It’s here.. it’s here!! the actual box of actual gluten free “real” food from the “real” grocery store that can morph into “real” food type items that I used to eat??!?!?!?
I CANNOT wait to make real bisquits.. and coffecake and and and…
Hush now, I am making waffles.
Really? really. REALLY?! I would not have believed it if it hadn’t really happened. Like in a dream, I had a totally gluten free, safe lunch in a restaurant that knew what I was talking about when I ordered. And I didn’t have to just hope it would be okay.. it was okay.
I had a note go flying past in a recent email that mentioned the possibility of Jason’s Deli in some locations… having a gluten free option.. maybe. Sometime soon. They hoped.
We decided to test that theory.
Not only do they have the option…if you say GLUTEN FREE – they totally take it seriously. Knew what we were talking about, had a whole menu just for GF (be still my heart) and get this… changed gloves and made sure the workspace was clean before assembling my lunch. No way. Seriously? wow. http://www.jasonsdeli.com/restaurants <<— find one close to you!
I loved Jason’s Deli before… now they get my $$ for sure! Seriously, an amazing lunch. Made even more enjoyable because they got it. ❤
It’s Summer. I don’t want to cook. I want snacks…. And I want scones!
There is a family recipe for orange-cranberry scones that I have pined for since going gluten free, and haven’t come close to finding a recipe I could use. But TODAY is the day to recreate them in a gluten free fashion. For dinner. There are no rules for “meals” in the Summertime!! didn’t you know that?
Normally I would mix my own “all purpose flour” – but I found the GF Pantry at my regular grocery store and couldn’t wait to try it!!
It worked. I now have scones for tea. YAY
Glazed Cranberry Scones
- 1 + 1/2 C Gluten Free Pantry -GF-all purpose flour
- 1/2 tsp xanthan gum
- 1/3 C Baker’s sugar
- 1 T baking power
- 1/4 tsp salt
- 1/4 C palm shortening
- 1/2 T golden flax meal + 2 T HOT water = 1/2 egg
- 1/2 C hemp milk
- 1 tsp vanilla
- 1 C dried cranberries
Stir all this together lightly, and pat out in circle on parchment paper/baking sheet.
Cut in 1/4’s and then into smaller triangles – separate them on baking sheet slightly.
Bake at 350 for 15 minutes or until just beginning to brown.
Let them cool slightly, and drizzle with glaze. mmmmmmmmmmmmmmm
- 1 C powdered sugar
- pinch of salt
- some sort of liquid
Add orange juice, coffee, milk, water, whatever you would like – to suit yourself.
Mine ended up like a soft frosting. How drippy and drizzly it is depends on what you want. Go crazy. Make it the way you like it. Really.Craisins are gluten free!
What is the deal with wanting my food to be in a fun container? IDK.. but I do. It might be the same stupid thing I have had for three days straight, but if it’s in a new container? yeah, I am easy like that. Easily amused.
I started looking for “fun” things to put my food in…found a few… and now the collection is taking over my kitchen. I really need to either reduce my collection, or buy a bigger house. I wonder which will happen first?
The criteria for my lunch/snack containers is this:
a.) it must be able to be run through the dishwasher – no exceptions.
b.) it must be cute in some way – design, stackable, color, whatever
and 3.) I have to like it.
What would be the point (really?) of eating food that may be in a container I hate? Or worse, in a ziplock baggie. ewwww. The food may be boring as anything, but the surprise of getting to open it never gets old.
Here is a photo of some of the ones I use most. There are some from the trip to Japantown in SanFranciso, and one I found at a toy store. The clear ones are “Lock and Lock” brand which I always grab up in all sorts of sizes at Ross… and there are some Tupperware ones in the mix too. Anything that works.? Works.
I am busy. Crazy busy. And keeping everyone on track, on schedule and *FED* is a challenge in any kitchen with toddlers and teenagers who are hungry 24/7. Staying gluten free is critical for my family- so add that on as a bonus.
I spent one evening last week making enough pancake mixes to last us awhile. Stacked them all neatly in the pantry. I love that.
Adding all the dry ingredients to each jar in an assembly line sort of fashion, and labeling the outside with whatever was still missing, the milk, the egg, etc. I also add any notes as to what temp it needs to be baked at for example, if needed.
- Wide mouth canning jars, with lids and bands – pint sized jars work fine, and a quart sized jar will hold a double recipe just perfectly.
- Sharpie marker – for labeling the jars
- Ingredients for this recipe: Pancakes
This way, when we want pancakes for dinner (yes dinner) I just dump the premixed dry ingredients, add the other stuff quick and mix it all up in the trusty Kitchen-aid mixer. I can have pancakes on the table in no time at all without having to drag out all the bins of flour and retrieve all the xanthan gum and whatever.
Of course , cooking up the entire batch and the letting them all cool off on wire racks, I put the leftovers in the freezer for fast snacks, and breakfast on the go.
Can we have PANCAKES? yes, of course you can.
*NOTE* I try to make at least one more jar ahead of whatever I am finding myself measuring out for a recipe…. cookies, waffles, brownies, bread dough.. that way the next one is dump and mix! Spending an afternoon measuring out a bunch of them ahead is a time saver for me, I also tend to not spend as much time (and money) at the store trying to figure out what to make and what gluten free pre-made mix to try. I have my own!
You will never go back. This recipe started when “all the other kids got waffles” and we didn’t … now we are the envy of them all… muhwahahahha. We can have waffles anytime we want to now, I freeze them ahead for quick snacks.
If the chocolate version doesn’t sound like what you want (I have no idea why, but you could like plain waffles- it could happen- just not at my house) – just leave out the cocoa powder and the recipe makes plain waffles just fine too.
- 1/3C sunflower oil
- 1/4 C sugar
- 2 egg (replace with flax seed meal)
- 3/4 C brown rice flour
- 1/2 C potato starch
- 1/4 C tapioca starch
- 1/4 C cocoa powder
- 1 1/4 tsp baking powder
- 1/4 tsp xanthan gum
- 1/2 tsp salt
- 3/4 C milk (hemp milk, coconut milk) plus 1/4 C more if needed
- 1/2 tsp gluten free vanilla (I found it at Costco)
Dump it all in a mixing bowl for your mixer. Mix it all up – the batter is extremely thick. Experiment with a little more liquid to thin it down a bit if you are worried about it.
Scoop a bunch onto a hot waffle iron. Close the lid.
When the steaming slows way down, it’s done. Pop it out- I use a fork to pry them off the waffle iron,
Slather with raspberry jam. Eat. Enjoy. It’s a waffle.
*Note* I slice any leftovers into waffle sticks and freeze. They reheat great and we dip the waffle sticks into little dishes of syrup. Mmmmmm.