginger

2 ½ teaspoon ground nutmeg

2 ½ + 1/3 cup light tasting olive oil

2 1/2 teaspoon dry minced onion

1 teaspoon paprika, plus more for garnish

2 Tablespoons dry parsley flakes

2 ¼ teaspoon ground black pepper, plus more to taste

2 teaspoons red pepper flakes

6 teaspoons pumpkin pie spice

10 1/2 teaspoons salt, plus more to taste

Frozen:

12 cups thawed frozen kernels

32 ounces frozen broccoli florets

Baking Goods:

2 cups sliced toasted almonds

11 teaspoons baking powder

3 teaspoons baking soda

7 cups bean based flour blend (such as Bob’s Red Mill All Purpose GF Flour Blend or 4 cups garbonzo bean/fava bean flour, 2 cups potato or corn starch, and 1 cup tapioca or arrowroot flour)

½ cup dark brown sugar

½ cups light brown sugar

1 teaspoons cinnamon

7 tablespoons corn starch

2 cups honey

12 Tablespoons dark molasses

1 1/3 cup potato starch

2 cups raisins

2 ½ cups sugar

½ cups sweet rice flour

4 cup sorghum flour

1 1/3 cup tapioca flour

4 teaspoon gluten-free vanilla flavoring

2/3 cups walnuts, chopped

6 teaspoon xanthan gum

Cereal/Grain/Pasta:

4 cups uncooked rice

Meat/Seafood:

8 strips GF bacon

Other:

20 each GF ivory teff tortillas (such as from La Tortilla Factory)

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Veggie Tortilla Pinwheels

Servings: 16-20

Author/Source: adapted from Jamie @ segermoments.blogspot.com  – adapted by Angela @ angelaskitchen.com

20 each GF ivory teff tortillas (such as from La Tortilla Factory)

16 ounces tofu-based cream cheese, softened (such as Toffuti brand)

2 Tablespoons dry parsley flakes

2 ¼ teaspoon ground black pepper

2 1/2 teaspoon dry garlic granules

2 1/2 teaspoon dry minced onion

2 teaspoon salt

4.5 ounces canned black olives, chopped

1 cup celery, chopped

1 cup green or red bell pepper, chopped

2 bunches green onions, chopped

2 teaspoons red pepper flakes

½ cup crumbled GF bacon (8 strips cooked until crisp, drained and crumbled)

Mix tofu cream cheese, parsley, pepper, garlic, onion, and salt together until well blended. Add in rest of ingredients and mix in blender on low speed until well blended. Using a baker’s spatula, spread medium amount of mixture onto one flour tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Place in gallon freezer bag. Freeze. To serve: Thaw in refrigerator until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray.

Containers Needed: Plastic Wrap & 2 gallon freezer bags


Scalloped Corn

Servings: 16-20

Author/Source: http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#4 – adapted very slightly by Angela @ angelaskitchen.com

4 tablespoon light olive oil

4 large onion, chopped

4 large green bell pepper, finely diced

8 medium firm ripe tomatoes (such as Roma), seeded and chopped

3 tablespoons corn starch

1 teaspoon paprika

pinch of cayenne pepper

4 cups unsweetened milk substitute of choice

12 cups thawed frozen kernels

Salt and freshly ground black pepper, to taste

Extra paprika for garnish

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.

Sprinkle in the corn starch, paprika, and cayenne, stirring them in until well blended. Pour the milk substitute in slowly, whisking continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.

Pour the mixture into 4 oiled 8×8 pans or 2 9×13 pans. Sprinkle lightly with paprika.  Cover with foil and freeze.

To serve:  Thaw.  Bake 30-35 minutes at 350 F.  (Double baking time if not thawed.)

Containers Needed: 4 8×8 pans or 2 9×13 pans


Perfect Mashed Potatoes

Servings: 16

Author/Source: adapted from Elise @ simplyrecipes.com – altered by Angela @ angelaskitchen.com

6 pounds Yukon Gold potatoes, peeled & quartered

2 teaspoons salt

1 cup unsweetened, full fat coconut milk

½ cup gluten and dairy free margarine (such as Earth Balance)

¼ cup unsweetened milk substitute of choice (I like almond)

To Taste salt

To Taste pepper

Place potatoes in a crock pot. Add 1/2 teaspoon salt. Add water until potatoes are covered. Cook on HIGH 7 hours or on LOW 4 hours – a fork can easily be poked through them. Drain off water.

Warm coconut milk and melt margarine, together, either in microwave or in a pan on the stove. Put hot potatoes into a bowl. Add margarine mixture. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk substitute to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Place mashed potatoes in unlined muffin tin pan. Freeze until hardened. Remove from muffin pan and place into gallon freezer bag.

To serve: Reheat in slow cooker, in microwave or on stovetop until heated through.


Broccoli Casserole

Servings: 16-20 Author/Source:  Angela @ angelaskitchen.com

32 ounces frozen broccoli florets, thawed

8 Tablespoons olive oil

3 medium onions, thinly sliced

salt and pepper, to taste

3 pounds mushrooms, cleaned and sliced

1 12/ cups white wine or chicken stock

3 bay leaves

6 whole cloves

3 cups coconut milk

3 cups unsweetened milk substitute of choice (I like almond)

4 Tablespoons cornstarch

½ teaspoon ground nutmeg

Heat oil.  Add onions and stir, cooking until caramelized.  Remove onions from pan, leaving oil  Season with salt and pepper.

In hot oil stir in mushrooms, cooking until browned.  Season with salt and pepper.  Stir in wine or stock, bay leves and cloves.  Boil off most of the wine, scraping up and bits in the pan.  Wisk cornstarch into milk substitute.  Stir coconut milk and milk substitute into pan with mushrooms.  Whisking continuously over medium heat, bring to a simmer until mixture thickens.  Remove bay leaves and cloves.  Whisk in nutmeg.  Season to taste with salt and pepper.  Stir in thawed broccoli.

Put mixture into 4 8×8 deep dish pans or 2 9×13 baking dish.  Sprinkle caramelized onions on top.  Cover with foil and freeze.

To serve: Thaw. Covered, place in oven and cook at 350 degress for 20 minutes. Uncover, place back in oven and cook for remaining 10 minutes.

Containers Needed: 4 8×8 deep dish pans

Gluten-Free Diet: GF Recipes: Gourmet Rice Dressing Recipe from: http://www.csaceliacs.org

4 cup onions, chopped

1/2 cup oil or dairy free margarine (such as Earth Balance)

4 cups celery, chopped

2 cups mushrooms, sliced

8 cups boiling GF chicken broth

4 cup celery leaves, chopped

4 t salt

3 t GF curry powder

cups uncooked rice

2 cups sliced toasted almonds

Sauté onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into a buttered shallow 2-qt casserole dish. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed. Fluff with fork;  Cool.

Divide rice into 4 gallon sized freezer bags.  Divide toasted almonds into 4 separate pint freezer bags.  Package one dressing and one almond  bag together and freeze.

To serve: Thaw and bake covered with foil in a greased dish at 350°F until heated through, adding hot water or stock if needed to keep rice moist. (about 30 -45 minutes covered). Spoon into a serving dish and top with almonds 

Containers Needed: 4 gallon freezer bags and 4 pint freezer bags


Gluten and Dairy Free Pumpkin Coffee Cake

Servings: 16-20

Author/Source: Life, gluten free with the streusel topping from Doiron, Jane. “Pumpkin Coffee Cake.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 46-47. DOUBLE streusel, QUAD cake

4 cup sorghum flour

1 1/3 cup potato starch

1 1/3 cup tapioca flour

4 teaspoon xantham gum

1 teaspoon sea salt

3 teaspoons baking powder

3 teaspoons baking soda

6 teaspoons pumpkin pie spice

2 teaspoons ground allspice

2 cups raisins

Wet Ingredients:

2 cups canned pumpkin

2 cups honey

2 cups sugar (although not wet, you will combine it with these)

8 tablespoons molasses

1 1/3 cup oil

8 eggs or Egg replacing ingredients:

1 1/2 tablespoons apple sauce

4 tsp baking powder

4 tsp egg replacer

Streusel topping:

½ cups sweet rice flour

½ cups sugar

½ cups light brown sugar, packed

1 teaspoons cinnamon

4 Tablespoons oil

2/3 cups walnuts, chopped

Preheat over to 350 degrees. Oil a 8 by 8 baking pans.  Blend streusel topping together.  Set aside.

Combine pumpkin, honey, sugar, molasses, oil, and egg or egg replacer ingredients in a large bowl. Mix together well.

Add remaining ingredients (except for the raisins) to the wet mixture. Mix until just blended; do not over mix. Stir in raisins.

Transfer batter to the greased baking pans.  Sprinkle with streusel topping.   Bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool on a cooling rack.  Wrap well and freeze.

To serve:  Thaw.  Warm in oven until heated through if desired.  

Containers Needed: 4 deep dish 8×8 pans


Gluten Free Gingerbread Waffles based on my pumpkin waffles with the gingerbread waffle spices inspiration from Rookie Cookie

7 cups bean based flour blend (or 4 cups garbonzo bean/fava bean flour, 2 cups potato

or corn starch, and 1 cup tapioca or arrowroot flour)

8 teaspoons baking powder

1 1/2 teaspoons salt

4 teaspoons ground cinnamon

4 teaspoons ground ginger

2 teaspoons ground nutmeg

2 teaspoon xanthan gum

½ cup dark brown sugar

4 Tablespoons dark molasses

8 tablespoons oil

3 cups canned pumpkin

5 cups dairy-free milk of choice

4 teaspoon gluten-free vanilla flavoring

In a medium sized mixing bowl, mix the first five ingredients well.  In a blender or separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until smooth.  Pour the wet ingredients into the dry ingredients and stir just until combined.

Cook on an oiled waffle iron according to manufacturer’s directions.

Allow to cool. Flash freeze on a cookie sheet if desired. Place in gallon freezer bag and freeze. To serve: Reheat in toaster or microwave until warmed through.

Containers Needed: 4 gallon freezer bags

Gluten Free-zer Friday – Gluten Free Stromboli

IMG_0172

Head over to Mj’s for Freezer Food Friday.   Then head back and join in Gluten Freezer Friday.  We’ld love to have you join in on the fun!

freezer-food-friday

picture-1

Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.


Yesterday Once a Month Mom posted her October freezer menu, grocery list and labels.  I will have the breakfasts and lunches adapted to gluten and dairy free next Friday, October 9th.  The altered dinners will be up two weeks later on October 23, 2009.  Come on back and check it out!

This week’s recipe is something I like to make for dinner and for the lunch box.  I use my family’s favorite pizza crust recipe (for an egg free version use the recipe here) to make stromboli.  You can put any filling you want into them before rolling.  Just be sure the filling is sliced VERY thin so it will roll well without tearing the dough.  If you choose to add a thinner sauce, such as marinara, you can lighly brush on.  For a thicker sauce, such as hummus,  put the hummus into a zip seal bag, remove as much air as possible, snip a corner off of the bag and pipe onto the dough.  Piping – instead of spreading – a thick topping will ensure you do not tear your dough.  Often I will not put a sauce as part of the filling, just the filling ingredients, and serve the baked stromboli with marinara sauce for dipping.

Gluten Free Stromboli

Serves 8 for dinner or 12 for lunch

one recipe gluten free pizza dough

desired fillings (fresh spinach or basil, marinara, dairy free pesto, shredded chicken, pepperoni, olives, roasted peppers, marinated artichokes, etc., etc, etc…)

IMG_0221

Lay a piece of plastic wrap on your counter; lay a second piece of plastic wrap slightly overlapping the first to make a wider rectangle.  Lightly oil the plastic wrap (I use olive oil).  Divide dough into 4 pieces.  With wet or oiled hands, pat one piece of dough into a rectangle slightly thicker than 1/4 inch thick.  If using sauce, spread it now leaving a 1/2 inch to 1 inch edge clear of sauce on the rectangle edge farthest from you.  lay on toppings.  Remember to not pile them on too thickly as you will be rolling the dough.

IMG_0222

Once topped, use the plastic wrap to help support the dough as you roll.  Keep the roll firmly together (without squishing all the topping out or tearing the dough) to make a tight roll that will bake up without a lot of space inside.  Wet the clear boarder of dough to seal.  Using the plastic wrap, transfer stomboli onto an oiled, parchment or Sil-pat lined baking sheet with the seam side down on the pan.  Repeat with the last 3 pieces of dough.

IMG_0223

I don’t bother to tuck in the ends as I go- just roll it up.  The one on the left has very thin toppings (just fresh spinach and pepperoni for the very picky girl) the one on the right is the same amount of dough, but much more filling (fresh spinach, fresh basil, diced steamed broccoli, pepperoni, and roasted peppers.

Bake in a preheated 400 degree oven until golden brown and cooked through (this depends on how many and what kind of fillings you used) – about 25 to 30 minutes.  Slice each in half for dinner or into thirds and serve with a crisp salad and marinara for dipping the stromboli.

To Freeze:  After removing from oven, cool completely.  For dinners, wrap each stomboli well, then place together into a large freezer bag removing as much air as possible before sealing.  Label and freeze.  For lunch portions, slice each stromboli into thirds, individually wrap each portion and place into a large freezer bag removing as much air as possible before sealing.  Label and freeze.

To Serve:  For dinners unwrap stromboli, wrap in foil and heat in a 350 degree oven until heated through.  When heated, slice in half and serve.  For lunches, thaw overnight in the refrigerator and place in lunchbox with a small container of marinara for dipping, if desired.

Gluten Free-zer Friday – Breakfast & Lunch Plan September 2009

While checking out some other blogs that do freezer cooking, I came across Tricia at Once a Month Mom. She has a great offering where every month she makes a freezer plan, makes the grocery list and freezer labels, and writes up instructions so you and a friend can successfully complete your freezer cooking day all done up on lovely excel spread sheets.  All for free.  Be still my heart!  Trust me, I know this takes a lot of time and planning, and I love what she has put into her plans to make a Once a Month cooking day work.  Tricia also has a section with freezer plans for those of you feeding babies so you can make some food for your sweet babe and have all that homemade goodness on hand.  She was gracious enough to let me adapt the September 2009 menu to gluten and dairy free and post it here.  Thanks Tricia!

Due to my schedule and all my “helpers” I don’t usually do such a big cooking day.  So, I have divided the September plan into 2 parts for this week (Breakfasts and Lunches) and next week (Dinners).  I did switch the White Chicken Chili to the one on my blog, because it is a family fav, but the rest is adapted from Tricia’s plan and instructions.  As most of my family is out of the house during this time of year during lunchtime, most of the lunches will most likely be used as suppers – except the corn dog muffins (which should be great in the lunch box).  Happy cooking!

Head over to MJ’s for Freezer Food Friday, then stop on back if you have a gluten free freezer recipe.  We would love to have you join in the fun!  MJ has a Sweet and Tangy Brisket for the slow cooker this week that sounds great and it is naturally gluten and dairy free (just use GF ingredients).

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

So, what’s on the menu for September?  Below is the September breakfast and lunch menu with links to the original recipe.  Be sure to check out Once a Month Mom and her great site!

The Plan:

Please note that all recipes have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.  (Angela’s note:  I will just cook this all as one person as my family is so big and hungry!  The assignments helps me break the tasks up to have the kids help and to help me remember what to do next, so that will be how I use them.)

Helpful Hint:   Assign one person to be Person A and one Person to be Person B

Read through the instructions and be familiar with the tasks that you are responsible for during the day.

Washing dishes as you go will likely be necessary, it is not written into the instructions as everyone has different needs and equipment. It is best to have whoever finished a task wash the dishes they just used before proceeding onto further tasks.

Instructions:

Thaw

2 pounds boneless, skinless chicken.

Night Before:

Bake the gluten free English muffins.

Make the “cheese” sauce you have chosen, either the Cashew Cheesy Sauce or the Mild “Cheese” Sauce.  Divide out one cup for the Eggwiches and 2 cups for the Black Beans & Brown Rice.  Put in fridge.

Start the presoaking stage of the corn bread or Corn Dog Muffins.

Optional (but HIGHLY recommended) – chop up all vegetables, cook 4 pounds of hamburger, cook/steam the 4 cups of dry brown rice.  Do not cut pears or apples until needed as they will discolor.

Day of:

Person What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency:

Yellow Onions, diced = 1 2/3 lbs ~5 med (~2 1/2 cups)**

Garlic, minced (if not purchased that way) = 20 cloves**

Chicken, chopped/diced = 4 lbs (4 cups)**

Cilantro, chopped = 2 bunches**

B Make “cheese” sauce.

Preheat oven to 350 degrees.

B Prepare Corn Dog Muffins for oven. Bake for 15-20 minutes.
A Start 2 Crock pots cooking:

White Chicken Chili

B While Corn Dog Muffins are cooking, dice 3 med apples (2 c**), mix and ready for oven the Apple Streusel Muffins.
B When Corn Dog Muffins are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing.
B Bake Apple Streusel Muffins for 15-18 minutes.
A Cook 4 lbs ground beef.
B While Apple Streusel Muffins are baking, core and slice pears (into rounds =4 pears), prepare Silver Dollar Pear Pancake batter and ready griddle.
B When Apple Streusel Muffins are done, set on cooling rack.
B Cook Silver Dollar Pear Pancake. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.
A Prepare and assemble Carole’s Chili – 4 gallon freezer bags.
B Once cooled package:

Corn Dog Muffins – 4 gallon freezer bags

Apple Streusel Muffins – 4 gallon freezer bags

Silver Dollar Pear Pancakes – 4 gallon freezer bags

B Cook eggs and prepare Eggwiches.
B Wrap and freeze Eggwiches – 4 gallon freezer bags
A Turn off crock pots and allow contents to cool a bit.
A Assemble:

Black Beans & Brown Rice – 4 8×8 pans.

B Assemble:

Freezer Beef Stew – 4 gallon freezer bags

A Portion:

Easy White Chicken Chili – 4 gallon freezer bags

BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

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Grocery List:

If using Cashew Cheesy Sauce:  1 cup raw cashews,  2 or 4 oz. jar pimentos, 1 cup nutritional yeast flakes, 2 T cornstarch, and 1 tablespoon lemon juice.

If using Mild “Cheese” Sauce:  ½ cup nutritional yeast flakes, ¼ cup corn starch, ¼ cup gluten and dairy free margarine (such as Earth Balance), and 1 teaspoon gluten free mustard.

Packaging:

4 8×8 baking dishes

Muffin liners (about 4 dozen)

Plastic wrap

24 Gallon zip close freezer bags

Produce:

3 medium apples

4 Bosc or Bartlett pears

2 bunches cilantro

20 cloves garlic

5 onions

Meat:

4 pounds ground beef

16 slices gluten free ham

8 gluten & dairy free hotdogs

Canned goods:

8 (14.5 oz) cans black beans

8 cups gluten & dairy free chicken broth

4 (7 oz) cans diced green chilies

4 (15 oz) cans kidney beans

16 oz. gluten free salsa

4 (18.75 oz) cans tomatillos

8 (14.5 oz) cans diced tomatoes

4 (12 oz) cans tomato paste

8 (15 oz) cans white beans

Dairy Replacements/Eggs:

31 large eggs

½ cup + 2 T gluten & dairy free margarine (such as Earth Balance)

7 1/3 cup gluten & dairy free milk substitute of choice (rice, almond, etc.)

Frozen:

20 oz. frozen corn

Grains:

4 cups brown rice

Herbs/Spices:

Chili powder 2 T + 2 t

Ground Cinnamon 1 ¾ t

Ground coriander 2 t

Ground Cumin 2 t

Garlic powder 2 T + 2 ¼ t

Onion powder 1.2 t

Dried Oregano 2 t

Red Chili Pepper Flakes 4 teaspoons

Salt 7 1/4 t

Baking Supplies:

12 ½ t gluten free baking powder

1 teaspoon baking soda

4 cups GF bean based flour blend, such as Bob’s Red Mill GF All Purpose Flour Blend

1 cup brown sugar

4 cups corn polenta or coarse corn meal

4 T honey ro gave nectar

13 T maple syrup

1 cup millet flour

1 ¾ cups oil (I use olive)

2 ¼ cup + 2 T potato starch

1 cup + 2 T finely ground rice flour

2 cups sorghum flour

¼ cup + 2 T tapioca starch

1/3 cup turbinado sugar

1 ½  t gluten free vanilla

5 t dry active yeast

6 t xanthan gum

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Breakfast and Lunch Recipes for September 2009:

You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.

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Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.

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Gluten and Dairy Free Apple Strussel Muffins

By Angela Litzinger of angelaskitchen.com  (adapted from GFCF Rhubarb Strussel Muffins).

1/2 cup GFCF margarine (such as Earth Balance)

1 cup packed brown sugar

3 large eggs

1 1/2 tsp GFCF vanilla

1 cup finely ground rice flour

1/4 cup potato starch

1/4 cup tapioca starch

1 tsp xanthan gum

1 1/2 tsp GFCF baking powder

1/4 tsp salt

1/3 cup GFCF milk substitute mixed with 1 teaspoon lemon juice

2 cups chopped apples

Makes 18-20 muffins

Strussel topping:  1/3 c turbinado sugar, 1 t cinnamon or pumpkin pie spice, 2 T rice flour, 2 T potato starch, and 2 T tapioca starch mixed well.  Add 2 T soft GFCF margarine and blend with a fork until crumbly.

Preheat oven to 350 F.

Beat margarine and brown sugar together until light and fluffy.  Add eggs and vanilla and beat well.

Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl.  Mix well.

Add dry ingredients to egg mixture and mix just until smooth.   Add milk mixture, scrape bottom and sides of bowl and mix again just until smooth.

Add apples.  Stir just until combined.

Fill muffin liners 2/3 full.  Divide strussel topping over muffins (about ½ T for each muffin).  Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean.

Cool on a wire rack before serving. Place in gallon freezer bags and freeze. To serve: Reheat in microwave 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags

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Gluten and Dairy Free Sliver Dollar Pear Pancakes

Adapted from perfectpancake.net - pancake recipe by Angela Litzinger of angelaskitchen.com

4 cups gluten free bean based flour blend

8 teaspoons baking powder

1 teaspoon salt

1 teaspoon xanthan gum

4 cups GFCF milk substitute (ie: almond, rice, etc.)

4 eggs

8 Tablespoons oil

4 Tablespoons maple syrup

4 Bosc or Bartlett pears

3 Tablespoons maple syrup

¾ teaspoon ground cinnamon

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until blended together.  Set aside.

Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.

Heat an electric griddle to 375° or a heavy skillet until very hot. Brush with oil; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 3-4 Tablespoons of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.

Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Allow to cool or flash freeze. Place in gallon freezer bags and freeze. To serve: Reheat for 1-2 minutes in microwave.

Containers Needed:            4 gallon freezer bags

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Eggwiches - Serves 16

Adapted from Marianne @Writermommy.com by Angela Litzinger of angelaskitchen.com

You will need to bake a double batch of the gluten and dairy free muffins from karina’s kitchen.

(Ingredients for the muffins are on the shopping list)

16 gluten free muffins (see karina’s kitchen recipe above)

16 eggs

1 cup cashew or mild “cheese” sauce

16 slices gluten and dairy free ham

Split and toast the English muffins.  Scramble 16 eggs. Place scrambled egg (approx. 1/4 cup) on bottom of English muffin. Place one slice of ham on top.  Spread 1 Tablespoon of “cheese” sauce of choice on top half of muffin then place on top of ham.  Wrap with plastic wrap and place in gallon freezer bags.

To serve: Unwrap. Microwave for 35-45 seconds or until heated through.

Containers Needed:            Plastic Wrap & 4 gallon freezer bags

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Corn Dog Muffins – makes about 28

Based on doubling the Blender Corn Bread from Sue Gregg using gluten free dairy substitute of choice (rice, almond, etc):

Corn bread recipe from Sue Gregg; Corn Dog Muffins from Tricia @ Onceamonthmom.com; adapted by Angela at angelaskitchen.com

The night before your cooking day:

2 cup rice milk with 2 teaspoon lemon juice or cider vinegar

1/2 cup olive oil

6 tablespoons maple syrup

4 cups corn
polenta or coarse ground corn meal

Place above ingredients into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium.  Let sit covered on counter overnight.

On your cooking day, add:

4 eggs

1 Tablespoons baking powder

1 teaspoon baking soda

2 teaspoon salt

8 gluten and dairy free hotdogs diced

2. Mix in baking powder, baking soda, and salt thoroughly, but briefly, using blender and/or rubber spatula as needed.

3.  Stir in diced hotdogs.  Pour batter immediately into greased muffin pan or use paper liners for the muffins. Bake at 350 degrees F (175 degrees C) 15-20 minutes or until knife or toothpick comes clean out of center.

Allow to cool. Once cool place in gallon freezer bag and freeze. To serve: reheat in microwave for 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags

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White Bean Chicken Chili adapted (just a tiny bit) from allrecipes.com (posted on angelaskitchen.com here.)

Note:  You will be making two batches of chili, for a total of 4 gallon sized freezer bags.  I left the recipe alone as it will be easier to keep the amounts divided, especially if you only have one crock.  If you have 2 6 quart crock pots, go ahead and mix each chili amount at the same time to cook.  If you have one crock, mix, cook, and cool as directed earlier in the morning, then put the second batch into the crock to cook so it will be finished in the evening.  The ingredients for both batches are on the shopping list.

3 T olive oil

2 pounds diced chicken meat (or same amount uncooked, chopped)

2 onion, chopped

4 cloves garlic, minced (or 6 cloves of ROASTED garlic.  Yum!)

2 (14.5 ounce) cans chicken broth (I dump in a frozen 4 cup container of frozen stock instead)

2 (18.75 ounce) cans tomatillos, drained and chopped

2 (16 ounce) cans diced tomatoes

2 (7 ounce) cans diced green chiles

1 teaspoon dried oregano

1 teaspoon ground coriander

1/2 teaspoon ground cumin

4 (15 ounce) cans white beans (drained)

10 oz. frozen corn

salt to taste

ground black pepper to taste

Heat oil.  Sauté onion until softened.  Put every thing into 6 quart crockpot.  Cook on low for 6-8 hours.  If using uncooked chicken, check the chicken is cooked through.  Stir before serving.

Allow to cool and divide between 2 gallon freezer bags.  Freeze.  Mix second batch following above recipe, cook, cool, package and freeze as above.

To serve:  Thaw.  Reheat in microwave, crockpot or stovetop until heated through.  Serve with these toppings for people to choose from: limes, cilantro, avocado, and tortilla chips.

Containers Needed:            4 gallon freezer bags

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Black Beans & Brown Rice

adapted from Jessie @ vanderbiltwife.blogspot.com, adapted to be GFCF by Angela at angelaskitchen.com

4            cups brown rice, uncooked

120 ounces canned black beans  (8 14.5 oz cans – drain 4 cans, but keep the liquid from the other 4 cans)

1/2            cup            onion, diced

12            each            garlic, cloves

2            bunches cilantro, chopped

16            ounces gluten free salsa

2        cups “cheese” sauce of choice, warmed enough to pour

Steam or cook brown rice according to package directions.

Heat black beans (including liquid from four cans) in a large saucepan over medium-high heat. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and salsa and stir into black beans. Divide cooked rice among 4 8×8 baking pans. Pour black bean concoction over rice and drizzle “cheese” sauce  on top.

Cover with foil and freeze.

To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.

Containers Needed:            4 8×8 baking dishes

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Carole’s Chili – be sure your seasonings are gluten free!

Author/Source: adapted from Carole @ commonsenseliving.com

Quantity            Measurement            Ingredient

4                        pounds                        ground beef, browned and drained

58                        ounces                        diced tomatoes

48                        ounces                        tomato paste

60                        ounces                        kidney beans

2 Tablespoons + 2 teaspoons            garlic powder

2 Tablespoons + 2 teaspoons            gluten free chili powder

4                        teaspoons                        red pepper flakes

1                        teaspoons                        cumin

Directions:

Mix all ingredients and divide among 4 gallon freezer bags. Freeze. Freeze. To serve: Thaw. Reheat in microwave or in crock pot 2-4 hours or until heated through.

Containers Needed:            4 gallon freezer bags

Gluten Free-zer Friday – Pancake Varieties

Head over to MJ’s for Freezer Food Friday, then come on back with your gluten free freezer recipe.  I’ld love to have to join in!

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

I like to have pancakes in the freezer for busy school mornings and Saturdays when I don’t want to get up early to whip up a hot breakfast.  I make plain gluten free pancakes, and the varieties below.  After I completely cool the pancakes on a cooling rack, I layer pancakes with wax paper between, seal in freezer bags (removing as much air as possible), seal and freeze.  You can toast the pancakes on a low setting to reheat when it’s time for breakfast.

For pancakes varieties use my gluten free pancakes or your favorite and add, mix and cook as usual:

Cinnamon Oat Pancakes: Substitute 1 cup of gluten free certified oats for (pulsed slightly in a blender) with 1 cup of bean flour blend.  You can also use quinoa flakes in the same ratio, but do not need to pulse them.  Also add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.

Apple or Pear pancakes:  Add 1 cup finely chopped peeled apple or pear, 1/2 teaspoon of cinnamon and 1/4 teaspoon nutmeg.

Bacon pancakes:  Add 3/4 cup crispy cooked and crumbled bacon.

Chocolate Pancakes: Add 1 – 2 tablespoons desired sweetener and 1 melted square of unsweetened chocolate.

Cornmeal pancakes: Substitute 3/4 cup of bean flour blend with 3/4 cup cornmeal.

Fruity puree pancakes: 1 cup fresh or thawed and drained frozen crushed or pureed fruit such as blueberries, strawberries, peaches, pears, applesauce, bananas, punpkin, etc.  Add 1/2 teaspoon of cinnamon, if desired.  This is fun as you have different color pancakes and you don’t need to worry about full berries sticking in the toaster.

Nutty pancakes: 1/2 to 3/4 cup chopped and toasted nuts, gluten free granola, or chopped fruit and nut mix.

Sprinkled pancakes:  Sprinkle desired amount of berries, chocolate chips, gluten free sprinkles, crushed freeze-dried fruit, or coconut on pancakes after pouring the pancake batter on the griddle.

An E-Baby Shower for Sea of Book of Yum!

Sea of Book of Yum is expecting a sweet little baby sea in July.  Sea is a gluten free vegetarian, and uses lovely in season ingredients when ever possible. I love checking her blog whenever I can.   Our family’s favorite stuffed potatoes is The Twice Baked Spinach Garlic Stuffed Potatoes from her site.  The photos (amazing!), the recipes (delicious!) and the writing on her blog are so inspirational.  So, when Cheryl of Gluten Free Goodness came up with a “yum-e-baby shower” I knew I had to join in.    The recipes I am putting here are mostly elsewhere on my blog, but they are nice to have on hand for mommy and for little ones when they are ready for big kid foods.  

 

Congrats on your new babe, Sea!  It’s such an exciting time…

 

The first recipe is Hannah Banana Bread which I developed for my littlest sweetie when she was a little monkey.  It is free of the top eight allergens and refined sugar, and it is vegan.  The little flower shaped muffins at the top of my blog are made with this bread.  

 

Hannah-Banana Bread or Mini Muffins  


2 1/4 c. bean flour blend

1 t. baking powder

1 t. baking soda

1/2 t. xanthan gum

1/4 t. salt

1/4 cup oil

3/4 c. sucanat

2 to 2 1/2 T Egg Replacer

4 T water

3 large ripe bananas



Preheat oven to 350 degrees F.  Mix first 5 ingredients together.  In a blender blend oil, sucanat, egg replacer, water and bananas.  Blend into very smooth.  Mix wet ingredients with dry ingredients until very well mixed.  Put heaping T of batter in miniature muffin tins lined with paper.  Or pour batter into a well greased loaf pan.  Cool slightly in pan before removing to rack to cool completely.


Alternate Pumpkin Bread for Hannah-Banana Bread

Replace the banana in the above recipe with cooked pureed pumpkin. 

 

 

Pumpkin Waffles (or Pumpkin Pancakes)

When I make these, I make sure to bake extra to freeze.  They warm up nicely in the toaster!

 

1 3/4 cup bean based flour blend (or 1 cup garbonzo bean/fava bean flour, 1/2 cup potato 

or corn starch, and 1/4 cup tapioca or arrowroot flour) 

2 teaspoons baking powder 

1/2-teaspoon salt 

1-teaspoon pumpkin pie spice (buy or see below)

1/2-teaspoon xanthan gum 

1-tablespoon sucanate, maple syrup, maple sugar (or sweetener of choice) 

2 tablespoons oil 

3/4 cup canned pumpkin (or fresh pumpkin, cooked and mashed) 

1 1/4 cup dairy-free milk of choice 

1 teaspoon gluten-free vanilla flavoring 

 

In a medium sized mixing bowl, mix the first five ingredients well.  In a blender or 

separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until 

smooth.  Pour the wet ingredients into the dry ingredients and stir just until combined. 

 

Cook on a waffle iron according to manufacturer’s directions.

 

Alternate:  Make pancakes instead instead of waffles in a lightly oiled pan.

 

Pumpkin Pie Spice Mix 

1-tablespoon ground cinnamon 

1 1/2 teaspoons dried ground ginger 

1-teaspoon ground, nutmeg 

3/4-teaspoon ground allspice 

1/4-teaspoon ground cloves 

Mix everything together well.  Store in a tightly sealed container.

Slow Cooking Thursday – French Toast Casserole

Head over to Sandra’s for Slow Cooking Thursday and see what is in everybody else’s crock pot!

 

Today’s recipe is one I am trying for the first time today.  I will adjust the time on it if it looks like it needs it later.  I wanted to try this out when I am kind of around the house today to check how it is cooking.  If it works out well, we can have French toast for breakfasts during the week without the fuss.  Woo-hoo!  I used the recipe from the queen of crock pot cooking, Stephanie at Crockpot 365.  I just tweeked the recipe a bit to be slightly less sweet, with some different seasonings, and to be all dairy free (she is already a gluten free girl).  I also used a couple of different techniques I use when doing French toast casserole for the family so that it cooks up evenly for us.  It may make it a bit like a bread pudding style French toast, but for the casserole, that is what we like as the custard base seems to better absorb into the bread. 

 

Check out all of the slow cooking recipes Stephanie shares at Crockpot365.  They are all gluten free and her blog is fun reading.  Her blog is one of my favorites…

 

Slow Cooker French Toast Casserole (adapted from Stephanie’s recipe at Crockpot365)

Serves 6-8

 

8 cups gluten and dairy free soft bread cubes, about 1″ to 1 1/2″ (I cut up Noah’s rolls I had on hand.  Stephanie use a gluten free raisin bread. Mmmm….)

1 dozen eggs

4 cups gluten and dairy free milk substitute (I used unsweetened plain almond milk, Stephanie used heavy cream as part of her milk.  To make dairy free, you could use 1 cup coconut milk blended with 3 cups almond for a richer French toast.) 

1/4 cup pure maple syrup

1 teaspoon gluten free vanilla extract

1/2 teaspoon gluten free almond extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamon

1/4 teaspoon salt

1/4 cup walnuts or other nut, optional

 

Oil the inside of a 6 quart  slow cooker. Place the bread cubes into the slow cooker.

Put the rest of the ingredients, except the nuts, into a blender and blend at a low speed until combined.  Pour egg mixture over bread cubes.  Cover crock and put crock into refrigerator until about 6-8 hours before you would like your meal.  (Mine soaked for a couple of hours, but you could even let soak overnight, which is what I do with my regular French toast casserole.)  Stephanie set it to cook right away, but I like to let a French toast casserole’s egg mixture soak into the bread before baking so that the egg is more evenly distributed though out the casserole.

When ready to cook, put crock in slow cooker base and cook on low for 6-8 hours. 

After 8 hours, Stephanie had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. She took the lid off for  30 minutes before she remembered that she had left the lid off of the crockpot, and that it was still plugged in.  All the moisture was gone and the french toast was perfect. (That is why I am trying to cook the casserole about 7 hours before I would like to eat, just incase I need to let it sit for a half hour.  I’ll let you know how it worked for me.)

 

**Edit (after supper):  This took 8 hours to cook, plus the 30 minute lid off time.  Perfect for overnight!  I did not mind the 30 minutes as it gave me enough time to ready some strawberries and turkey sausage to have with the French toast.  The smell through the house really got the kids to speed through washing their hands and get ready for dinner, too!  

I caught my son and MY MOM licking their plates, so I think that means I have to make this again.  My mom thought this was perfect as is (she licked the plate!!), but I thought just a bit moist, so the next time I will reduce the milk substitute by half of a cup, then if still too moist, a half cup more.  That should do it for me for the moisture level to be right.  I will update with the new amount of liquid when I make this again (next week for Spring Break sounds like a great idea).

I am putting this down as an official family favorite. (And a favorite of my mom’s, too, apparently!  Hee, hee, hee!!)  Thanks, Stephanie!!

Gluten Free-zer Friday

Okay, it’s a bit of a teaser if you are seeing this right away in the morning today.  I will actually post my recipe later today, but am taking care of a sweetie with stomach flu, and wanted to get this up in case any one wants to join in!  I will get the recipe up on this post later on today, between laundering of blankets and scrubbing of floors when she is resting and the worst is behind us.  Blah!

 

Head over to MJ’s who actually has her freezer recipe up for Freezer Food Friday. 

freezer-food-friday

 

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

 

Thanks!  See you back here later on with those tasty cinnamon rolls and photos on how to make them.  Thanks for understanding!