Category Archives: CELIAC

I need COOKIES

Seriously, cookies. Hello. It’s Christmas for pete’s sakes. We need cookies. Here are some of the links to favorites around here. More posted later?…yeah, stay tuned on that.  I might be motivated to write a whole entire post about “cookie baking day” when you are gluten and egg free… or, I might be busy eating too many cookies, only time will tell.

Sugar cookies

Chocolate Sugar Cookies 

Snoballs

PeanutButter Cookies

Macaroons

Noodly-Noodles For Real

 

 

 

gfnoodlesWhen I switched to gluten free noodles, there were lots of trial and error meals with noodles that were all substandard. I bought rice noodles all over town, any store that had anything that was safe to cook, we tried. More often than not, we wondered why we thought we needed noodles back in our diets. We finally settled on the Tinkyada brand for anything “noodle”, and they are okay. They cook up well and hold their shapes and do whatever job a noodle needs to do… and frankly I am happy to have the option. It’s beginning to look a lot like mac and cheese season, and we need noodles!! But, they are still different enough that the gluten eaters in the house (that I still have to cook for) won’t touch the rice noodles. Well, they will eat them, they just aren’t real happy about the experience. Whatever.

Enter the Barilla brand gluten free pasta box into the noodle challenge.

Done. These are great noodles. They cook and look and taste just like “real” pasta. AND!!! The resident gluten eater said that if I hadn’t told him they were GF, that he wouldn’t have been able to tell.

Done. We have a new pasta brand!!! In. The. House. yay

 

 

Garlic Toast

Not really toast… but look out! Remember that cinnamon roll dough? Yeah, the one that makes cinnamon rolls or pizza rolls? yeah, well …if you substitute the plain butter for GARLIC infused butter.. and sub the brown sugar with parmesan cheese? Oh. my. goodness. Garlic rolls to drool over!!!! Really yummy with spaghetti. Crazy easy and they freeze and reheat really well, too.

Sourdough Garlic rolls 

  • one recipe of sourdough rolls
  • 3 Tblspoons butter, melted
  • 5 cloves of garlic – browned in the butter
  • 2/3 C parmesan cheese
  • 1/c C grated colby-jack cheese

Roll and let rest for 30 minutes, then bake at 350 for 25 minutes or until browned to your liking.

Sourdough Biscuits

When we go out to eat, we sometimes choose a restaurant that has long lines,  some antiques to look at, and they serve plates of cornbread or biscuits to munch on while you wait for the meal to arrive. So nice of them to offer, but not so nice if you can’t eat the biscuits and the butter packets aren’t really all that tasty on their own…. so, in my quest for reasons to use my gluten-free sourdough starter, I stumbled across an idea to use the starter in biscuits. Hmmm. Would it work for gluten-free? yes.. yes it did. In fact, these are better than the ones that come on the plate from the star emblazoned apron waitress. Butter? or Jam? hard to choose really. I went with one of each. Now I am off to make some sausage gravy to pour over them for supper… mmmmmmmm biscuits. I am loving this sourdough experiment!!

biscuitsSourdough Biscuits

  • 1 Cup brown rice flour
  • 1/4 Cup tapioca starch
  • 1/4 Cup sweet rice flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp soda
  • 1/4 Cup butter, slightly softened and cubed
  • 1 cup sourdough batter
  • 4 – 6 Tblspoons of warm water, as needed.

 

Mix the flours and dry ingredients in a bowl. Stir in the butter and then add the starter and only as much water as you need to make the dough stick together.

Pat out the dough onto a square of wax paper and used a cookie cutter to make round biscuits. Let them rise for an hour, and bake at 425 for 15-20 minutes until slightly browned.

Serve warm. With butter. Or jam. Or sausage gravy. Really.

 

Sourdough Recipes

I love sourdough bread. I am from the West Coast. Connection?… yeah probably. The sad thing is that bread of any type made with wheat is off the charts bad for me. Not on the list. Nope. Really can’t go there.

So, I have done without my favorite bread forever years. No one should cry over bread. Life is short. But finding gluten-free alternatives is really hard. There are some brands at the store.. sure, but none of them are “real” bread. Certainly not like the kind I used to bake at home. Sooooo… make my own! It’s a quest adventure! On adventure. ahhhhh.

My wish list for real bread:

  • should be delicious.. not gummy.
  • should smell yummy… not smell like chemical stew.
  • should have a shelf life.. not expire in 15 years.
  • should be chewy.. not fall to pieces when you pick it up.
  • should taste good .. not icky.

So…. I started some sourdough exactly like I used to but used gluten-free flours. It takes a minimum of 3 days to get it really working, but when it does… it’s like magic!

Main tips for the gluten-free sourdough sponge:

  • use filtered water
  • “Feed” the sponge every 12 hours for three days
  • …and be patient.

I left it on the counter for three days in a Ziplock container that had a loosely fitted lid available. Finding the right container is most of my struggle with sourdough. Glass or plastic? Either, just not metal, and nothing with a tight lid.

I started by mixing more GF flour, one cup at a time, into the goo about every 12 hours.

I mixed a large batch of gluten-free flour ahead of time: mixing rice flour, potato starch, some tapioca starch and a little bit of potato flour and just added one cup of the mix at each “feeding”. Ratios vary but, generally I use 1 rice, 1 potato starch,  0.3 tapioca starch and possibly some potato flour, but not very much… 1 Tablespoon per cup of rice flour is plenty.

 

The “rules” about making sourdough vary depending on who you listen to…. so, I added flour and probably 1/2 – 3/4 Cup of lukewarm filtered water each time, depending on how soupy it looked when I stirred it. This is not rocket science. Do what looks like it makes sense to you. It will all work out just fine. Mine usually has the consistency of pancake batter.

My favorite gluten-free sourdough bread recipe so far:

Mix together:

  • 1 Cup of sourdough batter
  • 1 1/2 Cup of warmed (not hot) milk (I used rice milk/hemp milk/coconut milk)
  • 3 Tablespoons of softened butter (substitute 1T palm oil if you are dairy free)

Mix these dry ingredients together and add them to the wet ingredients.

  • 2 T potato FLOUR
  • 1/3 C tapioca starch
  • 1/3 C sweet rice flour
  • 1 C rice flour
  • 1 C + 2 tablespoons potato STARCH  –!!– note: potato starch is not potato flour!!
  • 2 teaspoons dry yeast
  • 1 /2 teaspoons of sea salt
  • 1/4 C sugar
  • 2 teaspoons of pixie dust xanthan gum

I used my trusty Kitchenaid stand mixer to mix it all together really, really well and then portioned the dough into baking pans. A regular loaf pan of this dough took about 45 minutes to bake at 400 degrees.  I also tried golf ball sized amounts of dough in a greased muffin tin, and those turn out really good at about 20 minutes, also baked at 400.

smallloaves

Mini hamburger buns! Sliders anyone?

Reports back from everyone so far that tried this recipe baked as mini- loaves and as tiny buns has been very positive. I will be making more of this bread for sure.

pancakesSourdough Pancakes:

  • 2 cups sourdough batter
  • 2 cups milk (coconut/hemp/rice)
  • 2 cups gluten free flour mix (I used 1/2 rice flour and 1/2 potato starch)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 Tblspn sugar
  • 2 Tblspn oil
  • 2 eggs (replaced with flax and hot water)

This is best when mixed and left to rise for about an hour or so before you make the actual pancakes… but it tastes fine if you make them right away too.

 

Sourdough Madness Continues

smallloaves pancakesbiscuits… check

small loaves of bread… check

pancakes… check

 

Sourdough Experiments

I started some sourdough the other day and while I was waiting for it to percolate and do it’s thing for 3 days… I started looking for recipes to turn it into something “real”. I am thinking maybe some pancakes, or bread , or something.

If you have been gluten-free for more than about 2 hours, then you know the bread problem. Sure, there are some store bought options, but the real truth of it is that many of those options are just gross. Or they have too much sugar, or weird flour blends that I can’t have. What I want, is what I used to have: home baked, fresh sourdough bread. Really, is that too much to ask? Yeah, for gluten-free, it probably is.

Having to toss out a decades old sourdough starter when I realized it was full of poison (gluten) ..was like saying goodbye to a family member. So sad. It took me years to restart a new tub of sourdough. The first attempt was gross, and I moved on by just making other kinds of bread, buying some from the store freezer,  and mostly doing without. But last week, I decided to try once more and I am so glad I did. I know what I did wrong last time.. and this attempt seems successful so far.

Real Bread. It’s yummy. bread

 

YumYum Spareribs

Drat. They liked it so much that there are no pictures to post.  But it was beautiful and very tasty. I don’t know if they actually licked the plates clean…(I did run them through the dishwasher before I put them back in the cupboard), but there weren’t any leftovers. Forget about that it was also completely gluten free. What? yes. Healthy, and safe to eat, and tasty. What? yes. Funny how that works out.

When I cook, I typically use a recipe. I have a ton of cookbooks and recipe files and usually just go with whatever it says to do. Tra-la. But now and then, I get a wild idea with ingredients that I find at the store and tonight’s dinner was just toss it in a bowl and see what happens. I purposefully started with no recipe and hoped for the best. Some sort of chef channeling thing probably. I might be watching too much Food Network programming…. what? yes. Here’s a close approximate of what happened.

YumYum Spareribs Stirfry

Mix in a bowl:

  • 4 T brown sugar
  • 2 T worchestershire sauce
  • 1/2 C gluten free tamari sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp red pepper flakes
  • 4 garlic toes,  minced
  • 1 small onion, minced

Pour  this mix over the spareribs in a 9 x 13 baking pan. Cover with foil and bake at 375 for 15 minutes. Uncover and turn the meat over. Spoon sauce over meat and leave uncovered. Return pan to the oven, and bake another 15 minutes.

Slice the meat,  and add to stir-fry pan. Add one entire bag of pre-sliced coleslaw mix – (cabbage and carrots),  and spoon some of the sauce from the baking pan over all of that to season and help steam the veggies, being sure to include the onions and garlic from the baking pan in with the cabbage. Stir until the cabbage is steamed to your liking. Serve over rice. We like Jasmine rice the best… make the kind you like.

Other veggies to mix into all of this would be great, too. The farmer’s market’s are bursting with amazing veggies this week. Throw some in and see what happens!

Tomatoes, squash, broccoli, peas, green beans or some sort of rice noodle will probably be in the mix next time I make this. It was pretty tasty, and it might make a good taco filling too. Next time, I will double the portions and hopefully have some left overs!

 

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Whatcha got? CELIAC

celiac-disease-symptoms.jpg (1000×1895)

Mini-Donuts!

The State Fair is less than a month away…. and the usual dread of hearing the refrain of “no donuts for you” is G-O-N-E.  gone gone gone.

Now, I can make my own!!!!

Oh, how I have missed you, Tiny Donuts! Welcome back.

minidonuts

Mini Donuts

Mix together:

  • 2 flax “eggs”
  • 2 cups of coconut milk + 2 tsps vinegar
  • 1/4 C softened/melty butter

Blend together in another bowl:

  • 5 C gluten free flour mixture blend
  • 1 C sugar
  • 2 teaspoons soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons magic pixie dust xanthan gum
  • 1 teaspoon nutmeg

Mix the wet ingredients with the dry ingredients by hand- and let it rest for 15 minutes. Pat the dough to just less than 1/2 inch thick and cut out circles to make the tiny donuts, just poke your finger through the middle to make the hole. Easy Peasy.  Even easier- just roll small balls of this dough to make donut holes. Munchkins? oh yes.

Fry in hot oil, roll in cinnamon sugar.

Take a bag of your own mini-donuts to the fair!