Gluten Free Fresh Pasta

I was never a big pasta eater.  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.  All of this changed when I made the switch to gluten free.  Suddenly, a food that I had taken for granted was forbidden … and was all that I wanted. 

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.  Unlike any other gluten free baking you may have done, this pasta handles and stretches like a dream.  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!

• ½ cup tapioca starch
• ½ cup cornstarch
• 3 tablespoons potato starch
• ¾ teaspoon salt
• 4 ½ teaspoons xanthan gum
• 3 large eggs
• 1 ½ tablespoons vegetable oil

Directions:

In a medium bowl, combine flours, salt, and xanthan gum.

Beat the eggs lightly and add the oil.

Pour the egg-oil liquid into the flour mixture and stir.  It will start to feel much like pastry dough.

Work the dough into a firm ball and knead for about 30 times

Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as thin as possible

This dough is tough and, when almost transparent, will still handle well. Cut into desired shape. 

I personally am DYING to buy one of these for my Kitchenaid mixer so that I can make all sorts of shapes:

For Fettuccine and Spaghetti, slice very thin strips by hand or use a pasta or pizza cutter.

If using for Lasagna, cut into 1 1/2-by-4-inch rectangles.

To make Ravioli, simply cut into 2x2 inch squares and place a small amount of filling in the middle.  With a wet finger or pastry brush, dampen the outer edge of the square and place a second square on top.  Working from the center out, ensure that there is no air trapped with the filling and seal the edges by pinching them together.

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.  To test, pull a piece out and try it!

I find this recipe makes a fairly small batch of pasta (at least I think it does) maybe enough for 4 servings.  If you’re like me and like to do big-batch production, double or triple the recipe.  Pasta keeps well in the fridge for about 3 days but freezes exceptionally well.

Freezing:

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.  For long pastas like fettuccini, it is best to twist the pasta strands into a sort of nest on the baking sheet before freezing.  Even better, can be cooked from frozen!

Gluten Free Cheddar Corbread Muffins

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.  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.  As you may have noticed, traditional gluten free bread is sadly lacking on the crusty and chewy front.

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.

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.

Cornbread

1/4 cup butter (room temperature)

3 tablespoons sugar

2 eggs

1/2 cup sour cream

1/2 cup milk

3/4 cup All Purpose Gluten-Free Flour

¼ cup potato starch

2/3 cup yellow cornmeal

2 teaspoon baking powder

1/2 teaspoon salt

Topping

6 Strips of bacon (cooked and chopped coarsely)

1 cup grated cheddar cheese

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.

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. 

Like it spicy?  Finely chop a medium Jalapeno pepper and stir into batter before scooping into the muffin tin.


Be sure to vote on the top right for which recipe you would like to see next on Gluten Free Kitchen Adventures!

Gluten Free Lemon Blueberry Pound Cake

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. 

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?

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. 

Gluten Free Cake Flour (yield 1 cup, multiply as needed)

1/2 cup Fine White Rice Flour

1/4 cup Sorghum Flour

1/4 cup Potato Starch

1 tsp Xanthan Gum

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 Gluten Free All-Purpose Flour that you already have in your pantry is just about perfect.

Gluten Free Lemon Blueberry Pound Cake

·  1/2 cup gluten free all-purpose flour

·  1 cup gluten free cake flour

·  1 1/2 cups white sugar

·  1/2 cup butter

·  1/2 cup sour cream

·  3 eggs

·  1 pinch baking soda

·  juice and zest of 1 large lemon

·  1 cup blueberries

1. Preheat oven to 375 degrees F. Grease and a 8x4 inch loaf pan
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream, lemon juice, zest and eggs, mix to combine
3. Add flours and pinch of soda, mix well.  Fold in blueberries and pour into prepared pan

1. Bake for 50-60 minutes, or until a toothpick inserted into center of cake comes out clean

The result is a beautiful, tart loaf with a moist and creamy texture.

Enjoy!

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.

Gluten free confession: 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.  At lunch I met my wonderful friend Heather at Hero Burger because I have recently discovered that they offer GF buns! Very Exciting!  While scanning the menu board, the world froze for a moment as my eyes met “Onion Rings”... my decision was made.  For some dumb reason I still had a GF bun though and I thought that it would make a difference.  Anyway, I am not feeling so hot tonight but I can’t say it wasn’t worth it.  My friend insisted that I confess my sins to my readers.  Everyone slips up, everyone cheats on their diets,  the trick is to get right back on track and not fall back into the cycle of feeling terrible. 

Gluten Free Apple Pecan Date Breakfast Scones

Hey Everyone!
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.


Breakfast has always been a struggle for me.  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.  Having made the switch to gluten free has amplified these challenges as quick gluten free “on the run” options are limited.  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. 

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.  This recipe however, is one that I created from scratch one night when I was feeling extra creative.  These “scones” have a texture that is a bit of a mix between a traditional scone and a muffin, moist and dense. 

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.

Ingredients:

¼ cup butter at room temperature

¼ cup brown sugar

1 egg

½ cup milk or substitute

½ cup date paste (directions below)

½ cup grated apple

1/3 cup chopped pecans

1 cup Gluten Free Flour Mix <<LINK>>

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

¼ tsp salt

Directions:

Preheat oven to 350

1.       To make date paste, coarsely chop ½ cup of pitted dates and place in a small pot with ¼ cup of water.  Over medium heat, cook the dates until they are quite soft and the water has mostly boiled off .  Remove from heat and allow to cool for about 10 minutes.  Using a fork or a masher (I use a pastry cutter) mash the dates into a smooth paste.

2.       In a large bowl, cream butter, brown sugar and date paste.  When evenly mixed, add egg and stir until incorporated. 

3.       In a separate bowl, mix flour mix, baking soda, baking powder, cinnamon and salt until well combined. 

4.       Alternate adding flour mix and milk in 2 additions to butter mixture.  Add pecans and grated apples stirring gently just to incorporate. 

5.       Line a baking sheet with parchment paper or a non-stick mat.

6.       Using a large spoon or ice cream scoop, drop dough onto the baking sheet.  They don't expand too much so you only need to leave about an inch between them.

7.       Bake for 18 minutes until golden brown on the bottom

This recipe makes about 10 scones.

To freeze scones, line a baking sheet with parchment  then scoop dough as above and place in the freezer for about 2 hours or until solid.  Once frozen, then transfer to a freezer bag and return to the freezer. 

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. 




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Gluten Free Fudgy Brownies with a Rocky Road twist!

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!

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).

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.

                                                       Enjoying one at my desk

*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!

Ingredients:
1 cup butter
6oz dark chocolate

4 eggs
1 cup sugar
½ cup brown sugar
2 tsp vanilla
½ tsp salt
1 cup GF flour mix (link)

Directions:

1. Preheat oven to 350
2. Place a small pot on stove top with about an inch of water in it and bring to a gentle simmer
3. In a heat proof bowl, combine butter and chocolate and place over simmering water to melt together
4. In a separate bowl, whisk eggs until frothy.  Add white and brown sugars, vanilla and salt
5. Gently mix GF flour and chocolate mixture into eggs just until combined, being careful not to over mix
6. Pour into  greased and parchment lined 9x13 pan

Bake for approximately 20 minutes (should still be gooey in the center)

Rocky Road Twist

Top brownies with pecans and or marshmallow, toffee, or caramel bits before baking for a delicious twist.  

A delicious frosting recipe from my sister:

Avocado Chocolate Frosting

1 large avocado

1 cup raw cacao powder

1/4 - 1/3 cup raw honey or agave nectar

1 tsp vanilla extract

pinch of sea salt

1 tsp coconut oil (optional)

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.

Don't forget to store in the fridge!

Brownie for 1 Please!

You know those nights when you’re sitting on the couch watching TV and suddenly all you want is chocolate?   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!  

Single serving sized and perfectly moist and delicious!  

• 4 tbsp gluten-free flour mix
• 4 tbsp sugar
• 1 egg
• 2 tbsp cocoa powder
• 1/ tsp baking powder
• 3 tbsp milk or milk alternative (almond, soy etc)
• 3 tbsp butter or coconut oil (coconut oil has the most wonderful flavour)
• 1 teaspoon vanilla extract
• Good pinch of salt

Simply place all ingredients in a large, greased microwavable mug and stir with a fork very gently only until combined.

Microwave on high for 1 minute and check with a toothpick, it should still be moist in the center but not runny.  Microwave for an additional 30 seconds if necessary

Up next on Gluten Free Kitchen Adventures:  Apple Pecan Date Breakfast Scones


Be sure to vote for upcoming recipes in the upper right corner of this page.


Enjoy!

My Happy Place

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!


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)

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.

The market is located at the corner of Jarvis and Front Street in downtown Toronto.  Open Tuesday to Saturday.

Gluten Free Cheesy Perogies

Gluten Free Perogies took the win this week! 

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.  Topped with some bacon, caramelized onions or sour cream you get a warm delicious meal with tons of flavour.

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  desire to avoid a 2-day stomach ache brought me to the kitchen in search of a solution. 

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.

The dough itself is quite simple. It takes less than 5 minutes to put together and is surprisingly pliable without being sticky.

Here is your list of ingredients:

Dough
1/2 cup corn starch
1 cup white rice flour
1 cup millet flour
1 tsp Xanthan gum
1/2 tsp salt
3/4 cup of milk
2 egg whites

Filling

2 medium potatoes, peeled and cut into 1inch cubes (I like Yukon Gold)

1 tbsp butter

1/4 - 1/3 cup milk

Salt & pepper to taste

(optional additions include: garlic, cheddar cheese, bacon, caramelized onions and anything else you like in your potato)

1 egg white for sealing

Instructions:

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.

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)  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.

While you are preparing your filling make sure to store the rounds under a damp dish towel to ensure they don’t dry out.

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). 

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! 

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!

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. 

Cooking Instructions:

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.

From frozen, boil perogies for about 5 minutes.  While boiling, heat and frying pan with about a tablespoon of butter or olive oil and sauté some sliced onions until tender and caramelized.  Use a slotted spoon to remove perogies from boiling water and add to pan.  Fry perogies until browned and crispy, flipping once.

Perogie Cooking Tip for Fewer Dishes:

The only reason I can think of that would cause cooks to skip the pan frying step is the extra dishes involved.

Solution:

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. 

Voila!

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.

Happy Cooking!