tag:blogger.com,1999:blog-25299973986426554332024-03-13T10:33:25.865-07:00My Gluten Free KitchenMy adventures in creating beautiful and delicious gluten free food.
Recipes, Tips and Tutorials for the home cook, from a home cook.Unknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2529997398642655433.post-84237224155372750942012-06-26T06:40:00.000-07:002012-06-26T06:40:19.922-07:00Gluten Free and Corn Free Apple Cinnamon Streusel Muffins<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Thanks so much for all of your requests everyone!<span style="mso-spacerun: yes;"> </span>I will try to get to everything eventually, more cookies are on the way, I promise! </div>
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A request came through my sister for a muffin recipe that was not only gluten free but corn free as well.<span style="mso-spacerun: yes;"> </span>I use a lot of cornstarch in my recipes as it lightens up things like cakes perfectly.<span style="mso-spacerun: yes;"> </span>I had to work on it a bit but came up with this recipe that I think is a winner.<span style="mso-spacerun: yes;"> </span>I like its versatility as it can be made sweet -thanks to the streusel- or a little more breakfast friendly without it.<span style="mso-spacerun: yes;"> </span>These muffins are so simple to put together and come out super moist and fluffy, no hockey pucks here! </div>
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<b style="mso-bidi-font-weight: normal;">Dry</b></div>
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¼ cup coconut flour</div>
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½ cup ground almonds (almond flour)</div>
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½ cup brown rice flour</div>
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¼ cup potato starch</div>
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1 tsp xanthan gum</div>
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1 tbsp cinnamon</div>
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1 tsp salt</div>
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<b style="mso-bidi-font-weight: normal;">Wet</b></div>
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1 ½ cups apple sauce</div>
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¼ to ½ <span style="mso-spacerun: yes;"> </span>cup brown sugar, depending on the sweetness you like</div>
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1 egg </div>
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1/4 cup melted butter</div>
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2 small apples –peeled and grated</div>
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<b style="mso-bidi-font-weight: normal;">Streusel</b> (optional)</div>
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1/3 cup brown sugar</div>
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2 tbsp GF flour</div>
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1 tbsp cinnamon</div>
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¼ cup cold butter, cubed</div>
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When baking with almond flour, things can turn out a bit grainy if the grind isn’t fine enough.<span style="mso-spacerun: yes;"> </span>Because of this, I like to mix all of my dry ingredients together in the food processor for about a minute to eliminate any larger bits.</div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Preheat oven to 350 degrees and lightly grease a muffin tin.<span style="mso-spacerun: yes;"> </span>You can also use little paper muffin cups, I’m just not a fan</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Mix all dry ingredients and set aside</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a separate bowl, combine wet ingredients (excluding grated apple)</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add dry to wet and stir until just combined then add grated apple.</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="mso-spacerun: yes;"> </span>Scoop batter into muffin tin (I like big muffins so I mound the batter slightly over the top of the muffin cup).<span style="mso-spacerun: yes;"> </span></li>
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Chop that butter in! </div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">If using the streusel, combine the brown sugar, flour and cinnamon in a bowl.<span style="mso-spacerun: yes;"> </span>Using a pastry cutter (or fork and knife) cut the cold butter into the sugar mixture until you have a course but even crumb.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Sprinkle muffins with streusel</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Bake for approximately 30 minutes or until an inserted toothpick comes out clean.</li>
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In this batch I cubed the apples and I found that the chunks were delicious but a little too big in the finished product, It took away some of the structural stability of the muffin.<span style="mso-spacerun: yes;"> </span>Because of this, I recommend grating your apples.</div>
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Happy Baking!</div>
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As always I welcome your requests and will do my best to try and create things that accommodate all kinds of dietary restrictions. I love a good challenge so bring it on! <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-69579336347558549252012-06-12T16:17:00.001-07:002012-06-12T16:17:50.007-07:00Gluten Free Cispy Pizza Crust<br />
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<span style="font-family: Calibri;">Pizza is the perfect food.<span style="mso-spacerun: yes;">
</span>Crispy crust, cheese, vegetables and meat if you chose, it has it
all.<span style="mso-spacerun: yes;"> </span>Since going gluten free, I have
tried every local pizzeria that offers a version of GF crust and I have to say,
for the most part, I have been disappointed.<span style="mso-spacerun: yes;">
</span></span></div>
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<span style="font-family: Calibri;">One national chain has recently re-vamped their offering
which I now quite enjoy but it is only available in small and they only allow
certain toppings that they can guarantee are gluten free.<span style="mso-spacerun: yes;"> </span>While I appreciate their diligence, it makes
me sad that their goat cheese and BBQ sauce are no-no’s.</span></div>
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<span style="font-family: Calibri;">Homemade pizza has always been something I’ve enjoyed
making.<span style="mso-spacerun: yes;"> </span>Pizza crust is much simpler to
make than most people realize and from deep dish to thin crust, plain cheese to
deluxe, the possibilities are endless.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">In the beginning, I thought I may be able to get away using
GF crust mix available at my grocery store but after trying a few brands I gave
up.<span style="mso-spacerun: yes;"> </span>Sorry Bob’s Red Mill, you have some
fantastic GF products but your pizza crust just plain sucks.<span style="mso-spacerun: yes;"> </span>I had to do better.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">In a mixing bowl thoroughly combine:</span></div>
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<span style="font-family: Calibri;">1 cup rice flour (brown or white)</span></div>
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<span style="font-family: Calibri;">¼ cup potato starch</span></div>
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<span style="font-family: Calibri;">¼ cup tapioca starch</span></div>
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<span style="font-family: Calibri;">2 tbsp buttermilk powder (if you can’t find this then
powdered milk works as well)</span></div>
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<span style="font-family: Calibri;">1 tbsp sugar</span></div>
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<span style="font-family: Calibri;">1 tsp baking powder</span></div>
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<span style="font-family: Calibri;">1 tsp salt</span></div>
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<span style="font-family: Calibri;">1 tsp xanthan or guar gum</span></div>
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<span style="font-family: Calibri;">1 tsp garlic powder (optional)</span></div>
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<span style="font-family: Calibri;">1 tbsp flax meal (optional)</span></div>
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<span style="font-family: Calibri;">In another bowl, combine:</span></div>
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<span style="font-family: Calibri;">1 cup warm water</span></div>
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<span style="font-family: Calibri;">2 tbsp olive oil</span></div>
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<span style="font-family: Calibri;">2 tsp dry active yeast (*be sure to check the expiry date
and always use fresh yeast)</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Add ½ cup of the flour mixture to the liquid
mixture and combine with a whisk or fork<span class="msoIns"><ins cite="mailto:Krystin%20Colley" datetime="2012-05-30T13:13"><span style="color: teal;">.</span></ins></span></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Allow the yeast mixture to bubble up for about
20 minutes, if your bowl is clear you will see the bubbles forming under the
surface as well.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Combine wet and dry ingredients in bowl of stand
mixer (hand mixer works in a pinch) and beat for 3-5 minutes until it looks
like you’ve made paste.<span style="mso-spacerun: yes;"> </span>It will be
sticky, this is good.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Scrape dough from the sides and into a ball,
cover the bowl with a kitchen towel and allow to rise for 20-30 minutes until it puffs up a bit.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Pour a puddle of olive oil into the middle of
you pizza pan or stone (about
2 tablespoons)</span></div>
<br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Scrape the dough from the bowl right on top of
the oil.</span></div>
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<a href="http://4.bp.blogspot.com/-I9vpKvk884A/T9fJt-efS5I/AAAAAAAAAPQ/U93tp5EZ0e0/s1600/137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-I9vpKvk884A/T9fJt-efS5I/AAAAAAAAAPQ/U93tp5EZ0e0/s320/137.JPG" width="240" /></a></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Wet your fingers with cool water (so
it doesn’t stick) hand
press the dough out into the pan.<span style="mso-spacerun: yes;"> </span><span class="msoIns"><ins cite="mailto:Krystin%20Colley" datetime="2012-05-30T13:16"><o:p></o:p></ins></span></span></div>
<br />
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<span style="font-family: Calibri;"><span style="color: teal;"><b style="mso-bidi-font-weight: normal;"><span class="msoIns"><ins cite="mailto:Krystin%20Colley" datetime="2012-05-30T13:17">N</ins></span><span class="msoIns"><ins cite="mailto:Krystin%20Colley" datetime="2012-05-30T13:16">ote:</ins></span></b><span class="msoIns"><ins cite="mailto:Krystin%20Colley" datetime="2012-05-30T13:16"> </ins></span></span>It’s
up to you how thick you would like to make it.<span style="mso-spacerun: yes;">
</span>I find to achieve a crispy base, it is best to go with thin crust.<span style="mso-spacerun: yes;"> </span>This time I did a medium thickness and it
still turned out well.<span style="mso-spacerun: yes;"> </span>I have yet to try
deep dish with this recipe.<span style="mso-spacerun: yes;"> </span></span></div>
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<span class="st"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></span><span style="font-family: Calibri;">Let the dough relax for 15 minutes in the
pan while you preheat your oven to 425</span><span class="st"><span style="font-family: "Arial","sans-serif";">° </span></span><span class="st"><span style="font-family: Calibri;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">with the rack on the very bottom level.</span></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span class="st"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">9.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></span><span class="st"><span style="font-family: Calibri;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Bake the crust without sauce or
toppings for 10 minutes. It
will turn from a glossy to a matte finish.</span></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span class="st"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">10.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></span><span class="st"><span style="font-family: Calibri;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Remove crust from the oven and add
sauce as well as any
toppings you like.<span style="mso-spacerun: yes;"> </span></span><span class="msoIns"><ins cite="mailto:Krystin%20Colley" datetime="2012-05-30T13:18"><o:p></o:p></ins></span></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;"><span class="st"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span class="msoIns"><ins cite="mailto:Krystin%20Colley" datetime="2012-05-30T13:18"><span style="color: teal;">Note:
</span></ins></span></span></b></span><span class="st"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">This time I made seafood pizza with
tomato cream sauce, chopped scallops, shrimp and crab meat (all raw, they cook
on the pizza and keeps them from over cooking and becoming chewy and tough) bacon,
tomatoes and mozzarella.</span><o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span class="st"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">11.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></span><span class="st"><span style="font-family: Calibri;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Return to the oven and bake for an
additional 15-20 minutes until it is bubbly on top and brown on the bottom.</span></span></span></div>
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<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">The base of this crust is nice and crispy, fresh
from the oven.<span style="mso-spacerun: yes;"> I</span>
find it is best the same day it is made.<span style="mso-spacerun: yes;">
</span>It can be reheated in a dry frying pan (with a lid) but it is a little drier the second day.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Be sure to vote for the recipe you would like to see next on
Gluten Free Kitchen Adventures and I would love to hear any requests for what
you would like recipes for in the future.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Enjoy! </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-66569681618468795592012-05-11T20:59:00.000-07:002012-05-11T21:00:01.483-07:00Gluten Free Cinnamon Buns<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Every time I walk through a subway station with a Cinnabon,
I take pause and actually consider cheating <span style="mso-spacerun: yes;"> </span>with gluten just for the pleasure of one
bite.<span style="mso-spacerun: yes;"> </span>You know exactly what I’m talking
about, that amazing smell of baking bread mixed with cinnamon and sugar.<span style="mso-spacerun: yes;"> </span>The only words I know to describe it are
mouth watering.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ztUTdW8V_og/T63f65QQ4wI/AAAAAAAAAOI/y3d3bMuJI1Y/s1600/IMG_0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ztUTdW8V_og/T63f65QQ4wI/AAAAAAAAAOI/y3d3bMuJI1Y/s320/IMG_0167.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I have to confess, even with all of my baking experience,
I’ve always been a little afraid of yeast.<span style="mso-spacerun: yes;">
</span>After a few bad experiences with it that I can now only attribute to old
(inactive) yeast, I think I’ve hit my stride.<span style="mso-spacerun: yes;">
</span>If you’ve never worked with it before, it may take you a few attempts to
get the temperature of the milk right, know how long to let it sit and what
it’s supposed to look like when it’s ready.<span style="mso-spacerun: yes;">
</span>You’ll get there, just make sure you are working with fresh yeast (there
is an expiration on the package) and have a little patience.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">As a gluten free eater, I don’t have the luxury of cracking
open a tube of Pillsbury Cinnamon Rolls when I have a craving so I set out to
find a solution.<span style="mso-spacerun: yes;"> </span>After a few attempts at
recipes I found online with imperfect results, I did my standard “pick and choose”
bits of each recipe that I like and mash them together.<span style="mso-spacerun: yes;"> </span>I have to say, I’m incredibly pleased with
the results... I’ve just eaten 3.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Give them a try!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;"><span style="font-family: Calibri;">Dough<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 9pt;"><span style="font-family: Calibri;">Wet</span></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2/3 cup milk or substitute (I
used almond)</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 tbsp yeast</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 tablespoons butter, softened</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">¼ cup sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">¼ cup vegetable oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 tsp vanilla</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 egg<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 9pt;"><span style="font-family: Calibri;">Dry</span></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">¼ cup potato or tapioca starch</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">¾ cup cornstarch</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">½ cup millet flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">¼ tsp baking soda</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 tsp baking powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 tsp xanthan gum</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">¼ tsp salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Dough Directions<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Heat
milk until warm, not hot (slightly warmer than room temperature is fine).<span style="mso-spacerun: yes;"> </span>Add the yeast and stir gently until it is
moistened.<span style="mso-spacerun: yes;"> </span>Keep an eye on it, within a
minute or so it will start to bubble.<span style="mso-spacerun: yes;">
</span>Let sit for about 5 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add
the sugar, butter and oil to the milk and stir gently to combine. Add egg and
vanilla and combine.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Whisk
together dry ingredients until completely combined.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add
dry ingredients to wet and stir until well combined.<span style="mso-spacerun: yes;"> </span>You may need to add a bit more millet flour
if the dough is super sticky.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Transfer
dough to a large oiled, container with a lid.<span style="mso-spacerun: yes;">
</span>Cover and place in a warm spot to rise for 45 minutes to an hour. For
this I usually turn my oven on to it’s lowest temperature (175 degrees on
mine), let it warm up and then turn it off, place the dough in to rise and prop
the door open a little with a wooden spoon.<span style="mso-spacerun: yes;">
</span>It will double in size and be springy but still sticky.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Kv_Lk5r-RTs/T63L7vY7eEI/AAAAAAAAAME/mcIep0Xvc0I/s1600/IMG_0151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Kv_Lk5r-RTs/T63L7vY7eEI/AAAAAAAAAME/mcIep0Xvc0I/s320/IMG_0151.JPG" width="320" /></a></div>
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<br /></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">Preheat oven to
400F<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Lay
a piece of parchment paper on the counter and sift some millet flour evenly
over it.<span style="mso-spacerun: yes;"> </span>Dump the dough onto the floured
surface and sift more flour on top of the dough.<span style="mso-spacerun: yes;"> </span>Place a second piece of parchment on top and
roll out into a rectangle about ¼ inch thick.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OypuVfYRSV0/T63MtclXMMI/AAAAAAAAAMU/fGmDjcbYN44/s1600/IMG_0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-OypuVfYRSV0/T63MtclXMMI/AAAAAAAAAMU/fGmDjcbYN44/s320/IMG_0155.JPG" width="240" /></a></div>
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<br /></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;"><span style="font-family: Calibri;">Filling<o:p></o:p></span></span></b></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">1 ¼ cup brown
sugar<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">3 tbsp cinnamon<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">½<span style="mso-spacerun: yes;"> </span>cup butter, softened<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<br /></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">You
can either mix all of these ingredients together and crumble over the rolled
out dough or melt the butter a little further and brush onto the dough and
sprinkle the brown sugar and cinnamon over the buttered surface.<span style="mso-spacerun: yes;"> </span>I did the former this time because I couldn’t
find my basting brush but it doesn’t seem to matter.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OSEZOklNdr0/T63NYyS1tdI/AAAAAAAAAMk/rNKg565mqC0/s1600/IMG_0156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-OSEZOklNdr0/T63NYyS1tdI/AAAAAAAAAMk/rNKg565mqC0/s320/IMG_0156.JPG" width="240" /></a></div>
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<br /></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Holding
the edge of the parchment paper closest to you, lift slowly and use it to roll
the dough into a log.<span style="mso-spacerun: yes;"> </span>It should come off
of the bottom parchment without sticking.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<br />
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">9.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Using
a bread knife, slice the log into 10 even pieces and transfer to buttered
spring form or cake pan.<span style="mso-spacerun: yes;"> </span>Be sure to
leave a bit of space between rolls for expansion. </span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">10.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Bake
for 20 minutes until rolls start to brown.<span style="mso-spacerun: yes;">
</span>You can test if they’re done by sliding a butter knife between rolls in
the center of the pan.<span style="mso-spacerun: yes;"> </span>If the dough doesn’t
stick, they’re done.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;"><span style="font-family: Calibri;">Icing<o:p></o:p></span></span></b></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">1/3 cup butter,
melted<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">1 cup powdered
sugar<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">¼ cup cream
cheese, softened<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">1 tsp vanilla<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt;">
<span style="font-family: Calibri;">1 tbsp milk<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">11.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Remove
the rolls from the oven and drizzle frosting while still hot.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">Allow to cool
for 5 minutes and enjoy! <o:p></o:p></span></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-45560978625156437062012-03-29T15:59:00.001-07:002012-03-29T16:04:53.380-07:00Gluten Free Chewy Bars<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">Eating on the run has been my biggest issue since going gluten free.<span style="mso-spacerun: yes;"> </span>I inevitably find myself out running errands or between meetings when I realize that I’m starving and there is nowhere to buy anything “safe”.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">For a while, I thought I could get away with eating Clif Bars because they didn’t list any wheat products on the label.<span style="mso-spacerun: yes;"> </span>When they started to irritate me I did a little research and figured out that the malt ingredients were probably the culprit.<span style="mso-spacerun: yes;"> </span>Disappointed that such a convenient, delicious and purse-friendly food was now off limits, I set out to make my own and I think I’ve done pretty well. <span style="mso-spacerun: yes;"> </span>They are moist, chewy and dense like the Clif Bar and don’t crumble or fall apart after rattling around in my purse for a few days.<span style="mso-spacerun: yes;"> </span>They are also butter and oil free and sweetened with agave which is super low on the glycemic index.<span style="mso-spacerun: yes;"> </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BFsF-AwDWCw/T3TqRTd1-PI/AAAAAAAAAL8/udi8a8CbEbc/s1600/chewy+bars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-BFsF-AwDWCw/T3TqRTd1-PI/AAAAAAAAAL8/udi8a8CbEbc/s320/chewy+bars.JPG" width="320" /></a></div></div><div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit; mso-spacerun: yes;">This is my new baby... other than my Kitchenaid stand mixer, this is my absolute favorite kitchen appliance!</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HrCyilJJGx0/T3TkVUHHw3I/AAAAAAAAAK0/b_LIbYhQOgI/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HrCyilJJGx0/T3TkVUHHw3I/AAAAAAAAAK0/b_LIbYhQOgI/s320/030.JPG" width="240" /></span></a></div><div class="MsoNormal" style="margin: 7.5pt 0cm;"><span style="font-family: inherit;"><br />
</span></div><span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></span></div><span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">1 cup Gluten Free corn flakes (I love </span><a href="http://www.naturespath.com/products/gluten-free/fruit-juice-sweetened-corn-flakes-gluten-free" target="_blank"><span style="font-family: inherit;">this brand</span></a><span style="font-family: inherit;">, regular corn flakes contain malt so they are NOT gluten free)<br />
1 cup pitted dates </span></span></div><div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"></span><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">1/2 cup dried apples<br />
1/2 cup unsweetened coconut<o:p></o:p></span></span></div><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">1/2 cup pecans<br />
1/3 cup agave nectar<o:p></o:p></span></span><br />
<span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">2 tablespoons honey<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;">2 tablespoons maple syrup<br />
2 tablespoo</span><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">ns peanut butter (or other nut butter)<br />
1 teaspoon vanilla (optional)<o:p></o:p></span></span><br />
<span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">Preheat oven to 350F. <o:p></o:p></span></span></div><span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;">Place dates in a small bowl, add 1/4 cup hot water and allow to soak for 10 minutes, then drain. I did some apricots in this batch because I was a little short on dates</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-weA-8-Hu7xU/T3TjsxrIG7I/AAAAAAAAAKs/F8_jBKqUJa0/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="http://3.bp.blogspot.com/-weA-8-Hu7xU/T3TjsxrIG7I/AAAAAAAAAKs/F8_jBKqUJa0/s320/029.JPG" width="320" /></span></a></div><span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;">In a food processor, combine all ingredients, pulsing until you have a consistent texture but with some pieces of date, apple and pecan still visible. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MQJkjpcswD0/T3TkrSZJvrI/AAAAAAAAAK8/bwTXE--SuUE/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-MQJkjpcswD0/T3TkrSZJvrI/AAAAAAAAAK8/bwTXE--SuUE/s320/034.JPG" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TNQ1SoizBFM/T3TlLiHQNxI/AAAAAAAAALE/YiYb5KOweHU/s1600/037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="http://2.bp.blogspot.com/-TNQ1SoizBFM/T3TlLiHQNxI/AAAAAAAAALE/YiYb5KOweHU/s320/037.JPG" width="320" /></span></a></div><div class="MsoNormal" style="margin: 7.5pt 0cm;"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XEYI8sjrsTA/T3TlgoGaR8I/AAAAAAAAALM/ZkAfJFz7fHw/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XEYI8sjrsTA/T3TlgoGaR8I/AAAAAAAAALM/ZkAfJFz7fHw/s320/040.JPG" width="320" /></span></a></div><span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">Press mixture into an 8x8 pan lined with parchment paper.<span style="mso-spacerun: yes;"> </span>If you don’t have an 8x8 pan you can use a larger pan but simply not fill the whole thing. <span style="mso-spacerun: yes;"> </span>The bars will not spread in the oven so it’s alright to leave some space. <o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-R4HNQE-5Fss/T3Todp2Wl6I/AAAAAAAAALs/s_mDY5PAPAg/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-R4HNQE-5Fss/T3Todp2Wl6I/AAAAAAAAALs/s_mDY5PAPAg/s320/041.JPG" width="240" /></span></a></div><span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 7.5pt 0cm;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">Bake 20-25 minutes, until golden brown. Lift from the pan using parchment paper and allow to cool for 5 minutes before cutting.<span style="mso-spacerun: yes;"> </span>I usually cut into 8-10 bars depending on thickness.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d7zXsCRECJE/T3TopiMargI/AAAAAAAAAL0/Bk8sFoLBvuo/s1600/chewy+bars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="239" src="http://1.bp.blogspot.com/-d7zXsCRECJE/T3TopiMargI/AAAAAAAAAL0/Bk8sFoLBvuo/s320/chewy+bars.JPG" width="320" /></span></a></div><span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><span style="font-family: inherit;">I put a few in a Ziploc bag in the cupboard for enjoying at home and wrap the rest tightly in plastic wrap so that I can throw one in my purse before I head out somewhere.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><span style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: inherit; mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;">These haven’t lasted past 6 days with me because they are so delicious but at that point they still tasted fresh. I would assume you have a good week or so to keep them, as long as they are sealed in plastic wrap or an air tight container. These can also be tightly wrapped and frozen for longer storage. Allow to thaw at room temperature.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-89445781457689686422012-03-06T16:39:00.001-08:002012-03-06T16:40:54.911-08:00Flaky Gluten Free Pie Crust & Bonus Gluten Free Greek Pie<span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">For months, I have been looking for the perfect flaky gluten free pie crust recipe.<span style="mso-spacerun: yes;"> </span>All of the recipes that I tried could only be described as terrible.<span style="mso-spacerun: yes;"> </span>Many GF crusts never came together and called to be “pressed” into the pan like you would a graham cracker crust and didn’t have that layered consistency that produces a flaky, tender crust.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span> </span><br />
<div class="MsoNormal" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #666666; font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">This recipe is a combination of several that I came across with a few additions of my own.<span style="mso-spacerun: yes;"> </span>I have made it 3 times now, always for people who can have gluten and nobody has been able to tell the difference.<span style="mso-spacerun: yes;"> </span>Even my mother, the master of traditional pie crust and a self proclaimed pastry snob enjoyed it.</span> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rcS0Lsho85A/T1askzi8ZUI/AAAAAAAAAKk/TgN4rsSVb-Y/s1600/GF+Apple+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-rcS0Lsho85A/T1askzi8ZUI/AAAAAAAAAKk/TgN4rsSVb-Y/s320/GF+Apple+Pie.JPG" width="239" /></a></div><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p> Gluten Free Apple Pie</o:p></span></div><div class="MsoNormal" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">This recipe makes enough for 1 double-crust pie.<o:p></o:p></span></span></div><ul type="disc"><li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1 cup white rice flour<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1/2 cup potato starch<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1/2 cup corn starch<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1/4 teaspoon salt<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1 tablespoon sugar<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1 teaspoon xanthan or Guar Gum<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;"><span style="font-size: small;">1/4 teaspoon baking powder<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1/4 cup cold butter, cut into small pieces<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1/4 cup shortening, cut into small pieces<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;"><span style="mso-spacerun: yes;"> </span>large egg, beaten<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">2 teaspoons vinegar (apple cider or white)<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1-3 tablespoons ice water, as needed<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1 teaspoon honey (optional- great if you’re making a sweet pie)<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span></ul><div class="MsoListParagraphCxSpFirst" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Combine rice flour, potato starch, corn starch, salt, sugar, xanthan or guar gum and baking powder in a large bowl and whisk to aerate and mix thoroughly</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-D9VlIrkH0tM/T1akV5qlqLI/AAAAAAAAAI8/7ihmcVYj8TM/s1600/Butter+Chunks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-D9VlIrkH0tM/T1akV5qlqLI/AAAAAAAAAI8/7ihmcVYj8TM/s320/Butter+Chunks.JPG" width="320" /></a></div><div class="MsoListParagraphCxSpFirst" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;"><span style="font-family: inherit;">2.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></span><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit; font-size: small;">Using a pastry cutter (or two butter knives), cut in butter and shortening until all flour mix is incorporated and in small pea sized bits</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HQ2yHumFyxg/T1akq0hOVeI/AAAAAAAAAJE/FbnOgkMq1nI/s1600/Cut+in.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-HQ2yHumFyxg/T1akq0hOVeI/AAAAAAAAAJE/FbnOgkMq1nI/s320/Cut+in.JPG" width="320" /></a></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Whisk egg, vinegar and honey (if using) in a separate bowl and then incorporate into mix with a fork, follow with 1 tablespoon of water at a time until dough comes together into a ball<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Wrap in plastic wrap and chill for a minimum of 1 hour</span></span></div><div class="MsoListParagraphCxSpLast" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 10pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Divide dough in half (wrap and refrigerate or freeze second half) and roll out between 2 pieces of parchment paper or plastic wrap. <span style="mso-spacerun: yes;"> </span>Transfer to pie plate by removing top layer of plastic wrap, flipping into plate and peeling off bottom wrap</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bGfLZ0RaHzM/T1aqrDMk3dI/AAAAAAAAAKE/8enuOjdMmgs/s1600/Rolled+out+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bGfLZ0RaHzM/T1aqrDMk3dI/AAAAAAAAAKE/8enuOjdMmgs/s320/Rolled+out+.JPG" width="320" /></a></div></div><div class="MsoNormal" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 10pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #666666; font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">If making an unfilled crust, prick bottom with a fork several times and bake at 425 degrees for 12-15 minutes, otherwise prepare according to pie recipe you are using.<span style="mso-spacerun: yes;"> </span>If you only require a single crust, this can be frozen in a ball and thawed and used at a later date.<span style="mso-spacerun: yes;"> </span>Be sure to leave time to defrost either in the fridge (ideal) or on the counter.<span style="mso-spacerun: yes;"> </span>You never want to microwave pie crust to defrost, it will ruin the consistency.<span style="mso-spacerun: yes;"> </span>If you have extra pie plates or use the disposable foil kind you can definitely roll out the crust and freeze in the pie plate.<span style="mso-spacerun: yes;"> </span>The advantage of this is you can also cook from frozen!</span> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-z8U_2tzaRJA/T1arFzDLfsI/AAAAAAAAAKM/6FaR_UWXdaQ/s1600/Eggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-z8U_2tzaRJA/T1arFzDLfsI/AAAAAAAAAKM/6FaR_UWXdaQ/s320/Eggs.JPG" width="240" /></a></div></div><div class="MsoNormal" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 10pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">To get you started, here is my recipe for “Greek Pie”. The flavours in this Quiche are reminiscent of Spanakopita, which is super popular with my friends when I serve it at parties.<span style="mso-spacerun: yes;"> </span>This recipe can also be made into mini quiches for a terrific appetizer.<o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 10pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;"><strong>Greek Pie<o:p></o:p></strong></span></span></div><ul type="disc"><li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1 batch Flaky Gluten Free Pie crust (reserve half for later use)<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">4 eggs<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1/3 cup sour cream (ideally not fat free)<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1/4 cup milk or water<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1/3 cup crumbles feta cheese<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">2 cups spinach, wilted <b style="mso-bidi-font-weight: normal;">or</b> 1/4 box frozen spinach, defrosted and squeezed dry in a kitchen towel<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1 teaspoon dry dill (2 teaspoons if using fresh)<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">salt & pepper to taste<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 9.6pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">1 medium tomato (optional)<o:p></o:p></span></span></li>
<span style="font-family: inherit;"> </span></ul><div class="MsoNormal" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 10pt 36pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">Preheat oven to 350 degrees <o:p></o:p></span></span></div><div class="MsoListParagraphCxSpFirst" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 72pt; mso-add-space: auto; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Roll out pastry dough and line an 8-inch pie plate or tart pan<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 72pt; mso-add-space: auto; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Crumble feta cheese into pie, covering the base of the crust evenly.<span style="mso-spacerun: yes;"> </span>Add spinach in even layer on top of cheese</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ScaIz9aBvhw/T1artvxJ8bI/AAAAAAAAAKU/AYfhyKdxHdc/s1600/Spinach+and+feta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ScaIz9aBvhw/T1artvxJ8bI/AAAAAAAAAKU/AYfhyKdxHdc/s320/Spinach+and+feta.JPG" width="320" /></a></div></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 72pt; mso-add-space: auto; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a bowl, combine eggs, sour cream, milk, dill, salt and pepper with a whisk until combined and no streaks of yolk are present.<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 72pt; mso-add-space: auto; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Pour egg mixture over cheese and spinach <o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 0pt 72pt; mso-add-space: auto; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Thinly slice tomato and layer on top of egg mixture in concentric circles to cover entire surface of the pie (I only had cherry tomatoes so mine wasn't as pretty this time)</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NYRFr0dnABg/T1asNdABBcI/AAAAAAAAAKc/_wIbdWehRqQ/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-NYRFr0dnABg/T1asNdABBcI/AAAAAAAAAKc/_wIbdWehRqQ/s320/023.JPG" width="320" /></a></div></div><div class="MsoListParagraphCxSpLast" style="background: white; line-height: 9.6pt; margin: 0cm 0cm 10pt 72pt; mso-add-space: auto; mso-list: l1 level2 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"><span style="font-family: inherit;"><span style="color: #666666; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: #666666; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-size: small;">Bake for 35-45 minutes until puffed and golden brown and fully set in the center<o:p></o:p></span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-60784980093937963472012-02-29T09:09:00.000-08:002012-02-29T09:09:37.457-08:00Gluten Free Fresh Pasta<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span><span style="font-family: inherit;">I was never a big pasta eater.<span style="mso-spacerun: yes;"> </span>Not that I didn’t eat it but it’s not one of those things I’ve ever ordered in restaurants as I always tend to order something I couldn’t or wouldn’t make at home.<span style="mso-spacerun: yes;"> </span>All of this changed when I made the switch to gluten free. <span style="mso-spacerun: yes;"> </span>Suddenly, a food that I had taken for granted was forbidden … and was all that I wanted.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span><span style="font-family: inherit;">Below is a recipe that I can’t take the credit for as I found it in various bits and pieces online but I will say that I have made it 3 times now and it is absolutely wonderful.<span style="mso-spacerun: yes;"> </span>Unlike any other gluten free baking you may have done, this pasta handles and stretches like a dream.<span style="mso-spacerun: yes;"> </span>I have used it for both fettuccini (or as close as I can get to fettuccini without a pasta cutter) and for ravioli. Both times the results blew me away! </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul type="disc"><li class="MsoNormal" style="background: white; color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;"><span class="value"><span>½</span></span><span><span> </span><span>cup</span><span> tapioca starch</span></span></span></li>
<li class="MsoNormal" style="background: white; color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;"><span class="value"><span>½</span></span><span class="amount"><span> </span></span><span class="type"><span>cup</span></span><span class="ingredient"><span> cornstarch</span></span></span></li>
<li class="MsoNormal" style="background: white; color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;"><span class="value"><span>3 </span></span><span class="type"><span>tablespoons</span></span><span class="ingredient"><span> potato starch</span></span></span></li>
<li class="MsoNormal" style="background: white; color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;"><span class="value"><span>¾</span></span><span class="amount"><span> </span></span><span class="type"><span>teaspoon</span></span><span class="ingredient"><span> salt</span></span></span></li>
<li class="MsoNormal" style="background: white; color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;"><span class="value"><span>4 ½</span></span><span class="amount"><span> </span></span><span class="type"><span>teaspoons</span></span><span class="ingredient"><span> xanthan gum</span></span></span></li>
<li class="MsoNormal" style="background: white; color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;"><span class="value"><span>3 </span></span><span class="type"><span>large</span></span><span class="ingredient"><span> eggs</span></span></span></li>
<li class="MsoNormal" style="background: white; color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;"><span class="value"><span>1 ½</span></span><span class="amount"><span> </span></span><span class="type"><span>tablespoons</span></span><span class="ingredient"><span> </span></span><span class="name"><span>vegetable oil </span></span><span></span></span></li>
</ul><h2 style="background: white; margin: auto 0in;"><span style="font-family: "Times New Roman";"><span style="color: #333333;"><span style="font-family: inherit;"><span style="font-size: small;">Directions:</span></span></span></span></h2><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">In a medium bowl, combine flours, salt, and xanthan gum.</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: 0.5in;"><span style="color: black;"><span style="font-family: inherit;">Beat the eggs lightly and add the oil.</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">Pour the egg-oil liquid into the flour mixture and stir.<span style="mso-spacerun: yes;"> </span>It will start to feel much like pastry dough.</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">Work the dough into a firm ball and knead for about 30 times</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-t2l93Oh7iOw/T05a41ZVp6I/AAAAAAAAAHk/taTBB191gBc/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-t2l93Oh7iOw/T05a41ZVp6I/AAAAAAAAAHk/taTBB191gBc/s320/photo+1.JPG" uda="true" width="239" /></span></a></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as <b style="mso-bidi-font-weight: normal;">thin as possible </b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ciJLMLmSEGQ/T05a58o2ZnI/AAAAAAAAAHs/kMUhmXgKjZQ/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ciJLMLmSEGQ/T05a58o2ZnI/AAAAAAAAAHs/kMUhmXgKjZQ/s320/photo+2.JPG" uda="true" width="239" /></span></a></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: inherit;"><span style="color: black;">This dough is tough and, when almost transparent, will still handle well. </span><span style="color: black;">Cut into desired shape.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="mso-spacerun: yes;"></span><span style="font-family: inherit;">I personally am DYING to buy one of these for my Kitchenaid mixer so that I can make all sorts of shapes:</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7jYpM--lagk/T05aKtdWmRI/AAAAAAAAAHU/urBzDpZzj6A/s1600/Kitchen-aid-pasta-press-attachment-neo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://2.bp.blogspot.com/-7jYpM--lagk/T05aKtdWmRI/AAAAAAAAAHU/urBzDpZzj6A/s320/Kitchen-aid-pasta-press-attachment-neo3.jpg" uda="true" width="320" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TIgkW3XQXuc/T05aMA8mVSI/AAAAAAAAAHc/NKaxzhJQHQs/s1600/2010-05-27-KitchenAid2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="227" src="http://3.bp.blogspot.com/-TIgkW3XQXuc/T05aMA8mVSI/AAAAAAAAAHc/NKaxzhJQHQs/s320/2010-05-27-KitchenAid2.jpg" uda="true" width="320" /></span></a></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">For <b style="mso-bidi-font-weight: normal;">Fettuccine</b> and <b style="mso-bidi-font-weight: normal;">Spaghetti</b>, slice very thin strips by hand or use a pasta or pizza cutter.</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">If using for <b style="mso-bidi-font-weight: normal;">Lasagna</b>, cut into 1 1/2-by-4-inch rectangles.</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">To make <b style="mso-bidi-font-weight: normal;">Ravioli</b>, simply cut into 2x2 inch squares and place a small amount of filling in the middle.<span style="mso-spacerun: yes;"> </span>With a wet finger or pastry brush, dampen the outer edge of the square and place a second square on top.<span style="mso-spacerun: yes;"> </span>Working from the center out, ensure that there is no air trapped with the filling and seal the edges by pinching them together. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-T5bR2LvDLSo/T05a6Xs9wtI/AAAAAAAAAH0/0OBAf9DLhJs/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://1.bp.blogspot.com/-T5bR2LvDLSo/T05a6Xs9wtI/AAAAAAAAAH0/0OBAf9DLhJs/s320/photo+3.JPG" uda="true" width="239" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eDGgCw-d33c/T05a7QRISrI/AAAAAAAAAH8/1vlACdlShYo/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="239" src="http://2.bp.blogspot.com/-eDGgCw-d33c/T05a7QRISrI/AAAAAAAAAH8/1vlACdlShYo/s320/photo+4.JPG" uda="true" width="320" /></span></a></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.<span style="mso-spacerun: yes;"> </span>To test, pull a piece out and try it! </span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">I find this recipe makes a fairly small batch of pasta (at least I think it does) maybe enough for 4 servings.<span style="mso-spacerun: yes;"> </span>If you’re like me and like to do big-batch production, double or triple the recipe.<span style="mso-spacerun: yes;"> </span>Pasta keeps well in the fridge for about 3 days but freezes exceptionally well.</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">Freezing:</span></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black;"><span style="font-family: inherit;">Lay fresh pasta in a single layer on a potato starch-covered baking pan or a non-stick mat and place in the freezer for about an hour to harden. Transfer to freezer bags or containers and return to freezer.<span style="mso-spacerun: yes;"> </span>For long pastas like fettuccini, it is best to twist the pasta strands into a sort of nest on the baking sheet before freezing.<span style="mso-spacerun: yes;"> </span>Even better, can be cooked from frozen! </span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-59487701226233335242012-02-23T10:11:00.002-08:002012-02-29T09:10:34.910-08:00Gluten Free Cheddar Corbread Muffins<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">It’s incredibly cold outside. It is the kind of night where you rush home from the office, change into something cozy and park yourself on the couch for some TV and comfort food - the more carbs the better.<span style="mso-spacerun: yes;"> </span>Before going gluten free, my idea of the perfect meal for tonight would have been a big hunk of crusty bread to dip in a hot bowl of hearty soup.<span style="mso-spacerun: yes;"> </span>As you may have noticed, traditional gluten free bread is sadly lacking on the crusty and chewy front.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-52WNKiR-ekk/T0aA4trt3rI/AAAAAAAAAG8/FfC0zMp8Xbg/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" lda="true" src="http://1.bp.blogspot.com/-52WNKiR-ekk/T0aA4trt3rI/AAAAAAAAAG8/FfC0zMp8Xbg/s320/photo+1.JPG" width="239" /></span></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Cornbread is a great alternative and with its hearty quality, it’s perfect for dipping but still moist enough to be eaten on its own.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">I like a fluffier texture as opposed to the grainy traditional kind, because of this; you’ll notice the ratio of flour to cornmeal is higher than other recipes.</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">Cornbread<span style="mso-bidi-font-weight: bold;"></span></span></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-language: EN-CA;">1/4 cup</span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"> butter (room temperature)</span></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">3 tablespoons sugar</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-language: EN-CA;">2 eggs</span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">1/2 cup sour cream</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-language: EN-CA;">1/2 cup</span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"> milk</span></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">3/4 cup </span><a href="http://glutenfreekitchenadventures.blogspot.com/2011/11/my-first-blog-ever-introduction-to.html" target="_blank"><span style="font-family: inherit;">All Purpose Gluten-Free Flour </span></a></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"></span><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">¼ cup potato starch</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-language: EN-CA;">2/3 cup</span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"> yellow cornmeal</span></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">2 teaspoon baking powder</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-language: EN-CA;">1/2 teaspoon</span><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"> salt</span></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">Topping</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">6 Strips of bacon (cooked and chopped coarsely)</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">1 cup grated cheddar cheese </span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;">Preheat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8REUhVzwzAQ/T0aBFJTYaFI/AAAAAAAAAHE/jZeMZGeudcM/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" lda="true" src="http://1.bp.blogspot.com/-8REUhVzwzAQ/T0aBFJTYaFI/AAAAAAAAAHE/jZeMZGeudcM/s320/photo+3.JPG" width="239" /></span></a></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-language: EN-CA;"><br />
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<span style="font-family: inherit;">Pour batter into greased muffin tins and top generously with bacon and cheddar cheese. Bake for 16 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm with butter.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nZpbkZpiEJ8/T0aBJoPMNlI/AAAAAAAAAHM/2ft9GmmGsDI/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" lda="true" src="http://4.bp.blogspot.com/-nZpbkZpiEJ8/T0aBJoPMNlI/AAAAAAAAAHM/2ft9GmmGsDI/s320/photo+4.JPG" width="239" /></span></a></div><div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit; mso-bidi-font-family: Calibri;">Like it spicy?<span style="mso-spacerun: yes;"> </span>Finely chop a medium Jalapeno pepper and stir into batter before scooping into the muffin tin.</span><br />
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<span style="font-family: inherit;">Be sure to vote on the top right for which recipe you would like to see next on Gluten Free Kitchen Adventures! </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-57523078282229291522012-01-27T07:27:00.001-08:002012-02-29T09:10:57.016-08:00Gluten Free Lemon Blueberry Pound Cake<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Ok so I know that I promised bacon cheddar cornbread muffins but in my attempt to get home and out of the cold quickly, I forgot to pick up cheddar cheese... and bacon. As I am missing two of the main tasty-making ingredients and I have no desire to go back out, I figured I would whip up another recipe with things I have around the house. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">I look in the fridge, eggs, bok choy, feta cheese, lemons, blueberries... thinking, thinking... I've got it! Pound Cake! A summer treat on a wet, cold winter's night never hurt anyone, right?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-k43zJ9gWCLw/TyLD3GBEwDI/AAAAAAAAAG0/RUf3miUSwJA/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" gda="true" height="239" src="http://2.bp.blogspot.com/-k43zJ9gWCLw/TyLD3GBEwDI/AAAAAAAAAG0/RUf3miUSwJA/s320/photo+1.JPG" width="320" /></span></a></div></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Lately I have been experimenting with another flour mixture for lighter pastries, something that would serve to replace your traditional cake flour. The difficult part of getting this mix right has been getting it fine enough without creating paste. Rice flour lends a nice light texture but is too fine to be used on it's own and many of the others are too course and create a grainy texture. Through trial and error I think I have come up with a pretty great alternative. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Gluten Free Cake Flour (yield 1 cup, multiply as needed)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">1/2 cup Fine White Rice Flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">1/4 cup Sorghum Flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">1/4 cup Potato Starch</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">1 tsp Xanthan Gum</span></div><span style="font-family: inherit;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-C40Cb1hCNm0/TyH53B6GCLI/AAAAAAAAAF8/HKmMgNtnfDc/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" gda="true" height="320" src="http://2.bp.blogspot.com/-C40Cb1hCNm0/TyH53B6GCLI/AAAAAAAAAF8/HKmMgNtnfDc/s320/photo+2.JPG" width="239" /></span></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="font-family: inherit;">For the pound cake, you won't need to use this flour exclusively but adding it into the mix lends a lovely fine texture. Using a combination of cake flour and the </span><a href="http://glutenfreekitchenadventures.blogspot.com/2011/11/my-first-blog-ever-introduction-to.html" target="_blank"><span style="font-family: inherit;">Gluten Free All-Purpose Flour</span></a><span style="font-family: inherit;"> that you already have in your pantry is just about perfect.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Gluten Free Lemon Blueberry Pound Cake</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>1/2 cup gluten free all-purpose flour </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>1 cup gluten free cake flour </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>1 1/2 cups white sugar </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>1/2 cup butter </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>1/2 cup sour cream </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>3 eggs </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>1 pinch baking soda </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>juice and zest of 1 large lemon </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-ascii-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">·</span><span lang="EN-CA" style="mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>1 cup blueberries </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><ol type="1"><li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Preheat oven to 375 degrees F. Grease and a 8x4 inch loaf pan</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">In a large bowl, cream butter and sugar until light and fluffy. Add sour cream, lemon juice, zest and eggs, mix to combine</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Add flours and pinch of soda, mix well. Fold in blueberries and pour into prepared pan</span></li>
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pdwTLPY2gnE/TyH6NFXYfDI/AAAAAAAAAGE/wl24fzaYf8Q/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" gda="true" height="320" src="http://2.bp.blogspot.com/-pdwTLPY2gnE/TyH6NFXYfDI/AAAAAAAAAGE/wl24fzaYf8Q/s320/photo+3.JPG" width="239" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"></span></div><ol><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T99dXLqMZRw/TyH8B0gh2qI/AAAAAAAAAGc/WqXxBBn5X3Y/s1600/photo+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" gda="true" height="320" src="http://2.bp.blogspot.com/-T99dXLqMZRw/TyH8B0gh2qI/AAAAAAAAAGc/WqXxBBn5X3Y/s320/photo+6.JPG" width="239" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-coL8kQFaAkQ/TyH6TTqsybI/AAAAAAAAAGM/Gsg4AEnvoe8/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" gda="true" height="320" src="http://1.bp.blogspot.com/-coL8kQFaAkQ/TyH6TTqsybI/AAAAAAAAAGM/Gsg4AEnvoe8/s320/photo+4.JPG" width="239" /></span></a></div><li><span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break" style="font-family: inherit;">Bake for 50-60 minutes, or until a toothpick inserted into center of cake comes out clean</span></li>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YhO_2zbfRAo/TyH8lmegQmI/AAAAAAAAAGk/eiuufJLFmpA/s1600/photo+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" gda="true" height="320" src="http://2.bp.blogspot.com/-YhO_2zbfRAo/TyH8lmegQmI/AAAAAAAAAGk/eiuufJLFmpA/s320/photo+8.JPG" width="239" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cm3SH5RmXho/TyH86_TiecI/AAAAAAAAAGs/PsBq1rSY-zk/s1600/photo+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" gda="true" height="239" src="http://4.bp.blogspot.com/-cm3SH5RmXho/TyH86_TiecI/AAAAAAAAAGs/PsBq1rSY-zk/s320/photo+9.JPG" width="320" /></span></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">The result is a beautiful, tart loaf with a moist and creamy texture. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Enjoy! </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Very soon I promise to pick up some bacon and cheese for the corn muffins! And be prepared, after that is my new addiction, fresh gluten free pasta.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-CA" style="mso-fareast-language: EN-CA;">Gluten free confession:</span></b><span lang="EN-CA" style="mso-fareast-language: EN-CA;"> Ok. Today was rough and like every good junkie, I like to justify why I DESERVE something that I know isn’t good for me.<span style="mso-spacerun: yes;"> </span>At lunch I met my wonderful friend Heather at Hero Burger because I have recently discovered that they offer GF buns! Very Exciting!<span style="mso-spacerun: yes;"> </span>While scanning the menu board, the world froze for a moment as my eyes met “Onion Rings”... my decision was made.<span style="mso-spacerun: yes;"> </span>For some dumb reason I still had a GF bun though and I thought that it would make a difference.<span style="mso-spacerun: yes;"> </span>Anyway, I am not feeling so hot tonight but I can’t say it wasn’t worth it.<span style="mso-spacerun: yes;"> </span>My friend insisted that I confess my sins to my readers.<span style="mso-spacerun: yes;"> </span>Everyone slips up, everyone cheats on their diets, <span style="mso-spacerun: yes;"> </span>the trick is to get right back on track and not fall back into the cycle of feeling terrible.<span style="mso-spacerun: yes;"> </span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-42915599423979726232012-01-12T08:08:00.001-08:002012-02-29T09:11:18.080-08:00Gluten Free Apple Pecan Date Breakfast Scones<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">Hey Everyone! </span><br />
<span style="font-family: inherit;">So sorry for such a long delay between posts! I was away in the sunny Bahamas over the holidays and my blogging sort of fell between the cracks. Sorry for the lack of photos in this post (for now) I was so busy baking I forgot to take more. I'll put together another batch so you can see the process soon.</span><br />
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<span lang="EN-CA"><span style="font-family: inherit;">Breakfast has always been a struggle for me.<span style="mso-spacerun: yes;"> </span>Making healthy choices and even remembering to eat in the morning has not always come easily. Also being someone who doesn’t like to eat for at least an hour after waking up, I often eat once I get to work.<span style="mso-spacerun: yes;"> </span>Having made the switch to gluten free has amplified these challenges as quick gluten free “on the run” options are limited.<span style="mso-spacerun: yes;"> </span>I have had some luck with GF cereal from THIS company but I often want something a little more hearty that I can eat while on the move.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA"><span style="font-family: inherit;">A lot of my recipes on Gluten Free Kitchen Adventures are recipes that I have found somewhat recently or are ones that I have been using for years that I have recently altered to fit a gluten free lifestyle.<span style="mso-spacerun: yes;"> </span>This recipe however, is one that I created from scratch one night when I was feeling extra creative.<span style="mso-spacerun: yes;"> </span>These “scones” have a texture that is a bit of a mix between a traditional scone and a muffin, moist and dense.<span style="mso-spacerun: yes;"> </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rkOMf1UBP_M/Tw8FMjNWhvI/AAAAAAAAAF0/G357gA549pY/s1600/scones.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="239" kba="true" src="http://4.bp.blogspot.com/-rkOMf1UBP_M/Tw8FMjNWhvI/AAAAAAAAAF0/G357gA549pY/s320/scones.JPG" width="320" /></span></a></div></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">I have yet to play around with a different flavour, mostly because this one is so delicious and satisfying, so why mess with a good thing. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">Ingredients:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">¼ cup butter at room temperature</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">¼ cup brown sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">1 egg</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">½ cup milk or substitute</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">½ cup date paste (directions below)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">½ cup grated apple</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">1/3 cup chopped pecans</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">1 cup Gluten Free Flour Mix <<LINK>></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">1 tsp baking soda</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">1 tsp baking powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">1 tsp cinnamon</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">¼ tsp salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">Directions:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit;">Preheat oven to 350</span></div><div class="ListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">1. </span></span><span lang="EN-CA">To make date paste, coarsely chop ½ cup of pitted dates and place in a small pot with ¼ cup of water.<span style="mso-spacerun: yes;"> </span>Over medium heat, cook the dates until they are quite soft and the water has mostly boiled <a href="http://www.blogger.com/" style="mso-comment-date: 20111207T1313; mso-comment-reference: KL_1;">off</a></span><span class="MsoCommentReference"><span lang="EN-CA" style="line-height: 115%;"><span style="mso-special-character: comment;"> </span></span></span><span lang="EN-CA">.<span style="mso-spacerun: yes;"> </span>Remove from heat and allow to cool for about 10 minutes.<span style="mso-spacerun: yes;"> </span>Using a fork or a masher (I use a pastry cutter) mash the dates into a smooth <a href="http://www.blogger.com/" style="mso-comment-date: 20111207T1313; mso-comment-reference: KL_2;">paste</a></span><span lang="EN-CA">.</span></span></div><div class="ListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">2. </span></span><span lang="EN-CA">In a large bowl, cream butter, brown sugar and date paste.<span style="mso-spacerun: yes;"> </span>When evenly mixed, add egg and stir until incorporated.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="ListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">3. </span></span><span lang="EN-CA">In a separate bowl, mix flour mix, baking soda, baking powder, cinnamon and salt until well combined.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="ListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">4. </span></span><span lang="EN-CA">Alternate adding flour mix and milk in 2 additions to butter mixture.<span style="mso-spacerun: yes;"> </span>Add pecans and grated apples stirring gently just to incorporate.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="ListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><a href="http://www.blogger.com/" style="mso-comment-date: 20111207T1313; mso-comment-reference: KL_3;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">5. </span></span><span lang="EN-CA">Line</span></span></a><span lang="EN-CA" style="font-family: inherit;"> a baking sheet with parchment paper or a non-stick mat. </span></div><div class="ListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">6. </span></span><span lang="EN-CA">Using a large spoon or ice cream scoop, drop dough onto the baking <a href="http://www.blogger.com/" style="mso-comment-date: 20111207T1313; mso-comment-reference: KL_4;">sheet</a></span><span lang="EN-CA">. They don't expand too much so you only need to leave about an inch between them.</span></span></div><div class="ListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: inherit;"><span lang="EN-CA" style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">7. </span></span><span lang="EN-CA">Bake for 18 minutes until golden brown on the bottom</span></span></div><div class="ListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in;"><span style="font-family: inherit;"><br />
</span></div><div class="ListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in;"><span lang="EN-CA" style="font-family: inherit;">This recipe makes about 10 scones.</span></div><div class="ListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA"><span style="font-family: inherit;">To freeze scones, line a baking sheet with parchment<span style="mso-spacerun: yes;"> </span>then scoop dough as above and place in the freezer for about 2 hours or until solid.<span style="mso-spacerun: yes;"> </span>Once frozen, then transfer to a freezer bag and return to the </span><a href="http://www.blogger.com/" style="mso-comment-date: 20111207T1313; mso-comment-reference: KL_5;"><span style="font-family: inherit;">freezer</span></a></span><span lang="EN-CA"><span style="font-family: inherit;">.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA"><span style="font-family: inherit;">I find these stay nice and fresh for about 3 days after baking so I like to bake off about 3 on Sunday night and another 3 on Wednesday night to get me through the week with fresh breakfast.<span style="mso-spacerun: yes;"> </span></span></span><br />
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<span style="font-family: inherit;">Be sure to vote for the recipe you would like to see next at the top right of the page! </span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2529997398642655433.post-1464965892928234792011-12-01T10:52:00.001-08:002012-02-29T09:11:36.228-08:00Gluten Free Fudgy Brownies with a Rocky Road twist!<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="color: black; font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Sorry for the delay in posting everyone! This week has been so hectic with travel and entertaining that I’ve been neglecting my gluten free readers! </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br />
<span style="color: black; font-family: inherit;">With the cold weather moving in, I have been thoroughly enjoying my comfort food. Unfortunately, enjoying is also synonymous with over-indulging or as I like to call it, “storing up for winter”. These rich, fudgy brownies are perfect for satisfying those cold-weather cravings. They go perfectly with a mid-afternoon latte or an after dinner hot cocoa (chocolate overload at its finest).</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br />
<span style="color: black; font-family: inherit;">My preference is a moist, dense fudge-like brownie over the cakey alternative. Many bakers, gluten free or not struggle to achieve that texture and the result is often a moist sponge cake., not a brownie. After many attempts with decent results, I’ve finally engineered what I believe is the perfect fudgy brownie. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8jYi2PBK4K8/TtfMQ4Bd87I/AAAAAAAAAFc/-v5MQg1H608/s1600/brownie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" dda="true" height="320" src="http://2.bp.blogspot.com/-8jYi2PBK4K8/TtfMQ4Bd87I/AAAAAAAAAFc/-v5MQg1H608/s320/brownie.JPG" width="239" /></span></a></div><span style="font-family: inherit;"> Enjoying one at my desk </span><br />
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<span style="font-family: inherit;"><span style="color: black;">*Disclaimer: If your new year’s resolution is going to be to cut out fatty food, get your fill of these now because they are certainly not diet. All real butter and sugar here my friends!</span><br />
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<span style="color: black;">Ingredients:</span><br />
<span style="color: black;">1 cup butter</span><br />
<span style="color: black;">6oz dark chocolate </span><br />
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<span style="color: black;">4 eggs</span><br />
<span style="color: black;">1 cup sugar</span><br />
<span style="color: black;">½ cup brown sugar</span><br />
<span style="color: black;">2 tsp vanilla</span><br />
<span style="color: black;">½ tsp salt</span><br />
<span style="color: black;">1 cup GF flour mix (link)</span><br />
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<span style="color: black;">Directions:</span> </span></span></div><ol type="1"><li class="MsoNormal" style="color: black; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: baseline;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preheat oven to 350 </span></li>
<li class="MsoNormal" style="color: black; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: baseline;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Place a small pot on stove top with about an inch of water in it and bring to a gentle simmer</span></li>
<li class="MsoNormal" style="color: black; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: baseline;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a heat proof bowl, combine butter and chocolate and place over simmering water to melt together</span></li>
<li class="MsoNormal" style="color: black; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: baseline;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a separate bowl, whisk eggs until frothy. Add white and brown sugars, vanilla and salt</span></li>
<li class="MsoNormal" style="color: black; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: baseline;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Gently mix GF flour and chocolate mixture into eggs just until combined, being careful not to over mix</span></li>
<li class="MsoNormal" style="color: black; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: baseline;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Pour into greased and parchment lined 9x13 pan</span></li>
</ol><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 12pt;"><span lang="EN-CA" style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br />
</span><span lang="EN-CA" style="font-family: inherit; mso-fareast-language: EN-CA;">Bake for approximately 20 minutes (should still be gooey in the center)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 12pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-CA" style="color: black; font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Rocky Road Twist</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 12pt;"><span lang="EN-CA" style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br />
<span style="color: black; font-family: inherit;">Top brownies with pecans and or marshmallow, toffee, or caramel bits before baking for a delicious twist. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uRZuFVAedDY/TtfMc-BTzKI/AAAAAAAAAFk/YRE3kXnsP94/s1600/rocky+road.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" dda="true" height="320" src="http://3.bp.blogspot.com/-uRZuFVAedDY/TtfMc-BTzKI/AAAAAAAAAFk/YRE3kXnsP94/s320/rocky+road.JPG" width="239" /></span></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">A delicious frosting recipe from my sister:</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Avocado Chocolate Frosting</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 large avocado</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span><span lang="EN-CA" style="color: black; font-family: inherit;">1 cup raw cacao powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="color: black;"></span><span lang="EN-CA" style="color: black; font-family: inherit;">1/4 - 1/3 cup raw honey or agave nectar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="color: black;"><span class="apple-style-span"><span style="background: #ecedf3;"><span style="background-color: white; font-family: inherit;">1 tsp vanilla extract </span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="color: black;"><span class="apple-style-span"><span style="background: #ecedf3;"></span></span></span><span lang="EN-CA" style="color: black;"><span style="background-color: white;"><span class="apple-style-span"><span style="background: #ecedf3;"><span style="background-color: white; font-family: inherit;">pinch of sea salt</span></span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="color: black;"><span style="background-color: white;"><span class="apple-style-span"><span style="background: #ecedf3;"></span></span><span style="font-family: inherit;">1 tsp coconut oil (optional)</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN-CA" style="color: black;"><span style="background-color: white; font-family: inherit;">Smash up the avocado with a fork or masher (I use a pastry cutter) and add vanilla extract, salt and coconut oil (if using) Then stir in the cacao powder and gradually add the sweetener until you get a good spreadable frosting texture and it is sweetened to your taste. Use right away.</span></span></div><span lang="EN-CA" style="color: black;"><span style="background-color: white; font-family: inherit;">Don't forget to store in the fridge! </span></span><br />
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</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-CA" style="font-family: inherit; line-height: 115%;">Brownie for 1 Please! </span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="line-height: 115%;"><span style="font-family: inherit;">You know those nights when you’re sitting on the couch watching TV and suddenly all you want is chocolate?<span style="mso-spacerun: yes;"> </span>I used to go to the cupboard and get a jar of Nuttella and a spoon to suppress my craving… until I discovered the mug brownie! <span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="line-height: 115%;"><span style="font-family: inherit;">Single serving sized and perfectly moist and delicious! <span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;"><br />
</span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">4 tbsp gluten-free flour mix </span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">4 tbsp sugar</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">1 egg</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">2 tbsp cocoa powder</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">1/ tsp baking powder</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">3 tbsp milk or milk alternative (almond, soy etc)</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">3 tbsp butter or coconut oil (coconut oil has the most wonderful flavour)</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla extract</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">Good pinch of salt</span></li>
</ul><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit; line-height: 115%;">Simply place all ingredients in a large, greased microwavable mug and stir with a fork very gently only until combined.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-CA" style="font-family: inherit; line-height: 115%;">Microwave on high for 1 minute and check with a toothpick, it should still be moist in the center but not runny.<span style="mso-spacerun: yes;"> </span>Microwave for an additional 30 seconds if necessary</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nIl4b1bGpfs/TtfMhbjNPpI/AAAAAAAAAFs/o3vZoB-V0FY/s1600/Mug+Brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" dda="true" height="320" src="http://3.bp.blogspot.com/-nIl4b1bGpfs/TtfMhbjNPpI/AAAAAAAAAFs/o3vZoB-V0FY/s320/Mug+Brownie.jpg" width="240" /></span></a></div><span style="font-family: inherit;"><br />
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<span style="font-family: inherit;">Up next on Gluten Free Kitchen Adventures: Apple Pecan Date Breakfast Scones</span><br />
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<span style="font-family: inherit;">Be sure to vote for upcoming recipes in the upper right corner of this page.</span><br />
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<span style="font-family: inherit;">Enjoy!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2529997398642655433.post-86396623708484476242011-11-29T16:20:00.002-08:002012-02-29T09:11:59.716-08:00My Happy Place<span style="font-family: inherit;">So the brownie atricle is coming shortly, I promise! I just wanted to share some photos of my favorite place on earth and where I find all of my delicious ingredients! </span><br />
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<span style="font-family: inherit;">Toronto's St. Lawrence Market dates back to the mid-1800s (the current market was re-built in 1850 to replace the previous building which had been deswtroyed by fire)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-b5wgROEaWaI/TtV1JWoJacI/AAAAAAAAAE8/NFRJcAdPLvA/s1600/St-Lawrence-Market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" dda="true" height="240" src="http://2.bp.blogspot.com/-b5wgROEaWaI/TtV1JWoJacI/AAAAAAAAAE8/NFRJcAdPLvA/s320/St-Lawrence-Market.jpg" width="320" /></span></a></div><span style="font-family: inherit;">The market offers an amazing selection of meats, cheeses, fruit, vegetables and any other wonderful thing you could imagine. I make it my mission to get there every Saturday morning to get the freshest ingredients possible.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8mTF2I_cErk/TtV2JJj9grI/AAAAAAAAAFE/hCFh4X0mpVQ/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" dda="true" height="320" src="http://1.bp.blogspot.com/-8mTF2I_cErk/TtV2JJj9grI/AAAAAAAAAFE/hCFh4X0mpVQ/s320/photo+1.JPG" width="239" /></span></a></div><span style="font-family: inherit;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U0fJTQYeHZs/TtV2Q06eE8I/AAAAAAAAAFM/IOMY9VcoPQo/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" dda="true" height="320" src="http://2.bp.blogspot.com/-U0fJTQYeHZs/TtV2Q06eE8I/AAAAAAAAAFM/IOMY9VcoPQo/s320/photo+2.JPG" width="239" /></span></a></div><span style="font-family: inherit;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HYgQVHP94Cs/TtV2X1LszGI/AAAAAAAAAFU/EE4taaTpHXQ/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" dda="true" height="320" src="http://4.bp.blogspot.com/-HYgQVHP94Cs/TtV2X1LszGI/AAAAAAAAAFU/EE4taaTpHXQ/s320/photo+3.JPG" width="239" /></span></a></div><span style="font-family: inherit;"><br />
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<span style="font-family: inherit;">The market is located at the corner of Jarvis and Front Street in downtown Toronto. Open Tuesday to Saturday.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2529997398642655433.post-35159855748907009012011-11-19T16:15:00.001-08:002012-02-29T09:12:22.758-08:00Gluten Free Cheesy Perogies<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US"><span style="font-family: inherit;">Gluten Free Perogies took the win this week!<span style="mso-spacerun: yes;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wRCfWLocnig/TshE67L-BkI/AAAAAAAAAEU/eIRnn7ZuEO0/s1600/Perogies4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" hda="true" height="320" src="http://2.bp.blogspot.com/-wRCfWLocnig/TshE67L-BkI/AAAAAAAAAEU/eIRnn7ZuEO0/s320/Perogies4.JPG" width="239" /></span></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US"><span style="color: black; font-family: inherit;">Whether you grew up with them or they became a staple in your diet during those lean university years, perogies are the ultimate comfort food. Simple to boil and fry up right out of the freezer, even the most nervous cook can get them just right.<span style="mso-spacerun: yes;"> </span>Topped with some bacon, caramelized onions or sour cream you get a warm delicious meal with tons of flavour.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US"><span style="color: black;"><span style="font-family: inherit;">Sadly, this oh-so-easy offering from the grocery store freezer isle does not fit into a gluten free world. My love for these crispy dough pockets filled with cheesy potatoes and <span style="mso-spacerun: yes;"> </span>desire to avoid a 2-day stomach ache brought me to the kitchen in search of a solution.<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US"><span style="color: black; font-family: inherit;">The dough was a little bit tricky to work out because it took me a few different combinations to get the right texture but I think I’ve nailed it, and to save you the trouble of trial and error, I’ll share.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">The dough itself is quite simple. It takes less than 5 minutes to put together and is surprisingly pliable without being sticky.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Here is your list of ingredients:</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><u><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Dough</span></span></u><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><br />
<span style="color: black; font-family: inherit;">1/2 cup corn starch<br />
1 cup white rice flour<br />
1 cup millet flour<br />
1 tsp Xanthan gum<br />
1/2 tsp salt<br />
3/4 cup of milk<br />
2 egg whites</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><u><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Filling</span></span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">2 medium potatoes, peeled and cut into 1inch cubes (I like Yukon Gold)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">1 tbsp butter</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">1/4 - 1/3 cup milk</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Salt & pepper to taste</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">(optional additions include: garlic, cheddar cheese, bacon, caramelized onions and anything else you like in your potato)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">1 egg white for sealing</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Instructions:</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">To make the dough, whisk all dry ingredients together and then add the milk and egg whites in one addition and mix with a wooden spoon until it starts to come together. The mixture will still look a little crumbly.<br />
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Use rice flour to cover your counter and then pull out a big handful of dough. Knead it until smooth and evenly mixed (about 10 times). Roll dough out on a freshly floured surface until fairly thin (about 1/4cm) <span style="mso-spacerun: yes;"> </span>and use a big round cutter (I used a martini glass) to make the rounds. Gather the scraps and knead together gently and these can be rolled out again. This recipe makes enough dough for about 15 large rounds. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black;"><span style="font-family: inherit;">While you are preparing your filling make sure to store the rounds under a damp dish towel to ensure they don’t dry out.<br />
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Next make your filling. Boil potatoes until they split when you poke them with a fork and then mash with butter and milk. Stir in salt & pepper and any of the optional ingredients you wish (I made this batch with cheddar cheese).<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black;"><span style="font-family: inherit;">To fill, take one dough round and using your thumbs and first two fingers work like you would with pizza dough. This puts a bit of a pocket in the dough which is helpful for filling. Don’t be concerned if can’t do this part, it’s not imperative for the success of your perogies!<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VfWAwXyPZ5g/TshFMf3639I/AAAAAAAAAEc/Y88qjCydPTU/s1600/Perogies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" hda="true" height="320" src="http://2.bp.blogspot.com/-VfWAwXyPZ5g/TshFMf3639I/AAAAAAAAAEc/Y88qjCydPTU/s320/Perogies.jpg" width="239" /></span></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
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</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Place a heaping tablespoon of filling in the center of the round and brush a tiny bit of egg white around the edge. Fold over and pinch the edges together to seal then take a fork and crimp the edge to seal extra tight! </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vYpj3e4h-Yk/TshFw70ljBI/AAAAAAAAAEs/aqp74hgMWDk/s1600/Perogies6.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" hda="true" height="320" src="http://3.bp.blogspot.com/-vYpj3e4h-Yk/TshFw70ljBI/AAAAAAAAAEs/aqp74hgMWDk/s320/Perogies6.PNG" width="213" /></span></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><span style="font-family: inherit;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"></span><span lang="EN" style="color: #333333; mso-ansi-language: EN;"></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black;"><span style="font-family: inherit;">Transfer perogies to a floured non-stick mat or parchment on a cookie tray and pop into the freezer for at least two hours. Once frozen, you can cook right away or place in a bag and return to the freezer.<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hFAjt4vS9qw/TshFZ6UFGDI/AAAAAAAAAEk/--8q4eV8Gaw/s1600/Perogies2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" hda="true" height="320" src="http://4.bp.blogspot.com/-hFAjt4vS9qw/TshFZ6UFGDI/AAAAAAAAAEk/--8q4eV8Gaw/s320/Perogies2.JPG" width="239" /></span></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Cooking Instructions:</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Many people simply boil their perogies and do not explore my personal favorite method of pan frying. Although optional, this extra step gives the dough a lovely crispness which is a great contrast to the smooth potato filling.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black;"><span style="font-family: inherit;">From frozen, boil perogies for about 5 minutes.<span style="mso-spacerun: yes;"> </span>While boiling, heat and frying pan with about a tablespoon of butter or olive oil and sauté some sliced onions until tender and caramelized.<span style="mso-spacerun: yes;"> </span>Use a slotted spoon to remove perogies from boiling water and add to pan. <span style="mso-spacerun: yes;"> </span>Fry perogies until browned and crispy, flipping once.<b style="mso-bidi-font-weight: normal;"></b></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Perogie Cooking Tip for Fewer Dishes:</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">The only reason I can think of that would cause cooks to skip the pan frying step is the extra dishes involved. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Solution: </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black;"><span style="font-family: inherit;">To boil and fry in one pan put about an inch of water in a non-stick frying pan with about a tablespoon of butter or olive oil and bring to a boil. Add the perogies and boil uncovered. As the water evaporates, the butter or oil greases the pan and they fry up perfectly!! Takes 12-15 minutes.<span style="mso-spacerun: yes;"> </span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gctJFlxtYQo/TshGMGdmNUI/AAAAAAAAAE0/92HclQ5rGIs/s1600/Perogies1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" hda="true" height="320" src="http://3.bp.blogspot.com/-gctJFlxtYQo/TshGMGdmNUI/AAAAAAAAAE0/92HclQ5rGIs/s320/Perogies1.JPG" width="239" /></span></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
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</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Voila! </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Be sure to keep an eye out for the runner-up recipe for Fudgy Gluten Free Brownies, coming soon! Also use the voting buttons above to have your say on other recipes you would like to see here soon.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="color: black; font-family: inherit;">Happy Cooking!</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: inherit;"><br />
</span></div><div style="mso-element: comment-list;"></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2529997398642655433.post-48076207070758674412011-11-10T09:22:00.001-08:002012-02-29T09:12:40.633-08:00Starting Slow with Chocolate Oat Chews<span style="font-family: inherit;">Hey Gluten-Free'ers!</span><br />
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<span style="font-family: inherit;">When I first made the decision to cut out the wheat, I took a trip to a fancy health-food store that is known for its fresh baked goods, many of which are GF. If you have looked at GF products at any grocery store than I'm sure you have realized that they are about 3x the price of their gluten-full equivalent, so they better be good right? That day I purchased several individually wrapped muffins, cookies and a loaf of bread and hoped for the best. I realized right away that there was something amiss when the cookie I had purchased didn't even make it home in one piece (it had crumbled into sand). Upon tasting the crumbs, my suspicions were confirmed; the cookie was crumbly, dry and bland. I knew I could do better.</span><br />
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<span style="font-family: inherit;">Whether you've been baking gluten free for years or this is your very first time, one thing is for sure: Everyone loves a really delicious cookie. I adapted my "Chocolate Oat Chews" from a basic Oatmeal Chocolate Chip cookie recipe that I've been using for years as my first attempt at GF baking .</span><br />
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<span style="font-family: inherit;">These cookies will turn out soft, chewy and delicious! Here is the recipe in full and I have added my special tips to the bottom of the blog so make sure you read to the bottom before you make them <span style="mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-p895s56jPk0/TrwGuTuI11I/AAAAAAAAADc/IRSjPOBSlPE/s1600/oatcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" nda="true" src="http://3.bp.blogspot.com/-p895s56jPk0/TrwGuTuI11I/AAAAAAAAADc/IRSjPOBSlPE/s320/oatcookies.jpg" width="239" /></span></a></div><span style="font-family: inherit;"><br />
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<strong><span style="font-family: inherit;">Chocolate Oat Chews</span></strong><br />
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<strong><span style="font-family: inherit;">"Wet Ingredients"</span></strong><br />
<span style="font-family: inherit;">1 cup Butter (room temperature)</span><br />
<span style="font-family: inherit;">1 cup White Sugar</span><br />
<span style="font-family: inherit;">1 cup Brown Sugar</span><br />
<span style="font-family: inherit;">2 Eggs</span><br />
<span style="font-family: inherit;">1 tsp Vanilla</span><br />
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<strong><span style="font-family: inherit;">"Dry Ingredients"</span></strong><br />
<span style="font-family: inherit;">2 cups </span><a href="http://glutenfreekitchenadventures.blogspot.com/2011/11/my-first-blog-ever-introduction-to.html" target="_blank"><span style="font-family: inherit;">GF "all purpose" mix</span></a><br />
<span style="font-family: inherit;">1/2 cup Oat flour (simply blend 1/2 cup oats until fine)</span><br />
<span style="font-family: inherit;">1 1/2 cups </span><a href="http://www.bobsredmill.com/oats/" target="_blank"><span style="font-family: inherit;">Gluten Free Oats</span></a><br />
<span style="font-family: inherit;">1 tsp Baking Powder</span><br />
<span style="font-family: inherit;">1 tsp Baking Soda</span><br />
<span style="font-family: inherit;">1/2 tsp Salt</span><br />
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<span style="font-family: inherit;">1 1/2 cups Chocolate Chips (I REALLY like </span><a href="http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&catIds=cat40002&catIds=101&numPerPage=48&next=49&productId=14946" target="_blank"><span style="font-family: inherit;">these</span></a><span style="font-family: inherit;"> )</span><br />
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<span style="font-family: inherit;">Directions:</span><br />
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<span style="font-family: inherit;">1. <strong>Set oven to preheat to 375° F and line your cookie sheets with parchment paper or silicone mat if required.</strong> (I like this at the beginning of recipes because my oven can take a while to heat up)</span><br />
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<span style="font-family: inherit;">2. <strong>Cream the butter and sugar together.</strong> This is very easy when the butter is at room temperature and can be done very easily by hand or with the paddle attachment of your stand mixer on a low/medium speed.</span><br />
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<span style="font-family: inherit;">3. <strong>Add the eggs and vanilla.</strong><strong><span style="font-weight: normal; mso-bidi-font-weight: bold;"> Mix to combine.</span></strong></span><br />
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<span style="font-family: inherit;">4. <strong>In a separate bowl, mix your dry ingredients</strong> (GF "all purpose" mix, oat flour, oats, baking powder, baking soda and salt). I often do this with a whisk.</span><br />
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<span style="font-family: inherit;">5. <strong>Mix dry ingredients into wet ingredients</strong> in 3 additions being sure to only mix until combined (over mixing when it comes to any kind of baking results in overworked "tough" baked goods.</span><br />
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<span style="font-family: inherit;">6. <strong>Stir in chocolate chips</strong> (again, mix only enough to get them somewhat evenly distributed throughout the dough). This should be your result: delicious, sticky, hearty dough.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UvUFs041U78/TrwH73FDEyI/AAAAAAAAADk/0q-bnIiY5Y0/s1600/dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" nda="true" src="http://1.bp.blogspot.com/-UvUFs041U78/TrwH73FDEyI/AAAAAAAAADk/0q-bnIiY5Y0/s320/dough.JPG" width="239" /></span></a></div><span style="font-family: inherit;"><br />
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<span style="font-family: inherit;">7. <b style="mso-bidi-font-weight: normal;">Roll cookies into balls and place on lined cookie sheet. Consider putting them into the freezer for 10 mins (see Tip #1). Remember that at this stage you also have the option to save some dough for baking later (see Tip #2).</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lQWczYlzqiE/TrwH_vaVqOI/AAAAAAAAADs/EoN2Z_xyqMM/s1600/dough+ball+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="239" nda="true" src="http://2.bp.blogspot.com/-lQWczYlzqiE/TrwH_vaVqOI/AAAAAAAAADs/EoN2Z_xyqMM/s320/dough+ball+2.JPG" width="320" /></span></a></div><span style="font-family: inherit;"><br />
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<span style="font-family: inherit;">8. <b style="mso-bidi-font-weight: normal;">Bake for 10-12 minutes. </b></span><br />
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Tip #1: </b>I like my cookies to be thick and chewy. In order to achieve this I roll my dough into balls (slightly smaller than a golf ball) and place them on my cookie sheet (covered in parchment or a non-stick silicone mat). Next I put the whole thing in the freezer for about 10 minutes to chill. This will prevent the cookies from spreading out too much in the oven and will give you a nice moist center while still having a crispy base and edges!</span><br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: inherit;">Tip #2: Freezing for Later</span></u></b><br />
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<span style="font-family: inherit;">If, like me, you live alone and don’t really want 30 cookies hanging around your house all at once to either go bad or (more likely) be eaten all at once, there is a simple solution!<span style="mso-spacerun: yes;"> </span>Roll all your cookies into balls like usual but leave the ones you want to store for another day in the freezer for about 2 hours. Once completely hardened, you can simply pop them into a freezer bag and return to the freezer for up to 2 months.<span style="mso-spacerun: yes;"> </span>To bake, place a few balls of frozen dough on a lined baking sheet and allow to thaw while your oven preheats (10-15 minutes) then bake for about 12 minutes for fresh cookies any time! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LHLWHpmtqhg/TrwIH2TstbI/AAAAAAAAAD0/dEJePMd6UpI/s1600/frozen+dough+balls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" nda="true" src="http://1.bp.blogspot.com/-LHLWHpmtqhg/TrwIH2TstbI/AAAAAAAAAD0/dEJePMd6UpI/s320/frozen+dough+balls.JPG" width="239" /></span></a></div><div style="background: white; mso-line-height-alt: 8.85pt;"><span style="font-family: inherit;"><br />
</span></div><div style="background: white; mso-line-height-alt: 8.85pt;"><span style="color: #2a2a2a; font-family: inherit;">Be sure to vote for the recipe you would like to see next at the top right corner of the page! Also I would love to hear about how this recipe worked in your kitchen so please leave me feedback in the comments section below. </span></div><div style="background: white; mso-line-height-alt: 8.85pt;"><span style="font-family: inherit;"><br />
</span></div><div style="background: white; mso-line-height-alt: 8.85pt;"><span style="color: #2a2a2a; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: inherit;">Enjoy and Happy Baking</span>!</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2529997398642655433.post-80130785157568612142011-11-08T07:33:00.001-08:002012-02-29T09:13:00.267-08:00My first blog ever... An Introduction to Gluten Free Baking and the Basics<div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Hi Everyone! </span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">My first ever blog, pretty exciting! I have been toying with the idea of starting a blog for quite some time now but never did it because, well, blogging looks like a lot of work and I would much rather spend my time in the kitchen. Recently, an overwhelming number of requests for recipes and help on my facebook page has caused me to reconsider my previous stance on blogging. It seems like everyone has questions about gluten free these days, so I'm going to do my best to help. </span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">As a disclaimer, I have no formal culinary training so I will never claim to be an authority on any cooking related matter. What I do have is a love for food (especially baking) and tons of personal experience in the kitchen.</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Like many people, I grew up with a mother who baked regularly and always encouraged my sister and I to help. To this day, I still cannot make a pie crust that compares to hers and which she claims cannot compare to that of her mother's. Rather than fruit snacks, Oreos and Wonderbread sandwiches, our lunches were filled with homemade cookies and brown bread. A labour of love by our mother that I didn't learn to appreciate until much later in life. </span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Having made the switch to gluten free only 5 months ago, this is still very new to me so I'm learning as I go. <span style="mso-spacerun: yes;"> </span>Through trial and error, I have quickly become comfortable working with the different flours, learning to compensate for their strange textures and you can too! </span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">I'm devoting this, my first blog, to some of the basics of gluten free baking. </span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">Tip #1</span></b><b style="mso-bidi-font-weight: normal;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">:</span></b><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"> A stocked pantry is the key to success! <span style="mso-spacerun: yes;"> </span>You won't be using just one kind of flour anymore. </span></span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Here is a list of gluten free flours that I have come up with to get you started:</span></div><span style="font-family: inherit;"><br />
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<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: white; border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184; width: 147px;"><tbody>
<tr style="height: 12.75pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in; width: 67pt;" width="89"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Rice</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in; width: 44pt;" width="59"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in; width: 48pt;" width="64"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Cornflour</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td></tr>
<tr style="height: 12.75pt; mso-yfti-irow: 1;"><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Sorghum</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Potato </span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td></tr>
<tr style="height: 12.75pt; mso-yfti-irow: 2;"><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Millet</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Quinoa</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td></tr>
<tr style="height: 12.75pt; mso-yfti-irow: 3;"><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Amaranth</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Tapioca</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td></tr>
<tr style="height: 12.75pt; mso-yfti-irow: 4;"><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Arrowroot</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Chia</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td></tr>
<tr style="height: 12.75pt; mso-yfti-irow: 5; mso-yfti-lastrow: yes;"><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Buckwheat</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div></td><td style="background: none transparent scroll repeat 0% 0%; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; height: 12.75pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><div class="MsoNormal" style="line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Chick pea</span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div></td></tr>
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<div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">*Oats/ Oat flour are also considered gluten free as long as they are processed in a wheat-free facility. </span><a href="http://www.bobsredmill.com/oats/" target="_blank"><span style="font-family: inherit;">Bob's Red Mill</span></a><span style="font-family: inherit;"> sells great GF Oats </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ea9MjOPZnXg/TrwTViToE2I/AAAAAAAAAEE/nM8EPgvlWG8/s1600/flours.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" nda="true" src="http://3.bp.blogspot.com/-Ea9MjOPZnXg/TrwTViToE2I/AAAAAAAAAEE/nM8EPgvlWG8/s320/flours.JPG" width="239" /></span></a></div><br />
<span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">You won't need all of these flours to start (or possibly ever) but it's good to know what </span>is, and isn't, gluten free. This will help you when reading labels at the grocery store... something else you will have to get used to.</span></span> </div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="font-family: inherit;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">Right now, in my cupboard, I have Rice flour, Sorghum flour, Millet flour and Chick pea flour and those<u> </u>have <span style="color: black;">been working</span></span><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"><span style="color: black;"> well</span>. The only other flour that I have worked with so is Arrowroot and I must say, it was not my favorite. I was very excited to try Arrowroot flour because of my positive associations with the "Christie" brand Arrowroot cookies that I have loved since I was a kid but in my initial experiences with it I have been let down (see below). </span></span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">Tip #2:</span></b><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"> Foreign ingredients like Xanthan Gum are your friend and become an everyday staple.</span></span></div></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Xanthan Gum is a fine white powder used as a food thickening agent and helps create that chewy, sticky texture that real flour has. Xanthan is quite expensive but a little goes a long way so if you can find it in a bulk store you can start with just a little. When I first started using it, I looked up what it was made of and stopped when I saw "derived from the bacterial coat" in the first sentence. Let’s just say, it comes from a leaf so it's natural and it stops your cookies from crumbling and not worry about it.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-z7Ml-ZOfd14/TrlKlz4c6oI/AAAAAAAAADU/SPfg-NRU8ZQ/s1600/xanthan" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="212" ida="true" src="http://2.bp.blogspot.com/-z7Ml-ZOfd14/TrlKlz4c6oI/AAAAAAAAADU/SPfg-NRU8ZQ/s320/xanthan" width="320" /></span></a></div><div class="MsoNormal" style="background: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="font-family: inherit;"><br />
</span></div><div align="center" class="MsoNormal" style="background: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 16.2pt; mso-line-height-alt: 8.85pt; text-align: center;"><a href="http://1.bp.blogspot.com/-eJL77NXYXrQ/Trf2tkrUIYI/AAAAAAAAAC0/JUje9Hoan4k/s1600/xanthan" target="_blank"><span style="color: #0068cf; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes; text-decoration: none; text-underline: none;"><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><shape alt="http://1.bp.blogspot.com/-eJL77NXYXrQ/Trf2tkrUIYI/AAAAAAAAAC0/JUje9Hoan4k/s320/xanthan" id="Picture_x0020_1" o:button="t" o:spid="_x0000_i1025" style="height: 159pt; visibility: visible; width: 240pt;" type="#_x0000_t75"><fill o:detectmouseclick="t"></fill><imagedata o:title="xanthan" src="file:///C:\DOCUME~1\ASHLEY~1.LOG\LOCALS~1\Temp\msohtml1\01\clip_image001.jpg"></imagedata></shape><span style="font-family: inherit;"></span></span></a><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">Tip #3:</span></b><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"> You can fake “all purpose” flour to sub into your current recipes.<span style="mso-spacerun: yes;"> </span>It will never have the same texture as what your are used to but it will get you close.</span></span></div></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">Each recipe varies but the "all purpose" flour mixture that I have been using pretty consistently is:</span></div></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">1/2 cup White Rice flour</span></div></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">1/4 cup Millet flour</span></div></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">1/4 cup Sorghum flour</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">1 tsp. Xanthan Gum</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">*makes one cup, multiply as needed</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">My first ever gluten free baking attempt was:</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";"> Chocolate Oat Chews</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZpcjyqlzFdM/TrlKM6FvKpI/AAAAAAAAADM/wS8tYoSQ9Ao/s1600/oatcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" ida="true" src="http://2.bp.blogspot.com/-ZpcjyqlzFdM/TrlKM6FvKpI/AAAAAAAAADM/wS8tYoSQ9Ao/s320/oatcookies.jpg" width="239" /></span></a></div></div><div align="center" class="MsoNormal" style="background: white; margin: 0in 0in 16.2pt; mso-line-height-alt: 8.85pt; text-align: center;"><a href="http://1.bp.blogspot.com/-qx1GqHe-T8o/Trf4wr3IDYI/AAAAAAAAAC8/N-ZMaeANre8/s1600/oatcookies.jpg" target="_blank"><span style="color: #0068cf; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes; text-decoration: none; text-underline: none;"><shape alt="http://1.bp.blogspot.com/-qx1GqHe-T8o/Trf4wr3IDYI/AAAAAAAAAC8/N-ZMaeANre8/s320/oatcookies.jpg" id="Picture_x0020_2" o:button="t" o:spid="_x0000_i1026" style="height: 240pt; visibility: visible; width: 179.25pt;" type="#_x0000_t75"><fill o:detectmouseclick="t"></fill><imagedata o:title="oatcookies" src="file:///C:\DOCUME~1\ASHLEY~1.LOG\LOCALS~1\Temp\msohtml1\01\clip_image002.jpg"></imagedata></shape><span style="font-family: inherit;"></span></span></a><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"></span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";"> *recipe coming soon</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">This is a great example because with my favorite "all purpose" mix, these cookies are chewy, oaty and flavourful but when the Millet flour in the mix <span style="mso-spacerun: yes;"> </span>was substituted for Arrowroot, they tasted like metallic chemicals. I am in the process of testing Arrowroot flour with other recipes to see if it was specific to this recipe or if, in general, I don't care for Arrowroot. </span><a href="http://www.blogger.com/"><span style="color: windowtext; font-family: inherit; text-decoration: none; text-underline: none;">The lesson here is that all of these alternative flours are different and you have to experiment with them to get it right. That is what this blog is all about, trial and error. Hopefully more delicious successes than metallic failures. </span></a></span><br />
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">Tip #4:</span></b><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"> You cannot use just one kind of flour.</span></span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">From all of the research I have done, the one thing that remains consistent in GF baking is that you cannot use just one flour. For example, if you were to just use rice flour, your dough would come out something like paste and just Sorghum would be very grainy. When combined however, the textures of each flour come together to compensate for each other and round out the mix, making it as close to the texture of traditional flour as one could hope for.</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">Tip #5: </span></b><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";">Where to buy</span></span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">I am very fortunate to live near the St. Lawrence Market in <city w:st="on"><place w:st="on">Toronto</place></city> where there is a great variety of ingredients at my disposal.<span style="mso-spacerun: yes;"> </span>One stall in particular at the market sells only flour, every kind you could ever think of, cheap and in bulk.<span style="mso-spacerun: yes;"> </span>Health food stores and bulk stored often have many of these ingredients available and I’ve even had some luck finding rice flour in the bulk section at the grocery store.<span style="mso-spacerun: yes;"> </span>When shopping, bulk is almost always more cost effective.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; font-family: inherit; mso-fareast-font-family: "Times New Roman";">I hope you have found this information helpful, now go out and stock that pantry so we can start baking!</span></div><div class="MsoNormal" style="background: white; line-height: 8.85pt; margin: 0in 0in 16.2pt;"><span style="color: #2a2a2a; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Coming soon on Gluten Free Kitchen Adventures- Recipe and Tutorial for my “<b style="mso-bidi-font-weight: normal;">Chocolate Oat Chews”</b></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;"><br />
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