Category Archives: GFCF

Gluten Free-zer Friday – Rhubarb Ice “Cream”

Welcome to Gluten Free-zer Friday.  It’s been a while, but let’s just jump in, shall we?  First, head over to MJ’s for Freezer Food Friday. This week she has a Tex-Mex Chicken Starter that is naturally gluten and dairy free.   Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

Freezer Food Friday


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.

Rhubarb Ice Cream

3 cups 1/2″ pieces rhubarb

3/4 cup sugar (I like the slight molasses taste of organic sugar in this)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (14 oz) can organic coconut milk (NOT light – mmmmm…)

2/3 cup almond milk or milk substitute of choice

1 teaspoon gluten free vanilla extract

In a bowl combine rhubarb and sugar.  Allow to sit for 1 to 2 hours until sugar is mostly dissolved and rhubarb has released some of its juices.  (You can skip this step if in a rush.  However, you will need to stir, stir, stir and watch it when the rhubarb and sugar are first heating so the mixture does not scorch.)  Put rhubarb mixture, cinnamon and nutmeg into a saucepan.  Place pan over medium-high heat, stirring often, bringing mixture to a low boil.  Cook until rhubarb is soft, about 8-10 minutes.  Remove from heat.

Stir in coconut milk and almond milk.  Using an immersion blender, blend mixture until smooth.  Cover and chill until cold.  After chilled, stir in vanilla.  Put rhubarb mixture into your ice cream maker and make according to manufacture’s instructions.  When finished the ice cream will be soft serve texture.  For a firmer texture, put the ice cream into a freezer safe container and freeze for about 2 hours.

To make ice cream without an ice cream machine: When mixture done chilling in refrigerator, put into a freezer safe container with a lid, cover with lid and place in the freezer.  After 30 minutes, remove from the freezer and vigorously whisk or stir mixture breaking up any frozen areas and mixing them in.  Place back into the freezer.  Continue to check and stir vigorously (you are breaking up those ice crystals) every 30 minutes.  You can even use an immersion blender for mixing, if you have one.  The ice cream should be ready after 2-3 hours.

To freeze just the rhubarb base (you can double, triple, etc. the recipe.  Just be sure to package the ice cream base in as many packages as you multiplied the recipe by!):  Make the recipe through cooking the rhubarb.  Remove from heat.  Using an immersion blender, blend rhubarb mixture until smooth.  Cool.  Package rhubarb ice cream base into quart sized zip seal freezer bags, removing as much air as possible before freezing.  Label bags (adding instructions to add 1 cup of coconut milk, 1 cup of almond milk and 1 t vanilla), and freeze.  When ready to use, allow mixture to thaw, mix in “milks” and vanilla and freeze as directed.


Menu Plan Monday – May 9, 2010

Today it is two weeks since my mom had her knee replaced.  She is moving around pretty well on it.  Thank you to her doctors, nurses and therapists who have helped the past couple weeks.  You guys have been amazing!

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Check out Menu Plan Monday for more menu inspiration.  I am hosting the Gluten Free Menu Swap this week and have picked rhubarb as the theme ingredient.  If you would like to host a week of the swap, contact Cheryl at Gluten Free Goodness.  She would love to hear from you!

Gluten Free Menu Swap Monday

We have a boatload of rhubarb in the garden (which explains the theme!) so I plan on baking some rhubarb strussel muffins and hopefully putting up some sort of jam this week.  Last year I also canned Sunshine Rhubarb Juice Concentrate and Spring Conserve which was pretty tasty, so I may do those again.  I would also like to get a batch of Victorian Barbeque Sauce put up (a rhubarb based BBQ sauce).  I’ll also freeze some for later use…  What do you guys do with rhubarb?  Got any great ideas?  Great canning recipes?  Do tell!  I would love to hear what they are!

Some other interesting rhubarb ideas:

Rhubarb Rosemary Preserves

Drying rhubarb (we also make rhubarb and rhubarb-apple fruit leathers)

Rhubarb Mustard

Rhubarb and Ginger Preserve

Candied Rhubarb

Rhubarb Salsa and more Rhubarb Salsa

Do you have more?  Please share in the comments!

Monday: Make turkey stock/bake GF bread and buns/make cupcakes for freezer and rhubarb strussel muffins/track practice/Boy scout meeting

Sloppy Joes (Sloppy Daddy’s in our house – not turkey this time.  Made with grass fed beef), salad and strawberries

Tuesday: walk with friend/volunteer in library/track practice/first soccer practice of the season/piano lessons

-Curried Turkey Salad Sandwiches, salad (pack dinner to bring with us)

Wednesday: track meet/dance class for younger daughter/final youth group meeting of the year

-I am making a commitment to cook 2 times a week from other blogs I love or from the embarrassing number of cookbooks I own…  Wish me luck! This is on Wendy’s menu – that’s good enough of a recommendation for me!  Spicy Chicken with veggies over rice from Artisanal Gluten-Free Cookbook.  I got this cookbook at the Gluten Free Culinary Summit this past October.  I got to meet the writers, a really nice couple who’s blog is No Gluten, No Problem.

Thursday: track practice/newspaper club/Cadette Girl Scout meeting

-I am making a commitment to cook 2 times a week from other blogs I love or from the embarrassing number of cookbooks I own…  Wish me luck! Braised Chicken with Shallots from Fresh Flavor Fast (adapted to be gluten free and made in the slow cooker) with mixed green salad.

Friday:  Sleep over for the older daughter

-Gluten and dairy free lasagna and a salad (make a second lasagna one to freeze for another day)

Saturday:  Dance class for older daughter/greenhouse open house and field day at our CSA, Featherstone Farm. Woo!

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What is on everyone else’s plate this week?

Heather at Celiac Family is heading into the busy spring time schedule.  This is making her look toward lighter and quick meals for her family.  Her menu looks delicious with Baked Salmon, Cilantro Lime Shrimp, Beef & Veggie Kabobs and Chicken wit Mango-Heather will be hosting the menu swap next week with a picnic food theme.  I am looking forward to that, as I am always on the lookout for portable meals with soccer and summer schedules coming up.

Wendy at Celiacs in the House has play-by-play photos of a great gluten free paper mache viking helmet for PROM!  I LOVE it!  She also shares about having a GF meal at prom, which gives me hope for my kiddos at prom someday (okay, I don’t want to think of them going to prom just yet (gulp!) BUT yay for GF food hope!).  She has Mexican Lasagna, Tofu Stir-Fry, Barbeque Beef and Beans, Spicy Chicken, and a pizza night planned.  For her rhubarb recipe she will be making Jamie Oliver Rhubarb Souffles.  Thanks for the rhubarb link to check out, Wendy!

Cheryl at Gluten Free Goodness eats her rhubarb most often made into a compote with pineapple or apple (she says it freezes well, too).  Yum!  She has all sorts of great things growing in her garden, so spring must have sprung in her neck of the woods!  Her menu includes chicken in parsley sauce, quinoa Italiana, and lentil dal with roasted cauliflower.  She has a link to amazing looking gluten free, yeast free, egg free cinnamon rolls (she might be making them dairy free this week too!) from Cinnamon Quill that I just have to try.

We have a new gluten free menu and blog to check out this week from Renee at Beyond Rice and Tofu.  Her blog is gluten free and vegetarian and was started in April.  It’s always so exciting to find other GF bloggers!  She has a great post called “Where’s the Protein?” and a Thai Tomato Soup you need to check out.  One her menu this week are Red Beans and Rice, Stir-Fried Tofu with Bok Choy, Greek Lentils and Pasta, and Egg Noodles with Vegetables.  Yum!  Thanks for joining us, Renee!

Menu Plan Monday – April 12, 2010

Heather of Celiac Family is our host this week for the Gluten Free Menu Swap.  She has picked eggs as the theme ingredient for the week.  If you would like to host a week of the GF Swap, contact Cheryl of Gluten Free Goodness.  She would love to hear from you!

Gluten Free Menu Swap Monday

For other menu ideas, check out the Organized Junkie for Menu Plan Monday.  Lots and lots of links on there!

Monday:  First day of middle school track

Apple Pork Medallions and Spinach Salad

Tuesday: Mommy volunteer in elementary school library/track/Piano lessons

Taco Salad with all the fixings and Mango

Wednesday: little girl dance/youth group

Slow Cooker Pulled Pork Sandwiches and Red Cabbage Coleslaw

Thursday: Daisy Girl Scout meeting

Asparagus Egg Bake, Brown Sugar Bacon, and Spring Greens Salad

Friday:  Mommy help with 1st grade math games

Chicken Teriyaki Stir Fry over Pre-soaked Brown Rice and Kim Chi

Saturday:  Piano Festival for all the kiddos/Boy Scout campout

Sunday:  Church/birthday party for youngest kiddo’s buddy/get together with small group ladies

Menu Plan Monday – April 5, 2010

I am quite excited to be hosting the Gluten Free Menu Swap this week.  The theme this week is coconut, so join in with your favorite coconut love!

We do like our coconut around here.  We use it as a replacement for heavy cream (think whipped topping for pie, and in ice “cream”), coconut yogurt, and coconut “cream cheese“.   I have even made dairy free cream cheese cake pops from the coconut cream cheese.  I also like to use the coconut water for making coconut water kefir, and as a natural sports drink.  I use the oil for cooking when I am doing high temperature cooking and as a shortening replacement (replace shortening with 1/3rd to 1/4th less coconut oil than the amount of shortening called for in the recipe).  All in all coconut is one amazing food that can be used for sweet and savory dishes, lends a creaminess to the dairy free recipes, a great source of MCFAs, and is very tasty to boot!

If you would like to host a week of the Gluten Free Menu Swap, drop Cheryl a line.  She would love to hear from you!

For more menu inspirations, visit Laura for Menu Plan Monday.

Gluten Free Menu Swap Monday - Coconut

Monday:  Boy Scouts/Girl Scout Leader meeting

Ham and Sweet Potato Casserole, salad

Tuesday: mommy volunteer in school library/Piano lessons

Slow Cooker Bean Soup (with the ham bone from Easter), blender corn bread, salad

Wednesday:  My youngest girl’s birthday!!/little girl dance lessons/youth group/youth group parents meeting

Birthday girl choice (she hasn’t picked yet, but I am sure hot dogs, strawberries, and French fries with be on the menu).

Thursday: After school newspaper club/Caddy Girl Scout meeting

The Girl Scouts are making a dinner for their badge tonight, so hubby, son and little daughter are having sandwiches and salad night.

Friday: half-day of school for the kiddos

Baked Teriyaki Chicken, quinoa, salad

Saturday: Big girl dance lessons/Girl Scout Program Aide Training

Sunday: Big girl and mommy teach Sunday school

What is on everyone else’s plate this week:

First up is Wendy from Celiacs in the House.  It’s Spring Break around their house this week.  The GF egg rolls look amazing, as do the enchiladsa with green sauce, pizza night and grilled chicken.  Sounds like great Spring Break food to me!  Let us know how the GF wraps taste and work out, Wendy, please, pretty please??

Cheryl at Gluten Free Goodness loves to use young coconut for it’s water and the soft inner “meat” she blends into coconut milk.  She is making a Chai breakfast cake to celebrate the theme (swoon!) which I hope she posts the recipe for (hint, hint).  She has a tasty menu planned which includes, Quinoa Italians, Beef Curry (with coconut and cauliflower), Nightshade stew and Orange halibut.

Scrumptious at In My Box, has a great gluten free and vegan menu this week, including breakfast ideas (I have to try the Quinoa Breakfast Brownies!).  She also has a recipe for a version of the Magical Loaf Studio recipe (you have to try the studio, I have never had a bad version from it.  Super easy and yummy.)  from the Vegan Lunch Box.  Also on the menu this week are California Minestrone, Vegetarian Shepherd’s Pie, Fennel and Kale Pasta and lots of yummy veggie sides (and lots of recipe links, too!).  Her coconut is showing up in Coconut-Orange Macaroons and her Green Smoothie.

Heather at Celiac Family is not a big fan of shredded coconut, but is using coconut milk as a dairy replacement more often.  She has used coconut milk in Chicken Tikka Masala and Chocolate Creme Brulee (both sound AMAZING to me!  She has recipe links for those recipes on her post, too).  On her menu is pupusas (I want to make those soon), salmon with balsamic glaze, and garlic shrimp pasta.   Heather will be hosting the Gluten Free Menu Swap next week with the theme ingredient of eggs, so be sure to join in on the fun!

Thanks to everyone who joined in the swap.  You guys are an inspiration!

Menu Plan Monday – March 29, 2010

The host for the Gluten Free Menu Swap this week is Gluten Free Goodness.  The theme is Cheep and Easy Foods which is pretty much all I make during the week.  We eat mainly whole foods, and do all our baking from scratch which keeps the cost down tremendously.  As the big kids are also helping with the cooking now (one time a week one of them makes dinner – yay!), the easy part is a must when you are teaching or learning different cooking techniques.  You don’t have to make dinner too complicated to get a great meal when you are using fresh, whole ingredients, thank goodness!  This week my menu is pretty chicken heavy, as our local free range chicken is on sale.

Gluten Free Menu Swap Monday

For more menu ideas head over to Laura’s for Menu Plan Monday.

Monday:  Mom subs in library/Boy Scouts

Pepper Steak over rice (brown jasmine, presoaked) and salad

Tuesday: Mom in school library/no piano this week/make cookie dough, chill

Mushroom Herb Chicken with broccoli

Wednesday: No dance this week/youth group/bake cookies

Tangy brown sugar-mustard chicken and mixed veggies

Thursday: Decorate cookies, freeze/bake mini carrot cupcakes

Chicken Escarole Soup with GF French Bread

Friday: Dye eggs/Decorate carrot cupcakes, freeze

Thai Chicken Pizza and salad

Saturday: finish prepping for Easter/make Easter Story Cookies with kids/set frozen cinnamon rolls and hot cross buns to thaw in fridge for morning

Omelettes and salad

Sunday: Easter/bake cinnamon rolls and hot cross buns for breakfast with homemade apple turkey sausage and fruit.

Apricot and herb glazed ham, salad, roasted spring veggies, fresh fruit, gf cardamon orange twists, rosemary-apricot rolls, mini carrot cupcake, brown sugar cookies, Easter Story cookies.

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


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.

Hot Cross Buns
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)
Egg wash:
1 egg mixed well with 1 tablespoon of milk substitute.
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.
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.
To freeze after baking: When icing is set, wrap buns well and freeze.
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.
*I have also used gf millet flour in place of the garfava in this recipe.
**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.

Menu Plan Monday – March 15, 2010

Hey, there!  I get to host the Gluten Free Menu Swap this week.  Woo!  If you would like a chance to host, drop Cheryl from Gluten Free Goodness a line.  She would love to hear from ya!

This week I picked fermented foods as the theme ingredient.  Kim chi, pickled garlic and gingered carrots are all in my fridge right now, waiting to perk up our meals with their tastiness and active beneficial probiotics.  A new batch of coconut yogurt will be made today and this week (being spring break for us) gluten-free sour dough pancakes will be made.  Do you ferment?  Everybody does eat foods that have used the process, such as true soy sauce (timari) or wine (if you drink it).  Even cacao beans must be fermented before they can be turned into rich dark chocolate.  Mmmm…. Fermentation – it’s delicious!

This week is my kid’s spring break, so kid food that is easy on the Mama (hey, I want a spring break, too!).  My big kids will be making a couple of this week’s meals, so those are still in the process of being decided.  One fun thing we are making this week is maple syrup.  My son is tapping the maple trees in the yard and we already have a good gallon or so of sap from a couple of hours on Sunday.  I can’t wait to see what we get for syrup this week.  Even if we just end up with a little syrup, it is turning out to be a fun spring break project for us!

For more menus, check out Menu Plan Monday.  The Gluten Free Menu Swap will be posted right after my menu below.  Come back Friday for Gluten Free-zer Friday.

Gluten Free Menu Swap Monday

Monday:  Spring break!/orthodontist apt

Taco salad with fermented salsa

Tuesday:  spring break!/teeth extraction for my little one (yuck!  Poor thing…)/piano lessons if my little one is up to it after the dentist…

Sour dough waffles, apples with cinnamon, homemade turkey sausage

Wednesday:  spring break!/dance/youth group

Curried chicken salad, mixed greens, mangos, kim chi (fermented, baby!) and gluten free French bread (I know, I should do something Irish…  but we’ll be doing something for St. Patrick’s day for lunch, I think.)  We ended up having roasted rosemary-thyme sweet potato & potato oven fries, omelette and a salad

Thursday: Spring break!

chicken  & veggie stir-fry, rice

Friday: Spring break!/boy sleepover

My oldest daughter is making dinner – her choice (not decided yet) She made Thai Chicken Pizza, salad and brownies.  It was delicious!  Thanks, honey!

Saturday: dance class for older daughter

My son making dinner – his choice (not decided yet)

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What will be on everyone else’s plate?

Heather at Celiac Family has a busy March, but is still putting together a yummy menu for her family.  Cilantro Lime Shrimp, Parmesan chicken Nuggets, Baked Salmon with a Balsamic Glaze and Southwestern Chicken Salad (all with recipe links – yay!) are on the menu using balsamic vinegar, salsa, and gluten free beer as her fermented foods this week.  She is also making a yummy St. Patrick’s Day meal with Irish Potato Faris which I may need to make for an Irish lunch that day for my kids.  Thanks, Heather!